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? 😀

5 ingredients or less.

Usually a phrase that will catch my attention especially during the busy work week  <— speaking of, remember this Chipotle Tomato, Black Bean & Mixed Greens Soup? I really need to make this again soon!!

But back to the recipe at hand (one at a time Steph, one at a time… 😉 )

This 5 ingredient wonder comes from one of my new favorite sites that I’ve shared with ya’ll before (remember these smoky lentils over brown rice?)

I take no credit for this recipe, this is just a my personal recreation of the original based on my own preferences.

More veg, less beef.  Because that’s how I roll?

Stone Soup’s Buttery Zucchini with Ground Beef

Recipe serves 2-3.

  • 1/2 lb ground beef
  • 4 medium zucchini (about 2 lbs)
  • 1 tblsp olive oil
  • 1 tsp chili powder
  • juice of half a lemon

 This couldn’t be easier.  Watch n’ learn 😀

1. Cook ground beef in olive oil over medium to medium high heat until it starts to brown (5-7 minutes or so). 

I used less olive oil since my ground beef was 85/15, but if using leaner I’d suppose that more olive oil would be in order to achieve the “buttery” component of this dish.

Add chopped zucchini/squash plus some salt & black pepper.

Last local summer squash of the season most likely!  Good thing I’m hooked on acorn squash as of late too 😀

Sprinkle with chili powder and give a  few good stirs.

Look how shiny!!!

Cover and let cook for 20 minutes, stirring occasionally, until the zucchini are as tender as you like them.

At the last minute, before serving, squeeze in the juice of half a lemon and let cook for another 2-3 minutes. 


To serve, I piled the buttery ground beef & zucchini over a heaping pile of millet.  If you haven’t tried millet, you can read more about it here!

I’m in love with the stuff, what can I say 🙂

I’m not sure what happens to this beef while it cooks, but “buttery” is the EXACT word I would use to describe the finished dish.

These simple flavors just transform into something elegant and lovely and I’m still not really sure how?

But they do.  And it’s a wonderful thing my friends.

If you make this dish, make sure you use a high quality ground beef, because the flavors of the meat really shine through.

The zucchini gets buttery and just melts in your mouth too.  Chili powder gives it a bit of zing and the lemon adds a freshness to the whole thing.

Beef and lemon? Who knew…

I really enjoyed this and would consider this yet another Stone Soup win!

 In 30 minutes or less.

So about that… hey heyyy Ms. Ray, would you be up for a cooking duel on the Food Network perhaps please sometime soon?!? Bahahaha.

Oh well, it’s fun to dream 😉

Happy Wednesday everyone!

Have you ever cooked with millet before?

I’ve seen it make an appearance around ‘blog land’ and have been curious about it for a while now.

So on my last trip to Good Foods Grocery I packed some millet into a bag and was on my way. 

By the way, Good Foods Grocery’s bulk bins are the best in town in my opinion, even over my beloved Whole Foods *gasp* !

Millet is a tiny, round grain that looks like a small yellow bead.  It’s non-glutinous like quinoa and easily digestable.  It is nearly 15% protein, contains a high amount of fiber and has many other health benefits so I’ve read 😀

Let’s just bypass the fact that it’s commonly associated with bird feed.  Whatevs.

It also cooks up super super fast n’ easy, which always gets extra points in my book. 🙂

Start by adding the millet to a hot pan, toasting for 3-4 minutes to bring out the flavor.  Then combine with liquid in a ratio of 2 liquid : 1 millet, bring to a boil, cover and simmer for 15 minutes.

The end result was fluffy like rice with a texture like couscous. It tasted like it had hints of nutmeg throughout, which was so warming & delicious.  This stuff really impressed me for some reason, I couldn’t get enough!

To top this new-found millet I threw together a “hash” of sorts, one of those clean-the-fridge deals 😉

Zucchini, onion and olive oil.  Black pepper & sea salt.

Sautéed until tender, stirring often and adding water if it starts to stick.

Then in went my kryptonite —> the rest of the local serrano ham.

This ham added the BEST salty, savory flavor to the sweet onions and zucchini.

Sometimes simple can turn into pure genius if you ask me 😀

I piled up some millet and some zucchini hash…

And topped it off with a runny egg!

Once broken, the yolk created a sauce of sorts and coated the millet and fresh vegetable hash.

Which we may or may not have topped with a “dab” of hot sauce as well 😉

This one went over really well with both Lil’ Sis and myself!

And we won’t talk about the fact that Lil’ Sis was quite hesitent about this meal upon first stumbling her way into the kitchen after her usual 3 hour afternoon nap.

Oh to be off for the rest of the summer *sigh*

I guess I can settle for a beach vacation next week instead… oh yes!!!  Counting down the days hours 😛

Have you ever tried millet before?