Sugary Sweet Chili

I love chili. No, I mean I REALLY love chili. I very rarely make the same kind twice. Recently, on one of my favorite food blogs, Prevention RD (Original recipe from Christine’s Kitchen Chronicles) ,I came across a chili recipe that had sugar in it. Now, before you judge it, try it!  I have never in my life had such a delicious bowl of chili. Its the first time that I’ve ate chili without some type of crackers crumbled in it. There was not a single bit of it leftover. 


1 1/2 lb lean ground beef

1 onion, diced

1 green bell pepper, diced

1 14 oz can tomato sauce

1 14 oz can diced tomatoes

1 6 oz can tomato paste – fill can with water and add to chili also

1 can bush’s chili beans in sauce

1/2 packet chili seasoning – I used a whole packet

1/4 cup sugar

pinch of salt

black pepper

1 tsp hot sauce

shredded cheddar for garnish


Heat 1 tbsp oil in a large sauce pot over medium heat. Add in ground beef and onion. Season with salt and pepper and brown.  Add in everything except the cheddar and simmer on low heat for about an hour. Ladle into bowls and top with a handful of grated cheddar.


Quick and Easy Vegetable Soup

This is my go to recipe for vegetable soup. Its the recipe that my mom always used when I was growing up and she still makes it to this day. Its very quick and easy. Can’t beat that can ya?  You can have this soup from stove top to table in about 30 minutes. The longer it cooks, the better is it though. The leftovers of this soup is pure Heaven by the way.  I like to serve this with grilled cheese sandwiches.


1 lb ground beef

1 bag mixed frozen vegetables for soup

Tomato juice- Enough to cover the veggies. I used four 11.5 oz cans

1 cup water




Heat 1 tbsp oil in skillet. Season the ground beef with salt and pepper and brown. Meanwhile, in a large sauce pot, add frozen vegetables, tomato juice, and water. Bring to a boil for 5. Reduce heat. Add in browned ground beef and stir. Simmer 2o minutes. Season with salt and pepper and adjust accordingly.


I don’t know about you but I love meatloaf. I love meatloaf more than any normal woman should. Unfortunately, Jeremy isn’t a huge fan so I rarely make it.  Until a couple of days ago, it had probably been close to 2 years since I had a made a meatloaf at home. Strange part? This meatloaf came to be after Jeremy requested it. He asked for simple, old fashioned meatloaf. Nothing fancy. This is my favorite meatloaf hands down. Simple.  Tasty. I served this with mashed potatoes, mac and cheese, corn, and rolls.


1 lb ground beef- I like to use 85/15

1/2 cup chopped onions

1/2 cup chopped green bell pepper

1 cup cornbread, crumbled – Just use your favorite cornbread recipe for this…If you need one though, heres the one I always use



1/8-1/4 cup ketchup plus more for topping the meatloaf


Preheat oven to 375. Spray a loaf pan or any other small baking dish of your choice with cooking spray. In a large bowl combine ground beef, onion, green pepper, salt, pepper, cornbread crumbs,and  ketchup. Using your hands, mix together until everything is combined. Press into baking dish. Add some additional ketchup on top (as much as you’d like) and bake for 45 mins to an hour. Top with a bit more ketchup if you’d like. Let meatloaf cool 5 mins or so before you cut it so that it will hold together.

After taking several pictures, I’ve finally realize that meatloaf just isn’t very photogenic! haha

Slow Cooker Cheese Dip

I’m pretty sure everyone has saw this recipe at one time or another or atleast a variation of it. I really have no idea where I first saw this at. Velveeta cheese website maybe??  I’m clueless. This dip isn’t really even a “recipe”. I kind of feel embarrassed to even be blogging something so simple haha However, it is delicious and addictive. This dip would be perfect for parties, showers, or any kind of get togethers. YOU WILL BE ADDICTED. You have been warned.


1 large block of velveeta cheese

1 lb ground beef

1 can rotel




Heat a tbsp of canola oil in a large skillet. Add ground beef and season with salt and pepper. Let it cook until brown. Cut velveeta into large cubes and throw into the bowl of a slow cooker(be sure to spray the inside with some cooking spray). Add rotel and then the browned ground beef. Stir everything together and turn slow cooker to high. Stir occasionally. This will only take about 45 mins to an hour for the cheesy magic to happen. After the cheese is completely melted, turn slow cooker to the keep warm setting. Serve with tortilla chips.

Beef Stew

This is my first attempt at making beef stew. It turned out quite nice if I do say so.  It will definately warm you up during the colder months. Nothing says comfort like a big bowl of beef stew!  I adapted this recipe from the ultimate beef stew from Tyler Florence. Ive come to realize that is it impossible to get a good picture of soup/stew.


1 2lb beef roast, cut into 1 in. cubes

1/4 cup flour

1/2 lb baby potatoes, halved

4 sprigs fresh thyme

1/2 lb baby carrots

4 garlic cloves, minced

1 med. onion, chopped

1 tsp freshly ground black pepper

1 tsp salt

2 bay leaves

1 1/4 cups red wine

1/8 cup evoo

2 1/2 cups beef stock

1 1/2 cups frozen peas

pinch of sugar


In large pot, heat evoo with thyme sprigs over medium-high heat. Once oil begins to smoke, remove thyme Dredge beef cubes in flour until well coated.Add beef to hot  oil and brown on all sides. Deglaze pan with red wine. Stir in beef stock until combine. Throw onions, potatoes, garlic, bay leaves and sugar in the pan. Season with salt and pepper. Reduce heat to medium-low and cook 2-3 hours, stirring occasionally.  During last 5 mins of cooking time, add peas to stew. Stir to combine.





Homemade White Castle Slyders

This recipe is from Devin Alexander’s cookbook, Fast Food Fix. These taste EXACTLY like slyders from White Castle. They are very simple to make and will save you tons of fat and calories. The next time you find yourself craving some of these little guys, go to the store and get the ingredients and make them yourself. Your waistline will thank you! 🙂


5 oz. lean ground beef ( I used 93/7)

salt and peper

1/2 cup water

1 1/2 tbsp dehydrated minced onion

5 square dinner rolls

5 round dill pickles



Line baking sheet with waxed paper.

Divide ground beef into 5 equal portions. On baking sheet, flatten and shape each portion into a square patty. Season with salt and pepper. Place in freeze uncovered for about 5 mins.

In large nonstick skillet, combine onion flakes with water. Cook over med heat until onions are soft. This takes about 5 mins. A thin layer of water should remain in skillet. If needed, add up to 2 tbsp of water. Place patties in single layer over softened onion. Cook 1 mins or until bottoms are brown. Flip.  Place 1 roll bottom cut side down on top of each burger. Place 1 roll top on each roll bottom. When beef is no longer pink, remove roll tops and set aside. Slide thin spatula under 1 portion of onion, burger, and 1 roll bottom. Flip stack onto plate. Top with dill pickle round and a squirt of yellow mustard. Cover with roll tops. Repeat with remaining burgers.

* You can also add cheese if you would like

This pic doesnt do these burgers justice.


Steakhouse Chili

I love this chili. Its so good. Its a nice change from my usual chili recipe. Its slightly sweet but spicy. Its been so cold outside here today, this was the perfect meal to warm me up! This recipe is from the October issue of Everyday with Rachael Ray.


1 tbsp evoo

4 slices bacon, finely chopped- I used 2 thick slices

2 lb. ground beef- I used 1 lb.

1 onion, chopped

3 cloves garlic, minced

4 tbsp chili powder

salt and pepper

1 15oz can tomato sauce

1/3 cup worcestershire sauce

2 tbsp hot sauce

1/4 cup brown sugar

2 cups beef stock- I used low sodium

sour cream and chopped fresh parsley for garnish


Heat evoo in large skillet. Cook bacon for about 3 mins or until fat starts to render. Add ground beef and brown, about 8-10 mins. Add onion and cook until soft, about 5 mins. Stir in garlic, chili powder, just a little salt (the bacon provides lots of salty flavor), and lots of pepper( I used about 10 grinds on the pepper mill).

In med bowl, whisk together tomato sauce, brown sugar, worcestershire sauce, and hot sauce. Pour into ground beef mixture. Stir in beef stock.

Bring to boil and reduce heat. Simmer about 1o mins or until chili has thickened.

Ladle into bowls and top with a big dollop of sour cream and some finely chopped flat leaf parsley.


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