Gather Round the Table

“Now, Therefore, I, Franklin D. Roosevelt, President of the United States of America, do hereby designate December 15, 1941, as Bill of Rights Day.  And I call upon the officials of the Government, and upon the people of the United States, to observe the day by displaying the flag of the United States on public buildings and by meeting together for such prayers and such ceremonies as may seem to them appropriate.”

Wow – some pretty powerful words. We don’t waive our flag nearly often enough just for the sake of loving this country. In our home, the flag is out all year long. We are proud of America, warts and all. No country is perfect. One of the greatest rights we have in America is to criticize our government, our elected officials, our unjust laws. Often growth in a positive direction is not easy or painless. I think we all get that. What I cannot embrace is this obsession to only see the worst aspects of society. Are there bad cops? Yeah, there are. Are there bad teachers, bad leaders, ungodly preachers praying on the desperation of their congregation? Yeah, there are. It doesn’t mean we need to tear it all down, it just means that we have room for improvement. And we need to accept the reality that nothing is ever perfect. Accepting life’s imperfections doesn’t mean accepting defeat. Not by a long shot.

The greatest gift we have is family. That connection to one another. That love and respect, even when we might not see eye to eye. Sitting down to a meal together is a joy we often take for granted. Don’t. Each moment passed is a moment that will not come again. Savor one another. God created us in His image – His loving image. Shout it from the rooftops – we are all awesome!

Italian Chicken with New Orleans Spaghetti Bordelaise
Italian Chicken
6 bone-in Chicken Thighs
Salt to taste
Black Pepper to taste
Cayenne Pepper to taste
2 heads Garlic
2 whole Lemons
3 tablespoons Olive Oil
1 cup White Wine
3/4 teaspoon Dried Basil
1/2 teaspoon Dried Oregano
1 Bay Leaf

Heat the oven to 350 degrees F.

Place the chicken out on a flat worksurface. Lightly season on both sides with salt, pepper, and cayenne. Set aside.

Separate and peel all the garlic cloves. Crush half of the garlic cloves with the back of a heavy knife. Leave the remaining cloves whole, set aside. Cut lemons into quarters, set aside.

In a large skillet over medium-high heat, warm the oil. Add the chicken and sear on both sides. Add the crushed garlic and cook, stirring, until fragrant, about 1 minute. Remove from the heat. Remove thighs to a plate.

To the skillet add wine, lemon quarters, basil, and oregano, stirring well to evenly distribute. Place over medium-high heat for just a few minutes to start the caramelization process.

Pour contents of the skillet into the roasting pan. Place thighs over the garlic, arrange lemon wedges around the chicken, and add bay leaf. Cover the roasting pan tightly and place in the heated oven for 1 hour. Uncover and roast until the chicken is brown and tender, and the garlic is caramelized, about 30 minutes, basting occasionally.

Remove from the oven. Serve chicken directly from the roasting pan, spooning pan drippings and garlic over the thighs as desired. The garlic is great to smear on the chicken or inside the warm rolls.

While the chicken browns, make the Spaghetti Bordelaise. Serve chicken thighs with a nice side of flavorful spaghetti.

New Orleans Spaghetti Bordelaise
8 oz Spaghetti Pasta Noodles
2 Garlic Cloves
3 Green Onions
2 tablespoons Parsley
1 tablespoon Butter
2 tablespoons Olive Oil
1 tablespoon White Wine
1/4 teaspoon Dried Basil
1/4 teaspoon Dried Oregano
1/4 teaspoon Dried Thyme
Salt to taste
Black Pepper to taste
1/2 cup shredded Parmesan Cheese

Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 7 to 10 minutes. Drain in a colander.

Meanwhile, peel and mince garlic. Snip green onions and parsley.

Melt the butter with the olive oil in a saucepot over medium heat. Add the garlic and green onions and cook, stirring, until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, and pepper, and cook for 2 minutes.

Return the drained spaghetti to the pot. Add the sauce, to taste, and toss well to coat. Place in a large serving bowl and garnish with parsley.

When serving, finish with Parmesan Cheese as desired.

Heat and Serve Dinner Rolls
6 Dinner Rolls
3 tablespoons Butter

Heat oven to 400-degrees.

Place dinner rolls on a baking sheet and brush tops with butter. Wrap in foil, heat for 8 minutes