Celebrating a Heavenly Birthday

Catholic teaching and Catholic Faith is really very simple. Every day strive for sainthood. Is that so much to ask? After all, Christ died for us. The least we can do is become saints to glorify Him.

Becoming a saint is never about us. If you do good works for the recognition and attention of this world, then you have received your earthly reward. Congratulations. However; your own ego has gotten in the way and there will not be a celebration in Heaven. That is not to say you are going to hell. No, but at the very least you will be doing penance in purgatory to wash away that vanity. (This is not coming from a Holier than thou prespective – try as I might, I know I’ll be spending time with my own laundry).

I believe in every generation there is at least one person who stands as a beacon of light showing the rest of us the way. Ours is a very fortunate generation. In my humble opinion we have two bright lights in Mary Teresa Bojaxhiu and Karol Jozef Wojtyla. They went on to become Saint Teresa of Calcutta and Saint John Paul II.

Mary Teresa was born on August 26, 1910. She was raised in a devoutly Catholic family. At just 18 she moved to Ireland to join the Sisters of Loreto. Eventually God called her to India. Did she become world renowned? Yes. God has never denied fame. Fame in and of itself is not sinful. It is what you do with that fame that is the measure of who you are. To each of us God bestows certain characteristics, talents, and traits. Most of all, He has given each of us a heart capable of more love for humanity than we could ever imagine. Mother Teresa had a heart so filled with love and compassion. As Catholics we are called to imitate the saints. I cannot think of a better role model than Saint Teresa of Calcutta.

“Good works are links that form a chain of love.” – Mother Teresa

Happy heavenly birthday to a beautiful soul.

What a Heavenly Birthday Supper Indeed
Simple Chicken with Mushrooms
Garlic Chive Mashed Potatoes
Buttery Le Sueur Peas with Shallots

Simple Chicken with Mushrooms
2 boneless Chicken Breasts
Salt to taste
Black Pepper to taste
2 tablespoons Olive Oil
8 oz White Mushrooms
Pinch Salt
1/2 cup Chicken Stock
1/4 cup White Wine
2 tablespoons Butter
Parsley for garnish

Heat oven to 400 degrees.

Season chicken breasts well with salt and pepper. Set aside.

In an oven-proof skillet heat olive oil over medium-high heat. Place chicken smooth side down (the side that once had skin). Let cook until nicely browned, about 5 minutes.

Turn chicken over, stir in mushrooms with a pinch of salt. Increase heat to high, cook, stirring mushrooms around the chicken occasionally, until the mushrooms have shrunk slightly and released their juices, about 5 minutes.

Transfer skillet to the heated oven. Let cook until the chicken is no longer pink in the center and the juices run clear, about 15 minutes or so. Transfer chicken breasts on a plate, loosely tent with foil to keep warm.

Return skillet to the stove-top over medium-high heat. Cook until mushrooms begin to brown, about 5 minutes. Pour chicken stock and wine into the skillet; bring to a boil while scraping up the browned bits on the bottom of the skillet. Cook until the liquid is reduced by half, about 2 minutes. Remove from heat.

Stir the juices that have accumulated from the chicken resting on the plate into the skillet. Stir butter into the sauce one tablespoon at a time until silky. Season with salt and pepper to taste.

Slice chicken, fan out on a warm serving platter. Spoon mushrooms sauce over the chicken. Snip parsley, garnish the platter and serve.

Garlic Chives Mashed Red Potatoes
5 medium Red Potatoes
3 Garlic Cloves
1/3 cup Chicken Stock
Salt to taste
Black Pepper to taste
Chives for garnish

Scrum and quarter potatoes. Peel garlic, cut each clove in half. Place potatoes and garlic in a pot of water. Bring to a boil and cook until potatoes are fork-tender.

Drain potatoes, them mash the potatoes with skins, garlic and all. Add chicken stock, whip to fluff. Season with salt and pepper. Transfer potatoes to a serving bowl. Snip chives and garnish just before serving.

Buttery Le Sueur Peas with Shallots
1 Shallot
2 tablespoons Butter
1 can Le Sueur Young Peas

Peel and finely mince shallot, set aside.

In a saucepan over medium heat melt butter. Add shallots, stirring with a wooden spoon until the shallots are tender, about 2 minutes or so.

Drain peas, gently stir into the buttery shallots in the pan. Lower heat and let summer until peas are warmed through.

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O LORD, You have probed me and You know me;
You know when I sit and when I stand;
You understand my thoughts from afar.
My journeys and my rest You scrutinize,
with all my ways You are familiar.