Tag Archives: nonna snowden cooks

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
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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.

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.

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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!

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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!

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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!

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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!

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!

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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.

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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!

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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!

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.

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/

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