#CrockpotWednesday: Cream of Crab

Not resting on his crew’s big game on Saturday, Coach Knorr draws on his experience against Maryland with a tasty Cream of Crab (which would make a good slogan for one of those spirit posters, Fred).

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Ingredients

2 sticks of butter, melted in large skillet
6 tablespoons flour, mixed into butter and cooked 1-2 minutes
2 cans chicken broth
2 cans Campbell’s cream of potato soup
2 cans cream of celery soup
no water added to soups
1 teaspoon of thyme
old bay to taste
1 quart of half and half
1-2 pounds of crab meat

Directions

1. Mix melted butter and flour and make a paste in skillet

2. Slowly add soups and spices

3. Add cream very slowly to allow to thicken

4. Pour in crock pot

5. Add Old Bay

6. Cook a couple of hours on low in crockpot

7. Best if served next day

Source: http://www.tastebook.com/recipes/3267630-Cream-of-Crab-soup-crock-pot-

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#CrockpotWednesday: Beer Braised Pork Butt & Black Beans

With the defensive staff extra busy this week, Coach Frey takes up the slack combining all sorts of favorites into one crockpot. Word to the wise — stay away from the O-Line meeting room later this afternoon.

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Ingredients
2 12-ounce bottles of beer (preferably lager)
1 tablespoon chopped canned chipotle chilies in adobo sauce, plus 1 tablespoon adobo sauce
1 teaspoon ground cumin
1 large onion, chopped
1 pound dried black beans, rinsed
1 1/2 pounds boneless pork butt (pork shoulder)
kosher salt

1/2 cup sour cream
1/2 cup store-bought refrigerated fresh salsa
1/4 cup fresh cilantro

Directions

1. In the bowl of a slow cooker, combine the beer, 3 cups water, the chilies, adobo sauce, cumin, onion, beans, pork, and 1 1/2 teaspoons salt.

2. Set the slow cooker to high and cook, covered, until the beans are tender and the pork pulls apart easily, 4 to 5 1/2 hours. Using a fork, separate the pork into large pieces.

3. Divide among individual bowls and top with the sour cream, salsa, and cilantro.

4. Note: This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time above is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.

Source: http://www.realsimple.com/food-recipes/browse-all-recipes/slow-cooker-beer-braised-pork

#CrockpotWednesday: Goulash & Mac

Getting down to business for the first road trip of the year means some spicy carbo-loading before Friday’s 4 1/2 hour bus ride to Bowling Green. Coach Patton steps up to bring the goods with a goulash like you might smell if the wind blew just right out of Toledo:

Goulash1

Ingredients

1 lb ground beef
1 can(s) diced tomatoes
2 can(s) tomato soup
4 c pasta, uncooked usually macaroni but use what you like
1 small can of peas
1 small can of whole kernel corn
1/2 tsp red pepper flakes
1/3 c butter
1 tsp paprika
3/4 tsp salt
1/2 tsp pepper
3/4 c shredded cheese (use your favorites)
3/4 c chopped onion
1 c celery

Directions

1. Cook hamburger, onions, celery, red pepper flake and other seasonings, Cook on Low Heat in Crockpot

2. After 30 minutes or so stir and add tomato soup and diced tomatoes. Also add Macaroni, corn and peas. Add 1 cup of water.

Put the macaroni in now but if you want a firmer pasta cook separately then cook all together for 15 minutes.

3. Sprinkle top with your favorite cheeses and bread crumbs as you like

4. Cook on low for a total of 4 – 6 hours

Coaches’ Note: Don’t be afraid to go a bit heavy on the paprika

Source: http://www.justapinch.com/recipes/main-course/pasta/goulash-in-a-crockpot.html

#CrockpotWednesday: Red Beans & Rice with Andouille Sausage

With the Assistant Coaches out on the road recruiting during the bye week, Coach Mark Hill and his strength staff take up the slack with the sort of crockpot that builds men out of boys.

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Ingredients

 

  • 1 pound dried red beans
  • 1 tablespoon olive oil
  • 1 pound Andouille Sausage, cut into 1/4-inch slices
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 celery ribs, finely chopped
  • 3 teaspoons garlic powder
  • 3 teaspoons Creole seasoning
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried thyme
  • 1-1/2 teaspoons pepper
  • 6 cups chicken broth
  • Hot cooked rice

 

Directions

* Rinse and sort beans; soak according to package directions.

* In a large skillet, heat oil over medium-high heat. Brown sausage.
Remove with a slotted spoon. Add onion, green pepper and celery to
skillet; cook and stir 5-6 minutes or until crisp-tender.

* In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and
seasonings. Stir in broth. Cook, covered, on low 8-10 hours.

Source: http://www.tasteofhome.com/recipes/slow-cooker-red-beans—sausage#ixzz3CGo2WtXd