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.
Showing posts with label recipies. Show all posts
Showing posts with label recipies. Show all posts
Sunday, February 1, 2009
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
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