Scalloped potatoes and ham

4 tablespoons butter
4 tablespoons flour
2.5 cups milk
Salt, pepper, nutmeg
1 tablespoon butter
1 sweat onion like Vidalia, thinly sliced
6 large russet potatoes, peeled and thinly sliced
1 lb chunked left-over ham
2 cups grated monterray jack cheese
Directions
Preheat oven to 350 degrees. Butter a baking dish. In a saucepan, melt 4 tablespoons butter over medium high heat. Stir in flour and cook for 1 minute. Remove saucepan from heat and whisk in milk. Return pan to heat and bring to a simmer while stirring. When sauce has thickened remove from heat, season with salt and pepper and a grating of nutmeg and set aside. In a skillet, cook onions in melted butter until golden brown. Season with salt and pepper. Spread 1/3 of the white sauce in bottom of baking dish and top with half of the potatoes. Spread out half of the onions, ham, cheese And another third of the sauce. Season with salt and pepper. Continue layering ingredients, ending with the remaining cheese on top. Bake for 45 minutes or until golden and bubbly and a knife inserts into the potatoes easily.

the best chicken fried rice

1 cup cooked chicken cut into small cubes or shreds (use leftover roasted chicken or precooked chicken like from Costco.
4 cups cooked rice (either cook early in day or leftover from the day before)
1/2 c shredded carrots
3 green onions sliced thin (use green ends)
1/2 sweet onion coarsley diced
1 c cabbage coarsley chopped
4 T soy sauce
1 T sesame oil
4 T olive oil
1-2 garlic cloves minced
1/2 cup frozen peas
2 eggs beaten

heat 1 T oil in a wok or large frying pan, saute the onion and the cabbage. Add the shredded carrots and green onions and saute for a minute or two. Add 1 T soy sauce, and set veggies aside. Add frozen peas to the bowl to start the defrosting.

heat another T of oil and add the chicken and 1 clove of garlic, minced fine. saute until warmed and a little crispy, add 1 T soy sauce. Remove into bowl with veggies.

Heat 1 tsp oil, add beaten egg and cook until set. Flip, cook reverse. Remove from heat, roll and slice into strips, add to bowl with other stuff.

Add 2 T oil, swirl around the pan and add the rice, make sure to break it up with a spoon. Add 2 T soy sauce and drizzle 1T sesame oil over. Keep mixing and stirring until heated through. Add the bowl full of other stuff and toss to mix.

Serve immediately...yum, yum