Tia Maria – Page 34 – Tia Maria's Blog

Main Dish / Photo Gallery / soup / Soups

February 19, 2014

Chicken Tortilla Soup

This recipe is very easy to make despite having a lot of different ingredients.

I adapted it from the Pioneer Woman. She used tortillas in the soup instead of rice. If your family loves Mexican, they’ll go crazy for this soup! Enjoy!

Ingredients:

2 cups of cooked boneless leftover chicken (shredded)

1 small onion (minced)

1 small red pepper (minced)

2 cloves of garlic (minced)

2 tablespoons of olive oil

1 tablespoon of chili powder

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

1 tablespoon tomato paste

1 or 2 cups of crushed tomatoes

1/2 cup Hot Salsa

1 large can of black beans

1 cup of rice

10 cups of water

2 chicken bouillon cubes

2 tablespoons of corn flour (medium grind)

1 cup of corn (optional)

Topping suggestions:

Tortilla Chips

Shredded cheese

Sour cream

Salsa

Chopped tomatoes

Chopped onion

Avocado

Instructions:

Saute the onion, garlic, and peppers in the olive oil, in a large heavy soup pan.

Add the salt, pepper, spices, tomato paste, tomatoes, salsa, water and bouillon and let cook on medium for about 5 – 10 minutes for the spices to blend.

Add the beans, rice, corn flour and chicken and cook for about 20 minutes on medium low heat stirring once in a while so the corn flour does not stick.

Do you notice the Gonsalves brand of corn flour?

Taste the soup and add more seasonings to your taste. Continue cooking for another 10 minutes on low heat. The soup will thicken as it cooks so you may need to add more water if you like a thinner soup.

While the soup cooks, prep the toppings. You can add as many as you like to your taste.

The soup was a big hit last night! Enjoy the recipe!

Desserts / Holiday Recipes / Photo Gallery

February 18, 2014

Rabanadas – Portuguese Style French Toast

Order these beautiful ceramic mugs and glass cutting boards here Lisbon Blue shop

When I was a little girl, I would wake up on Christmas Eve mornings smelling the aroma of the sugar and cinnamon sprinkled on the warm Rabanadas that my mother had made for our Christmas Eve dessert table.

This classic old time dessert is delicious and has become one of my favorites which I make very often for my own family any time of the year. I think about my dear mother every time I make them, and that’s a good thought!

The traditional way to make them is by frying them in hot oil, but I grill them with margarine for a lighter version.

Ingredients:

1 loaf day old crusty bread

2 cups milk

3 large eggs

1 tablespoon sugar

1/2 teaspoon cinnamon

butter for cooking

sugar and cinnamon for topping

Instructions:

Slice the bread into 1inch slices and place in a deep dish pan. Beat all the other ingredients in a bowl.

Pour the egg mixture evenly over the bread. Let the bread slices sit in the egg for about 30 seconds and then flip them over to absorb into the other side

Meanwhile on medium high heat, melt butter in a large flat skillet or griddle. When the skillet is hot, lower the heat to medium and gently place the slices of bread on the grill greasing the pan as needed.

Cook both sides of the bread until golden brown and it becomes firm to the touch. If you find the bread still soggy, continue cooking them on low heat for longer.

Sprinkle with sugar and cinnamon while still hot. Enjoy!

Holiday Recipes / Photo Gallery / Portuguese Christmas / soup / Soups

January 30, 2014

Caldo de Camarao – Shrimp & Vegetable Bisque

I learned this recipe for Caldo de Camarao, many years ago from a Portuguese Chef named Jose.

He was a great chef, with a wonderful soul, but like many chefs, he was quite temperamental in the kitchen!

Although the recipe is simple, it requires many steps in the preparation, but trust me it’s worth it.

My family likes it pretty hot and spicy so be sure to use the Piri Piri to your taste.

The broth is made from the Shrimp shells which gives this soup a rich flavor.

Please note that some people use a tomato based broth, but I don’t use them in my recipe.

Enjoy!

Ingredients:

2 pounds raw shrimp (30 to 40) per pound

1 large onion (chopped)

4 large carrots (peeled)

2 stacks of celery (peeled)

8 cups of water

2 tablespoons of olive oil

2 shrimp bouillon cubes

2 tablespoons of butter

2 teaspoons of paprika

1 teaspoon of salt

1 teaspoon of white pepper

1 to 2 teaspoons of Piri Piri or Tabasco sauce

½ cup of Vinho Verde or white wine

3 Portuguese rolls to make croutons for garnish

1/2 cup of cream (optional)

2 tablespoons of flour (optional)

Chopped cilantro or parsley for garnish (optional)

Preparation:

Peel and devein the shrimp and save the shells. Rinse the shells and put the shrimp aside.

In a large stock pot add the 8 cups of water, the shrimp shells, ½ of the onion, celery, carrots, salt, pepper, and the shrimp shells and cook for 30 minutes.

Strain the broth, and throw away the cooked shrimp shells. Put the carrots, onions and celery back into the broth.

Puree the soup with a hand blender until the soup is creamy. Strain the soup through a fine strainer to catch any shells, or vegetable threads.

Place the soup on stove on low heat.

Meanwhile, in a medium skillet, saute the remaining onion in the olive oil and butter until translucent.

Add the shrimp, the bouillon, wine, paprika, Piri Piri or Tabasco and cook for a few minutes.

Remove ½ of the cooked shrimp and set aside.

Add the remaining shrimp and sauce to the soup pan and puree until you get a creamy consistency.

Cook soup for on low for 10 minutes.

Chop the reserved cooked shrimp into 2 pieces and add to the soup. Cook on low heat for 5 minutes.

Taste the soup and add more salt and white pepper to taste.

If you like a creamy style soup, make a slurry by mixing the cream and flour in a small bowl.

Temper the cream with a few tablespoons of the soup and add it during the last 5 minutes of cooking.

Make the croutons:

Slice the Portuguese rolls into small ¼ inch slices.

Coat with butter and garlic. Toast in broiler until golden brown.

Sprinkle with desired seasonings and set aside for garnish.

Serve the soup in bowls with one slice of the toasted Portuguese croutons in the center.

Add a few pieces of shrimp in each bow. Add the cilantro or parsley as garnish if desired.

Notes:

Always save your shrimp shells that you have left over from your recipes for this soup. Rinse the shells, pat dry and place them into freezer bags to make shrimp and seafood stock.

Serves 8-10

Photo credit: http://receitasfantasticas.net

Main Dish / Photo Gallery / Recipes

January 28, 2014

Crunchy Oven Fried Chicken

The chicken in this recipe comes out moist, flavorful and super crunchy. You’ll never make fried chicken again once you try this! Enjoy it!

Click here for the Macaroni & Cheese with Chourica Breadcrumb Crumble recipe. Try it with Portuguese Potato Salad. Enjoy!

Ingredients:

2 small frying chickens or about 20 legs and thighs

1 teaspoon of salt

crushed black pepper

1 cup of milk

1 teaspoon of white vinegar

1 package of Shake n Bake chicken mix (The package comes with 2 packets – use only 1)

1 and 1/2 cups of flavored bread crumbs

1 teaspoon of garlic powder

1 teaspoon of paprika

1 teaspoon of coriander

1 teaspoon of curry powder

1/2 teaspoon of salt

Olive oil Cooking Spray

Instructions:

Preheat oven to 400 degrees

Remove the back bone from the chickens and save for later use in soups and stocks. Cut the remaining chicken into 10 equal size pieces.

This should give you about 20 pieces.

Place the chicken into a large bowl. Sprinkle with 1 teaspoon of salt and pepper. Add the milk and vinegar and let the chicken soak with the milk for at least 15 minutes or store in the refrigerator for later cooking.

Mix all other ingredients in a plastic bag. Place 2 pieces at a time in the bag and shake well to coat all the chicken.

Place the chicken on a large baking pan that has been heavenly coated with the olive oil spray.

Cook for 45 -60 minutes until the chicken is crispy.

*Do not turn over the chicken as it cooks! It will become crispy on its own!

Main Dish / Photo Gallery / Side Dish

January 27, 2014

Macaroni & Cheese with Chourica & Breadcrumb Crumble

A crunchy Chourica and breadcrumb topping on traditional Macaroni and Cheese, gives this classic a Portuguese kick!

This recipe is adapted from Alton Brown’s Macaroni & Cheese which is the most downloaded recipe on the Food Network website!

Click here for the Crunchy Oven Fried Chicken recipe.

Ingredients:

1/2 pound elbow or curly pasta

3 tbsp butter or margarine

3 tbsp flour

3 cups milk

12 oz of shredded sharp cheddar cheese

1 small onion finely chopped

1 bay leaf

1 egg

1 tsp salt

Black pepper

Ingredients Topping:

1 cup of chourica sausage

1 cup of breadcrumbs

2 tbsp of butter or margarine

Instructions:

Preheat oven to 350 degrees

Prepare the topping:

Mince the chourica in a food processor into very small pieces.

Saute the chourica in the butter in a small saucepan until golden and crispy.

Add the breadcrumbs to the chourica and cook on very low heat for about 1 minute until the mixture is golden and well incorporated and set aside.

1. Cook pasta in salted water but leave aldente.

2. While the pasta cooks, melt the butter in a medium saucepan.

Add the flour and mix until smooth. Mix in the flour, onion, milk and bay leaf.

3. Cook on low heat for about 10 minutes stirring continuously so it does not stick and then remove bay leaf.

4. Temper the egg and add it to the sauce. Add the cheese, the tsp of salt and a little crushed black pepper.

5. Mix in the pasta and pour into a casserole dish.

6. Spread the chourica crumble over the macaroni. Top with more cheese if desired.

7. Cook for 30 minutes until golden and crispy.

Enjoy!

Appetizers / Holiday Recipes / Photo Gallery / Side Dish

January 23, 2014

Beef Croquettes – Croquetes de Carne

The first time I made these beef croquetes was on a Christmas Eve with my Godmother who taught me this recipe.

She was very meticulous about which cut of beef to use in her recipe and would often shop at many grocery stores until she found that one special piece of beef!

The best beef to use is cooked, roast beef that has been cooled in the refrigerator since the meat will be firm and dry.

I would go to her house and help her cook the Rissois de Camarao and these Croquetes for many years.

My job was to to roll the beef mixture into egg shapes and then dip them into the egg and bread crumbs using the one hand wet, and one hand dry method.

My hands often got slapped because I would dip my wet hand into the bread crumbs making a mess.

I think of her every time I use that method now and I’m very careful not to get those bread crumbs into the egg!

Makes approximately 1-2 dozen

Ingredients:

1 pound of cooked roasted beef or any leftover cooked beef (finely minced)

2 tablespoons of butter

4 tablespoons of flour

1/2 cup milk

3 cloves of garlic (finely chopped)

½ small onion (finely chopped)

¼ cup of chouriça sausage (finely minced) (optional)

1 bay leaf

1 tablespoon parsley (finely minced)

1 tsp of salt

¼ teaspoon of paprika

Fresh ground black pepper

2 eggs

Flour for coating

1 or 2 cups fine bread crumbs for coating

Vegetable oil for frying

Instructions:

Saute the onion, garlic, and bay leaf in the butter in a medium skillet until translucent on medium low heat.

Add the flour and mix well until the flour is incorporated into the butter. Add the milk a little at a time until the butter is melted and the mixture is smooth and thickened.

Add the beef, chouriça, and all remaining spices and cook for a few minutes. Remove the bay leaf and discard.

Remove the beef from heat and add 1 beaten egg a little at a time to temper it. Put the pan back on the stove and cook the mixture until it becomes thick and easy to form into balls or egg shapes.

Cool the mixture for a few minutes and shape into croquettes. If you find the mix too soft, add a little more flour and cook for a minute.

To thicken the mix, you can also refrigerate the beef for a few hours or until the next day.

When ready to fry, dip each croquettes in the remaining beaten egg and then into bread crumbs.

Fry the croquettes in medium high vegetable oil until golden brown.* The oil must be hot or the croquettes will fall apart.

Drain onto paper towels before placing them on the serving platter.

Photo credit: http://deliciasdiarias.wordpress.com/tag/croquete/

Appetizers / Main Dish / Photo Gallery / Side Dish / Soups

January 22, 2014

3 Bean Turkey Chili

This recipe makes a large pot of chili that can serve 10-12 people so you’ll have enough for the next day, or freeze it for next week!

For a vegetarian option, simply leave out the meat because it’s just as good.

Serve the chili with Blue Corn Tortilla Chips and my home made Corn Muffin recipe.

Ingredients:

2 lbs ground turkey or beef

1 large onion (finely chopped)

1 large red bell pepper (finely chopped)

1 large green pepper (finely chopped)

3 cloves garlic

2 tbsp of olive oil

1 tsp salt

1/2 tsp crushed black pepper

crushed red pepper flakes or hot sauce to taste

3 tablespoons chili powder

1/2 tsp paprika

1 small can crushed tomatoes

1 (32 ounce) can red kidney beans

1 (32 ounce) can black beans

1 (32 ounce) can pinto or any favorite beans

Or use any favorite beans

Garnish Options:

Shredded Mexican or your favorite cheese

Tortilla Chips

Sour cream

Chopped Avocado

Chopped onions

Cilantro

Salsa

Instructions:

In a large dutch oven or heavy pan, brown the meat in the olive oil. Remove the meat and add the onions, garlic and both peppers to the pan.

Cook the vegetables in the pan drippings until translucent. Add the meat back into the pan and stir well.

Add all of the remaining ingredients, stir well, and let the chili come to a slow boil on medium heat.

Continue cooking for about 30 minutes on low heat stirring very often so it does not stick.

If you like a thicker chili mash about 1 cup of the beans with the back of your stirring spoon. If you like it thin, leave as is or add a little more tomato or a cup of stock.

Store in refrigerator after it cools and freeze in food safe plastic containers.

Appetizers / Photo Gallery / Recipes

January 21, 2014

Tremoços – Lupini Beans

Lupini beans – (Tremoços) are a good source of dietary fiber and protein and have many health benefits which you can read about here.

One cup of cooked lupini beans provides 200 calories, 5 grams of fiber and a whopping 26 grams of protein.

The only other beans with more protein than lupini beans are soybeans.

I love this snack but I find the ones that you find selling grocery stores are too salt so I made these at home instead.

This recipe is pretty simple but it takes about 5-10 days of soaking them in the refrigerator, before you get the final product.

Ingredients:

1 pound of dried lupini beans (picked over to remove any sand)

large pot of water

Seasonings for serving (optional):

2 cloves garlic (finely chopped)

Olive oil

Crushed black pepper to taste

Instructions:

Place the beans in a pot if water and soak overnight. After 24 hours, add more water to the pot if needed. The water should completly cover the beans with at least 2-3 inches of water.

Boil the beans to a boil and cook simmering for about 2 hours.

Drain and rinse the beans and place them in a large container and cover with cold water. Let them cool and place in the refrigerator.

Change the water once a day for 10-14 days. After 10 days, taste a bean for bitterness.

It may take more days to remove the bitterness from the beans.

When the bitterness is gone add ratio of about 1/4 cup of salt to 1 gallon of water with the beans.

They can be stored this way in the refrigerator. You may add more salt if desired.

Serving suggestion:

Remove desired amount of beans from the jar and splash with olive oil. Add the a chopped garlic and black pepper!

Photo credit: http://www.christinascucina.com/2012/12/lupini-beans-and-olives-italian.html

Appetizers / Beverage / Photo Gallery

January 19, 2014

Scorpion Bowl Cooler

Cheer up your winter blues with a Scorpion Bowl Cooler & Chinese takeout!

All you need to do is buy the chop sticks, paper plates and napkins, and make the cooler!

One hour later, pick up the phone and call for delivery!

The best part of this party is no dishes to wash and easy clean up!

Scorpion Bowl Cooler

Ingredients:

3 oz light rum

3 oz of dark rum

3 oz of vodka

1 oz of brandy

1 can of Pineapple chunks

64 oz carton of Orange Pineapple juice

1 can of Orange Sumol drink (optional)

8 oz of simple syrup

1 orange sliced

2 – cups of Ice cubes add needed

Instructions:

Reserve 1/2 of the pineapple chunks and the orange and set aside. Place all the remaining ingredients except ice in a large jar or bowl and mix well until all the juices and liquor is well incorporated.

Place the cooler in the refrigerator until ready to serve stirring once in a while.

When ready to serve, make pineapple and orange skewers with the chop sticks or wooden skewers and place them into the pitcher.

Pour the cooler into a serving pitcher and add ice cubes.