Chef Stella Kitchen, Austin, TX (2026)

09/09/2026

🥩🥔🥕 Classic Corned Beef with Cabbage, Carrots & Potatoes

Tender, flavorful corned beef slowly cooked with cabbage, carrots, potatoes, and onions—a hearty old-fashioned comfort-food dinner! 🍀❤️

🛒 Ingredients

* 3–4 lb corned beef brisket with seasoning packet
* 1 large onion, quartered
* 4 cloves garlic, smashed
* 2 bay leaves
* 1 tsp black peppercorns
* 4 cups beef broth
* 2 cups water
* 1½ lbs baby potatoes, halved
* 5–6 carrots, cut into large pieces
* 1 small head green cabbage, cut into wedges
* 2 tbsp butter
* Fresh parsley, chopped, for garnish

👩‍🍳 Instructions

1. Prepare the corned beef:
Rinse the brisket under cold water and pat dry. Place it fat-side up in a large Dutch oven or heavy pot.
2. Add the aromatics:
Add the onion, garlic, bay leaves, peppercorns, seasoning packet, beef broth, and water. The liquid should come about halfway up the brisket.
3. Simmer:
Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 2½–3½ hours, or until the beef is very tender and easily pierced with a fork.
4. Add the potatoes and carrots:
Add the potatoes and carrots during the last 40–45 minutes of cooking.
5. Add the cabbage:
Add the cabbage wedges during the last 20–25 minutes. Cook until the cabbage and vegetables are tender.
6. Rest the beef:
Remove the corned beef and let it rest for 10–15 minutes. Slice it thinly against the grain.
7. Finish & serve:
Toss the vegetables with butter and a little of the cooking broth. Arrange the sliced corned beef with the cabbage, carrots, and potatoes. Garnish with fresh parsley. 🍽️✨

💡 Tip

Corned beef can be quite salty. If desired, soak the brisket in cold water for 30–60 minutes before cooking, then drain and pat dry. For the most tender slices, always cut against the grain.

09/07/2026

Crispy Zucchini Fries

Golden, crispy, and perfectly seasoned on the outside with tender zucchini inside! These easy zucchini fries make a delicious appetizer, snack, or side dish. 😋

🛒 Ingredients

* 2 medium zucchini
* ½ cup all-purpose flour
* 2 large eggs
* 1 cup panko breadcrumbs
* ½ cup grated Parmesan cheese
* 1 tsp garlic powder
* 1 tsp Italian seasoning
* ½ tsp paprika
* ½ tsp salt
* ½ tsp black pepper
* Cooking spray or 2 tbsp olive oil

👩‍🍳 Method

1. Prepare the zucchini: Preheat oven to 425°F (220°C). Cut zucchini into fry-shaped sticks and pat them dry with paper towels.
2. Set up the coating: Place flour in one bowl. Beat the eggs in a second bowl. In a third bowl, mix panko, Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper.
3. Coat the fries: Dip each zucchini stick into flour, then egg, and finally the seasoned breadcrumb mixture. Press gently to make sure the coating sticks.
4. Arrange: Place the coated zucchini fries in a single layer on a parchment-lined baking sheet. Lightly spray or drizzle with olive oil.
5. Bake: Bake for 20–25 minutes, turning halfway through, until golden brown and crispy.
6. Make them extra crispy: For deeper browning, broil for 1–2 minutes at the end, watching carefully.
7. Serve: Serve immediately with ranch dressing, marinara sauce, garlic aioli, or your favorite dipping sauce.

⭐ Tip

Don’t overcrowd the baking sheet. Leave a little space between each fry so hot air can circulate and crisp the coating.

09/05/2026

🥬🍅 STUFFED CABBAGE ROLLS

Ingredients

* 1 large head green cabbage
* 1 lb (450 g) ground beef
* ½ lb (225 g) ground pork
* 1 cup cooked white rice
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1 large egg
* 1 tsp salt
* ½ tsp black pepper
* 1 tsp paprika
* 1 tsp Italian seasoning

For the Sauce:

* 2 cups tomato sauce
* 1 can (14.5 oz / 410 g) diced tomatoes
* 2 tbsp tomato paste
* 1 tbsp brown sugar
* 1 tsp Worcestershire sauce
* ½ tsp garlic powder
* Salt and black pepper, to taste

Method

1. Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the cabbage leaves one at a time and blanch them for 2–3 minutes, until softened. Drain and let cool.
2. Make the filling: In a large bowl, combine ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, paprika, and Italian seasoning. Mix until well combined.
3. Make the sauce: In a bowl, mix tomato sauce, diced tomatoes, tomato paste, brown sugar, Worcestershire sauce, garlic powder, salt, and pepper.
4. Fill the cabbage: Place about 2–3 tablespoons of filling in the center of each cabbage leaf. Fold the sides inward and roll tightly.
5. Arrange: Spread a little sauce in the bottom of a baking dish. Arrange the cabbage rolls seam-side down and pour the remaining sauce over the top.
6. Bake: Cover tightly with foil and bake at 350°F (175°C) for 1½–2 hours, until the cabbage is tender and the filling is fully cooked.
7. Serve: Let rest for 10 minutes, then spoon the rich tomato sauce over the cabbage rolls and serve warm. 🥬❤️

09/02/2026

🍋 Lemon Magic Pie

Ingredients

For the crust:

* 1½ cups graham cracker crumbs
* ¼ cup melted butter
* 2 tbsp sugar

For the filling:

* 1 can (14 oz / 397 g) sweetened condensed milk
* ½ cup fresh lemon juice
* 1 tbsp lemon zest
* 3 large egg yolks
* 1 tsp vanilla extract
* Pinch of salt

For topping:

* Whipped cream
* Lemon slices or extra lemon zest

Method

1. Preheat oven to 175°C (350°F).
2. Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch pie dish.
3. Prepare the filling: Whisk condensed milk, lemon juice, lemon zest, egg yolks, vanilla, and salt until smooth and creamy.
4. Fill the crust: Pour the lemon mixture over the prepared crust and smooth the top.
5. Bake for 15–18 minutes, until the center is just set. Don’t overbake.
6. Cool completely at room temperature, then refrigerate for at least 3 hours.
7. Serve: Top with whipped cream and garnish with lemon zest or thin lemon slices.

🍋 Tip: Use freshly squeezed lemon juice for the brightest flavor. For an extra-refreshing dessert, chill the pie overnight before serving.

09/01/2026

Jumbo Molasses Cookies 🍪

Ingredients:
• 2¾ cups all-purpose flour
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground cloves
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• ⅓ cup molasses
• ½ cup granulated sugar, for rolling

Method:

1. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
3. In a large bowl, beat the softened butter and brown sugar until light and creamy. Add the egg and molasses, then mix until well combined.
4. Gradually add the dry ingredients and mix until a soft dough forms. Roll the dough into large balls, about 2–3 tablespoons each, then coat generously in granulated sugar.
5. Place the dough balls several inches apart on the prepared baking sheet. Bake for 11–13 minutes, until the cookies are puffed and crackled around the edges.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy warm or store in an airtight container.

09/01/2026

Sweet Potato Cheesecake Brownies 🍠🍫

Ingredients:

For the Brownie Layer:
• 1 cup unsalted butter, melted
• 1½ cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ tsp salt
• ½ cup semi-sweet chocolate chips

For the Sweet Potato Cheesecake Layer:
• 8 oz cream cheese, softened
• 1 cup mashed cooked sweet potato
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg

Method:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
2. In a large bowl, whisk together the melted butter and sugar. Add the eggs and vanilla, then mix until smooth. Stir in the flour, cocoa powder, and salt until just combined. Fold in the chocolate chips.
3. In another bowl, beat the cream cheese and sugar until smooth. Add the mashed sweet potato, egg, vanilla, cinnamon, and nutmeg. Mix until creamy and well combined.
4. Spread about two-thirds of the brownie batter evenly into the prepared pan. Spoon the sweet potato cheesecake mixture over the top, then drop the remaining brownie batter in small spoonfuls over the cheesecake layer. Gently swirl with a knife to create a marbled pattern.
5. Bake for 35–40 minutes, until the center is set and a toothpick inserted into the brownie portion comes out with a few moist crumbs.
6. Let the brownies cool completely in the pan, then refrigerate for at least 1 hour before slicing into squares. Serve chilled or at room temperature.

09/01/2026

Fresh Garden Salad 🥗

Ingredients:
• 1 head romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1 medium carrot, shredded
• ¼ red onion, thinly sliced
• 4–5 radishes, thinly sliced
• ¼ cup shredded cheddar cheese, optional
• ¼ cup croutons, optional

For the Dressing:
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 1 tsp honey
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Method:

1. Wash and thoroughly dry all the vegetables. Chop the romaine lettuce and place it in a large salad bowl.
2. Add the cherry tomatoes, cucumber, shredded carrot, red onion, and sliced radishes.
3. In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, honey, garlic powder, salt, and black pepper until well combined.
4. Drizzle the dressing over the salad just before serving and toss gently until everything is evenly coated.
5. Top with shredded cheddar cheese and croutons if desired, then serve immediately.

08/31/2026

CHICKEN FRIED STEAK WITH GRAVY RECIPE

• 4 cube steaks
• 1 1/2 cups all-purpose flour
• 2 large eggs
• 2 cups country gravy
....
FULL RECIPE IN TOP C.O.M.M.E.N.T 👇💬

08/31/2026

Fried Potatoes, Onions & Smoked Polish Sausage 🥔🧅🌭

Ingredients:
• 2 lbs potatoes, peeled and diced into bite-sized pieces
• 1 lb smoked Polish sausage, sliced into rounds
• 1 large onion, sliced
• 2 tbsp vegetable oil
• 1 tbsp butter
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried parsley, optional

Method:

1. Heat the vegetable oil and butter in a large skillet over medium heat. Add the diced potatoes in a single layer and cook for 10–12 minutes, stirring occasionally, until they begin to turn golden brown.
2. Add the sliced onion and continue cooking for 5–7 minutes, until the onion becomes soft and lightly caramelized.
3. Add the smoked Polish sausage, garlic powder, paprika, salt, and black pepper. Stir everything together and cook for another 8–10 minutes, until the sausage is browned and the potatoes are crispy and tender.
4. Sprinkle with dried parsley if desired and serve hot as a hearty breakfast, lunch, or easy dinner.

08/31/2026

🥩 Beef Stroganoff 😍

Ingredients:
• 1½ lbs beef sirloin or tenderloin, thinly sliced
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 1 medium onion, thinly sliced
• 8 oz mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ tsp paprika
• ½ tsp black pepper
• Salt, to taste
• ¾ cup sour cream
• 12 oz wide egg noodles
• 2 tbsp fresh parsley, chopped

Method:

1. Cook the egg noodles according to the package directions. Drain and set aside.
2. Season the sliced beef with salt, pepper, and paprika. Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches for 1–2 minutes per side, then transfer to a plate.
3. Reduce the heat to medium and add the butter. Add the onion and mushrooms and cook for 6–8 minutes, until softened and golden.
4. Add the garlic and cook for another minute.
5. Sprinkle the flour over the mushrooms and onions. Stir and cook for 1–2 minutes.
6. Slowly pour in the beef broth while stirring. Add the Worcestershire sauce and Dijon mustard. Simmer for 4–5 minutes, until the sauce thickens.
7. Reduce the heat to low. Stir in the sour cream until smooth. Do not let the sauce boil, or the sour cream may separate.
8. Return the beef and any juices to the skillet. Simmer gently for 2–3 minutes, just until the beef is heated through.
9. Spoon the creamy beef stroganoff over the warm egg noodles and garnish with fresh parsley.
10. Serve immediately with crusty bread or a simple green salad. 🥩🍄🍜✨

Chef Stella Kitchen

09/09/2026

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