Jen in Bermuda

Bike's Lockbox- fits a 13"x9" casserole dish

It fits but probably not the best way to transport a casserole.  The box sit on an angle on the back of the bike.  So, if your casserole is warm and still liquidy, it likes to spill over the edge.  Oh well, still tasted good.  Just required a bit of a cleanup. 

Fiesta Chicken Casserole

Ingredients:

1 package (15 ounces) refrigerated pie crust (2 crusts)

1 jar (16 ounces) salsa

1 can (10 3/4 ounces) Cream of Chicken

1 cup sour cream

8 ounces shredded Cheddar cheese (about 2 cups)

1 package (24 ounces) frozen whole kernel corn

3 chicken breasts cooked and shredded

1 can (about 15 ounces) black beans, rinsed and drained

Directions:

Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle.

Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crusts on a lightly floured surface.  Lay the crusts side-by-side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 14 x 10-inch rectangle. Place the pie crust over the chicken mixture.  Trim the excess crust from the edge. Cut several slits in the crust.

Bake at 400°F. for 40 minutes or until the crust is golden brown.

Easy Chicken Tikka Masala

I made this the other evening and it was very good.  I know they don't have tikka masala sauce in US grocery stores like they do here, but I bet they have some at Trader Joes.  From the pantry: 2 tablespoons butter
1 1/2 teaspoons garam masala
1 1/2 teaspoons garlic puree
1 1/2 teaspoon minced ginger
1 14 oz. can of diced tomatoes, drained
1 jar of tikka masala cooking sauce
1/2 cup unsweetened coconut milk

Fresh ingredients:
1 1/2 pounds chicken breast, cut into 2 inch pieces
1 diced onion
1/4 cup chopped cilantro

Accompaniment:
	Cooked basmati rice with green peas

DIRECTIONS

1. Melt butter in a large skillet over medium-high heat; add chicken and cook 4 minutes, turning pieces as they brown (chicken will still be raw in middle); remove to a plate.
2. Add onion, garam masala, garlic, and ginger to skillet; sauté 5 minutes, or until onion is translucent. Stir in tomatoes and sauté 2 minutes longer.
3. Add tikka masala sauce and bring mixture to a boil; cover skillet and simmer 10 minutes. Add chicken to sauce and stir in coconut milk. Continue to simmer, uncovered, 5 minutes, or until chicken is just cooked through. Stir in cilantro. Serve over cooked basmati rice with green peas.

Swine Flu Cookies... hilarious

Choppin' Broccoli

As I was sprawled out on the couch last night recovering from the exercise of up-rightinga 420 in windy conditions, I ate things for dinner to help clean out my fridge.  I head to NYC tomorrow afternoon and don't want to come back to a lot of rotting veggies.  I have enjoyed a couple of my own tomatoes, a jalapeno, a ton of lettuce and now... broccoli.  Just steamed it and sprinkled it with some garlic powder and Parmesan cheese.  Quite tasty.  I took the picture with my phone because I was too lazy to get the camera.  But also being lazy last night, I posted my first message on the website by email using my blackberry.  It was really easy.  Now, when I am away from the computer for business or vacation, I can still do a quick post so I won't disappear on anyone.

Fondue Fun

I love fondue.  Cheese, chocolate, whatever.  Cheese fondue is something the Salyers always have around Christmastime.  I have always really wanted a fondue pot.  I realize it isn't something that I will probably use very often, but it is something that I have always wanted, like a KitchenAid mixer.  So, when I saw this fondue pot on sale for $49.95 from $129.95 at Crate & Barrel (www.crateandbarrel.com), I jumped on my chance.  Now, I just have to get it back from the States.  Hard to pass up a bargain on something that I had been dreaming about.

RECIPE

• 1/2 pound imported Swiss cheese, shredded
• 1/2 pound Gruyere cheese, shredded
• 2 tablespoons cornstarch
• 1 garlic clove, peeled
• 1 cup dry white wine
• 1 tablespoon lemon juice
• 1 tablespoon cherry brandy, such as kirsch
• 1/2 teaspoon dry mustard
• Pinch nutmeg
• Chunks of french bread

Directions

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of a pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Stirring in figure 8s will help the cheese melt but not melt into a large ball of cheese.  Once smooth, stir in cherry brandy, mustard and nutmeg.  At this point, transfer the melted cheese mixture into the fondue pot.  (Making the fondue in a pot over the stove is easier than in the fondue pot over a flame.)

Serve with chunks of French bread.  Spear with fondue forks or wooden skewers, dip, swirl and enjoy!