Tag Archives: jump for the rose

Brussel Sprouts even the kids will love!

Nonna cleaned out her refrigerator. She put some of her favorite ingredients together and made something she has never made before. Simple. Delicious.

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.

Baked Veggies

Ingredients

      See Note 1
    • 5 crispy bacon strips (optional)
    • Bacon grease or olive oil (use olive oil if you are a vegetarian).
    • Brussel Sprouts (not frozen) (enough to fill one baking pan of your choice)
    • Mushrooms (as much or as little as you like)
    • Mozzarella cheese (shredded)
    • Feta Cheese (Mediterranean flavored)
    • Heavy Whipping Cream or Milk
    • Jacobsen Chili Salt
    • 1/4 cup minced garlic
    • Butter

Directions

      Brussel Sprouts
    1. Chop off brussel sprouts end and cut in half.
    2. Place in baking pan and coat with olive oil (or bacon grease from breakfast if you have some). Not too much, make sure the veggies are thinly coated.
    3. Add 5 chopped crispy bacon strips (optional)
    4. Add mushrooms (See Note 1)
    5. Add Jacobsen Chili Salt (or regular salt and pepper)
    6. Add garlic
    7. Add butter chunks on top
    8. Bake on 375° for 20-25 mins. Don’t cook the brussel sprouts through, you want them undercooked at this point.
    9. Add creamy cheese sauce and bake on 375° until done. Seriously, Nonna cooked for about 15 minutes until the brussel sprouts were soft (the fork easily stuck in the sprouts) – which is the way Nono likes them!
    10. Creamy Cheese Sauce

    11. In a pot add left over mozzarella and Mediterranean flavored feta cheese.
    12. Add heavy whipping cream and/or milk.
    13. Melt cheese over a low heat. Stir constantly so it doesn’t burn. Add milk or cheese as you desire to get the consistency you like.

Note 1: Nonna didn’t measure anything. She just pulled some stuff from the refrigerator that was on the verge of going bad and put it all together. The key to this recipe is taking what you have and doing what’ve you done in the past with some minor twists. For instance, Nonna makes creamy cheese sauce often, but never before with feta cheese (that cheese is typically reserved for salads). Also, she’s baked brussel sprouts with garlic herb seasoning and olive oil, but never with mushrooms, bacon, and cheese sauce. Sometimes when Nonna cleans out her refrigerator her recipes come out great (like this recipe), but sometimes not so much. Nonna very much encourages you to experiment and play in your kitchen. Try different things, be creative, have fun!

Note 2: You can delay adding the mushrooms. If desired, you can add the mushrooms when you cover the brussel sprouts with the creamy cheese sauce.

Note 3: This recipe is easily converted to a vegetarian recipe. Simply leave out the bacon and use olive oil.

Ketolicious Creamy Tuscan Shrimp: Nonna Style

Check out this out! It looks absolutely delicious and Nonna even measured some stuff!

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.

Shrimp Tuscan

Ingredients

    • 2 pounds raw peeled Shrimp
    • 4 tbsp Olive Oil
    • 4 tbsp Butter
    • 2ish cups Romano Cheese
    • Jacobsen Garlic Salt
    • 1 large bag/package Spinach Leafs
    • 1/2 cup minced Garlic
    • Lemon Balm (See Note 1)
    • Rosemary
    • Basil
    • 1.5 cups Heavy Whipping Cream
    • 2 cups Cherry Tomatoes (cut in half)

Directions

    1. Put butter and olive oil in a big pot and sautée shrimp. Only until they are pink on both sides. Do not cook them for long or they will over cook. They do not need to be cooked through at this point. You can add some salt if you choose.
    2. Remove the shrimp when they are pink.
    3. In the same large pot, add herbs (lemon balm, rosemary, & basil), minced garlic, mushrooms, and sautée for 2ish mins.
    4. Add 2 cups cheery tomatoes and stir briefly.
    5. Add spinach leaves (don’t worry if they take up the whole pot, they will cook down). Let them cook down (3-4ish mins).
    6. Add 1.5 cups of heavy whipping cream and mix.
    7. Add 1-1.5 cups shredded or grated GOOD Romano cheese and mix.
    8. Turn heat to low and let simmer (4-5 mins). Stir occasionally. Don’t let it burn on the bottom.
    9. Taste test. Add more garlic salt or other seasoning as you see fit.
    10. Add the shrimp. Let simmer for 4-5 mins. Stir occasionally.
    11. If the sauce isn’t think enough you can add more cheese (1/2-1 cups).
    12. After 4-5 mins make sure the shrimp is cooked through. If it is dinner is ready. If it is not just let it simmer a few more minutes!

Note 1: Nonna didn’t measure the herbs. Start with a tbsp of each and add more if you see fit.

Note 2: Nonna modified her recipe from http://www.GIMMEDELICIOUS.com. Feel free to check that recipe out!

Pork Loin: Slow Cooked in the Instant Pot

Nonna made her favorite (and only) daughter-in-law’s pot roast recipe. Only problem was Nonna didn’t have a pot roast and she wanted to try the “SLOW COOKER” feature on R2D2 (Instant Pot). Also, Nono had some great seasonings from her herb garden. Watch the video to see how it came out. I’ll give you a hint, Nonna’s son eats as well as a husband and father as he did as a boy!

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.

Slow Cooked Pork Loin

Ingredients

    • 2 cups Almond Flour (or flour)
    • 1.5 pounds Pork Loin (or pot roast)
    • 1 tbsp corn starch
    • 2 cans beef broth
    • Dan Pastorini’s Garlic and Herb Seasonings
    • Jacobsen Garlic Salt
    • ground black pepper
    • 1 medium chopped Onion
    • 1/4 cup minced Garlic
    • Olive Oil
    • 3 banana peppers
    • parsley (See Note 1)
    • lemon balm
    • basil
    • oregano
    • thyme
    • Rosmary

Directions

    1. Mix almond flour, corn starch, garlic salt, garlic and herb seasonings.
    2. Coat the mix over the pork loin.
    3. Add olive oil to the bottom of the instant pot. Set on sautée and brown the meat on all sides.
    4. Remove the meat when it is browned from the instant pot.
    5. Add onions, garlic, fresh herbs, banana peppers and sautée.
    6. Once the onions are translucent, add 2 cans beef broth. Let it heat up some.
    7. Add 1/2 cup almond flour mix (or what you had leftover) and mix.
    8. Add meat (don’t forget to put the rack into the instant pot first).
    9. Slow cook in the instant pot (multi-cooker) for 6-8 hours. (See Notes 2 & 3)
    10. When the meat is cooked, you can thicken the juices if desired, by adding any left over almond flour and corn flour mixture.

    Note 1: Nonna modified her favorite (and only) Daughter in law’s recipe. Here is the list of ingredients DIL used in stead of Nonna’s spices: Marbled Chuck Roast, flour, beef broth concentrate, garlic powder, onion powder, course grained salt, course ground black pepper, crushed red pepper flakes, chipotle chili powder. Just like Nonna, her DIL doesn’t measure spices and just goes by feel!

    Note 2: Make sure you read the directions on your multi-cooker (instant pot) when you use the slow cooker function. Make sure the appliance vents the steam. You do not want the pressure to build.

    Note 3: As the instant pot is not pressurized, it is easy to check the meat to see if it is cooked through. Check it earlier vice later. If it is not cooked through, you can let it cook longer. Nonna’s pork loin cooked through in 6 hours 45 mins.

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!

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.

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!

Snickerdoodles: Easy & Delicious

Nonna and her favorite guest cook, Wolfie, made Nonna’s favorite cookies! They are quick, easy, and a blast to bake with your grandkids!

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.

Ingredients

    See Note 1
    • 2 Eggs
    • 1 Cup Butter
    • 2 3/4 Cup AP Flour
    • 2 tsp Cream of Tartar
    • 1 tsp Baking Soda
    • 1/2 tsp Salt
    • 1.5 Cups Sugar
    • 1 tbsp Cinnamon
    • 2 tbsp Sugar

Directions

    1. Mix butter and 1.5 cups of sugar.
    2. Add eggs. Mix.
    3. Add baking soda & cream of tartar. Mix.
    4. Add half the flour and mix.
    5. Add rest of flour and mix. Mix thoroughly.
    6. In a separate bowl, mix 1 tbsp cinnamon and 2 tbsp sugar
    7. Shape the cookie dough into small balls.
    8. Roll the balls in the sugar/cinnamon mix
    9. Place parchment paper over a baking pan.
    10. Place the sugared balled dough on a baking pan and flatten the dough. Separate the flattened dough as the dough will expand as it cooks.
    11. Place in oven (preheated to 375° degrees) for 8-10 minutes. Check after 8 minutes.
    12. After 8 minutes, if the cookies are soft in the middle cook for additional 2 mins or until done.

Note 1: Nonna’s personal recipe calls for toddler “LOVE” to be added to the recipe. (FYI: “LOVE” really means toddler fingers that have repeatedly been in the mixing bowl and licked clean). She highly recommends that every Nonna, Gamma, Nana, Grandma, etc….add their own toddler “LOVE” to their cookies! Keep in mind, however, there are raw eggs in the dough…ssssoooo…

Quiche Cupcakes: Breakfast to go

Nonna made some eggs. The leftovers go in the freezer and come out again when Nonna finds herself running to work having had no time eat! As always these eggs are delicious and fairly easy! We hope you enjoy!

Ingredients

    • 8 eggs
    • 8 ounces heavy whipping cream
    • 1/2 cup chopped onion
    • 1/4 cup minced garlic
    • 2-3 cups sharp cheese (shredded)
    • 2 tablespoons butter (9 slices)
    • 1 package small mushrooms
    • Dan Pastorini’s Garlic and Herb Seasonings
    • Gumbo Daddy Cajun Seasonings
    • Good Shit Seasonings
    • Jacobsen Chili Salt
    • 1 package cupcake liners

Directions

    1. Put the cupcake liner in a cupcake pan
    2. Add 2-3 small mushrooms to each cupcake liner
    3. Add small slice of butter to each cupcake liner
    4. Add eggs, ham, onion, garlic, and heavy whipping cream to mixing bowl. Mix thoroughly.
    5. Add spices (as listed above) to mixing bowl. Mix thoroughly. See Note 1
    6. Add cheese to mixing bowl. Mix thoroughly.
    7. Scoop mixed eggs into cupcake liner. Fill 3/4 full (or 4/5 full – not quite to the top).
    8. Place in oven (preheated to 375° F) for 20-25 mins. See Note 2
    9. After 20-25 mins, remove eggs from the oven, sprinkle cheese on the top and cook in oven for 5 more minutes. See Note 2
    10. If you have left over egg mix, pour into a frying pan and cook over a low heat until cooked. It will make some delicious scrambled eggs!

Note 1: Nonna has her favorite spices and she never ever measures them. It is good to know what kind of flavors and how much you like. Spice accordingly! Some spices that go well with eggs include: tobacco (hot) sauce, black or white pepper, curry powder, dill, or cayenne pepper. You could also add chives or thyme to the mixture.

Note 2: Times may vary. Check the eggs to make sure they are cooked through and not runny.

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.

Instant Pot: Frozen Chicken

Nonna made her little sister’s (Aunt Kristi) frozen chicken instant pot recipe. Aunt Kristi swears by the pressure cooker and loves this recipe as a quick and easy way to feed her large family when SOMEONE forgets to pull dinner out of the freezer as they all run out the door on their way to school or work in the morning!

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.

Ingredients

    • 4 Cups Chicken Broth
    • 1 medium to large or 2 small frozen Whole Chickens
    • Olive Oil
    • 1 Onion, large chopped
    • 1/4 cup minced Garlic
    • Dan Pastorini’s Garlic and Herb Seasonings
    • Gumbo Daddy Cajun Seasonings
    • Special Shit Seasonings
    • Jacobsen Garlic Salt
    • Olive Oil

Directions

    1. Mix seasonings (DP Garlic and Herb Seasonings, Gumbo Daddy Cajun Seasonings, Special Shit Seasonings, and Jacobsen Garlic salt) in a large shallow bowl or plate. (See Note 1)
    2. Rub the frozen chicken with olive oil. Make sure the oil is rubbed all over the chicken.
    3. Roll or rub the seasonings all over the chicken.
    4. Put the rack in the Instant Pot.
    5. Pour in the 4 cups of chicken broth into the Instant Pot.
    6. Add the onion and garlic to the pot.
    7. Place the chicken(s) on the rack and into the pot.
    8. Select “Meat Stew” button (or appropriate meat button – see instructions for your multi-cooker) for 40 minutes.
    9. Manually depressurize the pot when the timer is complete.
    10. Check the chicken to make sure it is cooked through. If it is not, place the chicken with some of the broth (from the pot) in the oven. Set oven to 400°. Cook for 10-20 minutes (check at 10 min intervals to prevent over cooking the chicken). (See Notes 2 & 3)

Note 1: Nonna has her favorite spices, but you can spice the chicken in any number of ways. Here are some spices you might like to try: lemon pepper, black and white pepper, paprika, chili powder.

Note 2: Times appear to vary depending on the size and type of multi-cooker being used (Chefman vs Fagor brands, for example). Read the time recommendations for your brand of multi-cooker. If the chicken is slightly undercooked, putting it in the oven as Nonna did is a very good way to make the skin crispy and finish cooking the chicken in a quick and easy manner.

Note 3:If the chicken is cooked, you still might want to put the chicken in the oven at 400° for 5-10 mins to make the skin crispy!

The Rose: Live Facebook Conversations

Dorothy Gibbons

Starting on Friday 8MAY20, meet The Rose’s hard working and caring women on Facebook live for weekly conversations. The live feed will be held on Fridays at noon (CST – Houston, TX time). This week they will discuss the most vulnerable – uninsured women – and how The Rose plans for their survival!

https://www.facebook.com/TheRoseBreastHealth/

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!

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.

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!


1 2 6
%d bloggers like this: