LEGEND RECIPES

Ingredients 3-4 chicken breasts (about 1.5 pounds) 8 ounces softened cream cheese 1/3 cup store-bought basil pesto (I like the Giovanni Rana brand) 1 cup shredded mozzarella cheese Garnish 1/2 cup cherry tomatoes (halved) 4-6 basil leaves (chopped) Instructions Preheat your oven to 375 degrees, and grease a large baking dish. Mix the softened cream cheese and basil pesto together. Lay the chicken breasts flat into your greased baking dish, and top them with the cream cheese pesto mixture. Top with 1 or more cups of shredded mozzarella cheese. Bake uncovered in the center rack of the oven for 30-40 minutes, or until the internal temperature reaches 165 degrees. Garnish with your fresh chopped tomatoes and basil. Enjoy!  Base Recipe adapted from this SITE

Ingredients 400 g/14oz coconut milk (1 can), full fat 13-16 bamboo skewers , 16cm / 6.5" long (Note 1) MARINADE: 600 g / 1.2lb chicken thighs , boneless skinless, cut into 2cm/4/5" pieces (Note 2) 1 tbsp curry powder (Note 3) 1 tsp white sugar 2 tsp red curry paste (Note 4) 1 tsp salt THAI PEANUT SAUCE: 2 tbsp red curry paste (Note 4) 3/4 cup natural peanut butter, smooth (Note 5) 1/4 cup white sugar 2 tsp dark soy sauce (Note 6) 1 tsp salt 2 tbsp cider vinegar (Note 7) 3/4 cup (185ml) water SERVING: 2 tbsp peanuts finely chopped Lime wedges (optional) Coriander / cilantro leaves and sliced red chilli (optional) Instructions If cooking on a BBQ or over charcoal, soak skewers for 2 hours in water. THAI CHICKEN SATAY SKEWERS: Mix together the chicken and Marinade with 1/4 cup of coconut milk, then set aside for at least 20 minutes, or overnight. Thread onto skewers - I do 4 to 5 pie

INGREDIENTS FOR THE MEATBALLS 2 tbsp. extra-virgin olive oil, for baking sheet 1 lb. ground chicken  1/2 c. shredded Gruyère 1/4 c. bread crumbs  2 tbsp. freshly chopped parsley 1 large egg, beaten 2 cloves garlic, minced 1 tsp. kosher salt Freshly ground black pepper FOR THE SAUCE 4 tbsp. butter 2 large onions, thinly sliced 2 cloves garlic, minced 2 c. low-sodium beef broth 2 tsp. freshly chopped thyme, plus more for garnish  Kosher salt Freshly ground black pepper 1 1/2 c. shredded Gruyère DIRECTIONS Preheat oven to 425°. Line a large baking sheet with foil and rub with oil.  Make meatballs: In a large bowl, combine ground chicken, Gruyère, bread crumbs, parsley, egg, and garlic. Season with salt and pepper. Form into 16 meatballs, then place on prepared baking sheet and bake until golden and cooked through, 25 minutes. Meanwhile make sauce: In a large skillet over medium heat, melt butter. Add onions a

Ingredients 2 lb shredded chicken, cooked 3 T taco seasoning 3/4 cup chili verde salsa (chunky works best) 1 4 oz can of mild green chilis, drained 16 oz cottage cheese 5 oz sliced or shredded Colby jack or Mexican blend cheese Sour cream, optional Green onions, optional Instructions Preheat oven to 375 In a medium sized bowl, mix the taco seasoning, salsa, green chilis and cottage cheese Mix in the shredded chicken and blend well Spray your baking dish with nonstick cooking spreay Spoon mixture into an 11x7 baking dish Top the casserole with the sliced or shredded cheese Bake for 20 minutes or until the cheese is melted and bubbling. Garnish with green onions, if desired Serve with sour cream and salsa, optional Notes We pre-cooked our chicken right before making the casserole, so the chicken was still warm, If you're starting with cold precooked chicken, you may need to cook the casserole a little longer.

Ingredients 1 1/2 pounds boneless, skinless chicken breasts 2 tablespoons butter 1/2 cup chopped onion 2 1/2 cups water 1 1/2 cups heavy cream 1 (10.5-ounce) can cream of chicken condensed soup 2 cups uncooked long grain rice 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon pepper 1 1/2 cups shredded Parmesan cheese 1/2 cup shredded cheddar or colby jack cheese 1 tablespoon chopped fresh parsley 4 ounces cream cheese, cut into chunks and softened Instructions Cut chicken into strips. Turn Instant Pot to "Saute" mode. Add butter. When melted add chicken and onion and cook until most of the pink in the chicken is gone. Add water, heavy cream and chicken soup. Stir. Add rice, sprinkling it in so that it is evenly distributed. Add garlic powder, onion powder, salt and pepper. Do not stir. Place lid on. Make sure valve is in "sealing" position. Pressure Cook on HIGH for 5 minute

Ingredients 1 tablespoon olive oil 1 pound chicken breasts 1 pound smoked sausage sliced into 1 inch pieces 3 cups of heavy cream 4 cups of low sodium chicken broth 4 tablespoons butter 2 tablespoons coarse cajun seasoning 2 cloves garlic smashed 1 pound of uncooked penne pasta 1/2 cup hot water 5 oz freshly shredded parmesan cheese kosher salt and black pepper garlic powder Instructions Pat chicken breasts dry and season with salt, pepper and a sprinkle of garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides. Add chicken breasts,sausage, heavy cream, chicken broth, butter, garlic cloves and 1/2 teaspoon of kosher salt, cajun seasoning and several turns of freshly ground black pepper to slow cooker. Cook on low for about 4 hours or high for 2-3 hours, until chicken has reached 165 degrees. Remove chicken from slow cooker and set aside to cool and slice. Stir in 1/2 cup of hot water and un

Ingredients 3 organic chicken breasts, cut into 1 1/2-inch pieces 3 cups broccoli, steamed 1 Tablespoon oil TERIYAKI SAUCE 1/4 cup low sodium soy sauce (or liquid aminos) 3 Tablespoon coconut sugar 1 Tablespoon sesame oil 1 teaspoon ginger (grated fresh or dried) 2 teaspoon corn starch 2 garlic cloves, minced 1/2 teaspoon sesame seeds *optional Instructions Whisk all of teriyaki sauce ingredients in a small bowl.  On medium heat in a cast-iron skillet brown chicken in oil until cooked on all sides and slightly crispy. *If pan isn’t hot enough the chicken will steam so make sure pan is hot but not burning.*  Add teriyaki sauce to cooked chicken and stir for 1 to 2 minutes for sauce to thicken. Stir in broccoli with chicken and sauce. Serve over rice with sprinkled sesame seeds and enjoy!  Base Recipe adapted from this SITE

Ingredients 4 chicken breast cutlets* 1 6oz can tomato paste 1 teaspoon olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder 1/2 teaspoon oregano 1/2 teaspoon parsley 1 cup shredded mozzarella cheese 1/2 large green bell pepper, sliced 1/4 cup sliced onion 1/4 cup sliced black olives 16 slices pepperoni Instructions Preheat the oven to 400º F. To make the sauce, in a small bowl add tomato paste, olive oil, salt, pepper, garlic powder, oregano, and parsley. Stir to combine. Place chicken breasts in a single layer inside a 9x13 cooking dish. Divide sauce between the 4 pieces of chicken and spread sauce to cover each chicken breast. Sprinkle 1/4 cup of cheese on top of each chicken breast. Evenly distribute the remaining toppings over the chicken. Bake in the oven 30 minutes or until chicken is fully cooked. Let rest 3-5 minutes and then serve! Notes *I have found if you are just grabbi

INGREDIENTS 1 cup ricotta 8 oz cream cheese room temperature 1 cup powdered sugar 1 tsp vanilla extract 2/3 cup mini chocolate chips waffle cones broken INSTRUCTIONS Using a stand mixer (or a hand mixer + large bowl), add in ricotta, cream cheese, and powdered sugar on medium-high speed until smooth, about 3-5 minutes. Add in vanilla extract and whip for another 30 seconds. Taste test the dip - if you'd like it sweeter, add more powdered sugar, about 2 tablespoons at a time. You can safely add up to another 1/2 cup of powdered sugar (8 tablespoons) without negatively impacting consistency. Fold in mini chocolate chips, reserving some to sprinkle on top for decoration if desired. Serve dip immediately with broken waffle cones for dipping. Base Recipe adapted from this SITE

Ingredients Lemon Poppy Seed Donuts 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons poppy seeds 1/2 cup almond milk, room temperature 1 1/2 teaspoons apple cider vinegar 1/3 cup granulated sugar 2 teaspoons lemon zest 3 tablespoons coconut oil, melted & slightly cooled 1 tablespoon freshly-squeezed lemon juice 1 teaspoon pure vanilla extract Blueberry Lemon Glaze 1/2 cup blueberries (fresh or frozen) 2 teaspoons freshly-squeezed lemon juice approx. 3/4 cup powdered sugar (more or less to taste) Instructions Lemon Poppy Seed Donuts Preheat oven to 350 degrees Fahrenheit and generously spray a donut pan with nonstick cooking spray. Whisk together the dry ingredients in a medium-size bowl (flour, baking powder, baking soda, salt, and poppy seeds). In a glass measuring cup, combine the milk and apple cider vinegar and set aside. In a large bowl, co

INGREDIENTS CAKE 2 cups (450g) granulated sugar 1 1/2 cups (336g) vegetable oil 2 tsp. McCormick vanilla extract 3 large eggs room temperature 3 cups (384g) all-purpose flour 1 tsp. baking soda 1 tsp. cinnamon spice 1 tsp. salt 3 medium Granny Smith apples - peeled, cored. and chopped CARAMEL GLAZE 1/2 cup (1 stick, 113g) butter 2 tsp. heavy cream 1/2 cup packed brown sugar 1 tsp. vanilla extract INSTRUCTIONS CAKE Preheat the oven to 325°F (175°C). Grease a 9 inch Bundt pan. In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended. Fold in the apples by hand. Pour into the prepared bundt pan. Bake for 55-70 minutes or until an inserted toothpick comes out clean. Allow to cool for about 20 minutes in the pan and then invert on to a wire rack. CARAMEL GLAZE

Ingredients handful of seedless green grapes toothpicks 1 cup caramel bits 2 tablespoons heavy cream 1 cup salted peanuts or cashews , crushed finely Instructions Poke toothpicks into your grapes; set aside. In a small pot, over medium-low heat, combine the caramel bits and cream. Stir until melted. Reduce heat to lowest setting just to keep warm. Dip the grapes into the caramel sauce and then into the crushed nuts. Place on a plate to set. Repeat until all the grapes are used. That's it! Pop those babies in your mouth and enjoy! Base Recipe adapted from this SITE

Ingredients MUFFIN 1 1/2 cups flour 3/4 cup sugar 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 tsp pumpkin pie spice 1 1/2 cups pumpkin puree 1/4 cup butter, melted/cooled 1 tsp vanilla extract 1 egg CREAM CHEESE FILLING 4 oz cream cheese, softened 1/2 tsp vanilla extract 1 tsp flour 2 tbsp sugar 1 tsp milk Instructions Preheat oven to 350 degrees and line a muffin tray with liners or cooking spray. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and pumpkin spice. In a separate bowl, combine the pumpkin, melted butter, vanilla extract, and egg. Combine the wet mixture with the dry mixture and stir until just combined. Fill muffin liners with batter about 3/4 full. To make cream cheese filling: Place all ingredients into a bowl and combine. Using a piping bag or Ziploc bag with corner tip cut off, add a dollop of cream cheese mixture to the muffin cups. *It will sink sl

INGREDIENTS 2 ½ cups (315 grams) flour 1 tbsp sugar 1 tsp table salt 2 sticks (8 ounces or 1 cup) unsalted butter, cut into chunks and kept very cold before using ½ – ¾ cup very cold water INSTRUCTIONS Measure the flour into a large, wide bowl. Whisk in the sugar and salt. Toss in the butter cubes and coat them all with the flour. Using your first 3 fingers of both hands, mash up the butter into smaller pieces, just bigger than the size of peas. You can also do this with two knives or a strong pastry blender. I prefer using my fingers. Once the mixture looks sort of uniform, slightly crumbly, and the butter is broken up, stir in a ½ cup of water with a rubber spatula until the water is absorbed and the dough starts to come together. If the dough is still dry and crumbly, add the remaining ¼ cup of water. Bring the dough together with your hands until it forms a soft and almost loose ball. Divide the pie dough in half and transfer one half to a sheet

Ingredients: For the Cookies: 1 cup & 2 tablespoons All-Purpose Flour 1/3 cup Sugar 1 1/2 tablespoon Lemon Zest, finely grated 7 tablespoons Unsalted Butter, cut into 1/4″ cubes 1 Egg Yolk For the Glaze: 1 cup Powdered Sugar 3 tablespoons Lemon Juice, fresh Directions: For the Cookies: In a large mixing bowl combine the flour, sugar and lemon zest. Add the chilled butter and cut the butter into the flour mixture using a pastry cutter until the mixture looks like coarse crumbs. Add in the egg yolk and using a fork, stir until blended. Using your hands, gently knead the bough until it comes together and forms a ball. (Note: If the dough looks too dry add some ice water 1 teaspoon at a time until the mixture comes together.) Once the dough has been formed into a ball, cut the dough in half and roll each half into a log about 1-inch in diameter. Wrap the logs in plastic wrap and allow them to chill in the freezer for 30 minutes. (Note:

INGREDIENTS FOR THE CARROT CAKE 2 1/2 cups (325g.) all purpose flour 1 1/2 teaspoons baking soda 
 1 1/4 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 2 cups ( 400g ) sugar 
 4 large eggs 1 cup vegetable oil (218g) 1 teaspoon vanilla extract 2 cups (180g) grated (small pieces) carrots (do not use packaged pre-shredded carrots they are too dry) 3/4 cup (92 g) chopped pecans 3/4 cup (50g) coconut (optional)( we used Baker's Angel Flake sweetened coconut) 1 (8oz.) can crushed pineapple, put in a strainer and let the liquid drain off….I press with a fork to remove more liquid. FOR THE CREAM CHEESE FROSTING (THIS RECIPE CAN BE EASILY DOUBLED IF YOU PLAN TO DO A LOT OF PIPING) 2 sticks ,1 cup, (226g) unsalted butter, slightly softened 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. So

Ingredients 3 cups rolled oats or old fashioned oats ½ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 1 teaspoon baking powder ¼ teaspoon salt 2 large eggs ¼ cup pure maple syrup 1 cup mashed banana, 2 bananas 2 teaspoons pure vanilla extract 1 cup 1% milk ¼ cup melted coconut oil 1 cup mini chocolate chips Cooking spray. Instructions Preheat oven to 350. In a medium bowl combine the rolled oats, cinnamon, nutmeg, baking powder, and salt. Set aside. Crack the 2 eggs into another medium bowl. Whisk together with the maple syrup, mashed banana, and vanilla extract till the ingredients are combined and smooth. Slowly whisk in the milk and coconut oil. Pour the wet ingredients into the dry ingredients. Stir until all the oats are covered and moistened. Slowly stir in the chocolate chips. Spray a muffin pan with cooking spray then divide the oatmeal mixture among the 12 muffins tins. Press the mixture down with a spoon so al

Ingredients 2 lbs fresh strawberries medium to large 2 cups dark or milk chocolate chips Instructions Rinse and gently pat dry fresh strawberries. With a small, sharp knife, in a circular motion, carve out the stem of the strawberry. See image above. Slice the strawberry in half. At the top center of each of berry half, cut a small V-shape. To cover in chocolate, gently insert a wooden stick at the bottom of the heart shape. Heat in microwave in 30-second intervals, stirring in between, until chocolate is melted and smooth. Dip strawberries in melted chocolate. Let dry on parchment paper until chocolate firms. Base Recipe adapted from this SITE

Ingredients 8 tablespoons unsalted butter, divided 4 boneless, skinless chicken breasts, trimmed 1 onion, diced 2 stalks celery, diced salt pepper 2 cloves garlic, minced 10 ounces mushrooms, tough stems removed, sliced 1 ½ cups wild rice blend 1 (14.5 ounce) can low-sodium chicken broth 1 cup dry white wine 3 tablespoons all-purpose flour ¼ teaspoon onion powder ½ teaspoon dried thyme, or 1 teaspoon fresh thyme leaves 1 cup whole milk Instructions Preheat oven to 400 degrees Pat the chicken breasts dry with paper towels and season with salt and pepper. Heat 2 tablespoons butter in a large ovenproof skillet (or Dutch oveover medium-high heat. Add the chicken and cook until well browned on one side, about 6-8 minutes. Transfer the partially cooked chicken to a plate and cover, browned side up; set aside. Add 1 1/2 tablespoons butter to the now empty skillet along with the onions and celery. Season with 1/4 teaspoon salt and 1/2 teaspoon pepper. Sauté un

INGREDIENTS 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets) 1 tbsp dried oregano, divided 1 tsp salt, divided 1 tsp black pepper, divided 1/2 cup all-purpose flour, more for later Private Reserve Extra Virgin Olive Oil (buy here) 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced 14 oz grape tomatoes, halved 2 tbsp chopped fresh garlic 1/2 cup white wine 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon) 3/4 cup chicken broth Handful baby spinach (optional) INSTRUCTIONS Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly. Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now. In the same skillet, add more olive oil if needed. Add the mu

Ingredients 4 boneless skinless chicken breasts 1 cup low sodium chicken broth 1 teaspoon minced garlic 1 teaspoon Italian seasoning 1/4 teaspoon salt 1/4 teaspoon black pepper 1/3 cup heavy cream (see notes above) 1/3 cup chopped roasted red peppers 1 1/2 tablespoons corn starch 1 tablespoon basil pesto Instructions Place chicken breasts in the bottom of the Instant Pot. Add broth and sprinkle with garlic, Italian seasoning, salt and pepper. Place lid on the Instant Pot and turn valve to sealing. Select Manual, high pressure (the default), and set the timer to 8 minutes. The pressure cooker will take about 10 minutes to build pressure and begin counting down.  Once the cook time is over, turn the Instant Pot off and let pressure release naturally for 5 minutes, then do a quick release and open the lid.  Remove the chicken breasts and place on a cutting board or serving platter. Turn the Instant Pot to saute. (OPTIONAL: strain the broth if there is fat or

Ingredients For Homemade Mashed Potatoes: 5 medium Russet Potatoes of equal size 1 stick butter softened 1 cup half and half warmed Salt/pepper For Casserole: 5 cups mashed potatoes 1 cup frozen corn 1 cup cheddar cheese freshly grated 6 Tyson Chicken Strips .87 oz. packet Brown Gravy Mix Instructions Homemade Mashed Potatoes Rinse the potatoes thoroughly and pat them dry. Leave the skins on. Add the potatoes to a large pot of COLD and salted water, enough water to submerge them by 1 inch. Use 1 heaping teaspoon for each quart of water. Bring the potatoes to a gentle boil and maintain this boil until they are fork tender. Drain the potatoes. Hold them with a pot holder and peel off the skins. Return them to the pot. Add the completely softened butter and mash them to desired consistency. Warm the half and half in the microwave for 30 seconds and stir it into the mashed potatoes. Season with additional salt/pepper if desired. Preparing the Casse

Ingredients 2 cups uncooked egg noodles 2 cups cubed cooked chicken 1 package {16oz.}  frozen peas, carrots, beans and corn 1 cup milk 1 can Cream of Chicken Soup 1 Can Cream of Mushroom Soup 1/2 tsp. Salt 1/2 tsp. Pepper 1/2 cup Chopped onion 2 TBSP. Melted Butter 1/2 tsp. Garlic Salt 1/2 tsp. Italian Seasoning Instructions Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to greased 8 inch cake pan (I used a pie plate like THIS one). Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through. Base Recipe adapted from this SITE

INGREDIENTS FOR THE CHICKEN:  1 cup flour  2 tsp salt  1 1/2 tsp pepper  2 tsp Italian seasoning  1 Tbsp powdered sugar  6 boneless, skinless chicken breasts  1 cup milk  1 tsp lemon juice  3 Tbsp olive oil FOR THE SAUCE:  2 Tbsp olive oil  4 cloves garlic, minced  1/4 cup sun dried tomatoes in oil, drained and finely diced  3 Tbsp cornstarch, divided  1 cup chicken broth  3 cup fresh spinach, roughly chopped  1 cup heavy cream  1 cup milk  1 tsp salt  1/2 tsp pepper (don’t skimp on this)  1 cup parmesan cheese, grated  1 box (16oz) linguine noodles INSTRUCTIONS Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning, so that it's ready at dinner time! PRO TIP: Did you know that soaking the chicken in milk and lemon helps it become more tender for cooking? When ready to cook, create your chicken crust. In a pie plate, or shallow dish, co

Ingredients 1 1/2 - 2 pounds  boneless and skinless chicken breast  (cut into 3 inch cubes) 1/4 cup  extra virgin olive oil  (plus extra for cooking) 1/2  cup   buttermilk  1 tablespoon   dried Italian seasoning herbs mix  1/4 cup  parsley chopped  4 cloves  garlic  (minced) 1  lemon  (zested and juiced) 1/2 teaspoon  kosher salt  1/4  teaspoon  ground black pepper  Instructions Clean chicken by running it under cold water, pat dry with paper towels. Cut and discard any fat pieces. Cut chicken into 3 inch cubes and add to a large ziplock bag. In a medium bowl mix the rest of the ingredients: olive oil, buttermilk, Italian seasoning, parsley, garlic, lemon juice, lemon zest, salt and pepper. Whisk until fully combined. Pour the mixture on top of the chicken. Close the ziplock bag, shake to coat the chicken evenly in the marinade and refrigerate for at least one hour or overnight. Preferably, shake and toss the chicken during this period a few times, so it ma

Ingredients 4 chicken breasts tenderloin removed (6 ounce pieces) 1/2 teaspoon kosher salt 1/2 teaspoon coarse ground black pepper 1/4 cup olive oil 1 cup Parmesan Cheese shredded 1 cup panko bread crumbs Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Preheat the oven to 350 degrees. Season the chicken with salt, pepper and olive oil, rubbing it on until evenly covered. Mix the Parmesan cheese and breadcrumbs in a medium bowl before pressing the chicken into the mixture until well covered. Add it to a baking pan and cooking for 30-35 minutes, flipping them over halfway through cooking very carefully with a spatula. Base Recipe adapted from this SITE