Loosey Goosies! [ like sloppy joes with a much cuter name! ]

{ Loosey Goosies // Champagne at Shannon's }

I’m all about effortless, super easy, healthy, and flavourful dishes.

And I am not talking about an easy balance between all four. I want it ALL and to the extreme.

Working full-time in an office, as well as blogging full-time means that time is a major luxury.

For whatever reason, a few weeks ago, I was CRAVING sloppy joes something fietce. I googled some recipes, and none of them were up my alley. A little too sweet, wayyy too saucy for my taste.

I decided to take matters in my own hands.

{ Loosey Goosies // Champagne at Shannon's }
{ Loosey Goosies // Champagne at Shannon's }

Now, I love red meat – to be real, it’s my favourite. However, I love it on it’s own. I’m talking a good classic burger (love a 75/25 grind for this) or a grilled steak. I like the beef flavour to shine on it’s own.

As far as ground meat, I’m a big ground turkey fan. I find it is way easy to spice up. Same with ground chicken.

For added flavour, the very first thing I do is fry up some bacon. This is for two reasons. One, to render off some of the fat to cook with (hello flavour), and two, to add in some added deliciousness. Crumble it up into bite size pieces and add prior to serving an extra savory crunch!

This is totally optional, but you can’t beat the flavour.

If you omit this, olive oil will do with a chopped shallot.

After the bacon has cooked, drain off (I keep all extra bacon fat in a jar in my fridge) and save about 1 tbsp of it.

Now, let’s get started!


{ Loosey Goosies // Champagne at Shannon's }

Next, you need the vegetables! I use a mix of garlic, carrots, green peppers, and celery.

You can easily add in some red onion. If I wasn’t cooking for an onion hater, I absolutely would!
{ Loosey Goosies // Champagne at Shannon's }

Then, you add in the meat of choosing, brown it, add in the flavours & sauce (more on that in a sec), spices, and let it simmer for 20-60 minutes. The longer it simmers, the more flavourful it gets.

Now, this might be a lil controversial, but when I use ground poultry, I use white meat, and add in some extra fat, like olive oil, to keep things from drying. It’s a weird thing I have and I am not a huge dark meat person. Never have been since I was little. By all means, use whatever you want.

Now, it’s very important to just brown the meat, you don’t want it fully cooked since you will let it simmer for a bit. It should look a little like this:

{ Loosey Goosies // Champagne at Shannon's }

It will continue to cook and absorb the flavours as it simmers, so if you filly cook it, it will be crumbly & dry which is as unappealing as it sounds.

Now, I LOVE dishes like this because while it simmers is when I can get all sorts of work done. Knock out some e-mails? Check. Organize my calendar? Check. Take and edit photos? Check. It’s the perfect way to focus on whatever task you need to tackle. Before you know it, dinner is ready & you have gotten so much work done!

{ Loosey Goosies // Champagne at Shannon's }

Now, let’s talk seasoning. I use a mix of chili powder, mustard powder, cumin, and cayenne.

The mustard powder I find really adds a je ne sais quoi to the dish.

I highly recommend it. Lots of added freshness and zing.

Cumin lends to the smokyness, chili powder the flavour, and cayenne for some sexy heat.

Mix it all in with the browned meat and veggies.

{ Loosey Goosies // Champagne at Shannon's }

Next, the sauce! So I cheat on this and use ketchup and a lil bit of worchestshire (going to be completely transparent but I totally forgot to add it in the pics. My b yall). HOWEVER, I only use about 1/4 a cup. At most.

I also am very in particular in my ketchup and love love love the Sir Kensignton’s brand. It’s all natural, not sweet at all, and I use the spiced one which adds a lil jalapeno spice to it. What can I say, I like it hot.

Can’t forget the next part!

My secret ingredient….


Yes, of course, had to give it the Shannon touch. Nothing more comforting than some bacon and bourbon – remember this chili?

It just works, pour a shot for yourself too while you’re at it. I always do.


Once it’s ready, top with some shredded greens and dig in. I like mine with pretzel bread, pickles, and sauerkraut (specifically this Garlic Dill Pickle kraut – OBSESSED).

You can serve it on a baked potato, in pita bread, on plain ole sliced bread, over some spaghetti squash, with rice.

Really, you can have it however you want.

Now… like all my recipes, this is completely versatile.

Prefer another meat? go for it!

Want to make it vegetarian? Nix the meat and use lentils mixed with some chopped mushrooms.

As far as spices, use whatever you want.

Seriously. Do what you want.

Oh, as far as wine, highly recommend Pinot!

{ Loosey Goosies // Champagne at Shannon's }

Oh and the name…

SO I was telling Erik how much I hated the name “sloppy joes” and I wanted him to help me out with a name for the blog. We threw some out there and then as a joke, he was like “can you please call it loosey goosies?!” and I LOVED that so it stuck!

And don’t forget to mise-en-place! Seriously, it is a major time saver and once prepped, all you have to do is throw it in and go. Super easy clean up. Seriously.

Anyways, enjoy! Let me know if you give this a go! Show me how you work that. Tag me on Insta and use the hashtag #champagneatshannons

Talk soon!

x Shannon

Print Recipe
Loosey Goosies! [ our play on a clean sloppy joe with a much cuter name! ]
A super easy, healthy, lightened up play on sloppy joes but with a much cuter name
{ Loosey Goosies // Champagne at Shannon's }
Course Main Dish
Cuisine American, Healthy
Prep Time 1.5 hours
Cook Time 40 minutes
Passive Time 20 minutes
Course Main Dish
Cuisine American, Healthy
Prep Time 1.5 hours
Cook Time 40 minutes
Passive Time 20 minutes
{ Loosey Goosies // Champagne at Shannon's }
  1. In a large skillet, add bacon. Turn on heat to low. Cook bacon until done. Let drain on a plate lined with paper towels and set aside. Drain or save bacon fat but leave about 1-2 tbsp.
  2. In the same pan over medium-high heat, add garlic & vegetables. Cook for about 1-2 minutes.
  3. Add meat & olive oil and cook until the outside is brown. Make sure it isn't fully cooked, just browned. 3-5 minutes.
  4. Add ketchup, worchesthshire, spices, and bourbon. Let cook for about 1-2 minutes.
  5. Bring to a simmer, uncovered, for at least 20 minutes until the sauce thickens and browns.
  6. Remove from heat when cooked to your liking. Take bacon, and crumble it into bite size pieces and stir in prior to serving.
  7. Serve as desired! I like mine with pretzel bread, pickles, and sauerkraut You can serve it on a baked potato, in pita bread, on plain ole sliced bread, over some spaghetti squash, with rice. Go cray cray!
Recipe Notes

This recipe is as versatile as you want to make it.

Vegetarian? Omit bacon + poultry, and use chopped mushrooms, cooked lentils, tempeh, and/or seitan.

Vegan? Omit Worschestshire.

If you use dark thigh meat, you can skip the extra olive oil, but be sure to add at least 1 teaspoon to keep things from getting dry.

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What Nordstrom Sale?! I got an even better one for you thanks to One Teaspoon!

{ One Teaspoon Black Swan Pants // Champagne at Shannon's }

Soooooo I’m sure you are well aware about the Nordstrom Anniversary Sale that is going on right now and that every single blogger that has ever blogged in the world has been talking about for weeks… and still talking about.

Don’t get me wrong, I’ve picked up my fair share of the sale… but I found another sale that is currently rocking my world pretty hard rn

Have you heard of the denim brand One Teaspoon?

If not, def check them out, they are beyond rad and completely in line with my style/aesthetic.

Think edgy, provacative, and destructive (wait, are we talking my personality or style now?!).

Self proclaimed: “fantastically rebellious, sex-infused old school rock & roll glamour”.. um yes, all that & more, please.

Now, take it back to last Friday.

After splurging on the first day of the #NSALE, I decided to do some online window shopping at One Teaspoon and boy oh boy oh boy oh boy am I glad I did (though my wallet isn’t).

I came across THESE babies, the Black Swan Pant, for $20. TWENTY DOLLARS… when they originally were $170.

{ One Teaspoon Black Swan Pants // Champagne at Shannon's }


Well, in the online cart they went, as well as the Westenders and King Pins I’ve been lusting over since I saw Gigi Hadid wear them here paired with the white trench.

Anyways, I HAD to share.

How sexy is that lace-up detail?? and that oversized satin ribbon?! yes, yes, ohhh yes.

PS – One Teaspoon is constantly adding to their $20 sale so def check it out. So many rad finds. I am loving their Le Cult Black button up (those tuxedo vibes tho), Black Bird dress, and Baja Knit biker… and the craziest part is the savings!

If you were to buy everything mentioned above AND the black swans, you’d be at $80 instead of over $700! Talk about a MAJOR score.

Now, I want your input!

Any ideas on how to style them? I have a silk portofino (my go to staple) that I think is a must! …or keep up the lace up trend with a black pussybow or my lace up velvet Avalon. OR, I can keep it all 100% One Teaspoon and pair it with this Abigail cold shoulder top I got last year that is a long time favourite of mine ( & SO FLATTERING )! any other ideas?

…Either way, this is so necessary for a sexy NYC night out.

Speaking of, anyone ever do “Sleep No More”? We are doing it next week and I am STOKED. I am thinking these pants are a must for it.

xx Shannon

{ WEEKEND VIBES }: Let’s catch up! New York reccs anyone?

{ Weekend Vibes // Champagne at Shannon's }

Hey what’s up hello?!

…But for real, what’s up?

I hope everyone is doing well. I feel like I haven’t really talked to you guys lately. Sure, I’ve had my posts, but most were guest posts, music, and taking a weekend off after my long VSCO post.

I know I mentioned it here, but sometimes when I am working full time, both, on the blog and in my professional life, I struggled a bit staying balanced and so I haven’t really wrote a personal post so I figured we could catch up!

{ Weekend Vibes // Champagne at Shannon's }
{ Weekend Vibes // Champagne at Shannon's }

{ The start to my record collection L to R: Daft Punk, Daft Punk, Daft Club (phenomenal remixes), Kid Cudi, MGMT, Digitalism. // an easy DIY for a nautical themed party last weekend = Bobby Pins + glue + shells }

Despite being busy, things are good. I’ve been working on a few new recipes, apartment hunting (which is another full time job on it’s own), working on my side project, and just “be”-ing.

I’ve mentioned that I’m a hard one to get outside of myself. I’ve been colouring a bit more, which has worked WONDERS (thanks Courtney!), but I’ve been just taking it super easy. Lots of reading, mostly recipes, but it keeps me inspired.

Speaking of staying inspired…

{ Weekend Vibes // Champagne at Shannon's }

{ Lucy birdwatching // my new Crosley (as seen here) w/ Alive 2007 – easily the best album of all time }

I’m a little stoked because I am going to New York next week!

I am especially excited since it is my first time to be back since November 2009.

New York is an extremely special place to me.

When I was at my most passionate in life, New York fed that desire.

I spent a lot of time there that year and really fell in love with the food & bar scene there, and every single restaurant made me hungrier and hungrier. I wanted everything to do with it and every time I left, I wanted more and more.

I was very close to moving out there, but I ended up in Dallas instead.

{ Weekend Vibes // Champagne at Shannon's }{ Saturday’s find from Brandy Melville }

You can ask Erik, I’ve mentioned about 50 restaurants / cafes I want to go to.

One we have on our list (where I haven’t gone before yet but dying to) is Peter Luger’s. Other than that, I want to go back to Campbell Apartment (an old NY fave of mine which is hopefully as cool now as it was in 2009), the Spotted Pig (I vivdly remember this as my first “gastropub” experience and man did that excite 23 year old Shannon), Blind Tiger (Erik would love), a few old favourite bars in the Meatpacking, and a few little small cafes like Elysian around the area, and can’t forget the American Psycho vibes of Gotham Bar & Grill.

I’m also a sucker for a good Magnolia cupcake. Their adorable pastel treats where a huge part of my inspiration as I would work with mixing alcohol and desserts (not to mention, love pairing cupcakes with prosecco!) – in fact, chocolate cake and brachetto, when I had it at Asiate for the first time in 2009 was what really spiked my interest into dessert pairings (soon to be transformations).

Anyways, is it obvious that I have a major soft spot for NY? All in all, so stoked to be back there.

So please, any restaurant / bar recommendations, lay them on me. I will seriously try to check out every single one of them. I am NOT opposed to a fifth dinner if it comes to that!


{ The Essie 2016 Neon Collection & my favourite cuticle oil – a must for at home manis! }

Other than that, not much over here.

Working on expanding my record collection, and just chilling. But wanted to chat and share my true love for New York. A lil one on one conversation.

OH! And beyond stoked for Suicide Squad. I am OBSESSED with the Joker and cannot wait to see Leto’s version. In fact, I love Leto ever since he was Paul Allen. He (like Bale), is a method actor and I am fascinated by method acting, and think it would be such a wild experience to literally transform yourself into the joker in every part of your life.

Oh! And my grill pan that I talked about briefly here came in this weekend! I am obsessed! It was a damn fine investment to our kitchen. A must for city studio apartment dwelling. Any recipes I must make, please share! Check the beaut out below:

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How about you? Anything new, any records I need to buy? Crazy NY stories of your own? Any posts you’d like to see. Lemme know. I’m all ears!

As far as this week, I got a recipe coming your way, HOPEFULLY a start to a fun mini series, and more.

Have a great week! x


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{ Weekend Vibes // Champagne at Shannon's }


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