George Stella on FoxNews’ Fox and Friends – 2006 (Video)

George Stella on FoxNews’ Fox and Friends – 2006 (Video)
George prepares recipes from the the Junior League’s Kid’s In The Kitchen program. George’s 1st nation-wide appearance was on “Fox and Friends” four years earlier.

 

 

Click Here to download the video

Quick and Easy Crêpes (Video)

Quick and Easy Crêpes (Video)
 

Download Video

 

MP4 Video

High

14.2 MB

 


To Download right-click on file icon (Ctrl-click for Mac users) and select “Save Target As.”

Quick and Easy Crêpes
These flourless crêpes are a quick and easy delight that will brighten up any breakfast and hit the spot when you are craving a decadent and delightful dessert! They are sooo rich that they’ve kept me out of the local pancake house and away from those loaded waffles (loaded with sugar, that is)!

 

Recipe by:
Category: breakfasts
Serves: 4
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • Crêpe Shell Ingredients:
  • ¼ cup whole milk ricotta cheese
  • 2 eggs
  • 2 tablespoons sugar substitute (we use Splenda)
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla extract (no sugar added)
  • 2 tablespoons butter or trans-fat free margarine
  • Filling Ingredients:
  • ¼ cup whole milk ricotta cheese
  • 2 tablespoons sugar substitute (we use Splenda)
  • ¼ teaspoon almond extract
  • ½ cup fresh mixed berries, (optional)

Instructions
  1. Add all crêpe shell ingredients, except butter, to a bowl and mix well with a whisk.
  2. In a separate bowl, mix filling ingredients together with a fork until blended and set aside.
  3. Melt about a teaspoon of the butter in an 8 inch non-stick pan over medium heat.
  4. Drop 2 heaping tablespoons of the crêpe mix in the hot pan and immediately tilt the pan back and forth to help spread the mix thinly, to the size of the pan.
  5. Cook for only a minute or two until set and carefully flip the crêpe and cook for just another minute. Repeat this procedure until the mix is gone.
  6. Fill each crêpe with around 1 heaping tablespoon of the filling and berries if you would like and roll up loosely. Garnish with some berries around the plate. (Crêpe shells may be wrapped with wax or parchment paper in between and then kept fresh refrigerated or frozen in a zipper-lock bag.)

Helpful Tip
These crêpe shells are great simply stuffed with the fresh berries or even served by their lonesome, like pancakes.

Nutrition Information
Calories: 120   Fat: 9   Net Carbs: 3   Fiber: 0   Protein: 6  

 

Mussels Fra Diavolo (Video)

Mussels Fra Diavolo (Video)
 

Download Video

 

MP4 Video

High

20.5 MB

 


To Download right-click on file icon (Ctrl-click for Mac users) and select “Save Target As.”

Mussels Fra Diavolo
Simple, sweet, succulent, spicy, and good… Need I say more? Mussels are inexpensive compared to most shellfish, you get more of them per pound than clams or oysters and they can be found in almost every seafood department nowadays. They are great as an appetizer or perfect as an entree and always ready in just a few minutes. Even the cooked leftovers can be made into a cold marinated salad! Fra Diavolo is my favorite way to enjoy mussels but be careful with this spicy catch of the day or you may get hooked yourself.

 

Recipe by:
Category: seafood
Serves: 6
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 tablespoons olive oil
  • ½ cup chopped red onion
  • 1 tablespoon fresh chopped garlic
  • 1½ cups chopped plum tomatoes
  • 2 tablespoons chopped fresh basil and 4 whole sprigs more for garnish
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 pounds fresh mussels, washed and debearded
  • 2 ounces red wine
  • Special Equipment: Large sauté or sauce pan or small stock pot with fitting lid

Instructions
  1. Heat olive oil in a large pan over medium high heat. Add onions, garlic tomatoes, basil, cayenne, salt and pepper and cook for just a minute.
  2. Add the cleaned mussels to the pan and pour the wine over all.
  3. Cover tightly and cook only about 4 or 5 minutes until the mussels begin to open. (Any mussels that do not open should be discarded) Serve in large soup bowls or on a platter with liquid from the bottom of the pan poured over the mussels and garnish with fresh whole basil.

Helpful Tip
Add assorted shellfish and more of a full fledge marinara sauce and this recipe becomes another one of my favorites, Zuppa De Pesche. Serve it over spaghetti squash!

Nutrition Information
Calories: 160   Fat: 7   Net Carbs: 7   Fiber: 1   Protein: 15  

 

The Stella Family on Entertainment Tonight – 2006 (Video)

The Stella Family on Entertainment Tonight – 2006 (Video)
The story of TV’s half-ton family as told by Jann Carl and Entertainment Tonight. And George and Rachel discuss their decision not to try surgery.

 

 

Click Here to download the video

The Stella Family on The Insider – 2006 (Video)

The Stella Family on The Insider – 2006 (Video)
The weight loss miracle of TV’s half-ton family. That’s how Laura Spencer describes the story. This segment includes great before and after images as well as George’s Keys To Success, with tips.

 

Chile Rellenos Huevos (Video)

Chile Rellenos Huevos (Video)
 

 

Download Video

 

MP4 Video

High

14.1 MB

 


To Download right-click on file icon (Ctrl-click for Mac users) and select “Save Target As.”
Chile Rellenos Huevos
I have been surrounded by ethnic diversity in kitchens my entire life; From French and Haitian to Cuban and Mexican foods, I love them ALL. Two big favorites of mine have always been Chile Rellenos or baked stuffed green chili peppers and Huevos Rancheros a spicy scramble with salsa and chorizo. This easy to make combination of the two has a snazzy presentation and will have everyone shouting Ole’!

 

Recipe by:
Category: breakfasts
Serves: 6
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • Vegetable oil spray
  • 4 ounces chorizo sausage, cooked and diced (may use any breakfast sausage)
  • 6 large eggs
  • 4 ounces diced green Chile peppers (canned preferred)
  • ½ cup grated cheddar cheese
  • ½ cup grated Monterey jack cheese
  • SPECIAL EQUIPMENT: 6 cup muffin pan

Instructions
  1. Place the rack in the center position and preheat the oven to 375 degrees F.
  2. Spray the muffin pan with vegetable oil and divide the cooked diced chorizo equally into each of the six cups.
  3. Next crack an egg into each of the cups over the sausage, trying to keep the yolks unbroken and bake for about 12-14 minutes until the egg whites are cooked.
  4. Remove the pan from the oven and top each cooked egg with equal amounts of chili peppers and both types of cheese and place back into the oven for just 1 minute more until the cheese is melted and remove.
  5. Let the eggs stand in the muffin pan for 2 minutes to set before removing each egg with a small rubber spatula or fork to serve. (They should hold together like a muffin) Serve topped with a dollop of sour cream and salsa if desired.

Helpful Tip
Simple sliced avocado or guacamole make the perfect healthy accompaniment for this spicy breakfast break from the ordinary. All egg whites or Eggbeaters egg substitute may be used in place of whole eggs to lower the cholesterol in this recipe. And turkey breakfast sausage is a lower fat choice to use in place of the chorizo to lighten things up a bit! Low fat cheese may also be used and the amount reduced by ½ without changing the flavor!

Nutrition Information
Calories: 240   Fat: 18   Net Carbs: 2   Fiber: 0   Protein: 15  

 

Twice Baked Candied Sweet Potatoes (Video)

Twice Baked Candied Sweet Potatoes (Video)
Download Video


Part 1 of 2 – 4:15 min.

Windows Media

High

 12.9 MB
Quicktime

High

 9.07 MB

Part 2 of 2 – 4:40 min.

Windows Media

High

 13.8 MB
Quicktime

High

 9.67 MB

To Download right-click on a file (Ctrl-click for Mac users) and select “Save Target As.”

Twice Baked Candied Sweet Potatoes
At Thanksgiving when I made these for the first time, I was good and only ate one. But when I tried them the second day cold, I ate 3 more! Turns out that they are just as good if not better cold as a dessert; they taste just like sweet potato pie! The good news is by replacing marshmallows with meringue and eliminating the added sugars, if you do go overboard these healthy treats won’t sink your diet!

 

Recipe by:
Category: sides
Serves: 8
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 4 large sweet potatoes, washed
  • MERINGUE
  • 3 egg whites
  • ½ teaspoon vanilla extract, no sugar added
  • ¼ teaspoon cream of tartar
  • ¼ cup sugar substitute, recommended: Splenda
  • FILLING
  • 2 egg yolks
  • ¼ cup sugar substitute, recommended: Splenda
  • 1 teaspoon vanilla extract, no sugar added
  • ½ teaspoon pumpkin pie spice
  • 1 tablespoon half and half (or unsweetened soy milk)
  • ⅓ of the total finished meringue
  • SPECIAL EQUIPMENT: electric mixer

Instructions
  1. Preheat the oven to 400 F.
  2. Use a fork to poke a few holes in each potato, place them on a sheet pan and bake for about 45 minutes to 1 hour until fairly soft.
  3. Add all the meringue ingredients into a mixer bowl and beat on high for about 2-3 minutes until soft peaks form.
  4. When the potatoes are done, slice in half and carefully scoop out half of the cooked pulp from each skin into a large bowl, reserving the skin on the sheet pan.
  5. Add the filling ingredients to the bowl with the cooked pulp and mix well with a whisk until blended and smooth. (If too thick, a food processor may be used)
  6. Use a rubber spatula to fold ⅓ of the meringue into the potato filling and place the remaining meringue into a pastry bag with a large open tip.
  7. Spoon the potato filling evenly back into each of the 8 shells and then pipe the meringue in the pastry bag over each from end to end.
  8. Place stuffed sweet potatoes back into the oven and bake for about 15 minutes or until the meringue starts to turn golden brown. Remove and serve hot topped with walnuts or pecans if desired.

Helpful Tip
The Splenda may be cut out completely from the potato filling and the amount reduced by half for the meringue. You may also always opt to use your choice of other sugar replacements such as all natural Stevia.

Nutrition Information
Calories: 110   Fat: 1.5   Net Carbs: 17   Fiber: 3   Protein: 4  

 

Country Fried Steak with White Gravy (Video)

Country Fried Steak with White Gravy (Video)
 

 

Download Video

 

MP4 Video

High

 31.2 MB

 


To Download right-click on file icon (Ctrl-click for Mac users) and select “Save Target As.”
Country Fried Steak with White Gravy
Growing up in the South, fried anything is comfort food to me! And until Rachel and I did some traveling by car this year I had plum forgotten about this classic greasy spoon dish that’s a staple in truck stops and diners. As soon as we returned home I had to reinvent it so I could take that journey down food memory lane!

 

Recipe by:
Category: meats
Serves: 4
 
Prep time: 
Cook time: 
Total time: 

Ingredients
  • Meat tenderizing mallet
  • 1 pound Top Round or Top Sirloin beef (trimmed of all outside fat and cut into 4 equal size medallions about ¼ inch thick each)
  • 3-6 cups vegetable oil (more or less depending on pot size)
  • 2 large eggs
  • 2 tablespoons water
  • BREADING INGREDIENTS:
  • 2⅓ cups soy flour
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • GRAVY INGREDIENTS
  • ½ cup heavy cream
  • ½ cup chicken stock (no sugar added)
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon garlic powder
  • 2 tablespoons sour cream

Instructions
  1. Place a deep heavy pan or pot over medium-high heat and fill with at least 1 inch vegetable oil. Heat the oil to 350 degrees F; it’s important to monitor and maintain the temperature or the breading and oil will burn. (Portable deep fryers are great for this, but if you don’t have one, use a candy thermometer-just be careful!)
  2. In a medium bowl, whisk the eggs and water to make an egg wash.
  3. In a larger bowl, mix the breading ingredients together.
  4. Working over a cutting board, use a meat tenderizing mallet and pound each ¼ inch medallion of beef on both sides until almost flat. (*Place the beef between 2 layers of plastic wrap to prevent the meat from sticking to the mallet or cutting board)
  5. Dip each piece of pounded steak into the breading, then the egg wash, and then back into the breading again, making sure to coat well.
  6. Pat off any excess breading and carefully place each piece in the hot oil. Fry until golden brown and crisp on the outside, only about 4 minutes. (*Depending on how much oil used, you may need to turn the pieces over in the oil after 2 minutes to cook evenly all the way around)
  7. Remove cooked steaks with tongs or a slotted metal spatula and place on paper towels for a couple minutes to drain excess oil before serving smothered with white gravy.
  8. To make the Gravy: Add all the gravy ingredients except sour cream to a large surface sauté pan and cook over high heat for 4 to 5 minutes, stirring constantly with a high heat rubber spatula until sauce is reduced by about a third.
  9. Remove pan from heat, stir in the sour cream until well blended and serve immediately over Country Fried Steak.

Helpful Tip
You may lighten up this recipe by placing the breaded steaks on a well greased sheet pan and bake at 500 degrees for about 10-12 minutes until golden brown in place of frying. The white sauce recommended is needed for flavor but you may cut the amount used in half or to lighten it up even more you may use unsweetened soy milk in place of the heavy cream and low fat sour cream at the end to thicken the sauce.

Nutrition Information
Calories: 390   Fat: 25   Net Carbs: 8   Fiber: 4   Protein: 34  

 

George Stella on The Tony Danza Show – 2006 (Video)

George Stella on The Tony Danza Show – 2006 (Video)
George and Tony prepare Roasted Pecan and Herb Roasted Salmon. Plus everyone in the audience got a copy of Eating Stella Style.

 

The Stella Family on 48 Hours Investigates – 2004 (Video)

The Stella Family on 48 Hours Investigates – 2004 (Video)
Interesting segment during the height of the so called “Low Carb Products” push. In a time when dieticians were claiming there had been no long-term studies for low-carb the Stella Family was the closest thing out there. After five years on the lifestyle they had been able to keep off the weight and were in better health than ever before.