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
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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
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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
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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
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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
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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.


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