Tag Archives: jacobsen salt co

Pistachio Crusted Lamb Chop Recipe

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Pistachio Crusted </p> <p>Lamb Chops

Ingredients

    • 1/2 tablespoon garlic and ginger paste
    • 1/4 minced garlic
    • 1 1/2 cup olive oil See Note 1
    • 1/2 cup white balsamic vinegar See Note 1
    • honey mustard See Note 1
    • onion powder See Note 1
    • jacobsen chili ghost peper salt See Note 1
    • Louisiana hot sauce See Note 1
    • Dan Pastorini’s Texas style rub
    • Bread Crumbs
    • Crushed pistachios
    • Dan Pastorini’s garlic and herb seasonings

Directions

    1. Preheat the oven to 400°F,
    2. Mix the olive oil, vinegar, garlic and ginger paste, minced garlic, honey mustard, onion powder, jacobsen chili ghost pepper salt, and Louisiana hot sauce in a bowl. See Note 1
    3. Sprinkle Dan Pastorini’s Texas Style Rub on each side of each lamb chop.
    4. Dip all lamb chops in the marinade and put in a large bowl. Pour the remaining marinade over the lamb chops. Cover and refrigerate fo 2 hours.
    5. Mix bread crumbs and crushed pistachios and put on a plate. Add some Dan Pastorinis garlic and herb seasonings and Jacobsen Chili Salt to the bread crumb mix. See Note 2
    6. Use a large baking pan. Coat the pan with some non-stick spray.
    7. Dip each lamb chop in the bread crumb mix (both sides) and place in the baking pan.
    8. Place baking pan in the oven for 15 minutes.
    9. Flip the lamb chops after 15 minutes and put back in the oven.
    10. Lamb chops are cooked when the center is 170°F.


Note 1: All measurements are estimates. Nonna tastes items as she cooks. She adds spices or oil or vinegar until she likes the marinade’s taste. The hot sauce is purely her taste preferences! Nono thought the lamb chops were delicious.

Note 2: I really do not know how much bread crumbs or pistachios Nonna used. However, like the marinade you can taste it to make sure the balance between all ingredients is what you like!

Delicious Lamb Chops

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The original recipe can be found on Khal’s website. Search for Ksnicenspice Food.

Lamb Chops

Ingredients

    • Lamb Chops (Nonna cooked 8, but you can do more or less depending on how many you are feeding)
    • 1 cup olive oil
    • 1/4 cup apple cider vinegar
    • fresh chopped parsley
    • fresh chopped rosemary
    • 1/4 cup garlic
    • 1 large chopped onion
    • Jacobsen Ghost Chili Salt
    • Jacobsen Black Garlic Salt
    • 1/2 tsp coriander
    • Thyme
    • Ancho Chili Pepper
    • Dan Pastorini Garlic and Herb Seasonings
    • Black Pepper
    • Freshly mixed garlic and ginger paste

Directions

    1. Mix the olive oil, apple cider vinegar, onion, garlic, parsley, rosemary, jacobsen ghost chili salt, Jacobsen black garlic salt, coriander, thyme, ancho chili pepper, Dan Pastorini Garlic and Herb Seasonings in a bowl.
    2. Season the lamb chops with jacobsen black garlic salt, Dan Pastorini’s garlic and herb seasonings, and black pepper. Season both sides by sprinkling each seasoning on each side.
    3. Sauté the olive oil and apple cider vinegar mixture over medium heat. Use a large frying pan. The onions will turn translucent. 4. 4. Add 1 tablespoon Garlic and Ginger paste. (See Note 1)
    4. When the onions are translucent, turn the heat too low and add the lamb chops. When the lamb chops are brown (about 5ish minutes) flip the chops. Lamb chops should cook to 170° F. (See Note 2)


Note 1: Nonna liked the marinade smell and thought some of her freshly mixed garlic and ginger paste would be good in the marinade. As such, she added a little to the marinade as it sauteéd. It worked out well!

Note 2: It is important to cook the lamb chops all the way through. However, cooking them with too much heat will cause the chops to burn. Best to lower the heat and cook slowly. Lamb chops should cook to 170° F.

Boudin Balls

Nonna made Boudin Balls. The question is WHAT did she use to make it? Watch the video to find out!

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Boudin Balls

  • Difficulty: Moderate - Several Steps
  • Print

Ingredients

    • 1 12-15lb pork butt
    • 3 jalapeño peppers
    • 2 green bell peppers
    • 1 large yellow onion
    • 4 celery sticks
    • 1 bunch green onions
    • 1 packet chicken livers
    • 1 can chicken broth
    • 2 cups white rice
    • AP flour
    • Bread Crumps (Nonna used Italian flavored)
    • 2 eggs
    • 1/4 cup milk
    • Dan Pastroni Garlic and Herbs Seasoning
    • Tony Chachere’s Cajun Seasonings (Gumbo Daddy Cajun Seasoning is better!)
    • Goyo Adobo
    • Jacobsen Chili Pepper Salt
    • AW Shit Seasonings (really that is the name)
    • LA Hot Sauce
    • Cajun Power Sauce
    • Vegetable Oil

Directions

    Pork Butt

    1. Chop and clean all vegetables. No need to chop into small pieces.
    2. Put port butt and all vegetables into crock pot.
    3. Add chicken livers to crock pot.
    4. Add chicken broth to the crock pot.
    5. Season per your preference and cook pork butt on low for 12-13 hours. (See Note 1)
    6. When the meat falls off the bone easily using a fork, the pork butt is done. Turn the crock pot off and let the meat and veggies cool.
    7. Cook 2 cups of white rice. You can use the liquid from the pork butt instead of water. Follow the rice’s cooking time and other directions.
    8. Grind the pork butt and all vegetables in a grinder. The meat doesn’t have to be finely ground up, but you do need to grind it.
    9. After the meat is ground up, drain the liquid, and mix in the rice.
    10. Taste the mixture and add seasonings as you see fit. (See Note 1)
    11. Combine the eggs and milk and mix thoroughly.
    12. Add some spices to the egg mixture.
    13. Put flour in a bowl.
    14. Put Bread Crumbs in a bowl.
    15. Ball up the pork butt and rice mixture. Dip the ball into the flour, then egg mixture, then the bread crumbs. Set the ball aside until you are ready to fry. You can make the balls bite size or larger.
    16. Heat vegetable oil.
    17. When the vegetable oil is hot, dip the boudin balls into the hot oil. As everything but the egg mixture is cooked all you need to do is to cook until golden brown. Nonna cooked her boudin balls 6 minutes.
    18. You can eat as soon as the balls cool or wait until they are room temperature or after they spend the night in the refrigerator.


Note 1: Nonna didn’t measure any spice added. She tasted the cooked pork butt and rice mixture and added whatever amount she wanted from the list above. You can use any spice you like, really. Flavor the meat to your tastes.

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.

Tandoori Chicken: A KHAL.com recipe

Nonna cooked a Tandori Chicken recipe taken from a cooking video website KHAL. It is a nice website and this was a GREAT recipe. It was easy and delicious. However, Nonna may have struggled with some measurements. Thank goodness Nono was there to keep her on track!

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You can find Stefan Leyland’s original recipe on KHAL.

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!

Amazing Stuffed Shells

Nonna made stuffed shells for the Nurses at HCA in Pearland, Texas who saved her life (not corona virus related). The women and men who cared for Nonna were exceptional during one of the most trying times in this country. The entire family extends our thanks and appreciation to their hard work!

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Ingredients

    • 24-48 ounces Spaghetti Sauce or Marinara Sauce (See Note 1)
    • 1 box Barilla Jumbo Shells Pasta (12 ounces)
    • 1/2 cup freshly chopped parsley
    • 1 tbsp black pepper
    • 1/2 tbsp Jacobsen Garlic Salt
    • 1 tbsp oregano (freshly chopped is best)
    • 2 cups Shredded Mozzarella Cheese (See Note 2)
    • 1/2 cup Romano Cheese (See Note 2)
    • Galbani Ricotta Cheese (32 ounces) (See Note 2)
    • 2 Eggs (or 1/5ish Emu egg (LOL) – See Nonna’s Emu egg recipes)

Directions

    1. Boil shells for 10 mins (or according to the box directions). Shells should be Al Dente or, really, even firmer than that. If you like your pasta Al Dente when you eat, don’t over boil the pasta. Remember the pasta is going to spend 30ish mins in the oven.
    2. Mix all 3 cheeses, both eggs, salt, pepper, oregano, and parsley in a mixing bowl.
    3. Put a layer of sauce into the bottom of a baking pan.
    4. Scoop the cheese mix into the softened shells and place them in a baking pan. Let the shells cool before touching them. 1 layer only.
    5. Put a layer of sauce over the stuffed shells. See Note 3)
    6. Place in oven at 400° F for 30ish mins. Check at 20 mins. The sauce should be boiling or browning slightly. Mostly you just want everything hot throughout the pan.
    7. Pull the pan from the oven when it is done and add a layer of shredded mozzarella cheese on top.
    8. Place back in the oven for 5 mins (just so that the cheese on top melts).


Note 1: Nonna always makes her own spaghetti or marinara sauce. As the sauce requires several hours of simmering, Nonna will sometimes make it a day or two earlier to save time when she is actually preparing the full meal. You can access the spaghetti sauce recipe and video by using the search function.

Note 2: When making a meal like this, use the best cheese. Order online from or visit a specialty cheese shop. Delicious Italian food starts with the sauce and continues with the cheese selections!

Note 3: If you like extra sauce you can heat some up and serve it on the side or make thicker layers of sauce in the baking pan.

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
  • Print

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!

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