dessert · main dish

What’s Cookin’ in the Parsonage?

I got a lovely surprise last week –  a beautiful bouquet of daisies from my Sweetheart.  He doesn’t wait until Valentine’s Day to make up for what he should have been doing – he does sweet things like that all year long.  =)  (Yes, I know how blessed I am!)

I’m so thankful that my mom taught me to improvise and use what I have.  When I wanted a centerpiece for my Sunday dinner, I took the daisy arrangement I’d made and added a heart-shaped cookie cutter and then popped in some heart-shaped suckers that I had leftover from my Sunday school class. 

It looked like an arrangement that was purchased just for Valentine’s Day, but of course it wasn’t!

Saturday evening and Sunday were some special service at our church – we had a mission’s conference with Bud Steadman preaching.  He joined us for Sunday dinner, along with a man in our church who is bachelor for a week while his family is out of town.  I’m not sure why I do it, but I tried another new recipe on our guests!  Trying new recipes is so me…it’s what I do all the time, so I don’t realize it’s really kind of risky to try these things on guests – until I get ready to serve it!  Then I get a little nervous!  Oh well, it’s too late to change my old tricks now!

Here was my menu.  My new recipes are marked with an *.

Hawaiian Chicken*
serve with Rice with Cilantro
Pineapple Salsa*
Southern Green beans
Corn with Parmesan Cheese
Herb Bread*
Chocolate Pie*
Hawaiian Chicken

1/4 cup pineapple juice

2 tablespoons ketchup

2 tablespoons lower-sodium soy sauce

1 1/2 teaspoons minced peeled ginger

2 garlic cloves, minced

4 (6-ounce) skinless, boneless chicken breast halves

Cooking spray
3/4 teaspoon salt, divided

1/4 teaspoon black pepper

2 cups hot cooked long-grain white rice

1/4 cup chopped fresh cilantro


1. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.

3. Combine rice, 1/4 teaspoon salt, and cilantro.

*Because I was serving this for Sunday dinner, I opted not to grill the chicken – though I’m sure it would be wonderful!  I put the marinated meat in a baking dish, covered, and baked it at 225 degrees while we were at church. 

I added this salsa to it, because white meat is so dry to me.  This was really good with it.  I think next time I would warm the salsa. 

Pineapple Salsa


1 cup finely chopped fresh pineapple (I used canned)

1/3 cup finely chopped red onion

1/4 cup finely chopped fresh cilantro

1/4 cup pineapple preserves

1 tablespoon finely chopped seeded jalapeño pepper

1 1/2 tablespoons fresh lime juice

1/4 teaspoon black pepper

Herb Bread
1/2 C butter or margarine, melted
1 T plus 1 tsp dried parsley, divided
1 T dill weed
1/4 tsp dried oregano leaves
1/4 tsp garlic powder
1 Italian bread loaf, sliced
2 T grated Parmesan cheese

Preheat oven to 400 degrees.  In small bowl, combine butter, 1 tbl of the parsley, dill weed, oregano, and garlic powder; spread onto both sides of bread slices.  Reassemble loaf on large sheet of foil.  Brush top of loaf with any remaining butter; set aside.  In separate small bowl, combine remaining 1 tsp parsley and cheese; sprinkle over bread.  Wrap bread in foil.  Bake 10 minutes or until heated through.

Chocolate Pie – (From Cooking Light)
You can’t believe this is light. . .it’s as creamy and delicious as Grandma’s!


1/2 cup sugar

2 tablespoons cornstarch

1 tablespoon unsweetened cocoa

1/4 teaspoon instant espresso powder

1/8 teaspoon salt

1 large egg

1 large egg yolk

1 3/4 cups 2% reduced-fat milk

2 ounces dark chocolate, chopped

1 1/2 cups frozen reduced-calorie whipped topping, thawed

Baked pie shell


1. Preheat oven to 375°.

2. To prepare filling, combine 1/2 cup sugar and the next 6 ingredients (through egg yolk) in a bowl, stirring well with a whisk. Place the milk in a medium, heavy saucepan over medium-high heat; cook until milk reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium heat 10 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add chocolate; stir until smooth.

4. Place pan in a large ice-filled bowl for 10 minutes or until mixture cools, stirring occasionally. Spoon filling into crust, and cover surface of filling with plastic wrap. Chill for 3 hours or until set; remove plastic wrap. Spread the whipped topping over filling; add cocoa or chocolate shavings for garnish, if desired.

What was cooking in your kitchen this week?  Are you making anything special for Valentine’s Day? 
Hope it includes chocolate! =)

From my parsonage kitchen,

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

  1. That chicken dish is my request for the next time I visit!

    I am making a cappuccino chocolate cake for valentines day, taking it to work to give the office some love. 🙂


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