What’s Cookin’ in the Parsonage?

What a special weekend this. There was lots of cooking, baking, memories and favorite foods! First, I took my own advice and took my husband on a date Friday. It was a perfect fall day, so I made a homemade chowder for our lunch. It was 50 degrees when we reached our picnic spot near the Nolichucky River, so soup was the perfect menu!

Hearty Corn Chowder

(recipe to be posted on Wednesday)

I brought an old blanket to throw on the table and also a few fall decorations to make it pretty. To keep the soup hot, I put our servings in half pint jars, and popped them into the oven to warm the jars up. I also heated one of those bread warming stones you put into a bread basket, then I wrapped it in a kitchen towel and placed it and the jars into a small cooler. It was piping hot – even after our 35 minute drive to the picnic area!

There was no one around, the leaves were beautiful and the setting was perfect for a great picnic date!

I brought a thermos of tea to drink with the soup, but I knew these cookies call for milk, so I also packed a mason jar of milk for dessert. Mmm!

After our lunch we got to walk along the river a bit before heading back home. It was a lovely get away!
Friday afternoon I put on a pot of Pinto Beans. Whitney and Alli were coming home and Whitney requested Soup Beans and Cornbread for supper – a real southern meal! I always buy a ham bone from Honey Baked Ham to add to the beans. It gives them great flavor. So Friday night we had:
Pinto Beans
Sweet Cornbread & White Cornbread
Fried potatoes
Whitney came home to help me bake cupcakes for her upcoming wedding! She’s opted for cupcakes instead of traditional cake, so we baked up over 100 on Saturday and put them in the freezer until the day before the wedding (December 17th) when I’ll ice them. Do I sound calm? =) Sure I am! How do we know we’ll have enough and not run out? Or will we have them coming out our ears? Will they look presentable? Will they taste good and not taste like the freezer? I’ve done my research, but I’m depending more on prayer!

Saturday was Alli’s choice for supper and she chose chicken stir-fry. She has food prep classes in college, and whatever they’ve been studying is what she gets hungry for, so here is the fulfillment of her request…

Someone asked for my recipe – here it goes:
Stir fry chicken breast pieces in a few tablespoons of oil. When chicken is cooked, remove and add about 3 tablespoons of Hoisin Sauce (or more to taste). Keep chicken warm. Add fresh vegetables and stir fry. I used broccoli, red and yellow peppers, onion, and at the last minute fresh asparagus. When the vegetables are cooked, add the chicken back into the pan. Place on a platter. Top with Cashews or peanuts. Serve with white rice.

Whitney went back to Greenville Saturday evening – wedding dress in tow! She found the dress, as she put it while she was home. I’m thankful we got to be there when the selection was made. Fun times!

Sunday dinner was:
Roasted Asparagus
The Cheese Grits was a new recipe that I tried. I have a more fat-filled version, but this one from Cooking Light is every bit as good! I followed the advice of one person that commented on the recipe and cooked the grits in chicken broth instead of water. That added a lot of flavor. You need to try these – sooooo good!
So, there you have it. It was a busy weekend in the kitchen with lots of good food and for the most part good for you (save the fried potatoes perhaps!). What’s been cooking in your kitchen lately? Tell us about it! Link us up with any good recipes you’ve found!

With love,

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