Tag Archives: onions

Onion & Cheese Bread

19 Apr

Today’s recipe comes Cooking with Doyle.

It’s been a while since I’ve been able to cook anything, because sometimes, life gets in the way. When I finally saw a day coming up where I’d have the time to cook and photograph it all, I scoured my StumbleUpon for a recipe that was easy and delicious. I found this onion & cheese bread, and it looked like a solid dish that could provide snackage for days. If you know how to cut bread, then you can handle this recipe, so get to trying it!



  • 2 pounds sourdough loaf
  • 1 pound Monterey Jack cheese, thinly sliced
  • ½ cup butter, melted
  • ½ cup green onions, diced
  • 1½ teaspoons poppy seeds

Buffalo-Chicken Macaroni and Cheese

16 Feb

Today’s recipe comes from Food Network.com, though in the interest of full disclosure, I originally learned about it from Rainy Day Gal, who linked to the original Food Network recipe on her blog post.

After looking desperately for another food that could be considered “Ann Arbor” themed, I gave up and went to the reservoirs of my StumbleUpon likes. After narrowing my options down to three delectable-looking dishes, I chose one that is certainly the least-healthy thing I’ve made in all my time being Chef JAJ. You don’t need to look any further than the pound and a half of cheese that this recipe uses to know that it’s not for the Weight Watchers among us. But I absolutely love buffalo chicken, and the thought of it mixed in with some macaroni and cheese was enticing enough for me to eschew long-term health concerns for short-term hedonism.

A note for this recipe: I currently don’t possess a 9×13″ baking pan, and while I’ve made due in the past without one, this was the recipe that bucked the limits of the casserole dish I’ve been using. I couldn’t even use all of the cheese sauce that I had – though I saved the excess reserves to use as dip or something, because it was the greatest-tasting cheese concoction I’ve ever had. Just make sure you have the proper cookware before you begin this massive recipe.



  • 7 tablespoons unsalted butter, plus more for the dish
  • 1 pound elbow macaroni, cooked according to package
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 3 cups shredded rotisserie chicken
  • 2 cloves garlic, minced
  • ¾ cup hot sauce (preferably Frank’s)
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dry mustard
  • 2 ½ cups half-and-half
  • 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 ½ cups)
  • 8 ounces shredded pepper jack cheese (about 2 cups)
  • ⅔ cup sour cream
  • 1 cup panko (Japanese breadcrumbs)
  • ½ cup crumbled blue cheese
  • 2 tablespoons fresh parsley, chopped
Buffalo Chicken Mac and Cheese 01

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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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Top Sirloin with Onions and Carrots

20 Sep

Today’s recipe comes from the 12th edition of the Better Homes and Gardens Cook Book. It can be found on page 333 in that edition.

When I moved into the last house that I lived in, I found the Better Homes and Gardens Cook Book, which I’ve been told is of some merit. It took me 10 months before I ever wound up using it, but I finally did, and this was the first recipe I chose. A very simple dish with some entirely unnecessary bacon instructions in there, I was still happy with my hearty meal of steak and potatoes.

(Also, in the spirit of full disclosure, this post is the first in which I used touched-up photos. Digital finishing of pictures was something I’ve avoided up until now, but I’m slowly learning how to be a real photographer. My apologies to any photo purists out there.)



  • 4 slices bacon
  • 4 small onions, peeled and cut into 1-inch slices
  • 8 small white or orange carrots, halved lengthwise
  • 4 small red potatoes, cut up (1 pound)
  • ½ cup beef broth
  • ¼ cup beer, dark beer, or beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon dried thyme, crushed
  • 1 ¼ pounds boneless beef top sirloin steak, cut 1 ½ to 2 inches thick
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Basic Ingredients

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