I omitted a few of the ingredients that I don't particularly like when I made this recipe, so this photo is not an example of what I made just so you could see the salad as a whole. 

Mexican STREET CORN PASTA SALAD

INGREDIENTS

Salad

• 2 cups (uncooked) miniature farfelle pasta
• 3 cups (2, 15-ounce cans, or 3-4 corns on the cob)
• 1 large avocado
• 3 green onions
• 1/2 bunch cilantro
• 1 tablespoon finely chopped jalapeno
• 6-8 strips hardwood smoked bacon
• Cotija cheese (or queso fresco, or feta -- add to preference about 1/2 cup or more as desired)
• Optional: 1/2 cup canned black beans

Dressing

• 1/2 cup full fat regular mayo, no substitutes
• 3 tablespoons freshly squeezed lime juice, 1/4 teaspoon lime zest
• 1/8 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon chili powder
• 1 teaspoon Sriracha or hot sauce
• Pinch of salt and ground black pepper

Instructions

1. Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
2. Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
3. Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
4. You'll know the corn is done when the kernels are tender and easily pierced with a fork.
5. Alternative #1: use pre-roasted canned corn -- drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
6. Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
7. In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese.
8. Toss together.
9. In a small bowl combine all of the dressing ingredients and whisk together until completely combined.
10. Toss with the salad

CREAMY CHICKEN AND MUSHROOM SOUP

YIELD: 6 SERVINGS

(Sorry this is a stock photo.....  I forgot to take pictures of mine before I dove right in.)

·       

INGREDIENTS:

            1 tablespoon olive oil

·         8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks

·     Salt and freshly ground black pepper

·         2 tablespoons unsalted butter

·         3 cloves garlic, minced

·         8 ounces cremini mushrooms, thinly sliced  (Sorry.  I had to use plain old white button mushrooms because we cannot buy the cremini ones here)

·         1 onion, diced

·         3 carrots, peeled and diced

·         2 stalks celery, diced

·         1/2 teaspoon dried thyme  (Yeah. No......  Only use about 1/4 t.  It was pretty strong)

·         1/4 cup all-purpose flour

·         4 cups chicken stock

·         1 bay leaf

·         1/2 cup half and half, or more, as needed*

·         2 tablespoons chopped fresh parsley leaves

·         1 sprig rosemary

DIRECTIONS:

1.      Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

2.      Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

3.      Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.

4.      Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

5.  Take the bay leaf out before serving.

6.     Serve immediately, garnished with parsley and rosemary, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.