#family size cheesy broccoli

[ruletheroost3]

People love to shit on people that buy frozen meals for being unhealthy or lazy but I've never been able to stack five different coupons with a sale and get $23 off $19 worth of fresh meat, fruit or veggies.

[smoft-demons]

i think it's always fun to ask! what's in auva's fridge? or more specially what foods are in the HoL fridge that have their name on it haha

Auva is a bit of a foodie, but also has some sensory issues. Hates certain textures SO much. Won’t touch mushrooms, pickles, big chunks of onions, etc etc that sort of thing. So she’s vigilant about guarding HER food lol. She’ll share if someone asks, but will be very upset if food is stolen from her.

Of Devildom food, she has a favourite in common with Belphie. Not the quetzacoatlus brain, the sushi. She likes it exactly like he does: assorted, family size, no wasabi.

She has her sourdough starter in the fridge, and NO one is allowed to touch it, except Luke and Barbatos if they’re around. They can be trusted. In terms of actual food, she always makes sure to have a supply of her human world favourites. A block of low moisture mozzarella, a truly absurd amount of strawberry yogurt, this one specific brand of jam that’s made in her home region (the strawberry, blueberry, or peach! No substitutions!), etc etc. She’ll be very disappointed if she can’t get bread flour, chicken, eggs, whole milk, potatoes, the One Specific cereal she likes, cheesy crackers, peanut butter, that sort of thing.

She always has to have some sort of fruit available. Apples, green or a couple specific red varieties. Oranges. Blueberries, mangoes, strawberries. Even tomatoes and cucumbers count for her snacking purposes. Though she insists on having tajin with the cucumbers. It’s the best way!

She’s gotta have a specific collection of aromatics to make this blended green seasoning that goes in just about every savoury dish she makes. That lives right next to her sourdough starter. She likes to cook, but she’s a baker at heart. So she’s got shortcuts and speedrun strats for cooking.

She’s gotta have her familiar spices! The green seasoning, this one Caribbean seasoning mix, garlic powder, kosher salt (she Knows if someone puts table salt in one of her recipes instead. She won’t say anything, won’t really mind, but she Knows), chili powder, etc etc.

Also, she has a habit of processing her staple vegetables immediately upon getting home from the grocery store, portioning them off and freezing them. Because she is LAZY. Energy efficient, she maintains. So she always has her bags of green onions, spinach, cubed potatoes, chopped broccoli, etc etc. So she can cook faster! If anyone finishes up those freezer bags without telling her, she will be so sad.

(I’m sure you can tell that I’m a baker/foodie/cooking nerd from this lmao) (also that I have ADHD and have minmaxed my cooking skills to dodge the executive dysfunction as much as possible lol)

[hockeymusicmore]

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https://parade.com/food/lemon-shake-up

[downtoearthmarkets]

It’s time to think about all things dad as we celebrate and honor the important father figures in our lives this Sunday, June 16th. When Father’s Day was still in its infancy in the early 1900s, the holiday held a tradition of daughters handing red roses to their fathers during a church service. To this day, the rose remains the official flower of Father's Day, with red ones symbolizing a still-living father and white ones for the deceased. By all means, bring dad a bouquet of flowers, but the farmers market offers a cornucopia of edible gift ideas that are also sure to delight and make the shop for pop a breeze this weekend:

Cheesy Dad You know the kind of dad we’re talking about. The one that likes to crack silly dad jokes at every opportunity he’s given and hasn’t met a cheeseboard he doesn’t relish. Well, game on, because your Down to Earth farmers market is the perfect place to shop for all your cheeseboard essentials! Dad will be wowed when you present him with his ready-to-eat, farm-to-table cheeseboard that’s been carefully curated to suit his personal tastes. Here are the basic components to include using a variety of fresh, seasonal ingredients from our vendors:

Cheese: Look to feature at least three different types of farmers market cheese with different flavors and textures – creamy, firm, aged and soft. Depending on the type of cheese, you can include the entire piece or cut it up into smaller cubes or slices to make it easier to serve.

Something Sweet: Fresh fruit such as hulled strawberries from the farmstalls, squares of slowcocoa's craft chocolate, and SOVA Farms drizzled honey will add just enough contrast to the savory and salty flavor profile you’re building.

Something Savory: Small touches of savory items can include cornichons, olives, roasted peppers, as well as tapenades and spicy condiments. Dr. Pickle’s jars of stuffed green olives come in Bloody Mary, Bleu Cheese & Almond, Garlic & Jalapeno and Cream Cheese Jalapeno.

Crackers and Bread: The goodies on dad’s tasty cheeseboard need a delivery mechanism in the form of sliced Wave Hill Breads baguette, crackers, toasty slices of Badass Bagels or crispy pita chips—select at least two.

Charcuterie: Make dad’s cheeseboard meatier with slices of charcuterie from Goode and Local By Don Rodrigo. Choose from salami, pate, mortadella, hot coppa, iberico persunto, mangalitsa jamon and more.

Crudité: Throw in raw crudité to add refreshing color and crunch and counterbalance the heavier, sodium-forward meats and cheeses. Radishes, carrots, celery, peppers, broccoli florets or anything cut into bite sized pieces will work perfectly.

Pie Guy If dad loves dessert, we’ve got his ticket!

Pick up a pie from the farmstalls made with fresh fruit and other seasonal delights. Don’t forget to pick up containers of sweet berries from Caradonna Farms, Great Joy Family Farm and Norwich Meadows Farm as strawberries are in peak season currently, while raspberries and blueberries are now starting to trickle into the market. 

Babka Paradise makes Babka, Challah, Knishes, Kugel, Halva, Blintzes and other homestyle kosher foods and baked goods that are sure to indulge dad’s sweet tooth. 

Wave Hill Breads treats include cookies, muffins, scones, pastries and monkey bread.

Pasta Papa When dad gets hungry, nothing hits the spot like a hearty bowl of tasty pasta. Gift him some handsome boxes of fresh pasta and jars of sauce from That Pasta Club along with a bottle of his favorite wine. That Pasta Club is an artisan producer of fresh pasta made using local grains and seasonal flavorings. They specialize in handmade stuffed pasta, bronze die extruded pasta and small batch sauces. Their pasta menu rotates on a weekly basis in line with the seasonal, balanced and delicious ingredients they use in their dishes.

Of course, the farmers market offers many more gift options for every kind of dad, whatever his tastes may be. No matter what direction you decide to go in, you simply can’t go wrong with something locally produced, seasonally grown and uniquely yummy that will make both his heart and belly full this weekend. We wish you a wonderful Father’s Day and look forward to seeing you in the market.

[chefrishabhsingh]

How To Make Knorr Cheddar Broccoli Rice With Chicken Recipe

Knorr Cheddar Broccoli Rice with Chicken is a comforting and flavorful dish that combines tender chicken, cheesy rice, and broccoli for a satisfying meal. This easy-to-make recipe is perfect for busy weeknights when you need a quick and delicious dinner option. With the help of Knorr's Cheddar Broccoli Rice, you can create a hearty and wholesome meal that the whole family will love. Let's dive into the recipe and learn how to make this tasty Knorr Cheddar Broccoli Rice with Chicken!

Ingredients:

- 1 tablespoon olive oil

- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

- Salt and pepper to taste

- 1 package Knorr Cheddar Broccoli Rice

- 2 cups water

- 1 cup broccoli florets

- 1 cup shredded cheddar cheese

- Optional toppings: chopped fresh parsley, grated Parmesan cheese

[nciwch]

Chef of the Week : Ana

Ana was so looking forward to this day! She brought in a recipe for a Cheesy Broccoli Soup. It was a family favorite. She began by breaking the broccoli florets into smaller bite size pieces. And then she started on the celery - dicing the stalks very carefully. And then came the dreaded onion -it was her first time chopping onions. So we offered her the Peacekeeper Sunflower Classroom Trick on how to stop one's eyes from watering in the process...she was very willing to try it. Unfortunately it did not work well enough for her. She said even her mother's eyes watred and her mother was the best cook! So with a little help, she completed the dreaded step. She melted some butter in the slowcooker and then added the onion, celery and minced garlic. She took a deep breath of the tantalising aroma of all that simmering in the butter and admitted a little sheepishly that she LOVED the smell and taste of garlic. She found several of her classmates and her teachers whole-heartedly agreeing with her! Then in went the broccoli and that was given a good stir. Ana added some corn starch to the broth in a bowl and then mixed that into the vegetables in the pot. That was all stirred and some salt added and left to cook. The next morning, the classroom smelled delicious and Ana saw many of her classmates taking appreciative sniffs as they walked in. She poured in the cream and then came the cheese....a LOT OF CHEESE, prompting a 4-year-old to exclaim, "That looks like a mountain of cheese!" The cheese mountain was given a stir (Ana needed both hands) and then we left the soup cooking for a final half hour. By lunch time, on that cold Friday afternoon, Ana's Cheesy Broccoli Soup hit the spot and was greatly appreciated by her community.

[foodvips]

Main Title: Easy Roasted Broccoli How Can I Make It?

Are you craving a healthy and flavorful side dish? Look no further than roasted broccoli! This guide will take you through the simple steps and ingredients needed to make delicious roasted broccoli that will have your taste buds exploding with delight. With just a few easy-to-follow instructions, you'll be able to whip up a batch of perfectly roasted broccoli that will impress your family and friends.

Choosing the Right Broccoli

Choosing the Right BroccoliWhen it comes to making delicious roasted broccoli, selecting the right broccoli is key. To ensure that your roasted broccoli turns out flavorful and tender, follow these simple tips: - Look for broccoli heads that are firm and tightly packed. - Avoid broccoli with yellowing florets or wilted leaves. - Choose broccoli with a vibrant green color, as this indicates freshness. - Check the stem of the broccoli - it should be firm and not rubbery. - Smell the broccoli - it should have a fresh, earthy scent. - Start by selecting fresh broccoli that has vibrant green color and firm stalks. Avoid broccoli with yellowing florets or wilted leaves, as these are signs of spoilage. - Once you have chosen the perfect broccoli, rinse it thoroughly under cold water to remove any dirt or debris. - Next, place the broccoli on a cutting board and use a sharp knife to trim off the tough ends of the stalks. You can also remove any leaves that are attached to the stalks. - To separate the broccoli florets, hold the head of broccoli with one hand and use the other hand to carefully cut through the stems just below the florets. Aim for bite-sized florets that are similar in size, as this will ensure even cooking. - If you prefer smaller florets, you can further divide the larger ones by cutting them in half or into quarters. - Once you have cut all the florets, pat them dry with a clean kitchen towel or paper towels. Removing excess moisture will help the florets crisp up during roasting. - Garlic: Garlic adds a savory and aromatic taste to roasted broccoli. Simply mince some fresh garlic cloves and toss them with the broccoli before roasting. The result is a mouthwatering dish that will leave you craving for more. - Lemon: If you prefer a tangy and refreshing flavor, try adding some fresh lemon juice or zest to your roasted broccoli. The citrusy notes of lemon complement the earthy taste of broccoli beautifully, creating a delightful combination. - Parmesan: For a cheesy and savory twist, sprinkle some grated Parmesan cheese over your roasted broccoli before popping it into the oven. The cheese will melt and create a golden crust, adding a rich and nutty flavor to the dish. - Spices: Experimenting with different spices can elevate the taste of roasted broccoli. Some popular options include paprika, cumin, chili powder, or Italian seasoning. These spices add depth and complexity to the flavor profile of the dish. - Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. - Take one head of fresh broccoli and cut it into florets. Make sure to remove any tough stems. - In a large bowl, toss the broccoli florets with olive oil, minced garlic, salt, and pepper. Ensure that each floret is well coated with the mixture. - Spread the seasoned broccoli evenly on the prepared baking sheet. - Place the baking sheet in the preheated oven and roast for about 20-25 minutes, or until the edges of the broccoli start to turn crispy and golden brown. - While the broccoli is roasting, grate some Parmesan cheese. - Once the broccoli is done, remove it from the oven and sprinkle the grated Parmesan cheese over the top. - Return the baking sheet to the oven for an additional 2-3 minutes, or until the cheese has melted and slightly browned. - Remove from the oven and let it cool for a few minutes before serving. - 1 head of fresh broccoli - 2 tablespoons of olive oil - 1 lemon - A handful of fresh herbs (such as thyme, rosemary, or parsley) - Salt and pepper to taste - Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. - Wash the broccoli head thoroughly and pat it dry. Cut the broccoli into florets, ensuring they are of similar size for even cooking. - In a large bowl, combine the broccoli florets, olive oil, and the juice of half a lemon. Toss well to coat the broccoli evenly. - Season the broccoli with salt, pepper, and your choice of fresh herbs. Mix everything together until the broccoli is well coated with the seasoning. - Spread the seasoned broccoli florets in a single layer on the prepared baking sheet. - Cut the remaining half of the lemon into thin slices and arrange them on top of the broccoli. - Place the baking sheet in the preheated oven and roast the broccoli for about 15-20 minutes, or until the edges start to turn golden brown and crispy. - Once roasted to perfection, remove the baking sheet from the oven and squeeze the juice from the roasted lemon slices over the broccoli for an extra burst of flavor. - Transfer the Lemon and Herb Roasted Broccoli to a serving dish and garnish with fresh herbs. - Roasted Broccoli Salad: Combine roasted broccoli with fresh greens, cherry tomatoes, feta cheese, and a tangy vinaigrette for a refreshing and nutritious salad. The roasted florets add a delightful crunch and depth of flavor to this vibrant dish. - Roasted Broccoli Pasta: Toss roasted broccoli with al dente pasta, sautéed garlic, olive oil, and a sprinkle of parmesan cheese for a simple yet satisfying pasta dish. The roasted florets infuse the pasta with a delightful smokiness that pairs perfectly with the garlic and cheese. - Roasted Broccoli Stir-fry: Add roasted broccoli to your favorite stir-fry recipe for an extra burst of flavor and texture. The caramelized edges of the florets add a delicious charred taste that complements the other ingredients in the stir-fry. - Roasted Broccoli Pizza Topping: Top your homemade pizza with roasted broccoli, along with other favorite toppings like cheese, tomatoes, and mushrooms. The roasted florets add a unique twist to the traditional pizza flavors, making each bite a delightful explosion of taste. - Roasted Broccoli Quinoa Bowl: Create a nourishing and satisfying bowl by combining roasted broccoli with cooked quinoa, roasted sweet potatoes, avocado slices, and a drizzle of tahini dressing. This wholesome meal is packed with nutrients and bursting with flavors. - 2 heads of fresh broccoli - 1 red onion, thinly sliced - 1 cup cherry tomatoes, halved - 1/2 cup crumbled feta cheese - 1/4 cup chopped almonds - For the dressing: - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 clove garlic, minced - Salt and pepper to taste - 2 cups of roasted broccoli florets - 8 ounces of your favorite pasta - 2 tablespoons of olive oil - 3 cloves of garlic, minced - 1/4 teaspoon of red pepper flakes (optional) - 1/4 cup of grated Parmesan cheese - Salt and pepper to taste - Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. - Toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper. Spread them out in a single layer on the prepared baking sheet. - Roast the broccoli in the preheated oven for about 15-20 minutes or until it is tender and slightly crispy. - In the meantime, cook the pasta according to the package instructions until it is al dente. Drain and set aside. - In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant. - Add the roasted broccoli to the skillet and toss it with the garlic mixture to coat evenly. Cook for an additional 2-3 minutes to allow the flavors to meld together. - Add the cooked pasta to the skillet and gently toss everything together until the pasta is well coated with the garlic-infused oil and the roasted broccoli is evenly distributed. - Remove the skillet from heat and sprinkle the grated Parmesan cheese over the pasta. Season with salt and pepper to taste. - Serve the roasted broccoli pasta hot and enjoy this delightful combination of flavors and textures. - Q: How do I choose the right broccoli for roasting? - Q: How should I prep the broccoli before roasting? - Q: What are some seasoning options to enhance the flavor of roasted broccoli? - Q: Can you provide a recipe for garlic and parmesan roasted broccoli? - Q: How can I make a roasted broccoli salad? - Q: Any suggestions for incorporating roasted broccoli into pasta dishes? A: Absolutely! Here's a delicious way to incorporate roasted broccoli into a pasta dish: - Cook your favorite pasta according to the package instructions. - In a separate pan, sauté some garlic and red pepper flakes in olive oil. - Add the roasted broccoli and cooked pasta to the pan, tossing them together. - Season with salt, pepper, and grated parmesan cheese. - Serve hot and enjoy a flavorful roasted broccoli pasta! Read the full article

[freemon4]

Mary Berry Cauliflower Soup – The Best Ultimate Winter Warmer

There's nothing quite like a big bowl of piping hot soup to keep you warm during the winter months. And this mary berry cauliflower soup is one of the best! It's healthy, delicious, and perfect for a cold night. In this article, we will discuss the recipe for mary berry cauliflower soup with cheese and how to make it. Stay warm!

Mary Berry Cauliflower Soup

Mary Berry is a well-known British chef renowned for her delicious and comforting recipes. Her Mary Berry cauliflower soup navy is one of the most popular wintertime recipes and has become a staple in many kitchens. This hearty soup is packed with nutritious veggies, like cauliflower, carrots, and onions, which give it plenty of flavor and heart-warming goodness. To make a cauliflower soup recipe, you will need some basic ingredients, such as cauliflower, carrots, onions, chicken or vegetable broth, garlic powder or fresh minced garlic, salt, and pepper to taste. Start by chopping the vegetables into bite-sized pieces and adding them to a large pot along with the broth. Bring to a simmer and cook for about 20 minutes, until the vegetables are tender. Once the soup is ready, you can blend it using an immersion blender or transfer it in batches to a traditional blender. For extra flavor and creaminess, you can stir in some heavy cream or Greek yogurt before serving. Enjoy your Cauliflower Cheese Recipe Mary Berry Cauliflower cheese is a classic British dish that is simple to make and absolutely delicious. The key to a good cauliflower cheese is to use a nice, mature Cheddar cheese. I like to use Mary Berry's recipe, which calls for a white sauce made with milk, flour, and butter, into which the shredded Cheddar is added. The cauliflower is then cooked in the sauce until it is tender and the whole dish is topped with a cheesy breadcrumb topping. It's the perfect comfort food for a cold winter's night! Cauliflower cheese is a classic British dish that is perfect for a comfort food dinner. The dish is made by simmering a whole head of cauliflower in a cheese sauce, then topping it with grated cheese and breadcrumbs. Cauliflower cheese is usually served with boiled potatoes and a green salad. This recipe from Mary Berry is a variation on the traditional dish, adding mustard and cayenne pepper to the cheese sauce for a bit of spice. The dish can be made ahead of time and reheated, or you can make it on the spot and serve it immediately. Cauliflower cheese is a simple but delicious way to show off your culinary skills. Whether you're serving it for a family dinner or impressing guests at a dinner party, this dish will surely satisfy. Cauliflower Veloute Cauliflower veloute is a winter soup made with cauliflower, potatoes, and carrots. It is a good source of vitamins A, C, and K. It is also low in calories and fat. This soup can be made in a crock pot or on the stove. Cauliflower veloute soup is a great winter soup because it is packed with vitamins. cauliflower is a good source of vitamins C, K, and B6, and it also contains fiber, potassium, and manganese. This soup is also a good source of protein and calcium. The cauliflower in this soup gives it a creamy texture and a slightly nutty flavor. The vitamin C in cauliflower helps to boost the immune system and the fiber helps to keep the digestive system healthy. This soup is also low in calories and fat, making it a great choice for those watching their weight. So if you're looking for a healthy broccoli cauliflower potato leek soup delicious soup to get you through the winter, cauliflower veloute should be at the top of your list. Read the full article

[healthyshell]

Wednesday, April 7, 2021 — 168.3 lbs

I woke up to a 1.7 pound loss and simultaneously craved a Bismarck donut. Like, I swear I could smell hot, fresh donuts stuffed with cream. 😩

I had my beloved coffee around noon with 1 T creamer (35 calories) then proceeded to get in a big fight with my mother over text 🙄 It’s always something stupid. Hardest relationship in my life, but also one I would work for until the day I die. I love my mom so much.

I sent my man to the grocery store and he got me rice cakes and coffee 😬 I had 2 eggs, 1 slice turkey, and chives (pictured for 160 calories) for lunch. Then I had a rice cake right after. Like why, you jerk (me, I’m the jerk, not my man, lol)😒 (40 calories)

Then I made my family a dinner of cheesy baked chicken, steamed broccoli, and roasted potatoes. On Wednesdays I take my autistic sister out for an evening of shopping, WW, and running errands. When I got home I had a bowl of steamed broccoli and other veggies (188)

Then the evening went like this: quick tidy-up. Nurse my 11 month old to sleep. A hot, hot shower. Black and grey pajamas. French braid in washed blonde hair. Geranium and orange scented skin. Cinnamon tea. Movie in bed. My man’s hands on my legs while we watched. Lights out.

I was triggered by his hands on my legs. They felt humongous today. But I swallowed my pride. Let him feel me wherever he wanted. Let him feel my chub, my size, everything, because if he feels me now and feels me later he’ll be able to tell. He’ll know I’ve changed. If he loves me now, how much more will he love me then? My man = my biggest motivation.

Today’s stats 423 in, 285 out, 138 net 🤞🏼Another loss tomorrow, please!!!

[lundsandbyerlys]

Broccoli Cheddar Chicken Skillet

This simple one-pan recipe from Twin Cities food blogger greens & chocolate is perfect for busy weeknights and reheats well for delicious leftovers the next day.

Now that the school year is back in full swing, I’ve been feeling a pull to be more deliberate and organized with my meal planning. During the summer, a lot of times we just do dinner on the fly. It’s easy to grab some meat and veggies, throw it on the grill and call it dinner. It’s also fun to pack a dinner of PB&Js and chips, go to a park and have a picnic, or hit up a patio for happy hour. But now, with cooler weather and earlier sunsets, it’s the season that we choose to get cozy and stay home. Does anyone else love hygge season?

To go along with the cozy theme, I’ve been loving Instant Pot and one-skillet recipes lately. I love the Instant Pot because, well, what’s not to love? Dinner usually takes less than 30 minutes and minimal dishes get dirty. I love one-skillet recipes because you only get one dish dirty. I guess I just really love not doing dishes.

If your family is anything like ours, this Broccoli Cheddar Chicken Skillet is one of those recipes you will go back to again and again. We love it for so many reasons.

For one, it’s so easy. You sauté, add the rice and liquid and let it simmer. Add the cheese and dinner is served. Did I mention it’s all in one skillet? One dish to clean!

Second, my kids go crazy for it. Lars, my little vegetarian-except-for-bacon, picks out the chicken but he loves the cheesy rice and always begs me for more broccoli. Hey, I’ll take it. Soren, my little tank, gobbles it all up. He makes a huge mess – but then again, when doesn’t he? I’m seriously considering investing in one of those little robot moppers for my kitchen floor, and this dish might be the reason why.

Lastly, it’s made with all real ingredients. You won’t find any cream of chicken soup cans in this recipe. The rice is creamy from a combination of milk and cheese, and is it ever creamy! You can use any kind of cheddar cheese in this recipe – or really any kind of cheese you’re into. I used mild cheddar so it wasn’t too sharp for the boys, but I think sharp cheddar, white cheddar or even cheddar jack would be delicious.

Do we need any more reasons to make this Broccoli Cheddar Chicken Skillet? What about the fact that leftovers are stellar? We had this for lunch (and dinner) the next day and it was just as good as it was the night before. Pro tip: Add a splash of milk before you microwave it, and it will make it a little creamier, as the rice has likely soaked up a lot of the liquid in the refrigerator.

Broccoli Cheddar Chicken Skillet

4-6 servings Preparation time: 20 minutes Cook time: 25 minutes

Ingredients 2 tablespoons olive oil 2 shallots, diced 2 cloves garlic, minced 1 pound chicken breast, cut into bite-sized pieces 1 cup long grain white rice 1 ½ cups chicken broth 1 ½ cups whole milk ½ teaspoon salt ¼ teaspoon pepper 2 broccoli crowns, cut into small florets (about 2 cups) 1 ½ cups shredded cheddar cheese

Directions

In a large skillet, heat the olive oil over medium-high heat.

Add the shallot and cook until it starts to soften, about 3 minutes.

Add the garlic and cook another minute.

Add the chicken breast pieces and cook until browned, about 5-7 minutes. It does not need to be cooked through.

Add the rice, chicken broth and milk; stir well to combine. Season with salt and pepper.

Bring to a simmer, reduce heat and cover with a lid. Let simmer for 10 minutes, stirring every couple of minutes.

Remove the lid, add the broccoli to the mixture, cover and cook another 5 minutes, or until liquid is absorbed and broccoli is softened.

Stir in 1 cup of cheddar cheese, then sprinkle the remaining ½ cup on top. Cover and let the cheese melt for 1-2 more minutes. Serve and enjoy! 

[vegetarianation-unite]

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A post shared by Vegetarian Food&Memes daily (@vegetarianation)

Cheese brocoli and rice, you can not go wrong here, it taste delicious 😋 . Credit: @deliciousvegetarianvideos ➡️CHEESY BROCCOLI RICE ▶️INGREDIENTS ➡️Ingredients 1 tablespoon oil 1 cup long-grain white rice 2 cups VEGETABLE broth***** 2 tablespoons butter 2 cups broccoli or veggie of your choice, steamed and chopped roughly 1 1/3 cups grated cheese use the cheese your family loves...Cheddar, Monterey Jack etc... 1 teaspoon garlic powder salt and pepper to taste milk as needed to thin before serving if nessecary ▶️Instructions Place the oil in a medium size sauce pan over medium to low heat. Add the rice to the pan, cook and stir, until the rice starts to turn golden brown. Add the VEGETABLE broth to the pan, heat till it starts to boil. Place a lid on the pan. Cook, covered, for 15 - 20 minutes or until most of the VEGETABLE broth is absorbed. Remove from the heat and add the butter, chopped broccoli, cheese, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes. Stir again and add salt and pepper to taste ,add milk if desired to get the consistency you want. . . #vegetarians #vegetarianrecipes #vegetarianlife #vegetariansofig #vegetarianism #vegetarianeats ##vegetariancooking #vegetarianlifestyle #vegetarianfoodporn #cooking #delicious #easyrecipes #brocoli #rice #foodvideo #mealprep #mealpreprecipes #instafood #vegetarianfood #healthy #vegetarian #veggie https://www.instagram.com/p/BzvchdugJix/?igshid=al8wyh2y9txq

[motherofdragonseeker]

Cheesy Chicken Broccoli Casserole

This casserole is inspired by by Grandma Lillian Verna Grace Hartle Koehler Seabaugh. She would make her version of this casserole for just about every family dinner I remember and we all loved it! I began making it for my family and now they want the recipe, so here goes!

1 cooked chicken or 4 cooked chicken breasts, meat only

1 lb frozen broccoli

2 10-oz cans condensed cream of mushroom soup

1 lb grated cheese, fiesta blend

1 small onion, chopped

garlic powder

2-3 c white rice, cooked

salt and pepper to taste

Instructions:

Cut chicken into pieces approximately 1 inch in size. Add to a large bowl. Carmelize chopped onion in a skillet and add to chicken in large bowl. Add broccoli, condensed soup, garlic powder, salt, and pepper. Stir together all ingredients in large bowl. Add in cheese, reserving about 1/2 cup to sprinkle on top, if desired. Finally, add cooked rice and stir until well mixed. Add all to a 9x13 pan. Sprinkle remaining cheese over top. Bake at 350 degrees for about 45 minutes, or until middle is heated. Let stand for 5 minutes before serving.

Variations:

Chicken: I will often purchase a rotisserie chicken and use its meat. If cooking from raw, meat can be boiled or roasted.

Broccoli: Raw broccoli is acceptable. If using raw, may want to steam or blanch before adding.

Rice: I often cook rice substituting about 1/2 the water with chicken broth. It improves the flavor of the dish. Rice can also be added to stretch. Also, brown rice works just as well.

Cheese: Any preferred cheese or other cheese on hand may be used, even Velveeta.

[binsofchaos]

My Mother, My Starter | Kerri Conan

How saving a sourdough starter took on the shape of grief

Before popping the top to take a whiff, I stood lit by the open refrigerator and turned the cold jar in my hands. I’d just returned home from two months at Mom’s bedside, helpless to keep her alive. And now my starter and I are weepy globs, a shadow of our bubbly selves, oozing the strong smell of alcohol.

I’ll save you, I whispered, letting the wet rye suck me under like quicksand.

In the Anna Rae Conan slideshow that orbits my head, she made sourdough bread when I was little, but it’s hard to be sure. She cooked, sewed, fixed, crafted, and grew everything. Papier-mâché. Ceramics. Candles. Decoupage ashtrays. Nude drawings and etchings. Macramé sculptures. Wire figures. Paintings in oil, acrylic, pastel, and watercolor. Barbie clothes that matched our outfits, down to pearl buttons and velvet trim. Ski pants for the whole family. Two fancy dresses for my Junior Miss farce. She hung wallpaper, laid flooring, tiled bathrooms, antiqued old furniture, and grew plumeria, cantaloupes, string beans, and broccoli. Her cornflake-crusted baked chicken was so crisp that as you chewed you could hear crackling behind your eardrums.

Only gardening and cooking — OK, and an underutilized knack for papier-mâché — rubbed off on me. I can do anything, though; A.R. taught me that. She was a teacher all right. Thousands of kids passed through her junior high classrooms during their peach fuzz years. Thinking of the influence she had on all these lives — people who don’t know she’s gone yet carry a piece of her with them — sparks another round of tears. Where would I carry my nugget of her?

Less water is what the starter needs to rebound, or so is the consensus among the online and collegial sources rallied for consultation. Beyond that, the only other agreement is frequent feedings during triage. But I can’t muster visitation that often; my raw grief is penance enough.

Catholic Friday in our 1960s kitchen: Milk-poached sole. Cracked Dungeness with homemade mayo and cocktail sauces. Frocia, usually made with spinach or leftover noodles. Breaded eggplant baked in sour cream and mozzarella. When Sissy and I ate cheesy tuna loaf or begged for fish sticks, she’d make herself a sardine sandwich. (I make the same choice now.) Spaghetti with garlic, Parmesan, dried herbs, and olive oil she called “alla ghierga.” A little help with the reference, please, someone? It’s spelled phonetically here, her voice dictating to me clear and bright.

Midnight Mass. Kid’s jingles. Christmas carols. Acapella anything. Blues and jazz standards spun as lullabies. Karaoke. Piano bars. Evening practice at her grand. She and Dad picked up a real bargain at a repossession warehouse in San Francisco; reach out if you know someone — we’re desperate to find her beloved instrument a new home.

My heart says to simply feed the starter; I wait for a reply from Mom, that voice. How could I ignore one drop? I manage, though, holding back 125 grams, a little more than usual. I lather and scrub the remaining death from the jar to give what I reserved, the mother I’ve nurtured for more than a year, a chance at survival. Then I stir in equal parts water and rye. Damn what anyone says about too much water.

The one who hatched me loved eggs. Deviled. Coconut macaroons. Crème brûlée. Rice custard. In the nest. Hard boiled until the pot accidentally went dry and they exploded all over the kitchen. Pickled. Sliced with a special tool that may have been her mother’s. After she couldn’t use the stove anymore, she scrambled eggs perfectly with cheese using a ceramic mug in the microwave, watching and stirring like a hawk.

Decades ago, Dad wooed clients with Mom’s renditions of restaurant dishes, like tableside Caesar, palm-size spinach-ricotta tortelloni, and braciola tied meticulously with thread. Or maybe a grill-load of shish kebabs was on the menu, or New Joe’s Special — a skillet of chopped beef, eggs, and spinach. (We ate a lot of eggs and spinach when I was little.) Whatever the main, dessert was either coffee-pecan pie or a sugar-crusted domed cinnamon cake with warm lemon curd sauce. Lord, I’ve got to find that recipe.

Cocktail parties. Pigs in the blanket, fondue, bacon-wrapped mushrooms and olives, fried-and-sauced meatballs, briny crab dip, giardiniera with slightly overcooked vegetables. Artichoke spread. Biscotti, rum balls, Russian tea cakes, and pralines. A.R. set an elegant table — including napkin rings she fashioned from gold-leafed plaster of Paris — or a functional buffet with warming trays and chafing dishes. Dad ran the HiFi and bar while Mom replenished hors d’oeuvres. She entertained calmly, wearing full makeup and an updo, in maxi dresses sewn in the wee hours of the previous evening.

My job was to polish the silver. You’re just supposed to let it oxidize now.

Maybe I should expose the starter to absorb whatever’s left of the yeast swirling around my kitchen. I decide to let the jar sit open for 19 hours to jumpstart salvation fermentation. I frequently stick my face up close for signs of breathing. I got you, mama. I got you.

Next morning, no visible action, but the starter smells yeasty, not so boozy. Hope prompts more consulting. I cherry-pick advice — as Mom would have — and decide to keep 100 grams of life-support starter and add 100 grams of rye flour and 50 grams of water, then wait and see another day before giving up. Has anyone seen my corkscrew?

I woke up early, this round now clocking in at 21 hours at room temperature. It smells good enough to taste. I dip in a finger and notice some bounce but no bubbles. Plenty dry, though. Bastard advice online. I pull out 110 grams, match it with water, and stir the slurry until smooth; then add the same in rye flour. Now I’m checking my mother frequently.

In a couple of hours, bubbles. I make a gorgeous loaf and return to the usual weekly feeding-and-baking protocol. Thank you for not dying, I say, this time out loud, relieved to hear my mother answer.

[familycuisinee]

how to cook boiled chicken and rice | Family Cuisine

<p>Inside: The Best Chicken and Rice Recipe</p> <p>Foodies rejoice! Today I am sharing with you The Best Chicken and Rice Recipe. This is my Mama’s Chicken and Rice {which she learned from her Mama, who learned from her Mama} made the old-fashioned way. It takes longer to make, but I promise you it is worth the time because it is full of flavor that only comes from slow cooking.</p> <p>I consider this recipe part of the Southern Comfort Food collection. Food that is a staple on most southern dinner tables.</p> <figure><img src="https://ift.tt/3lfMtUP" alt="Best Chicken and Rice Recipe" /></figure> <h2>The Best Chicken and Rice Recipe</h2> <p>Let’s first discuss what this recipe isn’t. It isn’t Creamy Chicken and Rice. It isn’t Cheesy Chicken and Rice. It isn’t Cheesy Broccoli Chicken and Rice. Those are all delicious dishes, but this one is different. Why? The flavor comes from the way you cook it, and not what you toss into the casserole dish.</p> <p>There is also a printable recipe below, but I’m going to talk about the steps first.</p> <h3>1. Ingredients</h3> <ul><li>1 1/2 C. Rice </li><li>3 C. Chicken Broth or Stock (I make my own, but Pacific brand makes great organic stock or broth)</li><li>1-2 T. Butter (the real stuff, please)</li><li>1 Whole Onion - diced</li><li>3 Celery Stalks - finely chopped</li><li>3-4 Cloves of Garlic - finely minced (good quality garlic granules work, too)</li><li>6 Boneless, Skinless Chicken Thighs*</li><li>Salt and Pepper to taste</li><li>Parsley (optional)</li></ul> <p>*Ok, my Mama and Grandmama would’ve never have used these. They didn’t even exist in stores. They would’ve taken a whole chicken and cut it up themselves. I’ve done it this way and it tastes fabulous, but I didn’t think anyone would ever make this recipe if they had to handle a whole chicken and cut it up. As a matter of fact, my grandmother likely went out into her yard, grabbed the closest chicken, and processed it herself.</p> <h3>2. Cooking the Chicken & Veggies</h3> <p>Melt the butter and saute the onion and celery until they are translucent. Then, add in the chicken*. Let this cook until the veggies are very soft and the pan begins to glaze. It takes more than a couple of minutes. I like to cook mine on low for about 20-30 minutes. The chicken gets nice and brown and the pan has lots of good stuff stuck to the bottom. You want this because it is what flavors the entire dish.</p> <p>Once it is cooled, cut the chicken into bite-size pieces.</p> <p>*If you are brave enough to try a whole chicken you will have to cook it longer. Cook the chicken pieces until they are fully cooked. The skin and bone marrow from a whole chicken increases the flavor and makes it so delicious. Once the chicken is fully cooked, it will need to cool before you can remove the meat.</p> <h3>3. Now, for the Rice</h3> <p>Remove the chicken, leave the veggies. Once the chicken and veggies are cooked there should be some oil left over in the pan. Add the rice and garlic to the oil and stir it around for a minute or two. The rice will take on a slightly transparent appearance and absorb the oil. It’s all good. If there is any residual oil, just spoon it out and discard.</p> <p>Add 3 C. of chicken broth to the pan and wait for that awesome sizzle. Begin the deglazing by stirring the rice into the chicken broth and scraping up those bits and pieces that are stuck to the bottom of the pan. Bring the rice to a low boil and add the chicken back in.</p> <p>Turn the burner down to low, cover, and cook for about 20 minutes. Then turn off the burner, remove from the heat, and let sit for 10 minutes.</p> <p>Salt and pepper to taste. Grab some fresh parsley from the garden and toss on top.</p> <h3>A few additional thoughts…</h3> <p>This site contains affiliate links which won't change your price. As an Amazon Associate we earn from qualifying purchases.</p> <p>This isn’t a whip-it-up-in-10-minutes kind of dish. I’ve seen my mom and grandmother make Chicken and Rice most of my life. There was no recipe, they made it from instinct. That’s how I make it, too. That said, you may have to use your own instincts to really get a feel for making this recipe.</p> <p>And, please don’t rush. This is real food that takes time to make. The flavor comes from slow cooking the chicken and veggies and then giving it time to absorb into the rice. Save this recipe for a day when you feel like cooking.</p> <p>Oh, and because my family is Cajun, we alway sprinkle a little bit o’ that <strong>Tabasco Sauce</strong> on top. </p> <h2>Here’s your printable recipe!</h2> <p> Bon appétit mon ami!</p> source https://familycuisine.net/how-to-cook-boiled-chicken-and-rice/

[juilojio753]

Broccoli, Rice, & Ham Hotdish (Gluten/Dairy Free). I've found that a light cooking of the broccoli makes. Riced Broccoli is a great grain free alternative to serve up with your next meal. This broccoli rice recipe is easy to make in a food processor.

Not only is it a delicious side dish, but the smaller size makes it extremely versatile and easy to sneak into everyday meals. Broccoli Rice is very simple and easy to prepare. This is my style of preparing Broccoli rice.

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to make a special dish, broccoli, rice, & ham hotdish (gluten/dairy free). One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Broccoli, Rice, & Ham Hotdish (Gluten/Dairy Free) is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is easy, it's quick, it tastes delicious. They're fine and they look fantastic. Broccoli, Rice, & Ham Hotdish (Gluten/Dairy Free) is something that I've loved my entire life.

I've found that a light cooking of the broccoli makes. Riced Broccoli is a great grain free alternative to serve up with your next meal. This broccoli rice recipe is easy to make in a food processor.

To begin with this recipe, we have to first prepare a few components. You can have broccoli, rice, & ham hotdish (gluten/dairy free) using 12 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Broccoli, Rice, & Ham Hotdish (Gluten/Dairy Free):

{Get 2 cups of white rice, uncooked.

{Get 2 cups of ham, diced.

{Prepare 2 cups of frozen broccoli.

{Get 2 slices of Follow Your Heart American style cheese alt., diced.

{Prepare 2 slices of Violife Cheddar style cheese alt., diced.

{Take 1/4 cup of Follow Your Heart Parmesan flavor cheese alternative.

{Prepare 1 of small white onion, chopped.

{Get 1/2-1 cup of vegetable broth.

{Prepare 2 Tbsp of butter alternative or coconut oil.

{Take 1 tsp of Tumeric.

{Get to taste of Salt, pepper, Garlic powder,.

{Make ready 1 Tbsp of cooking oil.

This dish can also be prepared with leftover rice or brown. This simply seasoned broccoli rice is a low-carb replacement for rice in stir-fries and can also be View image. Broccoli Rice. this link is to an external site that may or may not meet accessibility. Broccoli Rice Casserole Made from Scratch - Spend With Pennies.

Steps to make Broccoli, Rice, & Ham Hotdish (Gluten/Dairy Free):

In a sauce pan, add 4 cups water, and a couple shakes of salt. Add broccoli. Heat to boiling. Once soft, break up broccoli pieces till bite size..

In the mean time, add rice to a colander and rinse till water runs clear. Add to boiling water/broccoli. Turn heat down to low, cover. Stir occasionally. Add butter substitute..

Heat a skillet to medium heat. Add a tbsp of cooking oil. Add diced onions and cook still translucent. Remove onions, set aside. Add diced ham to same pan and heat thru..

Once rice is tender, add onions & ham. Add diced cheese alternatives. Add broth & seasonings. Stir to combine..

Add hotdish to a bowl and sprinkle with parmesan alternative. Serve with side salad or bread..

Side note - still tastes great without cheese alternatives!.

This broccoli rice casserole is an easy cheesy side dish made from scratch! Add in chicken or ham for a simple dinner that the whole. This quick and easy recipe for broccoli rice is a must-have for anyone following a low-carb or gluten-free/grain-free diet. Broccoli Fried Rice is the perfect way to get your family to eat their veggies! This easy fried rice is DELICIOUS, healthy, and hearty due to the addition of brown rice, tender broccoli.

So that's going to wrap it up with this exceptional food broccoli, rice, & ham hotdish (gluten/dairy free) recipe. Thank you very much for your time. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!