With all the assistants out on the road recruiting during the bye week, Lexy does the rest of the crew right with Chicken Tacos.
2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional
Place chicken breast halves in the slow cooker. In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 – 8 hours. Shred chicken (it’s so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc.
RB Coach McCullough continues a big week after having two 100+ yard runners last weekend with Jambalaya, a damn good reason to keep a bottle of Louisiana hot sauce in your desk drawer.
- 1large onion, chopped (1 cup)
- 1medium green bell pepper, chopped (1 cup)
- 2 medium celery stalks, chopped (1 cup)
- 3 garlic cloves, finely chopped
- 1 can 28 oz diced tomatoes, undrained
- 2 cups chopped fully cooked smoked sausage
- 1 tablespoon parsley flakes
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon red pepper sauce
- 3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
- 4 cups hot cooked rice
- In 3 1/2- to 6-quart slow cooker, mix all ingredients except shrimp and rice.
- Cover; cook on Low heat setting 7 to 8 hours (or High heat setting 3 to 4 hours).
- Stir in shrimp. If needed, reduce heat setting to Low; cover and cook on Low heat setting about 1 hour longer or until shrimp are pink and firm. Serve jambalaya with rice.
Looks like a whole year of marriage has finally domesticated Coach Frey — Pumpkin Chicken Chili smells like Fall is on the way, and after looking at those orange helmets on film all week makes you think a thing or two about pumpkins.
- 1 can (14 ounce) diced tomatoes
- 1 can (14 ounce) pumpkin puree
- 2 cups chicken broth
- 1 large onion, diced
- 5 cloves garlic, minced
- 1 tablespoon chile powder
- 1 teaspoon ground cumin
- 1 heaping teaspoon dried oregano, crushed between fingertips
- 1 teaspoon sea or kosher salt
- 1/4 teaspoon black pepper
- 1-2 chipotle peppers in adobo sauce, seeds removed, minced, optional
- 1 + 1/2 pounds chicken breasts or cutlets, skin and visible fat removed
- 2 cans (14 ounces) chickpeas, rinsed and drained
- 1 cup corn kernels, if frozen, thawed
- 2 tablespoons fresh cilantro, chopped
- sour cream, shredded cheddar, guacamole/avocado, green onions and/or tortilla chips, for serving
- To a 4 or 5 quart crockpot add tomatoes, chicken broth and pumpkin. Whisk until well combined; add onion, garlic, chile powder, cumin, oregano, salt, pepper and chipotles; combine well. Add chicken, chickpeas and corn. Cook 4-5 hours on high or 6-8 on low.
- When ready to serve remove chicken and chop into bite-size pieces or shred with two forks. Add back to pot, stir in cilantro and serve with sour cream, shredded cheddar, green onions, guacamole and/or tortilla chips.
Things are getting exotic around The NEZ — QB/WR Coach Kevin “The Professor” Johns brings the heat with Chicken Vindaloo. Should make for an interesting Wednesday afternoon.
- 2 Tbsp canola oil
- 3 large yellow onions, cut in half and thinly sliced
- 3 Tbsp white wine vinegar
- 1 4-inch piece fresh ginger root, peeled and cut into chunks
- 10 cloves garlic, peeled
- 5 dried red Thai or serrano chile peppers, stems removed (use 2-3 more if you like a fiery vindaloo)
- 1/2 Tbsp turmeric
- 1/2 Tbsp ground coriander
- 1/2 Tbsp garam masala
- 1/2 tsp ground cinnamon
- 1/2 Tbsp black peppercorns
- 1/2 Tbsp coarse sea salt
- 1/2 Tbsp brown or black mustard seeds
- 2-1/4 lbs (approximately 4 large) boneless, skinless chicken breast halves, and/or thighs, cut into 1-inch pieces
Add 1 tablespoon of oil to a frying pan over medium heat. When the oil is warm, add the onions. Cook, stirring occasionally, until the onions are brown but not burned, 4-5 minutes. Stir in the vinegar, and cook until the liquid evaporates. Transfer the mixture to a food processor fitted with the metal blade, along with the remaining tablespoon of oil, and puree. Scrape the puree into the slow cooker. Do not wash the food processor.
Now, add the ginger, garlic, chile peppers, turmeric, coriander, garam masala and cinnamon to the food processor. Process into a paste. Scrape the paste into the slow cooker.
With a mortar and pestle or a dedicated spice grinder (a coffee grinder works well, as long as you’re not using it for coffee!), combine the black peppercorns, salt and mustard seed, and crush together into a coarse powder. Add that mixture to the slow cooker.
Add the chicken and 1/4 cup of water to the slow cooker and, with a rubber spatula or wooden spoon, stir everything together. Set the cooker to LOW and cook for 6 hours. Lift the lid (yes, it’s fine to do that) after the first 4-1/2 hours, and give the vindaloo a good stir.
Serve hot, with steamed basmati rice or naan.