Taylors’ love story started with toothache

While working as a dental assistant, Lane Taylor came in with a toothache, which could be considered the beginning of his love story with wife Jordan Chambliss Taylor

Jordan Taylor grew up in Louisville with her parents, Michael and Vicky Chambliss, and her younger sister, Reagan. After graduating from Meridian Community College as a dental assistant, she got a job in Philadelphia. 

She is now working with her husband at Lane Taylor Auction  Company.

“I do a little bit of everything,” said Taylor, the office manager.

They are are expecting their first child, a baby girl, in February.

The Taylors attend church at The Way Community Church in Louisville. Her hobbies include spending time with family, playing with her dog Allie and cooking.

Her cooking influence is her mother. “My favorite thing my mom cooks is chicken and dumplings.”

Although Taylor does not have children yet, she cooks a lot for Lane and friends. Her favorite thing to cook for her friends is chicken enchiladas with green chili sour cream sauce. 

Her favorite food, however, chicken nuggets and mac n cheese.

Taylors favorite thing to cook is a casserole or crockpot meal. Her favorite part of cooking is trying new recipes—her least favorite cooking up. 

Taylor does, however, enjoy finding new recipes. She mainly gets her recipes from her mother, Food Network, or Pinterest.

Taylor and her husband’s family are remarkably close. During the week, the Taylors will eat with Lane’s family. Every Sunday, they go to her family home in Louisville.

CRUNCHY BEEF CASSEROLE

2 Cups Corkscrew Macaroni (Rotini)

1 Pound Ground Beef

1 - 10.5 Ounce Can Cream of Mushroom Soup

3/4 Cup Shredded Cheddar Cheese 

3/4 teaspoon Seasoned Salt

1 - 14 Ounce Can Diced Tomatoes 

1 Can French Fried Onions

Preheat oven to 350 Degrees & grease a 2-Quart Casserole Dish.

Cook the macaroni as directed on the package, rinse & drain.

Brown the beef over medium-high heat until no longer pink. Drain the fat. Combine all of

the ingredients except the French-fried onions in the casserole dish. 

Cover with foil & bake for 30 minutes, then uncover, top with French Fried Onions and

bake uncovered for 5 minutes longer. 

CROCK POT PORK CHOPS

4 Bone- In Pork Chops

1 (1 Oz.) Packet Onion Soup Mix

1 (14 Oz.) Can Chicken Broth

1 (10.5 Oz.) Can Cream of Chicken Soup

1 ( 1 Oz. ) Packet Dry Pork Gravy Mix

1 tsp. Garlic Powder 

To Thicken Gravy: 

3 tbsp. Cornstarch 

3 tbsp. Cold Water 

In a 5-6 quart slow cooker, combine onion soup mix, chicken broth, cream of chicken

soup & pork gravy mix. Whisk together until combined. 

Season both sides of pork chops with garlic powder. Place pork chops in slow cooker.

Try to spread them out & cover with the gravy mixture. 

Cover and cook on low for 4-6 hours. 

Just before the pork chops are done, whisk together the cornstarch & cold water in a

bowl. Once it is smooth, pour it in with the pork chops in the slow cooker and stir gently. 

Cover and turn the slow cooker to high and let cook for 30 minutes or until gravy has

thickened. 

We like to eat these pork chops over rice! 

CHICKEN 

ENCHILADAS

10 Soft Taco Shells ( I use Flour Tortillas)

2 Cups Cooked Shredded Chicken ( I use a Rotisserie Chicken)

3 TBSP. Butter

3 TBSP. Flour

2 Cups Chicken Broth

1 Cup Sour Cream

1 (4 Oz.) Can Diced Green Chillies

Preheat oven to 350 Degrees & Grease a 9x13 Casserole Dish.

Mix Chicken & 1 Cup of Cheese 

Place the chicken & cheese mixture in the flour tortilla. Roll and lay seam side down in

the casserole dish. 

In a saucepan, melt butter, stir in flour and cook for 1 minute. Add chicken broth and

whisk until smooth. Heat over medium heat until thick & bubbly. 

Stir in sour cream and green chillies. Do not bring to a boil, you do not want curdled

sour cream. 

Pour over enchiladas and top with remaining cheese. 

Bake 25 minutes. Then under high broil for 3 minutes to brown the cheese.