Nonna K.

This is one of my favorite sidedishes. 1/2 Tbs. EVOO 1/2 Tbs. Butter 1 1/2 Cups babybella mushrooms, thinly sliced 1 Tbs. Shallots, minced 1 1/2 Cups baby bok choy, with the core removed and leaves separated 1/4 Cup chicken broth 1 Tbs. lemon juice 1/2 Tsp. Salt 1/2 Tsp. Black pepper 1 Tbs, fres dill, finely chopped In a medium skillet, over medium heat, add the butter and the oil.  Once the butter has melted, add the shallots and  mushrooms and cook for about 5 to 6 minutes, until the shallots and mushrooms are brown and tender. Add the bok choy, lemon juice, chicken broth, salt and pepper and cook until all the water is absorbed and the bok choy has wilted.  Add the dill at the last moment and adjust the seasoning.

1 cup very warm water 1 cup Masarepa 3 tablespoons of melted unsalted butter 1 large egg 1/4 cup shredded cheese 1/2 teaspoon salt In a bowl, combine the water, salt, melted butter.  Whisk in the egg with a fork, until is all combined. Slowly start adding the Masarepa whisking in the fork at first, avoiding the formation of clumps.  When it is all in, add the cheese, mixing it all with your hands.  Set aside to let it thicken. Meanwhile, heat up your arepera, divide the dough into 4 balls and put them in the hot arepera for 15 minutes.  If you don't have one, heat up the oven to 350 degrees.  Heat up a heavy bottom skillet, which has been oiled lightly, over medium high heat. Divide the dough into 4 parts, shape them into patties, about 3 inches in diameter. Put them in the heated skillet and let a brown crust to form on both sides of each arepa. Once you have the crust, you can put them in the oven.  Bake for about 25 minutes. Serve hot, with butter or cream chee

This one is fun to make and is quick to prepare 2 Cups diced, cooked chicken 3 Cups shredded cheese 1 4.5 oz. can chopped green chilies, un-drained 1 package of flour or corn tortillas 1 16. oz can refried beans 1 19 oz. can enchilada sauce Pre-heat oven to 350j.  Grease a 13x9 casserole with cooking spray.  Mix the chicken, 1 1/2 cups of the cheese, and chilies together in a bowl.  Coat the bottom of the baking dish with enchilada sauce.  Then layer 3 tortillas on top of the sauce.  Make sure that the whole bottom of the dish is covered with sauce and tortillas.  Spread then 1/2 of the beans over the tortillas, followed by 1/2 of chicken and then 1/2 of the sauce.  Repeat with the tortillas, beans and chicken. Top with 2 tortillas, add the rest of the enchilada sauce and finally, the rest of the cheese.  Cover the dish in foil and bake for about 45-55 minutes. Serve with sour cream and guacamole. Enjoy

3/4 cup milk 1/3 cup butter 1 package active dry yeast                                    1tsp sugar 1/4 cup Luke warm water 1 large egg 2 large egg yolks 1 tsp. salt 4 cups all purpose Fluor In a small saucepan bring milk and butter to a boil and let it cool. In a stand mixer bowl combine yeast, sugar and 1/4 cup of lukewarm water, and let it stand until foamy. Combine the cooled down milk to the yeast mixture.  Add the egg, the yolks and salt.  Then, start adding the 3 cups of flour, one cup at a time; kneading About 10 minutes with each cup. Then add as much of the fourth cup as needed to achieve a smooth and elastic dough. Coat a bowl with Pam and place the dough in it.  Cover with greased plastic wrap and let it rise until it doubles in volume. After that, every time you work with the dough, I.e. Cutting into individual portions, etc, you must let the dough rest for a few minutes. Fill in the individual portions with your filling, pinch the top c