The Biblical stories mentioned in the devotional today are some of my favorite life changing stories. It is so amazing how God can take anyone and make him or her a vessel for God's love. Yes, we may feel inadequate. Yes, we may feel that we cannot do it alone. We don't have to do it alone. We have God and his Holy Spirit to help us along the way!
I have been trying to rely more on this strength of which I write all week. I feel confused and alone sometimes. God keeps sending his messages through many different sources reassuring me of what I need to do. I have not always obeyed. I am only human. God is teaching me that while I want and try to be perfect, I can do nothing on my own. I can do all things through him. Sometimes that promise makes me feel worse when I fail God and fail myself. If I can really do all things through Christ, then why can't I do A or B?
Let's pray for each other that we can all let Christ strengthen us to do all things through him!
Lord, thank you for being there for us. Help me let go and let God!
Foodie Friday
Here is the recipe that my hero and I made earlier this week. It is called Chicken Roulades with Chorizo and Manchego It was quite good matched up with grilled asparagus and salt potatoes. The chef on the web site paired it with kale. Yuck! hehehe
Chicken Roulades with Chorizo and Manchego
Ingredients
Stuffing:
4 boneless skinless chicken breasts
Extra-virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
Pinch crushed red pepper
1 clove garlic, smashed and finely chopped
1/2 pound Mexican chorizo, casing removed
1/2 cup breadcrumbs
1/2 cup grated aged Manchego cheese
1/2 bunch fresh Italian parsley, finely chopped
1/4 cup sliced almonds, toasted and roughly chopped
1 egg
Breading:
1/2 cup flour
2 eggs
1 cup panko breadcrumbs
Sauce:
Extra-virgin olive oil
Kosher salt
1 shallot, finely chopped
1/4 cup sherry vinegar
2 cups chicken stock
2 tablespoons (1/4 stick) unsalted butter
Directions
For the stuffing: Carefully slice through the chicken breasts to open the thickest part like a book. Place the chicken breasts in between plastic wrap and pound lightly with the flat side of a meat mallet to flatten and even out the chicken. Reserve.
Coat a large saute pan with olive oil, add the onions and sprinkle with salt and a pinch of crushed red pepper. Bring the pan to a medium-high heat and cook the onions until they are soft and very aromatic but have no color, 7 to 8 minutes. Toss in the garlic and cook for 1 to 2 minutes.
Crumble the chorizo and add to the pan. Cook the chorizo until it is cooked through, 5 to 6 minutes. Remove the pan from the heat and let cool slightly.
Transfer the chorizo mixture to a mixing bowl and stir in the breadcrumbs, Manchego, parsley, almonds and egg. Taste to make sure the stuffing is delicious. It is a good idea to run this mixture gently through a food processor!
Divide the filling among the 4 chicken breasts. Make a log of stuffing across the widest part of the chicken breast. Fold the ends over the stuffing and roll the chicken up to enclose the stuffing. Secure the rolls shut with a toothpick.
For the breading: Set up a standard breading procedure with 3 bowls: 1 with flour, 1 with 2 eggs beaten together with 2 tablespoons water and 1 with the panko breadcrumbs.
Dust each chicken roll lightly with flour, then dip in the egg wash and then roll in the panko. Once all the chicken rolls have been breaded, let them hang out in the fridge for at least 1 hour.
Preheat the oven to 350 degrees F.
Add olive oil to a large, straight-sided saute pan until it reaches a depth of 1/2-inch and bring the pan to a medium-high heat.
Brown the chicken rolls on all sides. When the chicken is brown, remove from the pan and blot on paper towels. Transfer the rolls to a sheet tray and place in the oven for 8 to 10 minutes.
For the sauce: Add a few drops of oil to a saute pan and add the shallots. Sprinkle with salt and bring the pan to a medium heat. Cook the shallots for 3 to 4 minutes and then add the sherry vinegar. Reduce the vinegar by half. Add half the chicken stock, season with salt and bring it to a boil. When the stock has reduced by half, add the remaining stock and reduce by half again. Taste and adjust the seasoning if needed (it probably will).
Turn the heat to medium and swirl in 1 pat of butter at a time.
Remove the chicken from the oven, slice each roll into 4 or 5 slices, plate and spoon the sauce over.
Wine Pairing Suggestion: Albarino (Spanish wine goes with the Spanish ingredients).
Other stuff
I picked up my glass from Walmart last night. I received the pair I ordered online on Wednesday. Here are pics of my wearing each pair.
I don't have to wear the glasses all the time. I have adequate vision to drive and function without them. I bought them so I could feel more comfortable driving in strange places and to see better at the movies. The odd thing that I noticed is that having my right eye at 20/20 vision while wearing the glasses only emphasizes how the cataract is growing in my left eye! I have approximately 20/30 vision in the left eye right now.
I finished the first draft of the leaders guide last night. I want to review the questions and the purpose of each question. I want to pray over the booklet to determine what God wants me to change. I will work on it some more tonight.
Going to take it easy this weekend. I need to do some stuff around the house. Not much else planned.
Hang in there, my friends! I will be upbeat and steady. That is what I do...
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