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What’s Cookin’ in the Parsonage?

This weekend was filled with several new recipes.  Pinterest is part of the reason, and a stack of magazines that needed to be sorted through is another.  The Pinterest recipe was found on someone’s board called Chef in training.  It’s where I found a meal for last weekend, too!  This one was for Feta Avocado Chicken Salad.  It’s full of all kinds of good things – roasted chicken, lettuce, tomatoes, pine nuts, Feta cheese and of course, avocado.  It’s dressed with a simple vinaigrette.  This was Saturday’s supper…

SALAD:
8 cups Romaine lettuce – I used a leafy lettuce
1 cup halved cherry tomatoes – I used whole fresh tomatoes
1/2 cup corn – I used frozen
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/2 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts
DRESSING:
3 Tbsp. white wine vinegar
2 Tbsp. extra-virgin olive oil
1 Tbsp. Dijon mustard
salt and freshly ground black pepper, to taste

Place chopped Romaine in a large salad bowl. Add remaining salad ingredients.
In a small bowl, whisk together the dressing ingredients.
When ready to eat, pour dressing over the salad, a little at a time until desired amount has been reached.
Toss salad to coat evenly.
The salad  was great.  I paired it with a yeast roll that I found in one of the magazines waiting to be saved or pitched.  As I was flipping through the Taste of Home issue, I said, “I know why I saved this issue. There are tons are great recipes in this copy!” It was a November issue, so they were introducing side dishes for the turkey, as well as great desserts.  Here’s the yeast roll recipe that jumped off the page at me…  Oh, how I love yeast rolls!

It made two dozen rolls, making it very well worth the time to make a homemade roll!
They’re called, Best Dinner Rolls, and they certainly live up to their name! 

Best Dinner Rolls
4 1/2 to 5 cups flour
1/4 cup sugar
1 pkg dry yeast
1 1/4 tsp salt
1 cup whole milk
1/2 cup water
2 tsp butter
2 eggs
1 egg, slightly beaten
Topping

1.  In a large bowl, combine 2 cups flour, sugar, yeast and salt.  In a small saucepan, heat the milk, water and butter to 120 – 130 degrees.  Add to dry ingredients;; beat on medium speed for 3 minutes.  Add 2 eggs; beat on high speed for 2 minutes.  Stir in enough remaining flour to form a soft dough (dough will be sticky).
2.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease the top.  Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour. 
3.  Punch dough down.  Turn onto a lightly floured surface; divide into 24 portions.  Shape into balls.  Divide the balls between 2 greased 13×9 baking pans.
4.  Cover with a clean, lightweight towel and let rise until doubled, about 30 minutes.  Brush with lightly beaten egg.  Sprinkle rolls with topping of 2 Tbl grated Parmesan cheese and 1/2 tsp dried minced garlic.
5.  Bake at 375 for 10-15 minutes or until golden brown.  Remove from pans to wire racks.

Sunday morning I made a baked French Toast dish.  These kind of dishes are great, because you don’t have to take the time to stand at the pan and flip bread to feed everyone.  The dish is made up the night before and simply popped into the oven in the morning!  I can handle that – even at 7:30!  I’m going to share the recipe later in the week, so be watching for it. 
Sunday’s dinner was:
Double Herb Roasted Chicken with Roasted Red Potatoes
Green Peas
Fresh tomatoes and cucumbers
Best Dinner Rolls
Peach Dumplings with Custard Sauce

The pink dinner table with lovely flowers borrowed from Alli …
A filled plate –
The Herb Roasted Chicken from (Cooking Light) before getting popped into the oven:

Double Herb Roasted Chicken

(5 1/2-pound) roasting chicken

  • 3 tablespoons chopped fresh or 1 tablespoon dried oregano, divided
  • 2 garlic cloves, minced
  • 8 fresh basil leaves
  • Cooking spray
  • 8 red potatoes, quartered lengthwise
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon black pepper
  • Preparation
    1. Preheat oven to 450°.
    2. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
    3. Combine 2 tablespoons chopped oregano and garlic cloves. Rub seasoning mixture under loosened chicken skin and drumsticks. Carefully place basil leaves under loosened skin. Tie ends of legs with cord. Lift wing tips up and over back; tuck under chicken.
    4. Place chicken, breast side up, on a broiler pan coated with cooking spray. Pierce skin several times with a meat fork. Arrange potatoes on rack around chicken. Coat the chicken and potatoes with cooking spray. Sprinkle the chicken and potatoes with 1 tablespoon oregano, salt, and pepper. Insert a meat thermometer into the meaty part of thigh, making sure not to touch bone. Bake at 450° for 30 minutes. Reduce the oven temperature to 350° (do not remove chicken from oven); bake an additional 45 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin. Remove chicken from pan; place on a serving platter. Serve with roasted potatoes.

    Did I mention that dessert was Peach Dumplings?  Oh, yes, I think I did.  =)  Check back here on Wednesday for a video demonstrating how to make them.  This recipe will jump off your already-honed pie crust making skills.  You have made your own crusts, now, right?  I’ll think myself successful if I can get a certain daughter of mine to at least give it a try!  (Just wanted to see if you’re reading, Whitney!)

    This week will find me on the walking path after yeast rolls, French toast and Peach Dumplings!  Whew! 

    What has been cooking in your kitchen?

    From my parsonage kitchen,

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

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