Welcome to my kitchen! This week we’re leaving the parsonage and heading further south for a visit to the kitchen of Denise’s original cooking protege’ (yours truly, her oldest daughter). I’m bringing you a simple recipe that can be on the table in 30 minutes!

I think I copied this chicken pot pie recipe from Rachael Ray’s magazine years ago (am I old enough to say “years ago?”). I spruced it up with the topping from my mom’s Parmesan Knots. The Knots recipe is for 3 cans of biscuits, so I’ll add my modified version below.

Easy Chicken Pot Pie

2 cups cooked chicken, shredded
I used cooked white meat from .98/lb chicken breasts I got on sale and froze in Ziploc bags…if you’re in a pinch you could use the meat from a rotiserrie chicken…that’s just not the frugal route. 😉
1 can cream of chicken soup (can use fat free)
1/4 t salt
1/4 t pepper
3/4 cup milk
10 oz. frozen vegetables of your choice (My sweet husband doesn’t care for extra stuff in his pie, so I left these out because he’s worth it!)
10 count canned biscuits
**I will probably add another can of soup and extra milk the next time I make this. The liquid magically soaks up into the biscuits while the dish is baking.

Combine ingredients; bake, covered,  at 400 degrees for 15 minutes.
Remove foil, place biscuits on top of chicken mixture. Bake 15 minutes, uncovered, until biscuits are browned.


Remove from oven and brush with parmesan herb topping:
1/4 C olive oil
1/4 C grated parmesan cheese
2 T italian seasoning
1/2 t garlic powder

This comforting and filling dish was ready in 30 minutes, always a plus on Sunday. This would also be nice for a busy weeknight.

What was cooking in your kitchen this weekend?

Thanks for reading!

Whitney

Yesterday I mentioned how good it is to change your cooking methods so you don’t get into a rut.  The same thing is true in your daily Bible reading.  If you find yourself not getting a blessing out of your time of feasting in God’s Word, perhaps it’s time to change things up a bit.  Maybe it’s time to try one or more of these ideas:

• Play meditative music while you’re reading.  I love The Wilds CD, Fireside.  I also have a few piano CD’s I play.  I find music without singing is better for me – otherwise I’ll sing along!
• Keep a journal of short thoughts as you read.  Write down what the Lord says to you as you read.  It doesn’t have to be paragraphs – just a few bulleted thoughts will aid you in remembering what you’ve read.
• Look for specific things as you’re reading:
• Is there anything here that points to the Savior?
• Is there a promise for me to claim?
• Is there an example here for me to follow?
• Is there a command for me to obey?
• Is there a sin to avoid?
• Go to a different spot for your devotions.  Now that it’s pretty outside, perhaps a spot on the deck or porch would be inviting (if it’s not too distracting).
• If you’re weary of the method of your Bible reading, try a new plan.  You don’t have to wait until January first!  I began reading through the Bible just 65 days ago, and I’m loving it!
• Pray about whom you can share your Bible reading with today.  God will prepare you to encourage others with what He gives you in His Word that day!  Remember, it doesn’t matter what your opinion is about a person’s situation.  You need to point them to the Truth of the Bible.

I trust that your time in the Word, if it needs to be refreshed, will be better than the chicken you grill out on the patio!  The psalmist said God’s Word was sweeter than honey.  That is what God intends for it to be.  If you’re not tasting the sweetness, refresh your time with the Lord today.

What did the Lord say to you in His Word today?

See you in church!

Be refreshed,

Here was my chicken that I made on Memorial weekend.  It was a huge hit! 

1 Cup brown sugar
3/4 Cup ketchup
3/4 C soy sauce
1/3 C chicken broth
2 tsp ginger
1 1/2 tsp minced garlic
24 boneless skinless chicken thighs (I used a cut up fryer and additional chicken legs)

1.  Mix the marinade ingredients.  Reserve 1 1/3 Cups for basting; cover and refrigerate.  Add remaining marinade and chicken into a Ziploc bag and refrigerate 8 hours or overnight. 
2.  Drain and discard marinade for chicken. 
3.  Grill chicken, covered over medium heat until no longer pink; baste occasionally with reserved marinade during the last 5 minutes. 

** I cook my chicken in the microwave for about 11 minutes to reduce the time on the grill.  It keeps the chicken from getting blackened.

This is a great tasting chicken!  It’s the finger-licking sort…really! 

With love and an extra napkin,

Last weekend my family and I headed to Jonesborough for an afternoon of browsing through the shops and walking the streets.  I love this little town! We had a great time “ooh-ing” and “aah-ing” over this and that.  Here we are resting on a bench in-between stores:

Our “moments” would be much better if we’d follow that advice, wouldn’t they?  Which moment are you in right now?  What can you thank God for?

From the parsonage windows,

Memorial weekend brought my family home and guests in for a quick visit.  I love to have everything ready ahead of time so I’m not working in the kitchen the whole time my company is here. On Friday  I made Sour Dough Cinnamon Rolls for our Saturday breakfast.  All we had to was pop one into the microwave and add a dish of yogurt and fruit for a yummy breakfast!

I’ve shared my sour dough recipe here (down in the comment section of the post).  There’s lots more than just plain bread that you can make with sour dough starter; Cinnamon Rolls being one extraordinary thing!  My husband told me that Cinnabon didn’t have anything on me.  I said, “Yes they do –  a couple million dollars!”  =)  These aren’t Cinnabon, but they’re super good – and are really easy to make!

I like to start my dough doing the first rise the night before.  I add all the ingredients in the bowl:

1 1/3 cup Starter
1/3 C warm water
1 egg
1 3/4  tsp yeast
2 T Melted butter
1/4 Cup Honey
1 tsp salt
4 cups Bread Flour

Mix well and roll out on floured surface.  Knead 8-10 times.  Place in greased bowl.  Cover and let rise overnight.

In the morning:

Roll dough into 12 x 18″ rectangle.  Brush with 3 Tbl. melted butter.

Mix:
1/2 C white sugar
3 Tbl brown sugar
2 tsp cinnamon
2/3 C chopped nuts

Spread sugar mixture over butter.

Slice into 1″ slices.  Place in greased 9 x 13″ pan, cut sides down.  Let rise approximately 30 minutes, or until nearly doubled.  Pour 1/3 Cup Whipping cream over rolls.  (This is the secret special ingredient!)

Bake at 375 degrees 25 minutes or until lightly browned.

Cool 5 minutes, then invert onto cooling rack.  Top with glaze.

Glaze:
1 Cup powdered sugar
1 tsp vanilla
2-3 Tbl milk

I don’t make these very often…they’re dangerous (for the waistline)! =)

Are you cooking for Memorial Day?  Are you trying any new recipes?   I’m going to be sharing recipes with you most of this week, so be sure to check back.  Tomorrow’s recipe is for a Watermelon Salad.  Mmmm!

From my parsonage kitchen,