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 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