What’s Cookin’ in the Parsonage?

We had a lovely weekend with the weather cooling down enough to make me suspect that fall is creeping into my neighborhood and hiding out somewhere.  It was cool enough at suppertime Saturday to enjoy eating out on the deck – something we haven’t done in many weeks because of the extreme heat.  The menu was a perfect summertime meal –

Dry Rub Chicken with Honey Barbecue Sauce
Mandarin Orange Salad
I am blessed to have two daughters that love to cook.  It’s especially nice that the one that is still single, is living at home this summer!  She will find a recipe and then ask if she can make supper one night.   Of course I say, “YES!”  She’s a great cook and really knows how to look for good recipes.  The supper she made for Andrew us was super good!  We used chicken breast fillets and simplified the grilling and cut the cooking time way back.  I’m sure it would be great the way the recipe explains to do it – it is just quite time consuming.  Here’s the recipe as found on Cooking Light website:

Dry Rub Chicken with Honey Barbecue Sauce

1- 3 lb chicken, cut up
1 tablespoon paprika

  • 2 teaspoons lemon pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon seasoned salt
  • Cooking spray

  • Sauce:
  • 1/2 cup ketchup
  • 1/4 cup fresh lemon juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Preparation

    1. To prepare chicken, remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from the breast and drumsticks by inserting fingers, gently pushing between skin and meat.
    2. Combine paprika and next 4 ingredients (paprika through seasoned salt). Rub paprika mixture under loosened skin, and rub over breast and drumsticks. Gently press skin to secure. Cut a 1-inch slit in skin at the bottom of each breast half; insert tips of drumsticks into slits.
    3. To prepare grill for indirect grilling, place a disposable aluminum foil pan in grill; pour water in pan. Arrange charcoal around pan; heat to medium. Coat grill rack with cooking spray; place rack on grill. Place chicken, breast side down, on grill rack over foil pan. Cover and grill 1 hour and 30 minutes or until a thermometer registers 180°. Remove chicken from grill; place on a clean cutting surface. Cover with foil, and let stand 5 minutes.
    4. To prepare sauce, combine ketchup and the remaining ingredients in a small saucepan. Bring the sauce to a simmer over medium-low heat; cook 15 minutes, stirring frequently. Remove skin from the chicken, and brush with 1/3 cup sauce. Serve the remaining sauce with the chicken.
    Crash Hot Sweet Potatoes

    You can click on the link to find the sweet potato recipe.  The layout of the recipe is cut up and not really printer friendly.  The best thing to do is prop your computer up on the kitchen counter and start cooking!  The potatoes were really good.  They have a little kick of heat on them that I loved!  You could reduce that if you don’t care for spicy foods.

    I made a dessert for the weekend that was a new recipe for me – Café au Lait Angel Food Cake. It’s Angel food cake with coffee flavoring!  Yum!   Knowing that angel food takes lots of eggs, I thought about the fact that I can buy eggs for ninety-nine cents.   That’s a pretty reasonable price for dessert!  This was very easy to make and turned out delicious!  The recipe on Cooking Light has a custard sauce to go with it, but I didn’t add that.. I served it with a scoop of ice cream, a drizzle of chocolate sauce and a chocolate espresso bean as garnish!  Yum!

    Café au Lait Angel Food Cake

  • Cake:
  • 1 cup sifted cake flour
  • 1 1/2 cups sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons instant espresso granules or 2 tablespoons instant coffee granules
  • 2 tablespoons hot water
  • 12 large egg whites
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • Liza’s picture reminds me of how we all felt about our meal…paw finger licking good!

    What’s been cooking in your kitchen?

    From my parsonage kitchen,

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

    1. Oh Liza!

      You're right, Alli is a great cook! That looks yummy.

      I needed a quick meal on Saturday that wouldn't take up space on my counters to prepare, since I had a lot of stuff in the house as it was…ahem…so I made one of our favorite Southern Living Recipes. It's as simple as potatoes, chicken thighs, chicken stock and seasonings in the crock pot for 4 hours. We had a delicious comfort food meal with very little effort and only one dirty pot!


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