Tag Archives: delicious family dinner

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
  • Print

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!

Fire Place Cat Fish

In this video I continue my series of food for the upcoming Zombie Apocalypse by making delicious fish and veggies in the fire place. Please check out the whole play list. The whole alligator is one of my favorites. Recipe is below!

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Fire Place Cat Fish

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients

  • 1 chopped onion
  • 1 cup minced garlic
  • 2 fillets (cat fish or any white fish fillet)
  • 1 yellow squash
  • 1 zucchini
  • 2 medium to small baking potatoes (See Note 1)
  • Dan Pastorini’s Garlic and Herb Seasonings
  • Jacobsen Chili Salt
  • Gumbo Daddy Cajun Seasonings
  • 1/2 cup goat butter
  • Aluminum Foil
  • Lemon Juice
  • Spinach leaves (1 package)
  • sliced mushrooms (1 package)

Directions

  1. Start a fire. You will want hot coals and not so much a flame.
  2. Peel and chop or slice yellow squash and zucchini.
  3. Peel and chop baking potato.
  4. Place 1 potato, 1/2 squash, 1/2 zucchini, and 2 tbsp butter on sheet of aluminum foil
  5. Sprinkle 1/4 cup of onion and 1/4 cup of garlic over the veggies.
  6. Season the squash and zucchini with the seasons listed above or your favorite spices.
  7. Enclose the ingredients in the foil and place the foil in the fireplace hot coals. Make sure the food is NOT exposed. The veggies will take about 20 mins to cook.
  8. Place fish fillet on an aluminum foil sheet.
  9. Add 1/4 cup onion and 1/4 cup garlic over the fish.
  10. Season with the seasonings above or your favorite spices.
  11. Add mushrooms and spinach leaves (as much or as little as you like)
  12. Sprinkle lemon juice over the fish and ingredients.
  13. Enclose the ingredients in the foil and place the foil in the fireplace hot coals. Make sure the food is NOT exposed. The fish will take about 15 mins to cook. (See Note 2)

Note 1: Potatoes are optional. If you want a keto meal, simply don’t add it.

Note 2: The larger the fillet the more time needed to cook it. The smaller or thinner the fillet, the less time needed to cook it. You will have to check it to make sure it is cooked through.

Note 3: If the fish or veggies are not cooked through when you open the packet, simply close it back up and put back in the coals!

Note4: One tin foil package per person.


Chicken & Dumplings

When we first did this delicious southern comfort food we had just gotten a microphone and didn’t have lights. It is such an amazing dish that Editor General Aunt Winkie and I thought we should re- do it using all the awesome new skills and equipment we have acquired over the last year or so.

Written recipe is forthcoming (one would think Aunt Winkie would get this out on time!!!!)

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Gamma’s Chicken and Mushrooms

This recipe comes from Nonna’s biggest rival, her grandson’s other grandmother, Gamma! Unlike other recipes (well, ALL the other recipes, really), Nonna actually followed Gamma’s recipe (because Gamma made her). It includes chicken and a great mushroom gravy that goes well with noodles and rice. The recipe has several moving parts, but none of those parts are complicated. This is the perfect recipe for guests, social functions, and board meetings for your favorite charity (Jump for The Rose).

Click here for the written recipe!

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

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