What do you do with your dyed eggs after Easter is over? Here’s an idea that could help you find new meaning for those leftover colored eggs.
2 hardboiled egg
1 Tbs flour for dredging
1 egg beaten with 1 tsp of water
2 Tbs seasoned breadcrumbs
Salt and pepper
Instructions: Remove shells from hardboiled egg. Roll egg in flour. Dip egg in egg wash. Dredge in seasoned breadcrumbs. Heat oil in a small saucepan to 350 degrees. Deep fry egg until golden brown. Remove egg and season with salt and pepper. Wait until cool before cutting in half.
To add extra flavor and texture, remove the yolks and mix with ½ tsp of mayonnaise and ½ tsp of mustard. Mix together and scoop yolk mixture back into the egg white. These are no deviled eggs. They are kicked up angelic eggs!
Penne della Palma (serves 3-4)
1 pound penne pasta
1 can hearts of palm
2 cloves garlic, minced
1 cup cherry tomatoes, halved or quartered
¼ cup parsley, minced
½ cup grated Parmesan cheese
½ cup seasoned breadcrumbs
1 Tbs olive oil
1 Tbs butter
½ cup brandy
½ cup starchy pasta water
½ cup whipping cream
½ Tbs salt and pepper (or to taste)
Boil pasta until al dente. Drain water, but reserve ½ cup of starchy pasta water. Drain water from palms and cut into ¼ inch pieces. In a large pan, heat olive oil and butter, then saute garlic, parsley, tomatoes, and palm. Add cheese and breadcrumbs, and combine. Add brandy, water, and cream (attention: cooking with liquor is flammable). Add pasta and mix together. Add salt and pepper to taste, and a drizzle of olive oil and a dusting of grated Parmesan cheese for more flavor.
Purple and Green Slaw
Ingredients: (serves 4)
2 cups of purple cabbage, shredded
2 cups of green cabbage, shredded
1 package of dried Ramen noodles broken up into pieces (do not use the flavor packet)
½ cup of peanuts or cashews
1 scallion (Green onion), finely minced
1 teaspoon of sesame seed
1 cup of mayonnaise
2 Tbs of water
2 Tbs of cider vinegar
1 Tbs of peanut oil
1 Tbs of soy sauce
1 tsp of salt
½ tsp of chili powder
½ tsp of black pepper
Combine the cabbage, noodles, scallion, sesame seeds and nuts in a bowl. In a separate bowl combine the mayonnaise, water, oil, soy sauce, vinegar, salt, chili and pepper. Whisk together and pour over the slaw. Toss until flavors are fully incorporated.
Don’t be scared! I’m just writing a little post to describe the blessings of St. Patrick (who we celebrate today) AND St. Michael the Archangel – the name of the parish where I just completed three days of a very fun mission.
(It’s as close as I’ll get to wearing a green leprechaun outfit!)
Both of these heavenly beings (one a saint the other an angel) have the same purpose: to get rid of the ugliness of sin and temptation in our lives! Consider St. Michael’s role as an archangel and defender against the devil, and you’ll see that same inspiration in the tradition of St. Patrick who, according to tradition, cast out the “evil” snakes from Ireland.
I can’t say that I did much “casting out” of evil spirits at St. Michael’s parish. But, I did invite the people to make room for God in their lives. If people invite the LIGHT of God into their lives, there will be no room for darkness. And I did try to fill them with the “bountiful” blessing and love of God. The fact is, if you are filled with grace, there won’t be much room for vice!
And, so that’s what happened. In fact, at this recent parish mission GRACE abounded! The first night, there were about 275 people. 2nd night 300. Third night – almost 400! It was great to see so many happy faces and empty plates of the sampled penne alla vodka!
A special shout out to Franks Pizza and Pasta in Overlea, MD!
Armando and his lovely wife and children were on hand each night. While they attend a different parish, they insisted on bringing their three children to the mission. Since they own a restaurant, they know what it’s like to feed their children with food for body, mind and spirit. The two sons helped me out with some of the antics that I used during the mission. The family also helped me feed a very hungry crowd by offering some of their delicious homemade bread!
Thanks to Fr. Jim Sorra and the people of St. Michael’s the Archangel Parish for such welcoming and enthusiastic parish mission!
(No, you’re not seeing Double, good friend and pastor of St. Michael’s Fr. Jim Sorra is another Filipino- American Priest. Everyone is always confusing the two of us! We have fun confusing people too!)
I pray that Grace Before Meals helped make the St. Michael’s Parish’s lent a joyful season of feasting on God’s goodness – even in the middle of this season of fasting!
1 cup onion, chopped
1/2 cup green pepper, chopped
2 Tbsp butter
2 cups cooked chicken, chopped
1 4-oz can green chili peppers
3 Tbsp butter
1/4 cup flour
1 tsp ground coriander
3/4 tsp salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Monterey Jack cheese
12 6-inch tortillas
In a large saucepan, cook onion and green peppers in the 2 Tbsp butter till tender. Combine onion mixture in a bowl with chopped chicken and green chili peppers; set aside.
For sauce, in the same saucepan melt 3 Tbsp butter. Stir in flour, coriander and salt. Stir in chicken broth all at once; cook and stir 1 to 2 minutes more. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup of the sauce into the chicken mixture. Dip each tortilla into remaining sauce to soften; fill each with about 1/4 cup of the chicken mixture. Roll up. Arrange in a greased 13x9x2-inch baking dish; pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake, uncovered, in a 350 degree oven about 25 minutes or until bubbly. Serves 6.
• I cooked and used the whole chicken using the broth for the sauce.
• I heated the tortillas in the microwave before dipping in the sauce.
• I added more cheese to the tortilla when filling with chicken mixture.
• I covered while heating.
Sorry, that was the best Southern accent I could muster. After a three day mission at St. John the Baptist Church in Hot Springs, I must say that I’m feeling a little sad to leave.
(Pic: Fr. Erik with school children at the cafeteria’s “candy store”)
Southern hospitality is great, and the sense of families are so strong. I feel at home among such great people, even for a “yankee northerner” like me! I was especially edified by the kindness shown to me by so many young people who came to the parish mission.
The local community college even welcomed me to teach a class, based on the Fusion Fajita recipe. It was, shall we say, a very delicious lesson for all. It was great sharing more about Grace Before Meals with future chefs of America.
But the fajitas were not the only Tex-Mex inspired food here. The Hot Springs area has a fair share of places to purchase traditional tacos from trailers converted into side restaurants. Talk about authentic and delicious flavors! Check out these papusas and three tacos – all for $8.00 ONLY!
But, at Grace Before Meals, we know that food eaten alone isn’t that tasty at all. That’s why it was such a blessing to have so many people come to the parish mission – record numbers even! Church was packed each night, and the final evening (a Grace Before Meals Presentation) brought in over 300 people. And, yes, all were fed by the grace of God and with the help of some very skilled kitchen help!
As always, it’s always sad leaving a parish mission. They become a priest’s parish for a few short days. But, one thing that will always remain is the faith in a God who loves us and feeds us! Thank God, because this huge crowd of people were very eager and hungry for what God was offering!
- All Souls Day
- Blast from the Past
- CRS Rice Bowl
- Culinary Confessions
- Dinner Discussion
- Entertaining Truth
- Epic Food Fight
- Faithful Foodie
- Feast Days
- Food for the Body
- Food for the Soul
- Food for Thought
- From the Feedbag
- Grace Before Meals
- In Memory
- Menu Inspiration
- Merry Christmas
- New Year
- Past Emails
- Recipe- Dessert
- Recipe- Pork
- Recipe-Side Dishes
- Restauraunt Reviews
- Savoring Our Faith
- Simply Blogging
- Special Religious Theme
- Spicing Up Married Life
- Taste Tester
- The Table Foundation
- What's On the Table