Chef Stella Kitchen

08/28/2026

🥗 Classic Creamy Coleslaw 😍

Ingredients:
• 6 cups finely shredded green cabbage
• 2 cups finely shredded red cabbage
• 1 large carrot, grated
• ½ small onion, finely chopped

For the Dressing:
• ¾ cup mayonnaise
• 2 tbsp apple cider vinegar
• 2 tbsp granulated sugar
• 1 tbsp yellow mustard
• ½ tsp celery seed
• ½ tsp black pepper
• ¼ tsp salt
• 2 tbsp milk or buttermilk

Method:

1. In a large bowl, combine the green cabbage, red cabbage, carrot, and onion.
2. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, mustard, celery seed, black pepper, salt, and milk until smooth and creamy.
3. Pour the dressing over the vegetables and toss well until everything is evenly coated.
4. Cover and refrigerate for at least 1–2 hours to let the flavors blend.
5. Stir again before serving and adjust the seasoning if needed.
6. Serve chilled alongside fried chicken, BBQ ribs, burgers, sandwiches, or grilled meats. 🥬🥕✨

08/26/2026

🥧 Chicken Pot Pie 😍

Ingredients:

For the Filling:
• 2 lbs boneless, skinless chicken breasts, cooked and shredded
• 4 tbsp unsalted butter
• 1 small onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• ⅓ cup all-purpose flour
• 2 cups chicken broth
• 1 cup whole milk
• 1 cup frozen peas
• ½ tsp dried thyme
• ½ tsp dried parsley
• ½ tsp black pepper
• Salt, to taste

For the Crust:
• 2 refrigerated pie crusts
• 1 large egg
• 1 tbsp water

Method:

1. Preheat the oven to 400°F (200°C). Lightly grease a 9-inch pie dish.
2. Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 5–7 minutes, until softened. Add the garlic and cook for another minute.
3. Sprinkle the flour over the vegetables and stir for 1–2 minutes. Gradually whisk in the chicken broth and milk until smooth.
4. Bring the mixture to a gentle simmer and cook for 4–5 minutes, until the sauce thickens. Stir in the shredded chicken, frozen peas, thyme, parsley, black pepper, and salt.
5. Place one pie crust into the prepared pie dish. Pour the chicken filling evenly into the crust.
6. Cover with the second pie crust. Pinch the edges to seal, then cut a few small slits in the top to allow steam to escape.
7. Whisk the egg with 1 tbsp water and brush it over the top crust.
8. Bake for 35–45 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pot pie rest for 10–15 minutes before slicing. Serve warm and enjoy this classic comfort-food favorite! 🍗🥕🥧✨

08/25/2026

Steak Penne in Creamy Provolone Garlic Sauce

Ingredients:

18 oz penne pasta

1 1/2 tablespoons olive oil

3 tablespoons butter

1 1/2 lbs steak (sirloin or ribeye), cut into bite-size pieces

1 1/2 teaspoons Italian seasoning

3/4 teaspoon salt

3/4 teaspoon black pepper

6 cloves garlic, minced

1 1/2 cups heavy cream

1 1/2 cups shredded provolone

1 1/2 cups shredded mozzarella

3/4 cup grated Parmesan

6 oz cream cheese, softened

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

3/4 cup reserved pasta water

Directions:

1. Cook the penne in salted boiling water until just tender. Save some pasta water before draining, then set the pasta aside.

2. Heat olive oil in a large skillet over high heat. Add the steak pieces in a single layer and let them sear without moving so they build a deep golden crust.

3. Season with salt, black pepper, and Italian seasoning, then flip and cook until nicely browned with caramelized edges. Remove and set aside.

4. Lower the heat to medium, add the butter, and let it melt, then stir in the garlic and cook just until fragrant.

5. Pour in the heavy cream and stir gently, letting it warm through.

6. Add the cream cheese and mix until smooth and fully melted into the sauce.

7. Stir in the provolone, mozzarella, and Parmesan, letting everything melt into a thick, creamy sauce.

8. Sprinkle in the garlic powder and onion powder, then mix well.

9. Add a splash of the reserved pasta water to loosen the sauce slightly while keeping it rich.

10. Add the penne and toss until fully coated, letting the sauce fill into each piece.

11. Plate the pasta and top with the steak, finishing with extra sauce spooned over before serving.

08/23/2026

Cajun Cream Chicken Twisted Pasta

Ingredients:

2 lbs chicken breast, sliced into thick strips

2 tablespoons olive oil

8 tablespoons butter, divided

10 cloves garlic, minced, divided

2 teaspoons Cajun seasoning, divided

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1.5 teaspoons salt, divided

1 teaspoon black pepper, divided

1 lb twisted pasta (cavatappi or gemelli)

2 cups heavy cream

1 cup whole milk

2 cups shredded mozzarella

1 cup grated Parmesan

4 oz cream cheese, softened

3 tablespoons fresh parsley, chopped

Directions:

Cook twisted pasta in salted boiling water until al dente, about 9-11 minutes. Drain and set aside.

Season chicken with 1.5 teaspoons Cajun seasoning, smoked paprika, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Heat olive oil in a large skillet over medium-high heat. Sear chicken 3 minutes per side until deeply golden.

Lower heat to medium. Add 4 tablespoons butter and 5 cloves garlic. Toss for 1 minute. Sprinkle with 1 tablespoon parsley, transfer to a plate, and cover.

Wipe the skillet clean. Melt 4 tablespoons butter over medium heat, add 5 cloves garlic, and sauté 30 seconds.

Pour in heavy cream and milk. Simmer gently, then whisk in cream cheese until smooth.

Lower heat. Stir in mozzarella and Parmesan a handful at a time until thick and stretchy.

Stir in 1/2 teaspoon Cajun seasoning, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Toss twisted pasta in the sauce until every twist is fully coated.

Plate twisted pasta on one side, Cajun chicken on the other. Garnish with parsley.

08/21/2026

Cajun Garlic Butter Steak Bites with Creamy Alfredo Penne

Ingredients:

2 lbs sirloin steak, cut into 1-inch cubes

2 tablespoons olive oil

8 tablespoons butter, divided

11 cloves garlic, minced, divided

2 teaspoons Cajun seasoning

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1.5 teaspoons salt, divided

1 teaspoon black pepper, divided

1 lb penne

2 cups heavy cream

1 cup whole milk

2 cups grated Parmesan

1.5 cups shredded mozzarella

4 oz cream cheese, softened

3 tablespoons fresh parsley, chopped

Directions:

Cook penne in salted boiling water until al dente, about 10-11 minutes. Drain and set aside.

Pat steak dry and season with Cajun seasoning, smoked paprika, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Heat olive oil in a large skillet over high heat. Sear steak in a single layer 2 minutes per side until deeply caramelized.

Lower heat to medium. Add 4 tablespoons butter and 6 cloves garlic. Toss for 1 minute until glossy. Sprinkle with 1 tablespoon parsley, transfer to a plate, and cover.

Wipe the skillet clean. Melt 4 tablespoons butter over medium heat, add 5 cloves garlic, and sauté 30 seconds.

Pour in heavy cream and milk. Simmer gently, then whisk in cream cheese until smooth.

Lower heat. Stir in Parmesan and mozzarella a handful at a time until thick, glossy, and stretchy.

Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Toss penne in the sauce until every tube is fully coated.

Plate penne on one side, Cajun steak bites on the other. Garnish with parsley.

08/21/2026

Cajun Garlic Parmesan Chicken Rigatoni in Creamy Four-Cheese Sauce

Ingredients:

1.25 pounds chicken breast cutlets, cubed
10 ounces rigatoni pasta
5 tablespoons unsalted butter, divided
1.5 tablespoons avocado oil
7 garlic cloves, pressed
1.5 tablespoons Louisiana Cajun seasoning, divided
0.5 teaspoon cayenne pepper
1.25 teaspoons dried French thyme
1.25 teaspoons sea salt, divided
0.5 teaspoon ground white pepper, divided
1.75 cups heavy whipping cream
3 ounces cream cheese, softened and cubed
1.25 cups shredded fontina cheese
0.75 cup shredded pepper jack cheese
0.75 cup freshly grated Pecorino Romano cheese
0.75 cup shredded Gruyère cheese
3 tablespoons finely chopped fresh flat-leaf parsley

Method:

1. Boil the rigatoni in a large pot of roaring salted water for 11 minutes until al dente, then drain completely.
2. Season the chicken cubes uniformly in a bowl with half of the Cajun seasoning, the cayenne pepper, half the sea salt, and half the white pepper.
3. Warm the avocado oil and 2 tablespoons of the butter in a deep skillet over high heat, searing the chicken for 5 minutes until beautifully crusted before plating.
4. Melt the remaining 3 tablespoons of butter in the same pan over medium heat, letting the pressed garlic toast for 30 seconds.
5. Stream the heavy cream into the skillet, whisking in the cream cheese, remaining Cajun seasoning, thyme, remaining salt, and remaining white pepper until smooth and bubbling.
6. Handful by handful, stir the fontina, pepper jack, Pecorino Romano, and Gruyère cheeses into the warm liquid over low heat until a rich, uniform sauce forms.
7. Return the seared chicken and cooked rigatoni straight into the skillet, tossing for 2 minutes until every tube is heavily coated.
8. Divide the spicy pasta into shallow bowls and blanket the top with fresh flat-leaf parsley.

08/20/2026

Cheesy Garlic Butter Beef Bowtie Pasta in Velveeta Cheddar Sauce

Ingredients:

1.5 lbs ground beef

12 oz bowtie (farfalle) pasta

4 tbsp butter, divided

1 small onion, finely diced

7 cloves garlic, minced

1 cup beef broth

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp Italian seasoning

1/2 tsp red pepper flakes

1.5 cups heavy cream

4 oz cream cheese, softened

8 oz Velveeta cheese, cubed

1.5 cups shredded cheddar

1 cup shredded mozzarella

1 cup grated Parmesan

Salt and black pepper to taste

Directions:

Cook the bowtie pasta in salted boiling water until just tender. Before draining, scoop out about ⅔ cup of the pasta water and set it aside.

Brown the ground beef in a large skillet over medium-high heat, breaking it into crumbles and letting it develop dark caramelized edges. Drain excess fat and set the beef aside.

Melt 2 tablespoons butter in the same skillet. Add the onion and cook until soft, then stir in the garlic and cook until fragrant.

Pour in the beef broth and scrape up the browned bits. Add the smoked paprika, garlic powder, onion powder, Italian seasoning, and red pepper flakes.

Lower the heat and pour in the heavy cream. Add the Velveeta and cream cheese, stirring until melted into a smooth base.

Add the cheddar, mozzarella, and Parmesan gradually, stirring until the sauce becomes thick and rich. Season with salt and black pepper.

Stir in the remaining 2 tablespoons butter for gloss, adding a splash of pasta water if the sauce needs loosening.

Add the cooked bowtie pasta and toss until every piece is coated and the sauce pools in the grooves.

Scatter the browned beef crumbles over the top and finish with extra Parmesan.

08/20/2026

Crockpot Garlic Parmesan Chicken and Potatoes

Ingredients:
4 chicken breasts
1 pound baby potatoes
1/2 cup grated parmesan cheese
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/4 cup chicken broth
Salt to taste
Black pepper to taste

Instructions:
Place the chicken breasts in the crockpot.
Add the baby potatoes on top of the chicken.
In a bowl, mix the parmesan cheese, garlic, Italian seasoning, chicken broth, salt, and pepper. Pour this mixture over the chicken and potatoes.
Cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and the potatoes are tender.
Serve warm and enjoy!

08/20/2026

Loaded BBQ Meatloaf 🍖🧀

🛒 Ingredients:

900 g ground beef

1 cup breadcrumbs

2 large eggs

1 small onion, finely diced

2 cloves garlic, minced

1/2 cup milk

2 tbsp BBQ sauce

1 tbsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp salt

1/2 tsp black pepper

1 cup shredded cheddar cheese

6 slices bacon, cooked and crumbled

For the BBQ Glaze:

1/2 cup BBQ sauce

2 tbsp brown sugar

👩‍🍳 Directions:

Preheat the oven to 180°C (350°F).

In a large bowl, combine the ground beef, breadcrumbs, eggs, onion, garlic, milk, BBQ sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Fold in half of the cheddar cheese and half of the crumbled bacon.

Shape the mixture into a loaf and place it in a greased loaf pan or on a lined baking tray.

Mix the BBQ sauce and brown sugar, then spread the glaze over the meatloaf.

Bake for 50–55 minutes.

Sprinkle the remaining cheddar cheese and bacon over the top, then bake for another 10 minutes, until the cheese is melted and bubbly.

Let the meatloaf rest for 10 minutes before slicing and serving.

08/16/2026