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 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.

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.

Crepes are just like classic pancakes, only thinner. The best part about that is you can eat more than you would with traditional pancakes! That’s a good thing, since they’re so delicious. Crepes can be made with sweet or salty filling, and almost anything goes well with them. Nutella, mascarpone, and strawberries were used in this recipe that is sure to become a family favorite!

Chocolate Strawberry Crepes

These crepes are so moist and delicious, they’ll be gone in seconds! Easy to make, they’re great for weeknight desserts.

Ingredients

Crepes

• 4 eggs
• 1 cup milk (room temperature)
• 1/2 cup all-purpose flour
• 1/4 cup cocoa
• 2 tbsp sugar
• 1/8 tsp fine sea salt
• 3 tbsp unsalted butter, cut into 12 cubes

Filling

• 1 cup strawberries (chopped)
• 1 cup mascarpone (room temperature)
• 3/4 cup Nutella

Instructions

1. For the crepes, combine eggs, milk, flour, cocoa, sugar, and salt in a bowl. Whisk until the mixture forms a smooth batter.
2. Preheat a skillet over medium-low heat. Melt 1 cube of butter in the pan and add 1/4 cup of batter. Quickly tilt the pan to form an even coating of batter. Cook until set, about one minute. Carefully flip the crepe over. Cook for another 1 minute. Repeat with the remaining batter and butter.
3. Spread each crepe with 3 tbsp of mascarpone and top with chopped strawberries.
4. Fold the two opposite ends of the crepe inward and roll into a tube. Repeat with all the crepes and mascarpone and strawberries. Arrange the crepes on a large plate or platter.
5. Heat Nutella over low heat in a saucepan until warm. Spoon or drizzle over the crepes and serve immediately.

Photos: Timothy Nguyen, How Many Grams in a Cup.