Tag Archives: jump for the rose

Berbere Goat – DELICIOUS!

Nonna tried a new flavor and LOVED it! She modified the original recipe to accommodate an afternoon of skydiving. Using the crockpot ensures you can have a great afternoon and still come home to a delicious home cooked meal. Take a look at Nonna’s video and enjoy!

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Check out Oya Come Chop for the original recipe.

Goat Berbere

Ingredients

    • 2-3 pounds Goat Meat (Nonna used ribs)
    • 1 large onion (quartered)
    • 1 large orange bell pepper (sliced)
    • 1 large yellow bell pepper (sliced)
    • 1 large red bell pepper (sliced)
    • 1 large chili pepper (sliced)
    • 3 tablespoons Berbere seasoning
    • Jacobsen Garlic Salt
    • 1 clove garlic (peeled)
    • 3 Cherry Tomato packages
    • Ginger root
    • 1-2 cups Beef or Pork or Goat Broth. (See Note 2)
    • 1 jar Goya Sofrotio tomato cooking base
    • See Note 1 for all ingredients

Directions

Veggies:

  1. Slice the bell peppers, onion, and chili pepper.
  2. Peel the garlic. No need to mince.
  3. Chop the onion and ginger root.
  4. Place tin foil on a baking pan and spray with non stick canola oil.
  5. Place all the veggies (cheery tomatoes included) on to the pan and spread out.
  6. Bake at 375° for 45ish minutes. The veggies should look a tad charred. (Even the original recipe says that!)
  7. Remove from oven and let cool.
  8. Once cool, put in a blender or food process and blend until the veggies are somewhat liquified. It will make a thick paste. You do not want veggie chunks.

Goat Meat:

  1. Place goat meat in a crockpot.
  2. Add 3 tbsp Berbere seasonings over the goat meat.
  3. Add some garlic salt
  4. Add broth.
  5. Add veggie mix (paste) (Ideally the paste makes 3ish cups)
  6. Mix the broth and veggie mix. (Ideally the sauce will cover the goat meat – mostly)
  7. At this point what you do depends on what you have done. Nonna (who didn’t have enough tomatoes) added Goya tomato base. By adding this she used a total of 3 cups veggie mix & tomato base. As the sauce was very thick she added about 1/2 cup more broth for a total of 1.5ish cups. Bottom line is that you want a thick veggie (tomato flavored) sauce covering the meat or mostly covering the meat.
  8. After you’ve mixed the sauce, cover the crockpot and set on low. Let cook 8ish hours.
  9. Check the meat to ensure it is cooked through. It should flake apart when done. Nonna could shred it with a wooden spoon!

Note 1: You can use any combination of colorful bell peppers you desire. You can even add a few more if you like. Also, Nonna only used 1 package of cherry tomatoes, but she really needed 3 or more total. How many tomatoes you use is up to you. Nonna added Goya Tomato base to make up for the tomato shortage. This substitute worked great!

Note 2: Nonna used leftover pork broth from her tamale video. The original recipe called for goat broth, but it also directed you to boil the goat. Beef broth should work just fine. Heck even water would work, but it wouldn’t have the flavor. Bottom line – when you boil meat save the broth to use later!

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.”

Turtle…Soup or Gumbo?

If you have a small crowd coming over and want something unusual and AMAZING to serve. This turtle soup is all that and a box of crackers.

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Recipe is coming, I swear. Just a little bit behind. I blame Nonna as she needs to hire me an assistant! With love, Aunt Winkie!

Turtle Soup/Gumbo

  • Difficulty: Moderate
  • Print

Ingredients

    • 1 big ol’ snapping turtle
    • 2 large onion (1 quartered and 1 chopped)
    • 1/4 cup garlic (used twice as Nonna loves garlic)
    • Dan Pastorini Texas Style Rub
    • Dan Pastorini Garlic and Herb Seasonings
    • Goya Adobo All Purpose Seasoning
    • Jacobsen Garlic Salt
    • 1/2 head of cauliflower
    • 1 zucchini (chopped)
    • 1 yellow squash (chopped)
    • 1 green bell pepper (chopped)
    • celery (chopped)
    • 1 cup flower (flour)
    • 1 cup olive oil
    • 1/4 cup tomato paste
    • 1.5 pounds Pork & Venison Smoke Sausage (Kountry Boys) (chopped the way YOU like it!)
    • 1 or 2 lemons

Directions

    1. Cut up turtle meat into small chunks and sprinkle DP Texas Style Rub on turtle meat.
    2. In a large pot, add quartered onion, garlic, DP Garlic and Herb, Jacobsen Salt, Gumbo Daddy’s Cajun Seasonings.
    3. Add water to the pot. Bring to a boil and then turn down to a simmer. Put a lid over the pot. You are going to let the meat simmer for 3-4 hours so use enough water. The turtle meat will be soft and fall apart when done. (See Note 1)
    4. Drain meat and save the broth. You may need to strain the broth to remove unwanted stuff. You can shred the meat if you want.
    5. With a clean large pot, add 1 cup flour (not flower), 1 cup olive oil, 1/4 tomato paster, and stir over a low heat. You are making a red rue. This will take awhile. You must stir the rue the entire time to make sure it doesn’t burn. The mixture will be red with the ingredients mixed so that it is nice and smooth.
    6. Add celery, bell pepper, chopped onion, garlic, Kountry Boys Smoke Sausage, and sauté over a low/medium heat.
    7. Add turtle broth, yellow squash, zucchini, 1/2 head of cauliflower and mix. (See Note 2)
    8. Add boiled turtle meat and fresh squeezed lemon juice from the lemons.
    9. Taste test (all the meat is pre-cooked) and season to your liking. Nonna added Goya Adobo All Purpose Seasonings.
    10. Add more water if necessary. (See Note 3)
    11. Bring to a boil and then let simmer (lid off) until the veggies are cooked through.

Note 1: Nonna uses the same pots over and over and has learned how much water to use with each pot. She doesn’t measure. She uses a cast iron pot or a dutch oven pot, 6-7 qt.

Note 2: You could add green beans, potatoes, okra, or a variety of other vegetables if you like. Nonna added her favorites and you should as well because recipes are just good suggestions!

Note 3: Just gauge how much water based on your pot. Should be 2/3 to 3/4 full as you will let it simmer until the veggies are cooked through. Also, depends on how thick you want the soup.

Locrio de Pollo; Goya Goodness!

Nonna took another recipe from Goya’s website. Once again it was DELICIOUS! Nonna did modify the recipe some as recipes are only “good suggestions!”

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Here is the recipe to Goya’s recipe. Nonna’s recipe is below.

Dominican Chicken & Rice (Compliments Goya)

  • Difficulty: Moderate
  • Print

Ingredients

    • 4 chicken quarters
    • Adobo All-Purpose Seasonings
    • Lemon Juice
    • 1 small onion (chopped)
    • 1 Jalapeno
    • cilantro
    • 1/4 cup garlic (minced)
    • Canola Oil
    • 1/4 cup tomato paste
    • Manzanilla Spanish Olives (pitted and halved)
    • Chicken Flavored Bouillon
    • Jacobsen Garlic Salt
    • Canilla Extra Long Gran Rice

Directions

    1. In large, plastic zip-top bag or airtight container with lid, add chicken pieces, Adobo, lemon juice, onions, garlic, cilantro and oregano. Seal bag and massage to coat chicken completely in marinade. Marinate at room temperature about 10 minutes. Remove chicken from marinade, reserving marinade.
    2. Heat large, heavy-bottomed pot over medium-high heat; add oil. Immediately add chicken, skin-side down. Reduce heat to medium and cover pot. Cook, covered, flipping chicken once, until chicken is golden brown on both sides, about 10 minutes (5 minutes each side); transfer chicken to plate and set aside.
    3. Add to same pot over medium-high heat, 4 cups water, reserved marinade, tomato paste, olives and chicken bouillon; stir until well combined and tomato paste and chicken bouillon are dissolved. Season with salt, to taste.
    4. Bring liquid to boil; add rice, stirring until incorporated. Return liquid to boil. Reduce heat to medium; simmer until water is evaporated, about 5-7 minutes. Return chicken into pot; reduce heat to low. Simmer, covered, until chicken is cooked through and rice is almost tender, about 15 minutes. Stir chicken and rice from bottom to top (to keep rice and chicken from sticking). Cover pot and cook until rice is tender. Goya’s recipe says about 5-10 minutes more; however, Nonna had to let it cook an additional 15 minutes (30 minutes total). Serve immediately.

Pear-fectly Crumbled

Nonna did some spring cleaning. She found some long forgotten canned pears that Oma (Nonna’s mom) had canned and given her. You’ll have to watch the video so see how it came out. Needless to say if you are ever in a zombie apocalypse and you find canned pears you’ll, know what to do with them.

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Pear Crumble

Ingredients

    • 2 quarts canned pears with cinnamon (See Note 1)
    • 4 tsp lemon juice
    • 6 tbsp sugar
    • 4 tbsp AP flour
    • 1/4 tsp ground ginger
    • A couple of dashes of ground nutmeg
    • 2 tbsp goat butter
    • 4 tbsp chopped nuts (your choice as to kind of nuts)
    • 4 ounces sweet goat cheese
    • 1/4 tsp ground cinnamon (See Note 2)

Directions

    1. Grease a baking pan to prevent sticking. Nonna uses canola spray.
    2. Drain the canned pears. (See Note 1)
    3. Spread the pears out evenly in the baking pan
    4. Sprinkle with lemon juice.
    5. In a mixing bowl, add goat cheese, sugar, oats, flour, ginger, and nutmeg. Mix. (See Note 2)
    6. In mixing bowl, add cuts of butter and mix until crumbly.
    7. In mixing bowl, add nuts. Mix.
    8. Once crumbly, sprinkle over pears.
    9. Bake 350°F for 25-30 mins or until bubbly.

Note 1: Nonna used home canned pears. If you do not have home canned pears, use about 6 medium pears, peeled, and sliced.

Note 2: Nonna’s canned pears already had cinnamon added. However, if you pears have not been flavored with cinnamon, you should add 1/4 tsp ground cinnamon (or more) as you desire.

AMBROSIA

Don’t like cooking? Can’t cook? Gotta bring something to the party? This is the recipe for you! Easy, sweet, DELICIOUS!

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Ambrosia

  • Difficulty: Easy Peasy
  • Print

Ingredients

  • 8 ounce can crushed pineapple
  • 2 – 20 ounce cans pineapple chunks
  • 3.4 ounce box Pistachio JELLO
  • 1 cup walnuts (chopped)
  • 1 cup coconut (shredded)
  • 1 cup baby marshmallows
  • 8 ounces cool whip

Directions

    1. In bowl, add crushed pineapples and both cans chunked pineapples with the juices.
    2. Add pistachio jello and mix gently.
    3. Add walnuts and coconuts. Mix.
    4. Add marshmallows. Mix.
    5. Add cool whip. Add it slowly. Add some and mix. Add some more and mix. Repeat until 8 ounces added or 1 tub.
    6. Put in the refrigerator overnight. It will be ready in the morning!
    7. Go skydiving (See Note 1).

Note 1: If you don’t skydive or can’t for some reason (weather, time) then do what you desire. After all and as Nonna says, recipes are just suggestions!

Homemade Goat Cheese

This was a simple, yet time consuming recipe. it was worth every second! Simply DELICIOUS!

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Goat Cheese

Ingredients

  • 2 quarts raw goat cheese
  • 2/3 cups lemon juice (fresh squeezed in best)
  • Non reactive cookware (See Note 1)
  • Cheese cloth
  • Thermometer
  • Honey (optional)
  • Jacobsen Garlic Salt (optional)

Directions

1. Heat 2 quarts raw goat milk. Heat SLOWLY. Nonna used her lowest setting. Stir occasionally. Watch it the whole time. Do not let the milk burn. If you heat the milk too fast it may sour.
2. Heat until the milk is between 180°-185° F. There should be bubbles around the edges. It should just start to bubble in the middle.
3. When the milk is heated to the proper temperature, add the lemon juice (1/3 cup fresh squeezed lemon juice to 1 quart raw goat milk). Mix.
4. Turn off/remove from heat and let stand for 10 mins.
5. Fold cheese cloth, dampen, and place over a fine strainer (non reactive) (See Note 2)
6. Pour goat milk over the cloth and strainer (you are separating the curds and whey). Let stand at room temperature for 1.5 hours. Do not put in direct sunlight and keep away from any heat source. The curds will harden
7. Scrape curds into a bowl. At this point you can add seasonings or not depending on what you want. Mash the curds together, seal the container, and place in refrigerator. (See Note 3)

Note 1: Non reactive cookware is important. Use stainless steel or tin. Avoid copper, cast iron, and aluminum.

Note 2: Nonna had some issues with the cheese cloth and straining. The curds were very small. A fine strainer and multiple layers from a folded damp cheese cloth are necessary.

Note 3: Nonna separated her curds into 2 bowls. She added a couple tablespoons of honey to one bowl and some Jacobsen Garlic Salt to the other. No measurements. Just to her taste (she taste tested).

Goya’s Shrimp & Pineapple Taco

Nonna decided to check out some new flavors and recipes. She found herself on Goya’s website and just could not resist Goya’s Shrimp & Pineapple Taco recipe. She even ordered some products from Goya’s online store. The result was AWESOME!

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As Aunt Winkie is going fishing (or is fishing or was fishing or all three) the written recipe is going to be delayed. However, the truth is Nonna ACTUALLY followed Goya’s recipe. Really she did! As such you can find the written recipe by visiting Goya’s webpage or just click the link.

Chicken Gizzard-licious

Nonna started the cooking the gizzards in R2D2 (Instant Pot) and finished one plate in the deep fat fryer and the other plate in the C3PO (Air Fryer). She used spicy pork rinds to season both plate. They were tender, well flavored, and a HUGE success!

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Chicken Gizzards

  • Difficulty: moderate
  • Print

Ingredients

    • 1 lb chicken gizzards
    • canola oil
    • canola non-stick spray (for air fryer)
    • 1 large bag spicy port rinds
    • 2 eggs
    • 1/3ish cup milk
    • rosemary
    • oregano
    • DP Texas Style Rub
    • Jacobsen Garlic Salt
    • Chicken Shit Seasonings
    • 1 can chicken broth
    • 1 medium onion (chopped)
    • 1/4 cup garlic (minced)

Directions

    1. Clean gizzards throughly removing grit. Remove any hard skin.
    2. Put cleaned gizzards, garlic, onion, garlic salt, Texas Style Rub, Chicken Shit seasonings, oregano, and rosemary into Instant Pot (Pressure Cooker).
    3. Use “MEAT STEW” setting on high for 25 minutes. (Check the directions for your specific cooker as settings might be different).
      4 Remove gizzards and let cool.
    4. mix eggs and milk.
      6 Mash up entire pork rind bag so that it is similar to bread crumbs and place on a plate or in a bowl.
    5. Put gizzards into egg mix then into pork rinds. Make sure both egg mix and pork rinds cover the gizzards. One good dip in both should do it.

    AIR FRYER

    1. Spray air fryer pan with canola non-stick spray.
    2. Cover the bottom with gizzards
    3. Cook at 400°F for 6 minutes.
    4. After 6 minutes flip the gizzards.
    5. Cook at 400°F for an additional 6 mins (for 12 mins total).

    FAT FRYER

    1. Heat canola oil in a pot. How much you need depends on your fat fryer’s size.
    2. Once the oil is hot, put gizzards into a frying basket and put into the oil.
    3. Cook 3 minutes or until crispy.
    4. Remove from oil, drain and let cool.

    Note 1: This recipe worked very well. The gizzards from both the deep fat fryer and C3PO (Air Fryer) were tender. That is likely thanks to R2D2 (Instant Pot). Also, the spicy pork rinds added its own flavor which provided the perfect taste.

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.

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