Happy Monday everyone! 🙂

Have I got a spicy Sunday recipe recap for ya’ll today…

Featuring the one, the only, the beloved crockpot!

Makin’ life easy since ohhhh, whenever I bought this ol’ thang 😉


I made these meatballs up ahead of time, then placed them into the crockpot with the spicy chipotle sauce a bit later, just in time to have them on the table for a Sunday night dinner!

They turned out perfectly rich and spicy, the chipotle peppers in adobo adding a wonderful smoky spice to a garlic infused roasted tomato sauce. 

This recipe was a winner, not only with me, but with Lil’ Sis and Mylez too.  Always makes me happy to send them back off to school with a tasty, homecooked meal! 🙂

Spicy Chipotle Meatballs

The meatballs couldn’t be easier to make. All you’ll need is some ground beef, bread crumb, garlic, egg, oregano and chili powder.

Get those hands dirty and mix up the ingredients until well incorporated.

Then form into whatever size meatballs you like. This 3/4 lb. of ground beef turned out a total of 20, so these were smaller, maybe 1/8 cup each? 


The rest of the recipe comes together in a cinch.

Simply saute some onion & garlic in olive for about 10 minutes, or until soft.

Then combine with fire roasted tomatoes, chipotle peppers in adobo and chicken broth.

If you’ve never cooked with chipotle peppers in adobo then you have got to change that! 

These lend the most amazing smoky spice to a dish, I absolutely adore them 🙂

And check out the roast on these fire roasted tomatoes.  Yum!

If you can’t find the fire roasted version though, regular crushed tomatoes will work too.  Just add some more chipotle peppers in adobo.

Once the sauce ingredients are combined in the crockpot, simply set the meatballs into the sauce and pop the lid shut!

Come back 6 hours later and you have yourself some kinda delicious meatballs all ready to serve 😛

I served these with a side of millet, which soaked up all the spicy rich tomato sauce, plus my favorite sweet apples n’ kale recipe!

They were the perfect ending to a perfect weekend spent with some of my favorite people in the world.  Can’t ask for better than that, now can you? 😀

Warning:  this is NOT your average crockpot recipe friends.

Think:  melt-in-your-mouth sweet potatoes, creamy red beans, velvety smooth n’ spicy coconut broth…

Oh my goodness did this one exceed expectations!

Inspired by this recipe (I take no credit here!) this crockpot wonder cooks low and slow for 8 hours while you get on with your life…

Perfect “set it and forget it” recipe for the weekend, especially if you spent it outside of the kitchen enjoying gorgeous weather like we did here in RVA 😀

But once those 70 degree temps drop to a slight chill as the sun goes down, you’ll be more than ecstatic that this warming dinner is ready to serve, straight to the dinner table!

Or perhaps that was just personal experience 😉

Jamaican Red Bean Stew

Serves 4

  • 2 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 3 medium sweet potatoes, peeled and diced (larger)
  • 3-4 tblsp sliced scallions
  • 2 cans kidney beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 cup light coconut milk
  • 1 tblsp fresh thyme (or 1 tsp dried)
  • 2 tsp curry powder (I used Muchi Curry)
  • 3 allspice berries, crushed
  • red pepper flakes to taste (I have a heavy hand here lol)
  • sea salt & black pepper to taste
  • 2 cups H20

See original recipe here.

First chop up the garlic.  Add to the slow cooker on high so that it heats up a bit while you get to choppin’ the other veggies.

Carrots, sweet potatoes, scallions.

I love that you can buy loose carrots from Whole Foods because I never end up needing a whole bunch/bag.  Anyone else with me here?

And seriously ya’ll, never buy another scallion again.  They are so easy to grow indoors (simply in some H20) that even Lucy Dog could do it. Ha 😉  

Check it out.

Throw the veggies into the crockpot then follow with the canned tomatoes, drained/rinsed kidney beans and coconut milk.

Next up: the spices. Curry powder, red pepper flakes, allspice, thyme, sea salt and black pepper.

Looks like my fresh thyme plant hasn’t bit the dust yet… even though it’s October!  Thank you warm weather gods 🙂

And by the way, I had no idea that I even had this allspice in the cupboard.  But according to stilltasty.com (best website ever?) this stuff lasts 3-4 years, so glad I held onto it 🙂

If you don’t have it on hand though and don’t feel like buying it just for this recipe, move on without it.  Sometimes such is life!

Lastly just pour in some H20, I used 2 cups, and give the stew a good stir. 

Then set to low and forget about it for 8 quick hours. 

Enjoy your afternoon at a great friend’s baby shower if you’d like 🙂 without a care in the world about “what’s for dinner”…

Once the 8 hours are up, the stew is ready to roll.  Serve with some additional coconut milk drizzled on top if you so desire.

Clearly, I desire 😛

Coconut anything is my kryptonite.

And so was this Jamaican Red Bean Stew.

Wow. Wow. Wow.

I wanted to bathe in the luscious, creamy, spicy yet sweet broth that this bean stew made its home.  Yea, I said it.

And the potatoes, carrots and beans became melt-in-your mouth without getting mushy in the least.

This was REALLY REAlly really good ya’ll!

Good enough that I’d consider making it again.  Like soon.  Which is something you don’t see happen too often in the Fanatic Kitchen 😛

Also good enough that the guy who sits in the desk next to me at work came over to ask me what it was that smelled so good during lunchtime (hello leftovers)!

If you’re looking for a totally different set of flavors and a recipe that barely requires any effort, then I would highly recommend giving this Jamaican Red Bean Stew a try too!

Happy Monday 🙂

Don’t forget, there’s one more day to enter my giveway for your chance to win a cute fold-up Tyvek reusable bag of your very own!

Easter Sunday 🙂

Thanks for the flowers Dolan!

And a bright, sunny and just gorgeous day here in Richmond!

Lucy Dog got some new patio furniture…

Happy puppy 😀

Lil’ Sis and I enjoyed an Easter brunch – local eggs made into a zucchini frittata.

Plus ketchup.  Always ketchup.

And Easter dinner was made easy by the help of the crockpot.

Local, pastured poultry from Nature’s Choice Farms, dressed with lemon, garlic and fresh thyme.

Into the crock for 8 hours on low until just fall-off-the bone.

To go with…


Dressed up with fresh garlic and some of this amazing Tangerine Fig Balsamic, which I picked up during Friday’s random roadtrip to the eastern part of the state (exciting!)

Mom’s roasted potatoes, made with olive oil, garlic and rosemary.

Plus some corn.  With lotsa butter. 

Easter dinner = served.


Hope ya’ll had a wonderful weekend!

Guess I’m “back”…. 😉