Tag Archives: the rose houston

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.

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

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!

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

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!

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

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/

EMU Omelet & Potato

Nonna made a delicious EMU omelet! Add in a friend potatoes and WOW, what a great breakfast! Watch the video and don’t forget to subscribe to Nonna’s You.Tube channel.

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

EMU Omelet

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

    • 1 Emu Egg
    • Heavy Whipping Cream (1/2 cup – estimate)
    • 1 medium chopped onion
    • 1/2 Mushroom package
    • 1/2 cup of Goat Butter (maybe a tad more)
    • 8oz bag of shredded cheddar cheese
    • 2 diced garlic cloves (1/4 cup)
    • 1/2 pound chopped Ham
    • 2 chopped Tomatoes
    • 1 large russet potato
    • Gumbo Daddy’s Cajun Seasonings
    • Dan Pastorini’s Garlic and Herb Seasonings
    • Special Shit Seasonings (yes, that is the correct spice name) (Egg only)
    • Jacobsen Chili Salt (Potato only)

Directions

      EMU EGG:

    1. Crack emu egg into a large bowl.
    2. Add 1/2 cup heavy whipping cream (want a thick mixture) & whisk.
    3. Add seasonings and whisk See Note 1
    4. In a large frying pan (really a large one), add 1/4 cup butter (maybe more) and melt.
    5. Sauteé onion, garlic, tomato, mushrooms, and ham.
    6. Once the onions are translucent or mushrooms are soft, lower the heat add the egg mixture. Lightly mix the eggs and other ingredients. See Note 2
    7. Use a low heat, cover the frying pan and let the egg cook. Check at 8-10 minutes.
    8. When you check the egg, if it is mostly cooked, add the shredded cheese on top of egg, cover and let cook 3-5 more minutes. See Note 3
    9. Egg is cooked when the egg is no longer runny.


Note 1: Nonna used her favorite spices. However, you can use you favorite spices. Adding tabasco sauce or salt and pepper would likely make for a delicious omelet.

Note 2: Nonna put her gas stove on “2”. You most certainly want a low heat.

Note 3: Nonna checked the egg at 10 mins. It was mostly cooked with just a little uncooked egg on top. She then added the cheese on top, covered the pan and cooked for an additional 5 mins. The total cook time was 15 minutes.

Directions

      FRIED POTATO

    1. Poke the russet potato with a fork several times on all sides.
    2. Cook the potato in the microwave on high for 2-4 minutes (depends on how big the potato is).
    3. When the microwave beeps, roll the potato over and cook for 2-4 minutes (depends on how big the potato is).
    4. Slice the potato (how thick is up to you, but 1/4 inch is a good place to start).
    5. Melt 1/4 cup goat butter in frying pan.
    6. Place potato slices in the frying pan and season. See Note 4
    7. When the potato slices are golden brown, flip them and season the other side. See Note 4
    8. When the second side of the potato slices are golden brown, removed the potatoes from the heat and eat.


Note 4: Again, Nonna used her favorite seasonings. For the potatoes, she added Jacobsen Chili Salt to give them some kick!

Carp Chowder: Cajun Cuisine meets Boston Chowder

Nonna tried something new. She took some Asian Carp, clams, potatoes, and corn on the cobb and made a chowder. Wasn’t too bad, if she says so herself!

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

Carp Chowder: Cajun Cuisine meets Boston Chowder

  • Servings: 3-4
  • Difficulty: Easy
  • Print

Ingredients

    • 1-2 Asian Carp fillets
    • 1/2 pound clams (or 2 cans)
    • 1.5 cups heavy whipping cream
    • 4 cups chicken brothd
    • 2 tablespoons Goat Butter
    • Splash of Olive Oil
    • Cooking Sherry
    • 1 large onion (chopped)
    • 1/4 cup garlic (minced)
    • 2-3 corn on the cobb stalks (halved)
    • Dan Pastorini’s Garlic and Herb Seasonings See Note 1
    • Gumbo Daddy Cajun Seasonings See Note 1
    • Jacobsen Chili Salt See Note 1
    • Louisiana Hot Sauce
    • Cajun Power Garlic Sauce

Directions

    1. Ground Carp fillets twice. Remove bones in-between grindings.
    2. Put butter and olive oil in a pot and heat. Melt butter.
    3. Add a splash or 2 of cooking Sherry, onions, and garlic.
    4. Sauteé onions and garlic. Onions should be translucent.
    5. Add 2 cups chicken broth, heavy whipping cream, potatoes, and seasonings. Cover and simmer for 15 minutes. Potatoes should be about half way cooked through. A fork should penetrate the potatoes with little effort.
    6. After 15 minutes, add clams, carp, corn on the cobb, 2 more cups of chicken broth, and seasonings. See Notes 1 & 2
    7. Simmer until everything is cooked through. No lid.


Note 1: Nonna used her favorite spices. However, there are a lot of different spices the would go well with this recipe. Here are few ideas: lemon salt, lemon juice, lemon pepper, cappers, white wine, red pepper, white pepper, bay leaves, tarragon, celery sticks, bell peppers, green onions…

Note 2: All the online recipes I, Aunt Winkie, checked used the clam juice just as Nonna did. However, I would have drained & rinsed the clams in an attempt to reduce the “fishy taste”. Fresh clams are also best if you can get them. Just a thought or two, but Nonna is a much better cook than I am!


An Amazing Veal Parmesan Recipe.

Nonna makes a Veal Parmesan Recipe that came from Italy through Ellis Island with her great grandmother way back in 1903.

Click here to subscribe to Nonna’s You.Tube Channel. Remember Nonna donates 50% of all proceeds to Jump for The Rose.

Click here to learn how to subscribe to Nonna’s You.Tube Channel.

Good Veal Parm, Starts Here

  • Servings: 4-6
  • Difficulty: Easy
  • Print

Ingredients

    • Tomato Sauce See Note 1
    • 4-6 Thin Veal Cutlets
    • 1 box Parmesan Herb Panko Bread Crumbs
    • 1/2 pound Mozzarella Cheese (thinly sliced or shredded)
    • 2 eggs
    • 1/2 – 1 cup Heavy Whipping Cream
    • 2 cups Parmesan Cheese (grated) or Romano Cheese (grated)
    • Olive Oil
    • Jacobsen Garlic Salt
    • Jacobsen Chili Salt
    • Dan Pastorini’s Garlic and Herb Seasonings


Directions

    1. Preheat oven to 375°
    2. Mix the eggs and cream in a bowl.
    3. Add seasonings to the egg mix. See Note 2.
    4. Mix Panko with seasonings See Note 2.
    5. Mix a 1/4 cup parmesan or romano cheese into the panko.
    6. Dip veal cutlets into the egg mix (both sides) and then into the panko (both sides).
    7. Heat olive oil in a frying pan.
    8. Brown the veal cutlets on both sides. When the panko is golden brown flip or if you’ve browned both sides remove it from the pan.
    9. In a baking pan, spread some tomato sauce on the bottom.
    10. Put a layer of browned veal over the sauce.
    11. Put a mozzarella slice or sprinkle shredded mozzarella over each veal cutlet.
    12. Add a thin layer of tomato sauce.
    13. Begin a second layer, by adding veal cutlets on top of the sauce.
    14. Add a thin layer of tomato sauce, but do NOT add cheese.
    15. Place in the oven (375°) for 30 mins. Check at 15 minutes to see if veal cutlets are cooked through.
    16. After veal is cooked through, add mozzarella over each veal cutlet, and sprinkle some parmesan or romano over the mozzarella.
    17. Place the pan back in the oven until the cheese is melted.


Note 1 Nonna does not make the tomato sauce in this video. See the video titled “Spaghetti & Meatballs”. Use the search function and you will find a written recipe and video to make the sauce!

Note 2 There are all sorts of seasonings you can use in the egg mix and panko mix. Choose the flavors you like. Mix them with panko until you get a taste you desire. Then mix them in the egg mix (but don’t taste – raw eggs and all). Thyme, garlic powder, sage, coriander, rosemary, garlic salt, oregano, basil, parsley, and/or red chili flakes are a few options.


1 2 3
Powered by WordPress.com.