My True Love gave to me Eight Maids-A-Milking. What is milk but the comfort and strength from a mother to her child? Eight Maids-A-Milking represent the comfort those who were lost received from Christ when he delivered the Sermon on the Mound. These is known as the Eight Beatitudes.
Blessed are the poor in spirit; for theirs is the kingdom of heaven.
Blessed are the meek; for they shall inherit the earth.
Blessed are they who mourn; for they shall be comforted
Blessed are they that hunger and thirst for righteousness, for they shall have their fill.
Blessed are the merciful; for they shall receive mercy.
Blessed are the pure of heart; for they shall see God.
Blessed are the peacemakers; for they shall be called the children of God
Blessed are they that suffer persecution for righteousness’ sake; for theirs is the Kingdom of God.
January 1 is also the Solemnity of Mary, Mother of God. For Catholics, it is a Holy Day of obligation. Just as Christmas Eve was a Sunday, while Christmas was a Monday, prompting a two day obligation, so it is with New Year’s Eve and New Year’s Day.
This particular Holy Day of obligation is not new, but it has moved several times before finally (for now) fixed to January 1. It was restored to this date in 1931; placing the feast on the octave day of Christmas, closely associated with the circumcision of the Infant Jesus (assigned to the first Sunday in January); and the fest of the Holy Name of Jesus, which dates back to 1721. The point of this day to is honor Mary as the Mother of God. For Catholics, she is not only His mother, but our Heavenly Mother as well. For without Mary, a woman, there would be no salvation of man. For those who think Christianity suppresses women, just look at the reality of Jesus. He revealed Himself over and over again as the Son of God first to the women. We are held in the highest regard for our femininity and all that means to the world. I for one am honored that God chose to make me a woman.
Today we celebrate the Beatitudes as well as Mary, Mother of God. It is reason enough to give thanks for all the Lord has given to us. Today is also New Year’s Day. In the south, there is the tradition of having Black Eyed Peas on New Year’s Day. I for one don’t care much for Black Eyed Peas. However; I do love a good bowl of chili. And isn’t that in keeping with the spirit of Black Eyed Peas? Happy New Year – hope 2024 brings you many blessings from above!
Slow-Cooker Beefy Kidney Bean Chili
1 Yellow Onion
1 Bell Pepper, Red
Olive Oil as needed
4 Jalapeño Peppers
6 Garlic Cloves
1 Beef, Ground Chuck
1/8 cup Chili Powder
1 tablespoon Ground Cumin
Kosher Salt to taste
2 (15 oz) cans Kidney Beans, drained
2 cans Ro-Tel Fire Roasted Tomatoes
1 cup Beef Stock
Peel and dice onion. Set aside. Core bell pepper, discard the seeds. Dice pepper and set aside.
Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper and cook, stirring occasionally, until softened, about 8 minutes.
While the onion mixture is cooking, dice the jalapeno pepper and set aside. Peel and mince garlic cloves, set aside.
Once the onion mixture is soft, add the Jalapeño peppers and garlic. Sauté for about 1 minutes.
Crumble the ground beef, add to the onion mixture. Cook, breaking meat into small pieces, until browned through. Season with chili powder, cumin and salt. Taste and adjust seasoning as needed. Transfer the meaty-onion mixture to the slow cooker using a large slotted spoon.
Drain and rinse the Kidney beans. Add to the slow cooker. Stir to blend. Empty the Fire Roasted Tomatoes with their juices into the pot. Stir to blend. Add beef stock. Taste and adjust seasoning once more.
Cook on LOW for 6 hours for flavors to fully mature.
Finishing Touches
1 cup Cheddar Cheese
1 Shallot
1/2 cup Sour Cream
Just before serving, shred the cheese using the smaller holes of the cheese grater. Freshly grated cheese will melt and blend more easily. Peel shallot. Shave into paper-thin rings and set aside.
When ready to serve, ladle the chili into a bowl. Top with cheese, some shallot shavings and a dollop of sour cream.
Mini Jalapeño Cornbread Muffins
To Prepare Pan
1 tablespoon Butter, melted
3 tablespoons Yellow Cornmeal, or as needed
Heat oven to 425 degrees. Melt 1 tablespoons of butter. Brush 24 mini muffin cups with melted butter. Sprinkle about 1 teaspoon of cornmeal into each buttered muffin cup. Tilt the pan to coat with cornmeal. Tap out excess meal and set the pan aside.
Mini Muffins
4 Jalapeño Peppers
1 cups Cheddar Cheese
1 cup Flour
1 cup Yellow Cornmeal
1/4 cup Sugar
4 teaspoons Baking Powder
1/2 teaspoon Salt
1 teaspoon Garlic Powder
1 cup Milk
2 Eggs
1/4 cup Vegetable Oil
1/4 teaspoon Vanilla Extract
Remove stems from the jalapeño peppers. Using a small cheese grater, grate the peppers into a bowl, catching all the seeds and juices. Set aside.
Using the smallest holes in a cheese grater, finely grate Cheddar Cheese. Set aside until ready to use.
Whisk flour, cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Work Cheddar cheese into dry ingredients until coated.
In another bowl, beat eggs, vegetable oil, jalapeño peppers, and vanilla extract together until well mixed. Add the milk and stir to blend.
Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
Using a small cupcake scoop, fill each muffin tin almost to the point of being full. Bake in the heated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing from the pan. Place warm muffins in a napkin-lined basket and serve with plenty of soft butter.
May God have pity on us and bless us;
may He let His face shine upon us.
Welcome to Rosemarie's Kitchen 