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Morfi the raccoon chef

Crockpot dinner ideas for hands-off nights

Slow cooker recipes and low-and-slow meals from Morfi's library of 14,000+ home recipes.

The magic of set-it-and-forget-it dinners

A crockpot turns a few minutes of morning prep into a hot dinner waiting when you walk through the door. Tough, inexpensive cuts of meat become fall-apart tender, beans cook without babysitting, and the whole house smells like dinner by mid-afternoon. On busy days, it's the difference between a home-cooked meal and another night of takeout.

This page starts with dedicated crockpot and slow cooker recipes, then adds slow-simmered soups, stews, and comfort food from the stovetop and oven that adapt well to a slow cooker. As a rough guide, one hour of gentle simmering on the stove equals about 4–6 hours on low or 2–3 hours on high in a crockpot; reduce the liquid slightly, since a slow cooker loses very little to evaporation.

What is Morfi?

Morfi is a free app, starring a raccoon chef, that helps you figure out what to cook from what you already have. Photograph your fridge, pantry, or cabinets, and Morfi identifies your ingredients and ranks more than 14,000 recipes by how well they match. Got a pork shoulder, a few potatoes, and some onions? Morfi will point you to the slow-cooked dinners you can start before work.

  • Matched to your kitchen. See which recipes you can make right now, and what you'd need to pick up.
  • Plan the week. Schedule crockpot nights on your busiest days in the weekly planner.
  • Automatic shopping list. Morfi adds missing ingredients to your list and compares prices between stores.
  • Fits your household. Save allergies, dietary needs, and dislikes so every suggestion works for everyone.

Crockpot meals also make great leftovers — Morfi's pantry list helps you remember what's in the fridge so tomorrow's lunch is already sorted.

How to use this page

Scroll down for crockpot recipes and slow-simmered meals from Morfi's shared library. Tap any recipe to see the ingredients and step-by-step instructions — free, no account needed. When you want slow-cooker ideas built around your own fridge, try the Morfi app.

Crockpot & slow cooker recipes

Set it in the morning, eat at night.

Slow Cooker Char Siu (Chinese Barbecued Pork)

30 minServes 6
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The Char Siu can be served with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts. Since it is shredded, it can also be added to sliced baguettes bahn mi style.

Ingredients

  • /4 cup low sodium soy sauce
  • /4 cup hoisin sauce
  • ketchup
  • honey
  • garlic, minced
  • fresh ginger, grated peeled
  • dark sesame oil
  • /2 teaspoon five-spice powder
  • (2 lb) boneless pork shoulder, trimmed (Boston butt)

Instructions

  1. Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag and seal. Marinate in refrigerator at least 2 hours, turning occasionally.
  2. Place pork and marinade in a crock pot. Cover and cook on low for 8 hours.
  3. Remove pork from slow cooker using a slotted spoon. Place on a cutting board or work surface. Cover with aluminum foil and keep warm.
  4. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks and serve with sauce.

Crock Pot Curried Turkey

30 minServes 10
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This one is so easy to throw together and tastes so good. The only hastle is the Side Boys, SO, Invite your friends over for dinner, give them a drink and put them to work preparing Side Boys. That's why there are bar stools on the other side of the counter. In all truth, communal food preparing goes back to our prehistory, it is a great way to grow closer.

Ingredients

  • (28 ounce) can crushed tomatoes, with juice
  • (15 ounce) can tomato sauce (2 cups home made)
  • onions, chopped
  • garlic, minced
  • ranny smith apples or 2 pippin apples, chopped
  • reen bell pepper, chopped
  • /2 cup raisins
  • /2 teaspoon fresh ground black pepper
  • 2 tablespoon curry powder, to taste
  • /2 teaspoon ground ginger
  • /4-1/2 teaspoon crushed red pepper flakes, to taste
  • skinless turkey thighs, defatted

Instructions

  1. ***SideBoys*** grated hard boiled Eggs, some seperate the whites and yolks, some do not.
  2. crumbled crisp Bacon, Chutneys, hot and tart or mild and sweet, as with most things home made is best.
  3. Scallions, finely chopped, mostly whites plus a little green.
  4. chopped nuts, Peanuts, Cashews, Almonds, what have you. Mix amd match.
  5. very small Pineapple pieces, toasted Coconut, sliced Banana, sauted in olive oil with a bit of Garlic, Pickled Jalapenos, finely minced, remove the seeds to reduce the heat if you chose.(I suffer from JDS-- Jalapeno Deprivation Syndrome) I must constantly nibble on them or I suffer badly.
  6. ***NOTE***After handling chilies wash your hands with cold water and Baking Soda to nutralize the acids in the juices. You can flush your eyes with this mixture if you inadvertently get juice in them. Flush with cold water when through.
  7. Put everything except the Turkey and the Side Boys in the crock pot, Mix well.
  8. Submerge the thighs in the pot.
  9. Cover and cook on low heat for 4 hours.
  10. Carefully lift out the thighs, cool to handling temperature, debone, and cut into bite size pieces, return to the pot for 30 minutes to rewarm.
  11. Serve over white Basmati Rice.
  12. Top with your favorite Side Boys.

Slow-cooker Beef Taco Filling

60 minServes 5
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Slow cooked Beef Taco Filling

Ingredients

  • beef roast
  • 3 large tomatoes
  • 2 medium onion
  • (1 1/2 ounce) packages of favorite taco seasoning
  • /2 cup beef broth
  • oil

Instructions

  1. 1) Set the slow cooker to high and add the oil. Dice the onions and the tomatoes and saut them for two or three minutes.
  2. 2) Stir in one of the taco seasoning packets and the broth. Add roast to the slow cooker, set it to low and cook for 6-8 hours.
  3. 3) After the cooking time remove the roast and shred it. Add the beef back in to the slow cooker and mix well also add the second Taco seasoning package.
  4. 4) Add to taco shells and top with favorite toppings.

Crock Pot French Dip Sandwiches

30 minServes 8
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A simple yummy way to make French Dip sandwiches. Uses everyday ingredients and makes the meat and the broth for dipping all in one pot.

Ingredients

  • (3 -4 lb) lean beef roast
  • /2 cup soy sauce
  • beef bouillon cube
  • bay leaf
  • peppercorns
  • rosemary
  • thyme

Instructions

  1. Remove and discard all visible fat from the roast. Place in the crock pot. Combine the soy sauce, bullion and spices; pour over the roast. Cook on low for 10-12 hours. Remove meat from the broth;save broth. Shred the meat with forks. Serve on your choice of rolls with a bowl of broth for dipping.
  2. We use hoagie rolls but hard rolls are good too.

Mexican-style Spaghetti (Stove-top Or Crock Pot)

30 minServes 8
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From Taste of Home. This recipe works well in a crock-potalso. Complete steps 1 & 2; then put it in a crock-pot to simmer allday. I used to have another recipe very similar to this calledCincinnati-Style Chili that I lost ........ I top it off with shredded Cheddarcheese.

Ingredients

  • ground beef
  • medium onions, chopped
  • medium green pepper, chopped
  • arlic cloves, minced
  • (29 ounce) can tomato puree
  • (15 1/2 ounce) can kidney beans, rinsed and drained
  • water
  • /4 cup fresh parsley, chopped
  • chili powder
  • ground cumin
  • dried marjoram
  • dried oregano
  • salt
  • /4-1/2 teaspoon cayenne pepper

Instructions

  1. In a Dutch oven, brown beef, onions, green pepper and garlic; drain.
  2. Add the next 10 ingredients and mix well.
  3. Cover and simmer for 2 hours,stirring occasionally.
  4. Serve over spaghetti.
  5. Yield: 8 servings.

Crock Pot Pierogies And Bacon

30 minServes 24
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I wanted to post my take on another crock pot pierogie recipe that I found on here since the technique and ingredients are a little different. I did it this way and didn't have to stir or move the pierogies around. They did get a little crispy on the edges after a while, so I think I will turn it down to warm next time.

Ingredients

  • (12 count) boxes cheddar pierogies
  • water, to boil pierogies
  • bacon, cooked and crumbled (or you can use real bacon bits)
  • butter, melted

Instructions

  1. Boil pierogies according to package directions (I boiled water in a large stock pot and added all of the pierogies at once). Drain.
  2. Spray crock of crock pot with cooking spray or add liner to keep pierogies from sticking.
  3. Cook bacon until done enough to crumble. Cool on paper towels. Reserve 2 Tbsp grease to cook onions.
  4. Reheat bacon grease and cook onions over medium/high heat in bacon grease until translucent, about 5 minutes. Add butter to pan until melted. Stir bacon back into pan with butter onion mixture.
  5. Place a layer of pierogies in the crock pot. Drizzle butter mixture over the top. Repeat these steps until all pierogies are in the crock pot. Drizzle any leftover butter mixture over the top. Try to split it up between layers it so 75% of it is gone when you reach the top.
  6. Cover and turn crock pot to low to keep heat we had it on low for about 6 hours and the edges started to get crunchy (which we liked). Turn to warm if this is a problem.

Slow-simmered soups & stews

Low and slow — perfect for the crockpot.

Easy Incredible Taco Soup

60 minServes 8
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Okay - this soup is very yummy!I didn't believe it until I tried it - a web friend from Memphis sent me this recipe - I thought it was made with too many cans, packages, etc....and come on - a package of dry ranch dressing mix?! But it only took 20 mins to put together and I was short on time - it turned out great - dad loved it - and I did too. Great for working moms, cold snowy weekend aftern

Ingredients

  • ground beef
  • (15 1/2 ounce) can pinto beans
  • (15 1/4 ounce) can whole kernel corn
  • (14 1/2 ounce) can green beans
  • (15 ounce) can ranch style beans, undrained (can be harder to find in the North, try seasoned chili beans as a sub)
  • (14 1/2 ounce) can stewed tomatoes
  • (12 ounce) can beer (We use Miller Light, may sub chicken broth)
  • (10 ounce) can diced tomatoes and green chilies (We use Rotel Brand)
  • (1 1/4 ounce) envelope taco seasoning mix
  • (1 ounce) envelope ranch dressing mix
  • (6 inch) corn tortillas

Instructions

  1. Brown beef in a stockpot, stirring until it crumbles and is no longer pink; drain. Return beef to pot. Rinse and drain pinto beans, corn, and green beans. Stir pinto beans and next 8 ingredients into beef; bring to a boil. Reduce heat; simmer 30 minutes.
  2. Cut tortillas into 1/4-inch strips. Place on a baking sheet; coat with cooking spray. Sprinkle with salt. Bake at 400° for 5 to 8 minutes. Ladle soup into bowls, and top with tortilla strips.
  3. Yield: Makes 10 cups.

Cream Of Pumpkin Soup

60 minServes 6
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Serve with pumpkin seed breadsticks.

Ingredients

  • butter
  • arge onion, finely chopped
  • arlic cloves, minced
  • /4 teaspoon crushed red pepper flakes
  • (14 ounce) cans chicken broth
  • /2 cup uncooked wild rice
  • light cream

Instructions

  1. In a large saucepan melt butter over medium-high heat. Add onion and garlic; cook for 3 to 5 minutes or until tender, stirring occasionally. Stir in crushed red pepper; cook for 1 minute. Add broth; bring to boiling. Stir in orzo or rice. Reduce heat and simmer, covered, about 10 minutes for orzo or 40 minutes for wild rice or until orzo or rice is tender.
  2. In a screw-top jar combine half-and-half and flour. Cover; shake well to combine. Stir into orzo mixture; cook and stir until slightly thickened and bubbly. Stir in pumpkin; heat through. Transfer to an insulated container. Sprinkle each serving with cracked black pepper.

Tomato/dill Cream Cheese Soup

60 minServes 4
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I am posting this here for safekeeping. I attended a vegetarian cooking class (even though I'm not a vegetarian) just to get some vegetable ideas and this was one of the recipes shown us. Courtesy Rob McLean.

Ingredients

  • butter
  • onions, chopped
  • sprigs fresh dill
  • (28 ounce) cans diced tomatoes
  • cream cheese
  • vegetable stock

Instructions

  1. On medium heat saute chopped onions along with 2 sprigs of dill in the butter until soft.
  2. Add tomatoes, stock and cream cheese.
  3. Simmer for approximately 30 minutes, stirring occasionally.
  4. Blend mixture with hand blender until desired consistency.
  5. Add remaining dill, salt and pepper to taste before serving.
  6. Note: light cream cheese can be used as well.

Pinconning Cheese Soup

60 minServes 4
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Cheese soup using cheese from cheese from Pinconning, MI

Ingredients

  • pinconning cheese
  • diced onions
  • /2 cup diced celery
  • /2 cup diced carrot
  • /2 cup flour
  • water
  • chicken bouillon cubes
  • /2 pint half-and-half cream

Instructions

  1. In a large pot, saute vegetables in butter until tender.
  2. Stir in flour and cook for 5 minutes, stirring frequently.
  3. Add water and bouillon adn simmer for 20 mins.
  4. Add half & half, nutmeg, and pepper.
  5. Add cheese and cheese frequently.
  6. Serve hot.

Florida Jambalaya

60 minServes 8
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This is a little twist on traditional Jambalaya. You can vary the meats as you please (chicken vs. shrimp, etc.) and leave out the cayenne to get the kids to eat it. The turmeric gives it a nice color. A nice, hearty one dish meal.

Ingredients

  • butter
  • /2 cup onion, chopped
  • red bell pepper, chopped
  • tomatoes, chopped
  • arlic cloves, chopped
  • /2 lb smoked sausage, cut into 1/2 inch pieces
  • long-grain white rice
  • potatoes, peeled, cut into 1/2 inch pieces
  • chicken broth
  • dry white wine
  • sliced pimientos, with juices
  • /2 teaspoon turmeric
  • cayenne pepper
  • /2 lb uncooked shrimp, peeled and deveined

Instructions

  1. Melt butter over medium heat.
  2. Add onion, pepper, and garlic and saute until just soft.
  3. Add sausage; saute until beginning to brown.
  4. Add rice and stir to coat with pan juices.
  5. Mix in potatoes, broth, wine, tomato, pimento with juices, and turmeric. Season with salt, pepper, and cayenne.
  6. Bring to a boil, stirring well. Reduce heat to medium-low, cover and cook until rice and potatoes are tender and liquid is absorbed (about 20 min).
  7. Mix in shrimp and chopped cilantro.
  8. Cover and cook until shrimp are just cooked (about 4 min).
  9. Garnish with cilantro sprigs if desired.

Seafood Stew

60 minServes 4
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I'm a self-proclaimed lover of soups and stews. I absolutely love seafood as well...so this is just a perfect fit.

Ingredients

  • extra virgin olive oil
  • onions, chopped
  • 2 tablespoon garlic, chopped
  • dried oregano
  • fennel seeds
  • chicken stock
  • /4 cup dry white wine
  • shrimp, peeled and deveined (21-25 count)
  • firm white fish, cut into 1 in pieces
  • /4 cup fresh basil, chopped
  • crushed tomatoes
  • bottled clam juice
  • cayenne pepper, salt, black pepper, to taste

Instructions

  1. Heat olive oil in soup pot over med heat.
  2. Add onion, garlic, oregano, and fennel seeds and saute until onion is tender (about 8 min).
  3. Add tomatoes, clam juice, stock, and wine.
  4. Increase heat and boil until slightly thickened, about 15 minute.
  5. Add seafood, reduce heat and simmer 2 minute.
  6. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 min longer.
  7. Season to taste with cayenne, salt, and pepper.

Slow-cooked comfort food

Hands-off, fall-apart tender.

Cheeseburger Bake

60 minServes 6
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My mom got this recipe from the back of a Bisquick box - it has been a family favorite for years. It's very easy to make, and takes only 15-20 minutes to prepare.

Ingredients

  • lean ground beef
  • /4 cup chopped onion
  • (11 ounce) can condensed cheddar cheese soup
  • frozen mixed vegetables
  • /4 cup milk
  • Bisquick baking mix
  • /4 cup water

Instructions

  1. Heat oven to 400ºF. Generously grease rectangular baking dish, 13x9x2 inches.
  2. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk.
  3. Stir Bisquick mix and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese.
  4. Bake 30 minutes.

Easy Chicken Or Turkey With Dumplings

60 minServes 4
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this is a delicious comfort food meal that takes a very short time to put together and will work well using leftover cooked chicken or turkey, you may use your choice of small frozen veggies such as cut green beans, peas, corn, carrots or baby onions or use a mixture.

Ingredients

  • (10 3/4 ounce) cans cream of chicken soup, undiluted
  • (10 ounce) can low sodium chicken broth ((mixed with with water to measure 5 cups)
  • /2-1 teaspoon garlic powder (may omit if desired)
  • chopped cooked chicken or 3 cups turkey
  • small frozen mixed vegetables, thawed
  • /4 teaspoon fresh ground black pepper (or to taste)
  • (7 1/2 ounce) can refrigerated buttermilk biscuits (such as Pillsbury)

Instructions

  1. In a bowl mix the chicken soup with water to measure 5 cups then add/whisk in the 2 cans of undiluted cream of chicken soup and garlic powder until smooth and combined.
  2. Transfer to a Dutch oven then add in cooked chicken or turkey and frozen vegetables and black pepper; bring to a boil over medium heat-high stirring.
  3. Separate the biscuits in half forming 2 rounds, then slice each round in half.
  4. Drop the biscuits into the simmering mixture one piece at a time then gently stir.
  5. Cover and reduce the heat to low and simmer for about 15-20 minutes, stirring gently a few times during cooking.

Roasted Beef Tenderloin With Bourbon Shiitake Mushrooms

60 minServes 8
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Tenderloin of beef, seasoned with thyme and garlic, pan-seared, then oven roasted; sliced & served with sautéed shitake mushrooms in a bourbon sauce. From the Atrium Restaurant in the Snow King Resort. Goes great with a side of potatoes. The bourbon shitake sauce is also delicious over pan fried chicken breasts.

Ingredients

  • (2 1/2 lb) center-cut beef tenderloin
  • garlic, minced
  • fresh thyme, chopped (leaves only)
  • olive oil or 3 tablespoons vegetable oil
  • butter
  • red onions, julienned
  • roasted garlic, minced
  • fresh thyme, chopped
  • shiitake mushroom, sliced

Instructions

  1. Preheat oven to 350°F.
  2. Trim tenderloin of fat and remove silverskin.
  3. Rub beef all over with garlic and coat with thyme.
  4. In a hot skillet, sear tenderloin on all sides in oil.
  5. Remove from skillet and place in a large roasting pan in the oven to roast until done (internal temp of 115°-120°F for rare to med-rare; 25-30 minutes).
  6. In skillet, over med-high heat, sauté onions, garlic, and thyme in butter for 2-3 minutes (onions should still be firm).
  7. Add mushrooms, bourbon, salt and pepper, and sauté until mushrooms are tender (do not overcook).
  8. Let tenderloin rest for several minutes before slicing.
  9. Slice and serve with mushroom sauce.

Italian Vegetable Soup

60 minServes 6
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Easy homemade soup after a busy day. The Italian seasoning gives it a wonderful flavor. I like to eat it with croutons in the soup or served with a crusty bread.

Ingredients

  • (14 1/2 ounce) cans reduced-sodium chicken broth
  • medium potato, peeled and cubed
  • medium onion, chopped
  • medium carrot, chopped
  • medium celery, chopped
  • /2 cup frozen peas
  • bay leaf
  • italian seasoning
  • /8 teaspoon pepper

Instructions

  1. In a large saucepan, combined the first nine ingredients.
  2. Bring to a boil.
  3. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
  4. Add the pasta and tomatoes; heat through.
  5. Discard bay leaf before serving.

Split Pea Soup With Caramelized Onions And Cumin Seed

60 minServes 1
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This soup can be made with either yellow or green split peas. Ham can be added in the final step, if desired.

Ingredients

  • dried split peas
  • /2 teaspoon dried basil
  • bay leaf
  • water
  • chicken broth
  • olive oil
  • chopped onions
  • /2 teaspoon cumin seed

Instructions

  1. In a saucepan simmer peas, basil and bay leaf in the water and broth, partially covered, until peas are tender, about 35 minutes; discard bay leaf.
  2. Meanwhile, heat oil and saute onion and cuminseed over moderately low heat until onions are golden brown, 35-45 minutes.
  3. In a blender, puree soup in batches until smooth; return to pan and stir in onions and salt and pepper to taste.

Sausage, Pea And Pumpkin Risotto Style Rice

60 minServes 6
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I made this at work today, the original recipe I was given uses an Italian style smoked sausage, I used kransky which was great. It suggested to cook the pumpkin in the rice, I chose to oven bake it until tender, them ix it gently through at the end.

Ingredients

  • sausages
  • pumpkin, diced
  • oil
  • oil (extra)
  • onion, chopped
  • arlic cloves, crushed
  • arborio rice
  • /2 cup white wine
  • chicken stock, boiling
  • frozen peas, defrosted under running water
  • grated parmesan cheese
  • cream

Instructions

  1. Cook sausages in pan or on grill, cool a little, then slice.
  2. Preheat oven to moderate.
  3. Rub diced pumpkin in a little oil, then bake until tender.
  4. Heat extra oil in a large skillet, then add onion and garlic and cook until softened.
  5. Add the rice and stir until all the rice grains are coated with the oil.
  6. Add the wind and cook, stirring until all the wine has been absorbed.
  7. Add all the stock, stir well and place into a baking dish.
  8. Cover with aluminum foil and place in the oven.
  9. Bake for 20 minutes, then remove from oven.
  10. Add the cooked sliced sausages, peas, parmesan cheese, cream and pepper and stir gently but well.
  11. Add the cooked pumpkin and mix through very gently.
  12. Cover and return to the oven for a further 5 minutes.
  13. Serve.

Long-cooking one-pot meals

Throw it in, walk away.

Taquito-enchilada Bake

60 minServes 4
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This recipe is from an ad for Jose Ole Taquitos. It's simple to put together and tastes good as well.

Ingredients

  • (20 ounce) can red enchilada sauce
  • (20 ounce) box beef taquitos, Jose Ole brand or 1 (20 ounce) box chicken and cheese taquitos, partially thawed
  • Mexican blend cheese, divided
  • (16 ounce) can refried beans, warm
  • /3 cup green onion, sliced
  • /3 cup red onion, diced
  • (2 1/4 ounce) can black olives, sliced, drained
  • sour cream

Instructions

  1. Preheat oven to 375°F
  2. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish. Arrange 1/2 the Jose Ole Taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos.
  3. Mix red and green onions together.
  4. Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada sauce.
  5. Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese.
  6. Garnish with onions and olives. Serve with sour cream if desired.
  7. Makes 4 to 6 servings.
  8. Serving Suggestions:
  9. This family favorite can be made with Jose Ole Mexi-Minis, Taquitos or Chimichangas.
  10. Use 1 20-ounce box Jose Ole Shredded Beef Taquitos or 1 22-5-ounce box Chicken & Cheese Taquitos.

Bucatini Amatriciana With Ricotta Salata

60 minServes 4
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Made this for dinner twice so far, and the second time it tasted even better. Cheesey and smokey works so well together in a rich tomato sauce:D Regina Schrambling says "starch is comfort" and "cheese is seduction" and when they're combined the result is pure pleasure. BF and I have to agree wholeheartedly. I can usually only find crushed tomatoes in puree, and that worked out very well so I a

Ingredients

  • pancetta (optional, or bacon or veggie bacon)
  • olive oil, best quality
  • small red onion, peeled, quartered and thinly sliced
  • /2 teaspoon hot red pepper flakes (to taste)
  • (14 ounce) can Italian tomatoes (whole in puree) or 1 (14 ounce) can Italian tomatoes (crushed in puree)
  • kosher salt or sea salt
  • /2 lb pasta (buccatini or perciatelli)
  • unsalted butter
  • /2 cup ricotta salata, finely crumbled

Instructions

  1. If using, cut pancetta into i/4 inch dice. Heat oil in a deep skillet over medium-low heat. Add pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes. Remove pancetta and set aside. Break into small pieces when cooled. Remove all but about 1 tablespoon of fat from the pan and discard.
  2. Add oil and onion and cook, stirring often, until tender and translucent, about 10 minutes.
  3. Add red pepper flakes then add tomatoes and crush against the pan if using whole. Cook, stir and crush tomatoes into small bits, for 5 minutes.
  4. Simmer 40 minutes, stirring occasionally.
  5. While sauce cooks, bring large pot of water to a rolling boil with salt (about 1 Tbsp for every 2 quarts - it should be salty). Fifteen minutes before sauce is done, add pasta to water. Stir and then cook until al dente, 11-12 minutes or according to package directions.
  6. Reserving 1/2 cup of cooking water, drain pasta in colander. Add butter and toss quickly, then transfer to pan with sauce. Stir until strands are thinly but evenly coated. Add a little cooking liquid if pasta seems dry. Add half Ricotta Salata and stir to combine well.
  7. Transfer pasta to large bowl or platter and sprinkle with pancetta and remaining cheese. Serve hot.
  8. For Vegetarian omit the pancetta or use vegetarian bacon.

Simply The Best Skillet Pork Chops Ever

60 minServes 4
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A comfort food type dish. So easy with great results every time. Even people who don't like pork chops usually love these! Try this recipe once & you'll put it into your file for keeps!

Ingredients

  • 6 center-cut pork chops (center cut with BONE IN)
  • salt & pepper
  • chicken broth (OR 1 cup broth & 1/2 cup white wine, if you prefer )
  • onion powder
  • inger powder
  • oil, just enough to lightly cover the bottom of pan. I use olive oil, but vegetable oil can be used
  • /4 cup water

Instructions

  1. Heat the oil & then brown the chops well on both sides in the skillet. Once browned, sprinkle each chop with salt, pepper, onion powder, and ginger powder. Add the broth or the broth/wine combo totaling a cup and a half, reduce heat to low & cover.
  2. Simmer for approximately 45 minutes. Spoon the pan drippings over the chops for added flavor & moistness while cooking. Serve with rice or noodles.
  3. For optional gravy: Blend 1/4 cup water and 1 tablespoon flour in small bowl until free of lumps. Add this mixture into the pan liquid and cook over low-med heat, stirring until it has thickened (you can always add a little water at this point if needed). Sometimes I add Gravy Master for color.
  4. I usually put the chops back into the pan for several minutes once the gravy is done to make sure the dish is hot enough to serve.

Spaghetti Pie With Broccoli Rabe

60 minServes 6
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This pie is a great way to use up leftover pasta. Serve it with bread and a salad for lunch, brunch or dinner.

Ingredients

  • bunch broccoli rabe, thick stalks trimmed,remainder coarsely chopped
  • sweet Italian sausage links or 8 ounces hot Italian sausage, removed from casings
  • olive oil
  • garlic, thinkly sliced
  • /2 teaspoon kosher salt
  • cooked thin spaghetti
  • italian fontina or 4 ounces monterey jack cheese, cut into 1/2 inch cubes

Instructions

  1. Preheat oven to 400*F.
  2. Cook broccoli rabe in boiling salted water 5 minutes, then drain in a colander.
  3. Cook sausage meat in an ovenproof heavy skillet over moderately high heat, breaking up meat with a spoon, until browned and crisp.
  4. Transfer with a slotted spoon to a large bowl.
  5. Add oil and garlic to skillet and cook over moderate heat, stirring, until garlic is golden, about 1 minute.
  6. Add broccoli and cook, stirring 3 minutes.
  7. Add salt, then pepper to taste.
  8. Add to sausage with the spaghetti, cheese and eggs.
  9. Toss well and spoon mixture into skillet, spreading to smooth top.
  10. Bake in middle of oven until center is set but still moist, 20 to 25 minutes.
  11. let stand 5 minutes before cutting into wedges.

Spinach Artichoke Chicken Recipe

60 minServes 8
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I was searching for a way to better my diet and ran across this great sounding recipe.

Ingredients

  • olive oil flavored cooking spray
  • chicken breasts
  • water-packed artichoke hearts, drained
  • frozen spinach, thawed and squeezed
  • shallots, chopped
  • arlic clove, minced
  • /2 cup Greek yogurt
  • /2 cup mayonnaise
  • /2 cup parmesan cheese
  • /2 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.
  2. Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
  3. Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
  4. Let stand about 5 minutes before serving.

Eggplant Boats With Tuna And Capers

60 minServes 3
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Small eggplants are stuffed with a flavorful mixture, topped with two types of cheese and oven-baked.

Ingredients

  • eggplants (4 small eggplants)
  • olive oil, divided
  • /2 teaspoon sea salt
  • shallots, cut into thin slices
  • 300 g cherry tomatoes, halved
  • canned tuna, drained
  • capers, washed, drained
  • sea salt
  • black pepper
  • dried basil
  • /2 cup tomato puree
  • mozzarella cheese, grated
  • grana padano or 20 g parmesan cheese, grated
  • breadcrumbs

Instructions

  1. Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a ¼ inch rim around each. Reserve 100 g of the scooped out flesh.
  2. Place the scooped out eggplant halves on a large baking sheet lined with silicone or parchment paper. Grease them with olive oil (1 tablespoon), inside and outside, season with sea salt. Bake in the oven at 200°C for about 30 minutes until golden. Remove from the oven and set aside.
  3. Chop in a food processor 100 g of the scooped out eggplant flesh and sauté for 5-7 minutes in 1 tablespoon of olive oil, until tender. If necessary, add a little water. Set aside.
  4. Sauté shallots for 4 -5 minutes in ½ tablespoons of olive oil until soft and golden-brown in color. Stir into the tuna mixture.
  5. Sauté cherry tomatoes in ½ tablespoon olive oil in another skillet for about 5 minutes, stirring occasionally, until lightly browned.
  6. Mix and combine chopped eggplant flesh, cherry tomatoes, fried shallots, tuna, capers, salt, pepper, basil and tomato puree.
  7. Stuff evenly the scooped out eggplant halves with the tuna mixture. Top with grated mozzarella, then Grana Padano and finally breadcrumbs. Sprinkle with 1 tablespoon of olive oil. Return to the oven and bake for 10 minutes until the cheese has melted.