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

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.



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