Some comfort food recipes

To comfort me in my time of need, I made these today. Delicious!

Chicken Corn Stew

4 large chicken breasts (bone in)
1 quart chicken stock
1 chicken bouillon cube
1 medium sized red onion, diced
2 tsp. ground cumin
1 tsp. chili powder
1/4 cup dry white wine
1/2 tsp. freshly ground black pepper
3 bay leaves
1 Tbsp. minced garlic
1 can petite diced tomatoes with diced green chilis
1 can (approx 15 oz) whole kernel yellow corn
1 can (approx 15 oz) cream style corn
1 cup heavy cream
Hot sauce (to taste, optional)
Garnish: shredded monterey jack cheese, fresh parsley
Place chicken breasts in slow cooker, along with chicken stock, bouillion, onion, cumin, chili powder, white wine, pepper, bay leaves, and garlic. Cook on low for 4-6 hours. Skim fat from top of crock. Remove chicken from crock and shred. Discard bones and skin.

Return chicken to crock and add tomatoes with chilis, yellow corn, cream style corn, heavy cream, and hot sauce (if desired). Keep crock on low heat and cook for an hour (or more) or turn to high until stew is heated through. Garnish with shredded monterey jack cheese and fresh parsley, if desired.



Baked Macaroni and Cheese
1 (8oz) pkg large elbow macaroni, cooked
16 saltine crackers, finely crushed
1 tsp. salt
1 tsp. seasoned pepper
1 10oz. block sharp cheddar cheese, shredded
1 10oz block extra sharp cheddar cheese, shredded
6 large eggs, lightly beaten
4 cups milk

Layer one third each of macaroni, crackers, salt, pepper, and cheese into a buttered 13x9 inch baking dish. Repeat layers twice.

Whisk together eggs and milk; pour over pasta mixture.

Bake at 250° for 50 minutes or until golden and set. Let stand 10 minutes before serving.