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, May 29, 2010

The Consumption: Slow Cookin' Chili Tacos

This recipe could not have worked better for my needs!  I have been relaxing in St. George, FL with my family from Atlanta.  I do not get to see them very often so, I am spending as much quality time with them as I can.  For my night to cook, I chose Mexican cuisine using the slow cooker.  My whole family supports Crock-N-Roll, and was anxious to see how tacos turn out in the crock.  My sister-in-law, Brooke, is an expert at slow cookin'.  She suggested that I use a crock pot liner to make clean up even more simple.  She made pulled pork sandwiches in the crock the night before and demonstrated how easy it was to use a liner.

The tacos fed everyone in my family!  While browning the meat, I added salt, pepper, and diced jalepeno.  I have read that cooking fresh jalepenos relieves the heat.  I noticed the serving size varied based on how much meat filling you want to use in your taco.  The taco seasoning I used flavored the meat like chili.  I think for my next attempt I will use taco seasoning I have tried before.  St. George, FL is a tiny island in the Gulf and grocery stores are extrememly limited so I had slim pickins.  Other than the flavor of the meat, the tacos were delish!  I don't think you could really go wrong with a Mexican recipe (since it mainly consists of tortilla, meat, cheese, and vegetables) just monitor your flavor and use fresh veggies.

- Chef Mimi

I have to share a great photo from St. George Island, FL.  This pretty much sums up the vibe on our trip:


Wednesday, May 26, 2010

The Recipe: Slow Cooker Tacos

Prep:  15 - 20 mins
Cook:  LOW 6 hours
Serving size: 6-8
Category:  Beef

  • 2lbs ground beef (or turkey)
  • 1/2 cup of water
  • 1 pkg of taco seasoning
  • 18 oz can of tomato sauce
  • 2 cups shredded cheese
  • 1 cup sour cream
  • 1 jalepeno
  • 1 can sliced black olives
  • soft or hard tortilla shells
Place a crock pot cooking liner in the crock.  In a skillet, brown meat over medium flame.  Drain and add to crock pot.  Add water, taco seasoning, tomato sauce, and Rotel.  Cover and cook on low 6 hours.  Serve with soft or hard taco shells with toppings like shredded cheddar cheese,  sour cream, diced jalepeno, black olives, and other desired toppings.

Tips & Tricks:

  • This can also be served as a taco meat dip using tortilla chips.

Sunday, May 23, 2010

The Ingredient: Ground Beef

I chose ground beef this week because I am constantly finding Mexican recipes for the crock pot.  Mexican food is an all time favorite of mine, and I am anxious to try this cuisine in the crock.  Some of my favorite recipes I want to try include ground beef.  Seasoned ground beef adds substance to these meals.  Most Mexican dishes are different variations using similar ingredients.   

Jim Gaffigan, a great comedian, said it best:  All Mexican food is made up of 4 types of ingredients tortillas, meat, cheese and vegetables. 

My family and I are about to travel to St. George Island, FL.  Each night my siblings and I rotate making dinner for everyone.  I wanted to make something that would feed a lot of people, but take no time to make. I did not want to lose any beach time with the fam.  Check out the next recipe!

Tips & Tricks: