In case you missed it, I predicted quite a doozy of a game Saturday between the Ole Miss Rebels and the Alabama Crimson Tide. Watching the game in person was a whole different animal, too. I thought I'd need some blood pressure meds before it was all said and done. Onside kicks, insane tip balls, turnovers-galore, and more. That game had it all, folks.
But as Sean Connery so boldly taught us all those years ago, "There can be only one."
The Rebels prevailed and grabbed a huge early-season advantage in the SEC West. The season is still young, though, and anything can happen. That's why we love college football, right?! Regardless, God speed, Hugh. Now it's on to Week 4!
Marquee Matchup: #9 UCLA vs. #16 Arizona, 9/26, 8:00PM ET on ABCThis week's highlighted matchup features a UCLA Bruins team looking to carpe diPAC-12 after USC's home collapse to Stanford last Saturday. Their opponent? Rich Rodriguez and his band of Arizona Wildcats. The Bruins somewhat untested 5-star QB Josh Rosen goes to Arizona to try and out-duel a team with statistically the best yards per rush in college football. The Bruins have emerged victorious three years running, but I like the Wildcats to run wild at home. Rosen was shaky last week against BYU, and he won't get much better this week.My Prediction: Arizona 38, UCLA 24
Wild Mushroom, Flank Steak and Poblano TacosWe're heading Southwest for game day, so best believe our palates should respond in kind. I'm just hoping the game itself will be as mesmerizing as these 20-minutes-and-done tacos look. Whip some of these up at your viewing party this weekend, let us know who you're rooting for in the comment section below, and enjoy. Cheers!
1 tablespoon olive oil, divided1 (8-ounce) flank steak, trimmed1/4 teaspoon salt, divided1/4 teaspoon black pepper, divided2 cups thinly sliced white onion1 teaspoon dried oregano2 teaspoons bottled minced garlic1/2 teaspoon ground coriander2 (4-ounce) packages presliced exotic mushroom blend1 poblano pepper, seeded and thinly sliced8 (6-inch) corn tortillas1/2 cup (2 ounces) shredded reduced-fat Mexican blend cheese1/2 cup refrigerated fresh salsa
1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Sprinkle steak with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan. Add remaining 2 teaspoons oil to pan. Add onion and next 5 ingredients (through poblano); sauté 5 minutes or until vegetables soften. Cut steak across the grain into thin slices. Add steak, remaining 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; cook 1 minute. Place about 1/3 cup steak mixture in each tortilla. Top each taco with 1 tablespoon cheese and 1 tablespoon salsa.
SERVES 4 (serving size: 2 tacos)CALORIES 332; FAT 12.1g (sat 4.4g, mono 4.3g, poly 1.5g); PROTEIN 21.8g; CARB 36.1g; FIBER 5.4g; CHOL 28mg; IRON 2.7mg; SODIUM 494mg; CALC 240mg