Tag Archives: michigan

Chicken Broccoli Bake

10 Feb

Today’s recipe comes from Chef Steve Meyers, who developed it for the Residential Dining Services at the University of Michigan. You can find it and other recipes for U of M food here.

I usually pick out my recipes at the last minute on Wednesday. Well, this Wednesday, I woke up and did a quick Facebook check before work, and saw that my good friend Walter posted the recipe to the University of Michigan’s residence hall’s infamous chicken broccoli bake on someone’s wall. What a serendipitous find! Not only is that dish clearly the greatest food in all of resident hall history, it follows the theme of Ann Arbor-related food from last week’s Hippie Hash. Perfect.

Quick note about the recipe – it calls for a pound of broccoli. Now, I don’t know about you, but I don’t have a food scale sitting around in my kitchen. So after some extensive Internet research (read: a 30-second Google search), I determined that a pound of chopped fresh broccoli is more or less equivalent to 4½ cups. While cooking, I decided that the extra ½ cup wasn’t all that necessary. So there you go.



  • 4 cups broccoli, chopped
  • 12 ounces chicken breasts, diced
  • 2 tablespoons butter, margarine, or oil
  • 2 tablespoons onions, diced
  • 2 tablespoons flour
  • ¾ cup water
  • 1 teaspoon chicken bouillon granules
  • ½ cup sour cream
  • ¾ cup whipping cream
  • Salt and pepper to taste
  • 1½ tablespoons Parmesan cheese, grated
  • 1 tablespoon bread crumbs
Chicken Broccoli Bake 02

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Hippie Hash

2 Feb

Today’s recipe comes from… me! Well, kinda. Hippie Hash is a popular dish served at the Fleetwood Diner in Ann Arbor. This is simply my rendition of it.

Anyone who hails (hails) from Michigan (the leaders and the best) has probably spent at least one late night feasting on the delicacies provided at the Fleetwood Diner (located at S. Ashley and W. Liberty). The awesomely-named “Hippie Hash” happens to be the signature dish of this 24/7 diner, and they couldn’t have chosen a better flagship meal. Delicious and (mostly) healthy, this breakfast skillet is a must-try for anyone who fancies themselves some breakfast food (and really, who doesn’t?).

Here’re some notes about the following rendition. First off, and most importantly, this dish traditionally includes tomatoes and mushrooms. Unfortunately, I am a fan of neither. As such, they are sadly absent from this recipe. If you don’t share my distastes and are trying to cook yourself the real deal, I’d recommend using the same amount of both ingredients as the other vegetables here (that is, ½ cup of each). Dice the tomatoes and add them in at the last minute. Chop up the mushrooms, saute them, and add them when you add the steamed broccoli and peppers.

Secondly, I usually cook this with some sausage bits included, for extra protein and because, hey, why not? This time through, however, I forgot about them until I was already getting down to cooking business, and since I had already changed from my grown-up clothes into my comfy sweatpants, I wasn’t about to go out and get sausage. On the brightside, at least I get to add another entry to the “Vegetarian” category!

Oh, finally, if the amounts in the pictures look bigger than what you’ve got, it’s because I once again doubled the recipe. I like my cooking endeavors to feed me multiple times.



  • 1-2 tablespoons vegetable oil
  • 2 cups grated potatoes (I used “Michigan baking potatoes” and it seemed like one large one yielded 2 cups grated)
  • ½ cup broccoli, chopped
  • ½ cup green pepper, chopped
  • ¼ cup onion, chopped
  • ⅛ cup feta cheese (crumbled)
Hippie Hash 1

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