Tag Archives: dan pastorini garlic and herb seasoning

Stuffed Flank Steak

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

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Stuffed Flank Steak

  • Difficulty: Moderate
  • Print

Ingredients

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

Directions

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

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

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

Dirty Rice: Can you keto up dirty rice?

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Dirty Rice

Feeds 4-6

Ingredients

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

Directions

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

    Cauliflower

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

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

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

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

Delicious Tuna Risotto Pie

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

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Tuna Risotto Pie

  • Difficulty: Moderate
  • Print

Ingredients

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

Directions

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

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

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

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

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!

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!


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

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

Click here for the written recipe.

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Tuna Salad: Caught, Canned, and SERVED!

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

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

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Rattle Snake: Baked & Fried

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

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

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Baked Cauliflower

Nonna made a simple keto friendly side dish. This dish goes well with any side salad and any meat dish you prepare. It, also, makes for a delicious, nutritious, and filling snack. Enjoy!

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Baked Fish and Salad

Simple and easy baked fish and salad. This recipe is easy, tasty, and healthy.

Click here for the written recipe!

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