Eh, just off my head:

Roast pumpkin, plenty of sage, salt and pepper. Puree pumpkin adding in chipotle peppers, chili pepper, salt, and pepper to taste.

Salsa verde:
Two onions, diced. Couple of tablespoons of garlic.
Two poblanos and two serranos, roasted, cleaned, diced.
Saute.

8-12 tomatillos. Roasted in oven until slightly browned. Dice.
Add into saute pan.
Add a bit of stock to thin.
Mexican oregano to taste.
Cook down for 20 minutes until flavors combine.
Add in 1/4 cup of chopped cilantro.
Juice of a lime.
Puree with immersion blender.

Assemble enchiladas as normal, using pumpkin instead of normal filling.

Mexican slaw:
Bag of tri colored slaw.
Chop a bag of green onions.
Chop a bunch of cilantro.
Combine with juice of a lime and tablespoon of olive oil.
Plenty of salt and pepper.

Top enchiladas with slaw.

Next time I make it, I'll probably do some roast pepitas in the sauce to continue the pumpkin theme.

Tomorrow is supposed to be cold.

We are having chicken tortilla soup. That stuff is so addicting.

Remember this?? Yup, warmed up. It was OK..

http://img.tapatalk.com/d/13/11/02/uga4ybep.jpg

White chilli. Mmmmmmmm.

White chicken chili is amazing.

I could eat that by the bucket full.

Today homemade Kung Pao Chicken. Fried Panko coated chicken breast, sauteed and sliced onion, bell pepper, carrot and celery in Kung Pao sauce w/crushed peanut, . . over white basmati

Tomorrow, put on a Crock of SW chicken. Chic breast, bell pepper and onion w/SW spices in crock pot.
Top with tortilla strips, gauc and hot sauce.

Yep.

And we chased it a couple of hours later with a slice of key lime pie.

Oh, throw key lime pie into the thread. You whore! :grr:

Made Springfield-style cashew chicken. There's nothing like it, and I've missed it SOOOO much. I'mma post a blog about it later.

Dinner was up to the wife... Boxed pizza!

Not my greatest pic, but still experimenting with my light tent. What I learned today, the black background is terrible.

http://img31.imageshack.us/img31/4397/vjc3.jpg

What's your position on veggies. Really love carrot and celery in KPC, and ADORE broccoli in Beef w/Broccoli.

Getting the sauce right is key, though.

I'll be waiting for the blog. That looks awesome.

Thanks. Post goes up at 7:30 a.m. tomorrow. :)

I don't do KPC often, but I do Asian with veggies all the time. I'm not a big broccoli fan, but I use carrots, peas, snow peas, mushrooms, bamboo, water chestnuts, stuff like that all the time.