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Our Daily Bread - Youth Ministry

Fr. Paul D. Seil, Host Our Daily Bread
Youth Ministry

Guests – Jesse and Sarah Salterelli
As seen on "Our Daily Bread" 09/09/2017
"Our Daily Bread" airs every second Saturday at 6:30 a.m. noon on WKBW Ch. 7
www.odbtv.org 716.847.8730



Fr. Paul’s Lemon Orzo topped with Seared Scallops
1 cup Orzo
2 lemons, rind peeled off and sliced into match sticks
1 cup chicken broth
½ cup dry wine – vermouth
½ small onion, diced
3 tsp. dried thyme
Salt and pepper
1 bag medium size scallops
½ cup flour
2 -3 tsp. olive oil

Heat a medium sauce pan over medium- high heat. Add the oil. Add the onions to the pan and cook about 1 minute before adding the lemon rind. Cook about another 2 minutes. Add the orzo and coat well. Then add the broth and wine and thyme. Cover, reduce the heat and simmer about 15 minutes or until the liquid is absorbed and the pasta is al dent. You may have to add a bit more chicken stock before the pasta is done cooking. Also add about 2 – 3 Tbsp. lemon juice to the pasta.

Scallops
Wash and dry the scallops. Dust with flour. Sprinkle with salt and pepper. Heat a few teaspoons of oil in a large cast-iron skillet over medium-high heat. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness is achieved. Serve over the orzo.


Jesse’s Mom’s Salad Dressing

5 Tbsp. Extra Virgin Olive Oil
3 Tbsp. Balsamic Vinegar
A few shakes each of garlic powder, salt and pepper
A pinch (1/8 tsp.) of sugar

Add all ingredients into a mason jar. Place lid on tightly and then shake. Pour over a salad of greens and vegetables.



Sarah’s Mom’s Apple Pecan Cheesecake
Crust
1 cup crushed graham crackers
3 Tbsp. sugar
½ tsp. cinnamon
3 Tbsp. butter melted
Add all ingredients into a medium bowl and mix well. Pour the crumb mixture into a 9 inch spring-form pan. Bake the crust at 350 degrees for 10 minutes. Remove from oven and let cool.

Filling
2 8oz. pkg. cream cheese, soften
½ cup sugar
2 eggs
½ tsp. vanilla
Add all ingredients into a medium bowl and beat well. Pour over crust

Topping
4 granny smith apples, thinly sliced
1/3 cup sugar
½ tsp. cinnamon
Add all ingredients into a medium bowl and mix well.
Layer the apple slices on top of the cake batter in a circular motion.

Bake at 350 degrees for 70 – 90 minutes. Remove from the oven and top with halved pecans. Place back into the oven for 15 minutes. Remove from oven and let cool before cutting.