“3 Cups” New Mexico Bowl Edition Pt 1: Three Christmas Entrees Just Perfect for the Bowl Season


WSU is going bowling in New Mexico! The team is playing Colorado State at 11 am on Dec. 1st, the first bowl game of all 35! The game is right before Christmas and is a perfect chance to cook up something great for the occasion.

I picked out three of my favorite dishes just for the holidays that would be a great add-on to your bowl game party. It also might help take your significant other’s eyes off of the television set throughout the bowl season. I hope you’re all getting into the Cougar spirit as much as I am. I just bought my dog a WSU football jersey from Crimson and Gray!

Personally, there’s no other way I’d rather spend my holiday break than traveling to New Mexico with my family to watch the Cougars play in their first bowl game in ten years. There’s been a few articles I’ve seen criticizing WSU fans for not traveling well. Prove them wrong and go to the bowl game if you can. It’s a great way to spice up the holidays and spend quality time with the ones you love.

Enjoy these amazing entrees at home if you can’t go, and remember to read next weeks’ column with some great Christmas treats you won’t want to miss!

Bacon Wrapped Pork Medallions


  • 8 slices of bacon
  • 1 tablespoon garlic powder
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 pounds pork tenderloin
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce


  • 1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 2 tablespoons ground black pepper
  • 8 large garlic cloves, minced
  • 2 tablespoons minced fresh rosemary
  • 1/2 teaspoon minced fresh rosemary for the sauce
  • 2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
  • 1 cup chicken broth
  • 3/4 cup red wine
  • 1 tablespoon Dijon mustard
  • 1 teaspoon cornstarch dissolved
  • 2 teaspoons water

Lobster Colorado


  • 4 (8 ounce) beef tenderloin filets
  • salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 4 bacon slices
  • 1/2 cup butter, divided
  • one teaspoon “Old Baby” seasoning
  • 8 ounces lobster tail, cleaned and chopped

All recipes courtesy allrecipes.com