Happy Monday! Lori and I have a special treat for you and those you love. My friend and culinary expert, Tonja Engen, is guest blogging for 1C13P. she shares her sweet story of how her passion became a year of service and blessing for her family. And an added bonus! She has included a delicious recipe to prepare for dinner or as a mercy meal for someone in need.
Be blessed,
Becky
Sharing a meal with others, either in the home or a delivery at the door is a great way to love others. I have delivered and been the recipient of many meals throughout the years. Over time, I have felt God’s calling to use my gifts to serve others.
A couple of years ago our family did a fun experiment. We delivered a meal once a week for a year to a family or individual. Our family prayed each week for someone to serve. Oh, it was great fun! We’d make our meal and off we’d go to deliver it with our fancy catering bags.
The responses we got were priceless. …
“I feel like we won the lottery!”
“Why are you doing this for us?”
“You have no idea how much we needed this today.”
There were lots of deer-in-the-headlights looks too that made us giggle all the way home.
What was amazing to me during this experience is how far a small act of kindness goes. We were far more blessed than the recipients of the meals. The kids learned the value of serving others and got to see God’s handiwork at our simple act each week.
Is there someone in your life who could use a meal today?
Offer hospitality to one another without grumbling.
Each one should use whatever gift he has received to serve others,
faithfully, administering God’s grace in various forms.
1Peter 4:9-10
Try this delicious recipe from Tonja’s Table for Rotini Con-Pollo!
Rotini Con-Pollo
Chicken With Roasted Garlic, Sun-dried Tomato Cream Sauce
4 Tbls. olive oil
1 pkg. chicken breasts, sliced very thin
5 Tbls. Italian seasoning
1 cup onion, chopped
4 oz. sun-dried tomatoes
1 head of roasted garlic
3 cups chicken stock
1 cup cream or half-n-half
½ cup Parmesan Reggianno
3 Tbls. parsley, chopped
salt and pepper to taste
1 box of rotini or penne noodles
Slice the top off the head of garlic and drizzle with olive oil. Wrap in tin foil and cook for one hour at 400 degrees.
In the meantime, slice the chicken very thin and put in a bowl with 2 Tbls. olive oil and Italian seasoning. (Cut the chicken semi-frozen. It’s much easier). Marinate for at least an hour.
Heat 2 more Tbls. of olive oil in a pan over med-high heat and sear chicken until cooked through, 8-10 minutes. Remove chicken from pan and set aside.
Add onion to oil and cook over med. Heat until translucent, 5-10 minutes. Add the sun-dried tomatoes, chicken, parsley, and roasted garlic. Cook until mixed together, a few minutes.
Add the chicken stock and boil over medium-high heat until stock cooks down, approximately 5-10 minutes. Add cream and cook down 5-10 minutes. Salt and pepper to taste.
Boil pasta according to instructions and toss cooked noodles in the sauce. Top with Parmesan cheese.
Tonja Engen, is a wife, a stay-at-home mom of two, a food blogger, caterer, restaurant fanatic, and home cook. Her passion for cooking and sharing food with others is what led her to start her recipe blog, Tonja’s Table. Her goal is simply to encourage everyone to try something new in the kitchen because she feels cooking should be fun, aspirational, and accessible.
Visit Tonja and get inspired with the recipes from Tonja’s Table! 