Colts release Ryan Lindley, hire 5 new assistant coaches
by: John Hanlon
Posted: / Updated:
INDIANAPOLIS (AP) – The Indianapolis Colts released backup quarterback Ryan Lindley and hired new assistants to their coaching staff Tuesday.
Lindley was signed just before the Colts’ season finale and threw a touchdown pass that helped lead Indianapolis to a victory that allowed them to finish at 8-8.
Coach Chuck Pagano named Maurice Drayton assistant special teams coach, Lee Hull as wide receivers coach and Jemal Singleton as running backs coach. Quadrian Banks is the new conditioning-performance analyst and Andrew Hayes-Stoker is now assistant to the head coach.
In addition, Joe Philbin has a new title – assistant head coach-offensive line.
INDIANAPOLIS (WISH) — It’s dessert … in a taco shell!
Apple Pie Tacos are easy, delicious, and kids love them!
Apple Pie Tacos
9 soft street-taco shells (see note below) 2 tablespoons raw sugar 1-1/2 teaspoon cinnamon, divided 5 ROCKIT® apples, skin left on and diced 2 tablespoon raw honey 1 tablespoon lemon juice 2 teaspoons cornstarch 1/4 cup water, plus more coconut whipped cream
1. Preheat oven to 375 degrees. On a plate, sprinkle raw sugar and cinnamon. Gently mix the two together. Spray both sides of the soft taco shells with nonstick cooking spray, then lightly dip both sides in the cinnamon mixture. 2. Flip a muffin tin over. Place each cinnamon-coated soft taco shell between each of the muffin tins, so that the muffin-tin humps help the taco shell stay in place and formed. Place in the the oven and bake for 10 minutes. Remove and let cool completely. 3. To make apple filling, combine chopped apples, honey, lemon juice and 1 teaspoon cinnamon in a small saucepan. Stir cornstarch into the 1/4 cup water and add to the saucepan. Heat on medium for about 10 minutes until apples are completely softened and gooey-thick. You may need to add more water — about another 1/4 cup — as the apples cook to create a sauce-like mixture. 4. Spoon the apple filling into each of the taco shells. Top with coconut whipped cream and a sprinkle cinnamon, or a little granola. Enjoy immediately!
Note: A tortilla that’s about 3-4 inches across works great. If you need to, you can take a larger wheat tortilla, and cookie-cut it using a 3-4 inch small bowl.