Mis Favoritas

Everyone in your family will love this vegetarian dish. It is filling, slightly salty and sweet, serve with a big green salad! 1 Tbsp corn oil or butter 1 bunch scallions (aka green onions) 4 C corn kennels (fresh or frozen) 1/2 C cup chopped parsley or cilantro 1 Tbsp chopped dill or basil 4 eggs 2 C milk 5 C cubed bread without crusts 1 C grated cheddar 1/2 C half and half or milk Preheat oven to 375 F. Butter a 3 quart gratin dish or casserole. Heat the oil in a wide skillet over medium-high heat. Add the scallions, corn and paprika and cook until the scallions have softened and the corn is heated through, about 4 minutes. Season with 1/2 teaspoon salt and stir in the parsley and dill. Whisk the eggs and milk with 1/2 tsp salt and pour it over the bread in a bowl. Add the corn mixture and cheese and transfer the mixture to the prepared dish. Pour the half and half over the top. Bake until puffed and browned, about 45 minutes. Add a dash of paprika or chile to the top and serve...

This is super easy for those cold nights. This recipe is Chicken Cacciatore Slow Cooker, so you can make it the night before if needed. Prep time is about 25 minutes and it makes 6 servings. 3-3.5 lb. cut up chicken breast 1/3 C flour 2 Tbsp. vegetable oil 1 med. bell pepper 2 med. onions 2 C diced tomatoes (undrained) 1 C sliced mushrooms 1/2 tsp dried oregano leaves 1/4 tsp dried basil leaves 1/2 tsp salt 2 cloves garlic finely chopped Grated parmesan cheese Coat the chicken with flour and cook in a skillet for 15-20 minutes (until brown on all sides) Cut the bell pepper and onions in quarters. Layer the chicken, bell peppers and onions alternating with the tomatoes and seasoning in your slow cooker. Slow cook for 4-6 hours on low. Add the cheese on before serving and pat yourself on the back. Enjoy.