Tag Archives: nonna snowden cooks

Boudin Balls

Nonna made Boudin Balls. The question is WHAT did she use to make it? Watch the video to find out!

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Boudin Balls

  • Difficulty: Moderate - Several Steps
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Ingredients

    • 1 12-15lb pork butt
    • 3 jalapeño peppers
    • 2 green bell peppers
    • 1 large yellow onion
    • 4 celery sticks
    • 1 bunch green onions
    • 1 packet chicken livers
    • 1 can chicken broth
    • 2 cups white rice
    • AP flour
    • Bread Crumps (Nonna used Italian flavored)
    • 2 eggs
    • 1/4 cup milk
    • Dan Pastroni Garlic and Herbs Seasoning
    • Tony Chachere’s Cajun Seasonings (Gumbo Daddy Cajun Seasoning is better!)
    • Goyo Adobo
    • Jacobsen Chili Pepper Salt
    • AW Shit Seasonings (really that is the name)
    • LA Hot Sauce
    • Cajun Power Sauce
    • Vegetable Oil

Directions

    Pork Butt

    1. Chop and clean all vegetables. No need to chop into small pieces.
    2. Put port butt and all vegetables into crock pot.
    3. Add chicken livers to crock pot.
    4. Add chicken broth to the crock pot.
    5. Season per your preference and cook pork butt on low for 12-13 hours. (See Note 1)
    6. When the meat falls off the bone easily using a fork, the pork butt is done. Turn the crock pot off and let the meat and veggies cool.
    7. Cook 2 cups of white rice. You can use the liquid from the pork butt instead of water. Follow the rice’s cooking time and other directions.
    8. Grind the pork butt and all vegetables in a grinder. The meat doesn’t have to be finely ground up, but you do need to grind it.
    9. After the meat is ground up, drain the liquid, and mix in the rice.
    10. Taste the mixture and add seasonings as you see fit. (See Note 1)
    11. Combine the eggs and milk and mix thoroughly.
    12. Add some spices to the egg mixture.
    13. Put flour in a bowl.
    14. Put Bread Crumbs in a bowl.
    15. Ball up the pork butt and rice mixture. Dip the ball into the flour, then egg mixture, then the bread crumbs. Set the ball aside until you are ready to fry. You can make the balls bite size or larger.
    16. Heat vegetable oil.
    17. When the vegetable oil is hot, dip the boudin balls into the hot oil. As everything but the egg mixture is cooked all you need to do is to cook until golden brown. Nonna cooked her boudin balls 6 minutes.
    18. You can eat as soon as the balls cool or wait until they are room temperature or after they spend the night in the refrigerator.


Note 1: Nonna didn’t measure any spice added. She tasted the cooked pork butt and rice mixture and added whatever amount she wanted from the list above. You can use any spice you like, really. Flavor the meat to your tastes.

Crawfish Mac & Cheese

Still have leftover crawfish tails from your last crawfish boil? Here is another idea on how to make fine use of them! In this video Nonna makes a delicious mac and cheese with her leftover tails, zucchini, and mini elbow pasta. The cheeses she used gave the meal a delicious flavor. Watch the video to see how she cooks it and read below for the recipe.

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Crawfish Mac & Cheese

Ingredients

    • 1 box mini elbow pasta
    • leftover (pre-cooked) crawfish tails
    • 4 ounces butter
    • 3/4 cup flour (estimate)
    • 2 pints heavy whipping cream
    • jacobsen chili salt
    • jacobsen garlic salt
    • jacobsen rosemary salt
    • Dan Pastorini Garlic and Herb Seasonings
    • garlic powder
    • onion powder
    • pepper
    • Louisiana Hot Sauce
    • 3 chopped zucchini
    • 8 ounces Gruyere cheese (shredded)
    • 8 ounces smoked Gouda cheese (shredded)

Directions

    1. Preheat oven to 375° F.
    2. Cook elbow macaroni to al dente and drain (read directions on the box for time). You will bake it for 30 mins so don’t make the noddles mushy.
    3. Melt butter
    4. Mix flour (a little at a time) in the melted butter. You want to make a paste that is neither too thin nor to thick.
    5. Add 1 pint heavy whipping cream and heat in microwave for 2 minutes.
    6. Stir thoroughly. You are making a white sauce so thickness matters. You want a creamy sauce.
    7. Add more heavy whipping cream (not the entire pint), mix, and heat in microwave for 2 minutes.
    8. Stir. Repeat steps 6 and 7 until you have the thickness you desire for the sauce.
    9. Add spices to the sauce. There are no measurements. Taste test here and there to get the spices the way you like.
    10. Add shredded cheese (all of it) and stir. Add more heavy cream if needed to keep the thickness you desire.
    11. Microwave the sauce for 1-2 minutes to melt the cheese.
    12. Taste test sauce and add spices if you desire.
    13. Mix sauce and elbow pasta.
    14. Add zucchini and mix. (See Note 1)
    15. Bake at 375° F degrees for 30 mins. Check at 20 mins to make sure zucchini is cooked through. There should be a nice brownish tint to the top of the mac & cheese.


Note 1: There is a lot you can add to this recipe such as broccoli, brussel sprouts, bell peppers, or mushrooms, to name a few.

Tandoori Chicken: A KHAL.com recipe

Nonna cooked a Tandori Chicken recipe taken from a cooking video website KHAL. It is a nice website and this was a GREAT recipe. It was easy and delicious. However, Nonna may have struggled with some measurements. Thank goodness Nono was there to keep her on track!

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You can find Stefan Leyland’s original recipe on KHAL.

Star Fruit: Upside Down Cake

Nonna used an interesting fruit, a Star Fruit in this delicious upside down cake. The question isn’t about how the cake tasted; rather it is about did the cake turn over or fall apart?! Watch the video to see how it all worked out!

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Star Fruit Upside Down Cake

  • Difficulty: Easy - 2 parts.
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Ingredients

    • 1 1/2 Star Fruits
    • 1/2 stick butter (melted)
    • 2/3 cup brown sugar
    • 1 cap full vanilla
    • 1/8 tsp cinnamon
    • 1 pinch salt (1 tsp)
    • 1 egg
    • 3/4 cup milk
    • 1/3 butter flavored crisco (shortening)
    • 1 1/2 tbsp baking powder
    • 1 cup sugar (white)
    • 1 1/3 cup AP flour

Directions

      Prepare Fruit
    1. Preheat oven to 350° F.
    2. Peel the star fruit’s edges and either end. (Watch the video for clarification.)
    3. Slice the star fruit so that slices are in the shape is a star.
    4. Melt 1/2 stick butter in a baking pan See Note 1.
    5. Mix brown sugar with butter and spread at bottom of the baking pan.
    6. Place the fruit in the sugar mix in a single layer.
    7. Prepare Cake Mix

    8. Place shortening, flour, salt, sugar (white), baking powder, milk, and egg in a bowl and mix with a beater.
    9. Add cinnamon and vanilla and mix with a beater. Ensure the batter is smooth. Zero lumps.
    10. Spread the batter over the star fruit, evenly.
    11. Baking

    12. Place pan in the oven for 30 mins.
    13. Check the cake using the tooth pick method (poke tooth pick in the batter and pull out. If it comes out clean the cake is ready. Do not poke the tooth pick into the star fruit.
    14. Upside down

    15. Let the pan cool until you are comfortable touching it with or without oven mitts.
    16. Place a larger cookie sheet over the pan and flip the cake over (watch the video for clarity).
    17. Serve anytime.


Note 1: The original recipe (probably from AllRecipes.com) called for a 10in circular cake pan. However, Nonna didn’t have one. As such she used a large casserole dish.

Delicious Crawfish Casserole

In this video, Nonna put Nono’s crawfish boil leftovers to good and delicious use. This is by far one of her tastier inventions.

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Crawfish Casserole

Ingredients

    • Crawfish boil leftovers
    • – peeled and pre-cooked crawfish tails – potatoes – mushrooms – onions – brussel sprouts – corn on the cob (optional) – other veggies cooked in the boil (optional)
    • heavy whipping cream (or milk)
    • butter
    • freshly squeezed lemon juice
    • salt
    • 2 cans mushroom soup
    • garlic salt (optional) (see Note 2)
    • cooked bacon strips (optional)
    • 2 eggs
    • shredded cheddar cheese

Directions

      * See Note 1 on amounts
    1. Preheat oven to 375° F.
    2. Melt butter and mix in some lemon juice.
    3. Peel leftover potatoes.
    4. Combine butter and potatoes and reheat so the potatoes are soft. 2-3 minutes
    5. Mash the potatoes. Add heavy whipping cream (or milk) to get the consistency you desire. The short of it is, you are making mashed potatoes. Add butter if you didn’t earlier. (you can add salt if you like).
    6. Slice up the onions, sprouts, and mushrooms to bite size or not. Nonna sliced up the onions only. It is up to you.
    7. If you have left over corn on the cob, you can scrape all the corn off the cob and mix the corn with the other veggies.
    8. If you have left over bacon (like Nonna did from breakfast), break up the bacon into bits and mix with the other veggies.
    9. Put all the veggies into one bowl and mix. Add both eggs and cans of cream of mushroom and mix.
    10. Add peeled crawfish tails and mix.
    11. Pour all the veggies into a casserole dish/pan.
    12. Add a layer of shredded cheese over the veggies.
    13. Spread the mashed potatoes over the cheese and veggies.
    14. Put the dish/pan in oven until the potatoes are showing signs of browning in a few places and/or the liquid is boiling around the edges. (Everything is already cooked, so you are just heating it thoroughly. Make sure you give it enough time to cook the eggs.) Nonna cooked it for 45 minutes (she made a big batch).


Note 1: This is a Nonna creation and as you know she doesn’t measure much. She had plenty of leftovers so made a large amount. Consider how much you have leftover and how big your baking dish/pan is and go from there!

Note 2: Nonna and Nono forgot to add garlic to the boil when they boiled their crawfish. As a result Nonna added garlic salt in a few places. However, most veggies when cooked in a boil are spiced very nicely. You may not choose to add any spices at all.

Dragon Fruit Custard

Nono brought home some weird fruits, so Nonna cooked them up! Here is a Dragon Fruit custard. Watch the video to see how the fruit tasted.

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Dragon Fruit Custard

Ingredients

    • 1 dragon fruit
    • 1 stick (1 cup) butter (melted)
    • 1/2 cup honey
    • 1/2 cup milk
    • 1 tbsp vanilla
    • 1 pinch salt
    • 4 eggs

Directions

    1. Preheat oven to 350° F.
    2. Peel & chop the dragon fruit. Cut it in half & the skin should easily pull away.
    3. In a mixing bowl, mix honey, vanilla, salt, milk, eggs, & butter. Mix thoroughly.
    4. Add dragon fruit & mix.
    5. Pour ingredients into a standard pie pan.
    6. Place in oven for 20 mins. Check it. Look at center to see if it is a jello like consistency. (See Note 2)
    7. If the center is not thick enough, cook for 10 more mins. Check every 5 to 10 mins after 30 mins total cooking time to ensure you don’t over cook the custard. (See Note 2)


Note 1: The chunks of dragon fruit were kinda big. Feel free to chop them into smaller bite size chunks. That is entirely up to you.

Note 2: You can overcook custard. You probably don’t want to do that. The center is the key. It should ripple some, but not too much. It shouldn’t be solid, but not a liquid either. Comparing it to jello is the best way, I know of, to determine when it is done. I am reminded of the jello’s old jingle, “watch it wiggle, see it jiggle….”

Enchiladas for Aunt Helen’s 90th

Nonna made 3 platters of enchilada’s for Aunt Helen’s 90th birthday. One platter was prepared Nono style, that is with jalapeños. The other 2 platters were prepare Nonna style, that is with…well…watch the video to find out how they were prepared.

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Enchiladas

  • Difficulty: easy. Several parts to this recipe.
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Ingredients

      Shredded Port (made in crockpot)
    • 1-3 pounds port butt. How big a pork butt you want, is up to you. Nonna always likes lefts overs.
    • 1 large onion (quartered)
    • 2 large green bell peppers (sliced)
    • 1/4 – 1/2 cup minced garlic
    • salt and pepper
    • 1 cup water
    • Poblano Peppers

    • 2 poblano peppers
    • olive oil
    • small baking pan
    • Enchilada Sauce

    • pork broth (left over from crock pot).
    • 2-3 cans enchilada sauce (made from scratch is better, but Nonna did a quickie)
    • 1/4 cup Goya salsa
    • Enchilada

    • 1 package flour tortillas
    • sliced black olives
    • port butt
    • roasted poblanos
    • jalapeños (optional)
    • quartered (or chopped) artichoke hearts (optional)
    • shredded cheddar cheese

Directions

    Pork butt:

      1. Place pork butt into crockpot 2. Add onion, garlic, bell pepper, salt, pepper, and one cup water. 3. Cook on high for 8ish hours. Pork is done when it shreds very easily. Time varies based on the pork butt size and crock pot.

    Roasted Poblanos:

      1. Preheat oven to 400° F. 2. Clean out the pepper insides. Remove seeds and stem. 3. Coat lightly with olive oil and place on baking pan. 4. Cook for 10-20 mins. Time depends on how soft you want the peppers. 5. When the peppers have cooled, chop them.

    Enchilada Sauce:

      1. Pour 1 cup pork broth, enchilada sauce, and goya salsa into large mixing bowl. 2. Mix.

    Enchilada Assembly:

    1. Preheat oven to 425° F
    2. Pour 1 scope sauce into baking pan and spread over bottom (just enough to lightly coat the bottom).
    3. Dip 1 flour tortilla into sauce’s bowl. Make sure both sides are wet.
    4. In the tortilla’s center, add some meat, poblano peppers, olives, jalapeños or artichoke hearts, and cheese.
    5. Fold over the tortilla’s sides so they overlap the stuffing.
    6. Place overlapping sides down into the baking pan.
    7. Repeat processes placing enchiladas next to each other (not on top of each other).
    8. When the pan is full, scope sauce over the enchilada. One to two scopes should suffice, not need to saturate the enchiladas.
    9. Bake for 20 mins and check. Enchilada sauce should be boiling and the tortillas a little bit brown. If not ready continue baking for another 5-10 mins. Nonna baked hers for 30 mins.
    10. Remove from oven and sprinkle shredded cheese on enchiladas. Place in oven to melt the cheese (5 mins should do it).


Note 1: This would be an easy and delicious recipe if you have left over shredded pork, beef, or chicken. Meat preparation and cooking is the most bothersome part of this recipe.

Delicious Chocolate Chip Crepes

Wolfie announced that he wanted to cook pancakes during Nonna’s visit. As such Nonna conducted some research, made a few recipe tweaks, and the BEST crepes EVER were made and eaten.

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Nonna's Crepes

  • Difficulty: easy, but time consuming. Lots of parts to this recipe.
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Ingredients

      Whipping Cream:

    • 6 tbsp Powdered Sugar
    • 1 pint heavy whipping cream
    • 2 tsp vanilla
    • 1 large spoonful Hershey’s cocoa (optional)
    • Crepes Filling:

    • 16 ounces ricotta cheese
    • 1/2 cup powdered sugar
    • Chocolate chips (optional, but highly recommended)
    • Crepes:

    • 1 cup AP flour
    • 1 + 1/3 cups milk
    • 4 eggs


Directions

    Whipping Cream:

  1. Pour heaving whipping cream, powdered sugar, vanilla and cocoa (optional) in a bowl (or sealable jar). Mix with an electric mixer, hand shake, or mix with a paint mixer (Nono’s suggestion). An electric mixer is highly recommended. See Note 1.
  2. Mix until the ingredients thicken. The cream should make peaks. Your decision how thick you want it!
  3. Refrigerate until you are ready for it.
  4. Crepes Filling:

  5. In a large bowl, add ricotta cheese and powdered sugar. Stir.
  6. Add chocolate chips (optional). Add as much or a little as you like.
  7. Set aside (in or out of refrigerator) until you are ready for it.
  8. Crepes:

  9. In a large bowl, add flour, milk, and eggs. Mix
  10. Mix until smooth (no lumps).
  11. Heat a small non-stick pan (or use a little non stick spray or butter to prevent sticking).
  12. Pour 1/3 cup mixture in to the pan. You want the mixture to spread out. The crepe is meant to be thin.
  13. Cook until the crepe is slightly brown on one side and flip.
  14. Cook the other side until lightly browned.
  15. Assembly:

  16. Put the crepe on a plate.
  17. Add the filling in a line across the crepe’s center.
  18. Add fruit of your choice (Chef Wolfie recommends blueberries and raspberries).
  19. Fold one side over the filling and then the other.
  20. Scope some whipping cream over the top.
  21. Eat.


Note 1: Nonna put the ingredients in a jar and Nono shook it for 30 mins (give or take). The mixture thickened into soft peaks. An electric mixture would work much faster. Start with a slow speed and then increase as the cream thickens.

Keto Cheesecake Cupcakes

Nonna downloaded this recipe from AllRecipes.com. Amazingly, she actually followed the recipe. She did find the recipe a little traumatizing, you’ll have to watch the video to learn what was so shocking!

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Keto Cheesecake Cupcakes

  • Difficulty: very easy, but must refrigerate for 8 hours before eating.
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Ingredients

    • 1/4 cup butter (melted)
    • 1/2 Almond Flour
    • 2 8 ounce cream cheese packages
    • 1 tsp vanilla extract
    • 2 eggs
    • 3/4 cup Truvia Confectioners
    • cupcake wrappers
    • cupcake baking pan


Directions

    1. Melt butter and mix with almond flour.
    2. Spoon mixture into the cupcake wrappers. This will make a bottom crust so try to keep the mixture flat.
    3. Put both cream cheese packages, eggs, sweetener, and vanilla extract together in a bowl. Mix (an electric mixer will make it much easier) until smooth.
    4. Spoon the cream cheese mixture over the crust. Try to spread the mixture evenly between 12 cups.
    5. Preheat oven to 350° F and cook 15-20 minutes. The mixture should be reasonably “set” or firm in the middle before removing from the oven. See Note 1
    6. Once out of the oven, let cupcakes cool at room temperature until cool enough to handle.
    7. Add fruit on top of each cupcake if you desire.
    8. Refrigerate at least 8 hours before serving.


Note 1: The original recipe called for 15-17 minutes, but Nonna baked for 20 minutes. The middle should be reasonably firm. The middle does not need to pass the “toothpick” test (poke a toothpick in the middle and it comes out clean). However, neither should the middle jiggle when you wiggle the pan.

Ketolicious Chocolate Cups

Normally we would list the origin of the recipe; however, we can’t remember where this one originated. It a very simple, quick, and tastey keto sweet snack.

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Keto Chocolate Cups

  • Difficulty: very easy
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Ingredients

    • 1 cup cooking coconut oil (melted)
    • 1 tbsp baking cocoa
    • 1/2 cup creamy peanut butter
    • 2 tbsp heavy whipping cream
    • 1/4 tsp liquid stevia
    • 1/4 tsp salt
    • 1/4 tsp vanilla (Nonna likes Molina vanilla)
    • peanuts (not salted)
    • cup cake baking pan
    • cup cake wrappers


Directions

    1. Over a low heat, melt the coconut cooking oil.
    2. Add cocoa and mix.
    3. Add peanut butter, heavy whipping cream, salt, liquid stevia, and vanilla. Mix.
    4. Continue mixing over a low heat until the peanut butter melted and all ingredients in the pot are liquid. Everything should be nice and smooth.
    5. Put cup cake wrappers into the cupcake baking pan.
    6. Pour the chocolate mixture into the wrappers. Nonna didn’t measure, but she started with a small amount evenly distributed amongst the each cupcake wrapper in the baking pan and then repeated the process until the chocolate mixture was used. See Note 1
    7. Add crunched up peanuts to each wrapper (or any nut you like).
    8. Place pan in the freezer for 1 hour. See Note 2
    9. Serve when they are frozen. .


Note 1: You can make the cups thick or thin. Nonna kept hers reasonably thin (about a 1/4 inch)

Note 2: If you make the cups thick, you might have to leave in the freezer longer than an hour. Just check to ensure they are frozen.

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