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What’s Cookin’ in the Parsonage?

RefreshHer

This Sunday’s dinner is entitled, Live and Learn.

Lesson #1 – Don’t try to take pictures of your food while the kitchen is buzzing with people! I had my camera ready to snap photos of each dish, then we had the blessing, the food was passed and served, and then I realized I hadn’t gotten pictures!

Lesson #2 – While this new main dish was very good, it really isn’t a Sunday meal. It doesn’t qualify for me because it really needed to be cooked just before eating. Therefore, it wasn’t ready until 1:30, and that just doesn’t fly at the Cunningham house! I try to have the meal on the table by 1:00. We’re all just too starved after church!
Granted, I could have baked the chicken breasts in the oven while we were at church, but I’ve found (learned the hard way) that filleted chicken breasts usually get super dry when they are baked that long.

My menu for Sunday was:

Rice Almondine

Green Beans

7-Layer Salad

Angel Biscuits

Peppermint-Mocha Sundaes

Our daughter and new son-in-law were in for Saturday night and Sunday, so they, along with Allison’s boyfriend, Dan, were our guests for dinner. It’s a blessing to have daughters that cook and are always a super help in the meal preparation! Alli actually made the main dish and the biscuits. Whitney’s a great cook too, but she was a blessing because she kept everything cleaned up while we made a mess!

Here’s the whole group before we passed the dishes:

Thank heaven for the lovely picture from the Cooking Light website – where the recipe came from. Here’s their picture of the chicken:

I hadn’t made the 7-Layer Salad in a long time and it was a nice change. I love it because it can be made ahead of time – dressing and all! This is a perfect Sunday salad!

These biscuits are gorgeous. Alli made up the bowl of dough on Saturday evening. By the time they rise in the oven they are puffy and perfect! You won’t miss the shortening left out of this Cooking Light recipe! Of course that strawberry freezer jam from last summer’s berries make them extra yummy too!

I wish I had a picture of the sundaes we had for dessert, but Whitney summed it up well – “This is my wedding reception in an ice cream dish!” I put peppermint ice cream like we used for the punch in the bottom of the ice cream dish, then layered half of a mocha cookie that I made at Christmas, and spooned a chocolate sauce over the top. A little whipped cream and a cherry and it was a lovely ending to the meal! The key here was using what I already had. There was no need to make another dessert when I had all those ingredients on hand!

It’s a new year, a new month, a new week. What will you be cooking up in your kitchen? It takes real planning and work, but it’s so worth it. If you’ve gotten out of the habit of planning your meals, I encourage you to get back into that routine. It will save you both time and money. Your family will have delicious meals to enjoy, and you’ll be a step ahead of the game when mealtime rolls around! It’s even worth it when you have to live and learn lessons from your mistakes! =)

Happy cooking!

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