Here’s to Another Grillin’ Hot Tuesday

Welcome to the 15th Week in Ordinary Times. Today is also the Memorial of Saint Bonaventure, Bishop and Doctor of the Church. Don’t worry, we aren’t going to go into depth about Saint Bonaventure.

The point of mentioning the feast day is to demonstrate that if we were to celebrate every feast day, memorial or other days dedicated to the saints that abound, it would take years without repetition to acknowledge every one. To me, that is a sign of hope. For what are saints if not simple people who did one simple thing with their lives. And that was to say yes when called by the Lord. There is hope for all of us to reach that same sainthood as Bonaventure. Yes is such a tiny word and yet it could mean everything.

I know I spend a great deal of time sharing my faith. My relationship with God is so fulfilling, so joyful I cannot help but to share in the hopes that others will know the peace that I have finally discovered. It wasn’t an easy journey to get to this place. There were some very scary demons to face down along the way. But once you let go, and give it all up to Him, the peace will come just as He promised. Life isn’t any easier with God on your side. It doesn’t mean the birds will sing every morning and the storms of life are behind you. Hardly. What believers have in their favor isn’t an easier life, but the knowledge that in the end we will be okay. We’ve read the last chapter. We know how the story will end and that gives us the inner peace necessary to endure.

You know what else I love to share? Cooking! The Lord has blessed me with a talent in the kitchen. One that I enjoy sharing with all who gather at my table. Now that the garden is in full swing, we’ll be doing a lot with salsas. I tell people we are growing our own salsa. In the garden are four different tomato plants, two different Tomatillo plants and ten varieties of peppers – from mild to crazy hot. Sounds like a salsa garden to me.

Grilled Chicken Salsa Verde
3 large Garlic Cloves
3/4 White Onion
8 Tomatillos
3 small Jalapeño Peppers
1/4 cup loosely packed fresh Cilantro
1 tablespoon Olive Oil
1/2 teaspoon Sugar
1 teaspoon Salt, divided
1/2 teaspoon ground Cumin
2 large boneless Chicken Breasts

Peel garlic, cut cloves in half. Cut onion into quarters, reserve a quarter of the onion for another purpose. Peel remaining three-quarters, cut into wedges. Remove husks from the Tomatillos. Rinse Tomatillos well to remove sticky feel. With a paring knife, remove core of the Tomatillo. Cut Tomatillo into quarters. Stem Jalapeño Peppers, cut in half lengthwise. Lightly pack cilantro leaves into a quarter-cup measuring cup. Set aside.

In a 10-inch cast iron skillet over medium-high heat warm the oil. Add onions and garlic, cook for about 2 minutes to begin the roasting process. Add Tomatillos and Jalapeño Peppers. Continue to roast in the skillet until beginning to caramelize, about 5 or 6 minutes, stirring frequently.

Place roasted mixture in a blender. Add all of the cilantro, all of the sugar and half of the salt. Pulse for 15 to 20 seconds or until almost smooth. Reserve ¾-cups of the mixture to serve as a salsa. Add remaining salt and the cumin to the mixture in the blender. Cover and process until smooth.

Cut chicken breasts in half lengthwise to create 4 thin breasts. If necessary, pound chicken with a meat mallet to make the slices about the same thin size. Place in a glass baking dish. Spoon half of the marinade over the breasts, turn and pour remaining marinade over the chicken. Work into the breasts. Cover and refrigerate for 4 hours.

Heat gas grill to medium-high. Carefully brush grate or griddle with a little oil to prevent sticking. Place chicken on the grill, lower heat to medium. Close lid, grill for about 8 to 10 minutes, turning once half-way through.

Transfer chicken to a serving platter. Drizzle reserved salsa down the center of the chicken. Serve with a side of refried beans and tortillas and enjoy.

Refried Beans
1 tablespoons Lard or Bacon Grease
1 can Spicy Refried Beans

Melt lard or grease in a skillet over medium heat. Add refried beans. Stir to work lard into the beans. Warm gently over medium-low heat until ready to serve.

Easy Flour Tortillas
1 cup Water
1-1/4 cups Flour, divided
1/2 teaspoon Salt
1 tablespoon Olive Oil

Bring water to a boil in a sauce pan. Remove from heat. Add 1 cup of flour and the salt. Stir with a spoon for about 2 minutes, until a ball of dough forms. Dump out onto a plate. Let cool for about 20 minutes. Drizzle with oil.

Kneed dough until smooth and elastic, about a minute or two. Roll out into a rope about 6 inches long. Cut into 1-inch pieces. Roll each peace out into a rope about an inch long. Stand up, flatten to create a disk.

Working with one disk at a time, dust disk with remaining flour. Press out as flat as possible using a tortilla press or rolling pin dusted with flour.

Cook tortillas over medium to medium-low heat in a skillet or tortillas pan until brown spots begin to form and the tortilla is no longer doughy. Brush with butter and serve warm.

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See, you lowly ones, and be glad;
you who seek God, may your hearts revive!
For the LORD hears the poor,
and His own who are in bonds He spurns not.