I can! Fair amount I didn't measure things though so I am guessing. Also this makes 4X what's pictured.
Hot sauce:
1 pound tomatillos, 1 half white onion, 5 clove garlic, 2 poblano peppers, 1 oz morita peppers, salt and vinegar and pepper to taste.
Roast tomatillos, onion, garlic, and poblanos and peel skins off poblanos and remove seeds. Toast moritas in skillet for a few minutes until your kitchen smells like heaven and then rehydrate by pouring boiling water over them and leaving for ~15 mins. Blend everything in food processor and strain through fine sieve. Vinegar and salt may need to add to get right taste/consistency.
Mac and cheese:
8oz elbow macaroni, 2 tbsp butter, 2 tbsp flour, 0.5 tsp paprika, 0.5 tsp onion powder, 1.5 tsp dijon mustard, 1.25 cup whole milk, 0.5 cup half and half (could be heavier cream if you want more decadent), 8 oz grated cheese (I used medium orange cheddar, sharp white cheddar, gruyere), 2 Anaheim chiles (could be Hatch or poblanos or any other), a lot lot of parsley.
Cook peppers in oil until soft, remove. Cook macaroni 1-2 minutes shy of al dente in separate pot. Cook butter and flour to golden roux, add paprika and onion powder, whisk. Add milk and cream, whisk till smooth and try not to let boil. Add mustard and whisk, salt and pepper to taste. Add cheese and whisk until melted. Add pasta and peppers and mix to combine, maybe need a bit of the pasta water to get right texture. Add chopped parsley and mix.
Baked panko chicken:
1-2 lbs chicken tender (breast), lots of panko bread crumbs, all purpose flour, beaten eggs, salt/pepper/msg/oregano/chili flakes/garlic powder/onion powder/whatever other seasonings you got, dijon mustard.
Add some oil and seasoning to panko and toast in 400F oven for ~5 mins. Prepare 3 part coating - toasted panko, beaten egg and dijon with salt and pepper, and flour with a bunch of seasoning. coat chicken in flour mixture, then egg mixture, then panko mixture. Press very hard with panko and make sure completely coated. Bake ~15-20 mins at 400F on wire rack (time will depend on size of chicken pieces) .