Tag Archives: jacobsen salt co

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.

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.

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!

Red Lentil Soup: Let’s see how we did!

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Lentil Soup

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

    • Olive Oil
    • 1 medium chopped onion
    • 2 diced garlic cloves (1/4 cup)
    • 1 package Andouille Sausage
    • 1 pound chopped Ham
    • 2 packages Lentil Beans (See Note1)
    • 1 can Rotel Diced Tomatoes
    • 8 cups Water (See Note 2)
    • Gumbo Daddy’s Cajun Seasonings
    • Dan Pastorini’s Garlic and Herb Seasonings
    • Jacobsen Chili Salt
    • Special Shit Seasonings (yes, that is the correct spice name)

Directions

    1. Put olive oil in the bottom of a large pot. Heat.
    2. Sauteé onion, garlic, andouille sausage, and ham.
    3. Add Spices. As the soup cooks, you can taste test and add spices to get it just the way you like it. (See Note 3)
    4. Add rotel diced tomatoes.
    5. Add 8 cups water. Stir. If the soup seems thick to you add a little more water. (See Note 2)
    6. Bring to a boil then lower heat and simmer 15 minutes.
    7. Taste test and add more seasonings as you see fit.

Note 1: If this is too much soup for you, simply use one lentil bean package. Use half the measurements Nonna used for the rest of the ingredients.

Note 2: Nonna used 8ish cups of water. However, if you read the package it will likely specify the amount of water needed. If you add the extra ingredients like Nonna did you’ll need more water. If you add too much water, just let the soup simmer longer. If you find the soup too thick, simply add more water.

Note 3: You could add carrots or celery as you desire. As always you can substitute Nonna’s favorite spices for your own and taste testing as you go is important to this recipe!


Baked Whole Alligator

This is Nonna’s craziest recipe yet! She made a unique injection butter sauce and olive oil marinade then baked the whole alligator.  If you want to surprise your party guests with an absolutely unique and delicious meal, this is the recipe for you! This pairs well with Nonna’s Strawberry Moonshine.

Click here for the written recipe. 

Visit Gumbo Daddy’s Cajun Products to purchase Nonna’s new favorite cajun seasoning! Visit Cajun Grocer to purchase a whole alligator.

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

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Nonna’s Jambalaya

Nonna’s Jambalaya is very versatile. You can change the recipe, use the cajun spices you like best, add more or less meats, different color bell peppers, mix in vegetables such as green onions or mushrooms, or even swap out the onion for some shallots! Additionally, Nonna prepares the white rice simply, but effectively. Nonna’s No Fuss Jambalaya is delicious!

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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