Posted on: September 10, 2009 6:44 pm
Edited on: September 18, 2009 7:17 pm

NFL Picks week 1

So another season is upon us and I am going to try and pick every week this season.  I only got through week 7 last year, then the side effects from the surgeries I had prevented me from finishing.  For those of you who remember, I only pick the winners and not against the spread, and it is just for fun.  If you lose your car or house betting based on my picks, don't cry to me.  Should have done your own research.


Thursday, Sep. 10

Tennessee at Pittsburgh - This should be a good game, but I think a defensive battle and low scoring game, Steelers defense is the key factor here, and they are starting D on my FFB team so they better come out swinging.  Steelers 19-Titans 13.

Sunday, Sep. 13

Kansas City at Baltimore - Ravens will give the Chiefs more than they can handle on Offense and Defense.  Chiefs are rebuilding and we will have to wait for Matt Cassell to heal up before we see if last year was a fluke or not.  Ravens by 13.

Philadelphia at Carolina - I can't wait to see what the Eagles are going to do with Vick.  It will either be fantastic or utter failure, no in between.  But we will have to wait until week 5 at least.  I like the Eagles by 3.

Minnesota at Cleveland - With or without Brett Favre, the Vikings are a formidable rushing team and tough defense, Minnesota by 10.

Miami at Atlanta - Both of these teams had great success last regular season, only to bow out of the 1st round of the playoffs.  Is Miami going to continue their success?  Will Matt Ryan have a sophomore slump?  I like the Falcons wide outs and rushing game to edge the Dolphins in a shootout, 35-27.

Detroit at New Orleans - Matt Stafford is going to get to see what an NFL QB looks like.  Saints by 10.

Jacksonville at Indianapolis - Colts without Tony Dungy at the helm.  What is poor Peyton to do?  I think he will be just fine.  Colts by 7.

Denver at Cincinnati - OK, so I am a homer, but I like what I saw from the defense against the Cardinals.  If Kyle Orton's finger is not that bad, I think the Broncos can win this road game.  If Orton does flounder, hell, put Brandsteter in.  The kid looked good last week.  Denver by 6.

Dallas at Tampa Bay - The Cowboys have a lot to prove this season, and the Bucs no longer have Monte Kiffin at the helm of that once great defense.   Romo airs it out to impress the new GF and Dallas wins by 10.

N.Y. Jets at Houston - Mark Sanchez is no more ready to start in the NFL than Brandsteter is.  That said, he might surprise some people.  Rex Ryan sees something in him to make him the starter.  That being said, Gary Kubiak is going to take the Texans to the next level and show that he is a great offensive mind.  If his QB can stay healthy, look out for Houston this season.  Texans by 13.  Sanchez throws 3 picks.

St. Louis at Seattle - Honestly, who cares?  Just kidding, the Rams are definately rebuilding, Seattle by 13.

Washington at N.Y. Giants - What was considered the toughest division in football last year deflated somewhat at the end of the season.  If Portis is 100%, and Jason Campbell has his head and heart in the right place after feeling unwanted a bit, I think the Redskins will upset the Giants.  Can't wait to see Brian Arakpo and see if McDaniels is an idiot for passing on him in the draft.  Washington by 2.

San Francisco at Arizona - Cardinals struggled in the preseason while San Francisco looked good.  Will Arizona show that their Superbowl run was not a fluke?  Warner looks old out there, real old.  49'ers by 6.

Chicago at Green Bay - Jay Cutler is a whiny biatch, will get sacked 4 times, and throw 3 picks.  I hope.  Green Bay has looked beastly so far this preseason.  I hope Aaron Rodgers shows everyone he was the right choice for Green Bay.  Packers by 13.

Monday, Sep. 14

San Diego at Oakland - If it was possible for both of these teams to lose, I would wish for that.  Since the best case scenario is a tie in OT, I'll pray for that.  Most likely, Chargers by 14.

 Buffalo at New England - TO on Primetime!  Brady's knee in HD!  Edwards has a weak left side protection with his left Guard out and no real running game with Marshaun Lynch being suspended.  Patriots by 10.

As ususal, Morpheus reserves the right to change his picks up until game time and if you don't like Morpheus's picks, petition your GM or coach to do a better job in next years draft. 
Category: NFL
Tags: Broncos
Posted on: October 15, 2008 9:36 pm
Edited on: October 21, 2008 3:16 pm

NFL week 7 predictions

     Those of you who know me from the Bronco's message board know I have been predicting games every week since week 2.  I missed week 1 because I was out of town.  I'm 47 and 25 on the year, about 66%. 

      Here's this week's fun predictions.  I'm just picking straight up winner's and not picking against the spread.  As ususal, Morpheus reserves the right to change his picks up until game time and if you don't like Morpheus's picks, petition your GM or coach to do a better job in next years draft.

San Diego at Buffalo-At the beginning of the season, I was looking forward to this match up as a preview of the AFC play-off picture.  Buffalo suffered a pretty bad loss to the Cardinals before the bye week and now that JP Losman is QB'ing, I don't see them rebounding from that loss, especially after the way Chargers they took care of business against the Patriots.  Chargers win on the road.

New Orleans at Carolina-Where was Carolina last week? Tampa made them look like a Division 1AA team.  Drew Brees is the #1 QB in the league for a reason.   Saints on the road.

Minnesota at Chicago-No I am not going to pick 3 road wins in a row.  Vikings are not playing consistent offense right now.  Bears have the talent but if Lovie Smith squib kicks it with a 1 point lead with :11 seconds on the clock again, all bets are off.  Bears at home.

Pittsburgh at Cincinnati-Carson Palmer is still out and Ocho Sucko has been ineffective this year.  This is my 3rd road victory pick of the week.  Steelers roll. 

Tennessee at Kansas City-Can the Chiefs upset the only undefeated Team left in the league?  Not with Larry Johnson being indicted and Tony Gonzalez asking publicly to be traded to a contender. Too much drama in the clubhouse.  Titans on the Road.    

Baltimore at Miami-This will be an interesting game.  The Ravens are coming off of a good old fashioned whooping by the Colts.  The Fins are coming off of a tough last minute loss to Houston.  I think Baltimore has problems offensively,  they rank 28th in the league and are 25th in total offense and trying to heal a banged up defense.  Flacco really looked like a rookie last week as well.  Add to the mix Harbaugh's comments about Can Cameron's 1-15 record at Miami last year being good considering. "What he had to work with"  and you have a Dolphins team fired up for some revenge.  Miami at home.

San Francisco at N.Y. Giants-Game time decision on this one.  Eli has a bruised chest and while it is looking like he will play, keep an eye on this one riight up until game time if you have any Giants on your fantasy roster.  Giants at home.

Dallas at St. Louis-So you lose Pacman and Romo and you trade for another wide reciever?   Dallas's offense is fine, Brad Johnson is a seasoned vet who will not make nearly as many mistakes as Romo does.  Their Defense needs help.  Linear thinking would say that if the Redskins beat the Cowboys, and the Rams beat the Redskins, then the Rams should be able to upset the Cowboys, (thinking like this is why I have too much fun ripping people for their opinions)  But the Rams are not going to upset 2 weeks in a row.  Dallas on the Road. 

After hearing that ROMO suited up, I think Brad Johnson will be self concious.  Rams win in an upset.

Detroit at Houston-I'm predicting the Lions will not win a single game this year.  Not one single game, book mark it, copy and paste it to a notepad and save it, write it down.   NOT ONE GAME!

Indianapolis at Green Bay-This is a tough game for me to predict.  I hate both teams equally.  I guess I will have to predict which team will suck more.  But seriously, Aaron Rodgers is not Brett Favre and Peyton and Harrison were clicking last week.  Colts defense is starting to get healthy, Colts on the road. 

Sat 3 PM-COlts defense is still banged up.  Packers at home.
N.Y. Jets at Oakland-Brett Favre told Tony Romo to cowboy up and play with pain, LOL.  And the media is all over it.  If this game were on Monday night, Tony Kornheiser would talk more about Brett Favre and the man crush he has for him than how badly the Jets are whooping on the Raiders.  Jets on the Road.

Cleveland at Washington-After last weeks surprises, this is the toughest pick of the week.   I consulted my magic 8-ball and asked if the Browns could repeat their success against the Redskins that they had against the Giants and it replied, "It's not very likely".  Redskins at home.

Seattle at Tampa Bay-Bucs were focused last week and I think Jeff Garcia is the man!  If Gruden benches him for Griese than not only is Chuckie an idiot but he's falling to 4-3.  Bucs win if Garcia starts, game time decision.

Denver at New England-Historically Denver owns New England.  They have won 5 of the last 6.  The key to this game is to get pressure on Cassell early and for the Broncos offense to establish a drive sustaining running game to balance the awesome aerial attack they are capable of.  Time of possesion and avoiding the turnovers are crucial here.  It's a week for road victories so I'll say no mistakes and Broncos win 27-17 on the road.

I predict none of these teams will lose:   Arizona,Atlanta,Jacksonville,Philadelphia

The purpose of this thread is for a little fun. If you gamble, don't blame me if you lose your house because Detroit upset Houston. 

Category: NFL
Tags: Broncos, Patriots
Posted on: April 1, 2008 3:13 pm

Grilled Pizza


This is a fun tailgating or summer recipe.  Pretty easy.  Prep at home and bring to the ballpark.

Container: grill, gas or charcoal, and ideally a food processor
Prep Time: 5 minutes
Cook Time: 10 minutes
Serving Description: varies
-   1 cup warm water
-   1 teaspoon sugar
-   1 teaspoon dry yeast
-   2 tablespoons olive oil, more as needed
-   2 cups flour, preferably bread flour, plus more as needed
-   1/3 cup corn meal
-   1 teaspoon salt
-   1 teaspoon crumbled dried herbs or garlic powder, optional 

Dissolve sugar in warm water and sprinkle yeast on top.  (If using instant yeast, add it to the dry ingredients.)  Let stand until yeast is foamy, about 10 minutes.
In food processor (use steel blade) combine flour, corn meal, and salt, plus dried herbs or garlic powder, if using.  Pulse to blend.
Add olive oil to the yeast liquid, stir well to get any yeast that may have settled to the bottom, and with the machine running, add to the dry ingredients.  Pulse until well mixed, and dough forms a sticky ball.  If dough is too wet to form a ball, add more flour a tablespoon or two at a time; if it's so dry that it's not sticky, add more water a tablespoon at a time.  Pulse briefly after each addition.
Scrape dough out onto lightly floured surface and knead into a ball.  Cover with a damp cloth or plastic wrap and let rise until doubled.  This will take about an hour in a warm place (see TIP) or longer at room temperature.
When ready to cook, have prepared toppings at hand.  Heat grill or start charcoal.  Briefly knead the dough, cut into desired number of pieces, and shape into balls.  This amount of dough will make four 9-10 inch, six 7-8 inch, or eight 6 inch crusts.  On a floured surface, roll the balls to about 1/8 inch thick, as even in thickness as possible.  Spread out flat or stack between sheets of parchment paper or flour-dusted waxed paper.
When grill is ready, lightly brush one side of crust with olive oil and grill, oiled side down until firm and a bit browned, several minutes.  Turn, quickly add toppings, cover grill, and cook until crust is crisp; this may take from 2-6 minutes depending on grill temperature and crust thickness.  Watch closely to prevent burning.
Serve immediately.
TIP: to make a warm place to speed dough rising, microwave a large glass of water for 2 minutes.  Leave the glass in the microwave and put in the covered bowl of dough.  To make dough a day ahead, cover and refrigerate.  Bring to room temperature before forming crusts.

Category: General
Posted on: March 31, 2008 9:21 pm

Roasted Garlic and Carmelized Onion Mash Potatoes

This is a great side dish that even kids will love (if you don't tell them what's in it).  The roasting takes the bite out of the garlic, and carmelizing the onions makes them nice and sweet. 

5# Yukon gpld potatoes  You can use any potato, but the yukon Golds have a nice rich buttery flavor already.

5 yellow onions, 1/2" diced

1 head garlic

1/2 # butter

8 oz.  sour cream

1 cup milk

Cut the stem end off of a garlic head and coat gernously with olive oil,  season with salt & pepper and roast for about 1 hour @ 450 degrees.  Let cool.

Sautee diced onions on medium heat in about 1/4 cup of olive oil and plenty of S&P.  Reduce heat after 5 minutes and stir occasionally. Simmer for about 20-25 minutes until onions are a nice golden brown color.  Add a couple of tblspoons of balsamic vinegar fpr flavor and sautee another 10 minutes.  Set aside.

Cut potatoes into quarters ( I like to leave the skins on for flavor and vitamin content, but to each his own!)  boil in salted water about 20-25 minutes or until you can easily mash them with a fork.

Drain potatoes and add butter, sour cream and milk, S&P and mash with large fork or hand masher until mixed well.  The texture should be a little chunky.  You can blend or use a mixer for a smoother texture, but I like a nice chunky texture.  To cut down on fat, use olive oil instead of butter.    Still has a nice flavor.

Remove cloves drom garlic head and mash into small bits.  Add garlic and onions to potatoes and fold in with a spoon.

Great side dish with any meal!


Category: General
Posted on: March 28, 2008 1:22 pm

Beer Can Chicken

1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer
1/2 pound bacon

Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.

Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.

Category: General
Posted on: February 26, 2008 1:58 pm

Hickory-smoked Pork Chops and side dishes

Hickory-smoked Pork Chops:
2 cups milk
Rosemary sprigs
1 tablespoon minced garlic
Hickory smoking chips
Salt and pepper
3 medium pork chops
Garlic and Bleu Cheese Mashed Potatoes, recipe follows
Caramelized Pears, recipe follows
Onion Straws, recipe follows
Smoked Baby Portobello Mushroom, recipe follows
Roasted Red Pepper, recipe follows

In a medium sized bowl, combine milk, rosemary, garlic and salt and pepper. Place each pork chop in the bowl and allow the meat to marinate for approximately 1/2 hour.
Over an open-flame grill, sear each side of the pork chops until black grill marks form.

Remove the meat from the grill. Heat a large saute pan over medium-high heat and place hickory smoking chips in the bottom of the pan. Cover the chips with a lid, which is slightly smaller than the pan, and then place each pork chop on top of the lid. This will allow the meat to smoke and become infused with the hickory flavor. Smoke the meat until it is fork tender. Serve with potatoes, pears and onion straws. Garnish with red pepper and mushroom strips.

Yukon Gold, Garlic and Bleu Cheese Mashed Potatoes:
Yukon gold potatoes, approximately 2 pounds, cubed
1 tablespoon chopped garlic
1 cup milk
1 cup chicken stock
Bleu cheese, to taste
Salt and pepper
In a large pot, add the potatoes. Cover with water and bring to a rolling boil. Boil the potatoes until they are soft. Drain the water from the pot and place the potatoes in a medium sized bowl. Add all of the remaining ingredients to the bowl and mash together until you reach the desired creaminess. Set aside.

Caramelized Pears:
2 pears, sliced
1 cup apple juice concentrate
4 tablespoons butter
4 tablespoons all-purpose flour
1 clove garlic, chopped
In a medium sized saute pan, combine all of the ingredients over medium heat and saute until the pears soften and the sauce thickens. Set aside.

Onion Straws:
1/4 cup milk
Olive oil, 2 tablespoons
Salt and pepper
1 Vidalia onion, sliced
All-purpose flour, for dredging
Vegetable oil, for frying
In a medium sized bowl, combine milk, oil, salt and pepper. Slice an onion into long strips and place them into the milk mixture. Shake off any excess liquid, and then dredge the onion strips in flour. Heat oil over medium-high heat in a medium sized saute pan. Place the dredged onions into the saute pan and cook until they are brown and slightly crispy. Set aside.

Roasted Red Pepper:
1 red pepper, whole
Olive oil, for rubbing
Thoroughly clean the skin of the red bell pepper. Rub olive oil lightly over the entire surface of the skin. Place the whole pepper on an open flame and roast it until the skin is blackened. Remove the pepper from the flame and rub the charred skin with a towel. Once the skin is removed, slice the pepper into thin strips and serve with the pork chops.

Steamed Baby Portobello Mushroom:
1 baby portobello mushroom, whole
1 garlic clove, chopped
Olive oil, for rubbing
Salt and pepper
Thoroughly clean the skin of the baby mushroom. Rub the entire surface generously with garlic, olive oil and salt and pepper, to taste. Place the whole mushroom into a steamer and allow it to steam for approximately 20 minutes, or until tender. Remove the mushroom from the steamer and slice into strips. Serve with the pork chops.


Category: General
Posted on: February 25, 2008 3:41 pm

chicken drummettes w/ ancho-cherry BBQ sauce

These are really tasty.  Great for any sports gathering.

1 1/4 cups apple cider vinegar
3/4 cup ketchup
3/4 cup chopped onion
3/4 cup dried tart cherries
1/3 cup (packed) dark brown sugar
1/4 cup water
3 tablespoons mild-flavored (light) molasses
2 large dried ancho chilies (about 1 ounce), stemmed, seeded
2 garlic cloves
1 teaspoon ground coriander
Pinch of ground cloves
3 pounds chicken wing drummettes

Combine all ingredients except chicken in heavy medium saucepan. Bring to boil. Reduce heat to medium-low. Cover; simmer until chilies and cherries are tender, about 20 minutes. Working in batches, purée mixture in blender. Return sauce to pan. If necessary, simmer uncovered until sauce is reduced to 3 cups and thickens. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill.)
Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Grill until just cooked through, turning occasionally, about 10 minutes. Reduce heat.  Brush sauce over; continue grilling until glazed, turning chicken and basting often with more sauce, about 5 minutes longer. Serve with remaining sauce.

Category: General
Posted on: February 21, 2008 12:54 pm

Mardi Gras Chicken & Andouille Sausage Casserole

Chicken and andouille sausage casserole (inspired by Emeril Lagasse)

1/4 cup all-purpose flour

Spice rub (or use essence of Emeril)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

2 to 2 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1/2 dry bread crumbs
1/4 cup grated Parmesan
1 tablespoon melted butter
3 tablespoons vegetable oil
6 ounces andouille sausage, chopped
1 cup chopped yellow onions
1 tablespoon minced garlic
1/4 teaspoon cayenne
4 ounces mushrooms, stems trimmed, wiped clean, and sliced
6 boiled artichoke hearts, sliced 1/2-inch thick
1 1/2 cups chicken stock
1/2 cup heavy cream
3 tablespoons chopped green onions
1 tablespoon minced fresh parsley leaves
1 teaspoon minced fresh tarragon leaves
Toasted sliced French bread, accompaniment

Preheat the oven to 350 degrees F.
In a heavy plastic bag, combine the flour and 1 1/2 teaspoons of the spice rub. Add the chicken and toss until well coated. Shake to remove any excess breading and reserve the remaining flour.

In a small bowl, combine the breadcrumbs, remaining spice rub, cheese, and butter and set aside.

In a large Dutch oven, heat the oil over medium-high heat. Add the chicken in batches as necessary and cook until browned on each side, about 5 minutes. Transfer to a plate.

Add the sausage and cook, stirring, over medium-high heat until almost browned, about 4 minutes. Add the onions, garlic, and cayenne and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until they are soft and give off their liquid, 3 to 4 minutes. Add the reserved flour and cook, stirring, for 1 to 2 minutes. Add the chicken, artichokes, stock, cream, green onions, parsley, and tarragon, stir, and bring to a boil. Sprinkle the bread crumb mixture evenly over the top and bake until bubbly and the top has a golden crust, about 25 minutes.

Remove from the oven and serve hot over toasted French bread.

Category: General
The views expressed in this blog are solely those of the author and do not reflect the views of CBS Sports or