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.