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Blueberry Lemon Pull Apart Bread

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Ingredients
For the bread dough:
  • 2 3/4 cups all purpose flour
  • 1/4 cup white granulated sugar
  • 2 1/4 tsp instant yeast or see *Notes below for active dry yeast
  • 1/2 tsp fine salt
  • 1/3 cup milk
  • 4 Tbsp butter
  • 1/4 cup water
  • 1 1/2 tsp vanilla or vanilla bean paste
  • 2 large eggs

For the lemon sugar filling:
  • 1/2 cup white granulated sugar
  • 3 Tbsp finely grated lemon zest from about 2 lemons
  • 4 Tbsp. unsalted butter melted
  • 1/2 cup fresh blueberries

For the lemon glaze:
  • 1 cup confectioners’/icing sugar
  • 1 Tbsp milk
  • 1 Tbsp freshly squeezed lemon juice

Instructions
  1. Make the bread dough: Stir together 2 cups of the flour, 1/4 cup sugar, the instant yeast and salt in a large bowl or the bowl of a stand mixer fitted with a paddle attachment. (*see next step if using Active Dry yeast)
  2. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Alternately, warm in the microwave for about 45 seconds. Remove from the heat and add the 1/4 cup water. Set aside until cooled to just warm (120 to 130°F if using instant yeast or about 110F if using active dry yeast), about 1 minute. Stir in the vanilla extract.
  3. Add the milk mixture to the flour mixture (along with the proofed active dry yeast, if using) and, using a rubber spatula or the paddle attachment, mix until the dry ingredients are evenly moistened. With the mixer on low speed, add the eggs, one at a time, mixing just until incorporated after each addition. Stop the mixer and add the remaining 1/2 cup flour.
  4. If using a stand mixture, remove the paddle attachment and place the kneading hook on the mixture. Resume mixing on low speed, adding additional flour as needed to make a smooth, moist and just slightly sticky dough. If making by hand, knead with as little additional flour as needed until dough is smooth.
  5. Place the dough in a large, greased bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 45 to 60 minutes.
  6. Make the lemon filling: While the dough is rising, in a small bowl, mix together the sugar and lemon zest. Set aside. The sugar draws out moisture from the zests to create a wet sand consistency, so don’t be alarmed when you see this.
  7. Assemble the pull apart bread: Preheat the oven to 350°F with the rack in the centre of the oven. Spray a 4 x 10-inch tea loaf pan with cooking spray. **Alternately, use a 9x5-inch loaf pan and see Notes at bottom for cutting strips. Set on to a baking sheet and set aside.
  8. Place risen dough on a lightly floured surface and gently deflate the dough. Roll the dough into a 12-inch by 21-inch rectangle. Using a sharp knife and with the long side closest to you, cut the dough into 6 strips even strips about 3 1/2 inches wide from top to bottom, making 6 strips 3 1/2-inches wide and 12 inches long. Using a pastry brush, spread the 4 Tbsp melted butter generously over each of the strips of dough. Scatter all the lemon/sugar mixture evenly over-top of the strips as well.
  9. Gently layer all the strips on top of each other into one pile. Using a sharp knife, cut the pile into 6 even pieces, each about 2 inches, making 6 piles about 3 1/2 - 2 inches in size. Arrange the piles in a rowl in your prepared tea loaf pan. Scatter any lemon sugar the was left behind on your work surface over-top of the loaf.
  10. Press fresh blueberries in between slices here and there across the loaf.
  11. Cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 60 minutes.
  12. Bake the loaf on top of a baking sheet, until golden brown and they sound hollow when tapped, about 35 minutes or until it reaches about 190-195F when tested with an instant read thermometer. If the top seems to be at risk of over-browning, cover the top loosely with a sheet of aluminum foil and continue cooking. Remove from oven and allow to cool in the pan for 15 minutes, then run a knife around the edge and remove loaf to a cooling rack set on top of a baking sheet. Allow to cool completely.
  13. Make the lemon glaze: In a medium bowl combine the icing sugar with the milk and lemon juice until the mixture is smooth and pours easily off a spoon. Drizzle over cooled loaf.



This Recipe adapted from >>>> Click Here

Italian Ricotta Cheesecake

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Ingredients
  • 1 lb ricotta cheese
  • 1 lb cream cheese
  • 4 eggs slightly beaten
  • 1 tablespoon lemon juice
  • 4 tablespoons flour
  • 1 teaspoon vanilla
  • 4 tablespoons cornstarch
  • 1 stick butter melted
  • 1 1/2 cups sugar
  • 16 ounces sour cream

Instructions
  1. Preheat oven to 325.
  2. Cream ricotta and cream cheese until smooth.
  3. Slowly add beaten eggs.
  4. Then add lemon juice, vanilla, cornstarch and flour
  5. beat until smooth.
  6. Add melted butter, sugar and sour cream beat until completely combined.
  7. Pour batter into a 9-inch round springform pan and bake for 1 hour. You may need to bake it longer depending upon your oven. I usually have to bake it for 1 1/2 hours.
  8. Turn off oven and leave the cake in the oven with door closed for 2 more hours. Chill before removing from pan. Garnish with fresh fruit.




This Recipe adapted from >>>> Click Here

Soft Sugar Cookies

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Ingredients
Sugar Cookie Dough
  • 1 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • ½ teaspoon vanilla
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoons baking powder
  • ½ cup sour cream
  • 3 cups flour

Cream Cheese Icing
  • 1/2 cup butter softened
  • 4 oz. cream cheese
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla

Instructions
Sugar Cookie Dough
  1. Sift together baking soda, salt, baking powder, and flour.  Set aside. 
  2. In a large mixing bowl, cream together butter and sugar. Beat for about 3 minutes. Add eggs and vanilla. Beat for another 3 minutes.  
  3. Add flour alternately with sour cream in three additions. Beginning and ending with flour.  Cover dough with plastic wrap and refrigerate overnight or 8 hours. 
  4. When ready to use, remove dough from refrigerator and divide in half. Roll dough to ¼-inch thickness. Using a cookie cutter, cut into desired shapes. Bake in a preheated 375-degree oven for 8-10 minutes or until just barely beginning to brown around the edges. Makes about 2 dozen cookies

Cream Cheese Icing
  1. In a large mixing bowl, cream butter, cream cheese.   Add vanilla and powdered sugar until well blended.



This Recipe adapted from >>>> Click Here

PINEAPPLE RUM CAKE RECIPE

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Ingredients
For the Cake Batter
  1. 1 1/2 cups Land O Lakes unsalted butter room temperature
  2. 2 3/4 cups granulated sugar
  3. 5 large eggs room temperature
  4. 3 cups sifted cake flour
  5. 1 tsp salt
  6. 1 cup sour cream
  7. 1/4 cup crushed pineapple
  8. tbsp pure vanilla extract

For the Top of Cake Assembly
  • 2 tbsp unsalted butter melted
  • 1/3 cup light brown sugar packed
  • 6 whole pineapple rings
  • 6 maraschino cherries

For the Rum Syrup
  • 1/2 cup rum
  • 1/2 cup granulated sugar
  • 2 tbsp salted butter melted
  • 2 tbsp pineapple juice
  • 1 tsp pure vanilla extract

Instructions
To make the cake
  1. Start by preheating oven to 350 degrees and spraying a 12 cup bundt pan with nonstick spray or grease pan (make sure you really prepare your pan well to insure no sticking for this cake).
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high speed.
  3. Slowly add the granulated sugar. Mix together for an additional 5 minutes, until very pale yellow and fluffy.
  4. Add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
  5. Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt. Be careful not to overbeat. Add the sour cream, crushed pineapple and vanilla extract. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

To assemble with top of cake
  1. To assemble cake, pour melted butter in the bottom of the sprayed pan then sprinkle the butter with brown sugar.
  2. Line the bottom of the pan with the pineapple rings and add 1 cherry to the center of each pineapple ring.
  3. Evenly pour cake batter over pineapples and bake for 70-80 minutes or until toothpick inserted into center of cake comes out mostly clean but still moist.
  4. Allow cake to rest for 10 minutes then quickly invert cake onto serving plate.

For the Rum Syrup
  1. In a small pot set over medium heat, combine all the ingredients and cook over medium-high heat.
  2. Reduce mixture by about a third and thickened, about 5 minutes. Remove from heat and let cool for 10 minutes.
  3. Finally poke sides and top of cake and pour syrup over cake and allow to seep in then cool.



This Recipe adapted from >>>> Click Here

Baklava cheesecake

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Ingredients
Honey Syrup
  • 1/3 cup white sugar 2.33 oz, 66 grams
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1/3 cup honey

Pistachio Pecan Shortbread Crust
  • 3/4 cup unsalted butter softened (6 oz, 170 grams)
  • 3/4 cup powdered sugar 3.37 oz, 95.54 grams
  • 1 teaspoon vanilla extract
  • 1 3/4 cup all-purpose flour 7.8 oz, 221 grams
  • 3/4 cup nuts chopped very finely I used pistachios and pecans

Baklava
  • 1 lb phyllo pastry* 453.5 grams
  • 1 cup finely chopped nuts I used pistachios and pecans (4.4 oz, 125 grams)
  • 1 teaspoon cinnamon powder
  • 4 oz butter melted and cooled (some people use clarified butter*) (113 grams, 1/2 cup)

Honey Cheesecake
  • 2 cups cream cheese at room temperature (16 oz, 453 grams)
  • 1/2 cup honey
  • 1/4 cup sour cream
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon powder


Instructions
Honey Syrup
  1. Place all ingredients in a small saucepan, bring them to a boil over medium heat. Once it comes to a boil, reduce to medium low heat. Keep stirring as it boils for about 3 minutes.
  2. Remove from the heat. Set aside to cool to room temperature.
  3. Pistachio Pecan Shortbread Crust
  4. Place butter in the mixer bowl. Cream on medium high for 2 minutes. The butter will work best if it’s softened, but not too soft.
  5. With the mixer off, add powdered sugar. Mix on low until combined. Raise speed to medium-high and cream for 1 minute.
  6. Add vanilla. Mix to combine.
  7. Add flour, mix on low until the dough just comes together. Add pistachios and pecans and fold. Don’t over mix the dough.
  8. Coat a 9 or 8 inch springform pan with a bit of oil, or non-stick spray.
  9. Now put the crust dough in the pan and start to pat the dough down to line the whole bottom and sides of the springform pan with the crust dough.
  10. I like to do this a little bit at a time. I grab a little bit of dough and press it down the bottom. Then I grab another bit and keep patching it up, as I lightly press it down with my fingers. If you find the dough is too wet, it’s ok to flour your fingers a little bit, though the dough shouldn’t be that wet to handle.
  11. Once you’ve covered the sides and bottom of the pan evenly with the cookie dough, place it in the freezer while you work on the cheesecake and the baklava topping.

Baklava
  1. Take phyllo dough out of the freezer and let it rest in the fridge overnight to thaw, or for 3 hours at room temperature.
  2. Mix crushed nuts with cinnamon. Set aside.
  3. Measure the inside of your crust-lined cheesecake pan. Mine measured 6 inches, because of my thick crust since I used a 8” pan. So I cut a 6” circle out of my phyllo sheets. I used a cake pan to measure the circle and used a knife to cut around it.
  4. Now, do this over a silicone mat.
  5. Brush some butter over 1 circle of phyllo dough. Place another circle on top. Brush butter over the entire surface. Don’t drench it, just make sure it’s covered.
  6. Place another circle on top. Brush with butter again.
  7. Place another circle on top. Repeat with the butter.
  8. Repeat with another circle of dough. Do this until you’ve stacked 10 circles of phyllo sheet.
  9. You will have a total of 10 circles, all buttered and stacked.
  10. Spread 1/4 of the nuts over.
  11. Top with another circle of phyllo sheet.
  12. Butter it. Repeat 4 more times. You will have a total of 5 phyllo sheets, stacked and buttered.
  13. Spread another 1/4 cup of nuts on top of the last buttered circle.
  14. Top with another layer of 5 sheets, all buttered and stacked.
  15. Spread another 1/4 cup of nuts on top. Followed by another set of 5 sheets buttered and stacked.
  16. Spread the final amount of nuts over the top of the dough. Now top it with a layer of 10 sheets of phyllo, all buttered.
  17. 10 sheets of phyllo, 1/4 cup of nuts, 5 sheets of phyllo, 1/4 cup nuts, 5 sheets of phyllo, 1/4 cup nuts, 5 sheets of phyllo, 1/4 cup nuts, 10 sheets phyllo.
  18. You will use all 40 sheets, but will have a lot of side trimmings, big ones, look at my recommendation above on what to do with those!
  19. Now place this tray with the baklava in the freezer. Let it rest there until the butter becomes solid.
  20. Remove from the freezer after about 30 minutes.
  21. Use a sharp chef’s knife to cut the baklava in 8 wedges, but don’t run the knife all the way down, stop before you reach the bottom layers, so this way you can easily move the baklava to the top of the cheesecake when it’s time.
  22. Keep this cold until it’s time to use it. So if you have to make your cheesecake batter, place the baklava in the fridge so it stays sturdy.

Cheesecake
  1. Now it’s time to make the cheesecake.
  2. Once your syrup has been already cooling down, the baklava is assembled and kept cold, and the crust is also resting in the freezer, then it’s time to start making the cheesecake.

Honey Cheesecake
  1. Pre-heat oven to 350F.
  2. Place cream cheese in the bowl of an electric mixer.
  3. Cream on medium-high for 2 minutes, until very fluffy and smooth. Make sure to scrape the sides of the pan.
  4. Add honey, mix until combined.
  5. Add sour cream, mix until incorporated.
  6. Now add egg and egg yolk.
  7. Mix until completely incorporated, scraping the sides of the bowl.
  8. Add vanilla. Mix to combine.
  9. Pour smooth batter over the cold crust lined springform pan.
  10. Grab the baklava out of the fridge and place it on top of the cheesecake. Try to be gentle. If you have to, trim the sides of the baklava if it isn’t fitting.
  11. Place in the oven and bake for about 1 hour, maybe you will have to cover the crust sides with foil midway baking. If the top of the crust is browning too fast, you might want to create shields with aluminum foil and cover just the crust part, so it doesn’t burn. Make sure the crust is already baked before you place foil over it, or you might damage it.
  12. Reduce temperature to 325F if the top is browning too fast.
  13. Cheesecake will be ready between 60-80 minutes of baking. The baklava will have puffed up and will be golden and brown.
  14. Remove from the oven. Let the cheesecake sit for 5 minutes.
  15. Pour syrup over the top of the baklava.
  16. Wait for some of the syrup to be absorbed before pouring more syrup in.
  17. Take it slow.
  18. The crust will be delicious in the bits that absorb this honey syrup. Gah you’re in for such a treat!
  19. Let cheesecake cool down, and then place it in the fridge overnight or for at least 6 hours before serving.

Storage
  1. Store in the fridge for up to 1 week.



This Recipe adapted from >>>> Click Here

Brown Sugar Muffins

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Ingredients
  • 1 cup light brown sugar
  • 1/2 cup butter, melted
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup nuts, chopped coarsely (optional)

Instructions
  1. Preheat the oven to 375ºF. Grease or line 14-16 muffin cups with paper liners. 
  2. In a large bowl, stir the brown sugar and the butter together.  Add the milk, egg and vanilla as stir to combine.  Add the flour, baking soda and salt and mix just until incorporated.  If using, stir in the nuts. 
  3. Divide the mixture between the prepared muffin cups, about 2/3 full each. 
  4. Bake in the preheated oven until a tested inserted in the center comes out clean, 15-20 minutes.



This Recipe adapted from >>>> Click Here

BROWN SUGAR CARAMEL POUND CAKE

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Ingredients
  • 1 cup butter softened
  • 1/2 cup butter-flavored shortening
  • 2 cups light brown sugar packed
  • 1 cup granulated sugar
  • 5 eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup heavy whipping cream
  • 1 cup toffee baking bits plus more for garnish

FOR CARAMEL FROSTING
  • 14 oz can sweetened condensed milk
  • 1 cup light brown sugar packed
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/2 cup pecan cookie pieces & toffees bits optional garnish

Instructions
  1. Preheat oven to 325. F.
  2. Generously grease and lightly flour bundt pan. Set aside.
  3. In a large bowl, cream together butter and shortening.
  4. Mix in brown sugar and white sugar.
  5. Add eggs, one at a time, beating well after each egg.
  6. Fold in vanilla extract. Set aside.
  7. In a medium bowl, whisk together flour, baking powder and salt.
  8. Gradually add dry mixture into the wet mixture while alternating with the buttermilk and heavy cream.
  9. Mix well until combined being sure to scrape down the sides of the bowl.
  10. Fold in toffee pieces. (Can also add in some pecan pieces if desired)
  11. Pour batter evenly into prepared bundt pan.
  12. Shake the pan back and forth and up and down to even out batter and release air bubbles.
  13. Bake on the middle rack for 1 hour and 10 minutes.
  14. Remove from oven and let cake sit in pan for 10-15 minutes before removing and placing on a cooling rack to finish cooling.
  15. When cake is completely cooled start making the caramel frosting.
  16. In a large saucepan over medium-low heat, stir together sweetened condensed milk and brown sugar.
  17. Keep stirring until bubbles begin to gently break on the surface.
  18. Reduce heat if needed, do not let the mixture boil or simmer too rapidly to prevent burning.
  19. Continue cooking for about 5 minutes until mixture thickens, stirring constantly.
  20. Remove from heat and stir in butter and vanilla.
  21. Stir vigorously until butter is combined.
  22. Sauce will begin to thicken up even more as it cools.
  23. Pour the hot caramel sauce over the cooled cake. (I always have sauce left over. Goes great on ice cream!)
  24. Garnish the cake with pecan pieces and toffee pieces if desired (highly recommended)
  25. Let cake sit until frosting begins to harden.
  26. Slice and serve, add vanilla ice cream to take it over the top!



This Recipe adapted from >>>> Click Here

Chicken Fettuccine

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Ingredients
  • 8 oz fettuccine
  • 1/2 lb chicken, cut into pieces
  • 1 tbsp olive oil
  • 1 garlic cloves, finely chopped
  • 16 oz jar roasted peppers
  • 1/2 cup Half&Half (or heavy cream)
  • 1/4 cup chopped fresh parsley
  • salt and pepper
  • grated Parmesan cheese to garnish
  • Psst!
  • Scroll up the post for detailed step-by-step photos!

Instructions 
  1. Prep the ingredients: 1) Bring a large pot of water to a boil and cook fettuccine according to the package instructions. Drain, rinse with cold water and set aside. 2) Meanwhile, chop half of the peppers into small pieces. Place the remaining peppers (with the liquid from the jar) into a food processor or bullet blender and process until smooth.
  2. Add olive oil to a large, non-stick pan and cook the chicken for 5 minutes on medium heat. Season with some salt and pepper.
  3. Add garlic and cook for about 30 seconds.
  4. Add chopped and blended peppers and Half&Half.
  5. Cook, stirring occasionally for about 10 minutes, until the sauce starts to thicken.
  6. Add fettuccine and parsley and mix everything well. Sprinkle with Parmesan cheese and enjoy!






Read Full Recipe >>>> Click Here

Slow Cooker Chicken Broccoli and Rice Casserole

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Ingredients
  • 1 small onion chopped
  • 1 cup long grain brown rice rinsed and drained (do NOT substitute white rice or any other type of rice)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups low sodium chicken broth
  • 1 pound boneless skinless chicken breasts
  • 1 pound broccoli cut into small pieces
  • 1/2 cup plain Greek yogurt optional, for extra creaminess
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded cheddar cheese

Instructions
  1. Place onion, brown rice, Dijon mustard, garlic powder, dried thyme, salt and pepper in bottom of slow cooker.
  2. Pour in broth and stir until well combined.
  3. Add chicken to the slow cooker. Sprinkle chicken with additional black pepper.
  4. Cover and cook on high for 2 1/2 to 3 1/2 hours, until chicken is cooked through and rice has absorbed almost all of the broth. In my slow cooker this took 3 hours on high.
  5. When the slow cooking time is almost finished, cook the broccoli. You can steam it on the stove or in the microwave, or roast it in your oven. (It is also possible to cook the broccoli in the slow cooker by adding it on top of the rice and chicken during the last hour of cook time. If you slow cook the broccoli it will lose its vibrant green color. I get best results when I steam the broccoli on the stove.)
  6. When chicken and rice are done, remove chicken to a cutting board.
  7. Add the plain Greek yogurt (if using), Parmesan cheese and cheddar cheese to the rice in the slow cooker. Stir to combine.
  8. Cut the chicken into bite-size pieces and add to the slow cooker along with the cooked broccoli. Stir and serve.






Read Full Recipe >>>> Click Here

GARLIC BUTTER CHICKEN

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INGREDIENTS
  • 4 boneless skinless chicken breasts
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • I lb. baby potatoes (if larger than one inch slice in half)
  • 1/2 cup unsalted butter (1 stick)
  • 4 cloves minced garlic
  • 1/2 teaspoon crushed red pepper (or less to taste)
  • 2 teaspoons dried parsley
  • 1 cup shredded mozzarella
  • 1/2 cup shredded Italian blend

INSTRUCTIONS
  1. Preheat oven to 400 degrees. Salt and pepper both side of the chicken breasts and place in single layer in casserole dish. Top with with baby potatoes.
  2. In large skillet melt butter over low heat. Add garlic and cook until fragrant; about 1 minute. Remove from heat and allow to cool for 5 minutes.
  3. Pour garlic butter over chicken and potatoes. Sprinkle with half the crushed pepper and half the dried parsley.
  4. Bake for 20-22 minutes or until chicken is almost cooked through.  Top evenly with both cheeses and the rest of the crushed pepper and dried parsley. Bake an additional 3-5 minutes or until cheese is melted.  Turn broiler on the last minute of cooking to lightly brown the tops.






Read Full Recipe >>>> Click Here

Chicken Divan

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INGREDIENTS
  • 1 1/2 lbs. chicken breast chopped into bite size pieces
  • 1/4 tsp EACH salt, pepper, paprika
  • 1 16-20 oz. bag broccoli florets
  • 3 tablespoons unsalted butter divided
  • 2 tablespoon olive oil divided
  • 1/3 cup all-purpose flour
  • 2 cups low sodium chicken broth divided
  • 2 cups milk
  • 1 tablespoon cornstarch
  • 2 teaspoons chicken bouillon
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 tsp EACH onion pwdr, garlic pwdr, dried parsley
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 1/2 cups freshly grated sharp cheddar cheese divided
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup sour cream

Panko Topping (optional)
  • 3/4 cup panko breadcrumbs
  • 1 tablespoon melted butter
  • 1 tablespoon extra virgin olive oil
  • a forkful of chicken divan casserole with chicken, broccoli and panko

INSTRUCTIONS
  1. Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
  2. While the chicken is still on the cutting board, dab with a paper towel then toss with 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon paprika. Set aside.
  3. Add 1 tablespoon olive oil to a large skillet and heat over medium high heat until very hot. Add the broccoli and sauté for 30 seconds. Add 1/2 cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender but not limp, about 2 minutes. Transfer broccoli to prepared pan in an even layer.
  4. To the now empty skillet, melt one tablespoon butter (may sub olive oil) over medium heat. Increase heat to medium high and add chicken in a single layer and sear for one minute without moving chicken then continue to cook and stir chicken until cooked through. Evenly layer chicken on top of broccoli.
  5. To the same skillet (don’t wipe out), melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Whisk in flour then cook, while stirring for 1 minute. Turn heat to low then gradually whisk in remaining 1 1/2 cups chicken broth and 1 cup of milk. Whisk cornstarch with remaining 1 cup milk and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings.
  6. Bring sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1/2 cup cheddar until melted followed by Parmesan cheese until melted. Whisk in sour cream until blended. Pour sauce over chicken and broccoli and spread into an even layer. Top with remaining 1 cup cheddar cheese.

Panko topping:
  1. Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over cheese. Cover Chicken Divan with foil and bake at 350 degrees for 30 minutes or until hot and bubbly and cheese is melted.
  2. Serve Chicken Divan over mashed potatoes or rice.






Read Full Recipe >>>> Click Here

Keto Chicken Cheese Broccoli Casserole

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Ingredients
  • 1 pound broccoli cut into florets
  • 1 rotisserie chicken meat shredded
  • 8 ounces cream cheese
  • 3/4 cup heavy cream
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper ground
  • 1/4 cup fresh basil chopped
  • 1 cup cheddar cheese shredded

Instructions
  1. Preheat your oven to 200C/390F.
  2. Place a saucepan of water over high heat and boil the broccoli florets until al dente. Drain well and add to a large mixing bowl along with the shredded chicken.
  3. In a small saucepan, add the cream cheese, cream, almond milk, mustard, garlic, salt and pepper and place over low heat. Whisk until the sauce is smooth.
  4. Pour the warm sauce into the broccoli and chicken mixture, add the basil, and mix well.
  5. Pour the mixture into a casserole dish and top with the shredded cheese.
  6. Bake in the oven for 20-30 minutes, until warmed through and the cheese has browned.
  7. Serve immediately.






Read Full Recipe >>>> Click Here

CHICKEN BACON RANCH WRAPS

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INGREDIENTS
  • 4 large tortillas
  • 8 oz. deli sliced chicken breast
  • 8 strips thick cut bacon, cooked crisp
  • 2 cups lettuce leaves
  • 1/2 cup diced tomatoes
  • 4 tbsp ranch dressing 

INSTRUCTIONS
  1. Lay tortilla out on plate, top with 1/2 cup lettuce leaves in center of tortilla. Top with 2 tbsp diced tomatoes, 1 tbsp ranch dressing, 2 strips cooked bacon and 2 oz chicken breast.
  2. Roll up tortilla tightly and cut in half. Enjoy!






Read Full Recipe >>>> Click Here