This week I will be attending the Ed Block Courage Awards an event that honors NFL players for their courage on or off the field. Not only are players recognized, but athletic trainers and coaches as well. While reviewing the premise behind the philosophy and vision of this organization, I learned the emphasis is placed on the “Five Cs” courage, compassion, commitment, community, character—in conjunction with the NFL. My initial reaction to the word courage was the fact that having Paige, my oldest daughter, was a completely natural childbirth. Giving birth without drugs is truly courageous, nonetheless, all of these players being recognized have displayed real courage. But most importantly, are the individuals who have shown the greatest courage which are the children the Ed Block Courage Foundation supports. Awareness and prevention of abused and at risk children is the goal of this organization. As stated by Sam Lamanita, Jr.CEO and Chairman of the Board for the Ed Block Foundation, “Childhood is supposed to be a time of innocence. Unfortunately for countless children in our community this phase of their lives is a period of violence and fear”. Players, trainers, and coaches come to Baltimore to be recognized for their acts of courage as well as visit local Courage House facilities that foster and nurture our youth. Over the course of my next few blogs I will share my experiences with the players, trainers, coaches, and children.

Check out the Ed Block Site for more information

Because the Ed Block Awards are a Baltimore based organization, originally started when the Colts were still in town, I will share my Crab Melt Sandwiches and the finally two clips I did with Pro Bowl Kicker Billy Cundiff of the Baltimore Ravens….. Enjoy!!!!

Crab Melt Sandwiches with Remoulade Sauce

This is a game pleaser that is decadent!!! 

– 1 cup lump crab meat

– 1 8oz block of softened cream cheese

-1/4 cup mayonaisse

-old bay seasoning

-1 tsp Worcester Sauce

– white bread

– white American cheese slices

– eggs (3 to 4)

– milk (1 to 1/12 cups)

– butter


1. In sauce pan, cream cheese, crab meat, mayonaisse,  worchester sauce, a few

dashes of old bay seasoning over medium low heat. Heat through until texture is smooth and creamy.

2. Remove crust from approximately 20 slices of white bread. In shallow dish, whisk eggs and milk together as you would for french toast add a few dashes of old bay seasoning.

3. Preparing sandwiches, spread bread with crab mixture add one slice of American cheese. Put sandwich together and place into egg mixture. Flip. ( do not allow the bread in the mixture too long as it will become too wet)

4. Place in pre-heated (medium temperature) skillet with butter. Toast each side for 2-3 minutes. Remove from skillet. For additional crispness, place on baking sheet and put into the oven at 400 degrees for 2 minutes per side.

5. Allow sandwiches to rest for a minute and cut into quarters.

Remoulade Sauce (Glorified Thousand Island Dressing)

1/2 cup Ketcuph

1/2 cup mayonaisse

1 tbsp sweet relish

1 tsp hot sauce

Prepare in advance and chill!!!!!

Here are two of the clips that Billy Cundiff and I did together. This is first time I have added them to the blog. You will see the chicken enchiladas we made together as well as the tequila sunrise!!!! Go Jen and Billy

And the Tequila….no Southwest meal will work without a hit of the worm…I don’t eat the worm….

Remember…Who Do You Want In Your Kitchen On Game Day??