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.
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
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.
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…
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
- In a mixing bowl, combine brown sugar, granulated sugar, apples, salt, and cinnamon. Spread onto bottom of slow cooker.
- 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.
- Turn off heat and let sit, covered, for one hour to let the caramel thicken.
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.
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
– 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.
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.
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
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!