The Consumption: Apple Compote Surprise

According to Frankie's comment on the recipe post below, this dessert was going to turn out like "apple pie without the crust". 

After I got home from work, I peered into my crock and was so disappointed to see my tasty looking apples turn into a mushy, murky-colored liquid; it was like a runny apple sauce.


However, looks can be deceiving! 
This dessert was incredible!  Full of flavor and simply scrumptious!!  I served with all the recommended:  vanilla ice cream, toasted almonds, whip cream and extra cinnamon.

Did I cook this too long?  Maybe I cut the apples too small like I did with the sweet potatoes in the Traditional Beef Stew recipe.  I have heard people say you have to build a relationship with your appliances in the kitchen.  For example, I know my oven only cooks evenly if I place the pan over to the left, just a smidge.  More experimenting with the crock is the best answer!

Tips and Tricks

• General Slow Cooking Info
• Converting Crock Pot Recipes 

- Chef Mimi 

The Recipe: Apple-Rum Compote

Prep:  15 mins
Cook:  Low 7-8 hours, High 4-5 hours
Serving Size:  12
Category:  Desserts


Ingredients:

• 8 peeled and cored cooking apples (4 Granny Smith / 4 Golden delicious) cut into 1 inch cubes 
• 1/4 teaspoon cinnamon 
• 1/4 teaspoon nutmeg 
• 1 tablespoon quick-cooking tapioca
• 1 tablespoon honey 
• 3 tablespoons rum (I used whiskey, of course!)
• 2 tablespoons lemon juice 
• 1/3 cup sugar
• 3/4 cup apple juice 
• 3/4 cup whipping cream 
• 3/4 cup sliced almonds, toasted
• Vanilla Ice Cream

Preparation:  

Layer cut apples in the crock.  Add sugar, cinnamon, nutmeg, honey and tapioca and pour in the apple juice, lemon juice and rum/whiskey. 

Cover; cook on low-heat setting for 7 - 8 hours or on high-heat setting for 4 - 5 hours.  

Serve on top of vanilla ice cream and top with whip cream, toasted almonds and more cinnamon.

This was my first time making this recipe but def not my last!!!  It was so easy to prepare and the perfect ending to the day!!

This recipe is also a perfect topping for pancakes, waffles and french toast! Mmmmmmm!

Tips and Tricks:

• What Is Fruit Compote?
• What Exactly is Tapioca?

- Chef Tiffany

The Ingredient: Apples

We decided to ask our readers: "Which fruit would you like to see thrown in the crock?" Below are the results of the poll:

Apple:  5 votes
Pineapple:  5 votes
Blueberry:  3 votes
Orange:  2 votes

Since we had a tie, I chose apples.

The slow cooker is proving to be extremely versatile.  I find myself drawn to bookstores, just to browse through their slow cookin section.  My curiosity has been sparked discovering the endless possibilities of the crock.

I am very excited to see what Tiffany will come up with, and to begin my next crock challenge!

Tips and Tricks:

• Cooking with Apples
• Apple Picking 

Don't forget to check out our new poll...
- Chef Mimi

The Consumption: Wing Fest 2010

I will never prepare wings any other way!

Using Lix brand chicken wings and drumettes, the recommended and very tangy Stubbs Hickory Bourbon BBQ sauce, honey, fresh minced garlic and crushed red pepper, I created a unique blend of aromas and flavors that completely filled my kitchen.  Flavors I never imagined I would associate with chicken wings.

My “Official Taste Tester/ Boyfriend” and our guests Kacey (pictured above) and Dave all commented on the honey as being key to creating the thick and tangy, but yet sweet sauce; which completely coated the wings. As you can see, everyone succeeded in leaving with a “Wing Smile” and agreed this meal was, “finger lickin’ good!"


I love learning all these new moves with my slow cooker and getting the opportunity to share my experiences with others. Each meal I make, I am completely surprised with the outcome.

Tips and Tricks:

• Invest in a Ladle
• After the Messy Meal...

If you try one of our recipes, don't forget to leave a comment and let us know how it was.
 - Chef Mimi 

 The Cean licking off his wing smile!

The Recipe: Hickory Bourbon Chicken Wings

Prep:  15 mins
Cook:  Low 3 hours, High 1 1/2 hours
Broil:  15 mins
Category:  Appetizers

Ingredients:

• 3 pounds chicken wings
• 1 1/2 cups  Hickory Bourbon BBQ Sauce 
• 1/4 cup honey
• 1 teaspoon salt
• 1 teaspoon sugar 
• 1/4 teaspoon crushed red pepper- measure this time! =)
• 2 teaspoons fresh minced garlic 
• 1 1/2 teaspoons Worcestershire sauce 
• 1 medium chopped onion    

Preparation:

Place defrosted chicken wings on an unheated rack of a broiler pan and sprinkle each side with salt and sugar. Broil 4-5 inches from the heat for 15-20 minutes or until chicken is brown, turning once. Layer chicken wings in your slow cooker; add chopped onions and crushed red pepper.

Combine barbecue sauce, honey, garlic and Worcestershire sauce and pour over the chicken wings. Cover; cook on low-heat setting for 3-4 hours or on high-heat setting for 1 1/2- 2 hours.

Sides:

• Honey Baked Beans
• Mac-N-Cheese with Broccoli Spears
• Beer or maybe a whiskey and coke

Tips and Tricks:

• How to Measure Honey Accurately
• Christopher B. 'Stubb' Stubblefield:  A Texas Barbecue and Music Icon 

- Chef Tiffany

The Ingredient: Chicken Wings

My family and I love going out to get some good chicken wings.  We say you have the "wing smile" if you leave the restaurant with sauce stains on the corners of your mouth.  Wings are great to wash down with an icy light beer and best of all, you can never seem to get enough.

I have made several attempts to cook them at home, but my wings turn out so dry.

I noticed in the previous recipes, that my favorite part ususally ends up being the meat.  I can picture the chicken melting in my mouth and falling off the bone. Plus, if they are marinating in a sauce all day, the possibilities of flavor seems endless!

Tips and Tricks

• 101 Sauce Recipes

- Chef Mimi

The Consumption: RIDIC Asian-Style Chicken Soup

After reading through the ingredients, I was stoked to begin preparation...

My mom (pictured to the left) and I cut all the veggies and stored them together with the fresh grated ginger. Then we marinated the chicken in soy sauce and let sit over night. This time I cut everything the night before so I could come home after a long day of work and simply throw it all in the crock.

At 7PM, I dumped the chicken, veggies, broth, water and garlic into my slow cooker. I eyed the amount of crushed red pepper by shaking until I could really smell it; learning that measuring spoons really do have a purpose!

After cooking on High for 2 1/2 hours, I put 10 more mins on the timer and added the sugar snap peas, spinach and egg to the crock.

By this time the kitchen smelled DELISH and I couldn't wait to show off my new moves to my favorite NSB couple, Tyler and Swiss. Everyone was unanimous:

"This was one of the best crock recipes we ever had!"

"Good till the last drop!"

The French's Fried Onions were a yummy addition to the soup and a necessity to help take the spice down a notch!

Tips and Tricks:

• How to Use Measuring Spoons and Cups
• How to eat noodles with chopsticks
• Use a sharp knife

- Chef Mimi