Crockpot Shredded Chicken Enchilada Casserole

Crockpot Shredded Chicken Enchilada Casserole

Crockpot Shredded Chicken Enchilada Casserole

When I made crockpot shredded chicken a couple of weeks ago I made a crockpot casserole with the remaining vegetables and juices.  It was the easiest meal ever!  After simmering for hours, the juices were full of flavor and I simply had to decided whether to add rice or pasta to the dish.  Rice won out. I called it an enchilada casserole since it had similar flavorings and ingredients. Continue reading

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Easy Salsa Spanish Rice

Easy Salsa Spanish Rice

Easy Salsa Spanish Rice

If you like to make your own salsa and find yourself with pints leftover after a year, this might be your recipe. The recommended length of storage is about a year and a half for homemade and canned salsa. After that the salsa is safe if the jar is still properly sealed but the quality may be declining. I had several pints of salsa that are about 2 years old and needed to be used pronto! Continue reading

Vegetable and Ham Fried Rice

Ham and Vegetable Fried Rice

Ham and Vegetable Fried Rice

We often eat fried rice here at the castle.  When I make rice for dinner I purposely make extra so I can make fried rice the next evening.  Once I learned to always start out with cold rice, making fried rice was a cinch.  But making it interesting, with new ingredients, prevents boredom.  This time I wanted more vegetables.  I had zucchini to use and the other vegetables were a bonus. Continue reading