Recipes to Feed The Soul

Chicken Rico

Submitted by Chuck Barie
(Fr. Rich’s Brother-in-law)

3 Large onions
Olive oil
Garlic
Pepper
Carmelize the onions and set aside.
Grill chicken lightly and place on top of onions. Set aside.
Prepare mustard. (recipe below)
3/4 cup yellow mustard
Hot Hungarian peppers (to taste)
(Clean peppers, remove stems, chop coarsely.)
Pour mustard on top of chicken
Cook 10-15, allowing sauce to cook through chicken.
Chuck’s potato salad
Peel and boil potatoes until tender but not mushy
Mustard (your preference)
Fresh dill to taste
1 red bell pepper chopped
1 green pepper chopped
Kosher Dill Pickles (diced)
Mayonnaise to taste

Dear Lord, bless this food to the nourishment of our bodies and us to thy service. In Christ's name we pray, Amen.
Recipes may be submitted to vambrose@verizon.net or mail or call rectory.

Ginny Ambrose’s Stuffed & Glazed Swordfish Steaks

Black cherry marinade (store-bought)
4 fresh swordfish steaks
1/4 cup fresh cilantro, coarsely chopped
1 T fresh rosemary, minced
1T parsley, coarsely chopped
1 clove fresh garlic, minced
1/4 cup green (spring) onions, chopped (including tops)
2 T olive oil (can be light or extra virgin)
1 T fresh lemon juice
1/2 t sea salt (any coarse salt will do)
freshly ground black pepper to taste
1/2 t paprika
1/2 cup cooked rice (white or brown)

Marinate swordfish in glaze for at least 4 hours
Crush herbs, garlic and onion together in small bowl.
(I use a mortar and pestle.)
Add olive oil, lemon juice, salt, pepper, paprika and rice. Mix all ingredients in bowl and set aside.
Slice a “pocket” into the swordfish steaks.
Stuff with rice mixture and secure with toothpicks.
Brush steaks with cherry glaze and grill 10-15 minutes until done. Top with glaze and serve. (Remove toothpicks)

I made my own glaze by cooking cherries, (Make a reduction), adding brown sugar, honey, lemon juice, and balsamic vinegar glaze. Any cherries will do. Store-bought marinades can also be used. Enjoy!

Father of us all, This meal is a sign of Your love for us:
Bless us and bless our food. Help us to give you glory each day Through Jesus Christ our Lord. Amen!

Submit original recipe to Ginny Ambrose at the rectory: vambrose@verizon.net or by mail.