Today is the 3rd Sunday of Advent. This is the turning point of the season, and it is reflected in the change of color for the 3rd candle. Pink signifies joy. Not only the joy of that first Christmas in Bethlehem all those centuries ago, but the joy of His coming.
Christ will come into the world three times. First as a baby who grew to be a man sacrificed on the cross for the forgiveness of sins. Not just the sins of His time, but for all the sins since the beginning and until the end of time. To God, time has no meaning for He exists above and outside the sphere of our limited understanding of time. God sees all of eternity, past, present and future. Time holds no limits to God, nor Jesus who is God made flesh.
God dwelt upon the earth as a man, Jesus. God dwells upon the earth today, when we except Jesus into our lives, He becomes a part of our existence. And on the final days, He will come again to judge the living and the dead.
With the lighting of the 3rd candle of Advent, we turn toward that future, the second coming of God in the flesh. It may not be tomorrow, or a year from now or a thousand years from now. Days, months, years are man’s concepts, and our understanding of time. Jesus will come again, in His time. It is a time we cannot measure nor comprehend. And His kingdom will have no end.
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.
Light the 1st Purple Candle (Hope)
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.
Light the 2nd Purple Candle (Peace)
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.
Light the Pink Candle (Joy)
Prayer: Blessed are you, Lord; God of all creation.
Let our heats be glad as we wait in joyful hope
For the coming of our Lord
Give us a heart, O Lord, that seeks You always
Response: O Come, O Come, Emmanuel
3rd Sunday of Advent Supper
Pork Tenderloin Scallopini
Jasmine Rice Pilaf
Simple Garlic Broccoli
Pork Tenderloin Scallopini
1-1/2 lb Pork Tenderloin
6 tablespoon Flour
Salt to taste
Black Pepper to taste
8 oz Baby Mushrooms
2 Shallots
Handful Parsley
8 tablespoons Butter, divided
2 tablespoons Olive Oil
3/4 cup Chicken Stock
Splash White Wine
Heat oven to 180-degrees. Place a large rimmed serving platter in the oven to warm.
Slice pork tenderloin into rounds about 1-1/2 inches thick. Depending upon length of the tenderloin, there should be between 8 and 10 slices. Place 2 slices at a time into a quart-size ziplock bag. With the smooth end of a meat mallet, pound slices this, about 1/8-inch in thickness. Set aside.
In another quart ziplock bag, mix flour with salt and pepper. Add pork cutlets, one at a time, shake to coat evenly. Set the floured cutlets aside on a wire rack, let rest for the flour to adhere to the pork.
Trim mushrooms, brush clean. Thinly slice mushrooms, set aside. Peel shallots, mince and set aside. Finely chop a handful of parsley.
In a large skillet, heat 4 tablespoons butter with the olive oil. Swirl pan to coat. Add the pork to the pan, cook over medium heat for about 3 minutes. Turn, continue to cook another 2 or 3 minutes. Remove cutlets from the skillet, place on the platter and hold in the oven.
Add another 2 tablespoons butter to the skillet, swirl the pan. Add mushrooms and shallots, sauté for about 2 minutes. Add chicken stock, scraping up any browned bits remaining on the bottom of the pan. Cook for 4 minutes longer, or until mushrooms are just tender.
Add parsley and a splash of white wine, simmer, stirring frequently over medium heat until the sauce begins to reduce and thicken slightly.
Remove skillet from heat. Whisk in remaining 2 tablespoons butter for a silky finish.
Remove pork cutlets from the oven. Spoon mushroom mixture over the cutlets, then pour pan sauce over the mushrooms. Serve and enjoy.
Jasmine Rice Pilaf
1 small White Onion
1 cup frozen Peas and Carrots mix, thawed
2 tablespoon vegetable oil
Sea Salt to taste
Black Pepper to taste
1 teaspoon Minced Garlic from a jar
1 cup Jasmine Rice
1/2 cup Orzo Pasta
1-3/4 cup Chicken Stock
Peel and finely dice onion, set aside. Place peas and carrots in a strainer. Rinse with cold water to gently thaw, drain and set aside.
Heat oil in saucepan over medium heat, add onions salt and pepper, cook 4 minutes, until tender, add garlic and cook another minute.
Add rice and pasta, stirring often, cook 3 minutes. Stir in peas and carrot mix. Add chicken stock, bring to boil, reduce heat to medium low, cover, simmer for about 20 minutes or until liquid has adsorbed and the rice is tender.
Uncover, fluff with a fork. Serve and enjoy.
Simple Garlic Broccoli
8 oz Broccoli Florets
3 Garlic Cloves
1 tablespoon Butter
Italian Seasoning to taste
Kosher Salt to taste
Pinch Cayenne Pepper
Trim broccoli florets as needed. Place in a saucepan with about an inch of water. Bring to a boil, cover and cook for about 3 minutes, until broccoli is crisp-tender. Drain water from the pan.
While the broccoli is cooking, peel and finely mince garlic. Once the broccoli has been drained, add garlic and butter to the warm pan. Toss broccoli, allowing butter and garlic to seep into the florets. Season with Italian Seasoning, salt and just a pinch of Cayenne for a little kick. Toss, serve in a warmed bowl.
My soul proclaims the greatness of the Lord;
my spirit rejoices in God my Savior
Welcome to Rosemarie's Kitchen 