Anything Goes on Wild Card Wednesday

One of the nice things about a Wild Card Supper Day is that anything goes. We could grill up the most amazing Filet Mignons or have pancakes for dinner. The theme of the day is really no theme at all.

That in itself poses a few problems. If we are dining all Nile Willie, what’s the topic of conversation? I’m a talker. Some folks who are shy are also quite. I’m really an introvert at heart, and I hide it well by being a chatterbox – talking to anyone about anything.

But first we need a topic of conversation. Hum, so today is the 20th day in May. Surly something significant must have taken place at some point in the history of mankind on this day. Turns out, a lot of things happened.

From a Catholic standpoint, in 325 the First Ecumenical Council of Christian Bishops was called to order in Nicaea, Asia Minor. While few Catholics know when the Council was held, all recognize the Creed given to us by the Council. The Nicene Creed is a declaration of Christian Faith that is accepted by the Roman Catholic, Eastern Orthodox, Anglican and major Protestant churches, although there are certain declarations contained within the Creed that non-Catholics do not subscript to such as the belief in One Catholic Apostolic Church. I’ve always said that the Catholic Church ponders for a great deal of time before making any decisions or declarations. The fact that it took nearly 300 years for a formal declaration of faith to be written is an example slow to action.

On this date in 1873 Levi Strauss and Jacob Davis patented the first blue jeans with copper rivets. While in 1927, at 7:40 in the morning New York time Charles Lindbergh took off across the Atlantic for Paris abord the Spirit of St. Louis. It was to be the first solo nonstop transatlantic flight, something we don’t think much of these days. Interestingly enough five years later Amelia Earhart departed Newfoundland on her journey to become the 1st woman to fly solo in a nonstop flight across the Atlantic. The list goes on and on. People truly are amazing, reaching for the stars, chasing their dreams, and refusing to let fear or failure stand in their way. That same pioneering spirit exists in all of us. Some achievements are more quiet, without the fanfare, but none the less important in God’s ultimate plan.

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Pan Seared Chicken Thighs in a Creamy Mushroom Sauce
1/2 Yellow Onion
2 Garlic Cloves
8 oz Brown Mushrooms
2 sprigs fresh Rosemary, divided
1 Lemon
1 tablespoon Capers
2 cups Chicken Stock
1 teaspoon Sage Seasoning
1 cup Heavy Cream
2 tablespoons Butter
1/2 cup Cornstarch or as needed
6 boneless Chicken Thighs
2 tablespoons Olive Oil

Cut onion in half from root to tip. Reserve half for another purpose, peel and dice remaining half. Peel garlic, mince. Clean mushrooms, slice. Strip rosemary needles from 1 sprig, mince needles. Cut lemon in half, juice half of the lemon, set remaining half aside as a garnish if desired. Rinse capers, set aside.

Pour the chicken stock into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have released their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).

Heat oven to 350 degrees. Spray a casserole dish with cooking spray; set aside.

Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs in the prepared baking dish and pour the sauce over the chicken.

Bake in the heated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. Garnish with the remaining half of a lemon and rosemary.

Garlic Orzo Rice Pilaf
6 Garlic Cloves
1 tablespoon Olive Oil
1/2 cup Orzo Pasta
3/4 cup White Rice
1-1/4 cups Chicken Stock
1/4 cup White Wine
Parsley Flakes for garnish
Kosher Salt to taste

In a high-sided pan, heat oil over medium-high heat. Peel thinly slice the garlic. Once the oil is hot, lightly toast the garlic in the hot oil.

Add Orzo and rice, cook 5 minutes longer or until lightly browned. Stir in the chicken stock and white wine.

Reduce heat, cover and simmer for 15 minutes or until rice is tender and the liquid is absorbed.

To finish the rice, fluff with a fork. Scatter parsley flakes over the top. Season as needed with salt and serve.

The sauce from the chicken is delicious drizzled over the rice. The two compliment one another well. The addition of steamed green beans round out this supper beautifully. A bottle of wine is always a nice touch.

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Your word, O Lord, is truth;
consecrate us in the truth.