TAMALE-CHILI CASSEROLE – THE HE-MAN SUPPER

Well, the wife was out, running around on me again tonight (no not that…a softball game for the granddaughter), so I was on my own. That is usually pretty dangerous since I usually go on carb-overload when she is away!

So, that’s exactly what happened, but you know, it was darn good!

I stole this off the back of a Hormel Tamale can, so it isn’t original Mushy cooking, but hey, I’ve still got a hurt shoulder, remember?

Take a baking dish, one with a top, preheat the oven to 350 degrees, and then layer the dish as follows:

- pour in a can of chili without beans
- open a can of tamales and line them up on top of the chili (don’t forget to remove the paper)
- add a layer of chopped onions and jalapeño peppers
- cover all that with a thick layer of cheddar or coby cheese

Place the covered dish in the oven for 30 minutes or until hot!

That’s it…unless you want to line the edges of your bowl with Ritz Crackers as I did! More carbs…yummm! Some Frito chips would have been better, but hey, Mushy works with what he has!

ANYTHING YOU WANT – AT CRICKET’S RESTAURANT

Cricket’s Restaurant is just 1 minute from downtown Pine Mountain, Georgia, well, actually, it’s more like 3 minutes! It’s either that, or the guy who drove the distance off before making the sign drove at 75 MPH!

Whatever the distance, it’s worth the trip down HWY 18 from Pine Mountain to taste the 14 oz. Rib-Eye or the 8 oz. Filet cooked to taste, and served with Brabant Potatoes (that’s Cajun fer diced and fried) and sweet corn! Served with a nice Bass Ale!

Afterwards, sit on the porch and watch the traffic ramble on to Columbus or back down to Pine Mountain. Soon, you will be hearing the hoot owls and whippoorwills calling down in the Callaway Gardens’ forest. Ah, that sure is country down there!

For pictures and more details on our trip, click over to Mushy’s Moochings or Flickr!

AN EVENING IN DOWNTOWN KNOXVILLE, TENNESSEE

The firm that handles my and my brother-in-law’s retirement fortunes provided us with free tickets to see James Gregory at the beautiful Tennessee Theater Friday (the 13th) evening! Go to Mushy’s Moochings for photos of the evening.

We enjoyed a very nice meal at the Downtown Grille and Brewery prior to the comedy concert. These were our selections:

The Angus Burger - It's a half-pound of ground beef cooked to your liking and served on a corn meal bun topped with lettuce, tomatoes, and red onions (mustard and mayo upon request). We then dress it with another half-pound of golden brown potato sticks (french fries friend, french fries). For a nominal fee you can top this classic patty with either: 1 of our 8 different cheese choices, bacon, mushrooms, or any combination thereof.

The Santa Fe Chicken - This monster of a chicken sandwich will fire up your taste buds to get them ready for a wave of flavors that will keep you searching for the next bite - watch your fingers around the edges. We cover our chicken burger with barbecue sauce, red onions, both cheddar and Monterey jack cheeses and jalapenos. We provide a side of guacamole for spreading on your bun (not that one wise guy). Oh yeah, not that you'll need them, but we'll throw in the half-pound of fries.

The Mesquite Grilled Fajita Salad - For those of you that didn't want the full fajita dish or are afraid of the sizzle they make, we offer them in a salad version. You get your choice of steak, chicken, or portabella. We lay these on top of a bed of romaine or iceberg lettuce mix, pico de gallo, mixed cheese, sour cream, red onions, Mexican veggies, and black olives.

All topped off with a little Downtown Blonde Ale - a light-bodied Kolsch displays a smooth malt note and a hint of fruit flavor in the finish. The Kolsch style has little hop flavor or aroma, letting the sweet malt taste prevail.

Once inside the beautifully restored theater, beer in hand, we settled in for a great show. Judy and I had seen James some 15 years ago, but he was even funnier Friday evening. However, the old boy had put on about a hundred pounds!

The event was in support of the West Knoxville Rotary Club, who does a lot of charitable work in the area.

Should you get an opportunity to see James Gregory, we recommend you go. He is a hilariously funny Georgia boy and he does not curse at all…I think there was one damn…but people can be funny without using foul language.

WELCOME TO BAILEY’S

It had been sometime since any of us Knights had been to Bailey’s Sports Grille. So we took the opportunity for being in Knoxville, first to have the orthopedic clinic check out the finger he hurt playing basketball, and to have his oil vehicle’s oil changed to drop in for some “serious fun!”

Technically, Corey is not a Knight since he has not declared his wife a dragon, but he will graduate someday! We always do!

We always begin with a tall draft of Sierra Nevada and a glass of tea for Corey, along with Bailey’s bottomless crisp rainbow chips and blistered onion salsa made fresh daily, and an order of Queso on the side. Of course, it’s up to me to eat the tomatoes since I’m the only one who cares for them.

After the second round was requested, Corey ordered THE BLACK FOREST - Sliced turkey, smoked bacon, Monterey Jack cheese, lettuce and tomato served on a giant Bavarian pretzel roll with special Honey Mustard.

Ron ordered GRILLED CHICKEN - A delicious marinated chicken breast, grilled and topped with melted Monterey Jack cheese, sautéed onions and pickles. Served on an onion roll.

I wanted the GRAND CHAMPION WINGS - Served with celery and Ranch or Bleu Cheese dressing.

However, this is where my good time broke down for me. The wings were not good at all on Thursday. They were either dry or freezer burnt, and Angela encouraged me to discuss them with the manager. He volunteered to take them off my bill, although I was willing to pay. Bailey’s management does a great job at public relations and everyone appreciates them for it. I guarantee that if I get wings the next time, they will be juicy like they normally are!

Long story short, we finish with a cigar. See Mushy’s Moochings for the rest of the story!

STOPPED BY THE RIVERSIDE TAVERN

The Riverside Tavern is one of three similar restaurants in the Knoxville area, owned and operated by the same company. The Riverside Tavern was near where we chose to walk today, which was along part of the Dogwood Arts Trail through Sequoia Hills. You can see more on the walk at either Flickr, or Mushy’s Moochings.

My wife and I shared the:

- Tavern Chicken Pasta Combo - Marinated grilled chicken breast, mushrooms, spinach, sundried tomatoes and broccoli florets, sautéed with penne pasta in a light white wine cream sauce, paired with a House salad, and the…

- Brick Oven Pizza and Salad Combo - Barbeque Chicken pizza accompanied by a House salad.

The food and the Sierra Nevada Pale Ale on draft was very complimenting.

LOS PRIMOS CRAVINGS

There are a lot of Los Primos Mexican Restaurants around the country, and I doubt they are all connected, but I’m sure most have excellent food. We have one in Harriman and what I like best is that they have Dos Equis XX on draft, and in the large frosty mug size!

I did not photograph my plate, as I known to do, because most Mexican restaurant servings look similar, but instead I focused on the ambiance. Los Primos here has a very colorful theme that is very festive, and relaxes me even before the waiter brings my mug!

The staff is very friendly and very efficient. They seem to anticipate your needs rather than having to be flagged down as they pass.

I don’t speak Spanish, but I do understand a little, and I some times think it best to use a little of their native language in order to show that I respect their heritage. The other evening when ordering my Dos Equis, I said “Grande” to indicate I wanted the big mug.

The waiter, without hesitating said, “The large one?” Was he respecting me back, or was he making fun of my attempt at Spanish?

PORK CHOPS WITH SWEET APPLES AND ONIONS

I haven’t started cooking again, but my sweetie has been keeping me well fed.

Tonight she cooked pork chops in the oven – cooked 4 at 425 for about 40 minutes, followed by another 20 minutes at 375. She likes her meat well done! Salt and pepper is the only condiment she used.

She cooked up some brown rice according to Uncle Ben’s directions.

Then she “Rachael Rayed” some apples and onions! Cook the peeled and sliced apples until about half done. Then add in the raw onion and finish cooking until the apples are soft.

Make up about a ½ cup of maple syrup and sweet-hot mustard, with a dash of rice vinegar and pour it over the apples and onions. Stir until it is thoroughly mixed in and then remove from the heat.

Serve as shown and your lips will start smacking and your tongue will start licking! Mmmmm!