April Radio Silence Brings May Updates-and; Chili’s 🌶 Skillet Queso Recipe!

Being in lockdown sucks. Literally. I mean the fact that I’m out of work and home 7 days a week sucks food right out of my fridge. I have a confession. We’re friends, right? I haven’t weighed myself in over a month. It’s not that I’ve been awful in my eating habits, more that I’ve been very inconsistent and wanting comfort food. With COVID-19 reeking havoc on my home state here in the United States I’m trying not to focus on the scale right now and just get though this difficult time. I’m Carolina Dreaming. That some time, within the next year or possibly two, I can leave my Jersey roots behind and embark on a new adventure in a new state. It’s May and we’re struggling with maintaining temperatures in the 60’s let alone significantly warming up. Moral of the story? The closer you are to Canada the cooler your temps stay longer. It’s not ideal but since our stay at home order statewide has been in affect I haven’t necessarily had to deal with it too much.

I turned 31 earlier this month, and I had a virtual birthday party on Zoom. It was a lot of fun I must say but also can we talk about how sad it was not to being able to hug my friends and family? That said, I wanted to post about something exciting…mainly food. This nifty recipe became famous at a restaurant here in the US called Chili’s. It’s usually served with warm, salty tortilla chips and while it’s not healthy or keto-it’s very good for the soul.

Here’s what you’ll need:

16 ounces Velveeta Cheese
1 cup milk (preferably Half & Half if you have it)
1/2 teaspoon ground cayenne pepper
2 teaspoons paprika
1 teaspoon salt
1 15-ounce can no-bean chili
1 tablespoon chili powder
2 teaspoons cumin
juice of 1 lime juice (about 1 tablespoon)
tortilla chips, for serving

Here’s what you’ll need to do:

Cut velveeta cheese into cubes. (optional. If you don’t, it will just take a little longer to melt, no biggie) Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
Stir until everything comes together. Cook on low for 30 minutes – 1 hour (As much time as you have before serving)
Serve with tortilla chips & Bon Appetite!