Tag Archives: dan pastorini garlic and herb seasoning

Crawfish Mac & Cheese

Still have leftover crawfish tails from your last crawfish boil? Here is another idea on how to make fine use of them! In this video Nonna makes a delicious mac and cheese with her leftover tails, zucchini, and mini elbow pasta. The cheeses she used gave the meal a delicious flavor. Watch the video to see how she cooks it and read below for the recipe.

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Crawfish Mac & Cheese

Ingredients

    • 1 box mini elbow pasta
    • leftover (pre-cooked) crawfish tails
    • 4 ounces butter
    • 3/4 cup flour (estimate)
    • 2 pints heavy whipping cream
    • jacobsen chili salt
    • jacobsen garlic salt
    • jacobsen rosemary salt
    • Dan Pastorini Garlic and Herb Seasonings
    • garlic powder
    • onion powder
    • pepper
    • Louisiana Hot Sauce
    • 3 chopped zucchini
    • 8 ounces Gruyere cheese (shredded)
    • 8 ounces smoked Gouda cheese (shredded)


Directions

    1. Preheat oven to 375° F.
    2. Cook elbow macaroni to al dente and drain (read directions on the box for time). You will bake it for 30 mins so don’t make the noddles mushy.
    3. Melt butter
    4. Mix flour (a little at a time) in the melted butter. You want to make a paste that is neither too thin nor to thick.
    5. Add 1 pint heavy whipping cream and heat in microwave for 2 minutes.
    6. Stir thoroughly. You are making a white sauce so thickness matters. You want a creamy sauce.
    7. Add more heavy whipping cream (not the entire pint), mix, and heat in microwave for 2 minutes.
    8. Stir. Repeat steps 6 and 7 until you have the thickness you desire for the sauce.
    9. Add spices to the sauce. There are no measurements. Taste test here and there to get the spices the way you like.
    10. Add shredded cheese (all of it) and stir. Add more heavy cream if needed to keep the thickness you desire.
    11. Microwave the sauce for 1-2 minutes to melt the cheese.
    12. Taste test sauce and add spices if you desire.
    13. Mix sauce and elbow pasta.
    14. Add zucchini and mix. (See Note 1)
    15. Bake at 375° F degrees for 30 mins. Check at 20 mins to make sure zucchini is cooked through. There should be a nice brownish tint to the top of the mac & cheese.


Note 1: There is a lot you can add to this recipe such as broccoli, brussel sprouts, bell peppers, or mushrooms, to name a few.

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!

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!

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:

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

      10. Air Fryer:

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