Tag Archives: the rose houston

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.

Broken Leg Eggs: A How to Video

In this video Nonna shows you to to prepare a quick and delicious breakfast with a broken leg. It was an AWESOME breakfast in bed!

There is no written recipe for this video, but you won’t need it. This breakfast is quite easy to fix (as you might expect if you are cooking with a broken leg).

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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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