Heat the olive oil in a large soup pot. Add the onions, carrots, and garlic. Cook for 5 minutes or until the veggies are beginning to brown.
Add 1/4 cup broth to the pot and stir scraping up any brown bits. Cook for a minute or so to reduce slightly.
Add 3-1/2 cups of stock, the allspice, and chipotle powder to the pot and bring to a boil. Reduce heat to a simmer, cover and cook for 10 - 15 minutes.
While the stock simmers, blanch the broccoli. Dump the broccoli into a pot of salted boiling water and cook for 2 minutes. Immediately remove the broccoli and submerge in a bowl of ice water. Drain well and set aside.
Once the stock mixture starts smelling wonderful, add the evaporated milk and the buttermilk. Shake together the remaining 1/4 cup of stock and the flour. Slowly pour it into the soup stirring constantly. Continue to stir until it thickens.
Add the broccoli, corn, Worcestershire Sauce and Chipotle Tabasco. Cook for several minutes.
Over low heat, stir in the cheese, continuing to stir until it is melted. Give it a taste and adjust any seasoning. Serve.
Dry the peeled and deveined shrimp between paper towels, then place them in a zip top bag.
Mix the remaining ingredients together in a small bowl. Pour the marinade into the bag of shrimp. Seal the bag and refrigerate for at least 2 hours, but no longer than 5.
Grilling: Heat a grill basket over a medium high fire. Spray the basket with non-stick spray. Remove the shrimp from the bag and add to the grill basket. Cook stirring gently until the shrimp turn pink and curl slightly. This takes 7 -10 minutes.
Broiling: Place the shrimp in a single layer on a rimmed baking sheet. Drizzle with a little of the marinade. Broil 3 - 4 minutes. turn the shrimp and broil for 3-4 minutes more.
Baking: Lay the shrimp on the baking sheet as for broiling. Bake 3-4 minutes, turn the shrimp and broil 3-4 minutes more
Frying: Heat a large skillet and add about 2 tablespoons of the marinade. Add the shrimp and saute, turning frequently until they turn pink .
Once the shrimp are slightly curled and pretty in pink remove them from the heat source and serve as an appetizer or main dish.
Spray a casserole dish with cooking spray. Put the lentils in the dish and set it aside. Preheat the oven to 350 degrees.
Slice the sausage into 1/2" coins. Heat a medium skillet over high heat. Add the sausage slices and cook until lightly browned on one side, 3 - 4 minutes.
Turn the sausage and cook another 3 - 4 minutes. When the second side is browned, remove the sausage from the pan add to the lentils in the casserole.
Add the tablespoon of olive oil to the pan and swirl to coat the bottom. Add the onions, mushrooms, and garlic and cook for 5 minutes or so stirring often. Add some of the chicken stock if things seem dry.
Once the veggies are soft and fragrant, add them along with any drippings to the casserole. Add the rosemary and Italian seasoning.
Mix all the ingredients together and cover with foil. Bake in the oven for 30 - 35 minutes or until things are bubbly.
Layer the tomato slices on top of the casserole. Sprinkle with the cheese and drizzle with a little more olive oil.
Return to the oven uncovered and bake another few minutes until the tomatoes begin to soften and the cheese melts.
Turn the oven to broil and let the casserole go 3 - 4 minutes until it is golden. Remove from the oven and let set 10 minutes before serving.
Spray a 6 quart Slow Cooker lightly with non-stick spray. Add the squash, peppers, onion, garlic, hominy, chilies, and black beans to the cooker and stir to combine.
Combine the pureed beans, chicken stock, and red chili sauce in a bowl. Add the masa harina and stir or whisk until the mixture is smooth.
Add the chili powder, cumin, and oregano to the liquid ingredients and stir once more. Pour the liquids into the cooker and stir to combine everything well.
Cut the chicken into bite size pieces. Lay the chicken pieces on top of the vegetable mixture. Cover and cook on Low for 6 - 8 hours (the heat on every slow cooker is different so adjust the time according to how yours cooks).
At the 6/8 hour point, stir the chicken into the other ingredients. Give things a taste and add more of any seasoning you think it needs.
Tilt the lid slightly and turn the heat setting to High. Allow the chili to cook until it is the thickness that you like.
While the chili is cooking on High, mix the sour cream, salsa, and cilantro together. Set aside.
When you are ready to serve, ladle into bowls. Pass the sour cream mixture, lime, and cheese at the table.