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.