We just love using our crockpot! It makes putting together a delicious dinner so easy. We’ve noticed that our meals always taste better from a crockpot, and that’s because the food cooks slowly for hours, allowing the flavors to infuse better. A crockpot is a must for any kitchen in our opinion, and they’re really easy to use. There are tonnes of crockpot recipes out there, but this chicken taco recipe is a first for us! You only need 3 ingredients for this tasty meal, so let’s get cookin’!

Taco Night: Crockpot Chicken Tacos With Only 3 Ingredients!

Photos: My Chocolate Therapy.

We just love roast duck, but unfortunately it’s one of those dishes people get insecure about when preparing. Have no fear, we’re going to show you the whole process, and you’ll be roasting your own in no time! Serve this duck with roasted brussels sprouts and potatoes, and you’ve got a meal fit for a king! Take a look at the recipe below and make it for your Christmas dinner this year!

To roast the perfect duck it does take a few hours, but it’s incredibly easy to do. This method ensures a duck with crispy skin, moist meat, and no grease. If you’re wondering what to do with all the duck fat that will be leftover, here is a list of things you can use it for:

1) Duck fat goes great with potatoes. Add the duck fat to mashed potatoes instead of butter.

2) Rub it on chicken skin before roasting. It will give your chicken a bolder flavor.

3) Add it to roasted root vegetables, along with garlic, pepper, and salt.

Roasting the Duck

What you will need:

1) A whole Pekin duck that’s 5-6 lbs.

2) Salt

If you like, you can add a glaze to your duck. This one is sweet and spicy:

Sweet and Spicy Hot Roasted Duck Glaze:

1) 1/4 cup honey

2) 1/4 cup molasses

3) 3 tbsp orange juice

4) 1 tbsp soy sauce

5) 1 1/2 tbsp Sriracha chili sauce

Step #1:

Take the duck out of it’s packaging and take out the innards. The innards will usually be wrapped in paper.

You can freeze all the innards except the liver, and add them to the stock. The liver can be made into a pate by frying it with a little bit of butter, garlic, salt, and pepper. Mash the liver and spread it onto buttered toast. Yummy! If you aren’t sure which is the liver, it’s the brown thing on the top left of the photo below.

Step #2:

Preheat your oven to 300 F. Rinse your duck under cold water and pat it dry using paper towels. Place a rack in a deep roasting pan and place the duck on top. Sprinkle salt inside the cavity.

Step #3:

Using a sharp knife, score a diamond pattern into the duck’s skin on the breast. The key is to cut through most of the fat and not cut into the meat.

Your duck should end up looking like this:

Step #4:

Your duck won’t have any quills, but sometimes there might be a few left. Take those out.

Step #5:

Cut off any excess skin that’s around your duck’s cavity. You can toss the skin, or you can keep it on if you want to get out as much fat out of your duck as possible.

Step #6:

Prick the duck with a sharp knife all over. This will allow the fat to drain easily. The more fat the duck drains, the crispier the skin will be. When you’re pricking the skin, take care not to prick the meat.

Step #7:

Tie the legs together using butcher’s twine.

Step #8:

Fold the wings under the duck.

Step #9:

Sprinkle salt over the duck and place it into the oven.

Step #10:

Allow the duck to roast for 1 hour. When the hour is up, take the duck out of the oven. The skin will still be pale, and only slightly crisp. Pierce the skin again with a knife and you should see more fat drip out. Make sure to poke extra well around the legs, since that’s where a lot of the fat is. Flip the duck over, so that it’s breast-side down. Place the duck back into the oven and roast it for another hour.

Step #11:

When the second hour is up, take the duck out of the oven again. The skin will be more brown this time. Prick the skin all over again and flip the duck so that it’s breast-side up. Place the duck back into the oven and roast it for another hour.

Step #12:

When the third hour is up, take the duck out of the oven. The duck should be browner, and the skin crispy. Prick the skin and flip the duck so that it’s breast side down.

Step #13:

In the last hour while the duck is roasting, it’s time to make the glaze. In a saucepan, add honey, molasses, orange juice, soy sauce, and hot sauce. Mix well and bring to a simmer. Whisk the mixture constantly on medium-high heat. It will become thick. Set your glaze aside until your duck is finished.

Step #14:

When the fourth hour is up, take the duck out of the oven and turn up the heat on your oven to 400 F. The duck should look like this:

Step #15:

If you want to save the duck fat, take it out of the pan now. Take the duck rack out and pour the duck fat into a container. Do this before glazing the duck.

Step #16:

Put the duck rack back in the pan. Flip the duck over so that it’s breast-side up. When the oven heats up to 400 F, place the duck back into the oven for around 10 minutes. This will help the skin crisp up more.

Step #17:

When the 10 minutes are up, take the pan out of the oven. The skin of the duck should be crisp and brown like this:

Step #18:

Brush the glaze onto the duck until it’s covered completely. Place the duck back into the oven for 5-7 minutes.

When the duck is finished, it should look like this:

Step #19:

Allow the duck to rest for 10 minutes, then cut and serve. Enjoy!

Photos: Jemma Watts, Citrus and Candy, The Hungry Mouse.

If you don’t know what to make for dinner, but are craving something light, try this calamari! It’s oven fried, which cuts down on a lot of fat and calories, and it tastes just like the real thing. Serve it up with some oven fried French fries and dip. We would recommend using your favorite pasta sauce as dipping, or you can try Tzatziki sauce. Anything goes! A simple side salad would go great as well. Olive oil and balsamic vinegar is all you need for the dressing!

Crispy Oven-Fried Calamari

Delicious oven-fried calamari that are better than their fried counterpart! Also with less fat and calories!

Ingredients

• cooking spray
• 1 pound calamari, tubes and tentacles
• 1 1/2 cups bread crumbs
• 1/2 cup white tortilla chip pieces (2 inch pieces)
• 1 tbsp powdered ranch dressing mix
• 1 1/4 cups low-fat buttermilk
• 1/2 cup plus 2 tbsp flour
• 1/4 tsp ground black pepper

Instructions

1. Preheat oven to 400 F.
2. Coat 2 large baking sheets with cooking spray.
3. Pat calamari dry with a paper towel.
4. Cut tubes into 1/2″ thick rings. Don’t cut the tentacles. Set aside.
5. Combine breadcrumbs, tortilla chips and seasoning in a food processor and process until finely ground. Transfer mixture to a bowl.
6. In a separate bowl, whisk together buttermilk, 2 tbsp of the flour and black pepper. Place remaining 1/2 cup of flour in a large freezer bag.
7. Add calamari rings and tentacles to the bag with the flour and shake to coat.
8. Dip the flour-coated calamari into buttermilk mixture and then into breadcrumb mixture.
9. Arrange calamari in a single layer, on prepared baking sheets. Spray with cooking spray.
10. Bake 15-20 minutes, until coating is crisp and golden brown.

Photos: Dishbase, Robin Miller Cooks.

This tart has a pesto base and is topped with sliced tomatoes and cheese. To cut down on time, use your favorite jarred pesto. This tart is great for a quick and light dinner, and works well as a Thanksgiving side, too! Take a look at the recipe below!

Tomato Pesto Tart Made from Puff Pastry Dough

Yields 9

This tart is great for a quick and easy light dinner or snack!

Ingredients

• 1 sheet puff pastry dough
• 1/4 cup pesto
• 3 large plum tomatoes
• 1/2 cup Quattro Formaggio Cheese (or Parmesan cheese)
• basil leaves for garnish (optional)

Instructions

1. Preheat your oven to 400 F.
2. Line a baking sheet with parchment paper.
3. Prepare your work surface with flour. Unfold thawed puff pastry onto the surface. Roll it out, then place onto the baking sheet.
4. Poke a few holes in the pastry using a fork.
5. Spread pesto onto the pastry, avoiding the edges.
6. Arrange the tomato slices in rows.
7. Sprinkle tomatoes with cheese.
8. Bake for 12-13 minutes until pastry is golden brown.
9. Add basil leaves on top (optional).

Photos and recipe: Today’s Creative Blog.

We love seafood, and now that the weather is getting chilly, making seafood stew is a great idea. Serve this tasty stew with crusty bread to warm yourself up this fall! In this recipe, crabs, clams, white fish, and shrimp infused with herbs were used, blending the flavors that will have your guests wanting more than one bowl!

Cioppino Stew

Seafood stew you can make on weeknights if you want a quick and healthy dinner!

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 1/2 tsp fresh thyme
• 2 tsp dried oregano
• 1/2 tsp crushed red-pepper flakes
• 1 dried bay leaf
• 1 can whole peeled tomatoes with juice, crushed
• 1 1/4 cups dry white wine
• 1 1/4 cups water
• 1 cup bottled clam juice
• 2 pounds shell-on king crab legs, cut into 2-inch pieces
• 24 littleneck clams, scrubbed well
• 1 pound firm, skinless white fish fillets (such as red snapper, sea bass, or halibut), cut into bite-size pieces
• salt and freshly ground pepper
• 1 1/4 pounds large shrimp (about 30), peeled and deveined, tails left on if desired
• 1/2 cup coarsely chopped fresh parsley

Instructions

1. Heat oil in a large stockpot over medium heat. Cook onion and garlic until onion is translucent. Add in thyme, oregano, red-pepper flakes, and bay leaf.
2. Add tomatoes and their juice, white wine, water, and clam juice. Bring to a simmer.
3. Add crab and clams. Simmer covered, until crab shells turn bright pink and clam shells open, about 10 minutes. Season fish with salt and pepper. Add fish and shrimp to stockpot. Simmer, covered, until fish is opaque and shrimp are pink, 2 to 3 minutes. Discard bay leaf and any unopened clams.
4. Remove pot from heat and stir in parsley. Season with salt and pepper.

Photos: Taste Food Blog, This Mama Cooks. Recipe: Martha Stewart.

These zucchini noodles are so tasty and good for you, you won’t miss regular pasta noodles! Perfect for vegetarians, these noodles can be easily made using a Spiralizer. But don’t stop with zucchini! Try it with carrots or yellow squash! Keep reading for the super easy and healthy recipe!

Creamy Zucchini Noodle Pasta

Ingredients

• 3 zucchini
• 1 yellow squash made into noodles by a Spiralizer
• Slow Roasted Cherry Tomatoes and Cream Sauce (recipe from The Glorious Vegetables of Italy by Domenica Marchetti)
• 1 pint yellow cherry tomatoes, cut in half
• 1 pint red cherry tomatoes, cut in half
• 2 tbsp butter
• 1 shallot, minced
• 2 fresh thyme sprigs
• 1 handful chopped fresh basil
• 3/4 cup heavy cream
• 3/4 cup freshly grated Parmigiano Reggiano cheese
• olive oil
• salt and pepper to taste

Instructions

1. Place cherry tomatoes cut side up on a rimmed baking sheet. Drizzle with olive oil, and sprinkle on salt and pepper. Roast at 275 F for 1 1/2 hours.
2. Heat butter in a saute pan over medium heat. When the butter is melted and foamy, add in shallot and cook until soft.
3. Add in tomatoes and any juices on the baking sheet. Add in thyme and pour in cream. Sprinkle half the cheese over the tomatoes and into the cream.
4. Heat on low until it begins to simmer. Turn off the heat and add in basil.
5. In a large saute pan, drizzle it with olive oil and place zucchini noodles on top. Cook them gently and toss until slightly wilted but still al dente.
6. Place noodles onto a plate and spoon sauce on top. Add more parmesan cheese.

 Photos and recipe: Proud Italian Cook.

This Mexican grilled corn salad is loaded up with peppers, zucchini, and beans, and tossed in a cheesy zesty dressing. Serve it at your next BBQ with grilled chicken, ribs, or steak. Finish off your meal with a light fruit salad, and you’ve got the perfect BBQ to finish your summer off with a bang!

Mexican Jalapeno Corn Salad

Ingredients

• 6 ears of corn (leave the husks on)
• 2 tbsp salt
• 1 tbsp vegetable oil
• ½ zucchini, cut into thick slices for grilling
• 1 large or 2 small fresh jalapeno’s left whole
• ½ cup canned black beans, washed and drained
• 4-6 scallions, tops and bottoms sliced
• ½ cup chopped sweet red bell pepper
• 2 tbsp chopped fresh cilantro
• juice from one lime
• ½ tsp chili powder
• ¼ tsp cumin
• ¼ tsp garlic powder
• ½ tsp smoked paprika
• 1 tsp sriracha
• ½ cup mayonnaise
• 8 ounces Queso Blanco cheese, crumbled by hand (you can use Cotija cheese instead if you like)
• salt and pepper to taste

Instructions

1. Peel the corn husks back (but don’t remove) and take off all the silk from the ears. Fold the husks around the ears. Fill a large pot with corn, salt, and water to cover the corn. Soak for 15 minutes.
2. Heat your grill to medium heat.
3. Remove the corn from the water and drain the excess water. Place the corn (with husks) on the grill and cook for 15 minutes. Turn the corn every 5 minutes. Set aside to cool.
4. Turn your grill to high heat.
5. Brush vegetable oil on zucchini slices and grill both sides for 1 minute, or until there is a nice char. Don’t over cook! Set aside to cool.
6. Place the jalapenos on the hot grill and grill until the sides are black and blistered. Remove from the grill and place them in a paper bag for a few minutes to loosen the skin. Remove skin and discard. Cut the pepper down the center and discard the stem and seeds. Cut into small pieces and set aside.
7. Remove husks from the corn and discard. Using a bundt pan, place the corn pointy end down in the center of the pan and with a knife, cut kernels off and let them fall into the pan. Place the cut corn in a large mixing bowl.
8. Cut zucchini into small pieces and add to the corn. Add in jalapeno pieces.
9. Add in the rest of the ingredients, along with salt and pepper to taste.
10. Let the salad sit in the refrigerator for 1 hour. After an hour has passed, serve.

Photos and recipe: A Family Feast.

We love stews! They’re great to make any time of the year, and they’re perfect for dinner on weeknights. Tomatoes, carrots, onions, beef, and celery are slow baked in red wine and tomato sauce in this comforting stew. Get out some crusty bread for dipping, and you have a delicious and protein-packed meal that is sure to satisfy your whole family!

Easy Beef Vegetable Stew

Easy enough to make for weeknight dinners, this beef stew is delicious and packed with protein. Leftovers can be frozen for future emergency dinners.

Ingredients

• 1 1/2 pounds stew beef
• 2 tbsp olive oil
• 1 onion, chopped
• 2 celery ribs, chopped
• 1 carrot, chopped
• 2-3 garlic cloves, minced
• 10-12 small potatoes, halved
• 2 cups grape tomatoes, halved
• 1/2 cup beef stock
• 1/2 cup dry red wine
• 10-12 pearl onions
• 1 tsp minced fresh rosemary

Instructions

1. Heat your oven to 350 F.
2. Heat the olive oil in a 10″ cast iron skillet over medium heat. Add beef and cook for 7-8 minutes until the meat is browned on all sides. Season with salt and pepper.
3. Remove the beef from the skillet and without removing the pan drippings, add the onion, celery, carrot, potatoes, and garlic. Cook over medium heat for 5 minutes.
4. Stir in the tomatoes, beef stock, and red wine. Continue cooking for 3-5 minutes until slightly reduced. Season again with a pinch more salt and pepper.
5. Return the beef to the pot, add in the onions and rosemary.
6. Place the skillet in the oven and cover with aluminum foil. Cook for 20 minutes.

After 20 minutes, remove the foil and bake for an additional

Photos and recipe: Roxana’s Home Baking.