What’s Cookin’ in the Parsonage?

Springtime brings a couple pastor’s conferences for my husband to enjoy. Preachers need preaching to just like we do! He spent a good bit of the last week away from me at The Wilds for their Power in the Pulpit Conference. What a refreshment it was to him!

I wanted to plan a special meal for him to have upon his return home, so I planned this grilled Sirloin with Charred Tomato Salsa. We enjoy grilling steaks, but I typically always make the same Teriyaki Marinade. This recipe is a great change. It tastes healthy and really wakes up a plain ol’ grilled steak! I had a little extra meat and salsa left over – that will make some delicious beef burritos!

Charred Tomato Salsa

1 14.5 oz Can of Fire Roasted tomatoes

1/2 Cup Red onion, thinly chopped

1 tbl red wine vinegar

1 tsp olive oil

1 tsp. dried basil

1/4 tsp. salt

1/4 tsp. black pepper

Combine ingredients in a bowl. Serve at room temperature with grilled sirloin steak.

I love fresh asparagus, but have never had it fresh from the garden. We have a dear pastor friend who dropped off some for us – wow! What a difference it makes to have it so fresh!

I placed the asparagus on a sheet pan, drizzled it with olive oil, then salt and pepper. Bake it at 400 degrees 6-8 minutes. I like it crisp-tender.

I served a twice baked potato along with it to round out the meal.

For dessert I made Sunflower seed cookies. If you like Pecan Sandies you’ll like these. They’re a little salty mixed with the sweetness of the dough. They’re thin, crispy rounds of goodness!

Sunflower Seed Cookies

1 cup butter or marg., softened

3/4 Cup shortening

2 Cups sugar

1 T water

1 tsp vanilla

3 cups all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 Cup roasted salted sunflower seeds

Cream butter, shortening, and sugar. Add water and vanilla; mix well. Combine dry ingredients; add to creamed mixture; mix well. Add sunflower seeds. Shape into 1-inch balls; place 2 in. apart on greased baking sheets.

Flattered with a glass dipped in sugar. Bake at 350 degrees for 11-13 minutes or until lightly browned.

Remove to a wire rack to cool.

Yield: About 10 dozen

I think my husband was pretty glad he came home – even if he did have to grill the steaks!

What’s been cookin’ in your kitchen lately?

With love,

One thought on “What’s Cookin’ in the Parsonage?”

  1. That looks so good! Thanks for the asparagus recipe.

    I got to eat at Nana's for Sunday lunch. We had spare ribs with red currant glaze, potato salad, bean salad and cranberry muffins.=)

    Like

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