Bears Conquer the Vikings

Soldier Field was rockin and rollin. Our Bears were back and it was fun! Podlesh's 2 point conversion was icing on the cake.

What wasn't fun were all the injuries. Bears fans will be holding their breath to hear the status of some of our Monsters. The list of injured players reads like a "Who's Who" of Bears: Hester, Tillman, Spencer, Louis and Forte. Let's hope for some good news. 

Deciding on today's menu was a challenge and came down to the wire. The decision rested on whether Cutler was playing. Once it was announced that he'd be on the field, it was time to make Skause. Skause is a traditional meat and vegetable stew that was a constant with Vikings. There was always a kettle going and, as they ate it, more meat and vegetables were added. My skause consisted of a Beef Vegetable Soup that had been made several days ago and the addition of wild rice and extra beef broth. Let's eat to the health of da Bears!

Skause

Ingredients:
1 pound beef stew meat
2 TB butter
1/2 onion diced
2 stalks of celery, diced
64 ounces beef broth
1/2 rutabaga, cubed and cooked
2 cans Veg All
1 can diced tomatoes
1/2 tsp Dried Mustard
1 box Wild Rice
Salt, Pepper, Rosemary, Garlic Powder to taste

Directions:
1.  Spray Dutch Oven with Pam
2.  Melt butter
3.  Brown stew meat with onion and celery
4.  Add rutabaga, Veg All, Tomatoes and seasonings
5.  Add 32 ounces of beef broth
6.  Simmer at least 30 minutes

Several Days Later:
7.  Cook Minnesota Wild Rice according to the package using beef broth as the liquid
8.  Add  to soup
9.  Simmer at least 30 minutes

Purple People Eaters

What does a Bears fan choose when cooking to defeat the Minnesota Vikings? If we focus on Minnesota, some choices are fish, wild rice and berries. Also, Spam which is made in Austin, MN - also home to the Spam Museum. Spam recipes can be found here.

Minnesota is known as the Land of 10,000 lakes. This blogger visited one of those lakes as a teen and enjoyed the clear water and the delicious Sunfish that practically fought to become breakfast. I also fell pretty hard for a certain young man but that's a different blog.

What if we focus on Vikings? What did they eat? Apparently just about everything. They were a healthy bunch. The constant was skause - known today as stew - which was a big kettle of meat and vegetables that was constantly refreshed. Anyone want to discuss food safety with these guys?

The big question - will Jay Cutler be able to play - is still a bit up in the air. That being said, Bears cooks, let's get some pizzaz going!

Fail

Ugly, that game was just plain ugly. People complain about Cutler but look what happens when he's not on the field. This blogger prefers a winning Bears team to the alternative.

Forgive me if you find yourself humming this tune but ... my menu choice for San Francisco may have been too obvious. It began with - this is where the humming starts - Rice A Roni and, yes, it turned out to be a San Francisco treat.

Spanish Chicken is one of the many recipes that begins with Rice A Roni. It is a quick, easy comfort food that's perfect for Chicago's harsh winters. Enjoy!

SPANISH CHICKEN

2 cups of diced, cooked chicken
1 box Spanish Rice-A-Roni
1 (15 oz.) can stewed tomatoes
2 1/3 Cups Hot Water
2 tbsp. butter

In large skillet, melt 2 tablespoons butter in skillet and add rice-vermicelli mixture. Cook until light brown. Add 2 1/3 cups hot water, contents of envelope and 1 can of tomatoes. Stir. Add chicken. Bring to boil, cover, reduce heat and simmer 30 minutes.

Houston: Ten Years and Counting

The Houston Texans are a relatively new team. The franchise dates back to 2002. Previously, Houston was home to the Oilers. At the end of the 1995 season, when Houston turned down the team's request for a new stadium, the Oilers announced plans to move to Tennessee in 1998. The Oilers became the Titans. Yes, the same Titans that da Bears soundly defeated last week.

The Titans retained the stats and records of the Oilers but the team name and colors were retired.

Bob McNair, the Texans' owner, was determined to bring professional football back to Houston and began work immediately. In 2002, the Houston Texans played their first game in their new stadium. Yes, they got a new stadium. Reliant Stadium is also known as the Astrodomain Complex. It is state of the art and hosts sports, entertainment and conventions.

Now, the food. When you think of Texas you might think of Tex-Mex, Mexican or Steaks. However, Houston is on the Texas Gulf Coast so you have to include seafood. Just to confuse matters more, the Houston Texans Tailgater of the Year last year featured Cardiac Potatoes, Bacon Wrapped Jalapeno Cream Cheese and Cornish Game Hens. Sounds delicious but .... Huh?

So cooks, the pantry is yours. Please choose wisely.

Bless Your Hearts

Bears fans are hooting, hollering and grinning from ear to ear. Tennessee proved to be lovely hosts, bless their hearts!

Peanut Tillman has gone from awesome to most totally awesome. How much fun is it to hear the commentators continue to talk MVP?

Urlacher called today's game a "frenzy" and "fun." Well yeah, did you see the grin on his face as he ran in his second career touchdown. With a wave of his mighty arm, he seemed to say to the approaching Titans "Get out of my way!"

To make things even better, veterans groups benefited from today's amazing 51-20 final score. In honor of Veterans Day, the NFL is donating $100 per point to each of three organizations: Pat Tillman Foundation, USO and the Wounded Warrior Project. That means the Bears/Titans game netted $21,300 for veterans. Did you notice the salute by Charles Tillman? Appropriate for the son of an Army Sergeant.

Enough blathering, let's get to today's delicious winning recipe. To make Southern Sage Chicken and Noodles, you begin with leftovers from last Sunday's Sage Roasted Chicken.

Southern Sage Chicken and Noodles

Ingredients:
2 cups diced sage roasted chicken
40 ounces chicken broth
1 can Veg-All
1 cup cooked, cubed rutabaga
8 ounces frozen egg noodles
2 Tb butter
2 TB flour
1 bay leaf
Salt, Pepper, Creole Seasoning, Dry Basil, Dried Rubbed Sage to taste

Directions:
1.  Bring 32 ounces of chicken broth and bay leaf to a boil
2.  Reduce heat and add frozen egg noodles, simmer 20 minutes
3.  Add chicken, veg-all and rutabaga
4.  Add seasonings to taste and simmer 10 minutes
5.  In a small sauce pan, melt butter over medium heat
6.  Add flour and 1/8 tsp pepper and stir continuously for 3 minutes to make a roux
7.  Add 1 cup chicken broth to roux and cook until thickened - stirring constantly
8.  When thickened, add to chicken, vegetables and noodles.
9.  Heat through and adjust seasonings as necessary.

NOTE: if it is too thick, add more chicken broth

Say a prayer for our Veterans and Enjoy!

Southern Hospitality

This blogger's kitchen is ready to dish up a win.

Da Bears arrived in Nashville yesterday with the Bears Fight Song playing. It will be time to Bear down in 5. There just enough time to enjoy the Chicago Bears Fight Song.