12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)

1/2 cup sour cream

2 cups shredded chicken

1.5 Tbsp taco seasoning (choose your favorite)

1 1/2 cups shredded Mexican cheese

10 oz can of diced tomatoes with green chiles, very well drained

1 1/2 tsp garlic, finely minced

5 green onions, sliced thinly

3/4 – 1 cup cilantro, chopped finely (adjust to your tastes)

8 burrito sized flour tortillas

fresh minced cilantro, for garnish optional

This image requires alt text, but the alt text is currently blank. Either add alt text or mark the image as decorative.

Combine all ingredients in a large mixing bowl, stirring until well combined.

Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 – 1 inch border all around.

Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar.  Place roll seam side down on prepared pan.

Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.

Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.

Cooking spray, for pan

3 eggs

1 c. granulated sugar

1 (15-oz.) can pumpkin purée

2/3 c. heavy cream

2 tsp. pumpkin pie spice

1 tsp. pure vanilla extract

1/2 tsp. kosher salt

 

For the topping

1 1/2 c. all-purpose flour

1 1/2 c. dark brown sugar

Pinch kosher salt

3/4 c. cold butter, in 1/2″ cubes

1 c. chopped pecans

Whipped cream or vanilla ice cream, for garnish

Preheat oven to 375°. Grease an 8 x 8 baking pan with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.

In the bowl of a food processor (or with a pastry blender) pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.

In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.

Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Serve with whipped cream or ice cream.

2 teaspoons olive oil

 

1 pound boneless and skinless chicken thighs diced into 1-inch pieces

 

2 teaspoons minced garlic

 

1/3 cup barbecue sauce

 

Salt to season

 

10 stand and stuff taco shells

 

2 cups shredded mozzarella cheese

 

1/3 of green bell pepper, sliced thinly

 

1/4 of a red onion sliced thinly

 

1/4 cup sliced mushrooms

 

2 tablespoons sliced olives

 

Italian seasoning, TT

Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with cooking oil spray; set aside.

Heat the oil in a skillet or pan over medium-high heat. When hot, add the chicken and sear until golden and crisp. Add the garlic; fry until fragrant (about 1 minute); then add the barbecue sauce and salt to season (about 1/2 teaspoon salt). Cook until chicken is coated and glossy, and the sauce slightly thickens. Turn off heat.

Arrange taco shells in the baking dish. Sprinkle 1-2 tablespoons of shredded cheese into each taco shell to keep them from going soggy. Spoon about 2-3 tablespoons of the chicken mixture into each shell on top of the cheese until all the chicken is used. Top with the green pepper slices, onion slices, mushrooms and olives. Top shells with the remaining cheese and sprinkle with the seasoning.

Bake for 15 minutes or until the cheese has melted through. Serve with sour cream, guacamole, salsa, or condiments of choice.

¾ c lime juice

3 Tbsp olive oil

3 Tbsp sesame oil

3 Tbsp soy sauce

3 Tbsp minced fresh ginger

3 garlic cloves, minced

1 Tbsp sugar

1 ½ lbs boneless chicken breasts

12 oz uncooked angel hair pasta, broken.  Cooked according to package directions

1 large sweet yellow pepper, chopped

1 large sweet red pepper, chopped

1 medium cucumber, peeled and chopped

¼ c minced fresh parsley

2 green onion, sliced

¼ tsp crushed red pepper flakes

Combine first 7 ingredients.  Pour ¼ c of marinade into a shallow dish, reserve remainder.

Add chicken, turn to coat.  Refrigerate 30 minutes.

Drain chicken, discard marinade.  Grill chicken until the internal temp reaches 165*.

Combine remaining ingredients with reserved marinade.  Cut chicken into 1 in slices.

Add pasta and chicken to vegetables, toss to coat.  Refrigerate until serving.