The Consumption: Easy Cheesy Party Potatoes

Another success Crockin-N-Rollin!  This time I was able to show off my skills at a good friend's cookout.

After I filled the crock with all of the ingredients, I went to spend a day on the beach...when I returned, the cheese had melted into a gooey dream!  Reminded me of pulling a slice of pizza from a pie, and the melty mozzerella strings keep extending, until you must use your fingers to cut the tether from the actual Za (Pizza).  I stirred the ingredients and it became extremely creamy.  Once cooked, I poured into a serving dish.  I added the chopped chives and real bacon bits to the top, which added great colors for presentation, and headed to the party.

We had arrived just in time to add the cheese dish to the buffet line and everyone was asking about the potatoes.  No one could believe I made a potato casserole with a slow cooker.  I explained how easy it was and all of the ladies agreed, they would have to try this recipe at home.  By the end of the night, I was wishing I made calling cards for the blog. 

Tips & Tricks:

• Crockpot Casseroles

- Chef Mimi

The Recipe: Smoked Gouda Spuds

Prep:  20 mins

Cook:  Low 5 hours

Serving Size:  12

Category:  Side Dishes

Ingredients: 

• 1 28-ounce package frozen diced hash brown potatoes with onions and peppers, thawed
• 1 can condensed cream of chicken with herbs soup
• 1.5 cups finely shredded Smoked Gouda cheese (6 ounces)
• 1 cup finely shredded provolone cheese (4 ounces)
• 1 8-ounce package of cream cheese, cut into small cubes (1/2 inch)
• 3/4 cup of milk
• 1/4 cup chopped leek
• 1/4 cup chopped prosciutto or 4 slices bacon, crisp cooked and crumbled 
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• Fresh chives, snipped

Preparation:

In the crock, combine thawed potatoes, soup, cheeses, milk, leeks, prosciutto (if using), pepper and garlic. 

Cover and cook on low-heat for 5 to 6 hours. Before serving gently stir in chives and bacon (if using).

* To add a little crunch to this recipe pour the crocked potatoes in a casserole dish, top with French's Fried Onions and back at 350 for 10 mins; or until the top browns.

This is DEF on of my fav's so far!!

Tips & Tricks:

• Cooking with Leeks
• What is prosciutto?

- Chef Tiffany

The Ingredient: Smoked Gouda

We asked our readers:
"Which cheese would you like to see thrown in the crock?"

Below are the results of the poll:


Asiago:  4 votes
Parmesan:  0 votes
Monterey Jack:  2 votes
Smoked Gouda:  9 votes


First of all, I am a dairy freak!  If it has milk in it, sign me up.  Second, I am so stoked on these results because I personally voted for smoked gouda.  My fondest memory of this cheese was when I was in Northern California, sitting on a patio surrounded by tall redwoods eating hummus, triscuits, black olives and smoked gouda.  All of the flavors combined made me feel so good, I wanted to hug a tree.  


I also LOVE smoked gouda with a glass of white or red wine.  The cheese is so creamy, it feels like your drinking the flavor.I am anxious to see how cheese cooks in the crock.  Everything we have posted so far is immersed in a liquid.  I am imagining non-stop cheesy melty delish-ness.  I thought this could only exist in my dreams!


- Chef Mimi

The Consumption: Welcome Back Ribs!

I marinated all of the ingredients together in a covered 11 x 13 glass dish.  The short ribs were ideal.  I bought two packs of 4.  They were each about 4 in. long, which was perfect for the crock.  In the morning, I added the contents of the dish to the crock pot.  The aroma was already incredible.  I was already looking forward to coming home for dinner.

When I first bought the ribs, I was reminded of red muscles, which is a scary thought.  After cooking in the crock all day, the ribs turned a beautiful brown color.  Some of the meat had already fallen off the bones, and was floating among the veggies and fruit.  I served on a bed of white rice with bread and a small garden side salad.  The meat became boneless!  Literally, falling off the bones.  I was picking them up, and the meat slid off.

I had never eaten ribs before, and had always thought the ingredient would be difficult to prepare.  For some reason, I imagined ribs could only be grilled and should be served at a cookout.  I know restaurants prepare them, but I had seen nothing like these ribs.  If ribs were prepared in the crock each time I ate them, you can count me in for dinner!  After a hard day at work, I was so happy to be welcomed back with a great home cooked meal.

Tips & Tricks

• Ribfest - Chicago's Rib Mania Eating Championship 

- Chef Mimi

Challenges: To cook with the bone in or out?

First, I would like to say thank you to all of the workers at the Lix (Publix) that helped me choose the items I needed to make this meal!

I was puzzled when I approached the meat section at the Lix and saw 3 types of ribs.  Two were beef (spare ribs and short ribs) and the other was boneless pork ribs.

I was so confused on what to buy, I had to call my Crockin-N-Rollin expert, Chef Tiffany.  After a few laughs, I felt like I needed to ask “the Meat Guy” AKA the all knowing butcher at Lix.

I stood by the meat section for-EV-er, and finally was approached by 2 Lix managers.  I explained I was looking for boneless beef ribs and that I had never cooked them before.  Both laughed, and asked what had I been eating my whole life?

They informed me most people prefer to have the bone-in for added flavor. The butcher finally returned to his post and convinced me the short ribs were, “Where it’s at when cooking with a slow cooker!”  

Instead of using boneless spare ribs, I chose chuck short ribs.  Find out how good my decision was in The Consumption.

Tips & Tricks

• What are short ribs?
• Bone adds flavor
• Anatomy of a kitchen knife

- Chef Mimi

The Recipe: Sweet and Sour Country Style Spareribs

Prep:  25 mins
Cook:  Low 8 hours, High 5 hours
Serving Size:  8
Category:  Beef, Pork & Lamb

Ingredients:

• 3-4  pounds boneless beef ribs (or Pork)
• 1  large onion, thinly sliced
• 1 green pepper, thickly sliced
• 3 garlic clove, minced
• 1 (20-oz.) can pineapple chunk, undrained
• 2 (8-oz.) cans tomato sauce
• 1/4 cup tomato paste
• 1/2 cup packed brown sugar
• 1/4 cup cider vinegar
• 3 tbsp. Worcestershire sauce

Preparation:

Place ribs in slow cooker. In a bowl, combine pineapple, tomato sauce, onion, green pepper, brown sugar, vinegar, tomato paste, Worcestershire sauce, and garlic.

Pour mixture over the ribs; cover and cook low 8 to 10 hours, or until ribs are cooked through and tender. ENJOY!!!

Tips & Tricks:

- What is packed brown sugar?
- The different cuts of ribs
- Cooking with canned foods

- Chef Tiffany

The Ingredient: Boneless Ribs

When I began this project, I did not realize how easy it would be to choose any ingredient and make it taste great in the slow cooker.

When discussing Crock-N-Roll with people, I keep hearing "OH, YOU GOTTA TRY RIBS!"

I have to be honest, I do not eat ribs that often and I never order them when I go out to eat. However, I am ready for a new challenge.

This next recipe will truly test my crock skills!

Tips and Tricks:

• Types of Ribs 
• How to Buy Ribs
• The Zen of Barbecue & Grilling:  AmazingRibs.com

Comment below and tell me your favorite way to eat ribs...

- Chef Mimi