Posted August 25th, 2009 | Chicken, Recipe-Sauce

Hot Wings & Spicy Sauce: (Serves 2-4 people)

Wings Cooking and Preparation:

10 chicken wings, cut into separate pieces – discarding the wing tips is optional (but it makes it easier to cook, if the wing tips are separated from the middle wing piece)

4 cups vegetable oil

½ teaspoon salt and black pepper


Heat oil in a large frying pan. Season wings with salt and pepper. Cook wings in batches for about 10 minutes, or until the wings are fully golden brown in color.

Hot Sauce:

4 tablespoons olive oil

1 teaspoon butter

2 tablespoons balsamic vinegar

2 tablespoons hot sauce (any brand)

2 tablespoons ketchup

2 cloves garlic, minced

2 – 4 tablespoons red pepper flakes

2 teaspoons garlic powder

1 teaspoon salt and black pepper

¼ cup maple syrup

Fresh cilantro

Blue cheese


In a sauce pan, heat oil and butter together. Sauté the garlic and the red pepper flakes together. Remove from the heat and add the rest of the ingredients together and mix together. Be careful as the other liquids may splatter in the hot oil.

For Assembly of the bowl:

Pour some of the sauce on the bottom of a deep bowl (metal or glass). When the wings are cooked, remove from the oil, and instead of straining, place immediately in the bowl with the sauce. Mix the contents together. Add more sauce as desired. Plate with a small container of blue cheese, and sprinkle some fresh cilantro leaves on top of the hot wings.

Posted in Chicken, Recipe-Sauce | 1 Comment »

Posted August 18th, 2009 | Uncategorized

Today we’re expecting a handful of new seminarians.  Orientation begins today!  So, please pray for them. In the meantime, seminarians on the orientation team are gearing up to feed these hungry new seminarians.  Welcome to their “Alma Mater.”


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Posted August 12th, 2009 | Recipe-Italian, Recipe-Side Dishes

Ingredients (Serves 2)

1 large tomato, cut into 1/8-inch pieces
1 bulb fresh mozzarella, cut into 1/8-inch pieces
4 tablespoons olive oil
4 leaves fresh basil, chiffonade (have some extra for garnish)
1 teaspoon garlic powder
1 teaspoon salt and black pepper
½ half lime, juiced
1 tablespoon crumbled feta cheese

Instructions: Combine olive oil, salt, pepper, garlic powder, fresh basil, and feta cheese in a bowl.  Stir and incorporate well, almost breaking the feta cheese into very small pieces.  Brush or spoon the flavored oil on top of each tomato and mozzarella slices.  Decorate any way you like, but towers make for a beautiful and fun, but sometimes difficult, creation to eat!

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Posted August 6th, 2009 | Uncategorized

We received OFFICIAL word when the “Throw Down” Episode will air.  This is when Bobby Flay challenges little ole me to a Fajita Throw Down!  


It will will air on Wednesday 9 September 09 @ 9:00pm EST on the Food Network Channel.

img_0643The only thing we now have to do is wait?  Hardly!  I’m in the midst of preparing for a very busy year, which starts in just 2 weeks.  

We’re also planning the event to view this Episode.  So, if you have any ideas on how we can celebrate this Throw Down Episode together, let us know!  We have a pretty cool idea that could involve a ‘Block Party”, but we’ll just have to wait and see.  Stay Tuned!

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Posted August 5th, 2009 | Recipe-Side Dishes, Uncategorized

Mediterranean Salad (Serves 4-5 salads with leftovers . . . for next day omelets!)

1 can or bottle hearts of palm

1 bottle sun dried tomatoes

1 bottle roasted red peppers

1 bottle marinated artichokes

1 cup marinated mixed olives, pit removed and halved

1 cup toasted crushed walnuts

2 tablespoons ranch dressing

2 tablespoons Dijon mustard

1 teaspoon garlic powder

Pinch of salt and pepper to taste

1 tablespoon fresh parsley, minced


Drain all the liquids from each of the bottled veggies. Chop down larger veggies into bite-sized pieces. Add the rest of the ingredients together and mix to incorporate flavors. Serve over a Romaine Lettuce leaf, topped with a crisped piece of salami (just to make the carnivore happy).

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Posted August 2nd, 2009 | Uncategorized

Since the death of famous Fr. Robert Zylla, professor of over 38 years for Mount St. Mary’s Seminary, I rescheduled the last few days of my vacation to return to the Mount St. Mary’s for the funeral. I’m now at the airport awaiting a red eye flight back to BWI.  The funeral will be held at the Chapel of the Immaculate Conception on Tuesday at, I believe, 11:00am.  I know prayes are appreciated.  May he rest in peace!

On another unrelated topic, I have been taken sooooo many photos that are just stored up in my computer, that I think my next few blasts will be a “look at these pictures” family photo album opportunity.  Of course, I’ll try and squeeze in a bite sized theological message, but for now, I have to do something with all of these photos!  So, enjoy a few from the Delaware State Fair where I presented a Grace Before Meals demo.

img_7381Long time friends from St. Rose of Lima School Days!  They came out to visit after the cooking event.


A hungry crowd gathering up free samples… or what’s left of them.

img_7380It’s always an honor when people ask for their book, Recipe for Family Life, to be dedicated and signed. 

img_7375Finally, this young guy won 3rd place in a cooking competition.  He made some pretty fancy foods!  I think his name is “Zeke”, short for Ezekial, but I can’t say for sure.  But, if there’s one thing I’m sure of,  I sure hope he sends me some of his recipes and photos of the food!  Very impressive!

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