Tag Archives: the rose houston

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.

Asian-y Canjun-y Wontons!

Nonna made some wontons. She used salad shrimp, southern spices, and some of her homemade goat cheese. Watch the vid to see how Nonna throws this together!

Check out Nonna’s wontons. This recipe is a delicious Asian and Cajun blend!

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Aisan-y Cajun-y Wontons

  • Difficulty: Easy - Moderate
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Ingredients

    – 1-2 packages Goat Cheese (See Note 2 about measurements) – 1/3 cup(ish) Romano Cheese (grated) – 1/2 (ish) cabbage head (chopped) – 1/2 (ish) broccoli head (chopped) – 2 bags salad shrimp (peeled, cooked or not) – 1/4 garlic (minced) – Wonton wraps – Peanut oil (or vegetable oil) – Louisiana Hot Sauce – Cajun Power Garlic Sauce – Dan Pastorini’s Garlic and Herb Seasonings – Tony Charchere’s Seasoning (or Gumbo Daddy’s Seasoning) – Goya Adobo Seasoning

Directions

    1. Finely chop raw broccoli and cabbage. (See Note 2 about measurements)
    2. Mix goat cheese, romano cheese, cabbage, broccoli, and salad shrimp in large mixing bowl.
    3. Add spices. You can taste test IF the shrimp is pre-cooked. If the shrimp is not pre-cooked don’t taste test. Bottom line is add spices based on your known preferences.
    4. Prep the wonton wraps according to the package instructions. Nonna’s directions said to wet the wraps with water or egg wash. Nonna used water.
    5. Put a little cheese mix in the wonton wrap’s center and fold the wrap diagonally. Be careful not to over stuff the wrap. Pinch and fold the wrap as necessary so that it is closed. A meticulous hand can make the folds and wrap pretty. Nonna’s is not a meticulous hand, but her fold and pinch method was very effective.
    6. Heat peanut oil.
    7. Place a few stuffed wraps in a fry basket and lower into the hot oil. Do not over fill the basket. As the wraps fry use a fork to make sure they do not stick to the basket. Ultimately the wraps should float free. The video gives a good visual of this method.
    8. It does not take long for the wonton’s to cook (including any raw salad shrimp you may have used). Wrap’s are down when they are golden brown.
    9. When golden brown, remove wraps from oil, place on rack and let cool.
    10. Once cool, you can eat the wraps immediately or freeze and eat later. Simply, pull out of the freezer and microwave them for a short period. They are delicious either way!


Note 1: This recipe is fairly time consuming depending on how many wontons you fry. Over all it is an easy recipe, however, stuffing the wontons is a slow process.

Note 2: Nonna did not measure anything that went into the mixing bowl. She likes a little more cheese than veggies and so her mix was cheesy. She loves shrimp, thus, used 2 bags where one might have suited most people. She used enough broccoli and cabbage to improve the mixture’s overall texture (she didn’t want it too wet). She recommends you start with what ingredients you like and work your way through the list. Mix as you go until you have a mixture that is neither too wet nor too dry. It should lean (wet or dry) based your preferences.

Scotch Eggs with a Southern Twist

Nonna and Nono make Scotch Eggs. They fried 2 batches using different seasoning each time. Take a look at the video and leave a comment! Tell us what you liked or didn’t like and let us know what Nonna should cook in the future!

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Scotch Eggs with a Southern Twist

  • Difficulty: Moderate
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Ingredients

  • 7 eggs
  • 1 lb ground Jimmy Dean sausage
  • Panko Bread Crumbs
  • Flour
  • Tony Chachere’s Cajun Spices
  • Peanut Oil
  • Jacobsen Chili Salt
  • Dan Pastorini’s Garlic and Herb Seasonings
  • Good Stuff Seasonings
  • parchment paper
  • See Note 1 for a secondary flavoring option

Directions

    1. Hard Boil 5 eggs. (See Note 2 for instant pot directions)
    2. Peel the eggs and roll in flour. Just a quick dry roll. Don’t use egg wash not wet the egg first.
    3. Separate the sausage into 5 equal parts. Flatten the meat on parchment paper. Cover egg with meat. Wrap the meat around one egg. Make sure the egg doesn’t show. The entire egg needs to be covered.
    4. Pour some Panko bread crumps in a bowl, add Tony Chachere’s, Dan Pastorini’s, Good Stuff and mix. Season to taste. (See Note 1).
    5. Crack 2 eggs into a bowl, beat them, and add a pinch of Jacobsen Chili Salt.
    6. Roll egg in Panko bread crumbs, then egg wash, then Panko bread crumbs for a second time. Place them in a frying basket.
    7. Heat a big pot of Peanut Oil.
    8. When oil is hot put basket with eggs in basket. Make sure all eggs are covered. Fry until the sausage is golden brown and meat it cooked all the way through. This took Nonna about 9-10 mins. You should check the meat around 8 mins.
    9. When meat is cooked through, let the eggs cool and serve.


Note 1: There are many ways to cook these eggs. You could use Italian ground sausage and Italian spices. Nonna used Parmesan Herb Panko bread crumbs with almost no additional flavoring and ground Italian ground sausage. However, you could use any flavor bread crumbs or spice mix you want!

Note 2: Nonna hard boiled the eggs in the instant pot (R2D2). You’ll need egg racks (just search the internet to find the right type and size) and 1 cup of water. Place eggs on the rack and into the instant pot. Add 1 cup water and cover. Nonna placed R2D2 in manual and set the timer for 5 mins. She manually released the pressure when the timer ended and cooled the eggs in ice water. The eggs were perfectly cooked and very easy to peel!

Fruit Slushies with Substitute Chef Wolfgang!

Nonna’s favorite (and only) grandson, Wolfie, declared he would make his own slushy, just like his Nonna does. His Momma, being a good Momma, immediately broke out the video camera and PRESTO here is this week’s video! He loves his Nonna and his Nonna loves him!

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Wolfie's Slushy

Ingredients

  • 1 BIG orange
  • 2-3 Strawberries
  • 1 Banana
  • A little water
  • Some crushed ice

Directions

    1. Chop strawberry and place in blender
    2. Peel and pull apart one slice at a time orange and place in blender.
    3. Peel and chop banana (Cookie Monster Chop is fun and highly recommended) and place in blender.
    4. Add water and crushed ice.
    5. Blend.
    6. Pour into cup and serve.

Dead Mike’s Chili

Dead Mike is Nonna’s skydiving buddy. He makes and eats this chili weekly (so he says). Goodness knows it is good enough to enjoy weekly.

Check out DeadMike.Com to learn more about why Dead Mike is called DEAD Mike!

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Dead Mike's Chili

Ingredients

  • Splash olive oil
  • 1 lb ground turkey (or ground beef)
  • 1 lb ground pork sausage
  • 1 medium onion (chopped)
  • 3 jalapeños (chopped)
  • 3 cloves garlic (minced) (Nonna recommends more garlic)
  • 8 ounce can tomato sauce
  • 1 can chicken broth
  • 1 can ro-tel tomatoes (See Note 1)
  • 1 can diced tomatoes (See Note 1)
  • 1/2 tsp cayenne pepper
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp paprika
  • 3 tbsp ancho (See Note 2)
  • 3 tbsp dark chili powder (See Note 2)
  • Jacobsen Ghost Chili Salt (to taste)
  • Ground Pepper (to taste)
  • 1 can pinto beans
  • 1 can red beans

Directions

    1. In a big pot, add a splash of olive oil.
    2. Add ground turkey (or ground beef), onion, and jalapeños. Brown meat.
    3. When meat is brown and onions are translucent, add ground pork sausage. Brown meat.
    4. Once all meat is brown, add tomato sauce, chicken broth, ro-tel, and diced tomatoes. Mix (stir).
    5. Cover and simmer for 15 minutes.
    6. After 15 minutes, add all spices as listed above. Mix thoroughly.
    7. Cover and simmer for 15 minutes.
    8. After 15 minutes, add pinto and red beans.
    9. Cover and simmer for 15-30 minutes.
    10. After 15 minutes you can serve. If you want the beans softer continue to simmer.

    • Note 1: Dead Mike’s recipe calls for 18 ounces stewed tomatoes.
    • Note 2: The video says teaspoons, but the correct amount is tablespoons.

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