Category: Appetizers

Appetizers / Chouico / Main Dish / portuguese products / Recipes

3 Meal Muffin – Bolos Levedos – Portuguese Muffins

Here are five delicious sandwiches made with my favorite 3 Meal Muffins/Portuguese muffins/Bolos Levedos!

Visit their website at 3mealmuffin.com to order and to find out where you can find them at your local store.

Chicken Mozambique, Bacon Burger with Egg and Cheese, Avacado Toast with Bacon and Egg, Chourico and Egg omelet with Cheese and a Goat Cheese, Fig Jam and Walnut Panini! They’re all delicious any time of day!

Watch the video below for how to make them!

Chicken Mozambique Sandwich

Chourico and Egg with Cheese

Avacado with Bacon and Egg Toast

Bacon Cheeseburger with Egg and Cheese

Appetizers / asian foods / Main Dish / Recipes / Side Dish / Soups

Easy 20 Minute Won Ton Soup

Easy Won Ton Soup

This will be your go to easy recipe any day of the week! I’ve made many variations on this soup in the photos below. You can add your own favorites such as; pea pods, mushrooms, fine noodles, or even some shrimp or cooked chicken for a variation. Just add the proteins to the broth and cook for an additional 10 minutes. I also made egg rolls to go along with the soup which were a big hit. My recipe for egg rolls can be baked, fried or air fried.

Ingredients:

2 to 3 quarts chicken stock

1 package of frozen pot stickers. I used trader Joe’s but you can also make my recipe for shrimp and pork dumplings here.

3 scallions (finely diced)

salt to taste

3 cloves garlic (finely minced)

1 and 1/2 teaspoons ginger paste

1 small carrot finely cut into strips (optional)

1/4 cup soy sauce

1 teaspoon sesame oil

1/2 teaspoon chili sauce (optional for spice)

1/2 pound shelled shrimp (optional)

4 oz thin egg noodles (optional)

Preparation:

Place all ingredients in a soup pan except the pot stickers/shrimp/egg noodles and scallions. Let come to a boil and simmer for 15 minutes. Taste and add more salt or soy sauce if needed. Add desired amount of pot stickers per person and cook for 5 minutes. Save the broth for later and store in refrigerator up to 2 days. Heat broth and add more pot stickers as desired for each serving.

I only cook the pot stickers per portions needed since overcooking makes the dumplings mushy.

Appetizers / Main Dish / Photo Gallery / Recipes / Side Dish

Chourico and Red Bean Portuguese Chili

Order this beautiful Glass cutting board on Lisbon Blue shop

Watch video recipe here:


My family calls this dish Portuguese Chili. It’s easily made with the basic ingredients that you’ll find in a typical Portuguese home cook’s pantry. This is one of those; “better the next day” recipes so make a double batch for the next day.

It’s classic comfort food that’s hearty, full of protein, and perfect for cool weather days. Try it as a new twist for those Sunday game day snacks. I serve this Chili with Portuguese Rice but you can serve it with any crusty bread, or Portuguese rolls.

By the way did you ever hear about a “Portuguese Chili” dog? My family loves them!

Portuguese Chili – Serves 4-6

Ingredients:

1 large Portuguese chourico or linguica sausage (cut into 1/4 inch slices )

2 to 3 large cans of cooked red kidney beans

1 small onion (diced)

2 garlic cloves (diced)

1 bay leaf

1 teaspoon paprika

1 to 2 teaspoons  Piri Piri sauce or hot Sauce (optional for added spice)

1/4 cup water

1/2  cup red wine

1 cup crushed red tomatoes

2 teaspoons olive oil

2 teaspoons parsley flakes (for garnish)

Instructions:

In a large deep saucepan on medium heat, saute the onions, garlic and bay in the olive oil for 1-2 minutes until translucent. Add chourico and let it cook for about 2 minutes until slightly browned. Add the remaining ingredients except the parsley flakes. Let it come to a boil. Reduce heat and simmer on low for 15-20 minutes stirring on occasion.

I wish you could smell the aroma right now! It’s amazing!

To thicken, simply mash about 1 cup of the beans with a fork, stir back into the chili and let it cook until it reaches your desired consistency. Cover and set aside. The chili will thicken as it cools.

Remove Bay Leaf before serving. Store in the refrigerator.

Appetizers / chicken / Holiday Recipes / Photo Gallery / Recipes

Portuguese Piri Piri Chicken Wings

TAKE MY SHORTCUT AND USE MY TASTE PORTUGAL SPICY PIRI PIRI SEASONING

Piri Piri Chicken wings are so delicious that you’ll keep making them again and again at every party! I used an air fryer to bake these wings but you can also bake them in the oven at 400 degrees F for about 30 minutes or longer until crispy. Use this sauce to make piri piri chicken too. Enjoy!

Order this beautiful Glass Cutting Board on Lisbon Blue shop.

Ingredients:

2 pounds uncooked chicken wings

piri piri sauce

cooking spray

Preparation:

Piri Piri Sauce recipe:

20 fresh birds eye whole peppers (use 2 large red peppers if unavailable)

6 red jalapeno peppers (seed and chop)

6 cloves garlic

juice of 1 lemon

2 tablespoons white vinegar

2 tablespoons paprika

1 tablespoon salt

½ cup olive oil

Preparation:

Place all ingredients into a blender and pulse to a smooth consistency. Place in jars and store in refrigerator until ready to use.

NOTE: I cook down the sauce for about 5 minutes and serve along with the wings for dipping.

Chicken Wings:

Marinate room temperature wings for at least 2 hours or overnight in refrigerator.

Lightly coat air fryer with cooking spray. Place half of wings (shake off marinade) in fryer and lightly spray with cooking spray. Cook at 400 degrees F. for 12-15 minutes until crispy. Cook remaining wings.

You can also bake at 400 degrees F. for about 30 minutes until crispy depending on your oven.


Appetizers / Main Dish / Recipes / Side Dish

Bacalhau and Zucchini Quiche Pie

This savory quiche will be your favorite way to use all that summer zucchini that’s in season right now. I bet you have all the ingredients in your pantry too. That’s what makes this dish easy to prepare. It’s a great lunch, dinner, snack or serve as an appetizer.

Ingredients:

3 to four cups (finely diced zucchini with skin on)

8 oz cooked bacalhau (finely shredded)

1 small onion (diced)

4 eggs

1 cup any biscuit mix

1/4 cup olive oil

1/2cup shredded cheddar cheese

1/4 to 1/2 cup pecorino or Parmesan cheese

cherry tomatoes as a garnish (if desired)

1 tablespoon minced parsley

Preparation:

Set oven to 350 degrees F. Lightly grease a pie plate with cooking spray or butter.

Saute onion in olive oil for a few minutes until translucent. Add bacalhau and cook for a few minutes to absorb flavors. Set aside to cool.

Meanwhile beat eggs until foamy. Add zucchini, cheeses and biscuit mix. Add the cooled onion and bacalhau and mix thoroughly.

Top with sliced cherry tomatoes and bake for about 45 to 50 minutes until golden brown.

Serve with a salad and white wine.


Appetizers / Main Dish

Pizza Dough and Pepperoni Pizza Recipe

This Pizza Dough can be used to make any kind of your favorite pizza, flatbread or even foccacia breads.

Ingredients:

  • 4 cups flour (more as needed)
  • 2 tablespoons olive oil
  • 1 package dry yeast (1/4 ounce or 2 1/4 tsp)
  • 1 teaspoon of sugar
  • 2 teaspoons of salt
  • 1 1/2 cups of warm water

Place flour, sugar and dry yeast into mixer. Mix ingredients together. Slowly add water and olive oil. Knead for around 1 minute and add salt.

Continue kneading dough until a soft dough/ball forms. Add additional 1 tbsp of flour at a time if dough is too wet/sticky.

Preparation:

When dough has doubled in size, divide in half and place onto pizza pans that have been dusted with a little flour and cornmeal.

Stretch out pizza dough and add your desired toppings.

Bake at 425 F for around 15-20 minutes, depending on your oven.

Pepperoni Pizza Recipe:

Brush pizza dough with a little olive oil. Add desired tomato/marinara sauce and sprinkle 1/2 tsp of Garlic powder. Top with a 1/4 cup Mozzarella cheese, followed by 4oz of sliced Pepperoni. Top with 1/2 cup Mozzarella and 1/4 cup Pecorino cheese. Sprinkle 1/2 tsp of Italian seasoning.

Bake as directed above – enjoy your delicious pizza!

Add any toppings of your choice to make many kinds of pizza. Here are some links to recipes:

Buffalo Chicken Pizza

Chourico and Egg Pizza/Flat Bread

Tomato and Basil Flat Bread


Appetizers / Side Dish

Arugula Beet Salad with Fresh Farmers Cheese – Salada de Rúcula com Beterraba e Queijo Fresco


Arugula, Beet, Cherry Tomato and Fresh Farmer’s cheese salad. This healthy salad is full of antioxidants and tastes delicious. Both savory and sweet! Loving the Portuguese flag colors.

Ingredients:

  • 4 cups Arugula (washed)
  • 1 cup small or chopped jarred Beets with juice (save the juice for dressing!)
  • 1 cup cherry tomatoes
  • 1/2 small red onion, sliced very thin
  • 1/2 cup Farmer/Goat cheese
  • Crushed black pepper

Dressing:

  • 1/4 cup of beet juice
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 1/4 tsp garlic powder
  • 1/8 tsp salt
  • 1tsp lemon or lime juice

Mix ingredients in a jar or bowl. Set aside.

Preparation:

Mix all salad ingredients in a bowl, except Farmer’s cheese. Add desired amount of dressing. Top with Farmer’s cheese and sprinkle with crushed black pepper.

Enjoy!

Appetizers / Main Dish / Photo Gallery / Sauces and Jams / Side Dish

Portuguese Shrimp Mozambique | Camarão a Moçambique


 

Shrimp Mozambique

This shrimp dish is a party in a pan!

 All you need is some good Vinho Verde, fresh crusty bread for dipping into to sauce, and friends to share it with!


Although the reicpe is called a Mozambique, it’s a favorite Portuguese dish served in many Portuguese restaurants. It’s given the name because of the spiciness from the piri piri hot sauce which contains the red hot peppers originating in Africa. Piri Piri means “pepper” in Swahili.

“Piri piri is a cultivar of Capsicum frutescens, a chili pepper that grows both wild and as a crop. It is a small member of the genus Capsicum. The cultivar was developed from the malagueta pepper in southeastern Africa and was spread by the Portuguese to their Indian territories of Gujarat and Goa.” Wikipedia

My favorite wine to serve with this dish is the classic Vinho Verde, but you can substitute with a good dry wine!

Let’s eat! Take one shrimp by tail, and suck the sauce from it. Then peel and eat. Dip crusty bread into the sauce and enjoy it’s savory flavor.

Note: I recommend leaving the shells on because it creates a more intense flavor.  The recipe can be made with shell off shrimp and then served with rice or pasta for a main dish.

 

 


Ingredients:

 

2 pounds of medium size shrimp (with shells on)

1 small onion ( finely minced)

4 cloves of garlic (minced finely )

1/2 teaspoon of salt

2 tablespoons of butter

2 tablespoons of olive oil

1/2 to 1 tablespoon paprika

1 cup of white wine or Vinho Verde

1 chicken bouillon cube

1/2 to 1 tablespoon of Piri Piri or your favorite hot sauce if you don’t have it available

1 tablespoon parsley (finely minced for garnish)

Preparation

In a medium skillet, add the olive oil, heat to medium and add the onion. Cook onion for about 2 minutes until it becomes translucent.
Add the garlic and cook for about 30 seconds. Add the shrimp and let cook for 1 minute. Add the butter, bouillon and paprika. Stir well and cook for 1 minute.

Add the wine, stir and let come to a boil on medium heat. Add salt. Simmer for a few minutes longer until the shrimp turns pink. Add the piri piri hot sauce.

Cook for a few minutes for the wine to evaporate. Add more piri piri if desired. Garnish with parsley. Serve with crusty bread.