Looking For A Repeat

The Bears regular season will end after Sunday's game against Green Bay. It was September when the Bears and Packers last met. And da Bears won. The team traveling to Green Bay for Sunday's game sits comfortably at the top of their division but don't expect them to take it easy. This is Green Bay - the ultimate rivalry.

Cheesehead Chowder was the winning recipe in September so it will be the recipe repeat on Sunday. Please join me in a bowl of Chowder, a bit of Mike Ditka's Hall of Fame Salsa and a Shout Out for our Bears as they end the regular season! What fun we're having.

Cheesehead Chowder

Ingredients:

3 cups peeled and diced potatoes

2 1/2 cups water

1/2 cup butter

3/4 cup chopped onion

1 minced garlic clove

1/2 cup chopped celery

12 ounces fresh mushrooms, sliced

2 cups cauliflower, cut in small pieces

1/4 cup butter

1/4 cup flour

1 1/4 tsp salt

1/2 tsp dry mustard

1/4 tsp freshly ground pepper

2 cups milk

1 1/2 tsp Worcestershire sauce

3/4 cups Velveeta, cut into cubes

1/2 to 1 bottle of beer

16 ounces canned, diced tomatoes with juice

1/2 to 1 tsp Mike Ditka Hall of Fame Salsa

Directions:

Step 1. Place potatoes in a bowl with the water, set aside.

Step 2. Melt butter in a 5 quart Dutch over, saute onion, garlic, celery and mushrooms over medium heat for about 10 minutes.

Step 3. Add potatoes, water and cauliflower to the pan. Bring to a boil then reduce heat, cover and simmer for 20 minutes.

Step 4. Remove pan from heat, add beer.

Step 5. In medium sauce pan, melt butter. Stir in flour, salt, mustard and pepper. Cook 3 minutes stirring constantly until smooth and bubbly. Slowly stir in the milk and Worcestershire sauce. Cook until thickened. Add cheese, stir until melted. Add sauce to the potato mixture.

Step 6. Add tomatoes (with juice) and salsa to the potato mixture. Heat stirring frequently but do not boil.

Go Bears!

Bears Are Armed And Dangerous

First, I have to apologize to my fellow Bears fans. Church was rocking and I got home late for the game. I quickly assembled a New York Deli Style Pastrami on Ciabatta. The score at the time was 17-10 New York. The Bears began to pull it together but they needed more help. The answer was apparent - Coach Ditka's Hall of Fame Salsa! We went into halftime ahead.

Da Bears emerged from their den at the end of half time and played a Deli-Icious 3rd quarter with 3 Super Passes for Touchdowns. With a 38-34 win, the Bears forgave my tardiness and rewarded us with a totally fun football game.

Deli-Icious Pastrami

Shaved Pastrami

Ciabatta Buns

Mayo

Brown Mustard

Pickle on the Side

Chips and Mike Ditka's Hall of Fame Salsa

Deli -Icious Day

Merry Christmas Bears fans! Today our Bears take on the New York Jets. I'm going straight to the New York deli favorite - Corned Beef. I'll pile it high on Focaccia Bread, spread on some brown mustard, mayo and add a pickle. Coach Ditka's Hall of Fame Salsa will be at the ready. Go Bears!

Time To Celebrate

Bears clinch, Hester sets a record, Defense shares 5 interceptions - It's Time to Celebrate! Thank you Chicago!

The Wild Rice Beef Vegetable Soup is a 2 time winner - Enjoy!

Ingredients:

1 LB Stew Meat

1 TB Butter

1/2 onion diced

2 stalks of celery, diced

1 garlic clove, diced

Beef Broth

Wild Rice

2 cans Veg All

1 can diced Tomatoes

Salt, Pepper, Rosemary to taste

Directions:

1. Melt 1 TB butter in dutch oven

2. Brown meat, garlic and onion in butter

3. Add broth, celery, tomatoes and seasoning, simmer

4. Prepare wild rice separately according to package directions

5. Add cooked wild rice and Veg All to soup

6. Adjust seasoning

FlubberGate

The Bears and the Vikings play tonight at TCF Bank Stadium due to the collapse of the Metrodome. It will be cold and snowing but the major concern is the field. Players are concerned that it's too hard. My solution - Flubber it!

Certainly with Minnesota being home to 3M they must have access to some of that bouncy substance. What's the hold up? Why hasn't the field been Flubbered? Is there some sort of conspiracy? We'll find out tonight my friends. In the meantime, the Beef Vegetable Wild Rice Soup is in the kitchen.

Go Bears!

RSVP and We'll Send The Address

We still don't know where the Bears-Vikings Game will be hosted. Current plans are to play the game at a local University but there are safety concerns. I'd be happy to have them play the game at the University of Illinois where the Bears played one season while Soldier Field was being renovated but- alas - that would count as home field advantage so we wait.

However, I don't think we need to wait on the menu. Since the last time we played the Vikings the we were successful (27-13) I think we should go with the winning recipe - Wild Rice Beef Vegetable Soup. Here's what worked last time, any suggestions for the upcoming frozen tundra?

Wild Rice Beef Vegetable Soup

Ingredients:

1 pound stew meat, cut in bite size pieces

1 onion diced

2 stalks of celery diced

2 carrots diced

1 large can of beef broth

2 cans Veg All

1 can diced tomatoes

1/4 cup Mike Ditka's Hall of Fame Salsa

1 box of wild rice (cooked)

fresh sliced mushrooms

sliced Provolone cheese

Directions:

1. Brown stew meat in 1 TB Olive Oil and 1 TB Butter

2. Add onion, carrots and celery and cook until onions are translucent

3. Add beef broth and diced tomatoes, simmer for 45 minutes

4. Add Veg All and Mike Ditka's Hall of Fame Salsa

5. Continue simmering soup while preparing wild rice according to package directions

6. Add cooked wild rice to soup

To Serve:

Place individual servings of soup in a bowl. Put fresh mushrooms on top of soup and cover with a slice of Provolone cheese. Place in microwave for about 1 minute to melt cheese. Serve, Enjoy and Go Bears!

Oh Misery!

Sure there was snow and ice and wind at Soldier Field but there were also supposed to be Bears. What the heck was that all about? Who were those people wearing Bears' jerseys?

I sat with a group of friends and felt like I was introducing my family to a boyfriend who everyone but me recognized as the kid in school voted least likely to ..... do anything. Those aren't my Bears!

The only positive was the exceptionally delicious Clam Chowder served by Marjorie. Here's a great Clam Chowder Recipe from Legal Seafood:

BEARS (FANS) EAT CLAM CHOWDER IN NEW ENGLAND!

Recipe By : The Legal Sea Foods Cookbook

Serving Size : 8

Ingredients:

4 quarts littleneck clams (about 1-2/3 cups cooked -- chopped)

1 clove garlic -- chopped

1 cup water

2 ounces salt pork -- finely chopped

2 cups chopped onions

3 tablespoons flour

1 1/2 pounds potatoes -- peeled, and diced

into 1/2-inch cubes

4 1/2 cups clam broth

3 cups Fish Stock

2 cups light cream

Oyster crackers (optional)

Directions:

1. Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth.

2. Mince the clam flesh, and set aside.

3. Filter the clam broth either through coffee filters or cheesecloth and set aside.

4. In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside.

5. Slowly cook the onions in the fat for about 6 minutes, stirring frequently, or until cooked through but not browned.

6. Stir in the flour and cook, stirring, for 3 minutes.

7. Add the reserved clam broth and Fish Stock, and whisk to remove any flour lumps.

8. Bring the liquid to a boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.

9. Stir in the reserved clams, salt-pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side.

Bundle Up Fans!

It will be a cold, snowy day Sunday when Da Bears host the leaders of the AFC East in Soldier Field. The New England Patriots and Tom Brady bring their 10-2 record while Devin Hester aims to set an NFL record for Kickoff Returns for a Touchdown.

Fans will get their first look at Herman Johnson - The House - who joins the Offensive Line this week. The House was the biggest baby ever born in Louisiana weighing in at 15 pounds 14 ounces. I wonder if he knows how to shuffle?

What to serve for this icy matchup? New England Clam Chowder will warm up the day. I'm passing the cooking honors to a Clam Chowder Super Star but I'll contribute the the Mike Ditka Hall of Fame Salsa to our Fans-Only Food Fest. Go Bears!

Those Teddy Bears Have Teeth!

The Lions played Elvis Presley's "Teddy Bear" as the Bears took the field. I guarantee you, Lions fans, those Bears have teeth and some amazingly faithful friends who helped fill Ford Field.

Both the Lions and the Bears brought it. It was a good game and almost a record day for Hester. Next week at Soldier Field against the Patriots may be the day but whenever it happens I Guarantee I'll be joining all Bears fans in a Standing Ovation, Shouting from the Rooftops and whispering a not so quiet Thank You for Devon's talent and spirit.

I learned from Larry Mayer's blog that Ford Field has some of the worst food in the press box. I have to say I didn't especially enjoy today's Coney Dogs. I prefer Chili Dogs because they have more bite. Did I mention Da Bears have teeth? I had some chips and onion dip on the side but I put away that away after the first half when it obviously was not helping. I switched to Mike Ditka Hall of Fame Salsa and Chips.

For those of you who like Coney Dogs, here's what I used for today's Winning Recipe:

Ingredients:

1/4 LB Hamburger

1/2 onion chopped

1 can Hot Dog Chili Sauce

Chili Powder

2 TB Mike Ditka Hall of Fame Salsa

Salt and Pepper to taste

Nathan's Hot Dogs

Hot Dog Buns

Directions:

1. Brown hamburger and onion, drain

2. Add Spices, Salsa and Chili Sauce, heat

3. Cook hot dogs under the broiler

4. Top with Coney Island Sauce

5. Win!

Now it's off to put together a babydoll stroller. Where's Peanut Tillman? I need his help.

The Motor City

The Bears played the Lions the first game of the regular season. I didn't cook; a friend brought the food. We only pulled out a victory when I pulled out the Mike Ditka Hall of Fame Salsa. This week will be different. I'll be cooking because I know that sometimes teams with poorer records are motivated and I want to Do My Part!

But I'm not sure which direction to go. Detroit is the home of the original Coney Dog. It

is also my birthplace. One of the most traditional foods for my family is Navy Bean Soup - southern style with cornbread, chopped onion and a kick of salsa.

What do you think fans: Coney Dogs or Bean Soup? My Detroit relatives are not allowed to vote!

Sweet Standings

It's time to celebrate the Bears leading the NFC North. I believer JKT's famous Ginger Bends are just the treat. Soft, delicious ginger cookies are easily mixed with a fork - don't even think of using the beater.

Ginger Bends

Ingredients:

1 Cup Sugar

3/4 Cup Butter

1/4 C Briar Rabbit Molasses (mild)

1 Egg

2 tsp Baking Soda

2 1/4 Cups Flour

1/2 tsp Ginger

1/2 tsp Salt

1 tsp Cinnamon

Directions:

1. Melt Butter

2. Add Sugar, Molasses and Egg to the Butter and stir with a fork

3. Mix dry ingredients in a separate bowl

4. Slowly add dry ingredients to butter mixture, stirring with a fork

5. Chill

6. Make 1 inch balls and roll in Sugar

7. Great Cookie Sheets

8. Bake at 375 for 8-10 minutes.

9. Enjoy!

Victorious Over Vick

Following a Packers loss, the Monsters of the Midway responded in true Chicago Bears fashion. They were outstanding against Michael Vick and the Eagles handing Vick his first interception this year. Near the end of the first half, it looked like the Eagles were going to score. I took another bite of my Philly Cheese Steak and suggested that the Bears should intercept - and they did! Then they marched the ball down the field to score a touchdown to end the half. You're welcome Bears Fans!

The winning recipe was delicious.

Philly Cheese Steak

Ingredients:

2 pounds Sirloin Tip Roast

Dijon Mustard, Kosher Salt, Fresh Ground Pepper, Garlic Powder and Regular Mustard

Mayo

Beef Broth

Provolone Cheese

Tuscany Sandwich a

nd Pizza Topping

Focaccia Rolls

Directions:

Rub roast with Dijon Mustard, Kosher Salt, Fresh Ground Pepper, Garlic Powder and Regular Mustard

Place roast in a shallow pan on a greased rack. Pour beef broth in the bottom of the pan just below

the rack.

Allow to sit until the roast reaches room temperature.

Roast in 325 oven for 60 minutes, then raise temperature to 350 for another 10 minutes.

Slice as thinly as possible using an electric knife.

Place a slice of Provolone Cheese on the top half of a focacica roll.

Melt the cheese under the broiler.

Spread Mayo and Tuscany Sandwich and Pizza Topping on the bottom half of the roll. Add sliced beef and Enjoy!

Sorry Michael Vick - none for you!

A Victory Over Vick

The family's lining up for this one folks. If asked, I'd have some harsh words for Michael Vick but then, no one's asked. Well, they say success is the best revenge so let's cook up some success over the Philadelphia Eagles.

Phillie Cheese Steaks with a generous dose of Mike Ditka's Hall of Fame Salsa seems appropriate. Anyone have a favorite recipe to share? I'll be cooking on Sunday and then joining the puppy on the couch to cheer on Da Bears!

Happy Thanksgiving to one and all.

A Shout Out for the Shut Out!

A pot of Spicy Cuban Red Beans and Rice, a roaring Fire and the NFL Network - life is good. It got even better when the Chicago Bears continued their winning streak in Monstrous fashion with a 16-0 Shut Out of the Miami Dolphins. The Bears are now in First Place in the NFC North, half a game ahead of the Packers. Much cheering could be heard by my neighbors!

Here's the winning recipe:

Monstrously Good Red Beans and Rice

Ingredients:

1 pound Chorizo

1/2 a bunch of Cilantro, chopped

1/2 onion chopped

1/3 cup Mike Ditka Hall of Fame Salsa

1 Cup long grain white rice, cooked according to directions

2 cans of Red Beans

1 can Diced Tomatoes

Salt and Pepper to taste

Garlic Powder to taste

Chili Powder (lots) to taste

1 TB Red Chili Flakes

Directions:

1. Remove Chorizo from its casing, in a heavy pot brown the Chorizo, onion and cilantro

2. Meanwhile, prepare the white rice (1 cup rice, 2 cups water)

3. When Chorizo is browned add Salsa, Red Beans, Tomatoes and Seasonings, Simmer

4. Add cooked rice and adjust seasonings, Simmer

Record Breaking Red Beans and Rice

Tonight's the night the Bears take on the motivated Dolphins in Miami - Devin Hester's home town.

Tonight's the night Devin has a chance to break Brian Mitchell's NFL record for kick return touchdowns. He's looking for number 14 on a field where he took the ball 92 yards for a kick return touchdown during Super Bowl XLI.

Excitement like this calls for some spicy ingredients. While Devin's getting his running shoes on, I'll be doing my part by making the Cuban favorite Red Beans and Rice with a healthy helping of Mike Ditka's Hall of Fame Salsa.

Let's bring some Bears Spice to Miami tonight - Go Bears!

11 Guys From Miami

Actually, when it comes to Miami's food scene it's 3 guys and they're Cuban. Over 23% of all Miami residents are Cuban so let's look at some traditional Cuban dishes for Thursday night's winning menu. Pork is a big deal in Cuban cuisine, also Paella and Arroz con Pollo (Chicken and Rice). What do you think will be the winning ingredients?

Monsters of the Midway

Now that was fun! Not only did Chicago's fans have fun watching our Bears beat the Vikings 27-13 but the Bears seemed to be really enjoying themselves. Perhaps it was the retro Monsters of the Midway jerseys but there was a real spark of football fun!

Before I move on to planning the menu for Thursday's game against the Dolphins, let me share today's game winning recipe - Wild Rice Beef Vegetable Soup. At the last minute, I added a bit of melted cheese on top as a nod to Brett Favre. If I had known that real grass was such a problem for Minnesota, I may have added some spinach!

Ingredients:

1 pound stew meat, cut in bite size pieces

1 onion diced

2 stalks of celery diced

2 carrots diced

1 large can of beef broth

2 cans Veg All

1 can diced tomatoes

1/4 cup Mike Ditka's Hall of Fame Salsa

1 box of wild rice (cooked)

fresh sliced mushrooms

sliced Provolone cheese

Directions:

1. Brown stew meat in 1 TB Olive Oil and 1 TB Butter

2. Add onion, carrots and celery and cook until onions are translucent

3. Add beef broth and diced tomatoes, simmer for 45 minutes

4. Add Veg All and Mike Ditka's Hall of Fame Salsa

5. Continue simmering soup while preparing wild rice according to package directions

6. Add cooked wild rice to soup

To Serve:

Place individual servings of soup in a bowl. Put fresh mushrooms on top of soup and cover with a slice of Provolone cheese. Place in microwave for about 1 minute to melt cheese. Serve, Enjoy and Go Bears!

Off Week/On Week

Did you miss me last week? Buffalo was a no brainer in the menu department. After being off the week before, I must have been lulled into the no cooking zone because I let Buffalo Wild Wings prepare the winning menu. Could my bout of laziness be the reason the game wasn't the slam dunk it should have been? Well, this week I'm back in the game.

Minnesota!?! Not an easy menu to plan. Let's see there's Spam, Blueberries and Lutefisk - Yeesh! Lions and Tigers and Bears - oh my! However, just as Dorothy had her Toto, Minnesota has it's wild rice. Now there's an ingredient we can build a win around.

I think I'll make Wild Rice Beef Soup, what's your game day menu?

The One-Two Punch

Lunch was delicious; the game gave me heartburn. Hester's 86 yard run was a thing of beauty but watching Cutler get sacked and sacked and sacked is beyond ugly.

I thought I'd chosen the perfect menu. I described it as the one-two punch: Shrimp Bisque and Smoked Salmon. When I heard the announcers regularly use the term "one-two punch" to describe what Seattle was doing to the Bears, my heart sank. I'll have to do better next week when we take on the Redskins. In the meantime, here's the recipe from the Williams-Sonoma "Soups" cookbook:

3 TB unsalted butter

2 Carrots, finely chopped

1 yellow onion, finely chopped

1 celery stalk, finely chopped

1 small baking potato, peeled and finely chopped

2 LBs small shrimp, peeled and deveined, shells reserved

2 cups fish stock (or chicken broth)

2 cups light cream

1/2 TB dried Thyme

1 bay leaf, crumbled

Salt and White pepper to taste

In large saucepan, melt the butter over medium heat. Add carrots, onion, celery, potato and shrimp shells and saute until the onion is translucent and the shells turn pink (about 3 min)

Add stock, cream, thyme, bay leaf and all but a handfull o9f the shelled shrimp. Bring to a boil, reduce heat, cover and simmer for 20 min.

In small batches, puree the soup in a food processor or blender - guard against splattering

Force the puree through a strainer pressing the solids with a wooden spoon.

Return the soup to the pan and season to taste with salt and white pepper. Cut the remaining shrimp into small chunks and add to the soup. Simmer until warm (about 3 min).

Serves 4-6

Seems Fishy to Me

Other than a good strong cup of coffee, Seattle is known for its seafood. While you don't usually think about Tailgaiting and Seafood together - I think it can be done. Sunday's weather at Soldier Field should be sunny and 60's - a beautiful fall afternoon. My stream of consciousness goes .... fall, crisp, soup, football, Campbell's Chunky Soups, seafood soup - That's it!

First stop is Pike's Place Fish Market - Seattle's favorite fish market - for some recipes and tips. Join me as we virtually browse the market and put together the winning recipe. What do you suggest?

BBQ Rocked My World

A tasty and winning combination of spices, flavors, field goals and touchdowns. What a great recipe! Even though Cutler was on the sidelines, the Bears looked like Bears immediately out of the gate.

I did have to shovel in some BBQ early in the second half but all was good and we're now 4 and 1 winning 23-6. Hip, Hip, Halas! Just as my joy reached its crescendo, I had this thought "Yeesh, next week is Seattle. What are their foodie specialties? Coffee what?" I really need your help on this one folks. Log in with your ideas and Go Bears!!

Bears BBQ!

Okay fine, last week happened and now it's over. Jay Cutler will be sitting this one out but I won't. The cook is on the field!

I've received some great suggestions and I've done my research as well. Here's the decision. North Carolina is all about Pork BBQ with Cole Slaw on top so let's give them a taste of the winning recipe.

Early in the season I found Mike Ditka's Hall of Fame Salsa at World Harvest here in Champaign. After last week I decided another trip to World Harvest - the Mecca of the Foodie World - was a good idea. Based on input from Southern Belle Marjorie Williams, I chose Mike Ditka's Bourbon Blast Hall of Fame Salsa. I also purchased a totally delicious and appropriate BBQ sauce - 3 Buddeez -One of a Rind- Sweet Pickled Watermelon Rind BBQ Sauce.

The pork and sauce is going in the crock pot tonight. Let's hope by Noon tomorrow the Bears are ready to cook the Panthers.

Doing my part ...

Recipe for Disaster

The Bears set a record for allowing the most sacks in one half in NFL history. Jay Cutler left the game with a concussion. Second string quarterback Todd Collins got knocked out of the game leaving it to Caleb Hanie to finish.

Rather than my Giant Fat Sandwich - which was delicious by the way - leading us to a 4-0 record, it led to Giant Ugly Football. While the Bears are busy regrouping and tending to their wounds, I have to do the same in the kitchen. What's the perfect recipe for success against the Carolina Panthers? Help!

And the Winner Is ...

Thanks to Terry Lenaghan for his input. I've decided to go with the Giant Fat Sandwich as a nod to the Grease Trucks of Rutgers University and New York's Italian heritage. Here's the recipe:

3 LB Sirloin Tip Roast

32 Ounces Beef Broth

1 package of Good Seasons Zesty Italian Salad Dressing

1 jar Pepperoncini Peppers

1 jar Giardiniera

1/4 cup Mike Ditka's Hall of Fame Salsa

Spray your crockpot with Pam. Add all ingredients and cook on Low for 18-24 hours turning every 6 hours.

Pull apart with a fork and serve on Hoagie Rolls topped with choices of:

• Mozzarella Cheese
• Cooked Onions and/or Cooked Green Peppers
• Tomatoes
• More Mike Ditka Salsa
• Cole Slaw

Hopefully this sandwich will slow down Eli Manning and his team. Kick off is 7:20 CST on NBC. Go Bears! I'll be doing my part.

New York Giants

This week the Bears face the New York Giants. Who has a suggestion for the menu? It can be confusing because the New York Giants are actually from New Jersey. I've been thinking deli or Italian; Pastrami or Italian Beef or .... Help me here folks.

Green Bay Packers

This is a biggie; it's our arch rival Green Bay Packers. I had to pull out all the stops on this one. Of course, I knew it had to be cheese something. After talking with friends, I decided to modify a recipe to create Cheesehead Chowder. It would include Cheese, Beer and Mike Ditka Hall of Fame Salsa. A no fail approach I was certain.

I began in the afternoon so the soup could simmer and be warm when I returned from an early evening meeting. I wore my jersey to the meeting and hustled out of there arriving home just minutes before kick-off. The door was left open for the rest of the fans to hurry in and take their places for kick-off.

My apologies to Robbie Gould. I was slow handing out the soup which may have caused him to miss the early field goal but, once we started eating, the Packer mistakes just kept coming. 18 penalties, wow! Even more impressive was Hester; it's so great to watch him run! It was a perfect ending, when Robbie had the chance to show off his skills by kicking the winning field goal moving the team to an awesome 3-0!

The recipe for success follows:

Cheesehead Chowder

3 cups peeled and diced potatoes

2 1/2 cups water

Step 1. Placed potatoes in a bowl with the water, set aside.

1/2 cup butter

3/4 cup chopped onion

1 minced garlic clove

1/2 cup chopped celery

12 ounces fresh mushrooms, sliced

Step 2. Melt butter in a 5 quart Dutch over, saute vegetables over medium heat for about 10 minutes.

2 cups cauliflower, cut in small pieces

Step 3. Add potatoes, water and cauliflower to the pan. Bring to a boil then reduce heat, cover and simmer for 20 minutes.

1/2 bottle of beer (you can add the whole bottle if you want)

Step 4. Remove pan from heat, add beer.

1/4 cup butter

1/4 cup flour

1 1/4 tsp salt

1/2 tsp dry mustard

1/4 tsp freshly ground pepper

2 cups milk

1 1/2 tsp Worcestershire sauce

3/4 cups Velveeta, cut into cubes

Step 5. In medium sauce pan, melt butter. Stir in flour, salt, mustard and pepper. Cook 3 minutes stirring constantly until smooth and bubbly. Slowly stir in the milk and Worcestershire sauce. Cook until thickened. Add cheese, stir until melted. Add sauce to the potato mixture.

16 ounces canned, diced tomatoes with juice

1/2 to 1 tsp Mike Ditka Hall of Fame Salsa

Step 6. Add tomatoes (with juice) and salsa to the potato mixture. Heat stirring frequently but do not boil.

Enjoy and Go Bears!

Dallas Cowboys

With my narrow escape last week, I was determined to create a menu that would handily defeat the Cowboys. Not an easy task because the Cowboys needed this win after their loss to Washington last week.

Here's how the thought process went: Dallas is the home of Tex-Mex so let's go with Nachos enhanced with some real Mexican ingredients. Luckily there's a Mexican grocery store just around the corner. I made a simple plate of bean nachos with cilantro, Queso Rancherito and Queso Oaxaca. Of course, the Mike Ditka Hall of Fame salsa was included in every bite.

The nachos were good and the Bears were fantastic! Bears win 27-20!

Detroit Lions

My grand experiment began kind of weak. The Lions were coming to Chicago but a friend wanted to bring the food. I should not have agreed because she brought Chicken Soup. It was yummy but I didn't think it had the required oomph to win the game. I was right. "What's a good hostess to do?" I wondered.

Then I remembered my secret weapon, Mike Ditka Hall of Fame Salsa was in the house! Just as Calvin Johnson jumped and caught what looked like the winning touchdown, I passed around the very tasty and spicy salsa. Whew! The catch was ruled incomplete. The Bears won and Mike Ditka Hall of Fame Salsa became a Football staple in my household.

Here's The Theory

I've always enjoyed watching and cheering for the Chicago Bears. Some years were tougher than others but all were great fun. Over the years, I've tried a variety of home experiences to assist the Monsters of the Midway but I keep coming back to the menu. Unlike the unwashed jerseys (okay, mine is) or the face paint (mine isn't) or any other superstition, I am convinced the menu is the all important home ingredient.

When I was a kid we always had tamales when we watched the Bears. They were delicious but not very effective in the win column. During the 1985 season I perfected my technique and then, somehow, didn't realize what I'd done. It's all about respecting the other team enough to honor their city by eating the appropriate food and - Wait for it - therefore, taking away their power. This season, I'm going back to the basics.

This blog is all about the recipes that offers respect to the opponents and then, by consuming their power, helps da Bears win, win, win!

Feel free to chime in as we determine the best possible recipe for each week's opponent.