Pop’s Cornbread (secret family recipe…)

Watch my grandfather teach you how to make his family famous cornbread!

As I have said before, I am very family oriented and am very grateful to have all of my grandparents healthy and happy in their early to mid 80s.  I want to make videos with them to share family recipes not only for the purposes of Chef Stef, but for posterity. I know that one day in the future I will be so happy I made these.  You should do the same!  If you don’t have a video camera, use your phone!  Or, you can buy a little flip video camera on ebay for $30. (They discontinued, but only because phones have good quality videos now so they lost popularity.  But flip videos are actually great cameras. I use a flip for all of my videos!  They are extremely user friendly, point and shoot cameras and it probably weighs half a pound.  You should get one now while they’re so cheap before they’re gone!)

The next issue was, which of the 4 grandparents is going to do it first?  Since it was my birthday on the 18th, I convinced my grandparents who live in Long Island to come the night before.  I kept telling Pop that I wanted him to make me cornbread for my birthday. I subtly mentioned to him that we may make a video. It’s the idea of doing it that stresses him out.  He is 86, afterall. I knew if I had everything set up and pressed record, he would do it.  And he did. He ate that camera up. Some of that he did all on his own.  I started to put his girly apron on to match me and he didn’t object in the least. He’s the original ham.  I got some of my spunk from him. And as you can see by the outtakes, we had a blast doing it.  We laughed the entire morning!  My grandma was there too, in the peanut gallery, cracking up behind the camera. Mom was filming.  I knew I wouldn’t be able to work the camera like I usually do and concentrate on Pop! And she did a great job. (Thanks, mom!)

It really is a very simple recipe.  If you like spicy, my grandfather sometimes dices up a few jalepenos and throws them in the batter!

Here’s your grocery list:

2 cups of flour

1 cup yellow cornmeal (I didn’t mention this in the video because Pop didn’t realize until after, that he usually mixes half cup of course cornmeal and half cup of regular.  It gives it a bit more texture.  But course cornmeal is sometimes difficult to find, so regular works just as well.)

3/4 cup of sugar

2 tablespoons of butter (1 for the recipe, 1 to coat the pan so it doesn’t stick!)

2 eggs

3/4 teaspoon of salt

1 tablespoon baking powder

1 1/2 cups of milk


Set your oven to 425°

In one bowl, beat the 2 eggs and add the sugar. Set aside.

In another bowl, mix all of your dry ingredients. Sift the flour, add the cornmeal, baking powder and salt. Now mix in your milk and melted 1 tablespoon of butter. It’s going to be a bit dry, so don’t worry, that’s correct.

Now, add the egg and sugar mixture. You can see what the consistency should look like of all the ingredients mixed together at 2:32.

At 2:37, we have no idea what Pop was singing…and neither does he! He started singing this random Italian song that we’ve never heard him sing before. We asked what it was and he said he had no idea.  It’s amazing that he sometimes seems like he’s losing his memory, and yet, he will pull a song out of nowhere that he probably hasn’t heard since the 1940s. Crazy.

Take your loaf pan and put the other tablespoon of butter in it.  You can put the pan in the oven to melt the butter, or just melt it the usual way you melt butter.  The goal is to coat the loaf pan so it doesn’t stick!  Taking any cake out of any pan is always scary because if it cracks in half because it’s stuck… well, it’ll taste good but it won’t look very fancy! So always over butter.  A little extra butter in this one instance won’t kill you!

Put your batter in the pan and place in the oven for about 30-40 minutes.  Turn the pan around 20 minutes in.  It may look burned on top, but it’s really okay.  Everyone’s ovens are different.  Ours came out a little darker on the top than it does when it bakes in Pop’s oven.  It didn’t taste any different though.  It was the thinnest layer at the top that was very brown. Around 30 minutes, take it out and stick a toothpick in.  In Pop’s oven it takes 30 minutes, in my oven it took 42 minutes until the toothpick came out clean.  Keep an eye on it!  Be sure to stick the toothpick in the middle, the thickest part, not the ends.

Pop wanted to share with you all where he got the recipe at 3:19.  I didn’t tell him to do that! He said, “Can I tell them where I got it?” The Durgin Park restaurant he’s talking about still exists in a very famous, touristy part of downtown Boston called Faneuil Hall.  I think it’s been around since the 1800s.  Isn’t it funny that back in the day, in the 1940s, my grandfather said, “Your cornbread is great, can I have the recipe?” and they handed it over? I triple dog dare you to ask any restaurant for a recipe now without getting laughed at! Every restaurant is super secretive now. I have one good guess as to why that is.  Because most restaurants no longer use all the real ingredients because it’s expensive. They look for cheaper shortcuts, for fillers. For example, when someone in my family told a waitress that she couldn’t have the bun on her burger for gluten reasons, the waitress proceeded to tell us, “well there is oatmeal IN our burgers…”  AKA, they use oats as a filler because meat is expensive. And wait… oats in a burger??  1. Who would have thought and 2. Ew?

Start cooking more and eating out less!  At least if you make your own food… you’ll know what’s in it…

Once your cornbread is done, it can be eaten warm or cold, with or without butter. If there is any leftover, store it in tin foil in a drawer or fridge if you plan on keeping it for a few days.

IMG_6612 YUM!

This picture below was taken of Pop and my dad on my birthday in 2011.  Everyone bought me aprons because I was getting serious about starting Chef Stef!  Then life happened, and it took another 2 years to finally get it going.

IMG_0937 Real men wear aprons.

And that’s it! The outtakes are all entertaining, so watch the video til the end if you need a laugh!

Stay tuned for more episodes with my other 3 grandparents! It’s going to take a bit more convincing for them.  But, I’m so sneaky, my plan worked!  I knew if I got just one of them to do it, the rest would get jealous.  They did.  So now they’re all talking about what they’re going to make on my show.  Teeheeheeeee!

Have a FABULOUS, beautiful Fall weekend!

Chef Stef


Oreo Truffles

Have you ever tried these?  Before continuing to read, watch how easy it is to make them!

3 easy steps… Mix 2 ingredients, roll into balls and dip in chocolate.

The only reason the video seems so long, is because I tried to give as many tips as possible so you don’t run into any problems!

My family and I have been doing Isagenix, which is a cleanse but not a crazy juice one. You can actually eat food on this program!  I obviously was going to cheat on my birthday.  So I thought, what’s the one thing I absolutely have to make that would be a serious reward? OMG THE TRUFFLES.  They are so creamy on the inside and such a treat!

I do believe in buying local. Do I do it all the time? No. But I try, and you all should too! Support the people in your town.  Support their businesses and their dreams. It’s good karma.

Grocery List:

Package of oreos

8 oz. cream cheese

1 pound of chocolate to melt

Next, decide what you want to use to decorate. Halloween is coming, use some black and orange sprinkles! If you want to use some crumbs on top, put 2 cookies on the side, take out the whites, and crumble the cookies. I personally like using sprinkles to add some fun color. Or, you can do the classic. Melt a small amount of white chocolate, put in a ziploc bag, snip the smallest little bit off of one end and drizzle on top once the chocolate on the truffles is hard!

To begin, put the whole tray of oreos in the blender. Mix until very fine. If your blender is having trouble, try putting only a few in at a time. Next, add in your cream cheese. Mix until completely blended. If you do not own a blender, no worries. Put the oreos in a large ziploc bag, mash them until very fine, then use a hand mixer to mix in the cream cheese. If you don’t own a hand mixer… I’ve got nothin’.

It will look like this:


Taste it, it’s already delicious.

Get out a baking tray, place a sheet of parchment paper on it. Roll your mixture into small balls. Don’t make them too big. As you can see in the video, your hands won’t get disgusting and covered in mush. The mixture is oily so it won’t stick to you. They will look like this…


Put the tray in your fridge for about 30 minutes. Just need them to be slightly hardened so you can dip them in warm chocolate without them falling apart. If you have to go do something, go for it, you can leave them in there as long as you need.

Melt your chocolate. If you’re using chips in a double boiler or a make shift double boiler (a sauce pan with a glass bowl on top), make sure to add crisco. If you are using the melting chips I used from a candy store, just throw them alone in the microwave. 30-40 seconds. Take out and stir. Continue adding 10 second intervals until total creaminess has been reached.

Use a fork and a spoon to dip the truffles in the chocolate. Throw in one ball at a time, flip over once, and let it drip off of the fork before putting it on a the tray. You’re trying to save chocolate and not make a giant mess. Because they are rich, I aim for a thin layer of chocolate coating. Believe me, it’s the perfect amount. If they are falling apart in your chocolate, put the tray back in the fridge, they aren’t cold enough yet to dip.

Make sure you decorate as you dip, because if you don’t, the chocolate will get hard and then your decorations will not stick! Dip 3 or 4 at a time, stop and decorate those few. You can even see in the video that because I was distracted taping, I didn’t decorate the first 2 truffles fast enough and they got hard!


Put them in the fridge for about 45 minutes and they will be ready to go!

Don’t waste the leftover chocolate! Dip anything you have in it. Fruit, nuts, bacon, whatever. Put them on a tray with parchment paper, the same exact way you did with the truffles.

Take them out of the fridge, and if your truffle is not in a perfect little ball, no worries. If you have some excess chocolate that dripped, take a small knife and cut it off.


These are great treats to bring to a party. They will fly off the tray. We bought an expensive Cheesecake Factory cake for my birthday, and instead of eating that, everyone ate the truffles!!

Make them and enjoy!

Have a great week!

Chef Stef

What is “Nora Chicken”?

Strange name, no?  Watch the video and then you’ll understand!

Doesn’t it look so delicious?  It really, truly is.  My whole family loves it!

Now for the full story… Nora came to UD for her masters degree when I was a second year grad student.  To make new friends, she invited a few people over to have a dinner party and I was so impressed at how well she cooked for so many people!  I thought she was so cool.  I remember thinking it’s sad more people our age don’t have the courage or willingness to want to cook for people and have “old fashioned” dinner parties.  Most college kids would order a few pizzas and call it a day.  I’m trying to reverse this mentality, and as someone said to me today, “hey, if you can’t fix your generation, you can at least try to fix the next one!” I like it.

Nora and I became fast friends.  We realized we had so many things in common, even life events and experiences…the most uncanny similarities.  She’s such a positive person and always has a smile on her face.  I’m sad we live so far from each other now, but she’s the kind of friend you just pick up where you left off, like you spoke only the day before.

When Nora showed me how to make this a few years ago, I was SO hesitant after hearing there was curry in the sauce.  I am not a spicy food kind of person.  She convinced me to try it because she insisted it wasn’t the kind of spicy I was thinking.  She was right!  It was such a new, exciting taste for my palate, that I fell in love.  Now, if I’m making chicken quickly, I’ll throw in some curry to “spice” it up a bit!

Really, there aren’t any “fixed” ingredients for this recipe.  Cut up as much lettuce and tomatoes as you think you’ll need for the amount of people who will be enjoying this feast.  I would stick to 1 chicken breast per person.

I know this will be hard to hear, but listen closely, get angry for a second and then take it in, realizing I’m trying to help you.  Let go of thinking you need exact measurements for cooking.  You don’t.  Use the right side of your brain a little more!

Whoever is not cooking, you better call them to set the table before you start.  This dinner can be on the table in 10 minutes.  It’s veryyyy quick!  You could even cut the tomatoes and lettuce earlier in the day if you would rather not do it if you have company or something.  In that case, all you’d have to do is cook the chicken!

3-4 breasts of chicken (make 1 per person…unless you’re serving a bunch of hungry college kids who have been eating dorm food for 3 months, then I’d definitely make more.)

Olive oil, salt, pepper

Mexican/Yellow rice (read the serving sizes on the side and get as many boxes as would make do for your amount of people. If you’re just a small family, one box is fine)

Tomatoes (8 little ones, or 2 big ones, really just depends on how much you love this fine fruit! Yes, it’s a fruit, go look it up if you don’t believe me.)

Head of lettuce (or 2 heads if you have more than 4 people)



Curry Powder

First things first.  Check the directions on the box of rice you bought.  Cooking the chicken will be less than 10 minutes so adjust accordingly.  Instant rice only takes 5 minutes, but the not instant kind can take 20 or more, so PAY ATTENTION to the box before you start the chicken and then realize your rice will be done a half hour after your chicken!  Cold chicken.. yuck! This is what I was talking about in my previous post/video, about how timing is everything.  Before you ever start cooking, think and plan in advance.  Something simple like, “The rice will take longer than the chicken”, will save you a TON of overcooked, dry chicken, and no chicken deserves to die for that!! Think ahead. Do it for chickens everywhere.

(Slight Modification: If you love burritos and black beans, then when your rice is almost finished, throw in a can!  It’ll be even better!)

To cook the chicken, cut into small pieces. I only seasoned with salt and pepper because the sauce will do the work for you.  You can add a sprinkle of curry powder if you’d like.  It’s up to your taste buds.  Cook it on low, cut the lettuce and tomatoes.  (The piano piece is a piece by Mozart that I’ve been playing forever.  I’d have to go look up the title, haha.  I really am so bad with names.)

Stir the chicken.

Throw grated cheddar cheese in a bowl.  MONEY SAVING TIP: Buy a block of cheddar cheese and grate it as you need it.  So much cheaper than buying it in the package already grated.

Make the sauce.  I think I was a bit overzealous with this.  Definitely use less mustard than mayo.  Let’s say, a 2 to 1 ratio.  So if you use a 1/4 cup of mayo, use only an 1/8 cup of mustard.  Again, it’s up to you.  Maybe you realllllly love mustard.  Taste test it constantly.  Add curry powder in.  1/2 to 1 teaspoon. Taste test. Do it. Stick your finger in there and taste it. Mix up. Done.

Put everything in separate bowls.  Place on table.  Mix n match what ingredients you’d like.  Enjoy.

Let me know if you try it and love it as much as I do!  My mouth is watering just thinking about it.  Yum.

Also, please join my Facebook page!

Enjoy your week…make the best out of it!

Chef Stef

Nora Chicken

Butterscotch Bread Pudding

“Oh, a dinner party?…Tonight?…Bring a dessert?…Suuuuure.”

Do you need to make something FAST?  I’ve got just the thing for you!  Watch this video before continuing to read!

I have made an incredible amount of desserts in my relatively short lifetime.  This is by far the most simple, most sinful, most exquisite dessert ever.  Ever.

I’m not sure if it’s because the entire world is addicted to bread, that the vanilla ice cream melted in makes it divine, or that your taste buds usually do not have the pleasure of butterscotch.  Whatever it is, I guarantee every single person at that dinner party will ask you for the recipe.

It’s almost disgusting how simple it is to bake!  And this is all you will have to clean… One bowl.  One fork.  One pan.

I’m also not sure why some people think “Bread pudding? That sounds gross.” I don’t know why it’s called ‘pudding’, but it’s definitely not the consistency of pudding.  Try it before you diss it.  Don’t judge a dessert by its awkward, unfortunate name.

Grocery list:

1 loaf of bread – any bread you’d like.  I think classic white bread tastes best, I wouldn’t try to be healthy and use whole wheat.  But you can try challah, semolina, italian, croissants, whatev.  (No that’s not a bread, just my shortened version of ‘whatever’, because I’m cool like that.)  Shoot for something that doesn’t have a super hard, thick crust and it will be perfect.

1 stick of butter – that’s a half of a cup for people that live in places that don’t sell sticks of butter.  I had no idea until I was in Canada and they only sell blocks of butter!

3 eggs

4 cups of whole milk (seriously, don’t try to skimp on calories for this recipe.)

2 teaspoons of vanilla

2 cups of light brown sugar.  If you’re using a sweeter bread, use less. Use your judgement.  Somewhere between 1 1/2 to 2 cups.

1 cup of butterscotch chips. As you can see in the video, I don’t measure those very accurately… they’re the best part! (If you choose chocolate chips instead, use more like a half of a cup because they are MUCH more overpowering than the butterscotch. Still delish, but when I made it with 1 cup of chocolate, I made a mental note to never use that much again!

Set your oven to 350°.

In a BIG bowl, beat 3 eggs. Add in the half cup of melted butter, the vanilla, the brown sugar.  Mix.

Add in the milk. (Yes, that’s me playing some part of some flute piece that I probably learned in high school.)

Add the butterscotch chips.  Mix. Then just rip apart the bread and throw it in.

*Insider info: I took piano lessons for years and wasn’t a fan.  I now regret the decision to quit in 10th grade, however I am proud that I still have a good solid 5 pieces memorized in my arsenal. The piano piece I am playing is C.P.E Bach’s Solfeggietto.  If you are wondering if I played the piano at a slow speed and sped it up like the video, I did not.  The pitch of the piano would have gotten higher if I did.  And in the middle, when it gets faster, I just moved my fingers faster, I didn’t cheat and speed it up! Just wanted to clarify 😉  The funny part is though, I’ve actually never played it that well before, or that well after.  I almost gave up on it because no recording was coming out good enough.  I gave myself another chance. While I was recording the take I ended up using, I was thinking, “Holy crap, is this real life? Just get to the end, get to the end!” And somehow, I did.  It was meant to be!*

When I say butter your pan lightly, I’m referring to stinky baking pans that some people have.  If you have one that’s a good one, you don’t need to butter it.  If you have one that food constantly sticks in, coat the pan with a little butter or baking Pam. (which is just sprayable, fake butter flavored chemicals, so throw that away and buy some butter!)

Put your mixture in the 13×9 pan.  Put in the oven for about 45-60 minutes.  Keep an eye on it because if you didn’t know, every single household’s oven is different and unreliable. You should invest in a little oven thermometer (like $5) and most likely, you’ll discover it’s actually higher or lower than the temperature it says it is!

When it’s slightly brown on top and not too jiggly, take it out!



It will make your house smell amazing.  Definitely a good thing to make for that dinner party so when people come in, they will be overwhelmed with delight!  And even better, if the conversation is lagging, just bring out the bread pudding, you’ll have plenty to talk about!  Including the awesome person and YouTube channel you found this recipe on!!

Best option, eating right after it comes out of the oven.  Plop some vanilla ice cream on top.  Watch it melt.  Savor every bite.

Another just as good option, cut a piece, put it in a (microwavable) bowl, and heat just for 30-40 seconds.  Plop some vanilla ice cream on top.  Watch it melt.  Savor every bite.



If you try it out, let me know!! Post a pic of it on my facebook page!


Happy baking!

Chef Stef



Pasta with Chicken, Tomato and Basil

What I vow to do in this new blog I created:

A) write out recipes from my videos for you to see in text format http://www.youtube.com/classychefstef

B) share behind the scenes fun facts

C) give advice on different ingredients you can use to substitute in case you are missing an ingredient

Let’s start with my most recent video!  http://www.youtube.com/watch?v=8hDP0nB-jxE

My mom literally walks around singing my jingle. It gets stuck in my head. Her head. Everyone’s heads. I had the idea for the gags in this video because so many people told me how they can’t get it out of their heads either!  For that, I apologize.

So here’s the thing.  I never measure anything unless, of course, I’m baking.  But for cooking, I taste test, throw stuff in and just go with the flow.  I think everyone needs to start doing that more.  Again, I’ll reiterate, baking IS ALWAYS about being exact.  In cooking you have a lot more creative opportunities.  I will give you a few measurements, but feel free to add an extra chicken breast or two, add less tomatoes and more basil… it’s up to YOU.

You are the chef, have fun and just… go with the freakin’ flow!

-3 Chicken breasts, or if you don’t feel like cutting up chicken because it’s “icky” or you’re feeling lazy, use 1-2 pounds of GROUND CHICKEN. Works the same way, follow the recipe as is, just substitute chicken breasts for ground chicken!

-olive oil, salt and pepper

-a yellow (or red) onion, slice either a half of one or a whole one, up to you!

-basil, FRESH basil makes a huuuuuge difference.  Buy a package or a plant.  You can never have too much basil.

-1-2 cups of tomatoes, dice them up, not too small or they will cook down to nothing leaving you with tomato skins

-package of pasta, or rice or quinoa, whatever floats your boat

Yes, that is me playing piano.  Yes, I made up some silly fanfare.  My 85 year old grandfather is convinced there is no way that’s me playing, since he can clearly see me on the screen without a piano.

“You edited it? Ugh, I can’t keep up with all these confound it electronics.”


Isn’t he the cutest? You’ll meet him later on when he makes some appearances on the show! And I know what you’re thinking… No I have no African American heritage.  It’s okay, I was confused too until I was probably 7 or 8.  He’s just really, really Sicilian and sits in the sun all day long.  I was not fortunate to inherit the Italian skin, so I avoid the sun, hence my lily whiteness.  Skin cancer is serious, be safe people!

All comedy aside, the tip of the day was supposed to teach you to figure out what your plan of action is before you start anything.  That’s how things like your chicken gets overdone or the pasta turns cold. Cooking is mostly about timing. One of the timing issues I always have, is figuring out when the perfect time is to call everyone to the table. Are they going to come right this second?  Are they going to mosey on down here?  You never know!  I usually end up screaming from the bottom of the stairs, “I’M EATING WHILE IT’S STILL HOT!”

For this specific recipe, put up the pot of water first.  Turn it on high.  Throw salt in your pot.  If you’re using sea salt, use less than you would regular salt, because it tends to be much saltier.  You can always add salt, however you cannot, no matter how hard you try, take it away.

Dice your onions, tomatoes, basil and chicken. Do it in that order. Why?  So you don’t have to clean the cutting board or dirty another one for the chicken…Genius, I know.

Once everything is cut up, put a tablespoon of olive oil in your pan.  Put the onions in and cook them for a minute or two until they become translucent.

Now, put in your chicken and mix it around.  Put your pasta in the (boiling) pot of water.

Cook the chicken on medium heat, mixing it around consistently.  Add the salt and pepper.  Pay attention the entire time.  You never want overcooked chicken, YUCK!  As soon as it seems like the chicken pieces are no longer pink, cut one in half.  If it’s still slightly pink, cook it another minute. Same goes if you’re using ground chicken.  Just make sure it’s cooked fully.

Now add in the tomatoes.  Put your flame on low. Add the basil.  Don’t mix vigorously, just lightly.

If you want the healthy version, take out the pasta, put some olive oil on the pasta, and serve! It should look like this..


If you want the naughty version, use a cup of heavy cream and a tablespoon (or 6) of parmesan cheese.  Mix in with the chicken and let the cream boil for a minute on medium low heat.  It should appear thicker.  Serve on top of pasta, and ladle the sauce over it and it is to die for.


Simple, no?

If you like my videos and recipes, please subscribe to my channel and spread the word!  This is only the beginning, there is SO MUCH to come that I can’t wait to share with you!


Thanks for reading!

Chef Stef

An intro to what “Classy Cookin'” is all about


Well, this is something I’ve been wanting to do for a long time!  Now that Chef Stef is kickin’ into high gear, I decided it was finally time to get the ‘blog’ rolling.

Besides the obvious answers like – many of us don’t know what to do with our lives, are having trouble finding love, have no insurance and are in massive college debt – I believe there is another major problem with our current generation of 20-30 somethings. The interest in the art of cooking has significantly diminished.  The simple accessibility to fast food and the busyness of our lives has put something on hold that I believe is very important.  Our health… and our wallets!

My idea to make these videos has been cookin’ in my head since college, because not many of my friends knew how to cook simple things. During that time, I learned a lot about cooking for myself by experimentation and asking family members for advice.  My mom recently recalled when I rang her up and said, “I just bought a steak, what do I do with it?” I discovered it is so much healthier and cheaper to cook at home, that I think it’s important for everyone to learn the basics and have FUN!  The goal is, to make cooking not feel like work.  It’s not about a gourmet meal every night, it’s just about learning how to cook real food fast, and occasionally whippin’ up somethin’ fancy.  Stop eating so much processed food.  You’re diminishing your health and taking years off of your life.

I aim to be educationally entertaining.  September 30th, 2013 was the kickoff of something that I hope will flourish into an even more exciting project! I’m thrilled to be making giant steps with this idea that I’ve been talking about doing for years.

These videos are so special to me because every element of them represents a part of the real ME and incorporates my life experiences.  I love to cook, I’m a musician, I like making/editing videos, my goofy personality, helping people, my dogs, being a family person, making people laugh, my flare for the dramatic, marching band…

Yes, if you hear music in the background – like an oboe, flute, or piano – that’s me playing.  While I don’t have a culinary degree, I do have a Masters of Music degree in oboe performance from the University of Delaware! Music is my first love, and cooking my second, so I figured… why not combine the two?

I am not a composer.  I prefer to play and read what’s already been written on the page.  I don’t know how it happened, but one day I said, “I need a theme song”… and a second later, it came to me.  With a little modification and the help of my amazingly talented brother, Nicholas, he came up with a guitar part and we recorded the theme song.  Sorry that it’s so catchy. It gets stuck in your head, doesn’t it?!

I am so blessed and thankful to have all 4 of my grandparents still with me, and they have agreed to make some guest appearances!  You’ll learn how to make Greek meatballs one week, and Italian meatballs the next!  Actually, fun fact, a few years ago, I made a video called “Cooking with Tina: Sunday Sauce”.  Tina is my grandmother.  Pasta with Italian red sauce with meatballs and sausage, a recipe passed down from her mother, is her specialty.  Ever since I was quite young, my grandparents would come over every Sunday for family dinner and grandma would make sauce.  (Another fun fact, the clip of me saying “thank you so much” at age 2, that was a Sunday night and we had just finished having Sunday sauce!)  I decided to document how she makes it because I knew it would be something special to keep forever, and you never know how long you have with anyone.  I highly recommend doing this with your own family members.  It doesn’t have to be a fancy video.  Even if you’re not an “editor”, it’s so simple, you can do stuff like this on your phone nowadays!  I guarantee, you’ll be grateful you have it in 20 years when you can’t figure out why you can’t make the recipe taste quite as good as grandma did.

Another behind the scenes fun fact – The clip right before I say “thank you so much”, yes, that is also me at age 2 saying, “steffie tv”!  Steffie TV has been around for a loooong time!

The only reason it’s called “classy” cooking, is because I wear pearls and drink wine…and I thought the name sounded good.  Don’t let the name fool you, these recipes are not “classy” and “difficult”.  Everything I make is SIMPLE and deeeeelicious.  THAT’S THE POINT!

 People who should subscribe to this blog/my videos and the people you should share them with:

-Any college student living on ramen noodles

-Any person who wants to learn how to save money

-Any person who knows and loves me…or who has never met me

-Any person who doesn’t buy meat at the grocery because they wouldn’t know what to do with it

-Any person who buys something to eat at a fast food chain, albeit “healthy fast food”, more than twice a week

-Any overworked person who never wants to cook when they come home

-Any person who likes cooking and is always looking for a new idea

-Any person who has a sweet tooth

My goal as Chef Stef is to:

-teach the simple joys of cooking

-make it fun

-share nutritional information

-give advice about what to do with leftovers

-have thoughts on preparations

-recommend storage ideas

-share exciting recipes

You have a lot of meals left in your lifetime.  Why not learn how to enjoy cooking, save money and “savor” every moment of it? 🙂

Join me on this food revolution!!!

I promise you’ll be glad you did.