Shrimp Tempura

For a shrimp tempura recipe that would produce sweet, fresh-tasting shrimp covered in a light, crisp coating, we chose the largest available shrimp, since it’s easy to overcook small ones. Finding that a high temperature gave us greaseless tempura, we deep-fried the shrimp in a large Dutch oven in 400-degree oil. For our tempura batter recipe, we substituted cornstarch for flour, which contributed to lightness, and we substituted a surprise ingredient—vodka—for water, finding that alcohol mixed with flour didn’t produce toughening gluten and burned off during cooking, leaving no traces of alcohol flavor.

Do not omit the vodka; it is critical for a crisp coating. For safety, use a Dutch oven with a capacity of at least 5 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should reach 400 degrees). It is important to maintain a high oil temperature throughout cooking. If you are unable to find colossal shrimp (8-12 per pound), jumbo (16-20) or extra-large (21-25) may be substituted. Fry smaller shrimp in three batches, reducing the cooking time to 1½ to 2 minutes per batch.

2 quarts vegetable oil
1 1/2 pounds colossal shrimp (U12), peeled and deveined
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 cup vodka
1 large egg
1 cup seltzer water

Adjust oven rack to upper-middle position and heat oven to 200 degrees. Line plate with triple layer of paper towels. In Dutch oven, heat oil over medium-high heat to 385 degrees, 18 to 22 minutes.

While oil heats, make 2 shallow cuts about 1/4 inch deep and 1 inch apart on underside of each shrimp. Whisk flour and cornstarch together in large bowl. Whisk vodka and egg together in second large bowl. Whisk seltzer water into egg mixture.

When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is okay if small lumps remain). Submerge half of shrimp in batter. Using tongs, remove shrimp from batter one at a time, allowing excess batter to drip back into bowl, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer shrimp to paper towel-lined plate and sprinkle with salt to taste. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven.

Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately with ginger-soy dipping sauce.

Ginger-Soy Dipping Sauce
Mirin is a Japanese rice wine that has a salty-sweet flavor and can be found in the international aisle with other Asian ingredients.

1/4 cup soy sauce
1 scallion, chopped fine
3 tablespoons mirin
2 teaspoons grated fresh ginger
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 garlic clove, minced

Whisk all ingredients together in a bowl.

Pork Chop Casserole

4 slices white sandwich bread, torn into 1" pieces
1/2 cup Parmesan cheese, grated
4 tablespoons butter
2 tablespoons chopped fresh sage
4 (8-10 oz) bone-in blade pork chops, 1" thick, bones removed
2 pounds green cabbage, cored and sliced 1/2" thick
4 carrots, peeled and cut into 1/2" pieces
1 onion, halved and sliced thin
4 garlic cloves, minced
1 tablespoon minced fresh thyme
2 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup heavy cream

Adjust an oven rack to the middle position and heat the oven to 300 degrees. Process the white bread, Parmesan cheese, 2 tablespoons of butter, 1 tablespoon of sage, 1/2 teaspoon of salt and 1/2 teaspoon of pepper in a food processor until coarsely ground, about 8 pulses. Set the mixture aside. Pat the pork chops dry with paper towels and season with salt and pepper. Melt the remaining 2 tablespoons of butter in a Dutch oven over medium-high heat. Add the pork chops and cook until they are well browned, about 4 minutes per side. Transfer the chops to a cutting board, halve them crosswise, and place them in a 13 by 9-inch baking dish.

Add the cabbage, carrots, onion, 1/2 teaspoon of salt and 1/2 teaspoon of pepper to the now-empty Dutch oven and cook, covered, until the cabbage is wilted, about 7 to 10 minutes. Remove the lid and continue to cook the vegetables until the onion is browned and the moisture from the pan has evaporated, about 5 minutes.

Add the garlic, thyme and the remaining 1 tablespoon of sage and cook until it is fragrant, about 30 seconds. Add the flour and cook for 1 minute. Add the wine and the cream, bring the mixture to a boil, and cook until it is thickened, about 1 minute. Pour the cabbage mixture over the pork chops and cover the baking dish with aluminum foil. Bake until the pork chops are tender, about 1 hour.

Remove the foil, increase the oven temperature to 425 degrees, and continue to cook the casserole until the top is browned, about 15 minutes. Top the casserole with the bread crumb mixture and continue to bake the casserole until it is golden brown, about 15 minutes. Let the casserole cool for 15 minutes before serving.

Spicy Shrimp Cocktail Shooters

For when I'm not pregnant...

Shrimp cocktail shooters, popular at many catered events, are a dressed-up take on a classic hors d’oeuvre. For our version of this lively starter, we began with tomato juice as the base, but it gave us a one-note, dull-tasting shooter. Luckily, we hit on an ingredient that packed a punch when it came to flavor and offered serious complexity: Bloody Mary mix. Preseasoned with spices and herbs, the Bloody Mary mix was just what we were looking for. For a bit more kick and smoky notes, we added some minced chipotles. Vodka gave our shooters an overly harsh taste, so we used tequila instead; it contributed a more mellow flavor, but still offered a subtly boozy taste. A healthy dose of lime juice livened up the mixture, and also tasted great squeezed over the shrimp, which we tossed with minced cilantro for freshness and a pop of color.

Makes About 24 Shooters
You will need 24 plastic shot glasses for this recipe; look for them in party supply stores. To make a nonalcoholic version, substitute an equal amount of Bloody Mary mix for the tequila.

5 limes
Canned chipotle chiles
2 1/2 cups Bloody Mary mix
3/4 cup tequila
1 pound extra-large shrimp (21 to 25 per pound)
Fresh cilantro

1. Squeeze 3 limes for 6 tablespoons juice, reserving spent lime rinds, and cut remaining 2 limes into wedges. Mince 1/2 teaspoon chipotle. Combine 2 tablespoons lime juice, chipotle, Bloody Mary mix, and tequila in pitcher and refrigerate until cold, about 1 hour.

2. Peel and devein shrimp, leaving tails on. Stem and mince 2 tablespoons cilantro, reserving stems. Combine shrimp, remaining 1/4 cup lime juice, lime rinds, reserved cilantro stems, 1 tablespoon salt, and 4 cups cold water in medium saucepan. Cook over medium heat, stirring occasionally, until shrimp are pink, firm to touch, and centers are no longer translucent, 8 to 10 minutes (water should be just bubbling around edge of pan; do not boil). Off heat, cover pan and let shrimp sit in broth for 2 minutes.

3. Fill medium bowl with ice water. Drain shrimp and add to ice water, discarding limes and cilantro, until no longer warm, about 3 minutes. Drain shrimp, pat dry with paper towels, and toss with minced cilantro, 1/2 teaspoon salt, and 1/2 teaspoon pepper; refrigerate until needed.

4. Season tequila mixture with salt and pepper to taste and pour evenly into 24 shot glasses. Arrange shrimp and lime wedges on edges of glasses and serve. 

TO MAKE AHEAD: Shrimp can be cooked, chilled, and refrigerated in airtight container for up to 1 day; toss with cilantro, salt, and pepper before serving. Tequila mixture can be refrigerated for up to 8 hours.

Baked Apple Dumplings

These were crazy good and fun to make. We served them with the accompanying sauce (don't skip this) and some Salted Butterscotch ice cream. Divine!

SERVES 8
Use a melon baller or a metal teaspoon measure to core the apples. We like to serve the dumplings warm with vanilla ice cream and Cider Sauce (recipe included below). Other sweet, moderately firm apples, such as Braeburns or Galas, can be used in this recipe.

DOUGH
2½ cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
¾ teaspoon salt
10 tablespoons (1¼ sticks) unsalted butter, cut into ½-inch pieces and chilled
5 tablespoons vegetable shortening, cut into ½-inch pieces and chilled
¾ cup cold buttermilk

APPLE DUMPLINGS
6 tablespoons sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened
3 tablespoons golden raisins, chopped
4 Golden Delicious apples
2 egg whites, lightly beaten

1. MAKE DOUGH: Process flour, sugar, baking powder, and salt in food processor until combined. Scatter butter and shortening over flour mixture and pulse until mixture resembles wet sand. Transfer to bowl. Stir in buttermilk until dough forms. Turn out onto lightly floured surface and knead briefly until dough is cohesive. Press dough into 8- by 4-inch rectangle. Cut in half, wrap each half tightly in plastic, and refrigerate until firm, about 1 hour.

2. PREP APPLES: Adjust oven rack to middle position and heat oven to 425 degrees. Combine sugar and cinnamon in small bowl. In second bowl, combine butter, raisins, and 3 tablespoons cinnamon sugar mixture. Peel apples and halve through equator. Using a melon baller or small measuring spoon, scoop out the core and seeds, taking care not to pierce the bottom of the apple halves. Divide the butter mixture among the apple halves and fill the hollows.
 
3. ASSEMBLE DUMPLINGS: On lightly floured surface, roll each dough half into 12-inch square. Cut each 12-inch square into four 6-inch squares. Working one at a time, lightly brush edges of dough square with egg white and place apple, cut-side up, in center of each square. Fold the corners of the dough up to enclose the apple halves, overlapping and crimping to seal. Using paring knife, cut vent hole in top of each dumpling.

4. FINISH APPLES: Line rimmed baking sheet with parchment paper. Arrange dumplings on prepared baking sheet, brush tops with egg white, and sprinkle with remaining cinnamon sugar. Bake until dough is golden brown and juices are bubbling, 20 to 25 minutes. Cool on baking sheet 10 minutes. Serve with Cider Sauce.

CIDER SAUCE
1 cup apple cider (I used a high quality juice)
1 cup water
1 cup sugar
½ teaspoon ground cinnamon
2 tablespoons unsalted butter
1 tablespoon lemon juice

Bring cider, water, sugar, and cinnamon to simmer in saucepan and cook over medium-high heat until thickened and reduced to 1½ cups, about 15 minutes. Off heat, whisk in butter and lemon juice. Drizzle over dumplings to serve.

Laurie’s Crabcakes

1 scallion, minced
4 T or so anaheim chili, diced
2 heaping T Hellmans mayo (lite)
1 egg
Heaping T Dijon mustard
1/2 tsp salt
3 T (or so) key lime juice
zest of one lime
4-5 T cilantro, minced
tsp or so Marash red pepper flakes
1 cup breadcrumbs (half unseasoned dried crumbs and half fresh, torn into small pieces from crust of multi-grain bread)
1 lb. Can lump crabmeat


Gently mix in crabmeat, picked over for shells. Form 6 balls and place onto a cookie sheet covered with waxed paper. Flatten into patties. Top with another sheet of waxed paper, then press down again on patties. Put in fridge for at least 45 minutes. To cook, heat 2 T butter & 2 T canola oil in frying pan over medium heat. Add two crabcakes and turn down heat 1 notch. Cook 4 minutes on first side, flip, cook 5 minutes on second side., or until they are well browned. Use 2 large spatulas to flip, one under, one on top. Serve over arugula/lime salad (see below).

Arugula/lime salad

Baby arugula or other mixed greens, fresh blueberries, shaved parmesan
Dressing: key lime juice, rice vinegar, lime zest, pinch sugar, dash salt (proportions to taste) Or a basic olive oil, balsamic, mustard with a pinch sugar, Or, just deglaze the pan with some lime juice, take it off the heat, and very briefly toss the greens in the pan to lightly coat.

Skillet Cheeseburger Macaroni

We combine the flavors of our favorite burger—ground beef, dry mustard, American cheese, and dill pickles—with the convenience and heft of a one-skillet meal.

1 pound 85% lean ground beef
1 small finely chopped onion
12 ounces (3 cups) elbow macaroni
2 1/2 cups low-sodium chicken broth
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
6 ounces chopped deli American cheese 
3/4 cup chopped dill pickles



Cook beef and 1/2 cup onion in 12-inch nonstick skillet over medium-high heat until beef is no longer pink, about 7 minutes.

Add macaroni, broth, tomato sauce, Worcestershire, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to boil. Cover, reduce heat to low, and simmer, stirring occasionally, until macaroni is tender, 8 to 10 minutes. Stir in cheese, pickles, and remaining 1/2 cup onion. Season with salt and pepper to taste. Serve.

Lemon Ricotta Pancakes

2/3 cup all purpose flour
1/2 teaspoon baking soda
1 cup whole milk Ricotta cheese
2 eggs plus two egg whites, separated
1/3 cup whole milk
1 teaspoon lemon zest
4 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 tablespoons butter, melted
1/4 cup sugar
1-2 teaspoons vegetable oil

Whisk flour, baking soda, and salt in medium bowl. Make well in center. Add ricotta, 2 egg yolks, milk, lemon zest and juice and vanilla. Whisk until just combined.

Whip egg whites in a stand mixer, on medium-low until foamy, about 1 minute. Increase speed to medium-high and whip until soft peaks form. Continue to beat gradually adding sugar until glossy & firm, about 2-3 minutes more. Transfer 1/3 of egg whites to batter and combine. Fold in the rest of the egg whites gently.

Heat 1 teaspoon of vegetable oil in a 12" non-stick skillet. Once shimmer, wipe out oil with paper towel to leave a thin film in the pan. Use a 1/4 cup measure to portion batter 3 separate cakes onto hot skillet. Smooth to a 4" round and cook until golden brown and sides start to set, 2-3 min. Flip gently and cook another 2-3 min. Repeat with remaining batter and repeat oil wipe if necessary.

Top with honey, powdered sugar, or fruit.

Tarragon Creamed Corn

“Milk” the corncob to extract as much flavor as possible, then make a broth from the liquid with a Parmesan cheese rind and fresh tarragon. But the real secret to the intense corn flavor of this dish is to take about one-fourth of the cooked corn, puree it and then fold it back into the rest of the corn. Save the rinds whenever you use Parmigiano-Reggiano; they will keep for weeks in the refrigerator. Add a piece of cheese rind to soups, stews and other brothy dishes to add deep, savory flavor.

Ingredients:

For the corn cream:

• 3 ears of corn
• 1 bunch fresh thyme
• 1 bunch fresh tarragon
• 6-oz. (185-g) piece Parmigiano-Reggiano cheese rind
• 3 turns cracked pepper
• 4 cups (32 fl. oz./1 l) heavy cream
•  
• 1 lb. (500 g) corn kernels (cut from about 8 ears)
• 1 bunch fresh tarragon, tied together with kitchen twine, plus
    whole leaves for garnish (optional)
• 6-oz. (185-g) piece Parmigiano-Reggiano cheese rind
• About 1 cup (8 fl. oz./250 ml) heavy cream, as needed
• 6 oz. (185 g) Parmigiano-Reggiano cheese, grated
• Kosher salt and freshly ground pepper, to taste

Directions:

To make the corn cream, cut the kernels from 3 cobs. Run the back of a knife blade along the length of each cob to force out any juice and the germ of each kernel into a bowl. Put the corn kernels, corn juice, thyme, tarragon, cheese rind and pepper in a saucepan and pour in the cream. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the liquid is reduced by half, about 45 minutes. Strain through a fine-mesh sieve and set aside. Discard the solids in the sieve.

Put 1 lb. corn kernels in a large saucepan and pour in the corn cream. Add the bundle of tarragon and the second piece of rind. The liquid should just cover the corn; add the heavy cream as needed to cover. Bring the liquid to a boil over medium-high heat, then reduce the heat to low and simmer until the corn is tender, about 15 minutes. Remove and discard the tarragon bundle and cheese rind.

Pour one-fourth of the mixture into a blender and blend until smooth. Pour the blended mixture back into the pan with the corn. Add the grated Parmigiano-Reggiano and mix well. Season with salt and pepper. Serve immediately garnished with tarragon leaves. Serves 8.

Micheladas - The Best Drink in the World

1 32-oz. bottle Clamato
3 12-oz. bottles Mexican lager
1/2 cup fresh lime juice
1 1/2 teaspoon Worcestershire
1 teaspoon hot sauce
1 teaspoon Maggi Seasoning
2 tablespoons kosher salt
1/2 teaspoon chili powder
Lime wedges

Mix Clamato, lager, lime juice, Worcestershire sauce, hot sauce, and Maggi Seasoning in a large pitcher. Mix salt and chili powder on a small plate. Rub rims of pint glasses with lime wedges and dip in salt mixture. Fill glasses with ice, add Michelada mixture, and garnish with lime wedges. Serves 8.

Shanghai Chicken Salad

1/2 cup rice vinegar
1/2 cup reduced-sodium soy sauce
1/3 cup hoisin sauce
1 1/2 tablespoons grated fresh ginger root
1/4 cup toasted sesame oil
18 ounces chicken breasts, trimmed 
1/2 head Napa cabbage, shredded
1 large red bell pepper, seeded and sliced
9 scallions, sliced thin on the diagonal
1 cup chow mein noodles

Whisk vinegar, 3 tablespoons soy sauce, hoisin sauce, ginger and sesame oil together in a medium bowl. Place chicken in single layer in Dutch oven. Pour 1/2 cup vinegar mixture over chicken breasts; reserve remaining vinegar mixture to use as dressing. Add remaining 1/3 cup soy sauce and 3 cups water to pot. Bring to boil over high heat. Cover, reduce heat to low, and simmer chicken until cooked through, 7 to 10 minutes.

Transfer chicken to plate, cover loosely with plastic wrap, and refrigerate until cool enough to handle. Shred chicken into long thin strands using two forks or fingers.

Transfer chicken to large serving bowl, toss with 2 tablespoon dressing, and season with salt and pepper. Add cabbage, bell pepper, scallions, and remaining dressing and toss to combine. Sprinkle with chow mein noodles and serve.

Momofuku Milkbar's "Crack Pie"

OAT COOKIE CRUST
Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt
 
FILLING
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting) 

OAT COOKIE CRUST
Preheat oven to 350°F. Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
 
FILLING
Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Cover; keep chilled.
Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

Basil-Parmesan Chicken Salad with Apples

The addition of basil, apples, arugula, and Parmesan makes this chicken salad out of the ordinary, and opting for an already-cooked rotisserie chicken means it's also fast to prepare. The arugula lends peppery notes; the basil brings in sweetness and a slight hint of anise; the apples add tart flavor and crisp texture; and the Parmesan finishes it with just the right salty richness. Shredding the meat (rather than dicing it or slicing it into smooth-sided chunks) means there are plenty of nooks and crannies to hold the dressing giving the whole salad a boost in flavor. Be sure to add the baby arugula just before serving as a dressing will wilt the greens if left to sit too long.

1 cup mayonnaise
1/2 cup fresh basil leaves
1 ounce Parmesan cheese, grated (1/2 cup)
2 tablespoons lemon juice
2 garlic cloves, peeled
1 (2 1/2 pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
4 celery ribs, sliced thin
2 Granny Smith apples, cored and cut into 1/2-inch chunks
4 ounces (4 cups) baby arugula

Process mayonnaise, basil, Parmesan, lemon juice, and garlic in food processor until smooth and pale green, about 10 seconds.

Combine chicken, celery, apples, and mayonnaise mixture in large bowl. Gently toss arugula into chicken salad and season with salt and pepper. Serve.

Maque Choix with Shrimp

This Louisiana Cajun dish is pronounced mock-SHOE. Fresh corn is best. For frozen corn, use 6 cups of thawed kernels; process 1 1/2 cups of kernels with 1/2 cup water in a blender until coarsely ground to replace the grated corn in step one.

8 ears corn, husk and silk removed
4 slices bacon, chopped fine
2 tablespoons vegetable oil
5 ounces andouille sausage, halved lengthwise and sliced thin*
1 green bell pepper, stemmed, seeded and chopped
1 onion, chopped
1 celery rib, minced
4 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon cayenne pepper
2 cups water
1 (14.5 ounce) can diced tomatoes, drained with juice reserved
1 1/2 pounds extra-large shrimp, peeled and deveined (optional)
6 scallions, sliced thin

*I used a full 12 ounces of Continental Sausage's Elk & Jalapeno Cheddar Bratwurst

Cut kernels from 6 ears of corn. Break remaining 2 ears in half and grate over plate on large holes of box grater. Combine cut kernels, grated corn, and any accumulated corn milk in bowl; set aside. Cook bacon in Dutch oven over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to bowl with corn. 

Add oil to rendered bacon fat in pot and return to medium heat. Add andouille and cook until lightly browned, about 2 minutes. Add bell pepper, onion, celery, and 1/2 teaspoon salt and cook, stirring occasionally, until vegetables begin to soften and brown, 8 to 10 minutes. Stir in garlic, tomato paste, and cayenne and cook until fragrant, about 30 seconds.

Stir in corn-bacon mixture, water, and tomatoes and bring to boil, scraping up any browned bits. Reduce heat to low and simmer, stirring often, until liquid has reduced by three-fourths, 25 to 30 minutes. Stir in reserved tomato juice and cook until liquid is reduced by two-thirds and mixture is slightly thickened and creamy, about 10 minutes longer. Stir in shrimp and heat until cooked through, about 5 minutes. Off heat, stir in scallions and season with salt and pepper to taste. Serve over baked rice.

The Most Ridiculous List of Jello Shot Recipes

I found this on Facebook and it's just too good not to share. Someone really went to extra mile to come up with this. New lifelong goal to try them all!
• 1. *JAGER BOMB* boil 1 cup red bull (in place of water), add black cherry or orange jello, 1 cups jager.
  
  2. *MARGARITA* boil 1 cup water, add 3 oz pkg lime jello, 4 oz tequila, 4 oz sweet & sour margarita mix. sprinkle with salt just before firm.
  (substitute watermelon jello for lime for a melon margarita)
  
  3. *RUM & COKE boil 1 cups coke, mix in dark cherry jello add 1 cups light rum
  
  4. *MIMOSAS* this one varies from the normal method Since champagne isn't as strong as liquor, cut the water out of this one. boil one cup champagne, mix orange jello 2 min, add one more cup champagne and a splash of OJ.
  
  5. *SILK* Boil one cup champagne, mix in jello for 2 minutes, add one cup champagne and splash of lychee juice from the can.
  
  6. *ORANGE TIC TAC* Boil two cups red bull, mix jello two minutes, add two cups mandarin orange vodka
  
  7. *LEMON DROP* (boil 1 cup water, add lemon jello, citrus vodka, top with sugar sprinkles just before its fully set up)
  
  8. *GRAPE CRUSH* (boil 1 cups water, add grape jello, 1/2 cup plain vodka, 1/2 cup chambord)
  
  9. *HAWAIIAN* (boil 1 cup water, add pineapple or blueberry jello, 1 cup coconut rum)
  
  10. *GIN & TONIC* (boil 1 cup tonic water, add lime jello, 1 cup gin)
  
  11. *LEMON LIME* (boil 2 cups sprite, add lemon and lime jellos, 2 cups citrus vodka)
  
  12. *BLUEBERRY* (boil 1 cup water, add blueberry jello, 1 cup blueberry vodka)
  
  13. *FRUIT PUNCH* (boil 1 cups water, add mixed fruit jello, 1/2 cup blueberry vodka, 1/2 cup raspberry vodka)
  
  14. *WATERMELON* (boil 1 cup water, add watermelon jello,1 cup watermelon vodka)
  
  15. *BEER* (boil 1 cups water, add strawberry jello, add 1 cup any malt liquor)
  
  16. *CARIBBEAN* (boil 1 cup water, add strawberry-banana jello, Cruzan banana rum
  
  17. *CHERRY COLA* (boil 1 cup coke, add cherry jello, 1 cup cold cola, 1/2 cup amaretto, 1/2 cup spiced rum)
  
  18. *DREAMSICLE* (boil 1 1/3 cup water & 2/3 cup OJ, add orange jello, 1 cup vanilla vodka 1/2 cup raspberry or berry vodka, 1/2 cup KeKe Beach Key Lime Cream Liqueur)
  
  19. *LIME IN THE COCONUT* (boil 1 cup water, add watermelon jello, 1 cup Malibu Coconut Rum)
  
  20. *RED HOTS* (boil 2 cups water, add jello, 1/2 cup cold water, 2 cups Cinnamon Schnapps)
  
  21. **SEX ON THE BEACH** boil 1 cup cranberry juice, add 3 oz pkg orange jello, 3 oz peach schnapps, 5 oz vodka
  
  22. ***SOUR APPLE*** (in microwavable container, mix 1 small box sour apple jello, 1 pkg knox gelatin and 1 tbs sugar. Stir in 1 cup Mt. Dew and mix well. Microwave on high for 1 min. Stir until powder is dissolved. Mix 2 cups vodka & 3/4 cup Captain Morgan Coconut Rum. mix well and let sit 1 min. pour into cups and refrigerate.)
  
  23. *SQUIRM* (boil 2 1/4 cup water, add 3 small pkgs any flavor jello, 2 cups vodka, 3/4 cup ice cold water. add 1 gummy worm to each shot before firm.
  
  24. *CARIBOU LOU* (1/2 cup boiling water 1/2 cup pineapple juice boiled, add pineapple jello, 1/2 cup Malibu Rum, 1/2 cup Triplesec)
  
  25. *JOLLY RANCHER* (boil 1 cup water, add melon jello, 1/2 cup vodka, 1/2 cup apple pucker)
  
  26. *PURPLE PEOPLE EATER* (boil 1 cup water, add grape jello, 1/2 cup vodka, 1/2 cup watermelon pucker)
  
  27. *BAHAMA MAMA* (boil 1 cup water, add watermelon jello, 1/2 cup Malibu rum, 1/2 cup peach schnapps)
  
  28. *COSMOPOLITAN* (boil 1 cup water with a splash of lime juice, add cranberry jello, 1/2 cup vodka, 1/2 cup triple sec)
  
  29. *CHERRY BOMB* (boil 1 cup redbull, add cherry jello, 1 cup vodka and drop in one maraschino cherry, step up before firmed.)
  
  30. *BLUE FIRECRACKER* (boil 1 cup water, add berry blue jello, 1/2 cup vodka, 1/2 cup peach schnapps)
  
  31. *WHITE LIGHTNING* (boil 1 cup water, add pina colada jello, 1/2 cup vodka, 1/2 cup triple sec)
  
  32. *FUZZY NAVEL* (boil 1 cup water, add 3 oz orange jello, 2 oz vodka, 6 oz peach schnapps
  
  33. *RED HEADED SLUT* boil 1 cup water, add cranberry jello, 1/2 cup peach schnapps, 1/2 cup jager
  
  34. *MOJITO* (1 cup boiling water, 3 oz box lime jello, 6 oz white rum, 2 oz cold water. top with mint leaves chopped and crushed. (or substitute mint leaves with a splash of mint extract in the the boiling water.)
  
  35. *STRAWBERRY DAQUIRI* (boil 1 cup water, add 3 oz package wild strawberry jello, 6 oz white rum, 1 oz sweet & sour or margarita mix.
  
  36. *DEVILS KISS* 1 cup of boiling water. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Goldschlager, and 1/4 cup of Bacardi-151. Stir well and wait until the liquid has cooled before pouring into jello shot cups. if you double up the Knox Gelatin in this one you can eliminate the cup serve these up as jigglers!!
  
  37. *ANKLE BREAKER* 1 cup of boiling water. Dissolve 1 envelope of Lime Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of 151 Rum, and 1/4 cup of Cherry Brandy. Stir well and cool before pouring into jello shot cups.
  
  38. *FIRECRACKER 2* 3/4 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Sloe Gin , and 1/3 cup of Spiced Rum and 1/3 cup of 151 Rum. Stir well and cool before pouring into jello shot cup
  
  39. **KOMANIWANALAYA** 2 cups of boiling water. Dissolve 1 box of Pineapple Jello and 1 box of Cranberry Jello (both 3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Amaretto, and 1/2 cup of 151 Rum. Stir well and cool before pouring into jello shot cups.
  
  40. *RAIN MAIN* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Bacardi 151, and 1/4 cup of Melon Liqueur. Stir well and cool before pouring into jello shot cups
  
  41. *ADAM AND EVE* 3/4 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Brandy, and 1/4 cup of Pomegranate Liqueur and 1/4 cup of Gin. Stir well and cool before pouring into jello shot cups.
  
  42. *ALABAMA SLAMMER* 3/4 cup of boiling water. Dissolve 1 package of Lemon Jello (3 oz) and stir until everything is completely dissolved and then add 1/3 cup of cold water. Next, add 1/3 cup of Amaretto, 1/4 cup of Southern Comfort, and 1/3 cup of Sloe Gin. Mix thoroughly until everything is well combined and the carefully pour into jello shot cups. Chill for 3 to 4 hours and serve.
  
  43. *ALL NIGHTER* 1 cup of boiling water. Dissolve 1 box of Cherry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water and 1/2 cup of Watermelon Vodka. Stir well and cool before pouring into jello shot cups.
  
  44. *APPLE PIE* 1 1/2 cups of boiling water. Dissolve 2 boxes of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1 cup of cold water, 1/2 cup of Light Rum, 1/2 cup of Sweet Vermouth, 1/4 cup of Apple Brandy and 1/4 cup of Grenadine. Stir well and cool before pouring into jello shot cups.
  
  45. *BANANA BOAT* 1 cup of water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Coconut Rum , and 1/4 cup of Banana Liqueur. Stir well and cool before pouring into jello shot cups.
  
  46. *BANANA SPLIT 1 cup of boiling water. Dissolve 1 box of Strawberry Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Banana Liqueur and 1/4 cup of Creme de Cacao. Stir well and cool before pouring into jello shot cups.
  
  47. *BAT OUT OF HELL* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir for at least 2 minutes until fully dissolved. Add 1/2 cup of Red Bull, 1/4 cup of Rum and 1/4 Blue Curacao. Stir until well combined and cool before pouring into jello shot cups.
  
  48. *BERMUDA TRIANGLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Spiced Rum and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jello shot
  
  49. *BLACK CAT* 1 cup of boiling water. Dissolve 1 package of Raspberry Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Black Vodka, and 1/4 cup of Chambord. Stir well and wait until the liquid is about room temperature before pouring into jello shot cups.
  
  50. *BLACK WIDOW* 1 cup of boiling water. Dissolve 1 package of Grape Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 3/4 cup of Blackberry Vodka and 1/8 teaspoon of Ginger Powder. Stir well and cool slightly before pouring into jello shot cups. For a snazzy garnish, drop a single blackberry in each cup before chilling
  
  51. *COUGH DROP* 1 cup of boiling water. Dissolve 1 3 oz package of Strawberry Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/2 cup of Jagermeister. Stir well and cool before pouring into jello shot cups.
  
  52. *CRYPTINI* 1 cup of Hot Coffee. Dissolve 1 envelope of Knox Gelatin and stir until fully dissolved. Add 1/3 cup of Iced Coffee, 1/3 cup of Vodka, and 1/3 cup of Kahlua. Stir well and wait until the liquid has cooled before pouring into jello shot cups.
  
  53. *FRENCH TICKLER* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/4 cup of Cinnamon Schnapps and 1/2 cup of Vodka. Stir well and wait until the liquid has a chance to cool before pouring into jello shot cups.
  
  54. *HARVEY WALLBANGER* 1 cup of boiling water. Dissolve 1 package of Orange Jello (3 oz) and stir until fully dissolved. Add 1/4 cup of cold water, 1/2 cup of Vodka and 1/4 cup of Galliano. Stir well until completely combined and wait until the liquid has cooled before pouring into jello shot cups.
  
  55. *JUICY FRUIT* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Vodka, and 1/3 cup of Melon Liqueur and 1/3 cup of Peach Schnapps. Stir well and cool
  
  56. *JAGERMASTER* 1 cup of boiling water. Dissolve 1 box of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Jagermeister, and 1/4 cup of Amaretto, and a just a splash of Grenadine. Stir well and cool before pouring into jello shot cups.
  
  57. *JAGERMONSTER* 1 cup of boiling water . Dissolve 1 package of Orange Jello and stir until fully dissolved. Add 1/4 cup of cold water , 1/2 cup of Jagermeister, and 1/4 cup of Grenadine. Stir well and cool before pouring into jello shot cups.
  
  58. *LETHAL INJECTION* 2 cups of boiling water. Dissolve 1 package of Orange Jello (3 oz) and 1 package of Pineapple Jello (3 oz) and stir at least 2 minutes until completely dissolved. Add 1 cup of cold water followed by 1/4 cup of Amaretto, 1/4 cup of Coconut Rum, 1/4 cup of Dark Rum and 1/4 cup of Spiced Rum. Stir well and wait until the liquid has cooled before pouring into jello shot cups.
  
  59. *LONG ISLAND ICED TEA* and measure 1 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz) and stir until fully dissolved. Add 1/2 cup of Cola and 1/2 cup of cold water. Now get ready to add the alcohol - 1/2 cup of Gin, 1/2 cup of Light Rum, 1/2 cup of Vodka and 1/2 cup of Tequila. Stir until everything is well combined and let it cool before pouring into jello shot cups.
  
  60. *NINJA TURTLE* 1 cup of boiling water. Dissolve 1 box of Orange Jello and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Gin, and 1/4 cup of Blue Curacao. Stir well and cool before pouring into jello shot cups.
  
  61. *PAIN KILLER* 3/4 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/4 cup of cold water, 1/3 cup of Dark Rum, 1/3 cup of Coconut Rum and 1/3 cup of Orange Liqueur. Stir well and cool before pouring into jello shot cups.
  
  62. *PIXIE STIX* 1 cup of boiling water. Dissolve 1 box of Lemon Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Southern Comfort, and 1/4 cup of Blackberry Brandy. Stir well and cool before pouring into jello shot cups.
  
  63. *RED SILK PANTIES* 1 cup of boiling water. Dissolve 1 box of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Peach Schnapps. Stir well and cool before pouring into jello shot cups.
  
  64. *KINKY MALIBU BARBIE* Boil 1 cup water, add peach jello, 1/2 cup Kinky Liqueur, 1/2 cup Malibu Coconut Rum.
  
  65. *KILLER KOOL AID* 1 1/2 cups of boiling water. Dissolve 2 boxes of Cranberry Jello (3 oz size) and stir until fully dissolved. Add 3/4 cup of cold water, 1/2 cup of Vodka, 1/2 cup of Gin, 1/4 cup of Rum, 1/4 cup of Chambord and 1/4 cup of Triple Sec. Stir well and cool before pouring into jello shot cups.
  
  66. *BROKEN HEART* 1 cup of boiling water . Dissolve 1 package of of Orange Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Vodka, and 1/4 cup of Chambord. Stir well and cool before pouring into jello shot cups.
  
  67. *SCOOBY SNACKS* 1 cup of boiling water. Dissolve 1 box of Pineapple Jello (3 oz size) and stir until fully dissolved. Add 1/2 cup of cold water, 1/4 cup of Melon Liqueur, and 1/4 cup of Coconut Rum . Stir well and cool before pouring into jello shot cups.
  
  68. *TIJUANA TAXI* 2 cup of boiling water. Dissolve 2 packages of Lemon Jello (3 oz size) and stir at least 2 minutes until fully dissolved.Next, add 1 cup of cold water, 1/2 cup of Tequila, 1/4 cup of Blue Caracao and 1/4 cup of Tropical Fruit Schnapps. Stir until completely combined and give it a chance to cool before pouring into jello shot cups.
  
  69. *RUMMY BEARS* 1 cup boiling water, add any random flavor jello and 1 cup berry vodka, 1 gummy bear in the center of each shot.
  
  70. *WOOWOO* 2 cups boiling water, add 3 pkgs grape jello, 3 pkgs cranberry/raspberry jello, 3 pkgs strawberry jello, 3 cups vodka, 3 cups peach schnapps, 1 can grape juice concentrate and 1 can cran-raspberry juice concentrate (both undiluted!)
  

Monterey Chicken

An aside: When grocery shopping, I always buy store brand except when it comes to chicken. I just won't buy cheap chicken. I pass on the solution pumped gigantic breasts (1 breast/pound) for Colorado's all-natural RedBird chicken (3 breasts/pound). Yes, at $7.99 it's pricey but the difference is staggering... flavor over rubber. Enough to make this hoofed animal lover appreciate poultry. When you buy the cheap chicken, you are paying mostly for the solution used to inject the breasts. Wonder why they are so dry despite all that liquid pooling at the bottom of the Styrofoam tray? Because they are so large that you have to cook the daylights out of it before you can even get to the center. The only time I buy cheap chicken is when RedBird is BOGO. Then I clear them out. Get the good stuff. It's worth it. 

This chain-restaurant favorite combines honey-mustard chicken breasts, bacon, and melted Monterey Jack cheese. For a grilled version, we butterfly boneless, skinless chicken breasts to provide more surface area for tasty char, and we marinate them in a simple mixture of honey, Dijon, salt, and pepper. While the chicken cooks on the hotter side of the grill, we let red onion slices—basted with the reserved fat from cooking the bacon—soften on the cooler side of the grill. To finish, we slide the chicken away from the fire and top it with the smoky onions and a mixture of cooked diced bacon and spicy shredded pepper Jack cheese.

You won’t need an entire red onion for this recipe; you can use the remainder to make Pico de Gallo which you should make when the chicken is marinating.

1/2 cup Dijon mustard
1/4 cup honey
4 (6-8 ounce) boneless, skinless chicken breasts, trimmed
4 slices bacon, cut into 1/2 inch pieces
6 ounces pepper Jack cheese, shredded (1 1/2 cups)
4 1/2 inch thick slices red onion
lime wedges

Whisk mustard, honey, 1 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Reserve 1/4 cup honey-mustard mixture for basting chicken. Transfer remaining honey-mustard mixture to a 1-gallon zipper-lock bag.

Working with 1 breast at a time, starting on the thick side, cut chicken in half horizontally, stopping 1/2 inch from edge so halves remain attached. Open up breast like book, creating single flat piece. Place chicken in bag with honey-mustard mixture, toss to coat, and refrigerate for at least 30 minutes or up to 1 hour.

Meanwhile, cook bacon in 10 inch skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate. Reserve bacon fat. Once cool, toss bacon with pepper Jack.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium. Adjust primary burner as needed to maintain grill temperature of 350 to 400 degrees.

Clean and oil cooking grate. Push toothpick horizontally through each onion slice to keep rings intact while grilling. Brush onion slices lightly with reserved bacon fat and place on cooler side of grill. Place chicken on hotter side of grill, cover, and cook until lightly charred, about 5 minutes. Flip onion slices and chicken. Brush chicken with reserved honey-mustard mixture, cover and cook until lightly charred on second side, about 5 minutes.

Remove onion slices from grill and move chicken to cooler side of grill. Quickly remove toothpicks and separate onion rings. Divide onion rings evenly among chicken breasts. Divide bacon-pepper Jack mixture evenly over onion rings. Cover and cook until pepper Jack is melted and chicken registers 160 degrees, about 2 minutes. Transfer chicken to platter, tent loosely with aluminum foil and let rest for 5 to 10 minutes. Top with pico de gallo and serve with lime wedges. 

For Pico de Gallo
3 tomatoes, cored and chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno chili, stemmed and seeded, minced
1 tablespoon lime juice
1 garlic clove, minced

Toss tomatoes with 1/4 teaspoon salt in bowl. Transfer to colander and let drain for 30 minutes. Combine drained tomatoes, onion, cilantro, jalapeno, lime juice, and garlic in bowl. Season with salt and pepper to taste.
 

Poblano Rajas with Roasted Corn Tacos

Pinche Taqueria is one of our most favorite restaurants in Denver. Men's Health Magazine just voted its Poblano Rajas with Roasted Corn one of the top five tacos in the country. Here is the recipe.

"My goal was to use foods strictly native to Mexico but with a modern twist," says chef Kevin Morrison of his effort to break into the saturated Denver taco scene. Pinche Taqueria's vegetarian tacos, typical of central and southern Mexico, where people can't always afford meat, have really set it apart. For his green chili tacos, Morrison tempers the intense heat of the chilies with sweet roasted corn, an ultra-Mexican addition that also happens to evoke Morrison's childhood visits to a farm in southwestern Michigan.
 
4 poblano chilies

2 ears of corn 

1 can chipotle chilies in adobo

2 cups whipping cream

4 oz Cotija (or feta) cheese 

4 oz sour cream

12 corn tortillas
Roast the poblanos. "Just set the whole peppers directly on a grill or on a burner grate of your stove, over a high flame," says Morrison. "Let them char all over, so the skin really gets black." Remove poblanos from heat, let cool, peel off charred skin. Remove stem, pith, and seeds; cut chilies into strips.

Shuck corn and set cobs directly on a medium-hot grill. Rotate until all kernels have browned. Cut kernels off cob.

Mince 2 chipotles fine, then add to a saucepan with the poblano, corn, cream, and salt and pepper. Simmer.

Crumble Cotija on top. "Sour cream or crema tones down the heat," says Morrison. "And fresh-squeezed lime brings it all together."

Taco Upgrade: Make Your Own Crema
Mexican grocers sell the tangy cream known as crema in your local taqueria, but you can easily whip some up yourself by stirring buttermilk into regular sour cream, giving it a pourable consistency. Lime zest, lime juice, salt, or chili powder are high-impact additions.

Chicken with Pesto-Mushroom Cream Sauce

Combining store-bought pesto with cream, chicken broth, and a little lemon juice is an easy way to make a luxurious silky and flavorful sauce in minutes, and the addition of mushrooms lends an earthy depth to the meal. Fresh or refrigerated pesto rather than the jarred variety is best in this recipe. Serve with rice and/or a green salad.

1 1/2 pounds boneless, skinless chicken breasts
3 tablespoons vegetable oil
10 ounces white mushrooms, sliced thin
6 garlic cloves, minced
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/4 cup basil pesto
2 tablespoons lemon juice

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

Add remaining oil to skill and cook mushrooms until brown, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add cream, broth, and chicken to skillet, scraping up any browned bits, and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.

Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken and serve.

Brown Rice Salad with Jalapenos, Tomatoes & Avocado

Brown Rice for Salad
We like the flavor of brown basmati rice, but any long-grain brown rice is acceptable.

1 1/2 cups long-grain brown rice
2 teaspoons salt
2 teaspoons lime juice

Bring 3 quarts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper-lined rimmed baking sheet, and spread into even layer. Drizzle rice with lime juice and let cool completely, about 15 minutes.

For the Salad
To make this salad spicier, add the reserved chili seeds.

2 1/2 tablespoons extra-virgin olive oil
2 teaspoons honey
2 garlic cloves, minced
1 teaspoon grated lime zest
2 tablespoons lime juice
1/2 teaspoon ground cumin
10 ounces cherry tomatoes, halved
1 avocado, halved, pitted and cut into 1/2" pieces
1 jalapeno, stemmed, seeds reserved, and minced
5 scallions, sliced thin
1/4 cup minced fresh cilantro

Whisk olive oil, honey, garlic, lime zest, lime juice, cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add tomatoes, avocado, jalapeno, and dressing; toss to combine. Let stand for 10 minutes.

Add 1/4 cup scallions and cilantro; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining scallions and serve.

Parker's Sangria

This has become a staple at our house parties. Everyone loves it, but no one remembers it. It's effective. 

1 lemon

1 lime

1 orange

1 1/2 cups spiced rum

1/2 cup granulated sugar

1 750 mL bottle dry red wine

1 cup orange juice

1 teaspoon vanilla extract

Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum, vanilla, and sugar. Chill in refrigerator for 2 hours to develop the flavors.

When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.