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For the marinade: To a medium bowl add 2 tablespoons oil, lime juice, cumin, granulated garlic, Mexican oregano, chili powder, paprika, crushed red pepper flakes, and seasoned salt. Allow the chicken to sit on the grill for enough time to get grill marks then toss and continue to cook for 5 minutes. When the second batch of chicken is done, add the first batch and the vegetables to the grill pan and toss until heated through. In a seagate frying pan, brush oil in a thin layer and grill the flour tortillas until soft with bits of brown.

Time for my all-time-favorite use of vine-ripened tomatoes, Tomato Basil Pie! I use Pillsbury frozen puff pastry, topped with with tomatoes, basil, sweet onion, and lots of cheese. Slice tomatoes to 1/2 inch thickness and place on folded paper towels for 30 minutes to absorb some of the water. Put the tart back in the oven for an additional 12-15 minutes of bake time.

Here’s my recipe which would work with any jalapeño pepper you like, hot or “cool!” Use center cut bacon, not thick sliced. Use a sharp knife to slice the bacon strips in half lengthwise. Lay the cheese-stuffed pepper in the center of a bacon slice and wrap the bacon around the pepper so that the ends are on the underside. Remove from oven and serve piping hot with a side of cold ranch dressing.

It uses simple ingredients, like canned fruit, Cool Whip, and boxed cake mix. If yours is less than 16 ounces, add 6 tablespoons of cake flour and 1/4 tsp of baking powder to the dry ingredients. In a large mixing bowl, combine the boxed yellow cake mix, eggs and oil. Beat on low until well incorporated and the oranges have broken up  Pour into the prepared pans, bake at 350 degrees for 30 to 40 minutes or until tests done with a toothpick.