Superbowl Shuffle 2.0?

Happy Thanksgiving indeed! Watching the Monsters of the Midway have fun is Soooo much fun! The celebrations after a touchdown are reminiscent of the Superbowl Shuffle.

I admit to being worried when I heard Trubisky wasn't going to play. I didn't realize we had a first class backup. Thank you Chase Daniel for an awesome game. Enjoy this short clip of Chase in disguise at Bears Training Camp. This year's team has been having fun since day one.

Preparing the special recipe for this game, I considered several choices. Often I go back to my childhood favorites because my mom's family is still around the Detroit area. That proved to be a good strategy on Thanksgiving when I went with my Mom's Thanksgiving Stuffing. Not everyone loves it, but it's something I'm Thankful for.

Mom's Stuffing

Ingredients:
3/4 # Chicken Livers
5 Stalks Chopped Celery
2 Chopped Onions
1/4 # Butter
8 oz can Mushrooms
1 Egg
20 oz Chicken Stock
2 1/2 C Water
2 loaves Dry Bread - put on baking sheets a few days before you prepare the stuffing
Salt, Pepper and Sage to Taste - Sage will get stronger as it cooks so don't overdo

Directions:
1.  Chop onion and celery
2.   Combine with chicken livers in food processor. Grind thoroughly.
3.  Place mixture in large pan. Add: butter, egg, mushrooms, water, salt and pepper
4.  Simmer for 45 minutes
5.  Pour over dried bread. Add sage and salt to taste
6.  Use chicken stock to moisten to desired consistency.
7.  Either stuff in chicken or turkey or bake at 350 for about 45 minutes covered.

Ready for Prime Time

Today's Bears  game has been  moved to Prime Time - 7:20. This is Great News!

Also great news is the announcement earlier this season by this week's chosen Bears player - Trey Burton. Trey, the father of three, will donate $1,000 for ever catch and $2,500 for every TD to the International Justice Mission in support of their work to end slavery and human trafficking.

This talented Tight End may be best known for his "Philly Special," but he's making a special name for  himself in Chicago. Born in Venice Florida, Trey played college ball at the University of Florida. His brother is also a talented football player and his grandfather was both a pro-football player and an Olympic runner.

What would you suggest we cook for this special man?

Winner, Winner, Chicken Dinner

Oh that defense! The Monsters have returned to the Midway. Da Bears are so much fun to watch and that's thanks, in part, to Defensive Coordinator Vic Fangio. This week, we honor him with an honest to goodness Sunday Chicken Dinner.

We really need to Bear Down as da Bears host Detroit at Soldier Field. I have a significant contingent of Lions fans in my family so this is a bit personal. 

Tradition also returns on Thanksgiving Day when, once again, da Bears take on the Lions. But first things first, let's post another win and hang onto first place.

Sunday Chicken Dinner can be fried or roasted. I'm choosing roasted with potatoes, rutabaga and salad. I've also made some sage-infused olive oil. It adds a special something to the bird. Thanksgiving's menu will be a bit more holiday-ish but let's stick to the basics this week.

Get cooking Bears fans! 

Sage Infused Olive Oil - Option A

Ingredients:
1/2 cup of sage - don't cut it but crush it a bit to release the fragrance
16 oz of high quality, Extra Virgin Olive Oil

Directions:
1.  Place sage and oil in a pan and heat for about 5 minutes
2.  Pour the oil into a wide-mouthed mason jar with a lid. Let it sit, away from sunlight until it's completely cooled.
3.  Remove sage
4.  Use a mesh sieve inside a funnel to strain the oil into a tall bottle. Store in a dark space and keep at room temperature.

A Winner On and Off The Field

Saying the Bears are feeling like a family, Danny Trevathan is enjoying a great season. His Bears family even surprised him when they brought his grandmother to watch her first home game at Soldier Field. 

On the field he's been tackling, sacking and grabbing the football. In last week's win over NY, Trevathan led the team with 7 tackles. It's time to celebrate the talented and focused #59. Let's some more of that passion this week as the Bears take on Buffalo.


Danny grew up in Ohio, played high school ball in Leesburg, Florida and played college ball in Kentucky. His grandmother has battled breast cancer and Danny can be counted on to support the Bears efforts to honor survivors including attending their annual September luncheon. According to Bears Care director Marge Hamm, "He came in and was amazing. He hugged every single one. I mean, this is 50-plus women. He listened to their stories, and came back again this year."   

As a cancer survivor myself, it seems only right to celebrate this special man with a menu honoring his youth in Florida, college career in Kentucky and his Midwest roots. Tomorrow's menu includes Key Lime Grouper, Coleslaw and Corn Fritters. Let's get cooking!

Key Lime Grouper

Ingredients:
4 Grouper Fillets
1 1/2 Cups Key Lime Juice
1 Cup Butter
15 oz Can of Diced Tomatoes
1 Cup Scallions, Diced
6 oz Shredded Parmesan Cheese
Salt and Pepper

Directions:
1.  Melt butter in microwave
2.  Pour butter in baking dish and add key lime juice
3.  Place grouper in juice and cook at 350 for 15 minutes uncovered
4.  Remove grouper from over and add tomatoes and parmesan cheese over grouper
5.  Place back in the oven for 5 minutes
6. Remove from oven and top with scallions, salt and pepper to taste.

Corn Fritters

Ingredients:
3 Cups Oil for Frying
1 Cup Sifted Flour
1 tsp Baking Powder
1/2 tsp Salt
1/4 tsp sugar
1 Egg, lightly beaten
1/2 Cup Milk
1 TB shortening, melted
12 oz Can Whole Corn, drained
Sugar

Directions:
1.  Heal oil in heavy pan or deep fryer to 365
2.  In medium bowl, combine flour, baking powder, salt and sugar
3.  Beat together egg, milk and melted shortening
4.  Stir into flour mixture
5.  Add in corn
6.  Drop fritter batter by spoonfuls in the hot oil and fry until golden brown
7.  Drain on paper towels
8.  Sprinkle with sugar and serve hot

Let's Show Mitch Some Love!

Oh my goodness, I can't tell you how excited I am about Mitch Trubisky! He is first and foremost a good man. He's also a leader, a talented quarterback and, again I say, a great guy. He has been a wonderful leader for the Bears, come so close and the potential to lead us into many Super Bowls. It's time to show him some love this week.

Mitchell, as him Mom insists we call him, is from the large/small town of Mentor, Ohio. Apparently he was That Kid who took care of everyone, made breakfast, and made sure he and his sisters got to church on Sunday. His mom is quite the character and quite the nurturer. She didn't cut him any slack when it came to performance and she was the first to make her famous biscuits and gravy for everyone.

Apparently breakfast, whether it be Mom's biscuits and gravy, pancakes by Mitch, or omelettes from the Yours Truly  were a favorite so today we had breakfast in Mitch's - sorry - Mitchell's honor.

My cousin, the chef, makes amazing sausage gravy. He always is clear, the trick is to be sure you've cooked the rue long enough the flour has been thoroughly cooked. Always listen when Sean gives advice.

I also add some dried mustard, sage, salt and pepper to the flour. And it Worked! Da Bears Won!

Biscuits and Gravy

Ingredients:
Canned biscuits
1 # breakfast sausage
3 TB butter
4 TB flour
3 cups Milk
1/2 tsp dry mustard
Sage, Salt and Pepper to taste

Directions:
1.  Bake biscuits according to package
2.  Brown sausage,remove from pan with slotted spoon, leaving the drippings and set sausage aside
3.  Melt butter in pan where sausage was cooked
4.  Add flour and dry mustard and stir constantly until smooth and flour taste is gone and color is light brown or darker - at least 3 minutes
5.  Gradually add milk and cook until thick
6.  Season with salt, pepper and sage
7.  Stir in cooked sausage, reduce heat and simmer 12-15 minutes / Note: If gravy is too thick, add in more milk
8.  Serve over warm biscuits

Let's Go Bears!

It's time to celebrate Football! This year's team looks great and despite the disappointing outcome last week, we are a football team to be reckoned with. So, in honor of Chicago Bears Football, I suggest we all make our favorite version of the quintessential football food - Chili.

My favorite recipe is an adaptation of Mom's with a bit more kick!  Perhaps it will perk up Parkey.



Chili

Ingredients:

1 # Ground Beef
2 Cans Chili Beans - Spicy
1 Can Tomato Soup
1 Onion - Diced
Chili Powder - To Taste
Chipolte Chili Powder - To Taste
Ancho Chili Powder - To Taste
Salsa - To Taste
Juice from the Steak and Shake Peppers
Salt, Pepper and Garlic Powder

Directions:

1.  Brown Ground Beef with onion, salt, pepper and garlic powder. Drain.

2.  Return to pan and add beans, tomato soup and chili powders. Simmer.

3.  Add salsa, pepper juice and adjust seasonings.

4.  Win!

Dancing, Singing, Styling and Running Tough

This week we honor #23, Tarik Cohen from Bunn, North Carolina. This mighty young man loves to sing and dance during practice. He also has quite a sense of style as illustrated by this picture from his Facebook page. He likely made quite an impression on his hometown of 344 people.

Tarik must have been singing and dancing after the game he had against the Cardinals. Based on his performance two weeks ago, this blogger will be cooking to honor Cohen this week as the Bears face Miami.

Someone once said of Tarik, "He'll take a chicken shit play and turn it into Chicken Salad." That awesome quote almost resulted in a recipe for Chicken Salad this week but then it Snowed Yesterday! NOOOOO!

Sorry, but Chicken Salad won't cut it when the weather goes from 80 degrees to winter. I checked out the menu at Sisters Cafe in Bunn and,yes, they offer Chicken Salad but they also have Meatloaf. I sure hope you like Meatloaf Tarik because my North Carolina Meatloaf recipe is almost as Awesome as you. Let's get cooking Bears fans!

North Carolina Meatloaf - courtesy of Chapel Hill Service League

Ingredients:
2 # lean ground beef
1/2 cup bread crumbs (Note, you can substitute ground mushrooms for half the bread crumbs if desired)
1 medium onion, finely chopped
1 egg, beaten
1 1/2 tsp salt
1/4 tsp pepper
1 can tomato sauce (8 oz) divided
1/2 cup water
2 TB cider vinegar
3 TB dark brown sugar
2 TB mustard
2 TB Worcestershire sauce

Directions:
1.  Combine ground beef, bread crumbs, onion, egg, salt, pepper, 1/2 can tomato sauce and water. Mix well. Form into a loaf and place in shallow 7 x 10 pan.

2.  In saucepan, combine vinegar, brown sugar, mustard, remainder of tomato sauce and Worcestershire sauce. Bring to a boil. Pour sauce over meatloaf.

3.  Back 350 for 1 hour and 15 minutes. Baste occasionally.