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Category: Quick Dinners or Crock Pot

Casa Pasta- Spaghetti with Chop Meat, Onion, Garlic, Olive Oil, and Grated Parmesan Cheese



Ok so there really is no name for this dish. My wife’s family used to make it. I put my own spin on it. I call it “Casa Pasta”.

beef chop meat 1 pound

onion 1/2 diced

fresh garlic cloves 3 sliced not chopped

chicken stock 3/4 cup

olive oil 2 tablespoons

salt and pepper for taste

granulated garlic 1/2 teaspoon

dry parsley 1/2 teaspoon

dry Italian seasonings 1/2 teaspoon

grated Parmesan cheese 2 tablespoons

fresh plum tomato 1 chopped no seeds

butter 1 tablespoon

linguine or spaghetti 3/4 pound

fresh basil Chiffonade 1 tablespoon for garnish

In a sauté pan on medium heat brown the chop meat and drain the fat. Add olive oil, butter, seasonings, onions, garlic, and tomato. Continue to sauté till the onions and garlic begin to brown. Add chicken broth. Let this come to a boil and add cooked pasta. Saute pasta with sauce for 3 additional minutes. Add to a serving bowl. Garnish with grated cheese and basil.

30 Minutes and Done!!!

“Casa Pasta”

Enjoy, Jason!

Arroz Con Pollo- The Crock Pot Version



Arroz Con Pollo in the Crock Pot for busy folks on the run…

OMG this was as good as any restaurant!!!!

whole raw chicken cut up. I split each breast in 2 also.

olive oil 2 tablespoons

garlic chopped fine 1 tablespoon

Sazon Goya seasoning packet 1

salt and pepper for taste

onion powder 1/2 teaspoon

parsley 1/2 teaspoon

red bell pepper chopped fine 2 tablespoons

onion 1/4 diced fine

jalapeno peppers diced fine 1 teaspoon

chicken broth 5 cups

parboiled rice 2 cups

vegetable oil 1/8 cup

Wash and cut your whole chicken into pieces. Place in a mixing bowl and add olive oil, add Goya seasoning packet, seasonings, fresh garlic. Mix well. Example below.


Allow the chicken to marinate 20 minutes. Add vegetable oil to a frying pan on medium to high heat. When oil is very hot, sear both sides of all the chicken and take out of pan. Example below.


Add 1 cup of chicken broth to the Crock Pot and the Chicken on top of the broth and set the Crock Pot for 2 and 1/2 hours on high setting. Let sit for 30 minutes. At the 30 minute mark, take the Chicken out of Crock Pot and add rice, both chopped peppers, onions, and remaining chicken broth. Mix well, and place Chicken on top for remaining 2 hours. Enjoy, Jason.

Casaculinarian.com 2016 St. Patrick’s Day Corned Beef Recipe in the Crock Pot



Ok so tomorrow morning I will set it and forget it… This piece of meat is meant for the Crock Pot, so why work hard? You can enjoy the St. Patrick’s festivities while the Crock Pot does the work. You will need a little prep time in the morning. Recipe is for 4-6 people.

Corned Beef 2 and 3/4 pounds raw

pickling spice 1 tablespoon

Corned Beef seasoning package that comes with meat

water 3 cups

beer 6 oz.

white vinegar 1 tablespoon

salt and pepper for taste

garlic cloves whole and peeled 3

sugar 1 tablespoon

bay leaves 2

peppercorns whole 1 teaspoon

onion 1/2 diced for flavor

an open pickle jar in the fridge- Empty the juice in the Crock Pot, I do this every year for good luck, don’t ask:)

red potatoes 5-7 whole with skin on

head of cabbage small cut into 4 wedges and no core

Add your liquids to the Crock Pot and set on Low for 8 hours. Add your Corned Beef. Season with Salt and Pepper. Add package of seasonings, pickling spice, bay leafs, sugar, peppercorns, onion, and whole garlic. Cover for 2 hours. At the 2 hour mark add your cabbage, and cover for 2 more hours. At the 4 hour mark add your red skin potatoes.  When finished let it sit on warm for 20 minutes. Let rest on plate for 10 minutes before cutting it. Cut against the grain. Serve with Mustard and Irish Soda Bread. Baker Pippi’s Irish Soda Bread link below. Enjoy! Jason

Baker Pippi’s Easy Irish Soda Bread




Quick Grilled Balsamic Marinated Sirloin Steak and Chicken Breasts with Field Greens



We were out all day and need a quick dinner. So I made the dressing prior to leaving the house. Follow the link below.

Simple Balsamic Vinaigrette

When we arrived home I used 3/4 of this dressing to Marinate 2 small Sirloin Steaks, and 3 Boneless Chicken Breasts split in half. Let marinate for 30 minutes…

Turn your Grill on and get hot. Add 4 cups of Field Greens to a Salad Bowl. Use as much of the remaining dressing desired when Chicken and Steaks are cooked.

Cook the Steak to desired temperature. Well done is 165 degrees. I cook them medium, pull them off at 130 degrees. Cook Chicken well done 165 degrees. Another light Dinner in Florida. Enjoy, Jason.



Crock Pot Funfetti Vanilla Pudding Cake with Chocolate Chips



Baker Pippi really makes it easy for us challenged Baker Folks…

This easy Slow Cooker recipe takes 2 hours and 45 minutes…

Pillsbury Funfetti cake mix one box.

vanilla pudding 1 box

milk chocolate chips 1 cup

colorful sprinkles for garnish

Spray your Crock Pot or Slow Cooker with baking spray. Follow instructions on the Pillsbury Funfetti cake mix and add to the bottom of the Crock Pot. Follow instructions on the Vanilla Pudding and spoon over the top of the cake mix. Set the crock pot for 2 and 1/2 hours and let the Crock Pot do the work…

When time is up, add 1 cup of Milk Chocolate Chips to the top and cover. The Crock Pot automatically goes to keep warm. The Chocolate chips will melt slightly in 15 minutes. Serve and garnish with colorful sprinkles. Cheers Baker Pippi!!!


Enjoy, Jason.

Sweet and Sour Meatballs in the Crock Pot



This was a fabulous meal after a long day. The Crock Pot did all the work…

frozen meatballs 28 oz. to 32 oz. bag

3/4 cup ketchup

white vinegar 1/3 cup

Worcestershire sauce 1/8 cup
sugar 3 tablespoons
dry mustard 2 teaspoons
1 can crushed pineapples
1/3 cup Saucey Susan (Duck Sauce)
Add all ingredients to the Slow Cooker. Do not drain juice from pineapple can. Set for 8 hours on Slow. Serve with white rice…
Enjoy, Jason.

Chicken and Vegetable Stir-Fry with Noodles



This is a fast recipe. Start to finish 35 minutes… Great for busy nights, while avoiding take-out food.

boneless chicken breasts 1 and 1/2 pounds cut into 1 inch strips

vegetable oil 1/8 cup

flour 1/2 cup for dredging

bag of Steamables Asian vegetables with oriental seasonings 10 oz. frozen aisle

garlic chopped 1 teaspoon

ginger chopped 1/2 teaspoon

teriyaki glaze 1/8 cup

honey 1 tablespoon

chicken broth 1/8 cup

salt and pepper for taste

onion powder 1/2 teaspoon

butter 1 tablespoon

package of Lo Mein fresh noodles in produce aisle

Cook Lo Mein noodles in salted water. Rinse with cold water to remove excess starch. Drizzle olive oil on noodles and toss them so they do not stick. In a large sauté pan add oil and set on medium heat. Let the oil heat up. Dredge your chicken with flour. Add chicken to the pan and sear on both sides. Drain out existing oil. Add butter, ginger, and garlic. Place frozen vegetables in microwave for 1 minute. Add vegetables. Continue to brown the ingredients without burning the garlic. Add chicken stock, honey, seasonings, and teriyaki glaze. Bring to a simmer. Add your cooked noodles and toss. Serve in a serving bowl. Enjoy, Jason.


Beef Soup with Campanelle Pasta in the Crock Pot



Soup with Filet Mignon, are you kidding me!!!! Truth is that we bought a whole Filet last night and this is the Chain. Soup for a King or Queen. The best part is the Crock Pot did all the work not me…

Beef Soup with Campanelle Pasta….

Beef Chuck would be the second choice for this soup.

beef 1 pound cut in 3/4 to 1 inch pieces.

filet strip

beef stock 32 oz.

Campanelle pasta 2 cups boil separate and add at the end

salt and pepper for taste

Italian seasonings 1 teaspoon

onion powder 1/2 teaspoon

parsley 1 teaspoon

carrots 2-3 peeled and sliced

onion 1/2 diced

celery 2 sticks chopped

tomato 1 diced no seeds

Turn your Crock Pot or Slow Cooker on. Low setting for 8 hours. Add your beef broth, vegetables, beef, and seasonings. Set it and forget it. When its finished cook pasta separate and add to the soup. Serve… Easy and Delicious.

Campbell’s Slow Cooker Sauces- Tavern Style Pot Roast


So it was a busy night and we really took a day off after the busy week leading up to the Super Bowl. We tried this new Campbell’s Sauces product for the Slow Cooker.

bottom round or chuck steak 2-2 and 1/2 pounds

2 large potatoes skin on cubed

baby carrots 1 cup

onion 1/2 diced

celery 2 sticks chopped

Campbell’s slow cooker Tavern Style Pot Roast package

All the above in the slow cooker for 8 hours on low setting. Poured this packet over the meat and vegetables and was gone the rest of the day. I served it with some Gemelli pasta tossed with olive oil, salt, pepper, and parsley…


The ingredients in this pack are pretty legit. Sodium is a high 580 mg. but you had to figure that. Over all as a family we were very satisfied. My personal feeling was it was a little sweet and lots of different flavor profiles going on at once… My wife absolutely loved it! Kids said nothing so it was good! Give it a try on busy nights.

Thanks, Jason


Crock Pot St. Louis Ribs


St Louis Ribs

Here’s our Super Bowl Highlighted food for the day…

I’m constantly making it easy for you folks, but this recipe is hands down the easiest. No Homemade BBQ Sauce… Nothing fancy. St. Louis Ribs, BBQ Sauce, Seasoning, and 7 Hours in the Crock Pot… Great appetizer for the Super Bowl, but no question this recipe is also perfect when the kids have a game after school. Set it and forget it!

St. Louis Ribs 1 rack cut in half

salt 1 teaspoon sprinkled on both sides of the ribs

pepper 1 teaspoon  sprinkled on both sides of the ribs

seasoned salt 1 teaspoon sprinkled on both sides of the ribs

onion powder 1/2 teaspoon sprinkled on both sides of the ribs.

Sweet Baby Rays Barbecue Sauce 21 oz.

Squeeze a layer of BBQ sauce on the bottom of the crock pot. Add half a rack of ribs. Top the ribs with BBQ sauce. Repeat this with the other half a rack. Set Crock Pot to low for 7 hours. At 3 and 1/2 hours switch the racks of ribs, basing them well with sauce. When ready to serve, place ribs on a cutting board. Baste ribs with more sauce and let them set for 5-6 minutes. Cut each rib with a very sharp knife so they do not tear apart… Enjoy Jason

st louis ribs 2