Win the Damn Day: @FakeCoachWilson Lays it Down for IU Students

Wednesday, August 28th, 2013 from the Third Floor of The NEZ…Image




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When the dust settled, the echoes were heard far & wide:

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#CrockpotWednesday: Cream & Crimson Lasagna


O-Line Coach & running game coordinator Greg Frey gets the call to open the season — the big man comes large with a hearty lasagna that matches the uniforms.


  • 1 pound (16 ounces) ground beef
  • 1/2 cup diced white onion
  • 1 teaspoon minced garlic
  • 1 (24 ounce) jar spaghetti sauce
  • 1/2 cup water
  • 1 (15 ounce) container ricotta cheese
  • 2 cups mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 whole egg
  • 2 Tablespoons fresh parsley or 2 teaspoons dried parsley
  • 6 uncooked lasagna noodles


  • In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.
  • Add spaghetti sauce and water and simmer for about 5 minutes.
  • Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.
  • Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don’t fit exactly break them to fit) and cheese mixture and meat sauce.
  • Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.
  • Do not overcook and don’t try to speed up the process by cooking it on high.
  • Works best with a 4 to 6 quart size slow cooker.

Source Recipe

#CrockpotWednesday: Chorizo Chicken Corn Chowder


#CrockpotWednesday: Chorizo Chicken Corn Chowder

Coach Patton brings the heat on the first day that kinda feels like football:


  • 4 cups Chicken Broth
  • 1 tablespoon sugar
  • 2 cans (about 14.5 ounces each) cream-style corn
  • 1 large potato, diced (about 2 cups)
  • 2 large poblano chiles, seeded and diced (about 2 cups)
  • 1 package (10 ounces) frozen whole kernel corn, thawed
  • 1 pound skinless, boneless chicken breasts and/or thighs, cut into cubes
  • 1/2 pound chorizo sausage, diced
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro leaves


  • Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
  • Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through. Stir in the cream and cilantro.


#CrockpotWednesday: #club105 Pork Tacos


Mrs. Coach splits up the first round of two-a-days with shredded pork tacos — welcome to #CrockpotWednesday 2013.


3 whole ancho chiles
3 whole pasilla chiles
4 cloves garlic, unpeeled
2 to 3 chipotles in adobo sauce
1/2 medium white onion, roughly chopped
3 tablespoons extra-virgin olive oil
2 tablespoons honey
1 tablespoon cider vinegar
Kosher salt
2 teaspoons dried oregano, preferably Mexican
3 3/4 cups low-sodium chicken broth
4 pounds boneless pork shoulder (untrimmed), cut into chunks
Freshly ground pepper
2 bay leaves
1 cinnamon stick
Corn tortillas, warmed, for serving
Assorted taco toppings, for garnish


Put the ancho and pasilla chiles and the garlic in a bowl; add 2 to 3 tablespoons water. Microwave on high until soft and pliable, 2 to 3 minutes. Stem and seed the chiles; peel the garlic. Transfer the chiles and garlic to a blender.

Add the chipotles, onion, 2 tablespoons olive oil, honey, vinegar, 1 tablespoon salt and the oregano to the blender; puree until smooth. Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the chile sauce and fry, stirring, until thick and fragrant, about 8 minutes. Pour in the broth and reduce until slightly thickened.

Season the pork all over with salt and pepper and transfer to a large slow cooker. Add the bay leaves and cinnamon stick, then pour in the sauce. Cover and cook on high until the meat is tender, about 5 hours. (Or cook the meat in a large Dutch oven, covered, for 1 hour 45 minutes at 350 degrees; uncover and cook 30 more minutes.)

Discard the bay leaves and cinnamon stick. Shred the pork with 2 forks; season with salt and pepper. Serve the shredded pork in the tortillas, along with toppings.

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