Stewart inspired by Gordon Ramsey
Kelsey Stewart's cooking journey started in the heart of family traditions along with a dash of inspiration from Gordon Ramsey's TV shows.
She began cooking with her grandmother, Jacquita Copeland, who taught her to make chicken stew and also learned a lot from her mother Kimberly Copeland.
“Everybody loves my grandma’s chicken stew, but she is the world’s worst about not measuring anything,” Stewart said with a laugh. “I actually took up on that.”
She also learned the art of canning and food preservation from her grandmother and often combines cherished family recipes with techniques learned from Ramsey's shows, showcasing some versatility.
While Stewart excels in dishes like ribs and Thanksgiving dinners, she considers potato soup as her best. Her Thanksgiving feasts feature a spread of chicken and cornbread dressing, baked beans, mashed potatoes, and deviled eggs.
“My husband loves my baked beans,” Stewart said. “My mom loves me to make my homemade mac and cheese, and my grandma likes it when I recreate her chicken stew. Every time I do it, I have to take her some.”
She is married to Cole Stewart, both Mississippi State graduates, and they’ve built a life together with two German shorthaired pointer dogs that are treated as their children. By day, Stewart works as an engineer in training at MDOT, and on Sundays, she assists at Sandtown Church's daycare.
Stewart says she finds joy in sharing her cooking with colleagues. Whether it's her renowned chicken and cornbread dressing or a strawberry cake, the happiness her food brings is her ultimate reward.
“I love seeing the joy it brings people when they eat my food,” she said. “Cooking is a stress relief for me, but I love making other people happy.”
Stewart’s kitchen essentials include onions, bell peppers, and a collection of nonstick and cast-iron skillets, and her advice to fellow cooks is to take your time learning, especially when it involves moments shared with loved ones.
“When you do get it, have fun with it,” she said. “Always strive to make something new or make something better. That’s what I do. I’m constantly looking for new stuff to cook.”
POTATO SOUP
8 slices of thick cut bacon, chopped into pieces. 1 can of cream of celery (optional)
1 sweet onion, diced.
1 stick of butter
4-6 Russet Potatoes, peeled & cubed.
6 cups of milk
1 cup of sour cream
2 tbsp of flour
Salt/Pepper
Tony’s (optional)
Natures Seasoning Blend
Garlic Powder
Fry bacon in soup pot until done (I use a Dutch oven). Take bacon out & leave bacon grease in the pot. Sauté́ onion in bacon grease for 2 minutes & add cream of celery. Cook for another minute. Add potatoes, butter, & milk. Add seasonings. Season to taste. Bring to a boil, reduce heat to low. Cook for 30 - 40 minutes or until potatoes are fork tender. In a small bowl, mix sour cream and flour. Add sour cream mixture to the soup & cook for 5 minutes or until desired consistency.
SQUASH CASSEROLE
2 yellow squash, sliced thinly
Squash Casserole
1⁄4 cup chopped sweet onion
1 large egg
1 cup of Colby Jack cheese, shredded. 1⁄2 cup blue plate mayo
2 tsp sugar
Salt/Pepper
Tony’s
Minced Garlic
1 stick of butter
Ritz Crackers
Preheat oven to 350. In a skillet, combine squash, minced garlic, onion, & 1⁄4 tsp salt.
Sauté́ until squash is tender. In a bowl, mix egg, mayo, sugar, pepper, 1⁄4 tsp salt, cheese, & sprinkle some Tony’s. Stir in squash mixture. Grease a baking dish (I use a medium size corning ware dish). Add mixture to dish. In a separate bowl, melt butter & add a sleeve of crushed ritz crackers. Spread buttered crackers on top of squash mixture. Bake 20 – 30 minutes or until golden and bubbly.
Note: you can add the cheese in the dish, or you can wait to layer the cheese on top with ritz crackers.
STRAWBERRY CAKE
1 pkg plain white cake mix
Strawberry Cake
1 pkg strawberry gelatin
1 cup of mashed strawberries with juice 1 cup of vegetable oil
1⁄2 cup milk
4 large eggs
Frosting Ingredients
2 pkg cream cheese, softened
1 sticked butter, softened.
3 1⁄2 cups powdered sugar.
1⁄4 tsp vanilla extract
3⁄4 cup strawberries with no juice
For cake:
Preheat oven to 350 degrees. Combine cake mix, gelatin, mashed strawberries, oil, milk, & eggs in a mixing bowl. Mix on low with mixer for 1 minute. Grease 9x13 baking pan, pour in batter. Bake for 30 minutes or until done.
For icing
In a bowl, use mixer to cream the cream cheese. Add butter, vanilla, & strawberries. Mix well. Gradually mix in powdered sugar until desired thickness.
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