Its finally here, November, a month of deer season, crisp clean smelling Midwest air, and giving thanks with family and friends. Â This months newsletter highlighted our Thanksgiving sentiments of giving thanks with GOD and family first.
At Classic Buildings we’re truly a family work place. We wish each of you a safe and happy holiday season, and don’t forget. Â If you have a recipe or holiday message to share of you own, please do. Â We love hearing from each of you.
From the family of Classic Buildings, have a wonderful month!
Kieara shared her Classic holiday favorite recipe Broccoli Cheesy Rice Casserole and claims, “This is one of my favorite recipes for both Thanksgiving and Christmas, I think it goes great with any holiday. ” Thank you Kieara.  Does anyone else have a Classic holiday favorite recipe, family or work memory they wish to share this Thanksgiving?  Read more holiday favorites from the family of Classic Building’s, and to all of you a happy holiday season is upon us.Â
Ingredients:Â
- Olive spray oil
- 3 teaspoons extra-virgin olive oil , divided
- 1 cup short grain brown rice
- 1/2 teaspoon fine sea salt , divided
- 1 small yellow onion , finely chopped
- 2 1/2 cup small broccoli florets
- 1 can (not condensed) cream of mushroom soup
- 1 cup finely shredded cheddar cheese , divided
- Ground black pepper to taste
- Method:Â
- Lightly coat a 7×11-inch baking dish with spray oil.Heat 1 1/2 teaspoons of the oil in a medium saucepan over medium-high heat. Add rice and cook, stirring often, until translucent and toasted, 1 to 2 minutes. Add 1 1/2 cups water and 1/4 teaspoon of the salt and bring to a boil. Cover, lower heat to medium-low and simmer until water is absorbed and rice is almost tender, about 35 minutes. Remove from the heat and let sit, covered, for 5 minutes, then uncover, fluff with a fork and set aside.Preheat the oven to 350°F. Heat remaining 1 1/2 teaspoons oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add broccoli and cook for 3 to 4 minutes. Add rice, then stir in soup, 1/2 cup of the cheese, remaining 1/4 teaspoon salt and pepper.Transfer rice mixture to the prepared baking dish and sprinkle evenly with remaining 1/2 cup cheese. Bake until golden brown and bubbly, about 30 minutes
One of the best times of year for me, since I live many miles away from my family, is Thanksgiving. Of course, we all need and love to eat, right? Having everyone bring a special ‘dish’ is awesome!
I’ve decided to share my day with 2 great friends, one who is bringing her elderly step father from a nursing home, and he’s so excited. What a nice man he is, and what a great way to spend my day being thankful for every blessing under the Sun.