main dish · Side dish

What’s Cookin’ in the Parsonage?

Country home!

This is the backyard of my soon-to-be new home.  I’m loving the thought of being out in the country!  As I was typing the title of today’s post, I realized that this title will need to change soon!  I think I will change it to, “What’s Cookin’ in the Country?” Or maybe, “What’s Cookin’ in my Country Kitchen?”  Yep, I like the sound of that!  Even more, I love the thought of it!!!!!!  I’m getting geared up for this move and am so excited about all that the Lord has done and is doing for us!  It’s been a roller coaster ride, and a long one at that, but He has been faithful, as He said He would be. 

Deuteronomy 7:9 
Know therefore that the Lord thy God, he is God, the faithful God, which keepeth covenant and mercy with them that love him and keep his commandments to a thousand generations.

Yesterday’s Sunday dinner was just the two of us. After a very busy week, it was kind of nice to be alone and a little slower paced.   I tried two new recipes that were a hit with the parson!  Here was the menu:

Italian Seasoned Chicken Breasts
Mashed Potato Casserole
Fried Green Tomatoes

Mashed Potato Casserole

Let’s start with the potatoes because who doesn’t love a great potato dish?  This potato dish from Cooking Light is a fantastic way to make mashed potatoes on Sunday because they can be made the day before.  These are DELICIOUS!

Mashed Potato Casserole
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
5 garlic cloves, thinly sliced
1 1/4 teaspoons kosher salt, divided
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
Cooking spray
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)
4 green onions, thinly sliced


1. Preheat oven to 350°.
2. Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
3. Place a food mill over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.
4. Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated.
5. Preheat broiler.
6. Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with onions.

Make-ahead tip: Assemble this dish a day ahead, and bake shortly before serving

Italian Seasoned Chicken Breasts

I’m not sure what makes this Italian, but I do know what makes it good…all the herbs and lemon!  You mix up rosemary, garlic, lemon zest, lemon juice salt (I didn’t have the fennel seeds) and olive oil and tuck this under the skin of the chicken breasts and let them roast.  Makes it very flavorful.  I had all kinds of pan juices and I served it with the chicken.  Makes it nice and moist!

The “before” picture!

Italian Seasoned Roast Chicken Breasts

1 tablespoon chopped fresh rosemary
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
4 bone-in chicken breast halves (about 3 pounds)

Cooking spray


1. Preheat oven to 425°.
2. Combine first 8 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub rosemary mixture under loosened skin over flesh; rub over top of skin. Place chicken, bone side down, on a broiler pan coated with cooking spray. Coat skin lightly with cooking spray. Bake at 425° for 35 minutes or until a thermometer inserted into the thickest portion of the breast registers 155°. Remove chicken from pan; let stand for 10 minutes.
Nutrition Note: Since chicken breast meat is low in calories and saturated fat, you can eat the skin and still keep saturated fat within allowable limits. If you like dark meat, which is higher in saturated fat, remove and discard the skin.

I don’t have a recipe for my Fried Green Tomatoes – I just dipped them in egg wash, then seasoned flour and cooked them in a little cooking spray and oil.  Yummmmmmmm!

Let me close by asking you two questions:
What was cooking in your kitchen?  How have you seen God’s faithfulness in recent days?

From my parsonage kitchen,

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