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.
Sunday dinner was also intended to be simple – and it was.
I repeated a recipe I’ve shared before (gasp!) .
- Made the honey-mustard glaze for the pork chops
- Prepped all the salad ingredients
- Made the salad dressing
- Set the table
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:
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
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!
3 thoughts on “What’s Cookin’ in the Parsonage?”
Everything was delicious as always. Thanks for the recipes!
Awww, thanks. Coming from a great cook like you, that's a great compliment! Glad you enjoyed it!