El Paso Pilaf ~ A Meatless Meal for Days of Abstinence

When I was a child, my siblings and I were members of 4-H.  Each year we took part in an event called "Food Fiesta" where we each had to prepare a dish and present it to the judges.  One year my little brother won a medal for his entry: "El Paso Pilaf".  I couldn't agree more with the judges... I *loved* it!!!

Ever since, I have been making and modifying the recipe.  Since that was about 20 years ago, I have no idea exactly what the recipe called for, so I am going to share my version with you all.  It is a staple in our home since it is easy, healthy, filling, and affordable.

I usually serve it in fried taco shells, though I have also served it in flour tortillas as burritos, and as a side dish for other Mexican dishes. 

El Paso Pilaf

"stolen" from my brother and modified over the years ;) 

Ingredients: 

• 1 medium onion, diced
• 3 cloves garlic, pressed
• 1/2 cup basmati rice (though I do use short grain brown rice on occasion)
• 1/2 cup lentils
• 1 cup frozen corn
• 1 can (16 oz) kidney beans, drained
  
• 1 can (16 oz) chicken broth (I substitute vegetable broth on days of abstinence)
• 1 can (16 oz) tomato sauce
• 1/2 cup water (I usually rinse out the tomato sauce cans into the pan with the water)
• 1 to 2 tablespoons chili powder
• toppings of your choice:  lettuce, tomato, cheese, sour cream, olives, avocado, salsa, etc...
  

Directions:

Saute onion and garlic in pan.  Add all other ingredients and mix together.  Cover pot and simmer on low for 45 to 60 minutes.  Serve on tortillas topped with lettuce, cheese, or any other toppings of your choice.

Enjoy!

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St. Valentine's Day - A Celebration of Heroic Love

St. Valentine's day is a commercial dream, with its greeting cards and chocolates and big sparkly gifts for those you love. I'm not one to shun any reason for chocolate consumption! But, in celebrating this Feast in my home, I wanted to show the children that St. Valentine was not the patron saint of chocolate consumers, but rather a martyr who would offer his life out of love for Our Lord. This was the connection I wanted to make to St. Valentine's day.

Tradition holds that there are actually three martyrs named Valentine associated with February 14, Valentine of Rome, Valentine of Terni (whom some scholars believe to be the same person as Valentine of Rome) and another Valentine of Africa of whom not much is known. One thing is certain about all three of these men, they died out of heroic love for Our Lord and His Church.

There are differing traditionally held beliefs associating St. Valentine's feast with that of romantic love. Some believe that it was an attempt to "baptize" a pagan ancient Athenian celebration of the god Zeus and Hera's marriage. Others tie the the day to an ancient Roman feast that had tones of romance called Lupercalia, which took place on February 15. Another connection is made through the observation that birds naturally choose their mates in the second week of the second month - February 14.

For the Feast, I wanted to tie in the connection to the martyrdom St. Valentine underwent. The most traditionally held story is that St. Valentine was a priest, and possibly a bishop around the middle of the 3rd century. He was imprisoned for his faith and refused to convert to the pagan religion. While imprisoned, he converted one of his jailers and stories relate that he cured the jailer's daughter of blindness writing to her the very first valentine, a note that said simply, "From your Valentine."

Red is the color that is symbolic of martyred saints, and also of love. The vestments worn today (for those Masses following the traditional Church calendar **see note below**) are red. My meal tonight would be red in honor of the martyr and his heroic love!

Baked Red Snapper


~ 2 pounds red snapper fillets [NOTE: Cod is a much more inexpensive option here! Red Snapper is great if it fits your pocketbook. Choose a mild, white fish. 2 pounds generally feeds about 6 (adjust for teens!)]
~ Tony Chacheres original seasoning - you can find this in your grocery store on the seasonings aisle, but any seasoned salt will do in a pinch
~ 1 stick of butter (or...1/2 stick of butter and 2 tablespoons good olive oil)
~ 1 cup (1 small/medium onion) - diced
~ 1 cup celery - diced
~ 1 cup bell pepper - diced
~ 2 garlic cloves - minced
~ 1 (8 oz.) can of tomato sauce (I used a 15 oz. can in my meal because we like extra sauce)
~ 1 teaspoon Worcestershire sauce
~ 1/4 cup of white wine (Optional: substitute water)

Rinse fish and pat dry. Sprinkle with a little Tony's seasoning and keep cool. In a large microwaveable casserole dish, combine butter, diced onion, celery, bell pepper and garlic cloves. Microwave on high for 5 minutes. Add worcestershire and tomato sauce and microwave for 5 minutes more. Remove and add wine and stir. Add the fish fillets, covering each fillet with sauce. Microwave for:
3 minutes for thin fillets
5 minutes for thick fillets

The fish should be flaky. Let the dish stand covered for 5 minutes. Serve over rice.

This recipe is originally from a cookbook entitled, "Tony Chacheres Microwave Cajun Country Cooking". It is no longer in print.

Roasted Red Potatoes


12 - 14 small red potatoes
Good Olive Oil
Chives
Salt
Pepper

Rinse potatoes, but leave skins on. Cut potatoes into bite size pieces and add to a large bowl. Drizzle generously with olive oil. Sprinkle chives, salt, and pepper over potatotes. Toss to cover all potatoes. Arrange in a single layer on a baking sheet. Bake at 425 degrees for 45-50 minutes or until potatoes are fork tender, tossing potatoes once or twice to ensure even browning.

Some other foods to consider for a martyr's feast incorporating as much red as possible:
**Red wine
**Roasted Red peppers
**Strawberry Shortcake
**Red Velvet cake

...and for tonight, we're having some of Charlotte's incredibly addictive and sweet Valentine Dots. I hope it's ok with Charlotte if I share her delicious Valentine treat with you!

You'll need:
1 bag of pretzels. I used the heart shaped small pretzels
1 bag of Hershey's Kisses, some plain chocolate, some white chocolate striped
1 bag of Valentine colored M&M's

Set the oven to 200 degrees. Place a sheet of parchment paper on a baking sheet. Arrange the pretzels in a single layer and add a Hershey's kiss on top of each pretzel. Place them in the warm oven. Let them bake for about 8 minutes. The plain chocolate Kisses won't melt completely, they'll get shiny. The white chocolate Kisses will melt quickly. Remove from oven and press an M&M in the top of each soft Kiss. Let them cool and enjoy!

I must warn you, these are extremely addictive!

May your St. Valentine's day be filled with a heroic love for Our Lord!

****A Note: After the revision of the Roman Catholic Calendar of Saints in 1969, the feast of St. Valentine was removed and replaced with the celebration of Saints Cyril and Methodius for February 14. Catholics who follow the traditional Roman calendar still honor the martyr, St. Valentine on February 14. Pin It

Mary's Immaculate Conception

I apologize for the fact that I am posting these recipes after the feast day (or almost after). I wanted to get pictures before I posted them. I think you'll find, however, that these dishes would be wonderful for any feast of our Blessed Mother.

When I planned my menu for the feast of Our Lady of Lourdes, I decided to prepare the roasted chicken and cauliflower, simply because of their French origins. But when I pulled the whole menu together, I realized I had the makings of a white meal. I normally try to plan my menu for each dinner with colorful foods -- a green or yellow vegetable, maybe an orange or red fruit, a white or red meat and maybe a green salad. This meal, however, was almost devoid of all color, representing our Blessed Mother's immaculate conception, which she declared to St. Bernadette at Lourdes.

I am not posting my recipe for mashed potatoes, or French bread, since I imagine you already know how to make mashed potatoes and possibly have a recipe for French bread. You can find my French bread recipe here. I didn't manage to get the cake made, mostly because there was mass clamoring in my house for chocolate chip cookies, but I often make this cake for Mary's feast days. You could also make these pretty French cookies. With their rosette appearance, they make a perfect Mary cookie.

Menu

Lemon Roasted Chicken
Roasted Cauliflower
Mashed Potatoes
French Bread
Butter Brickle Cake

Lemon-Roasted Chicken
serves 6 to 8

12 small pieces or 6 large pieces bone-in chicken
2 lemons, each cut into 8 wedges
8 garlic cloves, peeled
1 t. dried oregano
4 T. olive oil
salt and pepper

Preheat oven to 450°.
If using large pieces of chicken (breasts) cut each in half crosswise
(this allows them to cook more quickly).
Rinse and pat dry chicken pieces and place in a large bowl.
Add lemons and garlic cloves to bowl, squeezing each lemon piece slightly.
Sprinkle with oregano and drizzle with 3 T. olive oil.
Toss with salt and pepper.
Drizzle rimmed baking sheet with remaining tablespoon
olive oil and smear with your hands.
Place chicken pieces on sheet, skin side up,
arranging so pieces don't touch.
Place lemon pieces and garlic cloves
on top of chicken pieces randomly.
Roast for 35 to 40 minutes.
Test for doneness and serve when juices run clear.

Roasted Cauliflower

3 t. olive oil
1 medium onion, sliced in eighths (I cut mine like apple slices)
5 garlic cloves, peeled and halved
4 cups cauliflower florets (about 1 1/2 pounds)
1 T. water
1 T. Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 450°.
Drizzle large rimmed baking sheet with 1 t. olive oil
and smear with your hands.
Place onion, garlic, and cauliflower in a large bowl.
Drizzle with 2 t. olive oil.
Mix mustard and water and pour over vegetables.
Toss with salt and pepper.
Place on baking sheet and spread out.
Bake at 450° for 20-25 minutes or until golden brown,
stirring occasionally.
Taste and season again if needed.






Butter Brickle Cake

2 cups flour
11⁄4 cups sugar
1 T plus 1/4 t. baking powder
1 t salt
1 cup milk
1⁄2 cup shortening
11⁄2 t vanilla
3 egg whites, room temp.

Icing
1⁄4 cup butter
2 cups powdered sugar
2 T half & half
2 T hot water
1 - 1⁄2 t vanilla


Combine flour, sugar, baking powder and salt in mixing bowl.
Add milk, shortening and 1-1/2 t. vanilla.
Beat at medium speed until well blended.
Add egg whites, beat 2 minutes.
Pour batter into greased and floured 13”x9” pan.
Bake at 350 degrees for 20-25 minutes, until cake tests done with a toothpick.
Cool.

Melt butter in heavy saucepan.
Cook over low heat until butter is golden brown.
Remove from heat and add powdered sugar, half & half, water and vanilla.
Beat with a whisk for 3 minutes, or until smooth.
Spread evenly over top of cake.

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Feast of the Holy Family

Today we can have a traditional Lebanese meal, since this is the same kind of food that Mary served Jesus and St. Joseph. Taken from Catholic Culture

Stuffed Cabbage Rolls

Ingredients:
10 leaves cabbage
1 cup uncooked white rice
2 cups water
1 pound lean ground beef
1 cup dry bread crumbs
1 pinch ground cinnamon
1 (28 ounce) can whole peeled tomatoes, chopped
1 onion, diced
1 teaspoon salt

Directions:
Preheat oven to 300 degrees F (150 degrees C).
Bring a large pot of water to boil, introduce cabbage leaves and cook 2 minutes. Drain. Combine the rice and water is a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Remove from heat and set aside.
In a large bowl, combine beef, bread crumbs, cinnamon, drained and chopped tomatoes, onion and salt; stir until well combined. Spoon equal amounts of beef mixture onto the center of each cabbage leaf. Place a spoonful of rice onto the beef. Roll up leaves, tucking in edges, and seal with a toothpick. Wrap each roll in aluminum foil and place in a shallow baking dish.
Bake 40 minutes, or until beef is cooked through. Serve warm.

Lentil Soup

Ingredients:
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste

Directions:
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Hummus

Ingredients:
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

Directions:
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley

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Cheese Enchiladas

This recipe was submitted for publication by Lori at Busy with Blessings. Thank you Lori!

The following recipe is one of our family favorites for Our Lady of Guadalupe's feast day.

Cheese Enchiladas

• Pack of corn tortillas
• can of enchilada sauce
• can of tomato sauce
• shredded Mexican cheese

Heat non-stick skillet to medium and lightly brown your corn tortillas. This will only take about 30 sec. a side. Once these are ready. Mix enchilada sauce and tomato sauce in a bowl. Dip your tortilla into the sauce and place in casserole dish. Fill the center of the tortilla with about 1/4 cup of the shredded cheese and roll the tortilla into a tube shape. Continue this process, place your enchiladas closely together until your dish is full . Cover the top with cheese and bake at 350 15-20 min until bubbly.

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Fish Tacos for Friday

Since the feast of Our Lady of Guadalupe falls on a Friday this year, we will be making Fish Tacos for dinner. The following Mexican recipe is both delicious and easy, making it perfect for this busy Advent season.

BAJA FISH TACOS

Recipe from Ortega

INGREDIENTS:

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/4 cup chopped fresh cilantro
• 1 package (1 1/4-oz)ORTEGA Taco Seasoning Mix - divided
• 1 pound (4 total) cod or white fish fillets, cut into 1-inch pieces
• 2 tbls. vegetable oil
• 2 tbls. lemon juice
• 1 package ORTEGA Taco Shells (12 ct), warmed (I will probably fry my own corn tortillas)
  

DIRECTIONS:

COMBINE sour cream, mayonnaise, cilantro and 2 tablespoons seasoning mix in small bowl.

COMBINE cod, vegetable oil, lemon juice and remaining seasoning mix in medium bowl; pour into large skillet. Cook, stirring constantly, over medium-high heat for 4 to 5 minutes or until cod flakes easily when tested with a fork.

FILL taco shells with fish mixture. Optional: Top with cabbage, tomato, sour cream mixture, lime juice and taco sauce.

ENJOY!!

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Food Fit for THE King

The last Sunday in Ordinary Time is this Sunday, and we celebrate the Solemnity of Christ the King. (In the Extraordinary Form calendar this is the last Sunday in October before the Feast of All Saints). This feast was established by Pope Pius XI in 1925, so the traditions attached to this day aren't as long standing as feasts from the early Church.

My view is make today's dinner a celebration, a royal dinner, as if Our King would be sharing our Sunday family meal. I strive to make Sundays a special family meal anyway, but this day will have a bit more regal treatment.

Our plans for Sunday will include a ham, potatoes, green beans, rolls, and for dessert, a Kahlua Cake in a crown shaped Bundt pan and royal cupcakes. I chose ham because I know Thanksgiving week is going to be busy, so having leftover ham for meals, and also a hambone to make Red Beans and Rice will make my meal planning and preparing a breeze, so more time to clean and cook for Thanksgiving.

The ham I buy is from Costco. I follow the reheating instructions, 325 degrees at 8 minutes per pound, but I do not use the glaze packet since it includes wheat flour, and my son is allergic. I instead follow the recipe from the old version of Joy of Cooking for Spirit Glaze for Ham. This is extremely tasty and keeps the ham nice and moist.

Spirit Glaze for Ham

1/2 to 1 cup dry red wine
1/2 to 1 cup bourbon whiskey (I use Maker's Mark)
1/2 cup brown sugar
6 bruised cloves
2 tablespoons grated orange peel

Heat all ingredients in a small saucepan until sugar is melted. Pour over the ham and baste throughout the cooking cycle, about every 10-15 minutes.

Ham not your style? Then how about a fancier version of Chicken a la King?

For dessert, I'm preparing allergy safe cupcakes for my son, decorated with jewel like candies (gumdrops and jelly beans), and then a Castle/Crown shaped Bundt pan with our favorite chocolate cake. It's easy but so delicious, and food fit for a King.

Kahlua Cake

1 package Devil's Food Cake mix (Duncan Hines my preference)
1 cup Kahlua (may substitute non-name brand of a coffee liqueur)
3/4 cup vegetable oil
4 eggs
1 cup sour cream
6 ounces semisweet chocolate chips (mini-morsels work best)

Preheat oven to 375 degrees. Grease and flour (or use unsweetened cocoa) a Bundt or tube pan. For a crown shape I'm used a cathedral Bundt pan, similar to this Nordicware. Mine is a bit smaller than the usual Bundt, so it makes 3 cupcakes and the cake.

Mix all ingredients except chips together and beat 2-3 minutes. Add chocolate chips and beat 1 minute.

Pour into a greased and floured Bundt or tube pan and bake for 50-55 minutes. It's okay to undercook -- better moist. If toothpick inserted has a few crumbs but not liquid, cake is ready.

Before serving (after cooled) sprinkle with confectioner's sugar.

So that's my simple crown cake -- the round Bundt pans immediately remind me of a crown, but perhaps I'm just too simplistic and looking for easy ways to celebrate.

Other crown ideas could also make the lovely Cookie Crown Cake from Family Fun Magazine or Crown Cake from Helen McLoughlin. Or veer in another direction and make a version of King Cake, because, after all, it's always good to practice or try out recipes.

Over at my blog I have some music and centerpiece craft (coloring page) appropriate for Christ the King Sunday.

May Christ our King reign in our hearts and our homes!
Christ conquers, Christ reigns! Pin It

Goose with Apple Stuffing for Martinmas

On November 11th we celebrate the feast of St. Martin of Tours, also known as Martinmas!

In A Continual Feast, author Evelyn Berge Vitz tells us that "his feast, called Martinmas, became a major one in Europe, largely no doubt because it took on the character of an in-gathering festival: a thanksgiving celebration. On this day it has been traditional to eat young goose and to taste the new wine of the season. In Germany, they make a cake in a special mold, showing St. Martin on horseback. In Holland, they roast chestnuts and apples and give them to the children; In Italy, they make a Pizza di San Martino (actually a coffeecake), wit trinkets hidden inside."

The goose is actually a symbol for St. Martin himself since it is said that a honking goose revealed his hiding place, after he hid to avoid being made bishop of Tours!

If you are able to get your hands on a goose to celebrate this feast, here is a great recipe for Goose with Apple Stuffing from The German Embassy. Since I have no idea where I could find a goose, I think I may try this recipe with a chicken or turkey instead:

Goose with Apple Stuffing
(Martinsgans mit Apfelfüllung)

1 ready-to-cook goose (8 to 10 pounds)

2 cups water

1 small onion, sliced

1 1/4 teaspoon salt

6 cups soft bread crumbs

3 tart apples, chopped

2 stalks celery (with leaves), chopped

1 medium onion, chopped

1/4 cup margarine or butter, melted

2 teaspoons salt

1 teaspoon ground sage

1/2 teaspoon ground thyme

1/4 teaspoon pepper

1 teaspoon salt

1/4 cup all-purpose flour

Trim excess fat from goose. Heat giblets, water, sliced onion and 1 1/4 teaspoons salt to boiling; reduce heat. Cover and simmer until giblets are done, about 1 hour. Strain broth; cover and refrigerate. Chop giblets; toss with remaining ingredients except 1 teaspoon salt and the flour. Rub cavity of goose with 1 teaspoon salt. Fold wings across back with tips touching. Fill neck and body cavities of goose lightly with stuffing. Fasten neck skin of goose to back with skewers. Fasten opening with skewers; lace with string. Tie drumsticks to tail. Prick skin all over with fork. Place goose breast side up on rack in shallow roasting pan. Roast uncovered in 350° oven until done, 3 to 3 1/2 hours, removing excess fat from pan occasionally. Place a tent of aluminum foil loosely over goose during last hour to prevent excessive browning. Goose is done when drumstick meat feels very soft. Place goose on heated platter. Let stand 15 minutes for easier carving. Meanwhile, pour drippings from pan into bowl. Return 1/4 cup drippings to pan. Stir in flour. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat. If necessary, add enough water to reserved broth to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve goose with apple stuffing and gravy. Guten Appetit! Serves 6 to 8

And don't forget to pick up a bottle of new wine to go along with your goose! Happy Martinmas! Pin It

Saint Francis, Italian-American Style

This post was written by past Catholic Cuisine contributor Amy.

Like many kids, when I was young I imagined I was adopted. I can recall asking my sister, who was ten years older than me, if I was. She told me flat out good luck. I looked way too much like the rest of family to even pretend I was adopted.

Having to give up that, I decided I wanted to be Italian. I figured I loved Italian food so much I had to be Italian… and maybe I was… I could have been adopted after all. Over the years this love of Italian food really consumed me. Anything Italian was generally ok with me! I also began to develop my own recipes, usually variations on marinara sauces.

One of our family favorites, however, has become our Sunday night pizza. There is nothing like homemade pizza and once you realize how relatively easy it is, it won’t be worth all the trouble of calling for cardboard with some tomato sauce slapped on top!

Since today is the Feast of Saint Francis, an utterly cool saint I must add, I thought I would share my recipe for pizza with you!

My recipe is really just a variation off my bread dough recipe. Just a little different. Roll it out, toss it on the stone (if you are lucky enough to have one) and cover it with goodness... and there you have it: PURE JOY.

Amy's Pizza Dough

3 cups of warm water
1 Tablespoon of yeast
1 Tablespoon salt (I prefer Kosher)
1/4 cup olive oil (you can use others, but olive is the best)
Flour (white, wheat, whatever floats your boat)

Let yeast dissolve in water add salt (if you feel like being fancy you can add some garlic salt instead or add a nice dried herb like basil, just don't overdo it) and oil. Add enough flour to make dough smooth and elastic (you need to make sure you do not add too much flour, as this will make it impossible to stretch out). If you have some cornmeal sprinkle it on your stone or pan, and stretch dough out to fit the pan you are using. This recipe usually can make**two to three** pizzas depending on how big you want it. Bake at 425 degrees F for about 20 minutes.

**CORRECTION 10/9/2008**

That is it.

Now, it is a main consensus that you need a really hot oven to make a decent pizza, but I have yet to test this. You do not know how scary a room full of five kids and husband can be when looking at a charred and burned pizza.

I generally cover the dough with my homemade sauce (unless I am lazy and then I only sprinkle it with some tomato sauce), whatever is in the kitchen or garden, and some mozzarella cheese. Oh and make sure you don't overload the pizza! It will make it very hard to eat and the dough might not cook well.

Amy's Homemade Sauce:

1 8-ounce can of tomato sauce
1 7 ½-ounce can of diced
tomatoes, undrained
½ cup chopped onion
1 Tablespoon basil
1 teaspoon sugar
½ teaspoon oregano
2 cloves garlic, crushed (or 1 Teaspoon garlic salt)
Salt to taste

Bring to boiling and then lower heat and simmer
for about 10 minutes.

Voila!

One of our favorite topping combos is spinach, feta, mozzarella, and tomato (I will even add pineapple sometimes). Another favorite but highly less uptown is Taco. Skip the sauce, cover dough with refried beans, a little salsa, and cheddar cheese. Cook and then cover with tomatoes, lettuce, and crushed Doritos chips. Top all that with a dollop of sour cream. That one is definitely a slice you will need a fork for!Since this is the Feast of Saint Francis you can be even more creative and toss some truly Italian toppings on that dough and sauce. Anything goes! What about Sundried tomatoes and a variety of Italian cheeses? Parmigianino and, of course, mozzarella?

The key is to have fun with it!

This is a pretty easy way to enjoy a great meal and generally these are all things you have around the house, so no special trip to the store! I think Saint Francis would approve!

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Apple Chicken

I thought I would take a second and post this recipe (which we made for Michaelmas) here. It is very easy, very yummy, and is an excellent fall/harvest meal.

Apple Chicken

• 6 skinless chicken thighs (I increased this to 8)
• 2 teaspoons vegetable oil
• 2 cups apple juice
• 1/3 cup dijon mustard
• 3 apples -- unpeeled, cored & sliced 1/2" thick
• 1/2 cup raisins
• 1/2 cup sliced green onions (I omitted since I forgot to buy some. Oops.)
• 2 Tablespoons cornstarch
• 1/4 cup water

Heat oil in large skillet. Brown chicken over medium-high heat. Season with salt and pepper. Combine apple juice and mustard; pour over chicken. Cover; cook over medium-low heat for 45 minutes. Add apples, raisins and green onions. Cover; Cook 5-10 minutes longer. Place chicken and apples on a serving platter; keep warm. Gradually stir combined cornstarch and water into cider liquid. Cook and stir until thickened. Serve sauce over chicken and apples.

*I served it with Steamed Carrots and Garlic Angel hair pasta:

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Ember Days and Autumnal Fasting

The post that follows was written by Jennifer at Wildflowers and Marbles and submitted to Catholic Cuisine for publication. Thank you, Jennifer, for sharing your plans for this week's Embertide and giving readers a glimpse into your efforts to weave these days so meaningfully into your hearth and home.

The autumnal Ember days are September 24, 26, 28 - that is Wednesday, Friday and Saturday. They are days of abstinence and fasting. Specifically...

**Ember Wednesday is a day of partial abstinence and fast - one full meal which may contain meat with the two other meals of the day small and together not equaling one full meal.

**Ember Friday is a day of full abstinence and fast - one full meal with the other two meals of the day small and together not equaling one full meal. No meat offered on this day.

**Ember Saturday is a day of partial abstinence and fast again.

For more reading on Ember days check here at my blog, or check out the many very helpful sources found on Family in Feast and Feria.

My children enjoy participating in these penitential times. While I certainly do not require them to participate in a fast, I like to offer foods that allow for the entire family to offer penitential acts of fasting and abstinence while providing for the high calorie, high energy needs of the children.

In as much as I considered carefully the spiritual focus of our days during the Embertide, and the seasonal preparations to be made in and around the home, I also considered the meals to be offered. I am coming to appreciate more and more the central role that my offerings in the kitchen - the heart of the home - impact our focus and recollection for the liturgical year. Meals are a time of re-connection for the family - when we come together again after our individual efforts throughout the day. They are a source of nourishment and of connection with the day. It makes sense then to connect them to the liturgical rhythm, to connect them to the rhythm of days set for us by Holy Mother Church.

I consider the tone of the days when I consider the menu - for Embertide, the tone is penitential, but also one of thanksgiving for the harvest, one of thanksgiving for the seasonal bounties gifted us by God. I took this into consideration when planning the meals. I wanted my menu to reflect a simple sparseness that allowed the family (including the younger children) to still feel like they were included in the family fast and abstinence while still offering enough calories and heartiness for them to function. This week's menu was really a labor of love. I focused on simplicity of ingredients, and nothing that spoke of richness while keeping in mind the seasonal bounties.

These are our family plans for observing the upcoming autumnal Ember Days:
My offerings for Wednesday:

**Breakfast - oatmeal blueberry muffins, water (orange juice for little people)
**Lunch - turkey slices rolled in whole wheat tortillas with cheese, water
**Dinner - Vegetable and Bean Soup, sliced whole wheat bread, water
+ Thanks offered for the harvest of oats, wheat, blueberries

My offerings for Friday:

**Breakfast - Skillet toast (buttered whole wheat bread toasted on cast iron skillet) with cheddar cheese (sort of like an open faced grilled cheese sandwich), water (orange juice for littles)
**Lunch - Baked sweet potatoes with butter and cinnamon, water
**Dinner - Meatless spinach pie/quiche, wheat bread, water
+ Thanks offered for the harvest of wheat and vegetables and for the humble chicken

My offerings for Saturday:

**Breakfast - English muffin with fried egg and slice of cheese, water, (orange juice for littles)
**Lunch - Small cup of leftover veggie and bean soup, water
**Dinner - *Considering that we are allowed to eat meat for one meal on this day, and considering this is the night of our bonfire I am opting for roasted hot dogs, pickles and chips tonight.
+ Thanks offered for the past season's harvest as well as asking God to bless and abudantly provide for a rich harvest of grapes for the vintage (Autumn is the traditional season to ask God's blessing for the vintage and the grape).

Oatmeal Blueberry Muffins

2 cups oats
2 cups milk
2 tablespoons lemon juice
1 cup white flour
1 cup wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups brown sugar
2 eggs
1/2 cup butter - melted or extremely soft
2 cups fresh blueberries
In medium bowl combine oats, milk, and lemon juice - let stand while you prepare the other ingredients.

In a large bowl combine flour, baking powder, soda, and brown sugar. Add eggs and butter to the oat and sour milk mixture, mix well. Add wet ingredients to dry ingredients, mix carefully just until combined. Gently fold in blueberries.

Fill greased muffin tins 3/4 full and bake at 400 degrees for 15 -20 minutes.

These are delicious anytime of the day and because of the whole grains are quite filling. Eat them warm!!!

Mom's Vegetable Bean Soup

1 medium onion chopped
2 - 3 cloves garlic minced
butter or olive oil for sauteeing onion and garlic
1 box of chicken stock
3 -4 good size carrots cut up and cooked to soft
1 bag of frozen sweet corn
1 can of beans (pinto or white beans will do)
1 can of diced tomatoes
1 package of frozen chopped spinach - thawed
basil - to taste
1 cup macaroni noodles

Saute onions in butter or olive oil. Add garlic. To a large stock pot add all other ingredients except for spinach. Cook for about 20 minutes then add spinach, turn off heat. Let sit about 10 minutes. You may have to add some water to suit your family's preference for soupiness - chunky or soupy :).

This can be prepared in the morning and allowed to simmer during the day - but expect to add more water as the macaroni absorb a lot of the liquid if allowed to sit all day. It's a very forgiving recipe - if all your liquid disappears, just add more water or stock to your taste. This recipe was written for the cold weather months so it assumes many vegetables have been canned or set aside. Because so many of the vegetables used in this recipe are readily available at Farmer's Markets or from your own garden - choose fresh as much as possible!!!

Spinach Pie

2 boxes of Pillsbury frozen pie shells (in the refrig section)
2 pkgs. frozen spinach - thawed and squeezed to remove excess water
1 lg container ricotta cheese
2 cups fresh grated parmesan
1 large onion - chopped and sauteed in olive oil
3 eggs

You'll need 2 9inch pie dishes. Press a pie shell into the bottom and sides of each pie dish.

Mix spinach, ricotta, onion, eggs, and cheeses in large bowl. Divide in half and split between the two pie dishes. Cover with remaining two pie shells. Trim edges and slit top for venting. Brush with egg if desired. Bake at 400 for 45 minutes.

We love embellishing the top pastry shells of these pies with decorative vents that bespeak the feast or feria we are embracing - so for this evening we might use a small paring knife to etch the initials of our Lord into the pie shell, or if we're ambitious a group of grapes. If nothing else, we etch the Cross into the shell of the pie. Pin It

Feast of Padre Pio - Italian Sausage and Pasta

Padre Pio was born in an Italian village of Pietrelcina in1887. He is one of my favorite Saints! I wish I had planned better and had something wonderful to post, but instead I was busy this week and had to make my easy, trusty recipe that my family loves. The only thing to tie this together as a meal for Padre Pio is the Italian Sausage. Cheesy - I know (literally cheesy...LOL)

Here are a few links to learn more about this great Saint. Read about his beatification here and his canonization here. His biography here and info here.

My favorite quote by him - "Do not be so completely dedicated to Martha's activity that you forget the silence or self-abandonment of Mary. May the Virgin, who combines the duties so well, be your model and inspiration." St. Pio of Pietrelcina

SPICEY ITALIAN SAUSAGE AND PEPPER FARFALLE (adapted from southern living recipe)

1 pound mild italian (ground or in links, but remove casings and crumble)

1 box Barilla Farfalle Pasta ( bow tie)

2 Bell Peppers, one red and one green

1 Shallot diced

2 tablespoons olive oil ( I use more when needed)

5 plum tomatoes ( use roma, usually cheaper)

1 cup beef broth

1 cup parmesan cheese (grated but the real cheese, not the kind in the can)

First I dribble just a bit of olive oil in the pan and brown sausage. (adding more olive oil if pan is getting to dry) I put a paper towel on a plate and spoon out the sausage onto the plate, being sure the leave some oil and drippings in the pan. I keep the oven on warm and put the sausage in the oven to stay warm while I prepare the rest.
I start the water for pasta and prepare as directed on the box.
I keep the pan I cooked sausage in on low as I put the veggies in. I put the chopped peppers in first and cook over med heat for about 5-7 minutes then add the shallots and cook about 5 more minutes. I add more olive oil as needed. When veggies are tender, I add the sausage back to the pan on low to med, just to mix and warm.
Then I added the beef broth ( I use Wyler’s granules to = 1 cup broth). Then add the tomatoes that are diced. Cook for an additional 5-7 minutes on med. ( I tend to make a bit more broth because my family likes lots of juice in it.)
I drain the pasta and put in a very large bowl and toss using a few drizzles of olive oil until pasta is evenly coated. I then add all of the sausage mixture and 1/2 cup parm cheese and stir melting the cheese. Then we are done! I add a bit more cheese on the top of each serving. I serve with just salad and garlic bread.

Here is a great prayer he recited -

O Jesus, impart to me also that same strength, when my weak nature foreseeing future evils rebels, so that like Thou, I may accept with serene peace and tranquility all the pains and distress which I may meet on this earth of exile. I unite all to Thy merits, to Thy pains, Thy ex­piations, Thy tears, that I may cooperate with Thee for my salvation and flee from sin, which was the sole cause of making Thee sweat blood and which led Thee to death. Destroy in me everything that does not please Thee, and with the sacred fire of Thy love write Thy sufferings into my heart. Hold me so closely to Thee, with a bond so tight and so sweet, that I shall never again abandon Thee in Thy Sufferings. May I be able to rest on Thy Heart to obtain comfort in the sufferings of life. May my spirit have no other desire but to live at Thy side in the Garden and unite itself to the pains of Thy Heart. May my soul be inebriated with Thy Blood and feed itself with the bread of Thy suffer­ings. Amen.

St. Padre Pio - Pray that we -- as Mothers die to ourselves and live to love and serve our Lord and our families!

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Feasts of St. Monica and St. Augustine

Tomorrow is the feast of St. Monica with the feast of her son, St. Augustine, following the day after. We aren't doing any formal geography this year, but a globe, some wall maps and Google Earth are going to help us explore the place of St. Monica's birth (Algeria) and the place she died (Ostia, Italy). I was looking for recipes that might be appropriate for celebrating St. Monica and her son when I came across this Algerian dish. It just so happened that last week, I decided to reintroduce a similar dish I hardly make any more because the children were never very fond of it. Now that they are older, I know I can coerce encourage them to give it a fair try. My recipe, bearing a striking resemblance to the Algerian version calls for zucchini, chicken, tomatoes and couscous but no chickpeas. I don't see why you couldn't add them if you wanted to.

Chicken and CousCous
2 pkg. boneless chicken thighs
2 zucchini, chopped into bite size pieces
1-2 cans Italian style tomatoes, undrained
olive oil
garlic salt and pepper
couscous (we love Near East Parmesan Couscous)

Season chicken thighs with garlic salt and pepper and brown in olive oil. Remove from pan. Saute zucchini in remaining oil and pan drippings. Add tomatoes (use two cans if you want more tomato in the tomato/zucchini ratio, I prefer more zucchini) and bring to a boil. Return chicken, cover and simmer until chicken is done. Serve over couscous.

As you can see, it isn't really a recipe, rather just a set of instructions. You can play with it and add seasonings that you know your family will like. Also, here is a coloring page I made for St. Monica and here is one for St. Augustine. Please feel free to use them with your family and/or friends.

Exemplary Mother of the great Augustine, you perseveringly pursued your wayward son not with wild threats but with prayerful cries to heaven. Intercede for all mothers in our day so that they may learn to draw their children to God. Teach them how to remain close to their children, even the prodigal sons and daughters who have sadly gone astray. Amen.

Picture credit: Monastery Icons Pin It

Feast of St. Maximilian Kolbe

A Polish meal for the feast of St. Maximilian Kolbe

Kielbasa & Veggies

8 slices thick sliced bacon, diced
2 lg. onions, chopped
1 Polish kielbasa
2 red bell peppers, cut into 1" squares
Salt & Pepper

Directions

In a large skillet or electric frypan, fry bacon until crisp. Remove and set aside. Add onion to drippings and saute until golden brown. Cook kielbasa in boiling water for 15 minutes. Drain and cut into 1/2" slices. Add kielbasa and red peppers and stir over low heat for another 10 minutes. Season to taste with salt and pepper. Pile on a serving platter and sprinkle with reserved crisp bacon.

Pierogis

8 cups all-purpose flour
4 eggs
1 (8 ounce) container sour cream
1/2 teaspoon salt
warm water
1 recipe Potato Cheese Filling

Directions

In a large bowl, beat together eggs, carton sour cream, and salt. Stir in flour and warm water. Add water until dough feels like velvet. Turn out onto a lightly floured board, and knead until smooth. Roll out to a 1/8 to 1/4 inch thickness. Cut out 3 1/2 inch circles with either the top of a glass or a biscuit cutter. Cover with waxed paper to prevent drying out if not filling immediately. Place 1 or 2 tablespoons filling on one side of a circle of dough. Fold over, and seal by pressing the edges with a fork. Repeat until ingredients are used. Bring a large pot of water to a boil. Immerse pierogi. Cook until the dumplings float to the surface.

Potato Cheese filling

4 pounds mashed potatoes
1 pound shredded Cheddar cheese
salt and pepper to taste

Directions

In a large bowl, mix together mashed potatoes and shredded Cheddar cheese. Season with salt and pepper to taste.

For dessert we are baking 2 round cakes and decorating them with white frosting and we will sprinkle one with red frosting to symbolize matrytdom, and the other one we'll leave white to symbolize purity, because Our Lady offered St. Maximillian a white crown and a white crown, asking him which one he chose and he replied, "Both." Pin It

Memorial of St. Dominic, August 8

This is an adaptation of an earlier column from my blog.

August 8 marks the memorial of St. Dominic, priest, founder of the Order of Preachers. As this is a special family day that marks birthdays and anniversaries, I like to give a little recognition to this saint who has become part of our family feasts.

St. Dominic was born in Spain, but fought Albigensianism, a Christian heresy in western Europe. Father John Hardon has an excellent explanation of Albigensianism. The main reason so many people were being drawn into this heresy was plain ignorance. So his mission was preach the Truth of the Gospel.

For this saint's feastday, we're keeping it simple, since penitence was a focus in his preaching. I'm going to trace back to Dominic's Spanish roots and use a recipe from my favorite Spanish cookbook My Kitchen in Spain by Janet Mendel for the main dish. My tomatoes are ripening and this recipe is perfect for using some of those luscious fruits, Chicken Sautéed with Fresh Tomato. Accompanying this I will have brown rice, a simple green salad and fresh fruit salad for dessert.

The fresh tomatoes have a sweeter taste than most Italian tomato dishes. I realize the cooking time is lengthy, and I actually shortened the tomato cooking time without loss of flavor.

Chicken Sautéed with Fresh TomatoPollo con Tomate
3 Tbsp. olive oil
2 pounds chicken legs and/or thighs (or whole chicken cut-up)
4 1/2 pounds fresh tomatoes (about 8 large tomatoes)
1 garlic clove, chopped
1 tsp. salt
Freshly ground black pepper
Pinch dried thyme
1/2 tsp. pimentón (see below)
2 bay leaves
2 Tbsp. brandy
Chopped fresh flat leaf parsley
Heat the oil on medium high heat in a deep skillet, then add and brown the chicken pieces, about 10-15 minutes. Remove when browned all over, and drain extra fat except 2 tablespoons.
Blanch and peel the tomatoes. Seed the tomatoes and chop coarsely, making 5 1/2 to 6 cups.
Heat remaining oil in skillet on high, add all remaining ingredients except parsley. Cook for 5 minutes, then add the chicken back to the pot. Lower heat to medium and simmer uncovered, about 45 to 75 minutes. Remove the chicken when done, but continue cooking the tomato sauce over medium heat until very thick and beginning to brown, about 30 minutes longer. Add chicken back to the pot to reheat. Remove bay leaves, serve garnished with fresh parsley.

Note about pimentón, or smoked paprika: Apparently, there really isn't a true substitute for the Spanish paprika. It's not the same as Hungarian paprika at all. Only one place suggested sweet paprika and then add cayenne for some heat. See Smoked paprika and European spices for further information. I made this last time, omitting the pimentón and the flavor was quite nice.

Another sidenote on St. Dominic. He's the patron of scientists, seamstresses, and astronomers. Star fruit would be in order to add to our fruit salad. I hope to eat out on the screened porch since the day is so beautiful (fall like). Perhaps we'll do some sky-watching. Although the Perseid's are also known as Tears of St. Lawrence, since they generally coincide with his feast day, the feast of this patron saint of astronomy has perfect timing!
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Sauces for the Liturgical Calendar

This post was written by past Catholic Cuisine contributor Amy.

While browsing over at SQPN, I took a look at the new webcast they have called Grace Before Meals. In this series of videos Father Leo Patalinghug cooks up some great pasta sauces based on the colors of the liturgical calendar. Right now they have up the green, red, and white sauces. And soon there will be a purple! That is one I am very curious about.

Here is the Green (pesto) Sauce for ordinary time. Enjoy!

BASIL PESTO SAUCE [Green] (serves 4) 2 cups of Extra Virgin Olive Oil ¼ cup of pine nuts 2 pinches of red peppers flakes 1/3 cup of grated parmesan cheese 2 cups of fresh basil leaves (washed and dried) 1 teaspoon of kosher salt ½ teaspoon of pepper 1 box of penne pasta cooked al dente Cook pasta according to instructions on box. Saute garlic and toast pine nuts by heating a teaspoon of olive oil in a pan over medium heat. Add garlic whole and allow to brown on all sides. Add 2 pinches of red pepper flakes and pine nuts and allow pine nuts to brown slightly. Remove from heat as soon as pine nuts develop some color. Let cool. Prepare the blender or a food processor. Add the rest of the oil, basil leaves, garlic, pine nuts, salt and pepper, and parmesan cheese. Allow to blend until desired consistency. To assist the blending process, you may have to add more olive oil or occasionally stop the blender / processor and stir ingredients. Pour over hot pasta. Add more cheese if desired.

Also be sure to check out Father Leo's Website, Grace Before Meals, for the recpies for these sauces and more!

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Pope John Paul II Feast

On May 18, 1920 Karol Wojtyla was born in Wadowice, Poland. Fifty-eight years later on October 16, 1978 he was elected the 264th Pope and took the name John Paul II. Pope John Paul II's pontificate was the second longest in history at twenty-seven years, second to Pius IX's thirty-one year reign. He was known as the pilgrim Pope visiting more than 100 countries and is generally acknowledged as the most well traveled world leader ever. Wherever our dearly loved Pope went his heart was in Poland. This jewel of Catholicism and culture has endured great hardship in the last century having been occupied by both Nazi's and Communists for most of the 20th Century. Through all of this unedurable persecution the faithful of Poland remained steadfastly Catholic and when their greatest son became the first Polish Pope they were well rewarded for their unwavering love of God. It is commonly believed that that event marked the fall of communism in Poland, a country at that time only held together by the Catholic Church. Today, as a tribute to our beloved John Paul the Great and the great people of Poland why not have a traditional Polish feast. We are blessed to live near a town with a large Polish community so I have access to several Polish deli's and grocery stores. That proximity to a Polish area isn't really necessary anymore. You can find excellent Polish sausage in most grocery stores and pierogies are readily available in most frozen food sections. However if you want to go traditional and do a nice meal from scratch it really isn't difficult. Polish food is hearty and easy to cook. It's also not for those overly concerned with their carb intake. However, you can always diet tomorrow, that's what Monday is for. Here is a traditional pierogi recipe

Potato and Cheese Filling
1		tablespoon grated onion
2		tablespoons butter
2		cups cold mashed potatoes
1		cup cottage cheese (or more)
		salt and pepper
Pierogi
2 1/2		cups flour
1/2		teaspoon salt
1		egg
2		teaspoons oil
3/4		cup warm water

	Potato and Cheese Filling: Cook the onion in butter until tender.
	Combine it with potatoes and cheese.
	Season to taste with salt and pepper.
	Vary the proportions and ingredients in this recipe to suit your taste.
	Mix the flour with the salt in a deep bowl.
	Add the egg, oil and water to make a medium soft dough.
	Knead on a floured board until the dough is smooth.
	Caution: Too much kneading will toughen the dough.
	Divide the dough into 2 parts.
	Cover and let stand for at least 10 minutes.
	Prepare the filling.
	The filling should be thick enough to hold its shape.
	Roll the dough quite thin on a floured board.
	Cut rounds with a large biscuit cutter, or the open end of a glass.
	Put the round in the palm of your hand.
	Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers.
	The edges should be free of filling.
	Be sure the edges are sealed well to prevent the filling from running out.
	Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
	COOKING: Drop a few pierogies into a large quantity of rapidly boiling salted water.
	Do not attempt to cook too many at a time.
	Stir VERY gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.
	Continue boiling for 3-4 minutes.
	The cooling period will depend upon the size you made it, the thickness of the dough and the filling.
	Pierogies will be ready when they are puffed.
	Remove them with a perforated spoon or skimmer to a colander and drain thoroughly.
	Place in a deep dish, sprinkle generously with melted butter to prevent them from sticking.
	Cover and keep them hot until all are cooked.
	Serve in a large dish without piling or crowding them.
	Top with melted butter- chopped crisp bacon and/or chopped onions lightly browned in butter.
	REHEATING: One of the great things about pierogies, is that they can be made in large quantities, refrigerated, frozen and reheated without lost of quality.
	Many prefer reheated pierogies as compared to freshly boiled ones.
	To re-heat, you can: 1) pan fry pierogies in butter or bacon fat until they are light in color or, 2) heat the pierogies in the top of a double boiler or in the oven until they are hot and plump or, 3) deep fry them. Another great recipe which would make a nice lunch or light supper. Potatoes Baked with Egg and Cream

2 Tbsp melted butter 3 cups diced cooked potatoes 2 eggs beaten 1 cup sour cream 2 Tbsp of chopped chives salt and pepper to taste Pour the butter into the bottom of a baking dish. Cover the whole bottom of the dish. Add the potatoes to the dish. Mix the eggs and sour cream thoroughly and pour over the potatoes. Add the chives, salt and pepper. Bake in a 350 degree oven for one hour. Serve hot. This recipe doubles and triples nicely for a larger group as is it feeds 4-5 people. Another great dish that is easy to prepare is ... Golabki (Stuffed Cabbage)
Don't let the long ingredient list put you off, you probably have most of them in your pantry.

1 1 cabbage, center core removed
3 lb ground meat (turkey, beef or pork)
2 cups cooked white rice
1 cup chopped onion
1 cup tomato paste
2 cans crushed tomatoes
11/2 cups vegetable stock
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon celery salt
1/4 teaspoon parsley
1/4 teaspoon nutmeg
1/4 teaspoon Worcestershire sauce
1/4 cup butter
4 carrots, sliced
16 ounces mushrooms, quartered
2 bay leaves

Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender.
Cook till all leaves are tender, but not ripping apart; usually 15.
Run under cold water and drain.
Cut the thick membrane off back of each leaf.
While cabbage is cooking saute onion in butter until lightly browned.
Put all the uncooked meat into a large mixing bowl add eggs.
Add the sauted onions.
Next add salt pepper, celery salt, parsley, nutmeg, and Worcestershire sauce along with the cooked rice.
Mix it all up thoroughly.
Lay out leaves and depending upon their size, place 2-3 tablespoons of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll to use all leaves and stuffing. Place rolls, seam down into a greased roasting pan. Layer carrots and mushrooms over cabbage.
Mix together the tomato paste, crushed tomatoes, water and brown sugar and pour evenly over all the rolls.
Season with salt and pepper to taste and add bay leaves.
Cover roaster and bake 325 degrees for 2- 2&1/2 hours.
Half way through baking check to make sure there's enough liquid; additional water can be added. To serve, spoon sauce over rolls. Serve with Mashed potatoes!

I leave you with my favorite Pope John Paul II quote.

"Have no fear of moving into the unknown. Simply step out fearlessly knowing that I am with you, therefore no harm can befall you; all is very, very well. Do this in complete faith and confidence."

Have a blessed day.

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