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, July 30, 2011

The Consumption: Fresh Rosemary Chix

This recipe was even easier than the last meal!  I placed all the ingredients in the crock and turned on HIGH for 2 hours, giving me enough time to get ready to go out with my girlfriends.  (My man hates onions so I left them out.)

This meal was incredible with the fresh rosemary being the most prominent flavor.  Matt and I loved using the fire roasted tomatoes versus using regular tomatoes because they added a sweet and smoky flavor to the meal.

We ate this dinner with yellow rice (again) and garlic bread.  I could see this dinner going really well with pasta too.

Another success from the crock!!

- Chef Mimi

Friday, July 29, 2011

Challenges: Where to find fresh Rosemary?

Goodbye Pickin' Kind! Hello Pickin' Rosemary!
With all the recent news and documentaries about eating locally grown and organic food, I prefer to use the freshest ingredients possible.  My boyfriend is always researching ways he and I can become more self sustained; for example we have our own garden and experiment with different growing methods like Aquaponics.  Unfortunately, we are not growing rosemary. I know the local grocery store sells packaged herbs, but I wanted fresh!  So, you can imagine my surprise when I happened to stumble upon a bushel of fresh rosemary right in my neighborhood.    

Almost every Tuesday night we head to Malony's Oyster Bar on Canal Street for Irish Night with Pickin' Kind.   This past Tuesday was the last time Pickin' Kind would be playing as one of the members is starting fresh in Colorado with his lady.  As I was leaving, I discovered a huge rosemary bush, growing right out front of Malony's Oyster Bar.  I asked the owner, Jim, if I could take some for the upcoming crock recipe.  He begged me to take as much as I could, and said I could come back anytime for a beer & a  branch!

Click here for a video featuring Pickin' Kind

Good luck Matt & Janessa!

- Chef Mimi

Wednesday, July 27, 2011

The Recipe: Rosemary Chicken and Fire Roasted Tomatoes

Prep:  10 mins
Cook:  Low 5-6 hours; High 3 hours 
Serving Size:  6
Category:  Poultry

  • 2 pounds of chicken breast, frozen
  • 1- 6 inch stalk fresh rosemary, chopped 
  • 2 cans Hunts Fire Roasted Tomatoes; undrained 
  • 1 large onion; chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 cloves of garlic; minced  
Place frozen chicken in the crock and top with chopped onions.  Add 1 and 1/2 cans of the Hunts Fire Roasted Tomatoes, undrained.  Combine chopped rosemary, salt, pepper and garlic to the reserved tomatoes and mix; pour mixture in crock.

Cover and cook on low for 5-6 hours.

Serve over yellow saffron rice. 

Tips and Tricks:

Monday, July 25, 2011

The Ingredient: Rosemary

We decided to ask our readers:  Which HERB would you like to see thrown in the crock?  Below are the results.


Since there was a tie, I chose ROSEMARY.

Rosemary is one of my favorite scents and flavors!  I normally use rosemary when cooking poultry, however, many people use this herb with fish, beef and lamb dishes as well.  The pungent flavor will enhance any recipe.  According to my research, rosemary is good for boosting the immune system, increasing memory and improving circulation and digestion.

Looks like we can congratulate ourselves for picking this herb!

Tips & Tricks:

Saturday, July 23, 2011

The Consumption: Pork n Peaches!

This crock recipe was the easiest to make! I came home for my lunch break and prepared this meal in less than 10 minutes.  I added all of the ingredients, including 1 whole peach, turned the crock on LOW and headed back to work.

I was so pleased to arrive home to a sweet and tangy aroma in my kitchen.  I feel so spoiled when I come home from work and a home-cooked meal has already been prepared.  There was nothing left to do but unwind and eat!

The peaches added a sweet and savory flavor to the pork.  Since we used green chiles, crushed red pepp and Newman's Own Peach Salsa this dish was sweet, tangy and spicy.  I served with low sodium seasoned yellow rice because it's my fav.  No need for a knife with this recipe, the pork just fell apart.  I expected the pieces of peaches to turn to mush, however, they remained solid and soaked in the juices from all the ingredients.  I thought the fruit pieces were the best!  ENJOY!

 - Chef Mimi

Wednesday, July 20, 2011

The recipe: Spare Ribs in Fiery Peach Salsa

Prep:  15 mins
Cook:  Low 6 hours, High 4 hours
Serving Size:  4
Category:  Beef, Pork & Lamb

  • 2  pounds boneless spare ribs
  • 1 fresh peach, sliced 
  • 1  large onion, chopped
  • 2 jars Newman's Own Chunky Peach Salsa 
  • 1/2 can chopped green chilies
  • 3 garlic cloves, minced
  • 1 teaspoon crushed red pepper
  • 3 teaspoons garlic salt
  • 1 teaspoon pepper

    Chop onions and throw in the crock. Place ribs (mine were frozen) on top of the chopped onion. In a large bowl mix salsa, sliced peaches, green chilies, garlic, pepper, garlic salt and crushed red pepper.

    Pour mixture over the ribs; cover and cook low 4 to 6 hours, or until ribs are cooked through and tender.

    Serve over a bed of white rice or with a side of mashed pots. 

    Tips & Tricks:

    Monday, July 18, 2011

    The Ingredient: Peaches

    Welcome Back!!

    Crock-N-Roll is kicking off its resurrection with delicious peaches! July and August are in the peak season for this sweet and juicy ingredient; which is more than appropriate for the Welcome Back recipe, since both chefs are from the Peach state.

    A few changes have taken place during the chefs intermission, including the relocation of Chef Tiffany back to New Smyrna Beach, FL (she could no longer spend time away from her bestie...).  The challenge will stay the same and the chefs will still be cooking separately, each of them creating a masterpiece in their Kitchens by the Beach.

    Peaches are normally thought of as a snack or a dessert, but research shows a creative chef will use peaches in poultry, pork and seafood recipes as well.

    Peaches may not look delicious (since they oddly resemble someone's butt cheeks), but I have learned a well-defined cleft is a sign of maturity.  Choosing peaches with firm skin and a good crack will deliver sweet savory flavor to any meal!

    - Chef Mimi