What’s Cookin’ in the Parsonage?

I didn’t cook Sunday dinner yesterday because of two reasons:

Not only was that the sweetest gesture, that lasagna was also delicious!  I plan on asking her for her recipe so I can share it with you.  She also provided us with a fresh green salad and muffins.  Christy is a blessing, and a true servant.  How I thank the Lord for her kindness.  Here’s a picture (albeit a bit fuzzy) of our dinner that was provided for us.  (My camera died last week – sadness! This pic was taken on my phone.)

We were in revival meetings last week (What a blessing!), so I didn’t do a whole lot of cooking!  We were in and out with the evangelist, Morris Gleiser and and his sweet wife, Lynn, and mealtimes were a bit off the norm.  I like that, don’t you?  Every now and then we need to get out of our routine and do something different! 

On Thursday evening I had the Gleiser’s over after the service for a light meal and time of fellowship.  I served one of our favorite things – tortilla chips and bean dip.  This recipe is so good.  It’s from Cooking Light.  I do like to make one change to the recipe…I add a few more calories and fat to it by softening a 1/3 less Fat cream cheese block and spreading it in the bottom of a pie plate, then I pour the bean dip over top of it.  It is FANTASTIC!  You’ve got to try this!

Tex-Mex Black Bean Dip

1 (15-ounce) can black beans, drained

1 teaspoon vegetable oil

1/2 cup chopped onion

2 garlic cloves, minced

1/2 cup diced tomato

1/3 cup mild picante sauce

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese

1/4 cup chopped fresh cilantro

1 tablespoon fresh lime juice

Place beans in a bowl; partially mash until chunky. Set aside.

Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic, and sauté 4 minutes or until tender. Add beans, tomato, picante sauce, cumin, and chili powder; cook 5 minutes or until thick, stirring constantly. Remove from heat; add cheese, cilantro, and lime juice, stirring well. Serve warm or at room temperature with fat-free corn or flour tortilla chips.

Last week was a very busy week, but one that was full of God’s goodness.  God is always good because He cannot act outside of His character, but there are times that we see His goodness more up front and personal, and this was one of those weeks.  I’m thankful for this outlet where I can share what He’s been doing in my life.  Check back tomorrow – I plan on sharing what He’s been up to.  I just have to brag on my God!

Now tell me, what’s been cooking in your kitchen?

With love,