I haven’t said much about Bedlam (Oklahoma State vs Oklahoma University) because, to be very honest, I don’t like competition. 😉
I mean, somebody will win (feel fantastic) so that means someone has to lose (feel awful.)
As the wife of a man who went to school at Oklahoma Spess University for three semesters, mother of three sons who went there and having taken six hours there myself *ahem*, I had only one choice when I went to buy my shirt.
We have a lot of good-natured “discussion” every year. Sometimes it gets a little out of hand.
There’s also a picture of Middle Son smacking Sister Amy in the head, but I missed it. The pictures are staged jokes, of course, made all the funnier because Amy and Matt are both die-hard fans. (I blame the Ferguson Clan for tainting Amy’s raising.)
I’m really not crazy about pictures like that, but we had a good chuckle. This is more my cup of tea–
This is Mendy holding my niece’s son. He has no idea why he’s wearing Crimson and he loves all the orange wearers as much as he did the day before. And we all loved him just as much, no matter what he wore.
Even though I don’t like competition (much) I had a Bedlam party Saturday night. For two. 🙂 G-Man and I had Cowboy Nachos in front of the TV while we watched, and they turn a meal into a celebration!
(And to be very honest, I’m never too sure which side G-Man is on when we watch those games. He doesn’t wear a school shirt.)
Are you a Bedlam fan? Do you love competition? Can you make me understand?
The dish is actually called Beef Fajita Nachos from The Pioneer Woman’s website, and they’ll make your tongue lap your brains out. YUMMERS!
- Flank Steak
- 1 whole Flank Steak
- 1/3 cup Olive Oil
- 2 whole Limes, Juiced
- 4 whole Canned Chipotle Peppers, With A Little Sauce
- 4 cloves Garlic, Peeled
- 1 whole Handful Of Cilantro
- 2 whole Yellow Onion
- 2 whole Bell Peppers, Cored And Sliced (can Use Different Colors)
- Olive Oil (for Frying)
- Sturdy Tortilla Chips
- 8 ounces, weight Cheese, Grated (cheddar, Jack, Pepper Jack, Etc)
- Sour Cream
To prepare the steak: Combine olive oil, lime juice, garlic, chipotle peppers, and cilantro in the bowl of a food processor or a blender. Blend until totally combined. Place flank steak into a large plastic bag or baking dish. Pour in marinade and make sure it adequately coats the meat. Seal bag or cover tightly and refrigerate for 24 hours at least.
When ready to make the nachos, preheat oven to 350 degrees. Heat an outdoor grill or an indoor grill pan (or you can use a skillet). Drizzle a little olive oil on the grill and grill the meat over very high heat, about 4 minutes per side. (Turn 45 degrees halfway through on both sides to get nifty grill marks.) Remove steak from grill and set aside to rest.
In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Add onions and peppers and cook for 3 to 5 minutes, or until vegetables are somewhat soft and starting to get black bits. Remove from heat and set aside.
Slice half of the flank steak into strips against the grain, then chop slices into smaller bites. Place sauteed veggies on a cutting board and roughly chop to get them into smaller pieces.
Arrange tortilla chips on a large ovenproof platter (or cookie sheet.) Sprinkle plenty of cheese all over the top. Place platter in oven for 3 minutes or so, just long enough to melt the cheese (but not burn the chips.) Remove from oven, then generously sprinkle peppers, onions, and chopped steak all over the top. Return to oven for no more than another minute—just long enough to heat up the meat and peppers (but not cook the meat all the way through.)
Remove from oven and plop guacamole all over the top. Serve immediately with salsa and sour cream.
Use the rest of the meat for more nachos…or make real fajitas!