Author: Tia Maria

Appetizers / Photo Gallery

Spring Salad with Beets, Blackberries and Goat Cheese

I made this salad last week and it was absolutely amazing! The sweet berries mixed with the tangy beets go great together and the almonds gave it a nutty crunch. It’s packed with great antioxidants so it’s good for you too!

I made a simple balsamic vinaigrette but you can can use any berry dressing you prefer. This is the type of salad that you can be creative with and more or less ingredients, any type of beery or nuts you choose.

It’s a keeper for all of your summer meals! Enjoy!

Ingredients:

1 pound or more of spring salad mix or more

1/2 small red onion (finely sliced)

1 cup of sliced pickled beets

8 ounces of blackberries

2 tablespoons of goat cheese

1/2 cup of sugared almonds or pecans (optional)

Balsamic Vinaigrette:

1/4 cup olive oil

1/4 cup of balsamic vinegar

1/2 teaspoon of salt

1/2 teaspoon of regular mustard

1/4 cup crushed black pepper

2 garlic cloves (finely minced)

Preparation:

Place salad in bowl. Top with the beets, blackberries, and onions. Top with crumbled goat cheese and almonds.

Prepare the dressing by whisking all ingredients very well. When ready to serve pour dressing over salad and toss gently or in individual salad bowls.

Note: Pour dressing sparingly to your taste only when ready to serve or the lettuce will wilt.

Photo Gallery / Recipes / Side Dish

Potato Salad with Leek and Dill

This potato salad is enhanced with the leaks and red onions which give it a sweetness. The dill gives it a kick. I only add a half cup of mayonnaise because I like a lite salad, but you can add more if you prefer.

Ingredients:

2 pounds potatoes (Peeled or unpeeled chopped into 1-2 inch cubes)

1 leek (chopped into small pieces)

2 small carrots (chopped into small pieces)

1/4 red onion (finely minced)

1 tablespoon salt

1 teaspoon pepper

1/2 teaspoon garlic powder

1/4 teaspoon paprika

2 teaspoons dill (finely minced)

1/2 cup of mayonnaise

Preparation:

Cook the potatoes with the carrots, leeks and salt for about 10 minutes until slightly tender. Do not overcook or the potatoes will get too mushy.

Drain and place in a large bowl. Add all the ingredients and fold gently. Sprinkle with more dill before serving.

 

Photo Gallery / Recipes / Side Dish / soup / Soups

Tortellini Spinach Soup

You can make a great healthy soup in just 15 minutes with this easy recipe. Enjoy! 

Ingredients:

2 packages of frozen tortellini soup mix (I use Angy’s)

2 scallions (finely sliced)

1/2 roasted red pepper (cut into small cubes)

4 cups of fresh spinach

Black pepper for garnish

Chopped scallions for garnish

Preparation:

Cook the tortellini to package directions. Add scallions, red pepper and spinach during the last 5 minutes of cooking time.

Season with black pepper and scallions before serving.

 

 

Desserts / Photo Gallery / Recipes

Mixed Berry Sour Cream Coffee Cake

A great cake to bake for breakfast, a snack or a dessert! It’s perfect for a party or to bring for a pot luck event since it serves many people.

It’s moist and full of berry flavor. With Spring around the corner berry season will be here soon to make this cake. Enjoy!

Serves 10-12

Ingredients:

Cake:

2 cups Bisquick or any other biscuit mix

2 cups flour

3 eggs

1 cup sugar

1 tsp vanilla

1 cup sour cream

1/2 stick melted margarine

1 cup milk

Berry Topping:

2 cups mixed fresh or frozen berries (or use a can of berry pie filling and skip ingredients and cooking instructions)

1 teaspoon brown sugar

1 tablespoon sugar

2 tablespoons of water

1 teaspoon of corn starch

Crumb topping:

1 tablespoon melted butter or margarine

1 tablespoon flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 cup instant oatmeal (if desired)

Instructions:

Step 1. Fruit Topping:

Place the fruit into a small saucepan and cook until bubbly. Add the water and corn starch and cook until thickened.  Let cool while the cake bakes.

Step 2. Cake:

In a large mixing bowl, beat sugar and eggs for 1 minute until foamy. Add the remaining ingredients except topping and mix on low for 2 minutes minutes. The batter will be slightly lumpy. Grease a medium size deep baking pan approximately 13×9. Pour the batter into the pan.

Step 3. Crumb Topping:

Mix topping ingredients in a small bowl. Blend with a fork until it forms a crumbly like texture.

Sprinkle the berry topping evenly spread over the batter. Top with the cake with the crumb topping.

Bake:

Bake at 350 for 35-40 minutes until lightly golden brown and tooth pick comes out clean.

Serve hot or cold. Enjoy!

chicken / Photo Gallery / Recipes / rice

Portuguese Chicken with Rice – Arroz de Galinha

 

This one pot dish for any day of the week has always been a family favorite. It’s often requested and called;  Portuguese Chicken and Rice. I’ve added mushrooms for a variation, but this is optional to your taste. Enjoy!

Ingredients:

8 to 10 pieces of chicken (I used skinless thighs)

2 cups long grain

1 medium onion (finely chopped)

1 large carrot (chopped) optional

1 large ripe tomato (chopped)

2 tablespoons olive oil

2 teaspoons of salt

1 teaspoon pepper

1 teaspoon garlic powder

1/4 teaspoon paprika

1 bay leaf

6 or more cups of boiling water

1 Knorr chicken bouillon cube or 1 cup chicken broth

1 large carrot (chopped) (optional)

1 cup frozen peas (optional)

chopped parsley for garnish

Preparation:

Season the chicken with the spices and let marinade for a few hours or overnight in the refrigerator.

Brown the chicken on both sides in the olive oil in a very large deep skillet. Add the onion bay leaf and tomato, and saute for about 5 minutes.

Add the water, bouillon, cover and let simmer for about 15 minutes.  Add the rice, stir let come to a boil and cover. Let cook for about 15 minutes longer.

Taste the rice for doneness. I like a firm rice, but if you prefer a more well done rice cook longer. Add more boiling water if you find the rice has dried out.

When the rice is cooked, turn off heat and spread the mushrooms over it and cover. The steam will cook the mushrooms so need to keep cooking.

When ready to serve top with chopped parsley or scallions.

 

    Desserts / Photo Gallery / Recipes

    Banana Cocolate Chip Muffins


    I’ve never thrown out any more old “Bananas” since I began making these muffins. They’re easy to make and delicious. The chocolate chips add and extra layer of flavor. Enjoy!

    Ingredients:

    1 stick melted margarine

    1 cup sugar

    1/4 cup brown sugar

    2 eggs

    1  (6 to 8 oz.) container Vanilla yogurt (any brand)

    2  mashed ripe Bananas

    1 cup of mini semi sweet chocolate chips

    2 cups flour

    1 cup low fat milk

    1 cup Biscuit mix (any brand)

    1 and 1/2 teaspoons baking powder

    1/2 teaspoon baking soda

    1/2 teaspoon salt

     

    Streusel topping:

    1/2 cup instant oatmeal

    1/4 cup brown sugar

    1 tablespoon  flour

    1/4 cup granulated sugar

    2 tablespoons melted margarine

    1 teaspoon  cinnamon

     

    Instructions:

    Step 1:

    Preheat oven at 350 degrees. Make streusel topping first, by mixing all ingredients in a small bowl until a crumble forms.

    Sift all dry ingredients in a small bowl and set aside.

    Step 2:

    In  a large mixing bowl, mix margarine with sugar until creamy.  Add eggs and vanilla and mix well.

    Step 3:

    Incorporate the mashed banana mixture into the eggs and yogurt mix. Add milk, flour and mix well. Stir in the chocolate chips.

    Step 4:

    Pour into large, greased 12 muffin pan or into 24 muffin pan. Top with the streusel topping.

    Bake 25 – 30  minutes until golden or when a toothpick comes out clean.

    fish / Holiday Recipes / Main Dish / Photo Gallery / Recipes / shrimp

    30 Minute Shrimp Scampi Linguini a Piri Piri

    I love Shrimp and I love pasta that’s why I make this recipe very often. I had a few drops of piri piri for kick but this is  optional to your taste buds.

    This savory recipe cooks in 30 minutes so it’s a perfect weekday meal. However, it’s decadent enough to serve for special occasions. Enjoy!

    Serves 4

    Ingredients:

    2 pound of medium shrimp (devained with shells on or off)

    1 pound of Linguini pasta

    6 cloves of garlic (finely minced)

    2 tablespoons olive oil

    1 teaspoon salt

    Crushed black pepper

    3 tablespoons butter or margarine

    1/2 cup of vinho verde or white wine

    1/2 teaspoon paprika

    Piri piri or (hot sauce) to taste

    Chopped parsley

    Lemon wedges for garnish

    Preparation:

    Prepare the linguini per package directions, drain and add a drop of olive oil. Stir and keep warm for adding to the shrimp.

    In a large deep skillet, cook the garlic with the olive oil and butter for a few minutes until translucent but not browned.

    Turn heat to high and add the shrimp, and cook for about 2 minutes turning them over to cook on all sides.

    Add the salt, paprika and wine, and cook for about 3 – 5 minutes to reduce liquid.

    Turn heat to low and add the pasta. Stir to incorporate. Add the piri piri,  parsley and lemon wedges before serving.

    Note: If you find the sauce has reduced to much add more butter.

     

     

     

     

     

    Photo Gallery / Side Dish

    Scalloped Potatoes Maria Style – Batatas a Maria

    My family loves potatoes so they went nuts over this recipe. As a short cut, I used a jar of roasted red peppers because they give the potatoes a peppery yet, smoky flavor. This will make perfect side dish for fish, meats and poultry, or as a meatless dish.

    Ingredients:

    3 pounds of small russet potatoes (finely sliced) (I used a mandoline)

    1 tablespoon salt

    2 large onions (thinly sliced)

    4 cloves of garlic (chopped)

    1 Jar of roasted red peppers (any brand you prefer)

    3 tablespoons of olive oil

    1 (8 ounce) package of shredded cheddar or your favorite cheese

    Salt and pepper to taste

    Preparation:

    Cook the potatoes in boiling water with the salt for about 10 minutes, drain and set aside. Note: The potatoes are thin so they may cook faster. Don’t over cook or they will fall apart.

    Cook the onions and garlic in a medium heaving skillet with 2 tablespoons of the olive oil for about 5 minutes until translucent.

    Drain the roasted peppers from the jar and slice them into your desired size. Add them to the onions and garlic to heat them through.

    Grease a medium oven safe deep dish with the remaining olive oil. Begin layering first with half of the potatoes, then top evenly with 1/2 of the onions and 1/2 of cheese.

    Add salt and pepper between layers if desired. Finish the remaining layer and top with the rest of cheese.

    Bake uncovered at 350 degrees for about 20 minutes until the cheese is melted and golden.

    sliced potatoes image credit: http://forthemommas.com/cooking/potato-bake-recipe

    Photo Gallery / Side Dish

    Kale with Chick Peas and Egg – Couves com Grao e Ovo

    This one pan meal has protein, fiber, and all the vitamins you need for a healthy lunch or dinner. It also makes a great side dish. It pairs perfectly with salt cod (bacalhau) tuna or fish. Enjoy!

    Serves 2 as main dish, or 4 as side dish

    Watch the youtube video from our Youtube page!

    Ingredients:

    4 cups of kale (stalks removed and chopped)

    1 can of chick peas

    1 small onion (chopped)

    2 cloves of garlic (chopped) (optional)

    4 eggs (boiled and quartered)

    1/4 cup olive oil

    1 teaspoon of vinegar (optional)

    Salt 

    Pepper

    Preparation:

    Saute the onion and garlic in half of the olive oil for about 1 minute on medium heat.  Add the kale and saute stirring once in a while. You will notice the kale will start to wilt as it cooks. Lower heat and cook the kale to your desired preference for as little as 5 minutes to 10 minutes or longer.

    Drain and rinse chick peas and add to the kale. Cook until the chick peas are warm. Add the salt and pepper to taste.

    Drizzle with the remaining olive oil and vinegar before serving.

     

     

    chicken / Main Dish / Photo Gallery / Recipes

    Broccoli and Cheese Stuffed Chicken

    You will love these because they are pretty easy to make. I’m glad I made a double batch and froze half. My family loved them!

    Ingredients:

    4 Chicken breasts

    3 cups cooked chopped broccoli

    1 cup shredded cheddar or mozzarella cheese

    Salt

    Pepper

    Garlic powder

    1/2 teaspoon paprika

    2 cups Panko bread crumbs

    2 eggs beaten for dredging

    1/2 cup flour for dredging

    Cooking spray

    Preparation:

    Cut the chicken breasts in half and season with salt, pepper, and garlic powder. One by one place each half between a piece of plastic wrap and pound with a meat mallet until they are 1/4 inch thick.

    Place about 1/4 cup of broccoli in the middle of each piece of chicken and top with a few tablespoons of cheese. Begin rolling the chicken in the plastic wrap tucking in the edges to form a tight roll leaving plastic on. Continue to form each breast and then place on a tray in the refrigerator for about 1/2 hour. This will let the rolls form tighter.

    When ready to cook, preheat oven to 350 degrees F. . Heavily grease a sheet pan with cooking spray. Then set out 3 small bowls.  Mix panko with the paprika in one bowl, then the remaining bowls, one with egg, and one with flour. Unwrap the chicken from plastic and begin dredging. First in flour, then egg, then in the panko. Be sure to heavily coat in the panko.

    Place each breast evenly spread out on pan. Cook for about 20- 30 minutes or until the chicken is golden. Test by cutting into the breast and checking for doneness.

    These can be served with any side such as a salad, rice, vegetable, potato etc.