Sarah's Tuscan Chicken

Sarah Adams works for the Catholic Foundation of South Louisiana as the Marketing and Graphics Representative. She lives in Thibodaux with her husband Jason, and their two daughters Charlotte (7) and Elizabeth (5). They are parishioners of St. Joseph Co-Cathedral in Thibodaux.

As a working mom, I am always searching for a delicious meal that I can cook in under an hour for my family. I came across this recipe a few years ago and it was a hit! Not only is it quick and yummy but you can make it in one pan! No piles of dishes for this momma when I cook Tuscan chicken. I hope you give it a try for your family and know you can deliver something that will make your taste buds happy even on the busiest night!

INGREDIENTS

• 1 Tablespoon of Salt
• 1 Teaspoon of Pepper
• 2 Tablespoons of Butter
• 2 Tablespoons of Flour
• 2 Tablespoons of Minced Garlic
• 1/2 lb of Bacon Cut into Pieces
• 6 Boneless Skinless Chicken Thighs or Breasts
• 1 1/2 Cups of Chopped Fresh Spinach
• 1 Cup of Cherry Tomatoes Cut in Half
• 1/2 Cup of Heavy Cream
• 1/4 Cup of Chicken Broth
• 1/2 Cup of Grated Parmesan Cheese

DIRECTIONS

 1. Add bacon pieces to an oven safe pan and fry it until   crispy and then remove from the pan and set aside. Leave   the bacon grease in the pan. 
 2. Lightly season chicken with your favorite seasoning (I use   a little salt, pepper, onion powder, garlic powder and   paprika). Grill the chicken on each side and then aside.
 3. Into the pan, melt 2 tablespoons of butter. Add tomatoes   and spinach and cook until the spinach is wilted. Add 2   tablespoons of flour and stir until thick. Add 1/4 cup of   chicken broth and 1/2 cup of heavy cream and stir well.
4. Once combined, throw your chicken back into the sauce with the tomatoes and spinach. Top it with 1/2 cup of parmesan cheese.
5. Bake in the pan at 400 degrees for 20 minutes. While the chicken dish is in the oven, boil your favorite pasta. Bowtie, rigatoni, angel hair, or spaghetti – it all works!
6. Take your chicken and sauce and serve it over your favorite pasta and sprinkle the crispy bacon bits on top and ENJOY!

Madeena's White Chocolate Bread Pudding

Madeena Voisin lives in Bayou Dularge and is a parishioner at St. Eloi where she is heavily in ministry. She is retired from the school system. She taught her career (27 years) at Dularge Elementary. Madeena spends her days reading, baking and gardening.


White Chocolate Bread Pudding has been a family favorite of ours for quite some time. The original recipe is from the Palace Café in New Orleans. For many years, my husband and I prepared this dessert together while we anxiously waited for our children and their families to arrive for the holidays. He did the heavy lifting, and I did the mixing. Making the dessert for the Bayou Catholic was my first time attempting it alone, as my husband passed away in October. So, for me, this is truly a heavenly recipe.

One thing you can be sure of when you prepare this dessert, there are never any leftovers. It may take a considerable amount of work to prepare, but the finished product will be worth the effort!

INGREDIENTS

FILLING:

• 8 egg yolks
• 2 eggs
• 1/2c sugar
• 1 tbsp vanilla extract
• 3c heavy whipping cream
• 1c milk
• Pinch of salt
• 10oz White chocolate
• 1 loaf French bread, sliced into 1/4in pieces, dried in
• oven

SAUCE:

• 8oz melted white chocolate
• 3oz heavy cream

DIRECTIONS

1. Melt the white chocolate in the microwave or using a double boiler.
2. In a large bowl combine yolks, eggs, sugar, vanilla, whipping cream, milk and salt. Heat using double boiler until warm and blend in chocolate.
3. Place 2 slices of French bread in each serving dish. (I use coffee cups)
4. Pour mixture into cups and let settle. Top with mix until full. Place in shallow pan with water that reaches halfway up the sides of the cup.
5. Cover with foil and bake for one hour at 275 degrees. Remove cover and bake for 15 more minutes. Loosen with spoon or knife and invert to remove from the cup.
6. Mix remaining melted chocolate and cream to create sauce for puddings and garnish with white chocolate shavings.