Remember All on Veterans Day

Today is Veterans Day. As a Nation, we owe a great debt of gratitude to those who answer the call to serve, and even to sacrifice all, for the greater good. Sometimes we forget, they do not serve alone.

For every man or woman who puts on that uniform, there are others silently serving alongside them. A mother, a father, sister or brother. A spouse. A family. People who may be uprooted, or who keep the home fires burning. It takes a special kind of parent to raise a child willing to make that sacrifice. It takes a special kind of partner to stand beside them and watch them go. Today is Veterans Day. As we thank those who served in whatever branch of the Armed Forces to protect our rights, let’s remember they did not serve alone. We owe a debt of gratitude to their families as well.

Thank you to all who chose to put on that uniform. And thank you to those they left behind. You are not invisible. Not to me.

O Loving and Merciful Father,
May our hearts extend to the families of our veterans, whose unwavering support and sacrifice often go unseen. In those quite moments of waiting and longing, be their source of strength. May their own sacrifices be recognized as an integral part of our nation’s tapestry of nobal service. Surround them with Your grace. We ask this in the name of our Lord, Jesus Christ. Amen.

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Veterans Day Blackened Chicken Supper
Blackened Cajun Chicken
Country Skillet Red Potatoes
Steamed Broccoli with Peppered Butter

Blackened Cajun Chicken
2 large chicken Breasts
1-1/2 tablespoon Cumin
2 tablespoon Cajun Seasoning
1 tablespoon Chipotle Seasoning
Pinch Cayenne Pepper
1/2 cup Flour
2 tablespoons Vegetable Oil

Cut chicken breasts in half to create four thinner breasts. Set aside.

In a small bowl, mix Cumin, Cajun Seasoning, Chipotle Seasoning and Cayenne Pepper together. Generously season the chicken breasts on both sides with the spice mix. Set chicken aside.

Place flour in a shallow pie tin. Add any remaining seasoning blend to the flour, whisk to combine. Set flour aside.

Warm oil in a cast iron skillet over medium-high heat. Dredge seasoned chicken in the flour, shaking off excess. Brown chicken in the skillet for about 3 minutes per side, until slightly blackened and cooked through. Keep warm until ready to serve.

Country Skillet Red Potatoes
6 medium Red Potatoes
1 tablespoon Olive Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Smoked Paprika

Wash potatoes. Cut into cubes, place in a saucepot. Add water to cover the potatoes. Bring to a boil, let cook for 7 minutes or until almost cooked through. Drain well. Let potatoes sit for about 5 minutes in a colander to “air” dry.

Heat a cast iron skillet over medium heat. Add oil to coat the bottom of the pan. Spread the potatoes into the skillet. Season with salt, pepper, garlic powder and smoked paprika. Fry potatoes for about 5 minutes undisturbed. Turn, continue to fry until evenly browned. Taste and adjust seasoning just before serving.

Note: Potatoes can be prepared in advance to the point of air drying. Finish in the skillet once the chicken is ready.

Steamed Broccoli with Peppered Brown Butter
12 oz Broccoli Florets
1 cup Water
4 tablespoons Butter
1/2 tablespoon Black Pepper or to taste

Break up broccoli into bite-size pieces as needed. Place in the steam basket of the Instant Pot, set aside.

Bring a cup of water to the point of steaming in the microwave. Add to the Instant Pot. Place broccoli over the steaming water. Lock lid in place. Select STEAM, HIGH, 4 minutes . Press start.

Place the butter in a small skillet over medium-low heat. Let butter brown without burning. Add pepper, stir to blend.

When the broccoli is ready, place in a serving bowl. Drizzle browned Peppered Butter over the broccoli. Toss to coat, serve and enjoy.

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I will praise your name for ever, Lord