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, March 13, 2010

The Consumption: 1st Place Firecracker Chili

First Things First:  I heart Texas Pete hot sauce!

This was my first attempt at making chili and I have to say I did an AMAZ job!  The ingredients were very easy to prep, simply browning the ground turkey and chopping all the fresh veggies into 1 inch think pieces (a tad larger than my previous attempts), I created a crunchy medley of flavors.
I cooked my chili for a little over 3 hours, giving it just enough time to fill my kitchen with the enticing smell of savory spices.

This chili was fantastic!!!  I would def enter this in a contest!  The melted shredded cheese and dollop of sour cream thickened the chili sauce, making it the perfect constancy.

Growing up, my other mom, Randi, would make a delish chili, layering Fritos in the bottom of our bowls, then topping with chili, shredded cheese and sour cream.  I decided to serve mine the same way!  Our friends, Kacey and Dave, said the Fritos created a Mexican-style pasta dish.  The chili coated and soaked these flavorful corn chips, making them easy to chew and fun to crunch!

I was definitely Crockin-N-Rollin!

I loved this recipe and I am very impressed with my creation!

 Tips & Tricks:

Wednesday, March 10, 2010

The Recipe: Firecracker Turkey Chili

Prep:  20 mins
Cook:  Low 8 hours, Hight 4 hours
Serving Size:  6 - 8
Category:  Soups and Stews

  • 1   pound ground turkey
  • 1   15-ounce can dark red kidney beans
  • 1   14.5-ounce can Hunts fire roasted diced tomatoes 
  • 1   can mild Rotel diced toms & green chile peppers
  • 1   can Campbell's condensed tomato bisque soup 
  • 1   6-ounce can tomato paste
  • 1/2  cup of water
  • 1   cup chopped celery
  • 1   large onion, chopped
  • 2   green peppers, chopped
  • 2   fresh jalapeno peppers, seeded and chopped
  • 2   large garlic cloves, minced
  • 1   cup frozen corn
  • 5   tablespoons Texas Pete Hot Sauce
  • 3   teaspoons chili powder
  • 1/2  teaspoon ground cumin
  • 1/2  teaspoon crushed red pepper
  • Shredded cheddar cheese
  • Sour cream
In a large skillet cook turkey until brown. Drain off fat.

Combine cooked turkey, beans (drained), celery, onion, green pepper, jalapeno peppers and corn in the crock.  Add undrained tomatoes (Hunts & Rotel), 1/2 can of tomato bisque soup, Texas Pete Hot Sauce, water, tomato paste, garlic, chili powder and cumin. Mix.

Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.  Ladle into bowls and top with shredded cheddar cheese and a dollop of sour cream.

Tips and Tricks:

Monday, March 8, 2010

The Ingredient: Texas Pete Hot Sauce

I absolutely LOVE this hot sauce!  I use it on almost everything:  pizza, sandwiches, quesadillas, eggs, wings, tacos, fried rice, pasta and even salads!

Tex Pete adds just enough hot to my unflavored whatever, and is the secret ingredient to most of the meals I make.

I am anxious to see which slow cooker recipe features what I call, the world's best hot sauce!

Tips and Tricks: