Traditional recipes

Obama, Ryan Wax Nostalgic Over Midwest Food

Obama, Ryan Wax Nostalgic Over Midwest Food

The latest food-related news from the campaign trail

President Obama campaigned in Iowa where he met with supporters, including a baby.

Throughout his three-day bus tour through Iowa (which wrapped up last night), President Obama made sure to indulge in some of his favorite local foods. Perhaps most notably, Obama visited the Iowa State Fair, where he enjoyed pork chops and a beer — he joked all week about eating a deep-fried Twinkie, which he tried the last time he was campaigning in Iowa. Other members of Obama’s staff ate deep-fried Oreos, Snickers, and Ho-Hos, as well as roasted turkey legs and plenty of beer.

The president had breakfast with three veterans yesterday at Riley’s Café and Catering in Cedar Rapids, Iowa, and stopped for a beer at The Pump Haus, in Cedar Falls, Iowa, on Tuesday. In addition to visiting two family-owned farms — one corn-producing and one that raises hogs — Obama also made time to stop for a snow cone in Denison, Iowa.

Also on the campaign trail in the Midwest this week, Republican vice presidential candidate Paul Ryan stopped in Oxford, Ohio, for a rally at his alma mater Miami University. While addressing the crowd of supporters, including many current students, Ryan mentioned his favorite local foods and restaurants, asking, "Skyline five-way, turkey gobblers, cheese fries, and skippers. Bagel and Deli is still here for sure right?", according to ABC.com.

(Photo Modified: Flickr/TheWhiteHouse)


Creamy Chicken Quinoa and Broccoli Casserole

This recipe was outstanding! Directions were easy to follow and the dish turned perfectly! So good! I will be making this again soon!

Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.

Well don’t cha know. This is soo tummy-rumbly-I’m-goonna-eat-the-whoole-thing good, ya sure you betcha.

Being from Minnesota, I feel the need to represent my Midwestern culture here on the blog with things like casseroles. Or more accurately: express my undying love. Which actually probably promotes the incorrect stereotype that all Minnesotans cover their doors and windows with plastic, bundle up in their warmest reindeer-patterned sweaters, walk around muttering “yeah sure you betcha” while proceeding to bake cozy casseroles and hot dishes all winter long. Oh wait. That’s, um, my life.

And so I proudly bring you today the food of my Midwestern upbringing… The Casserole. But it’s sort of a mashup of my past life and current, because, you know, QUINOA and everything.

I grew up eating casseroles and hot dishes, don’t cha know. My favorite cozy-winter-dinner one was this particular hot dish that my mom made – it was sort of a casserole-stew fusion, with ground beef, cooked potatoes, chunks of carrots, baked all together with a tomato-based saucy sauce. A big plate of that with a piece of bread and a glass of milk = my 9 year old self’s dinner delight.

But don’t forget: taco casserole, Grandma’s noodle casserole – varieties 1-37, tuna casserole, chicken and broccoli casserole, and Reuben casserole. NO WAIT THOUGH I’M SERIOUS. Like a Reuben, but baked all together in deliciously cheesy (literally cheesy) retro casserole form. I begged for my mom to make it every year on my birthday because, you know, it’s normal for a child to have a food obsession with rye bread and sauerkraut. Do not even ask because I do not even know.

Casserole vs. Hot dish? It has something to do with, um, I have no idea. Tomato sauce vs. creamy sauce, maybe?

But no need to trouble yourself with deep questions like that. This is a casserole. Period. End of story.

If you’re looking for canned cream of something soup, look no further than a casserole. Because that is the nature of a casserole and don’t question it, you big city slicker hipster person you.

But I kind of have one foot in both the hipster world and the canned soup world, and so this beauty of a casserole has its own creamy velvety sauce that is made from scratch! *jumping up and down for joy* And it works perfectly for creating that mild, creamy texture that casseroles are known and loved for. I had first discovered that whole homemade cream of chicken soup thing way back when, and this turned out the be a great time to put that to use. And add bacon. And bake it with everything homey and nostalgic under the sun.

Creamy creamy yum yum. Nothing from a can. Everyone = happy.

Bottom line here: this baked goodness is the antidote to winter.

Partying together up in here we have: generously seasoned chicken, cooked quinoa, crispity delicious bacon, velvety homemade sauce, a tiny bit of Gruyère or whatever kinda cheese you want over the top, and bright green pops of broccoli.

Get yourself a glass of milk, maybe a warm piece of bread or a salad, cuddle down with a blanket and slippers and enjoy this baby. Winter will be over soon. I think. Right? Someone? ANYONE?


Creamy Chicken Quinoa and Broccoli Casserole

This recipe was outstanding! Directions were easy to follow and the dish turned perfectly! So good! I will be making this again soon!

Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.

Well don’t cha know. This is soo tummy-rumbly-I’m-goonna-eat-the-whoole-thing good, ya sure you betcha.

Being from Minnesota, I feel the need to represent my Midwestern culture here on the blog with things like casseroles. Or more accurately: express my undying love. Which actually probably promotes the incorrect stereotype that all Minnesotans cover their doors and windows with plastic, bundle up in their warmest reindeer-patterned sweaters, walk around muttering “yeah sure you betcha” while proceeding to bake cozy casseroles and hot dishes all winter long. Oh wait. That’s, um, my life.

And so I proudly bring you today the food of my Midwestern upbringing… The Casserole. But it’s sort of a mashup of my past life and current, because, you know, QUINOA and everything.

I grew up eating casseroles and hot dishes, don’t cha know. My favorite cozy-winter-dinner one was this particular hot dish that my mom made – it was sort of a casserole-stew fusion, with ground beef, cooked potatoes, chunks of carrots, baked all together with a tomato-based saucy sauce. A big plate of that with a piece of bread and a glass of milk = my 9 year old self’s dinner delight.

But don’t forget: taco casserole, Grandma’s noodle casserole – varieties 1-37, tuna casserole, chicken and broccoli casserole, and Reuben casserole. NO WAIT THOUGH I’M SERIOUS. Like a Reuben, but baked all together in deliciously cheesy (literally cheesy) retro casserole form. I begged for my mom to make it every year on my birthday because, you know, it’s normal for a child to have a food obsession with rye bread and sauerkraut. Do not even ask because I do not even know.

Casserole vs. Hot dish? It has something to do with, um, I have no idea. Tomato sauce vs. creamy sauce, maybe?

But no need to trouble yourself with deep questions like that. This is a casserole. Period. End of story.

If you’re looking for canned cream of something soup, look no further than a casserole. Because that is the nature of a casserole and don’t question it, you big city slicker hipster person you.

But I kind of have one foot in both the hipster world and the canned soup world, and so this beauty of a casserole has its own creamy velvety sauce that is made from scratch! *jumping up and down for joy* And it works perfectly for creating that mild, creamy texture that casseroles are known and loved for. I had first discovered that whole homemade cream of chicken soup thing way back when, and this turned out the be a great time to put that to use. And add bacon. And bake it with everything homey and nostalgic under the sun.

Creamy creamy yum yum. Nothing from a can. Everyone = happy.

Bottom line here: this baked goodness is the antidote to winter.

Partying together up in here we have: generously seasoned chicken, cooked quinoa, crispity delicious bacon, velvety homemade sauce, a tiny bit of Gruyère or whatever kinda cheese you want over the top, and bright green pops of broccoli.

Get yourself a glass of milk, maybe a warm piece of bread or a salad, cuddle down with a blanket and slippers and enjoy this baby. Winter will be over soon. I think. Right? Someone? ANYONE?


Creamy Chicken Quinoa and Broccoli Casserole

This recipe was outstanding! Directions were easy to follow and the dish turned perfectly! So good! I will be making this again soon!

Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.

Well don’t cha know. This is soo tummy-rumbly-I’m-goonna-eat-the-whoole-thing good, ya sure you betcha.

Being from Minnesota, I feel the need to represent my Midwestern culture here on the blog with things like casseroles. Or more accurately: express my undying love. Which actually probably promotes the incorrect stereotype that all Minnesotans cover their doors and windows with plastic, bundle up in their warmest reindeer-patterned sweaters, walk around muttering “yeah sure you betcha” while proceeding to bake cozy casseroles and hot dishes all winter long. Oh wait. That’s, um, my life.

And so I proudly bring you today the food of my Midwestern upbringing… The Casserole. But it’s sort of a mashup of my past life and current, because, you know, QUINOA and everything.

I grew up eating casseroles and hot dishes, don’t cha know. My favorite cozy-winter-dinner one was this particular hot dish that my mom made – it was sort of a casserole-stew fusion, with ground beef, cooked potatoes, chunks of carrots, baked all together with a tomato-based saucy sauce. A big plate of that with a piece of bread and a glass of milk = my 9 year old self’s dinner delight.

But don’t forget: taco casserole, Grandma’s noodle casserole – varieties 1-37, tuna casserole, chicken and broccoli casserole, and Reuben casserole. NO WAIT THOUGH I’M SERIOUS. Like a Reuben, but baked all together in deliciously cheesy (literally cheesy) retro casserole form. I begged for my mom to make it every year on my birthday because, you know, it’s normal for a child to have a food obsession with rye bread and sauerkraut. Do not even ask because I do not even know.

Casserole vs. Hot dish? It has something to do with, um, I have no idea. Tomato sauce vs. creamy sauce, maybe?

But no need to trouble yourself with deep questions like that. This is a casserole. Period. End of story.

If you’re looking for canned cream of something soup, look no further than a casserole. Because that is the nature of a casserole and don’t question it, you big city slicker hipster person you.

But I kind of have one foot in both the hipster world and the canned soup world, and so this beauty of a casserole has its own creamy velvety sauce that is made from scratch! *jumping up and down for joy* And it works perfectly for creating that mild, creamy texture that casseroles are known and loved for. I had first discovered that whole homemade cream of chicken soup thing way back when, and this turned out the be a great time to put that to use. And add bacon. And bake it with everything homey and nostalgic under the sun.

Creamy creamy yum yum. Nothing from a can. Everyone = happy.

Bottom line here: this baked goodness is the antidote to winter.

Partying together up in here we have: generously seasoned chicken, cooked quinoa, crispity delicious bacon, velvety homemade sauce, a tiny bit of Gruyère or whatever kinda cheese you want over the top, and bright green pops of broccoli.

Get yourself a glass of milk, maybe a warm piece of bread or a salad, cuddle down with a blanket and slippers and enjoy this baby. Winter will be over soon. I think. Right? Someone? ANYONE?


Creamy Chicken Quinoa and Broccoli Casserole

This recipe was outstanding! Directions were easy to follow and the dish turned perfectly! So good! I will be making this again soon!

Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.

Well don’t cha know. This is soo tummy-rumbly-I’m-goonna-eat-the-whoole-thing good, ya sure you betcha.

Being from Minnesota, I feel the need to represent my Midwestern culture here on the blog with things like casseroles. Or more accurately: express my undying love. Which actually probably promotes the incorrect stereotype that all Minnesotans cover their doors and windows with plastic, bundle up in their warmest reindeer-patterned sweaters, walk around muttering “yeah sure you betcha” while proceeding to bake cozy casseroles and hot dishes all winter long. Oh wait. That’s, um, my life.

And so I proudly bring you today the food of my Midwestern upbringing… The Casserole. But it’s sort of a mashup of my past life and current, because, you know, QUINOA and everything.

I grew up eating casseroles and hot dishes, don’t cha know. My favorite cozy-winter-dinner one was this particular hot dish that my mom made – it was sort of a casserole-stew fusion, with ground beef, cooked potatoes, chunks of carrots, baked all together with a tomato-based saucy sauce. A big plate of that with a piece of bread and a glass of milk = my 9 year old self’s dinner delight.

But don’t forget: taco casserole, Grandma’s noodle casserole – varieties 1-37, tuna casserole, chicken and broccoli casserole, and Reuben casserole. NO WAIT THOUGH I’M SERIOUS. Like a Reuben, but baked all together in deliciously cheesy (literally cheesy) retro casserole form. I begged for my mom to make it every year on my birthday because, you know, it’s normal for a child to have a food obsession with rye bread and sauerkraut. Do not even ask because I do not even know.

Casserole vs. Hot dish? It has something to do with, um, I have no idea. Tomato sauce vs. creamy sauce, maybe?

But no need to trouble yourself with deep questions like that. This is a casserole. Period. End of story.

If you’re looking for canned cream of something soup, look no further than a casserole. Because that is the nature of a casserole and don’t question it, you big city slicker hipster person you.

But I kind of have one foot in both the hipster world and the canned soup world, and so this beauty of a casserole has its own creamy velvety sauce that is made from scratch! *jumping up and down for joy* And it works perfectly for creating that mild, creamy texture that casseroles are known and loved for. I had first discovered that whole homemade cream of chicken soup thing way back when, and this turned out the be a great time to put that to use. And add bacon. And bake it with everything homey and nostalgic under the sun.

Creamy creamy yum yum. Nothing from a can. Everyone = happy.

Bottom line here: this baked goodness is the antidote to winter.

Partying together up in here we have: generously seasoned chicken, cooked quinoa, crispity delicious bacon, velvety homemade sauce, a tiny bit of Gruyère or whatever kinda cheese you want over the top, and bright green pops of broccoli.

Get yourself a glass of milk, maybe a warm piece of bread or a salad, cuddle down with a blanket and slippers and enjoy this baby. Winter will be over soon. I think. Right? Someone? ANYONE?


Creamy Chicken Quinoa and Broccoli Casserole

This recipe was outstanding! Directions were easy to follow and the dish turned perfectly! So good! I will be making this again soon!

Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.

Well don’t cha know. This is soo tummy-rumbly-I’m-goonna-eat-the-whoole-thing good, ya sure you betcha.

Being from Minnesota, I feel the need to represent my Midwestern culture here on the blog with things like casseroles. Or more accurately: express my undying love. Which actually probably promotes the incorrect stereotype that all Minnesotans cover their doors and windows with plastic, bundle up in their warmest reindeer-patterned sweaters, walk around muttering “yeah sure you betcha” while proceeding to bake cozy casseroles and hot dishes all winter long. Oh wait. That’s, um, my life.

And so I proudly bring you today the food of my Midwestern upbringing… The Casserole. But it’s sort of a mashup of my past life and current, because, you know, QUINOA and everything.

I grew up eating casseroles and hot dishes, don’t cha know. My favorite cozy-winter-dinner one was this particular hot dish that my mom made – it was sort of a casserole-stew fusion, with ground beef, cooked potatoes, chunks of carrots, baked all together with a tomato-based saucy sauce. A big plate of that with a piece of bread and a glass of milk = my 9 year old self’s dinner delight.

But don’t forget: taco casserole, Grandma’s noodle casserole – varieties 1-37, tuna casserole, chicken and broccoli casserole, and Reuben casserole. NO WAIT THOUGH I’M SERIOUS. Like a Reuben, but baked all together in deliciously cheesy (literally cheesy) retro casserole form. I begged for my mom to make it every year on my birthday because, you know, it’s normal for a child to have a food obsession with rye bread and sauerkraut. Do not even ask because I do not even know.

Casserole vs. Hot dish? It has something to do with, um, I have no idea. Tomato sauce vs. creamy sauce, maybe?

But no need to trouble yourself with deep questions like that. This is a casserole. Period. End of story.

If you’re looking for canned cream of something soup, look no further than a casserole. Because that is the nature of a casserole and don’t question it, you big city slicker hipster person you.

But I kind of have one foot in both the hipster world and the canned soup world, and so this beauty of a casserole has its own creamy velvety sauce that is made from scratch! *jumping up and down for joy* And it works perfectly for creating that mild, creamy texture that casseroles are known and loved for. I had first discovered that whole homemade cream of chicken soup thing way back when, and this turned out the be a great time to put that to use. And add bacon. And bake it with everything homey and nostalgic under the sun.

Creamy creamy yum yum. Nothing from a can. Everyone = happy.

Bottom line here: this baked goodness is the antidote to winter.

Partying together up in here we have: generously seasoned chicken, cooked quinoa, crispity delicious bacon, velvety homemade sauce, a tiny bit of Gruyère or whatever kinda cheese you want over the top, and bright green pops of broccoli.

Get yourself a glass of milk, maybe a warm piece of bread or a salad, cuddle down with a blanket and slippers and enjoy this baby. Winter will be over soon. I think. Right? Someone? ANYONE?


Creamy Chicken Quinoa and Broccoli Casserole

This recipe was outstanding! Directions were easy to follow and the dish turned perfectly! So good! I will be making this again soon!

Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.

Well don’t cha know. This is soo tummy-rumbly-I’m-goonna-eat-the-whoole-thing good, ya sure you betcha.

Being from Minnesota, I feel the need to represent my Midwestern culture here on the blog with things like casseroles. Or more accurately: express my undying love. Which actually probably promotes the incorrect stereotype that all Minnesotans cover their doors and windows with plastic, bundle up in their warmest reindeer-patterned sweaters, walk around muttering “yeah sure you betcha” while proceeding to bake cozy casseroles and hot dishes all winter long. Oh wait. That’s, um, my life.

And so I proudly bring you today the food of my Midwestern upbringing… The Casserole. But it’s sort of a mashup of my past life and current, because, you know, QUINOA and everything.

I grew up eating casseroles and hot dishes, don’t cha know. My favorite cozy-winter-dinner one was this particular hot dish that my mom made – it was sort of a casserole-stew fusion, with ground beef, cooked potatoes, chunks of carrots, baked all together with a tomato-based saucy sauce. A big plate of that with a piece of bread and a glass of milk = my 9 year old self’s dinner delight.

But don’t forget: taco casserole, Grandma’s noodle casserole – varieties 1-37, tuna casserole, chicken and broccoli casserole, and Reuben casserole. NO WAIT THOUGH I’M SERIOUS. Like a Reuben, but baked all together in deliciously cheesy (literally cheesy) retro casserole form. I begged for my mom to make it every year on my birthday because, you know, it’s normal for a child to have a food obsession with rye bread and sauerkraut. Do not even ask because I do not even know.

Casserole vs. Hot dish? It has something to do with, um, I have no idea. Tomato sauce vs. creamy sauce, maybe?

But no need to trouble yourself with deep questions like that. This is a casserole. Period. End of story.

If you’re looking for canned cream of something soup, look no further than a casserole. Because that is the nature of a casserole and don’t question it, you big city slicker hipster person you.

But I kind of have one foot in both the hipster world and the canned soup world, and so this beauty of a casserole has its own creamy velvety sauce that is made from scratch! *jumping up and down for joy* And it works perfectly for creating that mild, creamy texture that casseroles are known and loved for. I had first discovered that whole homemade cream of chicken soup thing way back when, and this turned out the be a great time to put that to use. And add bacon. And bake it with everything homey and nostalgic under the sun.

Creamy creamy yum yum. Nothing from a can. Everyone = happy.

Bottom line here: this baked goodness is the antidote to winter.

Partying together up in here we have: generously seasoned chicken, cooked quinoa, crispity delicious bacon, velvety homemade sauce, a tiny bit of Gruyère or whatever kinda cheese you want over the top, and bright green pops of broccoli.

Get yourself a glass of milk, maybe a warm piece of bread or a salad, cuddle down with a blanket and slippers and enjoy this baby. Winter will be over soon. I think. Right? Someone? ANYONE?


Creamy Chicken Quinoa and Broccoli Casserole

This recipe was outstanding! Directions were easy to follow and the dish turned perfectly! So good! I will be making this again soon!

Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.

Well don’t cha know. This is soo tummy-rumbly-I’m-goonna-eat-the-whoole-thing good, ya sure you betcha.

Being from Minnesota, I feel the need to represent my Midwestern culture here on the blog with things like casseroles. Or more accurately: express my undying love. Which actually probably promotes the incorrect stereotype that all Minnesotans cover their doors and windows with plastic, bundle up in their warmest reindeer-patterned sweaters, walk around muttering “yeah sure you betcha” while proceeding to bake cozy casseroles and hot dishes all winter long. Oh wait. That’s, um, my life.

And so I proudly bring you today the food of my Midwestern upbringing… The Casserole. But it’s sort of a mashup of my past life and current, because, you know, QUINOA and everything.

I grew up eating casseroles and hot dishes, don’t cha know. My favorite cozy-winter-dinner one was this particular hot dish that my mom made – it was sort of a casserole-stew fusion, with ground beef, cooked potatoes, chunks of carrots, baked all together with a tomato-based saucy sauce. A big plate of that with a piece of bread and a glass of milk = my 9 year old self’s dinner delight.

But don’t forget: taco casserole, Grandma’s noodle casserole – varieties 1-37, tuna casserole, chicken and broccoli casserole, and Reuben casserole. NO WAIT THOUGH I’M SERIOUS. Like a Reuben, but baked all together in deliciously cheesy (literally cheesy) retro casserole form. I begged for my mom to make it every year on my birthday because, you know, it’s normal for a child to have a food obsession with rye bread and sauerkraut. Do not even ask because I do not even know.

Casserole vs. Hot dish? It has something to do with, um, I have no idea. Tomato sauce vs. creamy sauce, maybe?

But no need to trouble yourself with deep questions like that. This is a casserole. Period. End of story.

If you’re looking for canned cream of something soup, look no further than a casserole. Because that is the nature of a casserole and don’t question it, you big city slicker hipster person you.

But I kind of have one foot in both the hipster world and the canned soup world, and so this beauty of a casserole has its own creamy velvety sauce that is made from scratch! *jumping up and down for joy* And it works perfectly for creating that mild, creamy texture that casseroles are known and loved for. I had first discovered that whole homemade cream of chicken soup thing way back when, and this turned out the be a great time to put that to use. And add bacon. And bake it with everything homey and nostalgic under the sun.

Creamy creamy yum yum. Nothing from a can. Everyone = happy.

Bottom line here: this baked goodness is the antidote to winter.

Partying together up in here we have: generously seasoned chicken, cooked quinoa, crispity delicious bacon, velvety homemade sauce, a tiny bit of Gruyère or whatever kinda cheese you want over the top, and bright green pops of broccoli.

Get yourself a glass of milk, maybe a warm piece of bread or a salad, cuddle down with a blanket and slippers and enjoy this baby. Winter will be over soon. I think. Right? Someone? ANYONE?


Creamy Chicken Quinoa and Broccoli Casserole

This recipe was outstanding! Directions were easy to follow and the dish turned perfectly! So good! I will be making this again soon!

Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.

Well don’t cha know. This is soo tummy-rumbly-I’m-goonna-eat-the-whoole-thing good, ya sure you betcha.

Being from Minnesota, I feel the need to represent my Midwestern culture here on the blog with things like casseroles. Or more accurately: express my undying love. Which actually probably promotes the incorrect stereotype that all Minnesotans cover their doors and windows with plastic, bundle up in their warmest reindeer-patterned sweaters, walk around muttering “yeah sure you betcha” while proceeding to bake cozy casseroles and hot dishes all winter long. Oh wait. That’s, um, my life.

And so I proudly bring you today the food of my Midwestern upbringing… The Casserole. But it’s sort of a mashup of my past life and current, because, you know, QUINOA and everything.

I grew up eating casseroles and hot dishes, don’t cha know. My favorite cozy-winter-dinner one was this particular hot dish that my mom made – it was sort of a casserole-stew fusion, with ground beef, cooked potatoes, chunks of carrots, baked all together with a tomato-based saucy sauce. A big plate of that with a piece of bread and a glass of milk = my 9 year old self’s dinner delight.

But don’t forget: taco casserole, Grandma’s noodle casserole – varieties 1-37, tuna casserole, chicken and broccoli casserole, and Reuben casserole. NO WAIT THOUGH I’M SERIOUS. Like a Reuben, but baked all together in deliciously cheesy (literally cheesy) retro casserole form. I begged for my mom to make it every year on my birthday because, you know, it’s normal for a child to have a food obsession with rye bread and sauerkraut. Do not even ask because I do not even know.

Casserole vs. Hot dish? It has something to do with, um, I have no idea. Tomato sauce vs. creamy sauce, maybe?

But no need to trouble yourself with deep questions like that. This is a casserole. Period. End of story.

If you’re looking for canned cream of something soup, look no further than a casserole. Because that is the nature of a casserole and don’t question it, you big city slicker hipster person you.

But I kind of have one foot in both the hipster world and the canned soup world, and so this beauty of a casserole has its own creamy velvety sauce that is made from scratch! *jumping up and down for joy* And it works perfectly for creating that mild, creamy texture that casseroles are known and loved for. I had first discovered that whole homemade cream of chicken soup thing way back when, and this turned out the be a great time to put that to use. And add bacon. And bake it with everything homey and nostalgic under the sun.

Creamy creamy yum yum. Nothing from a can. Everyone = happy.

Bottom line here: this baked goodness is the antidote to winter.

Partying together up in here we have: generously seasoned chicken, cooked quinoa, crispity delicious bacon, velvety homemade sauce, a tiny bit of Gruyère or whatever kinda cheese you want over the top, and bright green pops of broccoli.

Get yourself a glass of milk, maybe a warm piece of bread or a salad, cuddle down with a blanket and slippers and enjoy this baby. Winter will be over soon. I think. Right? Someone? ANYONE?


Creamy Chicken Quinoa and Broccoli Casserole

This recipe was outstanding! Directions were easy to follow and the dish turned perfectly! So good! I will be making this again soon!

Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.

Well don’t cha know. This is soo tummy-rumbly-I’m-goonna-eat-the-whoole-thing good, ya sure you betcha.

Being from Minnesota, I feel the need to represent my Midwestern culture here on the blog with things like casseroles. Or more accurately: express my undying love. Which actually probably promotes the incorrect stereotype that all Minnesotans cover their doors and windows with plastic, bundle up in their warmest reindeer-patterned sweaters, walk around muttering “yeah sure you betcha” while proceeding to bake cozy casseroles and hot dishes all winter long. Oh wait. That’s, um, my life.

And so I proudly bring you today the food of my Midwestern upbringing… The Casserole. But it’s sort of a mashup of my past life and current, because, you know, QUINOA and everything.

I grew up eating casseroles and hot dishes, don’t cha know. My favorite cozy-winter-dinner one was this particular hot dish that my mom made – it was sort of a casserole-stew fusion, with ground beef, cooked potatoes, chunks of carrots, baked all together with a tomato-based saucy sauce. A big plate of that with a piece of bread and a glass of milk = my 9 year old self’s dinner delight.

But don’t forget: taco casserole, Grandma’s noodle casserole – varieties 1-37, tuna casserole, chicken and broccoli casserole, and Reuben casserole. NO WAIT THOUGH I’M SERIOUS. Like a Reuben, but baked all together in deliciously cheesy (literally cheesy) retro casserole form. I begged for my mom to make it every year on my birthday because, you know, it’s normal for a child to have a food obsession with rye bread and sauerkraut. Do not even ask because I do not even know.

Casserole vs. Hot dish? It has something to do with, um, I have no idea. Tomato sauce vs. creamy sauce, maybe?

But no need to trouble yourself with deep questions like that. This is a casserole. Period. End of story.

If you’re looking for canned cream of something soup, look no further than a casserole. Because that is the nature of a casserole and don’t question it, you big city slicker hipster person you.

But I kind of have one foot in both the hipster world and the canned soup world, and so this beauty of a casserole has its own creamy velvety sauce that is made from scratch! *jumping up and down for joy* And it works perfectly for creating that mild, creamy texture that casseroles are known and loved for. I had first discovered that whole homemade cream of chicken soup thing way back when, and this turned out the be a great time to put that to use. And add bacon. And bake it with everything homey and nostalgic under the sun.

Creamy creamy yum yum. Nothing from a can. Everyone = happy.

Bottom line here: this baked goodness is the antidote to winter.

Partying together up in here we have: generously seasoned chicken, cooked quinoa, crispity delicious bacon, velvety homemade sauce, a tiny bit of Gruyère or whatever kinda cheese you want over the top, and bright green pops of broccoli.

Get yourself a glass of milk, maybe a warm piece of bread or a salad, cuddle down with a blanket and slippers and enjoy this baby. Winter will be over soon. I think. Right? Someone? ANYONE?


Creamy Chicken Quinoa and Broccoli Casserole

This recipe was outstanding! Directions were easy to follow and the dish turned perfectly! So good! I will be making this again soon!

Creamy Chicken Quinoa and Broccoli Casserole is real food meets comfort food. From scratch, quick and easy, and a big gentle hug loaded with good-for-you ingredients.

Well don’t cha know. This is soo tummy-rumbly-I’m-goonna-eat-the-whoole-thing good, ya sure you betcha.

Being from Minnesota, I feel the need to represent my Midwestern culture here on the blog with things like casseroles. Or more accurately: express my undying love. Which actually probably promotes the incorrect stereotype that all Minnesotans cover their doors and windows with plastic, bundle up in their warmest reindeer-patterned sweaters, walk around muttering “yeah sure you betcha” while proceeding to bake cozy casseroles and hot dishes all winter long. Oh wait. That’s, um, my life.

And so I proudly bring you today the food of my Midwestern upbringing… The Casserole. But it’s sort of a mashup of my past life and current, because, you know, QUINOA and everything.

I grew up eating casseroles and hot dishes, don’t cha know. My favorite cozy-winter-dinner one was this particular hot dish that my mom made – it was sort of a casserole-stew fusion, with ground beef, cooked potatoes, chunks of carrots, baked all together with a tomato-based saucy sauce. A big plate of that with a piece of bread and a glass of milk = my 9 year old self’s dinner delight.

But don’t forget: taco casserole, Grandma’s noodle casserole – varieties 1-37, tuna casserole, chicken and broccoli casserole, and Reuben casserole. NO WAIT THOUGH I’M SERIOUS. Like a Reuben, but baked all together in deliciously cheesy (literally cheesy) retro casserole form. I begged for my mom to make it every year on my birthday because, you know, it’s normal for a child to have a food obsession with rye bread and sauerkraut. Do not even ask because I do not even know.

Casserole vs. Hot dish? It has something to do with, um, I have no idea. Tomato sauce vs. creamy sauce, maybe?

But no need to trouble yourself with deep questions like that. This is a casserole. Period. End of story.

If you’re looking for canned cream of something soup, look no further than a casserole. Because that is the nature of a casserole and don’t question it, you big city slicker hipster person you.

But I kind of have one foot in both the hipster world and the canned soup world, and so this beauty of a casserole has its own creamy velvety sauce that is made from scratch! *jumping up and down for joy* And it works perfectly for creating that mild, creamy texture that casseroles are known and loved for. I had first discovered that whole homemade cream of chicken soup thing way back when, and this turned out the be a great time to put that to use. And add bacon. And bake it with everything homey and nostalgic under the sun.

Creamy creamy yum yum. Nothing from a can. Everyone = happy.

Bottom line here: this baked goodness is the antidote to winter.

Partying together up in here we have: generously seasoned chicken, cooked quinoa, crispity delicious bacon, velvety homemade sauce, a tiny bit of Gruyère or whatever kinda cheese you want over the top, and bright green pops of broccoli.

Get yourself a glass of milk, maybe a warm piece of bread or a salad, cuddle down with a blanket and slippers and enjoy this baby. Winter will be over soon. I think. Right? Someone? ANYONE?