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

    11. In a pot add left over mozzarella and Mediterranean flavored feta cheese.
    12. Add heavy whipping cream and/or milk.
    13. 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:

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

    12. Spray the Air Fryer pan with non-stick spray.
    13. Put the frog legs into the pan.
    14. Set the temperature to 400°F and cook the legs for 8 minutes.
    15. After 8 minutes check the internal temperature with a thermometer.
    16. If 160°F is not achieved, flip the legs and cook in the Air Fryer for 8 more minutes at 400°F.
    17. 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.

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

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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!

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

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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!

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

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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.

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

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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.

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

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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.

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

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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Click here to learn how to subscribe to Nonna’s You.Tube Channel.

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.

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

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.

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

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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!

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

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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.

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

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.

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

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