Hello!!! I hope everyone is doing well and getting ready for Thanksgiving, which is just a few days away. Since it is a American Holiday that means that here in NL it is a normal working day and everyone I know will be working. 🙁 What I decided to do is to celebrate Thanksgiving a bit later this year, this of course would be nice if I am able to find Turkey in the market in my area. (which is close to impossible) If not it doesn’t really matter we will still be celebrating with a few side dishes, appetizers, salads.
I guess you might have noticed that the featured image I have posted is what the dish looked liked before baking, right?? Well, this is what happened, everything was going smoothly I had finished topping the Soufflé with the breadcrumbs, and as I picked up the baking pan and was heading for the oven that’s when it happened I DROPPED IT!!! Yep, it just went PUFFF!!! POUW!!! BAM all over the kitchen floor 🙁
All that work and it was on the floor ufffff 🙁 so, I sat down for a few minutes and just looked at it and well got upset and frustrated but then I noticed that Charlie who was in the living was heading towards me. So, I had to get up and clean the mess up before he headed over and started to who knows maybe eat it???? But as I was starting to get up what he actually did was just sat next to me and we were both looking at the mess on the floor. 🙂 So, eventually I started to clean up and I could see him stretching his neck, a few sniffs here and there, a few licks, but he is such a good dog he sat there watching me the whole time without making a move. 🙂
So, I am only human, and well these things do happen to all of us. I will definitely make this recipe very soon and I do hope the second time around I do not drop it.
Have a lovely weekend everyone!! 🙂
BROCCOLI AND GREEK RICE RECIPE
- 1 Broccoli Head chopped
- 1 1/2 cups Long Grain Rice
- 1 cup Vegetable Broth
- 1/4 cup Greek Yogurt
- 1/2 cup Milk
- 1/4 cup Heavy Cream
- 2 Fresh Scallions diced
- 2 cups Parmesan Cheese
- 1 cup Cheddar Cheese
- 1/4 cup Italian Seasoned Breadcrumbs
- Salt & Pepper
- Start off by boiling the broccoli for about 5 minutes and rice (normal cooking timseparately. Set aside when done to cool off.
- In a large bowl add in all the ingredients (except for the broccoland stir.
- The next step is to add in the broccoli and stir very slowly. Place the mixture in a baking pan and top with the breadcrumbs and cheese. Bake at 180 degrees or until golden brown.