• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 4  chicken breasts
• Salt and pepper
• 12 slices bacon
• 1/4 cup brown or coconut sugar

Instructions

1. Pre heat the oven to 425.
2. Combine the garlic powder, paprika and salt in small bowl. Sprinkle the chicken breasts with the mixture on both the top and bottom.
3. Wrap each chicken breast in two slices of bacon, starting at the end of chicken breast and on the bottom.
4. When the breasts are wrapped, place them seam-side down in a 9×13” baking pan.
5. Bake the breasts in the preheated oven at 425 for 15 minutes.
6. After 15 minutes, evenly sprinkle brown sugar over the breasts and return to the oven to cook for about 5 minutes or until 157-159° internally.
7. Baste the breasts with drippings and then broil the breasts for 2-3 minutes. Do not overcook.

Source: 40 Aprons

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•  1 lb chicken tenders, cut into pieces
•  1/4 cup Hidden Valley The Original Ranch
•  1 pinch salt
•  3 dashes ground black pepper
•  1/2 cup panko or bread crumbs
•  1/4 cup shredded Parmesan cheese

DIRECTIONS

1. Preheat the oven to 400F.
2. Marinate the chicken with the ranch dressing, salt and black pepper. Mix the panko with Parmesan cheese.
3. Coat the chicken generously with panko mixture. Arrange them nicely on a baking sheet lined with parchment paper.
4. Bake for 12-14 minutes until they turn light to golden brown. Serve immediately with the Ranch dressing.

Source: Rasa Malaysia

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INGREDIENTS

• 4 10 inch flour tortillas
• Olive Oil divided
• 1 lb lean ground beef
• 1 ounce taco seasoning 
• 8 ounces tomato sauce
• 2 large romaine hearts chopped/shredded (or 1 large head iceberg lettuce)
• 16 ounces black beans
• 5 ounces sliced black olives
• 1 cup shredded Mexican blend cheese
• 1 red onion diced
• 1/4 cup fresh cilantro chopped
• 4 ounces green chiles, drained
• 1 pint grape tomatoes chopped
• 5 ounces nacho cheese chips such as Doritos
• 1/2 cup thin salsa 
• 3/4 cup creamy ranch 

INSTRUCTIONS

1. Preheat oven to 425F. Brush or spray both sides of each tortilla with olive oil. Place torillas inside oven safe bowls to create the shape you desire. Bake for 10-15 minutes until crisp. Remove from oven and let cool completely. Set aside.
2. In a dutch oven over medium heat, heat 1 tbsp olive oil and add beef. Crumble as it cooks. Add taco seasoning and tomato sauce and allow to cook down until it’s your desired consistency. Drain excess sauce.
3. In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, cilantro, tomatoes, and chips. Toss to combine.
4. In a small container stir together the dressing and salsa. Pour over the salad and toss to coat.
5. Enjoy!

Source: The Cookie Rookie

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Ingredients

• Spray of non-stick cooking spray
• 2 tbsp light brown sugar
• 1 tbsp chili powder we love Ancho
• 2 tsp smoked paprika
• 1/2 tsp dried ground thyme
• 1 tsp Kosher salt
• 1/2 tsp ground black pepper
• 1/8 tsp cayenne pepper
• 3 to 3 1/2 lb trimmed pork baby back ribs
• Any BBQ Sauce

Instructions

1. Coat the slow cooker with nonstick cooking spray.
2. Combine the brown sugar, paprika, salt, thyme, black pepper and cayenne.
3. Rub the mixture all over the ribs.
4. Place ribs in slow cooker and cover.
5. Cook on LOW for 7 – 8 hours, or until ribs are tender.
6. Remove ribs from the slow cooker and discard the liquid.
7. Turn your broiler to low, or, turn your slow cooker to high.
8. Coat the ribs with the sauce and place under broiler (or back into to the slow cooker).
9. Cook under broiler for about 2 minutes, remove, re-coat with another layer of sauce, and cook for another couple minutes. OR, let ribs cook on HIGH in slow cooker for 30 minutes.
10. Remove and serve at once, with additional BBQ sauce!

Source: How to Feed a Loon

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Biscuits:

• 2 cups flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 6 tablespoons very cold butter
• 3/4 cup whole milk

Filling:

• 4 tablespoons butter
• a few sprigs of thyme
• 2 shallots
• 4 carrots, peeled and sliced thinly (about 2 cups)
• 4 celery stalks, chopped (about 1 cup)
• 1/4 cup flour
• splash of dry white wine (optional)
• 2 cups whole milk
• 1 1/2 cups chicken broth
• 4 cups shredded chicken (I use a rotisserie chicken)
• 2 cups frozen peas
• 1 teaspoon salt
• squeeze of lemon juice, black pepper, etc.

INSTRUCTIONS

1. Prep: Preheat the oven to 425 degrees.
2. Biscuits: Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
3. Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Add a splash of wine; let it sizzle out. Slowly and gradually, add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup. Add chicken and peas. Season with salt, pepper, and lemon juice.
4. Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.

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