The Ingredient: Brown Sugar

I don't normally use brown sugar.  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.

Research shows that brown sugar 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.

Tips & Tricks:

• The Claim: Brown Sugar is Healthier than White Sugar
• Brown Sugar: Kitchen Q & A

- Chef Mimi

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

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

The Recipe: Rosemary Chicken and Fire Roasted Tomatoes

Prep:  10 mins

Cook:  Low 5-6 hours; High 3 hours 

Serving Size:  6

Category:  Poultry

Ingredients:

• 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  

Preparation:

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:

• How to Prepare Fresh Rosemary
• Rosemary Questions and Answers

- Chef Tiffany

The Ingredient: Rosemary

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

ROSEMARY: 2
CILANTRO: 2
OREGANO: 1
MINT: 1

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:

• Growing & Using Rosemary
• Rosemary for your hair

- Chef Mimi

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

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

Ingredients:

• 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

Preparation:

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:

- Peach Cooking Tips and Hints 

- How to Chop Onions Without Tears
- The Different Cuts of Ribs

- Chef Tiffany