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Chef To The Stars, Kingman, AZ (2026)

05/31/2026

Meat Loaf with Mushroom Garlic Gravy
Ingredients
cooking spray for greasing the baking sheet
1 lb ground beef 85% lean
1 lb ground pork
1 cup yellow onion chopped
1 cup Panko breadcrumbs seasoned
½ cup tomato sauce plus 3 more tablespoons (for the glaze)
2 large eggs
1 tablespoon Worcestershire sauce
3 tablespoon balsamic vinegar divided, 2 for the meat mixture, 1 for the glaze
1 tablespoon thyme fresh, chopped
1 tablespoon flat-leaf parsley fresh, chopped
¼ cup Parmesan cheese grated
1 teaspoon Kosher salt
½ teaspoon ground black pepper
FOR THE MUSHROOM GARLIC GRAVY
3 tablespoon unsalted butter
¼ cup shallot chopped
8 cloves garlic leave whole peeled
8 oz mushrooms sliced
1 teaspoon Worcestershire sauce
¼ cup all-purpose flour
3 tablespoon balsamic vinegar
2 cups beef stock
¼ teaspoon Kosher salt
¼ teaspoon ground black pepper
1 tablespoon flat-leaf parsley fresh, for garnish, optional
Instructions
Preheat the oven to 375°F.
Spray a lined baking sheet with the cooking spray.
In a large bowl, combine the beef, pork, onion, breadcrumbs, ½ cup tomato sauce, eggs, Worcestershire sauce, 2 tablespoon balsamic vinegar, thyme, parsley, cheese, salt, and pepper.
Mix all the ingredients with clean hands until fully mixed.
Rinse a loaf pan (8" x 4") with water and then pack the meat mixture into the wet pan.
Invert the pan over the greased baking sheet and gently transfer onto the sheet.
Bake for 50 minutes.
Meanwhile, mix 3 tablespoon tomato sauce with 1 tablespoon balsamic vinegar. Set aside.
After 50 minutes, remove the meatloaf from the oven and brush the tomato/balsamic sauce over the top of the loaf and return to the oven to bake for another 20 minutes. Save some of the sauce for another brushing after the meatloaf has finished cooking.
MAKE THE MUSHROOM GRAVY
In a large skillet, melt the butter over medium-high heat.
Add the shallots and cook until soft, about 2 to 4 minutes.
Add the garlic and cook for another 1 minute.
Add the mushrooms and Worcestershire sauce and cook, uncovered, stirring occasionally, until lightly browned and have released their liquids, about 8 minutes.
Whisk in the flour and stir to coat. Cook for 3 to 4 minutes.
Add the balsamic and then the stock. Use a whisk to incorporate the flour into the liquid. Slowly simmer and stir until thickened, about 4 to 5 minutes.
Season with salt and pepper. Keep warm over low heat.
Transfer the meatloaf to a platter and slice.
Drizzle the gravy over the top. Garnish with chopped parsley, if desired.
Serve at once, passing the leftover gravy at the table.

05/14/2026

Beef Bourguignon .. Thank you Julia .. 😋😋
Ingredients
1 tablespoons extra-virgin olive oil
6 ounces bacon roughly chopped
3 pounds beef brisket trimmed of fat, chuck steak or stewing beef cut into 2-inch chunks
1 carrot large, sliced 1/2-inch thick
1 white onion large, diced
6 cloves garlic minced (divided)
1 pinch coarse salt
1 pinch ground pepper
2 tablespoons flour
12 pearl onions small, optional
3 cups red wine like Merlot, Pinot Noir, or a Chianti – for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bouillon cube crushed
1 teaspoon fresh thyme finely chopped
2 tablespoons fresh parsley finely chopped, divided
2 bay leaves
1 pound white mushrooms fresh, small or brown mushrooms ,quartered
2 tablespoons butter
Instructions
TRADITIONAL OVEN METHOD:
Preheat oven to 350°F .
Heat the oil in a large Dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
In the last 5 minutes of cooking time, prepare your mushrooms:
Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
Remove any fat off the sauce ,(if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly.
If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.
Garnish with parsley and serve with mashed potatoes, rice or noodles.
To serve the following day, allow the casserole to cool completely, cover and refrigerate.
The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

05/12/2026

Cranberry Orange Gastrique
Ingredients
2 cups cranberries (fresh)
1 cup sugar
1/3 cup water
1 inch ginger (sliced)
1 orange (peel only)( i use zest )
1 cup red wine vinegar
2 tbsp orange liquor
Instructions
First, using a sharp vegetable peeler, remove 2-3 long sections of orange peel, taking care not to remove any of the white pith with it. The white pith is very bitter and will affect the flavor of the sauce. If you happen to have removed some of the white pith, then carefully remove it with a sharp knife.
Next, slice the piece of ginger. If the outside of the ginger is clean and not damaged at all, there is no need to peel it (the sauce will be strained).
Combine the cranberries, sugar, ginger, and orange peel with 1/3 cup of water in a sauce pan and bring to a boil. Simmer over medium heat until the cranberries begin to soften – about 8-10 minutes.
Add the red wine vinegar & liquor, and continue to let it cook until it reduces and starts to thicken – about 3-5 minutes. You will know it's done when you can swipe a finger across a spatula or the back of a spoon and the sauce doesn't come back together. *Note: the sauce will continue to thicken as it cools a little.
When the sauce has cooked down and has reached sauce consistency, pour it through a fine mesh strainer, pressing down with a spatula or spoon to release all of the liquid.

05/12/2026

One more German dish.. Semmelknödel... German Bread Dumplings in a Cranberry Gastrique ... 😋😋😋

Ingredients
11 ounces of white crusty bread left to sit out for a few days to get hard and then diced into small cubes
Note: It’s more convenient to use bags of unseasoned bread stuffing – it’s already cubed, simply let it dry out a little longer. (I do not advise using croutons though as they’re too hard.)
1 cup hot milk
1 tablespoon butter
3/4 cup very finely diced yellow onion
4 strips bacon, diced and fried until crisp , optional for a variation called Speckknödel (Bacon Bread Dumplings)
2 large eggs , lightly beaten with a fork
3 tablespoons finely chopped fresh parsley
1 teaspoon salt (you can use less if using bacon)
1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly ground nutmeg
breadcrumbs, if needed

Instructions
Chop the hardened bread into small cubes and place them in a large bowl. Pour the hot milk over the bread, cover and let sit for 20-30 minutes or until softened.
Heat the butter in a frying pan and cook the onions just until transparent, do not brown them. Add the cooked onions to the bread mixture along with the eggs, cooked bacon (if using), parsley, salt, pepper and nutmeg. Knead the mixture together with your hands until very thoroughly combined, breaking up as many of the bread cubes as you can until it’s a soft and chunky-smooth consistency. If the dough is too wet, add breadcrumbs (not flour).

Wet your hands to prevent the dough from sticking and form Knödel about the size of a tennis ball (they will expand slightly when cooked). Press the Knoedel between your palms to make sure they're nice and compact. Bring a large, wide pot of lightly salted water to a very light simmer – not boiling but just on the verge of boiling with tiny fizzy bubbles floating up. Carefully drop the Semmel Knoedel in the water and let them "steep" 15-20 minutes. Do not at any point let the water boil or you risk your Knödel losing shape or falling apart. Carefully lift them out with a slotted spoon.
Serve with Rouladen, Sauerbraten, Sunbeaten, Geschnetzeltes, Jaegerschnitzel, etc.
To Freeze The Knödel: Let them cool completely, place them spread apart on a cookie sheet and freeze them, then transfer them to a freezer bag or container. To reheat, let them thaw and reheat them covered (to create some steam) in the microwave.
Makes 6-7 Semmelknödel, depending on the size.

05/12/2026

Italian Sub Sandwich 😋😋😋.. salami, pepperoni, turkey, mortadella , ham... provolone & swiss, tomato, lettuce, sliced banana peppers , Italian seasoning, olive oil & red wine vinegar ... on a fresh baked whole wheat roll .😋

05/07/2026

A Mixed Salad is what was for Dinner...😋😋😋

04/25/2026

Shrimp Tacos with Avocado, Mango & Pineapple Salsa, Topped with a Avocado Lime Crema .. 😋😋😋

04/24/2026

THE AMISH FRIENDSHIP CAKE initial STARTER

Day One through day 14
1 cup cubed pineapple (drained)
1 cup sugar
2 tablespoons brandy
Combine in a glass gallon jar. Let set it set for two weeks. Cover loosely with aluminum foil with a wooden spoon inserted through the foil to stir daily-DO NOT REMOVE FOIL OR SPOON!
Be sure to stir daily.
Day 15
Add 1 cup marachino cherries including the juice
1 cup sugar
2 tablespoons brandy.
Let set two more weeks, stirring daily.
On day 30
Strain the fruit from the juice using a plastic strainer. (DO NOT USE A METAL STRAINER.) The resulting "juice" is the "starter" for your Amish Friendship Cake.
AMISH FRIENDSHIP CAKE secondary STARTER
First we prepare another starter from the starter above.
1-1/2 cups starter (prepared above)
1 large can sliced peaches (with juice)
2-1/2 cups sugar
Put peaches & juice in a gallon jar. Stir once a day for 10 days:
On the 10th day, add
2- 1/2 cups sugar
1 large can pineapple chunks & juice (Victoria uses a 1 lb - 4oz can).
Stir for ten days
on the 20th Day, add
2 -1/2 cups sugar
1 - 10 ounce jar Marachino cherries & juice
1 large can fruit cocktail & juice. (Victoria uses a 14-1/2 oz to 15 oz can)
Stir daily for ten days
on the 30th Day
Drain liquid from fruit. Divide the juice into 5-6 jars each containing 1-1/2 cups of juice. Give to friends and keep one for yourself. You friends can now start with the starter you have given them and make the 30-day cake directly.
Divide fruit in thirds. You can freeze 2/3 of the fruit to use later.
Note: When putting fruit or juice in jars, leave jars on the counter & DO NOT REFRIGERATE!! DO NOT PUT LID ON TIGHT, set it on top of jar - loosely! DO NOT PUT JUICE IN THE REFRIGERATOR!
Finally - THE AMISH FRIENDSHIP CAKE
Cake 1 yellow cake mix (without pudding in it)
2/3 cup oil
4 eggs
1/3 of the fruit (prepared with the starter above)
1- cup nuts - chopped
1 box vanilla instant pudding.
Mix all ingredients together and bake in a greased Bundt pan at 350 degrees for 50 minutes or until done.

04/19/2026

Orange Citrus Grand Marnier Vinaigrette 😋😋

Ingredients
2 tablespoons vinegar, like white wine vinegar apple cider vinegar, champagne vinegar, or rice vinegar
2 -3 teaspoons grated orange zest
⅓ cup fresh orange juice, from 1 orange
2 tablespoons Grand Marnier
2 teaspoons honey
2 teaspoons Dijon mustard
⅓ cup extra-virgin olive oil
2 tablespoons minced shallot
½ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
Directions
In a small bowl, whisk together vinegar, orange zest, orange juice, Grand Marnier , honey, mustard, olive oil, shallot, salt, and pepper until fully emulsified. Store refrigerated in an airtight container for up to 1 week.
Note: You can also add the ingredients to a small jar with a tight-fitting lid and shake until emulsified.
Makes 3/4 cup

04/04/2026

Bunny Butt Easter Cupcakes

Bunny Butt Cupcakes have been a favorite Easter cupcake for years! They are frosted, dipped in cookie crumbs and topped with the most adorable little bunny tooshies!

Ingredients
12 chocolate cupcakes baked
6 white cupcakes or 12 donut holes
12 miniature marshmallows
1 ½ cups coconut flakes
chocolate cookie crumbs
16 ounces chocolate frosting 1 jar
16 ounces vanilla frosting 1 jar
½ cup white candy melts
2 tablespoons pink candy melts you will just need a couple of melts

Instructions
If using white/yellow cupcakes for the bunny body, using a melon baller, scoop out a ball of cupcake for each bunny body (you should be able to get 2 per cupcake). If you are using donut holes, cut a small slice off the bottom so it can sit flat.
Frost each chocolate cupcake with chocolate frosting. Dip into the cookie crumbs.
Place about 20 white candy melts into a small Ziploc bag and microwave about 20-30 seconds or until melted. Snip a small corner off and pipe little feet shape onto parchment paper (2 feet per cupcake plus a few extras just in case). Mine were 1″ long by about ½″ wide.
Once cool, melt the pink candy melts in a small ziploc bag and pipe toes and the pads of the feet. Let set.
Place ½ cup vanilla frosting in a small bowl. Microwave 10 seconds or until soft and slightly runny. Dip each white cupcake ball or donut hole in the vanilla frosting and then into the coconut. Gently press to adhere. Dip each mini marshmallow into the frosting and then the coconut. Let the bunny body and tail cool.
Using white candy melts as “glue” stick the tail to the body (you can cut part of the marshmallow off if it is too big). With white candy melts stick the bunny butt to the cupcake. Finally use the candy melts to adhere the feet with the toes facing downward.

Chef To The Stars

05/31/2026

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05/12/2026

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05/12/2026

05/07/2026

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04/04/2026

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