A tragedy occurred this week, the NFL put a ban on pocketbooks inside stadiums. A purse the size of your hand is now what will be permitted. I understand the need for an increase in security measures at sporting events considering the tragedy at the Boston marathon. But sweet Pete….a purse the size of my hand. Please know I’m not getting diva fabulous on you, but some smart phones are larger than a clutch.  A poncho can’t fit in a bag that small. Interestingly enough, here are some of the other things that have been banned… seat cushions, fanny packs, camera bags, computer bags, diaper bags, and cinch bags. I did not see man bags on this list. Keep in mind what you can use for your belongs, a 12x12x6 clear one gallon freezer bag into the stadium.  Imagine entering any venue holding a ziplock bag.  It becomes an underarm clutch. That is sooooo.. not a good look for anyone.  The NFL is graciously selling clear bags online with the team logos. How convenient is that  I must say? All the games I’ve attended over the years, my bag was thoroughly searched. Not once could I smuggle my own beverages into a stadium  I am slightly annoyed by this change. This year for Mother’s Day “Mama Got A Brand New Bag”  large enough that I could carry two newborn children. Neglect that would be I am aware, but I want you to have a reference point.  I love the bags that can hold everything but the kitchen sink and now I must leave mine behind for a ziplock bag.  Here’s my suggestion to the NFL…increase training for security guards or the number of security guards to expedite the bag search process. There you have it….problem solved.

Earlier this week I was working on my “Queso dip with spicy beef”  to acknowledge the NBA playoffs.  The San Antonio Spurs with a great southwest appetizer…but also the Miami Heat because this dip brings it on!!!

Queso Dip and Spicy Beef with Corn Tortilla Strips

Here is an amazing dip…throw in the spicy beef and some jalapenos and it’s a slam dunk…

Queso Dip and Spicy Beef

Ingredients

- 2 poblano peppers (chopped)

- 4 jalapeno peppers (chopped)

- 8 cloves of garlic (chopped)

- 2 red onions (chopped)

- olive oil

- 4 tbsp butter

- 4 tbsp flour

- 1 pint of heavy cream

- 1 1/2 cups shredded “tex-mex” cheese

- 2 tsp cumin

- 2 tsp cayenne pepper

- salt/pepper

- 1 can of Rotel  (drained)

 Spicy Beef 

( some of the sauteed peppers and onions will be used for the beef)

1 1/2 lbs of ground beef

- 2 tsp cayenne pepper

- 2 tbsp  seasoning salt

Tortilla Chips

- 2 packages of 8′ corn tortillas (yellow or white)

- vegetable oil

Directions 

1. Over medium skillet, heat olive oil and saute peppers and onion. Mid-way through the process, add the garlic.  While the sauteing vegetables, in another medium sized skillet, begin to brown beef. Add cayenne pepper and seasoning salt.

2. Once vegetables are translucent, transfer half to the beef that is browning and leave the remaining in skillet. Lower heat and add butter then flour, whisk to make a rue. Once the rue is golden brown, add the cheese, heavy wiping cream, cumin, cayenne, salt and pepper. Turn heat back up to a medium, and  whisk until mixture is creamy. At the very end, fold in can of Rotel. Reduce back to low and let simmer.

3. I typically prepare my tortilla chips a day in advance. Cut the tortillas in strips, and frying vegetable oil over a medium heat until crispy. Drain on a paper towel and season with salt and pepper.

4. I used separate bowls for this picture because I have one child that does not each cheese dips. Usually I put the queso in a large bowl and top with the meat as well as some pickled jalapenos. I adjust to the needs of my babies We do actually eat this stuff

Here are two recipes I made with the leftover Queso Dip and Spicy Beef

Southwest Spaghetti 

Ingredients

- Leftover Queso Dip and Meat

- 1 lb of thin spaghetti

- 1/2 of black beans (drained and rinsed)

- 1/2 sweet corn

1/2-3/4 sour cream

- pickled jalapenos (optional)

Directions

1. Cook pasta by the directions on the package.

2. Mix Queso dip and meat together in a microwave safe dish.

Heat up.

3. When pasta has finished cooking, put in a large bowl and toss with the Queso dip. Gently fold in the black beans and corn. Serve on a large platter and top with sour cream. Mixing in the sour cream gives it another depth of richness.

Cheesy Spicy Beef Enchiladas 

Ingredients

- leftover Queso Dip and Spicy Beef

- flour tortillas (number would be based on amount leftover)

- jar of store bought salsa

- pickled jalapenos (optional)

Directions

1.  Either slightly microwave beef and cheese separately or allow to come to room temperature.

2. In the middle of tortilla spoon a “line” of beef and top with some cheese. Don’t put in too much as you wont be able to roll tightly.

3. Take one side of the tortilla and kind of  roll over as to “tuck” the meat under and continue to roll like a cigar. Place seam side down in baking dish. Continue making tortillas until dish is full or you run out of ingredients

4. Top with salsa and cheese. Bake in a 350 degree over for 30 minutes.

5. Top with jalapenos if you so desire….I love the spice Serve with some sour cream as well.

Remember…Who Do You Want In Your Kitchen On Game Day????

What I do know….. I want my purse on game day!!!!

Last week Paige and I stumbled across the national spelling bee on ESPN 2.  Talk about incredible. I’m not quite sure how one prepares for this type of competition. In the movie” Akeelah and the Bee”, the jump rope trick seemed to be very effective for little Akeelah in her preparation for a national spelling bee. However, at this real life competition I saw no jumping of rope.  I must say  the movie didn’t really capture the intensity of this competition. It was very golf like….. Sage Steele (one of my favorite ESPN personalities)  and another analyst whispering their commentary from a booth far from the stage. The judges were all clever and animated with their witty responses to the student’s questions on word origination. Children on stage sweating bullets “writing” the word out on the palm of their hands. Silence from the audience allowing for concentration as well as suspense. Parents and coaches looking on and wringing their hands out of anxiety. Honestly, I was getting stressed out just watching it on television.  Some serious stuff and I see why this competition is shown on ESPN. It was just as exciting as any sporting event. Watching the final, solidified why the “Bee” should be broadcast on a channel devoted to competition.

And the 2013 winner

Arvind Mahankali

the winning word “knaidel” with a German origin…..

While being interviewed following the “Bee” Arvind was asked what he would do for his summer now that he won and he responded “study physics”…..Wow, can’t say that’s topping my daughters bucket list for the summer.

So speaking of summer, this is my new favorite pasta salad for you all of your entertaining needs and it’s delicious…

Southwest Pasta Salad

Ingredients

- 1 jalapeno pepper

- 1 poblano pepper

- 2 red onion

- 6 cloves of crushed garlic

-  1 yellow pepper

- 1 red pepper

- olive oil

-salt and pepper

- 1 to 1 1/4 cups mayonnaise

-1 can of black beans (drained and rinse)

- 1 can of sweet corn (drained)

- 1 lb of spaghetti

Directions

1. In large stock pot, cook pasta according to the directions on the box. Rinse and place in large bowl.

2.  Chop jalapeno, poblano, and 1 red onion.  Remove seeds from peppers. In large skillet over medium heat, drizzle olive oil and begin to saute jalapeno, poblano, and onion. Mid-way through sauteing, add garlic. Saute until onions are clear. Cool. In medium bowl, mix with mayonnaise as dressing for the salad.

3. While sauteing vegetables, chop second red onion, yellow and red peppers. Drain beans and rinse. Drain corn.

4. Mix mayonnaise mixture to the spaghetti. Add chopped onions, peppers, corn, and black beans to the spaghetti. Refrigerate.

Remember….Who Do You Want In Your Kitchen on Game Day!!! 

As the NBA moves through the conference semifinals, the next week or so will prove if the Indiana Pacers’ number one defense will be able to stay off the leagues best offense provided by the Miami Heat over here in the east. The next question; How will the “shootout” in the west play out? Can the seasoned San Antonio Spurs continue to hold off the youthful Memphis Grizzles? Because I’m an early to bed early to rise kind of gal, I usually get my post game information in the a.m via ESPN or Yahoo; typically when I should be doing something constructive like laundry or dishes. Throughout these particular play-offs, I have found what I would say is a lopsided favoritism to talk shop about the Miami Heat and Indiana Pacers. LeBron and the crew are certainly an amazing squad that has brought a new-found energy to the NBA. Even my Facebook friends show a blatant favoritism for the Heat. I really didn’t think too much about it until this weekend. Saturday night I managed to fade in and out of the Spurs-Grizzles game. Spurs won in overtime to take a 3-0. What I found most impressive was the Tim Duncan post-game interview.

Talk about class act. Tim is humble and unassuming during interviews.  Here’s what I’m trying to get my brain around. Duncan is one of the most dominant players ever in the NBA, yet the fan base doesn’t seem to give him the same superstar accolades as many of his younger counterparts. When you listen to some of the NBA’s best analysts like  Stephen A. Smith or Magic Johnson, they have nothing but love for a Duncan. At some point over the last week, one commentator posed the question “Do fans no longer favor the under dog, but gravitate to the power house teams and players?”  His question answered my question. Even though the Spurs reigned supreme in the late 90′s and early to mid 2000′s, it appears they can’t compete with the Heat or Thunder. It would seem they have an underdog quality to them regardless of the fact they are up 3-0.  Granted I’m an East coast girl so it makes sense that I’m not going to see Tim Duncan and the San Antonio Spurs attire on the streets of Baltimore, but I’m not going to pay closer attention to what jerseys I see and comments that are made on Facebook and twitter. Tim Duncan is certainly my new favorite.

Fish and Strips 

Panko Crusted Halibut Sliders with Spicy Mayo 

served with corn tortilla strips 

This sandwich was created for a friend who loves to cook and halibut is the favorite…..enjoy 

Ingredients

- 2 lbs of Halibut

- 2 cups all-purpose flour

- 3 eggs

- 2 cups panko breadcrumbs

- vegetable oil

- 2 tbs ancho chili powder (divided)

- 2 tbs garlic salt (divided)

- 2 tbs cumin (divided)

- salt and pepper

-lettuce

-slider rolls

Spicy Mayo

- 1 jalapeno pepper chopped (remove seeds)

- 1 Serrano pepper chopped (remove seeds)

- 1 red onion

-3 minced garlic cloves

- olive oil

-salt/pepper

- cup store bought mayonnaise

Tortilla Strips

- 8- 6″ corn tortillas

- salt and pepper

Directions

1. Over medium heat, saute onions, jalapenos, and Serrano. Midway through the saute, add minced garlic. Saute until translucent. Sprinkle lightly with salt and pepper. Allow the mixture to cool. Once cooled, in small food processor blend mixture with mayonnaise. Place in refrigerator. Best if done 24 hours in advance.

2. Pre- heat vegetable oil over medium heat. Cut corn tortillas into strips. Fry until crisp. Place on paper towel lined plate and sprinkle with salt and pepper.  Remove heat as you will use the same oil to fry fish. (Never fry fish first) 

3. 2 lbs of Halibut should provide 14-16 mini fillets for your sliders. Cut of the skin of the fish and remove bones. Cut fillets in half (basically butterfly the fish). Cut each piece 4-6 pieces.

4. Place oil back over medium heat. Set up dredging station. Place flour in a ziplock bag and season with half of the seasonings. Cumin, Chili powder, and garlic salt. In a shallow dish, whisk eggs, and in another large ziplock bag add panko and season with the remaining cumin, chili powder, and garlic salt. When ready to dredge, put fish pieces in the flour coat, place in egg, and finally the panko. Repeat process until all pieces are coated. Allow the fish to rest for a 5 minutes. Fry fish over medium heat (350 degrees) about 2 minutes per-side. After frying, place on paper towel lined plate and season with a little salt.

5. When building the sandwich, layer both sides of the bun with the mayo and add some lettuce and top with crispy fish. Plate and side with tortilla strips.

Remember…Who Do You Want In Your Kitchen On Game Day???