Ingredients:
1 zucchini sliced thin
¼ cup olive oil
1 tablespoon dried garlic powder
½ teaspoon salt
½ teaspoon pepper
1 teaspoon dried oregano
Instructions:
Thinly slice zucchini long way, about ¼ inch thick. Combine all other ingredients in a separate bowl. Use a brush to lightly coat one side of the zucchini before placing it on a hot grill. Be sure to brush the grill with a oil to prevent zucchini from sticking. Lightly brush the oil mixture over the topside. Allow these to cook for 1-2 minutes on each side. Serve over aglio olio pasta or sweet jasmine rice cooked with soy sauce for a satisfying and healthy vegetable entrée.
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I am so pleased to announce the production and sales of a new CD of sacred songs performed by the seminarian schola. It makes a great stocking stuffer and it will surely help you pray! To listen to sample tracks and to order, simply click here. I’m sure you and your entire family will enjoy these prayerful classics. All of the proceeds go to the renovation of our chapel at the seminary, so please support us as we support you with our prayers and life of priestly service. And, many have already asked whether I was singing in that CD or not. As much as I love to sing, these young seminarians handled this perfectly fine without my voice.
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Ingredients: (Serves 4)
4 double thick pork chops with the bone, slit for stuffing
1 gallon apple juice
4 tablespoons salt
4 tablespoons black pepper
1 tablespoon dried parsley
1 cup minced mushrooms
¼ cup onion, finely minced
1 clove garlic, minced
2 tablespoons olive oil
¼ cup grated parmesan cheese
Instructions:
Ask your local butcher to insert a slit in each chop so that you can stuff it. You can do it yourself by using a long knife to carefully cut the meatiest part of the pork chop creating a pocket. Season chops with salt and pepper. Place chops in a nonreactive bowl and cover with apple juice. Refrigerate for 16-20 hours.
On the day of cooking, preheat oven to broil. Prepare stuffing by sautéing olive oil, onion, garlic, mushrooms, and parsley. Once cooked, mix in parmesan cheese and set aside until ready to stuff chops. Remove chops from apple juice brine and discard liquid. Dry each chop with a paper towel. Carefully insert stuffing into cavity of pork chop and place on a baking pan coated with a nonstick spray. Spray tops of chops. Broil chops for 10 minutes in the middle of oven. Reduce heat after 10 minutes to 300 degrees for another 10-15 minutes. Remove chops from oven and let cool for 5 minutes. Serve with a mushroom gravy and lightly seasoned spinach for a hearty and tasty holiday dinner.
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