January 09, 2026

Michael Piff’s Bears playoffs eats and recipes

6 minutes

The Bears aren’t in the playoffs often, so let this be your permission to treat it like the Super Bowl with what you prepare to eat. Chicago’s Very Own Eats podcast co-host Michael Piff joined Bob Sirott on the morning show to share some of his favorite dishes and recipes for gameday. Listen and see the recipes of what Michael mentions and more below!

https://serve.castfire.com/audio/7906257/7906257_2026-01-09-140557.64kmono.mp3

Here are the ingredient’s and instructions for recipes that Michael mentioned.

Michael Piff’s Gameday Menu + Recipes

Apps and Snacks (Yes, lots of cream cheese is involved)

Chili Queso

Can of Hormel Chili

Two blocks of cream cheese

10 oz. can Ro-Tel Original Diced Tomatoes & Green Chilies

Pinch of cayenne pepper (or however hot you want it)

Preparation

Place cream cheese and chili in a heated pot over the stove or crockpot

Stir as cream cheese softens

Drain Ro-Tel and mix with cream cheese and chili mixture

Add cayenne at your own discretion

Taco Roll-ups

1 pkg. flour tortillas (8 in package)

2 – 8oz cream cheese

2 Tablespoons Taco Seasoning

2 cups shredded cheddar cheese

1 – can of chopped black olives

1 – 4oz can mild green chiles diced

Preparation

Blend together cream cheese and taco seasoning.

Add shredded cheese, black olives, and chiles.

Spread on tortilla and roll up.

Refrigerate

Slice and serve with salsa.

The Piff Family Sausage Rolls

1 lb pkg of breakfast sausage

2 Original rolls of Pillsbury crescent rolls

2 bricks of cream cheese

Preparation

Preheat oven to 375 degrees

Crumble sausage, cook until done and drain off the fat

Add cream cheese to mixture in a pot over the oven, while warm

Unroll crescent rolls and divide into rectangles (two triangles per) onto a 9×13 pan

Place spoonfuls of cream cheese and breakfast sausage mixture down the middle (long way) of each rectangle

Fold long sides of dough over the mixture, and pinch the ends to close each rectangle

Cook time should be between 17-20 minutes, or until the dough is starting to get crispy

Remove from oven and allow rolls to cool. Slice into individual servings and enjoy!

Something a little healthier…

7-Layer Salad (My wife, Amy, found on WholesomeYum.com)

Greens

Grape Tomatoes

Bell Peppers

Hard Boiled Eggs

Red Onion

Shredded Cheese

Bacon

Dressing: Mayo & Sour Cream whisked together

Refrigerate for at least 2 hours or overnight

Entrees

Luke Stuckmeyer’s Sliders

1.5 lb ground beef

1 lb cheddar cheese (shredded)

1 package of onion soup mix

3 packages of mini buns

2 tbsp of mayonnaise

pickles

Preparation

Brown meat and drain

Put in large bowl and mix in onion soup mix, cheese and mayonnaise

Place buns on large cookie sheet. Cut the buns in half (easiest to cut the whole sheet instead of each individual bun, then you can just spread the meat over the whole pack)

Spread mixture over the buns, then reapply the tops of the buns

Cover with foil and bake at 400 degrees for 10-15 minutes

Kevin Powell’s Braised Short Rib Nachos

3 lbs bone-in beef short ribs

kosher salt

neutral oil (safflower, vegetable, etc.)

1 red onion, chopped

2 garlic cloves, minced

2 tsp smoked paprika

½ tsp mustard powder

Pinch cayenne pepper

2 ½ cups beef stock

12 small corn tortillas (about ½ lb)

6 oz pepper jack cheese, shredded

6 oz monterey jack cheese, shredded

Preparation

Let the short ribs sit at room temperature for 10 minutes. Season generously with salt on all sides. Heat a large, heavy-bottom pot (or Dutch oven) over medium heat. Add enough oil to coat the bottom. Work in batches to sear the short ribs on all sides (you don’t want to overcrowd the pot). Transfer the seared short ribs to a plate.

Add the red onions to the pot. Sauté for about 6 minutes until tender and slightly caramelized. Stir in the garlic and cook for another minute. Stir in the smoked paprika, mustard powder, and cayenne pepper.

Add the short ribs back to the pot. Pour in the beef stock. Bring the stock to a simmer. Cover the pot, leaving an open crack on one side, and reduce the heat to low. Simmer for 2 hours. Remove the lid and continue to simmer for 30-45 more minutes, or until the short ribs are falling off the bone and fork tender.

Meanwhile, add enough oil to a large sauté pan to come ½” up the sides. Heat over medium-low heat. Cut the tortillas in quarters. Once the oil is hot, work in batches to fry the tortillas on both sides until golden brown. Transfer the tortillas to a sheet pan lined with paper towels. Immediately sprinkle with salt.

Once the short ribs are finished cooking, preheat the oven to 425°F. Remove the short ribs from the pot and gently shred with a fork.

Assemble the nachos by layering the tortillas, short ribs, and cheese in a large cast-iron skillet. Finish with a layer of cheese on top. Bake the nachos for about 5 minutes until the cheese is fully melted.

7. Garnish the nachos with the green onions, shaved radishes, sliced avocado, a sprinkle of aleppo pepper, and a generous squeeze of lime juice. Serve with more garnishes on the side.

On the grill…

Variety of brats from local butcher

I get mine from the Wheaton Meat Co.

Cheddar

Bacon Gouda

Supreme Pizza

Preparation

Grill until fully cooked

slice up into bite-size pieces

provide tooth picks for picking up and enjoying

A very shareable steak

I like doing this with a tomahawk

Slice up, and pull pieces as you need them

Stay updated on all things Chicago food by subscribing to Chicago’s Very Own Eats on Apple Podcasts or Spotify. All episodes are available on the Chicago’s Very Own Eats podcast page at WGNRadio.com.

Michael Piff’s Bears playoffs eats and recipes

6 minutes

https://serve.castfire.com/audio/7906257/7906257_2026-01-09-140557.64kmono.mp3

Here are the ingredient’s and instructions for recipes that Michael mentioned.

Michael Piff’s Gameday Menu + Recipes

Apps and Snacks (Yes, lots of cream cheese is involved)

Chili Queso

Can of Hormel Chili

Two blocks of cream cheese

10 oz. can Ro-Tel Original Diced Tomatoes & Green Chilies

Pinch of cayenne pepper (or however hot you want it)

Preparation

Place cream cheese and chili in a heated pot over the stove or crockpot

Stir as cream cheese softens

Drain Ro-Tel and mix with cream cheese and chili mixture

Add cayenne at your own discretion

Taco Roll-ups

1 pkg. flour tortillas (8 in package)

2 – 8oz cream cheese

2 Tablespoons Taco Seasoning

2 cups shredded cheddar cheese

1 – can of chopped black olives

1 – 4oz can mild green chiles diced

Preparation

Blend together cream cheese and taco seasoning.

Add shredded cheese, black olives, and chiles.

Spread on tortilla and roll up.

Refrigerate

Slice and serve with salsa.

The Piff Family Sausage Rolls

1 lb pkg of breakfast sausage

2 Original rolls of Pillsbury crescent rolls

2 bricks of cream cheese

Preparation

Preheat oven to 375 degrees

Crumble sausage, cook until done and drain off the fat

Add cream cheese to mixture in a pot over the oven, while warm

Unroll crescent rolls and divide into rectangles (two triangles per) onto a 9×13 pan

Place spoonfuls of cream cheese and breakfast sausage mixture down the middle (long way) of each rectangle

Fold long sides of dough over the mixture, and pinch the ends to close each rectangle

Cook time should be between 17-20 minutes, or until the dough is starting to get crispy

Remove from oven and allow rolls to cool. Slice into individual servings and enjoy!

Something a little healthier…

7-Layer Salad (My wife, Amy, found on WholesomeYum.com)

Greens

Grape Tomatoes

Bell Peppers

Hard Boiled Eggs

Red Onion

Shredded Cheese

Bacon

Dressing: Mayo & Sour Cream whisked together

Refrigerate for at least 2 hours or overnight

Entrees

Luke Stuckmeyer’s Sliders

1.5 lb ground beef

1 lb cheddar cheese (shredded)

1 package of onion soup mix

3 packages of mini buns

2 tbsp of mayonnaise

pickles

Preparation

Brown meat and drain

Put in large bowl and mix in onion soup mix, cheese and mayonnaise

Place buns on large cookie sheet. Cut the buns in half (easiest to cut the whole sheet instead of each individual bun, then you can just spread the meat over the whole pack)

Spread mixture over the buns, then reapply the tops of the buns

Cover with foil and bake at 400 degrees for 10-15 minutes

Kevin Powell’s Braised Short Rib Nachos

3 lbs bone-in beef short ribs

kosher salt

neutral oil (safflower, vegetable, etc.)

1 red onion, chopped

2 garlic cloves, minced

2 tsp smoked paprika

½ tsp mustard powder

Pinch cayenne pepper

2 ½ cups beef stock

12 small corn tortillas (about ½ lb)

6 oz pepper jack cheese, shredded

6 oz monterey jack cheese, shredded

Preparation

Once the short ribs are finished cooking, preheat the oven to 425°F. Remove the short ribs from the pot and gently shred with a fork.

7. Garnish the nachos with the green onions, shaved radishes, sliced avocado, a sprinkle of aleppo pepper, and a generous squeeze of lime juice. Serve with more garnishes on the side.

On the grill…

Variety of brats from local butcher

I get mine from the Wheaton Meat Co.

Cheddar

Bacon Gouda

Supreme Pizza

Preparation

Grill until fully cooked

slice up into bite-size pieces

provide tooth picks for picking up and enjoying

A very shareable steak

I like doing this with a tomahawk