Savor it with Stacey

Chop Chop!

Nothing like a fresh ✂️ & color from to ward off the winter blues 😍

Ready for tonlight’s Luxe Gift Gala… bow and all 😘

Show begins at 8pm on QVC and goes til midnight. Let’s hope I can stay awake that long 🤪

Happy Thanksgiving Eve 🤗

As I prep for tomorrow’s food fest I just want to say how GRATEFUL I am to YOU for keeping me company in this place & for making me feel loved and appreciated! Thank You so very much. I am blessed. Happy Thanksgiving 😘

PS - this is a photo of the very first turkey I ever made many years ago. lol

Apparently I’m the Big Deal.

See you on QVC at 7am and 2pm for something special with our Big Deal from for the Q’s Big Cook Event Day! See@you soon!

A big all-day Food Event calls for the 24oz’er ☕️ So thrilled the from is back 😉

Catch me on QVC all morning and then again on with sweets and treats from LonoLife Hahn's Bakery and more.

It’s always better having a Full Moon on Halloween! Cheers 👻

Full Moon Martini

What you need:
1 cup canned coconut cream
1 cup water
4 ounces vodka or gin
Few blackberries for garnish
Large crystal sugar
2 ice spheres
Regular Ice
Simple syrup (optional)
Step 1
Make the ice spheres: Combine 1 cup water with a 1 cup coconut cream, mix well. Pour mixture into ice molds.
Freeze.
Step 2
Make the cocktail: Pour a few tablespoons sugar onto a small, flat plate.
Take you martini or coupe glasses and wet the rim using a wet paper towel dipped in water (or simple syrup, recipe follows) and dip the rim into the sugar.

wet the rim using a wet paper towel dipped in water (or simple syrup, recipe follows) and dip the rim into the sugar.
Set glasses aside.

Step 3
In a cocktail shaker, pour vodka, add plenty of ice, shake for 20-30 seconds & strain into glasses. Using tongs, carefully place the ice spheres into each glass and add 1-2 blackberries to a cocktail pick & garnish. Enjoy!

For Simple syrup:
In a small saucepan, bring sugar and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let cool completely. Store airtight fridge up to 3 weeks

If you look close… you can see a second one 🌈😍

My wonderful neighbor took this gorgeous photo of two rainbows tonight. I’m not much into signs from above.. but I sure do feel grateful to live amongst so much natural beauty in this world.. even in my own backyard.

I wanted to share it with you as a sign of hope… especially when the news these days is filled with so much ugliness and hate.

Here’s to finding world peace at the end of these rainbows , to good fortune & for the to go all the way and win the this season! Lol.

Because it’s Friday, happy hour and fall!

What you need:
Serves 1

2 ounces vodka, vanilla flavored if you want sweeter
½ ounce heavy cream
½ ounce pure maple syrup
2 tablespoons pumpkin puree
¼ teaspoon pumpkin pie spice
1/4 teaspoon pure vanilla extract
Crushed Graham crackers, for the rim

Instructions
* Run the rim of a martini glass in the maple syrup, rotating it so the rim is evenly coated. Then roll the rim in the crushed graham crackers until evenly coated.

*Place all ingredients in a cocktail shaker. Add a handful of ice and shake about 20 seconds. Strain the drink into the prepared martini glass. !

It’s Friday AND ?? Let’s go!!! 😍

💔

Yup! Who else does this?

Let’s go! 8th & 11th grades! You boys got this! 💙💙

brunch for 2 w/

Consciously uncoupling with social while enjoying my favorite people in my favorite place! See you in a week!

recap from the weekend

It’s World Chocolate Day and I’m celebrating by eating my Chocolate Espresso Avocado Pudding. Yes, 🥑 are for more than just tacos and toast!
😋 Recipe below!



Chocolate Espresso Avocado Pudding

What you need
1 cup brewed espresso ( or substitute 1 cup water mixed with 1 tsp espresso power)�¾ cup sugar�¼ cup unsweetened cocoa powder�1 tablespoon vanilla extract�¼ teaspoon salt�2 large ripe avocados, halved and pitted�3½ ounces 70 percent dark chocolate, chopped

Step 1
Combine espresso, sugar, cocoa, vanilla and salt in small saucepan. Bring to simmer over medium heat and cook, stirring occasionally, until sugar and cocoa dissolve, about 2 minutes. Remove saucepan from heat and cover to keep warm.

Step 2
Scoop flesh of avocados into food processor bowl and process until smooth, about 2 minutes, scraping down sides of bowl as needed. With processor running, slowly add warm cocoa mixture in steady stream until completely incorporated and mixture is smooth and glossy, about 2 minutes.

Step 3
Microwave chocolate in bowl at 50 percent power, stirring occasionally, until melted, 2-4 minutes. Add to avocado mixture and process until well incorporated, about 1 minute. Transfer pudding to bowl, cover, and refrigerate until chilled and set, at least 2 hours or up to 24 hours. Serve

my calendar for today 😂

We were long overdue for a family photo sesh! What a difference 11 years makes 💕 Happy 4th!!

Always by my side! I love you Dad! ♥️

It’s Friday Eve!

First and last day of 7th grade! Congrats on a great year Larry! We are so proud of you ♥️

Which one would you choose? Happy

Remembering the heroes who have defended our freedom over so many generations.

Happy unofficial kickoff-to-summer kind-of vibes ☀️

I’ll be celebrating today with my boys but at the same time I am missing these three amazing women so much! My mom, grandmother, and my aunt Sandy! The most influential women in my life. I can only imagine what heaven is like with the three of them together again! Happy Mother’s Day to all of you who are celebrating, mourning or doing both! 🤗💐🙏🏻

They bloomed!
Happy Saturday 🌸

Wild Wednesday! Just wanted to say hi from my dressing room as I get ready to put in some serious tv time today on !

Swipe for a look at some of the fabulous food I’m sharing and eating today!
Tune in at 8am, 1pm, 5pm & 8pm est! See you soon!

Lucky 13! Looking forward to many more sunsets, slow dances and rainbows with you at my side! I love you Larry ♥️

Who else loves being the 1st one up, everyone's sleeping in & you can sit and have that first cup of coffee in peace? Only sound is the chirping birds outside. Hope you have a
peaceful moment for yourself this weekend.

(PS After this I am going to go de-puff my eyes!)

Blessings to you this Easter Sunday. Hope this day is filled with peace, joy & abundance 💐

Can you say Cioppino?

For this week’s “what to cook for 🐠” a recipe that comes by request. Back when I was a full-time host on qvc I had a cooking show called Step by Step Cooking with Stacey. This was one of the recipes I made on that show and apparently it left quite the impression. It’s a seafood stew that is easier to make than pronounce. 😂

You can use any kind of seafood you like best. This is my version which uses the fish my family likes best and what is pretty easy to find in our area. Enjoy!



Easy Cioppino
What you need:
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock/broth
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 lb crab legs, broken down
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks

Step 1
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.

Step 2
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp, and fish. Simmer gently until everything is just about cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Last, but not least, add the crab legs to the pot and cook for 5 minutes, or until heated through. Season the soup, to taste, with more salt and red pepper flakes. Ladle the soup into bowls and serve.

Had the pleasure recently to work with the uber fabulous Top Chef Carla Hall. She is so gracious, funny and down to earth. She instantly makes you feel like you have been lifelong friends.

Carla is debuting a brand new line called “Sweet Heritage”featuring affordable, colorful kitchenware and some seriously fabulous southern food!

Catch her 1-hour show Wednesday 3/22 on QVC at 7pm est and then again on In The Kitchen With David at 8pm! Good Luck Carla 🤗