A Butterflied Supper

Welcome to the 4th Sunday of the Easter Season. What a blessed and beautiful day to be alive! I am so grateful for all the miracles Christ has brought to my life.

When we think of miracles, we often think in very big, grand ways. My sister died of a somewhat rare lung disease that is both genetic and typically found in women. This particular disease is often misdiagnosed especially among smokers or ex-smokers. In her case, by the time doctors gave up on the belief that her health issues were due to their mistaken diagnoses of COPD and realized it was far more serious, requiring a lung transplant, she was too sick to undergo such an extensive surgery. I too am an ex-smoker. Several years ago, around the time of my sister’s death, I began to have a nasty cough, was tired, struggled to breath; exhibiting all the signs of some type of lung disease. Without so much as running a single test, my doctor concluded that as an ex-smoker I had developed COPD. After what had happened to my sister, I refused to accept a snap diagnosis, insisting on further tests. A Lung Function Test indicated that my lungs were not working at full capacity, there was scar tissue, an indication of either COPD or ILD. I insisted on further tests, including a scan that I was told would rule one way or the other. Just before undergoing the scan, we prayed with our priest. What did the test reveal? No scar tissue. No lung damage. It were as though I had never smoked. The doctors could not explain, except to say something must have gone wrong with the first test, and that the cough was due to some sort of irritation in my throat. That was a miracle as far as I am concerned.

When Hubby had his hip replaced, we were told before the surgery he was looking at a minimum of 6 weeks off from work, 6 months of rehab, and a year for full recovery. We invested in all the equipment recommended – a walker, a cane, bands to help in his exercises. We rearranged our home to clean any obstacles and prevent falls. Kiddo took a week off from work to help me help him. Just before the surgery, we prayed with our priest, and Hubby received a blessing for a speedy recovery. We surrounded ourselves with prayers. Five days after his surgery, with the use of a walker, he attended Mass. Twelve days into the recovery, and he walked into the Church using a cane just as a precaution. Barely 2 weeks after such major surgery, Hubby returned to work without any restrictions. Our life has returned to normal, with some minor accomidatons. Before Easter he could not kneel during Mass and struggled to tie his shoes. Since Easter we kneel together and I no longer tie his shoes. His quick recovery is nothing short of God’s blessings and prayers answered.

We have talked about our daughter’s death during Covid. What we have not talked about is her life leading up to her death. Our baby girl was very lost. She had turned to drugs years before her death. She was actually homeless. My greatest fear was that she would die of an overdose on the streets and we would never know. She was found on the streets 2 weeks before her death, and placed in hospice care. Due to Covid, we were not allowed to see her face to face. But we did have screen time together. She did not die in the gutter. She was able to reconcile with God through confession before her death. She died on August 15, the Feast Day of the Assumption of our Blessed Mother. Sometimes miracles are not easily recognized. Her death, as sad and difficult as it was, was a merciful God in action. She had suffered enough, and was granted eternal rest.

Every Sunday is special in that it is a little Easter, a reminder of His love and His compassion. We owe it to Him, and to ourselves to make the most of Sundays – the Lord’s Day.

Butterflied Chimichurri Chicken
Chimichurri
1 cup fresh Parsley
2 tablespoons fresh Oregano
3 Garlic Cloves
2-1/2 tablespoons Olive Oil
1 tablespoon
Red Wine Vinegar
1/4 teaspoon Salt
Pinch Red Pepper Flakes or to taste
Pinch Black Pepper or to taste

Rinse and finely chop parsley. Finely snip Oregano Leaves. Peel and mince garlic.

Combine parsley, olive oil, oregano, vinegar, garlic, salt, red pepper flakes, and black pepper in a medium bowl; mix Chimichurri thoroughly. Cover and set aside until ready to use.

Butterflied Chicken
1 (3 lb) Roasting Chicken
1 large White Onion
1/2 cup Chicken Stock
1 teaspoon Olive Oil
Salt to taste
White Pepper to taste
Paprika for color

Place chicken on a cutting board and remove backbone using kitchen shears. Press down on the breast with the heel of your hand to flatten. Loosen skin carefully and rub Chimichurri underneath, distributing it evenly. Wrap chicken in plastic wrap and refrigerate overnight.

One hour before roasting remove chicken from the refrigerator, rub the skin with paprika and let the bird warm. While the chicken rests on the counter, heat oven to 450-degrees.

Peel onion, slice into rounds. Arrange the onion rounds in the bottom of a cast iron skillet. Pour chicken stock over the onions.

Once the chicken is ready, rub olive oil over the outside skin. Season bird with salt and pepper. Place the chicken over the onion rounds, skin side up.

Place in the heated oven to bake for about 45 minutes, or until the juices run clear with an internal temperature in the thickest part of the thigh at 165-degrees.

Remove Butterflied Chicken from the oven; tend and let rest for 10 minutes before carving.

Orzo Vegetable Rice Pilaf
1 cup frozen Peas and Carrots
3 tablespoons Butter
1/2 cup Orzo Pasta
2 Garlic Cloves
1 cup Jasmine Rice
2-1/2 cups Chicken Stock
Salt to taste
Black Pepper to taste

Rinse vegetables under cold water to thaw. Drain well and set aside.

In a sauce pot over medium low heat, melt the butter. Once the butter is melted, stir in the dry Orzo and cook just until the pasta barely begins to brown. Peel and press garlic directly over the pasta. Sauté until fragrant, about 30 seconds.

Stir in the rice, let toast for just a few minutes. Add the vegetables and stock. Increase heat to high and bring the rice to a rolling boil. Reduce heat to just above a simmer (medium-low); cover and cook until the rice is tender and the liquid has been absorbed, about 20 minutes.

When ready to serve, fluff rice and place into a bowl.

This supper is made even better with some soft, warm Naan Bread and butter served tableside.

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The LORD is my shepherd; I shall not want.
In verdant pastures He gives me repose;
beside restful waters He leads me;
He refreshes my soul.