We Shall Not Speak Of This Again!

OMG! This was - by far - without a doubt - the hardest season to be a Bears fan. Even Virginia is embarressed.

No amount of cooking can thaw Jay Cutler's blatant disregard for our team. Please Santa, New Years Eve baby, Saint Valentine, God - someone - take him out of our life.

I went for true comfort food for the last game of the season. While there's nothing I can say - or cook - to rescue this mess, at least you'll have a yummy recipe. Let's see what happens as they clean house of the Clutter - I mean Cutler.....


Braised Short Ribs
6 Servings

Ingredients:
 1/2 cup olive oil
 4 pounds beef short ribs
 salt and pepper to taste
 1 cup all-purpose flour
 2 cups chopped onions
 1 cup chopped celery
 1 cup chopped carrots
 2 tablespoons minced garlic
 3 bay leaves
 1 tablespoon dried thyme
 1 cup red wine
 8 cups beef stock
1 TB Butter

Directions:
1.Heat the oil in a large pot over medium high heat.

2. Season the ribs with salt and pepper to taste and dredge them in flour.

3.  Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.

4. In the same pot, add the onions and saute for 2 minutes.

5. Add the celery and carrots and saute for 1 more minute.

6. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.

7. Deglaze the pot with the red wine, scraping up all the bits on the bottom.

8. Add the stock and butter, bring to a boil, reduce heat to low and simmer.

10. Add the ribs and continue to simmer for 2 hours, until the sauce thickens.

This is Personal

My mother and her family grew up in Detroit. Many of her family members still live there so .... it's personal when we play Detroit.

I was glad to hear that Cutler was benched. I am convinced that he doesn't play well with others and, therefore, can never be a leader quarterback. No one will put out the extra effort for him and that's important.

I was delighted to see Clausen celebrate with his team mates. Cutler never does this and whether he throws an interception or a touchdown pass, he just returns to the sidelines. Never a leader; never a team mate.

We came up short today. What the heck was up with the dropped passes? Great passes were dropped - why? Is there a different spin on Cutler's ball versus Clausen's? I have no idea what was going on but I'm hoping Marc Trestman holds firm with Jimmy Clausen.

Today, since it is so personal with the Lions, I went with my Aunts' french toast. As a child, they would each make my sister and I french toast and ask us to say whose what better. They were both delicious. Here's my recipe based on what I learned from them:

French Toast

Ingredients:
White bread
Eggs (1 for every 2 pieces of french toast)
Some: milk, brown sugar and vanilla
Jam, Jelly or Syrup

Directions:
Whip together egg, milk brown sugar and vanilla in a shallow, wide bowl (a pie pan works well)
Dip bread in the egg mixture, leaving it longer is a good thing
Melt butter in a pan over medium heat
When it's melted and warm, add bread that has been soaked in egg mixture
Cover pan with a lid
When one side is brown, turn and brown the other side

Top with either jelly/jam or syrup

Preparing for the Saints

It's been a rough season and everyone associated with the Bears could use a good game tonight. Here's the optimistic version: the team has had time to rest, Cutler knows he's on the hot seat, and the Saints have the same dismal record as the Bears - 5-8.

In this blogger's humble opinion, the problem is a lack of leadership on Jay Cutler's part. The Bears are a group of highly skilled individuals, but they're not a team that has a quarterback they're willing to follow.

Enough said, let's get cooking. Bears fans, pull out your favorite cajun recipe, put on your jerseys and let's win one!

Wet and Wicked

Both teams played one half well and one half horribly. It was a wet and wicked game. The Bears were dreadful during the first half. Going into the locker room, they were behind, Matt Forte was showing signs of knee problems and Cutler was looking over his shoulder for the next sack. Somehow, they pulled it together, and came out to play in the second half. The fans, suffering through a rainy game, were rewarded with another win at home.

This cook was beginning to fret during the first half that my choice of Florida Grouper was too obvious. Had Lovie seen my playbook?

Grouper is a large, meaty fish. Mine was breaded in Panko and fried. It was moist and tender. Florida Grouper is usually served on a bun with tartar sauce, lettuce, tomato and onion. Give it a try.

Hot Win!

 Finally! After disastrous games in a row and no home wins, da Bears finally gave the fans what we've wanted - a Home Game Win!

Don't even talk to me about who, what, when or where. It was a win and I'm tickled! It was a fun football game. The only screaming was happy so McKenzie didn't have to dive into the guest bathroom. All was good.

My choice for the Minnesota winning recipe was a Hot Dish - their phrase for casserole. Today's choice is courtesy of one of my college room mates - Sharon Glessner - and her delicious Tater Tot Casserole. Savor the win and enjoy the recipe.

Tater Tot Casserole

Ingredients:
1 # ground beef
1 # tater tots
1 can cream of mushroom soup
1 can mushrooms
½ onion diced
½ tsp Worcestershire
S &P

1. Brown onion and ground beef, drain.
2. Add soup, mushrooms and Worcestershire
3. Put in greased 1 qt casserole
4. Top with tater tots


Bake 25 minutes at 375

"At A Loss For Words"

Brandon Marshall is "at a loss for words." Brian Urlacher believes the only thing elite about Jay Cutler is his money. Coach Ditka is angry. Walter's son, Jarret Payton, said the Packers game left him "embarrassed as a  Bears fan."

Not just the famous are commenting.  I've received texts and emails from other teams' fans, suggesting that I might want to cheer for their teams. Right now, it's painful to be a Bears fan.

From my outside perspective, there seems to be a lack of cohesion. The Bears aren't behaving like a team, they're a group of individuals - many of whom are extremely talented. A successful team wants to work together and to support their quarterback. To say that Jay Cutler isn't warm and fuzzy is an understatement. However, he has to learn how to engender loyalty if he has any chance of being a team leader.

When I was deciding what to cook for the Packers game, I made a mistake. I went back to basics and made Tailgate Chili, believing that was what was needed by the Bears. That's not true. What the Bears need is a team meal where the ingredients work as one. Perhaps Jay should host a party featuring this delicious Italian Beef. In this recipe, all the ingredients work together to support the quarterback:

Chicago Style Italian Beef

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 (in oil)

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

58 Panes

It was impossible to sit still and watch today's 51-23 loss to New England. Everyone has their own coping mechanisms; mine is cleaning. 

By the second quarter the floors were done. With the Bears trailing 17-0, out came the paint can. The kitchen cabinets needed a few touch ups.  Ah, touchdown Bears - now we're talking. Then it happened. The Patriots scored 3 touchdowns in 57 seconds. Who knew that was even possible? 

By the time this painful game ended, all 58 window panes in the dining room were clean.

As for the menu, let's just say that seafood is 0-2 this season and will likely be benched.

Home Field Disadvantage

First things first - Happy Birthday Coach. Yesterday was Coach Ditka's birthday. I would have enjoyed celebrating by cooking with some of his Hall of Fame Salsa but it appears he's no longer making it. It was a special ingredient in several of my winning recipes and da Bears certainly could have used a healthy dose of Coach Ditka today.

Today, the evil twin showed up to, once again, disappoint the fans at home. Last week's magic was nowhere to be seen. The Bears' evil twins found various ways to turn over the ball three times. Turnovers and home games seem to go hand in hand. Next week da Bears travel to New England. I think I'll start planning my menu now.

Today's losing menu was an homage to Miami's Cuban culture - Red Beans and Rice. Good but no cigar.

Love is in the Air

Guess who showed up in Atlanta and stayed for the entire game? The real Monsters of the Midway! Today's game was exactly what we needed. If da Bears continue to play like that, we're in for a lot more fun. Cutler showed off his arm and his leadership for the fans. Speaking of fans, Chicago fans packed the Dome today - Well done everyone!

This blogger/cook chose the Georgia peach as today's featured ingredient. Paired with ham, it was truly a Southern Delight. Here's hoping you enjoy the recipe as much as the game.

Glazed Ham with Peach Ginger Sauce
Serves 10

Ingredients
1 (10 pound) fully-cooked, bone-in ham

Rub:
 1/4 teaspoon ground cinnamon
 2 tablespoons brown mustard
 1/2 cup packed brown sugar

Peach Ginger Sauce:
 1/4 cup packed brown sugar
 2 tablespoons apple cider vinegar
 1 cup peach nectar (I used the juice from brandied peaches)
 1 cup peach preserves 
 5 cups frozen peach slices (I used the brandied peaches - not frozen)
 2 teaspoons minced fresh ginger root
 1 (3 inch) cinnamon stick

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern and place on a roasting rack in a roasting pan.

Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.

While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. 

In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.

Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.


Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.

Ready to Make Up

Yes, last week was an explosion of ugly but I'm ready to make up. Perhaps the passing of time and some distance - like a trip to Atlanta - will put everyone in a better frame of mind. I'll be in my kitchen doing my part for da Bears. I'm hoping they are ready to clean up their mess and bring on their A game. 

This relationship has some great memories. Remember when we celebrated my birthday with a 30-12 win against the Falcons that included an Urlacher touchdown? That was special. Let's make up and celebrate a win.

The menu for that Bears win was a delicious brunch of Southern Biscuits and Gravy. I recall clinking our glasses and kicking up our heels. Enjoy the memory!

Southern Biscuits and Gravy

INGREDIENTS

Biscuits:
2 cups all-purpose flour, plus more as needed
2 teaspoons baking powder
1 teaspoon fine salt
1/2 teaspoon baking soda
8 tablespoons cold unsalted butter (1 stick), cut into 1/2-inch pieces
1 cup cold buttermilk

Gravy:
3 tablespoons unsalted butter
12 ounces uncooked breakfast sausage, casings removed
1/3 cup all-purpose flour
1/2 teaspoon fine salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/8 teaspoon cayenne pepper
3 1/2 cups whole milk

INSTRUCTIONS

Biscuits:
Heat the oven to 425̊F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside.
Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine. Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes.
Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until it’s in pea-size pieces. Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
Generously dust a work surface with flour. Scrape the dough out onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1-inch-thick circle.
Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the dough—do not twist the cutter, or the biscuits will not rise properly). Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 8 total. Discard any remaining dough.
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer them to a wire rack. 

Gravy:

Meanwhile, in a saucepan, cook the sausage over medium heat until no longer pink. Stir in butter until melted. Sprinkle with flour. Stir the flour mixture long enough (about 1 minute) so the raw taste of the flour is gone. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits.

It's Not Me, It's You

Now we all know how it feels to be led on. Two weeks in a row during the first half, the Bears showed us how magnificent they could be. Pulses were racing, we felt giddy and even allowed ourselves to dream about the future. Admit it, some of us were dreaming of getting an invitation to the big dance.

Then the second half happened. The Bears became that guy who cheats on us and forgets Christmas. Interceptions, fumbles, even a missed field goal by Mr. Consistent ...

If the Bears were to say that old standard - "It's not you, it's me" - we would believe them. At least this week's recipe was a winner. I hope it eases your pain.

Carolina Pulled Pork

Ingredients:
1 pound pork shoulder roast
1/4 cup ketchup
1/4 cup brown sugar
1/4 cup brewed coffee
1/4 cup Bourbon
1 TB and 2 tsp red wine vinegar
Rub:  Sea Salt, Fresh Ground Pepper, Smoked Paprika

Directions:
1.  Rub pork with seasonings and let sit until the roast is at room temperature
2.  Preheat slow cooker on low for 15 minutes
3.  Place roast in preheated slow cooker
4.  Mix other ingredients and pour over roast
5.  Cook on low for 8 hours
6.  Transfer roast to a platter and shred with 2 forks
7.  Return to slow cooker and add 1/4 cup Carolina BBQ sauce (I used Sticky Fingers Smokehouse)
8.  Return to slow cooker and cook on low for 1 hour

You'll Flip for These Corn Fritters

The Bears beat the Panthers and Devon Hester did a triple somersault when I made these corn fritters. Yes, they're that good. 

Whether you make these or some other southern delicacy for Sunday's game, enjoy and  Go Bears!



Carolina Corn Fritters

Ingredients:
3 cups oil for frying
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon white sugar
1 egg, lightly beaten
1/2 cup milk
1 tablespoon shortening, melted
1 (12 ounce) can whole kernel corn, drained
Sugar

Directions
1. Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C)
2. In a medium bowl, combine flour, baking powder, salt and sugar
3. Beat together egg, milk, and melted shortening
4. Stir into flour mixture
5. Mix in the corn kernels
6. Drop fritter batter by spoonfuls into the hot oil, and fry until golden
7. Drain on paper towels

8. Sprinkle with sugar and serve hot

Nibbling Isn't Enough

That was painful. The first half held such promise for everyone but the ref's. I was enjoying the back and forth scoring. I was also enjoying nibbling on some Green Bay favorites: Smoked Whitefish, Cheese and Sausage.

By the second half, it was apparent that delicious nibbles weren't going to be enough. Misery! No amount of Smoked Whitefish could have softened the blow of that beating. Forte was fabulous but Jay's 2 - almost 3 - interceptions felt like a fish bone stuck in my throat.

Time to shake it off and get ready for the Panthers. Get it together guys!

Getting Ready for the Packers

Okay Bears Fans, the Big Game is this weekend. Da Bears host their rival Packers at Soldier Field. What are you cooking up for the win?

Let me give you some thoughts because this is Important! Cheese can be presented in many forms. Smoked whitefish - also a good and delicious choice. Of course, Sausage in any form would do the job. Do your research and help cook for a win! 

Here's a recipe I've enjoyed against the evil Packers:

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.

A Bite Out of the Big Apple

Another Win! If we can only stop the injuries, this could be our season. That was such a fun game to watch!

What did you cook for the win? I'd love to hear. I was especially busy so I chose to cook the Big Apple. It's such a great Fall treat , super easy and seemed especially appropriate. Here  you go Bears Fans, relish the win every time you make this.



Baked Apple

Ingredients:
1 apple
4 tsp Butter (to taste)
4 tsp Cinnamon (to taste)

Directions:
Core the apple
Add up to 2 tsp of Butter
Add up to 2 tsp of Cinnamon
Add up to 2 tsp of Butter
Add up to 2 tsp of Cinnamon

Put in Microwave or 350 degree oven until soft

Slice and Enjoy the Win!

A Win and A Loss

Aargh! There is nothing quite so delightful as watching Peanut strip the ball from an opponent. With his season ending injury, all I can hope is that he shares this superpower with some of the rookies. Uff da Peanut, I feel your pain.

As we prepare for Monday's game against New York, the entire Bears family will need to unite. Fans,it's time to get to your kitchens to whip up the winning recipes. Feel free to share your thoughts with the rest of us. By the way, does anyone know where I can buy Mike Ditka's Hall of Fame Salsa? World Harvest is no longer carrying it.


In the meantime, here's a recipe that resulted in a win and plenty of happy tailgaters. If you have to do without the salsa, it's still great but a little Hall of Fame would be a good thing.

Italian Beef

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

Back Away From The Trolley

Good Recipe - Terrible Results

Bears fans, this year I've decided to provide you with a throwback recipe. As the Bears head to San Francisco with the hope of redeeming themselves, I searched the archives for a 49ers recipe. The last time we played the 49ers I went for the trolley - bad move. While the recipe is delicious, I wouldn't suggest it for tomorrow's game. However, it might make a good pre-game meal tonight. Enjoy and Go Bears!


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.

Opening Day Overtime Pain

If it weren't for .... You fill in the blank.

In a wild opening game, da Bears came up short during overtime. There were bright moments, interesting calls, scary injuries and interceptions. At the end of the day, the crowd at Soldier Field went home empty.

I should have followed Coach Trestman's advice to stick with the basics. Instead I tried to get fancy to prove the point that Buffalo Sauce is good on just about anything. Today, I put it on some Cheese Tortellini. You could also put it on corn on the cob, pierogies, potatoes and, of course, chicken.

 To make mine a bit less fattening, I use half butter and half chicken broth. It tastes good on almost anything except a loss. There goes our perfect season.

Recipe Throwback

Tomorrow da Bears open the season by hosting Buffalo at Soldier Field. The team has a good camp. The hype machine has done a good job of teasing our emotions and my pantry is stocked. This year I decided to give you a pre-game recipe suggestion.

Of course you could make Buffalo Wings. Those tasty, spicy treats are a perfect football snack. However, one of my favorite recipes from past seasons is a variation on wings that I found to be surprisingly delicious. My fellow Bears fans, I give you Buffalo Chicken Soup.

Buffalo Chicken Soup

Ingredients:
2 TB butter
1 1/2 stalks celery, diced
1/2 small onion, diced
2 TB flour
1/4 cup plus 2 TB half and half
1/12 cups chicken broth
1 cup cubed, cooked chicken
2 TB buffalo wing sauce
3/4 cup shredded cheddar cheese
Salt and pepper to taste

Directions:
1.  Melt butter, saute celery and onion until tender - about 5 minutes

2.  Add flour and cook about 2 minutes - stir constantly

3.  Slowly stir in half and half and broth. Stir until slightly thickened

4.  Add chicken, buffalo wing sauce and cheese. Season with salt and pepper

5.  Reduce heat to medium-low, stirring occasionally. Simmer until cheese has completely melted - about 10 minutes.

Pre-Season Fumble

Perhaps it was a poor choice - like Marshall's offensive pass interference penalty. Really though, who doesn't think about coffee when Seattle is mentioned? After last night's 34-6 trouncing, I confirmed my suspicions that coffee is not actually produced in Seattle. Please forgive my pre-season fumble. This special teams unit will do better in the final pre-season game Thursday against Cleveland. I hope the Bears Special Teams will follow suit.

Despite the epic fail, this recipe from Fine Cooking is delicious.

Coffee-Rubbed Pork Tenderloin

Ingredients:
1 tablespoon very finely ground coffee beans (preferably French roast)
2 teaspoons packed light brown sugar
1 teaspoon chili powder
2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
2 1.5 pound pork tenderloins

Directions:
Combine the coffee, brown sugar, chili powder and salt in a small bowl. Add the olive oil and mix until combined. Divide the mixture evenly between the two pork tenderloins and rub to coat completely.

Prepare a charcoal grill for indirect cooking (medium-high heat if using gas). Place the tenderloins on the hot side of the grill, cover and cook, flipping once, until grill marks form on each side (about 4 minutes per side). Move to the cooler side of the grill and continue cooking an additional 7-9 minutes, or until the pork has reached an internal temperature between 140º and 145º. Transfer to a cutting board and tent with foil. Allow to rest for 10 minutes before slicing and serving.

Or in Oven 400 degrees, foil sprayed with cooking spray Cook 20 minutes or until internal temp of 140 or 145

The Smell of Success

2-0 in Pre Season and my house smells wonderful! To help da Bears beat Mr. Khan's Jaguars, I chose this fragrant Mediterranean Chicken.

There were times when the Bears were struggling that I worried I may have tipped my hand when I posted earlier about Mr. Khan. Do you suppose he reads my blog? Anyway, here's the winning recipe courtesy of The Clever Carrot.

MEDITERRANEAN BAKED CHICKEN
Serves: 4-6

INGREDIENTS
Marinade
1½ lbs. chicken breast or thighs (boneless & skinless)
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
4 sprigs of fresh oregano, leaves stripped

Bake
2 small red onions, thinly sliced
1 pint grape or cherry tomatoes, left whole
1x 14 oz. jar marinated artichoke hearts
1x 14 oz. can white beans, drained & rinsed (I used northern white beans)
½ c. Kalamata olives, pitted
1 small tub marinated bocconcini
olive oil
salt & pepper

Garnish
fresh basil & parsley, to taste

INSTRUCTIONS
For the marinade, drain the artichoke hearts reserving its juice in a small bowl. Pat the artichokes dry with a paper towel and set aside. To another bowl, add 2-3 tbsp. of the reserved artichoke juice, garlic, and oregano leaves (if you have any artichoke juice leftover, save it to drizzle over the dish when finished). Cut the chicken into 1½ inch strips and add to the bowl. Drizzle with olive oil and mix well to coat. Marinate for at least 1 hour, maximum 3 hours.

When you’re ready to start cooking, discard the marinade and preheat your oven to 400 F.

To a large roasting pan, add the sliced onions and tomatoes. Toss with olive oil and season with salt and pepper. Cook (stirring occasionally) until the onions are soft and the tomatoes begin to burst, about 15-20 minutes.

Meanwhile, in a large skillet warm 1 tsp. of olive oil over moderate heat. Brown the chicken on both sides, working in batches. The chicken will be slightly undercooked.

Remove the roasting pan from the oven. At this point, the onions should be soft and sticky. If not, cook for an additional 5 minutes.

To the pan, add the chicken, artichoke hearts, beans, and olives (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 5-7 minutes or until the chicken is cooked through.

Roughly chop a large handful of both basil and parsley.

Remove the chicken from the oven. Now add the bocconcini and herbs and toss gently to combine. The heat from the pan will melt the cheese. Drizzle with a little good quality olive oil and extra artichoke juice if desired.

Serve immediately with crusty bread and a nice green salad.

NOTES
 *If you prefer, feel free to substitute chicken legs, thighs, or breast (skin on, bone-in) for this recipe. Your cooking time will vary according to size.

Game 2 of the Pre Season

Game 2 of the Pre Season is tonight at 7. Da Bears will take on Shad Khan's Jacksonville Jaguars. Did you know that Shad Khan lives right here in Champaign. I wonder what he'll think of my blog?

What are you cooking? I am trying a new recipe and will  happily share the results after tonight's win - even with Mr. Kahn. Go Bears!

Clipped Their Wings

Even an eagle can't soar without wings. It was great to watch da Bears in action again! My winning recipe was as on target as our quarterbacks - Wingless Chicken. Last night I used a thigh but you could also use breasts or legs.

Wingless Chicken

3-4 TB of Butter - Melt in small saucepan (you can reduce the fat content by using half butter and half chicken broth)

Add a healthy serving of Frank's Red Hot Wing Sauce - Buffalo 

Pour this mixture over your chicken which is resting in a foil lined pan for easier clean up

Bake at 350 for 30 minutes