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!
With a huge game against Michigan State to start the Big Ten schedule, Safeties Coach Noah Joseph went to the dime package with his themed entry for #CrockpotWednesday — Chicken Gyros. Honestly, can’t believe it took six seasons for somebody to figure out the Spartan-Greek-gyros connection.
2 lb boneless skinless chicken breast
1 onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano leaves
½ teaspoon salt
½ teaspoon pepper
3 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of ½ medium lemon
⅓ cup water
2 cups plain greek yogurt
1 cucumber, finely grated
2 to 3 cloves garlic, minced
1 tablespoon white wine vinegar
1 teaspoon dried dill weed
1 teaspoon dried oregano leaves
Salt and pepper, to taste
Juice of ½ medium lemon
1 tablespoon extra-virgin olive oil
Options for serving:
warm pita bread
Spay a slow cooker with cooking spray. Add the chicken to the slow cooker. In a small bowl combine onion, garlic, oregano, salt, pepper, olive oil, red wine vinegar, lemon juice, and water. Pour over chicken. Cook on low for 6-8 hours or high for 4-6.
To make the sauce: In a medium bowl combine greek yogurt, cucumber, garlic, white wine vinegar, dried dill week, dried oregano. Salt and pepper to taste and add lemon juice and drizzle olive oil on top. Refrigerate for 30 minutes to let the flavors blend.
Prepare chicken on warm greek pita bread with desired veggies and sauce on top.
One thing we know for sure about #iufb the last five seasons is that Coach McCullough brings the goods — doesn’t matter if it’s a room full of running backs that put up numbers to match any team in the nation or if it’s a slow cooker full of the tastiest beef this side of Pusan.
1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Sesame Oil
½ teaspoons mince Garlic, Cloves
½ cups Soy Sauce
½ cup beef broth
¾ cups Brown Sugar
¼ cup onion, chopped
¼ teaspoon red pepper flakes
sesame seeds and green onions, for garnish
Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
Add sesame oil, minced garlic, soy sauce, beef broth, brown sugar, onion, and red pepper flakes to the slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.
The Defense is feelin’ their mojo, so Coach Hagen is the next man up. Mark was here for the original Crockpot Wednesdays back on Ekeler’s Holiday Rambler, so he’d been putting months of planning getting ready to answer the call.
- 1 tablespoon olive oil
- 1 (4-5 pound) lean boneless pork roast, excess fat trimmed, cut into 3-inch chunks
- 1 cup beer (or chicken stock)
- 1 medium white onion, diced
- 4 cloves garlic, peeled and minced
- 1 tablespoon chipotle powder (or 1 chipotle in adobo sauce, minced)
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 1/2 teaspoons salt
Heat oil in a large saute pan over high heat. Add the pork and sear on each side until browned (about 1-2 minutes per side). Transfer pork to the slow cooker.
Add the remaining ingredients to the slow cooker, and give the mixture a stir to combine. Cook on low for 6-8 hours or on high for 4-5 hours until the pork is completely tender and shreds easily with a fork.
Once the pork is cooked, preheat your broiler to high heat and prepare two baking sheets with aluminum foil. Use a fork to shred the meat into bite-sized pieces, and then use a slotted spoon to transfer it to the prepared baking sheets, spreading the pork in an even layer and leaving the juices behind in the slow cooker.
Place one sheet under the broiler for about 5 minutes, or until the edges of the pork begin browning and crisping up. Remove the sheet from the oven, then ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, and then give it a good toss with some tongs. Broil for an additional 5 minutes to get the meat more crispy. Then remove and ladle an additional 1/4 cup of broth over the crispy pork.
When we first got to know our new DC Tom Allen, we sat down and talked about all sorts of things before we even got around to talking schemes — one of those things was #CrockpotWednesday. Part of his deal to accept the job in Bloomington was that he was “all in for Week #1”, and he’s dug into the hard earned experience he came by at Ole Miss & USF to come out swinging with Cheese Shrimp & Grits
- 6 Cups Chicken Broth or Stock
- 1 1/2 Cups Quick Cooking Grits
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Teaspoon Dried Thyme or 2 Teaspoons Fresh Chopped Thyme
- Salt and Pepper to Taste
- 1 Cup Light Sharp Cheddar Cheese
- 4 Ounces Light Cream Cheese
- 1/2 Cup Grated Parmesan, Romano or Asiago Cheese. (Reserve a bit for garnish)
- 1/2 Teaspoon Hot Sauce (optional)
- 2 Pounds Raw Shrimp
- Scallions or Chives and Extra Cheese for garnish
- Combine Chicken Broth and Grits in Slow Cooker
- Add all other ingredients except Shrimp and Green Onions
- Cook on low for 3 Hours.
- Add Shrimp and 1/2 cup cream or Fat Free Half and Half if desired.
- Cook for 30 minutes to One Hour, or until shrimp are done.
- Garnish with Extra Cheese
- Garnish with Green Onions or Chives and Cheese