breakfast · main dish

What’s Cookin’ in the Parsonage?

This weekend I tried a new recipe for breakfast.  Since I was having company (yay!), I wanted to have a breakfast that was ready quickly, but was also warm and hardy.  I had heard about Baked Oatmeal, and was intrigued with the thought of a dish of oatmeal filled with fruit and nuts that was not only healthy and quick, but also delicious! 

This dish whipped together in no time flat the night before. Then in the morning, I simply popped it into the oven to bake while I got dressed. Ta-da! Hot breakfast on the table for my guests, along with fresh Cinnamon-raisin toast made with my sour dough starter.

We were blessed to have my sister and her husband with us this weekend.  I loved having them here so much.  We celebrated New Years together on Saturday as folks in their 50’s would do (which means we did not  stay up ’til midnight!).  We enjoyed a lovely dinner in Asheville, and then went to Grove Park Inn to enjoy the gingerbread houses, as well as the beauty of the inn.

Sunday dinner was also intended to be simple – and it was. 
I repeated a recipe I’ve shared before (gasp!) .

Baked Potatoes
Steamed Broccoli with lemon and butter
Pear/Blue Cheese Salad w/Cranberry Vinaigrette
Assorted Cookies and Ice Cream

The Pork chops are a great Sunday dinner because they’re cooked in under 15 minutes.  To speed the Sunday dinner preparation, on Saturday I:
  • Made the honey-mustard glaze for the pork chops
  • Prepped all the salad ingredients
  • Made the salad dressing
  • Set the table

Company meals and/or Sunday dinner can be a blessing, rather than a stressful event with simple recipes like these and a little preparation ahead of time. 

Sunday night after church we had Cincinnati Chili.  This is my favorite recipe because of the addition of some different kinds of flavors added, including cinnamon and a little cocoa!  With the temperatures falling, it was a great meal to have cooking in the crock pot while we were at the evening service.  Here’s my recipe:

Cincinnati Chili

2 pounds ground beef (I use ground turkey)
1 medium onion
1 Tbl vinegar
2 Tbl chili powder
2 tsp cumin
1/2 tsp garlic
1/4 tsp cayenne pepper (optional)
1 15-oz. can tomato sauce (I add another small can as well)
1 cup water
 2 cans of mild chili beans

Sweet Spices
1 tsp cinnamon
1 tsp allspice
1 tsp unsweetened cocoa

Brown meat and onions in a  pan.  Drain fat.  Add the vinegar, chili powder, cumin, garlic powder and pepper.  Stir and cook 5 minutes.  Add the tomato sauce, chili beans and water.  If you want, add the sweet spices.  Cover and bring to boil.  Reduce heat to low and simmer 1 hour.  Stir occasionally.  Serve with cheddar cheese and/or sour cream.

I loved having guests this weekend!  What a great way to bring in the New Year!

What was cooking in your kitchen this weekend? 

From my parsonage kitchen,

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

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