Tortilla Bowl Football Predictions - Sports Betting

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Badgers football mailbag: Predictions, trick-play options and more from the Cotton Bowl, College Football

Badgers football mailbag: Predictions, trick-play options and more from the Cotton Bowl From the Cotton Bowl Central: No. 8 Wisconsin vs. No. 12 Western Michigan series Jason Galloway | Wisconsin State Journal

Wisconsin Badgers head coach Paul Chryst cheers on his team during the second quarter of the Big Ten Football Championship Game against the Penn State Nittany Lions at Lucas Oil Stadium in Indianapolis, Ind., Saturday, Dec. 3, 2016. M.P. KING, STATE JOURNAL

M.P. KING, STATE JOURNAL

DALLAS — The University of Wisconsin has appeared more loose than ever this week in Dallas.

Whether it’s players fooling around with side games at practice when they aren’t participating in special teams drills, Alec James and Conor Sheehy sporting cowboy hats at media day or Bart Houston performing some hilarious dance moves, the Badgers don’t appear all that bothered by their loss in the Big Ten Championship anymore.

I’m not sure what this relaxed attitude means for the game against Western Michigan, but it’s clear the Badgers are enjoying their trip.

As they should. Win or lose Monday, UW has exceeded expectations with this New Year’s Six Bowl bid and have a future that looks even brighter.

Let’s get to the questions for our final mailbag of the season. …

Q: Your prediction on the trick play that Chryst put together over the break? I’ve got Fumagalli reverse at 2-1 odds.

I really like your Fumagalli reverse choice. The “flip it back to the quarterback after a handoff” play is cliche and doesn’t seem like Chryst’s style. I can’t see the Badgers attempting something like a hook-and-ladder, and I’m not sure there’s a receiver or running back on the roster this year that UW would trust to pass the ball. … There is, however, a fullback who was a prolific quarterback during his high school days in Green Bay. I’ll go out on a limb with this scenario: Either Bart Houston or Alex Hornibrook steps away from center as if they’re calling an audible or checking to a different play. The ball is then snapped directly to Alec Ingold, who runs towards the line and then throws a jump pass to a tackle-eligible David Edwards for a touchdown. What odds can I get on that?

Q: You said on your podcast that WM will get the upset. Do you really think Bucky won’t make secondary corrections to stop them?

I do think the Badgers’ secondary will make corrections, and I think their defense will play pretty well against a talented Western Michigan offense. The main reason for my upset pick is due to the concern that UW may not be able to match the urgency level of a team playing in the biggest game its program has ever seen. That’s not to say the Badgers don’t really want to win this game, but they’re still coming into it from a different angle. I’ve also been really high on Western Michigan all season. I was ranking them in the AP poll before just about anybody else and only have them ranked three spots lower than UW heading into this game. I think the Broncos could hang with the Badgers even if there wasn’t this much at stake for Western Michigan. That being said, it is difficult to know how good an undefeated team from the MAC really is, even if that team did win at Northwestern. Maybe I’m off and the Badgers take care of this team with ease, but I’m taking a shot on the Broncos.

Q: What younger, lesser-used players do you think will see more snaps in Dallas? #ON,WISCONSIN #RollCheese

I really don’t think you’ll see anything all that different from what UW has done the entire season. The Badgers aren’t viewing this as an exhibition game. They really want to win, and they probably aren’t going to play young players just to play them. The benefit of a bowl game for inexperienced, lesser-used players were the young-guy practices that UW held in the few weeks after the Big Ten Championship game, before the team traveled to Dallas. The extra time off gives the coaching staff more time to work with those players you haven’t seen on the field yet. That doesn’t mean we definitely won’t see subtle changes Monday — maybe Bradrick Shaw gets a few more carries or Patrick Johnson gets a few more meaningful reps at safety — but for the most part you should expect to see the same Badgers you’ve seen all season.

Q: With Ramczyk getting a first-round grade, any insight on which way he is leaning? Who is the early leader to replace him?

Ramczyk hasn’t told me directly, but I get the sense that he’s learning towards leaving. I think the only way he doesn’t is if he feels his hip surgery will truly hinder his draft stock. When I asked him about his first-round draft grade Friday, he said “You get a first-round grade, it’s tough to stay,” but then mentioned the hip surgery as an obstacle. He also said he’s getting closer to making a decision. I’d be pretty shocked if he’s back next year. As far as replacements go, the left tackle spot was one of the most difficult for me to project when I put together a mock 2017 depth chart a few weeks ago. I ended up settling on Cole Van Lanen as the No. 1 at the position, a highly recruited freshman who’s redshirting this year. He’s expected to become a great player for the Badgers down the road, but will he be ready next season? David Moorman, who will be a redshirt sophomore next year, could also be an option, and maybe David Edwards and Jacob Maxwell could start on opposite sides of the line if both make progress this offseason. With everyone else on the offensive line returning, it could really do wonders for UW’s offense if Ramczyk does return, but it doesn’t appear likely that he will.

Tom Oates: Expect the unexpected from Wisconsin's Paul Chryst when he's given extra time to prepare Jason Galloway bio

Jason Galloway covers the Badgers football program for the Wisconsin State Journal. Galloway moved to Madison in 2013 after graduating from the University of Alabama and spending two years as the high school sports reporter for the Opelika-Auburn News in Alabama.

More information Badgers football: Ryan Ramczyk receives 1st-round draft grade from NFL

Ramczyk will make a final decision on his future after Monday's Cotton Bowl.

Jason Galloway | Wisconsin State Journal

Jason Galloway is the Wisconsin Badgers football beat writer for the Wisconsin State Journal.

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Followed notifications Please log in to use this feature In this Series Cotton Bowl Central: No. 8 Wisconsin vs. No. 12 Western Michigan Jan 1, 2017 article Badgers football: Wisconsin linebacker T.J. Watt's lofty goals pay off with breakout season Jan 1, 2017 article Badgers football mailbag: Predictions, trick-play options and more from the Cotton Bowl Jan 1, 2017 article Tom Oates: Expect the unexpected from Wisconsin's Paul Chryst when he's given extra time to prepare 21 updates Most Popular Warrant: Former Democratic Party leader could face homicide charge University of Wisconsin officials announce plan to merge Colleges with four-year campuses Man dies after crash with alleged drunken driver, State Patrol says Madison elementary school teacher arrested, allegedly sexually assaulted student, police say Reich Brothers says it will buy shuttered Oscar Mayer property Win tickets to see Kansas! Alleged abuses uncovered at Wisconsin youth prison

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Recipes, Perfect Tortilla Bowl, Perfect Tortilla Bowl

Perfect Tortilla Bowl

Taco Salad Tortilla Bowl

8 burrito-size flour tortillas (any size), at room temp.

1 tablespoon oil

1 medium red or green bell pepper, small pieces

1 can (14 & 1/2 ounces) diced tomatoes

1/2 cup of water

2 cups cooked rice

1 package of taco seasoning

1 lb. of beef or turkey

2 cups cooked rice (optional)

1 can (15 ounces) black beans, rinse and drain

Assorted toppings, such as shredded cheese, guacamole, and lettuce (optional).

2. Meanwhile, cook the meat as the directions say. Then heat oil in large skillet on medium-high heat. Add the peppers; cook and stir 4 to 5 minutes. Stir in tomatoes, water and Taco Seasoning. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add rice and beans; cook and stir until heated through

3. Spoon the amount of delicious taco salad that you desire directly into the crispy and crunchy Perfect Tortilla Bowl. Serve with assorted toppings (optional).

Ingredients:

2 tablespoons butter, melted

1 tablespoon canola oil

1 pound boneless pork loin chops, cut into thin strips

1 envelope fajita seasoning mix

1 medium onion, thinly sliced

1 medium green pepper, thinly sliced

4-1/2 cups shredded lettuce

1 medium tomato, chopped (optional)

1. Preheat oven to 425°F. If you wish, spray both sides of each tortilla with non-stick cooking spray. Press each tortilla into a Perfect Tortilla Bowl. Bake 10 minutes or until edges are browned. Let cool 3 minutes. Remove tortillas from bowls; let cool.

3. In a large skillet, heat oil over medium-high heat. Combine pork and seasoning mix; add to the skillet. Cook and stir until meat juices run clear. Remove pork with a slotted spoon.

4. In the drippings, saute onion and peppers until crisp-tender. Place lettuce in tortilla bowls; top with the pork, pepper mixture and tomato. Yield: 6 servings.

Guacamole is an avocado-based sauce that originated in Mexico. The avocado has quickly become a part of American Cuisine dips, condiments, and ingredients. Guacamole is traditionally made by mashing avocados with sea salt. More modern recipes call for many more ingredients like tomatoes, onions, lime juice, and additional seasonings. The key to the tastiest guacamole is using ripe avocados. It will be slightly squishy when it is ripe and ready to be eaten. You can pick tougher ones if you won’t be making your guacamole right away after purchasing it.

2 ripe avocados

1/2 red onion, minced

1-2 serrano chiles, stems and seeds removed, minced

2 tablespoons cilantro leaves, finely chopped

1 tablespoon of fresh lime or lemon juice

1/2 teaspoon coarse salt

A dash of freshly grated black pepper

1/2 ripe tomato, seeds and pulp removed, chopped

  1. Cut avocados in half. Remove seed. Scoop out avocado from the peel, and put into a mixing bowl.
  2. Mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Keep the tomatoes separate until ready to serve.
  3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
  4. Right before serving, add the chopped tomato to the guacamole and mix.

Tortilla soup bowl - Everday Tips

Tortilla soup bowl

This version of tortilla soup is slightly spicy, very filling, and customizable, depending on the toppings you choose. Most often, the tortillas are added to the bottom of the bowl with soup ladled over them, but if you are more into crispy chips, wait to add the tortilla chips as a garnish.

Ingredients
  • 1/4 cup raw cashew pieces
  • 1/4 cup water
  • 2 tablespoons coarsely chopped cilantro
  • 2 teaspoons fresh lime juice
  • Sea salt and black pepper, to taste
  • 6 cups vegetable broth
  • 5 sprigs cilantro
  • 1 sprig fresh oregano
  • 2 cups cooked black beans
  • 2 cups cooked pinto beans
  • 1 cup corn kernels
  • 1 teaspoon sea salt
Vegetables
  • 2 medium Roma tomatoes, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 4 garlic cloves, coarsely chopped
  • 2 teaspoons Chipotle Pur é e
  • 2 cups tortilla chips
  • 1 ripe Hass avocado, pitted and peeled, coarsely chopped (optional)
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons minced cilantro (optional)

Substitution: Omit the sauce ingredients and directions and instead serve the soup with shredded vegan cheese.

Preparation

Sauce: Combine the cashews with enough water to cover in a small saucepan. Cover, bring to boil, then reduce the heat to medium and simmer for 5 minutes. Set aside for 5 minutes, drain and rinse. Transfer to a small blender. Add the 1/4 cup water, cilantro, lime, salt and black pepper. Blend until smooth as possible and set aside.

Beans: Combine the broth, cilantro, oregano, beans, corn, and salt in a large pot over high heat. Cover and bring to boil, reduce to simmer over medium heat and cook until needed.

Vegetables: Combine the tomato, onion, garlic, and chipotle in a food processor. Pulse until finely minced. Transfer to a large skillet and cook over medium-high heat, stirring frequently, until the vegetables are dry, about 10 minutes. Add the vegetables to the broth. Cook the soup for another 5 minutes to meld flavors. Taste and adjust seasoning with salt and black pepper.

Serve the soup in bowls garnished with sauce, tortilla chips, avocado, jalapeño, and cilantro, if using.

Recipe credits: Zsu Dever – Vegan Bowls: Perfect Flavor Harmony in Cozy One-Bowl Meals

How to Make Tortilla Bowls & Cups

How to Make Tortilla Bowls & Cups A variety of sizes for tacos, salads, appetizers & more

Baked Tortilla Bowls & Cups

  • flour tortillas (6-10 inches in diameter; 8" recommended for meal-size taco bowls, 10" recommended for salad, 6" recommended for appetizers)

1. tortilla shell maker molds (available at Amazon.com) -- press tortillas inside forms, bake for 14-16 minutes or until evenly browned.

2. oven proof bowl -- coat inside with cooking spray; press tortilla inside bowl; bake for 14-16 minutes or until evenly browned

3. inverted oven proof bowl -- coat outside of bowl with cooking spray; press tortilla around outside of bowl; bake for 14-16 minutes or until evenly browned

4. inverted canning jars -- coat outside of jars with cooking spray; press tortillas around outside of jar; bake for 14-16 minutes or until evenly browned.

5. regular muffin tins -- cut 10" tortillas into quarters. Press tortilla pieces inside muffin tins; bake for 12-15 minutes or until evenly browned.

6. mini muffin tins (appetizer size) -- cut 6" tortillas into quarters. Press tortilla pieces inside muffin tins; bake for 12-15 minutes or until evenly browned.

To bake multiple tortillas bowls at one time, place multiple tortilla maker molds, bowls, or jars on large baking sheet in oven.

I recently served a tortilla bowl taco bar for some big dinner parties at our house. The tortilla bowls can be made in a variety of ways and are a fun to fill with taco ingredients or salad. Mini size tortilla cups are perfect for appetizer portions.

You may have had salad served in tortilla bowls in restaurants. If so, chances are the bowls were deep fried. All that hassle and mess of frying and all those fatty calories aren't necessary. The method I describe involves baking the bowls with no added fat at all. I've seen other recipes that called for coating the tortillas with oil or butter before baking. I tried that, but actually prefer them without any oil at all. They're crisp and delicious just the way they are.

After making well over 100 of these bowls in the last month, I learned a few things. You won't believe how easy this is. Here's how.

Step-by-step photos for making

Baked Tortilla Bowls & Cups

Use your choice of flour tortillas.

I experimented with a variety of sizes. White and whole wheat both worked well. The tortillas I used were sold at room temperature. They were already soft and didn't require any heating to make them pliable. If you're using refrigerated tortillas, wrap them in a slightly dampened dish towel and zap them in the microwave for 20-30 seconds, just until they are soft. Don't overheat them or they will get hard and brittle. The tortillas below were 6", 8", and 10".

Method #1: Using Tortilla Shell Molds

If you'll be making these often or making a large number for a party, I highly recommend these molds. I got mine for a reasonable price on Amazon. They are non-stick, easy to use, can be used with any size of tortilla, don't require any added oil, butter, or spray, and result in evenly browned and crisped tortilla shells.

(Click here for Amazon link to Tortilla Shell Makers)

For my taco bar, I used 8" tortillas. I could fit 6 tortilla shells on my 13x18" baking sheet. Baked them at 375 degrees for 15 minutes and they were perfect--evenly browned and crispy. Let them cool in the pan for a couple of minutes, move them to a cooling rack, reload the forms and bake the next batch. In a little over an hour, I could bake 24 tortilla bowls.

A big benefit of using these shell molds is that the finished tortilla bowls stack and nest compactly. They can be made ahead and stored in a large airtight Ziploc bag or plastic container.

These same tortilla shell molds can accommodate any size of tortilla, as you can see pictured below.

Method #2: Form tortillas inside an oven-proof bowl.

You can also use any oven-proof bowl you have. Coat the bowl with cooking spray, gently press the tortilla inside the bowl, and bake. These didn't get as evenly browned as the ones I cooked in the tortilla molds. The edges of the tortilla bowl browned before the bottom. The bottom of the finished bowl wasn't crisp, but it did harden as the bowl cooled. It never got as crispy as the top, but it was still usable.

Method #3: Form tortillas outside an oven-proof bowl.

The tortilla browned evenly on the outside and was nice and crispy. The bottom was firm, but not crisp.

Method #4: Form tortillas around outside of canning jars

I first saw this method at Mel's Kitchen Cafe. It was easy and worked well. In these photos, I used wide-mouth pint jars, coated the outside with cooking spray, and inverted them on a 13x18" baking sheet. Then I gently pressed 8" tortillas around the jars.

They bake evenly on the outside, but didn't brown on the inside.

The only drawback of the jar method is that the finished tortillas aren't as evenly browned on the inside as they are on the outside, and they don't nest and stack, if you're making a lot of them. But, if you're only making a few and don't need to store them, this is a good method to use.

Method #5: Make smaller tortilla cups in muffin tins.

This works great for making small portions. Simply cut a 10" tortilla into quarters, and press each piece into a regular size muffin tin.

Or, you can quarter a 6" tortilla and press each piece into a mini muffin pan. These bake beautifully and come out evenly browned and crispy.

There's no need to oil or spray the muffin tins. The tortilla cups lift right out. These are great for smaller portions or appetizers.

Whatever size you choose, whatever method you use, there are so many fun and tasty ways to use these tortilla bowls and cups. I'll share serving ideas in upcoming posts.

My favorite way to use tortilla bowls is to fill them with all of the tasty fixins' of a taco. It's a fun family meal or party buffet.

Click here to view recipe & instructions for

A Tortilla Bowl Taco Bar

Make it a yummy day!

  • flour tortillas (6-10 inches in diameter; 8" recommended for meal-size taco bowls, 10" recommended for salad, 6" recommended for appetizers)

1. tortilla shell maker molds (available at Amazon.com) -- press tortillas inside forms, bake for 14-16 minutes or until evenly browned.

2. oven proof bowl -- coat inside with cooking spray; press tortilla inside bowl; bake for 14-16 minutes or until evenly browned

3. inverted oven proof bowl -- coat outside of bowl with cooking spray; press tortilla around outside of bowl; bake for 14-16 minutes or until evenly browned

4. inverted canning jars -- coat outside of jars with cooking spray; press tortillas around outside of jar; bake for 14-16 minutes or until evenly browned.

5. regular muffin tins -- cut 10" tortillas into quarters. Press tortilla pieces inside muffin tins; bake for 12-15 minutes or until evenly browned.

6. mini muffin tins (appetizer size) -- cut 6" tortillas into quarters. Press tortilla pieces inside muffin tins; bake for 12-15 minutes or until evenly browned.

To bake multiple tortillas bowls at one time, place multiple tortilla maker molds, bowls, or jars on large baking sheet in oven.

Football Food Makeover: Healthier Super Bowl Recipes - Whole Living Eat Well

wholeliving Football Food Makeover: Healthier Super Bowl Recipes Guacamole with Queso Fresco

A classic party dip, this guacamole gets extra flavor from its low-fat cheese topping.

Black Bean Salsa with Tortilla Chips

Making homemade tortilla chips and a chunky, delicious salsa is easy with this recipe.

Mango Salsa

Tired of tomato salsas? Mix it up with a sweet mango and onion dip.

Artichoke-Spinach Dip

Don't toss the unused artichoke leaves when making this dip -- they can be served alongside toasted bread for an impressive presentation.

Salmon Dip

For a low-carb option, use endive leaves as edible spoons for this omega-3-rich dip.

Sundried-Tomato and Artichoke Dip

Feta cheese and pine nuts lend extra flavor to this zesty appetizer.

Spicy Red Pepper and Walnut Dip

This smoky, ancho-spiced dip is full of healthy omega-3 fats.

Coriander-Chili Pinto Bean Dip

A spicy spin on the white-bean version, this pinto bean dip is surprisingly lean for its creamy texture.

Sweet-Potato Hummus

Add some beta carotene to your game-day spread with this colorful sweet potato hummus.

Spiced-Up Hummus

This fiber-rich chickpea dip is flavored with ginger, cumin, and cilantro.

Chunky Bean Dip

Chickpeas and cannellini beans are mixed with herbs and spices in this chunky chip topping.

Baked Sweet Potato Fries

These healthier french fries are still satisfyingly crunchy, but have less fat and salt than the traditional version.

Quinoa Salad with Toasted Almonds

A bowl of this quinoa salad will help you sneak some whole grains in to your party.

Quinoa and Corn Salad with Pumpkin Seeds

This crunchy mixture of veggies, grains, and pepitas, or pumpkin seeds, makes a great side dish.

Caesar Salad

Even the pickiest of partygoers will appreciate a familiar Caesar salad at the buffet.

Spicy Seared Eggplant

This flavorful side dish is seasoned with a shallot-and-garlic vinaigrette.

Sweet Potato with Kale and Ricotta

Who knew potato skins could be this healthy? Instead of cheddar and bacon, jazz up a sweet potato with greens and tasty ricotta cheese.

Kashi Mint and Almond Salad

This whole-grain pilaf works well as a savory side dish.

Taco Salad

Hearty enough for a whole meal, this taco salad is made with lean ground turkey and topped with nonfat yogurt.

Fish Tacos with Cabbage, Jicama, and Black Beans

The perfect finger food, tacos are a fun way to serve up veggies and fiber-rich legumes.

Grilled Fish Tacos with Radish-Cabbage Slaw

Chile powder brings a hint of smoky flavor to this taco, made with grilled red snapper and a mix of vegetables.

Adobo-Marinated Chicken Quesadillas

Chicken breasts gain a smoky richness and a little heat from marinating in adobo, a tangy Mexican chile sauce.

Black Bean Quesadillas

These quesadillas can be cut into eights or quarters so that all of your guests can try a sample.

Chicken Panzanella Kebabs

This recipe makes 24 skewers, stacked with grilled veggies, chicken, and bread.

Cornflake-Crusted Baked Chicken

Instead of fat-laden buffalo wings, serve this crispy alternative to fried chicken.

Jerk Chicken with Pineapple-Cilantro Rice

Jamaican jerk sauce gives this chicken a spicy kick. Skewer the chicken to make it more finger-food friendly.

Whole-Wheat Greek Pizza

Instead of ordering delivery, whip up your own pizza topped with veggies and made with whole-wheat crust.

Two-Bean Vegetarian Chili

Warm and hearty, chili has long been a football favorite -- and this meatless version will not disappoint!

Pita Pizza

Whole-wheat pita bread forms the crust for these wedges of yellow-pepper and mozzarella pizza with homemade tomato sauce.

Fish and Chips

If you're in the mood for something fried, try this recipe for buttermilk-battered fish and crispy olive-oil potatoes.

Calamari Salad with Asparagus and Tangerines

Herb-crusted calamari provides protein and adds texture to this mix of citrus and greens.

Boneless Pork Chops and Roasted Yam Fries

This recipe for lightly breaded pork, wilted spinach, and yam fries serves four for dinner.

Sweet-Potato Tofu Burger

This inventive sandwich shows that hearty burgers don't have to be high in saturated fat.

Shrimp Burgers with Slaw

This simple meal comes together easily right before kickoff -- or, you can assemble and refrigerate the slaw earlier in the day.

Ginger Shrimp with Charred-Tomato Relish

This recipe makes 20 large shrimp skewers and a tomato-basil relish for dipping.

More Party Ideas

Whether you're hosting one or one hundred, these recipes will make any occasion memorable.

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