Now, this is how I want my potatoes from now on! Do you really need a recipe? All you do is peel whole potatoes, cut them all across, not too thin, and not all the way through, sprinkle with some salt, but not too much, the bacon is salty. Then fill with small bacon slices in between. Bake in a pan with some oil until potatoes are fully cooked, and serve!
In the original recipe, the potatoes are first cooked half way, and I guess this is done to cut the baking time, which I didn’t do, and they took a while to be completely baked, but I didn’t mind waiting.

Instructions @ http://www.instructables.com

I made vanilla bean ice cream and followed these instructions for assembling my own that turned out to be far superior to the already near-perfect originals.

http://cupcakesandcashmere.com/homemade-drumsticks/

CREAMY AVOCADO CHICKEN SALAD

The flavors of this chicken salad are reminiscent of summer grilling. If you've got a bit of leftover chicken from the night before, this is a great way to use it up for lunch. Otherwise, feel free to boil a breast of chicken or zap one in the microwave for a super-speedy meal. Enjoy!

ingredients:

1 cup chicken breast, cooked and shredded
¼ cup corn
¼ cup black beans, rinsed and drained
¼ cup green onions, chopped
¼ cup tomatoes, diced
¼ cup cilantro, chopped
¼ cup corn chips, crushed
2 tablespoons white vinegar
4 tablespoons mayonnaise
Salt to taste
2-4 avocados, sliced in half with pits discarded

directions:

In a medium bowl, toss the chicken breast, corn, black beans, green onions, tomatoes, cilantro, and corn chips together. Add the vinegar and mayonnaise to mixture and toss to coat. Salt to taste. Spoon salad into halved avocados. Serve immediately with a spoon and fork. Enjoy!

Santa Fe Chicken Salad Wraps

goodLife{eats} creation

Ingredients:

For the Chicken Salad
2/3 cup sour cream
3 tablespoons lime juice
1/2 – 3/4 teaspoon salt
1/4 – 1/2 teaspoon black pepper
1/4 teaspoon paprika
1/4 teaspoon cumin
1 - 2 tablespoon minced cilantro
2 – 3 green onions, sliced thin
1 stalk celery, diced
2 cups poached, diced or shredded chicken
2/3 cup black beans, I like Bush's brand best
1/3 cup diced red bell pepper
1/3 cup corn kernels

For the Wraps
Santa Fe Chicken Salad
Burrito Sized Tortillas
Salad Greens or Baby Spinach
Avocado Slices

Directions:

For the Chicken Salad:

In a medium bowl, combine the sour cream, lime juice, salt, pepper, paprika, cumin, and cilantro. Whisk to combine.

Add the chicken, green onion, and celery to the sour cream mixture. Stir until the chicken is well coated.

Fold in the black beans, bell pepper, and corn. Cover and chill until serving.

To Prepare the Wraps:
Layer chicken salad, salad greens or baby spinach and avocado slices inside burrito sized tortillas. Fold up the ends and roll the wrap to seal it. Slice in half. Serve with salsa on the side, if desired.