When left alone I get bored and head to the kitchen and there recipes are born. Most of the time I think about things I like together and then find away to make something out of them. Some times it turns out wonderful some times not. Believe it or don't this one is delicious. Made it once for my mother and she almost finished off the pot in one sitting. You know you love peanut butter on your celery, right? I take it one step further.
Ingredients
Stalk of celery
2 cups diced and 1 cup thin sliced, save the leaves for decoration
2 cups of chicken stock
1 pint of 1/2 & 1/2
2 tbs of flour
2 tbs of butter
3 tbs of peanut butter
Chop the end off of the celery then wash. Use the big parts on the ends as part of your 2 cups of diced, save the hearts to make Bloody Mary's later or the soup will never get made. Put celery in the blender with 1 cup of chicken stock and puree, Pour mixture and additional chicken stock in a pot at med high till it starts to boil then back it down to medium heat. Add the rest of the ingredients and stir often. As it thickens, slowly add half and half slowly and continue to stir while making and enjoying that Bloody Mary. This should serve four, maybe and don't forget to use the leaves, they are eatable. Maybe with some Italian bread.
Let me know if you like this recipe and just be glad I didn't make PB&J soup.
Love ya,
AS
Tuesday, February 10, 2015
Monday, December 1, 2014
GOOD AND GREAT COOKS
Once in a while I have someone ask what makes a good/great cook? I love this question and the answer comes in two parts. First off, get to know your spices, not just their names but the taste as well. Take the top off of a bottle of any spice, pour a small amount in the palm of your hand and close your eyes and just take in the aroma. What does it remind you of? Something from the past or from your favorite restaurant? Next, wet your finger tip and then dip it in your palm then put it between your cheek and gum and run your tongue around it. You should at this point begin to think about what this spice would make something you make, even better. Then remove the spice with a shot of your favorite wine (it is so essential for spice testing, LOL) Also, do this at home, stores frown on you opening jars before you purchase them. If you are as absent minded as I am most days, a pad and pen will be a reminder for later.
Secondly, you need to have and imagination, spirit of adventure or whatever you want to call it. Don't be afraid to try new things, just do it on a smaller scale the first time. Improve recipes when ever you can. My mother used to make sliced cumbers and onions in a bowl with water, vinegar and a tablespoon or two of sugar. Stir and chill before serving. I took her recipe and added sour cream before serving. I love to try new things, some good some not so good. But with a good knowledge of spices, you can go home and make stuff you ate at a friends house or restaurant. Just savor the flavor and you will probably know all. With the holidays upon us, don't forget the recipe on here for my favorite dip recipe, it goes great with veggies or chips. Happy Holidays everyone.
Secondly, you need to have and imagination, spirit of adventure or whatever you want to call it. Don't be afraid to try new things, just do it on a smaller scale the first time. Improve recipes when ever you can. My mother used to make sliced cumbers and onions in a bowl with water, vinegar and a tablespoon or two of sugar. Stir and chill before serving. I took her recipe and added sour cream before serving. I love to try new things, some good some not so good. But with a good knowledge of spices, you can go home and make stuff you ate at a friends house or restaurant. Just savor the flavor and you will probably know all. With the holidays upon us, don't forget the recipe on here for my favorite dip recipe, it goes great with veggies or chips. Happy Holidays everyone.
Sunday, June 29, 2014
Do you LLLUUUVVV your coffee? Auntie Stella loves hers, many lives are saved by her having her morning beverage. My doctor told me no more that two cups a day (mean bastard that he is) so I got rid of my normal mug and traded it in for a 40 oz thermal one. Now it stays hotter longer and I don't have to worry about spilling any on the keyboard, HEHEHE. It came with a straw. I want/need the first dose to be strong enough to kill telemarketers and lower the dosage on the second round so here's what I do. Lots of coffee in the filter and after filling the new mug, I add a glass of water to the coffee maker with no new coffee and not only does it make a second mug but there is also enough left in the pot to make an iced coffee later in the day. I also love cinnamon coffee but it will boil over if you don't use the next trick.
Put about a teaspoon of cinnamon in the filter, add your ground coffee and fold the filter over and put it in another one (you get what a million of them for a buck) then make your coffee as usual. If you don't like or want to pay for flavored coffee or expensive creamers, try a teaspoon of vanilla extract, or rum extract or whatever is your favorite. You may have to add some additional sugar/sweetener but it is great especially for a night time cup of coffee. And donuts, don't for get the donuts. They have zero calories when dunked in coffee, LOL.
Put about a teaspoon of cinnamon in the filter, add your ground coffee and fold the filter over and put it in another one (you get what a million of them for a buck) then make your coffee as usual. If you don't like or want to pay for flavored coffee or expensive creamers, try a teaspoon of vanilla extract, or rum extract or whatever is your favorite. You may have to add some additional sugar/sweetener but it is great especially for a night time cup of coffee. And donuts, don't for get the donuts. They have zero calories when dunked in coffee, LOL.
Thursday, April 24, 2014
Welcome to the Casa Del Auntie Stella, OLE!!! Okay I don't speak Spanish but I do know most of the dirty words. When they get hurled at you often enough you learn what they mean, for the longest time I thought that PUTA meant pretty. Turns out it means BITCH and they are right, but I'm a pretty bitch, LOL Bathing suit season will be here soon (mine starts at the neck and goes to the ankles) so that means time for salads and what better way to start then Taco Salad. Auntie is a big fan of canned diced tomatoes and why not, for about 75 cents you get a one pound can (much cheaper than fresh) and they store well and for long periods of time. Packed in tomato juice so just drain it into your favorite shot glass, add some vodka (okay you are probably going to need a bigger glass) and a squeeze of lime and knock it back. Also, since they are wetter than fresh tomatoes, you will need less dressing-save money and calories. This should serve 4 but that is really up to you, I have been known to eat the whole thing (stop laughing).
Okay let's get started, very little cooking and basically if you can use a can opener this is for you.
1 pound of hamburger
1 can of refried beans
1 can of diced chilies
1 can of sliced black olives
1 lime quartered
1/2 head of lettuce (good luck getting the produce manager to sell you a half)
1 package of McCormics Chili-o mix (they make one for tacos but this is a little spicier)
1 large bag of tortilla chips
1 8oz bag of sharp cheddar cheese.
Brown the hamburger then drain the grease off, add the chili-o mix and one envelope of water, why waste any of the goodness and works great. Stir till it thickens (or the smell makes you want to crawl into the skillet and eat your way out). Fill bowls half full of tortillas, add the rest of the ingredients and save the hamburger to the top and then add shredded cheese and you are ready to eat.
Should you happen to have leftover chilies, cheese and tortillas, place tortillas on a paper plate, dribble the chilies and throw some cheese on that bad boy and nuke for one minute.
Please leave me a note so I will know I'm not just doing this for myself, Love ya, AS
Okay let's get started, very little cooking and basically if you can use a can opener this is for you.
1 pound of hamburger
1 can of refried beans
1 can of diced chilies
1 can of sliced black olives
1 lime quartered
1/2 head of lettuce (good luck getting the produce manager to sell you a half)
1 package of McCormics Chili-o mix (they make one for tacos but this is a little spicier)
1 large bag of tortilla chips
1 8oz bag of sharp cheddar cheese.
Brown the hamburger then drain the grease off, add the chili-o mix and one envelope of water, why waste any of the goodness and works great. Stir till it thickens (or the smell makes you want to crawl into the skillet and eat your way out). Fill bowls half full of tortillas, add the rest of the ingredients and save the hamburger to the top and then add shredded cheese and you are ready to eat.
Should you happen to have leftover chilies, cheese and tortillas, place tortillas on a paper plate, dribble the chilies and throw some cheese on that bad boy and nuke for one minute.
Please leave me a note so I will know I'm not just doing this for myself, Love ya, AS
Tuesday, March 4, 2014
Not sure if Easter comes before St Patties day but they are both coming up soon. If you don't have kids or can keep an eye on them, after the eggs are boiled use crayola or wax to write on them before dying, fun stuff like slut or oral sex or what ever comes to your perverted little minds. Kids can put their names or designs on them and then dying them. Heard tell that the Easter Bunny started hiding the eggs so no one would know about the affair with the chicken.
Gotta love St Patties day, everyone is Irish that day. Not much for green beer but I do love me some Irish coffee. In a tall mug you put 1 1/2-2ozs of Irish whiskey and then add hot coffee, a dash of cinnamon, whipped cream and a cherry. (Sugar or sweetener optional.) Between the coffee and the whiskey, in the outer villages of Ireland the bartenders are required to put a bell braclett on the patron so that the the sheep have a chance to run away, LOL Any plans for you???? Stella
Gotta love St Patties day, everyone is Irish that day. Not much for green beer but I do love me some Irish coffee. In a tall mug you put 1 1/2-2ozs of Irish whiskey and then add hot coffee, a dash of cinnamon, whipped cream and a cherry. (Sugar or sweetener optional.) Between the coffee and the whiskey, in the outer villages of Ireland the bartenders are required to put a bell braclett on the patron so that the the sheep have a chance to run away, LOL Any plans for you???? Stella
Monday, January 20, 2014
Valentines is just around the corner my loves, Auntie Stella loves diamonds, chocolate and red heads, not necessarily in that order, LOL. Hope you have picked out your valentine and that it is going to be the best. And let's not forget that a month later it's St. Patrick's day, Auntie has a recipe for you in my older posts for an Irish Meal. This has been tested by me and many of you as well, guaranteed to get your Irish in order. And should you come across any of those Leprechauns, don't believe a word they say against me, I would never kick or pick on anyone that small no matter how much green beer and Irish whiskey I drank.
Now for today's recipe and I know many of you are going to cringe, but don't give up on me yet, fried Chicken Livers, not just for the cat anymore. Get a container of them at your favorite store and bring them home with you. No fair forgetting them and leaving them at the store, and I grant you they are a bloody mess when you open them but never fear. Take two lunch bags and put one inside of the other. Next add a cup of flour (more or less), a tablespoon of sugar and about three or four shakes of the Italian Seasoning that is usually only reserved for spaghetti sauce, put all of this in the doubled brown bag and shake the shit out of it. Salt and pepper if you please and I like to add about a tablespoon of chives in mine. Pour half of the livers into the bag and shake again, hard this time. It coats the livers and they are not so scary looking and try not to think of it as a chicken abortion because that's not what it is.
Ready your skillet with your favorite cooking oil, bacon grease is wonderful or lard if you can find it. Pick the coated livers out of the bag when the grease is hot (a drop of cold water will tell you it's ready). Then just start putting the little bastards in there and cook over medium heat. I serve with applesauce, Lima beans and pickled beets.
It does tickle the hell out of me that many of my close friends wouldn't touch chicken livers, however, they love the hell out of the pate I make, LOL..Boil a container of chicken livers, let them cool. Have an 8oz package of cream cheese brought to room temperature and and the spices and chives from above. Put the mixture in the fridge till it sets, form a log from the mixture and roll it in pecan or walnut pieces and serve to your guest. Some orange extract added makes it memorable or Gran Mariner if you have it, but it doesn't last long at my house. Thanks for stopping by, Stella
Now for today's recipe and I know many of you are going to cringe, but don't give up on me yet, fried Chicken Livers, not just for the cat anymore. Get a container of them at your favorite store and bring them home with you. No fair forgetting them and leaving them at the store, and I grant you they are a bloody mess when you open them but never fear. Take two lunch bags and put one inside of the other. Next add a cup of flour (more or less), a tablespoon of sugar and about three or four shakes of the Italian Seasoning that is usually only reserved for spaghetti sauce, put all of this in the doubled brown bag and shake the shit out of it. Salt and pepper if you please and I like to add about a tablespoon of chives in mine. Pour half of the livers into the bag and shake again, hard this time. It coats the livers and they are not so scary looking and try not to think of it as a chicken abortion because that's not what it is.
Ready your skillet with your favorite cooking oil, bacon grease is wonderful or lard if you can find it. Pick the coated livers out of the bag when the grease is hot (a drop of cold water will tell you it's ready). Then just start putting the little bastards in there and cook over medium heat. I serve with applesauce, Lima beans and pickled beets.
It does tickle the hell out of me that many of my close friends wouldn't touch chicken livers, however, they love the hell out of the pate I make, LOL..Boil a container of chicken livers, let them cool. Have an 8oz package of cream cheese brought to room temperature and and the spices and chives from above. Put the mixture in the fridge till it sets, form a log from the mixture and roll it in pecan or walnut pieces and serve to your guest. Some orange extract added makes it memorable or Gran Mariner if you have it, but it doesn't last long at my house. Thanks for stopping by, Stella
Saturday, March 3, 2012
NUTELLA????
Who the hell forgot to tell me about this stuff?? We are talking about an orgasm in a jar, with or without a spoon. Really, chocolate and ground hazel nuts, OMG. I saw an ad on television, (I usually speed through them but I caught this one), where a mother is actually giving this stuff to their kids on bread. WTF, I believe that you must be at least 21 to eat this wonderful concoction, I'm saying you have to appreciate life to truly understand this blend. This has set an awfully high bar for their little lives to achieve. I don't remember how much I paid for it but I would sell one of my best tiaras for another jar. It says it's 200 calories per serving (two tablespoons) and contains 10 servings per container. Right. If you are on a 2,000 calorie a day routine, you could eat the whole jar. Okay, not a good idea at all, but I assure you that you are going to want to do that very thing and I promise to do the right thing on the next jar! What's going on with all of you??
Auntie Stella
Auntie Stella
Monday, February 27, 2012
WHAT DOES YOUR WATER LOOK LIKE?
I had a conversation with a worker at Walmart over the weekend and we talked about drinking water. She was happy with the taste of her tap water but I pressed further. She hand washes her dishes so I asked her if she rinsed them before stacking them up in the drainboard and she said yes. Then I asked what was causing the discoloration under the rack? A light bulb in brain moment ensued and then a sick look went over her face. Bottled water is fine for on the go but if Oprah finds out you are using non-recyclable bottles you have had it. Plus it gets costly and one could get a hernia trying to carry the cases into the house. There are several brands of water purifiers on the market and one refill should provide up to 100 gallons of purified and better tasting water. I use mine for ice cubes, iced tea, coffee and reconstituting canned juices and Kool-Aid, (some of the new flavors are too fab). If you have a problem with colds, flu or your immune system is compromised for any reason, maybe you should check it out. Initial out lay is about $25 and around $15 for refills and one lasts me for about 1-2 months. The taste alone is worth checking it out (and I do use Kool-Aid to make my own diet flavored waters!)
Be good to yourself, your families and visitors.
Auntie Stella
Be good to yourself, your families and visitors.
Auntie Stella
Monday, February 22, 2010
QUICKIE STUFF FOR EATING WHILE WATCHING THE GAMES
I recently introduced an artist friend of mine, Mark, to the world of Nachos and now he is lost and they are so easy to make. Even Cathy could make these, that's just how easy they are to make.
What you need: 1 bag of tortilla chips, several cans of chopped chilies (because you will want to make these a lot), and a bag of shredded cheddar cheese.
Lay the chips out on a paper plate, sprinkle the chilies around then add the cheese. Pop in the microwave for about a minute and you're ready to eat, one plate per person or you might loose a finger. Other things you can add are sliced black olives, very thinly sliced onion, bacon bits. Let your mind go wild, but the plain nachos are delicious just as they are.
Back to the games,
Stella
What you need: 1 bag of tortilla chips, several cans of chopped chilies (because you will want to make these a lot), and a bag of shredded cheddar cheese.
Lay the chips out on a paper plate, sprinkle the chilies around then add the cheese. Pop in the microwave for about a minute and you're ready to eat, one plate per person or you might loose a finger. Other things you can add are sliced black olives, very thinly sliced onion, bacon bits. Let your mind go wild, but the plain nachos are delicious just as they are.
Back to the games,
Stella
Friday, December 4, 2009
AUNTIE STELLA ON TELEVISION? WOULD THAT BE FUN OR WHAT
A friend, a dear friend actually, came to me with an idea. At first I thought it was just a ploy to get some free cookies and milk but this guy is serious. He wants to get in touch with the LOGO channel and get them to read my blog and see if there is a possibility of getting me my own show. I can just picture it now, a large ranch style kitchen so that I would have lots of storage space and room to move around in. And every good show has a side kick but I'm thinking of a new one every week, some cute little dressed in nothing but an apron so that I can chase him around the kitchen with a spatula while the food is cooking. And then what a guest list I could have! Ellen, Sir Ian, Kevin, and that adorable Neil Patrick Harris and the list just goes on. I'm hoping that he really does have friends over there but just in case, feel free to write, email or call LOGO (the LGBT Channel) and tell them that you think that I would should have my own show and that they can check out my blogs at their leisure, or better still, right now.
Stella
Stella
Tuesday, September 15, 2009
ON THE ROAD AGAIN !!!
Dear Friends of the Stella, Sorry, I’ve been out of touch for awhile but I have been touring the south performing my job as a judge for all of the local Miss Gay America pageants. Every town, county or city that has a gay bar seems to be having these and I can use the bucks. The rules, of course, are somewhat different for these contests like sleeping with the judges is not only permitted but also encouraged. And although some of the contestants are truly pigs they are of the two-legged variety. Hog calling and chicken plucking are by themselves worthy attributes but can not be used during the talent portion of the contest. The rest of the rules seem to vary from bar to bar and local to local. The most interesting one was “The Miss Gay America Semi-Driver” competition. You just have to admire a truck driver walking in a pair of stilettos and who knew that latex girdles could be made that size. As always, any contestant caught grazing on the grass during the pageant will automatically be disqualified, except in Texas.
But in keeping with my reputation as The Kitchen Bitch, I will share a recipe that I have never before shared with anyone, my world famous chocolate chip cookies. You know I love short cuts and everyone will be sworn to secrecy on this one. I use the recipe on the back of the bag of Nestle’s Chocolate Chips with the following variation. To the batter add 1 tablespoon of instant coffee, 1 teaspoon of ground clove (not just for hams anymore), 1/2 cup of walnut pieces and a handful of flaked coconut (this keeps the cookies nice and moist for a longer period of time, like they're going to sit around). Then just finish with the rest of their directions except I like to make larger cookies (for when my diet says I can only have one cookie). Sometimes I like to add one additional ingredient and that would be 1 teaspoon of raspberry extract. I dare you.
Auntie Stella
But in keeping with my reputation as The Kitchen Bitch, I will share a recipe that I have never before shared with anyone, my world famous chocolate chip cookies. You know I love short cuts and everyone will be sworn to secrecy on this one. I use the recipe on the back of the bag of Nestle’s Chocolate Chips with the following variation. To the batter add 1 tablespoon of instant coffee, 1 teaspoon of ground clove (not just for hams anymore), 1/2 cup of walnut pieces and a handful of flaked coconut (this keeps the cookies nice and moist for a longer period of time, like they're going to sit around). Then just finish with the rest of their directions except I like to make larger cookies (for when my diet says I can only have one cookie). Sometimes I like to add one additional ingredient and that would be 1 teaspoon of raspberry extract. I dare you.
Auntie Stella
Saturday, March 28, 2009
A FINE IRISH MEAL
Dear Fans of the Stella; Sorry, got a bit distracted. Went to the corner Irish bar to order a bottle of their best Irish Whiskey they carry (McRotgut sells for $1.99 gallon) and ran into a pack of little men and started drinking with them. They claimed to be Leprechauns but I never did see a pot of gold and I do believe that they may be actually be Snow White's cast offs because one of them was really Dopey. And watch out if you drink Irish coffee! The coffee wires you up while the whiskey brings you down and the whipped cream gives you a rush, your poor body doesn't know what to do and mine did it all.
I have a recipe that I make every year on St. Patty's Day and at least one other time during the year. The meat takes about three hours to cook while the vegetables only need about 45 minutes or so which give you plenty of time to get the raw vegetables ready at your leisure.
Shopping: 1 corned beef brisket 3-5 pounds, 1 quart of beer, 1 shot of whiskey (tenders the roast even more), 1 tablespoon of caraway seeds, 3 tablespoons of Italian seasoning, 3 large bay leaves, 1 large sweet red onion sliced, 8 carrots skinned but left whole, 1 stalk of celery, 1 very large head of cabbage, 8-10 medium red potatoes.
In a lobster type pot, put the roast in the pot and cover with the whiskey and beer and add all seasonings and bring to a hard boil for 5 minutes uncovered then turn down to simmer. Add the onion to the pot. Cut the butt (or bottom if you prefer) of the celery off, cut into 4 pieces and rinse and add to the pot along with all of the leaves off of the stalk (what else are you going to use them for?) Now get lost for 2 hours. When you come back, rinse the potatoes and cut out any big eyes or bad spots, trim off about 8 more large trimmed pieces of celery and add all of these to the pot and re-cover the pot. Peel the outside leaves off the cabbage and cut into 8 wedges and add to the top of the pot. If your liquid has boiled down you can add water or more beer. The alcohol all cooks off so not to worry about serving to children or people in AA. (Lots of people don't consider it a meal if there is no bread, I make Jiffy cornbread with an extra tablespoon of sugar per box or you could make biscuits or just bread and butter.)
Dig to the bottom of the pot and pull the roast out and re-cover the veggies. Let the meat cool down for about 15 minutes and then slice thin slices and then serve the meal on plates or deep bowls with mustard on the side or right on the beef and cabbage. The meal will be colorful and delicious and leftover meat can be used for sandwiches (if there is any). Next day, cut up any leftover veggies and add a can of corned beef and make it soup. Waste not.
Stella
I have a recipe that I make every year on St. Patty's Day and at least one other time during the year. The meat takes about three hours to cook while the vegetables only need about 45 minutes or so which give you plenty of time to get the raw vegetables ready at your leisure.
Shopping: 1 corned beef brisket 3-5 pounds, 1 quart of beer, 1 shot of whiskey (tenders the roast even more), 1 tablespoon of caraway seeds, 3 tablespoons of Italian seasoning, 3 large bay leaves, 1 large sweet red onion sliced, 8 carrots skinned but left whole, 1 stalk of celery, 1 very large head of cabbage, 8-10 medium red potatoes.
In a lobster type pot, put the roast in the pot and cover with the whiskey and beer and add all seasonings and bring to a hard boil for 5 minutes uncovered then turn down to simmer. Add the onion to the pot. Cut the butt (or bottom if you prefer) of the celery off, cut into 4 pieces and rinse and add to the pot along with all of the leaves off of the stalk (what else are you going to use them for?) Now get lost for 2 hours. When you come back, rinse the potatoes and cut out any big eyes or bad spots, trim off about 8 more large trimmed pieces of celery and add all of these to the pot and re-cover the pot. Peel the outside leaves off the cabbage and cut into 8 wedges and add to the top of the pot. If your liquid has boiled down you can add water or more beer. The alcohol all cooks off so not to worry about serving to children or people in AA. (Lots of people don't consider it a meal if there is no bread, I make Jiffy cornbread with an extra tablespoon of sugar per box or you could make biscuits or just bread and butter.)
Dig to the bottom of the pot and pull the roast out and re-cover the veggies. Let the meat cool down for about 15 minutes and then slice thin slices and then serve the meal on plates or deep bowls with mustard on the side or right on the beef and cabbage. The meal will be colorful and delicious and leftover meat can be used for sandwiches (if there is any). Next day, cut up any leftover veggies and add a can of corned beef and make it soup. Waste not.
Stella
Sunday, February 1, 2009
FOR MY FRIEND CHERYL
I have a friend at Sweetbay, a local grocery store that also sell alcohol (not the kind that you rub all over you (although that could be fun too, I used to do belly button shots but that is another story for another day). Anyway, I told her about a recipe that I use to make pate, cheap easy and oh so good but I never wrote it down for her so here you go pretty lady.
What you need to buy: 1 package of chicken livers (about a pound or so); 1 8oz package of cream cheese; 2 shots of Cuantro (sp? the orange liquor 1 for the pate and 1 for me) or 2 or 3 tablespoons of orange juice concentrate for the non drinkers and a pinch of basil, and some ground walnuts or pecans.
Boil the chicken livers (blood and all), add the basil while cooking and pull the cream cheese out of the fridge to bring it to room temperature. When the livers are done and the cream cheese is soft, throw both into a blender and add booze or oj concentrate and puree. The mixture will be kind of wet when it comes out so put it in a container and stick in the fridge for a couple of hours or until mold able. Shape into a log or a ball and cover with the crushed nuts and put on a plate with your favorite crackers. This is the basic recipe, if you want to make it your own by adding onion salt, garlic salt or whatever the second time it is up to you, my job is just to inspire, hope I've done that.
Valentines day is coming up and for that I suggest making reservations somewhere nice so that you don't have to clean up the kitchen and have more time for romance!
Auntie Stella signing out.
What you need to buy: 1 package of chicken livers (about a pound or so); 1 8oz package of cream cheese; 2 shots of Cuantro (sp? the orange liquor 1 for the pate and 1 for me) or 2 or 3 tablespoons of orange juice concentrate for the non drinkers and a pinch of basil, and some ground walnuts or pecans.
Boil the chicken livers (blood and all), add the basil while cooking and pull the cream cheese out of the fridge to bring it to room temperature. When the livers are done and the cream cheese is soft, throw both into a blender and add booze or oj concentrate and puree. The mixture will be kind of wet when it comes out so put it in a container and stick in the fridge for a couple of hours or until mold able. Shape into a log or a ball and cover with the crushed nuts and put on a plate with your favorite crackers. This is the basic recipe, if you want to make it your own by adding onion salt, garlic salt or whatever the second time it is up to you, my job is just to inspire, hope I've done that.
Valentines day is coming up and for that I suggest making reservations somewhere nice so that you don't have to clean up the kitchen and have more time for romance!
Auntie Stella signing out.
Thursday, January 15, 2009
SOUPS, STEWS AND CHILI PART 3
Chili can be made so many different ways and with so many different kinds of meats or no meat at all. Again, I prefer to use the dried beans and just let them soak overnight then rinse in the morning canned beans have more salt then you probably want in your diet anyway and again they are also cheaper on the budget.
For vegetarian or just a meatless meal, try adding a bag of frozen Italian vegetables instead. I do use canned chillies and I do use the mild variety. Old El Paso is my favorite brand. Chili powder is one of those spices that can bite you in the butt if you add too much too soon. The heat and other ingredients help it to release it's power so watch out. My mother always made chili with hamburger and for years I did too. Then I got to thinking about the men on the cattle drives, did they really grind the meat first???? Doubtful so I sometimes make what I call Chuck Wagon Chili and it is a favorite with my friends. Again you don't have to use stew beef which is usually higher in price than say a large round steak or a roast that you can get on sale. I put about a teaspoon of olive oil is a fry pan and then throw the beef in and stir it around until the meat changes color then add it to the chili. Turkey has a tendency to pick up the taste of what ever spices it is cooked with so you might just pick up a turkey breast on sale (it goes on sale and you can just cut off what you need for the chili and bake the rest. And then again, we can go back to those boiled chicken thighs and tap into them again. Mexico does have a lot of chickens, don't you think they thought about this first?? If you don't have the time or talent that it takes to open a box of Jiffy corn meal and muffin mix or you just want to try something different, why not try serving your chili with tostitos and make everyone think that you are treating them to a real treat. Gather up the points while you can.
If you live alone and/or have no friends that you can share meals with, most of what I talk about can be frozen and then thawed for a quick meal in the microwave. So, what new excuses are you going to give me? Get cooking with the old broad here who used to have a catering business back in Washington, D.C. about 20 years ago, when I was 9, LOL.
Eat and enjoy,
Auntie Stella
For vegetarian or just a meatless meal, try adding a bag of frozen Italian vegetables instead. I do use canned chillies and I do use the mild variety. Old El Paso is my favorite brand. Chili powder is one of those spices that can bite you in the butt if you add too much too soon. The heat and other ingredients help it to release it's power so watch out. My mother always made chili with hamburger and for years I did too. Then I got to thinking about the men on the cattle drives, did they really grind the meat first???? Doubtful so I sometimes make what I call Chuck Wagon Chili and it is a favorite with my friends. Again you don't have to use stew beef which is usually higher in price than say a large round steak or a roast that you can get on sale. I put about a teaspoon of olive oil is a fry pan and then throw the beef in and stir it around until the meat changes color then add it to the chili. Turkey has a tendency to pick up the taste of what ever spices it is cooked with so you might just pick up a turkey breast on sale (it goes on sale and you can just cut off what you need for the chili and bake the rest. And then again, we can go back to those boiled chicken thighs and tap into them again. Mexico does have a lot of chickens, don't you think they thought about this first?? If you don't have the time or talent that it takes to open a box of Jiffy corn meal and muffin mix or you just want to try something different, why not try serving your chili with tostitos and make everyone think that you are treating them to a real treat. Gather up the points while you can.
If you live alone and/or have no friends that you can share meals with, most of what I talk about can be frozen and then thawed for a quick meal in the microwave. So, what new excuses are you going to give me? Get cooking with the old broad here who used to have a catering business back in Washington, D.C. about 20 years ago, when I was 9, LOL.
Eat and enjoy,
Auntie Stella
SOUPS, STEWS AND CHILI, PART 2
If you don't have a crock p0t, now would be a great time to invest in one. They are easy to use and you can get them with the lift out container which is easier to clean and you can get everything ready the night before an just stick it in the fridge until you are ready to leave for the day and come home to the aroma of beef or chicken stew or soup. The supermarkets are full of bags of vegetables that will fit your needs or you can use canned veggies (my choice) and packages of the kitchen wonder drug MTB broth. Yes, something better that bullion cubes has come along but I still prefer to use my chicken stock when I can but the beef is out of this world. I get three packets for around a buck and it's worth every penny because I also use it in my Bloody Mary mix, voted the best in Washington, D.C. three years in a row.
In your crock pot, put two packages of the beef broth in the bottom of the pot, throw in a package of stew beef (or if steak or beef roast is on sale buy it and cut it into stew beef size pieces) and toss it in the pot. Open 2 cans of potatoes; 1 of whole kernel corn; 2 cans of green beans; and one of carrots and pour them into the pot. If you have a cup of coffee left over from breakfast add that and then throw in a sliced onion and maybe a piece of celery chopped and you are done. Yes, you do add the water from the veggies until you are about an inch from the top. Turn the crock pot on low before you leave the house (leave yourself a note on the front door). You can also make sandwiches if you want but the soup with some "dipping bread and butter" might be enough. For stew, leave out the corn and to thicken the soup into stew, you can fuss with flour or corn starch or do what Auntie Stella does and add some instant mashed potatoes when you get home. (Who knew!!! HE, HE I did) The bags of frozen veggies work great too but let them thaw in the fridge over night before putting them in the crock pot. You and your families can come home and dinner is all but done and the whole house smells great.
Next we're on to chili,
Stella
In your crock pot, put two packages of the beef broth in the bottom of the pot, throw in a package of stew beef (or if steak or beef roast is on sale buy it and cut it into stew beef size pieces) and toss it in the pot. Open 2 cans of potatoes; 1 of whole kernel corn; 2 cans of green beans; and one of carrots and pour them into the pot. If you have a cup of coffee left over from breakfast add that and then throw in a sliced onion and maybe a piece of celery chopped and you are done. Yes, you do add the water from the veggies until you are about an inch from the top. Turn the crock pot on low before you leave the house (leave yourself a note on the front door). You can also make sandwiches if you want but the soup with some "dipping bread and butter" might be enough. For stew, leave out the corn and to thicken the soup into stew, you can fuss with flour or corn starch or do what Auntie Stella does and add some instant mashed potatoes when you get home. (Who knew!!! HE, HE I did) The bags of frozen veggies work great too but let them thaw in the fridge over night before putting them in the crock pot. You and your families can come home and dinner is all but done and the whole house smells great.
Next we're on to chili,
Stella
SOUPS, STEWS AND CHILI
Now is the perfect time for this category when my friends outside of Florida (and it's cold here too) as they are freezing their butts off. Some of you are probably like me and after a dinner you take the left over veggies to the kitchen and put them in bowls and put in the fridge until they are unidentifiable before throwing out (or) eating them so that you don't waste food. Well, I have a new idea for you that isn't actually new, just forgotten. Save those veggies in a large container that will fit in your freezer and just keep adding them until you are ready to make soup. It can be thawed in the fridge overnight or just throw them into a pot or crock pot and you have a soup base. When I cut a fresh onion I always cut off both ends and throw them in the bowl as well to help season the soup. Do you buy fresh celery? Cut off the leaves and slice the celery at the base and clean it up and chop it into smaller pieces and freeze that as well for seasoning. These are simple things that you can do to make a great pot of soup.
When I make chicken soup of any kind, I buy the large package of chicken thighs when they are on sale and cook the whole batch at once. Chicken thighs are not only cheap but they only have one bone and it's large enough that I can even find it without my glasses. I spice it up with onion, celery (seed or real); caraway seed (yep, the stuff that makes rye bread); dill weed while it's boiling. Once it's done you can just pull the thighs out, remove the bone and the skin (throw the skin back into the pot to boost your chicken stock) and just shred the thigh meat or dice it if you prefer. For those of you who keep telling me that you don't have time or can't cook, you can just put the thighs in the fridge or in the freezer until you are ready to make your soup. Homemade chicken and noodle soup, chicken and rice soup or chicken and vegetable. Beware though, when your family tastes these home made treats they will want more.
Many people say that I cheat when cooking but I prefer to think of it as cooking smarter and taking easier routes. Dry beans are much cheaper than canned and are actually very easy to do, trust me. I recently made a pot of split pea soup, a large pot actually and there were only 3 of us eating it and it was gone in one night. I soaked 2 packages of dry split peas (88 cents a bag) over night with 2-3 inches of water above the peas. Next morning I drained and rinsed them twice and put the same amount of water over them again. Threw in a slab of ham (you don't have to buy the whole ham but you can get a lot of meals out of one) diced into pieces about the size of dimes or pennies, and just boiled the hell out of them for about 1/2 hour. Removed from the heat and scooped out the peas that were still a little hard and threw them into the blender and hit the puree button and then returned them to the pot. Poured in a can of diced potatoes drained and a can of diced carrots drained of course and brought the mixture back to a boil. Slowly added a pint of half and half and it was done and ready to serve. Served with heat and serve rolls and butter.
I think that's about all I can get on one blog so I'll continue in minutes with part 2.
Stella
When I make chicken soup of any kind, I buy the large package of chicken thighs when they are on sale and cook the whole batch at once. Chicken thighs are not only cheap but they only have one bone and it's large enough that I can even find it without my glasses. I spice it up with onion, celery (seed or real); caraway seed (yep, the stuff that makes rye bread); dill weed while it's boiling. Once it's done you can just pull the thighs out, remove the bone and the skin (throw the skin back into the pot to boost your chicken stock) and just shred the thigh meat or dice it if you prefer. For those of you who keep telling me that you don't have time or can't cook, you can just put the thighs in the fridge or in the freezer until you are ready to make your soup. Homemade chicken and noodle soup, chicken and rice soup or chicken and vegetable. Beware though, when your family tastes these home made treats they will want more.
Many people say that I cheat when cooking but I prefer to think of it as cooking smarter and taking easier routes. Dry beans are much cheaper than canned and are actually very easy to do, trust me. I recently made a pot of split pea soup, a large pot actually and there were only 3 of us eating it and it was gone in one night. I soaked 2 packages of dry split peas (88 cents a bag) over night with 2-3 inches of water above the peas. Next morning I drained and rinsed them twice and put the same amount of water over them again. Threw in a slab of ham (you don't have to buy the whole ham but you can get a lot of meals out of one) diced into pieces about the size of dimes or pennies, and just boiled the hell out of them for about 1/2 hour. Removed from the heat and scooped out the peas that were still a little hard and threw them into the blender and hit the puree button and then returned them to the pot. Poured in a can of diced potatoes drained and a can of diced carrots drained of course and brought the mixture back to a boil. Slowly added a pint of half and half and it was done and ready to serve. Served with heat and serve rolls and butter.
I think that's about all I can get on one blog so I'll continue in minutes with part 2.
Stella
Friday, January 9, 2009
PROGRESSIVE MEALS
Years ago when I lived in D.C., close friends and I used to do progressive meals, soup at one house, salad at the next and so on and on holidays like Christmas and New Year's it was an all day event starting with breakfast at my place. My special breakfast doesn't have to be for a whole tribe of people, it can just be a special breakfast for that special person in your life for Valentines Day or maybe a birthday or anniversary.
The day before, cut up cantaloupe and honey dew melon in bite size pieces and rinse a pint of strawberries and cover and store in the fridge overnight. For breakfast you will need, two large eggs for each person; 1 piece of wheat toast for every 4 eggs, two pieces of raisin toast (preferably cinnamon raisin); one piece of uncooked bacon for each egg; one tablespoon of Chili Sauce (find in ketchup section) per egg and chopped black olives for decoration and a muffin tin. Also 2 cups of 10x sugar; 1 tablespoon of butter (or oleo) and 2 tablespoons of rum or 1 tablespoon of rum extract. Bacon or sausage for each person. I know this sounds like a lot but it's a no brainer. If I can do it New Year's morning hung over anyone should be able to do it.
First ting you do is take a hit off the rum bottle for courage. In the muffin tin, cut circles of wheat toast to place in the bottoms. Add chili sauce on top of toast and line the muffin tin with the uncooked bacon. Put the egg on top of the chili sauce and the olives on top of the egg and pop into the oven at 350 degrees for 35-45 minutes or until a tooth pick will stand in the egg. Next fry the sausage or bacon to be served and let drain on paper towels to absorb the grease. Add the butter and rum to the powered sugar (10x) and beat by hand until you get a consistency of a drip. Put the eggs and breakfast meat on the plate then drizzle raisin toast with sugar/rum and add fruit and drizzle it with the same. You probably will need another shot of the rum to clean the kitchen but the praise will be worth it.
Auntie Stella
The day before, cut up cantaloupe and honey dew melon in bite size pieces and rinse a pint of strawberries and cover and store in the fridge overnight. For breakfast you will need, two large eggs for each person; 1 piece of wheat toast for every 4 eggs, two pieces of raisin toast (preferably cinnamon raisin); one piece of uncooked bacon for each egg; one tablespoon of Chili Sauce (find in ketchup section) per egg and chopped black olives for decoration and a muffin tin. Also 2 cups of 10x sugar; 1 tablespoon of butter (or oleo) and 2 tablespoons of rum or 1 tablespoon of rum extract. Bacon or sausage for each person. I know this sounds like a lot but it's a no brainer. If I can do it New Year's morning hung over anyone should be able to do it.
First ting you do is take a hit off the rum bottle for courage. In the muffin tin, cut circles of wheat toast to place in the bottoms. Add chili sauce on top of toast and line the muffin tin with the uncooked bacon. Put the egg on top of the chili sauce and the olives on top of the egg and pop into the oven at 350 degrees for 35-45 minutes or until a tooth pick will stand in the egg. Next fry the sausage or bacon to be served and let drain on paper towels to absorb the grease. Add the butter and rum to the powered sugar (10x) and beat by hand until you get a consistency of a drip. Put the eggs and breakfast meat on the plate then drizzle raisin toast with sugar/rum and add fruit and drizzle it with the same. You probably will need another shot of the rum to clean the kitchen but the praise will be worth it.
Auntie Stella
Sunday, December 21, 2008
HAM IT UP
First off I have to share a scary dream I had last night. I dreamed that I was a Mormon and that I was wearing magic underwear but then I woke up wearing my new white teddy that I got from Victoria's Secret. Boy that was a close one.
These days everyone is buying those spiral sliced hams and it can be a PITA (you know what that means) trying to put those cloves on the ham the way mom used to do. Ground clove is now the way to go. And everyone uses cherries and raisins so why not try Auntie Stella's recipe for a change. You are going to need a tablespoon or so of ground clove (which is also great to get rid of a toothache); a small jar (6-8 oz) of sweet (California style) orange marmalade; a cup of brown sugar; 1/4 cup of orange juice and cinnamon and nutmeg (optional) to taste. Mix all of the ingredients together and since the ham is already sliced, work it in to the slices then toothpick it back together and bake. But you have to promise to tell someone where you got the recipe so they can come and visit me too.
I truly hope that everyone everywhere has the best of the holidays that they celebrate and that we can all come together in 2009 to promote peace and understanding throughout the world and try to save this planet we all call home. It's the only one that has chocolate I am reminded.
Love.
Stella
These days everyone is buying those spiral sliced hams and it can be a PITA (you know what that means) trying to put those cloves on the ham the way mom used to do. Ground clove is now the way to go. And everyone uses cherries and raisins so why not try Auntie Stella's recipe for a change. You are going to need a tablespoon or so of ground clove (which is also great to get rid of a toothache); a small jar (6-8 oz) of sweet (California style) orange marmalade; a cup of brown sugar; 1/4 cup of orange juice and cinnamon and nutmeg (optional) to taste. Mix all of the ingredients together and since the ham is already sliced, work it in to the slices then toothpick it back together and bake. But you have to promise to tell someone where you got the recipe so they can come and visit me too.
I truly hope that everyone everywhere has the best of the holidays that they celebrate and that we can all come together in 2009 to promote peace and understanding throughout the world and try to save this planet we all call home. It's the only one that has chocolate I am reminded.
Love.
Stella
Friday, December 12, 2008
THAT RAW VEGETABLE TRAY UPDATED
Hello Readers; Holiday updates again. The traditional raw vegetable tray that everyone likes so well can get a great new taste with a fresh dip idea. Before you start cutting up those veggies, make this easy and delicious dip and stick it in the fridge to start cooling. The taste gets better the longer you let it sit. You will need 1 package of Knorr Leek soup mix, one large package of cream cheese and one pint of sour cream. Let the cream cheese sit out till soft and then blend all three ingredients together. It will taste bland at first but once chilled it is just fab.
Cut your peppers, celery, carrot sticks, broccoli and/or cauliflower, what ever you would like to serve (wash them of course but don't use Dawn, I tried that once and it was awful tasting) and set up your tray. It is best to do this a day before so that you are ready at a moment's notice. Friends will want to know your secret for the dip but let's keep it between us. It beats the hell our of the old French Onion stuff and is much fresher that buying something from the store.
Should you have left overs, throw the vegetables in a pot and cover with an inch of water and boil to make vegetable stock for your next pot of soup. Also, and this is doubtful, if there is any dip left, add a little bit of milk to it and have yourself a great salad dressing. (Stella hates to waste anything except ex-husbands).
Wishing everyone the best of the holiday season and a great 2009, I am,
Auntie Stella, dragging in the kitchen
Cut your peppers, celery, carrot sticks, broccoli and/or cauliflower, what ever you would like to serve (wash them of course but don't use Dawn, I tried that once and it was awful tasting) and set up your tray. It is best to do this a day before so that you are ready at a moment's notice. Friends will want to know your secret for the dip but let's keep it between us. It beats the hell our of the old French Onion stuff and is much fresher that buying something from the store.
Should you have left overs, throw the vegetables in a pot and cover with an inch of water and boil to make vegetable stock for your next pot of soup. Also, and this is doubtful, if there is any dip left, add a little bit of milk to it and have yourself a great salad dressing. (Stella hates to waste anything except ex-husbands).
Wishing everyone the best of the holiday season and a great 2009, I am,
Auntie Stella, dragging in the kitchen
Sunday, November 16, 2008
CRANBERRIES AND ORANGE
Hey Y'all, Turkey day is coming up fast and I have a suggestion to doctor up the table just a tad but you should get raves from this idea. Growing up we always had the cranberry sauce that you had to open both ends of the can and then chase it all over the table trying to get it to stay on a plate. Then some idiot in the family would cut a huge wedge out of it and everyone else had to do with less. A flavorful and different choice is available to you with options depending on your likes and budget.
Buy enough of the canned whole cranberries for your family (you know I always try to make things easy) and empty them into a bowl. If you are a drinker (yes Stella is a drinker, has to be just to get the make up on right) you can use one ounce or jigger of your favorite orange liquor to the mixture or as a substitute for the good stuff a teaspoon or so of orange extract or if you want to go the really cheap route, a table spoon or so of the frozen orange juice concentrate that you use to make your morning orange juice with. Living here in the great state of Florida, I can just go out into the yard and pick an orange off the tree and squeeze my own juice, but then again it makes a weak screwdriver. This mixture will taste delicious when chilled but don't stop there. Get a pretty orange from the store and grate the skin up with a potato peeler and now it looks as pretty as it tastes. Others who have used my original recipe have tried other things to add in to it like coconut (I'm not a big fan of the stuff but it is moist and will keep your mixture alive) or even changing the orange juice to grape juice and adding green grapes to the mixture. But there you have a new tradition for your holiday table. And save the sliding stuff for sandwiches on the days following until the bird is gone.
Happy Turkey days,
Stella
Buy enough of the canned whole cranberries for your family (you know I always try to make things easy) and empty them into a bowl. If you are a drinker (yes Stella is a drinker, has to be just to get the make up on right) you can use one ounce or jigger of your favorite orange liquor to the mixture or as a substitute for the good stuff a teaspoon or so of orange extract or if you want to go the really cheap route, a table spoon or so of the frozen orange juice concentrate that you use to make your morning orange juice with. Living here in the great state of Florida, I can just go out into the yard and pick an orange off the tree and squeeze my own juice, but then again it makes a weak screwdriver. This mixture will taste delicious when chilled but don't stop there. Get a pretty orange from the store and grate the skin up with a potato peeler and now it looks as pretty as it tastes. Others who have used my original recipe have tried other things to add in to it like coconut (I'm not a big fan of the stuff but it is moist and will keep your mixture alive) or even changing the orange juice to grape juice and adding green grapes to the mixture. But there you have a new tradition for your holiday table. And save the sliding stuff for sandwiches on the days following until the bird is gone.
Happy Turkey days,
Stella
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