Working Girl Cooking

Every one who has ever cooked with me knows that I should have my own sitcom. It would be entitled "The Adventures of Cooking with Sean" or something along those lines. Most of my concoctions work out pretty well in the end so my roommates have forgiven the slightly overcooked vegetables and the incessant fire alarm. At least it tastes good, right?

Well I have this friend who sells Wildtree spices and part of the selling parties are these "freezer meals" So my roommates and I did this awhile back - where you put everything for a meal in a gallon freezer bag and, well, freeze it. Of course at the time we were not quite sure what to do with these so absolutely everything went into the CrockPot, whether it was supposed to or not.

I recently started a new job and wanted to have home-cooked meals for dinners and lunches and so I decided to repeat the experiment, but properly this time. So mostly I marinated various meats and froze those. I turned 3 pounds of hamburger into various flavored hamburger patties, and I thought I would attempt to make one thing that was legitimately supposed to go into the CrockPot. So I tried to make this Slow Cooker Chipolte Lime Chicken, sounds like a good idea, right? I mean it has "slow cooker" in the name! Well if you read the recipe, which I only scanned because that's how I roll, things like the avocados were supposed to be toppers, and things like the rice were supposed to be cooked separately and in perfect TV show fashion, I stuck the entire thing into the slow cooker for about 8 hours.

Now, I have another bag in the freezer (I split the recipe in half), and I think I will make the rice separately next time. Everything was cooked really nicely, but the rice had really turned to mush which upon reheating the left overs was even more mushy - which I didn't think was possible.

So Sean's cooking advice #1 (on this blog), do not put rice in the slow cooker for 8 hours - it will turn to mush.

Stay tuned, I may attempt to preserve fresh basil in the future...