Auntie Stella's Kitchen

QUICKIE STUFF FOR EATING WHILE WATCHING THE GAMES

2010-02-22T10:55:00.000-08:00

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

AUNTIE STELLA ON TELEVISION? WOULD THAT BE FUN OR WHAT

2009-12-04T19:47:00.000-08:00

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

ON THE ROAD AGAIN !!!

2009-09-15T10:01:00.000-07:00

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

A FINE IRISH MEAL

2009-03-28T12:13:00.000-07:00

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

FOR MY FRIEND CHERYL

2009-02-01T13:32:00.000-08:00

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.

SOUPS, STEWS AND CHILI PART 3

2009-01-15T18:20:00.000-08:00

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

SOUPS, STEWS AND CHILI, PART 2

2009-01-15T17:39:00.000-08:00

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

SOUPS, STEWS AND CHILI

2009-01-15T16:59:00.000-08:00

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

PROGRESSIVE MEALS

2009-01-09T10:10:00.000-08:00

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

HAM IT UP

2008-12-21T07:30:00.000-08:00

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

THAT RAW VEGETABLE TRAY UPDATED

2008-12-12T07:57:00.000-08:00

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

CRANBERRIES AND ORANGE

2008-11-16T09:21:00.000-08:00

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

THE BIG EATING HOLIDAYS ARE COMING UP, ARE YOU READY

2008-10-30T17:19:00.000-07:00

Auntie Stella to the rescue, no more smokies and cheese on toothpicks anymore. Sweet and sour meatballs are now on the menu and they can be fast and easy, no, really and if you think the sauce sounds too crazy to try on a whole pan full of meat balls, try a small scale and test it on a piece of chicken or pork chops.

Shopping list: 2-3 pounds of ground been (who can afford the good stuff anymore); a box of crackers or a bag of stuffing mix (I prefer the stuffing mix); a couple of eggs; 2-3 tablespoons of regular salad mustard; one large onion diced; 1 green pepper (optional and expensive these days); anything else you normally put in your meatballs; and one of those disposable aluminum roasting pans (I hate to wash pots and pans so why should I ask you to?).

Now for the sauce; 2 one pound bottles of cheap grape jelly; two 1 pound bottles of ketchup; a couple more tablespoons of mustard; a couple of good shakes of ground ginger and ground clove.

Mix all of your ingredients to make those wonderful meatballs that you make and roll those little suckers into balls and put them into that disposable pan. On top of the stove add all of the sauce and cook on low until the jelly breaks down and you have a smooth mixture. Pour the sauce over the meatballs and cover with foil and bake at 350 for about 20 minutes then remove and stir and put back in the oven for another 20 minutes or until brown. Make sure that your balls are covered in sauce so as not to dry our and now you can use those long toothpicks to put in the meat balls. And don't forget to tell your guests that a drag queen gave you the recipe, that should start a laugh riot.

More stuff coming.
Stella

DARE TO TRY SOMETHING DIFFERENT

2008-10-28T12:28:00.000-07:00

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)

BEVRAGES, NEW AND EXCITING WAYS TO MAKE BLAND FUN

2008-10-26T12:49:00.000-07:00

Being the southern slut that I am, iced tea is what is served most at my place. Used to drink a lot of water till I saw a picture a deer peeing in a stream so now I have to boil it first. But it surprises me how many people don't know how to make 'sweet tea' and I have found an easy way to make it these days (easy is me). I use a 4 cup glass measuring cup and add 6 tea regular tea bags and just toss it into the microwave. Okay, rednecks, don't really toss it just put it in there. Set the microwave for 10 minutes and then just let it set for awhile and go check your emails or watch part of Oprah. You will need to have a gallon jug and if you are going to use the milk jug you just finished rinse it real good and then use a funnel to put the tea, sugar and water in, but not the same one that you use to put oil in the car. 1 and 1/2 cups of sugar will give you the iced tea that your mama used to make but shake or stir the mixture real good or you might get a sugar rush on the last glass.

My baby sister Debbie puts nothing else in her tea (die hard redneck girl) but I drink so much of the stuff that I like to add other stuff to it once in awhile, do you feel daring enough to stay with me? It might sound a little weird but if you try some of these ideas you might find that you really like the taste, at least for a change of pace. Kool-aid, the stuff you drank as a kid can now be used to add a different flavor to your tea. Make your favorite flavor of Kool-aid up in a jug and try adding an inch or two to your glass before adding the iced tea. My new favorite flavor is the Mango. Also, those extracts that I spoke of in the beginning can be fun too, a couple of drops of the raspberry extract will taste better than the stuff that you pay $1 for in the vending machines. If you have kids, you probably buy the grape juice in the can that calls for 3 cans of water to add to it. Again, 1-2 inches of the stuff. I know this all sounds weird but trust the old girl here.

If you are a coffee drinker, especially at night, a couple of drops of raspberry, almond or vanilla extract can be heavenly. Not for breakfast when you need a cup of kick-ass to get you going but more like relaxing and watching Wheel of Fortune. If you find that you like it, I use a cap full of extract on top of the grounds before brewing. Ever heard of Cafe Vienna, in comes in a box in the grocery store for about $4. Try putting some cinnamon on the grounds, just a couple of shakes of the tin or jar and then add sugar and cream or coffee lightener in your cup. How easy is that and you have something new to serve to your guest (assuming you keep your boots on and have friends).

Next time I'll teach you how to make: Chili and Eggs, not for the faint of heart to look at but it tastes wonderful and an hour later you can go and visit your mother-in-law. LOL
Stella

MAKE SOMETHING PRETTY

2008-10-24T13:23:00.000-07:00

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

STELLA GOES BELOW THE BORDER

2008-10-22T16:00:00.000-07:00

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

RECIPES FOR THE MEASURING IMPAIRED

2008-10-17T06:32:00.000-07:00

Welcome one and all to Auntie Stella's Kitchen where you WILL learn to cook without most of those measuring devices. Growing up in the south I learned to just add a little of this and a little of that and making something wonderful out of it and you can too. The first rule of thumb is use a little and then maybe add a little more, in other words, taste as you go. I have friends and family who have been after me to write a cook book but I think this might just be a little easier and I would love to have the interaction of any of you who will dare to hang with me.

About me: Some would call me a former drag queen, I prefer to be called an aging actress and gracefully at that, who can throw down a meal that will have you asking, "Why did you let me eat all of that?" Because storage containers cost money, that's why. And yes, I do consider myself to be on the witty side as well so hang on and laugh a little. It is said to be the best medicine.

The most important information you will ever find in any cook book is the SPICES section. If you have one open it up and check them out, find out what spice does what and how long it takes to kick in. For example, Chili Powder will sneak up on you, it needs to cook before you add more or it will turn you into sassy redhead like me. That will save us a lot of time if you do that. And don't be afraid to try something new or use your imagination, that's my best advice to you. I once tasted Orange Chocolate at the Bloomingdale's candy counter with a large piece of it and it was wonderful. Imagination: Make a chocolate cake from a mix or brownies and add a box of orange Jello to the mixture. WOW a great new taste and all you did is add one ingredient. Make your own icing with 10X sugar (confectioners) and butter, oleo or shortening and add some orange extract to it (and some red and yellow food coloring to make it orange) and be the toast of the town. You can substitute cream cheese for the butter but then the left overs (like you can't eat a whole cake by yourself) will need to be refrigerated. The most expensive item I spend money on is extracts but if you check out the prices at different stores you can get some bargains. You will need, Vanilla, Almond, and Raspberry for starters so start pricing it at the grocery stores in your area now.

More later, just wanted to introduce myself and get us started. If you have a request, let me know and I will try my best to help you out, but just remember, I don't measure generally unless I say a 6 oz jar or package or bottle, that kind of thing.
Stella