What’s Cookin’ in the Parsonage?

Yum! Yesterday’s Sunday dinner was a church-wide fellowship. Food doesn’t get much better than a church dinner in the south! However, getting a meal ready to take out the door with you when you leave for church can be a challenge.

This week I decided I was going to do everything I could by Friday. So I made mostly dishes that could easily be made ahead of time. Okay, this London Broil I did on Saturday, but the meat was in the fridge marinating since Friday night. Talk about delicious! I found this recipe on the Internet and am so glad I tried it!

Can you see in the picture below how juicy the meat was? It was also full of flavor from the marinade. I cooked it medium rare on the grill on Saturday evening and then just warmed it up before I left for church.

This is my broccoli salad recipe from Cooking Light that I shared with you here.

I also took a potato casserole for the meal. It is supposed to be made ahead of time, so that was a perfect side dish.

I saw these cupcakes on Barefoot Contessa last week and decided this would be my dessert – Chocolate cupcakes with a peanut butter frosting and topped with salted peanuts.

Take a closer look…

Pretty much heaven in a cupcake liner!

The batter has sour cream in it which make them moist, and coffee which brings out the chocolate flavor.

Grilled Marinated London Broil
For marinade:

4 cloves of garlic, minced
4 TBL balsamic vinegar
4 TBL lemon juice
3 TBL Dijon mustard
1 1/2 TBL Worcestershire sauce
1 TBL soy sauce
1 TSP dried oregano
1 TSP dried basil
1 TSP dried thyme
1/2 tsp. hot red pepper flakes
2/3 cup olive oil
1 London Broil (2 to 2 1/2 lbs.)

In a bowl, whisk together marinade ingredients until combined well. Put London broil in a large resealable plastic bag & pour marinade over it. Seal bag, pressing out excess air and set in a shallow dish. Marinate meat, chilled, turning bag once or twice at least 8 hours. Preferably 24 hours.

Remove meat from marinade, discard the marinade
Preheat grill and set meat on grill, turning each once, 9 to 10 minutes on each side, or until it registers 125 to 130 degrees on a meat thermometer for medium-rare meat. Alternatively, meat may be broiled. We cooked ours longer for medium-well done.
Transfer meat to cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
What was cooking in your kitchen this week?

With love,

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