Today is one of those rare feast days that comes to the Church through its rich oral tradition. Oral tradition is truly the building blocks of our faith. Before there was written scripture there were the oral traditions.
Eventually, under the guidance of the Holy Spirit, much of what was once spoken aloud was written down. Some of these writings, again under the influence of God’s Holy Spirit, were bound together to form what we now know as the New Testament.
Not every story became a part of the Bible. Little is contained in scripture about Christ’s childhood beyond his birth, journey into Egypt as an infant, and the time His earthly parents searched for Him in the streets of Jerusalem as a boy. Oh but there is so much more. His first steps, His first words, His wonder at the world around Him. And His special relationship to Mary, His mother, His comforter, His protector. Yes, He was our Lord and Savior come down from heaven. He was also a child. A precious child.
No one can say for certain when the story that inspired the 15th Century portrait of Our Lady of Perpetual Help first emerged. Upon first hearing, it seems almost cruel. On a beautiful afternoon the young boy Jesus was playing in His mother’s garden. There appeared to Him the Archangels, Michael and Gabriel, sent by the Father. I suspect that this was not their last encounter, although it may have been the first. The Archangels revealed to the boy what His destiny was – to die on the cross. Frightened, the boy ran to His house, and to the waiting arms of His mother. As the story goes, in His haste the Christ-Child nearly lost one of His sandals. It is this moving visualization that became the famous painting of Our Lady of Perpetual Help. It stands as a reminder that, like the frightened Child, we to can seek refuge in her loving arms.
Oddly enough, today is also National Onion Day. I did not have that in mind when selecting a recipe to share today, it just worked out that way.
Slow-Cooker French Onion Chicken
2 medium White Onions
1 teaspoon fresh Thyme Leaves
3 boneless Chicken Breasts
4 tablespoons Butter
1 teaspoon Salt
1/4 teaspoon White Pepper
3 tablespoons Cornstarch
3 tablespoons Chicken Stock
1 French Baguette
Olive Oil as needed
Peel and thinly slice onions. Pluck thyme leaves from sprigs. Cut chicken into 1-inch pieces, set aside.
In 12-inch skillet, melt butter over medium heat. Add onions, salt, pepper and thyme; cook 8 to 10 minutes, stirring occasionally, until onions are soft and golden brown.
Spoon onions in 4-quart slow cooker. Stir in chicken. Cover; cook on Low heat setting 2 to 3 hours or until chicken is no longer pink in center.
In small bowl, stir cornstarch and chicken stock until well blended. Stir into chicken mixture. Cover; cook on High heat setting 10 minutes or until thickened.
While the sauce thickens in the slow cooker set oven control to broil. Line cookie sheet with foil. Arrange baguette slices in single layer on cookie sheet. Brush baguette slices evenly with olive oil. Broil 3 inches from heat 2 to 3 minutes until the edges are golden brown. Serve with chicken mixture. Sprinkle with additional fresh thyme, if desired.
Pan Seared Asparagus
1 lb Asparagus
1 tablespoon Basil 0live Oil
1 tablespoon Butter
1/2 Lemon, juices freshly squeezed
Kosher Salt to taste
Freshly ground Black Pepper to taste
Rinse the asparagus and trim off the ends, leaving spears about 8 inches long.
In a large frying pan, heat the olive oil and butter to sizzling. Turn down the heat to medium and add the asparagus.
Using a broad spatula, turn the spears over from time to time until they are browned more or less evenly, about 10-15 minutes depending on the thickness of the asparagus. The spears will remain mainly green, with patches of crispy brown. Check for doneness by tasting a spear. It should be tender but slightly al dente.
Sprinkle the asparagus with lemon juice, salt and pepper, and transfer to a serving platter or individual plates.
Christ took away our infirmities
and bore our diseases.
Welcome to Rosemarie's Kitchen 