Sunday Supper – Slow Cooker Cooking, Can You Take The Heat? - Hudson Valley Handymom Blog at - 310421

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Sunday Supper – Slow Cooker Cooking, Can You Take the Heat? 
Sep. 8, 2013 10:52 am 
Updated: Sep. 9, 2013 5:52 pm

When I was growing up, my mother use to make a dinner for us to eat shortly after church.  Outside of Saturday and Sunday,  we had dinner by six pm.  The only reason why I threw Saturday in there is that, by the time I was a teenager, I was too busy socializing to know when people ate.

Quite a few times, my mother would use her slow cooker to make the meals.  Stews and shredded BBQ beef were among the dinners that she put together.  It was so nice coming home with the house smelling so good.

After I became an adult, a slow cooker became a great method to having a meal ready when I came home from work or when I knew my day was going to be rushed for so many things that I didn't have time to prepare a meal along with the hectic schedule.  Yes, there might be a bit of chopping and prep the night before, but it's such a thankful thing to be able to come home to dinner being ready.

For our Sunday supper, I made Charley's Slow Cooker Mexican Style Meat. The recipe can be found here:<
While I was reading through the recipe, I knew the end result was going to be firefighter worthy. I was positive a hydrant wouldn't have been enough to eliminate the burn factor from my mouth.  I knew I had to cut down on the heat in order for the kids to eat it.  My decision was to eliminate the peppers and the cayenne pepper.  I used a bottom round roast and added a little more water (to cut down on the heat factor).  I did add all of the hot sauce.

When the dish was done, I shredded it and added the liquid until I had the amount of moisture I wanted.  The recipe wasn't over the top for me, but there's a lot that can be done with it.  It can be put into so many dishes.  There are really endless possibilities.  Also, it's a great way to use a cut of beef that you might find on sale and have no idea what to do with it.

What's on your table for your #SundaySupper ?

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Products received from advertiser are only used for experienced-based reviews my personal blog. The reviews, content and opinions expressed in this blog are all my own.



Sep. 8, 2013 12:29 pm
Wow, that's on my list of to dos too.I think I'll leave the heat in though. How was your heat level when you tasted it?
Sep. 8, 2013 3:25 pm
It was enough for me. I think there's heat overload on this if kids are eating it.
Sep. 8, 2013 7:35 pm
I remember growing up with spicy Mexican food. I didn't like hot spicy food as a young child. My kids were the same way. However, as an adult, I acquired a love for the Mexican food my mom made. I think it is great you introduce your kids to different types of cuisines.
Sep. 9, 2013 3:55 am
Lela- The sad part is that they think a box of macaroni in cheese is an acceptable delicacy. :)
Sep. 9, 2013 7:47 am
It seems that SPICE must have been a 4 letter word in our house growing up - we ate a lot of beige. I think your changes may work for my 8 year old while my teenagers may actually reach for the bottle of hot sauce. Great picture.
Sep. 9, 2013 10:19 am
I am sure you will educate those little palates to the finer tastes! Funny, I like spicy pork recipes far better than beef recipes, but yours might convert me.
Sep. 9, 2013 5:52 pm
Doug- With all of those jalapenos, it seems to me that you might be able to make jet fuel out of this dish. :) We actually buy those sandwich jalapenos. I should grow some next year and can good! BigShotsMom- I agree regarding the pork!
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About Me
I am an Allrecipes Allstar Brand Ambassador (a volunteer position), and I am not compensated for my work with Products received from advertisers are only used for experience-based reviews on my personal blog. The reviews, content, and opinions expressed in this blog are all my own. **************** By the age of seven, I would wander into the local library to check out cookbooks to make creations at home. When I became a mother to four daughters, I had a good sized family to feed. I became great with saving money and making wonderful meals without breaking the bank. I started using the original Allrecipes sites when I was in my 20's in 1997. I made the discovery by typing in "" to see what would happen. From then on, I became an addict. I didn't "officially" join until 2010, but I've been here the entire time. :) Allrecipes saved me many times over for parties, pot lucks, graduations-even my oldest daughter's college senior recital.
My favorite things to cook
I love to bake breads, cookies, cakes, and pies. I have a smoker and love to grill. Whenever I want some company, I fire up the smoker and make my own homemade BBQ sauce for pulled pork. If that doesn't get you company in NY, nothing will. I create my own recipes, but love learning from other people. I love to see ideas, promote them, and share creativity. I can't think of anything I don't enjoy making. I just love trying to make anything. Holidays are some of my favorite times of the year. Allrecipes contains the secret to my success regarding making succulent turkey (yes, I once was a dry turkey person- NOT ANYMORE). I enjoy coming up with new ideas, new ways to use products, and I always like to test out new items that hit the shelves at the stores. I consider my kitchen to be my laboratory. However, I'm not opposed to quick and easy meals when life makes the call for it! After all, life was meant to be enjoyed...and, sometimes, that means quick and easy meals!
My favorite family cooking traditions
Holidays and birthdays are my favorite times of the year. I enjoy making old family favorites and spending time together with my family. For Thanksgiving, I turned to Allrecipes years ago and discovered what putting a turkey in a brine can do. I tried it that year and never turned back. My husband proclaimed that I made the best turkey he ever ate. So, every year, I cut up all the vegetables ahead of time for the Thanksgiving meal. Then, I put the remains into a stockpot and create my own vegetable stock for a turkey brine. After soaking the turkey, I cook the turkey in a bag to make the most succulent turkey around. It's so juicy that it's hard to believe it's Thanksgiving - and there's no need to buy a special brand of turkey to get this result. I also love the old family go-to recipes. However, for stuffing, I found that making a homemade Challah bread creates the most unbelievable stuffing ever. Using a bread machine can make the whole process easier. You won't regret it!
My cooking triumphs
I started creating my own recipes when I had to live out of a pantry with little funds. I enjoy being creative, and this led to me becoming published. Later, I became an Allstars Brand Ambassador. I love the program because it let me be a part of a company that I respect and love so much in a way that I couldn't have imagined. Being a Brand Ambassador has been such a huge honor and great experience. I've met so many wonderful people due to it, and was thrilled to have the opportunity to represent Allrecipes through roasting pumpkin seeds on the Better TV show. I just want to give a big shout out to Better TV for giving me the opportunity to represent Allrecipes - a website I've been visiting for over 15 years. Here are the links to the pumpkin seed roasting:
My cooking tragedies
I started cooking at a young age, and most of my mistakes took place during that time period. As a child, company was constant in our home. My mother knew I loved to cook and asked if I could make some of my Blonde Brownies for dessert that night for our company. I was 12 years old, and gladly started to prepare the dish. Unfortunately, my mother was out of vegetable oil. I went to the fridge and took out some reserve oil she had filtered after using it for deep frying. I figured it was still good and added it to the brownies. That night, when dinner was finished, the brownies were brought out. I took a bite of mine, and dropped it on the plate. The company ate the brownies and stated how good they were. My brownie had a horrible taste. It was at that moment that I realized the reserved oil was from my mother frying fish. Never again did I test the waters of used oil.
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