A Thyme to Eat

INGREDIENTS: For chicken:  - 4-5 boneless chicken breasts - 1 packet taco seasoning - Ground cumin - Trader Joe's chili lime seasoning (if you don't have this you can skip) - Red salsa - Green salsa - Premade tostada shells (found in the Spanish aisle of the grocery store) For guac: (optional) - 3 avocados - 1/2 tomato, diced - 1 jalapeño, diced - 1 handful cilantro, chopped - 1/2 small white onion, chopped - Juice of 1-2 limes - 1 tbsp garlic powder - Salt/pepper For crema: - 1 cup plain non-fat greek yogurt - Juice of 1 lime - Small handful cilantro - Salt/pepper Toppings: You can top these with anything you'd like!! I used shredded lettuce, left over pieces of tomato, cilantro & crumbled queso fresco. NOTE*** If you want to skip making homemade guac you can easily purchase premade. Or substitute guac as the base layer for refried beans. Also, 1 bunch of cilantro from the store will give you more than e

INGREDIENTS: -1 lb Bucatini pasta -5 tbsp butter (divided) -1 tbsp freshly cracked black pepper, plus more for topping -1 cup freshly grated pecorino romano, plus more for topping  -1 cup freshly grated parmesan, plus more topping -4 tbsp olive oil -2 cups reserved pasta water (cooking water) *Optional: shaved parmesan Truffle salt INSTRUCTIONS: 1. Bring a large pot of salted water to a boil. Add pasta & follow box instructions for al dente (about 8-9 minutes depending on the brand). Pasta will continue to cook later in the sauce. 2. Before draining the pasta, scoop out 2 cups of cooking water & place into a small bowl. Drain pasta & set aside. In a large skillet melt 4 tbsp of butter, 4 tbsp olive oil & 1 tbsp pepper until butter is melted. Add in pasta, 1 cup of pasta water & both cups of parmesan & pecorino cheese. Toss to combine until all cheese is melted. Add last tbsp of butter & toss. 3. Continue adding very small amounts

INGREDIENTS: -2 Boneless skinless chicken breasts  -6 Yukon gold potatoes -2 Roma tomatoes, chopped -1/4 Cup crumbled Feta cheese -1 Large lemon -1 Clove garlic, minced -1 medium shallot, diced -1/2 Cup plain greek yogurt -Garlic powder  -Greek seasoning (any premade from the spice aisle of the grocery store) -Salt/Pepper -4 Tbsp Olive oil INSTRUCTIONS: 1. Preheat oven to 425. Cut potatoes in quarters & toss in 2 tbsp olive oil. Place on a nonstick baking sheet. Season generously with salt, pepper & sprinkle with garlic powder. Bake for 25-30 minutes, or until they are fork tender. Tossing once halfway through. 2. When the potatoes have about 10 minutes left, start the chicken. Cut the chicken into 1 inch pieces & toss in greek seasoning, salt & pepper. Heat a skillet with 2 tbsp olive oil over medium high heat. Add in shallots & garlic clove, cook for 1 minute. Add chicken and cook for 8-10 minutes until cooked all the way