Bacon Broccoli Cheddar Bread Bowl Food

CHEESY BROCCOLI SOUP IN A BREAD BOWL

Steps:

• In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes., Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted., If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving. , If desired, serve soup with toppings.

BACON AND BROCCOLI RICE BOWL

Steps:

• Place the rice in a medium saucepan with 2 1/2 cups water. Bring to a boil over medium-high heat, then cover, reduce the heat to medium and simmer until most of the water has been absorbed, about 6 minutes. Reduce the heat to low and cook 12 more minutes. Remove from the heat and let stand, covered, until ready to serve. Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon of the bacon drippings from the pan and increase the heat to medium high. Add the broccoli and cook, stirring occasionally, until charred in spots. Add 3/4 cup water and simmer until the broccoli is crisp-tender and only a few tablespoons of water remain, about 3 minutes. Stir in the soy sauce and 1/2 teaspoon sesame oil. Divide the rice and broccoli among bowls and drizzle with the pan juices. Heat the remaining 1 teaspoon sesame oil in the skillet over medium-high heat. Crack the eggs into the skillet, season with salt and fry as desired. Place an egg in each bowl and top with the bacon, cilantro, scallions and pickled jalapenos.

BACON BROCCOLI CHEDDAR BREAD BOWL

Steps:

• In a large pot or Dutch oven, cook bacon over medium-high heat until thoroughly browned and crispy. Remove to a paper towel-lined plate to drain. Add onions to bacon renderings and cook until softened and transparent, 5-7 minutes. Add garlic to the onion and cook for 1 minute, or until fragrant. Stir frequently so it doesn’t burn. Whisk in chicken broth, then milk and cream, and add broccoli. Bring mixture to a boil, then reduce and let simmer for 20 minutes, or until broccoli is tender. Take your bread bowls and gently scoop out the bread from the inside, leaving about 1/4-inch all the way around. Set bowls aside. In batches, transfer soup to a blender (or use an immersion blender) and puree majority of soup until almost smooth, leaving some chunkier parts. Return to pot. Using a fork or whisk, mix together cornstarch and water in a small bowl or glass until smooth. Then add this slurry back into the soup and stir well to incorporate. Bring soup back up to a boil and let cornstarch cook, then stir in cheese and season with salt and pepper. Ladle soup into bread bowls and garnish with extra broccoli and bacon. Serve immediately and enjoy.

BROCCOLI CHEESE FAN

Steps:

• In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 4 minutes. Cover and let rest for 10 minutes., Meanwhile, in a large bowl, combine the broccoli, cheese, bacon, egg, onion and oregano. On a lightly floured surface, roll dough into a 16x9-in. rectangle with a 16-in. side facing you. Spoon broccoli mixture lengthwise over top two-thirds of dough to within 1 in. of edges. , Starting at the plain long side, fold dough over half of filling; fold over again. Pinch seams to seal and tuck ends under. Place, seam side down, on a greased baking sheet. With a sharp knife, cut into eight strips to within 1 in. of pinched edge. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 15 minutes. , Beat egg white and cold water; brush over dough. Bake at 400° for 25 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

BACON BROCCOLI CHEDDAR BREAD BOWL RECIPE

Steps:

• In a large pot or Dutch oven, cook bacon over medium-high heat until thoroughly browned and crispy. Remove to a paper towel-lined plate to drain. Add onions to bacon renderings and cook until softened and transparent, 5-7 minutes. Add garlic to the onion and cook for 1 minute, or until fragrant. Stir frequently so it doesn't burn. Whisk in chicken broth, then milk and cream, and add broccoli. Bring mixture to a boil, then reduce and let simmer for 20 minutes, or until broccoli is tender. Take your bread bowls and gently scoop out the bread from the inside, leaving about 1/4-inch all the way around. Set bowls aside. In batches, transfer soup to a blender (or use an immersion blender) and puree majority of soup until almost smooth, leaving some chunkier parts. Return to pot. Using a fork or whisk, mix together cornstarch and water in a small bowl or glass until smooth. Then add this slurry back into the soup and stir well to incorporate. Bring soup back up to a boil and let cornstarch cook, then stir in cheese and season with salt and pepper. Ladle soup into bread bowls and garnish with extra broccoli and bacon. Serve immediately and enjoy. Recipe adapted from The Little Epicurean  Save Recipe  Print Recipe