The Sorrowful Martyrdom of Saint John

John the Baptist, John the Forerunner, John the Immerser, John the Baptiser and the Prophet Yahya. Each of these is a recognized name for Saint John, who preached in the wilderness of the coming of the Lord. For his dedication to God, his outspokenness about sin and the need to repent, he was martyred.

John isn’t limited to Christian faiths. He is mentioned by the Roman Jewish historian Josephus. John is revered as a major religious figure in Islam, and is regarded as a prophet. Most biblical scholars agree that John baptized Jesus. New Testament accounts tell us that some of Jesus’ early followers had been followers of John as well.

In the Roman Catholic Church, apart from Jesus and Mary, John is the only saint whose birth and death are commemorated with Feast Days. This is the importance place upon the forerunner to Christ, and the establishment of the sacrament of Baptism.

Nearly all Christian faiths practice some form of Baptism. Catholics, those who often call themselves Cradle Catholics, are baptized while still babies, to wash away the stain of Original Sin. Many Protestant faith do not recognize infant baptism as truly being saved, since a baby cannot consent nor acknowledge Jesus Christ as Lord and Savior, a requirement for truly being “saved” or born again in Christ. However; Catholics also have the sacrament of Confirmation. As the word implies, it is a reaffirming of faith, sometimes called the “sacrament of Christian Maturity”. Just as baptism is a pouring out of the Holy Spirit, Confirmation reaffirms that we are Soldiers of Christ.

When you look at the lives of many early saints – beginning with the beheading of John the Baptist, to be a Soldier of Christ takes on a whole new meaning. We are fortunate in this country, and throughout most of the world, that a believe in Christ and in the teachings of the Bible do not result in an execution. We must pray for those who find themselves living in societies that still put you to death for what you believe.

While a far cry from places such as China’s persecution of Christian faith, in America the pendulum is swinging in a direction that is harmful to all. Cancel culture is frightening. If they can cancel me, when the wind blows in another direction, they can cancel you. Eventually freedom of thought will no longer exist, let alone freedom of expression. It begins with persecution of faith. Let us remember that as we reflect on this solemn day.

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Now I know what you are thinking – after my religious rant, I’m going to share some spicy, Tijuana inspired supper. After all, it’s Tuesday. Surprise! We’re switching things up a bit. I was actually looking for something that could be served without the use of a platter or a knife, in acknowledgement of this day. That pretty much leaves us with bowls of soup. It’s one of those been there done that, we can do better moments. Hope you enjoy this very tasty and oh so easy Chicken and Pasta Supper.

Chicken Alfredo with Fettuccini
Alfredo Fettuccine
6 oz Fettuccine
1/2 cup Alfredo Sauce
1/4 cup White Wine
1/4 cup Heavy Cream
1/4 cup Parmesan Cheese
Fresh Black Pepper to taste

Bring a large pot of salted water to a rolling boil. Cook pasta al dente, as directed.

While the water comes to a boil and the pasta cooks, gently warm Alfredo Sauce with the wine in a small saucepot. Once warmed, add heavy cream and Parmesan Cheese. Gently stir until cheese melts. Keep warm until ready to serve.

Drain pasta. Keep warm until ready to serve.

Chicken Alfredo
2 boneless Breasts, cut thin
Salt to taste
Black Pepper to taste
1/4 cup Flour
2 tablespoons Italian Seasoning
1-1/2 teaspoons Garlic Powder
Olive Oil as needed
2/3 cup Alfred Sauce
1/4 cup White Wine
2 tablespoons Butter

Cut each chicken breast in half or thirds lengthwise, depending upon how thick the breasts are. You are looking for thin breasts that are still whole, not strips. If only cutting in half, pound breasts to create thinner slices. Season chicken with salt and pepper, set aside.

Whisk flour with Italian Seasoning and Garlic Powder in a pie tin, set aside. Add just enough olive oil to coat the bottom of a large skillet. Heat skillet over medium-high heat.

Dredge chicken in flour mixture, cook in the skillet for about 3 minutes or so per side, until cooked through. If necessary, cook chicken in batches.

Mix Alfredo Sauce from a jar with wine. Pour over chicken. Lower heat, add butter and simmer for about 12 minutes, swirling the skillet to blend flavors. The chicken is ready when the breasts are tender and heated through.

To serve, plate the Fettuccine. Pour warmed Aldredo Sauce from the sauce pot over the pasta. Pull pasta through the sauce to coat. Season with fresh pepper. Arrange chicken breasts around the outer edge of the plate. Drizzle any liquid from the skillet over the pasta in bring in some of that chicken flavor. Gently toss the pasta to coat.

Serve with warm bread and enjoy. Instead of butter, try a mixture of oil and balsamic vinegar as a dip for the bread. Flavored oils such as garlic are also nice.

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 Blessed are those who are persecuted for the sake of righteousness,
for theirs is the Kingdom of heaven