Afterburners

12 unpeeled medium-size shrimp
12 jalapeno peppers (or similarly sized sweet peppers)
6 bacon slices, cut in half lengthwise
Pepper jack cheese cut in small pieces (optional)

*USE GLOVES WHEN HANDLING THE PEPPERS

-Peel the shrimp and devein them.

-Cut a slit in each jalapeno pepper; remove the seeds and membranes. Carefully place one shrimp in cavity of each pepper. You might need to cut the shrimp into smaller pieces to get them to fit. If using cheese, cut the shrimp in about three pieces, and alternate between shrimp pieces and cheese pieces when stuffing the peppers.

-Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan or other baking dish.

-Broil 5 1/2 inches from heat 6 to 7 minutes, or until the bacon is thoroughly cooked and the peppers start to become soft and even a bit charred in places. Serve warm.

*Optional: serve with sweet chili dipping sauce.

Honey Mustard Chicken

3 skinless, boneless chicken breasts
salt and pepper
1/4 cup honey
1/4 cup mustard
1/2 tsp paprika
1/2 dried basil
1/4 tsp dried parsley

-Preheat the oven to 350 degrees.

-Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.

-Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool before serving.

Source
*Yield changed for 2-3 people