Monday, December 6, 2010

The Calm Before the Storm

Alright Ladies. Its that time of the year. You may have your man, couch and Saturday afternoon's back. Now is the perfect time to go Christmas shopping and Christmas caroling and Christmas sledding with the one you love. College football is OVER! Well at least until January 1st.

Fact: Bowl Games start December 18th with the New Mexico Bowl and end January 10th with the Tostitos BCS National Championship Game
Truth: Only Bowl Games that matter begin on January 1st and end with the National Championship Game

No matter who your significant other roots for, its safe to say that he will be interested in these Bowl Games:
BCS National Title: Auburn vs. Oregon 1/10/2011 @ 8:30 pm on ESPN
Rose Bowl: TCU vs. Wisconsin 1/1/2011 @ 5:00 pm on ESPN
Fiesta Bowl: Oklahoma vs. Connecticut 1/1/2011 @ 8:30 on ESPN
Orange Bowl: Virginia Tech vs. Stanford 1/3/2011 @8:30 on ESPN
Sugar Bowl: Ohio State vs. Arkansas 1/4/2011 @ 8:30 pm on ESPN

You can check ESPN College Football Central for a complete bowl schedule to see if his team was sent to a Toilet Bowl (non BCS bowl games that just don't matter. Sorry Spartan family).

I wanted to give you a quick, tasty and hardy food suggestion themed around the National Title Game between Auburn and Oregon.

This year the National Title Game is sponsored by Tostitos, so lets make some nachos with a southern (in honor of Auburn) twist.

Ray's Spicy Crispy Chicken Nachos
  • 3 chicken breast halves
  • vegetable oil
  • 1 cup flour
  • 2 teaspoon hot sauce
  • 1/2 teaspoon black pepper
  • 1 14 oz bag Tostitos whole wheat tortilla chips
  • 2 cups refried beans
  • 3 cups grated cheddar cheese 
  • 4 medium sized jalapeno peppers, sliced
  • Salsa
  • Guacamole
  • Sour cream
  • Cilantro, chopped
Preheat oven to 350°F. Rinse chicken breasts and pat dry and drain well. Place chicken in bowl and add hot sauce. In plastic bag, shake chicken in the flour mixture until well-coated. Put 1 1/2 inches of vegetable oil in a deep skillet; heat to medium high, or about 370°. Place chicken in hot oil. When chicken pieces are hot and browning well, lower heat to medium low. Continue cooking for 8 to 12 minutes on each side or until well-browned and juices run clear when pierced with a fork. Drain on paper towel. Once cooled slice into strips. 

Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan.  Spread the refried beans over the chips. Add fried chicken strips. Sprinkle the grated cheese over the top of chips, beans and chicken. Sprinkle slices of jalapeno peppers over the cheese. Bake in oven for 5 minutes, or until cheese is melted.

Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top.

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