Recipe // Southwestern Chip Dip

Tortilla chips accompanied by a delicious dip have me setting up shop next to the bowl selflessly indulging until I reach the bottom of the bowl. My tummy loves it, my abs do not. Be careful with this one, it is quite addicting.


Southwestern Dip:

8 oz package cream cheese, softened (don’t use fat-free)
2 cups real mayonnaise
1 can Rotel tomatoes, drained
1 can black beens, drained and rinsed
1 or 2 cans corn, drained
3-6 green onions, chopped

Cream together the cream cheese and mayonnaise. Stir in the remaining ingredients and let stand at least 3 hours in the refrigerator before serving with tortilla chips or crackers.


Chicken Taco Chili

After an exhausting weekend (read why here), the thought of cooking and cleaning up a meal sounded impossible until this crock-pot chicken taco chili appeared on my Pinterest board.  With the weather slowly warming up, I wanted to seize one last opportunity to make a stomach-warming meal of chili.  Although the ease of the recipe (adapted from here) is extremely easy to begin with, I simplified even more by using frozen chopped onions to erase any need for a knife!

Prep Time     5-10 Minutes
Bake Time     6 Hours on Low
Makes           10 Servings


1 onion, chopped
16-oz can black beans
16-oz can kidney beans
8-oz can tomato sauce
10 oz package frozen corn kernels
28 oz can diced tomatoes
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
3-4 boneless skinless chicken breasts

for topping (optional):
chips to scoop
sour cream
fresh cilantro


Combine beans, onion, diced tomatoes, frozen corn, tomato sauce, cumin, chili powder, and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 6 hours. A half hour before serving, remove the chicken breasts, shred, return to slow cooker, and stir. Top with any optional toppings, we love to scoop up the chili with tortilla chips.

**Recipe Source:  Photo a Day**

Chilly Chili

As the weather FINALLY turns colder here in Chicago (not complaining), I decided to ask two of my closest gal pals, Cece and Erin, for their personal favorite chili recipes that help keep them warm during the chilly Chicago winter.  Both recipes were equally simple, warmed us right up, and left an amazing aroma in the apartment.  Chili #1, from Ce, was a sweeter chili and made enough chili for dinner for two with leftovers for lunch the next day.  Chili #2, from Erin, made enough chili for two dinners and two lunches for two people.  I would highly recommend either of these recipes to enjoy on a cold winters night!



1 lb ground beef
1/4 cup Worcestershire sauce
1 medium onion, chopped
1/2 tsp salt
1 lb canned diced or stewed tomatoes
1 tsp sugar
1 lb canned tomato sauce
1 tsp chili powdered
1 lb can dark red kidney beans


Cook meat and onion until lightly browned; drain fat.  Stir in the remaining ingredients, cover, and simmer for one hour.



2 pounds ground beef or beef brisket
3 large cloves garlic, minced
2 large onions, chopped
2 16 oz cans kidney beans, undrained
2 cups water
1 16 oz can tomatoes, undrained and chopped
1 8 oz can tomato sauce
2 tbsp chili powder
2 tsp garlic salt
1 tsp dried whole oregano
1 tsp pepper
1 1/2 tsp ground cumin
1/2 tsp red pepper
hot sauce to taste

optional toppings:
chopped green onions
shredded cheddar cheese
corn chips such as Fritos


Combine ground beef, garlic, and onion in a dutch (or skillet) until beef is browned, stirring to crumble.  Drain well.  Add beans and the next 10 ingredients; reduce heat and simmer, uncovered, stirring occasionally for at least an hour.