Tonight We Dine with a Friend or Three

There is nothing that brings me more joy and sorrow rolled into one than to look back at my childhood. Ours was a house filled with people. Rarely were we alone. That is the joy I remember.

Sadly, it seems people have drifted apart, lost that sense of community and family connection. Growing up there were Uncles and Aunts and cousins galore, especially around the holidays. As children we did not want for playmates. Our “open” home did not end there. My mother was famous for extending an invitation to anyone she met that was without family. We became their family. Mom had a special place in her heart for single moms. While she loved the children, she believed the moms needed that support system a large family provided. Ours seemed to grow in leaps and bounds almost daily. Today there are charitable organizations and government funded resources that fill the gaps. I’m sure its appreciated, but it’s not the same as belonging to an extended family.

When Hubby and I lived in Las Vegas, our home was the one with the open doors. Most families in Las Vegas are not home-grown but rather transplants. Many grew up with a deep sense of family ties, and longed for that feeling again. They came to Las Vegas for a number of reasons. In the 1990s it was booming with opportunity. People don’t realize how different Las Vegas is from the Neon Lights of the Vegas strip. There are more churches per capita in Las Vegas than any other city its size. Or at least that was true twenty years ago. I don’t know about today.

Today is National Dine with a Friend Day. The point of the day is that no one should dine alone. Food just tastes better when shared. God created us as social creatures. While some are extroverts – out there loud for everyone to see, others are more introverts, and might need a little coaxing. Just reach out today, gather family, friends, and maybe even a stranger or two to your table.

Naturally a meal that cooks up in a bag is perfect for occasions such as this. It gives us more time to socialize and visit, catch up or get to know one another. Most of all, enjoy life as the Lord intended and know you are blessed.

One-Pan Roast Chicken Supper
8 frozen Half-ears Corn on the Cob
1/2 tablespoon Flour
1 large Oven Roasting Bag
8 medium-small Red Potatoes
6 medium Carrots
Salt to taste
Black Pepper to taste
Paprika to taste
1/2 medium White Onion
3 fresh Rosemary Sprigs
5 lb Roasting Chicken
Olive Oil as needed

Remove ears of corn from the freezer and allow to thaw overnight in the refrigerator.

Heat oven to 350-degrees. Sprinkle flour into oven roasting bag; shake to coat and set inside a roasting pan.

Scrub potatoes, cut in half or quarters depending on size and set aside. Peel carrots, cut into 2-inch pieces and set aside. Place potatoes, carrots, and corn in a large bowl. Season to taste with salt, pepper and paprika. Toss to coat, spread out in the bottom of the roasting bag. Set aside.

Cut onion in half, reserve half for another purpose. Peel onion, cut remaining half into chunks. Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; in the center of the bag.

Cut a few slits in top of bag; close with tie provided. Roast chicken in the heated oven for 75 minutes (1-hour 15 minutes). Increase oven to 425, continue to roast for 15 minutes longer for the skin to crisp. Remove from the oven, let chicken rest in the bag 15 minutes.

When carving, discard the onions and rosemary from the cavity of the bird. Serve carved chicken with vegetables.

While the chicken supper is resting in the bag, it’s the perfect time to bake some fresh biscuits. There is nothing like a chicken supper with warm biscuits to impart the feeling of a simple time and home-spun values.

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As a finish this beautiful supper, what could be sweeter than an Old-Fashion Apple Galette? Galettes are among my favorite desserts this time of the year.

Puff Pastry Apple Galette
1 sheet Puff Pastry
4 tablespoons Butter
1 sweet Red Apple
1/2 Lemon, juiced
1-1/2 tablespoons Sugar
1/2 cup Brown Sugar
1/2 tablespoon Cinnamon
Vanilla Ice Cream for serving, optional

Thaw puff pastry according to directions on the box or packaging. Let butter soften to room temperature.

Heat oven to 400 degrees. Line a rimmed baking sheet with parchment paper, move paper to a work space, set baking sheet aside.

While the pastry thaws, clean apple. Core and thinly slice. (I use a Mandoline designed for thinly slicing potatoes to make chips – the apples were paper-thin) Place apples in a bowl. Cut lemon in half, squeeze juice of half the lemon over the apples. Add sugar, toss to coat. Set apples aside.

In a mixing bowl whisk together the softened butter, brown sugar and cinnamon. Set aside.

Roll out thawed puff pastry on the parchment paper used to line the pan. Brush with butter mixture.

Beginning at the center, arrange four slices of apples horizontally, repeating in both directions until all but the edge of the pastry is covered. Repeat vertically, then again horizontally until all the apples have been used. Fold edges over the ends to form a crust while leaving the apples exposed.

Slice onto the baking sheet, then into the heated oven. Bake for 18 minutes or until pastry browns and the sugars bubble.

Slice into squares. Serve warm with a scoop of Vanilla Ice Cream and enjoy.

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Bless the Lord, all you works of the Lord,
praise and exalt Him above all forever.
Angels of the Lord, bless the Lord,
praise and exalt Him above all forever.
You heavens, bless the Lord,
praise and exalt Him above all forever.
Give glory and eternal praise to Him
Daniel 3:57-59