Mrs Kia

Warm up with this hearty and delicious Paleo Chicken and Vegetable Soup. Packed with protein and nutrient-rich veggies, it's a perfect choice for a cozy Paleo meal.

Ingredients: 2 lbs chicken breasts, diced. 3 carrots, chopped. 3 celery stalks, sliced. 1 onion, diced. 3 cloves garlic, minced. 1 sweet potato, cubed. 1 zucchini, sliced. 6 cups chicken broth. 2 tsp dried thyme. 2 tsp dried rosemary. Salt and pepper to taste. 2 tbsp olive oil.

Instructions: In a big pot, warm up the olive oil on medium heat. Cook the chopped chicken until it turns brown, then take it out and place it aside. Saut the garlic and onions in the same pot until they become transparent. Add the zucchini, sweet potato, celery, and carrots. Simmer for five minutes. Add the chicken broth to the pot after you've returned the chicken. Add the dried thyme and rosemary, and taste and adjust the seasoning with salt and pepper. After bringing the soup to a boil, lower the heat, and simmer it until the vegetables are soft, 20 to 25 minutes. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 30 minutes

If you want to have a musical-themed 18th birthday party, these rich golden cupcakes are perfect. They are really special because they have edible gold accents and musical note decorations on them.

Ingredients: 1 box of golden yellow cake mix. 3 large eggs. 1/2 cup of vegetable oil. 1 cup of buttermilk. 1 teaspoon of vanilla extract. Gold cupcake liners. Gold edible glitter. Musical note-shaped fondant decorations. Edible gold dust.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with gold cupcake liners. In a mixing bowl, combine the golden yellow cake mix, eggs, vegetable oil, buttermilk, and vanilla extract. Mix until the batter is smooth and well combined. Fill each cupcake liner about two-thirds full with the batter. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and allow them to cool completely on a wire rack. Once the cupcakes are cool, dust them with edible gold dust for a shimmering effect. Place musical note-shaped fondant decorations on top of each cupcake. Sprinkle a touch of gold edible glitter over the cupcakes for extra sparkle. Serve and enjoy your Gold 18th Birthday Cupcakes with Musical Notes!

Prep Time: 15 minutes

Cook Time: 20 minutes

A flavorful and tender chicken dish cooked in a crock pot with the sweetness of pineapple and the savory goodness of soy sauce and honey.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup pineapple chunks. 1/2 cup pineapple juice. 1/4 cup soy sauce. 1/4 cup honey. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/4 teaspoon black pepper. 2 tablespoons cornstarch. 2 tablespoons water. Optional: sliced green onions and sesame seeds for garnish.

Instructions: In the crock pot, put chicken breasts. Cut up pineapple and put it in a bowl. Add pineapple juice, soy sauce, honey, garlic, ginger, and black pepper. Put the mix on top of the chicken. Put the lid on top and set the heat to low. Cook for 4 to 6 hours, or until the chicken is well done and soft. Make a slurry with water and cornstarch in a small bowl. At the end of the cooking time, stir the slurry into the crock pot to make the sauce thicker. If you want, you can serve it over rice or noodles and top with sliced green onions and sesame seeds.

Prep Time: 15 minutes

Cook Time: 240 minutes

This fluffy granita tastes great with the cool taste of sweet watermelon. This is a great dessert for a hot summer day or after a meal.

Ingredients: 4 cups seedless watermelon chunks. 1/2 cup granulated sugar. 1/4 cup fresh lime juice. 1/4 cup water.

Instructions: In a blender, combine watermelon chunks, sugar, lime juice, and water. Blend until smooth. Pour mixture into a shallow dish. Place dish in the freezer. Every 30 minutes, scrape mixture with a fork to create fluffy ice crystals. Repeat until mixture is fully frozen and fluffy, about 2-3 hours.

Prep Time: 10 minutes

Cook Time: 0 minutes

Enjoy this wonderful pairing of UXUS wine and a tasty pasta dish. When you eat this dish, the fresh ingredients and fragrant flavors go well with the rich wine, making it both elegant and satisfying.

Ingredients: 1 bottle of UXUS wine red or white. 500g pasta preferably penne or spaghetti. 300g cherry tomatoes, halved. 200g fresh mozzarella cheese, diced. 4 cloves garlic, minced. 1/4 cup fresh basil leaves, chopped. 1/4 cup extra virgin olive oil. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Follow the directions on the package to cook the pasta until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Add the minced garlic and cook for about one minute, until the garlic smells good. It will take about 34 minutes of cooking after adding the cherry tomatoes to the pan for them to start to soften. Adding cooked pasta, diced mozzarella, and chopped basil is a good idea. Toss everything together until it's all well mixed and hot. Add pepper and salt to taste. Grate some Parmesan cheese on top of each plate of pasta to serve. Serve each dish with a chilled glass of UXUS wine.

Prep Time: 15 minutes

Cook Time: 15 minutes

This ramp green pesto orecchiette is a delicious pasta dish for spring that is full of fresh flavors. Ramps' unique flavor gives traditional pesto a tasty new twist, making a meal that is both colorful and filling.

Ingredients: 250g orecchiette pasta. 2 cups ramp greens, chopped. 1/4 cup toasted pine nuts. 1/4 cup grated Parmesan cheese. 1/4 cup extra virgin olive oil. 1 clove garlic. Salt and pepper to taste.

Instructions: Follow the directions on the box to cook orecchiette pasta until it is al dente. Drain the pasta and set it aside. Save 1/2 cup of the pasta water. To make the salad, put ramp greens, toasted pine nuts, grated Parmesan cheese, garlic, and a pinch of salt and pepper in a food processor. To make rough chops, pulse the food. Slowly pour the olive oil into the food processor while it's running until the pesto is smooth and well mixed. If the pesto is too thick, thin it out by adding the pasta water that you saved. Add the cooked orecchiette pasta to the ramp green pesto and toss it around until it's well covered. If you want, you can serve it hot with extra Parmesan cheese and a drizzle of olive oil on top.

Prep Time: 15 minutes

Cook Time: 10 minutes

A hearty and flavorful slow cooker stew featuring beef, winter squash, and aromatic herbs. Perfect for a comforting winter meal.

Ingredients: 1.5 lbs beef stew meat, cubed. 4 cups winter squash, peeled and diced. 3 carrots, sliced. 1 onion, chopped. 3 cloves garlic, minced. 4 cups beef broth. 1 cup red wine. 2 tablespoons tomato paste. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste.

Instructions: While the pan is on medium-high heat, brown the beef stew meat. The beef that has been browned should go into the slow cooker with the winter squash, carrots, onion, and garlic. There should be tomato paste, thyme, rosemary, salt, and pepper in a bowl. Add the beef broth and mix them all together. Add the mixture to the slow cooker and stir it in. Mix the flavors together by stirring them together. Leave the lid on and set the heat to low. Cook for 6 to 8 hours, or until the meat and vegetables are soft. If you need to, change the seasoning before serving.

Prep Time: 20 minutes

Cook Time: 360 minutes

Indulge in the rich flavors of roasted figs in this creamy gelato. The sweetness of the figs combines perfectly with the smoothness of the dairy, creating a delightful frozen treat.

Ingredients: 2 cups fresh figs, halved. 1/2 cup sugar. 2 cups whole milk. 1 cup heavy cream. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Get the oven ready by heating it up to 400F 200C. Put the cut side of the figs on a baking sheet and sprinkle sugar on top of them. Figs should be roasted in a hot oven for 15 to 20 minutes, or until they are soft and caramelized. Take the figs out of the oven and let them cool down. Roasted figs, whole milk, heavy cream, vanilla extract, and a pinch of salt should all be put into a blender. Mix until it's creamy and smooth. Put the mixture in an ice cream maker and churn it according to the machine's directions until it turns into gelato. Once the gelato is smooth, put it in a container and freeze it for at least 4 hours, or until it is firm. Put the roasted fig gelato in bowls or cones to serve. Have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

Celebrate National Doughnut Day with these delicious classic glazed donuts. They are fluffy on the inside, crispy on the outside, and coated with a sweet vanilla glaze. Perfect for breakfast or dessert!

Ingredients: 2 1/4 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 2/3 cup whole milk. 2 large eggs. 2 tbsp unsalted butter, melted. 2 tsp vanilla extract. Oil for frying vegetable or canola. For the Glaze:. 2 cups powdered sugar. 1/4 cup milk. 1 tsp vanilla extract.

Instructions: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the dough should be sticky. On a floured surface, roll out the dough to about 1/2-inch thickness. Use a donut cutter or a round cookie cutter to cut out donuts with a hole in the center. Heat the oil in a deep fryer or a large, deep saucepan to 350F 175C. Carefully add the donuts to the hot oil, frying each side until golden brown, about 1-2 minutes per side. Remove the donuts using a slotted spoon and place them on a paper towel-lined plate to drain excess oil. For the glaze, mix together powdered sugar, milk, and vanilla extract until smooth. Dip each donut into the glaze, allowing any excess to drip off, and place them on a wire rack to set. Serve your classic glazed donuts and enjoy!

Prep Time: 20 minutes

Cook Time: 10 minutes

A tasty, quick beef stir-fry that is good for you and low in carbs. It has tender beef slices and bright vegetables.

Ingredients: 1 lb beef sirloin, thinly sliced. 2 tbsp olive oil. 1 bell pepper, sliced. 1/2 onion, sliced. 2 cloves garlic, minced. 2 tbsp soy sauce or coconut aminos. 1 tbsp sesame oil. 1 tsp ginger, grated. Salt and pepper to taste. Sesame seeds for garnish optional. Green onions for garnish optional.

Instructions: In a skillet, heat olive oil over medium-high heat. Add sliced beef and cook until browned, about 3-4 minutes. Remove beef from skillet and set aside. In the same skillet, add a bit more olive oil if needed. Add sliced bell pepper and onion, and saut until tender, about 5 minutes. Add minced garlic and grated ginger, and cook for another 1-2 minutes. Return beef to the skillet, and stir in soy sauce or coconut aminos and sesame oil. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing flavors to meld. Serve hot, garnished with sesame seeds and chopped green onions if desired.

Prep Time: 10 minutes

Cook Time: 15 minutes

This slow cooker recipe makes a hearty and tasty meal with tender pork chops and creamy garlic mashed potatoes. Great for days when you're busy and want a hearty dinner ready when you get home.

Ingredients: 4 bone-in pork chops. 1.5 lbs potatoes, peeled and diced. 4 cloves garlic, minced. 1 onion, chopped. 1 cup chicken broth. 1/2 cup milk. 1/4 cup butter. Salt and pepper to taste. Chopped fresh parsley for garnish.

Instructions: Season pork chops with salt and pepper, then place them in the bottom of the slow cooker. Add diced potatoes, minced garlic, and chopped onion on top of the pork chops. Pour chicken broth over the pork chops and potatoes. Cover and cook on low for 6-8 hours or high for 3-4 hours, until pork chops are tender and potatoes are soft. About 30 minutes before serving, mash the potatoes in the slow cooker. Add milk, butter, salt, and pepper, and stir until well combined. Serve pork chops with garlic mashed potatoes, garnished with chopped parsley.

Prep Time: 15 minutes

Cook Time: 360 minutes

These Homemade Peppermint Pattie Cookies combine rich chocolate cookie dough and a gooey peppermint patty center for a delectable treat. Ideal for holiday baking or as a treat at any time.

Ingredients: 2 1/4 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking soda. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 1 1/4 cups granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon peppermint extract. 1 cup chocolate chips. 1/2 cup powdered sugar for coating. Peppermint patties, unwrapped as needed.

Instructions: Preheat the oven to 350F 175C and line baking sheets with parchment paper. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another large bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, followed by vanilla extract and peppermint extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in chocolate chips. Scoop tablespoon-sized portions of dough and flatten them slightly. Place a peppermint patty in the center and wrap the dough around it, forming a ball. Roll the dough ball in powdered sugar until coated and place on the prepared baking sheets. Bake in the preheated oven for about 10-12 minutes, or until the cookies are set. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with additional powdered sugar if desired. Enjoy these delicious homemade peppermint pattie cookies!

Prep Time: 20 minutes

Cook Time: 10-12

Enjoy the delightful flavors of crispy, gluten-free, and vegan onion bhaji. These savory fritters are perfect as a snack or appetizer, and they are made with chickpea flour for a gluten-free twist.

Ingredients: 2 cups chickpea flour. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp turmeric powder. 1/2 tsp chili powder. 1/2 tsp baking soda. 1 tsp salt. 1 cup water. 2 cups thinly sliced onions. Oil for frying e.g., vegetable or canola.

Instructions: Put ground cumin, ground coriander, turmeric powder, chili powder, baking soda, salt, and chickpea flour in a bowl. Add water little by little and mix until the batter is smooth. Take a 10-minute break. When you add the thinly sliced onions to the batter, make sure they are evenly covered. Get oil hot in a large pan so you can fry. The temperature should be around 175F 350F. To make small bhaji, drop spoonfuls of the onion and batter mix into the hot oil. Fry in batches so that the pan doesn't get too full. It should take about 4 to 5 minutes per batch to fry the bhaji until they are golden brown and crispy. A slotted spoon can be used to take them out and let them drain on paper towels. You can dip the gluten-free vegan onion bhaji in your favorite chutney or sauce and serve it hot.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the cheesiest treat ever with this delicious Caprese Dip. With its fresh tomato, basil, and gooey melted cheese flavors, this dip is sure to make your taste buds dance and make you want more. Great for any event or just as a treat for yourself!

Ingredients: 1 cup shredded mozzarella cheese. 1/2 cup shredded Parmesan cheese. 1/2 cup mayonnaise. 1/2 cup sour cream. 1/4 cup chopped fresh basil leaves. 1 cup chopped tomatoes. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine mozzarella cheese, Parmesan cheese, mayonnaise, sour cream, basil, tomatoes, and minced garlic. Season with salt and pepper. Transfer the mixture into a baking dish. Bake for 20-25 minutes or until the dip is bubbly and golden brown on top. Remove from oven and let it cool for a few minutes before serving. Garnish with additional chopped basil leaves if desired. Serve warm with your favorite crackers, bread, or veggies.

Prep Time: 10 minutes

Cook Time: 25 minutes

Indulge in the delightful combination of maraschino cherries, mini chocolate chips, and a hint of bourbon, topped with a luscious Bourbon Vanilla Frosting. These Cherry Chip Cupcakes are a perfect treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup maraschino cherries, chopped. 1/2 cup mini chocolate chips. 1/4 cup bourbon. For the Bourbon Vanilla Frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 2 tbsp bourbon. 2 tsp vanilla extract. Pinch of salt. Red food coloring optional, for pink frosting.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chopped maraschino cherries and mini chocolate chips. Spoon the cupcake batter into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, prepare the Bourbon Vanilla Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, bourbon, vanilla extract, and a pinch of salt. Beat until well combined and fluffy. Add red food coloring if you want pink frosting. Once the cupcakes are done baking, allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cooled, pipe or spread the Bourbon Vanilla Frosting onto each cupcake. Optional: Garnish with a maraschino cherry or chocolate chips. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 18-20

You can make tasty, crispy chicken wings in the air fryer with very little oil. They're great as a snack or for game day.

Ingredients: 12 chicken wings. 1 tbsp olive oil. 1 tsp salt. 1 tsp pepper. 1 tsp garlic powder. 1 tsp paprika. 1/2 cup all-purpose flour.

Instructions: Get your air fryer ready by heating it up to 400F 200C. Add the chicken wings to a large bowl and mix them with the garlic powder, olive oil, salt, and pepper. Do this until the wings are well covered. Put the flour in a different bowl, and then coat each chicken wing in it. Shake off any extra flour. Place the wings that have been coated on top of each other in the air fryer basket so that they don't touch. Fry the wings for 25 to 30 minutes, turning them over every 15 minutes, until they are golden brown and crispy. Serve hot with the sauce of your choice.

Prep Time: 10 minutes

Cook Time: 30 minutes

In this delicious dip, you can enjoy the rich and creamy flavors of cheesecake along with the sweetness of chocolate chips. This is great for parties or a cozy night in!

Ingredients: 8 oz cream cheese, softened. 1/2 cup unsalted butter, softened. 3/4 cup powdered sugar. 2 tablespoons brown sugar. 1 teaspoon vanilla extract. 1 cup mini chocolate chips.

Instructions: In a mixing bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar, brown sugar, and vanilla extract. Mix until well combined. Fold in mini chocolate chips. Transfer the dip to a serving bowl. Serve with graham crackers, pretzels, or fruit slices.

Prep Time: 15 minutes

Cook Time: 0 minutes