Dinner with Taylor Elmore

 

Chicken Enchilada Rice Casserole

https://youtu.be/_YCwA3v457M?si=ffmsIujLoDwTLbfT

Ingredients

• 2 cups long grain rice uncooked, such as Basmati
• 3 chicken breasts cooked and shredded (about 1½ lbs)
• 20 ounce red enchilada sauce
• 16 ounce refried beans
• 1 cup white cheddar shredded
• 11 ounce corn kernel drained (1 can)
• 1 cup Monterey Jack cheese shredded
• ¼ teaspoon salt
• ¼ teaspoon black pepper freshly ground
• 1 tablespoon fresh cilantro or parsley for garnish

Instructions

• Cook the rice: In a medium saucepan over medium heat, bring 4 cups of water to a boil. Add the rice. Bring to a simmer, then cover the pot and cook for about 18, or until rice is tender and the water has been absorbed. Remove from heat and let it sit, covered for 5 minutes then fluff with a fork.
• Prep the oven: Preheat oven to 350°F.
• Combine everything together: In a large bowl combine the shredded chicken with the enchilada sauce, refried beans, corn and half of the Monterey Jack and white cheddar cheese. Add the rice, season with salt and pepper if needed, and mix well. Pour rice mixture into a 9x13-inch casserole dish. Top with remainder of cheese.
• Bake: Transfer the casserole dish to the oven and bake for about 20 to 30 minutes or until cheese melts and is bubbly.
• Garnish and serve: Garnish with chopped cilantro and serve warm.

Notes

1. To save time, feel free to use a rotisserie chicken, shred the breasts and thighs and use in this recipe.
2. You can definitely use store bought sauce for this recipe. However, if you wish to make your own Enchilada sauce at home, you can try out my recipe to get the best results.
3. Use white rice only, whether it's long, medium or short grain. I don't recommend using brown rice, risotto or wild rice in this recipe.
4. Feel free to add other veggies to this dish, such as bell peppers, mushrooms, etc. Also if you want to spice this up a bit, feel free to add in any spices you may like such cumin, coriander, garlic powder, etc.
5. If you have leftover chicken enchilada rice casserole, you can store it in an airtight container in the fridge for 3 – 4 days.
6. If freezing, store this dish in a freezer bag with the air pressed out or cover the casserole dish tightly with aluminum foil. Thaw overnight in the fridge and reheat in the oven when completely thawed. This dish will last up to 3 months in the freezer.
7. Recipe originally published July 2014.

Slow Cooker Pork Roast Recipe

https://youtu.be/7nKOM5WroGg?si=-PA2xGqcI7UwV12z

Ingredients

• 3 lbs pork roast
• 4 carrots (peeled and cut into large pieces)
• 1/2 onion (diced into large pieces)
• 4 cups chicken broth
• 1 teaspoon minced Garlic
• 1/2 teaspoon Italian Seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup water (for the gravy)
• 2 tablespoons cornstarch (for the gravy)

Instructions

• Add the pork and everything except the cornstarch and the 1/4 cup of water into the crock pot.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours until the pork is cooked through (internal temperature of 145 degrees F).
• Remove the pork and slice.
• Now, time to make the gravy. In a small bowl whisk together the 1/4 cup of water and the cornstarch.
• Remove 2 cups of the liquid from the crock pot and place in a sauce pan.
• Whisk in the water and cornstarch mixture in with the liquid.
• Heat over medium high heat. Bring the mixture to a boil, stirring frequently for 3-5 minutes until it begins to thicken.
• Drizzle the gravy over the roast and carrots when serving and enjoy!

Notes

*Refrigerate the leftovers in an airtight container for up to 5 days. 

*You can also use a pork should or pork butt in this recipe instead of a pork roast.  
CHEESY SAUSAGE & RICE (https://www.tiktok.com/@mississippi_k...) 2 packages smoked sausage 16 oz shredded cheddar cheese 1 small onion, diced A couple of mini sweet peppers diced 2-4 Tbsp minced garlic ½ tsp Tony’s Creole Seasoning 3 cups Minute Rice 3 cups chicken broth (I used water and Knorr chicken bouillon) 2 cans cream of chicken soup