Posted May 29th, 2008 | Recipes

Grilled Chicken

Serves 4

2 filleted chicken breasts (four pieces of chicken)

1 cup milk

4 tablespoons of olive oil

2 teaspoon of salt

2 teaspoons lemon pepper seasoning

1 teaspoon garlic powder

2 teaspoons Old Bay seasoning

Prepare outdoor grill. Prepare marinade by combining milk, olive oil, salt, lemon pepper, garlic powder, and Old Bay seasoning in a bowl. Mix together. Add chicken and allow to marinate for at least 2 hours in the refrigerator. When grill is ready, cook chicken for 3 to 5 minutes on each side (depending on the thickness of the chicken breasts). Place chicken over some mixed greens and top with Mango Cilantro Chutney.

Mango Cilantro Chutney

1 mango (or 2 apricots or peaches), pealed and cut into small cubes

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 tablespoon fresh lime juice

1 tablespoon finely minced cilantro leaves

1 teaspoon salt and black pepper

1 teaspoon regular granulated sugar

½ teaspoon garlic powder

Combine all ingredients in a bowl and chill for at least ½ hour in the refrigerator.  When chicken is prepared, add 1-2 tablespoons of mango over the chicken for a fresh summer taste to a spicy grilled chicken!

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Posted May 22nd, 2008 | Uncategorized

Hey everyone! It’s been a crazy and busy week couple of weeks. After the semester ended I went to Chicago for a visit with a friend. That’s where we made up the Orange Tequilla Sipper. Hopefully you can try that out at this weekend’s Memorial Day cookout!Right now I’m in NY, and just did a live-in interview on Sirius Radio Show for Busted Halo. It was great fun! Now, I’m prepping to do a dinner with the Grass Roots Films production company in Brooklyn. These guys are the ones who did Fishers of Men and now have a new movie called The Human Experience. There’s good stuff out there. Let’s make sure we keep sending it on to others so that we can spread the Good Word throughout Cyberspace and Beyond. There is no East and West when it comes to the Love of God!  I also hope you’re enjoying the webisodes. More to come!  Keep us in your prayers. Happy Feasting!

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Posted May 21st, 2008 | Recipes

24 ounces orange cream soda

½ cup tequila

4 teaspoons honey

½ cup bottled lime juice concentrate

4 cups ice

10 fresh mint leaves, torn in pieces

Pour all ingredients in a blender except the mint leaves. Blend until the ice breaks up into small crunchable pieces. Add the torn mint leaves and stir into the drink before pouring into individual glasses. Cheers!


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Posted May 19th, 2008 | Simply Blogging

Please forgive the mistake of spelling Colombia with a “u” – ColUmbia.  This error is one example why I didn’t do so well in Spelling Bees!  I could almost hear the buzzer saying that I spelled it wrong.  I’m sure Deacon Hector will forgive me – or at least he will have to start learning before he’s ordained a priest!



Fr. Leo

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Posted May 14th, 2008 | Recipes

serves 4 to 6

1 whole chicken, cut into sections, skin removed

2 tablespoons kosher salt

1 tablespoon black pepper

1 cup carrots, chopped in ½-inch pieces

1 cup celery chopped in ½-inch pieces

1 yellow and 1 red medium bell pepper, sliced in ½-inch strips

2 tablespoons olive oil

2  cloves garlic

½ teaspoon red pepper flakes

1 cup of white onions, coarsely chopped

1 cup low-sodium chicken broth

1 cup dry white wine

½ cup tomato paste

2 cups tomato sauce

2 cups diced tomato

1–2 sprigs of fresh rosemary


Preheat oven 375° F.  Rinse chicken and place in a large baking dish.  Season chicken with salt and black pepper.  Add the carrots, celery, and peppers.  In a large saucepan heat olive oil and sauté the garlic with red pepper flakes.  Add the onions and sauté until translucent.  Add the broth, white wine, tomato paste, tomato sauce, and diced tomato.  Stir to blend, and cook until the sauce begins to boil.  Pour the tomato sauce mixture over the chicken, making sure every chicken part is well coated.  Add a few sprigs of rosemary on top, and cover with aluminum foil.  Cook for about 1 hour and 15 minutes, stirring occasionally.  Remove the foil, increase the oven temperature to broil, and cook for 5 to 10 more minutes, or until the chicken begins to brown.  AND—if you need help, just look to my mother; she was in the kitchen the whole time, making sure I was doing it just right!


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Posted May 6th, 2008 | Recipes

Grated Parmesan cheese

2 tablespoons butter

1/4 cup chopped green onions

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon garlic powder

1 cup milk

1 cup shredded cheddar cheese

3 egg yolks, slightly beaten

3 egg whites

1/4 teaspoon cream of tartar

6 slices bacon, cooked, drained, and crumbled


Preheat oven to 350° F. Butter a 1-1/2 quart soufflé dish or casserole. Sprinkle enough Parmesan cheese in the dish to coat bottom and sides evenly; remove any excess. Melt butter in medium saucepan. Sauté green onions until tender, about 3 minutes. Blend in flour, salt, pepper, and garlic powder. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and stir in cheese until melted. If necessary, return to low heat to finish melting cheese (do not boil).

Blend a little of hot mixture into egg yolks; return all to saucepan. Blend thoroughly; set aside. Beat egg whites until frothy. Add cream of tartar and beat until soft peaks form.

Fold cheese sauce into egg whites. Fold in bacon. Turn into prepared soufflé dish. Bake 40 to 45 minutes. Serve immediately.

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