Type what you have

Ingredients

• ✓ toothpick
• maraschino cherry
• bacon

Instructions

1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Wrap each cherry with a bacon half, secure with a toothpick, and arrange on a baking sheet. Drizzle reserved cherry juice over wrapped cherries.
3. 3 Broil in the preheated oven until bacon is crisped to your liking, 3 to 10 minutes.

By Aaron Jones

Ingredients

• ✓ toothpick
• new potato
• bacon
• ranch dressing mix

Instructions

1. 1 Preheat an outdoor grill for low heat and lightly oil the grate.
2. 2 Wrap each potato with a piece of bacon and secure with a toothpick. Sprinkle each wrapped potato with powdered ranch dressing mix.
3. 3 Cook on the preheated grill, turning potatoes several times to allow bacon to cook on all sides. Potatoes are done when bacon is crispy, 20 to 25 minutes.

By hungryallweighs

Ingredients

• ✓ toothpick
• jalapeno pepper
• pepper jack cheese
• bacon

Instructions

1. 1 Slice caps off the jalapeno peppers; reserve. Core and seed the peppers.
2. 2 Cut pepper Jack cheese into 1/4-inch-thick slices. Cut each slice into sticks the thickness of a pencil. Stuff jalapeno peppers with as many cheese sticks as will fit. Secure caps back on the jalapenos, using at least 2 toothpicks per pepper.
3. 3 Wrap 1 slice bacon around each jalapeno pepper. Keep bacon secure by skewering the end on one of the toothpicks.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill jalapeno peppers, watching for flare-ups, until bacon is browned, about 20 minutes.

By Skyler Murray

Ingredients

• ✓ toothpick
• cooking spray
• mushroom
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Clean and dry mushrooms. Wrap 1 bacon slice around each mushroom and secure with a toothpick.
3. 3 Cook mushrooms, turning often, on the preheated grill until bacon is browned and crisp, about 10 minutes.

By Patricia Newberry Tatum

Ingredients

• ✓ toothpick
• shrimp
• cajun seasoning
• bacon
• hot honey

Instructions

1. 1 Place shrimp on a plate and sprinkle both sides with Cajun seasoning. Wrap each shrimp with 1 narrow strip of bacon and fasten with a toothpick. Refrigerate for 25 to 30 minutes.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Place bacon-wrapped shrimp in the air fryer basket and cook in the preheated air fryer for 3 minutes. Flip and continue cooking until bacon is lightly crispy, 4 to 5 minutes more. You may have to do 2 batches depending on the size of your air fryer.
4. 4 Remove to a serving plate and drizzle with hot honey. Serve hot, being watchful of any toothpicks.

By France Cevallos

Ingredients

• ✓ toothpick
• ham
• brown sugar
• pineapple slice
• maraschino cherry
• ginger ale

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place ham in a roasting pan. Rub brown sugar over ham. Attach pineapple slices to the outside of ham with toothpicks. Use additional toothpicks to secure a cherry into the middle of each pineapple slice. Pour ginger ale and reserved pineapple juice into the pan. Tent aluminum foil over ham.
3. 3 Bake in the preheated oven for 4 hours. Remove aluminum foil and continue baking for 30 minutes more.

By Fawn

Ingredients

• ✓ toothpick
• cream cheese
• sun-dried tomato
• garlic
• cilantro
• banana pepper
• bacon

Instructions

1. 1 Soak toothpicks in water for 15 minutes.
2. 2 Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
5. 5 Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
6. 6 Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.

By Paulie

Ingredients

• ✓ toothpick
• olive oil cooking spray
• asparagus
• prosciutto
• lemon
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
2. 2 Bend asparagus spears and snap off tough ends. Wrap 3 to 4 spears with a slice of prosciutto and secure with a toothpick. Place bundles in the prepared baking dish. Drizzle some lemon juice and olive oil over the top.
3. 3 Bake in the preheated oven until asparagus is crisp-tender, 18 to 20 minutes. Turn on the broiler and broil until prosciutto is crisp, 2 to 3 minutes. Drizzle with more lemon juice after broiling.

By JSHutchings

Ingredients

• ✓ toothpick
• chicken breast
• lemon-pepper seasoning
• monterey jack cheese
• asparagus
• bacon

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.
2. 2 Pat chicken pieces dry with paper towels. To butterfly, slice breasts horizontally through the middle using a sharp knife, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the two sides and spread them out like an open book.
3. 3 Season both sides with lemon-pepper seasoning. Place 1 slice cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of cheese. Roll chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps.
4. 4 Place each bacon-wrapped breast in the air fryer basket and air-fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).

By Bibi

Ingredients

• ✓ toothpick
• salt
• water
• duck breast
• bacon
• salad dressing

Instructions

1. 1 Mix together salt and water. Set aside 2/3 of the mixture, and pour the rest into a glass baking dish. Soak the duck in the salt water overnight to remove the gamey. Change the salt water twice, or until mostly clear.
2. 2 The next morning, discard the salt water, and pour salad dressing over the duck breasts, and marinate for at least 8 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Wrap each breast half in one strip of bacon, and secure with a toothpick. Place the breasts in a 9x13 inch baking dish.
4. 4 Bake for about 1 hour, or until bacon is crisp, and duck is cooked through.

By TRIBOYS

Ingredients

• ✓ toothpick
• steak seasoning sauce
• brown sugar
• scallion
• bourbon
• salmon
• bacon

Instructions

1. 1 Combine steak seasoning sauce, 6 tablespoons brown sugar, scallions, and bourbon in a large bowl. Add salmon cubes; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, 4 to 6 hours.
2. 2 Remove salmon cubes from marinade and shake off excess. Discard remaining marinade.
3. 3 Wrap each salmon cube with 1 halved bacon strip; secure with a toothpick. Sprinkle remaining 2 tablespoons brown sugar on top.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook on the preheated grill, turning frequently, until bacon begins to crisp, about 5 minutes.

By Tammy

Ingredients

• ✓ toothpick
• maple syrup
• soy sauce
• mustard
• sea scallop
• bacon
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk maple syrup, soy sauce, and Dijon mustard together in a glass or ceramic bowl. Add scallops; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil. Lay bacon strips in a single layer on prepared baking sheet, making sure they do not overlap.
4. 4 Bake in the preheated oven until some grease has rendered from bacon, yet still very soft and pliable, about 8 minutes. Drain bacon strips on paper towels. Drain or wipe grease from the baking sheet.
5. 5 Wrap each scallop half with a halved bacon strip; secure with a toothpick. Place onto baking sheet. Sprinkle scallops with brown sugar.
6. 6 Bake in the preheated oven until scallops opaque and bacon crisp, 10 to 15 minutes, turning once halfway through. Scallops should reach an internal temperature of 145 degrees F (63 degrees C).

By Gabsmom

Ingredients

• ✓ toothpick
• ham
• clove
• strawberry pie filling
• brown sugar
• mustard
• pineapple
• cornstarch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pour 1 inch of water into a baking dish.
2. 2 Place ham flat-side down into the baking dish. Slice diagonal squares over the top. Insert cloves into the diagonal points.
3. 3 Combine pie filling, brown sugar, and mustard in a bowl, mashing the strawberries as you stir.
4. 4 Mix 2 tablespoons pineapple juice from the can with cornstarch in a separate bowl; add to the strawberry mixture. Stir; final texture should be fairly thick. Spread mixture over the ham. Pour remaining pineapple juice on top, taking care not to rinse off the glaze. Tent ham with aluminum foil to help retain moisture.
5. 5 Bake in the preheated oven, basting ham occasionally with the juices, until an instant-read thermometer inserted near the bone reads at least 130 degrees F (54 degrees C), 1 hour 45 minutes to 2 hours.
6. 6 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
7. 7 Anchor pineapple slices with toothpicks onto ham. Broil in the oven until slightly browned, about 10 minutes.
8. 8 Remove ham from oven and let rest for 15 minutes before slicing from the smallest end to the center.

By Pat

Ingredients

• ✓ toothpick
• brown sugar
• soy sauce
• worcestershire sauce
• garlic
• venison tenderloin
• bacon
• white sugar

Instructions

1. 1 Whisk brown sugar, soy sauce, Worcestershire sauce, and garlic together in a bowl until brown sugar is dissolved; pour into a resealable plastic bag. Add tenderloin, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C) with a rack positioned in the center of the oven.
3. 3 Remove tenderloin from marinade and shake off excess. Discard remaining marinade. Wrap 1 strip bacon around tenderloin, starting at one end; secure it with a toothpick. Continue wrapping bacon around tenderloin until covered with bacon and secured with toothpicks; place on a broiler pan.
4. 4 Bake in the preheated oven until slightly pink in the center, 35 to 40 minutes for medium-rare. Remove from the oven; sprinkle with white sugar. Turn on the oven's broiler.
5. 5 Broil in the preheated oven until bacon is crisp, about 5 minutes, turning once and watching closely so bacon doesn't burn. Transfer tenderloin to a cutting board; rest for 10 minutes. Slice tenderloin between bacon strips.

By beansncornbread

Ingredients

• ✓ toothpick
• rye bread
• mayonnaise
• ketchup
• red onion
• horseradish
• dill pickle
• corned beef
• swiss cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange bread pieces on the baking sheet.
3. 3 Toast in the preheated oven for 5 minutes. Transfer to a plate and keep oven on.
4. 4 Combine mayonnaise, ketchup, onion, and horseradish in a small bowl. Stir until evenly combined.
5. 5 Place 12 dill pickle slices on the foil-lined baking sheet. Evenly distribute corned beef over the pickle slices. Top each with a teaspoon of mayo mixture. Place a piece of toasted bread over the top of the mayo mixture. Top each with a piece of cheese.
6. 6 Bake in the preheated oven for 5 minutes. Remove from oven and top each slider with remaining pickle slices. Stick a toothpick in each slider to serve.

By Soup Loving Nicole

Ingredients

• ✓ toothpick
• cream cheese
• green onion
• jalapeno pepper
• salt
• black pepper
• chicken tender
• bacon
• pepper jelly

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Set a wire rack on top of a baking sheet.
2. 2 Mix cream cheese, green onion, jalapeno pepper, salt, and pepper together in a bowl.
3. 3 Pound chicken tenders into a rectangular shape with the flat side of a meat tenderizer. Place 3 tablespoons of the cream cheese mixture in the middle of each tender; fold into a pouch.
4. 4 Wrap a slice of bacon around each pouch and secure with a toothpick. Top with some pepper jelly. Arrange on the wire rack.
5. 5 Bake in the preheated oven until bacon is crisp and chicken juices run clear, about 35 minutes.

By AMBDAU

Ingredients

• ✓ toothpick
• soy sauce
• butter
• brown sugar
• salt
• garlic powder
• black pepper
• maple bacon
• green bean

Instructions

1. 1 Mix soy sauce, butter, brown sugar, salt, garlic powder, and black pepper together in a large bowl.
2. 2 Wrap 1 piece of bacon around 3 or 4 green beans. Use a toothpick to secure in place, if necessary, and place in a baking dish. Continue with remaining bacon and green beans. Pour brown sugar sauce on top, cover the baking dish with aluminum foil, and refrigerate 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Uncover baking dish; turn and dip the wrapped green beans so they are covered in the sauce.
5. 5 Bake in the preheated oven until bacon is fully cooked, 45 minutes to 1 hour.

By BrandonS

Ingredients

• ✓ toothpick
• ham
• water
• brown sugar
• all-purpose flour
• mustard powder
• honey
• lemon juice
• pineapple chunk
• maraschino cherry

Instructions

1. 1 Gather the ingredients. Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place ham on a rack set in a roasting pan, and carefully pour about 1/2 inch of hot water into the pan beneath the ham.
3. 3 Bake ham in the preheated oven for 2 ½ hours, or until a meat thermometer inserted into the thickest part of the meat (do not touch the bone) reads at least 140 degrees F (60 degrees C.)
4. 4 Mix together brown sugar, flour, dry mustard, honey, and lemon juice as needed to make a thick, smooth paste.
5. 5 Brush ham generously with glaze. Skewer 1 pineapple chunk and 1 maraschino cherry per toothpick, and insert the decorated picks all over the ham. (Note: Not all skewers will have a cherry on them.)
6. 6 Return ham to the oven, and roast for 15 minutes. Baste ham, fruit and all, with glaze and juices that have collected in the bottom of the pan, return to the oven, and roast for an additional 15 minutes. Let ham rest for at least 10 minutes before slicing. Serve with pan juices, if desired.

By aellis0923

Ingredients

• ✓ toothpick
• maple syrup
• orange juice
• ginger ale
• brown sugar
• honey
• maraschino cherry
• ham
• oven bag
• pineapple slice
• juice

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix maple syrup, orange juice, ginger ale, brown sugar, and honey together in a medium bowl. Stir in juice from maraschino cherries, and 1/2 of the cherries.
3. 3 Score the outer edge of the ham with a sharp knife in a diamond pattern. Cuts should be about 1/4 inch deep to allow the ham to soak up the juice.
4. 4 Place ham into an oven bag, and carefully pour the juice mixture over it, keeping all of the juice in the bag (it may look like there is too much juice, but the ham will soak it up while baking). Place pineapple slices on top of ham, and secure with toothpicks. Place cherries into the center of pineapple rings, and secure with toothpicks also. Tie the end of the bag closed with the ties provided, place in a large roasting pan, and cut a few small slits in the top of the oven bag.
5. 5 Bake ham for 2 hours in the preheated oven. The internal temperature should be 140 degrees F (60 degrees C) when done. Be sure not to touch the bone when taking the temperature.
6. 6 Remove ham from bag to a serving plate, and let stand for 10 minutes before carving.

By AMOREFATA1972

Ingredients

• ✓ toothpick
• skirt steak
• montreal steak seasoning
• asparagus
• olive oil
• salt
• black pepper
• parmesan cheese
• roasted red pepper
• parmesan cheese

Instructions

1. 1 Butterfly or pound steak with a meat mallet to 1/4-inch thickness. Cut into 6 strips, each approximately 2 inches wide by 5 inches long. Season both sides with Montreal steak seasoning and place in the refrigerator.
2. 2 Preheat a Panasonic Countertop Induction Oven to medium-high on the "Grill" setting.
3. 3 Place asparagus in a shallow dish; drizzle olive oil on top. Season with salt and pepper.
4. 4 Grill asparagus for 2 minutes, turning after 1 minute. Transfer to a plate.
5. 5 Reheat the induction oven to medium-high on "Grill" setting.
6. 6 Line up steak strips next to each other in an assembly line. Cover evenly with 1/3 cup Parmesan cheese. Place 3 to 4 asparagus spears on top, perpendicular to each steak strip. Top asparagus with 1 red pepper strip.
7. 7 Roll steak tightly around asparagus, angling it diagonally to avoid overlapping the steak. Secure with a toothpick.
8. 8 Grill steak bundles for 8 minutes, turning every 2 minutes. Remove to a plate and sprinkle with 1 tablespoon Parmesan cheese.

By France Cevallos

Ingredients

• ✓ toothpick
• partridge breast
• bacon
• chicken broth
• white wine
• shallot
• garlic
• salt
• black pepper
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
3. 3 Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
4. 4 Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

By WANDERINGSTAR

Ingredients

• ✓ toothpick
• chicken breast
• butter
• portabella mushroom
• garlic
• thyme
• cream cheese
• salt
• dijon mustard
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Set an oven rack in the center of the oven.
2. 2 Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
3. 3 Melt butter in a saucepan over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and thyme and cook until mushrooms are tender and most of the liquid has evaporated, 4 to 5 minutes. Reduce the heat to medium-low. Stir in cream cheese and season with salt. Cook and stir until cream cheese has completely melted. Remove from the heat.
4. 4 Spoon the mushroom-cream mixture onto chicken breasts. Wrap chicken around the mixture and secure with toothpicks. Set chicken bundles, seam-side up, in a baking dish.
5. 5 Bake in the preheated oven for 20 minutes. Remove from the oven and brush with Dijon mustard. Sprinkle with Parmesan cheese and return to the oven.
6. 6 Continue baking until no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard toothpicks before serving.

By fabeveryday

Ingredients

• ✓ toothpick
• all-purpose flour
• paprika
• chicken breast
• salt
• black pepper
• spreadable garlic and herb cheese
• broccoli floret
• cheddar cheese
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Combine flour and paprika in a shallow bowl.
2. 2 Place chicken cutlets between two pieces of plastic wrap; pound with a mallet to a thickness of 1/4 inch. Season both sides with salt and pepper.
3. 3 Mash spreadable cheese with a fork in a bowl until creamy. Stir in broccoli and Cheddar until well combined. Spread mixture over the middle of each cutlet, then roll cutlets over filling and secure the edges with toothpicks. Dredge in flour mixture.
4. 4 Heat oil in an oven-safe skillet over medium-high heat. Place chicken into the skillet and cook until browned, 2 to 3 minutes per side.
5. 5 Transfer the skillet to the preheated oven and bake until chicken is no longer pink in the center and the juices run clear, 14 to 16 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove toothpicks before serving.

By France Cevallos

Ingredients

• ✓ toothpick
• cooking spray
• ground turkey
• bread crumb
• egg
• onion
• garlic
• salt
• black pepper
• bacon
• teriyaki sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
2. 2 Combine ground turkey, bread crumbs, egg, onion, garlic, salt, and pepper until well mixed. Form into sixteen 1 1/2-inch balls.
3. 3 Wrap each meatball with a piece of bacon, securing with a toothpick. Brush each bacon-wrapped meatball with teriyaki sauce, then place seam side down on the prepared baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Brush meatball with additional teriyaki sauce. Continue baking until the turkey is cooked completely and the bacon has reached your desired crispness, 15 to 20 minutes more.

By fabeveryday

Ingredients

• ✓ toothpick
• pork chop
• adobo seasoning
• sazon seasoning
• garlic powder
• black pepper
• salt
• dressing
• water
• margarine
• dry stuffing mix
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place pork chops in a large bowl and season all sides with adobo seasoning, sazón seasoning, garlic powder, black pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
3. 3 Bring 1 1/2 cups water and butter to a boil in a saucepan; add stuffing mix and cover.
4. 4 Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
5. 5 Remove pork chops from the bowl, reserving liquid and seasonings.
6. 6 Lay each pork chop flat on a cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact.
7. 7 Stuff each pork chop with stuffing and close the pocket using a toothpick.
8. 8 Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
9. 9 Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By newmom09

Ingredients

• ✓ toothpick
• chicken breast
• capicola
• fontina cheese
• portobello mushroom
• all-purpose flour
• vegetable oil
• butter
• white wine
• chicken broth
• parsley
• salt
• pepper

Instructions

1. 1 Butterfly the chicken breast so you are creating a pocket.
2. 2 Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor.
3. 3 Place oil in a large saute pan and heat on medium to high. Sear the flour coated chicken breasts until they become browned on all sides.
4. 4 Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper.
5. 5 Bake for 7 minutes at 425 degrees, baste and cook for additional 7 minutes. Serve in center of plate, drizzle pan juices and garnish with parsley.

By Margherita Meats

Ingredients

• ✓ toothpick
• partridge breast
• butter
• mushroom
• onion
• garlic
• spinach
• water
• mushroom gravy mix
• red wine
• cream
• thyme
• pancetta

Instructions

1. 1 Place partridge fillets, one at a time, between 2 pieces of plastic wrap and tenderize by tapping with a rolling pin; set aside.
2. 2 Heat butter in a saucepan over medium heat. Saute mushrooms, onion, and garlic until softened, 5 to 7 minutes. Set aside.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add spinach and cook, uncovered, until it turns bright green, about 30 seconds. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and dice.
5. 5 Stir cold water gradually into gravy mix in a small saucepan using a whisk. Cook over medium heat, stirring frequently, until gravy comes to a boil. Reduce heat and let simmer for 1 minute. Remove from heat and mix wine, cream, and thyme into gravy; gravy will thicken upon standing.
6. 6 Lay tenderized fillets on a cutting board and place a thin layer of blanched spinach on top. Top with a thin layer of sauteed mushrooms, followed by 1 piece of pancetta. Roll and fold fillets, securing with toothpicks. Place into a small roasting pan. Pour gravy over meat until completely immersed.
7. 7 Bake in the preheated oven until no longer pink and juices run clear, about 45 minutes.

By david

Ingredients

• ✓ toothpick
• cooking spray
• olive oil
• onion
• garlic
• ham
• spinach
• cream cheese
• swiss cheese
• chicken breast
• salad dressing
• buttery cracker
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking pan with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, 1 to 3 minutes. Add ham and spinach; stir until wilted, about 1 minute. Chop slightly in the skillet. Remove from heat and stir in cream cheese until melted and mixture has cooled a bit. Mix in Swiss cheese and set filling aside.
3. 3 Cut each chicken breast to 1/2-inch thickness and place in a large bowl. Pour Italian dressing over chicken and stir to coat. Place 1 chicken breast on a cutting board and use a mallet to pound thinner. Add about 1/4 of the filling, fold chicken over to form a packet, and seal with toothpicks. Repeat with remaining chicken breasts and filling.
4. 4 Combine crushed crackers and Cheddar cheese in a medium bowl. Press stuffed chicken breasts into cracker mixture until coated all over and place on the prepared baking pan.
5. 5 Bake in the preheated oven for 45 minutes. Remove from the oven and let sit for 10 minutes before removing chicken to a serving platter to allow filling to set up. Remove the toothpicks before serving.

By Julie

Ingredients

• ✓ toothpick
• duck breast
• water
• salt
• chipotle pepper
• apple cider vinegar
• worcestershire sauce
• monosodium glutamate
• garlic powder
• hot pepper sauce
• jalapeno pepper
• pepper jack cheese
• cream cheese
• bacon

Instructions

1. 1 Clean and rinse duck breasts thoroughly in cold water. Cut into 1/4-inch slices and place in a resealable plastic bag with water and salt. Refrigerate for 2 to 3 hours. Remove from bag and rinse again under cold running water.
2. 2 Combine duck, ground chipotle pepper, vinegar, Worcestershire sauce, monosodium glutamate, garlic powder, and hot pepper sauce in a resealable plastic bag. Refrigerate until well marinated, 2 to 3 hours more.
3. 3 Fill jalapenos with pepper Jack cheese and cream cheese. Top with marinated duck. Cut bacon strips in half and wrap each stuffed pepper with a bacon strip. Secure with a toothpick.
4. 4 Preheat an outdoor grill for 400 degrees F (204 degrees C) and lightly oil the grate. Cook jalapeno peppers, flipping once or twice, until bacon is browned, about 15 minutes.

By jbird16

Ingredients

• ✓ toothpick
• ground chicken
• cilantro
• bread crumb
• onion
• garlic
• salt
• black pepper
• vegetable oil
• peanut butter
• sesame oil
• sugar
• soy sauce
• peanut

Instructions

1. 1 Mix chicken, cilantro, bread crumbs, onion, garlic, salt, and pepper; roll tablespoonfuls of the mixture into balls.
2. 2 Heat oil in a skillet over medium heat. Add meatballs and cook until no longer pink in the center, 6 to 8 minutes.
3. 3 Mix peanut butter, sesame oil, sugar, and soy sauce together in a microwave-safe bowl. Microwave until sauce is heated through, about 1 minute.
4. 4 Toss meatballs with 1/2 of the sauce. Sprinkle with peanuts. Serve with toothpicks and remaining sauce for dipping.

By Kemberli Paes