• Preheat your oven to 400°F (200°C).

Mix the Filling:

• In a medium bowl, combine the shredded chicken with salsa, cumin, chili powder, chili flakes, oregano, cheddar cheese, and green onions. Stir everything together until well-mixed.
  

Assemble the Chimichangas:

• Lay the tortillas flat on a clean surface. Spoon about 1/3 cup of the chicken mixture onto each tortilla.
• Fold in the sides and roll them up tightly, securing the filling inside.
  

Bake the Chimichangas:

• Arrange the rolled-up tortillas seam-side down on a baking sheet lined with parchment paper.
• Brush the tops with melted butter to help them crisp up in the oven.
  

Crisp Up:

• Bake in the preheated oven for about 25 minutes, or until the chimichangas are golden brown and crispy on the outside.
  

Serve & Enjoy:

• Once baked, remove from the oven and serve immediately with your choice of toppings like: diced tomatoes, sour cream, guacamole, shredded cheese, cilantro, and extra salsa.

• Prepare the Vegetables: Steam the baby corn, broccoli florets, and baby zucchini separately until they are al dente. Set aside.
• Cook the Curry: Heat the vegetable oil in a large saucepan or wok over medium-low heat. Add the green curry paste and sauté for 1-2 minutes until fragrant.
• Add Onion and Liquid: Turn the heat up to medium-high, add the sliced onion, and stir until it softens, about 2 minutes. Then, add the coconut milk and bamboo shoots. Bring to a simmer.
• Flavor the Sauce: Stir in the palm sugar and finely chopped kaffir lime leaves. Simmer for another 2-3 minutes, allowing the flavors to meld.
• Season the Curry: Taste the sauce and adjust the seasoning with fish sauce and soy sauce to your preference. For more spiciness, add more curry paste if desired.
• Combine Final Ingredients: Gently add the steamed vegetables into the curry mixture and let them simmer on medium heat for a couple of minutes to absorb the flavors.
• Enjoy: Serve your vibrant green curry over steamed rice, garnished with lime wedges, additional Thai basil, and sliced chilli for an extra kick!

Prepare the Chicken Marinade:

• o Slice the chicken breasts horizontally to create two thinner cutlets. This helps them cook more evenly and quickly.
• o In a zip-top bag or shallow dish, combine olive oil, lemon juice, oregano, marjoram, Greek seasoning, basil, garlic powder, and black pepper. Add the chicken cutlets, seal the bag or cover the dish, and refrigerate for at least 2 hours to marinate.

Make the Tzatziki Sauce:

• o In a small bowl, combine the, feta, olive oil, redwine vinegar, Dijon mustard, lemon juice, oregano, dill, Mix well Salt and pepper to taste then refrigerate until ready to serve.

Cook the Orzo:

• o Bring a pot of salted water to a boil and cook the orzo according to the package instructions, or until al dente. Once done, drain and rinse the orzo to prevent it from becoming too sticky.

Cook the Chicken:

• o Heat a large sauté pan over medium-high heat. Add a drizzle of olive oil and place the marinated chicken cutlets in the pan. Cook the first side until golden brown, about 3-4 minutes. Flip the chicken, reduce the heat to medium, and cook for another 3-4 minutes until the chicken is fully cooked and no longer pink in the center. Remove from the pan and let rest for 10 minutes before slicing into bite-sized pieces.

Assemble the Bowls:

• o In each bowl, start with a base of cooked orzo. Arrange the sliced chicken, halved cherry tomatoes, cucumber slices, and red onion on top. Add a generous spoonful of the tzatziki sauce and sprinkle with crumbled feta cheese. For an extra touch of freshness, serve with a wedge of lemon on the side.
• Serve and Enjoy!

• Heat oven and spray baking dish with nonstick cooking spray.
• In a medium bowl stir all purpose, flour, baking powder, salt, and grated frozen butter together to all ingredients are equally distributed.
• Please half of dough by the spoonful, dropping it evenly in the bottom of the baking dish not completely covering the bottom of the dish.
• Drizzle ½ of pizza sauce, overdue and arrange half of pepperoni slices evenly over the sauce top with one cup of cheese
• repeat layers with remaining dough, pizza sauce, pepperoni, and cheese
• Bake for 25 minutes until brown
• Prior to serving let cool to moderate temperature cut into squares and serve.

• Cook the pasta: Fill a large pot with water and bring it to a boil. Once the water is boiling, add a generous amount of salt. Drop in your pasta of choice and cook it until it reaches al dente consistency (check package instructions for exact timing). Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside, but don’t rinse it to keep the starch that helps the sauce adhere.
• Sauté the aromatics: While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil shimmers, add the diced shallot (or onion) along with a pinch of salt and black pepper. Cook for about 3-4 minutes until the shallot softens and becomes fragrant. Add the chopped sage, garlic, and optional red pepper flakes, cooking for another 1-2 minutes until everything becomes aromatic.
• Create the pumpkin vodka sauce: Turn the heat down to medium-low. Stir in the tomato paste and pumpkin purée, making sure everything is well mixed. Allow this to cook for 10-12 minutes, stirring occasionally, until the mixture darkens slightly and begins to cling to the bottom of the pan. Carefully pour in the vodka, stirring constantly to release any caramelized bits stuck to the pan. Let the vodka cook off almost entirely. Then, stir in the heavy cream, grated Parmesan cheese, and freshly grated nutmeg. Taste and adjust the seasoning, adding more salt or pepper if desired. Keep the sauce simmering gently.
• Combine pasta and sauce: Add the cooked pasta into the sauce, tossing well to ensure the pasta is fully coated. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up. If you want it thicker, add a bit more grated Parmesan cheese. Continue to cook everything together for an additional 1-2 minutes so the pasta and sauce meld together beautifully.
• Serve: Plate the pasta in bowls and top with more freshly grated Parmesan or a few crispy fried sage leaves for extra flavour and texture. Serve immediately and enjoy the creamy, comforting goodness!

• Start by preheating your oven 400 °F.
• In an oven-safe baking dish, combine the cherry tomatoes and onion. Drizzle olive oil over them, then season with salt and pepper. Mix everything together until evenly coated.
• Create a space in the center of the baking dish and place the block of feta cheese there. Turn the feta a few times to ensure it’s coated in the olive oil and seasonings.
• Bake in the preheated oven for 35 minutes, or until the cherry tomatoes are bursting and the feta cheese has melted.
• While the feta and tomatoes bake, bring a pot of salted water to a boil and cook the pasta according to the package directions until al dente. Drain the pasta, making sure to save ½ cup of the cooking water for later use.
• As soon as the tomatoes and feta are out of the oven, add the minced garlic and toss everything together to create a creamy sauce.
• Introduce the shrimp or prawns to the dish and return it to the oven for an additional 5-7 minutes, or until the shrimp turn pink and are fully cooked.
• Finally, remove the baking dish from the oven, mix in the cooked pasta, reserved pasta water, and some fresh basil. Toss everything together, then garnish with extra basil before serving warm.