Ingredients:

1 can (10 1/2 ounces) cream of chicken with herbs soup
1 can (10 1/2 ounces) cream of celery or cream of chicken soup
1/2 cup dry white wine or chicken broth
1 teaspoon dried parsley flakes
1 teaspoon dried leaf thyme, crumbled
1/2 teaspoon salt
dash black pepper
6 to 8 boneless chicken breast halves, without skin
2 to 2 1/2 cups seasoned stuffing crumbs, about 6 ounces
4 tablespoons butter

Procedure:

Combine the soups, wine or broth, parsley, thyme, salt, and pepper. Wash chicken and pat dry. Lightly grease a 5 to 7-quart slow cooker. Sprinkle about 1/2 cup of the stuffing crumbs over the bottom of the cooker and drizzle with about 1 tablespoon of the butter. Top with half of the chicken, then half of the remaining stuffing crumbs. Drizzle with half of the remaining butter and spoon half of the soup mixture over that. Repeat with remaining chicken, stuffing crumbs, butter, and soup mixture. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through. Makes 6 to 8 servings.

Ingredients:

1 (14 ounce) can hearts of palm, drained & rinsed.
2 medium tomatoes, seeded & chopped
3 cloves garlic, finely chopped
2 green onions, chopped (use white & green parts)
2 tablespoons extra virgin olive oil
salt and pepper (use fresh cracked pepper)
2 ounces parmesan cheese, freshly shaved
2 tablespoons fresh basil, chopped

Procedure:

Cut the hearts of palm into 1/2″ wide pieces Combine all but the parmesan ingredients in a large bowl. Toss and allow to sit at room temperature for 30 minutes allowing the flavors to blend. Serve with shavings of Parmesan on top of the salad.

Ingredients:

1 lb. dry black-eyed peas
sofrito (tomato sauce)
1/2 lb. chorizo, sliced
1 dry bay leaf
salt to taste

Procedure:

Soak black-eyed peas in a bowl or a large pot for at least 4 hours, preferably overnight. Make sure that the water level is at least 3 inches above the peas. After soaking the peas, drain water from pot. Add water to at least 1 inch above the peas. Add bay leaf and sliced chorizo. Place pot on burner on high heat and bring to a boil. While you are waiting for the water to boil, make the sofrito following our recipe. Add sofrito to the potand add salt to taste. Once peas come to a boil, reduce to medium heat and simmer until peas are soft – approximately 1 hour.

Note: If you use a pressure cooker instead of a standard pot, cook peas on high pressure for 15 minutes. Remove from heat and allow pressure to drop naturally. This may take 10-15 minutes.

Serve hot in bowls. Serve with French-style bread.