Scotch Eggs with a Southern Twist

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

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Scotch Eggs with a Southern Twist

  • Difficulty: Moderate
  • Print

Ingredients

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

Directions

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


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

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

Fruit Slushies with Substitute Chef Wolfgang!

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

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Wolfie's Slushy

Ingredients

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

Directions

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

Dead Mike’s Chili

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

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

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Dead Mike's Chili

Ingredients

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

Directions

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

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

Black Eye Peas & Cabbage

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

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

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Broken Leg Eggs: A How to Video

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

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

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Creamy Scallops & Pasta

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

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Creamy Scallops & Pasta

  • Difficulty: Moderate (gotta pay attention)
  • Print

Ingredients

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

Directions

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

Keto Substitute for Mashed Potatoes

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

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Mashed Cauliflower

Ingredients

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

Directions

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

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

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

Homemade Alligator Jerky

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

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Alligator Jerky

  • Difficulty: Easy, but time consuming
  • Print

Ingredients

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

Directions

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

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

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