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Sundays in the Kitchen

It is not out of the ordinary that I cook something 5-6 nights out the week. But the past couple weeks I have taken my normal Sunday that is filled with checking things off my to-do list and really started relaxing and being still (Psalm 46:10). For those of you who know me this is not an easy task.

Last week was filled with strawberry oatmeal bars, mushroom and spinach stuffed pork loins, and kale chips.

So I started this day off by baking some more kale chips (see recipe below), which have become quite the staple at our house in lieu of potato chips, surprising I know. I also am not known to be a baker since it generally requires following a recipe, something I rarely do. But decided to combine two sweets that I loved growing up with, chocolate & cherries and make double chocolate cherry cookies. To finish up the day, I tried a recipe I have been trying for the past couple years to nail down, John’s grandmother’s chicken and dumplings. There must be a secret in it because even after following exact measurements and directions and trying to wing it on my own I still cannot make it just like her. John did say I did sooo much better this time. I say the secret in it is Grandmother Stringer’s love.

Menu for the Week:
Turkey, Sweet Potato, and Black Bean Crock Pot Chili
Herbed Goat Cheese Flatbread with Caprese Tart
Honey Grilled Quail, Coleslaw, and Hush Puppies

Kale Chips
1 big bunch of kale, stems discarded and leaves torn into pieces
2 tablespoons olive oil
kosher salt
Preheat oven to 400 degrees, toss the kale with the olive oil and spread out on a baking sheet lined with parchment paper. Sprinkle with salt and bake for 12-15 minutes, until lightly browned and crispy (might take a little less time depending on how small of pieces you tear)