Okay, we will start with some good news. Tom Brady threw for 316 yards and a TD. Welker surpassed Troy Brown and is now #1 on the Most Receptions as a Patriot list, and after the game we resigned fan favorite Deion Branch.
Now for the bad, and there is a lot of bad. We lost. Hernandez is out for at least 6 weeks with an ankle injury. There were numerous incomplete passes. Brady overthrew both Lloyd and Gronkowski in second quarter for what should have been touchdowns and Gostkowski, the most accurate kicker in Patriots history, missed a game winning 41 yard FG.
I would like to take a moment to address the Patriots fans that spent their Sunday evenings whining about the loss. Get over it. We didn’t deserve to win that game. And if you happen to be one of the fans who was ranting about 1. Brady’s decline, or 2. Your desire to bring back Vinatieri, please feel free to go jump off a bridge, you spoiled fairweather jerks. Arizona played a tough, physical game. Give them some credit for winning, because that is exactly what they did. Kudos to them for preparing and executing a well thought out game plan.
To celebrate Arizona food, you need one of two things. Cactus or Prickly Pear. However, grocery stores in Massachusetts don’t sell either in September (... or ever?) so we went with Jalapenos and Green Chilies instead. Today we made Spicy Guacamole, Pico de Gallo, Chicken Enchiladas and Corn Casserole.
Pico de Gallo
Ingredients:
1 ½ Cups Tomato, diced and seeded
¼ Cup Onion, minced
1 Jalapeno, minced
2 Limes, juiced
¼ Cup Cilantro, chopped
1 Tablespoon Minced Garlic
Salt and Pepper to taste
Directions:
1.Combine all ingredients in a bowl.
Sweet and Spicy Guacamole
Ingredients:
3 Avocados
1 Lime, juiced
½ Cup Cilantro, chopped
1 Serrano, minced
½ teaspoon Salt
¼ Cup onion, minced
½ teaspoon Cumin
½ teaspoon Cayenne
½ Cup Mango, minced
Dash Chili Powder
Directions:
1. Combine and let sit 30 minutes before serving.
We loved this Corn Casserole recipe. It is not mine, I grabbed it from Paula Deen off the Food Network site. The only difference between our recipes is that she puts all the cheese on top while I put ½ a Cup into the Corn Mix before baking. You can find the original here: http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe/index.html
Corn Casserole (Paula Deen)
Ingredients:
1 Can Whole Kernel Corn, Drained
1 Can Cream Style Corn
1 Box Jiffy Corn muffin Mix
1 Cup Sour Cream
½ Cup Butter, Melted
1 ½ Cups Cheddar Cheese, Shredded
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl combine Corn, Corn Muffin Mix, Sour Cream, Butter and ½ Cup Cheddar Cheese. Pour into a greased or sprayed 9x9 or 9x13 Casserole Dish. Bake 45 minutes or until golden brown. Top with the remainder of the cheese and bake an additional 10 minutes. Let sit for 5 minutes before serving.
Chicken Enchiladas
(Makes 6-8 Enchiladas)
Ingredients:
2 Boneless Chicken Breasts, Boiled, Shredded and Chopped
1 Cup Sour Cream
1 Cup Green Onions, Chopped
½ Cup Red Bell Pepper, Chopped
½ Cup Green Bell Pepper, Chopped
1 4-Ounce Can Chopped Green Chilies
½ Cup Fresh Cilantro, Chopped
2 tsps Ground Cumin
½ tsp Garlic Powder
2 Cups Mexican Style Shredded Cheese
6-8 Flour Tortillas (8”)
4 Ounces Cream Cheese
1 Can or Bottle Enchilada or Picante Sauce
Directions:
1. Preheat oven to 350 and Spray a 9x9 Pan (for 6) or a 13x9 Pan (for 8).
2. In a skillet, cook Bell Pepper 3-5 minutes or until slightly soft. Remove from heat.
3. In a large bowl combine Chicken, Sour Cream, Green Onions, Bell Peppers, Chilies, Cilantro, Cumin, Garlic Powder and 1 Cup Shredded Cheese.
4. Lay 1 tortilla flat. Smear ½ Ounce of Cream Cheese down the middle and top with ½ Cup Filling. Roll and place seam side down in the pan. Repeat until Pan is full. 5. Top Enchiladas with Picante or Enchilada Sauce. Bake 45 minutes. Top with the remainder of the cheese and bake an additional 10 minutes. Let rest 5 minutes before serving.
Happy Cooking!
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