Grilled Stuffed Peppers

1 tablespoon butter
8 ounces baby Bella mushrooms, finely chopped
1 small yellow squash, finely chopped
1 small zucchini, finely chopped
1 small jalapeno pepper, finely chopped
1 garlic clove, minced
1 cup rotisserie chicken, chopped
1 can black beans, rinsed and drained
1 cup corn
2 cups shredded Mexican cheese blend, divided
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
4 large red peppers, halved and seeded

In a large skillet, melt the butter and saute the mushroom, yellow squash, zucchini, jalapeno and garlic, saute 3-5 minutes longer or until vegetables are crisp-tender.

Stir in the beans, 1 1/2 cups cheese, corn, cumin, salt and pepper.  Remove from the heat.  Spoon into pepper halves; sprinkle with remaining cheese. 

Grill peppers , covered over indirect medium heat for 20 minutes, rotating ever 5 minutes, or until tender.  Serve with sour cream.

Sweet and Savory Slow-Cooker Pulled Pork

1 bone in pork shoulder roast (5 pounds)
2 tbsp plus 1/2 cup packed brown sugar, divided
4 tsp paprika, divided 
2 tsps chili powder
1 tsp cayenne
2 tsps crushed red pepper flakes
2 tsps ground cumin
1 tsp salt
1 tsp pepper
1 can (12 ounces) Coke
2 garlic cloves, minced

Cut the roast in half.  Coming 2 tbsps brown sugar, 2 tsps paprika, chili powder, cayenne, pepper flakes, cumin, salt and pepper; rub over meat.  Place in 4-qt slow cooker.  Add the cola, broth and garlic.  Cover and cook on low for 8-10 hours.

Set meat aside until cool enough to handle.  Remove meat from bones, discard bones.  Shred meat with two forks.  Skim fat from cooking juices and return meat to slow cooker.  Stir in remaining brown sugar and paprika.  Cover and cook on low for 1 hour or until heated through.  Serve.

Pan-Roasted Chicken Thighs with Lemon-Caper Pan Sauce

Chicken
4 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil

Pan Sauce
1 clove garlic, minced
1 tbsp capers, minced
1/3 cup rose wine
1/2 cup chicken stock
2 tbsp butter, softened
1 tbsp lemon juice

Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate;

Pour off all but 1 tbsp of the cooking fat.  Turn the heat on the skillet to med-high heat and add the garlic, capers and wine.  Cook, stirring and scraping until most of the wine has evaporated and the bottom of the pan is clean.

Add the stock and cook, stirring until there is just under 1/2 cup of liquid, then turn off the heat.  Add the butter, a little at a time, stirring well after each addition to incorporate it.  Add the lemon juice.  Sauce the meat. 

Spicy Shrimp and Lobster Soup

2 teaspoons olive oil

1 red bell pepper, seeds and stem removed, and diced

2 teaspoons minced garlic

4 teaspoons minced fresh ginger

2 cups vegetable stock

2 Serrano peppers, seeded and minced

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

12 ounces medium shrimp, peeled and deveined

4 lobster tails, meat removed and diced

2 1/2 cups unsweetened coconut milk

1/4 cup fresh lime juice

Heat oil in a medium stockpot over medium-high heat. Add bell peppers and saute 2 to 3 minutes, or until softened. Add garlic and ginger and cook, stirring constantly, for about 2 minutes. Add vegetable stock, and Serrano peppers. Season the soup with the salt and pepper. Bring to a simmer and cook for about 10 minutes.

Blend soup mixture until smooth.  Add the shrimp and diced lobster meat and simmer for an additional 4 to 5 minutes just until the seafood is cooked through. Stir in the coconut milk, lime juice, and cook 2 to 3 minutes or until heated through.