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Easy crokpot All recipes, Los Angeles, CA (2026)

11/04/2025

🥥 Coconut Milk & Turmeric Overnight Oats 🌼💚🌹💙✨

Servings: 2 jars 🍽️
Prep Time: 10 minutes ⏱️
Chilling Time: 6–8 hours (overnight) ❄️
Total Time: 8 hours 10 minutes ⏲️

📝 Ingredients:

• 1 cup rolled oats 🌾
• 1 cup canned coconut milk (light or full-fat) 🥥
• ½ cup plant-based milk (almond, oat, or soy) 🌿
• 1 tablespoon chia seeds ⚪
• 1 tablespoon maple syrup (or to taste) 🍁
• ½ teaspoon ground turmeric 🌼
• ¼ teaspoon ground cinnamon 🌰
• A pinch of black pepper (enhances turmeric’s benefits) ⚫
• ½ teaspoon vanilla extract 🌸
• Pinch of salt 🧂

Toppings (optional but recommended):
• Sliced banana or mango 🍌🥭
• Toasted coconut flakes 🥥
• Chopped nuts (almonds, pistachios, or cashews) 🌰
• Drizzle of maple syrup 🍯

👩‍🍳 Instructions:

Mix the Base:
In a medium bowl or jar, combine oats, coconut milk, plant-based milk, chia seeds, maple syrup, turmeric, cinnamon, black pepper, vanilla, and salt. Stir until fully combined. 🌼🥄

Refrigerate Overnight:
Cover and refrigerate for at least 6 hours, or overnight, until the oats are soft and creamy. ❄️

Serve:
In the morning, stir the oats well. Add a splash of milk if the mixture is too thick. Top with sliced fruit, toasted coconut, nuts, and a drizzle of maple syrup. 🥭🥥🍯

💡 Tips:

• Adjust the sweetness by adding more or less maple syrup to taste. 🍁
• For a warming version, heat the oats gently in a pan or microwave before serving. 🔥
• Turmeric may stain plastic containers — glass jars work best. 🫙

Enjoy your Coconut Milk & Turmeric Overnight Oats — creamy, golden, and packed with tropical flavor and anti-inflammatory goodness! 🥥🌼🍯

11/04/2025

Cheese Chicken Tacos (Tacos de Pollo con Queso)💚😋🧀🍗🌮💙

🧑‍🍳 Recipe
Ingredients:

For the Chicken Filling:

500g boneless chicken thighs or breast (cut into small pieces)

2 tbsp olive oil

1 tsp chili powder

1 tsp paprika

1 tsp cumin

½ tsp garlic powder

½ tsp onion powder

Salt and pepper to taste

1 tbsp lime juice

For the Tacos:

8 small corn or flour tortillas

1 cup shredded mozzarella or Oaxaca cheese

Optional toppings: diced onions, cilantro, salsa, lime wedges

Instructions:

1. Marinate & Cook Chicken:

In a bowl, mix olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice.

Add chicken pieces and marinate for 30 minutes.

Cook chicken in a skillet over medium-high heat until golden brown and caramelized.

2. Prepare the Tacos:

Heat tortillas on a hot pan until lightly toasted.

Add a generous spoonful of the cooked chicken to each tortilla.

Sprinkle cheese on top and let it melt (you can cover the pan for 1–2 minutes to help).

3. Serve:

Serve hot with your favorite salsa, guacamole, or a squeeze of fresh lime.

11/04/2025

Classic Peach Cobbler Cheesecake Donuts💙🍩🍑😋💚

Ingredients:
For the Donuts
2 ½ cups all-purpose flour
2 ¼ teaspoons active dry yeast (1 packet)
½ cup warm milk (110°F / 43°C)
¼ cup granulated sugar
2 large eggs, room temperature
¼ cup unsalted butter, softened
½ teaspoon salt
Vegetable oil, for frying or baking

For the Cheesecake Filling
8 ounces cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
¼ cup heavy cream

For the Peach Cobbler Topping
3 large ripe peaches, peeled and diced
2 tablespoons unsalted butter
¼ cup brown sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon cornstarch mixed with 1 tablespoon water

For the Crumble Topping
½ cup all-purpose flour
¼ cup brown sugar
¼ cup cold butter, cubed
¼ teaspoon cinnamon
Pinch of salt

Optional Glaze
½ cup powdered sugar
1 to 2 tablespoons milk
½ teaspoon vanilla extract

Directions:

In a small bowl, combine the warm milk, granulated sugar, and yeast. Allow the mixture to sit for 5 to 10 minutes until it becomes foamy.

In a large bowl, whisk the all-purpose flour and salt together. Add the yeast mixture, eggs, and softened butter. Mix until a dough begins to form.

Transfer the dough to a floured work surface and knead for 6 to 8 minutes until it is smooth and elastic.

Place the dough into a lightly greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and roll it out to about ½ inch thickness. Use a round cutter to cut 3-inch circles. Place them on a parchment-lined tray, cover, and let them rest for 20 minutes.

For frying, heat oil to 350°F (175°C). Fry each donut for 1 to 2 minutes per side until golden brown. For baking, bake at 375°F (190°C) for 12 to 15 minutes until lightly golden. Let donuts cool completely on a wire rack before filling.

For the cheesecake filling, beat the cream cheese and powdered sugar together until smooth. Mix in the vanilla extract and heavy cream until light and creamy. Transfer the filling to a piping bag fitted with a round tip.

For the peach cobbler topping, melt the butter in a skillet over medium heat. Add the diced peaches, brown sugar, granulated sugar, cinnamon, and nutmeg. Cook for about 5 minutes until the peaches soften and release their juices. Add the cornstarch slurry, stirring until thickened, then remove from heat and slightly cool.

For the crumble topping, combine the flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Spread on a parchment-lined baking sheet and bake at 350°F (175°C) for about 10 minutes, then cool.

To assemble, pipe the cheesecake filling into each cooled donut. Spoon the peach cobbler topping over the top and finish with a sprinkle of crumble topping. Add optional glaze if desired.

Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 15 minutes
Kcal: 370 per serving | Servings: 12 donuts

11/04/2025

Grilled Bbq Chicken Recipe💚🍗😋💙

INGREDIENTS

FOR THE CHICKEN

1 pounds chicken tenderloins or boneless skinless chicken breasts

cup vegetable oil

3 cloves garlic, minced

1 teaspoon salt

1 tablespoon packed light brown sugar

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

teaspoon cayenne pepper

About 1 cup store-bought barbecue sauce or homemade BBQ sauce

INSTRUCTIONS

FOR THE CHICKEN

If using boneless skinless chicken breasts, place the chicken breasts one at a time in a 1-gallon zip-lock bag; using a meat mallet, pound the breasts to an even -inch thickness. Skip this step if using tenderloins.

In a large bowl, whisk together the oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, and cayenne. Place the chicken in the bowl and, using tongs, toss until the chicken is evenly coated with the marinade. Cover the bowl and place in the refrigerator to marinate for at least 6 hours or up to 24 hours.

Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. Note that tenderloins will cook faster than breasts.

Transfer the chicken to a serving platter and serve with the remaining barbecue sauce alongside.

10/28/2025

🍗 Chicken Balls Recipe😋

Ingredients:

500g ground chicken

1 small onion, finely chopped

3 cloves garlic, minced

1 small carrot, grated (optional for crunch)

1/4 cup green onions, finely chopped

1 egg

1/4 cup flour or cornstarch (for binding)

1 tbsp soy sauce

1 tsp salt

1/2 tsp ground pepper

1/2 tsp sugar

Cooking oil (for deep frying)

---

For Dipping Sauce (optional):

3 tbsp ketchup

2 tbsp sweet chili sauce

1 tsp soy sauce

1/2 tsp vinegar

Mix all together and set aside.

---

Instructions:

1. Mix all ingredients
In a large bowl, combine ground chicken, onion, garlic, carrot, green onion, egg, flour, soy sauce, salt, pepper, and sugar. Mix well until everything is evenly combined.

2. Form into balls
Scoop about 1 tablespoon of mixture and roll into small balls. You can coat your hands lightly with oil to prevent sticking.

3. Heat oil
In a deep pan or wok, heat cooking oil over medium heat.

4. Fry the chicken balls
Fry in batches until golden brown (around 5–7 minutes per batch). Make sure they’re cooked through.

5. Drain and serve
Remove from oil and drain on paper towels.

6. Serve hot
Serve with your favorite dipping sauce — sweet chili, ketchup-mayo mix, or garlic sauce.

---

💡 Tips:

You can air-fry them at 180°C for about 12–15 minutes if you want a healthier version.

Add a bit of grated cheese inside each ball for a cheesy twist.

Great as baon, appetizer, or snack!

10/28/2025

🍗😋 Chicken Thighs with Creamy Mustard Sauce 🧈🥄

Servings: 4 🍽️
Prep Time: 10 minutes ⏱️
Cooking Time: 35 minutes 🔥
Total Time: 45 minutes ⏲️

📝 Ingredients:

4 bone-in, skin-on chicken thighs 🍗
Salt and freshly ground black pepper, to taste 🧂
2 tablespoons olive oil 🫒
1 small shallot, minced 🧅
2 garlic cloves, minced 🧄
½ cup dry white wine 🍷
1 cup heavy cream 🥛
2 tablespoons Dijon mustard 🟡
1 tablespoon whole grain mustard 🌾
1 teaspoon fresh thyme leaves 🌿
Optional garnish: chopped parsley 🌿

👩‍🍳 Instructions:

Prepare the Chicken:
Preheat oven to 200°C (400°F). Season chicken thighs generously with salt and pepper. 🍗🧂

Sear the Chicken:
Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken, skin-side down, for 5–6 minutes until golden brown. Flip and cook another 3–4 minutes. Remove chicken and set aside. 🔥

Make the Sauce:
In the same skillet, sauté minced shallot and garlic until fragrant, about 1–2 minutes. Deglaze the pan with white wine, scraping up any browned bits. Simmer until wine reduces by half. 🧄🍷

Add Cream and Mustard:
Stir in heavy cream, Dijon mustard, whole grain mustard, and thyme. Simmer gently for 2–3 minutes until slightly thickened. 🟡🌿

Finish Cooking Chicken:
Return chicken to the skillet, skin-side up. Transfer the skillet to the preheated oven and bake for 20–25 minutes, until chicken reaches an internal temperature of 165°F (75°C). 🍗🔥

Serve:
Spoon creamy mustard sauce over chicken. Garnish with chopped parsley if desired. Serve with roasted vegetables, mashed potatoes, or crusty bread. 🥔🥦🍞

💡 Tips:

• Crispy Skin: Sear chicken skin-side down first and don’t overcrowd the pan. 🔥
• Flavor Boost: Let the sauce simmer longer for a richer flavor. 🥄
• Make Ahead: The mustard cream sauce can be prepared in advance and gently reheated. ⏳

Enjoy your rich, creamy, and tangy Chicken Thighs with Creamy Mustard Sauce — a viral Ina Garten favorite that’s comfort food elevated! 🍗🟡🥄

10/28/2025

🔥🍤 Shrimp, Sausage & Smoked Chicken with Cajun Red Sauce – A Bayou Feast in One Skillet!😋💚

This Southern-style powerhouse brings together juicy shrimp, smoky chicken, and spicy sausage, all tossed in a bold Cajun red sauce that’s rich, garlicky, and loaded with Louisiana flavor. Perfect over rice, pasta, or with crusty bread to soak up every last drop!

📋 ingredients:

For the proteins:
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb smoked chicken, shredded or chopped
• 1/2 lb smoked sausage (andouille or kielbasa), sliced into rounds
• 1 tbsp Cajun seasoning
• 1 tbsp olive oil

For the Cajun red sauce:
• 2 tbsp butter
• 1 small onion, diced
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (14 oz) can crushed tomatoes
• 1/4 cup tomato paste
• 1/2 cup chicken broth
• 1 tsp smoked paprika
• 1 tsp Cajun seasoning (or to taste)
• 1/2 tsp thyme
• 1/4 tsp cayenne pepper (optional, for extra heat)
• 1/2 cup heavy cream
• Salt and pepper, to taste

For serving:
• Cooked white rice, pasta, or grits
• Fresh parsley or green onions, chopped

🥣 directions:

cook the meats
Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook until browned on both sides. Remove and set aside. In the same pan, add the smoked chicken and shrimp. Sprinkle with Cajun seasoning and cook shrimp just until pink (about 2 minutes per side). Remove everything from the pan and keep warm.

make the Cajun red sauce
Add butter to the same skillet, then toss in onion, bell peppers, and garlic. Sauté until softened and fragrant, about 5 minutes. Stir in crushed tomatoes, tomato paste, chicken broth, smoked paprika, thyme, and cayenne. Let simmer for 10 minutes, stirring occasionally until thickened and flavorful.

make it creamy
Reduce heat to low and stir in the heavy cream. Taste and adjust seasoning with salt, pepper, or more Cajun spice as needed.

bring it all together
Return the sausage, smoked chicken, and shrimp to the pan. Toss to coat in the creamy red sauce and simmer for another 3–5 minutes until heated through and everything’s beautifully saucy.

serve it up
Spoon the mixture over hot rice, pasta, or creamy grits. Garnish with chopped parsley or green onions and a squeeze of fresh lemon if you like.

💡 tips:
• Add okra or corn for extra Southern flair.
• For extra smoky flavor, use a touch of liquid smoke or double the smoked paprika.
• Great with a side of garlic bread or buttery cornbread to mop up that sauce!

⏲ prep time: 15 mins | cook time: 25 mins
serves: 4–6

10/17/2025

Philly Cheesesteak Egg Rolls Recipe

Ingredients:

For the Filling:

1 pound thinly sliced beef (use ribeye, sirloin, or shaved steak)

1 medium onion, finely chopped

1 medium green bell pepper, finely chopped

1 cup mushrooms, finely chopped (optional)

1 cup shredded provolone cheese (or a blend of mozzarella and cheddar)

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon black pepper

1 tablespoon olive oil or butter

For the Egg Rolls:

12 egg roll wrappers

1 egg, beaten (for sealing)

For Frying:

Vegetable oil (for frying)

For Dipping Sauce (optional):

½ cup mayonnaise

2 tablespoons ketchup

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

Instructions:

1. Prepare the Filling:

In a large skillet, heat the olive oil or butter over medium-high heat.

Add the chopped onion and bell pepper, and sauté for about 3-4 minutes until the vegetables become tender.

If using mushrooms, add them to the skillet and cook for another 3-4 minutes until they’ve released their moisture and softened.

Add the thinly sliced beef to the skillet, along with Worcestershire sauce, garlic powder, salt, and black pepper. Stir until the beef is browned and cooked through, about 5-7 minutes. Make sure the beef is well mixed with the vegetables and spices.

Remove the skillet from the heat and stir in the shredded cheese until melted and evenly combined. Allow the filling to cool slightly.

2. Assemble the Egg Rolls:

Lay out an egg roll wrapper on a clean surface with one corner pointing towards you (forming a diamond shape).

Place about 2 tablespoons of the filling mixture near the center of the wrapper. Be careful not to overfill, or it will be difficult to seal.

Fold the corner closest to you over the filling, then fold in the sides, and roll tightly away from you to enclose the filling completely.

Brush a little bit of the beaten egg on the top corner to help seal the egg roll. Press gently to secure the edges. Repeat this process with the remaining wrappers and filling.

3. Fry the Egg Rolls:

In a large, deep skillet or pot, heat vegetable oil over medium heat to about 350°F (175°C). Enough oil should be used to submerge the egg rolls partially.

Carefully place a few egg rolls into the hot oil (do not overcrowd the pan) and fry for about 3-4 minutes until golden brown and crispy, turning occasionally for even cooking.

Use tongs to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Allow to cool slightly before serving.

4. Prepare the Dipping Sauce (optional):

In a small mixing bowl, combine mayonnaise, ketchup, Dijon mustard, and Worcestershire sauce. Mix well until smooth. Adjust the ingredients to taste.

5. Serve:

Serve the warm Philly cheesesteak egg rolls on a platter with the dipping sauce on the side for a delicious appetizer or snack.

Tips for Success:

Meat Variations: You can substitute the beef with chicken or pork if you prefer, and adjust the seasonings accordingly.

Cheese Options: Feel free to experiment with different cheese blends or add in some blue cheese for a bold flavor.

Baking Option: If you prefer a healthier option, you can bake the egg rolls instead of frying. Preheat your oven to 400°F (200°C), place the assembled egg rolls on a baking sheet lined with parchment paper, spray them lightly with cooking spray, and bake for about 15-20 minutes, turning halfway through, until golden brown.

Storage:

Leftover egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes to get them crispy again.

Serving Suggestions:

These egg rolls are perfect for parties or game day snacks and pair well with a variety of dips, such as hot sauce, ranch dressing, or a spicy aioli.

Enjoy your delightful Philly Cheesesteak Egg Rolls! They’re a fun and tasty twist on a classic, sure to be a hit with family and friends. If you have any questions or need more ideas, feel free to ask!

10/16/2025

Fried pork belly

Sarap pampulutan o pang ulam.with matching chili garlic vinegar sauce😋

🛒 Ingredients:

*1 kg pork belly (a block per half kg)
*5 cloves garlic (crushed)
*5 pcs bay leaf
*1 tsp peppercorn
*8 cups water
*5 tbsp salt
*cooking oil (for frying)

📝 Instructions :

Step 1. In a cooking pot, place the pork belly, add the garlic, bay leaves, peppercorn, and salt, then pour the water. Bring to a boil, remove the scum at the top of the broth, and continue cooking for 40-45 minutes until the meat is tender.

Step 2. Transfer to a wire rack and let it cool down.

Step 3. Heat oil in a cooking pot at 350°F over medium heat. Fry the boiled meat until the pork skin is crispy, then flip them until the other side is cooked. Transfer to a paper towel-lined plate to absorb the excess oil.

Step 4. Chop the lechon kawali into chunks and serve it hot with Mang Tomas all around sarsa as a dipping sauce.

Enjoy 🤤

10/15/2025

🍫🍒 Mocha Cherry Cottage Bliss Cups – Rich, Decadent & Delightful

Ingredients (makes 12 cups):
2 cups cottage cheese
1 cup dark chocolate chips
1 cup pitted cherries, chopped
2 large eggs
½ cup brewed coffee, cooled
¼ cup cocoa powder
¼ cup honey or maple syrup
1 tsp vanilla extract
½ tsp baking powder
Pinch of salt

Nutrition info (per cup):
Approx. 150 kcal | 6g protein | 7g fat | 18g net carbs | Indulgent treat

Directions
Step 1: Blend the Base
In a blender, combine cottage cheese, eggs, brewed coffee, cocoa powder, honey, vanilla, and salt until smooth.

Step 2: Stir in Chocolate and Cherries
Transfer the mixture to a bowl and fold in chocolate chips and chopped cherries gently.

Step 3: Bake
Spoon the mixture into greased muffin tins and bake at 350°F (175°C) for 20-25 minutes until set.

Step 4: Cool & Enjoy
Let cool for a few minutes before removing from tins. Serve warm or chilled for a delightful treat!

10/15/2025

Marinated Greek Lamb Chops with Mushrooms and Tomatoes
Ingredients
1 Rack of Lamb (8 to 9 single rib lamb chops)
1/3 cup olive oil
4 garlic cloves, crushed
juice of 1 lemon
2 tbsp fresh oregano or 2 tsp dry oregano
dash of salt and pepper
portabella mushrooms, thinly sliced
tomatoes, sliced
green onion, sliced
lemon slices for garnish

Instructions
Pat dry Rack of Lamb and slice into individual chops, removing some of the fat.
Mix all of the marinade ingredients and rub it into the meat on all sides.

Marinate chops covered in a deep dish for an hour to overnight.
Pre-heat a cast-iron/stainless steel pan over high heat.
Once hot, add 2 tablespoons olive oil.
Place the lamb chops in the hot pan then sear for 3 to 4 minutes per side until golden brown.
Flip, add sliced mushrooms, and cook until the desired doneness.
Add tomatoes and the rest of marinade during the last minute.
Once done, transfer the chops to a plate and let them rest for 5 to 10 minutes.
Garnish with lemon slices, sliced green onion, and oregano.

10/15/2025

Golden Pumpkin Chicken Meatballs Drizzled in Sage Cream Sauce, Served with Rice and Buttery Garlic Naan
Ingredients:

For the Chicken Meatballs:

500g ground chicken

½ cup canned pumpkin purée (unsweetened)

1 egg

½ cup breadcrumbs

2 garlic cloves, minced

1 tsp onion powder

½ tsp smoked paprika

½ tsp ground sage

Salt & black pepper to taste

2 tbsp olive oil (for searing)

For the Sage Cream Sauce:

2 tbsp butter

2 garlic cloves, minced

1 tsp fresh sage, finely chopped (or ½ tsp dried)

1 cup heavy cream

½ cup chicken broth

¼ cup grated parmesan

Salt & black pepper to taste

To Serve:

2 cups cooked white rice

2 garlic naan breads, warmed and buttered

Fresh sage leaves & cracked black pepper for garnish

Easy crokpot All recipes

11/04/2025

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11/04/2025

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