Chicken and Spinach Casserole

Here is a simple Chicken recipe that I know your family will surely love.

Ingredients:

2 cups cooked skinless chicken breast

1 pack frozen spinach, thawed and drained

½ cups sour cream

½ cups mayonnaise

¼ teaspoon garlic powder

½ teaspoon black pepper

¾ cups grated Parmesan cheese

¼ cups shredded mozzarella cheese

Directions:

1. Preheat oven to 350^oF. Lightly coat an 8-inch square baking dish with nonstick cooking spray.
2. Combine chicken and spinach in prepared dish. In bowl, whisk together remaining ingredients.
3. Add about ¼ of cheese mixture to pan with chicken and spinach; mix well and spread evenly in pan. Top with remaining cheese mixture.
4. Bake in center of oven, uncovered, for 40 minutes or until top is nicely browned.

House of the Virgin Mary

The House of the Virgin Mary is a Christian and Muslim shrine located on Mt. Koressos in the vicinity of Ephesus, in modern-day Selcuk Turkey. Some believe that Mary, the mother of Jesus, was taken to this stone house by Saint John and lived there until her Assumption.

Discovery

On October 18, 1881, a French Priest, the Abbé Julien Gouyet of Paris, discovered a small stone building on a mountain overlooking the Aegean Sea and the ruins of ancient Ephesus in Turkey. He believed it was the house where the Virgin Mary had lived in the final years of her life on earth as described in the visions of the German nun Anne Catherine Emmerich (1774 – 1824), published in detail in a book by Clemens Brentano. His discovery was not taken seriously.

Ten years later, urged by Sister Marie de Mandat – Grancey, DC, two Lazarist missionaries, Father Poulin and Father Jung, from Smyrna rediscovered the building on July 29, 1891, using the same source for a guide. They learned that the four-walled, roofless ruin had been venerated for a long time by the members of a distant mountain village who were descended from the Christians of Ephesus. In Turkish the House is called Panaya Kapulu (Doorway to the Virgin). Every year pilgrims made a pilgrimage to the site on August 15, the date on which most of the Christian world celebrated Mary’s Dormition/Assumption.

Sister Marie de Mandat – Grancey has been named Foundress of Mary’s House by the Catholic Church. She is responsible for acquiring, restoring and preserving Mary’s House and surrounding areas of the mountain from 1891 until her death in 1915.

The discovery revived and strengthened a Christian tradition dating from the 12^th century, ‘the tradition of Ephesus’, which has competed with the older ‘Jerusalem tradition’ about the place of the Blessed Virgin’s dormition. Due to the actions of Pope Leo XIII in 1896 and Pope John XXIII in 1961, the Catholic Church first removed plenary indulgences from the Church of the Dormition in Jerusalem and then bestowed them for all time to pilgrims to Mary’s House in Ephesus.

Archaeology

The remnants of the structure have been dated to 6^th – 7^th centuries, with part of the foundation and coal found on the site dated to the 1^st century. The current chapel is restoration, completed in 1950 top of original remains after it was declared an official Catholic pilgrimage site. The restored portion is distinguished from the original remains of the structure by a line painted in red.

Some have expressed doubt about the site, as the tradition of Mary’s association with Ephesus arose only in the twelfth century, while the universal tradition among the Fathers of the Church places her residence and thereby her Dormition, in Jerusalem. Supporters base their belief on two main points:

1. The presence of the Tomb of St. John and the Basilica of St. John in Ephesus: Jesus Christ, before dying on the cross, entrusted to St. John his mother. It is believed that after the crucifixion of Jesus, St. John left Jerusalem and came to Ephesus in order to convert its people to Christianity, as it was one of the biggest and safest non-Christian cities of its time. He then built a small hut to care for Mary just outside Ephesus in order to protect her from the largely Artemis worshipping community of the region.
2. The presence of the Church of Mary, the basilica in the world dedicated to the Virgin Mary, in Ephesus: In the early centuries of Christianity, places of worship were dedicated only to persons who lived or died in the area.

The Roman Catholic Church has never pronounces on the authenticity of the house, for lack of scientifically acceptable evidence. It has, however, from the blessing of the first pilgrimage by Pope Leo XIII in 1896, taken a very positive attitude towards the site. Pope Pius XII, in 1951, following the definition of the dogma of the Assumption in 1950, elevated the house to the status of a Holy Place, a privilege later made permanent by Pope John XXIII. The site is venerated by Muslims as well as Christians, and pilgrims drink from a spring under the house which is believed to have healing properties. A liturgical ceremony is held here every year on August 15 to commemorate the Assumption of Mary.

Official visits by Popes

Pope Paul VI visited the shrine on July 26, 1967 and ‘unofficially’ confirmed its authenticity. Pope John Paul II also visited the shrine, on November 30, 1979. Pope Benedict XVI visited the shrine on November 29, 2006 during his four-day pastoral trip to Turkey. The conclusion of his homily mentioned the martyrdom of Father Andrea Santoro in Trabzon which had taken place nine months prior to this visit.

Jamaican Jerk Pork

The term “jerk” describes a spicy seasoning mix that originated in Jamaica and is popular throughout the Caribbean in the preparation of grilled meats such as pork and chicken. This fiery barbecue was invented by the Maroons, or runaway slaves, as a means of preserving meats without refrigeration. The more Scotch bonnet peppers you use, the more authentic the flavor. Use one pepper for mildly spicy dish and four for a very spicy dish.

Jerk is ideal for grilled pork tenderloin. In this recipe, we butterfly the pork to increase the surface area for the marinade to penetrate. The longer you marinate the pork (up to 24 hours), the more flavorful it will be. Keep as much jerk on the pork as possible and grill until done. To serve, cut horizontally across the grain into thin slices.

This pork recipe that is peppery, flavorful island classic will win raves from family and friends.

Ingredients:

2 cups coarsely chopped green onions

2 tbsp. white vinegar

½ cup coarsely chopped onion

1 tbsp. soy sauce

1 tbsp. vegetable oil

2 tsp. salt

2 tsp. fresh thyme

2 tsp. brown sugar

2 tsp. chopped peeled fresh ginger

1 tsp. ground all spice

¼ tsp. ground nutmeg

½ tsp. black pepper

1/8 tsp. ground cinnamon

2 garlic cloves, minced

1 to 4 Scotch bonnet or habañero peppers, seeded and chopped

1 (1 ½ pound) pork tenderloin trimmed

Cooking spray

Procedure:

Place first 15 ingredients in a blender or food processor and process until smooth.

Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.

Prepare grill.

Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160^o (slightly pink).

Yield: 4 servings (serving size: 3 ounces pork)

Roast Chicken with Coffee Rub

YIELD: 4
PREP TIME:
COOK TIME: 1 Hour
COOKING METHOD: Barbecuing and Roasting

INGREDIENTS

3 Tbsp finely ground dark roast coffee beans
3 Tbsp canola oil
1 Tbsp brown sugar
1 Tbsp finely minced garlic
1 tsp freshly ground black pepper
1 tsp ground ginger (dried)
1/2 tsp Kosher-style or other large flakesalt
1/2 tsp Tabasco sauce
1 whole fryer chicken 4 lb
Your favorite brine recipe for poultry

DIRECTIONS

There are so many different ways to create a rub for barbequed food. Using a common ingredient in a way that is different than normally experienced can be surprising.  The coffee adds a real tasty zing to the crisp skin on poultry, and a robust depth of flavor to any slow roasted meat. While this recipe calls for a whole chicken - you can use the rub on chicken parts as well as other poultry, pork and just about anything you want to try.  How about beef brisket?

Preparation
At least 8 - 12 hours prior to cooking the chicken or other poultry brine in your favorite brine for poultry. Remove from brine and rinse, dry off with paper towels. In a small bowl, stir together coffee, oil, sugar, garlic, pepper and salt. (Reserve approximately 1/4 to be used for a basting glaze.) Arrange chicken, breast side up, in a shallow roasting pan and spread rub all over to coat completely.

Method
Preheat smoker, barbecue or grill (set for indirect heat) to approximately 250F degrees. Place chicken on grates in cooker breast side up.  You may wish to place a drip pan beneath it. Close hood and do not disturb for at least 20 minute. On the side burner pour the reserved rub mixture a small sauce pan and slowly bring to rolling boil – then turn off, cover and keep warm.

During the final 15 minutes of the cook (as planned) baste the chicken with the sauce. Remove chicken when the internal temperature in the breast, leg-thigh is 165 F degree. Tent with foil and rest for about 15 minutes. Carve and serve with drizzle of sauce.

Mary, Mother of God

There has been several theories on the significance of the relatively large number of titles given to Mary. Some titles grew due geographic and cultural reasons, e.g. through the veneration of specific icons. Others were related to Marian apparitions.

Given the large spectrum of human needs in varied situations, Mary's help was and is sought for all of them. This led to the formulation of many of her titles. Moreover, meditations and devotions on the different aspects of the Virgin Mary's role within the life of Jesus led to additional titles such as Our Lady of Sorrows. Still further titles have been derived from dogmas and doctrines. Example of these are Queen of heaven or the Immaculate Conception.

Mary's cultus or "devotional cult" consolidated in the year 431 when, at the Council of Ephesus, "Nestorianism", which asserted Christ's dual nature, was anathematized and the Theotokos, or Mary as bearer of God, was declared dogma. Henceforth Marian devotion - which centered on the subtle and complex relationship between Mary, Jesus and the Church - would flourish, first in the East and later in the West.

The Reformation diminished Mary's sole in many parts of Northern Europe in the 16th and 17th centuries. The Council of Trent and Counter Reformation would intensify Marian devotion in the West. Around the same period, Mary would become an instrument of evangelization in the Americas and parts of Asia and Africa, e.g. via the apparitions at Our Lady of Guadalupe which resulted in a large number of conversions to Christianity in Mexico.

Following the Reformation, as of the 17th century, the baroque literature on Mary experienced unforeseen growth with over 500 pages of Mariological writings during the 17th century alone. During the Age of Enlightenment, the emphasis on scientific progress and rationalism put Catholic theology and Mariology often on the defensive in the later parts of the 18th century, to the extent that books such as "The Glories of Mary" were written in defense of Mariology. The 20th century was dominated by a genuine Marian ethusiam both at the papal and popular levels. The 20th century witnessed significant growth in Marian devotions and dramatic rise in membership in Marian Movements and Societies.

Thai Cuisine

Thai meal typically consist of either a single dish or it will be rice or khao with many complimentary dishes served concurrently and shared by all. It is customary to serve more dishes than there are guests at a table.

Thai food was traditionally eaten with the right hand but it is now generally eaten with a fork and a spoon; this was introduced as part of Westernization during the reign of King Mongkut, Rama IV. It was his brother, Vice-king Pinklao, who, after watching a demonstration of Western dining etiquette by an American Missionary, chose only the Western-style fork and spoon from the whole set of table silverware to use at his own dining table. The fork, held in the left hand, is used to push food into the spoon. The spoon is then brought to the mouth. A traditional ceramic spoon is sometimes used for soups. Knives are not generally used at the table. Chopsticks are used primarily for eating noodle soups, but not otherwise used.

It is common practice for Thais and hill tribe peoples in north and northeast Thailand to use sticky rice as an edible implement by shaping it into small, and sometimes flattened, balls by hand which are then dipped into side dishes and eaten. Thai-Muslims frequently eat meals with only their right hands.

Thai dishes use a wide variety of herbs, spices and leaves rarely found in the West, such as kaffir lime leaves (bai makrut). The characteristic flavor of the leaves appears in nearly every Thai soup or curry from the southern and central areas of Thailand. The Thai lime (manao) is smaller, darker and sweeter than the kaffir lime, which has a rough looking skin with a stronger lime flavor. Kaffir lime leaves are frequently combined with garlic (krathiam), galangal (kha), lemon grass (takhrai, tumeric (khamin) and/or finger root (krachai), blended together with liberal amounts of various chillies to make curry paste. Fresh Thai basils are also used to add spice and fragrance in certain dishes such as Green curry, of which kraphao has a distinctive scent of clove and leaves which are often tipped with a maroon color. Further often used herbs in Thai cuisine include phak chi, cilantro or coriander, rak phak chi (cilantro/coriander roots), cilantro (phak chi farang, spearmint (saranae) and pandanus leaves (bai toei). Other spices and spice mixtures in Thai cuisine include phong phalo (five-spice powder), phong kari (curry powder) and fresh and dried peppercorns (phrik thai).

After sharing a few things about Thai cuisine, I also intend to share a simple Chicken recipe that they will surely love it.

Thai Chicken Basil

In a wok, put 1 ½ tablespoon oil. Sauté 2 tablespoons garlic, 1 ½ cup red onions, 1 cup red bell pepper that is sliced into strips and 2 tablespoon green finger pepper, seeded and sliced. Add 1 kilo cubed chicken breast fillet and cook until color changes. Add ½ cup oyster sauce, 1 tablespoon fish sauce, 1 cup water and2 tablespoon soy sauce. Stir in 2 tablespoon chopped cilantro and 1/3 cup chopped basil. Add 1 tablespoon cornstarch dissolved in 1 ½ tablespoon water then simmer for 1 minute. Serves 6-8.

Immaculate Conception

The Immaculate Conception of Mary is, according to Catholic doctrine, the conception of the Virgin Mary without any stain of Original Sin. It is one of the four dogmata in Roman Catholic Mariology. Under this aspect Mary is sometime called the Immaculata (the Immaculate One), particularly in artistic contexts.

The doctrine states that, from the first moment of her existence, Mary was preserved by God from the Original Sin and filled with sanctifying grace that would normally come with baptism after birth. Catholics believe Mary “was free from any personal or hereditary sin.” Mary’s immaculate conception should not be confused with the Incarnation of her son, Jesus Christ; the conception of Jesus is celebrated as the Annunciation to Mary. Catholics do not believe that Mary, herself, was the product of a Virgin Birth.

From early on in the history of the Catholic Church, in numerous places in the writings of the Church Fathers, the belief is implicity stated. In various places the feast of the Immaculate Conception had been celebrated for centuries on 8 December when, on 28 February 1476, Pope Sixtus extended it to the entire Latin Church. He did not define the doctrine as a dogma, thus leaving Roman Catholics free to believe in it or not without being accused of heresy; this freedom was reiterated by the Council of Trent. However, the feast was a strong indication of the Church’s traditional belied in the Immaculate Conception. On 6 December 1708, Pope Clement XI decreed that the feast of the Immaculate Conception by a Holy Day of Obligation throughout the entire Catholic Church.

The Immaculate Conception was solemnly defined as dogma by Pope Pius IX in his constitution Ineffabilis Deus on 8 December 1854. The Catholic Church teaches that the dogma is supported by Scripture as well as either directly or indirectly by the writings of Church Fathers such as Irenaeus of Lyons and Ambrose of Milan. Catholic theology maintains that since Jesus became incarnate of the Virgin Mary, it was fitting that she be completely free of sin for expressing her fiat. In 1904, Pope Saint Pius X also addressed the issue in his Marian encyclical Ad Diem Illum on the Immaculate Conception.