Sometimes I cannot help but to find it ironic that today we honor those called Good Samaritans. The word Samaritan today has taken on a whole new meaning. Most people don’t even realize that Samaritans are a Ethno-religious offshoot from the ancient Israelites.
Once a large community, through brutal suppression, mass conversion and conquest, their numbers have been reduced. In the 12th century, Benjamin of Tudela estimated that only around 1,900 Samaritans remained in regions of Palestine and Syria. As of last count in 2022, the Samaritan community stood at around 874 individuals, divided between the Samaritan village on Mount Gerizim near the city of Nablus in the West Bank and a compound in Holon, south of Tel Aviv.
In the time of Jesus, Samaritans were considered lowly people by the Israelites. There was a great deal of animosity between them, one having nothing to do with the other. And yet it was this strong dislike and low opinion that Christ used to demonstrate a very important lesson, one that impacted the very word Samaritan. The parable of the Good Samaritan can be found in the Gospel of Luke. Jesus used the parable to answer the question Who is my neighbor? The answer is everyone, everywhere. Samaritans and Jews were enemies in many ways, yet the Samaritan; considered to be a person of little or no value, showed only kindness and compassion for the Jew left beaten on the side of the road. Today we think of Samaritans not as a group of people but of individuals that demonstrate kindness and compassion to total strangers, expecting nothing in return. If this is the definition of a Samaritan, then Christ is the greatest Samaritan of them all. And when we are called to be more Christ-like in our relationships with our fellow human beings, this is the best example of all.
When I first saw this recipe, I wondered why Key West? There are no limes. It didn’t strike me as a Florida inspired dish. But when I added the orange zest and juice to the skillet, the whole of the kitchen smelled like sunshine. Yeah, it’s bright and delicious. Enjoy!
Key West Asparagus Chicken
1 lb boneless Chicken Breast
1/2 large Red Onion
1 large Orange Bell Pepper
1 bunch Asparagus
1 Orange, zested
1/3 cup fresh Orange Juice
2 tablespoons Vegetable Oil
1 tablespoon Honey
1 teaspoon Garlic Powder
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Cut chicken breast into half-inch strips. Set aside.
Cut onion in half from tip to root, reserve half for another purpose. Then slice remaining half into quarter-inch strips. Core bell pepper, cut into strips to match the onion. Trim woody ends from the asparagus, cut into 2-inch pieces and set aside. Zest orange. Set zest aside. Cut orange, juice into a measuring cup. If necessary, add enough fresh orange juice to measure a third of a cup. Set aside until ready to use.
In a large skillet, heat the oil over medium heat. Add chicken and onions, sauté until chicken is no longer pink, about 5 minutes, stirring occasionally. Add the bell peppers and asparagus, cover and continue to cook another 5 minutes.
Pour in the orange juice, zest and honey. Season with garlic powder, salt and pepper. Cover and simmer for a few minutes longer. Serve immediately.
Perfect with a side of Rice Pilaf.
The Lord is good to all
and compassionate toward all His works.
Welcome to Rosemarie's Kitchen 
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