There are precious few constants in most of our lives. However, our family is blessed to be able to stop everything and gather around the dinner table in the formal dining room for a meal each Sunday. The funny thing is that we tend to eat off paper plates...after all who wants to wash dishes after a feast?
Today was my day to cook. My Sunday menu: Roasted Chicken, Cheesy Potato Casserole, Vegetable Gumbo and hot rolls. I made a homemade Sweet Potato Pie for dessert.
Here's a look at the bird before carving. That's not burnt skin... that delicious seasonings and flavor!
Next, I'll show you the veggies in the pot. Yummers! It was a delightful mix of lima beans, okra, corn, tomatoes, green beans, zucchini and red bell peppers. Delicious!
Here's a picture of my loaded plate. I'm not much of a meat eater... so I usually just pick up a wing.
Another angle... Look at that yumminess!
And because I just can't leave it alone... a close up of the casserole and veggies.
Dessert was a southern classic: Sweet Potato Pie!
Well, this post is getting long. So, I'll be back with recipes for the Potato Casserole and the Vegetable Gumbo this week.
Happy Sunday!
3 comments:
Hey...how do you prevent your Sweet Potato Pie from cracking? Mine tends to do that sometimes.
Tonja,
I bake my pie on the bottom shelf for most of the baking to slow down the crust browning.
Then I move it to the top shelf for the last 20 minutes or so.
Also... when the pie slightly jiggles in the center- it is done.
There will be carry over cooking that will set the center. If you cook it all the way to set, it will crack as it cools.
As for cooling... always on an elevated rack so that cool air can circulate.
I use this method for my cheesecakes, too. Hope that helps!
That does help. Thanks!
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