Son Rise Morning Show

Sacred Heart Catholic Radio

Son Rise Morning Show The Son Rise Morning Show with Anna Mitchell and Matt Swaim is fast-paced, motivating and informational – always from the Catholic perspective. You’ll hear news, engaging interviews, prayer and more each weekday morning from 6am-8am ET.

  1. 35m ago

    Son Rise Morning Show 2026.10.22

    Happy feast of Pope St. John Paul II! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld to share some Polish recipes to celebrate JP2’s feast day. Other guests include pastoral counselor Kevin Prendergast on October and the Pope’s monthly intention regarding mental health, and Courtney Brown from Ruah Woods on how Pope John Paul II’s commitment to Christian anthropology is the basis for his apostolate. Plus news, weather, sports, and more… listen live! ***** A Prayer of Pope St. John Paul II O God, You are our Creator . You are good and Your mercy knows no bounds . To You arises the praise of every creature. O God, You have given us an inner law by which we must live. To do Your will is our task . To follow Your ways is to know peace of heart. To You we offer our homage . Guide us on all the paths we travel upon this earth. Free us from all the evil tendencies which lead our hearts away from Your will . Never allow us to stray from You. O God, judge of all humanity, help us to be included among Your chosen ones on the last day. O God, Author of peace and justice, give us true joy and authentic love, and a lasting solidarity among peoples. Give us Your everlasting gifts. Amen. ***** RECIPES FROM RITA: CITY “CHICKEN” City chicken originated with the Polish and Ukrainian communities who immigrated to the Great Lakes region during the Depression. Cleveland and Pittsburgh were known for city chicken. The main meat used was veal or pork since chicken was expensive and reserved for special occasions! The chunks of meat were threaded onto skewers to resemble chicken legs. Today pork is the most economical choice for city chicken since veal is so expensive and hard to find, and using pork tenderloin works. The important thing here is not to over bake the skewered, breaded pork once it goes into the oven.I used 4” skewers but 6” ones are OK too. Ingredients2 pounds pork tenderloin or boneless pork chops, cut into 1-1/2” cubes6-8 skewers, 4” eachSeasoned salt or regular saltFreshly ground pepper3 cups Panko bread crumbs1 tablespoon Italian seasoning3/4 teaspoon garlic powder1/2 teaspoon onion powder (optional but good)5 eggs1/3 cup milk (I used evaporated but any kind works)Oil for frying InstructionsThread 3 or so cubes of pork onto each skewer. Be sure and leave a bit of space between each piece of meat so that it cooks evenly.Season with salt and pepper. Set aside.Mix together bread crumbs, Italian seasoning, garlic and onion powder. Set aside in shallow bowl.Whisk eggs until blended. Whisk milk into eggs and blend well. Pour into shallow bowl.Dip each skewer into egg mixture, turning to coat all sides, then roll into crumbs.Dip again in egg mixture and crumbs.Now you can brown them in 1/2” hot oil right away or cover and refrigerate several hours.Your goal is to simply get the skewers golden on both sides, which takes a few minutes only.Preheat oven to 350.Place skewers on wire rack over a baking sheet. Bake about 20 minutes or until meat registers 140 or so. Carry-over cooking occurs as it sits and raises the temperature 5 or so degrees. ***** Full list of guests Support the show: https://www.sacredheartradio.com/donate-now/ See omnystudio.com/listener for privacy information.

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5
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5 Ratings

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Son Rise Morning Show The Son Rise Morning Show with Anna Mitchell and Matt Swaim is fast-paced, motivating and informational – always from the Catholic perspective. You’ll hear news, engaging interviews, prayer and more each weekday morning from 6am-8am ET.

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