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
Showing posts with label lgbt. Show all posts
Showing posts with label lgbt. Show all posts
Friday, December 4, 2009
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, 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
Tuesday, October 28, 2008
DARE TO TRY SOMETHING DIFFERENT
The recipes that you are likely to read about in here are things that I have personally made and tasted but some are going to sound weird. Weird can be good. There was this guy named Oscar that I dated once, um but that's another story for another time.
Chili and Eggs, not two foods you would ordinarily think of at the same time but it works well. You can make as much or as little as you want by adjusting the ingredients and this is not something that tastes all that good reheated later so eat up. Typically I make it for two of us and it is a meal in itself so you don't need anything extra except toast or English muffins and your favorite jelly or jam. I could eat this morning, noon or night but you might want to try it for dinner first.
Shopping list: Eggs; large can of Hormel chili with beans; can of chopped chilies (I like the mild ones), a large onion diced; chopped green peppers (optional); a bag of cheddar cheese and a couple of teaspoons of oleo or butter.
In a skillet, add the butter over medium low heat. Next add 1/2 the onions and the green peppers and saute. Beat the hell out of six-eight eggs depending on their size, (of course I like the extra large or jumbos being the size queen that I am). I like to add a little milk to the eggs but that's up to you. Most cooks add water but again, I don't drink that stuff. Pour the egg mixture into the skillet and stir them to make scrambled eggs. When the eggs are just about as hard as you would normally serve them, empty the can of chili over top of the eggs and heat until the beans are hot (only a couple of minutes). Remove and put directly onto the plates and garnish with the rest of the onions and top with the cheddar cheese and you're ready to starting eating. To avoid heartburn later, I drink a large glass of milk with this meal or you can keep a roll of Tums or Rolaids handy for later. Quick, easy and it tastes wonderful. I hope you will try this because I know it will quickly become one of your favorites.
Till next time, I'm Stella (aren't you glad you're not)
Chili and Eggs, not two foods you would ordinarily think of at the same time but it works well. You can make as much or as little as you want by adjusting the ingredients and this is not something that tastes all that good reheated later so eat up. Typically I make it for two of us and it is a meal in itself so you don't need anything extra except toast or English muffins and your favorite jelly or jam. I could eat this morning, noon or night but you might want to try it for dinner first.
Shopping list: Eggs; large can of Hormel chili with beans; can of chopped chilies (I like the mild ones), a large onion diced; chopped green peppers (optional); a bag of cheddar cheese and a couple of teaspoons of oleo or butter.
In a skillet, add the butter over medium low heat. Next add 1/2 the onions and the green peppers and saute. Beat the hell out of six-eight eggs depending on their size, (of course I like the extra large or jumbos being the size queen that I am). I like to add a little milk to the eggs but that's up to you. Most cooks add water but again, I don't drink that stuff. Pour the egg mixture into the skillet and stir them to make scrambled eggs. When the eggs are just about as hard as you would normally serve them, empty the can of chili over top of the eggs and heat until the beans are hot (only a couple of minutes). Remove and put directly onto the plates and garnish with the rest of the onions and top with the cheddar cheese and you're ready to starting eating. To avoid heartburn later, I drink a large glass of milk with this meal or you can keep a roll of Tums or Rolaids handy for later. Quick, easy and it tastes wonderful. I hope you will try this because I know it will quickly become one of your favorites.
Till next time, I'm Stella (aren't you glad you're not)
Friday, October 24, 2008
MAKE SOMETHING PRETTY
Yes, I know people eat because they are hungry but if you take the time to make the plate more colorful or just add a sprig of parsley; a slice of lemon or lime or orange and the arrangement of the food on the plate. Don't just slop in on the plate like they do in jail and don't ask me how I know about such things. If it looks pretty it will taste better and the compliments will follow. Ask yourself, who would you go home with first, Brad Pitt or Frankenstein? Okay, maybe that is going off topic but I just love to think about Brad Pitt. Here are somethings that you can try at home for your family and friends.
Salad, it's not just lettuce and tomato with a slice of cucumber anymore. You can add some Salad Supreme (made by McCormick and found on the spice isle, one of my favorites); add some leftover chicken, turkey or ham that is just sitting in the fridge; Parmesan or Romano cheese that you only use for spaghetti and fresh vegetables like yellow squash or onion. Serve it up with your favorite salad dressings and WOW.
Home made soups are a snap if you have a crock pot or even if you have to cook it on top of the stove. My extra time is all mine to do what I want to do so short cuts help a lot. For my vegetable beef soup I pick up a pack of stew beef; some beef broth or bouillon cubes; a can of potatoes, carrots, peas (if you must but remember that Confucius says: If you cook carrots and peas in same pot, that is very unsanitary) and a can of corn. Throw it all in the same pot including the liquid that is in the cans. Add celery if you have fresh or some celery seeds, salt and pepper and a little garlic powder. Cook on high for the first fifteen minutes (top of the stove method) then turn it down to low and let it cook for about an hour. If you are really brazen, you can add a can of diced tomatoes just long enough to heat them up. Serve with a salad and bread and butter (you don't actually think I was going to bake biscuits did you?) and you can have a soup and salad night at your house.
Till next time, I'm Stella
Salad, it's not just lettuce and tomato with a slice of cucumber anymore. You can add some Salad Supreme (made by McCormick and found on the spice isle, one of my favorites); add some leftover chicken, turkey or ham that is just sitting in the fridge; Parmesan or Romano cheese that you only use for spaghetti and fresh vegetables like yellow squash or onion. Serve it up with your favorite salad dressings and WOW.
Home made soups are a snap if you have a crock pot or even if you have to cook it on top of the stove. My extra time is all mine to do what I want to do so short cuts help a lot. For my vegetable beef soup I pick up a pack of stew beef; some beef broth or bouillon cubes; a can of potatoes, carrots, peas (if you must but remember that Confucius says: If you cook carrots and peas in same pot, that is very unsanitary) and a can of corn. Throw it all in the same pot including the liquid that is in the cans. Add celery if you have fresh or some celery seeds, salt and pepper and a little garlic powder. Cook on high for the first fifteen minutes (top of the stove method) then turn it down to low and let it cook for about an hour. If you are really brazen, you can add a can of diced tomatoes just long enough to heat them up. Serve with a salad and bread and butter (you don't actually think I was going to bake biscuits did you?) and you can have a soup and salad night at your house.
Till next time, I'm Stella
Wednesday, October 22, 2008
STELLA GOES BELOW THE BORDER
First let me clarify that, I'm talking about cooking my version of Mexican Chicken and Rice. I did make one trip across the border many years ago, I stayed drunk the whole time and have no memory of anything that happened. And while this is not truly a Mexican dish I say it is and that makes it so. I have entertained many Latino men in my time and they always ate what was put in front of them (make whatever you want out of that statement).
This is a quick and easy recipe and will only take about a half hour to prepare.
Shopping list: 1 16 ounce can of black beans; 2 cups of white or brown rice, uncooked (or a package of yellow rice if you prefer); 1 jar of salsa sauce; 1 medium red onion, diced; 1 large boneless/skinless chicken breast per person; two tablespoons of cooking oil and a 1/4 inch slice of Velveeta cheese per chicken breast.
Bring 4 cups of water to a boil, add the rice and bring to a second boil and cook for 5 minutes then turn down to low and let it cook for 20 minutes. Next pour the oil in a skillet and get it hot before adding the chicken breast (cook on medium or medium high). Tan the chicken on both sides and turn the stove to low medium and add the salsa making sure that it gets all over the chicken. Dice the onion and put to the side. When the rice is done, add the Velveeta to the chicken and let it melt (it will drip down into the salsa and that's just what you want it to do). Microwave the black beans, part of this has to be easy) and add the onion to the beans. Sloop it all onto a plate and enjoy. Just as good with iced tea as with a beer or glass of wine. YUM. Let me know how you liked it. Stella
This is a quick and easy recipe and will only take about a half hour to prepare.
Shopping list: 1 16 ounce can of black beans; 2 cups of white or brown rice, uncooked (or a package of yellow rice if you prefer); 1 jar of salsa sauce; 1 medium red onion, diced; 1 large boneless/skinless chicken breast per person; two tablespoons of cooking oil and a 1/4 inch slice of Velveeta cheese per chicken breast.
Bring 4 cups of water to a boil, add the rice and bring to a second boil and cook for 5 minutes then turn down to low and let it cook for 20 minutes. Next pour the oil in a skillet and get it hot before adding the chicken breast (cook on medium or medium high). Tan the chicken on both sides and turn the stove to low medium and add the salsa making sure that it gets all over the chicken. Dice the onion and put to the side. When the rice is done, add the Velveeta to the chicken and let it melt (it will drip down into the salsa and that's just what you want it to do). Microwave the black beans, part of this has to be easy) and add the onion to the beans. Sloop it all onto a plate and enjoy. Just as good with iced tea as with a beer or glass of wine. YUM. Let me know how you liked it. Stella
Subscribe to:
Posts (Atom)
