When the dust settled, the echoes were heard far & wide:
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.
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.
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
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.
Time to #crankitup — Group #2014, password: crockpot.