#CrockpotWednesday: Crab Dip

After the radio show, Coach Frey comes up big in Maryland game prep with some blue crab-based gooey goodness. Consensus around The NEZ is add a little extra Old Bay… Hell, if you’re feeling frisky, go with JO crab spice.

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INGREDIENTS

12 oz. cream cheese
1/2 c. grated Parmesan, plus more for garnish
1/2 c. mayonnaise
1/2 c. thinly sliced scallions, plus more for garnish
2 garlic cloves, minced
Juice of 1 lemon
1 1/2 tbsp. Worcestershire sauce
1 1/2 tsp. Old Bay seasoning, plus more for garnish
12 oz. canned crab meat (drained and flaked)
Ritz Crackers, for serving

DIRECTIONS

In a slow-cooker, combine cream cheese, Parmesan, mayonnaise, scallions, garlic, lemon juice, Worcestershire, and Old Bay and stir until combined.

Fold in crab meat and cook on low, 2 hours.

Garnish with Parm, scallions, and Old Bay. Serve with Ritz.

(Source: http://www.delish.com/cooking/recipe-ideas/recipes/a44678/slow-cooker-crab-dip-recipe/)

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#CrockpotWednesday: Caramel Apple Crumble

Coming back to The NEZ after the radio show, happy to find that the Graduate Assistants & Quality Control guys came in with the goods as we pack the trucks for Evanston. A little bit of french vanilla ice cream on the sides brings it all together…

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Ingredients

For the apples:
1 cup brown sugar
1/2 cup granulated sugar
5 large apples, peeled and cut into chunks
1/4 teaspoon salt
1 teaspoon cinnamon
For the topping:
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
3-4 tablespoons softened butter
1 teaspoon vanilla extract

Instructions

  1. In a mixing bowl, combine brown sugar, granulated sugar, apples, salt, and cinnamon. Spread onto bottom of slow cooker.
  2. Mix your crumble topping ingredients until it comes together. Sprinkle it over top of the apples. Cook on low for 4 hours, or high for 2 hours.
  3. Turn off heat and let sit, covered, for one hour to let the caramel thicken.

(Source: http://fakeginger.com/slow-cooker-caramel-apple-crumble/)

#CrockpotWednesday: Chicken Alfredo Tortellini

Homecoming week gets a little crazy for Bossman Fred, so not a surprise that he called an audible and moved #CrockpotWednesday back a day. Hopefully worth the wait, as Fred dives into the creamy side of the Cream & Crimson with Chicken Alfredo Tortellini.

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Ingredients

1.5 lbs frozen boneless, skinless chicken breasts
3 1⁄2 cups Alfredo sauce, divided
1 tsp minced garlic
1⁄2 tsp black pepper
4 cups refrigerated three cheese tortellini
Garnish: black pepper and parsley

Instructions

– Place the frozen, boneless, skinless chicken breast in the crockpot. Add 21⁄2 cups of warm Alfredo sauce.
– Cover and cook on high for 6­8 hours, until fully cooked. (Separate frozen chicken breasts that are stuck together after a couple of hours of cooking, if necessary.)
– Tear or cut the chicken into pieces.
– Add 1 cup Alfredo sauce, minced garlic, black pepper and refrigerated three cheese tortellini. Cover and cook on high for 15 minutes until tender and heated through.
– Garnish with black pepper and parsley.

(Source: http://www.thegunnysack.com/slow-cooker-chicken-alfredo-tortellini/)

#CrockpotWednesday: Taco Soup

With the Defense on a roll, Coach Inge comes out of the linebacker’s room fired up for the trip to the Horseshoe. Seeing how it’s the day after #NationalTacoDay, can’t go wrong with Taco Soup.

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Ingredients

1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1 (14.5 oz.) can petite diced tomatoes, drained
1 (15.25 oz.) can sweet corn, drained
1 (10 oz.) can green enchilada sauce
2 (14 oz.) cans chicken broth
1 (1 oz.) packet taco seasoning
1 Tablespoon cornstarch + 2 Tablespoons water
1/2 pound lean ground beef

Instructions

Add all beans, tomatoes, corn, enchilada sauce, chicken broth and taco seasoning to a large crock pot. Stir to combine. Cover with lid and cook on low heat 3 to 6 hours. (Mine was hot and ready after 3 hours. If you’re leaving this in while at work keep it on the warm setting for 8 hours.)

Mix together the cornstarch and water to create a slurry. Add to the soup in crockpot and stir. This will help thicken the soup.

Brown and crumble the ground beef in a large skillet until thoroughly cooked. Drain grease. Add beef to crock pot and stir to combine.

Serve soup warm with shredded cheese, tortilla strips, sour cream, etc. Enjoy!

(Source: http://life-in-the-lofthouse.com/crock-pot-taco-soup/)