Comforting Crock

Crock Pot Asian Style Ribs

I have been regrettably neglectful of my blog…

This is a post that was set up for February, when we had much cooler temps.

It’s here now…  Thank you for sticking around!

The Crock Pot entered my life years ago as a food warmer; never thought of it as a cooker even after interviewing a food writer on her Crock Pot cook book!  My wonderful supportive friends online turned me onto its genius!  Yes, it cooks for hours however it creates the most flavorful dishes as it seals in the spices, herbs, flavors and juices of the dish you have in it!

I made these ribs as an initial experiment.  Did some investigating on the use of a Crock Pot and found many recommendations to add liquids to dishes no matter what the desired result.  Hmmm, additional liquid would turn dishes into stews, wouldn’t it? That was not my intention here.

I just followed my instincts and made an Asian-styled marinade for the ribs then added them to the pot after sufficient marinating.  I cooked them for about 6 hours while I worked from home.  And man, oh man…  What a flavorful result!  Meat was super moist and tender!

Since this trial I have made the following in my Crock Pot:  fresh brussel sprouts with balsamic, duck breast soup, and chicken stew with lots of fresh veggies!

The simplicity is what won me over in addition to the great results!  One pot to clean!

Good deal on good pork from Whole Foods. I pounced!

It begins with the freshest!

Here’s the recipe and the process.

Crock Pot Asian Style Ribs

Ingredients for Asian Marinade
*Note:  these measurements are approximate as you can tailor the marinade to your personal tastes.
1 T Chinese Five Spice
6 garlic cloves – minced
¼ C Hoisin sauce
1 T minced ginger
1 orange – juiced
¼ C citrus seasoned soy sauce
2 T Zhenjiang vinegar
1 T soy sauce
1 T canola oil
dash of red pepper flakes

Process:  add all ingredients to a bowl and combine; add the marinade to washed and dried ribs and allow to permeate the meat for at least 2 hours; add the ribs to the Crock Pot set on high, cover and allow it to cook for 5-6 hours checking on them and turning them from bottom to top on occasion.  Remove, allow to cool, and enjoy the flavors!!!

Ribs are melding with the flavors.

Asian flavors abound!

No dried out ribs here.

Puggy Portobellos

Smoked Herring Stuffed Portobello

Smoked Herring Stuffed Portobello Mushrooms

The portobello mushroom apparently is just an over-grown crimini mushroom.

Meaty – yes, flavor – mild, calories – low, nutrition – potassium and fiber rich.

Always loved mushrooms and my son and I routinely look for them on appetizer menus when we eat out.  I’ve made stuffed mushrooms myself and they are a real treat!

The ingredients you choose for your stuffing is what will add flavor to these and really, you can be as creative here as you wish!  Me, well, I like a lotta flava!

While making this, I thought I made too much stuffing however it all fit into these colossal portobellos.  Each one could satisfy two people with a side salad or sautéed spinach.

Smoked Herring Stuffed PortobelloSmoked Herring Stuffed Portobello

Here’s the recipe.

Smoke Herring Stuffed Portobello Mushrooms

2 Large Portobello mushrooms

½ C Mozzarella cheese – part skim
3 T Pecorrino Romano cheese — grated


1 T olive oil
1 medium onion — chopped
4-5 cloves of garlic – minced
1 sweet pepper – chopped
¼ t salt
Dash of pepper
Dash of red pepper flakes
spinach – blanched, liquid removed
mushroom stems
1 can of Smoked herring – drained (I used Trader Joe’s)
2 T butter
1-2 C Bread crumbs

Process:  remove the stems and wipe the mushrooms; cook the stems in water – enough to cover them, this will create a vegetable stock.  In a large pan, sauté the onion, garlic and sweet pepper in the olive oil; add salt, pepper and red pepper flakes and continue to cook until ingredients are softened; add the cooked spinach, smoked herring, mushroom stems – cut into small pieces, and butter; cook for another 3 minutes.  Add the bread crumbs and mushroom stock a little at a time so the stuffing is not overly moist; remove from heat and allow to cool.

Stuff each Portobello cap with the stuffing mixture and sprinkle with mozzarella cheese and then the pecorino Romano.  Bake in a 400F oven for about 20-25 minutes.

Smoked Herring Stuffed Portobello