chicken yakisoba... 25 minutes

the goods:

1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tablespoons ketchup
1 tablespoon sriracha sauce
1 tablespoon sugar
10 ounce bag angel hair coleslaw
2 carrots, peeled and shreded
1 small crown broccoli
2 inches fresh ginger
1 large boneless, skinless chicken breast
2 packages (3 ounces each) ramen noodles (discard seasoning packets)
1 tablespoon sesame oil
2 tablespoons peanut oil

In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. (Use only half the sriracha if you don't want it spicy.) Stir until the sugar is dissolved; set aside.
Peel and finely grate the ginger. Cut broccoli into bite-sized pieces. Slice the chicken into thin strips.
Boil a medium pot of water.
Heat the peanut oil in a wok over medium-high heat. When the oil is hot, add the grated ginger. Saute for about 30 seconds to a minute, stirring so it doesn't burn. Add the chicken strips and cook for about 5 minutes until no longer pink and cooked throughout. Add all the vegetables, and cook, stirring occasionally, until wilted, about 10 minutes.
Meanwhile, once the water boils, add the noodles and cook just until tender, 3 minutes. Drain and return to pot. Toss with the sesame oil.
Pour the sauce into the wok with the chicken and vegetables. Add the noodles, and stir to coat everything in the sauce. Heat through, a few minutes more.

mini pepper nachos... 15 minutes

this picture is HORRIBLE, but I ate this at night, sooo... sorry, they're too good not to post!

the goods:

2/3 cup corn (frozen, leftover, canned, doesn't matter)
2/3 cup black beans, rinsed and drained
2/3 cup salsa
1 avocado, diced
1 pound mini peppers, halved and seeded
1 cup cheddar cheese, shredded
1/2 cup cilantro, chopped

Turn your oven onto broil.
In a medium bowl, combine the corn, black beans, salsa, and avocados; season with salt and pepper.
Arrange the peppers on a rimmed baking sheet, and fill each pepper with filling. Sprinkle cheese on top of each pepper. Broil until cheese is melted, about 3-5 minutes. Sprinkle with cilantro and serve!

white cheese chicken lasagna... 1 hour and 20 minutes

the goods:

9 lasagna noodles (not oven-ready)
1/2 cup (1 stick) butter
1 yellow onion, chopped
1 garlic clove, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 teaspoon salt
1 and 1/2 cups whole milk
4 packages (8 ounces each) sliced mozzarella
1 cup grated parmesan cheese, divided, plus an additional 1/4 cup for topping
1 teaspoon dried basil
1 teaspoon italian seasoning
1/2 teaspoon ground pepper
15 ounces whole milk ricotta cheese
2 cups cooked, cubed chicken (I sliced mine off of a rotisserie chicken)
1 package (10 ounces) frozen chopped spinach, thawed and drained
1 tablespoon fresh chopped flat-leaf parsley

Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Cook lasagna noodles in boiling water for 8-10 minutes. Drain and rinse with cold water, then lay flat on wax paper or foil to prevent sticking.
Meanwhile, melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently, about 5-7 minutes. Stir in flour and salt, and cook until bubbly. Slowly stir in broth and milk, and bring to a boil, stirring constantly, for 1 minute. Stir in 3 slices of the mozzarella cheese, and 1/2 cup parmesan. Season with basil, italian seasoning, and black pepper. Remove from heat, and set aside. In a medium bowl stir together the ricotta and spinach until combined, set aside.
Spread 1/3 of the sauce mixture on the bottom of a 9x13-inch baking dish. Layer with 1/3 of the noodles, spread a layer of the ricotta/spinach mixture on top of the noodles, sprinkle with 1/2 of the chicken, drizzle with sauce, and layer with mozzarella slices, then sprinkle 1/4 cup parmesan on top. Add another layer of noodles, smear with remaining ricotta/spinach mixture, sprinkle with remaining chicken, drizzle with sauce, and layer mozzarella slices on top, the sprinkle with 1/4 cup parmesan on top. For the final later, lay out noodles, drizzle with sauce, and layer mozzarella slices on top. Sprinkle with 1/4 cup parmesan cheese.
Bake for 35 to 40 minutes. Let stand 5 minutes before cutting and serving.

chicken taco salad... 15 minutes

the goods:

2 tablespoons olive oil
3 boneless skinless chicken breasts, cut into bite-sized pieces
1 packet taco seasoning, divided
4 cups chopped romaine lettuce
2 tomatoes, diced
2 ears of corn, grilled and kernels sliced off the cob
1 can (14.5 ounces), black beans, rinsed and drained
1 avocado, peeled and diced
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
1 cup doritos cool ranch or nacho cheese chops, crushed in your hands
homemade ranch dressing with the juice of 1 lime squeezed into it, 1 tablespoon taco seasoning, and 1/4 cup cilantro, chopped and mixed in

In a large skillet, over medium-high heat, add oil. Once oil is hot, add chicken pieces to skillet and season with 1 tablespoon taco seasoning. Cook, stirring occasionally until golden brown and cooked through, about 5-7 minutes. On individual plates, add lettuce, tomatoes, corn, black beans, avocado, cheese, and chicken. Drizzle with dressing and add tortilla chips on top.

chicken sandwiches with pomegranate BBQ and apple slaw... 1 hour and 30 minutes

the goods:

3 boneless skinless chicken breasts
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon paprika
2 teaspoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/2 teaspoon pepper
crustini sandwich rolls, buttered and toasted

pomegranate BBQ sauce:
3/4 cup ketchup
2/3 cup pomegranate juice
1/4 cup honey
1/4 cup pomegranate molasses (or regular molasses if you can't find it)
3 garlic cloves, minced
2 tablespoons apple cider vinegar
2 tablespoons dijon mustard
1 teaspoon worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground black pepper

apple slaw:
2 honeycrisp apples, julienned
2 scallions, thinly sliced
1/2 head napa cabbage, sliced into shreds
1/4 cup cilantro, finely chopped
1 tablespoon olive oil
1/2 tablespoon apple cider vinegar
2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper

Heat a medium saucepan over medium heat. Combine all the BBQ sauce ingredients, stir to combine, and bring to a boil. Then reduce to low and cook for 30-60 minutes, until thickened. Stirring occasionally. Remove from heat and let sit at room temperature to cool. Store in a jar in the fridge until ready to use.

Heat a large skillet over medium-high heat. Whisk together the sugar, paprika, garlic powder, onion powder, cumin, chili powder, ground mustard, salt and pepper. Rub it all over the chicken. Add the olive oil and butter to the skillet. Place the chicken in the hot oil and cook until brown on both sides and deeply golden, about 5 minutes per side. Allow chicken to rest on a plate for 10 minutes before shredding. Return shredded chicken back to the skillet to coat in the pan drippings. Stir in 3 tablespoons BBQ sauce.

To make the apple slaw, toss the apples, scallions, cabbage, and cilantro in a bowl. Whisk together olive oil, vinegar, and honey. Drizzle it over the slaw and toss well to evenly coat. Sprinkle with salt and pepper and toss again.

Assemble sandwiches, by topping toasted buns with chicken, BBQ sauce, and apple slaw.

fall chicken salad... 15 minutes

the goods:

breast meat from 1 rotisserie chicken, shredded
1 granny smith apple, chopped
1/2 cup dried cranberries
juice from 1 lemon
2 stalks celery, chopped
3/4 cup mayonnaise
salt and pepper, to taste
sliced whole wheat bread
lettuce

In a medium bowl, combine chicken, apple, cranberries, celery, mayonnaise, and lemon juice. Season with salt and pepper and stir to combine. Serve on whole wheat bread with lettuce, or also just in lettuce cups.

creamy sun-dried tomato and parmesan chicken zoodles... 20 minutes

the goods:

1 tablespoon butter
2 boneless, skinless chicken breasts, cut into strips
1 jar (8 ounces) sun-dried tomatoes in oil, chopped
4 garlic cloves, peeled and crushed
1 and 1/4 cup heavy cream
1 cup shaved parmesan
dried basil
red pepper flakes
2 large zucchini, spiralized

In a large skillet over medium-high heat, melt the butter. Add the chicken strips and sprinkle with salt. Pan fry until golden and browned on all sides and cooked through, about 5 minutes.
Add sun-dried tomatoes with 1 tablespoon oil from jar. Add garlic and saute until fragrant. Lower heat to medium-low, and add cream and parmesan; stir to combine and simmer until cheese has melted. Season with salt, pepper, and red pepper flakes, as desired. Add zoodles and stir to coat in sauce. Simmer for about 5 minutes more to warm and soften zoodles. Serve topped with additional shaved parmesan.

slow cooker enchilada orzo with tequila lime chicken... 8 hours (plus marinating)

the goods:

tequila lime chicken:

3 boneless, skinless chicken breasts

3 limes, 5 garlic cloves, peeled

1 jalapeno, sliced

1 teaspoon kosher salt

1/2 cup chopped cilantro

5 tablespoons olive oil

3/4 cup tequila

enchilada orzo:

1 can (14.5 ounces) fire roasted diced tomatoes

1 can (10 ounces) mild red enchilada sauce

1 can (4.5 ounces) chopped green chiles, drained

1/2 cup vegetable broth

1 cup frozen corn kernels

1 cup black beans, rinsed and drained

4 ounces cream cheese, cubed

2 cups uncooked orzo pasta

2 tablespoons chopped fresh cilantro

Juice all 3 limes into a food processor or blender. Add the garlic cloves, jalapeno slices (seeded for less heat), salt, cilantro, olive oil, and tequila. Blend the mixture until totally pureed, then pour it into a large zip-top bag. Place the chicken breasts in the bag and marinate for several hours, or overnight.
To make the orzo; place diced tomatoes, enchilada sauce, green chiles, vegetable broth, corn, and black beans into the bowl of a slow cooker. Season with salt and pepper and top with cream cheese. Cover and cook on low heat for 7-8 hours, or high heat for 3-4 hours.
Uncover and stir until cream cheese is well incorporated. Stir in orzo, cover, and cook on high heat for another 30 minutes.
While the orzo is cooking, heat grill to medium-high. Remove chicken from marinade and grill it for 6 minutes per side, rotating halfway through, until completely cooked throughout. Let rest 5 minutes before slicing and serving with enchilada orzo, topped with cilantro.

slow cooker black bean soup... 8 hours

the goods:

1 white onion, chopped
2 red bell peppers, cored and chopped
2 carrots, peeled and chopped
5 garlic cloves, minced
1 jalapeno pepper, seeded and diced
4 cups vegetable stock
4 cans (15 ounces each) black beans, rinsed and drained
1 bay leaf
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons salt
1/4 teaspoon cayenne
toppings: chopped cilantro, shredded monterey jack cheese, diced avocado, sour cream, and hot sauce

Combine all the ingredients (minus the toppings) in the bowl of a slow cooker, and stir to combine. Cook on low for 6-8 hours, or high for 3-4 hours. Remove the bay leaf. Using a potato masher, partially mash some of the beans to thicken the soup. Serve in bowls with desired toppings and quesadillas.

slow cooker shredded chicken tacos... 8 hours

the goods:

2 boneless, skinless chicken breasts

1 can (14.5 ounces) diced tomatoes

1 cup chicken broth

1 tablespoon ground cumin

1 teaspoon salt

1 teaspoon pepper

corn tortillas

2 cups vegetable or canola oil, for frying

2 cups shredded romaine lettuce

2 tomatoes, chopped

1 avocado, chopped

finely grated Mexican cheese (I use a combo of monterey jack and cheddar)

sour cream, lime wedges, and hot sauce, for serving

In your slow cooker, combine the chicken, diced tomatoes, chicken broth, cumin, salt, and pepper. Cover and cook on low for 8 hours, or on high for 4 hours.
When the chicken is about 30 minutes from being done, heat oil in a cast iron or other large skillet, over medium-high heat. Chop up other toppings while you wait for the oil to get hot. Once oil is hot, place a corn tortilla in the pan. Using tongs, fold tortilla in half, holding top part up to form a taco shell. Once bottom side is golden and crisp, flip taco to brown the side you were holding up. Place on a paper-towel-lined plate and repeat with as many shells as needed.
Once chicken is done cooking, shred with 2 forks in the slow cooker. Stir around shredded meat in the juices. Assemble tacos by layering meat, cheese, tomatoes, lettuce, sour cream and drizzling with lime juice and hot sauce.

crockpot italian chicken and broccoli rabe chili... 8 hours

the goods:

3 boneless, skinless chicken breasts
1 small sweet onion, diced
3 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon dried oregano
2 teaspoons paprika
2 teaspoons dried thyme
1/4 teaspoon allspice
1/4 teaspoon red pepper flakes
1 dried bay leaf
1 teaspoon salt
1 teaspoon pepper
1 can (56 ounces tomato paste
4 cups chicken broth
1/2 cup balsamic vinegar
1 large bunch broccoli rabe, ends trimmed, roughly chopped
1 jar (16 ounces) roasted red peppers, sliced
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup freshly grated parmesan cheese, plus more for serving
1/2 cup chopped italian parsley, plus more for serving

In a the bowl of a crockpot, add the chicken, onion, garlic, chili powder, oregano, paprika, thyme, allspice, red pepper flakes, bay leaf, salt, and pepper. Add the tomato paste, chicken broth, and balsamic vinegar. Give everything a gentle stir to combine. Cover the crockpot and cook on low for 6-8 hours, stirring once or twice if possible.

During the last 30 minutes of cooking, stir in the broccoli rabe, roasted red peppers and cannellini beans. Crank the heat up to high, cover and let cook 20-30 minutes longer.
Lightly shred the chicken with 2 forks. Stir in parmesan and parsley. Ladle into bowls and top with additional parmesan and parsley.

double crust chicken pot pie... 1 hour and 30 minutes

the goods:

pie dough (make 2):

1 and 1/4 cup all-purpose flour

1 tablespoon sugar

1/4 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into cubes

5 tablespoons iced water

filling:

1 rotisserie chicken, breast meat removed and cut into cubes

2 carrots, peeled and sliced

1 stalk celery, rinsed and sliced

1/3 cup unsalted butter

1/2 onion, chopped

1 yeaspoon minced garlic

1/3 cup all-purposed flour

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1 and 3/4 cups chicken broth

2/3 cup half-and-half

1 cup frozen peas

1 egg, beaten

 In a medium bowl, stir together flour, sugar, and salt. Cut the butter into the flour mixture using a pastry cutter, or 2 butter knives. Add water and stir together with a fork until dough pulls together. Dump onto a piece of plastic wrap and shape into a disc. Wrap in plastic and store in the fridge until ready to use. Do this twice (you should have 2 discs).

In a large skillet, melt the butter over medium heat. Add onions, carrots, celery, and garlic. Cook, stirring occasionally, until the onions are translucent. Whisk in flour, salt, pepper, and thyme. Slowly add chicken broth while whisking. Add half-and-half and continue cooking and stirring until there are no lumps in the sauce. Simmer over medium-low until thick, about 10 minutes. Stir in chicken and remove from heat.
Preheat oven to 425 degrees. On a lightly floured work surface roll out one dough round, turning as your roll so it doesn't stick, until you have a 12-inch circle. Carefully place the dough in the bottom of a 9-inch pie dish. Place the chicken mixture on top of the dough and sprinkle peas on top. Roll out second dough round and place on top of the pie. Trip both crusts so there is only about 1/2-inch overhang. Take the top and bottom crust and fold them under crimping them together with your fingers as you go. With a small knife, cut some vents in the top crust to allow steam to escape. Using a pastry brush, brush crust with beaten egg.
Place pie on a rimmed baking sheet (it will drip) and bake for 35-40 minutes, or until crust is golden brown. Cool for 10 minutes before serving.

easy chicken enchilada skillet burritos... 20 minutes

the goods:

1 tablespoon olive oil

1 white onion, peeled and diced

1 red bell pepper, cored and diced

1 can (4 ounces) chopped green chiles

1 cup black beans, rinsed and drained

1/2 cup frozen corn

2-3 cups shredded chicken, from a rotisserie chicken

1 can (10 ounces) red enchilada sauce

1 cup shredded cheddar cheese

1 cup shredded monetery jack cheese

large flour tortillas

sour cream, diced avocado, cilantro

 Heat olive oil in a large skillet over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add red bell pepper and continue sauteing for another 3-5 minutes, stirring occasionally until the onion is soft and translucent. Add green chiles, black beans, corn, chicken, and enchilada sauce, and stir to combine. Continue cooking, stirring occasionally, until the mixture reaches a simmer. Spoon mixture onto slightly warmed tortillas, top with cheese, sour cream, avocado, and cilantro. Wrap up and serve! And of course, whenever my kids see me photographing my food they need a picture of their too!

carne asada beer chili... 6 hours

the goods:

2 pounds carne asada meat or flank steak

2 tablespoons olive oil

4 cloves garlic, minced or grated

1 onion, finely chopped

2 tablespoons chili powder

1 tablespoon cocoa powder

1 teaspoon paprika

1 teaspoon cumin

1 can (28 ounces) fire roasted diced tomatoes

3 tablespoons tomato paste

2 tablespoons apple butter

1 can or bottle (12 ounces) beer

4-6 cups chicken broth

1 can (14 ounces) pinto beans, rinsed and drained

1 can (14 ounces) black beans, rinsed and drained

sliced avocado, shredded cheddar cheese, fritos, grilled corn, lime slices, sliced jalapenos, sour cream, and cilantro, for serving

Preheat oven to 325 degrees, with rack in the lowest position. Heat a large heavy bottomed soup pot to high heat. Rub the steak all over with olive oil and season with salt and pepper. Sear the meat on both sides until light char marks appear, about 3 minutes. To the pot, add garlic, onion, chili powder, cocoa powder, paprika,cumin, tomatoes, tomato paste, apple butter, beer, and 4 cups chicken broth. Cover and cook for 4-5 hours, stirring once or twice. Shred the meat with 2 forks, it should fall apart easily, stir in the beans, and if it's not soupy enough you can add more broth as needed.
Serve topped with as many toppings as desired (I like them all!)

loaded pulled pork nachos... 10 hours

the goods:

pulled pork:

2 pounds pork shoulder/butt, trimmed of excess fat

2 cans (4 ounces each) diced green chiles

1 can (12 ounces) Dr. Pepper

1/3 cup brown sugar

1 tablespoon apple cider vinegar

2 teaspoons liquid smoke

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon paprika

1/2 teaspoon ground ginger

1/2 teaspoon red pepper flakes

zest of 1 orange

1 cup barbecue sauce

nachos:

3/4 cup frozen corn, thawed

white corn tortilla chips

1/2 cup black beans, rinsed and drained

3/4 cup shredded cheddar cheese

3/4 cup shredded monterey jack cheese

3 sweet peppers (red, orange, and yellow), sliced

1 avocado, chopped

2 scallions, sliced

sour cream

barbecue sauce for drizzling

Lightly spray the bowl of a slow cooker with nonstick cooking spray. Add pork. In a medium bowl, whisk together the chiles, Dr. Pepper, brown sugar, apple cider vinegar, liquid smoke, garlic powder, onion powder, salt, pepper, paprika, ginger, red pepper flakes, and orange zest. Pour over pork. Cover and cook on low for 8-10 hours or high for 4-6 hours. Remove pork to a cutting board and shred. Drain slow cooker of any remaining liquid. Return pork to slow cooker and add barbecue sauce; stir to combine.
Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil. Place a layer of tortilla chips evenly to cover the pan. Top with pulled pork (as much as desired), then sprinkle with black beans and corn. Drizzle with a little bit of barbecue sauce then top with a generous amount of cheese. Bake for about 10 minutes, or until cheese is melted. Top with avocado, sweet peppers, sour cream, and scallions. Serve immediately.

teriyaki chicken lettuce wraps... 40 minutes

the goods:

1 small sweet potato, peeled and cubed
3 tablespoons olive oil, divided
2 boneless, skinless chicken breasts, chopped
1 zucchini, diced
1/2 cup diced red onion
1 teaspoon minced garlic
1/3 cup teriyaki sauce
1/8 teaspoon black pepper
1 teaspoon cornstarch
1 head iceberg lettuce
2 tablespoons chopped scallions

Preheat oven to 425 degrees. Toss sweet potatoes with 1 tablespoon oil and 1/2 teaspoon salt. Spread in a single layer on a rimmed baking sheet. Bake until crispy, about 15-20 minutes. Let cool.
Heat 1 tablespoon oil in a medium nonstick skillet over medium high. Add chicken, and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove chicken from skillet. Heat remaining tablespoon oil in same skillet over medium-high; add zucchini, onion, and garlic, and cook, stirring often, until tender, about 5 minutes. Return chicken to skillet; add teriyaki sauce, pepper, and stir to combine. Stir together cornstarch and 1 tablespoon cold water in a small bowl until smooth. Add to chicken mixture; cook stirring occasionally, until thickened, about 1 minute. Cut and remove for from bottom of lettuce and discard. Separate leaves and top with chicken mixture, then sweet potatoes, and finish with scallions.

turkey, apple, and brie sandwich with Maggiano's chopped salad copycat... 25 minutes

the goods:

sandwich:

sliced sourdough bread

3 granny smith apples, thinly sliced

1 package (8 ounces) brie cheese, sliced into thin strips

1/2 pound thick cut turkey breast (from the deli)

2 tablespoons apple cider vinegar

6 tablespoons mayonnaise

baby spinach

salad:

1 head iceberg lettuce, chopped

1 head romaine lettuce, chopped

1 pint cherry tomatoes, chopped

1 avocado, chopped

1/4 cup blue cheese crumbles

1/2 cup chopped pancetta, pan fried until crispy

dressing:

1/2 teaspoon dried mustard

2 tablespoons sugar

1/4 cup water

1 and 1/2 teaspoons minced garlic

2 tablespoons red wine vinegar

1/2 cup white wine vinegar

3/4 cup canola oil

1/2 cup olive oil

1/2 teaspoon red pepper flakes

1/2 teaspoon ground pepper

1/4 teaspoon oregano

1/4 cup grated parmesan

Make dressing: In a blender, combine dried mustard, sugar, water, garlic, red wine vinegar, and white wine vinegar. Blend until combined. With the blender running, slowly pour in the oils. Add red pepper flakes, pepper, oregano, and parmesan and blend to combine.
Make sandwiches: In a small bowl, stir together mayonnaise and apple cider vinegar. Lightly spread mayonnaise on inside of bread slices. Top with turkey, brie, apples, and spinach. Top with another slice of bread.
Make salad: In a large bowl combine iceberg and romaines lettuces. Drizzle with dressing and toss to combine. Add tomatoes, avocado, pancetta, and blue cheese crumbles. Gently stir to incorporate.
Serve sandwiches sliced alongside salad.

southwestern egg rolls with avocado dipping sauce... 1 hour, plus cooling

the goods:

egg rolls:

1 tablespoon vegetable oil

1 boneless skinless chicken breast, cut into bite-sized pieces

1 red bell pepper, minced

1 scallion, minced

1/3 cup frozen corn

1/4 cup black beans, rinsed and drained

1/4 cup frozen spinach, thawed and drained

1 jalapeno, seeded and minced

1 tablespoon fresh parsley, minced

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/2 teaspoon salt

dash of cayenne pepper

3/4 cup shredded monterey jack cheese

5, 8-inch flour tortillas

vegetable oil, for frying

avocado dipping sauce:

half an avocado, smashed

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon buttermilk

1 and 1/2 teaspoons white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley

1/8 teaspoon onion powder

dash of garlic powder

dash of dill weed

dash of pepper

Make the dipping sauce by combining all ingredients in a food processor and pulsing until smooth and combined. Refrigerate until ready to use.
For the egg rolls: Heat the vegetable oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through. Add the bell pepper and onion and cook for another 3 minutes, until the vegetables are just softened. Add the corn, black beans, spinach, jalapeno, parsley, cumin, chili powder, salt, and cayenne pepper. Cook for 5 minutes, stirring to combine. Remove from heat and stir in jack cheese.
Wrap the tortillas in a clean, lightly moist cloth and microwave for 1 minute to soften them. Spoon equal amounts of the mixture on each tortilla. Fold in the ends, then roll tightly around the mixture. Secure with toothpicks, if needed. Place the egg rolls on a baking sheet, or in a dish, cover with plastic wrap and refrigerate until cold (up to 24 hours). When ready to cook, place a cooling rack on top of a baking sheet and preheat oven to 350 degrees. Heat about 1-inch of vegetable oil in a heavy skillet until about 350 degrees. Working in batches, cook the egg rolls until browned on each side, then transfer to the cooling rack. When all of the egg rolls are fired, transfer them to the oven to bake for 15 minutes, until heated through.
Serve with dipping sauce.

bacon cheddar chicken burgers with guacamole... 40 minutes

the goods:

5 slices bacon
1 Vidalia onion (sweet), sliced into rings
1 pound ground chicken
1 tablespoon chopped fresh parsley
1/2 teaspoon paprika
1 ripe avocado
1 large tomato, sliced
4 slices white cheddar cheese
4 hamburger buns

In a large skillet, fry bacon over medium until browned and crisp, transfer to paper towels to drain. In the same pan, add onion slices and let saute in bacon grease until caramelized, about 15 minutes, stirring occasionally.
For guacamole, peel avocado and remove the pit. In a small bowl, mash the avocado with the back of a fork, until slightly chunky. Season with salt, pepper, and a pinch of paprika.
To make the burgers, combine, ground chicken, parsley, and paprika in a medium bowl. Season with salt and pepper and massage together with your hands. Form meat into 4 patties. Cook patties in same pan you took the onions out of. Be diligent that you cook them all the way through, since it's chicken. About 7 minutes per side. During the last minute of cooking, top each patty with a slice of cheese and tent the skillet with foil to allow cheese to melt.
Assemble the burgers by placing a patty on each bun, topped with caramelized onions, bacon, guacamole, and a slice of tomato and top of bun.

slow cooker chicken and pinto bean burritos... 6 hours

the goods:

3 boneless skinless chicken breasts

1 can (10 ounces) mild enchilada sauce

1 can (16 ounces) pinto beans, rinsed and drained

4 garlic cloves, minced

1 small white onion, diced

2 teaspoons chili powder

2 teaspoons cumin

1 teaspoon coriander

salt and pepper to taste

large flour tortillas

3 cups shredded cheddar cheese

toppings: guacamole, salsa, fresh cilantro, and lime wedges

In a slow cooker, combine the chicken enchilada sauce, beans, garlic, onion, and spices. Cook on high for 4-6 hours. Using 2 forks, gently shred the chicken right in the slow cooker. Using tongs, place a mound of chicken and beans inside each tortilla. Sprinkle some cheese on top of chicken, then fold in ends, and roll up burrito. Place seam-side-down on a rimmed baking sheet, and sprinkle with more cheese. Repeat with remaining burritos. Broil for 2-3 minutes until cheese is melted and bubbly and serve with desired toppings.