Tag Archives: nonna snowden cooks

A Color Blind Man’s Pea Soup

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Lentil Soup

  • Servings: 6-8
  • Difficulty: Easy
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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!


Carp Chowder: Cajun Cuisine meets Boston Chowder

Nonna tried something new. She took some Asian Carp, clams, potatoes, and corn on the cobb and made a chowder. Wasn’t too bad, if she says so herself!

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Carp Chowder: Cajun Cuisine meets Boston Chowder

  • Servings: 3-4
  • Difficulty: Easy
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Ingredients

    • 1-2 Asian Carp fillets
    • 1/2 pound clams (or 2 cans)
    • 1.5 cups heavy whipping cream
    • 4 cups chicken brothd
    • 2 tablespoons Goat Butter
    • Splash of Olive Oil
    • Cooking Sherry
    • 1 large onion (chopped)
    • 1/4 cup garlic (minced)
    • 2-3 corn on the cobb stalks (halved)
    • Dan Pastorini’s Garlic and Herb Seasonings See Note 1
    • Gumbo Daddy Cajun Seasonings See Note 1
    • Jacobsen Chili Salt See Note 1
    • Louisiana Hot Sauce
    • Cajun Power Garlic Sauce

Directions

    1. Ground Carp fillets twice. Remove bones in-between grindings.
    2. Put butter and olive oil in a pot and heat. Melt butter.
    3. Add a splash or 2 of cooking Sherry, onions, and garlic.
    4. Sauteé onions and garlic. Onions should be translucent.
    5. Add 2 cups chicken broth, heavy whipping cream, potatoes, and seasonings. Cover and simmer for 15 minutes. Potatoes should be about half way cooked through. A fork should penetrate the potatoes with little effort.
    6. After 15 minutes, add clams, carp, corn on the cobb, 2 more cups of chicken broth, and seasonings. See Notes 1 & 2
    7. Simmer until everything is cooked through. No lid.

Note 1: Nonna used her favorite spices. However, there are a lot of different spices the would go well with this recipe. Here are few ideas: lemon salt, lemon juice, lemon pepper, cappers, white wine, red pepper, white pepper, bay leaves, tarragon, celery sticks, bell peppers, green onions…

Note 2: All the online recipes I, Aunt Winkie, checked used the clam juice just as Nonna did. However, I would have drained & rinsed the clams in an attempt to reduce the “fishy taste”. Fresh clams are also best if you can get them. Just a thought or two, but Nonna is a much better cook than I am!


An Amazing Veal Parmesan Recipe.

Nonna makes a Veal Parmesan Recipe that came from Italy through Ellis Island with her great grandmother way back in 1903.

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Good Veal Parm, Starts Here

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

    • Tomato Sauce See Note 1
    • 4-6 Thin Veal Cutlets
    • 1 box Parmesan Herb Panko Bread Crumbs
    • 1/2 pound Mozzarella Cheese (thinly sliced or shredded)
    • 2 eggs
    • 1/2 – 1 cup Heavy Whipping Cream
    • 2 cups Parmesan Cheese (grated) or Romano Cheese (grated)
    • Olive Oil
    • Jacobsen Garlic Salt
    • Jacobsen Chili Salt
    • Dan Pastorini’s Garlic and Herb Seasonings


Directions

    1. Preheat oven to 375°
    2. Mix the eggs and cream in a bowl.
    3. Add seasonings to the egg mix. See Note 2.
    4. Mix Panko with seasonings See Note 2.
    5. Mix a 1/4 cup parmesan or romano cheese into the panko.
    6. Dip veal cutlets into the egg mix (both sides) and then into the panko (both sides).
    7. Heat olive oil in a frying pan.
    8. Brown the veal cutlets on both sides. When the panko is golden brown flip or if you’ve browned both sides remove it from the pan.
    9. In a baking pan, spread some tomato sauce on the bottom.
    10. Put a layer of browned veal over the sauce.
    11. Put a mozzarella slice or sprinkle shredded mozzarella over each veal cutlet.
    12. Add a thin layer of tomato sauce.
    13. Begin a second layer, by adding veal cutlets on top of the sauce.
    14. Add a thin layer of tomato sauce, but do NOT add cheese.
    15. Place in the oven (375°) for 30 mins. Check at 15 minutes to see if veal cutlets are cooked through.
    16. After veal is cooked through, add mozzarella over each veal cutlet, and sprinkle some parmesan or romano over the mozzarella.
    17. Place the pan back in the oven until the cheese is melted.


Note 1 Nonna does not make the tomato sauce in this video. See the video titled “Spaghetti & Meatballs”. Use the search function and you will find a written recipe and video to make the sauce!

Note 2 There are all sorts of seasonings you can use in the egg mix and panko mix. Choose the flavors you like. Mix them with panko until you get a taste you desire. Then mix them in the egg mix (but don’t taste – raw eggs and all). Thyme, garlic powder, sage, coriander, rosemary, garlic salt, oregano, basil, parsley, and/or red chili flakes are a few options.


Ketolicious Frog Legs

We made a keto friendly version of fried frog legs. I did some in the air fryer and some deep fried. I’m sorry to say…… deep frying beats air frying on taste all day and how heart healthy are pork rind battered frog legs anyway so may as well deep fry.

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Frog Legs: AirFryer & Deep Fat Fried

  • Servings: 2
  • Difficulty: Easy
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Ingredients

    • 4-6 Frog Legs
    • 1 bag Pork Rinds
    • 2 eggs
    • 1-1.5 cups buttermilk or heavy whipping cream
    • Dan Pastorini’s Garlic and Herb Seasonings
    • Dan Pastorini’s Texas Style Rub
    • Gumbo Daddy’s Cajun Seasoning
    • Special Shit (seriously that is the seasonings name)See Note 1
    • Cooking Oil
    • Non-stick spray

Directions

    1. Season the frog legs with Dan Pastorini’s Texas Style Rub
    2. Mix eggs with buttermilk or heavy whipping cream
    3. Season the egg mix with your favorite seasonings or with the seasonings listed above (do not put the Texas Style Rub in the mix)
    4. Place pork rinds in a ziplock bag. Seal the bag leaving a small open area and mash the pork rinds with a rolling pin until the rinds are mere crumbs.
    5. Dip the frog legs in the egg batter and then into the pork rind crumbs. Make sure both sides of the frog legs are covered/coated. Do this twice.
    6. Deep Fat Fry:

    7. Heat cooking oil in a pot.
    8. Put frog legs into a basket and lower into the pot.
    9. After 2-3 minutes check the frog legs temperature using an internal thermometer. Frog Legs need to be at a 160° F.
    10. When temperature is achieved, remove the frog legs and let them drain on a rack.
    11. Air Fryer:

    12. Spray the Air Fryer pan with non-stick spray.
    13. Put the frog legs into the pan.
    14. Set the temperature to 400°F and cook the legs for 8 minutes.
    15. After 8 minutes check the internal temperature with a thermometer.
    16. If 160°F is not achieved, flip the legs and cook in the Air Fryer for 8 more minutes at 400°F.
    17. Check the internal temperature to ensure it reaches 160°F before eating.


Note 1: To find Special Shit Seasoning visit Big Cock Ranch. This is a very real website with some delicious, assorted, and well named seasonings!


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
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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!

Emu Eggs & Survival Potatoes

There is no written recipe for this cooking video. The recipe is quite easy. Simply heat up some marinara sauce and crack an emu egg into the sauce and let simmer (covered) for 5 minutes for a runny yoke. Nonna added mushrooms to the sauce and spiced the finished egg with her favorite seasonings. The mushrooms and seasonings were personal preferences and you should add flavors and spices as you desire.

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Shredded Chicken & Tomatillo Sauce

This is a quick break out video from the longer Tamale video. In this clip Nonna Snowden and MawMaw Gwen show you how to make shredded chicken with a delicious Tomatillo Green Sauce. The chicken goes good in tacos, quesadillas, and fajitas to name a few options! Enjoy!

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Shredded Chicken & Tomatillo Sauce

  • Servings: 4
  • Difficulty: Easy.
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Ingredients

    “Shredded Chicken”

    • 2-3 pounds chicken quarters (dark meat is best) (See Note 1)
    • 1 large onion (chopped)
    • 1/4 to 1/2 cup minced garlic
    • 1 1/2 tsp cumin
    • 2 tbsp Jacobsen Ghost Chili Salt
    • Olive Oil
    • 2ish cups Tomatillo Green Sauce

Directions

    “Chicken”

    1. Put chicken (with skin and bones) into large pot.
    2. Add onion, garlic, cumin, ghost chili salt.
    3. Fill pot with water and boil chicken for 30 mins. (See Note 2)
    4. Let chicken cool and pull chicken meat and skin off bones.(See Note 1)
    5. Pull meat apart to shred chicken.
    6. Coat a frying pan or pot with olive oil and heat
    7. Add shredded chicken to the pan or pot and Tomatillo Green Sauce.
    8. Mix sauce & chicken and let simmer.
    9. Simmer until all excess water has evaporated.
    10. Check chicken to ensure it is cooked.

Ingredients

    “Tomatillo Sauce”

    • 4 Tomatillos
    • 1-2 Jalapeños
    • 1/4 Onion
    • 1/4 bunch cilantro
    • 2 tsp Kosher Salt

Directions

    “Tomatillo Sauce”

    1. Peel tomatillos and remove stems
    2. Remove Jalapeños stems
    3. Place tomatillos, jalapenos, and onion in a pot.
    4. Add water to the pot and boil until tomatillos and jalapeños are soft.
    5. Once vegetables are soft remove them from the water and place them in a blender.
    6. Add salt.
    7. Do not add water to the blender.
    8. Blend until smooth. (See Note 3)

Note 1: You can use boneless or bone-in chicken parts. MawMaw Gwen uses bone-in because she uses the bones to make chicken broth.

Note 2: Chicken may not be entirely cooked through. Check it if you are going to eat it at this point.

Note 3: As the tomatillos and jalapeños will be hot, remove the center piece on the blender lid to keep the sauce from expanding quickly out of the blender! (exploding)


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