#chicken and bacon

[sugs-shipping]

Time for "Sugi draws incorrect quotes!" with Ichini and Dabihawks

[lustingfood]

Pesto Chicken Club (x)

[daily-deliciousness]

Creamy chicken gnocchi soup

[thepioden]

Brussels Sprouts That Fuck Like Hell

Hardware

Baking sheet

Parchment

Mixing bowl

Software

1 - 1.5 lbs. Brussels Sprouts

4 oz. bacon (about 4 or 5 strips)

1/4 cup extra virgin olive oil

3 tbsp. brown sugar

2 tbsp. balsamic vinegar

2 tsp. kosher salt

1/2 tsp. ground mustard

1/2 tsp. black pepper, or to taste

Procedure

Preheat oven to 425F and line baking sheet with parchment.

Trim the stems of the sprouts and cut them in half lengthwise. Keep any leaves that fall off.

In the mixing bowl, toss sprouts and loose leaves with olive oil, vinegar, salt, pepper, sugar, and mustard powder until sprouts are evenly coated.

Dice bacon into ~1/2 inch bits.

Spread sprouts in a single layer on the parchment lined baking sheet, cut-side-down. Drizzle with any remaining dressing.

Sprinkle diced bacon over the top so it's evenly distributed across the sprouts.

Bake uncovered for 20-25 minutes, or until bacon is crispy.

Optional:

Toss some chopped walnuts or pecans in with the sprouts

Crumble some goat cheese over the sprouts when they come out of the oven

Add a drizzle of fresh lemon juice for a little brightness

Use maple syrup in lieu of brown sugar

Okay stop boiling your tiny cabbages they're nicer roasted okay I love you all mwah mwah

[foodshowxyz]

Crispy Chicken Tenders with Béchamel Sauce

Ingredients:

Chicken Tenders:

1 pound chicken tenders

1 cup all-purpose flour

2 eggs, beaten

1 cup breadcrumbs or panko

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Oil for frying

Seasoned French Fries:

2 large russet potatoes, cut into fries

1 tablespoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

Salt and pepper to taste

Béchamel Sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

1 cup milk

Salt and pepper to taste

A pinch of nutmeg (optional)

Instructions:

Prepare the Chicken Tenders:

In one bowl, place the flour seasoned with garlic powder, paprika, salt, and pepper.

In a second bowl, have the beaten eggs.

In a third bowl, have the breadcrumbs.

Dredge each chicken tender first in the flour, then dip in the egg, and finally coat with breadcrumbs.

Heat oil in a large frying pan over medium heat and fry the chicken tenders until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.

Bake the French Fries:

Preheat your oven to 425°F (220°C).

Toss the cut fries with olive oil, garlic powder, paprika, salt, and pepper.

Spread out the fries in a single layer on a baking sheet lined with parchment paper.

Bake for 25-30 minutes or until crispy, flipping halfway through.

Make the Béchamel Sauce:

In a saucepan, melt the butter over medium heat.

Stir in the flour and cook for about 2 minutes until the mixture is pale yellow and bubbly.

Gradually whisk in the milk, and continue to cook, whisking constantly until the sauce thickens, about 5-7 minutes.

Season with salt, pepper, and nutmeg (if using). Cook for an additional minute and remove from heat.

Serve:

Arrange the chicken tenders and French fries on a plate.

Drizzle the béchamel sauce generously over the chicken tenders.

Optionally, garnish with parsley and ground black pepper.

[toyastales]

Irresistible Bacon-Wrapped Chicken

[whitefireprincess]

Chicken Bacon Ranch Quesadillas | All Things Cooking

[foodcravings]

(via Instagram)

[fattributes]

Creamy Chicken Noodle Soup with Mini Croutons

[sugs-shipping]

Bringing back this gem

[savorytoothgirl]

Chicken Bacon Ranch Pasta

[kirkendauhl-v2]

This man is singlehandedly changing my perception of British food

[lustingfood]

Chicken and bacon creamy linguine (x)

[daily-deliciousness]

The best cobb salad

[eat-love-eat]

Grilled Chicken Sandwich

[toyastales]

BLT Chicken Salad