Go Backer Dinners // Mandy in the Making

 https://youtu.be/z97-Tku9XKU?si=QDMUjuzbbM4lLy7C

Baked Ranch Chicken Thighs

https://sweetcsdesigns.com/baked-ranch-chicken-thighs/#wprm-recipe-container-32038

Ingredients

• 8 chicken thighs bone-in, with skin on
• black pepper to taste
• 2.67 oz. packet dry ranch salad dressing mix
• 2.67 tablespoons olive oil
• 1.33 tablespoon lemon juice to thin mixture if needed
• 1.33 clove garlic pressed

Instructions

• Preheat the oven to 400 F. (Airfryer 380 degrees)
• Cover a Baking sheet in foil, nonstick side up.
• Place the chicken thighs on the baking sheet, fattest side up.
• Generously season with garlic powder, paprika, salt and pepper.
• Bake Chicken for 25 minutes, when skin has started to crisp. (6 minutes then turn for additional 5 minutes in airfryer) ( do steps 6 and 7 before putting in airfryer)
• In a small bowl, combine the dressing mix with the olive oil and minced garlic. If needed, add lemon juice to thin mixture. (do before adding to pre-heated airfryer)
• Brush the ranch and oil mixture over the chicken thighs. (do this before adding to airfryer)
• Continue to cook chicken in oven until crispy and golden brown, and internal temperature reads 165 degrees.
• To check the temperature, use an instant-read food thermometer inserted into the thickest part of a few of the largest chicken thighs, not touching bone.
• To get a tiny bit more crunch, broil for 5 minutes – watching chicken closely so it doesn't burn.

GROUND TURKEY AND RICE SKILLET RECIPE

INGREDIENTS

• 8oz/220 grams ground turkey
• 2 scallions, chopped
• 2 garlic cloves, minced
• 1 cup cooked rice
• ⅔ cup chickpeas, canned (we used black beans)
• ½ cup sweet red pepper, chopped
• 1 tbsp paprika
• 1 tsp dried mint or oregano
• 1 tsp chili flakes
• 1 tsp cumin
• 2 tsp olive oil
• 2 tbsp chopped pitted olives
• ½ cup parsley, thinly chopped
• Salt and pepper

INSTRUCTIONS

1. Cook the ground turkey in a large pan with olive oil, paprika, chili flakes, cumin, some salt and pepper, and mint for 3-4 minutes at medium-high heat or until the turkey starts to get nicely brown.
2. While the turkey is cooking, you can chop up the scallions, pepper and parsley and rinse and drain the chickpeas.
3. When ready, reduce heat and add the scallions, pepper and one clove of minced garlic to the ground turkey. Stir in the chickpeas and let cook for about 2-3 minutes.
4. Add another teaspoon of olive oil and add the leftover rice. Stir for 2-3 more minutes, add the last clove of garlic, the olives and parsley, and cook for one last minute!
5. Add salt and pepper to taste and enjoy!