Through the Juleps

Make your own mouth-watering copycat KFC chicken at home with this recipe. It's crispy, flavorful, and sure to satisfy your fried chicken cravings!

Ingredients: 8 pieces of chicken drumsticks, thighs, or breasts. 2 cups all-purpose flour. 2 tablespoons paprika. 1 tablespoon garlic powder. 1 tablespoon onion powder. 1 tablespoon dried oregano. 1 tablespoon dried basil. 1 tablespoon salt. 1 tablespoon black pepper. 1 teaspoon cayenne pepper. 2 cups buttermilk. Vegetable oil for frying.

Instructions: In a large bowl, mix together flour, paprika, garlic powder, onion powder, oregano, basil, salt, black pepper, and cayenne pepper. Pour buttermilk into another bowl. Dip each piece of chicken into the buttermilk, then coat thoroughly with the flour mixture. Shake off excess flour. Heat vegetable oil in a large skillet or deep fryer to 350F 175C. Carefully place chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry chicken for about 15-20 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should reach 165F 75C. Remove chicken from oil and place on a wire rack or paper towels to drain excess oil. Serve hot and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the smooth, creamy goodness of dairy-free ice cream with chocolate, pecans, and caramel flavors. This recipe calls for a rich treat that doesn't skimp on taste or texture.

Ingredients: 2 cans coconut cream. 1/2 cup maple syrup. 1/4 cup coconut sugar. 1/2 cup chopped pecans. 1/4 cup dairy-free chocolate chips. 1/4 cup caramel sauce dairy-free.

Instructions: Put coconut cream, maple syrup, and coconut sugar in a saucepan. Heat them over medium-low heat until they are well mixed. Take it off the heat and let it cool down. While that is going on, toast the pecans in a dry skillet until they are golden brown and smell good. Once the coconut mixture is cool, follow the directions on the ice cream maker to make it creamy. Toast the pecans and add the dairy-free chocolate chips in the last few minutes of churning. In a container, layer the churned ice cream and drizzles of dairy-free caramel sauce on top of each other. Use a knife to gently swirl the caramel sauce to make it look like waves. The food should be frozen for at least 4 hours or until it is firm. If you want, you can add extra caramel sauce and pecans to the top of the scoops of caramel-pecan chocolate ripple ice cream.

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy a gluten-free and healthy quinoa salad full of fresh herbs and vegetables. For dinner, this dish is great because it is light and healthy.

Ingredients: 1 cup quinoa. 2 cups water. 1 red bell pepper, diced. 1 cucumber, diced. 1 cup cherry tomatoes, halved. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup olive oil. 2 tablespoons lemon juice. 2 cloves garlic, minced. Salt and pepper to taste.

Instructions: Run cold water over the quinoa several times to clean it. Put the quinoa and 2 cups of water in a medium saucepan. After it starts to boil, turn down the heat, cover, and let it cook for 15 minutes, or until the quinoa is done and the water is absorbed. Take it off the heat and let it cool down. Put cooked quinoa, red bell pepper, cucumber, cherry tomatoes, red onion, parsley, and mint leaves in a large bowl. Salt and pepper should be mixed with olive oil, lemon juice, minced garlic, and whisked together in a small bowl. Add the dressing to the salad and toss it around to make sure all the ingredients are well mixed. Put it in the fridge for at least 30 minutes to let the flavors mix. Serve cold, and if you want, top with more mint leaves.

Prep Time: 15 minutes

Cook Time: 15 minutes

Creamy Parmesan Lemon Chicken is a delightful combination of tender chicken breasts smothered in a creamy, tangy sauce infused with Parmesan cheese and bright lemon flavor. This dish is quick and easy to prepare, making it perfect for a weeknight dinner or a special occasion.

Ingredients: 4 boneless, skinless chicken breasts. Salt and pepper to taste. 1 tablespoon olive oil. 3 cloves garlic, minced. 1 cup chicken broth. 1/2 cup heavy cream. 1/2 cup grated Parmesan cheese. 2 tablespoons fresh lemon juice. 1 teaspoon lemon zest. 2 tablespoons chopped fresh parsley, for garnish.

Instructions: On both sides, salt and pepper the chicken breasts. Warm up the olive oil in a big pan over medium-high heat. Before adding the chicken breasts, make sure both sides are golden brown. This should take about 6-7 minutes per side. Take the chicken out of the pan and set it aside. Put minced garlic in the same pan and cook for one minute, until it smells good. To the pan, add heavy cream, lemon juice, Parmesan cheese, chicken broth, and lemon zest. For about three to four minutes, stir until everything is well mixed and slightly thicker. Add the chicken breasts back to the pan and cover them with the sauce. Keep cooking for another two to three minutes, until the chicken is fully cooked and the sauce has thickened. Before serving, sprinkle with chopped fresh parsley.

Prep Time: 10 minutes

Cook Time: 20 minutes

Indulge in the perfect blend of sweet strawberries and tangy rhubarb with this delightful ice cream sandwich. The creamy homemade ice cream pairs wonderfully with soft cookies, creating a satisfying treat for any occasion.

Ingredients: 1 cup diced strawberries. 1 cup diced rhubarb. 1/4 cup granulated sugar. 2 cups heavy cream. 1 cup whole milk. 1/2 cup granulated sugar. 4 large egg yolks. 1 teaspoon vanilla extract. 16 soft cookies of your choice such as sugar cookies or shortbread.

Instructions: Dice the rhubarb, strawberries, and 1/4 cup of granulated sugar and put them all in a saucepan. For about 8 to 10 minutes, cook over medium heat until the fruits soften and the juices come out. Take it off the heat and let it cool down all the way. Heavy cream, whole milk, and 1/2 cup of granulated sugar should all be mixed together in a different saucepan. Stir it every now and then as you heat it over medium-low heat until it starts to simmer. Mix the egg yolks in a bowl with a whisk until they are smooth. Pour about half a cup of the hot cream mixture slowly into the egg yolks while whisking them all the time to temper them. The egg yolk mixture should be put back into the saucepan with the rest of the cream mixture. For about 5 to 7 minutes, stir the mixture all the time over medium heat until it gets thick enough to coat the back of a spoon. Do not let it get too hot. Use a fine-mesh sieve to pour the custard into a clean bowl. Add the vanilla extract and mix well. Once it's cool enough to touch, cover it and put it in the fridge until it's completely cold, preferably overnight. Churn the custard in an ice cream maker according to the directions that came with it after it has been chilled. Spread half of the cooled strawberry-rhubarb mixture on the bottoms of 8 cookies while the ice cream is being made. To make sandwiches, put the last 8 cookies on top. Take the ice cream out of the ice cream maker when it's soft-serve consistency and spread it on the bottom cookies of each sandwich. Add the rest of the strawberry-rhubarb mixture on top, and then the other cookies. Put a piece of plastic wrap around each sandwich and freeze them for at least 4 hours, or until they are firm. Serve and have fun!

Prep Time: 30 minutes

Cook Time: 20 minutes

To make a tasty glaze for salmon, this dish mixes the smoky heat of chipotle peppers with the sweetness of honey and the sourness of sour oranges. The turmeric mashed potatoes give the spicy-sweet salmon a bright color and a flavor that tastes like dirt.

Ingredients: 4 salmon fillets. 1/4 cup honey. 2 tablespoons chipotle peppers in adobo sauce, minced. Juice of 2 sour oranges. Salt and pepper to taste. 4 large potatoes, peeled and cubed. 1/2 cup milk. 2 tablespoons butter. 1 teaspoon turmeric powder. Chopped fresh parsley for garnish.

Instructions: Preheat the oven to 375F 190C. In a small bowl, mix together honey, minced chipotle peppers, and sour orange juice. Season the salmon fillets with salt and pepper, then brush the chipotle honey mixture over the salmon fillets. Place the salmon fillets on a baking sheet lined with parchment paper and bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. While the salmon is baking, prepare the mashed potatoes. Boil the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add milk, butter, and turmeric powder to the pot with the potatoes. Mash everything together until smooth and creamy. Season with salt and pepper to taste. Serve the chipotle honey sour orange salmon alongside the turmeric mashed potatoes. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes

A hearty and comforting chicken pot pie with a twist: a cheesy biscuit crust makes this classic dish taste even better and feels more like a treat.

Ingredients: 2 cups cooked chicken, diced. 1 cup frozen mixed vegetables. 1 can 10.5 oz condensed cream of chicken soup. 1 cup shredded cheddar cheese. 1 can 16.3 oz refrigerated biscuit dough. 1/4 cup milk. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. In a large mixing bowl, combine the cooked chicken, mixed vegetables, condensed cream of chicken soup, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Transfer the chicken mixture into a greased 9-inch pie dish. In a separate bowl, mix together the biscuit dough and milk until well combined. Drop spoonfuls of the biscuit dough mixture evenly over the top of the chicken mixture in the pie dish. Bake in the preheated oven for 25-30 minutes or until the biscuit topping is golden brown and the filling is bubbly. Allow the pot pie to cool for a few minutes before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

These simple rainbow cookie bites would make a great homemade gift. They are very easy to make and have lots of bright sprinkles, so they are great for any event.

Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, melted. 1 cup sugar. 2 eggs. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/4 cup rainbow sprinkles.

Instructions: Warm the oven up to 350F 175C and put parchment paper in a 9x9-inch baking pan. Melt the butter and add the sugar. Use a whisk to mix the ingredients well. To make it smooth, add the eggs and vanilla extract and mix well. Add the flour and salt slowly while mixing until they are just combined. Mix in the rainbow sprinkles until they are spread out evenly. Spread the batter out evenly in the baking pan that has been prepared. Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean. Let it cool all the way down before cutting it into squares that are easy to eat.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Avocado Tuna Salad is a creamy and flavorful low-carb lunch option packed with healthy fats and protein. It's perfect for anyone following a keto diet or looking for a quick and easy meal.

Ingredients: 2 ripe avocados. 1 can 5 oz tuna, drained. 1/4 cup diced red onion. 1/4 cup diced cucumber. 2 tbsp chopped fresh cilantro. 2 tbsp mayonnaise. 1 tbsp lime juice. Salt and pepper to taste.

Instructions: Cut the avocados in half and remove the pits. Scoop out the flesh into a bowl, leaving a thin layer inside the skin for stability. In the bowl, mash the avocado until smooth. Add the drained tuna, diced red onion, diced cucumber, chopped cilantro, mayonnaise, lime juice, salt, and pepper. Mix until well combined. Taste and adjust seasoning if needed. Spoon the avocado tuna salad mixture back into the avocado skins for serving. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Jeera Aloo is a classic Indian vegan dish featuring potatoes spiced with cumin and other aromatic spices. It's a flavorful and comforting side dish that pairs well with rice or roti.

Ingredients: 4 medium potatoes, peeled and cubed. 2 tablespoons vegetable oil. 1 teaspoon cumin seeds. 1 teaspoon ground coriander. 1/2 teaspoon turmeric powder. 1/2 teaspoon chili powder. Salt to taste. Fresh coriander leaves for garnish.

Instructions: In a pan, heat the vegetable oil over medium heat. Put in the cumin seeds and give them a quick stir. Fry the potatoes until they start to turn golden brown after you add them. Mix coriander powder, chili powder, turmeric powder, and salt together and sprinkle it on top of the potatoes. Mix well to cover everything. Cover and cook, stirring every now and then, until the potatoes are soft. Add fresh coriander leaves to the top after it's done cooking and before serving.

Prep Time: 10 minutes

Cook Time: 20 minutes

Create a delightful and customizable bruschetta bar on a tray for your next gathering. This simple yet elegant spread features toasted baguette slices topped with a fresh tomato and basil mixture, mozzarella cheese, roasted red peppers, olives, prosciutto, and salami. Drizzle with balsamic glaze for a burst of flavor.

Ingredients: 1 baguette, sliced into 1/2-inch thick rounds. 1/4 cup olive oil. 2 cups cherry tomatoes, halved. 1 cup fresh basil leaves, chopped. 1 cup mozzarella cheese, cubed. 1/2 cup balsamic glaze. 1/2 cup roasted red peppers, sliced. 1/2 cup olives black and green, pitted and sliced. 1/4 cup prosciutto, thinly sliced. 1/4 cup salami, thinly sliced. Salt and pepper to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. Put the bread slices on a baking sheet and use olive oil to cover both sides. Warm the oven up and toast the bread slices for five to seven minutes, or until they are golden brown and crispy. Take them out of the oven and let them cool down. Put the olives, cherry tomatoes, fresh basil, mozzarella cheese, roasted red peppers, and cheese in a bowl. Toss them around slowly. Sprinkle salt and pepper to taste on top of the tomato mixture after adding the balsamic glaze. Toss it again to mix. Toast the baguette slices and put them on a large serving tray. Put a spoonful of the tomato mixture on top of each slice and spread it out evenly. Lay out the slices of salami and prosciutto on the tray. Put your simple bruschetta bar on a tray and let your guests make their own bruschetta combinations.

Prep Time: 20 minutes

Cook Time: 7 minutes

A refreshing twist on the classic mojito, this watermelon version adds a sweet and fruity flavor to the mix. Perfect for hot summer days or anytime you're craving something cool and delicious.

Ingredients: 2 oz white rum. 1 oz fresh lime juice. 1 oz simple syrup. 6-8 fresh mint leaves. 4-5 chunks of watermelon. Club soda.

Instructions: Mix the watermelon chunks and mint leaves together in a cocktail shaker. Put the simple syrup, lime juice, and rum in the shaker. Put ice in the shaker and shake it well. Strain the drink into an ice-filled glass. Add more club soda. Put a mint sprig and a small watermelon wedge on top to look nice. Serve and have fun!

Prep Time: 10 minutes

Cook Time: 0 minutes

The French onion chicken pastries made in an air fryer are a tasty and savory treat. Flaky puff pastry is used to wrap tender chicken, caramelized onions, and melted Swiss cheese. The dish is then cooked to perfection in an air fryer. They're great as an appetizer or as a main dish.

Ingredients: 2 boneless, skinless chicken breasts. 1 cup sliced onions. 1/2 cup shredded Swiss cheese. 2 tablespoons olive oil. 1/2 teaspoon dried thyme. Salt and pepper to taste. 2 sheets puff pastry, thawed. 1 egg, beaten for egg wash.

Instructions: Add salt, pepper, and dried thyme to the chicken breasts. Get your air fryer ready by heating it up to 375F 190C. Put the olive oil in a pan and heat it over medium-low heat. It will take about 10 to 15 minutes of cooking after adding the sliced onions until the onions turn caramelized. Put away. Spread out a puff pastry sheet on a lightly floured surface. Cut it into 4 squares that are all the same size. Spread the caramelized onions out on the squares of pastry, leaving a little space around the edges. Spread a chicken breast with spices on top of the onions on each square of pastry. Add some shreds of Swiss cheese to each chicken breast. Brush the edges of the squares of pastry with beaten egg, then fold them over to make a triangle-shaped pastry around the chicken and onions. To seal, press the edges together. Lay the pastries out in a single layer in the hot air fryer basket, leaving space between them. Air fry the pastries at 375F 190C for 15 to 20 minutes, or until they are golden brown and the chicken is cooked all the way through 165F or 74C on the inside. If you want, you can add more thyme to the top of the hot Air Fryer French Onion Chicken Pastries before serving.

Prep Time: 20 minutes

Cook Time: 20 minutes

There are crunchy cucumbers, hearty chickpeas, and a tasty balsamic tahini dressing in this salad. It goes well with any meal or can be eaten on its own for a light but filling lunch.

Ingredients: 1 large cucumber, diced. 1 can 15 oz chickpeas, drained and rinsed. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup tahini. 2 tablespoons balsamic vinegar. 1 tablespoon maple syrup. 1 clove garlic, minced. Salt and pepper, to taste.

Instructions: Put the chickpeas, red onion, parsley, and cucumber in a large bowl. To make the dressing, mix the tahini, maple syrup, garlic, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and mix it all together. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

A hearty and flavorful roasted pumpkin soup that is both vegan and gluten-free. The combination of roasted pumpkin, aromatic spices, and creamy coconut milk creates a comforting and satisfying dish.

Ingredients: 1 medium-sized pumpkin, peeled and diced. 1 onion, chopped. 2 cloves garlic, minced. 1 carrot, chopped. 1 celery stalk, chopped. 4 cups vegetable broth. 1 can 14 oz coconut milk. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground coriander. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Spread the pumpkin dices out on a baking sheet. Add 1 tablespoon of olive oil and salt and pepper to taste. Place in the oven and roast for 25 to 30 minutes, or until soft and slightly caramelized. Put the rest of the olive oil in a large pot and heat it over medium-low heat. Get the onion, garlic, carrot, and celery cut up and add them. Cook the vegetables in oil until they get soft. Put the vegetable broth, ground cumin, ground coriander, and roasted pumpkin in the pot. Bring to a boil, then lower the heat and let it cook for 15 to 20 minutes. Blend the soup until it's smooth with an immersion blender. You could also add the soup to a blender in batches, blend until smooth, and then add the soup back to the pot. Add the coconut milk and season with pepper and salt to taste. Let it cook for another 5 to 10 minutes. Add fresh parsley to the top of the hot soup before serving. Enjoy your tasty roasted pumpkin soup that is vegan and gluten-free!

Prep Time: 15 minutes

Cook Time: 45 minutes

These Marshmallow Blondies are a sweet and chewy treat that combines the goodness of blondies with the gooeyness of marshmallows. Perfect for satisfying your sweet tooth cravings!

Ingredients: 1 cup 2 sticks unsalted butter. 2 cups light brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 1/2 cups mini marshmallows. 1 cup white chocolate chips. 1/2 cup chopped nuts optional.

Instructions: Set the oven temperature to 175C 350F. A 9 x 13-inch 23 x 33 cm baking pan should be greased and lined with parchment paper, leaving an overhang on two sides for ease of removal. Melt the butter in a medium saucepan over low heat. After it has melted, take it off the stove and thoroughly mix in the light brown sugar. Let it cool down a little. To the butter-sugar mixture, beat in the eggs and vanilla extract until smooth. Mix the flour, baking powder, and salt in a different bowl. Mixing until just combined, gradually add the dry ingredients to the wet mixture. Add the chopped nuts, white chocolate chips, and mini marshmallows if using and fold to combine. Pour the batter into the baking pan that has been prepared evenly. A toothpick inserted into the center should come out with a few moist crumbs attached after baking for about 25 to 30 minutes in a preheated oven, or until the top is golden brown. Take it out of the oven and let it cool fully in the pan over a wire rack. After the blondies cool, remove them from the pan by using the overhanging parchment paper. Chop into rectangles or squares. Savor your mouthwatering Marshmallow Blondies!

Prep Time: 15 minutes

Cook Time: 30 minutes

Known for their meaty texture and flavor, Lion's Mane mushrooms are used in this savory and umami-rich stir-fry. This is a really simple and quick recipe that makes a filling dinner.

Ingredients: 200g Lion's Mane mushrooms, sliced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 onion, thinly sliced. 2 cloves garlic, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 tablespoon sesame oil. 1 tablespoon vegetable oil. 1/2 teaspoon ginger, minced. 1/2 teaspoon red pepper flakes adjust to taste. Salt and pepper to taste. 2 green onions, chopped for garnish.

Instructions: In a big skillet or wok, heat the vegetable oil over high heat. Stir-fry the ginger and garlic until fragrant, about 30 seconds. Sliced Lion's Mane mushrooms should be added and cooked for two to three minutes, or until they begin to release moisture and brown. Stir-fry the onions and bell peppers for an additional two to three minutes, or until the vegetables are crisp-tender. Combine the soy sauce, oyster sauce, sesame oil, and red pepper flakes in a small bowl. Over the stir-fry, pour the sauce mixture and toss to coat everything evenly. Simmer for one or two more minutes. To taste, add salt and pepper for seasoning. Add chopped green onions as a garnish. Serve hot with noodles or steamed rice. Savor your mouthwatering Stir-fried Lion's Mane Mushrooms!

Prep Time: 15 minutes

Cook Time: 10 minutes