Hey, hi, howdy! Welcome to Sunday Supper! Each week I’m sharing some of the recipes we’ll have on our table in the coming week and giving you an update on what’s happening in our world in the week prior!
I’m just gonna level with y’all. It’s hot – like stifling, oppressively, miserably hot. If you’ve ever experienced the humid summers in the deep South, then you know what I mean. And the last thing I want to do is turn on an appliance that generates heat when it’s 100° outside. So, this week, I’m sharing recipes that don’t require you to turn on the stove or oven.
On the Chinaberry front, framing is continuing. This process is moving pretty swiftly, which has surprised me. The other parts seem to have moved so slowly, so to see the house take shape so quickly is just awesome.
We’re anxiously preparing for Jack to start junior high school next week! It just doesn’t even seem possible! Where did baby Jack go? And with that comes his first time playing football. He’s so excited! Y’all say a little prayer for his mama and me. We’re gonna need it.
When it comes to supper this week, we’re making it as cool and easy as possible. This 1981 or 1905 Salad is going to be on the menu one night. It’s packed with tons of toppings from tomatoes to smoked ham to Swiss cheese to artichoke hearts to a tangy and bold dressing that we all just love and it makes the perfect main course. And for dessert, we’re going the no-bake route and making my Caramel Pecan No-Bake Cheesecake. I was serious when I said I wasn’t turning on the stove or oven. ????
When I absolutely have to cook something and it’s hot outside, I like using the slow cooker. While most folks think of using it during the cooler months, the slow cooker is a great way to get supper done without heating up the entire house. That’s why this Slow Cooker Chicken Tinga from my friend Sarah over at The Magical Slow Cooker caught my eye this week. When we do street tacos at one of our favorite local Mexican places, I always love getting the chicken Tinga tacos. It’s flavored with smoky chipotle peppers in adobo sauce and is super delicious. I’m super excited about using her recipe to make it at home.
Y’all stay cool and have a fantastic week!