Pistachio Crusted Lamb Chop Recipe

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Pistachio Crusted </p> <p>Lamb Chops

Ingredients

    • 1/2 tablespoon garlic and ginger paste
    • 1/4 minced garlic
    • 1 1/2 cup olive oil See Note 1
    • 1/2 cup white balsamic vinegar See Note 1
    • honey mustard See Note 1
    • onion powder See Note 1
    • jacobsen chili ghost peper salt See Note 1
    • Louisiana hot sauce See Note 1
    • Dan Pastorini’s Texas style rub
    • Bread Crumbs
    • Crushed pistachios
    • Dan Pastorini’s garlic and herb seasonings


Directions

    1. Preheat the oven to 400°F,
    2. Mix the olive oil, vinegar, garlic and ginger paste, minced garlic, honey mustard, onion powder, jacobsen chili ghost pepper salt, and Louisiana hot sauce in a bowl. See Note 1
    3. Sprinkle Dan Pastorini’s Texas Style Rub on each side of each lamb chop.
    4. Dip all lamb chops in the marinade and put in a large bowl. Pour the remaining marinade over the lamb chops. Cover and refrigerate fo 2 hours.
    5. Mix bread crumbs and crushed pistachios and put on a plate. Add some Dan Pastorinis garlic and herb seasonings and Jacobsen Chili Salt to the bread crumb mix. See Note 2
    6. Use a large baking pan. Coat the pan with some non-stick spray.
    7. Dip each lamb chop in the bread crumb mix (both sides) and place in the baking pan.
    8. Place baking pan in the oven for 15 minutes.
    9. Flip the lamb chops after 15 minutes and put back in the oven.
    10. Lamb chops are cooked when the center is 170°F.


Note 1: All measurements are estimates. Nonna tastes items as she cooks. She adds spices or oil or vinegar until she likes the marinade’s taste. The hot sauce is purely her taste preferences! Nono thought the lamb chops were delicious.

Note 2: I really do not know how much bread crumbs or pistachios Nonna used. However, like the marinade you can taste it to make sure the balance between all ingredients is what you like!

Delicious Lamb Chops

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The original recipe can be found on Khal’s website. Search for Ksnicenspice Food.

Lamb Chops

Ingredients

    • Lamb Chops (Nonna cooked 8, but you can do more or less depending on how many you are feeding)
    • 1 cup olive oil
    • 1/4 cup apple cider vinegar
    • fresh chopped parsley
    • fresh chopped rosemary
    • 1/4 cup garlic
    • 1 large chopped onion
    • Jacobsen Ghost Chili Salt
    • Jacobsen Black Garlic Salt
    • 1/2 tsp coriander
    • Thyme
    • Ancho Chili Pepper
    • Dan Pastorini Garlic and Herb Seasonings
    • Black Pepper
    • Freshly mixed garlic and ginger paste


Directions

    1. Mix the olive oil, apple cider vinegar, onion, garlic, parsley, rosemary, jacobsen ghost chili salt, Jacobsen black garlic salt, coriander, thyme, ancho chili pepper, Dan Pastorini Garlic and Herb Seasonings in a bowl.
    2. Season the lamb chops with jacobsen black garlic salt, Dan Pastorini’s garlic and herb seasonings, and black pepper. Season both sides by sprinkling each seasoning on each side.
    3. Sauté the olive oil and apple cider vinegar mixture over medium heat. Use a large frying pan. The onions will turn translucent. 4. 4. Add 1 tablespoon Garlic and Ginger paste. (See Note 1)
    4. When the onions are translucent, turn the heat too low and add the lamb chops. When the lamb chops are brown (about 5ish minutes) flip the chops. Lamb chops should cook to 170° F. (See Note 2)


Note 1: Nonna liked the marinade smell and thought some of her freshly mixed garlic and ginger paste would be good in the marinade. As such, she added a little to the marinade as it sauteéd. It worked out well!

Note 2: It is important to cook the lamb chops all the way through. However, cooking them with too much heat will cause the chops to burn. Best to lower the heat and cook slowly. Lamb chops should cook to 170° F.

Boudin Balls

Nonna made Boudin Balls. The question is WHAT did she use to make it? Watch the video to find out!

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Boudin Balls

  • Difficulty: Moderate - Several Steps
  • Print

Ingredients

    • 1 12-15lb pork butt
    • 3 jalapeño peppers
    • 2 green bell peppers
    • 1 large yellow onion
    • 4 celery sticks
    • 1 bunch green onions
    • 1 packet chicken livers
    • 1 can chicken broth
    • 2 cups white rice
    • AP flour
    • Bread Crumps (Nonna used Italian flavored)
    • 2 eggs
    • 1/4 cup milk
    • Dan Pastroni Garlic and Herbs Seasoning
    • Tony Chachere’s Cajun Seasonings (Gumbo Daddy Cajun Seasoning is better!)
    • Goyo Adobo
    • Jacobsen Chili Pepper Salt
    • AW Shit Seasonings (really that is the name)
    • LA Hot Sauce
    • Cajun Power Sauce
    • Vegetable Oil


Directions

    Pork Butt

    1. Chop and clean all vegetables. No need to chop into small pieces.
    2. Put port butt and all vegetables into crock pot.
    3. Add chicken livers to crock pot.
    4. Add chicken broth to the crock pot.
    5. Season per your preference and cook pork butt on low for 12-13 hours. (See Note 1)
    6. When the meat falls off the bone easily using a fork, the pork butt is done. Turn the crock pot off and let the meat and veggies cool.
    7. Cook 2 cups of white rice. You can use the liquid from the pork butt instead of water. Follow the rice’s cooking time and other directions.
    8. Grind the pork butt and all vegetables in a grinder. The meat doesn’t have to be finely ground up, but you do need to grind it.
    9. After the meat is ground up, drain the liquid, and mix in the rice.
    10. Taste the mixture and add seasonings as you see fit. (See Note 1)
    11. Combine the eggs and milk and mix thoroughly.
    12. Add some spices to the egg mixture.
    13. Put flour in a bowl.
    14. Put Bread Crumbs in a bowl.
    15. Ball up the pork butt and rice mixture. Dip the ball into the flour, then egg mixture, then the bread crumbs. Set the ball aside until you are ready to fry. You can make the balls bite size or larger.
    16. Heat vegetable oil.
    17. When the vegetable oil is hot, dip the boudin balls into the hot oil. As everything but the egg mixture is cooked all you need to do is to cook until golden brown. Nonna cooked her boudin balls 6 minutes.
    18. You can eat as soon as the balls cool or wait until they are room temperature or after they spend the night in the refrigerator.


Note 1: Nonna didn’t measure any spice added. She tasted the cooked pork butt and rice mixture and added whatever amount she wanted from the list above. You can use any spice you like, really. Flavor the meat to your tastes.

Crawfish Mac & Cheese

Still have leftover crawfish tails from your last crawfish boil? Here is another idea on how to make fine use of them! In this video Nonna makes a delicious mac and cheese with her leftover tails, zucchini, and mini elbow pasta. The cheeses she used gave the meal a delicious flavor. Watch the video to see how she cooks it and read below for the recipe.

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Crawfish Mac & Cheese

Ingredients

    • 1 box mini elbow pasta
    • leftover (pre-cooked) crawfish tails
    • 4 ounces butter
    • 3/4 cup flour (estimate)
    • 2 pints heavy whipping cream
    • jacobsen chili salt
    • jacobsen garlic salt
    • jacobsen rosemary salt
    • Dan Pastorini Garlic and Herb Seasonings
    • garlic powder
    • onion powder
    • pepper
    • Louisiana Hot Sauce
    • 3 chopped zucchini
    • 8 ounces Gruyere cheese (shredded)
    • 8 ounces smoked Gouda cheese (shredded)


Directions

    1. Preheat oven to 375° F.
    2. Cook elbow macaroni to al dente and drain (read directions on the box for time). You will bake it for 30 mins so don’t make the noddles mushy.
    3. Melt butter
    4. Mix flour (a little at a time) in the melted butter. You want to make a paste that is neither too thin nor to thick.
    5. Add 1 pint heavy whipping cream and heat in microwave for 2 minutes.
    6. Stir thoroughly. You are making a white sauce so thickness matters. You want a creamy sauce.
    7. Add more heavy whipping cream (not the entire pint), mix, and heat in microwave for 2 minutes.
    8. Stir. Repeat steps 6 and 7 until you have the thickness you desire for the sauce.
    9. Add spices to the sauce. There are no measurements. Taste test here and there to get the spices the way you like.
    10. Add shredded cheese (all of it) and stir. Add more heavy cream if needed to keep the thickness you desire.
    11. Microwave the sauce for 1-2 minutes to melt the cheese.
    12. Taste test sauce and add spices if you desire.
    13. Mix sauce and elbow pasta.
    14. Add zucchini and mix. (See Note 1)
    15. Bake at 375° F degrees for 30 mins. Check at 20 mins to make sure zucchini is cooked through. There should be a nice brownish tint to the top of the mac & cheese.


Note 1: There is a lot you can add to this recipe such as broccoli, brussel sprouts, bell peppers, or mushrooms, to name a few.

Tandoori Chicken: A KHAL.com recipe

Nonna cooked a Tandori Chicken recipe taken from a cooking video website KHAL. It is a nice website and this was a GREAT recipe. It was easy and delicious. However, Nonna may have struggled with some measurements. Thank goodness Nono was there to keep her on track!

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You can find Stefan Leyland’s original recipe on KHAL.

Star Fruit: Upside Down Cake

Nonna used an interesting fruit, a Star Fruit in this delicious upside down cake. The question isn’t about how the cake tasted; rather it is about did the cake turn over or fall apart?! Watch the video to see how it all worked out!

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Star Fruit Upside Down Cake

  • Difficulty: Easy - 2 parts.
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Ingredients

    • 1 1/2 Star Fruits
    • 1/2 stick butter (melted)
    • 2/3 cup brown sugar
    • 1 cap full vanilla
    • 1/8 tsp cinnamon
    • 1 pinch salt (1 tsp)
    • 1 egg
    • 3/4 cup milk
    • 1/3 butter flavored crisco (shortening)
    • 1 1/2 tbsp baking powder
    • 1 cup sugar (white)
    • 1 1/3 cup AP flour


Directions

      Prepare Fruit
    1. Preheat oven to 350° F.
    2. Peel the star fruit’s edges and either end. (Watch the video for clarification.)
    3. Slice the star fruit so that slices are in the shape is a star.
    4. Melt 1/2 stick butter in a baking pan See Note 1.
    5. Mix brown sugar with butter and spread at bottom of the baking pan.
    6. Place the fruit in the sugar mix in a single layer.

      7. Prepare Cake Mix

    7. Place shortening, flour, salt, sugar (white), baking powder, milk, and egg in a bowl and mix with a beater.
    8. Add cinnamon and vanilla and mix with a beater. Ensure the batter is smooth. Zero lumps.
    9. Spread the batter over the star fruit, evenly.

      10. Baking

    10. Place pan in the oven for 30 mins.
    11. Check the cake using the tooth pick method (poke tooth pick in the batter and pull out. If it comes out clean the cake is ready. Do not poke the tooth pick into the star fruit.

      12. Upside down

    12. Let the pan cool until you are comfortable touching it with or without oven mitts.
    13. Place a larger cookie sheet over the pan and flip the cake over (watch the video for clarity).
    14. Serve anytime.


Note 1: The original recipe (probably from AllRecipes.com) called for a 10in circular cake pan. However, Nonna didn’t have one. As such she used a large casserole dish.

Delicious Crawfish Casserole

In this video, Nonna put Nono’s crawfish boil leftovers to good and delicious use. This is by far one of her tastier inventions.

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Crawfish Casserole

Ingredients

    • Crawfish boil leftovers
      • – peeled and pre-cooked crawfish tails – potatoes – mushrooms – onions – brussel sprouts – corn on the cob (optional) – other veggies cooked in the boil (optional)
    • heavy whipping cream (or milk)
    • butter
    • freshly squeezed lemon juice
    • salt
    • 2 cans mushroom soup
    • garlic salt (optional) (see Note 2)
    • cooked bacon strips (optional)
    • 2 eggs
    • shredded cheddar cheese


Directions

      * See Note 1 on amounts
    1. Preheat oven to 375° F.
    2. Melt butter and mix in some lemon juice.
    3. Peel leftover potatoes.
    4. Combine butter and potatoes and reheat so the potatoes are soft. 2-3 minutes
    5. Mash the potatoes. Add heavy whipping cream (or milk) to get the consistency you desire. The short of it is, you are making mashed potatoes. Add butter if you didn’t earlier. (you can add salt if you like).
    6. Slice up the onions, sprouts, and mushrooms to bite size or not. Nonna sliced up the onions only. It is up to you.
    7. If you have left over corn on the cob, you can scrape all the corn off the cob and mix the corn with the other veggies.
    8. If you have left over bacon (like Nonna did from breakfast), break up the bacon into bits and mix with the other veggies.
    9. Put all the veggies into one bowl and mix. Add both eggs and cans of cream of mushroom and mix.
    10. Add peeled crawfish tails and mix.
    11. Pour all the veggies into a casserole dish/pan.
    12. Add a layer of shredded cheese over the veggies.
    13. Spread the mashed potatoes over the cheese and veggies.
    14. Put the dish/pan in oven until the potatoes are showing signs of browning in a few places and/or the liquid is boiling around the edges. (Everything is already cooked, so you are just heating it thoroughly. Make sure you give it enough time to cook the eggs.) Nonna cooked it for 45 minutes (she made a big batch).


Note 1: This is a Nonna creation and as you know she doesn’t measure much. She had plenty of leftovers so made a large amount. Consider how much you have leftover and how big your baking dish/pan is and go from there!

Note 2: Nonna and Nono forgot to add garlic to the boil when they boiled their crawfish. As a result Nonna added garlic salt in a few places. However, most veggies when cooked in a boil are spiced very nicely. You may not choose to add any spices at all.

Dragon Fruit Custard

Nono brought home some weird fruits, so Nonna cooked them up! Here is a Dragon Fruit custard. Watch the video to see how the fruit tasted.

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Dragon Fruit Custard

Ingredients

    • 1 dragon fruit
    • 1 stick (1 cup) butter (melted)
    • 1/2 cup honey
    • 1/2 cup milk
    • 1 tbsp vanilla
    • 1 pinch salt
    • 4 eggs


Directions

    1. Preheat oven to 350° F.
    2. Peel & chop the dragon fruit. Cut it in half & the skin should easily pull away.
    3. In a mixing bowl, mix honey, vanilla, salt, milk, eggs, & butter. Mix thoroughly.
    4. Add dragon fruit & mix.
    5. Pour ingredients into a standard pie pan.
    6. Place in oven for 20 mins. Check it. Look at center to see if it is a jello like consistency. (See Note 2)
    7. If the center is not thick enough, cook for 10 more mins. Check every 5 to 10 mins after 30 mins total cooking time to ensure you don’t over cook the custard. (See Note 2)


Note 1: The chunks of dragon fruit were kinda big. Feel free to chop them into smaller bite size chunks. That is entirely up to you.

Note 2: You can overcook custard. You probably don’t want to do that. The center is the key. It should ripple some, but not too much. It shouldn’t be solid, but not a liquid either. Comparing it to jello is the best way, I know of, to determine when it is done. I am reminded of the jello’s old jingle, “watch it wiggle, see it jiggle….”

Enchiladas for Aunt Helen’s 90th

Nonna made 3 platters of enchilada’s for Aunt Helen’s 90th birthday. One platter was prepared Nono style, that is with jalapeños. The other 2 platters were prepare Nonna style, that is with…well…watch the video to find out how they were prepared.

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Enchiladas

  • Difficulty: easy. Several parts to this recipe.
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Ingredients

      Shredded Port (made in crockpot)
    • 1-3 pounds port butt. How big a pork butt you want, is up to you. Nonna always likes lefts overs.
    • 1 large onion (quartered)
    • 2 large green bell peppers (sliced)
    • 1/4 – 1/2 cup minced garlic
    • salt and pepper
    • 1 cup water

      • Poblano Peppers

    • 2 poblano peppers
    • olive oil
    • small baking pan

      • Enchilada Sauce

    • pork broth (left over from crock pot).
    • 2-3 cans enchilada sauce (made from scratch is better, but Nonna did a quickie)
    • 1/4 cup Goya salsa

      • Enchilada

    • 1 package flour tortillas
    • sliced black olives
    • port butt
    • roasted poblanos
    • jalapeños (optional)
    • quartered (or chopped) artichoke hearts (optional)
    • shredded cheddar cheese


Directions

    Pork butt:

      1. Place pork butt into crockpot 2. Add onion, garlic, bell pepper, salt, pepper, and one cup water. 3. Cook on high for 8ish hours. Pork is done when it shreds very easily. Time varies based on the pork butt size and crock pot.

    Roasted Poblanos:

      1. Preheat oven to 400° F. 2. Clean out the pepper insides. Remove seeds and stem. 3. Coat lightly with olive oil and place on baking pan. 4. Cook for 10-20 mins. Time depends on how soft you want the peppers. 5. When the peppers have cooled, chop them.

    Enchilada Sauce:

      1. Pour 1 cup pork broth, enchilada sauce, and goya salsa into large mixing bowl. 2. Mix.

    Enchilada Assembly:

    1. Preheat oven to 425° F
    2. Pour 1 scope sauce into baking pan and spread over bottom (just enough to lightly coat the bottom).
    3. Dip 1 flour tortilla into sauce’s bowl. Make sure both sides are wet.
    4. In the tortilla’s center, add some meat, poblano peppers, olives, jalapeños or artichoke hearts, and cheese.
    5. Fold over the tortilla’s sides so they overlap the stuffing.
    6. Place overlapping sides down into the baking pan.
    7. Repeat processes placing enchiladas next to each other (not on top of each other).
    8. When the pan is full, scope sauce over the enchilada. One to two scopes should suffice, not need to saturate the enchiladas.
    9. Bake for 20 mins and check. Enchilada sauce should be boiling and the tortillas a little bit brown. If not ready continue baking for another 5-10 mins. Nonna baked hers for 30 mins.
    10. Remove from oven and sprinkle shredded cheese on enchiladas. Place in oven to melt the cheese (5 mins should do it).


Note 1: This would be an easy and delicious recipe if you have left over shredded pork, beef, or chicken. Meat preparation and cooking is the most bothersome part of this recipe.

Delicious Chocolate Chip Crepes

Wolfie announced that he wanted to cook pancakes during Nonna’s visit. As such Nonna conducted some research, made a few recipe tweaks, and the BEST crepes EVER were made and eaten.

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Nonna's Crepes

  • Difficulty: easy, but time consuming. Lots of parts to this recipe.
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Ingredients

      Whipping Cream:

    • 6 tbsp Powdered Sugar
    • 1 pint heavy whipping cream
    • 2 tsp vanilla
    • 1 large spoonful Hershey’s cocoa (optional)

      • Crepes Filling:

    • 16 ounces ricotta cheese
    • 1/2 cup powdered sugar
    • Chocolate chips (optional, but highly recommended)

      • Crepes:

    • 1 cup AP flour
    • 1 + 1/3 cups milk
    • 4 eggs


Directions

    Whipping Cream:

  1. Pour heaving whipping cream, powdered sugar, vanilla and cocoa (optional) in a bowl (or sealable jar). Mix with an electric mixer, hand shake, or mix with a paint mixer (Nono’s suggestion). An electric mixer is highly recommended. See Note 1.
  2. Mix until the ingredients thicken. The cream should make peaks. Your decision how thick you want it!
  3. Refrigerate until you are ready for it.

    4. Crepes Filling:

  4. In a large bowl, add ricotta cheese and powdered sugar. Stir.
  5. Add chocolate chips (optional). Add as much or a little as you like.
  6. Set aside (in or out of refrigerator) until you are ready for it.

    7. Crepes:

  7. In a large bowl, add flour, milk, and eggs. Mix
  8. Mix until smooth (no lumps).
  9. Heat a small non-stick pan (or use a little non stick spray or butter to prevent sticking).
  10. Pour 1/3 cup mixture in to the pan. You want the mixture to spread out. The crepe is meant to be thin.
  11. Cook until the crepe is slightly brown on one side and flip.
  12. Cook the other side until lightly browned.

    13. Assembly:

  13. Put the crepe on a plate.
  14. Add the filling in a line across the crepe’s center.
  15. Add fruit of your choice (Chef Wolfie recommends blueberries and raspberries).
  16. Fold one side over the filling and then the other.
  17. Scope some whipping cream over the top.
  18. Eat.


Note 1: Nonna put the ingredients in a jar and Nono shook it for 30 mins (give or take). The mixture thickened into soft peaks. An electric mixture would work much faster. Start with a slow speed and then increase as the cream thickens.

Keto Cheesecake Cupcakes

Nonna downloaded this recipe from AllRecipes.com. Amazingly, she actually followed the recipe. She did find the recipe a little traumatizing, you’ll have to watch the video to learn what was so shocking!

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Keto Cheesecake Cupcakes

  • Difficulty: very easy, but must refrigerate for 8 hours before eating.
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Ingredients

    • 1/4 cup butter (melted)
    • 1/2 Almond Flour
    • 2 8 ounce cream cheese packages
    • 1 tsp vanilla extract
    • 2 eggs
    • 3/4 cup Truvia Confectioners
    • cupcake wrappers
    • cupcake baking pan


Directions

    1. Melt butter and mix with almond flour.
    2. Spoon mixture into the cupcake wrappers. This will make a bottom crust so try to keep the mixture flat.
    3. Put both cream cheese packages, eggs, sweetener, and vanilla extract together in a bowl. Mix (an electric mixer will make it much easier) until smooth.
    4. Spoon the cream cheese mixture over the crust. Try to spread the mixture evenly between 12 cups.
    5. Preheat oven to 350° F and cook 15-20 minutes. The mixture should be reasonably “set” or firm in the middle before removing from the oven. See Note 1
    6. Once out of the oven, let cupcakes cool at room temperature until cool enough to handle.
    7. Add fruit on top of each cupcake if you desire.
    8. Refrigerate at least 8 hours before serving.


Note 1: The original recipe called for 15-17 minutes, but Nonna baked for 20 minutes. The middle should be reasonably firm. The middle does not need to pass the “toothpick” test (poke a toothpick in the middle and it comes out clean). However, neither should the middle jiggle when you wiggle the pan.

Ketolicious Chocolate Cups

Normally we would list the origin of the recipe; however, we can’t remember where this one originated. It a very simple, quick, and tastey keto sweet snack.

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Keto Chocolate Cups

  • Difficulty: very easy
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Ingredients

    • 1 cup cooking coconut oil (melted)
    • 1 tbsp baking cocoa
    • 1/2 cup creamy peanut butter
    • 2 tbsp heavy whipping cream
    • 1/4 tsp liquid stevia
    • 1/4 tsp salt
    • 1/4 tsp vanilla (Nonna likes Molina vanilla)
    • peanuts (not salted)
    • cup cake baking pan
    • cup cake wrappers


Directions

    1. Over a low heat, melt the coconut cooking oil.
    2. Add cocoa and mix.
    3. Add peanut butter, heavy whipping cream, salt, liquid stevia, and vanilla. Mix.
    4. Continue mixing over a low heat until the peanut butter melted and all ingredients in the pot are liquid. Everything should be nice and smooth.
    5. Put cup cake wrappers into the cupcake baking pan.
    6. Pour the chocolate mixture into the wrappers. Nonna didn’t measure, but she started with a small amount evenly distributed amongst the each cupcake wrapper in the baking pan and then repeated the process until the chocolate mixture was used. See Note 1
    7. Add crunched up peanuts to each wrapper (or any nut you like).
    8. Place pan in the freezer for 1 hour. See Note 2
    9. Serve when they are frozen. .


Note 1: You can make the cups thick or thin. Nonna kept hers reasonably thin (about a 1/4 inch)

Note 2: If you make the cups thick, you might have to leave in the freezer longer than an hour. Just check to ensure they are frozen.

Asian-y Canjun-y Wontons!

Nonna made some wontons. She used salad shrimp, southern spices, and some of her homemade goat cheese. Watch the vid to see how Nonna throws this together!

Check out Nonna’s wontons. This recipe is a delicious Asian and Cajun blend!

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Aisan-y Cajun-y Wontons

  • Difficulty: Easy - Moderate
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Ingredients

    – 1-2 packages Goat Cheese (See Note 2 about measurements) – 1/3 cup(ish) Romano Cheese (grated) – 1/2 (ish) cabbage head (chopped) – 1/2 (ish) broccoli head (chopped) – 2 bags salad shrimp (peeled, cooked or not) – 1/4 garlic (minced) – Wonton wraps – Peanut oil (or vegetable oil) – Louisiana Hot Sauce – Cajun Power Garlic Sauce – Dan Pastorini’s Garlic and Herb Seasonings – Tony Charchere’s Seasoning (or Gumbo Daddy’s Seasoning) – Goya Adobo Seasoning

Directions

    1. Finely chop raw broccoli and cabbage. (See Note 2 about measurements)
    2. Mix goat cheese, romano cheese, cabbage, broccoli, and salad shrimp in large mixing bowl.
    3. Add spices. You can taste test IF the shrimp is pre-cooked. If the shrimp is not pre-cooked don’t taste test. Bottom line is add spices based on your known preferences.
    4. Prep the wonton wraps according to the package instructions. Nonna’s directions said to wet the wraps with water or egg wash. Nonna used water.
    5. Put a little cheese mix in the wonton wrap’s center and fold the wrap diagonally. Be careful not to over stuff the wrap. Pinch and fold the wrap as necessary so that it is closed. A meticulous hand can make the folds and wrap pretty. Nonna’s is not a meticulous hand, but her fold and pinch method was very effective.
    6. Heat peanut oil.
    7. Place a few stuffed wraps in a fry basket and lower into the hot oil. Do not over fill the basket. As the wraps fry use a fork to make sure they do not stick to the basket. Ultimately the wraps should float free. The video gives a good visual of this method.
    8. It does not take long for the wonton’s to cook (including any raw salad shrimp you may have used). Wrap’s are down when they are golden brown.
    9. When golden brown, remove wraps from oil, place on rack and let cool.
    10. Once cool, you can eat the wraps immediately or freeze and eat later. Simply, pull out of the freezer and microwave them for a short period. They are delicious either way!


Note 1: This recipe is fairly time consuming depending on how many wontons you fry. Over all it is an easy recipe, however, stuffing the wontons is a slow process.

Note 2: Nonna did not measure anything that went into the mixing bowl. She likes a little more cheese than veggies and so her mix was cheesy. She loves shrimp, thus, used 2 bags where one might have suited most people. She used enough broccoli and cabbage to improve the mixture’s overall texture (she didn’t want it too wet). She recommends you start with what ingredients you like and work your way through the list. Mix as you go until you have a mixture that is neither too wet nor too dry. It should lean (wet or dry) based your preferences.

Scotch Eggs with a Southern Twist

Nonna and Nono make Scotch Eggs. They fried 2 batches using different seasoning each time. Take a look at the video and leave a comment! Tell us what you liked or didn’t like and let us know what Nonna should cook in the future!

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Scotch Eggs with a Southern Twist

  • Difficulty: Moderate
  • Print

Ingredients

  • 7 eggs
  • 1 lb ground Jimmy Dean sausage
  • Panko Bread Crumbs
  • Flour
  • Tony Chachere’s Cajun Spices
  • Peanut Oil
  • Jacobsen Chili Salt
  • Dan Pastorini’s Garlic and Herb Seasonings
  • Good Stuff Seasonings
  • parchment paper
  • See Note 1 for a secondary flavoring option

Directions

    1. Hard Boil 5 eggs. (See Note 2 for instant pot directions)
    2. Peel the eggs and roll in flour. Just a quick dry roll. Don’t use egg wash not wet the egg first.
    3. Separate the sausage into 5 equal parts. Flatten the meat on parchment paper. Cover egg with meat. Wrap the meat around one egg. Make sure the egg doesn’t show. The entire egg needs to be covered.
    4. Pour some Panko bread crumps in a bowl, add Tony Chachere’s, Dan Pastorini’s, Good Stuff and mix. Season to taste. (See Note 1).
    5. Crack 2 eggs into a bowl, beat them, and add a pinch of Jacobsen Chili Salt.
    6. Roll egg in Panko bread crumbs, then egg wash, then Panko bread crumbs for a second time. Place them in a frying basket.
    7. Heat a big pot of Peanut Oil.
    8. When oil is hot put basket with eggs in basket. Make sure all eggs are covered. Fry until the sausage is golden brown and meat it cooked all the way through. This took Nonna about 9-10 mins. You should check the meat around 8 mins.
    9. When meat is cooked through, let the eggs cool and serve.


Note 1: There are many ways to cook these eggs. You could use Italian ground sausage and Italian spices. Nonna used Parmesan Herb Panko bread crumbs with almost no additional flavoring and ground Italian ground sausage. However, you could use any flavor bread crumbs or spice mix you want!

Note 2: Nonna hard boiled the eggs in the instant pot (R2D2). You’ll need egg racks (just search the internet to find the right type and size) and 1 cup of water. Place eggs on the rack and into the instant pot. Add 1 cup water and cover. Nonna placed R2D2 in manual and set the timer for 5 mins. She manually released the pressure when the timer ended and cooled the eggs in ice water. The eggs were perfectly cooked and very easy to peel!

Fruit Slushies with Substitute Chef Wolfgang!

Nonna’s favorite (and only) grandson, Wolfie, declared he would make his own slushy, just like his Nonna does. His Momma, being a good Momma, immediately broke out the video camera and PRESTO here is this week’s video! He loves his Nonna and his Nonna loves him!

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Wolfie's Slushy

Ingredients

  • 1 BIG orange
  • 2-3 Strawberries
  • 1 Banana
  • A little water
  • Some crushed ice

Directions

    1. Chop strawberry and place in blender
    2. Peel and pull apart one slice at a time orange and place in blender.
    3. Peel and chop banana (Cookie Monster Chop is fun and highly recommended) and place in blender.
    4. Add water and crushed ice.
    5. Blend.
    6. Pour into cup and serve.

Dead Mike’s Chili

Dead Mike is Nonna’s skydiving buddy. He makes and eats this chili weekly (so he says). Goodness knows it is good enough to enjoy weekly.

Check out DeadMike.Com to learn more about why Dead Mike is called DEAD Mike!

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Dead Mike's Chili

Ingredients

  • Splash olive oil
  • 1 lb ground turkey (or ground beef)
  • 1 lb ground pork sausage
  • 1 medium onion (chopped)
  • 3 jalapeños (chopped)
  • 3 cloves garlic (minced) (Nonna recommends more garlic)
  • 8 ounce can tomato sauce
  • 1 can chicken broth
  • 1 can ro-tel tomatoes (See Note 1)
  • 1 can diced tomatoes (See Note 1)
  • 1/2 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 3 tbsp ancho (See Note 2)
  • 3 tbsp dark chili powder (See Note 2)
  • Jacobsen Ghost Chili Salt (to taste)
  • Ground Pepper (to taste)
  • 1 can pinto beans
  • 1 can red beans

Directions

    1. In a big pot, add a splash of olive oil.
    2. Add ground turkey (or ground beef), onion, and jalapeños. Brown meat.
    3. When meat is brown and onions are translucent, add ground pork sausage. Brown meat.
    4. Once all meat is brown, add tomato sauce, chicken broth, ro-tel, and diced tomatoes. Mix (stir).
    5. Cover and simmer for 15 minutes.
    6. After 15 minutes, add all spices as listed above. Mix thoroughly.
    7. Cover and simmer for 15 minutes.
    8. After 15 minutes, add pinto and red beans.
    9. Cover and simmer for 15-30 minutes.
    10. After 15 minutes you can serve. If you want the beans softer continue to simmer.

    • Note 1: Dead Mike’s recipe calls for 18 ounces stewed tomatoes.
    • Note 2: The video says teaspoons, but the correct amount is tablespoons.

Black Eye Peas & Cabbage

I am sorry to report that Nonna did NOT make nor eat Black Eyed Peas & Cabbage to ring in 2020. I am pretty sure that makes 2020 her fault. In any event, both Nonna and I (Aunt Winkie) are convinced that if we all eat Black Eyed Peas & Cabbage to ring in 2021, it will much a better year! SSSOOOO here is the “HOW TO VIDEO!”

May YOUR and all of OURS 2021 be a much better year!

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Broken Leg Eggs: A How to Video

In this video Nonna shows you to to prepare a quick and delicious breakfast with a broken leg. It was an AWESOME breakfast in bed!

There is no written recipe for this video, but you won’t need it. This breakfast is quite easy to fix (as you might expect if you are cooking with a broken leg).

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Creamy Scallops & Pasta

Nonna made a delicious creamy scallop and pasta recipe. She used goat milk and homemade goat cheese. The trick is to not over cook the scallops!

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Creamy Scallops & Pasta

  • Difficulty: Moderate (gotta pay attention)
  • Print

Ingredients

  • 1 lb scallops
  • 1 lb asparagus
  • 2 cups goat milk
  • 1 small onion (chopped)
  • 1/4 garlic
  • Rosemary
  • Thyme
  • Oregano
  • Romano cheese (grated)
  • Goat Cheese
  • 1 tbsp corn starch (if needed)
  • Jacobsen Chili Salt
  • Jacobsen Garlic Salt
  • Gumbo Daddy Cajun Seasonings
  • Dan Pastorini Garlic & Herb Seasonings
  • Butter
  • Olive Oil

Directions

    1. Rinse and prep asparagus. Chop off thick ends.
    2. In pan/pot, heat butter and olive oil (just enough to coat the bottom of the pan/pot)
    3. Add asparagus, onion, garlic and sauté.
    4. Add seasonings to the pan/pot. (Jacobsen garlic and chili salt)
    5. Season the scallops (DP’s garlic & herb on one side & Gumbo Daddy’s on the other)
    6. When the asparagus is somewhat soft (when you can poke a fork in it reasonably easily), add scallops. Mix. This is a brief step. You do not want to over cook the scallops.
    7. Reduce heat to low, add goat milk, some Romano and goat cheese. Nonna did not measure, it is simply a matter of taste and Nonna knows what she likes. However, she added about 1/4 cup Romano and 1/2 cup goat cheese. You can add more or less as you see fit. This will not take long. You want the milk mix to thicken up and the scallops to cook.
    8. While mixing, add the herbs (rosemary, oregano, thyme)
    9. As goat milk is thin, you will likely have to add some corn starch to thicken the sauce. If the sauce is too thin, scope up about 1-2 tablespoons of sauce into a bowl and add 1 tablespoon of corn starch. Mix thoroughly. You want the mixture to be smooth. You do not want it lumpy. When it is smooth, pour back into the pan/pot. Continue to stir/mix. When the sauce is thick enough for you, serve!

Keto Substitute for Mashed Potatoes

Mashed cauliflower is a great substitute for mashed potatoes. It is easy, can be made with lots of options, and very tasty. Try and let Nonna know what you think about it!

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Mashed Cauliflower

Ingredients

      • 1 Cauliflower head
      • 1/2 to 1 stick of butter
      • Dan Pastorini’s Garlic and Herb Seasonings
      • Jacobsen Chili Salt
      • Gumbo Daddy Cajun Seasoning
      • Cheddar Cheese (shredded)
      • Bacon Bits (optional)
      • Cream Cheese (optional)

Directions

  1. Cut head of cauliflower into chunks and place in microwaveable bowl. Large chunks is fine.
  2. Cover bowl and microwave on high at 5 minute intervals. Check to see if the cauliflower is “mash-able”. If you can “mash” it, remove from microwave. If you can not mash it, microwave for another 5 minutes on high. Nonna microwaved for 15 minutes total checking every 5 minutes.
  3. Add 1/2 stick of butter, cheese, and seasonings. Mash. (See Note 1)
  4. If the cauliflower is too thick, add more butter. Nonna used an entire stick of butter for one head of cauliflower. You could add a little water if you desire (Nonna did not as she doesn’t like it too watery).
  5. Taste test. Add seasonings, cheese, bacon bits (optional), cream cheese (optional), as you see fit. Texture and taste are per your preferences. (See Note 2)

Note 1: Nonna mashed the cauliflower with a Nylon Masher. You can use a food processor if you desire. Nonna likes hers a little lumpy, thus, the hand masher.

Note 2: Other than the butter, there are no measurements. It depends on texture and taste. Start with less ingredients and add as you desire.

Homemade Alligator Jerky

Nonna combined Goya Mojo Marinade with some cajun spices to make a delicious Alligator Jerky! This is a must try. It is simply FANTASTIC. Alligator meat is very good!

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Alligator Jerky

  • Difficulty: Easy, but time consuming
  • Print

Ingredients

1 lb alligator meat
1 Cup Goya Mojo Marinade
Gumbo Daddy Cajun Seasonings
Jacobsen Garlic Salt

Directions

  1. In a mixing bowl, add Goya Mojo, Gumbo Daddy, and Garlic Salt and mix. Taste test and add more spices as you desire.
  2. Trim the meat to 1/4 inch thick. Try to make the meat the same thickness as best you can. Thinner is better, but a 1/4 inch will work just fine.
  3. Place alligator meat and Goya Mojo mix in a ziplock. Remove air and seal the ziplock. Place in refrigerator for 3-4 hours. Make sure the meat is covered with the marinade.
  4. Pre-heat oven to 170°
  5. After the meat has marinated, place it on a baking pan with rack. Spread the meat out so there is distance between each piece. An inch between the meat is a good starting distance.
  6. Place pan in the oven for 4ish hours.
  7. Check on the meat regularly to make sure it is drying out. Nonna turned the oven up to 175° to move things along a little. However, you don’t want to go beyond 175°. This is meant to be a slow process.
  8. If you squeeze the meat and moisture comes out, it is not dried. It needs more time.
  9. If you can break the meat it is overcooked. However, some people like it this way and that is just fine. Thinner slices work better if you like the jerky crispy.

  1. NOTE: Nonna did her best to get the meat the same thickness, but she did have some pieces (slightly thicker) that required more time in the oven. You may need to remove thinner pieces as they are ready and let thicker pieces cook a tad longer. Your call!

Berbere Goat – DELICIOUS!

Nonna tried a new flavor and LOVED it! She modified the original recipe to accommodate an afternoon of skydiving. Using the crockpot ensures you can have a great afternoon and still come home to a delicious home cooked meal. Take a look at Nonna’s video and enjoy!

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Check out Oya Come Chop for the original recipe.

Goat Berbere

Ingredients

    • 2-3 pounds Goat Meat (Nonna used ribs)
    • 1 large onion (quartered)
    • 1 large orange bell pepper (sliced)
    • 1 large yellow bell pepper (sliced)
    • 1 large red bell pepper (sliced)
    • 1 large chili pepper (sliced)
    • 3 tablespoons Berbere seasoning
    • Jacobsen Garlic Salt
    • 1 clove garlic (peeled)
    • 3 Cherry Tomato packages
    • Ginger root
    • 1-2 cups Beef or Pork or Goat Broth. (See Note 2)
    • 1 jar Goya Sofrotio tomato cooking base
    • See Note 1 for all ingredients

Directions

Veggies:

  1. Slice the bell peppers, onion, and chili pepper.
  2. Peel the garlic. No need to mince.
  3. Chop the onion and ginger root.
  4. Place tin foil on a baking pan and spray with non stick canola oil.
  5. Place all the veggies (cheery tomatoes included) on to the pan and spread out.
  6. Bake at 375° for 45ish minutes. The veggies should look a tad charred. (Even the original recipe says that!)
  7. Remove from oven and let cool.
  8. Once cool, put in a blender or food process and blend until the veggies are somewhat liquified. It will make a thick paste. You do not want veggie chunks.

Goat Meat:

  1. Place goat meat in a crockpot.
  2. Add 3 tbsp Berbere seasonings over the goat meat.
  3. Add some garlic salt
  4. Add broth.
  5. Add veggie mix (paste) (Ideally the paste makes 3ish cups)
  6. Mix the broth and veggie mix. (Ideally the sauce will cover the goat meat – mostly)
  7. At this point what you do depends on what you have done. Nonna (who didn’t have enough tomatoes) added Goya tomato base. By adding this she used a total of 3 cups veggie mix & tomato base. As the sauce was very thick she added about 1/2 cup more broth for a total of 1.5ish cups. Bottom line is that you want a thick veggie (tomato flavored) sauce covering the meat or mostly covering the meat.
  8. After you’ve mixed the sauce, cover the crockpot and set on low. Let cook 8ish hours.
  9. Check the meat to ensure it is cooked through. It should flake apart when done. Nonna could shred it with a wooden spoon!

Note 1: You can use any combination of colorful bell peppers you desire. You can even add a few more if you like. Also, Nonna only used 1 package of cherry tomatoes, but she really needed 3 or more total. How many tomatoes you use is up to you. Nonna added Goya Tomato base to make up for the tomato shortage. This substitute worked great!

Note 2: Nonna used leftover pork broth from her tamale video. The original recipe called for goat broth, but it also directed you to boil the goat. Beef broth should work just fine. Heck even water would work, but it wouldn’t have the flavor. Bottom line – when you boil meat save the broth to use later!

Stuffed Flank Steak

In this video, we made an amazing stuffed flank steak with gravy. We may need to put this on the list of recipes for the Jump for the Rose dinner this year!

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Stuffed Flank Steak

  • Difficulty: Moderate
  • Print

Ingredients

    • 1 package Flank Steak
    • 1 large onion (chopped)
    • Dan Pastorini Garlic and Herb seasonings
    • Dan Pastorini Texas Style Rub
    • Jacobsen Ghost Chili Salt
    • Gumbo Daddy Cajun Seasoning
    • 1/4 cup garlic
    • 1 package mushrooms
    • Olive Oil
    • 2-3 tablespoons of butter (Nonna likes goat butter)
    • rosemary
    • basil
    • parsley
    • 4 ounces goat cheese
    • Special Shit (seriously that is what it is named)
    • Goya Adobo all purpose seasonings
    • 1 baking bag
    • 2 tablespoons cup flour
    • 3-4 precooked bacon strips (optional)
    • toothpicks

Directions

  1. Place butter, garlic and onion in a pan and sauté over a medium heat.
  2. Add mushrooms, rosemary, basil, parsley, and seasonings (Nonna added DP Garlic & Herb, Goya Adobo, Special Shit, and Jacobsen Ghost Chili Salt).
  3. When onions are translucent and mushrooms are soft remove from heat, place in a mixing bowl, and let cool. (See Note 1)
  4. When cool add chopped bacon and goat cheese. Mix.
  5. Add 2 tablespoons to the baking bag and shake.
  6. Cut flank steaks into rollable pieces and pound with a tenderizer to thin and tenderize the meat.
  7. Lay out the meat and put some of the mushroom mix in the center. Roll the meat. Hold in place using toothpicks. Ideally you will roll the meat and place the mushroom mix such that the mix is in-between each layer of meat. This is called a pinwheel.
  8. Place the rolls in the baking bag and the bag into a baking pan. Close up the bag and poke a few holes in it.
  9. Place in oven at 375° F for 30 mins.
  10. Check the meat with a thermometer. It is rare at 140°F.
  11. Take the juices from the bag and make a gravy. Add a little flour or water as needed (but not a lot)

Note 1: At this point, the mushroom mix is ready to go. You can cook the flank steak anyway you want and simply put the mix over the steak if you like!. Also, you can add the goat cheese and bacon or not! Your choice!

Note 2: As always, Nonna used her favorite seasonings, but you can use any you like. As she says “Recipes are just good suggestions.”

Turtle…Soup or Gumbo?

If you have a small crowd coming over and want something unusual and AMAZING to serve. This turtle soup is all that and a box of crackers.

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Recipe is coming, I swear. Just a little bit behind. I blame Nonna as she needs to hire me an assistant! With love, Aunt Winkie!

Turtle Soup/Gumbo

  • Difficulty: Moderate
  • Print

Ingredients

    • 1 big ol’ snapping turtle
    • 2 large onion (1 quartered and 1 chopped)
    • 1/4 cup garlic (used twice as Nonna loves garlic)
    • Dan Pastorini Texas Style Rub
    • Dan Pastorini Garlic and Herb Seasonings
    • Goya Adobo All Purpose Seasoning
    • Jacobsen Garlic Salt
    • 1/2 head of cauliflower
    • 1 zucchini (chopped)
    • 1 yellow squash (chopped)
    • 1 green bell pepper (chopped)
    • celery (chopped)
    • 1 cup flower (flour)
    • 1 cup olive oil
    • 1/4 cup tomato paste
    • 1.5 pounds Pork & Venison Smoke Sausage (Kountry Boys) (chopped the way YOU like it!)
    • 1 or 2 lemons

Directions

    1. Cut up turtle meat into small chunks and sprinkle DP Texas Style Rub on turtle meat.
    2. In a large pot, add quartered onion, garlic, DP Garlic and Herb, Jacobsen Salt, Gumbo Daddy’s Cajun Seasonings.
    3. Add water to the pot. Bring to a boil and then turn down to a simmer. Put a lid over the pot. You are going to let the meat simmer for 3-4 hours so use enough water. The turtle meat will be soft and fall apart when done. (See Note 1)
    4. Drain meat and save the broth. You may need to strain the broth to remove unwanted stuff. You can shred the meat if you want.
    5. With a clean large pot, add 1 cup flour (not flower), 1 cup olive oil, 1/4 tomato paster, and stir over a low heat. You are making a red rue. This will take awhile. You must stir the rue the entire time to make sure it doesn’t burn. The mixture will be red with the ingredients mixed so that it is nice and smooth.
    6. Add celery, bell pepper, chopped onion, garlic, Kountry Boys Smoke Sausage, and sauté over a low/medium heat.
    7. Add turtle broth, yellow squash, zucchini, 1/2 head of cauliflower and mix. (See Note 2)
    8. Add boiled turtle meat and fresh squeezed lemon juice from the lemons.
    9. Taste test (all the meat is pre-cooked) and season to your liking. Nonna added Goya Adobo All Purpose Seasonings.
    10. Add more water if necessary. (See Note 3)
    11. Bring to a boil and then let simmer (lid off) until the veggies are cooked through.

Note 1: Nonna uses the same pots over and over and has learned how much water to use with each pot. She doesn’t measure. She uses a cast iron pot or a dutch oven pot, 6-7 qt.

Note 2: You could add green beans, potatoes, okra, or a variety of other vegetables if you like. Nonna added her favorites and you should as well because recipes are just good suggestions!

Note 3: Just gauge how much water based on your pot. Should be 2/3 to 3/4 full as you will let it simmer until the veggies are cooked through. Also, depends on how thick you want the soup.

Locrio de Pollo; Goya Goodness!

Nonna took another recipe from Goya’s website. Once again it was DELICIOUS! Nonna did modify the recipe some as recipes are only “good suggestions!”

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Here is the recipe to Goya’s recipe. Nonna’s recipe is below.

Dominican Chicken & Rice (Compliments Goya)

  • Difficulty: Moderate
  • Print

Ingredients

    • 4 chicken quarters
    • Adobo All-Purpose Seasonings
    • Lemon Juice
    • 1 small onion (chopped)
      • 1 Jalapeno
    • cilantro
    • 1/4 cup garlic (minced)
    • Canola Oil
    • 1/4 cup tomato paste
    • Manzanilla Spanish Olives (pitted and halved)
    • Chicken Flavored Bouillon
    • Jacobsen Garlic Salt
    • Canilla Extra Long Gran Rice

Directions

    1. In large, plastic zip-top bag or airtight container with lid, add chicken pieces, Adobo, lemon juice, onions, garlic, cilantro and oregano. Seal bag and massage to coat chicken completely in marinade. Marinate at room temperature about 10 minutes. Remove chicken from marinade, reserving marinade.
    2. Heat large, heavy-bottomed pot over medium-high heat; add oil. Immediately add chicken, skin-side down. Reduce heat to medium and cover pot. Cook, covered, flipping chicken once, until chicken is golden brown on both sides, about 10 minutes (5 minutes each side); transfer chicken to plate and set aside.
    3. Add to same pot over medium-high heat, 4 cups water, reserved marinade, tomato paste, olives and chicken bouillon; stir until well combined and tomato paste and chicken bouillon are dissolved. Season with salt, to taste.
    4. Bring liquid to boil; add rice, stirring until incorporated. Return liquid to boil. Reduce heat to medium; simmer until water is evaporated, about 5-7 minutes. Return chicken into pot; reduce heat to low. Simmer, covered, until chicken is cooked through and rice is almost tender, about 15 minutes. Stir chicken and rice from bottom to top (to keep rice and chicken from sticking). Cover pot and cook until rice is tender. Goya’s recipe says about 5-10 minutes more; however, Nonna had to let it cook an additional 15 minutes (30 minutes total). Serve immediately.

Pear-fectly Crumbled

Nonna did some spring cleaning. She found some long forgotten canned pears that Oma (Nonna’s mom) had canned and given her. You’ll have to watch the video so see how it came out. Needless to say if you are ever in a zombie apocalypse and you find canned pears you’ll, know what to do with them.

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Pear Crumble

Ingredients

    • 2 quarts canned pears with cinnamon (See Note 1)
    • 4 tsp lemon juice
    • 6 tbsp sugar
    • 4 tbsp AP flour
    • 1/4 tsp ground ginger
    • A couple of dashes of ground nutmeg
    • 2 tbsp goat butter
    • 4 tbsp chopped nuts (your choice as to kind of nuts)
    • 4 ounces sweet goat cheese
    • 1/4 tsp ground cinnamon (See Note 2)

Directions

    1. Grease a baking pan to prevent sticking. Nonna uses canola spray.
    2. Drain the canned pears. (See Note 1)
    3. Spread the pears out evenly in the baking pan
    4. Sprinkle with lemon juice.
    5. In a mixing bowl, add goat cheese, sugar, oats, flour, ginger, and nutmeg. Mix. (See Note 2)
    6. In mixing bowl, add cuts of butter and mix until crumbly.
    7. In mixing bowl, add nuts. Mix.
    8. Once crumbly, sprinkle over pears.
    9. Bake 350°F for 25-30 mins or until bubbly.

Note 1: Nonna used home canned pears. If you do not have home canned pears, use about 6 medium pears, peeled, and sliced.

Note 2: Nonna’s canned pears already had cinnamon added. However, if you pears have not been flavored with cinnamon, you should add 1/4 tsp ground cinnamon (or more) as you desire.

AMBROSIA

Don’t like cooking? Can’t cook? Gotta bring something to the party? This is the recipe for you! Easy, sweet, DELICIOUS!

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Ambrosia

  • Difficulty: Easy Peasy
  • Print

Ingredients

  • 8 ounce can crushed pineapple
  • 2 – 20 ounce cans pineapple chunks
  • 3.4 ounce box Pistachio JELLO
  • 1 cup walnuts (chopped)
  • 1 cup coconut (shredded)
  • 1 cup baby marshmallows
  • 8 ounces cool whip

Directions

    1. In bowl, add crushed pineapples and both cans chunked pineapples with the juices.
    2. Add pistachio jello and mix gently.
    3. Add walnuts and coconuts. Mix.
    4. Add marshmallows. Mix.
    5. Add cool whip. Add it slowly. Add some and mix. Add some more and mix. Repeat until 8 ounces added or 1 tub.
    6. Put in the refrigerator overnight. It will be ready in the morning!
    7. Go skydiving (See Note 1).

Note 1: If you don’t skydive or can’t for some reason (weather, time) then do what you desire. After all and as Nonna says, recipes are just suggestions!

Homemade Goat Cheese

This was a simple, yet time consuming recipe. it was worth every second! Simply DELICIOUS!

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Goat Cheese

Ingredients

  • 2 quarts raw goat cheese
  • 2/3 cups lemon juice (fresh squeezed in best)
  • Non reactive cookware (See Note 1)
  • Cheese cloth
  • Thermometer
  • Honey (optional)
  • Jacobsen Garlic Salt (optional)

Directions

1. Heat 2 quarts raw goat milk. Heat SLOWLY. Nonna used her lowest setting. Stir occasionally. Watch it the whole time. Do not let the milk burn. If you heat the milk too fast it may sour.
2. Heat until the milk is between 180°-185° F. There should be bubbles around the edges. It should just start to bubble in the middle.
3. When the milk is heated to the proper temperature, add the lemon juice (1/3 cup fresh squeezed lemon juice to 1 quart raw goat milk). Mix.
4. Turn off/remove from heat and let stand for 10 mins.
5. Fold cheese cloth, dampen, and place over a fine strainer (non reactive) (See Note 2)
6. Pour goat milk over the cloth and strainer (you are separating the curds and whey). Let stand at room temperature for 1.5 hours. Do not put in direct sunlight and keep away from any heat source. The curds will harden
7. Scrape curds into a bowl. At this point you can add seasonings or not depending on what you want. Mash the curds together, seal the container, and place in refrigerator. (See Note 3)

Note 1: Non reactive cookware is important. Use stainless steel or tin. Avoid copper, cast iron, and aluminum.

Note 2: Nonna had some issues with the cheese cloth and straining. The curds were very small. A fine strainer and multiple layers from a folded damp cheese cloth are necessary.

Note 3: Nonna separated her curds into 2 bowls. She added a couple tablespoons of honey to one bowl and some Jacobsen Garlic Salt to the other. No measurements. Just to her taste (she taste tested).

Goya’s Shrimp & Pineapple Taco

Nonna decided to check out some new flavors and recipes. She found herself on Goya’s website and just could not resist Goya’s Shrimp & Pineapple Taco recipe. She even ordered some products from Goya’s online store. The result was AWESOME!

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As Aunt Winkie is going fishing (or is fishing or was fishing or all three) the written recipe is going to be delayed. However, the truth is Nonna ACTUALLY followed Goya’s recipe. Really she did! As such you can find the written recipe by visiting Goya’s webpage or just click the link.

Chicken Gizzard-licious

Nonna started the cooking the gizzards in R2D2 (Instant Pot) and finished one plate in the deep fat fryer and the other plate in the C3PO (Air Fryer). She used spicy pork rinds to season both plate. They were tender, well flavored, and a HUGE success!

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Chicken Gizzards

  • Difficulty: moderate
  • Print

Ingredients

    • 1 lb chicken gizzards
    • canola oil
    • canola non-stick spray (for air fryer)
    • 1 large bag spicy port rinds
    • 2 eggs
    • 1/3ish cup milk
    • rosemary
    • oregano
    • DP Texas Style Rub
    • Jacobsen Garlic Salt
    • Chicken Shit Seasonings
    • 1 can chicken broth
    • 1 medium onion (chopped)
    • 1/4 cup garlic (minced)

Directions

    1. Clean gizzards throughly removing grit. Remove any hard skin.
    2. Put cleaned gizzards, garlic, onion, garlic salt, Texas Style Rub, Chicken Shit seasonings, oregano, and rosemary into Instant Pot (Pressure Cooker).
    3. Use “MEAT STEW” setting on high for 25 minutes. (Check the directions for your specific cooker as settings might be different).
      4 Remove gizzards and let cool.
    4. mix eggs and milk.
      6 Mash up entire pork rind bag so that it is similar to bread crumbs and place on a plate or in a bowl.
    5. Put gizzards into egg mix then into pork rinds. Make sure both egg mix and pork rinds cover the gizzards. One good dip in both should do it.

    AIR FRYER

    1. Spray air fryer pan with canola non-stick spray.
    2. Cover the bottom with gizzards
    3. Cook at 400°F for 6 minutes.
    4. After 6 minutes flip the gizzards.
    5. Cook at 400°F for an additional 6 mins (for 12 mins total).

    FAT FRYER

    1. Heat canola oil in a pot. How much you need depends on your fat fryer’s size.
    2. Once the oil is hot, put gizzards into a frying basket and put into the oil.
    3. Cook 3 minutes or until crispy.
    4. Remove from oil, drain and let cool.

    Note 1: This recipe worked very well. The gizzards from both the deep fat fryer and C3PO (Air Fryer) were tender. That is likely thanks to R2D2 (Instant Pot). Also, the spicy pork rinds added its own flavor which provided the perfect taste.

Dirty Rice: Can you keto up dirty rice?

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Dirty Rice

Feeds 4-6

Ingredients

    • 2 tbsp bacon grease
    • 1 small/medium onion (chopped)
    • 1/2 cup celery
    • 1/2 cup green onions
    • 1 green bell pepper (chopped)
    • 1/2 cup parsley
    • 1/2 cup garlic (minced)
    • 1.5 cups white rice
    • 3 cups chicken broth
    • 1/2 pound chicken liver (or beef liver) chopped
    • 1/2 pound ground pork (or beef)
    • 1/2 pound Country Boy andouille sausage See Note 1
    • Dan Pastorini Garlic and Herb
    • Gumbo Daddy Cajun Seasoning
    • Jacobsen Chili Salt
    • Freshly chopped Rosemary, Oregano, Thyme.

Directions

    1. Put bacon grease into large pot and heat
    2. Brown chicken livers (or beef liver).
    3. As you are browning add ground pork (or beef) and andouille sausage.
    4. Add onion and garlic and sauté for 2-3 minutes. You can drain the meat of grease at this point if you like, but Nonna never does!
    5. Add green onions, celery, bell pepper, parsley and mix.
    6. Add seasonings (Gumbo Daddy’s Cajun seasonings, Jacobsen Chili Salt, DP’s Garlic and Herb Seasonings). See Note 1
    7. Add white rice and sauté for 2-3 minutes. Basically, let the rice absorb the meat juices some.
    8. Add 3 cups chicken broth and bring to a boil.
    9. Once boiling reduce heat to a simmer and cover. Check at 25 minutes and every 5-10 minutes after that. Nonna’s declared her dirty rice ready at 30 minutes. Make sure the broth is absorbed by the rice and that rice is tender.

    Cauliflower

    1. Follow steps 1-6 above. Remember you won’t need as much seasonings as you do for regular white rice. Also, make sure the meat is mostly cooked before adding cauliflower as you won’t cook everything as long using the cauliflower.
    2. Before or while meat is browning, run through 1-2 cauliflower heads through a food processor to finely chop it. You could also just grate it with a cheese grater.
    3. Upon completion of step 6 above, add cauliflower to the pot.
    4. Stir almost continually for 10 minutes or so over a medium heat. Taste the cauliflower. If it is a texture you like, call it done! In other words sauté until “It is done.”

    Note 1: Nonna used beef liver instead of chicken liver because the grocery store was out of chicken livers. Rumor has it that it is the liver that makes the rice dirty. All I know for sure is Dirty Rice was one of my favorite meals growing up!

    Note 2: As always Nonna used her favorite cajun spices. As she said, however, you can swap the seasonings up some. Hot sauce, Tony Chachere’s, salt and pepper, cayenne pepper, paprika, cumin, or any cajun spice mix from your local spice shop!

    Note 3: If you are making the keto version, you may want to use 2 cauliflower heads. As Nonna note, her mix could have used a little less meat and a little more cauliflower. Also, remember the cauliflower version doesn’t need as much spicing!

Delicious Tuna Risotto Pie

Something new with Aunt Winkie’s caught and canned TUNA! The recipe is made with a few absolutely DELICIOUS ingredients! It was just flat out GOOD…and so were the leftovers!

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Tuna Risotto Pie

  • Difficulty: Moderate
  • Print

Ingredients

      See Note 1
    • 2 tbsp Olive Oil
    • 2 Onions (chopped)
    • 1/2 cup Garlic (minced)
    • 2 cups Arborio Rice
    • 3.5 cups chicken broth
    • 2 pints canned Tuna (home caught and canned is the best)
    • 1 bag Semi Dried Tomatoes (3 ounces)
    • 3 cups Mozzarella Cheese (thinly cut)
    • 1 cup Romano cheese (shredded or grated)
    • 1 bag kale leaves, roughly chopped (10 ounces)
    • 6 eggs
    • Dan Pastorini Garlic and Herb (optional)
    • Gumbo Daddy Cajun Seasoning (optional)
    • Jacobsen Chili Salt
    • Freshly chopped Basil & Oregano

Directions

    1. Coat bottom on a large pan with olive oil and heat.
    2. Brown onion and garlic.
    3. When the onions are translucent, add Arborio rice. Brown the rice for 1-2 minutes.
    4. Add spices and seasonings (DP Garlic & Herb, GD Cajun Seasonings, Jacobsen Chili Salt) (See Note 2)
    5. Add chicken broth.
    6. Bring to a boil, then lower heat to a simmer. Let simmer until the broth is absorbed by the rice. (15ish minutes)
    7. Once the broth is absorbed, removed from heat and let cool.
    8. Once cool, add tuna, sun dried tomatoes, and eggs. Mix.
    9. Add romano and mozzarella cheese (Save some mozzarella for later). Mix.
    10. Add kale, oregano, and basil. Mix.
    11. Coat baking pan (spring form pan or pie shaped/sized pan) with non stick canola oil.
    12. Fill the baking pan with tuna/kale mixture. (See Note 3)
    13. Place thinly sliced mozzarella cheese over the tuna/kale mixture (on top).
    14. Bake on 350° F for 25 minutes.

    Note 1: Nonna found this recipe on Chew Town. She doubled the recipe to ensure plenty of leftovers! You can half Nonna’s ingredients list to make less. Cooking times will remain the same. Also, Nonna used some of her own favorite spices. She recommends you do the same. If there is a taste you love with fish, Nonna says use it!

    Note 2: Nonna loves Dan Pastorini’s and Gumbo Daddy’s seasonings. She uses the Jacobsen chili salt in combination with the 2 seasonings above to give the pie a little kick. However, you can use other spices. In this recipe simply using salt and pepper will suffice!

    Note 3: As Nonna doubled the recipe, she used 3 pie sized pans. If you cut the recipe in half, 1 – 20cm pie pan or spring loaded pan should work.

Brussel Sprouts even the kids will love!

Nonna cleaned out her refrigerator. She put some of her favorite ingredients together and made something she has never made before. Simple. Delicious.

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Baked Veggies

Ingredients

      See Note 1
    • 5 crispy bacon strips (optional)
    • Bacon grease or olive oil (use olive oil if you are a vegetarian).
    • Brussel Sprouts (not frozen) (enough to fill one baking pan of your choice)
    • Mushrooms (as much or as little as you like)
    • Mozzarella cheese (shredded)
    • Feta Cheese (Mediterranean flavored)
    • Heavy Whipping Cream or Milk
    • Jacobsen Chili Salt
    • 1/4 cup minced garlic
    • Butter

Directions

      Brussel Sprouts
    1. Chop off brussel sprouts end and cut in half.
    2. Place in baking pan and coat with olive oil (or bacon grease from breakfast if you have some). Not too much, make sure the veggies are thinly coated.
    3. Add 5 chopped crispy bacon strips (optional)
    4. Add mushrooms (See Note 1)
    5. Add Jacobsen Chili Salt (or regular salt and pepper)
    6. Add garlic
    7. Add butter chunks on top
    8. Bake on 375° for 20-25 mins. Don’t cook the brussel sprouts through, you want them undercooked at this point.
    9. Add creamy cheese sauce and bake on 375° until done. Seriously, Nonna cooked for about 15 minutes until the brussel sprouts were soft (the fork easily stuck in the sprouts) – which is the way Nono likes them!

      10. Creamy Cheese Sauce

    10. In a pot add left over mozzarella and Mediterranean flavored feta cheese.
    11. Add heavy whipping cream and/or milk.
    12. Melt cheese over a low heat. Stir constantly so it doesn’t burn. Add milk or cheese as you desire to get the consistency you like.

Note 1: Nonna didn’t measure anything. She just pulled some stuff from the refrigerator that was on the verge of going bad and put it all together. The key to this recipe is taking what you have and doing what’ve you done in the past with some minor twists. For instance, Nonna makes creamy cheese sauce often, but never before with feta cheese (that cheese is typically reserved for salads). Also, she’s baked brussel sprouts with garlic herb seasoning and olive oil, but never with mushrooms, bacon, and cheese sauce. Sometimes when Nonna cleans out her refrigerator her recipes come out great (like this recipe), but sometimes not so much. Nonna very much encourages you to experiment and play in your kitchen. Try different things, be creative, have fun!

Note 2: You can delay adding the mushrooms. If desired, you can add the mushrooms when you cover the brussel sprouts with the creamy cheese sauce.

Note 3: This recipe is easily converted to a vegetarian recipe. Simply leave out the bacon and use olive oil.

Ketolicious Creamy Tuscan Shrimp: Nonna Style

Check out this out! It looks absolutely delicious and Nonna even measured some stuff!

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Shrimp Tuscan

Ingredients

    • 2 pounds raw peeled Shrimp
    • 4 tbsp Olive Oil
    • 4 tbsp Butter
    • 2ish cups Romano Cheese
    • Jacobsen Garlic Salt
    • 1 large bag/package Spinach Leafs
    • 1/2 cup minced Garlic
    • Lemon Balm (See Note 1)
    • Rosemary
    • Basil
    • 1.5 cups Heavy Whipping Cream
    • 2 cups Cherry Tomatoes (cut in half)

Directions

    1. Put butter and olive oil in a big pot and sautée shrimp. Only until they are pink on both sides. Do not cook them for long or they will over cook. They do not need to be cooked through at this point. You can add some salt if you choose.
    2. Remove the shrimp when they are pink.
    3. In the same large pot, add herbs (lemon balm, rosemary, & basil), minced garlic, mushrooms, and sautée for 2ish mins.
    4. Add 2 cups cheery tomatoes and stir briefly.
    5. Add spinach leaves (don’t worry if they take up the whole pot, they will cook down). Let them cook down (3-4ish mins).
    6. Add 1.5 cups of heavy whipping cream and mix.
    7. Add 1-1.5 cups shredded or grated GOOD Romano cheese and mix.
    8. Turn heat to low and let simmer (4-5 mins). Stir occasionally. Don’t let it burn on the bottom.
    9. Taste test. Add more garlic salt or other seasoning as you see fit.
    10. Add the shrimp. Let simmer for 4-5 mins. Stir occasionally.
    11. If the sauce isn’t think enough you can add more cheese (1/2-1 cups).
    12. After 4-5 mins make sure the shrimp is cooked through. If it is dinner is ready. If it is not just let it simmer a few more minutes!

Note 1: Nonna didn’t measure the herbs. Start with a tbsp of each and add more if you see fit.

Note 2: Nonna modified her recipe from http://www.GIMMEDELICIOUS.com. Feel free to check that recipe out!

Pork Loin: Slow Cooked in the Instant Pot

Nonna made her favorite (and only) daughter-in-law’s pot roast recipe. Only problem was Nonna didn’t have a pot roast and she wanted to try the “SLOW COOKER” feature on R2D2 (Instant Pot). Also, Nono had some great seasonings from her herb garden. Watch the video to see how it came out. I’ll give you a hint, Nonna’s son eats as well as a husband and father as he did as a boy!

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Slow Cooked Pork Loin

Ingredients

    • 2 cups Almond Flour (or flour)
    • 1.5 pounds Pork Loin (or pot roast)
    • 1 tbsp corn starch
    • 2 cans beef broth
    • Dan Pastorini’s Garlic and Herb Seasonings
    • Jacobsen Garlic Salt
    • ground black pepper
    • 1 medium chopped Onion
    • 1/4 cup minced Garlic
    • Olive Oil
    • 3 banana peppers
    • parsley (See Note 1)
    • lemon balm
    • basil
    • oregano
    • thyme
    • Rosmary

Directions

    1. Mix almond flour, corn starch, garlic salt, garlic and herb seasonings.
    2. Coat the mix over the pork loin.
    3. Add olive oil to the bottom of the instant pot. Set on sautée and brown the meat on all sides.
    4. Remove the meat when it is browned from the instant pot.
    5. Add onions, garlic, fresh herbs, banana peppers and sautée.
    6. Once the onions are translucent, add 2 cans beef broth. Let it heat up some.
    7. Add 1/2 cup almond flour mix (or what you had leftover) and mix.
    8. Add meat (don’t forget to put the rack into the instant pot first).
    9. Slow cook in the instant pot (multi-cooker) for 6-8 hours. (See Notes 2 & 3)
    10. When the meat is cooked, you can thicken the juices if desired, by adding any left over almond flour and corn flour mixture.

    Note 1: Nonna modified her favorite (and only) Daughter in law’s recipe. Here is the list of ingredients DIL used in stead of Nonna’s spices: Marbled Chuck Roast, flour, beef broth concentrate, garlic powder, onion powder, course grained salt, course ground black pepper, crushed red pepper flakes, chipotle chili powder. Just like Nonna, her DIL doesn’t measure spices and just goes by feel!

    Note 2: Make sure you read the directions on your multi-cooker (instant pot) when you use the slow cooker function. Make sure the appliance vents the steam. You do not want the pressure to build.

    Note 3: As the instant pot is not pressurized, it is easy to check the meat to see if it is cooked through. Check it earlier vice later. If it is not cooked through, you can let it cook longer. Nonna’s pork loin cooked through in 6 hours 45 mins.

Stuffed Ketolicious Burgers

Nonna makes some delicious stuffed burgers. Keto friendly or not – your call! Check out the video and give them a try. They are DELICIOUS!

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Stuffed Burgers

Ingredients

    • 2 Eggs
    • 1.5 pounds Ground Beef
    • 3ish cups Pork Rinds (crushed) OR 2.5ish cups Bread Crumps
    • Bull Shit Seasonings (www.SpecialShit.com)
    • Dan Pastorini’s Garlic and Herb Seasonings
    • Jacobsen Ghost Chili Salt
    • Gumbo Daddy’s Cajun Seasonings
    • 1 package Mushrooms
    • 1 medium chopped Onion
    • 1/4 cup minced Garlic
    • Olive Oil
    • Shredded sharp cheddar cheese
    • 4-6 Bacon Strips (optional)

Directions

    1. Preheat oven to 400°.
    2. Fry bacon and break into small bacon bits (optional). Nonna likes it crispy.
    3. In a frying pan, add a small amount of olive oil and over a high heat sautée onion, garlic, and mushrooms. See Note 1
    4. Remove the pan from heat when mushrooms are soft and onions are translucent and let cool.
    5. In a mixing bowl, put ground beef, 2 eggs and mix.
    6. Add to the beef crushed pork rinds OR bread crumps (not both) and mix See Note 2
    7. Roll the meat into 4 large meatballs. Then shape each ball into a bowl.
    8. Add sprinkling of mushrooms, bacon (optional), and shredded cheese to the center of the bowl and close the bowl over the top. (Makes a large thick hamburger patty).
    9. Either bake in the oven for 30ish minutes (or until it is done) OR place on a grill (do your best to prevent sticking). See Note 3

    Note 1: Nonna sautéed the mushrooms in the bacon grease rather than olive oil. This adds flavor, but is not heart healthy. Use the bacon grease or olive oil, your call!

    Note 2: Using pork rinds keeps the recipe low carb. However, breadcrumbs are perfectly good for the recipe. Again your call!

    Note 3: Nonna baked her stuffed burger in the oven at 400° for 30 mins. However, you can grill them. Just make sure the ground beef is cooked to your desires!

Snickerdoodles: Easy & Delicious

Nonna and her favorite guest cook, Wolfie, made Nonna’s favorite cookies! They are quick, easy, and a blast to bake with your grandkids!

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Ingredients

    See Note 1
    • 2 Eggs
    • 1 Cup Butter
    • 2 3/4 Cup AP Flour
    • 2 tsp Cream of Tartar
    • 1 tsp Baking Soda
    • 1/2 tsp Salt
    • 1.5 Cups Sugar
    • 1 tbsp Cinnamon
    • 2 tbsp Sugar

Directions

    1. Mix butter and 1.5 cups of sugar.
    2. Add eggs. Mix.
    3. Add baking soda & cream of tartar. Mix.
    4. Add half the flour and mix.
    5. Add rest of flour and mix. Mix thoroughly.
    6. In a separate bowl, mix 1 tbsp cinnamon and 2 tbsp sugar
    7. Shape the cookie dough into small balls.
    8. Roll the balls in the sugar/cinnamon mix
    9. Place parchment paper over a baking pan.
    10. Place the sugared balled dough on a baking pan and flatten the dough. Separate the flattened dough as the dough will expand as it cooks.
    11. Place in oven (preheated to 375° degrees) for 8-10 minutes. Check after 8 minutes.
    12. After 8 minutes, if the cookies are soft in the middle cook for additional 2 mins or until done.


Note 1: Nonna’s personal recipe calls for toddler “LOVE” to be added to the recipe. (FYI: “LOVE” really means toddler fingers that have repeatedly been in the mixing bowl and licked clean). She highly recommends that every Nonna, Gamma, Nana, Grandma, etc….add their own toddler “LOVE” to their cookies! Keep in mind, however, there are raw eggs in the dough…ssssoooo…

Quiche Cupcakes: Breakfast to go

Nonna made some eggs. The leftovers go in the freezer and come out again when Nonna finds herself running to work having had no time eat! As always these eggs are delicious and fairly easy! We hope you enjoy!

Ingredients

    • 8 eggs
    • 8 ounces heavy whipping cream
    • 1/2 cup chopped onion
    • 1/4 cup minced garlic
    • 2-3 cups sharp cheese (shredded)
    • 2 tablespoons butter (9 slices)
    • 1 package small mushrooms
    • Dan Pastorini’s Garlic and Herb Seasonings
    • Gumbo Daddy Cajun Seasonings
    • Good Shit Seasonings
    • Jacobsen Chili Salt
    • 1 package cupcake liners

Directions

    1. Put the cupcake liner in a cupcake pan
    2. Add 2-3 small mushrooms to each cupcake liner
    3. Add small slice of butter to each cupcake liner
    4. Add eggs, ham, onion, garlic, and heavy whipping cream to mixing bowl. Mix thoroughly.
    5. Add spices (as listed above) to mixing bowl. Mix thoroughly. See Note 1
    6. Add cheese to mixing bowl. Mix thoroughly.
    7. Scoop mixed eggs into cupcake liner. Fill 3/4 full (or 4/5 full – not quite to the top).
    8. Place in oven (preheated to 375° F) for 20-25 mins. See Note 2
    9. After 20-25 mins, remove eggs from the oven, sprinkle cheese on the top and cook in oven for 5 more minutes. See Note 2
    10. If you have left over egg mix, pour into a frying pan and cook over a low heat until cooked. It will make some delicious scrambled eggs!


Note 1: Nonna has her favorite spices and she never ever measures them. It is good to know what kind of flavors and how much you like. Spice accordingly! Some spices that go well with eggs include: tobacco (hot) sauce, black or white pepper, curry powder, dill, or cayenne pepper. You could also add chives or thyme to the mixture.

Note 2: Times may vary. Check the eggs to make sure they are cooked through and not runny.

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Instant Pot: Frozen Chicken

Nonna made her little sister’s (Aunt Kristi) frozen chicken instant pot recipe. Aunt Kristi swears by the pressure cooker and loves this recipe as a quick and easy way to feed her large family when SOMEONE forgets to pull dinner out of the freezer as they all run out the door on their way to school or work in the morning!

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Ingredients

    • 4 Cups Chicken Broth
    • 1 medium to large or 2 small frozen Whole Chickens
    • Olive Oil
    • 1 Onion, large chopped
    • 1/4 cup minced Garlic
    • Dan Pastorini’s Garlic and Herb Seasonings
    • Gumbo Daddy Cajun Seasonings
    • Special Shit Seasonings
    • Jacobsen Garlic Salt
    • Olive Oil

Directions

    1. Mix seasonings (DP Garlic and Herb Seasonings, Gumbo Daddy Cajun Seasonings, Special Shit Seasonings, and Jacobsen Garlic salt) in a large shallow bowl or plate. (See Note 1)
    2. Rub the frozen chicken with olive oil. Make sure the oil is rubbed all over the chicken.
    3. Roll or rub the seasonings all over the chicken.
    4. Put the rack in the Instant Pot.
    5. Pour in the 4 cups of chicken broth into the Instant Pot.
    6. Add the onion and garlic to the pot.
    7. Place the chicken(s) on the rack and into the pot.
    8. Select “Meat Stew” button (or appropriate meat button – see instructions for your multi-cooker) for 40 minutes.
    9. Manually depressurize the pot when the timer is complete.
    10. Check the chicken to make sure it is cooked through. If it is not, place the chicken with some of the broth (from the pot) in the oven. Set oven to 400°. Cook for 10-20 minutes (check at 10 min intervals to prevent over cooking the chicken). (See Notes 2 & 3)


Note 1: Nonna has her favorite spices, but you can spice the chicken in any number of ways. Here are some spices you might like to try: lemon pepper, black and white pepper, paprika, chili powder.

Note 2: Times appear to vary depending on the size and type of multi-cooker being used (Chefman vs Fagor brands, for example). Read the time recommendations for your brand of multi-cooker. If the chicken is slightly undercooked, putting it in the oven as Nonna did is a very good way to make the skin crispy and finish cooking the chicken in a quick and easy manner.

Note 3:If the chicken is cooked, you still might want to put the chicken in the oven at 400° for 5-10 mins to make the skin crispy!

Amazing Stuffed Shells

Nonna made stuffed shells for the Nurses at HCA in Pearland, Texas who saved her life (not corona virus related). The women and men who cared for Nonna were exceptional during one of the most trying times in this country. The entire family extends our thanks and appreciation to their hard work!

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Ingredients

    • 24-48 ounces Spaghetti Sauce or Marinara Sauce (See Note 1)
    • 1 box Barilla Jumbo Shells Pasta (12 ounces)
    • 1/2 cup freshly chopped parsley
    • 1 tbsp black pepper
    • 1/2 tbsp Jacobsen Garlic Salt
    • 1 tbsp oregano (freshly chopped is best)
    • 2 cups Shredded Mozzarella Cheese (See Note 2)
    • 1/2 cup Romano Cheese (See Note 2)
    • Galbani Ricotta Cheese (32 ounces) (See Note 2)
    • 2 Eggs (or 1/5ish Emu egg (LOL) – See Nonna’s Emu egg recipes)

Directions

    1. Boil shells for 10 mins (or according to the box directions). Shells should be Al Dente or, really, even firmer than that. If you like your pasta Al Dente when you eat, don’t over boil the pasta. Remember the pasta is going to spend 30ish mins in the oven.
    2. Mix all 3 cheeses, both eggs, salt, pepper, oregano, and parsley in a mixing bowl.
    3. Put a layer of sauce into the bottom of a baking pan.
    4. Scoop the cheese mix into the softened shells and place them in a baking pan. Let the shells cool before touching them. 1 layer only.
    5. Put a layer of sauce over the stuffed shells. See Note 3)
    6. Place in oven at 400° F for 30ish mins. Check at 20 mins. The sauce should be boiling or browning slightly. Mostly you just want everything hot throughout the pan.
    7. Pull the pan from the oven when it is done and add a layer of shredded mozzarella cheese on top.
    8. Place back in the oven for 5 mins (just so that the cheese on top melts).


Note 1: Nonna always makes her own spaghetti or marinara sauce. As the sauce requires several hours of simmering, Nonna will sometimes make it a day or two earlier to save time when she is actually preparing the full meal. You can access the spaghetti sauce recipe and video by using the search function.

Note 2: When making a meal like this, use the best cheese. Order online from or visit a specialty cheese shop. Delicious Italian food starts with the sauce and continues with the cheese selections!

Note 3: If you like extra sauce you can heat some up and serve it on the side or make thicker layers of sauce in the baking pan.

The Rose: Live Facebook Conversations

Dorothy Gibbons

Starting on Friday 8MAY20, meet The Rose’s hard working and caring women on Facebook live for weekly conversations. The live feed will be held on Fridays at noon (CST – Houston, TX time). This week they will discuss the most vulnerable – uninsured women – and how The Rose plans for their survival!

https://www.facebook.com/TheRoseBreastHealth/

EMU Omelet & Potato

Nonna made a delicious EMU omelet! Add in a friend potatoes and WOW, what a great breakfast! Watch the video and don’t forget to subscribe to Nonna’s You.Tube channel.

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EMU Omelet

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

    • 1 Emu Egg
    • Heavy Whipping Cream (1/2 cup – estimate)
    • 1 medium chopped onion
    • 1/2 Mushroom package
    • 1/2 cup of Goat Butter (maybe a tad more)
    • 8oz bag of shredded cheddar cheese
    • 2 diced garlic cloves (1/4 cup)
    • 1/2 pound chopped Ham
    • 2 chopped Tomatoes
    • 1 large russet potato
    • Gumbo Daddy’s Cajun Seasonings
    • Dan Pastorini’s Garlic and Herb Seasonings
    • Special Shit Seasonings (yes, that is the correct spice name) (Egg only)
    • Jacobsen Chili Salt (Potato only)

Directions

      EMU EGG:

    1. Crack emu egg into a large bowl.
    2. Add 1/2 cup heavy whipping cream (want a thick mixture) & whisk.
    3. Add seasonings and whisk See Note 1
    4. In a large frying pan (really a large one), add 1/4 cup butter (maybe more) and melt.
    5. Sauteé onion, garlic, tomato, mushrooms, and ham.
    6. Once the onions are translucent or mushrooms are soft, lower the heat add the egg mixture. Lightly mix the eggs and other ingredients. See Note 2
    7. Use a low heat, cover the frying pan and let the egg cook. Check at 8-10 minutes.
    8. When you check the egg, if it is mostly cooked, add the shredded cheese on top of egg, cover and let cook 3-5 more minutes. See Note 3
    9. Egg is cooked when the egg is no longer runny.


Note 1: Nonna used her favorite spices. However, you can use you favorite spices. Adding tabasco sauce or salt and pepper would likely make for a delicious omelet.

Note 2: Nonna put her gas stove on “2”. You most certainly want a low heat.

Note 3: Nonna checked the egg at 10 mins. It was mostly cooked with just a little uncooked egg on top. She then added the cheese on top, covered the pan and cooked for an additional 5 mins. The total cook time was 15 minutes.

Directions

      FRIED POTATO

    1. Poke the russet potato with a fork several times on all sides.
    2. Cook the potato in the microwave on high for 2-4 minutes (depends on how big the potato is).
    3. When the microwave beeps, roll the potato over and cook for 2-4 minutes (depends on how big the potato is).
    4. Slice the potato (how thick is up to you, but 1/4 inch is a good place to start).
    5. Melt 1/4 cup goat butter in frying pan.
    6. Place potato slices in the frying pan and season. See Note 4
    7. When the potato slices are golden brown, flip them and season the other side. See Note 4
    8. When the second side of the potato slices are golden brown, removed the potatoes from the heat and eat.


Note 4: Again, Nonna used her favorite seasonings. For the potatoes, she added Jacobsen Chili Salt to give them some kick!

Red Lentil Soup: Let’s see how we did!

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Lentil Soup

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

    • Olive Oil
    • 1 medium chopped onion
    • 2 diced garlic cloves (1/4 cup)
    • 1 package Andouille Sausage
    • 1 pound chopped Ham
    • 2 packages Lentil Beans (See Note1)
    • 1 can Rotel Diced Tomatoes
    • 8 cups Water (See Note 2)
    • Gumbo Daddy’s Cajun Seasonings
    • Dan Pastorini’s Garlic and Herb Seasonings
    • Jacobsen Chili Salt
    • Special Shit Seasonings (yes, that is the correct spice name)

Directions

    1. Put olive oil in the bottom of a large pot. Heat.
    2. Sauteé onion, garlic, andouille sausage, and ham.
    3. Add Spices. As the soup cooks, you can taste test and add spices to get it just the way you like it. (See Note 3)
    4. Add rotel diced tomatoes.
    5. Add 8 cups water. Stir. If the soup seems thick to you add a little more water. (See Note 2)
    6. Bring to a boil then lower heat and simmer 15 minutes.
    7. Taste test and add more seasonings as you see fit.


Note 1: If this is too much soup for you, simply use one lentil bean package. Use half the measurements Nonna used for the rest of the ingredients.

Note 2: Nonna used 8ish cups of water. However, if you read the package it will likely specify the amount of water needed. If you add the extra ingredients like Nonna did you’ll need more water. If you add too much water, just let the soup simmer longer. If you find the soup too thick, simply add more water.

Note 3: You could add carrots or celery as you desire. As always you can substitute Nonna’s favorite spices for your own and taste testing as you go is important to this recipe!


Carp Chowder: Cajun Cuisine meets Boston Chowder

Nonna tried something new. She took some Asian Carp, clams, potatoes, and corn on the cobb and made a chowder. Wasn’t too bad, if she says so herself!

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Carp Chowder: Cajun Cuisine meets Boston Chowder

  • Servings: 3-4
  • Difficulty: Easy
  • Print

Ingredients

    • 1-2 Asian Carp fillets
    • 1/2 pound clams (or 2 cans)
    • 1.5 cups heavy whipping cream
    • 4 cups chicken brothd
    • 2 tablespoons Goat Butter
    • Splash of Olive Oil
    • Cooking Sherry
    • 1 large onion (chopped)
    • 1/4 cup garlic (minced)
    • 2-3 corn on the cobb stalks (halved)
    • Dan Pastorini’s Garlic and Herb Seasonings See Note 1
    • Gumbo Daddy Cajun Seasonings See Note 1
    • Jacobsen Chili Salt See Note 1
    • Louisiana Hot Sauce
    • Cajun Power Garlic Sauce

Directions

    1. Ground Carp fillets twice. Remove bones in-between grindings.
    2. Put butter and olive oil in a pot and heat. Melt butter.
    3. Add a splash or 2 of cooking Sherry, onions, and garlic.
    4. Sauteé onions and garlic. Onions should be translucent.
    5. Add 2 cups chicken broth, heavy whipping cream, potatoes, and seasonings. Cover and simmer for 15 minutes. Potatoes should be about half way cooked through. A fork should penetrate the potatoes with little effort.
    6. After 15 minutes, add clams, carp, corn on the cobb, 2 more cups of chicken broth, and seasonings. See Notes 1 & 2
    7. Simmer until everything is cooked through. No lid.


Note 1: Nonna used her favorite spices. However, there are a lot of different spices the would go well with this recipe. Here are few ideas: lemon salt, lemon juice, lemon pepper, cappers, white wine, red pepper, white pepper, bay leaves, tarragon, celery sticks, bell peppers, green onions…

Note 2: All the online recipes I, Aunt Winkie, checked used the clam juice just as Nonna did. However, I would have drained & rinsed the clams in an attempt to reduce the “fishy taste”. Fresh clams are also best if you can get them. Just a thought or two, but Nonna is a much better cook than I am!


An Amazing Veal Parmesan Recipe.

Nonna makes a Veal Parmesan Recipe that came from Italy through Ellis Island with her great grandmother way back in 1903.

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Good Veal Parm, Starts Here

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

    • Tomato Sauce See Note 1
    • 4-6 Thin Veal Cutlets
    • 1 box Parmesan Herb Panko Bread Crumbs
    • 1/2 pound Mozzarella Cheese (thinly sliced or shredded)
    • 2 eggs
    • 1/2 – 1 cup Heavy Whipping Cream
    • 2 cups Parmesan Cheese (grated) or Romano Cheese (grated)
    • Olive Oil
    • Jacobsen Garlic Salt
    • Jacobsen Chili Salt
    • Dan Pastorini’s Garlic and Herb Seasonings


Directions

    1. Preheat oven to 375°
    2. Mix the eggs and cream in a bowl.
    3. Add seasonings to the egg mix. See Note 2.
    4. Mix Panko with seasonings See Note 2.
    5. Mix a 1/4 cup parmesan or romano cheese into the panko.
    6. Dip veal cutlets into the egg mix (both sides) and then into the panko (both sides).
    7. Heat olive oil in a frying pan.
    8. Brown the veal cutlets on both sides. When the panko is golden brown flip or if you’ve browned both sides remove it from the pan.
    9. In a baking pan, spread some tomato sauce on the bottom.
    10. Put a layer of browned veal over the sauce.
    11. Put a mozzarella slice or sprinkle shredded mozzarella over each veal cutlet.
    12. Add a thin layer of tomato sauce.
    13. Begin a second layer, by adding veal cutlets on top of the sauce.
    14. Add a thin layer of tomato sauce, but do NOT add cheese.
    15. Place in the oven (375°) for 30 mins. Check at 15 minutes to see if veal cutlets are cooked through.
    16. After veal is cooked through, add mozzarella over each veal cutlet, and sprinkle some parmesan or romano over the mozzarella.
    17. Place the pan back in the oven until the cheese is melted.


Note 1 Nonna does not make the tomato sauce in this video. See the video titled “Spaghetti & Meatballs”. Use the search function and you will find a written recipe and video to make the sauce!

Note 2 There are all sorts of seasonings you can use in the egg mix and panko mix. Choose the flavors you like. Mix them with panko until you get a taste you desire. Then mix them in the egg mix (but don’t taste – raw eggs and all). Thyme, garlic powder, sage, coriander, rosemary, garlic salt, oregano, basil, parsley, and/or red chili flakes are a few options.


Ketolicious Frog Legs

We made a keto friendly version of fried frog legs. I did some in the air fryer and some deep fried. I’m sorry to say…… deep frying beats air frying on taste all day and how heart healthy are pork rind battered frog legs anyway so may as well deep fry.

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Frog Legs: AirFryer & Deep Fat Fried

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients

    • 4-6 Frog Legs
    • 1 bag Pork Rinds
    • 2 eggs
    • 1-1.5 cups buttermilk or heavy whipping cream
    • Dan Pastorini’s Garlic and Herb Seasonings
    • Dan Pastorini’s Texas Style Rub
    • Gumbo Daddy’s Cajun Seasoning
    • Special Shit (seriously that is the seasonings name)See Note 1
    • Cooking Oil
    • Non-stick spray

Directions

    1. Season the frog legs with Dan Pastorini’s Texas Style Rub
    2. Mix eggs with buttermilk or heavy whipping cream
    3. Season the egg mix with your favorite seasonings or with the seasonings listed above (do not put the Texas Style Rub in the mix)
    4. Place pork rinds in a ziplock bag. Seal the bag leaving a small open area and mash the pork rinds with a rolling pin until the rinds are mere crumbs.
    5. Dip the frog legs in the egg batter and then into the pork rind crumbs. Make sure both sides of the frog legs are covered/coated. Do this twice.

      6. Deep Fat Fry:

    6. Heat cooking oil in a pot.
    7. Put frog legs into a basket and lower into the pot.
    8. After 2-3 minutes check the frog legs temperature using an internal thermometer. Frog Legs need to be at a 160° F.
    9. When temperature is achieved, remove the frog legs and let them drain on a rack.

      10. Air Fryer:

    10. Spray the Air Fryer pan with non-stick spray.
    11. Put the frog legs into the pan.
    12. Set the temperature to 400°F and cook the legs for 8 minutes.
    13. After 8 minutes check the internal temperature with a thermometer.
    14. If 160°F is not achieved, flip the legs and cook in the Air Fryer for 8 more minutes at 400°F.
    15. Check the internal temperature to ensure it reaches 160°F before eating.


Note 1: To find Special Shit Seasoning visit Big Cock Ranch. This is a very real website with some delicious, assorted, and well named seasonings!


Paella: A Spanish Jambalaya

Nonna and Gamma make a delicious Seafood and Chicken Paella! The recipe are from the Food Network, but Nonna made a few minor changes (mostly because her backwoods grocery store didn’t have all the ingredients)! Nonna dubbed this meal a Spanish Jambalaya and gave it an A+ rating. It was simply DELICIOUS!

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Paella: A Spanish Jambalaya

  • Servings: 4-6
  • Difficulty: Intermediate
  • Print

Ingredients

    • Paprika
    • Oregano
    • 4 chicken quarters
    • Olive Oil
    • Jacobsen Chili Salt
    • 1 chopped onion
    • 4 garlic cloves (minced)
    • Bunch parsley
    • 1 can diced tomatoes (drained)
    • 4 cups short grain Spanish rice
    • 6 cups water
    • Generous pinch (’bout dat much) saffron
    • 1ish pound shrimp (peeled & de-veined)
    • 2-4 lobster tails (if budget allows)
    • Lemon wedges for serving
    • 1 large deli salami (1.5ish pounds)

Directions

    1. Season chicken with paprika and oregano.
    2. Marinate the chicken for 1 hour in the refrigerator.
    3. Brown (or sauté) the salami in a medium to large pot. Once browned put the salami in a bowl and set aside until needed. (See Note 1)
    4. Brown the chicken on both sides in the same pan. Once browned put the chicken on a plate and set aside until needed.
    5. Sauté onions, garlic, and parsley over a medium heat for 2-3 minutes (use the same pan).
    6. Add the tomatoes and cook until the mixture caramelizes, but don’t let it burn.
    7. Add the rice and brown it (basically stir-fry the rice for a short period)
    8. Add the water and simmer for 10 mins. No need to cover. (See Note 2)
    9. After the rice simmers for 10 mins, add chicken, salami, and shrimp. Try and put the meat/seafood under the rice. Simmer (covered) for 15 mins (until rice is al dente.)
    10. After about 10 mins you can add the lobster tails. Cover the pot. How long it cooks depends on the lobster tails…Cook it until it is done!(See Note 3)

Note 1: We know Paella means frying pan in Valencian and that Paella is meant to be cooked in a shallow pan. Nonna started with the only shallow pan she had (a frying pan), but it was not deep enough to hold the rice and water. As such she switched pans after browning the meat. Considering the point is to brown the meat and then add the rice into the same pan so that the rice absorbs the meat flavor while browning, we recommend you pick your pot carefully!

Note 2: You don’t need to stir so much as you need to make sure the rice is spread about (not clumped) so that the rice absorbs the flavors and water.

Note 3: The original recipe suggested 5 minutes for the lobster tails to cook, but it took Nonna an additional 25 minutes before the lobster tails were cooked through. Be careful the lobster is cooked before you eat it. Putting the lobster under the rice or flipping it will likely help it cook faster.


Gamma found this recipe on Food Network. The recipe is titled “The Ultimate Paella.” Their directions are a little different from Nonna’s directions. Feel free to check it out!

Emu Eggs & Survival Potatoes

There is no written recipe for this cooking video. The recipe is quite easy. Simply heat up some marinara sauce and crack an emu egg into the sauce and let simmer (covered) for 5 minutes for a runny yoke. Nonna added mushrooms to the sauce and spiced the finished egg with her favorite seasonings. The mushrooms and seasonings were personal preferences and you should add flavors and spices as you desire.

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Shredded Chicken & Tomatillo Sauce

This is a quick break out video from the longer Tamale video. In this clip Nonna Snowden and MawMaw Gwen show you how to make shredded chicken with a delicious Tomatillo Green Sauce. The chicken goes good in tacos, quesadillas, and fajitas to name a few options! Enjoy!

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Shredded Chicken & Tomatillo Sauce

  • Servings: 4
  • Difficulty: Easy.
  • Print

Ingredients

    “Shredded Chicken”

    • 2-3 pounds chicken quarters (dark meat is best) (See Note 1)
    • 1 large onion (chopped)
    • 1/4 to 1/2 cup minced garlic
    • 1 1/2 tsp cumin
    • 2 tbsp Jacobsen Ghost Chili Salt
    • Olive Oil
    • 2ish cups Tomatillo Green Sauce

Directions

    “Chicken”

    1. Put chicken (with skin and bones) into large pot.
    2. Add onion, garlic, cumin, ghost chili salt.
    3. Fill pot with water and boil chicken for 30 mins. (See Note 2)
    4. Let chicken cool and pull chicken meat and skin off bones.(See Note 1)
    5. Pull meat apart to shred chicken.
    6. Coat a frying pan or pot with olive oil and heat
    7. Add shredded chicken to the pan or pot and Tomatillo Green Sauce.
    8. Mix sauce & chicken and let simmer.
    9. Simmer until all excess water has evaporated.
    10. Check chicken to ensure it is cooked.

Ingredients

    “Tomatillo Sauce”

    • 4 Tomatillos
    • 1-2 Jalapeños
    • 1/4 Onion
    • 1/4 bunch cilantro
    • 2 tsp Kosher Salt

Directions

    “Tomatillo Sauce”

    1. Peel tomatillos and remove stems
    2. Remove Jalapeños stems
    3. Place tomatillos, jalapenos, and onion in a pot.
    4. Add water to the pot and boil until tomatillos and jalapeños are soft.
    5. Once vegetables are soft remove them from the water and place them in a blender.
    6. Add salt.
    7. Do not add water to the blender.
    8. Blend until smooth. (See Note 3)

Note 1: You can use boneless or bone-in chicken parts. MawMaw Gwen uses bone-in because she uses the bones to make chicken broth.

Note 2: Chicken may not be entirely cooked through. Check it if you are going to eat it at this point.

Note 3: As the tomatillos and jalapeños will be hot, remove the center piece on the blender lid to keep the sauce from expanding quickly out of the blender! (exploding)


Broccoli & Potato Cheese Soup: A Loaded Soup

Nonna combined two of her favorite soup’s to make this delicious potato, broccoli, and cheese soup. There are several different seasonings and ingredients that could be used to make this dish fit your favorite tastes.

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Broccoli & Potato Cheese Soup

  • Servings: 4
  • Difficulty: Easy.
  • Print

Ingredients

  • 3-4 large brown potatoes (peeled and chopped). (See Note 1)
  • 4 Fresh Garlic Cloves (you will have to mince them or use already minced garlic).
  • 1/2 Cup Goat Butter
  • 3 tbsp AP Flour
  • Gumbo Daddy’s Cajun Seasonings
  • Dan Pastorini’s Garlic and Herb Seasonings
  • Jacobsen Chili Salt
  • 16ish ounces Heavy Whipping Cream
  • 16ish ounces Sharp Cheddar Cheese
  • 4 Broccoli Heads (broken apart)
  • 8 cups (64 ounces) Chicken Broth
  • 6 pieces (strips) cooked bacon (chopped up)

    • See Note 2 for a few alternate seasonings suggestions

Directions

  1. Melt butter in a pot.
  2. Add AP Flour. Use a low heat.
  3. Stir the flour and butter. Do not let it burn.
  4. Add some chicken broth is the mixture is too dry
  5. Add the onion and garlic. Mix.
  6. When the onion pieces are translucent, add chicken broth
  7. Add chopped potatoes. Bring to a boil, then reduce heat to a simmer. Simmer for 10ish minutes. See Note 3.
  8. Add seasonings. How much is up to you. It is all about the taste test!
  9. Add Broccoli. Simmer for 10 mins.
  10. Add 16ish ounces heavy whipping cream. Stir. Add more if you want the soup creamier.
  11. Add 16ish ounces cheddar cheese and the bacon chunks
  12. Stir the soup until the cheese melts
  13. Taste test. Add spices and/or more cheese as you desire.
  14. If you want the broth thicker, mix 1 tbsp AP flour with 1 cup water. Mix thoroughly so there are no lumps. Then slowly add the mixture to the soup stirring as you go. Continue to simmer the soup, and it will thicken.
  15. Serve with some sour cream on top

Note 1: Amounts listed above are estimates. If you want, you can add more or less broccoli and potatoes.

Note 2: Here is a list of alternative spices that will go well with the soup. Dried tarragon, Chopped Cilantro, Salt, Black Pepper. You could, also, add celery, carrots, and/or sliced mushrooms. If you like it spicy, you could use Tony Characere’s or Slap ya Mama cajun seasonings. Jacobsen Salt Company has some deliciously flavored salt that you might like.

Note 3: If you boil the potatoes for too long, the potatoes will get mushy. The goal is just to get them soft.


Valentine’s Meal, Nonna Style!

Nonna ordered an Omaha Steak Valentine’s Package for Valentines. The meal was easy to prepare and down right delicious!

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Valentine's Meal, Nonna Style!

  • Servings: 2
  • Difficulty: Several things are being cooked and prepped together. The most difficult part is timing everything to be ready at once. Each item is EASY to cook.
  • Print

Ingredients

  • Omaha Valentine’s Day Special (came with 2 steaks, 1 package large shrimp, 1 cheese cake and 2 hash browns servings) – (See Notes 1 & 5)
  • 2 Fresh Garlic Cloves (you will have to mince them or use already minced garlic).
  • 1/2 Cup Goat Butter
  • Lemon Juice
  • Gumbo Daddy’s Cajun Seasonings
  • Dan Pastorini’s Garlic and Herb Seasonings
  • Dan Pastorini’s Texas Style Rub (Steaks Only)
  • Jacobsen Chili Salt (Shrimp Only)

    • See Note 2 for a few alternate seasonings suggestions

Directions

  1. Sprinkle Dan Pastorini’s Garlic & Herb seasonings & his Texas style Rub, and Gumbo Daddy’s Cajun Seasonings on the steaks. (both sides).
  2. Heat a frying pan or grill – needs to be HOT to sear.
  3. Put 2 tbsp butter in frying pan or on a grill once it is hot.
  4. Immediately following the butter, put the steaks on top of the butter.
  5. Sear steak for 1.5 minutes, turn steak 45° and sear 1.5 minutes.
  6. Flip steak and repeat step 3 above.
  7. Place both steaks in a pre-heated oven (400°F) for 5ish minutes or until steak meets your desires (rare, medium-rare, well done…) (See Note 3)
  8. “Tent” the steaks (cover with aluminum foil) and let sit for 10ish minutes.
  9. In a different frying pan, add 1/4 cup butter and garlic.
  10. Melt butter and brown garlic over a medium heat (don’t forget to mince the garlic cloves first)
  11. Add peeled shrimp (See Note 4)
  12. Add Dan Pastorini’s Garlic and Herb Seasonings, Gumbo Daddy’s Cajun Seasonings, and Jacobsen Garlic Salt.
  13. Sprinkle some lemon juice over the shrimp.
  14. Flip the shrimp once when they turn white.
  15. Shrimp will cook quickly. When it is white on both remove from heat. Shrimp tastes rubbery when over cooked.

Note 1: Omaha Valentine’s Day Special (came with the cheese cake and the hash browns). Just search the interwebs (internet) using “Omaha Steaks.”

Note 2: Here is a list of alternative spices for the steak and shrimp: Tony Chachere’s Original Creole Seasonings, Slap Your Mama Cajun Seasonings, Salt & Pepper, Lemon Salt (shrimp only), Lemon Pepper Seasonings (shrimp only), Garlic Salt (shrimp only), Capers (shrimp only). You could also marinate the steaks before cooking or serve with your favorite steak sauce, but that is for another recipe/video.

Note 3: Nonna didn’t pay as much attention to oven time as she did to the steak’s core temperature. She aimed for 130°F-140°F. She removed the steaks from the oven at 140°F and “tented” or covered with aluminum foil for 10 mins (because Nono said so 🙂 ).

Note 4: You can turn the burner up, but watch the shrimp carefully as they will cook fast.

Note 5: Follow the directions on the package for cooking the hash browns.


Shredded Pork & Chili Pod Red Sauce

In this video, we pulled out the recipe for the pork filling we used in tamales and quesadillas. It is delicious and freezes beautifully so you can make a ton for later.

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Shredded Port & Chili Pod Red Sauce

  • Servings: A Family
  • Difficulty: Several parts to the recipe, but none are difficult.
  • Print

Ingredients

    Shredded Pork

  • 10 lb Pork Butt
  • 1 cup minced garlic
  • 1 very large onion quartered
  • 1 1/2 tsp cumin
  • 1 cup water
  • 2 tbsp Jacobsen Ghost Chili Salt
  • Olive Oil

Directions

  1. Place the pork butt, garlic, onion, cumin, ghost chili salt and water in the slow cooker.
  2. Cook on low overnight (10ish hours). (See Note 1)
  3. Let meat cook and then shred with a fork. Meat should just fall apart.
  4. Coat frying pan or pot with olive oil and heat.
  5. With a low burner (simmer), add shredded pork to the pan or pot.
  6. Add red sauce (you can add more or less as you prefer). Mix sauce thoroughly with pork.
  7. Simmer 5-10ish minutes. Basically heat the meat and sauce together while letting any excess water evaporate.

Ingredients

    Chili Pod Red Sauce

  • Pack of dried Chili Pods
  • 1 onion (chopped)
  • 1/4 cup minced garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup water

Directions

  1. Remove chili pods stems and seeds.
  2. Place chili pods in a pot and fill with water.
  3. Bring pods to a boil and then reduce to simmer. Simmer until chili pods are soft and moist.
  4. Put chili pods into a blender.
  5. Add onion, garlic, salt and pepper to the blender.
  6. Add 1 cup of water (preferably from the original pot) to the blender
  7. Blend until smooth (See Note 2).

Note 1: You can actually eat the meat at this point. However, it tastes better if you add the chili pod red sauce!

Note 2: As the chili pods will be hot, remove the center piece on the blender lid to keep the sauce from expanding quickly out of the blender! (exploding)


Fire Place Cat Fish

In this video I continue my series of food for the upcoming Zombie Apocalypse by making delicious fish and veggies in the fire place. Please check out the whole play list. The whole alligator is one of my favorites. Recipe is below!

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Fire Place Cat Fish

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients

  • 1 chopped onion
  • 1 cup minced garlic
  • 2 fillets (cat fish or any white fish fillet)
  • 1 yellow squash
  • 1 zucchini
  • 2 medium to small baking potatoes (See Note 1)
  • Dan Pastorini’s Garlic and Herb Seasonings
  • Jacobsen Chili Salt
  • Gumbo Daddy Cajun Seasonings
  • 1/2 cup goat butter
  • Aluminum Foil
  • Lemon Juice
  • Spinach leaves (1 package)
  • sliced mushrooms (1 package)

Directions

  1. Start a fire. You will want hot coals and not so much a flame.
  2. Peel and chop or slice yellow squash and zucchini.
  3. Peel and chop baking potato.
  4. Place 1 potato, 1/2 squash, 1/2 zucchini, and 2 tbsp butter on sheet of aluminum foil
  5. Sprinkle 1/4 cup of onion and 1/4 cup of garlic over the veggies.
  6. Season the squash and zucchini with the seasons listed above or your favorite spices.
  7. Enclose the ingredients in the foil and place the foil in the fireplace hot coals. Make sure the food is NOT exposed. The veggies will take about 20 mins to cook.
  8. Place fish fillet on an aluminum foil sheet.
  9. Add 1/4 cup onion and 1/4 cup garlic over the fish.
  10. Season with the seasonings above or your favorite spices.
  11. Add mushrooms and spinach leaves (as much or as little as you like)
  12. Sprinkle lemon juice over the fish and ingredients.
  13. Enclose the ingredients in the foil and place the foil in the fireplace hot coals. Make sure the food is NOT exposed. The fish will take about 15 mins to cook. (See Note 2)

Note 1: Potatoes are optional. If you want a keto meal, simply don’t add it.

Note 2: The larger the fillet the more time needed to cook it. The smaller or thinner the fillet, the less time needed to cook it. You will have to check it to make sure it is cooked through.

Note 3: If the fish or veggies are not cooked through when you open the packet, simply close it back up and put back in the coals!

Note4: One tin foil package per person.


Chicken & Dumplings

When we first did this delicious southern comfort food we had just gotten a microphone and didn’t have lights. It is such an amazing dish that Editor General Aunt Winkie and I thought we should re- do it using all the awesome new skills and equipment we have acquired over the last year or so.

Written recipe is forthcoming (one would think Aunt Winkie would get this out on time!!!!)

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Super Bowl Snackage: Better than Cocktail Weenies!

One last Super Bowl Snack Recommendation. This is a simple and quick recipe and makes for a great treat. Nonna made these boneless ribs in the Instant Pot.

This is a very basic recipe. As such there is not written recipe. The steps Nonna took are as follows:

1. Brown the ribs with an onion and garlic. You can brown them using the sauté feature in the instant pot. However, Nonna used a skillet on the stove top.
2. Season the ribs with your favorite spices. Nonna used Dan Pastorini’s Texas Style Rub and Garlic and Herb Seasoning and Gumbo Daddy’s Cajun Seasonings. You can marinate the ribs in your favorite BBQ sauce over night if you desire. Seasonings is really up to you in this recipe.
3. Place ribs in the instant pot (on a rack).
4. Add 1 cup beef broth and additional spices (optional). Nonna added some hot sauce.
5. Cook meat in your instant pot. Use meat stew setting. Nonna set time for 15 minutes and depressurized it. However, you should check your multi-cooker’s instruction for cooking times.
6. Cut ribs into bite size chunks and serve!

The intention was to put all three keto friendly party snacks in one video, but Editor General Aunt Winkie made an artistic decision to put these in three different videos. 

There are 3 videos to the Super Bowl Snack Series. 7 Layer Dip, Crab Dip, and Boneless Ribs!

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Crab Dip – Just in time for the Super Bowl!

Click here for the written recipe.

The intention was to put all three keto friendly party snacks in one video, but Editor General Aunt Winkie made an artistic decision to put these in three different videos. 

Sunday 1/26 we will post the deliciousness what I substitute for those nasty cocktail weenies.

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Getting Ready for the Super Bowl? Try Some Ketolicious 7 Layer Dip

It’s that time of year again….. Super Bowl Party time!

Unfortunately neither the Saints nor the Texans will be there. I have however cooked through the disappointment to put together some delicious snackage ideas for the upcoming festivities.

Click here for the written recipe!

If you are Ketoing it click here for the low carb tortillas to go with the dips.

The intention was to put all three keto friendly party snacks in one video, but Editor General Aunt Winkie made an artistic decision to put these in three different videos.

Saturday 1/25 we will post an amazing crab dip and Sunday 1/26 we will post the deliciousness what I substitute for those nasty cocktail weenies.

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Low Carb Tortillas

Nonna makes low carbohydrate tortillas. This is a breakout video taken from her Tortilla to Quesadilla video. If you enjoy this “break out” please leave a comment!

Click here for the TORTILLAS written recipes. The video outlines the HOW TO make quesadillas! 

The Keto friendly low cab tortilla recipe is compliments of Simply so Healthy website. 

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Tortillas to Quesadillas: Keto and Not Keto recipes

In this video we make amazing Quesadillas with the left over tamale meat as well as homemade tortillas both Keto friendly and not keto friendly. They are quick and easy as well as an amazing meal.

Click here for the TORTILLAS written recipes. The video outlines the HOW TO make quesadillas!

The Keto friendly low cab tortilla recipe is compliments of Simply so Healthy website.

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When they get your GOAT make Curry in a Hurry! #InstantPot

Nonna made a delicious Goat Curry recipe. The recipe comes from http://www.MyHeartBeets.com and is called Goat Curry in a Hurry. It was, in fact, absolutely delicious so says Nono (Nonna’s beloved husband)!

Click here for the written recipe. It comes directly from www.MyHeartBeets.com.

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Tamales made from scratch are a Team Sport! Happy New Years!

In this video this video, Maw Maw Gwen teaches Nonna and Cindy, the Dessert Lady, to make delicious New Year’s Tamales. It was most assuredly a team effort and they were absolutely worth all the work! You know what else is a team effort, beating breast cancer, so please check out the Non-Profit we help support. http://www.JumpfortheRose.org and http://www.TheRose.org

Below are the written recipes. They are broken down into sections for your convience.

Shredded Pork Butt with Red Sauce
Shredded Chicken with Green Sauce
Chili Pod Red Sauce
Tomatillo Green Sauce
Masa
Refried Beans
Tamale Assembly & Cooking

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The Rose: Donate Now!

Dear Supporter,

As we near the end of 2019, we look back and see a heartbreaking increase in patients diagnosed with breast cancer. Even more heartbreaking is to witness many of these patients attempt to overcome breast cancer with heavy financial struggles.

At this time of year, it is more evident than ever that our responsibility to the community is crucial. With each donation, no matter how small, we are able to remove the unnecessary financial stress placed on our patients so they can focus on their strength to overcome this deadly disease and beat cancer!
Sponsor a woman this holiday season:

A Doctor’s Visit: $50
Screening Mammogram: $150
3D Mammogram: $250
Mammogram and Ultrasound: $500
Biopsy: $1,500
On behalf of the patients and families who are being sponsored through your giving, thank you for letting your donation be the gift of someone’s life. Sincerely,
Dorothy Gibbons
CEO & Co-Founder of The Rose

Click here to donate!

Click here to learn more about The Rose!

Click here to subscribe to The Rose newsletter!

Bake Off: Bourbon Cupcakes, Glazed Bacon, Creambutter Frosting

Nonna and The Dessert Lady (AKA Cindy) bake delicious cupcakes, glazed bacon, and make a tasty frosting. The Dessert Lady even won a local bake-off using these recipes. This a perfect holiday party recipe.

Written recipe found here. These recipes come from Wonky Wonderful. You can, also, find these recipes by visiting www.WonkyWonderful.com.

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Southern Pecan Pralines, Christmas Deliciousness

Nonna and Gamma come together with their favorite guest cook to make some AMAZING and simple pralines. They were a big hit at the office too! Your children and grandchildren will LOVE them AND it is such a simple recipe, even your families toddlers in the room can HELP make it!

Recipe is very easy. Please watch the video as no written recipe is posted.

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Beef Stroganoff: When you Have a Small Crowd to Feed!

Nonna hosted Jump for The Rose board of director and then some (8-10 people total). She made a delicious beef stroganoff using flank steak. Most people ate it over noodles . However a few preferred a KETO friendly version. For those persons, Nonna made cauliflower to go with the beef stroganoff.

Click here for the written recipe.

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Tuna Salad: Caught, Canned, and SERVED!

This tuna salad is DELICIOUS and goes well with everything! The recipe itself is keto, but can be served with bread. It would go well as stuffing for tomatoes or avocados. Or you can eat it with lettuce and tomatoes and other vegetables and fruits. It is, also, (and as is Nonna’s way) interchangeable! What I mean is, you can easily swap out the tuna for left over turkey, chicken, or ham!

Click here for the written recipe. The main ingredient in this recipe (canned tuna), can be swapped out with LEFTOVER Thanksgiving turkey, chicken or ham! Just chop it up and put in the mixing bowl!

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Rattle Snake: Baked & Fried

Nonna makes Food for the Zombie Apocalypse! Good ol’ fashion Rattle Snake. She deep fat fried some of it and wrapped the other half in bacon and baked it. Watch the video to find out how it tasted!

There is no written recipe as preparation and cooking is fairly simple!

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Air Fryer Hash Browns: Both Cauliflower & Potatoes

Nonna tries her hand at the Air Fryer with hash browns. She made both Cauliflower and Potato hash browns. Both were delicious. As always, Nonna has some lessons learned. Those are incorporated into the recipe! We hope you enjoy!

Click here for written recipe.

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Boudain: from Scratch

In this video, Nonna made delicious Cajun Boudain (Sausage). It is fairly easy and wonderful for snacking or a meal. There are many Boudain Seasoning Packets out there, but she just winged it with my favorite spices.

Click here for the written recipe.

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Italian Sausage

Nonna makes AND actually follows Mama Tessie’s Italian Sausage recipe! This recipe has 4 ingredients which includes fat full boston butt, fennel seeds, coarse ground pepper, and hog casings. Just mix the fennel seeds and pepper into the ground meat until it sticks to your hand! Watch the video to see exactly how Nonna puts it all together and WHY she followed this recipe to a T!

This recipe is best followed by watching the video. Neither Nonna, nor myself (Aunt Winkie) wrote it down. It is very simply put together and is absolutely DELICIOUS!

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Oatmeal Cookies

Nonna’s biggest rival, Gamma, and their grandson come together to make delicious oatmeal, pecan, and dark chocolate chip cookies. Gamma shared the family recipe and Nonna provided the kitchen. They both played a part in providing the grandson! What a cute video and an awesome tasty batch of cookies!

Click here for the written recipe.

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Asian Carp Cakes

This recipe is a favorite of Miss Mickey’s husband (remember Miss Mickey was the guest cook on the Plum Tart video). It is simply delicious. Nonna made a few minor changes. For instance, she substituted crab meat with Asian Carp. Asian Carp has a nice texture and a good taste (not fishy). The only problem is that the carp has a lot of bones. However, once you learn how to remove/grind the bones the fish is delicious. Check out how Nonna makes a delicious Asian Carp Cake!

Click here for the written recipe.

Asian Carp purchased from Dirk’s Fish.

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Artichoke – Appliance Wars

Artichokes! A delicious and nutritious vegetable! In this HOW TO MAKE ARTICHOKES, Nonna shows you how to make then in both an instant pot (multi cooker) and a pot on the stove top. Both are equally delicious, but one method is much faster than the other!Nonna also demonstrates how to eat them – leaves and the heart. Everyone from Nonna Snowden Cooks hopes you enjoy one of our family favorite recipes!

Click here for the written recipe.

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Fish & Pasta Alfredo

Catch and Cook…Nonna caught the fish and a few hours later cooked it. She cooked Rock Cod caught in the Pacific Ocean out of Coos Bay, Oregon. She seared the fish and then baked in a delicious alfredo sauce. The entire West Coast family LOVED IT! Opa even said it was better the next day for lunch than it was for dinner!

Click here for the written recipe.

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Plum (Cheese) Tart

In this video, we come to you from Ms. Mickey’s kitchen in Coos Bay, Oregon. The plums were home grown in Mickey’s garden and are all by themselves incredible. Fresh home grown vegetables and fruits – well you just can’t do any better than that! Both me and Aunt Winkie want to thank Mickey for sharing her knowledge and kitchen with us. This tart was PLUM DELICIOUS! Seriously best tart either of us has ever had!

Click here for the written recipe. This is the copy Ms. Mickey provided. Aunt Winkie will type it today and post. She is slacking again! 🙂

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Artichoke Chicken

Nonna makes a delicious and simple dinner. This meal takes some time, but is very easy to prepare and doesn’t require much oversight. Pop it in the oven and kick back with a bottle of wine and a good book while you wait!

Click here for the written recipe.

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Spaghetti & Meatballs

This sauce was passed down from Nonna’s Great Grandmother “Mama Tess,” who immigrated from Sciliy in 1903. In fact, several limbs of the family tree and Nonna’s children, also, make this sauce. Both among the family branches and within the 5th generation, there are very few recipe adaptations (and those aren’t worth mentioning!!!). Mama Tess’ living and cooking relatives, especially Nonna, hope you enjoy this as much as the family does!

Click here for the written recipe!

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BBQ Sauce & Chicken Quarters (Appliance Wars: Episode 3)

Nonna is learning from experience and Appliance Wars: Episode 3 saw the best and most consistent results across appliances. Nonna cooked 4 chicken quarters each in the oven, instant pot, and air fryer. She even tried her hand at her own BBQ sauce, using, of course, her favorite spices & seasonings. Watch the video to see the results and if you have something you would like Nonna to experiment with, just let her know. She is all about trying new things, even when she has to try it a second or third time around!

Click here for the BBQ written recipe. Click here for the chicken thighs written recipe.

Visit Gumbo Daddy’s Cajun Products to purchase Nonna’s new favorite cajun seasoning!

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Baked Whole Alligator

This is Nonna’s craziest recipe yet! She made a unique injection butter sauce and olive oil marinade then baked the whole alligator.  If you want to surprise your party guests with an absolutely unique and delicious meal, this is the recipe for you! This pairs well with Nonna’s Strawberry Moonshine.

Click here for the written recipe. 

Visit Gumbo Daddy’s Cajun Products to purchase Nonna’s new favorite cajun seasoning! Visit Cajun Grocer to purchase a whole alligator.

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Strawberry Moonshine

This week Nonna made Strawberry Moonshine! Why? Because it is not only delicious, but also because no good story ever started with a diet soda! The recipe is easy and the beverage is perfect for a friendly, yet fun filled get together with those old enough to drink (just remember to assign a designated driver)! You can find the written recipe on my website at www.nonnasnowdencooks.com. Nonna hopes you enjoy the video! 

Click here for the written recipe.

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