Honor this Day

Wherever you are on this the 11th day of the 11th month, at the 11th hour bow your head in a moment of silence. Honor the men and women everywhere who answered the call to don a uniform and protect our country. Without them we might not have the freedoms we take for granted.

I truly did not want to make this a political conversation, I just can’t help myself. All across the country we see protests against what the liberal woke see as a threat from within to strip them of their right to protest. Don’t they get it? The very fact that they can take to the streets speaks volumes as to just how great this nation is. Shout from the very mountain tops if you like as to all the things you find offensive. That’s your right. Just as I have the right to love this country and appreciate the freedoms afforded to its citizens to criticize our country, our leaders, our way of life. But don’t you dare take your outrage out on the men and women who have fought for your right to stand there and wag your finger in defiance. That’s all I’m going to say on the subject.

Today I give thanks to everyone who ever served. I am forever in your debt.

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Now let’s talk turkey – or rather chicken. I will tell you I was very skeptical when I made this Slow Cooker Rotisserie Chicken. Really, my slow cooker can make a whole chicken that is not rubberier? Are you sure? I’m here to tell you it can. Wow – the flavor was amazing. So moist, it was falling off the bone good. Enjoy!

Slow-Cooker Mexican Rotisserie Style Chicken
4 tablespoons Taco Seasoning Mix
1 teaspoon ground Cumin
1/2 teaspoon Salt
1/2 teaspoon Cayenne Pepper
3 lb Roasting Chicken
8 Flour Tortillas for serving

Spray 5-quart oval slow cooker with cooking spray. Cut four sheets of foil, wad each sheet into a ball and place together in the bottom of the slow cooker. In small bowl, stir together taco seasoning mix, cumin, salt and red pepper.

Pat chicken dry inside and outside, with paper towels. Rub chicken inside and out with seasoning mixture. Sprinkle any remaining seasoning over chicken breasts. Secure legs together. Place the well-seasoned chicken in the slow cooker breast-side up, on top of the foil.

Cover; cook on HIGH setting for 2 hours. Carefully lift chicken once the bottom of the slow cooker contains about an inch or so of spicy chicken drippings, remove foil balls. Baste bird with some of the drippings. Continue to slow-cook for another hour or so, until legs move easily when lifted or twisted and thermometer inserted in thickest part of inside thigh reads at least 165 degrees. Remove chicken from slow cooker; let stand 10 minutes before serving.

Cilantro-Lime Rice
1 Lime
2 cups Chicken Stock
1/2 tablespoon dried Cilantro
1 teaspoon Cumin
1 cup White Rice
Cilantro for garnish

Zest lime, cut lime in half and juice.

Stir together chicken stock, lime zest, lime juice dried Cilantro, Cumin and rice. Cover, bring to a boil.

Reduce heat to low, continue to simmer rice until the liquid has been absorbed, about 15 minutes. Let rice sit undisturbed for 5 minutes.

While the rice sits, chop fresh cilantro for a garnish. Fluff rice, transfer to a serving bowl. Sprinkle with Cilantro and serve.

Carve chicken for serving. Serve with warm tortillas and a side of rice. This is great with traditional Lime Margaritas.

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God created man to be immortal,
Made in the image of His own likeness
But by the envy of the devil,
Death entered the world
Wisdom 2:23-24