Cheesy Corn Risotto Bake

1 T Butter
1 chopped onion
 1 C chopped green pepper
1 C chopped red pepper
3 C short grain rice
 6 C hot water
4 C corn
4 C milk
 4 eggs
8 t flour
4 t salt
1 1/2 t pepper
3 C shredded white sharp cheddar
1/3C chopped fresh basil or 4t dried basil
 1 tomato sliced
 1 T Parmesan cheese

 Cook onion & peppers in butter. Add rice, stir for 1 min. Add hot water & corn. Bring to boil. Reduce heat to low and cook covered for 15 mins. or until water is absorbed.

Whisk milk, flour, egg, salt and pepper. Stir into rice mixture along with cheese and basil. Pour into greased pan. Arrange tomato and sprinkle with parmesan cheese.

Bake at 250 for 30 mins until liquid is absorbsed. Let stand for 5 mins before serving.

Chick-Fil-A Bites

2 large chicken breasts cut into bite sized pieces and seasoned with salt & pepper.
3/4 C milk
1/4 C pickle juice (juice from a dill pickle jar)
1 egg
1 1/4 C flour
2 T icing sugar (powdered sugar)
2 t salt
1 t pepper
1/2 to 1 C peanut oil (can sub out canola or veg., but C.F.A. uses peanut, officially)

Whisk together milk, egg & pickle juice and put in ziploc bag. Add chicken, and marinate in fridge for 2-4 hours.

Combine flour, sugar, salt & pepper in another large ziploc. Shake to combine. Remove chicken from marinade, and add to bag; shake to coat it.

Heat about 1/2 the oil in large pan until ready to fry, and cook the chicken in small batches, so you're not over crowding the pan. Add more oil as needed.