Indianapolis Colts Football


Posted by coltsindianapolis on March 3, 2015 – 7:17 pm


The Indianapolis Colts today agreed to terms with long snapper Matt Overton on a contract extension.


Overton has played in all 48 regular season games and six postseason contests for the Colts since being signed as a free agent on April 2, 2012. He has contributed with 22 career special teams tackles in the regular season and two in the playoffs. Last season, Overton totaled eight special teams stops, while snapping for punter Pat McAfee and kicker Adam Vinatieri, who both earned Pro Bowl and Associated Press First Team NFL All-Pro honors. In 2013, Overton earned his first Pro Bowl nod after snapping for McAfee, who averaged 46.0 yards per punt, and Vinatieri, who converted 35-of-40 field goals and all 34 extra point attempts. In 2012, Overton finished third on the team with nine special teams tackles.

Posted in Colts Blog


Posted by coltsindianapolis on – 2:47 pm

The Indianapolis Colts today signed free agent defensive end Earl Okine.


Okine, 6-6, 284 pounds, most recently played for the Brooklyn Bolts of the Fall Experimental Football League (FXFL) in 2014, where he helped the team to a 4-0 mark. He also played for the Orlando Predators of the Arena Football League (AFL) in 2014 and totaled 28 tackles (16 solo), 7.5 tackles for loss, 5.5 sacks, three passes defensed and one fumble recovery in 16 games. Prior to joining the Predators, he was signed by the Calgary Stampeders of the Canadian Football League (CFL) on October 14, 2013 and was released on November 18.


Okine began his professional football career with the Houston Texans where he was signed as an undrafted free agent on May 10, 2013 and was waived on August 27. Collegiately, he appeared in 41 career games for the Florida Gators and finished with 27 tackles, 2.5 tackles for loss, 1.0 sack, one blocked field goal and one pass defensed. As a senior in 2012, Okine played in all 13 games and recorded a career-high 12 tackles and a blocked field goal.

Posted in Colts Blog


Posted by coltsadmin on February 27, 2015 – 11:01 am

Also joining the Colts and Vice Chairman on the eight-day, seven-country trip are David DeCastro, Diana DeGarmo, Ace Young, Dennis Haysbert, Miss America 2015 Kira Kazantsev, Phillip Phillips and Jason “Wee Man” Acuna


Arlington, VA (PRWEB) February 27, 2015 –


WHAT:           USO Tour Led By Vice Chairman of the Joint Chiefs of Staff Admiral James A. Winnefeld, Jr.


WHO:             Indianapolis Colts head coach Chuck Pagano

Indianapolis Colts quarterback Andrew Luck
Indianapolis Colts tight end Dwayne Allen
Pittsburgh Steelers guard David DeCastro
American Idol alumni Diana DeGarmo and Ace Young
American film, stage and television actor Dennis Haysbert
Miss America 2015 Kira Kazantsev
Platinum recording artist and season 11 “American Idol” winner Phillip Phillips
Motion picture and television personality Jason “Wee Man” Acuna


WHEN:           Winter 2015


WHERE:         Various locations
Note. For security reasons, the country names and tour dates cannot be released at this time.


WHY:              Admiral James A. Winnefeld Jr. will soon head out on his third and final USO tour as Vice Chairman of the Joint Chiefs of Staff, where he will once again bring the best of sports, music, television and film together to visit troops and their families. Designed to be a moment-filled trip complete with hi-energy shows and memorable base visits, the eight-day, seven-country USO Spring Troop Visit (which is coming early this year) will feature Indianapolis Colts head coach Chuck Pagano, quarterback Andrew Luck and tight end Dwayne Allen; Pittsburgh Steelers guard David DeCastro; “American Idol” alumni Diana DeGarmo and Ace Young; American film, stage and television actor Dennis Haysbert; Miss America 2015 Kira Kazantsev; platinum recording artist and season 11 “American Idol” winner Phillip Phillips; as well as motion picture and television personality Jason “Wee Man” Acuna.


Part of an ongoing USO tradition of partnering with senior leaders and working with celebrities to bring a touch of home to troops serving abroad, Admiral James A. Winnefeld Jr. has led two USO tours to seven different countries and created moments for more than 22,000 troops. Among the locations he has visited with the USO are Afghanistan, Germany, Italy, Qatar, Djibouti, Spain and the United Arab of Emirates as well as the aircraft carrier, USS John C. Stennis (CVN 74), at sea.


This trip will mark the sixth USO tour for Haybert; fourth for DeGarmo, third for Winnefeld and Young; second for Acuna; and the first USO experience for Pagano, Luck, Allen, DeCastro, Kazantsev and Phillips.


QUOTES:       Attributed to Admiral James A. Winnefeld, Jr.:
“America’s military – men and women who represent the best of our communities – is serving in all corners of globe to protect our great nation and our freedoms. As we embark on this eight-day, seven-country USO tour, our group of athletes and entertainers will express their personal gratitude to those serving by sharing their talents. This tour is particularly significant to Mary and me, as this is our last USO tour in this position as the Vice Chairman. We look forward to visiting America’s sons and daughters who keep our nation safe and showing them that they will always have the support of those they serve.”


Attributed to J.D. Crouch II, USO CEO and President:
“When our troops and military families are deployed overseas, they miss the everyday comforts of home and USO tours become a welcome distraction from their daily routines. The USO is proud to once again partner with Admiral Winnefeld and all of these wonderful celebrity volunteers to let our military community know how much they are truly appreciated.”


Attributed to Dennis Haybsert:
“I’m overjoyed to be going out on Admiral Winnefeld’s third and final USO spring troop visit. It is an honor and a privilege to travel with him again to visit our troops.”


Attributed to Diana DeGarmo & Ace Young:
“We are honored and thrilled to be touring again with Vice Chairman Winnefeld and his wife Mary to bring a bit of home to our service members.”


Attributed to Jason “Wee Man” Acuna:
“I am so happy to go on this USO trip. It feels like I am bringing a piece of home to the troops we visit and I get to let them know how grateful I am for everything they do around the world!”


NOTE:    The USO’s “Every Moment Counts” campaign invites Americans to join the Vice Chairman and his friends in honoring, saluting and creating moments that matter for our nation’s troops and their families. The campaign, much like this tour, centers around the countless every day moments – from family dinners and date nights to children’s births and bedtime stories – that our troops and their families selflessly sacrifice due to their commitment and service to our country. To learn more visit


The USO lifts the spirits of America’s troops and their families millions of times each year at hundreds of places worldwide. We provide a touch of home through centers at airports and military bases in the U.S. and abroad, top quality entertainment and innovative programs and services. We also provide critical support to those who need us most, including forward-deployed troops, military families, wounded warriors, troops in transition and families of the fallen. The USO is a private, non-profit organization, not a government agency. Our programs and services are made possible by the American people, support of our corporate partners and the dedication of our volunteers and staff.


In addition to individual donors and corporate sponsors, the USO is supported by President’s Circle Partners: American Airlines, AT&T, BNSF Railway, Clark Construction Group, LLC, The Coca-Cola Company, JCPenney, Jeep, Johnson& Johnson, Kroger, Northrop Grumman Corporation and TriWest Healthcare Alliance and Worldwide Strategic Partners: BAE Systems, BIC, The Boeing Company, ConAgra Foods, FedEx, GEICO, Harris Teeter, Lockheed Martin, Microsoft Corporation, Procter & Gamble, TKS Telepost Kabel-Service Kaiserslautern GmbH & Co. KG and Wawa Inc. We are also supported through the United Way and Combined Federal Campaign (CFC-11381). To join us in this important mission, and to learn more about the USO, please visit

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Posted in Colts Blog


Posted by coltsindianapolis on February 26, 2015 – 7:34 pm

The Indianapolis Colts today agreed to terms with quarterback Matt Hasselbeck on a one-year contract extension.


Hasselbeck was originally signed by the Colts as a free agent on March 19, 2013. Over the past two seasons (2013-14), he served as quarterback Andrew Luck’s backup and played in seven games, completing 37-of-56 passes for 431 yards, two touchdowns and one interception for a 93.7 passer rating.


Hasselbeck, a three-time Pro Bowl selection, has appeared in 201 games (152 starts) over his 16-year NFL career. He has completed 3,066-of-5,074 passes for 34,948 yards, 203 touchdowns and 148 interceptions for a passer rating of 82.3. He currently ranks fifth among active quarterbacks in attempts, seventh in completions, eighth in passing yards and 10th in passing touchdowns. In the postseason, he has started 11 games, completing 237-of-406 passes for 18 touchdowns and nine interceptions for an 84.4 rating. He holds 22 career 300-yard passing performances in the regular season and two in the postseason.


Hasselbeck joined the Colts after playing two seasons (2011-2012) with the Tennessee Titans. Prior to joining the Titans, he spent 10 seasons (2001-2010) with the Seattle Seahawks where he led the team to six postseason berths and their first Super Bowl appearance in 2005. Hasselbeck was originally selected by the Green Bay Packers in the sixth round (187th overall) of the 1998 NFL Draft and spent three seasons with the Packers before being traded to the Seahawks prior to the start of the 2001 campaign.

Posted in Colts Blog


Posted by coltsindianapolis on February 23, 2015 – 3:06 pm

The Indianapolis Colts today released defensive tackle Ricky Jean Francois.

Jean Francois was signed by the Colts as an unrestricted free agent on March 14, 2013. Over the past two seasons (2013-14), he played in 26 regular season games (23 starts) and recorded 54 tackles (42 solo), 5.5 sacks, six passes defensed and one fumble recovery. He also added nine tackles (four solo) and 1.5 sacks in five postseason contests (two starts). For his six-year NFL career, Jean Francois has totaled 160 tackles (96 solo), 8.5 sacks, eight passes defensed, one forced fumble and one fumble recovery in 77 games (28 starts). He spent the first four seasons (2009-2012) of his career with the San Francisco 49ers after being selected by the team in the seventh round (244th overall) of the 2009 NFL Draft.

Posted in Colts Blog


Posted by coltsindianapolis on February 18, 2015 – 2:34 pm

For the sixth consecutive year, Colts Training Camp Presented by Verizon will be held at Anderson University in Anderson, Ind. Practice dates and times will be announced at a later date. Following training camp, the team will return to the Indiana Farm Bureau Football Center to resume football operations.

The team originally spent their summers at Anderson University from their inaugural season in 1984 to 1998 and then returned in 2010. The 2015 training camp will be located at the Kardatzke Wellness Center/Macholtz Stadium complex located in the Northeast section of the university campus. The public can access the camp via University Boulevard and 5th Street. Campus signage will be present to direct the public to available parking for the duration of camp. Entire practices will be open to the public free of charge, however, Anderson University will charge a parking fee for campus visitors.

Since returning to Anderson in 2010, the university has made significant improvements to the campus. In 2002, Anderson dedicated the Kardatzke Wellness Center. The 132,000 square-foot facility connects the O.C. Lewis Gymnasium and Bennett Natatorium at the Northeast end of the campus.

In addition to the Kardatzke Wellness Center, the university has upgraded and enhanced residential facilities on the campus. The school constructed York Seminary Village on the east side of Walnut Street, between 6th and 7th Streets, in Anderson and remodeled 5th Street directly in front of Reardon Auditorium.

Improvements to the athletic complex have included new baseball dugouts at Don Brandon Field and an all-weather synthetic field turf and outdoor lights at Macholtz Stadium in the summer of 2008. Master planning around the athletic complex is currently underway with refinements to the practice fields and upgrades to the locker rooms on the Northeast corner of the Kardatzke Wellness Center.

Anderson is a private Christian university of 2,600 undergraduate and graduate students in central Indiana.

Posted in Colts Blog


Posted by coltsindianapolis on February 16, 2015 – 7:38 pm

Indianapolis Colts General Manager Ryan Grigson and Head Coach Chuck Pagano will be available to the media during the 2015 NFL Scouting Combine at Lucas Oil Stadium on Thursday, February 19. Grigson will take the podium at 1:30 p.m. followed by Pagano at 2 p.m.

For more information, visit the Colts media website,
Colts season tickets available now. Call 317-299-4946 or visit
Let everyone know to BE CLEAR ON GAME DAY SAFETY visit:

Posted in Colts Blog


Posted by coltsindianapolis on – 2:23 pm

The Indianapolis Colts today released outside linebacker Shaun Phillips.

Phillips played in five games for the Colts in 2014 and recorded seven tackles, including five solo stops. He also competed in all three postseason games and made one tackle. Phillips was claimed by the Colts off waivers (Tennessee) on November 26, 2014. For his 11-year NFL career, he has totaled 561 tackles (402 solo), 81.5 sacks, 48 passes defensed, 22 forced fumbles, 10 fumble recoveries and seven interceptions in 168 games played (121 starts). Phillips has notched 49 tackles (33 solo), 3.5 sacks and a fumble recovery in 14 career postseason contests (10 starts).

Posted in Colts Blog

Indiana Pork “Be Inspired” Cookbook

Posted by amberderrow on February 12, 2015 – 9:26 am

The Colts and Indiana Pork have partnered in search of the best pork tailgate recipe in all of Colts Nation. Each week we collected submissions with one Colts fan winning each week. Weekly winners received a $50 Meijer gift certificate,101 Things to Do With Bacon Book, Indiana Pork Apron, Colts hat, Colts yearbook and Colts 2013 Season DVD. The Grand Prize winner, Christopher Park, won a year’s supply of BACON! Take a look at some of the below recipes and see if any sound good for a Super Bowl party line-up!


Spicy Colts Pepper Footballs

  • 20 Jalapenos (tops cut off and de-seeded–use gloves)
  • 1 8oz Cream Cheese (softened)
  • 1 16 oz mild or hot sausage (cooked and drained)
  • 1 Bunch Green onions (tops off and chopped)
  • 1 16 oz bacon
  • 1 Clove Garlic (minced)
  • Salt
  • Pepper

Mix cream cheese, crumbled sausage, onions, garlic, and salt and pepper to taste. Stuff Jalapeno’s with mixture and wrap bacon around and over pepper and secure with toothpick. Grill on medium turning over frequently until bacon crisps up and contents are heated through. Remove toothpicks before eating. Enjoy!!!


Maple Bourbon Pumpkin Pulled Pork

  • 5 1/2 pound bone-in pork shoulder
  • 1 can (1 3/4 cup) pumpkin puree
  • 3/4 cup brown sugar
  • 1/3 cup Jim Beam Maple Bourbon
  • 1/3 cup apple cider vinegar
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp Worcestershire sauce
  • Dash of salt
  • Buns (option, but honey wheat works well)

1. Mix all ingredients except pork and buns in a mixing bowl and mix well.
2. Place pork shoulder in a crock pot and cover generously with the mixture.
3. Cook on low for 8-10 hours or until pork is fork tender.
4. Shred the pork, remove any bones, and return to the slow cooker for at least 30 minutes.
5. Serve warmed from the crock pot on the burger buns (generally better if toasted).

Congrats, Christopher, on winning a year’s supply of BACON!

Pork Stew

  • Olive oil -your call how much you wanna use, 2-3 tablespoons
  • 2-3 lbs of pork shoulder, cut into cubes
  • 3/4 cup white wine
  • 2 yellow onions, chopped
  • 4 cloves garlic, minced
  • 2 red bell peppers, chopped
  • 2 dry chiles (pasilla, ancho, chipotle) depending on your heat tolerance, chopped, deseeded and destemmed
  • 3 Tbsp hot Hungarian paprika
  • 2 Tbsp ground cumin
  • 1 teaspoon of ground cardamom
  • 1½ cups pork stock (or chicken stock)
  • Half a can of tomato paste
  • 28 oz of canned whole tomatoes, separated from liquid, torn up by hand
  • 4-5 sprigs fresh flat leaf parsley
  • pinch of dried thyme (I didn’t have fresh on hand)
  • Salt and pepper (for the pork and to taste throughout)


Pat pork dry. Brown in batches with a tablespoon of olive oil on medium high heat, it took me two.
Transfer to a bowl.
Turn pan back up to medium high heat. Add part of the wine to pan and stir with a spatula deglaze the fond.
Once all the brown goodness is loose from the bottom, pour over the pork.
Again bringing the pan to medium heat and add a tablespoon of olive oil.
Add the onions and garlic and cook until the onions are clear and starting to brown.
Add the peppers and cook until the onions are browned and peppers are soft.
Then add the spices (paprika, cumin, cardamom, dried thyme) and tomato paste stirring until mixed completely.
Then add the stock, some more wine, the tomatoes, bay leaf, parsley, and pork back into the pan.
Bring it to a boil, then reduce to low. Partially cover the pan and let it go….slow and low that is the tempo for about 3 hours.

Serve with rice or couscous, garnish with chopped parsley if you are fancy.


Pagano’s Pork Burnt Ends

Start with a Boston butt pork shoulder local to Indiana- roughly 8-10 lbs. Cut into rib-like strips that are approx 4 inches thick, 4 inches tall and the length of the pork shoulder (or you can cheat and buy as ribs in the store). Rub with mustard, then black pepper, sea salt, garlic, and granulated maple (I buy that from a place online called the spice house). Place in the smoker at 225 under apple wood until they hit 185- takes about 5 hours. Take out let sit for 1 hour and cut into cubes. Place the cubes in a bowl with a stick of melted butter, more granulated maple, salt and course pepper then mix together. Lay on a single row tray and put back in the smoker with more apple wood for 3 more hours. People go nuts for them and they are great grab and go snacks for the ride from South Bend to Indy for a game. I use a vertical smoker for this and make sure there is always water in the pan. For tailgates this makes two disposable pie tins worth of burnt ends. Just perfect.


Bacon Explosion Recipe

  • 1 lb bacon – I prefer low sodium and standard cut (not thick cut) – any brand will do
  • 1 lb bulk breakfast sausage
  • 1/2 lb deli ham (shaved, thin- or thick-sliced…whatever your preference)
  • Maple syrup and cinnamon for a breakfast experience (BBQ sauce, hot sauce and cayenne pepper are a great combo too) The exact amount of seasoning/syrup you use is up to you.
  • 2 sheets of parchment paper

1. Make a tight 7×7 weave of bacon on parchment paper. This is the most labor intensive part. I usually lay out 7 horizontal strips and then weave in 7 vertical strips. Finished weave should look like a checkerboard.
2. If there is any left-over bacon, fry it up and save it for step #7.
3. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the weave.
4. On the second sheet of parchment paper, spread out the sausage until it’s almost the same size of the bacon weave (a bit smaller is fine). A rolling pin comes in handy for this step.
5. Peel the sausage off of the parchment paper and put on top of the bacon weave.
6. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the sausage.
7. Dice ham and any leftover cooked bacon, then sprinkle the mix on top of the sausage.
8. Add syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the ham.
9. Leaving bacon weave in place, roll the sausage and ham mix from bottom to top.
10. With sausage roll at top of bacon weave, roll the weave and sausage from top to bottom. If it doesn’t stay closed on its own, you may have to add toothpicks.
11. Place log on a cooling rack (the cooling rack elevates the log and keeps it out of the grease puddles).
12. Put the rack in a cookie sheet with edges on the side to catch grease.
13. Add thin layer of syrup/cinnamon OR BBQ/hot sauce/cayenne on the top of the log.
14. Bake at 325 for about an hour. Turn the log 90-180 degrees so that the bottom is on a side or the top so that this bacon will crisp up. Bake for maybe another 45 minutes or until the internal temp of the sausage is around 160 (Check the Indiana Pork Producers website for exact recommended internal temperature).

– Thick cut bacon may not firm up enough during cooking process, thin usually works better.
– Use pre-cooked ham and fried bacon for the center since this will be the hardest area to cook thoroughly. You don’t really want to leave it in the oven too long because the outside may burn and the whole thing could dry out.


Stuffed Mushrooms

  • 20-25 medium portobello mushrooms
  • 1/2 lb Italian Sausage, browned and drained
  • 1/2 cup chopped spinach
  • 8 oz cream cheese, softened
  • 8 oz mozzarella cheese
  • 1/4 cup balsamic vinegar
  • 1/2 teas. basil
  • 1/4 teas white pepper

Clean mushrooms, removing stems and fins. Cup side up, brush mushrooms with balsamic vinegar. Mix the spinach, cheeses, basil & white pepper. It works best to heat this a little so it stays together better. Put a teaspoon of sausage in each mushroom cup, top with cheese mixture. Grill or bake, until cheese is melted . Enjoy.


Bacon Burrito Dog

  • 8 Pork Hot dogs or sausages
  • 8 Fajita flour tortillas
  • 1 lb Bacon
  • 4 oz Shredded Monterrey cheese
  • 1 Tbs Canola oil
  • Fresh salsa

Heat on low a cast iron skillet, add oil. Assemble the burritos by placing the hot dog and cheese and wrapping tight the tortilla (eggroll style). Wrap the bacon around the burrito. Cook the burrito and turn it around until the bacon is crisp. Cut into halves, serve with fresh salsa.


Mike’s Big Fatty

  • 1 pk bacon
  • 1 chub mild pork sausage
  • 2 poblano chiles
  • 1 cup quesadilla cheese

Start by roasting your chiles over fire or high heat until they blister. Place the chiles in a ziplock bag for 10 minutes so they can steam. Once they’ve steamed a while, remove the skin then open the chiles to remove the seeds.

Make a weave with your bacon and set aside. Spread your pork into a rectangle shape on plastic wrap or wax paper. Place your two skinned and seeded chiles down on the middle of the pork sausage then top the chiles with your cheese. Using the plastic wrap or wax paper, roll the sausage, chiles and cheese up into a log, then place the log on the bacon weave. Wrap the bacon weave around the roll and you’re ready to grill or bake. Medium heat on the grill (or 400 degree oven) for 10 minutes, then flip and finish on the other side for an additional 15.

Slice and destroy.

Posted in Colts Blog


Posted by coltsindianapolis on February 11, 2015 – 12:37 pm

The Indianapolis Colts today released safety LaRon Landry and waived inside linebacker Andrew Jackson and tackle Xavier Nixon.

Landry was originally signed by the Colts as an unrestricted free agent on March 13, 2013. He played in 23 games (18 starts) over the last two seasons (2013-14) and contributed with 144 tackles (104 solo), 2.5 sacks and two passes defensed. He also recorded 30 tackles, including 22 solo stops in five postseason contests (four starts). For his eight-year NFL career, he has totaled 677 tackles (500 solo), 42 passes defensed, 10 forced fumbles, 8.0 sacks, six interceptions and five fumble recoveries in 103 regular season games (97 starts).

Jackson was selected by the Colts in the sixth round (203rd overall) of the 2014 NFL Draft. He spent the first three weeks of the season on the practice squad before being signed to the active roster on September 27, 2014. In his rookie year, Jackson registered seven tackles, 1.0 sack and nine special teams tackles in 13 regular season contests. He also added three special teams stops in three postseason games.

Nixon was originally signed by the Colts from the Washington Redskins practice squad on September 24, 2013. He played in eight regular season games (two starts) over the last two seasons (2013-14) and two postseason contests. In 2014, Nixon was placed on Injured Reserve (Designated for Return) on September 2 and was activated from Injured Reserve on November 4.

Posted in Colts Blog

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