Peruvian Chicken with Green Sauce
Join Rachel Oliver, pastor’s wife, church event coordinator, and weekly Sabbath dinner host, as she shares a flavorful menu, a dessert perfect for fall, and the joy of hosting a women’s fellowship gathering in her home. Rachel reminds us that hospitality looks different in different seasons of life and shares how to get past the fear of hosting. We discuss practical tips like keeping food warm while waiting for guests, welcoming children, and the kitchen items you simply must have! Finally, Rachel shares a humbling story we can all relate to! We're so glad you're here!
Recipes:
Peruvian Chicken with Green Sauce -
Serve with -
Sourdough or other bread
Emily Burns' Salad (see recipe below)
The Best Pumpkin Bars I've Ever Had - Sally's Baking or ice cream to keep it simple; dye-free popsicles
Emily Burns’ Salad
(adapted from Apple Pear Salad in the Magnolia Cookbook, Volume 3 and submitted by Rachel Oliver)
Ingredients:
PECANS
1 cup pecans
¼ cup brown sugar
1 tablespoon butter
Salt
SALAD
2 heads of romaine lettuce, chopped
4 slices bacon, cooked and crumbled
4 ounce block feta cheese, crumbled
1 medium apple, cored and thinly sliced
1⁄2 cup dried cranberries
HONEY MUSTARD VINAIGRETTE
1⁄2 cup olive oil
3 tablespoons red wine vinegar
2 tablespoons honey
2 garlic cloves, grated
4 teaspoons yellow mustard
1 teaspoon freshly cracked black pepper
1⁄2 teaspoon kosher salt
Directions:
1. To make the brown sugar pecans: In a nonstick skillet, stir together the pecans, brown sugar, and butter. Cook over medium-high heat until the pecans are coated in sugar and the butter has melted. Continue cooking, stirring constantly, until the sugar begins to caramelize, about 4 minutes. Carefully transfer the pecans to a piece of parchment paper and sprinkle with a pinch of salt. Let cool.
2. On a large platter, layer the lettuce, bacon, feta, apple, pecans, and cranberries.
3. To make the honey mustard vinaigrette: In a mason jar, combine the oil, vinegar, honey, garlic, mustard, pepper, and salt. Cover and shake the jar for about 15 seconds to emulsify. Serve with salad.
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