Crock Lover has now merged with, now with old and new recipes and meal plans!

Merging with

Hi Crock Lover fans! I've decided to merge this blog with my food and travel blog for easy maintenance. I'm adding pictures to old Crockpot posts as I go along. Hope you enjoy the new blog and thanks for stopping by!

Crockpot Osso Bucco

6-8 beef back ribs

3 tbsp tomato paste

1 onion, quartered

2 tomatoes

1 tbsp dried basil

1 beef bouillon

3 cups dry red wine, reduced by simmering in a pot to 1-1/2 cups


Combine above ingredients in a 4 quart crockpot, simmer on low for 4 hours. Remove fatty/oily liquid from pot and add wine, rearranging meat pieces as needed. Serve with baked potatoes and cauliflower, and bread for dipping. Mangia!



Korean Beef Stew

For homegrown Flips, this is the “Korean Beef” that we know from the Kimchi Fastfood Chain:


2-3 lbs beef ribs, bone in (also works with pork)

1 large onion, cut into eighths

1 piece ginger, the size of two thumbs

1 head garlic, peeled and crushed

2 bay leaves

1 Korean green chili pepper

1 tbsp sesame oil

1 tbsp sesame seeds, roasted in a pan

2 tbsp chopped scallions/green onion springs

1 cup soy sauce

1 cup sugar

1 cup water


In a 3-quart crockpot, combine beef, half of the onion, bay leaf, soy sauce, water and sugar. Cook on low for 6-8 hours. When tender, add ginger, remaining onion, garlic and chili pepper, change setting to high and cook for 30 minutes. Mix in sesame oil and top with sesame seeds and scallions before serving. Mangia!


Conventional Stove: Place the beef in a casserole and fill with water until beef is covered. Add garlic, onion, ginger, chilipeppers and bay leaf, soy sauce and sugar. Simmer for two hours or until meat is tender.
Roast sesame seeds in a hot pot. Top stew with sesame seeds and scallions before serving.

Not Crockpot Recipes but Summer BBQ Ones

For my usual audience…enjoy!



Sofrito Rice


4-5 cups cooked rice, preferably cooked the night before

1 bottle Goya sofrito sauce (ethnic section of the grocery)

1 3-pack of Goya chorizos (or other brand), cut into small pieces

1 cup frozen green peas


In a large deep pan, wok or paellera, sautee chorizo pieces in 1-2 tbsp oil until golden and oil becomes red. Add sofrito sauce and simmer for 10-15 minutes. Add rice and mix well with the sauce until rice becomes completely red with no more white areas, adding water if necessary.  Allow to cook for 10-15 minutes, mixing occasionally to prevent bottom from burning, until the consistency of fried rice. Season with salt and pepper and add peas at the end. Serves 6-8



Sweet and Sticky Barbecued Chicken


20 chicken wings (or other chicken pieces)
1 bottle dry red wine
2 cups packed dark brown sugar
2 cup soy sauce
4 tablespoons finely grated fresh ginger
1/2 head garlic, minced
Juice of 1 lemon
Salt and pepper

Marinate wings in lemon juice, salt and pepper for at least 2 hours.

Bring wine, sugar, soy sauce, ginger and garlic to a boil in a saucepan. Reduce heat and simmer until mixture has thickened to the consistency of honey, about 1 hour. Preheat grill. Place wings on grill and brush with sauce. Cook, flip and brush with sauce every 4-5 minutes until cooked.


Cucumbers in Vinegar


3-4 cucumbers, peeled and sliced into 1/3 inch thick rounds

1 cup white vinegar

½ cup apple cider vinegar

½ cup fish sauce

½ cup sugar

1 tbsp sesame oil

Salt and pepper to taste


Mix all ingredients except for cucumbers and add sugar/fish sauce or salt as needed. Pour over cucumbers and chill in refrigerator before serving.




Grilled Liempo (Pork Belly)


2-3 lbs pork belly, cut into ½ inch thick strips



2 cups white vinegar

2 cups soy sauce

1 head garlic

2 tbsp whole peppercorns

Salt to taste


Combine marinade ingredients and mix well. Add salt to taste. Marinate pork belly strips at least overnight (two days is best). Grill on high heat until cooked and golden brown. Serve with spicy vinegar.



Beef & Beer Stew

A great way to use that one lingering bottle in your fridge left over after a party, when you don’t even drink beer.


1-2 lbs stewing beef cubes, frozen

1 bottle of beer (any brand)

2 tsp paprika

1 tsp thyme

1 beef bouillon

Cubed potatoes, carrots, sliced mushrooms (optional)

1 tsp flour


In a 2-quart crockpot, combine all but last two ingredients. Cook on low for 8 hours or high for 5 hours. When meat is tender, add potatoes, carrots and/or mushrooms. Stir in flour until blended, season with salt and pepper. Continue cooking on low until sauce becomes thickened.  Mangia!




Too Easy Chicken iin Gravy

5 pieces chicken (drumsticks, thighs or quarter breasts), frozen
1 packet Lipton onion soup
1-1/2 cup water
1 tablespoon all-purpose flour

In 2-quart crockpot, dissolve onion soup powder in 1 cup water. Add frozen chicken pieces. Set on low for 8 hours. After 8 hours, add 2 tablespoons flour dissolved in ½ cup water and mix in. Cook for another 30-minutes to 1 hour. You can add bell peppers or other vegetables at this point, but serving with just the gravy is more than enough. Season with salt and pepper if necessary. You can save the gravy and freeze for later use. Mangia!

Beef Stew

1 lb stewing beef, cut into cubes
3 tablespoons tomato paste
2 medium tomatoes, sliced
1 medium onion, sliced
4 small carrots, cut into 1 inch thick rounds
4 bay leaves
1 beef bouillon

In a 4 quart crockpot, combine all ingredients and 1 cup of water. Cook on high for 4 hours or low for 8 hours. Season with salt and pepper, add additional bay leaves if necessary.
Crock Lover has now merged with, now with old and new recipes and meal plans!