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Pistachio Crusted Lamb Chop Recipe

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Pistachio Crusted </p> <p>Lamb Chops

Ingredients

    • 1/2 tablespoon garlic and ginger paste
    • 1/4 minced garlic
    • 1 1/2 cup olive oil See Note 1
    • 1/2 cup white balsamic vinegar See Note 1
    • honey mustard See Note 1
    • onion powder See Note 1
    • jacobsen chili ghost peper salt See Note 1
    • Louisiana hot sauce See Note 1
    • Dan Pastorini’s Texas style rub
    • Bread Crumbs
    • Crushed pistachios
    • Dan Pastorini’s garlic and herb seasonings

Directions

    1. Preheat the oven to 400°F,
    2. Mix the olive oil, vinegar, garlic and ginger paste, minced garlic, honey mustard, onion powder, jacobsen chili ghost pepper salt, and Louisiana hot sauce in a bowl. See Note 1
    3. Sprinkle Dan Pastorini’s Texas Style Rub on each side of each lamb chop.
    4. Dip all lamb chops in the marinade and put in a large bowl. Pour the remaining marinade over the lamb chops. Cover and refrigerate fo 2 hours.
    5. Mix bread crumbs and crushed pistachios and put on a plate. Add some Dan Pastorinis garlic and herb seasonings and Jacobsen Chili Salt to the bread crumb mix. See Note 2
    6. Use a large baking pan. Coat the pan with some non-stick spray.
    7. Dip each lamb chop in the bread crumb mix (both sides) and place in the baking pan.
    8. Place baking pan in the oven for 15 minutes.
    9. Flip the lamb chops after 15 minutes and put back in the oven.
    10. Lamb chops are cooked when the center is 170°F.


Note 1: All measurements are estimates. Nonna tastes items as she cooks. She adds spices or oil or vinegar until she likes the marinade’s taste. The hot sauce is purely her taste preferences! Nono thought the lamb chops were delicious.

Note 2: I really do not know how much bread crumbs or pistachios Nonna used. However, like the marinade you can taste it to make sure the balance between all ingredients is what you like!

Delicious Lamb Chops

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The original recipe can be found on Khal’s website. Search for Ksnicenspice Food.

Lamb Chops

Ingredients

    • Lamb Chops (Nonna cooked 8, but you can do more or less depending on how many you are feeding)
    • 1 cup olive oil
    • 1/4 cup apple cider vinegar
    • fresh chopped parsley
    • fresh chopped rosemary
    • 1/4 cup garlic
    • 1 large chopped onion
    • Jacobsen Ghost Chili Salt
    • Jacobsen Black Garlic Salt
    • 1/2 tsp coriander
    • Thyme
    • Ancho Chili Pepper
    • Dan Pastorini Garlic and Herb Seasonings
    • Black Pepper
    • Freshly mixed garlic and ginger paste

Directions

    1. Mix the olive oil, apple cider vinegar, onion, garlic, parsley, rosemary, jacobsen ghost chili salt, Jacobsen black garlic salt, coriander, thyme, ancho chili pepper, Dan Pastorini Garlic and Herb Seasonings in a bowl.
    2. Season the lamb chops with jacobsen black garlic salt, Dan Pastorini’s garlic and herb seasonings, and black pepper. Season both sides by sprinkling each seasoning on each side.
    3. Sauté the olive oil and apple cider vinegar mixture over medium heat. Use a large frying pan. The onions will turn translucent. 4. 4. Add 1 tablespoon Garlic and Ginger paste. (See Note 1)
    4. When the onions are translucent, turn the heat too low and add the lamb chops. When the lamb chops are brown (about 5ish minutes) flip the chops. Lamb chops should cook to 170° F. (See Note 2)


Note 1: Nonna liked the marinade smell and thought some of her freshly mixed garlic and ginger paste would be good in the marinade. As such, she added a little to the marinade as it sauteéd. It worked out well!

Note 2: It is important to cook the lamb chops all the way through. However, cooking them with too much heat will cause the chops to burn. Best to lower the heat and cook slowly. Lamb chops should cook to 170° F.

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
  • Print

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.
  • Print

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.
  • Print

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.

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