tag:blogger.com,1999:blog-46011026235979406182024-03-19T00:51:39.411-04:00Crock-N-RollGetting down with your slow cookerMimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-4601102623597940618.post-48769291421175108702014-04-17T12:09:00.001-04:002014-04-17T16:00:39.667-04:00The Recipe: Brown Sugar and Garlic Chicken <div style="margin: 0px;">
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Prep: 10 mins<o:p></o:p></div>
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Cook: Low 4-5 hours; High 3 hours<o:p></o:p></div>
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Serving Size: 5<o:p></o:p></div>
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Category: Poultry<o:p></o:p></div>
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<b><span class="Apple-style-span" style="color: #c27ba0;">Ingredients:</span></b></div>
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<li>2.5 pounds chicken breast, frozen</li>
<li>1 cup of light brown sugar</li>
<li>2/3 cup roasted garlic infused red wine vinegar</li>
<li>1/4 cup lemon lime soft drink</li>
<li>2 tablespoons garlic, minced</li>
<li>2 tablespoons soy sauce</li>
<li>1 tablespoon cornstarch </li>
<li>1 large onion, chopped</li>
<li>1/2 teaspoon fresh ground pepper</li>
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<b><span class="Apple-style-span" style="color: #c27ba0;">Preparation:</span></b></div>
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onions. Whisk all other ingredients together in a bowl until all lumps are
gone. Pour mixture over chicken, cover and cook on low for 4 hours. <o:p></o:p></div>
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Serve over brown rice. <span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com0tag:blogger.com,1999:blog-4601102623597940618.post-20815702677720616662014-04-07T11:16:00.000-04:002014-04-17T11:40:48.800-04:00The Ingredient: Brown Sugar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_UM5WMFrZ65vJ526EujDtjzkmntAUn_1Wfc1pC2E5qVah1Xck39ERXyDVZaBkro8rzfNVUkRqARDTR8W28e5kk8kggCROknGQFaiB48awA5JfhtZnKeYKfCM28TYNuJ51MevBJ8sYxc/s1600/crock-n-roll+brownsugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_UM5WMFrZ65vJ526EujDtjzkmntAUn_1Wfc1pC2E5qVah1Xck39ERXyDVZaBkro8rzfNVUkRqARDTR8W28e5kk8kggCROknGQFaiB48awA5JfhtZnKeYKfCM28TYNuJ51MevBJ8sYxc/s200/crock-n-roll+brownsugar.jpg" height="195" width="200" /></a></div>
I don't normally use <b><span class="Apple-style-span" style="color: #b45f06;">brown sugar</span></b>. I have only used it for dessert recipes, but have used it so rarely I can not even remember one. I thought it would be really interesting to see what type of crock recipe would use this sweetener. <br />
<br />
Research shows that <b><span class="Apple-style-span" style="color: #b45f06;">brown sugar</span></b> gets its color because it contains more molasses than white sugar. I noticed there are several articles about which sugar is better for you, but after reading a few, looks like there is no major health benefit to either one. <br />
<br />
<span class="Apple-style-span" style="color: #c27ba0;"><b>Tips & Tricks:</b></span><br />
<ul>
<li><a href="http://www.nytimes.com/2007/06/12/health/nutrition/12real.html">The Claim: Brown Sugar is Healthier than White Sugar</a></li>
<li><a href="http://tipnut.com/brown-sugar-answers/">Brown Sugar: Kitchen Q & A</a></li>
</ul>
<div>
<a href="mailto:crockcooking@gmail.com">- Chef Mimi</a></div>
Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com2tag:blogger.com,1999:blog-4601102623597940618.post-81447998764199679362011-07-30T18:24:00.000-04:002011-08-03T12:58:18.984-04:00The Consumption: Fresh Rosemary Chix<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdztA1MRGpEgY9Y0GfSTl2lg65AMLiAW4hkKejQn3hEKTJBldMPH3LneJm7nj4S-b_KX4iehkzZmAEVpqy5i_-mT2IICkI7MDP96HN4O2nJYPsWPmXStwmsCUU6RuhoathON01fSVVemk/s1600/DSCN1570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdztA1MRGpEgY9Y0GfSTl2lg65AMLiAW4hkKejQn3hEKTJBldMPH3LneJm7nj4S-b_KX4iehkzZmAEVpqy5i_-mT2IICkI7MDP96HN4O2nJYPsWPmXStwmsCUU6RuhoathON01fSVVemk/s400/DSCN1570.JPG" width="400" /></a></div>This<b> <a href="http://crock-n-roll.blogspot.com/2011/07/recipe-rosemary-chicken-and-fire.html">recipe</a></b> 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.) <br />
<br />
This meal was incredible with the<b> <a href="http://crock-n-roll.blogspot.com/2011/07/challenges-where-to-find-fresh-rosemary.html">fresh rosemary</a></b> being the most prominent flavor. Matt and I loved using the <span class="Apple-style-span" style="color: #e06666;"><b>fire roasted tomatoes</b> </span>versus using regular tomatoes because they added a sweet and smoky flavor to the meal.<br />
<br />
We ate this dinner with yellow rice <a href="http://crock-n-roll.blogspot.com/2011/07/consumption-pork-n-peaches.html"><b>(again)</b></a> and garlic bread. I could see this dinner going really well with pasta too. <br />
<br />
Another success from the crock!!<br />
<br />
<a href="mailto:crockcooking@gmail.com"><b>- Chef Mimi</b></a>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com2tag:blogger.com,1999:blog-4601102623597940618.post-6824737164587039272011-07-29T14:16:00.009-04:002011-07-31T19:10:25.000-04:00Challenges: Where to find fresh Rosemary?<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGYNpmQkO1wNjlKt95GWma9rX_Z_fKU73XcsXKHa4njW4WdFDho2sty5h1sVXTS4rlfcXu_uiw2YA8vZD8jQINGgIaHUzpu3zdya7TZU98z1ocjU_3x9XbQ3l6nnCYi0jVI5laOmaoJA/s1600/DSCN1562.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGYNpmQkO1wNjlKt95GWma9rX_Z_fKU73XcsXKHa4njW4WdFDho2sty5h1sVXTS4rlfcXu_uiw2YA8vZD8jQINGgIaHUzpu3zdya7TZU98z1ocjU_3x9XbQ3l6nnCYi0jVI5laOmaoJA/s320/DSCN1562.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Goodbye Pickin' Kind! Hello Pickin' Rosemary!</i></td></tr>
</tbody></table>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<a href="http://www.aquaponics.com/"> <span class="Apple-style-span" style="color: #0b5394;">Aquaponics</span></a>. Unfortunately, we are not growing<span class="Apple-style-span" style="color: #c27ba0;"> <b>rosemary</b></span>. 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 <span class="Apple-style-span" style="color: #c27ba0;"><b>rosemary</b></span> right in my neighborhood. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJX-e5F-6lFedH-Nf9wY7L9-aXOYXBXThHYL06B0Vz0Sxf4RTRLoN7O7SKOpY1ElHbVgUQWCMvvPjmHm3AuIyMFnyD4sGj8ggzzTFqLwknab1_YIyr2c_Nn3_zhyQK3GX0QMLx8IjwrM/s1600/DSCN1564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJX-e5F-6lFedH-Nf9wY7L9-aXOYXBXThHYL06B0Vz0Sxf4RTRLoN7O7SKOpY1ElHbVgUQWCMvvPjmHm3AuIyMFnyD4sGj8ggzzTFqLwknab1_YIyr2c_Nn3_zhyQK3GX0QMLx8IjwrM/s320/DSCN1564.JPG" width="320" /></a></div>Almost every Tuesday night we head to <a href="http://www.urbanspoon.com/r/124/892569/restaurant/Daytona-Beach/Malonys-Oyster-Bar-New-Smyrna-Beach">Malony's Oyster Bar </a>on Canal Street for Irish Night with<span class="Apple-style-span" style="color: #93c47d;"> <b><a href="http://youtu.be/-RyGAOOT8Ds">Pickin' Kind</a></b></span>. This past Tuesday was the last time <a href="http://www.youtube.com/watch?v=nSwtkQ_170c&feature=related"><b><span class="Apple-style-span" style="color: #93c47d;">Pickin' Kind</span></b></a> would be playing as one of the members is starting fresh in Colorado with his lady. As I was leaving, I discovered a huge <span class="Apple-style-span" style="color: #c27ba0;"><b>rosemary</b></span> bush, growing right out front of <a href="http://www.urbanspoon.com/r/124/892569/restaurant/Daytona-Beach/Malonys-Oyster-Bar-New-Smyrna-Beach">Malony's Oyster Bar</a>. I asked the owner, Jim, if I could take some for the upcoming <a href="http://crock-n-roll.blogspot.com/2011/07/recipe-rosemary-chicken-and-fire.html">crock recipe</a>. He begged me to take as much as I could, and said I could come back anytime for a beer & a branch!<br />
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<a href="http://youtu.be/kMePZx5SH5A"><span id="goog_1097876232"></span>Click here for a video featuring Pickin' Kind<span id="goog_1097876233"></span></a><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #93c47d; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Good luck Matt & Janessa!</b></span><br />
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<div style="text-align: left;"><span class="Apple-style-span" style="color: white; font-family: Georgia, 'Times New Roman', serif; font-size: x-small;"><b>- Chef Mimi</b></span></div></div>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com0tag:blogger.com,1999:blog-4601102623597940618.post-85901900104704295012011-07-27T16:49:00.000-04:002011-07-27T16:49:13.972-04:00The Recipe: Rosemary Chicken and Fire Roasted Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6f29CPqSjI4U2gu_aq1DxtRgg5hah5yfYCUs_He4z7eUdmY-zry18swgFMvdwaaoXaMNTmr6L1qngvjkLdioXMD5CO6NzlvJ70DspJUF0FkY8AuNU4x9wkZcWkQDv5yOn15pAFCvXZCs/s1600/251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6f29CPqSjI4U2gu_aq1DxtRgg5hah5yfYCUs_He4z7eUdmY-zry18swgFMvdwaaoXaMNTmr6L1qngvjkLdioXMD5CO6NzlvJ70DspJUF0FkY8AuNU4x9wkZcWkQDv5yOn15pAFCvXZCs/s320/251.JPG" width="315" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Prep: 10 mins</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cook: Low 5-6 hours; High 3 hours </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Serving Size: 6</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Category: Poultry</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #c27ba0;">Ingredients:</span></b></div><ul><li>2 pounds of chicken breast, frozen</li>
<li>1- 6 inch stalk fresh <span class="Apple-style-span" style="color: #c27ba0;"><b>rosemary</b></span>, chopped </li>
<li>2 cans<a href="http://www.google.com/imgres?q=hunts+fire+roasted+tomatoes&um=1&hl=en&sa=N&tbm=isch&tbnid=tiEYwReY5s1etM:&imgrefurl=http://www.hunts.com/product_detail.jsp%253Fproduct%253Dfire_roasted_diced&docid=5mQO3CXm2KIU_M&w=196&h=229&ei=F3cwTtn8BdKCtgfWzL2kCQ&zoom=1&iact=hc&vpx=173&vpy=98&dur=729&hovh=183&hovw=156&tx=101&ty=114&page=1&tbnh=136&tbnw=116&start=0&ndsp=10&ved=1t:429,r:0,s:0&biw=689&bih=584"> Hunts Fire Roasted Tomatoes</a>; undrained </li>
<li>1 large onion; chopped</li>
<li>2 teaspoons salt</li>
<li>1 teaspoon pepper</li>
<li>3 cloves of garlic; minced </li>
</ul><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #c27ba0;">Preparation:</span></b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">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 <b><span class="Apple-style-span" style="color: #c27ba0;">rosemary</span></b>, salt, pepper and garlic to the reserved tomatoes and mix; pour mixture in crock.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cover and cook on low for 5-6 hours.</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Serve over yellow saffron rice. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4Kv4YtrKV74mFUw5tsw6-AEQlplT6sKNLdtWviPk8nk_oOPD5fNFrZkmrw1pbsY7_MMiQDrk_98ZIZz9GhOSUdoBckwvG4Ff3lkpaIrHoGd0_LKgBxx21gclMgFReHyOooIfa_5sjIs/s1600/253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq4Kv4YtrKV74mFUw5tsw6-AEQlplT6sKNLdtWviPk8nk_oOPD5fNFrZkmrw1pbsY7_MMiQDrk_98ZIZz9GhOSUdoBckwvG4Ff3lkpaIrHoGd0_LKgBxx21gclMgFReHyOooIfa_5sjIs/s320/253.JPG" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #c27ba0;">Tips and Tricks:</span></b></div></div><div><ul><li><b><a href="http://www.ehow.com/how_2274681_prepare-fresh-rosemary.html">How to Prepare Fresh Rosemary</a></b></li>
<li><b><a href="http://www.apinchof.com/rosemaryqanda.htm">Rosemary Questions and Answers</a></b></li>
</ul></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><a href="mailto:crockcooking@gmail.com">- Chef Tiffany</a></b></div></div>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com0tag:blogger.com,1999:blog-4601102623597940618.post-8949977316991986652011-07-25T16:51:00.000-04:002011-07-25T16:51:32.256-04:00The Ingredient: Rosemary<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJtGRz0A544azHmhghh_V08VerYu6FAcgE8_oiUwv4lOemmIir554Wb4QFERyKkqYSG5Lvhx0TaqUWWYVeJiBDrqj2OKEwrK3HWGOUOpp8GcVhflI5c5l8a-sNkW6BznJhgr0-vDwyBk/s1600/rosemary.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOJtGRz0A544azHmhghh_V08VerYu6FAcgE8_oiUwv4lOemmIir554Wb4QFERyKkqYSG5Lvhx0TaqUWWYVeJiBDrqj2OKEwrK3HWGOUOpp8GcVhflI5c5l8a-sNkW6BznJhgr0-vDwyBk/s1600/rosemary.jpg" /></a></div>We decided to ask our readers: <i style="color: #93c47d;"><b>Which HERB would you like to see thrown in the crock? </b> </i>Below are the results.<br />
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<span class="Apple-style-span" style="color: #c27ba0;"><b>ROSEMARY: 2</b></span><br />
<span class="Apple-style-span" style="color: #f6b26b;"><b>CILANTRO: 2</b></span><br />
<span class="Apple-style-span" style="color: #7f6000;"><b>OREGANO: 1</b></span><br />
<span class="Apple-style-span" style="color: #93c47d;"><b>MINT: 1</b></span><br />
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Since there was a tie, I chose<b> <span class="Apple-style-span" style="color: #c27ba0;">ROSEMARY</span>.</b><br />
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<b><span class="Apple-style-span" style="color: #c27ba0;">Rosemary</span> </b>is one of my favorite scents and flavors! I normally use <b><span class="Apple-style-span" style="color: #c27ba0;">rosemary </span></b>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 <a href="http://www.alternatively-healthier.com/health-benefits-rosemary.html"><b>my research</b></a>, rosemary is good for boosting the immune system, increasing memory and improving circulation and digestion. <br />
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Looks like we can congratulate ourselves for picking this herb!<br />
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<b><span class="Apple-style-span" style="color: #d5a6bd;">Tips & Tricks:</span></b><br />
<ul><li><a href="http://gardening.about.com/od/vegetablepatch/a/Rosemary.htm">Growing & Using Rosemary</a></li>
<li><a href="http://hairboutique.com/tips/tip1093.htm">Rosemary for your hair</a></li>
</ul><div>- <a href="mailto:%20crockcooking@gmail.com">Chef Mimi</a></div>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com1tag:blogger.com,1999:blog-4601102623597940618.post-3405171614509515702011-07-23T10:38:00.001-04:002011-07-25T10:39:28.330-04:00The Consumption: Pork n Peaches!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuA9rRJPLo1M8tHlF-B8QHLwzQAhyOmvyxvpKDyIjxLmlV17OwupCaeeoUOeL3NnBrCJjhxiLRkqJlzY153bdtAJ7yYPC1zpre8NuuT1AdHYqLmyogR-OCnff1dT3ihDw2icrmBcFPmOE/s1600/DSCN1523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuA9rRJPLo1M8tHlF-B8QHLwzQAhyOmvyxvpKDyIjxLmlV17OwupCaeeoUOeL3NnBrCJjhxiLRkqJlzY153bdtAJ7yYPC1zpre8NuuT1AdHYqLmyogR-OCnff1dT3ihDw2icrmBcFPmOE/s400/DSCN1523.JPG" width="400" /></a></div>This <a href="http://crock-n-roll.blogspot.com/2011/07/recipe-spare-ribs-in-fiery-peach-salsa.html"><b>crock recipe</b></a> 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 <span class="Apple-style-span" style="color: #f6b26b;"><b>peach</b></span>, turned the crock on LOW and headed back to work.<br />
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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! <br />
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The <span class="Apple-style-span" style="color: #f6b26b;"><b>peaches </b></span>added a sweet and savory flavor to the pork. Since we used green chiles, crushed red pepp and Newman's Own <b><span class="Apple-style-span" style="color: #f6b26b;">Peach </span></b>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 <b><span class="Apple-style-span" style="color: #f6b26b;">peaches</span> </b>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!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFUblz3RL9t-YsibaHMHN67usrw-yKQ02Nue31LI_XjgbiwCWtRzwvJgBtS-_fZWc6F-YjYCsNDE42slVSyAfe1TWyeRUEpFSDXdSu8xxo27Z8CJ4KvTLv1Gibj5v_ltwZAVmy387jsk/s1600/DSCN1524.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFUblz3RL9t-YsibaHMHN67usrw-yKQ02Nue31LI_XjgbiwCWtRzwvJgBtS-_fZWc6F-YjYCsNDE42slVSyAfe1TWyeRUEpFSDXdSu8xxo27Z8CJ4KvTLv1Gibj5v_ltwZAVmy387jsk/s320/DSCN1524.JPG" width="320" /></a></div><br />
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<a href="mailto:crockcooking@gmail.com"> - Chef Mimi</a>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com1tag:blogger.com,1999:blog-4601102623597940618.post-15100549104113908872011-07-20T12:24:00.003-04:002011-07-22T20:08:44.477-04:00The recipe: Spare Ribs in Fiery Peach SalsaPrep: 15 mins<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cook: Low 6 hours, High 4 hours</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Serving Size: 4</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Category: Beef, Pork & Lamb</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="color: #c27ba0;">Ingredients:</span></b></div><ul><li>2 pounds boneless spare ribs</li>
<li>1 fresh <span class="Apple-style-span" style="color: #e69138;"><b>peach</b></span>, sliced </li>
<li>1 large onion, chopped</li>
<li>2 jars <a href="http://www.google.com/imgres?imgurl=http://www.buythecase.net/uploads/products/200/2066200054.jpg&imgrefurl=http://www.buythecase.net/product/11285/newmans_own_peach_salsa/&usg=__YOsg7-IjYXyhRdwwRFTj2Rk8r14=&h=200&w=200&sz=33&hl=en&start=0&sig2=P1QddyRByxK2NjZ88ilcHQ&zoom=1&tbnid=Spyo9WDIcbbyFM:&tbnh=144&tbnw=144&ei=FskkTpC7B4r20gH2vMG0Cg&prev=/search%3Fq%3Dnewman%2527s%2Bown%2Bpeach%2Bsalsa%26um%3D1%26hl%3Den%26sa%3DN%26biw%3D1631%26bih%3D914%26tbm%3Disch&um=1&itbs=1&iact=rc&dur=308&page=1&ndsp=41&ved=1t:429,r:0,s:0&tx=102&ty=101"><b>Newman's Own Chunky <span class="Apple-style-span" style="color: #e69138;">Peach</span> Salsa </b></a></li>
<li>1/2 can chopped green chilies</li>
<li>3 garlic cloves, minced</li>
<li>1 teaspoon crushed red pepper</li>
<li>3 teaspoons garlic salt</li>
<li>1 teaspoon pepper</li>
</ul><ul></ul><div style="color: #c27ba0;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Preparation:</b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">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 <b><span class="Apple-style-span" style="color: #e69138;">peaches</span></b>, green chilies, garlic, pepper, garlic salt and crushed red pepper.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Pour mixture over the ribs; cover and cook low 4 to 6 hours, or until ribs are cooked through and tender.<br />
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Serve over a bed of white rice or with a side of mashed pots. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b style="color: #c27ba0;">Tips & Tricks:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>- <a href="http://homecooking.about.com/od/fruit/a/peachcooktips.htm">Peach Cooking Tips and Hints </a></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">- <b><a href="http://www.wikihow.com/Chop-Onions-Without-Tears">How to Chop Onions Without Tears</a></b><br />
- <b><a href="http://www.amazingribs.com/recipes/porknography/rib_cuts.html">The Different Cuts of Ribs</a></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">- <b><a href="mailto:crockcooking@gmail.com">Chef Tiffany</a></b></div></div>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com1tag:blogger.com,1999:blog-4601102623597940618.post-55277152025389003552011-07-18T12:00:00.006-04:002011-07-18T20:54:45.433-04:00The Ingredient: Peaches<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="color: #e69138;">Welcome Back!!</span></span></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfgPx1tlZnc-7TO1-bpBxsml2VtoQmyvyUpKSZfIMcuWDItPa4TzpUIzjcCJWp_tFL2uwj3ZyKdXbdycvq8ic6jV3ZEZiOvFenjNAGHLMwarGKb5Qnrmz9_LMskVpolE51QU6H1WAH5Cw/s1600/peach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfgPx1tlZnc-7TO1-bpBxsml2VtoQmyvyUpKSZfIMcuWDItPa4TzpUIzjcCJWp_tFL2uwj3ZyKdXbdycvq8ic6jV3ZEZiOvFenjNAGHLMwarGKb5Qnrmz9_LMskVpolE51QU6H1WAH5Cw/s200/peach.jpg" width="200" /></a></div><span class="Apple-style-span" style="color: lime;"><span class="Apple-style-span" style="color: #93c47d;">Crock-N-Roll</span> </span>is kicking off its resurrection with delicious <b><span class="Apple-style-span" style="color: #e69138;">peaches</span></b>! July and August are in the peak season for this sweet and juicy ingredient; which is more than appropriate for the <i>Welcome Back</i> recipe, since both chefs are from the <b><span class="Apple-style-span" style="color: #e69138;">Peach</span></b> state. <br />
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A few changes have taken place during the chefs intermission, including the relocation of Chef Tiffany back to <a href="http://www.nsbfla.com/">New Smyrna Beach, FL</a> (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<i> Kitchens by the Beach</i>.<br />
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<b><span class="Apple-style-span" style="color: #e69138;">Peaches</span></b> are normally thought of as a snack or a dessert, but research shows a creative chef will use <b><span class="Apple-style-span" style="color: #e69138;">peaches</span></b> in poultry, pork and seafood recipes as well.<br />
<br />
<b><span class="Apple-style-span" style="color: #e69138;">Peaches</span></b> 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. <a href="http://homecooking.about.com/od/foodstorage/a/peachstorage.htm"><span id="goog_1589667774"></span>Choosing <span class="Apple-style-span" style="color: #e69138;">peaches</span><span id="goog_1589667775"></span></a> with firm skin and a good crack will deliver sweet savory flavor to any meal!<br />
<br />
<b><a href="mailto:crockcooking@gmail.com">- Chef Mimi</a></b>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com2tag:blogger.com,1999:blog-4601102623597940618.post-28909521249704224252010-08-07T18:45:00.003-04:002010-11-09T15:57:35.565-05:00The Consumption: Jammin' JumbalayaThis crock recipe was a complete success! I absolutely loved all of the flavors that melted together in this one. <br />
<br />
As I <a href="http://crock-n-roll.blogspot.com/2010/08/ingredient-shrimp.html"><b>previously posted</b></a>, shrimp is my favorite type of seafood. I only used shrimp for this recipe because I wanted that flavor to stand out the most. I chopped all the veggies so I could simply dump everything in the crock during my lunch break from work. I got home, poured everything in and flipped the switch to LOW for the next 5 hours. <br />
<br />
When I came home from work, I peeled and deveined the shrimp myself (something I will never do again)! I added the shrimp to a skillet, with a couple cloves of garlic, and organic peppers from my boyfriend's Grandmother's garden. I added the rest of the ingredients to my slow cooker and waited as my kitchen filled with spicy, cheesy aromas. <br />
<br />
EVERYTHING was covered in cheesy hot sauce! Words can not express how much I love that combination. Every bite had a little piece of shrimp in it! I served with "butter-me-not" biscuits.<br />
<br />
I would recommend cooking this on a cool Autumn night for friends. The recipe made plenty of food as I still have a dish or two in my freezer. <br />
<br />
<b><span class="Apple-style-span" style="color: #c27ba0;">Tips & Tricks:</span></b><br />
<ul><li><b><a href="http://www.youtube.com/watch?v=IOTMQ2oXdLE">How to easily peel and devein shrimp</a></b></li>
</ul><div><b>- <a href="mailto:crockcooking@gmail.com">Chef Mimi</a></b></div>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com1tag:blogger.com,1999:blog-4601102623597940618.post-31922628832520227322010-08-05T20:22:00.002-04:002010-08-25T13:32:36.028-04:00The Recipe: Cheesy Shrimp & Chicken Jambalaya<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioWMjiWPmZOe0HkskltCp4IvrWJHuc7w4hz3IPeih8hhJFdRfqdCzXkw-pD31QGYL6jw4JSTPY5yXjeaEuYOe112mTdwHFN4iHHoQB2_vaSDn61EPEWkKMXbYvOeYRtu08VaKFH45860Q/s1600/crock-n-roll+Cheesy+Shrimp+%26+Chicken+Jambalaya.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioWMjiWPmZOe0HkskltCp4IvrWJHuc7w4hz3IPeih8hhJFdRfqdCzXkw-pD31QGYL6jw4JSTPY5yXjeaEuYOe112mTdwHFN4iHHoQB2_vaSDn61EPEWkKMXbYvOeYRtu08VaKFH45860Q/s320/crock-n-roll+Cheesy+Shrimp+%26+Chicken+Jambalaya.jpg" /></a></div>Prep: 20 mins<br />
Cook: Low 5 hours, High 3.0 hours<br />
Serving Size: 6<br />
Category: Seafood/Poultry<br />
<br />
<b><span class="Apple-style-span" style="color: #c27ba0;">Ingredients:</span></b><br />
<ul><li>1 cup sliced celery</li>
<li>1 large onion, chopped</li>
<li>1 14.5-ounce can tomatoes, cut up</li>
<li>1 14-ounce can chicken broth</li>
<li>1/2 of a 6-ounce can (1/3 cup) tomato paste</li>
<li>1 tablespoon Worcestershire sauce</li>
<li>1.5 teaspoons Cajun seasoning or 1 recipe <span class="Apple-style-span" style="color: red;">*Homemade Cajun Seasoning</span> (ingredients listed; recipe below)</li>
<ul><li>white pepper</li>
<li>garlic powder</li>
<li>onion powder</li>
<li>ground red pepper</li>
<li>paprika</li>
<li>black pepper</li>
</ul>
<li>1.5 pounds skinless, boneless chicken breast, cut into 3/4 inch chunks</li>
<li>1 cup instant rice</li>
<li>1 box <b><a href="http://www.ricearoni.com/images/products/Large/rr_CreamyFourCheese.png">Rice-a-Roni Creamy Four Cheese Rice</a></b></li>
<li>8 ounces cooked, peeled, deveined shrimp </li>
<li>1 green pepper, chopped</li>
<li>1 red pepper chopped</li>
<li>3 cloves garlic</li>
<li>2 tablespoons Texas Pete Hot Sauce</li>
<li>3 teaspoons <b><a href="http://ecx.images-amazon.com/images/I/51MAX1WHDML._SL500_AA300_.jpg">Chef Paul Prudhomme's Salt Free Magic Seasoning Blend</a></b></li>
</ul><div><b><span class="Apple-style-span" style="color: #c27ba0;">Preparation:</span></b></div><div><span class="Apple-style-span" style="color: red;">*Homemade Cajun Seasoning:</span> In a small bowl combine 1/4 teaspoon white pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/8 ground red pepper, 1/4 teaspoon paprika and 1/4 teaspoon black pepper. </div><div><br />
</div><div>Combine celery, onion, undrained tomatoes, chicken broth, tomato paste, Worcestershire sauce and Cajun seasoning in the crock. </div><div><br />
</div><div>Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2.5 to 3 hours. </div><div><br />
</div><div>Stir in instant rice, the entire rice-a-roni box, shrimp and peppers. Cover and cook 10-15 mins or until most of the liquid is absorbed and rice is tender.<br />
<br />
<b><a href="mailto:crockcooking@gmail.com">- Chef Tiffany</a></b></div>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com3tag:blogger.com,1999:blog-4601102623597940618.post-75225294489310061742010-08-02T21:59:00.026-04:002010-08-05T17:15:54.774-04:00The Ingredient: Shrimp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreDGe6D7pyjTtLRmOc-Ubqk2T00kjA67ScpblOWvCez7pHlFO0fgaFKVNsOinPn0JbFK3ZfLswKwuORH3V_l7Ru7FwHRA95OH12NHiljk8sgVpZG0HX5fvDmNem7Rs5-3YDHU8W7fpyU/s1600/Shrimp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" bx="true" height="126" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhreDGe6D7pyjTtLRmOc-Ubqk2T00kjA67ScpblOWvCez7pHlFO0fgaFKVNsOinPn0JbFK3ZfLswKwuORH3V_l7Ru7FwHRA95OH12NHiljk8sgVpZG0HX5fvDmNem7Rs5-3YDHU8W7fpyU/s200/Shrimp.jpg" width="200" /></a></div><div align="left"><b style="color: #b45f06;">Shrimp</b> is one of my favorite crustaceans of the sea!<br />
<br />
I chose this ingredient because over and over again the crock is proving to be so versatile.<br />
<br />
This of course made me think of the most notorious scene from, <b><a href="http://www.imdb.com/title/tt0109830/">Forrest Gump</a><span class="Apple-style-span" style="font-weight: normal;">;</span></b> when Bubba starts listing all the different ways <b><span style="color: #b45f06;">shrimp </span></b>can be prepared. Watch this clip below:<br />
<br />
</div><div align="left"><object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/WhfK98f5S00&hl=en_US&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/WhfK98f5S00&hl=en_US&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object> </div><div align="left" style="color: #d5a6bd;"><b><br />
</b></div><div align="left" style="color: #d5a6bd;"><b>Tips & Tricks:</b></div><ul><li><b><a href="http://www.slate.com/id/2134219">Apparently, Americans love shrimp.</a></b> </li>
<li><b><a href="http://www.bubbagump.com/">Bubba Gump Shrimp Company & Market</a></b> </li>
</ul><div align="left"><b>- <a href="mailto:crockcooking@gmail.com">Chef Mimi</a></b></div>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com0tag:blogger.com,1999:blog-4601102623597940618.post-92180134387256678702010-07-31T21:57:00.001-04:002010-08-05T17:10:44.381-04:00The Consumption: Saucy Orange Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ytkY3H8GS_pX4ZsyrrYIQEkWVYEooi9pH1pTfpfUcOD9DFEnLfQQZwmOF1ZcnDsbUSG12FPO0vQxubvnSEPs7zmNLPCB4kQDRT9oTBpBlhMjrbYwhamz_sX587IYmHa3bnaCs7sblMc/s1600/9908_OrangeSesameChicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" bx="true" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6ytkY3H8GS_pX4ZsyrrYIQEkWVYEooi9pH1pTfpfUcOD9DFEnLfQQZwmOF1ZcnDsbUSG12FPO0vQxubvnSEPs7zmNLPCB4kQDRT9oTBpBlhMjrbYwhamz_sX587IYmHa3bnaCs7sblMc/s200/9908_OrangeSesameChicken.jpg" width="200" /></a> This dinner was so yummy! When I was mixing the juice, zest, salt, balsamic vinegar, crushed red pepper (which I measured super accurately), brown sugar, ketchup and garlic, I was wondering exactly what this mix would taste like. Was I creating a marinade, where the juice would flavor the chicken? How does ketchup and brown sugar fit in here? <br />
<br />
I hand-squeezed the <b><span class="Apple-style-span" style="color: orange;">oranges</span></b>, which was challenging. Since I do not own a juicer, my boyfriend, Matt and I invented one using a small tool you stick into fruit to literally drink the juice and a sifter.<br />
<br />
I mixed all the ingredients, poured over the chicken, and set the crock to LOW and cooked 3.5 hrs.<br />
<br />
The juicy marinade turned into a sauce that coated all the pieces of chicken. I served on white rice with a side salad & ginger dressing. My man does not like onions so, I substituted sesame seeds.<br />
<br />
The flavors reminded me of ordering take-out from my favorite Chinese restaurant. I will definitely be making this slow cooked meal again! It was so simple! We had plenty of leftovers for dinner the next night. Great recipe!<br />
<br />
<div style="color: #d5a6bd;"><b>Tips & Tricks:</b></div><ul><li><b><a href="http://www.wisegeek.com/what-is-a-juicer.htm">Get a juicer.</a></b></li>
<li><b><a href="http://www.rd.com/home-garden/extraordinary-uses-for-ketchup/article23875.html">Extraordinary uses for ketchup!</a> </b></li>
</ul><b><a href="mailto:crockcooking@gmail.com">- Chef Mimi</a></b>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com0tag:blogger.com,1999:blog-4601102623597940618.post-74120149598137458812010-07-30T18:49:00.001-04:002010-08-05T17:07:45.368-04:00The Recipe: Asian Orange Chicken<div style="text-align: center;"><br />
I found the <a href="http://crockpot365.blogspot.com/2009/09/slow-cooker-orange-chicken-recipe.html"><b>original recipe</b></a> on:<br />
<b><a href="http://www.blogger.com/profile/08618710485017373256">Stephanie O'Dea's blog</a></b>, <i><a href="http://crockpot365.blogspot.com/"><b>A Year of Slow Cooking</b></a>, </i><br />
<i></i>but modified the ingredients to use fresh <b><span class="Apple-style-span" style="color: orange;">oranges</span></b>. <i> </i><br />
<i><br />
</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMq3ekTLhLdCzsy9_0BxtX-qOXsaQHpojinoK1xu4uS4ArrUqUeEvS6K2vIELy34gIXdE6H8rwyfWZbavyi1ud8nqI2tmAyZWej1OFWUAii4HAlybbpKSdNjhqW7dH5EanNbsDdgiJsAc/s1600/crock-n-roll+asian+orange+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMq3ekTLhLdCzsy9_0BxtX-qOXsaQHpojinoK1xu4uS4ArrUqUeEvS6K2vIELy34gIXdE6H8rwyfWZbavyi1ud8nqI2tmAyZWej1OFWUAii4HAlybbpKSdNjhqW7dH5EanNbsDdgiJsAc/s400/crock-n-roll+asian+orange+chicken.JPG" width="300" /></a></div><i><br />
</i></div>Prep: 25 mins<br />
Cook: Low 3.5 - 4 hours<br />
Serving Size: 6<br />
Category: Poultry<br />
<br />
<b><span class="Apple-style-span" style="color: #c27ba0;">Ingredients:</span></b><br />
<ul><li>2 pounds of chicken breast, cut into 2 inch chunks</li>
<li>1/2 cup of flour</li>
<li>Olive oil, for browning the chicken</li>
<li>Green onions, chopped</li>
<li>1 tablespoon kosher salt </li>
<li>1 can <b><a href="http://www.google.com/images?hl=en&q=canned%20mandarin%20oranges&um=1&ie=UTF-8&source=og&sa=N&tab=wi&biw=1400&bih=933">mandarin orange slices</a></b></li>
<li>3 <b><span class="Apple-style-span" style="color: orange;">oranges</span></b></li>
<li>1 teaspoon of <b><a href="http://www.grouprecipes.com/20041/orange-zest-how-to-make-your-own.html">zest</a></b>, from your <b><span class="Apple-style-span" style="color: orange;">oranges</span></b></li>
<li>1 teaspoon balsamic vinegar </li>
<li><b><span class="Apple-style-span" style="color: red;">1 teaspoon of crushed red pepper </span></b></li>
<li>3 tablespoons brown sugar</li>
<li>3 tablespoons ketchup </li>
<li>1 tablespoon garlic</li>
</ul><div><b><span class="Apple-style-span" style="color: #c27ba0;">Preparation:</span></b></div><div>Cut chicken and toss in flour. In a skillet heat the oil and brown chicken piece on all sides and put in the crock. </div><div><br />
</div><div>I used the side of a cheese shredder to get the <b><a href="http://www.grouprecipes.com/20041/orange-zest-how-to-make-your-own.html">zest</a></b> from the orange peel. Then I squeezed all 3 oranges, which measured out to 8 ounces of juice. </div><div></div><div>Mix the juice, zest, salt, balsamic vinegar, crushed red pepper (<span class="Apple-style-span" style="color: red;">1 teaspoon</span>), brown sugar, ketchup and garlic and pour on top of the chicken. </div><div><br />
</div><div>Cover and cook on low for 3.5 - 4 hours.</div><div><br />
</div><div>Serve over white or brown rice, top with chopped green onions and garnish with mandarin orange wedges. </div><div><br />
</div><div><b><span class="Apple-style-span" style="color: #c27ba0;">Tips and Tricks:</span></b></div><div><ul><li><b><a href="http://www.grouprecipes.com/20041/orange-zest-how-to-make-your-own.html">How to make your own orange zest</a></b></li>
<li><b><a href="http://www.ehow.com/how_5688444_squeeze-out-juice-orange.html">How to squeeze out all the juice in an orange</a></b></li>
</ul></div><div><b><a href="mailto:crockcooking@gmail.com">- Chef Tiffany</a></b></div>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com1tag:blogger.com,1999:blog-4601102623597940618.post-45842034933355383472010-07-27T12:45:00.009-04:002010-07-28T14:13:39.017-04:00The Ingredient: Oranges<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uAXoBXO4WV-8PlOyDpju29BZ1CD5Hmo_522EIWmNrssnL8tXW_su_u2BXQZ2JAoW6yW0Wy5WRUP3-TTE7zfZMlhC8PZ80gvk_fmFZj5jm8rvonMUA3NF9cT_MP3gIrkOg1j0pO0CWEc/s1600/oranges+crock-n-roll.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="123" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7uAXoBXO4WV-8PlOyDpju29BZ1CD5Hmo_522EIWmNrssnL8tXW_su_u2BXQZ2JAoW6yW0Wy5WRUP3-TTE7zfZMlhC8PZ80gvk_fmFZj5jm8rvonMUA3NF9cT_MP3gIrkOg1j0pO0CWEc/s200/oranges+crock-n-roll.jpg" width="200" /></a> <br />
Florida <b><span class="Apple-style-span" style="color: orange;">oranges</span></b> are great during the summa-time, as they are the easiest snack to bring to the beach. They don't melt or get soggy; you just peel and eat! <br />
<br />
I absolutely love walking into my man's back yard and eating an <b><span class="Apple-style-span" style="color: orange;">orange</span></b> right off the tree. Talk about refreshing! The hottest months (May, June, & July) are when you can find the juiciest <b><span class="Apple-style-span" style="color: orange;">oranges</span></b>, which is why I picked this ingredient.<br />
<br />
From what I understand, <b><span class="Apple-style-span" style="color: orange;">oranges</span></b> are very diverse when it comes to cooking...you can use the rind, zest, juice and flesh. <br />
<br />
I can't wait to see how this yummy fruit cooks in the crock!<br />
<br />
<b><span class="Apple-style-span" style="color: #d5a6bd;">Tips and Tricks:</span></b><br />
<ul><li><a href="http://www.recipetips.com/kitchen-tips/t--968/all-about-oranges.asp">All about oranges</a></li>
<li><a href="http://www.floridaorange.com/">Send a gift of Sunshine - FloridaOrange.com</a></li>
<li>Check out the link below to watch videos on how oranges are grown & harvested:</li>
<ul><ul><li><a href="http://www.floridajuice.com/videos.php">Florida Department of Citrus</a></li>
</ul></ul></ul><b><a href="mailto:crockcooking@gmail.com">- Chef Mimi</a></b>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com0tag:blogger.com,1999:blog-4601102623597940618.post-74646422434029892762010-07-24T13:04:00.091-04:002010-07-27T18:21:55.621-04:00The Consumption: O-M-Gyros<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"></span></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande';"></span><br />
<div style="font-family: Helvetica; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;">I discovered a couple of things while making this meal:</div><div style="font-family: Helvetica; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px; min-height: 14px;"><ul><li>I <span style="color: red;"><b>love</b></span><b> </b><span style="color: orange;"><b><span class="Apple-style-span" style="color: #e69138;">garbanzos</span></b> </span>even more!</li>
<li>Lamb is a delicious baby animal that I drool over!</li>
<li>I<b> </b><span style="color: red;"><b>heart</b></span> cooking with wine!</li>
</ul></div><div style="font-family: Helvetica; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px; min-height: 14px;"><span class="Apple-style-span"><span style="font-family: inherit; letter-spacing: 0px;"></span></span></div><div style="font-family: Helvetica; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8YLV-Yaxuo0ihiCGuV1IOmIaugeCnnr6TF1Gml3oYenlkXNVa9ndMidL_aJD2yds7CdP_qVjzqybmp6HjlN5KdY1F7wlQ-RXOoCF1PlZ-hdW1fYrwKNmyO47HnBEYW-0FXc187YssqLA/s1600/Photo+103.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8YLV-Yaxuo0ihiCGuV1IOmIaugeCnnr6TF1Gml3oYenlkXNVa9ndMidL_aJD2yds7CdP_qVjzqybmp6HjlN5KdY1F7wlQ-RXOoCF1PlZ-hdW1fYrwKNmyO47HnBEYW-0FXc187YssqLA/s200/Photo+103.jpg" width="200" /></span></a><span style="letter-spacing: 0px;"><span class="Apple-style-span"><span style="font-family: inherit;">Garbanzos were already a fav of mine, as stated in my earlier post,<b><a href="http://crock-n-roll.blogspot.com/2010/07/ingredient-garbanzo-beans.html"> The Ingredient</a></b></span><span style="font-family: inherit;">. There is something about those mealy little peas I can’t get enough of. I think it’s because they create so much unique texture. </span></span></span><br />
<span style="letter-spacing: 0px;"><span class="Apple-style-span"><span style="font-family: inherit;"><br />
</span></span></span><br />
<span style="letter-spacing: 0px;"><span class="Apple-style-span"><span style="font-family: inherit;">Preparing the meat was the <b><span class="Apple-style-span" style="color: #783f04;">WORST</span></b> part, but eating the meat was the <span class="Apple-style-span" style="color: magenta;"><b>BEST</b></span> part. The aromas coming from my skillet while browning made my mouth water. Now, </span></span></span>I was anxious to see what lamb actually tasted like. I hate to admit it, but I was feeling very carnivorous! <br />
<br />
I believe wine was the key ingredient in the flavor of this dish, and can't wait to cook with it again!<br />
<br />
I served the lamb/garbz mix in a whole wheat flatbread and wrapped the end in wax paper so the “stuffings” wouldn’t fall out. <br />
<br />
There was some trouble mastering the tzatsiki sauce; some of my dinner guests thought it could be a little "thicker”. I may have blended it too much, but I thought it was still a refreshing compliment to our dinner.<br />
<br />
Overall, this dish was impressive, yummy and extremely filling! </div><div style="font-family: Helvetica; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px; min-height: 14px;"><span class="Apple-style-span"><span style="font-family: inherit; letter-spacing: 0px;"></span></span></div><div style="font-family: Helvetica; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span"><span style="font-family: inherit;">I am so stoked I was introduced to another type of cuisine. This <b><a href="http://crock-n-roll.blogspot.com/2010/07/recipe-mediterranean-lamb-pitas.html">recipe</a></b> proves again, how versatile your crock can be! </span></span></span><br />
<br />
</div><div style="font-family: Helvetica; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span"> <span style="font-family: inherit;"></span></span></span></div><div style="font-family: Helvetica; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"><span style="letter-spacing: 0px;"><span class="Apple-style-span" style="font-family: inherit;"><b><span class="Apple-style-span" style="color: #c27ba0;">Tips & Tricks:</span></b></span></span></div><div style="font-family: Helvetica; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; margin: 0px;"><span style="font-family: inherit;"></span></div><ul><li><span class="Apple-style-span" style="font-family: inherit;"><a href="http://www.sheep101.info/lamb.html"><b>Sheep 101</b></a></span></li>
<li><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58"><span style="font-family: inherit;"><b>World's Healthiest Food</b></span></a></li>
</ul><b>- </b><a href="mailto:crockcooking@gmail.com"><b>Chef Mimi</b></a>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com0tag:blogger.com,1999:blog-4601102623597940618.post-27202911515777328352010-07-22T21:18:00.002-04:002010-07-23T03:22:29.162-04:00The Recipe: Mediterranean Lamb Pitas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-n6E9MWLp-XfaLvmMHKrmqe3O31RokvPFC8TfNnNHaRzZIeZgYAOyC1s_l_RSdRtumhBiCnTGrEpZrZ4x1r95MQLIUqclsNStXkVWw_XnUi9JJnriQWyoFonMXRS96_kklA2HoscfVVk/s1600/2010-07-20+20.20.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-n6E9MWLp-XfaLvmMHKrmqe3O31RokvPFC8TfNnNHaRzZIeZgYAOyC1s_l_RSdRtumhBiCnTGrEpZrZ4x1r95MQLIUqclsNStXkVWw_XnUi9JJnriQWyoFonMXRS96_kklA2HoscfVVk/s320/2010-07-20+20.20.16.jpg" /></a></div><br />
Prep: 25 mins<br />
Cook: Low 8 hours, High 5 hours; plus 15 mins<br />
Serving Size: 10<br />
Category: Beef, Pork and Lamb<br />
<br />
<b><span class="Apple-style-span" style="color: #c27ba0;">Ingredients:</span></b><br />
<ul><li>2-pound portion boneless lamb leg roast</li>
<li>1 tablespoon olive oil</li>
<li>15-ounce can <b><a href="http://crock-n-roll.blogspot.com/2010/07/ingredient-garbanzo-beans.html"><span class="Apple-style-span" style="color: #e69138;">garbanzo beans</span></a></b>, rinsed and drained</li>
<li>3/4 cup dry red wine (I used a cabernet sauvignon)</li>
<li>1 6-ounce can of tomato paste</li>
<li>1/4 cup of water</li>
<li>1 cup chopped onion</li>
<li>4 cloves garlic, minced</li>
<li>1/2 teaspoon ground allspice</li>
<li>1/2 teaspoon dried mint, crushed</li>
<li>1/4 teaspoon salt</li>
<li>1/4 teaspoon black pepper</li>
<li>1/4 teaspoon ground cumin </li>
<li>1 medium tomato</li>
<li>Pita Bread </li>
<li><b><a href="http://allrecipes.com//Recipe/tzatziki-sauce/Detail.aspx">Tzatziki Sauce</a></b></li>
</ul><div><b><span class="Apple-style-span" style="color: #c27ba0;">Preparation:</span></b><br />
Trim the fat from the lamb roast. If necessary, cut roast to fit crock. In a large skillet brown lamb on all sides in hot oil. Drain off fat.<br />
<br />
Meanwhile, combine drained <b><a href="http://crock-n-roll.blogspot.com/2010/07/ingredient-garbanzo-beans.html"><span class="Apple-style-span" style="color: #e69138;">garbanzo beans</span></a></b>, wine, tomato paste, water, onion, garlic, allspice, cumin, mint, salt and pepper in the crock. I just poured everything in and used a big spoon to mix it all together.<br />
<br />
Place browned meat over bean mixture. Cover; cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.<br />
<br />
The original recipe says to remove the meat from the crock to shred, but all I had to do was stir it and the meat completely fell apart. Cover and cook for another 15 minutes. Remove meat and beans with a slotted spoon, making sure to drain as much of the juice as possible. Otherwise you will have an extremely messy and soggy sandwich.<br />
<br />
Warm each pita in the oven, until soft. Spread tzatziki sauce down the middle, top with the meat/bean mixture, chopped tomatoes and shredded lettuce.<br />
<br />
Twist the sandwich in wax paper and serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKLFLGR9DzIY8tI39CMooA4bPVpBAlU1bWiF3RW5mOYczrsA_rPbSPK7hG2jr0SyxGKTH7916aGH4l3Wgx5R_eQZCTo2sSM6QYuNozJcBHlHJUmEIEYgM9v2epXHSugXV3hO5B7vvcsE/s1600/2010-07-20+20.21.24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKLFLGR9DzIY8tI39CMooA4bPVpBAlU1bWiF3RW5mOYczrsA_rPbSPK7hG2jr0SyxGKTH7916aGH4l3Wgx5R_eQZCTo2sSM6QYuNozJcBHlHJUmEIEYgM9v2epXHSugXV3hO5B7vvcsE/s320/2010-07-20+20.21.24.jpg" /></a></div><br />
<b><span class="Apple-style-span" style="color: #c27ba0;">Tips & Tricks:</span></b><br />
<ul><li>The freshness of the meat is very important in this dish! Find a local butcher that sells lamb, instead of going to the <b><a href="http://www.publix.com/">Lix</a></b>. </li>
<li><b><a href="http://www.ifood.tv/network/easy_tzatziki_sauce/recipes">Easy Tzatziki Sauce Recipes </a></b></li>
</ul><br />
You will be so surprised at how easy and tasty this meal is!<br />
<br />
<b><a href="mailto:crockcooking@gmail.com">- Chef Tiffany</a></b></div>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com3tag:blogger.com,1999:blog-4601102623597940618.post-85758473076219766652010-07-20T08:25:00.003-04:002010-07-20T21:27:40.322-04:00The Ingredient: Garbanzo Beans<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7GLoF2jBNCEJIL_quwtDBHszwllOGIo6_E0NoojOrIzo4LYc1c86XaH1Mhlv8G-D_lZDDWKkAAqPAcGOwxVJe6U5QeVPSRlE9FgCCgAQ8QK8jB_sB4FX0SYWOJSizVKZuquMPsvnlx0o/s1600/Garbanzo%2520beans.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7GLoF2jBNCEJIL_quwtDBHszwllOGIo6_E0NoojOrIzo4LYc1c86XaH1Mhlv8G-D_lZDDWKkAAqPAcGOwxVJe6U5QeVPSRlE9FgCCgAQ8QK8jB_sB4FX0SYWOJSizVKZuquMPsvnlx0o/s200/Garbanzo%2520beans.gif" width="196" /></a></div>We asked our readers: <span style="color: #b6d7a8;"><i> </i></span><br />
<div style="color: #93c47d;"><b><i>"Which bean would you like to see thrown in the crock?"</i></b></div><br />
Below are the results of the poll:<br />
<br />
<div style="color: #0b5394;"><b>Black Beans: 2</b></div><div style="color: #e06666;"><b>Kidney Beans: 0</b></div><div style="color: #f1c232;"><b>Garbanzo Beans: 4</b></div><div style="color: #eeeeee;"><b>Great Northern Beans: 3</b><br />
<b><br />
</b></div><br />
I am really excited about this challenge! I heart <b><span style="color: #f1c232;">garbanzo beans</span></b>, as they are the key ingredient in one of my favorite things to eat, hummus.<br />
<br />
I must admit, I am a little nervous about using them in the crock, but can't wait to see what kind of recipe is posted.<br />
<br />
<b>- <a href="mailto:crockcooking@gmail.com">Chef Mimi </a></b>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com0tag:blogger.com,1999:blog-4601102623597940618.post-59012123119723948492010-07-16T18:25:00.018-04:002010-07-19T00:03:53.676-04:00The Consumption: Wah-Wah Thai Coconut Chix Soup<div class="separator" style="clear: both; color: #e69138; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><b>BEFORE</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCneWU0FzR7hOc52VT_XlJxAO5664go5R_2HFV08zKyEyr6T5C-v1Hs3MeTNu8qeIRczaRcBu-3O17q93fBpB7ZjVGWLzpid5enPQyl42g42L87qvUnghs-dVAZcXD9QRPro5arANKMA/s1600/DSCN0245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrCneWU0FzR7hOc52VT_XlJxAO5664go5R_2HFV08zKyEyr6T5C-v1Hs3MeTNu8qeIRczaRcBu-3O17q93fBpB7ZjVGWLzpid5enPQyl42g42L87qvUnghs-dVAZcXD9QRPro5arANKMA/s320/DSCN0245.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">This attempt at slow cookin' proved, I still have a lot to learn!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Notice my<b><span style="color: #e69138;"> before pic </span></b>above...It may appear delish at first, but look closer and you will notice a big mistake!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tiUE_bQkIwdwqLfEfL2DU9vEWbsQSLnJxT2CR5D_uYmlO8OBwmvIfjo_HuCTZur5F3V5V7MIfXgktjmw8h9GTmFUeuB2mp6JpA27D2QY660C6bWyC2Wwh759_bbR9UT1D1V02O7Iggo/s1600/me+n+mom.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8tiUE_bQkIwdwqLfEfL2DU9vEWbsQSLnJxT2CR5D_uYmlO8OBwmvIfjo_HuCTZur5F3V5V7MIfXgktjmw8h9GTmFUeuB2mp6JpA27D2QY660C6bWyC2Wwh759_bbR9UT1D1V02O7Iggo/s200/me+n+mom.JPG" width="150" /></a></div>This week, I invited my Mom to join me on my <b><a href="http://crock-n-roll.blogspot.com/">Crock-n-Roll</a></b> mission, giving me the opportunity to prepare her first slow cooked meal, EVER!<br />
<br />
I sliced the chicken, peppers, onions, carrots and shrooms with pure perfection. Then I added the lemon grass (FYI: Do NOT eat this alone!), garlic, ginger and crushed red pepper; covered and crocked on HIGH for 3 hours. <br />
<br />
I decided to create a nice outdoor setting, allowing us to really enjoy this meal. Unfortunately, our first bites tasted like pure<span style="color: red;"> fire</span><span style="color: red;">!</span><br />
<br />
I began sweating and turning <b style="color: red;">red </b>right away, quickly motioning for everyone to move inside. The A/C felt great, but I was still breathing fire! <br />
<br />
My Mom kept asking, "What did you add to make this so spicy?" I started listing the ingredients: cilantro, garlic, ginger and crushed red pepper. As we reviewed the recipe I instantly knew what happened.<br />
<br />
The recipe calls for only a <i style="color: #6fa8dc;"><b>teaspoon</b></i><span style="color: #6fa8dc;"> </span>of crushed red pepper and I added a <i style="color: #6fa8dc;"><b>tablespoon</b></i> (you may recall I did this once before, preparing the <b><a href="http://crock-n-roll.blogspot.com/2010/02/consumption-ridic-asian-style-chicken.html">Asian Chicken Soup</a></b>)!<br />
<br />
Although the veggies tasted amaz, this soup was a <b style="color: red;">hot mess. </b><br />
<br />
I'm not going to let this get me down...I loved experimenting with the <a href="http://crock-n-roll.blogspot.com/2010/06/ingredient-coconut-milk.html"><b>coconut milk</b></a> and can not wait to perfect this recipe. Next time I will make sure to pay closer attention to the measurements. <br />
<br />
<div align="center" style="color: #e69138; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b>AFTER</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSRyuVppvZYN8hyPg_0noE6YDeWRyuzgy-mUck9yysppZmnvRnm-FvvdlpgB5gGgzEIwzv7Rmfsjr8HFe1hlTP6kpNxCW15RUijIxxGk1dRNARcHzsO-mI3K8McAWXysYBnMbmH7TJZg/s1600/DSCN0249.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSRyuVppvZYN8hyPg_0noE6YDeWRyuzgy-mUck9yysppZmnvRnm-FvvdlpgB5gGgzEIwzv7Rmfsjr8HFe1hlTP6kpNxCW15RUijIxxGk1dRNARcHzsO-mI3K8McAWXysYBnMbmH7TJZg/s320/DSCN0249.jpg" width="320" /></a></div><br />
<div style="color: #c27ba0;"><b>Tips & Tricks:</b></div><ul><li><a href="http://www.spiceislands.com/ProductDetail.aspx?Id=0e580da7-2982-49ce-9503-fa0b66fc5d5c">Turn the heat up!</a></li>
<li><a href="http://www.gourmetsleuth.com/Articles/Exotic-Herbs-Spices-and-Salts-639/lemon-grass.aspx">What the heck is lemon grass?</a></li>
</ul><b>- <a href="mailto:crockcooking@gmail.com">Chef Mimi </a></b><br />
<ul></ul>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com1tag:blogger.com,1999:blog-4601102623597940618.post-2916949013641004802010-07-13T18:49:00.001-04:002010-07-13T18:58:17.043-04:00The Recipe: Thai-Style Coconut-Chicken Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdrSPccifGquko904_9dImvRVMrhJfO0Zl9ITJ_W703U5dG4EXslGyCAkKZT28CgomwIr3KQI7WNLUpWe2MAiQscTpnLrD4r3GUZyYhyMClXRSRP7iNtAiv681ihPZh2XPQ1ED8-qmaE/s1600/crock-n-roll+coconut+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGdrSPccifGquko904_9dImvRVMrhJfO0Zl9ITJ_W703U5dG4EXslGyCAkKZT28CgomwIr3KQI7WNLUpWe2MAiQscTpnLrD4r3GUZyYhyMClXRSRP7iNtAiv681ihPZh2XPQ1ED8-qmaE/s320/crock-n-roll+coconut+soup.jpg" /></a></div><br />
Prep: 20 mins<br />
Cook: Low 6 hours, High 3 hours<br />
Serving Size: 6<br />
Category: Soups & Stews<br />
<br />
<b><span class="Apple-style-span" style="color: #c27ba0;">Ingredients: </span></b><br />
<ul><li>1 pound skinless, boneless chicken breasts; cut into 3/4-inch pieces</li>
<li>4 cups <b><a href="http://ninecooks.typepad.com/photos/uncategorized/chickenstock.jpg">chicken broth</a></b></li>
<li>2 cups <a href="http://www.bhg.com/recipes/bias-slicing/"><b>bias-sliced</b></a> carrots </li>
<li>1 large onion; sliced</li>
<li>2 tablespoons grated fresh ginger</li>
<li>3 cloves of garlic; minced</li>
<li>2 1/2 tablespoons <a href="http://www.gourmetgarden.com/us/product/view/Lemon-Grass"><b>lemon grass paste</b></a> </li>
<li>1 teaspoon crushed red pepper </li>
<li>1 1/2 cans <b><a href="http://crock-n-roll.blogspot.com/2010/06/ingredient-coconut-milk.html">unsweetened coconut milk</a></b></li>
<li>1 medium red pepper, orange pepper and yellow pepper; sliced </li>
<li>2 cups fresh mushrooms; cut in half</li>
<li>1/2 cup fresh cilantro; chopped</li>
</ul><div><b><span class="Apple-style-span" style="color: #c27ba0;">Preparation: </span></b></div><div>Combine chicken, broth, carrots, onion, ginger, garlic, lemon grass, crushed red pepper, mushrooms and sweet peppers in the crock. </div><div><br />
</div><div>Cover; cook on low-heat for 6-7 hours or on high-heat for 3-3.5 hours. If necessary, skim off fat. </div><div><br />
</div><div>Stir coconut milk and the fresh cilantro into the soup. Cover and let stand for 10 minutes. Ladle into bowls and top with more fresh cilantro. </div><div><br />
</div><div>So GOOD!!!<br />
<br />
</div><div><b><a href="mailto:crockcooking@gmail.com">- Chef Tiffany</a></b><br />
<b><br />
</b><br />
<b><span class="Apple-style-span" style="color: #c27ba0;">Tips & Tricks:</span></b><br />
<br />
<ul><li><span class="Apple-style-span" style="font-weight: bold;"><a href="http://hubpages.com/hub/freshgingerrootrecipe">How to Grate Fresh Ginger Root</a></span></li>
<li><b><a href="http://www.gourmetgarden.com/us/product/view/Lemon-Grass">Cooking with Lemon Grass Paste</a></b></li>
<li><b><a href="http://www.cookthink.com/reference/621/How_to_chop_cilantro">How to Chop Cilantro</a> </b></li>
</ul></div>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com3tag:blogger.com,1999:blog-4601102623597940618.post-78575492943559712472010-07-12T10:47:00.001-04:002010-07-13T17:59:28.556-04:00The Ingredient: Coconut Milk<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid15zvQ5c5ZARWKkEusAekxPpiaRz9Hi7xeJ-8NbhaQPkZCicdy3S3MsU7Ly2Mz9uFBIm9ZP95srE-Wl26pUS_WeYYAhysBFRpnrxfrUpwzP0g3xYDFtDJsY1YNvVn4BVDt-AOO38t5sQ/s1600/crock-n-roll+coconut+milk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid15zvQ5c5ZARWKkEusAekxPpiaRz9Hi7xeJ-8NbhaQPkZCicdy3S3MsU7Ly2Mz9uFBIm9ZP95srE-Wl26pUS_WeYYAhysBFRpnrxfrUpwzP0g3xYDFtDJsY1YNvVn4BVDt-AOO38t5sQ/s320/crock-n-roll+coconut+milk.jpg" /></a>Chef Tiffany has suggested to use this next ingredient in the crock. She is notorious for loving Thai food. I remember the first time I ever ate Thai food was with Tiff. I had no clue what anything was on the menu, and she made great suggestions! I remember trying the coconut soup. It sounded so bizarre to me becuase when I think of coconut, I do not think of Thai cuisine, I immediately think of island foods from Hawaii or rum drinks like Pina Coladas. The flavors from my dinner with Tiff are still stuck in my memory because I never knew a soup could taste this amazing! It had two main flavors, milky sweet and spicy hot. I can not wait to try the next recipe!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: #d5a6bd;">Tip & Tricks</span></strong></div><ul><li><div class="separator" style="clear: both; text-align: left;"><a href="http://www.recipezaar.com/library/coconut-milk-or-cream-145">What is coconut milk?</a></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><a href="http://www.ehow.com/facts_4744724_coconut-milk-health-benefits.html">Coconut Milk Health Benefits</a></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><a href="http://thaifood.about.com/od/introtothaicooking/a/healthbenefits.htm">About Thai Cuisine</a></div></li>
</ul><div class="separator" style="clear: both; text-align: left;"><strong><span style="color: #9fc5e8;">-<a href="mailto:crockcooking@gmail.com"> Chef Mimi</a></span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com0tag:blogger.com,1999:blog-4601102623597940618.post-68479742657262672172010-05-29T11:31:00.000-04:002010-07-13T17:56:59.410-04:00The Consumption: Slow Cookin' Chili Tacos<div class="separator" style="clear: both; text-align: center;"></div>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.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9S8dVTQprlXHRa-Rsf4X9GrlY7wYECnM3B3pu1jUUtMqci80dyeFbcrEOKooYHd6fR0zuhcg8Xcs7gjxxfXSPkcb7iSFNeNxGV6SQ0C9JgJcEFSqAmI1k7zQ6d0u2n4gwJ11lKqiLEM/s1600/DSCN0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg9S8dVTQprlXHRa-Rsf4X9GrlY7wYECnM3B3pu1jUUtMqci80dyeFbcrEOKooYHd6fR0zuhcg8Xcs7gjxxfXSPkcb7iSFNeNxGV6SQ0C9JgJcEFSqAmI1k7zQ6d0u2n4gwJ11lKqiLEM/s320/DSCN0018.JPG" /></a></div><br />
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.<br />
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<strong><span style="color: #9fc5e8;">- Chef Mimi</span></strong><br />
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</div><span style="color: #d5a6bd;"><strong>I have to share a great photo from St. George Island, FL. This pretty much sums up the vibe on our trip:</strong></span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiik524csDlYT6Rluty5gkeIyJB3nDXdbosy-Q5F1tJtF6z_ROBZO3HHfjePIYisWh-lKSmx03NkQr4bDAEwFILBiRVJJPfXfH_ghdVGSbWAfpjGqgop8g25jE8hg3n3HmYiuqmF1IZJf8/s1600/DSCN0015.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiik524csDlYT6Rluty5gkeIyJB3nDXdbosy-Q5F1tJtF6z_ROBZO3HHfjePIYisWh-lKSmx03NkQr4bDAEwFILBiRVJJPfXfH_ghdVGSbWAfpjGqgop8g25jE8hg3n3HmYiuqmF1IZJf8/s320/DSCN0015.JPG" width="240" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com1tag:blogger.com,1999:blog-4601102623597940618.post-82458266247812195842010-05-26T13:10:00.016-04:002010-07-13T19:01:36.762-04:00The Recipe: Slow Cooker Tacos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrO_2uLJ95dMaV24VcaUw-mY_1IbM0Lo2MEnpLSYKp9SoMSiVak717YkDyTiYcXGLi80lV8R8ClM5VWgH6OSq4rsg73jdA2t6iF0P-gEGnTLTJwg3nLQ5z-PfQf7W3y678YddDJk6NP3o/s1600/2tacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="162" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrO_2uLJ95dMaV24VcaUw-mY_1IbM0Lo2MEnpLSYKp9SoMSiVak717YkDyTiYcXGLi80lV8R8ClM5VWgH6OSq4rsg73jdA2t6iF0P-gEGnTLTJwg3nLQ5z-PfQf7W3y678YddDJk6NP3o/s200/2tacos.jpg" width="200" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div></div><div align="left">Prep: 15 - 20 mins</div><div align="left">Cook: LOW 6 hours</div><div align="left">Serving size: 6-8 </div><div align="left">Category: Beef</div><div align="left"></div><div align="left"><br />
<strong><span style="color: #c27ba0;">Ingredients:</span></strong></div><ul><li><div align="left">2lbs ground beef (or turkey)</div></li>
<li><div align="left">1/2 cup of water</div></li>
<li><div align="left">1 pkg of taco seasoning</div></li>
<li><div align="left">18 oz can of tomato sauce</div></li>
<li><div align="left">10 oz can of <a href="http://www.ro-tel.com/images/rotel-mexican.jpg"><b>Rotel with cilantro & lime</b></a></div></li>
<li><div align="left">2 cups shredded cheese</div></li>
<li><div align="left">1 cup sour cream</div></li>
<li><div align="left">1 jalepeno</div></li>
<li><div align="left">1 can sliced black olives</div></li>
<li><div align="left">soft or hard tortilla shells</div></li>
</ul><div align="left"><strong><span style="color: #d5a6bd;">Preparation:</span></strong></div><div align="left">Place a <a href="http://ecx.images-amazon.com/images/I/41tSLG6CQEL.jpg">crock pot cooking liner</a> 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.</div><div align="left"><br />
<div></div></div><div align="left"><strong><span style="color: #d5a6bd;">Tips & Tricks:</span></strong></div><ul><li><br />
<div align="left">This can also be served as a taco meat dip using tortilla chips.</div></li>
</ul><div align="left"><strong><span style="color: #9fc5e8;"><a href="mailto:crockcooking@gmail.com">- Chef Tiffany</a></span></strong></div>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com0tag:blogger.com,1999:blog-4601102623597940618.post-76893736793223930432010-05-23T11:06:00.010-04:002010-07-18T23:13:58.437-04:00The Ingredient: Ground Beef<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7GpRDMCdKYgx_HYVtAxUQ0A8zGyCuq11iBi3x7693Gi3SnopzTMJtDor5O4q9C7kaNulYg2CPDxlQT6p2BUwdiqFWwLJa4V0dHgzzXdJenPvRCuz9FSlnbVaifgAWuBCN4J-fdYEzrY/s1600/crock-n-roll+ground+beef.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="141" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7GpRDMCdKYgx_HYVtAxUQ0A8zGyCuq11iBi3x7693Gi3SnopzTMJtDor5O4q9C7kaNulYg2CPDxlQT6p2BUwdiqFWwLJa4V0dHgzzXdJenPvRCuz9FSlnbVaifgAWuBCN4J-fdYEzrY/s200/crock-n-roll+ground+beef.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: left;">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. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://comedians.jokes.com/jim-gaffigan/videos/jim-gaffigan---bottled-water/">Jim Gaffigan</a>, a great comedian, said it best: <i>All Mexican food is made up of 4 types of ingredients tortillas, meat, cheese and vegetables. </i></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My family and I are about to travel to <b><a href="http://www.floridastateparks.org/stgeorgeisland/default.cfm">St. George Island, FL</a></b>. 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!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div></div><b style="color: #c27ba0;">Tips & Tricks:</b><br />
<ul><li><a href="http://www.fsis.usda.gov/factsheets/ground_beef_and_food_safety/index.asp"><span style="color: #6fa8dc;">Pick your meat</span></a> </li>
</ul><ul><li><a href="http://caloriecount.about.com/calories-ground-beef-i23502"><span style="color: #6fa8dc;">Ground Beef Nutrition</span></a> </li>
</ul><div class="separator" style="clear: both; text-align: left;"><span style="color: #9fc5e8;"><b>- <a href="mailto:crockcooking@gmail.com">Chef Mimi</a></b></span></div><div class="separator" style="clear: both; text-align: left;"></div><div></div><div class="separator" style="clear: both; text-align: left;"></div><div></div>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com0tag:blogger.com,1999:blog-4601102623597940618.post-69929347030741667922010-05-21T19:11:00.004-04:002010-07-02T11:05:46.667-04:00The Consumption: Veggie Boats of Flavor<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MZR4n0X4VIyAzvn6EkPM694EVLuVon0Xe6LWwkjLgWiwACGdMT0B8SR3DdRM0I9MgRnByN84VXvmK2ysgrDRzmuhH8KY_KuiKWZvruOxm9UqfYMHX-bvGqTSuXABJEOv5iRdMqxfF4g/s1600/zuch+boat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MZR4n0X4VIyAzvn6EkPM694EVLuVon0Xe6LWwkjLgWiwACGdMT0B8SR3DdRM0I9MgRnByN84VXvmK2ysgrDRzmuhH8KY_KuiKWZvruOxm9UqfYMHX-bvGqTSuXABJEOv5iRdMqxfF4g/s400/zuch+boat.jpg" width="400" /></a></div>The zucchinni dream boats were delicious! Most Italian meals I have cooked in the past consisted of dough, spaghetti sauce, lots of cheese, and pepperonis. For this meal, I had to research how to "hollow" out a zuchinni before I began preparation. I imagined it being something like carving a pumpkin. To my surprise, it was relatively easy to make each zuch in the shape of a boat using a long narrow spoon. The pulp scooped right out. I filled each boat with the mixture of tomato sauce and placed in the crock.<br />
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Before the zuchinni was finished slow cookin', I decided to toast the pine nuts. I placed some tin foil on a small baking pan and scattered the pine nuts. Then I placed in the oven on the highest rack, making sure they would toast nicely. Unfortunately, within 10 secs, they all caught on <span style="color: red;">FIRE</span>. Yes, burning flames burst out of the stove when I opened the oven. I have learned pine nuts contain oil (like most nuts), and when heated to a very high temp, they can catch on fire. Luckily, the flames dissipated immediately when I removed them from my oven. I wish I had a live-in photographer to capture the terror on my face when my first small kitchen fire erupted.<br />
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I served the Veggie Boats with some angel hair pasta and garnished with blackened pine nuts, fresh mozzerella, parm, and garlic bread. The meal was a simple Italian dish that was easy to make on a busy weekday. The flavors were all familiar and delicious, except for the burnt popcorn taste of the toasted pine nuts. For my next attempt, I will use black olives.<br />
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Don't <span style="color: red;"><strong>BURN</strong></span> your nuts!<br />
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<span style="color: #d5a6bd;"><strong>Tips & Tricks</strong></span><br />
<ul><li><a href="http://www.youtube.com/watch?v=oDiKhNYnVNE">I hollowed out zuchinni for this?</a> (Chef Tiffany, this one's for you!)</li>
</ul><span style="color: #6fa8dc;"><strong>- Chef Mimi</strong></span>Mimi McKee, Tiffany Evershttp://www.blogger.com/profile/07186417510661211812noreply@blogger.com0