Tag Archives: cheese

Four Way Cincinnati Chili…

9 Jan

Time to use up some of that cheese in our refrigerator!

When we were up in Cincinnati in early November, Tony’s grandma, Nana, gave us a packet of Cincinnati Chili Seasoning to bring back.  Since then Tony has wanted me to make it.

The first time he took me to visit his extended family in Cincy we went to lunch at the famous Skyline Chili.  I wasn’t a big fan.  Skyline uses cocoa powder and cinnamon in their chili and they serve it over spaghetti.  Very strange if you ask me.  I’ve only had chili with cornbread!  It was a bit too sweet for me.  I wasn’t a fan.

Tony mentioned the chili again this week so I finally made it for him tonight.  Surprisingly, I actually liked it this time.  I modified the recipe slightly and made mine a little spicy.  If you can’t find one of the seasoning packs that I used, you can google the exact ingredients to use.


At Skyline, you can order your chili different WAYS:

Three Way: Spaghetti topped with chili and cheddar cheese.

Four Way: Spaghetti topped with chili, cheddar cheese and onions.

Five Way: Spaghetti topped with chili, kidney beans, cheddar cheese and onions.

Cincinnati Chili


I used turkey and wheat paste to up the nutritional value some.  After taking this picture Tony informed me that we were going to use freshly grated cheddar not the kind in a bag!


Add your turkey, seasoning, water and tomato paste.  This was my first time cooking meat in the sauce.  I was unsure on how this would turn out.


Break the meat into small pieces by wisking the sauce with a fork.


The sauce will eventually thicken and you will have your spaghetti topping!


Prepare your noodles, cheese and onions.


Use freshly shredded cheddar, its as close to Skyline as you can get.


Step 1: Add your spaghetti to your bowl.


Step 2: Top with chili.


Step 3: Add onions.


Step 4: Sprinkle with cheese.


Step 5: Add crushed red pepper, if you like your chili spicy!  Enjoy!

Cincinnati Chili

  • 1 packet of Chili Seasoning
  • 6 oz can of Tomato Paste
  • 1-1.5 lbs. of Lean Ground Turkey
  • 6 Cups of Water
  • 1 Onion chopped
  • 1 box of Whole Wheat Thin Spaghetti
  • Fresh Shredded Cheddar Cheese
  1. Combine the seasoning, water, tomato paste and ground turkey in a pan.  Do not cook the turkey.
  2. Beat the mixture with a fork while heating to a boil.  The fork will break the meat up into small bits.  Bring the mixture to a boil.
  3. Reduce heat and simmer uncovered for 1.5 hours, stirring occasionally.
  4. Serve your favorite WAY.
  5. Enjoy!

It was more like meat sauce with spaghetti.  I enjoyed it and Tony loved it.  He can’t wait to have the real stuff!  We are moving to Cincinnati this summer so I better get used to this chili.  I have a feeling that we will be visiting Skyline a few times!

Time for bed.  Hopefully we wake up with a white blanket of snow in the morning!

Have you had Skyline Chili before?  Do you like it?


A Cheese Problem…

3 Jan

Everytime I see this Cheez-It commercial I go around the house repeating the joke.  For some reason I think it is hilarious, maybe because I am in love with Cheez-Its and Cheese in general.

When I opened the refrigerator tonight looking for some leftovers for dinner I realized that I have a problem.


A CHEESE problem!

Yes, all of that cheese is in our MEAT drawer.


There isn’t any meat, just TWENTY different types of cheese.


We currently have:

  • 3 different types of shredded cheddar cheese
  • 4 different wedges of open cheese from our Christmas Dinner last week
  • String cheese
  • Individual tubs of cream cheese
  • Ricotta cheese
  • An unopened block of mozzarella
  • 5 different types of laughing cow cheese
  • 2 containers of parmesan cheese
  • 1 container of blue cheese

That would be 20 different types of cheese!  How is one supposed to eat healthy and lose weight when their MEAT drawer is full of CHEESE?  I will slowly be using this cheese in recipes that I will “lighten up” so that I can still enjoy the cheese but in a semi-healthy way.

What do you call a cheese that isn’t yours?

Nacho Cheese!!!!

Christmas Dinner…

31 Dec

On Wednesday night Tony and I hosted his family for our Christmas dinner.  I really like to host dinners.  They give us a chance to spend quality time with our guests as well as a chance to use our fancy china!

Dinner and dessert were delicious.  Presents were exchanged and champagne was toasted!

On The Menu:

  • Cheese & Cracker Sampler
  • Pecan & Bleu Salad topped with Cranberry Vinaigrette
  • Mushroom & Asparagus Risotto
  • Roasted Brussel Sprouts
  • Pomegranate Roast
  • Pecan Pie
  • Christmas Cookies

Tony & I both worked on Wednesday but I was able to do lots of prep work on Tuesday night.

The table was set…


with our Kate Spade Lenox China!


Appetizers were served:

34 degrees Crispbread and Stonewall Kitchen Roasted Garlic Crackers

Havarti, Gouda, Cheddar, Soft White, & Goat Cheese Platter

IMG_3826.jpg IMG_3827.jpg

Salads were served:



And then we finally enjoyed dinner.





Pecan & Bleu Salad with Cranberry Vinaigrette


  • 1 Cup Bourbon Pecans
  • 3 Tbs Red Wine Vinegar
  • 1/3 Cup Olive Oil
  • 1/3 Cup Fresh Cranberries
  • 1 Tbs Dijon Mustard
  • 1/2 tsp Minced Garlic
  • 1/2 Tbs Splenda
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 2 Tbs Water


  • 1/2 Red Onion, thinly sliced
  • 4 oz. Crumbled Blue Cheese
  • 1 bag Mixed Spring Greens
  1. In a blender, combine the vinegar, oil, cranberries, mustard, garlic, Splenda, salt, pepper, and water. Blend until smooth.
  2. In a large bowl, toss the pecans, onion, blue cheese, and greens.
  3. Serve dressing with salad.


Pomegranate Roast

From A Year of Slow Cooking

  • 1 Tbs. Olive Oil
  • 1 Yellow Onion, sliced
  • 1/4 tsp Ground Cinnamon
  • 1 tsp. Herbes de Provence
  • 1/2 tsp Kosher Salt
  • 3 lbs. Sirloin Tip Roast
  • 4 Garlic Cloves, minced
  • 1 (14 oz.) can Fire-Roasted Crushed Tomatoes, undrained
  • 1 Cup Pom Pomegranate Juice
  • 1/4 Cup Balsamic Vinegar
  • 2 Tbs Maple Syrup
  • 1/2 Cup Golden Raisins
  1. Coat the bottom of a 5-quart crockpot with the olive oil.  Add the onion.
  2. Combine the spices and rub on all sides of the roast.
  3. Place the roast on top of the onions.
  4. Add the garlic, tomatoes, pomegranate juice, balsamic vinegar, and syrup.
  5. Sprinkle the raisins on top.
  6. Cover and cook on low for 7-8 hours.
  7. Serve with sauce on top.
  8. Enjoy!

I will be posting the side dish recipes next week.

Time to figure out our New Years Eve plans!  Happy New Year!  Have a great night celebrating!

Annual Shony Christmas Party

12 Dec

Friday night Tony and I hosted around 30 of our best friends for our Annual Christmas Party.  I started this party when I moved here 5 years ago and there were 8 of us there, now I had around 30 people in our little townhouse.  I made lots of different appetizers and dips.  These recipes are all easy and can be made ahead of time.  I will share the links of the recipes so that you can recreate them.

Recipes I will be sharing this week:

  • Crock Pot Candy
  • Chocolate Covered Pretzel Rods
  • Spinach and Artichoke Wonton Cups
  • Bacon Wrapped Cheese Stuffed Dates
  • Garlic Cheese Dip

I was a bad food blogger and forgot to take pictures of everything.  Here are a few of the ones I did remember to take.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs.jpg

Baked Mac & Cheese Cups

mac and cheese.jpg

Christmas Shaped Matt Crack(ers)

matt crackers.jpg

Spinach & Artichoke Wonton Cups


Bacon Wrapped Dates


Dough Balls and Candy

dough balls.jpg

Mint Chocolate Pretzel Rods

mint pretzels.jpg

M&M Christmas Pretzel Rods


Finally some snapshots of the guests of the party:


joe julie.jpg km & eb.jpg

As.jpg matt and ash.jpg

adam liz.jpg elizabeth and brad.jpg

megan and j9.jpg josh brian.jpg

rehydrate.jpg tony and crosby.jpg




Now for 2 super easy recipes that I made and would like to share.

Garlic Cheese Dip

  • 1 Block of Light Cream Cheese, softened
  • 1 Jar of Old English Cheese (you can find it near the velveeta at the grocery store, it doesn’t need to be refrigerated)
  • 1-2 tsp. of Garlic Salt
  1. Mix all 3 ingredients together until smooth.
  2. Refrigerate until ready to serve.
  3. Serve with your favorite dipper or Matt Crack(ers).

CrockPot Candy

  • 16 oz. Unsalted Dry Roasted Peanuts
  • 16 oz. Salted Dry Roasted Peanuts
  • 16 oz. Milk Chocolate Chips
  • 16 oz. White Chocolate Chips
  • 16 oz. Vanilla Bark
  1. Layer peanuts first, then chips and bark into a crock pot.
  2. Do not stir.  Cook on Low for 2 hours.
  3. Stir to mix and spoon out on to a wax paper covered cookie sheet.  Smooth so that you have a semi-flat bark.  I usually get two cookies sheets full with one batch.
  4. Once cool, break into small pieces and Enjoy!

I was able to finish my Christmas shopping this weekend and still found time to make some soup and muffins to take to work tomorrow for the start of our holiday party week.  I will be sharing those recipes soon!

We are hoping to wake up to a dusting of snow tomorrow.  I am trying to not get my hopes up but I can’t wait to see what we end up with.  I have a big week coming up so I will try my best to post everyday.

Merry Christmas!

Thank You and a great recipe to share…

23 Nov

I want to thank everyone who voted for my now “award winning” Pumpkin Spice Scones. My scones were the winner in the  Amanzi Tea recipe contest!

Welcome to all of my new readers.  I hope you continue to read my new recipes and enjoy my posts!

On Sunday, we had Tony’s parents over for dinner. I was in the mood for an old favorite, and I thought of my Mom’s Ham and Broccoli Rollups. I decided to challenge myself by making it healthier. My mom typically used the pre-seasoned bags of rice and Campbell’s Cheddar Soup. She was a working mom so she used whatever was most convenient. Quinoa and Laughing Cow Cheese Wedges have been staples in the Shony house recently. I thought that I could use these “healthier” ingredients along with some veggies to make my moms Ham & Broccoli Rollups. I hope you enjoy this recipe as much as we did.

For those of you not familiar with Quinoa, it is a seed that is high in protein, calcium and iron. It is considered to be a complete protein because it contains almost a perfect balance of all eight essential amino acids that humans need. Quinoa can be used as a replacement for rice. It has a light, fluffy texture and a slight nutty flavor. You prepare it just like rice, with a 2-to-1 ratio of liquid to seed.

Cook your quinoa and zucchini.

Prepare your cheese sauce and mix your veggies with the quinoa.

Make your ham and broccoli rollups.

Pour your sauce over and bake.

Invite company over and enjoy!

Ham & Broccoli Rollups with Spinach & Zucchini Quinoa

  • 1.5 cups Quinoa (rinsed)
  • 3 cups Chicken Broth
  • 1.5 tsp Minced Garlic
  • 8 oz. Frozen Chopped Spinach
  • 3 cups Diced Zucchini
  • 1 can 98% fat free Cream of Celery Soup
  • 1 can full of Skim Milk
  • 4 wedges of Laughing Cow Light Creamy Swiss Cheese
  • 1.5 Tbs Italian Seasoning
  • 10 slices of Deli Ham
  • 5 slices of Light Havarti Cheese
  • 16 oz Frozen Broccoli Spears
  1. Add the quinoa, chicken broth, and garlic to a pot and bring to a boil. Continue simmering for 15-20 minutes or until all of the liquid has been absorbed.
  2. While the quinoa is cooking sauté the zucchini on medium heat for 10-15 minutes, until it is slightly soft.  You can add your favorite vegetable seasoning for extra flavor.
  3. Defrost the spinach in the microwave and drain off the excess water.
  4. Once the quinoa is done cooking, add it along with the spinach and zucchini to a 9×13 glass pan sprayed with Pam.  Mix so that the vegetables are evenly distributed.
  5. In a small pot, add the Italian Seasoning,  soup, milk, and cheese wedges.  Bring to a boil and stir until the cheese is dissolved.  Continue to simmer on low while preparing the ham wraps.  Stir occasionally so that the sauce does not burn.
  6. Defrost the broccoli and cut so that you have enough for at least 2 spears per roll.
  7. Take 1 slice of ham, add a half slice of cheese, and 2 pieces of broccoli and roll up.  Place the ham rolls on the quinoa.
  8. Once you have 9-10 rolls, depending on how many you can fit in your dish, pour the cheese sauce over.
  9. Cover with foil and bake for 35-45 minutes in a preheated oven at 350F.  Remove the foil for the last 5 minutes.  The cheese sauce should be bubbling.
  10. Enjoy!

Serves 9-10. Each serving is approximately 300 calories.

I hope you have a great Thanksgiving with your friends and family!  I am making some vegetable side dishes for our dinner so I will be sharing those later this week.

Happy Thanksgiving!

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