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!
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