Salt, Light and Supper

08/26/2026

08/26/2026

Last night at , we made homemade chicken tenders and homemade potato wedges from scratch. ❤️🍗🥔

There’s just something special about making something come to life in the kitchen, especially when you’re surrounded by the people you love and everyone loves what you made. It’s more than just putting food on the table. It’s the laughter, the time together, the little moments, and the joy that comes from creating something with your own hands.

Sometimes the simplest meals end up making the sweetest memories. 🥰

“And whatsoever ye do, do it heartily, as to the Lord, and not unto men.”
Colossians 3:23 KJV

Thankful for a kitchen full of good food, full hearts, and people worth cooking for. 🏡❤️

08/02/2026

This evening at , Jeremy and I made a delicious Marry Me Chicken dinner, and it was every bit as good as everyone says! 🤍

This recipe is simple, full of flavor, and easy enough for a weeknight meal. We paired it with air-fried asparagus and cauliflower, lightly drizzled with olive oil and seasoned with garlic salt and Riega Herb Crunch seasoning. We also added some baby potatoes, seasoned the same way.

There’s something special about gathering around the table for a homemade meal. We hope this inspires you to try something new in your own kitchen. We’d love to hear if you’ve made Marry Me Chicken before or if it’s on your menu this week!

Ingredients
1/2x
1x
2x
3x
▢ 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
▢ ½ teaspoon salt
▢ ¼ teaspoon ground black pepper
▢ 6 tablespoons (50 g) all-purpose flour
▢ 2 tablespoons (30 ml) olive oil
▢ 2 tablespoons (28 g) unsalted butter
▢ 3 cloves garlic minced
▢ 1 cup (240 ml) chicken stock
▢ 1 cup (240 ml) heavy cream
▢ ½ cup (43 g) grated parmesan cheese
▢ ¼ teaspoon oregano
▢ ¼ teaspoon thyme
▢ ⅓ cup (50 g) sundried tomatoes chopped
▢ 1 tablespoon fresh basil leaves

We added dry basil, rosemary, and a little garlic salt for some extra flavor while the sauce was simmering before adding the chicken

Instructions
Season chicken with salt and pepper, then dredge in flour and shake off any excess.
In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
Saute the garlic for a minute or until it's fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.

Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, thyme, and oregano.
Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Garnish with chopped fresh basil leaves and serve warm over pasta or rice.

Psalm 145:15-16: "The eyes of all look to you, and you give them their food at the proper time. You open your hand and satisfy the desires of every living thing."

07/03/2026

Tonight Jeremy and I threw together a simple batch of homemade cinnamon apples to go with supper, and they turned out so good! 🍎🤍

Ingredients:
• 1 bag of Fuji apples, peeled and sliced
• 1¼ sticks of butter
• Brown sugar (to taste)
• Cinnamon (to taste)
• Nutmeg (to taste)
• A splash of vanilla

SN: if you want the sauce a little thicker you can add some heavy whipping cream to achieve desired thickness.


Cook over medium heat, stirring occasionally, until the apples reach your desired tenderness. That’s it! Simple, cozy, and delicious.

Sometimes the best recipes are the ones you create together in the kitchen. Those little moments around the table become some of life’s sweetest memories.

I hope everyone enjoys the rest of their week and has a safe, joyful, and blessed Fourth of July! 🇺🇸 Happy 250th birthday, America! May God continue to bless our nation and guide us with wisdom, unity, and hope.

“Blessed is the nation whose God is the Lord, the people He has chosen as His own inheritance.” Psalm 33:12

03/05/2026

Good evening, Salt, Light and Supper family 🤍

What’s on your stove tonight? A slow simmering pot of comfort? Something quick between ball games and homework? Or maybe a brand new recipe you’re trying for the first time?

Tonight at our table, we made good old fashioned soup beans and homemade cornbread. The kind that fills the house with that cozy, come on in warmth and makes you grateful for simple things done well. Recipe will follow tomorrow, so stay tuned. 🥣🍞

I’d love to hear what you’re making. Drop it in the comments and let’s swap a little supper inspiration.

“May the Lord bless you and protect you. May the Lord smile on you and be gracious to you. May the Lord show you His favor and give you His peace.”
Numbers 6:24–26

Praying His peace rests at every table tonight. 🤍

03/04/2026

Yesterday at Salt, Light & Supper 🕯️✨

Jeremy and I cooked up a true Southern feast: crispy chicken fried steak, homemade white gravy poured generously over, buttery mashed potatoes, and sweet, golden corn for 6 hearts and plates. Every bite felt like comfort and celebration all at once.

“There is one who scatters, yet increases more; and there is one who withholds more than is right, but it leads only to want.”
Proverbs 11:24

Yesterday, our table overflowed not just with food, but with love, laughter, and gratitude. May every meal we share be a reminder that abundance is found in giving, in sharing, and in blessing one another.

🍽️💛

🥩 Southern Feast for 12: Chicken Fried Steak, Mashed Potatoes, Corn & White Gravy

Ingredients

Chicken Fried Steak:
• 12 cube steaks (4–5 oz each)
• 6 cups all-purpose flour
• 6 eggs
• 4 1⁄2 cups buttermilk
• 3 tsp salt
• 3 tsp black pepper
• 3 tsp garlic powder
• 3 tsp paprika (I also added a little cayenne pepper)
• Oil for frying (enough for 1/2 inch in skillet; fry in batches)

White Gravy:
• 3/4 cup pan drippings (or butter)
• 3/4 cup flour
• 6–7 cups whole milk
• Salt & black pepper to taste

Mashed Potatoes:
• 6 lbs russet potatoes, peeled & cubed
• 1 1/2 cups milk (more if needed)
• 1/2 cup butter
• Salt & black pepper to taste (I also like to add fry green chives)

Corn:
• 6 cups corn kernels (fresh or frozen)
• 1/4 cup butter
• Salt & pepper to taste

⸻

Instructions

🥩 Chicken Fried Steak
1. Set up dredging: Bowl 1 → flour + seasonings, Bowl 2 → eggs + buttermilk.
2. Pat steaks dry; dredge: flour → egg mixture → flour. Let rest 10–15 min.
3. Fry steaks in batches in 350°F oil, 3–4 min per side until golden.
4. Drain on paper towels while cooking remaining steaks.

🥛 White Gravy
1. Leave 3/4 cup drippings in skillet.
2. Whisk in 3/4 cup flour; cook 1–2 min.
3. Slowly whisk in milk, simmer until thickened.
4. Season generously with salt & pepper.

🥔 Mashed Potatoes
1. Boil potatoes until fork-tender (~15–20 min). Drain.
2. Mash with butter & milk until creamy.
3. Season with salt & pepper.

🌽 Corn
1. Melt butter in skillet over medium heat.
2. Add corn, cook 5–7 min until heated through.
3. Season with salt & pepper.

🍽️ To Serve
• Plate steaks and pour white gravy over top.
• Serve mashed potatoes and corn alongside.
• Optional: garnish with chopped parsley for a pop of green.

⸻

This setup serves 12 generously, with enough gravy to go around, creamy mashed potatoes, and buttery corn to make it feel like a true Southern Sunday supper.

02/28/2026

Tonight my daughter and I made fudge brownies together, and somewhere between the cracked eggs and chocolate batter, I was reminded that love is built in the small things.

The laughter over a messy counter.
The patient stirring.
The sweet reward shared warm from the pan.

Supper isn’t always about a full table. Sometimes it’s about full hearts. It’s about being present. It’s about letting the kitchen become holy ground for a moment.

“Every good gift and every perfect gift is from above…”
— Epistle of James 1:17

Tonight’s good gift was time. And maybe a slightly overfilled brownie square.

May your evening be warm, your table welcoming, and your heart grateful. 🤎

🍫 Homemade Fudgy Brownies

Ingredients
• 1 cup (2 sticks) unsalted butter
• 1 cup semi-sweet chocolate chips
• 1 ½ cups granulated sugar
• ½ cup brown sugar (adds that soft, caramel hush)
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• ¾ cup unsweetened cocoa powder
• ½ teaspoon salt

Optional but delightful:
• 1 cup chopped walnuts or pecans
• Extra chocolate chips for pockets of molten joy

⸻

Instructions
1. Preheat oven to 350°F. Line a 9x13 baking dish with parchment paper or grease well.
2. Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth and glossy. Let it cool slightly so it doesn’t scramble your eggs.
3. Whisk in sugars until combined. Add eggs one at a time, mixing well after each. Stir in vanilla.
4. In a separate bowl, sift flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture just until combined. Don’t overmix, we want tender, not tough.
5. Stir in nuts or extra chips if using.
6. Bake 30 to 35 minutes. The center should look set but slightly soft. A toothpick should come out with moist crumbs, not wet batter.
7. Let cool before slicing. Or don’t. I support warm brownie decisions.

⸻

Want them extra fudgy?

Bake closer to 28 to 30 minutes. Slightly underdone brownies are like secrets, best kept soft in the middle.

02/22/2026

Sometimes the simplest meals carry the deepest memories. 🌸🍲
Here at Salt, Light & Supper, we share recipes, stories, and moments that fill more than plates—they fill hearts. Whether you’re here for a favorite family dish, a new recipe to try, or just a little inspiration from the kitchen, you’re always welcome to pull up a chair and linger awhile. 💛

02/22/2026

A recipe handed down from my mother—messy, flavorful, and always served with love. Every bite is a reminder that food is more than nourishment; it’s family, tradition, and joy shared around the table. 🌸🍔

Ingredients
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, seeds and ribs removed, chopped
• ½ cup ketchup
• 2 garlic cloves, finely chopped
• 1 tablespoon chili powder
• 2 tablespoons apple cider vinegar
• 2 tablespoons yellow mustard
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 pound ground beef (90-10 or lower fat content)
• 1 (8-ounce) can tomato sauce
• 6 hamburger buns

Directions
1. Heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper; sauté until softened and slightly golden, about 10-15 minutes.
2. Add ketchup and cook, stirring until color has darkened and ketchup is reduced to a thick paste, cooking for 7-10 minutes.
3. Add garlic and chili powder and cook, stirring until fragrant, about 1 minute. Add vinegar, mustard, brown sugar, and Worcestershire sauce; season with salt and pepper. Cook, stirring frequently, until incorporated, about 1 minute more.
4. Increase heat to high and add the ground beef, breaking it up with a spoon, and cook until browned and fully cooked through.
5. Pour in tomato sauce and simmer for 10–15 minutes, stirring occasionally, until thickened. Adjust seasoning to taste.
6. Spoon the mixture onto hamburger buns and serve warm.

This is more than a meal; it’s a memory. Every Sloppy Joe tells a story of love, family, and a kitchen full of laughter.”
Proverbs 17:6 – “Children’s children are a crown to the aged, and parents are the pride of their children.

Some meals do more than fill our bellies—they fill our hearts. 🍲💛
Do you have a favorite dish that reminds you of someone special? A recipe passed down, a comfort food, a taste of home? Share the memories behind your meals with us. 🌸✨

02/22/2026

To my daughter:

Yesterday it was just us in the kitchen. Measuring, mixing, sneaking little tastes of frosting. Seventeen looks so beautiful on you, strong, thoughtful, growing into your own light. We added a drop of red and watched the frosting turn the softest pink, but what I’ll remember most is your laugh filling the room.

“These are the moments that are the gift.”
Ecclesiastes 3:12–13

This is what Salt, Light & Supper is really about. Not just recipes, but presence. Not just sweetness, but time shared at the counter and around the table.

One day you’ll have a kitchen of your own, but you’ll always have this one too. And I’ll always be grateful for the sweetness we keep baking into our story. 🌸🧁💗









Moist Vanilla Cupcakes (Swans Down Version)

Ingredients (makes 12–15 cupcakes)
• 1 ½ cups Swans Down cake flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs, room temp
• ½ cup whole milk, room temp
• ¼ cup sour cream (this is the moisture magic)
• 1 ½ tsp baking powder
• 1 tsp vanilla extract
• ¼ tsp salt

⸻

Directions
1. Preheat oven to 350°F. Line a muffin pan with cupcake liners.
2. Cream butter + sugar
Beat 2–3 minutes until light and fluffy. Don’t rush this part. Air = softness.
3. Add eggs one at a time
Mix well after each. Stir in vanilla.
4. Whisk dry ingredients
Cake flour, baking powder, salt.
5. Alternate dry + milk/sour cream
Add dry ingredients in 3 parts, milk in 2 parts, starting and ending with dry.
Fold gently. Overmixing makes cupcakes moody.
6. Fill liners 2/3 full
Bake 18–22 minutes until a toothpick comes out clean.
7. Cool completely before frosting. Buttercream melts like a drama queen on warm cake.

⸻

Why These Stay Moist
• Cake flour = lower protein = softer crumb
• Sour cream = richness + moisture
• Room temp ingredients = smooth batter

⸻

If you want them extra moist, brush the tops lightly with simple syrup once they cool. Just a whisper, not a
soak.

Classic Vanilla Buttercream

Ingredients
• 1 cup (2 sticks) unsalted butter, softened
• 3 to 4 cups powdered sugar
• 2 to 3 tablespoons heavy cream or milk
• 1 to 2 teaspoons vanilla extract
• Pinch of salt

Directions
1. Beat the butter first.
Whip it on medium speed for about 2 to 3 minutes until it turns pale and fluffy. It should look like it just came back from vacation.
2. Add powdered sugar slowly.
Mix in 1 cup at a time on low speed so your kitchen doesn’t turn into a sugar snowstorm.
3. Add cream, vanilla, and salt.
Beat on medium-high for another 2 to 3 minutes until smooth and dreamy.
4. Adjust the texture.
• Too thick? Add a tiny splash of milk.
• Too thin? Add a bit more powdered sugar.
• Not sweet enough? A little more sugar.
• Too sweet? Add a pinch more salt.

⸻

For Extra Fluff

Beat it an extra minute or two. Buttercream loves air. The more you whip, the silkier it gets.

Want Chocolate?

Add ½ cup unsweetened cocoa powder (sifted) and an extra tablespoon of cream.

⸻

**If you’re frosting cupcakes, this recipe covers about 12 generously. A two-layer 9-inch cake? You might want to double it.**