Each Month

Chef Mimi, a novice at slow cookin, will choose 1 ingredient (meat/veggie/fruit/herb) to be thrown in the crock. Chef Tiffany, an experienced slow cookin specialist, will then post a recipe featuring the ingredient of the week, challenging Mimi to learn new moves in the kitchen.

Join us
as we discover tips and tricks to getting down with your slow cooker.

Saturday, February 27, 2010

The Consumption: Wing Fest 2010

I will never prepare wings any other way!

Using Lix brand chicken wings and drumettes, the recommended and very tangy Stubbs Hickory Bourbon BBQ sauce, honey, fresh minced garlic and crushed red pepper, I created a unique blend of aromas and flavors that completely filled my kitchen.  Flavors I never imagined I would associate with chicken wings.

My “Official Taste Tester/ Boyfriend” and our guests Kacey (pictured above) and Dave all commented on the honey as being key to creating the thick and tangy, but yet sweet sauce; which completely coated the wings. As you can see, everyone succeeded in leaving with a “Wing Smile” and agreed this meal was, “finger lickin’ good!"

I love learning all these new moves with my slow cooker and getting the opportunity to share my experiences with others. Each meal I make, I am completely surprised with the outcome.

Tips and Tricks:
If you try one of our recipes, don't forget to leave a comment and let us know how it was.
 - Chef Mimi 
 The Cean licking off his wing smile!

    Wednesday, February 24, 2010

    The Recipe: Hickory Bourbon Chicken Wings

    Prep:  15 mins
    Cook:  Low 3 hours, High 1 1/2 hours
    Broil:  15 mins
    Category:  Appetizers

    • 3 pounds chicken wings
    • 1 1/2 cups  Hickory Bourbon BBQ Sauce 
    • 1/4 cup honey
    • 1 teaspoon salt
    • 1 teaspoon sugar 
    • 1/4 teaspoon crushed red pepper- measure this time! =)
    • 2 teaspoons fresh minced garlic 
    • 1 1/2 teaspoons Worcestershire sauce 
    • 1 medium chopped onion    

    Place defrosted chicken wings on an unheated rack of a broiler pan and sprinkle each side with salt and sugar. Broil 4-5 inches from the heat for 15-20 minutes or until chicken is brown, turning once. Layer chicken wings in your slow cooker; add chopped onions and crushed red pepper.

    Combine barbecue sauce, honey, garlic and Worcestershire sauce and pour over the chicken wings. Cover; cook on low-heat setting for 3-4 hours or on high-heat setting for 1 1/2- 2 hours.

    • Honey Baked Beans
    • Mac-N-Cheese with Broccoli Spears
    • Beer or maybe a whiskey and coke
    Tips and Tricks:

    - Chef Tiffany

      Monday, February 22, 2010

      The Ingredient: Chicken Wings

      My family and I love going out to get some good chicken wings.  We say you have the "wing smile" if you leave the restaurant with sauce stains on the corners of your mouth.  Wings are great to wash down with an icy light beer and best of all, you can never seem to get enough.

      I have made several attempts to cook them at home, but my wings turn out so dry.

      I noticed in the previous recipes, that my favorite part ususally ends up being the meat.  I can picture the chicken melting in my mouth and falling off the bone. Plus, if they are marinating in a sauce all day, the possibilities of flavor seems endless!

      Tips and Tricks