Vacation is over and it was wonderful!  It is a blessing to be home, unpacked and all settled back into our parsonage.   We had a great vacation, but the church we visited last Sunday just wasn’t home. It was a blessing to be back at Boones Creek Bible Church for church yesterday. We have a wonderful church family who we missed.  What a blessing it is to come home and have a host of people welcome us back and tell us they prayed for us while we were away.  Their prayers were answered; we had a safe and restful trip.

We didn’t eat out a ton while away, but enough that I wanted to have Sunday dinner at home – spite the fact that we got home at 6:00 Saturday evening.  I chose a couple recipes that I re-discovered as I was magazine reading in the car.  =) The table was set very simply, but we were all too hungry after church to do anything too fancy!

 Our menu was:

Here’s my recipe for the Herbed Biscuits.  I haven’t made these in a long time and had forgotten how really good they are!

Herbed Biscuits

3 tbl. butter or marg., melted

1/2 tsp dried oregano leaves

1/2 tsp dried basil leaves

1 package refrigerated buttermilk flaky biscuits

1/4 cup grated Parmesan cheese

Preheat the oven to 400 degrees. Pour butter into a 8″ or 9″ cake pan; tilt pan to evenly coat bottom of pan. Sprinkle evenly with herbs. Separate dough into biscuits. Place cheese in small bowl. Add biscuits; turn to coat both sides. Arrange in single layer in cake pan; sprinkle with any remaining cheese. Bake 15-18 minutes or until golden brown. Invert onto serving plate; serve warm.

What’s been cooking in your kitchen?  Share your recipe and links with us!

With love,

My husband takes terrific photos on his very nice camera, but I just take shots of happenings of our trip along the way.  I like to journal with my pictures so I won’t forget anything we did while on vacation.  Here are a few of my favorite photos so far.

Going on our little trip to Amish Country a couple weeks ago gave me the opportunity to browse in some neat shops.  The one thing I brought home as a souvenir is one of my favorite things…a cookbook!  You’d think it would be an Amish food cookbook, but it wasn’t, because I already have a couple.  Instead I found a Taste of Home Cookbook with reduced fat and calorie recipes.  I really enjoy Taste of Home Magazine recipes, and when I scanned through this book, I found that the ingredients weren’t strange things like tofu and alfalfa!  This is real food – as a matter of fact, these are called Comfort foods.  We’re all about that kind of food, aren’t we?  I am too, but I like to see where I can cut out extra fat without cutting out taste.  I tried two new recipes from this book this past week and they were really good!

The one pictured below is Lemon Thyme Chicken.  I used a fillet of chicken breast and a thigh.  This cooked up very quickly, but tasted like it took lots of time and effort.

To go along with the chicken I made Barefoot Contessa’s potatoes.  I used red-skinned potatoes instead of the Yukon.  So very good!!!!

The other new recipe from my cookbook is Dijon Crusted Fish.  This was so delicious – also quick to prepare. I enjoy fish, but it seems like white fish cooked at home doesn’t usually have lots of flavor.  The Dijon, mayo and horseradish give a great taste while the crumbs on the outside give it a nice crunchy texture.  To accompany the fish I fixed baked potatoes and roasted asparagus (fresh from a friend’s garden and out of this world tender!). 

To roast the asparagus, simply trim the asparagus and place it on a baking sheet.  Drizzle it with Olive oil, sprinkle with salt and pepper.  Roast at 400 degrees for 6-7 minutes.

We’re headed to the beach this week (yahoo!), so I baked up a batch of brownies to take with us.  I’ve mentioned these before, but they bear repeating here.  Dark Chocolate and Cherry Brownies are so moist.  I found the best jar of cherry preserves at Big Lots.  They really make the brownie gooey.  I also add one extra ingredient – instant coffee.  Barefoot Contessa encourages the addition of coffee in chocolate recipes to enhance the chocolate flavor.  It sure does the trick.  You don’t taste the coffee, it just makes the chocolate even better. (Yeah, I didn’t think that was possible either!)