MM's Turkey, Black Beans, Sour Cream, Green Onion Enchiladas

Hope you all had a wonderful T-day!! And, ya know, I just gotta throw you ONE left-over turkey recipe. I just made this up, and will prepare it tomorrow aft. while I am watching football:

Small taco size floor tortillas
Shredded turkey
1 can low sodium black beans, drained and rinsed well
Sour cream
Chopped green onions
Shredded Double Gloucester Cheddar with Spring Onion (or sharp cheddar, or Queso Fresco)
Shredded 4 Mexican cheeses
1 large can medium green enchilada sauce
1 small can red mild enchilada sauce
Avocado sliced (for garnish)
Black olives, sliced "   "

Do this in an assembly line: Lay out tortillas. Place shredded turkey, some black beans, gr.onions, sour cream, and the Double Gloucester Cheddar with Spring Onion. Roll, and place, seam side down, in an oblong baking dish. Cover with the green sauce. Top with lots of the Mex. cheese, and do a drizzle back and forth of the red sauce. Bake at 350 til hot and bubbly. Sprinkle black olives on top, and serve the avocado slices. These are gonna be YUMOLA!!

Make sure you have a GRATEFUL heart today, and have FUN!!

Love,

MM

Cranberry Brie Pinwheels

I always serve King Hawaiian Sweet Rolls at my Thanksgiving feast, but these sound like savory and sweet treats:
(12 servings)

1 sheet frozen puff pastry, thawed
2 T. Dijon mustard
2 T. honey
1 cup finely chopped freshy baby* spinach, stems removed*
1/2 cup finely chopped Brie cheese
1/2 cup finely chopped walnuts
1/4 cup dried cranberries, finely chopped

Unfold pastry. Combine mustard and honey; spread over pastry. Layer with spinach, cheese, walnuts and cranberries. Roll up jelly-roll style; cut into 12 slices. Place cut side down on an ungreased baking sheet. Bake at 400 for 15-20 mins. or until golden brown.

"Love is patient and kind. It bears all things, believes all things, hopes all things, and endures all things."

I wish you LOVE today!!!!

MM

MM's Brined Roasted Turkey with Compound Herb Butter, AND MM's Stuffing

This is how I am making my turkey this year:

11 lb. turkey (frozen, but I have it thawing in the fridge til Wednesday)
1 jar (11 oz.) Turkey Brine by The Spice Hunter
1 gallon apple cider
1/2 lemon, cut into wedges
1/2 sweet white onion
1 sprig variegated sage
1 sprig thyme
1 sprig rosemary
1 turkey size roasting bag
1 T. flour

Compound herb butter:
1 sprig thyme, chopped - from my farm
1 sprig thyme -    "      "    "    "      "
1 sprig rosemary -  "    "   "  "     "
1 stick softened butter

Thoroughly rinse turkey inside and out, and pat very dry. Bring apple cider to a boil. Place turkey in a large, sturdy plastic bag. Mix turkey brine in cider, and pour over turkey. Put back in fridge overnight. Thoroughly rinse off brine Thanksgiving morning, and then set it in a large bowl of water for 15 more mins. (this gets all the salt off). Mix together herbs and butter. Using your hand, rub all over turkey, and in the cavity. Carefully, loosen skin, rub underneath breast area as far as you can reach. In the cavity, place lemon and onion wedges, the sprigs of thyme, sage, and rosemary. Insert thermometer in the thickest of the thigh. Open up roasting bag. Sprinkle in flour (so bag won't burst). Close bag with tie they provide, and roast at 325 til thermometer reaches 165. Remove from oven and let rest under a foil tent for at least 15-20 mins.

MM's Stuffing:

1 box Stove Top Turkey Stuffing
1/2 sweet white onion, finely diced
2 celery ribs, finely diced
1 cup pine nuts, toasted
1&1/2 cups low sodium chicken broth
1/4 cup butter (4 T.), softened

Toast pine nuts in a dry skillet over med. low heat. WATCH. Make stuffing according to package directions - using chicken broth instead of water. Stir in onion, celery, and pine nuts. Put into a casserole dish, and cover with foil. Heat on low in oven to keep warm. Bon Appetit!!

"When your mind is occupied with thanking God, you have no time for worrying or complaining."

Have FUN today!!

Love,

MM

Peach Bowl Pizza

A yummy one:
(yields 16 slices)

1&1/2 cups all-purpose flour
6 T. Sugar in the Raw*
1/4 t. sea* salt
9 T. cold butter
1 package (8 oz.) cream cheese, softened
1/2 cup confectioners' sugar
1/4 t. almond extract
1 cup whipped topping
4&1/2 medium ripe peaches, peeled and diced (make three slices for a garnish)
1 mint sprig*

In a large bowl, combine the flour, sugar, and salt. cut in butter until crumbly. press onto an ungreased 12" pizza pan. Bake at 350 for 15-18 mins. (watch!!) or until lightly browned. Cool on a wire rack. In a small bowl, beat the cream cheese, confectioners' sugar, and extract until smooth; fold in whipped topping. Spread over crust. Arrange the peaches on top, and garnish with peach slices and a mint sprig.

"Love is the biggest dream, the grandest goal, the most glorious way to spend your one precious existence."

I wish you Joy, Peace, and LOVE today!!

MM

MM's Green Bean Casserole

I'm finally back!! Sorry it's been SO long. My friend, Greg wanted me to put my take on this T-day standard on my blog - so here ya go:
(serves 4-6)

3 cans cut green beans, drained and rinsed
1 can sliced water chestnuts, drained and rinsed
1&1/2 cups shredded Double Gloucester Cheddar  Cheese with Spring Onion
2 cans low sodium Cream of Mushroom soup
1 small jar sliced mushrooms, drained and rinsed
1&1/2 t. Ponzu Citrus Sauce (if you can't find this, use soy sauce)
1 cup 2% milk
1/4 t. freshly ground pepper
2&2/3 cups French's Cheddar Fried Onions

Mix all ingredients together in a large bowl except the fried onions. Pour into a greased baking dish. Cover with the fried onions, and bake at 350 til cooked through, and you can smell the aroma of the onions. Enjoy!!

"Take a small step, and another, and another. That's all. Love is enough for this one day. And, it's enough for your one life. Walk on, friend."

Have FUN today. Go Broncos!!!!

Love,

MM

Pesto Arancini

Another fun one.................:
(makes 16 balls)

2 cups leftover mushroom* risotto
2 T. pesto
16 1/2" cubes fontina cheese (about 2 oz.)
1 cup Panko bread seasoned* bread crumbs
Veg. oil

Mix risotto and pesto. Divide into 16 balls. Stuff cheese cube into each; roll in Panko. In a heavy pot, fry in 375 degree oil (use a candy thermometer*) until golden, 1 min. Drain on paper towels.

Never miss an opportunity - then you won't have regrets!!

Have FUN today, and laugh out loud MANY times.

Watch out Vegas, the Hipps crew is in town!! Bon Chance to all of them.

Love,

MM

Smoked Trout Chips

Just spied this fun one:
(makes 40)

2/3 cup sour cream
2 T. fresh chived, chopped
2 T. fresh dill, chopped plus small sprigs for garnish
2 smoked trout fillets ( 4 oz. each), skin removed
Freshly squeezed lemon juice*
40 ridged potato chips (I will use Ruffles*)

In a small bowl, mix sour cream, chives, and dill. Break trout into pieces. Squeeze lemon juice over them, and stir to lightly coat.* Arrange chips on a platter. Dollop each with some sour cream mixture. Top with a piece of trout and a dill sprig.

I wish you Peace today!!

Love,

MM

"This is IT" Cuban Black Bean Soup

OMGOSH!!! :
(serves 8 or more)

1 lb. dried black beans
1 med. sweet* white onion, finely chopped
1 red* sweet bell pepper, finely chopped
3 cloves garlic, minced
1 smoked ham hock (oh, yeah, Baby!!)
1/2 cup EVOO
Kosher* salt and freshly ground black pepper
1/2 t. smoked paprika*
1/3 cup cider vinegar

Garnishes:
Sour cream or plain Greek yogurt*
Chopped green* onions
Roasted red pepper strips*
Lime wedges*

The night before making the soup, place beans in a colander and wash them with cold running water. Pick out any rocks or beans that are broken or shriveled. Put the beans in a large (4 qts. or larger) Dutch oven or sou pot with a lid and cover with enough cold water so that it comes to 1" over the top of the beans. Soak overnight. The next day, drain the water out of the pot and refill with clean cold water. Add enough water so that it comes an inch about the beans. Stir in the chopped onion, pepper, and garlic. Add the ham hock, and stir in the olive oil. Add 2 t. salt (to your taste), and a generous quantity of black pepper. Bring to a boil over high heat. Skim off any white foam, then reduce the heat to low and cover. Check after 2 hours. If the beans seem dry or stewy, add another cup of water. The final consistency should be velvety and thick, and the soup should coat the back of a spoon. (The beans will soften in the first two hours. The goal is to continue cooking the soup until some of the beans break down and create the smooth, thick soup base.) Stir in the vinegar and simmer for an additional 15 mins., uncovered. Serve over rice (optional), and garnish with sour cream, onions, and roasted red pepper with slices of lime on the side. This makes a large pot of soup, but freezes very well.

"Leave inexperience behind, and you will LIVE. Pursue the way of understanding."

Have FUN today!!

Love,

MM

Slow-Cooker Chicken with White Beans and Spinach

Must be on a chicken kick - saw this, and thought it looked YUMOLA:
(serves 6)

1&3/4 lbs. skinless, boneless chicken thighs
Kosher salt and freshly* ground pepper
1 can (15 oz.) white kidney beans (cannellini), rinsed and drained well*
1 jar (24 oz. Prego Bacon and Provolone Sauce
1 t. fresh lemon* thyme leaves
1 bag (about 7 oz.) fresh baby spinach, stems removed*
1 T. balsamic vinegar
1 pkg. (1 lb.) linguine (I am going to use Spinach and Chive Linguine from Trader Joe's*)
Shredded Parmesan cheese

Season the chicken with S&P. Place the chicken in a 6 qt. slow cooker. Add the beans, sauce, and thyme, and stir to coat. Cook on high for 3 hours, or until the chicken is cooked through. Stir in the spinach and vinegar, and cook until the spinach is wilted. Serve over fettuccine (cooked to package directions). Sprinkle with Parmesan. BOOOOYA!!

"If you don't have peace about something, don't do it."

Have FUN today!!

Love,

MM

Cheese and Prosciutto-Stuffed Chicken

"Prosciutto, sun-dried tomatoes and a herb cream cheese make a delectable surprise when you cut into these lovely chicken rolls. They're topped with a yummy blue cheese sauce":
(4 servings)

4 boneless skinless chicken breast halves (6 oz. each)
1/2 cup spreadable garlic and herb cream cheese (like Boursin* or Alouette*)
4 thin slices prosciutto
1/4 cup chopped oil-packed sun-dried tomatoes
8 fresh lime basil* leaves
1/4 cup all-purpose flour
2 eggs
2/3 cup Panko* bread crumbs
3 T. grated Romano cheese
3 T. EVOO
Toothpicks

Sauce:
1 cup heavy whipping cream
1 T. finely chopped shallot
3/4 cup crumbled Gorgonzola cheese (if you don't like blue cheese, use feta, or goat)
1/4 t. kosher* salt
1/4 t. freshly ground pepper
Minced fresh basil

Flatten chicken breasts to 1/4" thickness; spread 2 T. herb cream cheese down the center of each. Top with one slice of prosciutto, 1 T. of tomatoes, and two basil leaves. Roll up and tuck in ends; secure with toothpicks. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine bread crumbs and Romano cheese. Dip chicken in the flour - shake off excess, dip in eggs, and then coat with Panko. In a large skillet, brown chicken in oil in batches. Place seam side down in a greased 11"x7" baking dish. Bake, uncovered, at 350 for 35-40 mins. or until a meat thermometer reads 165. Remove and let rest. In a small saucepan, heat cream and shallot over med. heat until bubbles form around sides of pan. Stir in the Gorgonzola cheese, S&P. Cook for 4-6 mins. or until cheese is melted. Top with basil.

"I'm not what I want to be. I'm not what I'm going to be. But, thank God, I'm not what I was."

Have FUN today!!

Thanks to all the Veterans!!!!!!

Love,

MM

Garlic-Apple Pork Roast

I saw this in the Taste of Home mag., and am making this in my crock pot today - with my modifications - always denoted by an asterisk* :
(12 servings)

1 boneless pork loin roast (3&1/2-4 lbs.)
1 jar (12 oz.) apple jelly (ya, Bon Chance finding it - I even called Smuckers in Ohio - not sold here, 
     or even in MN. - I am am using Washington Apple Butter*)
1/2 cup water
2&1/2 minced garlic (I am using garlic paste*)
1 T. dried parsley flakes
1-1&1/2 t. Johnny's Garlic Spread Seasoning*
1-1&1/2 t. freshly ground* pepper

Place roast in 5 qt. slow cooker. In a small bowl, combine the jelly, water, and garlic; pour over roast. Sprinkle with parsley, S&P. Cover and cook on low for 8-10 hours or until meat is tender. Let stand for 15 mins. before slicing. Save the cooking juices for a bowl of au jus on the table. I am going to make spinach and chive linguine Alfredo with shaved Parmesan, and steamed Brussels sprouts - buttered, lemoned and S&P'd. Sounds YUMOLA to me. Can't wait to smell the aroma when I come home from Church!!

"Growth takes place in quietness, in hidden ways, in silence and solitude. The process is not accessible to observation."

Have FUN today!! Go Seahawks Go Broncos!!!

Love,

MM

Breakfast Bread Bowls

Wanted to do this one today - so if you are out and about - you could pick up the stuff to make this tomorrow:
(makes four servings)

1/2 cup chopped thick sliced peppered bacon*
4 crusty hard rolls (4" wide)
1/2 cup finely chopped fresh crimini* mushrooms
4 eggs
1/8 t. Kosher* salt
1/8 t. freshly ground pepper*
1/4 cup shredded Gruyere or fontina cheese

Preheat oven to 350.In a small skillet, cook bacon over med. heat until browned, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Meanwhile, cut a thin slice off the top of each roll. Hollow out roll, leaving a 1/2" thick shell (save removed bread for another use - like making garlic croutons*); place shells on an ungreased baking sheet. Add mushrooms and bacon to bread shells. Carefully break an egg into each; sprinkle with S&P and cheese. Bake 18-22 mins. or until egg whites are completely set and yolks begin to thicken but not hardened (your choice to bake them til well hard, of course*). Serve with fresh melon balls and OJ with a splash of soda water. YUMOLA.

"Grow, dear friends."

Love,

MM

Turkey Cutlets in Lemon Wine Sauce

An elegantly simple meal served with dilled haricot verts, garlic bread, and a wedge salad:
(makes 4 servings)

1/2 cup all purpose flour
1/2 t. Kosher* salt
1/2 t. paprika
1/4 t. freshly ground pepper*
4 turkey breast cutlets (2&1/2 oz. each)
1 T. EVOO
1 cup white wine (or chicken broth)
1/4 cup fresh squeezed* lemon juice

In a shallow bowl, mix flour, salt, paprika, and pepper. Dip the turkey cutlets in flour mixture to coat both sides; shake off excess. In a large skillet, heat oil over med. heat. Add turkey and cook in batches 1-2 mins. on each side or until turkey is no longer pink. Remove from pan. Add wine and lemon juice to skillet, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return cutlets to pan; turn to coat and heat through.

"To love others is evidence of a genuine faith."

Have FUN today!!

Love,

MM

Taco Spaghetti

This one caught my eye as a perfect "kids of all ages" pleaser for a Friday night:
(makes 8 servings)

12 oz. uncooked whole grain* spaghetti
1 lb. ground beef (or you can use turkey* or chicken*)
1 envelope taco seasoning
3/4 cup water
1 can (15 oz.) black beans, rinsed and drained well
1 can (10 oz.) diced tomatoes and green chiles, undrained
1/2 small can fire roasted mild chopped green chiles*
2 cups (8 oz.) shredded Mexican cheese blend, divided
2/3 cup Pico de Gallo*
Sour cream*
Guacamole*
Green onions*
Diced tomatoes*

Preheat oven to 350. Break spaghetti into thirds; cook according to package directions for al dente. Meanwhile, in a Dutch oven, cook beef over med. heat 6-8 mins. or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, 5 mins, stirring occasionally. Stir in beans, tomatoes, 1 cup cheese, and salsa. Drain spaghetti; add to beef mixture, and toss to combine. Transfer to a greased 13x9" baking dish. Bake casserole, covered, 20 mins. Sprinkle with remaining cheese. Bake, uncovered, 3-5 mins. or until cheese is melted. Let stand 5 mins. before serving. Have bowls of sour cream, guacamole, green onions, and diced tomatoes on the table for garnishes.

RIP Uncle Bob. Say HI to Aunt Laura!!

Love,

MM

Glen Millett's Bean Salad

As promised, here is my beautiful Mom's recipe (OBTW, she was a snare drummer in the ISU marching band!):

1 can mixed cut green beans and wax beans
1 can garbanzo beans
1 can dark red kidney beans
1 can black beans
1/2 sweet white onion, tiny dice
1/2 cup diced sweet red pepper*
3 hearts of palm stalks* cut into circles
1 stalk of celery, tiny dice
1 small container of crumbled feta* or goat cheese* - get the "herbed"* kind, if poss.
2/3 cup red wine* vinegar
1/3 cup canola* oil
1&1/4 t. Kosher* salt
1 t. freshly ground* pepper
1 clove garlic, minced*
1/2-3/4 cup Sugar in the Raw* (depends on how sweet you like it)

Drain and rinse beans well. Whisk together vinegar oil, S&P and sugar. Place all the rest of the ingredients in a large bowl. Pour dressing over, and mix to combine. Refrigerate several hours or overnight. "Deeeeelicious!!" ~ her word.

"A smile is the light in the window of your face that tells people you're at home."

Have FUN today!!

Love,

MM

Turkey, Stuffing, Zucchini Strata with Marinated Mushrooms and Roasted Red Peppers

I made this last night for my peeps and me =  RAAAAAAAAVE reviews:
(serves 6)

6 thin turkey cutlets
Coconut oil cooking spray
EVOO
Mrs. Dash Lemon Pepper
Stove Top Stuffing for Turkey
4 T. butter
1 stalk of celery, diced
1/2 sweet white onion, diced
Fresh marjoram
Fresh variegated sage
Fresh parsley (hand tear all the herbs)
Roasted and salted sunflower seeds
Zucchini, cut in tiny dice
Marinated mushrooms, sliced
Roasted red pepper strips, chopped
Garlic paste
4 green onions, sliced
6 eggs
1/4 cup light mayo.
1&1/2 cups 2% milk
Freshly ground pepper
Kosher salt
Panko bread crumbs
Grated Parmesan and Romano cheese

Spray large baking dish with cooking spray. Sprinkle lemon pepper on both sides of cutlets, and place in dish. Drizzle lightly with EVOO. Bake at 325 til just until done and juicy. Take out of the oven, cover with foil, and let cool. Cut into small cubes. Meanwhile, make the stuffing according to package instructions, but add in the celery, white onion, marjoram, sage, parsley, and sunflower seeds. Spread out in a smaller baking dish, and bake at 325 til the bread cubes are moist. Remove and fluff with a fork. In another large greased rectangle baking dish, pat down stuffing on the bottom, add turkey cubes, green onions, zucchini, mushrooms, and red pepper. Squirt on about an inch of garlic paste on top, and (using your hands) spread it around veggies and turkey. In a large bowl, whisk together eggs, mayo., and milk. Pour over turkey and stuffing mixture. Sprinkle with freshly ground pepper, and a tiny bit of salt. Top with Panko, and the grated cheeses. Bake uncovered at 325 for around an hour or until a knife inserted in the center comes out clean. Let rest and set for 10 mins. before cutting.

Editor's note: I served this with my Mom's DELISH 4 bean salad to which I added hearts of palm. Recipe to follow tomorrow.

"The next time you find yourself dwelling upon the negatives of life, refocus your attention on things positive. The next time you find yourself falling prey to the blight of pessimism, stop yourself and turn your thoughts around."

Have FUN today.

Love,

MM

Coconut Curry Chicken Soup

This one packs big flavor and a bit of heat - perfect for a rainy day:
(6 servings)

2 cans (13.66 oz. each) coconut milk
1/3-1/2 cup red curry paste
1 pkg. (8.8 oz.) thin rice noodles
2 cans (14&1/2 oz. each) low sodium* chicken broth
1/4 cup packed brown sugar
2 T. fish sauce or Ponzu Citrus Sauce*
3/4 t. Johnny's Garlic Seasoning*
3 cups shredded rotisserie chicken
1&1/2 cups shredded cabbage
1*1/2 cups shredded carrots
3/4 cup mung* bean sprouts
Fresh lime* basil and cilantro leaves

In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 mins. or until the liquid is reduced to 3 cups. Stir in curry paste until completely dissolved. Meanwhile, prepare noodles according to package directions. Add chicken broth, brown sugar, fish sauce, and Johnny's to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 mins., stirring occasionally. Stir in chicken; heat through. Drain noodles; divide among six large soup bowls. Ladle soup over noodles; top with veggies, basil and cilantro.

"Kindness is in our power even when fondness is not." ~ Samuel Johnson

Have FUN today!!

Love,

MM

MM's Turkey, Thyme, Lime Crock pot Soup with Roasted Orange Peppers and Cabbage

I made this up for our Congregation lunch today (it is YUMOLA - no brag, just fact):

1 lb. turkey breast tenderloins, diced (I got these beautiful cutlets at Trader Joe's)
1 paper box container low sodium chicken broth
4-5 cups water
1 package angel hair shredded green cabbage
1 celery stalk, tiny dice
6 baby carrots, tiny dice
1 sweet white onion, tiny dice
6 mini orange peppers, roasted, de-seeded, and chopped
1 package "Chicken and Thyme" soup mix (Bartell)
Lemon pepper
Sumac
Herbs de Provence
Montreal Steak Seasoning
Johnny's Garlic Spread Seasoning
Bay leaf
Fresh marjoram. chopped
Fresh parsley, chopped
Soul Seasoning
Tajin
Dill
Crushed red pepper flakes
Freshly ground black pepper
Kosher salt

Chop, chop, chop, dice, dice, dice, sprinkle, and cook on low for 8 hours.
Hope the congregants like it!

"And, remember, God created laughter for a reason...And, Father indeed knows best, so LAUGH!"

Love,

MM

Beef and Spinach Lo Mein

Quick, easy, and you'll always hit outta the park with this one:
(5 servings)

1/4 cup hoisin sauce
2 T. Ponzu Citrus Sauce* (instead of soy sauce - if you can't find it - squirt some lemon juice in it)
1 T. water
2 t, toasted* sesame oil
2 garlic cloves, minced
1/4 t. crushed red pepper flakes
1 lb. beef top round steak, thinly sliced
6 oz. uncooked whole grain* spaghetti
4 t. avocado* oil, divided
1 can (8 oz.) sliced water chestnuts, drained
2 green onions, sliced
1 packaged (10 oz.) fresh baby* spinach, stems removed, and coarsely chopped
1 red chile pepper, seeded and thinly sliced (wear gloves!*)
Black sesame seeds*

In a small bowl, mix the first 6 ingredients. Remove 1/4 cup mixture to a large bowl; add beef and toss to coat. Marinate at room temp. 10 mins. Cook spaghetti according to package directions for al dente*. Meanwhile, in a large skillet, heat 1&1/2 t. oil until hot. Add half of the beef mixture; stir-fry 1-2 mins. or until no longer pink. Remove from pan. Repeat with additional 1&1/2 t oil and remaining beef mixture. Stir-fry water chestnuts and green onions in remaining oil 30 secs. Stir in spinach and remaining hoisin mixture; cook until spinach is wilted. Return beef to pan; heat through. Drain spaghetti; add to beef mixture and toss to combine. Sprinkle with black sesame seeds and chile pepper.

"In quietness and trust is your strength."

Have FUN today!!

Love,

MM

Cheddar Chicken Potpie

This is for Chris, Dick's beautiful daughter who LOVES chicken potpie:
(6 servings)

Crust:
1 cup all-purpose flour
1/2 t. fine sea* salt
5 T. cold butter, cubed
3 T. cold water

Filling:
1&1/2 cups low sodium* chicken broth
2 cups peeled cubed red* potatoes
1 cup sliced baby* carrots
1/2 cup sliced celery
1/2 cup chopped sweet* white onion
1/4 cup all-purpose flour
1&1/2 cups 2%* milk
2 cups (8 oz.) shredded sharp cheddar cheese
4 cups cubed rotisserie* chicken
1/4 t. poultry seasoning
1/4 t. lemon pepper
Kosher* salt to taste

For crust: In a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 mins. For filling: Place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 mins. or until tender. In a small bowl, combine flour an milk; stir into broth mixture. Cook and stir over med. heat until slightly thickened and bubbly. Sir in cheese, chicken, poultry seasoning, lemon pepper, and salt. Heat until cheese melts. Spoon into a 10" (2&1/2-3 qt.) casserole. Set aside. On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape. Bake at 400* for 40 mins. or until golden brown.

Happy Friday. Laugh Out Loud today!!!!

Love,

MM