Author: Tia Maria

Recipes

Sheet Pan Sausage Bake

Sheet Pan Sausage Bake is an everyday go-to dish. One pan is all you need to bake and serve! It’s a side dish or main dish.

You can mix up the ingredients by using sweet potatoes or other vegetables like using broccoli in the image below.


Taste Portugal Seasoning mix order here on Lisbon Blue Esty shop

Ingredients:

2 pounds Italian sausage or (**chourico/linguica – Portuguese sausage – see instructions for cooking**)

1 pound white or sweet potatoes (skin on, cut into cubes or wedges)

1 pound fresh or frozen brussel sprouts

1 pound baby carrots

2 tablespoons olive oil

1 large onion (chopped)

1 large red bell pepper (chopped optional)

1 1/2 or 2 tablespoons my Taste Portugal Seasoning mix order here on Lisbon Blue Esty shop

Preparation:

Place all ingredients in a large bowl. Mix well to coat. Place in a large slightly greased sheet pan.

Cook at 400 degrees F. for about 1 hour or longer until sausage is crispy. Note: Add chourico during last 30 minutes of cooking if you use chouriço. Shake pan once in a while to stir. Use a spatula to turn over. I like a crispier bake so cook longer if needed.


Main Dish / Recipes

Tia Maria’s Savory Roast Beef

This savory roast beef will be your go to recipe. I make this dish a lot since it’s a family favorite and the best part is that leftovers all week are delicious. I make steak sandwiches, serve it with some gravy and potatoes and also beef quesadillas.

Ingredients:

1 (3 to 4 pound roast beef) (top round or bottom round is best but you can use all types of roasts)

2 to 3 tablespoons my spice mix (order here) Lisbon Blue Etsy Shop or Amazon

1 tsp coarse salt

1 large onion (chopped)

2 large carrots (chopped)

2 stalks celery (cut in half)

1/4 cup olive oil

3 tbsp butter

Preparation:

Let roast come to room temperature (about 30 to 45 minutes out of refrigerator). Place roast in a large sheet pan. Season beef and vegetables with spices and top with olive oil and butter. Stir vegetables to coat with olive oil and spices.

Heat oven to 450. Place roast in oven for 10 minutes. Reduce heat to 425 degrees F. Cook for 50 min. Shake pan half way into cooking. Let rest 30 minutes before slicing very thin.

Make a gravy by straining the pan juice into a saucepan. I take a short cut by adding a jar of beef gravy to pan. Stir and serve over the roast beef. Serve with vegetables if desired.

Note* I like my roast medium rare. Cook longer if you prefer.

Enjoy!


Recipes

Chicken and Garden Vegetable Rice

Summer vegetables from my garden make this Chicken and Veggie Rice. I also make this Rice and Green Bean version without chicken. It’s delicious as a mean dish or serve as a side dish.

8 to 10 pieces of chicken (I used drumsticks and thighs) (remove skin if desired)

2 cups long grain rice

1 medium onion (finely chopped)

2 large carrots or 8 oz baby carrots (chopped)

1 pound fresh green beans (chopped)

2 tablespoons olive oil

2 tablespoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1/4 teaspoon paprika

1 bay leaf

5 cups boiling water

1 chicken bouillon cube or 1 cup chicken broth

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 and bay leaf and saute for about 5 minutes.

Add water, bouillon, cover and let simmer for about 30 minutes.

Add the vegetables and 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 ready to serve top with chopped parsley.

Recipes

Tia Maria’s Easy 5 Minute Grilled Shrimp

Easy Grilled Shrimp. So easy any time of day! Regular or Spicy? What’s your favorite?

HERE’S MY EASY RECIPE
2 pounds raw shelled shrimp
1 tablespoon my Taste Portugal Seasoning
2 teaspoons olive oil
Place on skewers or grill on stove pan pan or out on the grill.
Grill for about 5 minutes turning over until pink.
Done!

Recipes

Chourico and Egg, Egg Rolls

Good morning start with a Chourico and Egg, Egg rolls.
They’re a delicious breakfast, snack or lunch treat.
I make a double batch and freeze them to have on hand for a quick breakfast.
You can bake, fry or air fry them.

Ingredients:

1 package of egg rolls wrappers (about 25)

1 pound of chourico or breakfast sausage (chopped finely)

1 dozen eggs (beaten)

1 small onion (minced)

1/2 cup shredded cheese

1 egg (beaten with 1 teaspoon water)

1 tablespoon olive oil

2 tablespoons parsley (minced)

salt and pepper to taste

hot sauce or piri sauce for garnish (optional)

cooking spray (for baking or air frying)

vegetable oil for frying

Preparation:


Heat the olive oil in large saute pan.  When the oil is hot add the onion and chourico and cook for a few minutes until slightly crispy. Add the eggs and mix. Let cook while mixing to make a scramble. Add desired salt and pepper. Add piri piri if you want it spicy.

When cooked add parsley and mix in. Set mixture aside to cool.

Baking:

Preheat oven at 350 degrees F. Place 2 – 3 tablespoons of the filing in center of the wrapper and fold in the ends toward the center. Brush edges with egg wash. Fold in sides and roll like a jelly roll. Repeat.

Coat a baking pan with cooking spray and place the rolls evenly in pan. Brush tops of the egg rolls with cooking spray. Cook for about 12-15 minutes or until golden brown.

You may need to turn the egg rolls over to get all side crispy but this is optional.

Note: You can also fry them in hot oil until golden.

Frying:

Fry in oil for about 5-8 minutes until very golden crispy. Place on paper towels to absorb any grease.

Air Frying:

Spray prepared egg rolls with cooking spray on both sides. Cook at 400 degrees for about 8-10 minutes turning them over half way into cooking process.


Custom Galo de Barcelos Rooster Mug order here

Customized Galo de Barcelos mug with your name on it – order here

Recipes

Air Fried Salmon with Grelos/Broccoli Rabe

I love the beautiful colors and simple flavors of one of my favorite dishes. So healthy, delicious and easy to make. You can make this with or without the potatoes. I often serve the salmon with a fresh salad for a lite lunch. One of my favorite Portuguese wines; Mateus Rose or Vinho Verde or white wine pairs perfectly with this dish.

Ingredients:

2 (6-8 oz) portion salmon

2 white potatoes

2 sweet potatoes

2 hard boiled eggs (optional)

1 lb fresh broccoli rabe

olive oil

red or white wine vinegar

salt

pepper

Preparation:
Peel and slice potatoes into 1/2 rounds and cook in salted water for about 15 minutes or until cooked. Drain and set aside.

Wash broccoli rabe and cut the bunch in half or thirds. Cook in salted boiling water for about 15 minutes or until tender. Drain and set aside.
Meanwhile, brush salmon with a little olive oil, and season with salt, pepper and and lemon juice. Place in air fryer with thin lemon slices on top. Cook at 400 degrees F for about 8 minutes.

Serve salmon with a few slices of potatoes, brocolli rabe and egg.

Drizzle with olive oil and a little vinegar.

Don’t forget the wine of course!


Recipes

Roasted Shrimp Cocktail

Shrimp Cocktail

You’ll love this easy way to prepare shrimp cocktail. It’s delicious and it cooks in only about 10 minutes. No need to buy those expensive cocktail shrimp you’ll find in your supermarket.

Ingredients:

2 pounds medium raw shrimp (shelled with tail on, and de veined)

sea salt

crushed black pepper

1/2 tablespoon olive oil

lemon wedges for garnish

cocktail sauce for dipping

Preparation:
Heat oven to 400 degrees F. Grease a large sheet pan with oil or spray. Place shrimp in a bowl and season with salt, pepper and oil. Place raw shrimp on pan in single layer. Cook for about 8-10 minutes until cooked. Let cool and serve with lemon wedges and cocktail sauce.S

SERVE WITH MY RECIPE FOR DELICIOUS VINHO VERDE SANGRIA.