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What’s Cookin’ in the Parsonage?

Southern summer suppers are so yummy!  Fresh fruits and vegetables with a little chicken and/or corn bread and dinner is ready!  We have been blessed with dear friends who have lovely gardens and they’ve shared their bounty with us. Putting to use the things we were given, this meal consisted of:

Oven-fried Parmesan Chicken
(Fresh) Baked Potatoes
Fried Green Tomatoes
Sliced Cucumbers
Fresh Creamed Corn
Corn Bread

I love Fried Green Tomatoes.  I got this recipe from my mom.  They are really good; crispy with lots of batter.  If you’re going to have something fried you might as well go all the way, right? 

1 large egg
1/2 C buttermilk
1/2 C flour, divided
1/2 C cornmeal
1 t salt
1/2 t pepper
3 medium green tomatoes (Cut 1/3″ slices)

Combine egg and milk
Combine 1/4 C flour, cornmeal, salt & pepper in a shallow bowl.

Dredge tomato slices in seasoning 1/4 C flour; dip in egg mixture, & dredge in cornmeal mixture.

Pour oil to a depth of 1/4 – 1/2″ deep in skillet; heat to 375 degrees.  Cook 2 minutes on each side or ’til golden. Drain on paper towels or racks.  Sprinkle with salt.



Oven-Fried Chicken Parmesan

I love this chicken. The Parmesan coating on it is so good and it couldn’t be easier since it’s baked in the oven!  This is a great main dish!

Oven-Fried Chicken Parmesan
1/2 Cup grated Parmesan cheese
1/4 C flour
1 tsp paprika
1/2 tsp salt
Dash of pepper
2-3 lb. cut up fryer
1 egg, slightly beaten
1 T milk
1/4 cup margarine, melted

Combine cheese, flour and seasonings.  Dip chicken in combined egg and milk; coat with cheese mixture.  Place in baking dish; pour margarine over chicken.  Bake at 350 degrees, 1 hour or until tender.



Chocolate Chip Cookie Bowl

This dessert was served to guests we had Thursday night.  I baked chocolate chip cookies on the bottom of a muffin tin whose bottoms had been covered with foil.  Use every other muffin cup so they won’t touch.  Bake 9-10 minutes; let cool 10 minutes on tin.  Remove and peel foil from dough (next time I might spray with cooking spray before baking).  Cool, then fill with ice cream!  Great summer treat!

That’s what’s been cooking in my kitchen…what have you been creating in yours?

From my parsonage kitchen,

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

  1. Hi, Denise (and Whitney)~ For the last three days our meals have been 100% fresh ingredients, and my husband has been delighted with the variety.

    Dinner 1: Scallops, green beans, gingered carrots, 3 colour orzo salad + slices of orange and tomatoes.

    Dinner 2: Bar-b-q chicken, green beans (made with Greek seasonings),
    roasted corn off the cob, left over orzo salad, and black/green/and purple chopped olives+diced tomatoes+cilantro.

    Dinner 3: Chicken stuffed crescent rolls, broccoli, cheese sauce, tomatoes.
    Topping this day~ Blended vanilla ice cream + raspberries + mint extract.

    It was not possible to converse during these meals cause Steve kept saying things like, “This is sooo good!” “This is a keeper!” “I love this!”

    😀 Granted it took a good 2 hours to do each of these meals, but seeing the delight on my husband's face was worth every minute!

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  2. I just found your blog and I am very grateful for it. I was just telling a friend how much I longed for what was talked about in the Bible where women should teach the younger women to love their husbands and take care of their children. I also have be wanting to make some fried tomatoes and never knew how! Praising God for you this morning. Even though I don't know you, thank you.

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  3. Debby, You meals sound fantastic. Don't you love it when your husband ooo's and ahhhh's over your cooking? It's the greatest compliment to me!

    Ronda, I'm glad you “found” me here and am thrilled and humbled that you would stop and read. I pray I can encourage you and refresh you today in your walk with the Lord and as you serve your husband and family. That is why I write this simple blog. Thanks for your encouragement!

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