When I got back from running to town on Friday, the temps had risen into the 90’s. I thought perhaps we were done with those hot humid days up here for this year, but the heat wave is supposed to continue until at least Thursday. It’s not cooling down enough for my tastes at night either.
So, I’ve pretty much spent the weekend indoors with the AC on. Yesterday morning, Steve was scheduled to pull out of here and begin his journey to the Pacific Northwest. As he was hooking up his toad, I mentioned that the wind seemed kind of strong. He headed out anyway. Personally, I would have sat still for another day. The winds ended up being gale force, and some of my outside furniture and a rug took flight during one of the tremendous gusts. I never even considered putting out my big awning to shade the rig. It would have ended up in Canada, I think. I even pulled in my small awnings over two of the windows on the driver’s side of the rig. The wind was that strong all day.
Then, this morning, about 5:00, a real thunder buster rolled through out of the northwest. Made me sit up and take notice in bed. Thankfully it didn’t last too long, but the winds as that little front moved through really got things rocking. It was really more noise and wind than productive rain, but of course I had accidentally left the driver’s side window open on the car. The seat was quite wet and covered with pine needles that had flown in.
Since it was going to be too hot for me to do any sightseeing this weekend, I decided to do some cooking instead. I have some favorite recipes, but they make enough for a family. With my travels beginning in about a month, I thought I’d get some dinners frozen for driving days on the road.
I seldom if ever put recipes on this blog, but this casserole is so tasty and easy, I thought some of you ladies might like to try it.
EVERYBODY’S GOT ROOM FOR SECONDS CASSEROLE
1 10 oz. can of chunk white chicken, drained
4 cups frozen broccoli cuts (I use one bunch of fresh broccoli tops)
1 can condensed cream of chicken soup
3/4 cup mayonnaise (don’t be using Miracle Whip, now. )
1 teaspoon of lemon juice (I didn’t have any, so put in a squirt of wine instead)
1 teaspoon of curry powder
1/2 cup shredded cheddar cheese (I love cheese, so I probably use a cup)
Layer broccoli in a 7”X11” baking dish. Top with chicken. (Since I also love mushrooms, I also add a layer of drained whole button mushrooms) In a separate bowl, combine soup, mayonnaise, lemon juice, and curry powder. Spread the soup mixture evenly over the layers. Finish by sprinkling the cheese on top and adding a light coating of bread crumbs. Cover and bake at 350* for one hour. If desired, place under broiler until lightly browned.
Now, I only have a convection oven in the rig so I baked it for 55 minutes. I probably should have only baked it for 45-50 minutes, but I like the crusty part on the edges. I also serve it over brown rice, spaghetti noodles, or even toast. I think it’s hard not to go back for seconds, but I controlled myself…
The plan today was to make some pork stir fry chow Mein, but I just wasn’t in the mood. So instead I just boiled up some fresh shrimp, put them on ice, and enjoyed them in this heat with some fresh sliced tomatoes.
About the only other thing I did this weekend is to get started reading this book. I’m finding it quite enjoyable. It helps if you’re interested in birds, but you don’t have to be an expert by any means to read it. I’ve decided to quit reading it for now so I can take it along next weekend to read while I’m waiting for my Mayo Clinic appointments. Women’s Day and Sports Illustrated don’t do anything for me in waiting rooms.
Thanks for stopping by… talk to you later, Judy