Officially known as the Solemnity of Our Lord Jesus Christ, King of the Universe, today we celebrate Christ the King Feast Day. It is the last Sunday of the Church Year.Continue reading “Hail King of Kings”
Do you believe in Guardian Angels? Most people do. And this believe isn’t limited to people of faith or a particular religion. Nearly half of those who have never attended religious services or belong to a religious organization think angels exist.Continue reading “Guardian Angels, Seared Scallops and Sunday Supper”
Lent is a time of reflections, to acknowledge our sins, our transgressions, to make amends. It is a time to ask for the forgiveness, to rejoice in the resurrection and to prepare for the life of the world to come.Continue reading “Second Sunday in Lent and The Good Samaritan”
There are times when two Feast Days, one fixed and the other moveable, come together on the same day. Do we celebrate both? Does one take precedence over the other? And if so, which one? Such is the case today.Continue reading “An Acknowledgement of Faith”
On the National Calendar, March 19th is Poultry Day – a day to enjoy all things poultry, from eggs at breakfast to fried chicken for supper. Poultry actually refers to all domestic birds that are raised for their meat and eggs. Poultry includes chicken, turkey, ducks, geese, quail and even pheasant. The most common farm raised poultry are chickens.Continue reading “Feast of Saint Joseph and 5th Friday of Lent”
Today is the Feast of Christ the King. Christ the King Sunday is recognized by both Catholic and Protestant Churches. That said, I can only share my Catholic understanding and perspective of the day. I am not familiar with the traditions of Christ the King outside my own faith, although I would love to learn.Continue reading “Christ the King Sunday Supper”
Not every Sunday equates to chicken, but Sundays gotta have something special. It’s the Lord’s Day after all. As Catholics, we don’t just attend Mass, the Mass is Celebrated. Life should be celebrated. I know, sometimes that’s a tall order. Sometimes there is so much pain and suffering you cannot help but wonder why.
I gotta tell you, when I was originally putting this together, it was going to be all about the Pork Chops. But then I realized this is a lovely Sunday Supper and all I needed to make it complete was to share a few more recipes. How perfect!Continue reading “Scallopini Sunday Supper”
While I’ve been planning to share one of Hubby’s favorite dishes, I realized I needed to share it on a Saturday for a Sunday Supper. The roast needs to refrigerate overnight for the seasonings to truly blossom, and it takes all day to cook. Hence a Sunday Supper posting on a Saturday Share.
Aren’t crock pots and slow-cookers amazing? Great in the summer when you don’t want to heat up the house. Awesome in the winter when you want a delicious meal that is ready when you are.
Thank goodness, it’s Sunday. Sunday in the fall can only mean one thing – roast chicken! Golden, beautiful and just screaming of childhood memories. Many a Sunday we came home from Mass and sat down to a late afternoon supper of roasted chicken. The house was warm and filled with family. Cousins, aunts and uncles. People we weren’t really related to but called family anyway.
Hello beautiful Sunday. Today is the beginning of yet another wonderful week. What’s that you say? What makes this so great? We are alive! Every day is an opportunity to love and be loved. To show kindness and make a difference. Isn’t that reason enough to rejoice?
Happy Sunday Morning everyone! I love it when the Good Lord sees fit to bless me with another day. It’s important to remember to count your blessings, big and small. Just waking up in the morning is a blessing all its own.Continue reading “Garlic Herb Butter Roasted Chicken”
A true Cornish Game Hen is a young female Cornish chicken about 5 weeks of age, weighing around 2 pounds. These hens are a large-breasted breed of English birds. No longer raised for commercial purposes, true Cornish chickens are raised by backyard enthusiasts and small specialty farms. These are poor egg-layers, bred strictly for their meat. True Cornish chickens are slow to mature, making them undesirable for commercial farms. So what are we buying?
Have you ever had a craving for something old? Something that once was a part of Americana – especially on Sundays in the summer? I can remember my mother frying up chicken in a big black skillet. The sounds of the skin sizzling in hot grease – the wonderful smells floating through the kitchen. I can see my parents so clearly in my mind’s eye – Dad swinging a meat cleaver, cutting up a big, plump broiler chicken for Mom to fry up. We always had our fried chicken with biscuits that Dad made from scratch and fresh corn that we picked that day from the small patch of corn growing out back.
I hadn’t made fried chicken in years. Oh sure, “oven-fried” is one thing, but it’s not the big-skillet-real-deal fried chicken of my simple country childhood. And I wanted some of that. I wanted the chicken I remember as a child, only this time without the bones. For one thing, Kiddo won’t eat chicken that is cooked with the bones. I guess that’s because he’s grown up eating the boneless, skinless variety of chicken that is “healthier”. With a good, double-coating of breading, you can almost achieve that outer “crunch” of the skin-on fried chicken. And that’s what we are really after – that bite into a crisp fried chicken with a tender, moist piece of meat. Yeah, that’s the good stuff!
Fried Chicken and Sunday Suppers go hand-in-hand all year round. Served up with some mashed potatoes and fresh-canned green beans. My oh my – my mouth is watering!
Fried Chicken with Creamy Gravy
Ingredients – Chicken
10 Boneless Chicken Thighs (or 5 boneless Breasts)
1 teaspoon salt
2 teaspoon freshly ground black pepper
1/2 Cup Crushed Ritz Crackers (finely crushed)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup milk
2 large eggs
oil for Frying
Open thighs flat and season with salt and pepper. Set aside. (Note: If using breasts, cut in half width wise for faster cooking)
Combine cracker crumbs, flour, baking powder, remaining salt and pepper in a pie pan. Whisk together 1 1/2 cups milk and eggs in another pie pan.
Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Place chicken pieced on a wire rack and let sit for the breading to adhere to the chicken.
Pour oil to a depth of 1/2 inch in a 12-inch cast iron skillet (do not use a nonstick skillet). Heat oil over medium high heat (more on the high side). Once the oil is hot, fry chicken, in batches, 10 minutes, adding oil as needed. (If chicken begins to burn, adjust temperature).
Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack over a cookie sheet. Keep chicken warm in a 225-degree oven.
Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet.
Ingredients – Pan Gravy
1/3 cup flour
2 – 3 tablespoons pan drippings
3 cups milk
salt & pepper to taste
1 Tablespoon Chicken Bouillon Granules
Carefully drain the hot drippings, reserving cooked bits and 2 -3 tablespoons of the drippings in skillet. Add 1/3 cup flour to the skillet with the drippings. Cook over medium high heat.
Using a whisk mix the flour into the drippings until it starts to brown, creating a roux. If the roux looks to oily and runny you can add another tablespoon or so of flour and mix again. Whisk constantly until the paste becomes nice and brown.
Slowly add the milk whisking constantly and blending the liquid with the flour mixture until combined. Add seasoning.
Let the gravy come to a boil and then reduce heat and simmer until the gravy thickens up. If the mixture thickens too much add more milk as needed until the gravy is the consistency that you want. This could end up being more than the required 3 cups.
Taste and generously season again with salt and pepper as needed.