Tag Archives: hot dish

Friday Hot Dish- 8/20

Welcome to the Friday HOT DISH!

1.Today is the kickoff to 2010 Restaurant Week in Des Moines.  The event gets bigger each year, this year it includes more than 25 restaurants.   The prix fixe lunches are 2/$25 and dinners are only $25 a person.  Can’t beat that!  Check out all the appetite piquing menus HERE.

2. So this may be hit or miss depending your geography, but Jamba Juice has smoothies and coffee for $1 today.  There are a few locations here and there in Flyover Country, see if you have one close here.  Maybe a mid afternoon pick-me-up is in order?

3. Speaking of restaurant week….here’s a GREAT list of favorite “homestyle” restaurants all over Flyover Country.  Midwest Living magazine found great stops in states all over the Midwest.  Check out the favorites in your neck of the woods!   The Plainsmen Steakhouse and Lounge sounds Awe.Some.  Favorite Downhome Restaurants

4. I can’t help myself.  Does anyone else find this ridiculous/annoying!?  I thought she ate raw food.  (shaking head) Gwyneth Paltrow writes a cookbook

5. Tonight is a special, special night.  Though my posts are lagging behind, I told you I would meet my deadine.  Pop the champagne and que the langostines….HOT DISH! Someone is turning 30!

More celebration, recipes, butter, and posts to come.  Happy Weekend!

xoxo Flyover Foodie

p.s. A homework assignment for all of you: I’m going to need a list to cook through next.  Start brainstorming….this is going to take some creativity.

Something new…tomorrow!

Tomorrow I have a new feature, inspired by casserole, to unveil!  It will be a fun hodge-podge of flyover items to keep you going through the weekend.  A proverbial smorgosboard of virtual delights.

A Verietable Smorgasbord of Foodie Delights

And yes, you read that right: inspired by casserole.

See you back here tomorrow!

xoxo Flyover Foodie

Casseroles: Feeding Flyover Country for God-knows-how-long

“The remarkable thing about my mother is that for thirty years she served us nothing but leftovers. The original meal has never been found.” – author Calvin Trillin

What is it about casserole that so permeates Midwestern culture?  I’d guess it has something to do with the fact that every ingredient for a whole meal is contained in one dish.

I have this theory that most people who grew up in flyover country could name their favorite casserole without hesitation. I also think most of the answers would fit in the following template:  “My mom’s ______ casserole”. Contrary to this theory, I don’t have a favorite casserole.  So, I solicited favorites from you.  Credit to my friend Alison for sharing a recipe from her grandmother.  And the recipe does indeed include enough ingredients for an entire meal.

Casserole Ingredients

Her grandmother’s Chicken Asparagus Hot Dish recipe includes 15 ingredients, plus salt and pepper.  15 ingredients!

Sidebar: can we talk about how awesome the phrase “hot dish” is?  I feel like its so clever, I mean, not only is an apt description but also a subtle compliment.  Example: “That is one hot dish you brought”.

I’m pretty sure I just made casseroles sexy.

Anyway, our list of ingredients: cooked chicken, asparagus, cashews, celery, mushrooms, pimento, onion, green pepper, black olives, cream of chicken soup, cream of mushroom soup, mayonnaise, egg noodles, and the granddaddy of them all: Velveeta.

You didn’t think I would make a casserole without Velveeta, did you?!

Making the casserole is just a matter of assembly.  First, chop up the asparagus, cooked chicken, celery, cashews, onion, green pepper, and Velveeta.  Then arrange all the ingredients listed above (except the creamed soups, mayo, and chow mein noodles)  in layers in a 9 x 13 baking dish.

Now mix the two cans of soup and the mayo together.  Season with salt and pepper and pour over the layered ingredients.  At this point, the dish will weigh about 5 lbs.  Honestly…it’s  A LOT of stuff in a single pan.  Take a deep breath, heave it into the oven and bake at 350° for an hour.   Toward the end of cooking, sprinkle the chow mein noodles on top so they don’t burn.

That's a heavy dish!

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