We were having friends over for dinner the other day. I had planned this fancy salad with pears, dried cherries, glazed pecans, and goat cheese. I originally planned on using store bought dressing to save some time, but after further pondering, I decided I should up my game and rock some homemade balsamic vinegar dressing. With a fancy salad bursting with all that flavor I couldn’t lame out for the dressing. This balsamic dressing was super delicious and was a crowd pleaser. It kept really well in the refrigerator too. I think using the immersion blender helped keep the oil from separating. Continue reading “BALSAMIC VINEGAR DRESSING”


Chili in our family is a Halloween tradition. What turkey is to Thanksgiving, chili is to Halloween. I can’t imagine a Halloween without it. Even when we aren’t with my parents on the holiday, I try to carry the tradition and make her famous chili. It’s not overly spicy, or interestingly unique, but it is a classic dependable recipe. If you like to experiment, this is a good base to make your own creation. However, I don’t like to stray too far from this tried and true recipe.




  • 1.5lbs ground chuck
  • 1 onion chopped
  • 1/2 green pepper chopped
  • 1 6oz can tomato paste
  • 2-3 cans of kidney beans
  • 2 TBSP chili powder
  • 1 can diced tomatoes (I prefer petite diced)
  • 1.5 tsp Italian seasoning
  • water to desired consistency (approx. 3 cups)
  • 1 tsp salt
  • 1/2 tsp pepper
  • *I add red, orange, and yellow peppers. I use about 3 whole peppers in total.


  1. Brown the meat and then drain excess grease.
  2. Saute onions and peppers until soft (3-5 minutes)
  3. Add remaining ingredients on high heat. Bring to a boil and then reduce to low. Let simmer for 1 hour or so. Top with cheese or other favorite chili toppings.