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CREAMY CHICKEN ALFREDO BAKE

INGREDIENTS

12 ounces ziti (or any pasta shape) 2 cups shredded, cooked chicken breasts (Available at LL) 1 batch alfredo sauce (see below) 1 1/2 cups shredded mozzarella cheese (optional toppings: additional shredded Parmesan cheese, chopped fresh parsley)

*Hearty portions of love!*

ALFREDO SAUCE INGREDIENTS:

1 Tbsp. olive oil 4 cloves garlic, minced 3 Tbsp. flour 1 cup chicken broth 1 cup low-fat milk 3/4 cup freshly-grated Parmesan cheese 1/2 tsp. salt 1/4 tsp. black pepper

DIRECTIONS:

1. Preheat oven to 375 degrees F. Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain.

2. Return pasta to the stockpot and add chicken and alfredo sauce. Gently toss to combine until the pasta is evenly coated. Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of cheese.

3. Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with additional toppings if desired.

TO MAKE THE ALFREDO SAUCE:

1. Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.

2. Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened, then stir in Parmesan cheese, salt and pepper until the cheese melted. Remove from heat and set aside.

[recipe via: http://www.gimmesomeoven.com/chicken-alfredo-baked-ziti-recipe/]

#ShopLL #Lillanhasit #ChickenBreast #BonelessChickenBreast #recipe #dinner

Lillan sells BD Deboned Breast Call to find out how it is sold! 960-4422.

JAMAICAN FISH TEA

Thickened with rich pumpkin.....see recipe below!

INGREDIENTS

2 Whole Snappers (cleaned, gutted, scaled) (Available @ LL) 3-4 Fish Heads (Available @ LL) 10 cups water 1 chopped onion 2 stalk chopped scallion 2 garlic cloves shredded 2 sprigs of thyme 1 whole scotch bonnet pepper 1 tablespoon ground allspice 1 ½ teaspoon salt (plus more depending on your taste) ¼ teaspoon black pepper 3 cups cubed pumpkin 1 cho-cho chopped 2 cups sweet potato chopped

INSTRUCTIONS

Place the water in a pot to boil Once boiling turn the heat on medium/low and add the fish cook for 30 minutes Remove the fish and set aside to cool To the water turn the temperature back to medium high Add chopped onion, scallion, garlic cloves, thyme, hot pepper, allspice, salt and black pepper Allow that to simmer together then add the pumpkin, sweet potato and cho-cho While that’s cooking prepare the dumplings but mixing ingredients together and rubbing small piece of dough between your hands to create long stringy dumplings, add to the pot Once the fishes are cooled, de-bone the entire thing leaving only the meat of the fish. Finally add the fish meat to the soup and give it a last stir and simmer for 5 minutes Check for seasoning to make sure the salt levels are to your liking, then serve.

Read more at: http://greedygirlcooks.blogspot.com/…/jamaican-fish-tea.html

‪#‎Lillanhasit‬ ‪#‎snappers‬ ‪#‎fishheads‬ ‪#‎fish‬ ‪#‎recipe‬

CREAMY GARLIC CHICKEN

Ingredients:

20 oz chicken thighs, deboned (available at LL) 2 tablespoons olive oil 15-20 cloves garlic 1/2 cup chicken broth 1/3 cup white wine 1/4 cup plain yogurt 3 sprigs thyme, optional Salt, to taste Ground black pepper Pinch of paprika **Hearty portions of love!**

Method:

Season the chicken with a little salt and pepper. Heat up a skillet (cast-iron skillet preferred) on medium heat, add 1 tablespoon of olive oil.

Pan-fry the chicken until both surfaces become crispy or nicely browned. Remove the chicken from the skillet and set aside.

Add the remaining olive oil and saute the garlic until light brown. Add the chicken back into the skillet, followed by the chicken broth, white wine and yogurt.

Lower the heat and let simmer. Add the thymes (if using), salt, pepper and paprika. Reduce the sauce a little bit. Remove from heat and serve immediately.

[recipevia:http://rasamalaysia.com/creamy-garlic-chicken/print]

‪#‎Lillanhasit‬ ‪#‎ShopLL‬ ‪#‎bonelessthighs‬ ‪#‎CB‬ ‪#‎BD‬ ‪#‎Chicken‬ ‪#‎yummy‬‪#‎dinnertime‬ ‪#‎recipe‬

JAMAICAN SEASONED RICE

INGREDIENTS

8 oz Salted fish (Available at LL) 2 Tbsp Cooking oil (Available at LL) 8 oz Bacon, chopped (Available at LL) 1 med Onion chopped ¼ each Red and Green bell pepper, chopped 2 cups Jamaican pumpkin, cut in small chunks 2 cups Cabbage, chopped 2 cups Hot water 1 tsp Hot pepper sauce 1 Tbsp Ketchup Black pepper Salt 2 cups Lilly's White Rice

DIRECTIONS

Soak salt fish for 4 hours in cold water to remove some of the salt. Drain and break or cut into small pieces; set aside

Heat oil in saucepan. Add bacon to pan and fry until lightly crisp; remove from pan and set aside.

Add onion, tomato, and red and green bell peppers and stir fry for 1 min. Add pumpkin, cabbage and stir.

Add hot water, bacon, salt fish, hot pepper sauce and ketchup; stir and season to taste with pepper and salt.

Add rice and stir gently; bring everything to a boil then lower heat to minimum; cover and steam until rice is cooked.

Note: A bit more water maybe needed depending on the rice used. When rice is cooked fluff with fork and serve.

[recipe via: http://cooklikeajamaican.com/seasoned-rice/]

‪#‎Lillanhasit‬ ‪#‎rice‬ ‪#‎saltfish‬ ‪#‎bacon‬ ‪#‎ShopLL‬ ‪#‎ShopNOW‬

STICKY PORTUGUESE CHICKEN WINGS

INGREDIENTS

12-14 chicken wings coconut oil for cooking

For the marinade: 2 large cloves garlic, grated Zest of 1 lemon Juice of ½ lemon 2 teaspoons tomato paste ⅔ teaspoon ground coriander seeds ⅔ teaspoon onion powder 1½ tablespoon coconut aminos 2 teaspoons melted coconut oil ⅔ teaspoon sea salt *Hearty portions of love!*

INSTRUCTIONS

Wash and pat dry the chicken wings. Combine marinade ingredients in a large mixing bowl. Add chicken wings and mix through with your hands, coating each wing thoroughly with the mixture. Ideally, leave to marinate for about an hour. Otherwise, get to cooking.

Heat a tablespoon of coconut oil in a large frying pan to medium hot. Place chicken wings skin side up first. Don't overcrowd the pan as we don't want to stew them. Cook on medium heat for six minutes. After about two minutes of cooking, cover the pan with a lid.

After six minutes, turn the wings over and add a little more oil if needed. Once again, cook uncovered for about two minutes and then with a lid on for about four minutes. Covering the pan with a lid provides a little steaming environment, which keeps the wings nice and soft.

Make sure the heat is not too high as we don't want to burn the wings.

Serve with some greens and extra lemon on the side

‪#‎wings‬ ‪#‎Lillanhasit‬ ‪#‎ShopLL‬ ‪#‎CB‬ ‪#‎BD‬

Garlic Baked Popcorn Chicken Recipe

INGREDIENTS:

1 pound boneless chicken breasts, cut into tiny bite-size pieces (LL has it) 2 cloves garlic, pressed through garlic press ½ teaspoon salt, divided use ¼ teaspoon, plus a pinch, black pepper, divided use ½ cup flour 2 ½ cups corn flakes 2 tablespoons grated parmesan ¼ teaspoon paprika ¼ teaspoon granulated garlic ¼ cup buttermilk Cooking oil spray

PREPARATION:

Preheat your oven to 400°, and line a baking sheet with foil.

Add the diced chicken pieces into a medium-size bowl, and add to it the garlic, ¼ teaspoon of the salt, and pinch of black pepper; toss together to combine, and marinate the chicken while you prep the rest of the ingredients.

Add your flour to a large ziplock bag, and set aside.

Add the cornflakes, parmesan, paprika, ¼ teaspoon of salt, ¼ teaspoon of black pepper and granulated garlic to the bowl of a food processor, and process just until a fine crumble (not too fine and powdery, but not too chunky); add that mixture to another large ziplock bag, and set aside for a moment.

Add your chicken pieces to the bag with the flour, and shake to coat the pieces well.

Place the flour-coated pieces into a medium-size bowl, and drizzle over them the buttermilk; using your fingers, mix the buttermilk gently into the chicken, just to coat it.

Take the buttermilk-coated chicken pieces and add them to the ziplock with the corn flake mixture, and shake to coat the pieces well.

Place each piece of coated chicken onto the foil-lined baking sheet in a single layer, give them a light misting of the cooking oil spray, and bake for 20 minutes; then, turn on your broiler, and allow the popcorn chicken to become extra crunchy by broiling for 2 minutes more.

Creamy Parmesan-Ranch Dipping Sauce Recipe

INGREDIENTS:

1 cup sour cream ¼ cup mayonnaise 1/3 cup grated parmesan cheese 1 clove garlic Zest of 1 lemon 2 teaspoons lemon juice ½ teaspoon black pepper ¼ teaspoon, plus a pinch, salt 2 tablespoons roughly chopped chives

PREPARATION:

Add all ingredients to the bowl of your food processor, and process until completely smooth and blended; serve immediately, or keep covered in fridge until ready to serve.

Serve with Hearty Portions of Love!!!

‪#‎ShopLL‬ ‪#‎Lillanhasit‬ ‪#‎debonedbreast‬

COCONUT CURRY CASHEW CHICKEN

Ingredients:

3 boneless skinless chicken breasts, pounded thin and chopped into bite-size pieces (Available at LL) 1 red pepper, seeded and thinly sliced 2 small potatoes, peeled and chopped ½ white or yellow onion, chopped *Hearty portions of LOVE! :D <3

Instructions:

sauce 2 cups chicken broth 2 cups unsweetened coconut milk (or one 14-ounce can + ½ cup chicken broth) 3 tablespoons yellow curry powder 1 teaspoon cumin 1 teaspoon of salt (or to taste) ½ teaspoon cayenne pepper (or to taste) optional: add corn starch cashews, cilantro, a bed of fluffly cooked white rice for serving (Available at LL)

[recipe via: http://lecremedelacrumb.com/2015/04/slow-cooker-curry-cashew-chicken.html]

#Lillanhasit #debonedbreast #ShopLL #Lilyswhiterice

SEAFOOD BISQUE

This is a rich, cream-based soup that is packed with seafood. It is a lovely soul-filled meal that comforts and brings back memories.

Enjoy this meal with family,friends and loved ones.

See recipe here!....

INGREDIENTS

1/3 cup butter or margarine 1/3 cup all-purpose flour 4 cups chicken broth 4 cups (1 qt) half-and-half 1/2 cup dry white wine or water 1/2 cup chopped drained roasted red bell peppers 12 oz Grouper fillet, cut into 1-inch pieces (Available at LL) 12 oz uncooked peeled deveined medium shrimp, thawed if frozen and tails peeled (Available at LL) 1/2 cup basil pesto 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper

Hearty portions of love!!! <3 <3 <3

INSTRUCTIONS

In 4-quart Dutch oven, melt butter over medium-high heat. Stir in flour.

Gradually stir in broth, half-and-half and wine. Stir in bell peppers and cod.

Heat to boiling, stirring occasionally.

Stir in shrimp. Simmer uncovered 2 to 3 minutes or until shrimp are pink and firm.

Stir in pesto, salt and pepper.

[recipe via: http://www.bettycrocker.com/recipes/seafood-bisque/f12178a7-a396-43c1-9d31-0b6d6e7b03dc]

#ShopLL #Lillanhasit #grouperfishfillet #shrimp #dinner #recipe #food

CREAMY CAJUN CHICKEN PENNE

INGREDIENTS

1 pound deboned chicken breast, cut into chunks (available at LL) 3 tablespoons cajun seasoning 1/2 cup all-purpose flour 2 tablespoons olive oil 6 tablespoons unsalted butter 1 sweet onion, diced 1 red bell pepper, thinly sliced 1 orange bell pepper, thinly sliced 12 ounces sliced mushrooms 4 garlic cloves, minced 1 cup low-sodium chicken stock 2/3 cup heavy cream 2 cups whole wheat penne, cooked 3 to 4 tablespoons fresh chopped parsley

**Hearty portions of love!**

DIRECTIONS

Heat a large pot or skillet over medium-high heat. You want it to be large enough to fit the entire dish, so make sure it's big! Season the chicken with the cajun seasoning, covering it completely. Sprinkle the chicken pieces with the flour and coat them thoroughly. I usually begin to heat the water for the pasta here and once it boils, add the pasta.

Add the oil and 2 tablespoons butter to the skillet. Once sizzling, add the chicken and cook until crispy and deeply browned, flipping once or twice. This will take about 8 to 10 minutes for the chicken to be cooked through. Once cooked, remove it and set it on a plate.

Reduce the heat to medium-low and add 2 more tablespoons of butter to the skillet. Toss in the onions and peppers with a pinch of salt and pepper and stir well. Cook for 5 minutes, until they soften. Add in the other 2 tablespoons of butter and the mushrooms, stirring well. Cook for 5 to 6 more minutes, so the mushrooms soften. Stir in the garlic.

Increase the heat to medium-high again. Pour in the chicken stock slowly while stirring with a wooden spoon and scraping the bottom of the pot. Bring the stock to a boil and cook for 5 to 6 minutes.

Reduce the heat once more and stir in the cream. Add the chicken to the pot along with the pasta. Taste and season additionally if needed. Sprinkle with the parsley and serve immediately.

Lick your lips and enjoy! Mmmmm!!!

[read more at:http://www.howsweeteats.com/2015/02/creamy-cajun-chicken-penne-pot/]

#Lillanhasit #debonedbreast #ShopLL #Dinnertime

IRISH LAMB STEW

Enjoy St. Patrick's Day the traditional way!!! Take a look at this recipe....

INGREDIENTS Salt and ground pepper 3 pounds leg of lamb meat, cut into 1 1/2-inch cubes 1/4 cup olive oil 1 tablespoon vegetable oil 6 celery stalks, chopped 2 large leeks, chopped 2 large yellow onions, chopped 2 cups finely chopped cabbage 1/2 teaspoon ground coriander 1/2 teaspoon ground thyme One 8-ounce can diced tomatoes, with juice 2 cups beef broth

METHOD Preheat the oven to 350 degrees F.

Salt and pepper the lamb chunks. In a large ovenproof Dutch oven, saute the meat in both oils until browned on all sides. Remove the meat from the Dutch oven and set aside.

In the same Dutch oven, saute the celery, leeks and onions until limp, about 3 minutes. Add the cabbage, season with the coriander and thyme and add the tomatoes.

Return the meat to the Dutch oven. Add the beef broth, cover and bake until the meat is fork tender, about 2 hours.

Enjoy with an ice cold guinness!!!

Watch Video and Read more at: http://www.foodnetwork.com/recipes/paula-deen/irish-lamb-stew-recipe.html?oc=linkback

#Lillanhasit #Lamb #LambQuarters #LambChops #ShopLL #StPatricksDay #Irish

BAKED PUMPKIN RISOTTO

See recipe here:

INGREDIENTS 1½ cups Lily's White Rice (Available at LL) 1 brown onion, diced 20oz pumpkin, diced into 1/2 inch cubes (about 4 heaped cups) 2 garlic cloves, minced ¼ cup dry white wine (optional) 3½ cups vegetable or chicken stock/broth 2 tbsp olive oil 12 sage leaves 2 tbsp butter ½ cup grated parmesan cheese Salt Black pepper

To Garnish Grated parmesan Finely chopped parsley

INSTRUCTIONS Preheat oven to 350F. Heat olive oil in ovenproof pot (preferably with a lid) over medium high heat. Add garlic and onion and cook until onion is translucent. Add sage leaves and cook for 1 minute. Add rice and stir so all the rice grains are coated with the olive oil. Add white wine and cook until the the liquid evaporates - about 1 minute. Add pumpkin and stock, and bring to boil. Put lid on (or cover tightly with foil) and place in oven for 25 to 35 minutes. Check it at 20 minutes. The risotto is ready to come out of the oven when the rice is cooked - ideally, the rice should be a bit firm on the inside (ie. al dente), but it is very difficult to achieve that using the baking method, more likely it will be on the soft side. The rice should be very wet like porridge. Don't worry if there is excess liquid, it will evaporate in the next step when you stir it. Add butter and parmesan cheese. Add more if you want - the more you add, the creamier the risotto will be. Gently stir the risotto so that the pumpkin turns into a puree and blends into the risotto. If it's too thick then add a splash of boiled water (it means it was left in the oven for a bit too long). Add salt and pepper to taste. Serve, garnished with parsley and extra parmesan if desired.

[See recipe here:http://www.recipetineats.com/baked-pumpkin-risotto/]

#ShopLL #whiterice #Lillanhasit

Mouth-watering Spaghetti and Meatballs!

INGREDIENTS: 2 tablespoons olive oil, or coconut oil for frying 3 large eggs (Available @ LL) 3 pounds ground beef (Available @ LL) ¾ cup almond meal or 3 tablespoons coconut flour 1/3 cup parmesan cheese or ¼ cup nutritional yeast 3 cloves garlic, minced 3 teaspoons Italian seasoning 2 ½ teaspoons coconut aminos 1 ½ teaspoon oregano 1 ½ teaspoon sea salt 1 ½ teaspoons fish sauce ¼ teaspoon red pepper flakes

For the Sauce ¼ cup olive oil ½ small onion, sliced 1 box Pomi tomatoes (strained) 1 box Pomi tomatoes (chopped) 2 garlic cloves, crushed 1 tablespoon salt 1 teaspoon black pepper 6 fresh basil leaves, chopped

INSTRUCTIONS:

Make the sauce: Heat the oil in a large sauce pan over medium-high heat. Add the onions and sauté until they are translucent. Add the remaining 6 ingredients and bring to boil. Reduce heat to low, and simmer for 40 minutes. Use an immersion blender to puree the sauce until smooth, or carefully blend it in a blender. Adjust seasoning if necessary.

Make the meatballs: Whisk the eggs in the bottom of a big bowl. Add the remaining ingredients, then knead the mixture with your hands until everything is just incorporated. Form the meat into golfball-sized meatballs.

Heat the olive oil in a large dutch-oven or heavy-bottomed pot over medium heat. Pan fry the meatballs in batches, until browned all over. They do not need to cook all the way through since they will simmer in the sauce.

Add the meatballs to the sauce and simmer over medium heat for 20 minutes, until the meatballs are cooked through and the sauce is thickened. Stir occasionally.

Serve over grain-free noodle of choice. YUMMYYY!!!! [recipevia: http://againstallgrain.com/…/06/paleo-spaghetti-and-meatba…/]

‪#‎meatballs‬ ‪#‎groundbeef‬ ‪#‎Lillanhasit‬ ‪#‎ShopLL‬

BUSCUIT LIME FISH TACOS

INGREDIENTS:

2 tablespoons chopped chipotle chiles in adobo sauce, divided 1/2 cup sour cream 1/2 cup freshly squeezed lime juice, divided 1 pound grey snapper fillets, cut into strips (available at LL) 3 cloves garlic, minced 1 (16-ounce) can ready-to-bake buttermilk biscuits, separated Olive oil Kosher salt and freshly ground black pepper, to taste Shredded cabbage, for serving Mango salsa, for serving Diced avocado, for serving

DIRECTIONS:

Preheat the oven to 200 degrees F.

In a small bowl, combine 1 tablespoon chipotle chiles, sour cream and 1 tablespoon lime juice; set aside.

In a large bowl, combine the grey snapper fillet*, garlic and remaining 7 tablespoons lime juice; set aside.

On a lightly floured surface, press or roll each biscuit into a 6 or 7-inch round.

Heat olive oil in a large skillet over medium heat. Add a biscuit, one at a time, and cook until golden brown and cooked through, about 1 minute per side; keep warm in oven.

Add the fish mixture, remaining 1 tablespoon chipotle chiles, salt and pepper, to taste, to the skillet. Cook, stirring occasionally, until fish flakes easily with a fork, about 5 minutes.

To assemble, divide the fish among the biscuits and garnish with the cabbage, mango salsa, avocado and chipotle sour cream.

[Read more at:http://damndelicious.net/2012/06/29/biscuit-lime-fish-tacos/]

‪#‎Lillanhasit‬ ‪#‎greysnapperfillet‬ ‪#‎filletfish‬ ‪#‎ShopLL‬ ‪#‎Valentine‬'s

Make tonight a seafood night with... Deep fried sliced fish. Crisp, juicy and oozing with sweet and tangy pineapple sauce! Mmmmm!!! #yummy #Lillanhasit #slicedfish #ShopLL Lillan has Sea Trout Steaks...sold by the 22lb box or by 5.5lb pack. Ask about our sliced fish!

PARMESAN BAKED POPCORN SHRIMP Recipe here: INGREDIENTS 6 oz small peeled and deveined shrimp (get shrimp from LL) 1 cup panko (bread crumbs) 1/3 cup grated Parmesan 1/4 teaspoon coarse salt 1 tablespoon vegetable oil 1/3 cup all-purpose flour 1 large egg, lightly beaten cooking spray Ketchup METHOD Preheat oven to 400°F. Rinsed the shrimp and pat dry with paper towels. Set aside. Spread the panko in a thin layer on a baking sheet and bake for 3 minutes, until light brown. Transfer the panko to a shallow dish and mix in the Parmesan and coarse salt. Drizzle the oil and mix well. Set out the flour and eggs in separate dishes. Increase the oven temperature to 450°F. Place a wire rack on the baking sheet, lightly coat with cooking spray. In small batches, coat the shrimp in flour, shaking off any excess, dip in egg, and lastly coat well with panko. Transfer to the rack. Bake the shrimp for 3 minutes on one side, and turn to the other side and bake for another 3 minutes. Serve the popcorn shrimp with ketchup. Click the link below to find out what parmesan baked popcorn shrimp can be served with.... [ http://rasamalaysia.com/parmesan-baked-popcorn-shrimp/2/ ] #yummy #ShrimpShrimpShrimp #Shrimplovers #Lillanhasit #ShopLL Lillan sells shrimp by the 4lb box, size 36-40. Give us a call for more info at 960-4422

Pan Seared Fish Fillet with Roasted Pepper and Garlic Mayonnaise

Get recipe here!...

INGREDIENTS:

1tablespoon butter

1 1/2 to 2 lb. Grouper Fillet (available at LL)

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon paprika

1/2 cup light mayonnaise

1/4 cup chopped roasted red bell peppers (from a jar)

1/4 teaspoon cumin

4 garlic cloves, minced

DIRECTIONS:

1. Heat oven to 400°F. Using about 1/4 of the butter, lightly grease shallow baking pan. Arrange fillets in buttered pan. Brush fish with remaining butter; sprinkle with salt, pepper and paprika.

2. Bake at 400°F. for 15 to 20 minutes or until fish flakes easily with fork.

3. Meanwhile, in small bowl, combine all remaining ingredients; blend well. Serve fish with mayonnaise mixture.

Enjoy while hot! :)

Read more at:http://www.bettycrocker.com/recipes/fish-fillets-with-roasted-red-pepper-mayonnaise/f25deec4-80a9-43c7-a743-02a893806f95)

#Lillanhasit #ShopLL #fishfillet #grouperfillet

Ham and Crispy Fried Onion Casserole

Check out this recipe..you'll be licking your lips!!!

INGREDIENTS:

1 large red potato

1 large sweet potato

1 large golden beet

1 large parsnip

1 lb of your leftover LILY'S COUNTRY HAM cut into small pieces

4 tbs butter

4 tbs all purpose flour

2 cups whole milk

8 oz extra sharp cheddar cheese, shredded

1/2 cup shredded American cheese

4 oz cream cheese, room temperature

4 cloves of garlic, minced

1 medium onion, sliced thin

1 cup flour

oil for deep frying

Sliced scallions for garnish

DIRECTIONS:

Preheat oven to 350 degrees, and preheat frying oil to 365.

Wash, peel and slice all of your root vegetables (about 1/4 inch thick.) Arrange in the bottom of a large baking dish with leftover ham. Set aside and prepare your cheese cause.

In a medium sauce pan, melt butter with your garlic over medium heat, whisk in 4 tbs of flour and form a paste.

Quickly whisk in 2 cups of milk until smooth. Heat until it comes to a low boil.

Fold in shredded cheeses and cream cheese, mix until smooth. Salt and pepper cheese sauce to taste. Pour over the top of your casserole.

To prepare onions, toss thin slices (being sure they are all separated) in flour and evenly coat. Fry one small handful at a time until crisp. Remove from oil and set onions on paper towels to drain off an access oil. Lightly salt.

Top casserole with onions and bake for about 35 minutes or until vegetable slices are fork tender.

Top with sliced scallions before serving.

**You can have it for breakfast lunch or dinner...your choice!**

[see more at: http://www.bakeaholicmama.com/2014/04/scalloped-root-vegetables-with-ham-and.html]

#Lilyscountryham #Lillanhasit #shopLL #picnicham #legham

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