The Second Sunday of Advent

We have reached the Second Sunday of Advent. Today we reflect on a message of peace. To bring about peace in the world, we must first have peace within ourselves. Life will always hold its struggles, dark times and difficult moments. To trust in God is to let go of the pain, the sorrow, the jealousy and anger. For only then will we be at peace.

On this, the Second Sunday of Advent we begin with the opening prayer as before, and the lighting of the first candle. Tonight a second candle is lit as the light of Advent grows.

ADVENT PRAYERS
Opening Prayer: Lord God, Lamb of God
Let Yours blessings come upon us
As we light the candles of this Advent wreath.
May the wreath and its light be a symbol
Of Christ’s promise of eternal salvation.

Response: Let us go rejoicing to the house of the Lord.

As the first (purple) candle is lit
Prayer: Blessed are you, Lord, God of all creation.
In the darkness and in the light, Holy is Your Name.
We place our hope in you, Oh Lord,
As we prepare our hearts to celebrate the coming of the Lord

Response: Now and forever. Amen.

As the second (purple) candle is lit
Prayer: Blessed are you, Lord; God of all creation.
Let your light shine on those who dwell in darkness.
Let the earth receive her King
And fill our hearts with Your everlasting peace

Response: Now and forever. Amen.

Let the candles continue to burn throughout the meal.

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Second Sunday of Advent Supper
Lemon Rosemary Roast Chicken
Garlic Parmesan Gold Potatoes
Roasted Parmesan Asparagus
Walnut-Pear Winter Salad

Note: The salad can be served at the start of the meal, at the end or with the rest of the meal. The potatoes need to start several hours before the chicken. While the chicken is resting, the asparagus can be prepared. Enjoy!

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Lemon Rosemary Roast Chicken
3 lb Whole Roasting Chicken
Kosher Salt to taste
Black Pepper to taste
1 large Lemon
1 teaspoon Smoked Paprika
2 Rosemary Sprigs
Rosemary for garnish as desired

Heat oven to 450 degrees. Line a roasting pan with foil. Spray roasting rack with cooking spray and place in the roasting pan. Set aside.

Thoroughly dry the chicken with paper towels, inside and out. Season the chicken generously with salt and pepper. Be sure to season the cavity, neck and under the wings.

Slice the lemon in half lengthwise. Squeeze the juice of half the lemon into the cavity. Slice the remaining half into half-moon slices. Tuck the sliced lemon under the skin of the breast and thigh meat. Place the Rosemary sprigs into the cavity.

Truss the bird to ensure it cooks evenly. Truss the wings as well as legs. This will prevent the wings from burning and help to keep the breast meat moist.

Sprinkle salt and pepper over the entire outside of the bird. Sprinkle with paprika.

Place the chicken, breast side up, in the middle of a roasting rack in the prepared pan. Pop the chicken into the heated oven and walk away for 60 minutes. Do not baste the bird or open the oven door until the time has passed. After an hour of cooking undisturbed, test the internal temperature in the thickest part of the thigh. Continue to cook until chicken has reached an internal temperature of 170 degrees, checking every 15 minutes.

Remove chicken from oven and transfer to a serving platter, tent to rest 15 minutes.Garnish with rosemary and carve at the table for a festive presentation.

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Garlic Parmesan Gold Potatoes
3 lbs Baby Yukon Golds, halved
4 Garlic Cloves
2 tablespoons Olive Oil
2 tablespoons Butter, soft
1/2 teaspoon dried Oregano
1/2 teaspoon dried Basil
1/4 teaspoon dried Dill
Kosher Salt to taste
White Pepper to taste
1/4 cup freshly grated Parmesan
Italian Parsley for garnish

Lightly coat the inside of a slow cooker with nonstick spray and set aside.

Scrub potatoes, dry with paper towels. Cut the potatoes in half and place into the slow cooker.

Peel and finely mince garlic, add to the potatoes. Stir in olive oil, butter, oregano, basil and dill. Toss gently to combine and coat the potatoes.,Season with salt and pepper.

Cover and cook on low heat for 4-5 hours or high heat for 2-3 hours, or until tender.

When ready to serve, sprinkle with fresh Parmesan Cheese, garnish with chopped parsley. Serve directly from the bowl of the crock pot.

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Roasted Parmesan Asparagus
2 lbs Asparagus, trimmed
1/4 cup Butter
1 1/2 cups shredded Parmesan cheese
White Pepper to taste

Heat oven to 350 degrees. Trim asparagus, set aside.

Add 1/2-inch of water to a large skillet; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until crisp-tender. Drain.

Arrange asparagus in a greased 13-inch by 9-inch baking dish. Melt the butter, then drizzle over the asparagus; sprinkle with Parmesan cheese and pepper. Bake, uncovered, in the heated oven for 10 to 15 minutes or until cheese is melted.

Using tongs, lift asparagus from the baking dish to a serving platter. Drizzle with any butter or Parmesan Cheese remaining in the baking dish.

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Walnut-Pear Winter Salad
4 large handfuls of Mixed Salad Greens
2 Pears
1 cup Walnut Halves
2 teaspoons fresh Lemon Juice
2 tablespoons Olive Oil
Kosher Salt to taste
Cracked Black Pepper to taste
Feta Cheese, optional

Wash the salad greens, spin dry and place in a large bowl. Wash, quarter and core the pears. Slice the quarters crosswise and add them to the bowl. Scatter the walnut halves over the salad. If not serving immediately, place in the refrigerator to cool.

When ready to serve, whisk lemon juice, olive oil and seasonings in a small bowl. Drizzle over salad, toss well and place on chilled plates. Sprinkle with Feta if desired and serve.