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Come & Get Your Soul Food

I'm a Mississippi boy with roots that are embedded deep down in the Delta. As a matter fact, my parents still live there and most of my family make up a lot of the population. I can honestly tell you that Mississippi has some of the best food that has ever touched my soul. That's just what it is; good ol' soul food. On one plate you'll get almost every kind of taste that you can image. It's hearty, sweet, savory, spicy, tangy and just damn #gooderthanamug! I can't really explain it because Mississippi food is in a league of its own. But think of it like this; a good Mississippi meal tastes

like Thanksgiving Dinner every time you eat it. Once you're finished eating, the ONLIEST thing you can do is go to sleep! Don't even try to fight it. Just let that good soul food do what it does to yo soul fam! You can turn you nose up if you don't agree. I don't care nothing about that because I'm willing to bet you that you have an elder in your family that's from Mississippi or there's some one in your family who's borrowed from a Mississippi recipe to cook your favorite meal. Tell me I'm wrong. I'll wait.


I want to share with you an oldie, but goodie from my YouTube channel, The #gooderthanamug Show. It's some delicious broccoli, rice and cheese casserole. It's so creamy and cheesy and makes the perfect side dish for any soul food cuisine. I created my own recipe from borrowing from my mother when she used to make this back in "Da Sip". I put a little more love, tenderness and flavor into mine. There are tons of ways to make this casserole, but this one is mine and it'll make the best damn broccoli, rice and cheese casserole that you've ever had! Check it out!



Broccoli Rice and Cheese Casserole


Ingredients:

3 Chopped baby portabella mushrooms

3 cloves garlic minced

½ onion diced.

2 strips of salt pork or bacon (chopped)

1 thinly slice chicken breast diced in to small pieces

1 cup rice

2.5 cups broccoli in steamtable bag

2 cups Red hoop cheese shredded

1 cups Gruyere shredded

1 small can cream of mushroom

1 small can cream of chicken

¼ cup milk

1 tbsp. butter

Salt and pepper to taste

Gooder Than A Mug Yard Bird Seasoning


Directions:

1. Preheat oven the 375 degrees.

2. Prepare rice. Use 1 ½ cups of water to every 1 cup of rice. Cover in

pot and cook rice on medium heat until it absorbs all the water and is

fluffy.

3. Prepare Broccoli. Steam broccoli in microwave for aprox. 2 minutes

then let cool. Once it is cooled, rough chop the broccoli and set aside.

4. Add chopped salt pork to a cold frying pan on low-med heat. Cook

bacon until crispy and browned. Approximately 10-12 minutes. Remove then

set aside.

5. In the same pan, add diced chicken, mushrooms, onions, and garlic

and cook until onions become translucent.

6. Stir in cream of chicken and cream of mushroom. Season with salt and

pepper.

7. Stir in 2 pinches of chicken bouillon powder and 2 tbsp. water.

8. Stir in Milk 3 table spoons of red hoop cheese and gruyere.

9. Combine rice, broccoli and bacon to a mixing bowl and stir in 1

tbsp. butter.

10. Pour just enough sauce mixture to cover the top of the broccoli and

rice and stir.

11. Transfer ingredients to a baking dish and top with the remaining

cheeses.

12. Bake in preheated oven for about 20 minutes or until cheese is

melted. (Optional: once cheese is melted, set oven to broil for 5-7 minute

to brown the top.)

13. Remove from oven and allow the casserole to cool and thicken.


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