Author Archives for Aunt Winkie

About Aunt Winkie

I am Nonna Snowden's sister and known to her children as Aunt Winkie. I am partnering with Nonna to support Jump for The Rose. My responsibilities are all things electronic. As such, my title is "Official NSC Magician." Also, I am the web administrator for Jump for The Rose. Finally, I am a proud veteran having retired after 22 years of Coast Guard service.

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!

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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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!

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