This is easy to make and so delicious! Chop half an onion and sweat it down in butter, then add chopped broccoli and some chicken stock. Simmer until the broccoli is tender then stir in your cheese of choice – I used processed American cheese and some shredded cheddar. When the cheese melts add milk and bring it back to a simmer, stir in a cornstarch slurry to thicken if it needs it.
These came out well but they really needed more gravy. I used this recipe and will use it again, adding another can of tomato bits or sauce to the casserole dish before it goes into the oven. These three took a good hour at 350 to give me an internal temp of 160, they were on the large side for green peppers.Like I said, they really, really needed more gravy. I may have cooked the veggies down a little too far. I added about half of them into the meat/rice mixture and used the rest to top off the peppers. Maybe I should have left it soupier and added that to the bottom of the dish. Next time, I fix.
We made a run up to a local meat processing place a while back. It’s just a tad too far away to make spur of the moment purchases or to include in weekly grocery runs. We take coolers up there when we go and plan on filling them up with various items. One thing they offer that just puts Kroger’s meat section to shame are their smoked ham hocks.This is half of one. They brought out two whole hocks and asked if we wanted them cut down. Yes, please! They are cured and just lightly smoked. I boiled this one for almost three hours so I could break it apart with a pair of forks. I cut the rind into lardons and crisped them as bacon and used those crumbled crisps and the rendered fat in the cornbread.This is the standard back of the box cornbread recipe, with chopped peppers and a handful of shredded cheddar to go with those bacon-y crisps.Recipe for the beans? This one is pretty good! The minced veggies add a bit of color and the seasoning suggestions are on point.
Sounds more involved than it really is – it’s a one hour no rise recipe. It sounded like the perfect thing to serve with the posole I have simmering. I had a little bit of cheddar so this one was made with shredded Parmesan to round it out.
I wish I’d gone with the white bowl for this, I really thought there would be more contrast. This is a copycat recipe, as far as I know, nowhere does it indicate it’s an actual Panera recipe. I stayed right with the recipe as written except I added an extra handful of shredded Parmesan I had out for the garlic toast. I can say that it’s a damn good soup, we both gave it two thumbs up.I couldn’t resist making a sammich out of the leftovers.
I’m sure the gentlefolk in Ohio would take it amiss if I called this Cincinnati style so I’ll just take a whiff on the name. I had a little ground beef left from the sliders and I figured beans would stretch that into something I could use for supper today. Worked great for enough chili to make this dish.