Eagles deny the Chiefs a Super Bowl three-peat with dominant defense in 40-22 rout

Eagles deny the Chiefs a Super Bowl three-peat with dominant defense in 40-22 rout

By ROB MAADDI AP Pro Football Writer

NEW ORLEANS (AP) — Cooper DeJean, Josh Sweat and the Philadelphia Eagles’ ferocious defense denied Patrick Mahomes, Travis Kelce and the Kansas City Chiefs a Super Bowl three-peat.

It wasn’t even close.

DeJean got a pick-6 on his 22nd birthday, Sweat tormented Mahomes and the Eagles routed the Chiefs 40-22 on Sunday to secure the franchise’s second Super Bowl championship.

Jalen Hurts threw for two touchdowns and ran for a score on a tush push, and Vic Fangio’s defense was so dominant that the Eagles didn’t need much from Saquon Barkley.

The game-changing running back finished with 57 yards, breaking Terrell Davis’ record for yards rushing in a season, playoffs included. Hurts threw for 221 yards.

With Donald Trump becoming the first president in office to attend a Super Bowl, the Eagles outplayed Kansas City in every facet, delighting a raucous pro-Philly crowd that celebrated each score with a familiar rendition of “Fly! Eagles! Fly!”

Even Taylor Swift’s presence couldn’t help the Chiefs. They lost for the first time in 10 games this season with the pop superstar in a suite watching boyfriend Travis Kelce, who didn’t catch a pass until late in the third quarter.

Not in Kansas City’s worst nightmares could its fans have imagined such a lackluster performance. The Chiefs had won three of the previous five Super Bowls, losing 31-9 to Tom Brady and the Tampa Bay Buccaneers four years ago.

Mahomes was 8-0 against Fangio’s defenses before the longtime coordinator and former Broncos head coach outcoached Andy Reid, capping his first season with his hometown team. Reid fell to 3-3 in Super Bowls, including a loss with the Eagles.

The Eagles sacked Mahomes six times, the most of his career, including 2 1/2 by Sweat. And they did it without Fangio calling a single blitz.

Barkley, the 2024 AP NFL Offensive Player of the Year, only had 31 yards rushing in the first half when Philly built a 24-0 lead.

The Chiefs were aiming to become the third team in NFL history to win three straight championships and the first to three-peat in the Super Bowl era.

Hurts nearly led the Eagles to victory against the Chiefs two years ago in Arizona, but Mahomes led a comeback and Harrison Butker kicked the game-winning field goal in the final minute for a 38-35 victory. Mahomes rallied Kansas City to an overtime victory over San Francisco last year for the Chiefs’ second straight title.

This time, a revamped Philly defense featuring eight new starters from the 2022 team made sure Mahomes had no chance to pull off his magic.

Eagles coach Nick Sirianni, who mocked fans chanting “Fire Nick!” during a victory over Cleveland in October and was called a “clown” on national television, should finally silence critics by adding a championship ring to a resume that includes the fifth-best winning percentage in league history.

Sirianni was showered with Gatorade with nearly three minutes left in the game while backup QB Kenny Pickett took snaps in mop-up duty.

Barkley helped push Hurts into the end zone from the 1 to give Philadelphia a 7-0 lead in the first quarter.

Up 10-0 after Jake Elliott’s 48-yard field goal, Sweat and Jalyx Hunt sacked Mahomes on consecutive plays. Mahomes then rolled out and made an errant throw that was picked by DeJean, who returned it 38 yards for a 17-0 lead.

It was Mahomes’ first pick-6 in 21 career playoff games and ended a streak of 297 straight passes without an interception.

All-Pro linebacker Zack Baun picked Mahomes again late in the second quarter, and Hurts connected with A.J. Brown on a 12-yard TD pass for a 24-0 lead.

Hurts threw a perfect 46-yard TD pass to DeVonta Smith to make it 34-0 late in the third.

Mahomes fired a 24-yard TD pass to Xavier Worthy to avoid the shutout, but the 2-point conversion failed. He threw two late, mostly meaningless TD passes, one to DeAndre Hopkins and another to Worthy.

After two weeks of discussions about questionable calls that led to public perception that officials favor the Chiefs — a theory NFL Commissioner Roger Goodell called “ridiculous” — the first penalty of the game only fueled critics.

A 32-yard pass from Hurts to Brown to the Chiefs 18 on fourth-and-2 was negated by a penalty for offensive pass interference. Brady, now a Fox analyst, and officiating analyst Mike Pereira both disagreed with the call, although Brown shoved Trent McDuffie’s facemask.

On the next possession, the Eagles benefited from an unnecessary roughness penalty on McDuffie against Dallas Goedert following an incomplete pass on third-and-5.

Hurts then connected with Jahan Dotson on a 27-yard pass to the 1 and scored on the next play.

Hurts’ streak of 217 passes without a pick ended in the first half when he was intercepted deep in Kansas City territory, but the Chiefs didn’t capitalize.

The Green Bay Packers are the only NFL team to win three championships in a row, doing it from 1929-31 and 1965-67.

The NBA’s Los Angeles Lakers from 2000-02, led by Kobe Bryant and Shaquille O’Neill, are the last team in the major American professional leagues to win three straight titles.

Parmesan Basil Orzo

Parmesan Basil Orzo

Orzo with Parmesan & Basil

creamy garlic and parmesan orzo pasta with lemon zest and parsley - orzo with parmesan & basil stock pictures, royalty-free photos & images
Photo by Getty Images

Orzo with Parmesan & Basil from Taste of Home

Prep time: 5 minutes

Cooking time: 15 minutes

Serving size: 4 servings

Ingredients

  • 1 cup uncooked orzo pasta or pearl couscous
  • 2 tablespoons butter
  • 1 can (14.5 ounces) chicken broth
  • 1/2 cup grated Parmesan cheese
  • 2 teaspoons dried basil
  • 1/8 teaspoon pepper
  • Thinly sliced fresh basil (optional)
cooked italian pasta, risoni, orzo in a bowl on wooden table - cooking orzo stock pictures, royalty-free photos & images
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Directions

  1. Toast the Orzo:
    • In a large cast-iron or heavy skillet, sauté the orzo in butter over medium heat until lightly browned, about 3–5 minutes.
  2. Cook the Orzo:
    • Stir in the chicken broth and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed and the orzo is tender, about 10–15 minutes.
  3. Finish with Flavor:
    • Stir in the Parmesan cheese, dried basil, and pepper. Mix well until the cheese is melted and the orzo is creamy.
  4. Garnish and Serve:
    • If desired, top with thinly sliced fresh basil for extra flavor and presentation. Serve immediately. Enjoy!
creamy garlic and parmesan orzo pasta with lemon zest and parsley - orzo with parmesan & basil stock pictures, royalty-free photos & images
Photo by Getty Images
Four Cheese Baked Pasta

Four Cheese Baked Pasta

Four Cheese Baked Pasta

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Four Cheese Baked Pasta Recipe from Foodnetwork

Prep time: 20 minutes

Cooking time: 1 hour and 15 minutes

Serving size: 6 to 8 servings

Ingredients

  • Kosher salt
  • 1 (28-ounce) can whole plum tomatoes, crushed by hand
  • 1 pound mezzi rigatoni
  • 4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)
  • 1/2 cup grated parmesan cheese (about 1 ounce)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup roughly chopped sun-dried tomatoes (not oil-packed)
  • 1 pound part-skim mozzarella cheese, cubed
  • 1 1/2 cups grated asiago cheese (about 6 ounces)
  • 8 ounces part-skim ricotta cheese
  • 1 head garlic
  • 2 tablespoons extra-virgin olive oil, plus more for the baking dish
  • 1 onion, chopped
  • 1 bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
boiling pasta - rigatoni boiling stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

Preheat and Roast Garlic:
Preheat the oven to 400°F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.

Prepare the Sauce:
Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel, cooking and stirring occasionally for about 3 minutes. Add the chopped garlic and red pepper flakes, cooking for another 2 minutes until the garlic softens. Stir in the tomato paste and 1 teaspoon salt, and cook for 3 more minutes until the vegetables are tender. Add the crushed tomatoes and 4 cups water. Stir and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the sauce thickens slightly, about 30 minutes.

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the mezzi rigatoni and cook according to the package instructions. Drain, rinse under cold water, and set aside.

Prepare the Breadcrumbs:
Pulse the toasted rosemary focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each of parmesan and parsley. Pulse a few times until combined. Set aside.

Assemble the Dish:
Lightly brush a 9-by-13-inch baking dish with olive oil. Combine the cooked pasta, sauce, sun-dried tomatoes, fennel fronds, mozzarella, asiago, and the remaining 1/4 cup each of parmesan and parsley. Toss until well mixed. Transfer the mixture to the prepared baking dish. Top with spoonfuls of ricotta and sprinkle with the breadcrumbs.

Bake:
Cover the dish loosely with foil and bake for 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes.

Rest and Serve:
Let the baked pasta rest for 10 minutes before serving. Enjoy!

pasta in a cast iron pan shot on rustic wooden table - rigatoni baked pasta stock pictures, royalty-free photos & images
Photo by Getty Images
Concha Bread

Concha Bread

Concha Bread

Photo by Getty Images

Concha Bread Recipe from Delish

Prep time: 3 hours and 15 minutes

Cooking time: 22 minutes

Serving size: 12 servings

Ingredients

Dough:

  • 2/3 cup whole milk
  • 1 (1/4-oz.) packet active dry yeast (2 1/4 tsp.)
  • 1/4 cup plus 1 tsp. granulated sugar
  • 4 to 4 1/2 cups all-purpose flour
  • 2 tsp. kosher salt
  • 4 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, cut into 16 pieces, room temperature, plus more for bowl

Topping and Assembly:

  • 1 cup all-purpose flour, plus more for assembly
  • 1 cup powdered sugar
  • 3/4 cup vegetable shortening
  • 2 Tbsp. unsweetened cocoa powder (optional)
  • 2 tsp. pure vanilla extract
  • Pinch of kosher salt
woman making rghayef (moroccan crepes) - making concha bread stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

Dough:

  1. Activate Yeast:
    In a small pot over medium heat, warm milk until about 105°F (warm to the touch, not hot). Transfer to a liquid measuring cup, stir in yeast and 1 tsp. granulated sugar. Let sit until foamy, about 5 minutes.
  2. Mix Dry Ingredients:
    In the large bowl of a stand mixer, whisk together 4 cups of flour, salt, and the remaining 1/4 cup of granulated sugar.
  3. Combine Ingredients:
    Once the milk mixture is foamy, add it to the flour mixture along with the eggs. Stir with a rubber spatula or wooden spoon until a shaggy dough forms.
  4. Knead Dough:
    Attach the bowl to the stand mixer fitted with the dough hook. Mix on medium-low speed, adding more flour 1 tablespoon at a time if the dough sticks to the bottom. Knead until smooth and elastic but still firm, about 10-12 minutes.
  5. Incorporate Butter:
    With the mixer running, add butter one piece at a time. Wait until each piece is fully incorporated before adding the next. This process might take up to 10 minutes.
  6. First Rise:
    Brush a medium bowl with softened butter. Shape the dough into a ball, transfer it to the prepared bowl, and cover tightly with plastic wrap. Let rise in a warm, draft-free area until nearly doubled in size, about 1 hour.

Topping and Assembly:

  1. Prepare Topping:
    In the bowl of a stand mixer fitted with the whisk attachment, beat together 1 cup flour, powdered sugar, shortening, cocoa powder (if using), vanilla, and a pinch of salt on low speed. Increase to medium speed and beat until smooth, resembling frosting (about 1 minute).
  2. Shape Dough:
    Line 2 baking sheets with parchment paper. Turn the dough onto a clean surface and divide it into 12 equal pieces. Roll each piece into a ball and place 6 balls on each sheet.
  3. Add Topping:
    Using damp hands, scoop about 2 heaping tablespoons of topping and pat it into a 3-inch disc. Drape the disc over each dough ball, leaving about 1/4-inch of dough exposed at the bottom. Smooth the topping gently with damp fingers.
  4. Score Topping:
    Use a conchas mold or a sharp knife dipped in flour to score the topping into patterns. Let the conchas rise again until the dough balls are about one-third bigger, about 1 hour.

Bake:

  1. Preheat Oven:
    Arrange racks in the upper and lower thirds of the oven. Preheat to 350°F.
  2. Bake Conchas:
    Bake for 20-22 minutes, rotating the baking sheets halfway through, until golden and risen.
  3. Cool and Serve:
    Transfer conchas to a wire rack to cool before serving.
conchas mexican bread top view baking ingredients in mexico - making concha bread stock pictures, royalty-free photos & images
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Irv Gotti, music executive who created Murder Inc. Records, dies at 54

Irv Gotti, music executive who created Murder Inc. Records, dies at 54

NEW YORK (AP) — Irv Gotti, a music mogul who founded Murder Inc. Records and was behind major hip-hop and R&B artists such as Ashanti and Ja Rule, has died. He was 54.

Def Jam Recordings, which was the parent company of Murder Inc., announced Gotti’s death in a statement late Wednesday night. It did not give a cause of death.

Gotti, whose real name is Irving Lorenzo, founded Murder Inc. with his brother in the late 1990s, with the label gaining worldwide prominence through platinum-selling artists Ashanti and Ja Rule. Gotti had also worked with artists DMX, Fat Joe and Jay-Z, among other huge names in the genre.

“His creative genius and unwavering dedication to the culture birthed countless hits, defining an era of music that continues to resonate with fans worldwide,” the statement from Def Jam read.

The label, which got its name after Gotti watched a documentary on the original Murder, Inc. crew of mob hitmen, once came under investigation for allegedly laundering drug money for a notorious crack kingpin, leading to criminal charges against Gotti. He was eventually acquitted.

The bad press around the investigation led to Gotti dropping the word “Murder” from the title of the label to change its name to The Inc.

“All of these big records, and people would still come back and focus on the negative word ‘murder,’” he said when he announced the change.

Still, Gotti never changed the nickname he shared with the late Gambino family boss John Gotti, which he said was given to him by Jay-Z.

“I ain’t going to change it,” he said of his name.

Lyor Cohen, a former Def Jam executive who is now global head of music at YouTube and Google, said “Def Jam has lost one of it’s most creative soldiers.”

“He was hip hop, and when we were on bended knee he brought the heat and saved our asses. He comes from a very tight, beautiful family from Queens and it’s an honor and a privilege to have known him. Irv you will be missed,” Cohen said in a statement.

Summer Rolls

Summer Rolls

Summer Rolls

Photo by Getty Images

Summer Rolls Recipe from The Kitchn

Prep time: 45 minutes

Cooking time: N/A

Serving size: 16 rolls

Ingredients

For the filling:

  • 1 quart water
  • 24 medium uncooked shrimp (about 1 pound), peeled, deveined, and tails removed
  • 1/2 tablespoon rice vinegar
  • 1/2 teaspoon granulated sugar
  • 1 teaspoon fish sauce
  • Juice of 1/2 medium lime (about 1 tablespoon)
  • 1 small seedless cucumber, julienned
  • 1 medium carrot, peeled and julienned
  • 2 large radishes, julienned
  • 1 medium scallion, thinly sliced

To assemble the rolls:

  • 4 ounces dried cellophane noodles (bean threads)
  • 1/2 teaspoon toasted sesame oil
  • 16 (8 1/2-inch) rice paper wrappers
  • 30 fresh basil or mint leaves
  • 8 leaves bibb or butter lettuce, halved
woman wrapping vietnamese rice noodle shrimp roll- goi cuon - making summer rolls stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

Cook the Shrimp:

  • Bring 1 quart of water to a boil in a medium saucepan over high heat. Prepare an ice water bath.
  • Add the shrimp to the boiling water and cook for 1 minute. Remove with a slotted spoon and transfer to the ice water bath. Let sit for 5 minutes, then drain. Slice shrimp in half horizontally (butterfly) and set aside. Reserve the water for the noodles.

Prepare the Vegetables:

  • In a large bowl, whisk together rice vinegar, sugar, fish sauce, and lime juice.
  • Add cucumber, carrot, radishes, and scallion. Toss to combine and set aside.

Cook the Noodles:

  • If needed, break the noodles into smaller pieces. Reheat the reserved shrimp water until boiling, then turn off the heat.
  • Add the noodles and let sit for about 10 minutes (or according to package instructions) until tender. Drain, toss with sesame oil, and set aside.

Prepare the Rice Paper Wrappers:

  • Fill a pie plate halfway with room-temperature water. Submerge one rice paper wrapper for about 30 seconds until soft. Carefully remove and lay flat on a clean surface.

Assemble the Rolls:

  • Place 2-3 basil or mint leaves slightly left of center on the wrapper. Lay 3-4 shrimp pieces, cut side up, over the herbs.
  • Hold a lettuce leaf in your hand and fill it with 1/4 cup vegetable mixture and 1-2 tablespoons of noodles. Place the lettuce cup next to the shrimp.

Roll the Spring Rolls:

  • Fold the top and bottom of the wrapper over the filling.
  • Roll the left side over the shrimp, then roll tightly until sealed.
  • Place seam-side down on a baking sheet and cover with a damp towel. Repeat with remaining wrappers and filling.

Serve:

  • Cut rolls in half if desired and serve with peanut sauce for dipping.
vietnamese gỏi cuốn: shrimp summer roll with peanut sauce - summer rolls and peanut sauce stock pictures, royalty-free photos & images
Photo by Getty Images

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