Hey Nancy Boy…

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#CrockpotWednesday: Venison Roast

Thanks to the F-250 of a neighbor of the @FakeCoachWilson family, our #iufb family at The NEZ are making the last #CrockpotWednesday of the year an early Thanksgiving with an outstanding venison roast:

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Ingredients:

2 (10-3/4 oz) cans cream of mushroom soup
1 envelope dry onion soup mix
2 cups beef broth
1 TBS garlic powder
2 TBS  onion powder
salt and pepper to taste
1 cup fresh mushrooms, sliced (optional)
3 to 4 lb venison roast

Directions:

Spray a large crock pot with vegetable oil. Add the cream soup, onion soup mix, beef broth, garlic powder, onion powder and parsley together; whisking until smooth. Season to taste with salt and pepper. Fold in the mushrooms.

Place the venison roast into the crock pot and spoon some of the mixture over the roast. Cover and cook on high for 5 hours (8 hours on low). If the roast is frozen, cook on high for 8 to 10 hours; or until meat falls apart.

Serve over buttered noodles, cooked rice, mashed potatoes or bread slices.

If you don’t have a slow cooker, just bake the roast at 275 degrees for 4 to 5 hours or until tender.

Source: http://www.misshomemade.com/venisonroastrecipe.html

#CrockpotWednesday: Shrimp & Sausage Gumbo

With a road trip Ohio State this Saturday, Coach Patton decided it was time to go BIG with shrimp & sausage gumbo…

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Ingredients

1/2 cup all-purpose flour
1 pound andouille sausage, sliced
1 (14.5-oz.) can diced tomatoes
1 large onion, chopped
1 large green bell pepper, chopped
2 celery ribs, chopped
4 garlic cloves, chopped
3 bay leaves

2 teaspoons Creole seasoning
1/2 teaspoon dried thyme
4 cups chicken broth
3 pounds unpeeled, large raw shrimp, peeled and deveined
1 bunch green onions, sliced
1/4 cup chopped fresh flat-leaf parsley
Garnish: sliced green onions

Directions

1. Preheat oven to 400°. Sprinkle flour in a 9-inch cast-iron skillet. Bake 10 to 15 minutes or until golden brown, stirring once. Cool 10 minutes.

2. Meanwhile, cook sausage in a Dutch oven over medium heat, stirring occasionally, 5 minutes or until browned. Drain on paper towels. Place sausage in a 6-qt. slow cooker; add tomatoes and next 7 ingredients.

3. Whisk together browned flour and broth until smooth. Pour into slow cooker. Cover and cook on HIGH 5 to 6 hours. Stir in shrimp, green onions, and parsley. Cover and cook on HIGH 30 minutes, stirring once. Discard bay leaves before serving.

Source: http://www.southernliving.com/food/whats-for-supper/slow-cooker-recipes/shrimp-and-sausage-gumbo

#CrockpotWednesday: Creamy White Chicken Chili

Coach Joseph helps us prepare for the unknown in Piscataway with Creamy White Chicken Chili:

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Ingredients:

3-4 chicken breasts
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
dash of cayenne pepper
14.5 ounce can chicken broth
4.5 ounce can chopped green chiles
15 ounce can white corn, drained
2 15.5 ounce cans white beans, drained (Cannellini or Great Northern are good)
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 teaspoon chicken base
1/4 teaspoon white pepper
1/2 teaspoon seasoned salt
1/2 cup sour cream

Directions:

* Place chicken breasts on the bottom of a crockpot, and add chili powder, cumin, onion powder, garlic powder, cayenne pepper, chicken broth, green chiles, corn and beans.

* Cook on low for 6-8 hours.

* About an hour before serving: In a small saucepan, melt butter over medium high heat. Whisk in flour, and allow to bubble and brown a bit. After a few minutes, gradually whisk in the milk and chicken base.

* Allow the sauce to simmer for 4-5 minutes, whisking frequently until it is slightly thickened. Add salt and pepper.

* Pour sauce into crockpot and mix to combine.

* Add sour cream and mix.

* If chicken has not already shredded with stirring, take out large pieces, shred them with two forks, and return to the crockpot.

* Let the chicken chili cook on low 1 more hour if you can.

Source: http://lovelylittlekitchen.com/creamy-crockpot-white-chicken-chili/

#CrockpotWednesday: Mexican Chicken Chili

Just layin’ low this Wednesday, keeping an eye across the Orange Lot for smoke coming from Cook Hall. Coach Shelby brings in something adventurous with Mexican Chicken Chili:

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Ingredients:

1 Orange bell pepper cut into strips
1 Red bell pepper cut into strips
1 Large onion thinly sliced
8 Chicken thighs
1/2 tbsp. chili powder
2 tsp. oregano
1 jar of salsa
1/2 c. ketchup
2 tsp. cumin
1/2 tsp salt
Thick flat noodles. We used a veggie noodle with spinach and carrots.

Instructions:

Place onions, peppers and chicken in the bottom of the Crockpot. Mix together all of the remaining ingredients except the noodles in a bowl. Pour over the chicken and vegetables. Cook on low for 7-8 hours or high for 3 hours. Begin preparing the noodles 20 minutes before the cook time is up.

Source: http://www.lifewith4boys.com/2014/11/crockpot-mexican-chili-chicken-recipe.html