Author: Tia Maria

chicken

PORTUGUESE CHICKEN – FRANGO ASSADO

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Taste Portugal Seasoning
FRANGO CHURRASCO A MODA DA FESTA


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You can’t get the Portuguese Festa experience without enjoying some authentic barbecue chicken while you’re there. The chickens are deliciously flavored with Portuguese spices and are sold whole for the family to enjoy along with some fresh Portuguese rolls. No utensils required because you eat with your hands of course.

Ingredients:

2 whole fryer chickens (butterflied, washed and pat dry)

4 tablespoons my spice mix (REGULAR OR SPICY FOR PIRI PIRI CHICKEN)

2 tablespoons olive oil

1/4 cup white wine


Preparation:

Mix spices with oil and wine to make a “wet rub”. Marinate chickens with wet spice rub one day before or for at least 2 hours before cooking. Store overnight in refrigerator, or let sit at room temperature the same day.

Remove from refrigerator and let come to room temperature before cooking.Set grill to high heat. Place chickens skin side up on grill and cook for about 15 minutes. Turn skin side down and let cook another 10-15 minutes. Move chicken away from flames as it cooks. Lower heat if needed and keep cooking turning on each side as needed. Cook until well done for a charred skin.

Serve chicken cut up with crusty bread, or with any side dish you prefer.


chicken / Recipes

PORTUGUESE PIRI PIRI CHICKEN – FRANGO PIRI PIRI

Cooking Portuguese is easy! Watch my videos for Piri Piri Frango Churrasco and Baked Piri Piri Chicken!

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Taste Portugal Seasoning


Recipes

Taste Portugal – Tia Maria’s Portuguese Seasonings


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Taste Portugal Seasoning
NOW AVAILABLE ON AMAZON

I’m so happy to bring you these 2 custom blend of seasonings that will bring the flavors of Portugal to all of your recipes. Use on poultry, meats, seafood and even vegetables.

Add a “spicy” kick with the red chili pepper spicy blend. So convenient to use because you no longer have to measure your spice ingredients.

Now you can make that hot and spicy Piri Piri Chicken on your grill. Just marinate and cook!

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Taste Portugal – Tia Maria’s Portuguese Seasoning – Regular and Spicy blends
MADE IN USA – CUSTOM PACKED AND SAFETY SEALED FOR FRESHNESS – 14 OZ JARS

Taste Portugal -Tia Maria’s Spice mixes – Regular and Spicy blends

ORDER ON LISBON BLUE ETSY SHOP:

Ships FREE in USA – Ships internationally *SET OF 1 EACH REGULAR AND 1 SPICY JAR – 1 213 892 9311 OZ – ONLY $30


Taste Portugal – Tia Maria’s Portuguese Seasonings


Look at the wonderful recipes you can make with these delicious seasonings!


Appetizers / Main Dish / Recipes / Side Dish

MUSSELS & CHOURIÇO

These mussels are so easy and delicious!

You can also make this same recipe using little neck clams. Enjoy!

INGREDIENTS:

3-4 lbs mussels (cleaned)
8 oz Chouriço (chopped)
1 large onion (minced)
3 cloves garlic (minced)
1/4 cup olive oil
1/4 cup white wine
1 cup chopped tomatoes
1/2 cube boullion cube
1 tsp salt
1/4 tsp pepper
minced parsely
lemon wedges

PREPARATION:

Saute onion & garlic in oil.
Cook until translucent.
Add Chouriço.
Cook for a few minutes
Add tomatoes, salt
pepper, boullion.
Cook 5 min.
Add mussels & wine.
Cover, cook until
mussels open.
Add parsely &
lemon as garnish.

Appetizers / fish / Main Dish / Photo Gallery / Side Dish

TUNA & WHITE BEAN SALAD

Make this TUNA & WHITE BEAN SALAD for a protein packed lunch or dinner.

INGREDIENTS

1 can tuna

1 can white beans

1 cup cubed cooked potatoes (optional)

1/4 minced red onion

1 tomatoes

3 tbsp parsley

salt & pepper to taste

1/4 cup olive oil

1/8 cup vinegar

Appetizers / Main Dish / Photo Gallery / Side Dish

EASY VEGGIE QUICHE

Let’s go meatless and healthy this week. I make 2 quiches and eat them all week. It’s a perfect breakfast. takeaway lunch, snack or dinner.

PREPARATION:

Cook peas, carrots and onions in butter for a few minutes. Add spinach and cook until spinach is slightly wilted. Let cool and mix in 1/2 cheese.

Pour evenly into 2 uncooked pie crusts. Top with remaining cheese.

Cook at 350 F. 40 to 50 min or until cooked. Pierce with fork to check for doneness. The fork should come out clean.

Recipes

BIFE A CASA MARIA

Making Portuguese Bife a Casa is so easy!

ingredients:

4 sirlion Steaks

4 eggs

3/4 tbsp Taste Portugal Seasoning

3 cloves minced garlic

1/4 cup olive oil

2 tbsp butter

Preparation:

  1. Season room temperature Steaks with seasonings

2. Let marinate for 10 min.

3. Cook in hot oil, garlic and butter 2 – 3 minutes.

4. Fry eggs in olive oil.

Place eggs on Steaks and drizzle with the drippings. Add more butter if desired. Serve.

Appetizers

Black Eye Pea & Tuna Salad

You’ll love this delicious low carb salad. It’s a lunch, side dish, or snack.

Mix in bowl and serve.

Ingredients:

1 can cooked black eye peas

1 can tuna in water

1/4 cup minced red onion

1/4 cup olive oil

salt and pepper to taste

2 tbsp minced parsley

1/2 cup cherry tomatoes or any chopped tomatoes

chicken / Main Dish / Photo Gallery

CHICKEN PARMESAN

Easy Chicken Parmesan recipe. This is so easy that you’ll make it every weekend

RECIPE:

2 lbs chicken breast sliced thin

1 cup flavored bread crumbs

1/4 flour

2 beaten eggs

1/2 cup crated Parmesan cheese

1 tbsp Taste Portugal Seasoning

1/2 tsp Taste Portugal Seasoning

2 cups mozzarella cheese

1/4 to 1/2 cup oil for frying

1 jar marinara sauce

INSTRUCTIONS:

Season chicken with 1 tbsp of seasoning in a bowl. Add the eggs and blend well. Meanwhile mix bread crumbs, 1/2 of Parmesan cheese. flour and 1/2 tsp seasoning in a plastic bag or bowl.

Dredge chicken in bread crumbs. Fry in hot oil until golden and put on paper towels to absorb grease.

Prepare oven proof pan with a layer of sauce. Add chicken, cheese and a small layer of sauce. Top with remaining cheeses.

Bake at 350 f. For about 30 minutes.

Desserts / Holiday Recipes / Photo Gallery

HAWAIIAN PINEAPPLE CAKE

This summer dessert tastes like you’re on a tropical island. It’s so easy and perfect for your next party! Jo

I package yellow cake mix

1 large can crushed Pineapple (drained but save the liquid)

1 container of Cool whip

1 package of instant vanilla pudding mix

1 and 1/2 cups of milk

2 cups of flaked coconut

1 cup chopped walnuts

*Cherries for garnish if desired

Instructions:

Prepare cake according to package directions but add 1/2 of the crushed pineapple to the batter. Bake in a rectangle deep dish pan and let it cool completely until you’re ready to add the toppings.

Make the pudding by combing the mix with the milk. Mix well and let cool in the refrigerator until the cake has cooled.

When cake is ready, poke a few holes in it with a fork and add the leftover pineapple juice into each hole.

Mix the pudding with the cool whip and layer it evenly over the cake.

Top the cake with the coconut and pineapple. Add cherries if desired.

Store in the refrigerator for at least 1 hour to cool before serving. Store leftover cake in refrigerator. Enjoy!