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1. #Broccoli corn casserole with chicken in a biscuit ers plus#
2. #Broccoli corn casserole with chicken in a biscuit ers crack#

Using whole milk for half and half - Yes, but I think it will be less rich. Sarah Beth - Frozen broccoli, absolutely. Go for the same volume, 4 cups, when chopped small. Helen - No reason you cannot use it instead. :) September 29, 2015įreezing the soup - Yes, the texture was a little less smooth once defrosted, but the taste was perfect.Įrika - I haven’t seen Bittman’s recipe but it helps to use cream or at least a full-fat milk and to avoid acidic ingredients. I know that’s a lot of words to say, “thanks! this hit the spot!”, but now you have a better sense of why I shouldn’t comment.

I have all of this stuff and most of it I have too much of and want to get rid of and I am SO FREAKING EXCITED.

#Broccoli corn casserole with chicken in a biscuit ers plus#

I am particularly backlogged this week and was scheming up what to make for dinner that would use up some excess, plus be delicious, and as I thought of ideas, I began fearing I was going to have to go to the store for the third time this week to pick up some key missing ingredient to make any recipe I wanted to and then this came up and it is PERFECT. So first, thank you for being so amazing and so consistent and joyful to read and I hope the adblockers don’t stop your site from ever existing, because I really, really appreciate and admire your commitment to non-sponsored content.Īnyway, I did a CSA for the first time this year and keeping up with all the veg has been a bit of a challenge (a welcome one to be sure) since I mainly cook for two and of course, I can’t resist supplementing my veggie drawer when I am craving mushrooms or something that isn’t in my share. I am a huge fan of yours (to the point where some close friends mock me when they ask for a recipe suggestion and I start to say “Smit-“…), but I almost never comment. Six Months Ago: Baked Chickpeas with Pita Chips and Yogurtġ.5 Years Ago: Wholegrain Cinnamon Swirl BreadĢ.5 Years Ago: Lentil and Chickpea Salad with Feta and Tahiniģ.5 Years Ago: Raspberry Coconut MacaroonsĤ.5 Years Ago: Oat and Maple Syrup Scones and Spaetzle Nine years ago: Orange Chocolate Chunk Cake Seven years ago: The Baked Brownie, Spiced Up and Braised Romano BeansĮight years ago: Red Velvet Cake and Spaghetti with Chorizo and Almonds Six years ago: Grilled Lamb Kebabs + Tzatziki and Snickerdoodles Two years ago: Frico Grilled Cheese Sandwichesįive years ago: Monkey Cake and Beef Chili with Cheddar Sour Cream Biscuits One year ago: Cucumber Lemonade and Sunken Apple and Honey Cake I regret everything! (Time for a do-over.) The third time I made it, I finally found a broccoli level that made the soup more green than white and a cream level that tasted rich but not worrisomely so and everyone loved the taste I gave them but I put it in the freezer because we were planning ahead! We were, for once, going to be those people that prioritized the future over the present! We were going to freezer-meal-as-a-verb like pros! We were going to thank our summer selves all fall.Īnd then the next night we took it out of the freezer and had it for dinner because planning schmanning, this soup was too good to wait to eat. The next time, I used less butter, less cream and more broccoli and worried I was becoming a total bore because it was still to me more rich than it needed to be.

almost cruelly delicious but seriously, if I want a cheese sauce, I promise, I will always just make one. So, I got to Googling and mashed up several well-rated recipes with overlapped ingredients and brought to the table that night something that was basically a rich cheese sauce with a few flecks of broccoli - i.e. I didn’t want to know why a cheddar cheese soup base was an obsession of so many people.īut once it got in my head, no amount of earnest effort could distract me for long.

#Broccoli corn casserole with chicken in a biscuit ers crack#

I mean, just consider all of the ways our lives have been ruined by finding how ridiculous brown butter and sea salt flakes are in crispy treats, or what happens when you make saltine crack into an ice cream sandwich, or butter in tomato sauce. Sure, I had heard of the soup, but it always seemed to be in that category of foods it was better not to investigate.

I think a comment got it started and even though I can no longer find it, I’ll never forgive it. For reasons I cannot - for once, I mean, good riddance - articulate, I spent half the summer, the half I was gestating this tiny moppet, with a nonstop craving for broccoli cheddar soup, something I’d never actually eaten before.