Posted July 30th, 2007 | Recipes

Stuffed Figs Appetizers: Serving – as many as you want to make, but I’ll make it for four people.

  • 4 whole figs, stems removed and cut in half from stem to base
  • 2 teaspoons of Gorgonzola or Blue cheese
  • 2 deli slices of Cappocola ham, shredded into very thin strips (or any cured ham)
  • Light Olive oil
  • Salt, pepper and sugar

Preheat oven to Broil. Place cut figs, skin side down, on a baking sheet. Put a few shreds of ham on the fleshy side of the fig and top off with a few crumbles of cheese. Lightly drizzle olive oil on the bite-sized appetizer. Sprinkle a very light dash of salt, pepper and sugar on top of each portion. Place baking sheet in oven on broil for 2-4 minutes only. Let cool for a minute and serve on an appetizer dish or on top of a salad – a bed of mixed field greens with a light olive oil and lemon dressing.

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Posted July 30th, 2007 | Past Emails

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Posted July 24th, 2007 | Past Emails

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Posted July 24th, 2007 | Recipes

INGREDIENTS: Feeds 4

  • 4 (8 ounce) catfish fillets
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 2 teaspoons baking powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground dry mustard
  • 1 tablespoon onion powder
  • salt and pepper to taste
  • 1 cup butter, melted

DIRECTIONS

  1. Wash and dry catfish fillets. Place fillets in a shallow dish and pour milk over them. Cover and refrigerate for 6 hours or overnight.
  2. Preheat oven to 400 degrees F (200 degrees C). In a large mixing bowl, combine flour, cheese, Italian seasoning, baking powder, garlic powder, dry mustard, onion powder, salt and pepper. Dredge fillets in flour mixture.
  3. Lightly grease a rimmed baking sheet and place coated fillets in pan. Drizzle melted butter over filets.
  4. Bake in preheated oven for 25 minutes, or until firm and flaky. Serve hot.

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Posted July 19th, 2007 | Events, Simply Blogging

I’m settling into my new “digs” at the seminary in the midst of transitions. It will take a while to really make this place feel like “home” just because it’s a very different experience for me. But all in all, it’s been very good. The seminary is a beautiful place – very peaceful and prayerful, and it seems that it’s just what the Divine Doctor ordered. This respite of peace and preparation could not come at a better time. It looks like things are going to really pick up, not just with the busy new semester of seminary work, my new formation responsibilities, my personal learning curve, but also some of the Grace Before Meals activities and conferences.

I’ve got some exciting news about the cookbook! It’s set to be launched by Mid-September, just in time for the Eucharistic Congress in Charlotte. I just finished doing another “theological edit” of the book, and I have to admit that it’s a fun read with recipes that were making me hungry. I can’t wait to put it into your hands and hear what your families think.

One of my test kitchen moms wrote me a kind note that showed the Grace Before Meals movement does work. She wrote about how deliciouis the food was and how wonderful experience to know that they didn’t have to wait for a feast day to celebrate, their family created one!

Another random thought: One thing the Rector asked me to do next semester is to teach a cooking class for the seminarians as a way to grow in healthier approaches to food. It should be an interesting experience, especially since this “class” will be taught by a guy who confesses (openly) that he loves eating KFC every now and then! But, as St. Thomas Aquinas will encourage, “all things in moderation!”

Thanks to everyone who offered up some prayer for me in the midst of transitions. Yes, with all of these changes and exciting new projects and God leading the way, we can all say, “so far, so good!”?

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Posted July 17th, 2007 | Past Emails

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