What’s Cookin’ in the Parsonage?

There are mixed emotions at our house. One the one hand there is sadness…camp is over for our daughter, Alli and she’s missing it already. Then there is also joy…camp is over for Alli and we have her home for a couple weeks! See what I mean? It’s all about perspective! 🙂
We also had the joy of having a friend of Alli’s, Yvette, join us for the weekend. She was also a waitress at The Wilds this summer, and the two girls worked and served hard together. It was a blessing to get to know this sweet girl, who also has a heart for the Lord.
She and Alli had plans to spend some time in Asheville on their way home from camp Saturday, but that all changed when Yvette’s car kept dying! Thank the Lord for a Dad that came to the rescue (my husband!). It was a reminder that we can make plans, but our God is in control. It also reminded me that the Lord answers our prayers as we pray for the safety of our children.
They made it home safely, albeit much later than we’d all planned, tired and hot (no air conditioning in the car). However, I had dinner prepped and ready. After showers and a glass of cold iced tea, we had supper Saturday night. Later this week I’ll share this recipe, but it was amazing. It was Brazilian Grilled Steak with Artichoke Salsa. It was fresh tasting and so very good!

Here was Sunday dinner:

Pork Tenderloin w/Herb Glaze
Mashed Potatoes
Steamed broccoli w/almonds
Crescent Rolls
Chocolate Lava Cakes with Pistachio Cream

I searched for a new Sunday entree’ and found this on an amazing blog – Once Upon a Plate. I could spend hours on there searching for new recipes to try! This Pork Tenderloin was a fast dish both to prepare and to bake.
1 or 2 pork tenderloin (12 to 16 ounces or so, each ) OR 6 (8-10 ounce) Pork chops
1 Tablespoon Herbs de Provence (recipe to follow)
Salt and cracked black pepper
2 Tablespoons extra virgin olive oil
1/3 cup honey
2 cloves garlic, chopped
1 small shallot, chopped
Zest and juice from 1 lemon
Sea salt
1 Tablespoon unsalted butter
1 Tablespoon Dijon mustard

To prepare the pork: Rub meat (tenderloin or chops) with herbs and salt and black pepper. Heat olive oil in a very large pan until smoking hot. Add the meat and sear well on all sides (if using chops sear both sides, turning once.

Mix the honey (or agave syrup), garlic, mustard, shallots, lemon juice and zest, and pinch sea salt. Pour over the meat and place in the oven and cook until meat reaches an internal temperature of 140 degrees about 15 to 20 minutes depending on the thickness of the meat.Remove meat to platter or plates. Place the pan on stove top over medium heat and bring to a boil add the butter and adjust the seasonings. Pour over sliced tenderloin or chops and serve hot. (Alternately offer the glaze at the table to allow each diner to add their own.)

This is a Cooking Light version of the famous (and very fattening) Lava Cakes. It is very good, though I’m still tweaking the cooking time to make it gooey in the center. These are Chocolate Lava Cakes with Pistachio Cream. They are a little time consuming, but you could easily prep them early in the day. They only bake for 9 minutes, so it was nice to pop them in the oven when supper was finished and have a warm cake to serve!

Later this week I’ll also share the recipe for these muffins – a new one for me. I served these for Sunday morning breakfast. They were full of blueberries and baked up better than other recipes I’ve tried. Usually the topping sinks down into the muffin, but these stayed high and pretty!

Herbes de Provence is a blend of herbs native to the Provence region in southern France where the fresh herbs are gathered from the mountain sides to use in traditional dishes. Rosemary, thyme and bay leaf are the base for the blend-without these it is not herbes de Provence. From there basil, lavender and fennel are added. In France, lavender is only added in very small amounts and sometimes excluded.

Here is a very basic blend that can be mixed, although each cooks adds her or his own touch to the blend which changes it slightly.

Dry herb Ingredients:
1 tablespoon dried basil
1 tablespoon marjoram
1 tablespoon summer savory
1 tablespoon thyme
1 crushed bay leaf
1 teaspoon lavender
1 teaspoon fennel

Mix together and keep in a covered container.

It was a busy weekend in my kitchen! What was cooking in yours?

2 thoughts on “What’s Cookin’ in the Parsonage?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s