Carolina Casserole Food

CAROLINA CHICKEN BOG

Steps:

• Put fat or oil in a deep skillet or large casserole over medium-high heat. A minute later, add gizzards and hearts and cook until quite brown and sticking to pan, at least 3 minutes. Stir once, sprinkle with salt and pepper, then brown other side. Add peppers, onions, celery and garlic and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add red wine and tomatoes, bring to a boil, and adjust heat so mixture simmers; cook for about 10 minutes.
• Meanwhile, melt 4 tablespoons butter in a small skillet or saucepan over medium heat. Add flour and stir until smooth. Cook, stirring occasionally, until mixture turns quite brown, about 10 minutes. Add this roux to simmering stew; cook 5 minutes.
• Add meats, stock, thyme, red pepper flakes and bay leaves; cook at a lively simmer, stirring occasionally, for about 40 minutes. Add chicken meat and cook another 15 minutes or more (this can sit on stove, simmering, for hours; add a little water or stock if it threatens to dry out).
• Heat remaining butter in an 8- or 10-inch nonstick skillet over medium-high heat. When butter foam subsides, add livers, 1 or 2 at a time, and cook until quite brown on one side; sprinkle with salt and pepper as they cook. Turn and brown on other side.
• Stir vinegar and mustard into stew. Add livers and stir. Serve over white rice.

SOUTHWEST CHICKEN AND RICE CASSEROLE

Steps:

• This has got to be the best weeknight casserole! The savory chicken and veggies, whole grain Carolina® brown rice with spicy green chilies and jalapeños topped with a flavorful sour cream blend and melted Monterey Jack is not just quick, it's unbelievably tasty.
• Step 1 Grease a 3-quart casserole dish or 9x13x2 inch baking pan and spread the brown rice over the bottom.
• Step 2 Top with remaining ingredients; layering in the order listed.
• Step 3 Mix topping ingredients together except for the cheese. Spread them over the casserole and, lastly, sprinkle with cheese.
• Step 4 Preheat the oven to 350º F and bake for 30 minutes.
• Recipe Tips To make this dish vegetarian, omit the chicken and add in cooked black beans where it should be added within the list. Looking for a more sustainable way to eat? Why not try Carolina® Organic Brown Rice. Non-GMO Project Verified. Want more greens in your life? Layer in spinach or chopped broccoli.

THE BEST CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
• Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.

SOUTHERN BAKED MACARONI AND CHEESE CASSEROLE

Steps:

• to get started with this amazing southern baked macaroni and cheese casserole, you will have to bring some water to a boil, over high heat.
• Once the water is boiling, add in the 3 cups of uncooked elbow macaroni pasta, and cook until it's nice and firm, but not overly cooked.
• Next, toss 4 tbsp of salted butter into a large sauce pan, and melt over medium heat.
• Once the butter is melted, sprinkle in 3 tbsp of all purpose flour.
• Whisk the flour with the butter, and make sure that there aren't any lumps.
• Now pour the half & half into the sauce pan, and whisk until smooth.
• Let the flour, butter, and half & half mixture cook until it starts to thicken, then reduce the heat to low medium.
• Add in 8 oz of shredded sharp cheddar cheese, and mix until well incorporated.
• Sprinkle the seasoning salt & black pepper in the cheese sauce, and stir.
• Place the cooked & drained elbow macaroni pasta into a large bowl, then add in the cheese sauce.
• Fold the macaroni and cheese sauce until everything is well incorporated.
• Grab a 9x13 bake dish, and butter or lightly oil it.
• Combine the remaining shredded sharp cheddar cheese with the shredded mozzarella cheese.
• Add a layer of the macaroni and cheese at the bottom of the bake dish, then top with a heavy layer of cheese. Repeat
• Melt two tbsp of salted butter, and combine it with the Italian panko bread crumbs.
• Top the creamy macaroni and cheese casserole with the buttery panko bread crumbs.
• Bake in the oven, uncovered, on 350 F for about 25-30 minutes.
• Serve & enjoy the best ever southern baked macaroni and cheese casserole!!

CAROLINA CASSEROLE

Steps:

• Brown beef and onions together in a large skillet.
• Add remaining ingredients, stir well.
• Cover and simmer 35-45 minutes.
• Season to taste.

COASTAL CAROLINA MUFFIN-TIN FRITTATAS

Steps:

• Preheat oven to 350°. In a small bowl, combine mayonnaise, lemon juice, sugar and seafood seasoning. Refrigerate until serving., Meanwhile, in a large bowl, combine potatoes, sausage, crab and red peppers. Divide among 12 greased muffin cups. In another large bowl, whisk the eggs, cream, hot sauce and salt. Pour over potato mixture. Top with bacon., Bake until a knife inserted in center comes out clean, 30-35 minutes. Serve with sauce and green onions.

CHICKEN BOG RECIPE

Steps:

• Gather the ingredients.
• Place the chicken pieces in a large kettle or Dutch oven, then add the chicken stock, water, chopped onion, carrots, celery, garlic, salt, pepper, thyme, parsley, and rosemary.
• Place the pan over medium-high heat and bring to a boil. Reduce the heat to low and cover the pan. Simmer the chicken for 35 to 45 minutes, or until the chicken is cooked. Remove the chicken to a bowl.
• Strain the broth; discard the solids and return the liquids to the pan. Set aside.
• When the chicken is cool enough to handle, remove the meat from the bones. Discard the skin and return the bones to the broth.
• Bring the broth with the bones to a simmer; reduce the heat to low and simmer for 10 to 15 minutes, or until reduced; the liquids should measure about 3 cups. Taste the broth and adjust the seasoning, as needed. Remove and discard the bones. If desired, remove some of the fat from the broth with a fat separator.
• Add the chicken back to the broth along with the rice, sliced sausage, and green onion. Continue to cook for 20 to 25 minutes, or until the rice is tender.
• Stir to fluff the rice and serve immediately. Enjoy!

MEXICAN RICE & BEANS VEGETARIAN CASSEROLE

Steps:

• Cook rice according to instructions on the package. I used one cup of uncooked Carolina Basmati Rice to make 3 cups of cooked rice.
• While the rice is cooking, heat a large skillet over medium heat. add 1 tablespoon of olive oil, and saute the onion, bell pepper and 1 tsp. garlic powder for 8-12 minutes.
• Add the corn and roasted tomatoes, stir an additional 3 minutes.
• Add drained black beans, 3 cups cooked rice, lime juice, enchilada sauce, chili powder, cumin, cream cheese and 1tsp. salt. Stir until heated through.
• Pour this mixture into a 9×13 glass baking pan.
• Top with 2 cups (one 16 oz package) of taco seasoned shredded cheddar cheese.
• Bake at 350º for 15-20 minutes, until the cheese is melted.
• Serve with sour cream and tortilla chips!

CAROLINA CASSEROLE

Steps:

• Brown beef and onions together in a large skillet. Add remaining ingredients, stir well. Cover and simmer 35 to 45 minutes. Season to taste.

BREAKFAST BURRITO CASSEROLE

Steps:

• Preheat oven to 350°. Whisk together eggs, milk, salt and pepper. In a large skillet coated with cooking spray, cook and stir egg mixture over medium heat until thickened and no liquid egg remains; remove.
• In the same skillet, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain. Stir together sour cream and soup. Spread half the sour cream mixture in an ungreased 13x9-in. baking dish. Layer with half the tortilla pieces, half the salsa, the scrambled eggs, the sausage, and the remaining tortillas and sour cream mixture. Top with remaining salsa; sprinkle with cheeses.
• Bake, uncovered, until heated through, 30-35 minutes. If desired, serve with enchilada sauce and sliced green onions.
• To Make Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed, increasing time by 5 minutes.

COCONUT FLAVORED SHRIMP FRIED RICE

Steps:

• Step 1 Prepare rice according to package directions. Step 2 In a large bowl, toss together shrimp, lime juice, fish sauce, brown sugar, salt and pepper. Step 3 In a large wok or skillet set over high heat, add oil. Cook shrimp, shallots and garlic for 3 to 5 mins or until shrimp start to turn pink. Step 4 Stir in curry powder, chili flakes, rice and coleslaw mix. Cook for 5 to 8 mins or fragrant and heated through. Step 5 Stir in coconut and cilantro. Recipe Tip: Use store-bought toasted coconut or toast in preheated 350°F oven on parchment paper-lined baking sheet for 4 to 6 minutes or until golden brown.

DELICIOUS PIZZA CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Lightly spray a 4-quart casserole dish (9x13). Cook the pasta a couple of minutes short of the recommended time on the package. While the pasta is cooking, in a large skillet over medium-high heat, brown the ground beef with the onion, garlic, and bell pepper. Drain the excess fat if necessary. After draining the pasta, stir it into the ground beef mixture. Then, add the pepperoni, jar marinara sauce, and milk and mix well. Pour this mixture into the prepared casserole dish. Top the casserole with the mozzarella cheese and bake it for 30 minutes until the cheese is melted and bubbly. Allow the casserole to cool for about 5 before serving. Sprinkle with some Parmesan cheese for garnish.