Appetizers – Page 4 – Tia Maria's Blog

Appetizers / Main Dish / Photo Gallery / Recipes

April 5, 2017

Piri Piri Picante Chicken Fingers

These little treats have great flavor and a burst of spice from Piri Piri Hot Sauce! I make these so often that I could do it with my eyes closed! Note: If you can’t handle the heat just leave out the hot sauce and they are just as good!

Ingredients:

2 pounds chicken tenders

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon paprika

1 tablespoon piri piri or (hot sauce)

Cooking spray for coating pan and chicken

Coating:

1 tablespoon flour

1 cup bread crumbs

1 cup Panko bread crumbs

1/2 teaspoon salt

1 teaspoon garlic powder

1 teaspoon paprika

Egg wash:

1 egg

1 tablespoon water

1 tablespoon piri piri

Sauce:

1/4 cup hot sauce

2 tablespoons melted butter

Preparation:

Preheat oven to 375 degrees F. Spray a large sheet pan with a heavy coating of cooking spray.

1. Season chicken in a medium bowl. Toss and coat with piri piri. Set aside.

2. Place the coating ingredients in a plastic bag and shake well to blend.

2. Beat the egg wash ingredients in a small bowl until well incorporated.

4. Dredge 3 or 4 pieces of chicken at a time in egg wash. Shake off excess then place in plastic bag. Shake to coat evenly.

5. Place tenders evenly on sheet pan.

6. Spray tops of chicken with cooking spray.

Cook for 15-20 minutes or until golden brown. Cut into one piece. Chicken should not be pink. Turn over and cook a few minutes longer to achieve a darker crispy color on all sides if desired

Mix the hot sauce with the butter and cook for 1 minute to blend flavors. Make a double batch if you like it really HOT! 🙂

Appetizers / Main Dish / Photo Gallery / Recipes

January 31, 2017

Augie’s Piri Piri Buffalo Chicken Pizza and Calzone

My husband Augie loves, Pizza, football and Piri Piri hot sauce! For this year’s Super Bowl, I’m making him his favorite buffalo style pizza.

I use piri piri (Portuguese red pepper sauce) but you can use your favorite hot sauce as a substitute! Go Patriots!

Piri Piri Buffalo Pizza

Ingredients:

1 pound pizza dough

1 tablespoon olive oil

1 teaspoon garlic powder

2 cups cooked cut up chicken

1 cup ricotta or cottage cheese

1/2 cup blue cheese salad dressing

1/4 cup ranch dressing

1 and 1/2 cups shredded mozzarella cheese

2 tablespoons piri piri sauce or Tabasco sauce

Corn meal for dusting pan

Preparation:

Preheat oven to 425 degrees F. Sprinkle a sheet pan with a heavy dusting of corn meal. Roll out the dough to the length of your sheet pan. Brush the edges and the pizza dough with the olive oil. Mix the dressings and piri piri together in a small bowl. Spread the ricotta cheese mixture evenly over the dough, sprinkle with garlic powder and top with the chicken pieces. Top with the piri piri and dressing sauce.

Top with cheese and then sprinkle the rest of the piri piri sauce. You can use a much as you like! The hotter the better!

To make a Calzone, roll up the pizza dough gently pinching all sides. Make a batch of extra piri piri sauce (1 tablespoon piri piri, 1/2 cup blue cheese and 1/4 cup ranch dressing) for dipping.

Cook on center oven rack, for about 15-20 minutes until golden brown.

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

November 17, 2016

Portuguese Chourico Bread with Ham, Peppers and Onions

Are you drooling yet? My family went crazy when I made this bread and it disappeared the same day! I barely had a chance to take the photo of the finished bread for this post.

Making this bread is simple and you can substitute any meats you have on hand. Feel free to use more varieties of meats. I had a few slices of salami, so I added them. I used store bought fresh pizza dough from the market but you can follow the recipe below and make your own.

I suggest you make 2 and save one for the next day. It’s also a perfect treat to bring along for your next party this Holiday Season! 🙂

Watch this video of the bread fresh out of the oven!

Ingredients:

1 + 1/2 pound of store bought pizza dough or make your own (recipe below)

1 small chourico or linguica sausage (cut into thin slices)

3 or 4 slices of ham (cut into strips)

3 slices of salami (optional, cut into strips)

1 medium onion (sliced)

1 medium red pepper (sliced)

1 cup of shredded cheese

1 tablespoon plus 1 teaspoon olive oil

1 tablespoon of coarse corn meal

Pizza Dough

3 1/2 cups of flour

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons salt

1 1/2 cups warm water

2 tablespoons olive oil

In a medium bowl mix the dry ingredients. Add the water and oil and mix until a ball forms. It you find the dough too sticky add more flour. Grease a large bowl with olive oil and add the dough rolling it to coat with the oil. Cover with plastic wrap, cover with a warm towel, and place in a warm place for about 1 hour until the dough doubles in size.

Preparation:

Preheat oven to 425 degrees F.

Saute the onions and peppers for a few minutes in 1 tablespoon olive oil until translucent and set aside to cool

Roll out the dough into a large rectangle. Add a layer of onions followed by a layer of meat.

Top with cheese.

Begin gently rolling the dough evenly.

Sprinkle the corn meal on a large sheet pan or pizza pan. Place the bread on pan. Brush with a little olive oil.

Cook for 20 minutes or until the bread is golden and crispy.

Let cook slightly before cutting. Take a bite and start drooling! Enjoy!

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

October 12, 2016

Mariscada – Portuguese Shellfish Stew

Mariscada

This is my family’s favorite seafood dish which I learned from a Portuguese chef many years ago. I make it for Christmas Eve dinner every year. The combination of ingredients and spices blend perfectly with the fresh seafood and creates a rich flavorful broth. The seafood will pair perfectly with Portuguese rice.

This recipe is the main dish image page in my; Taste Portugal | 101 easy Portuguese recipes cookbook.

Recipe #47 ————– PORTUGUESE SHELLFISH STEW

Serves 2-4

Ingredients:

1 whole uncooked lobster (chopped into quarters)

1 pound raw, peeled and de-veined Shrimp

1 pound little mussels or little neck clams (washed)

½ pound scallops

½ pound of squid (cut into rings) (optional)

1 small onion (finely chopped)

2 cloves garlic (minced)

¼ cup olive oil

1 cup Vinho Verde or white wine

1 teaspoon salt

1 teaspoon paprika

1 cup chicken broth

2 tablespoon butter

2 tablespoons chopped cilantro (garnish)

Squeeze of lemon juice

Dash of hot sauce (if desired)

Preparation

Saute the onions and garlic in the olive oil in a large heavy skillet on medium heat for one minute. Add lobster, and saute for a few minutes on low heat. Add clams, wine, paprika, salt and pepper, cover and let cook for 5 minutes.

Add the chicken broth, shrimp, squid, and scallops, cover and cook on medium heat for another 5 minutes or until the clams open.

Add butter and continue cooking for another 5 minutes for the butter to thicken the sauce.

Taste for saltiness and add hot sauce or more seasonings if desired.

Add the chopped cilantro and top with a squeeze of lemon juice before serving.

Serve with rice.

Note: You may substitute chicken broth with 1 chicken bouillon cube and 1 cup water.

Appetizers / Photo Gallery / Recipes / Side Dish

September 21, 2016

Fried Green Tomatoes

It’s September, and I still have tomatoes in my garden. They won’t be growing anymore and are slowly ripening on the vines. I decided to harvest them all and just let them ripen in my kitchen.

I made fried green tomatoes for the first time and my family loved them. Not sure if you’ve ever tried them, but they taste a little bit like sour pickles. So if you like fried pickles. you’ll love these.

They are really meaty with very little seeds.

Ingredients:

4 green tomatoes (cut into 1/2 inch slices)

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

2 eggs (beaten)

1/2 cup milk

1 cup flour

1/2 cup flavored bread crumbs

1/2 cup corn meal (finely ground)

oil for frying

Preparation:

Season the tomatoes with salt, pepper, and paprika, dredge in flour and set aside. Beat the egg and milk in a small bowl. Mix the corn mean with the bread crumbs in a separate bowl.

Coat the slices in the egg and milk mix, and then dredge in the breadcrumbs.

Heat oil and test by dipping a tip of one tomato slice into oil. If the oil sizzles, the oil is ready. Fry tomatoes turning over on each side as they cook to a golden brown.

Place on paper towels to absorb grease.

What a beautiful color!

Appetizers / Photo Gallery / Recipes / Side Dish

September 6, 2016

Peixinhos da Horta – (Little Fish from the Garden)) Tempura Fried Green Beans

Did you know that the cooking method used in Japanese cooking “tempura” was taught to the Japanese by the Portuguese Explorers? So the next time you order anything tempura at a restaurant you can thank your Portuguese ancestors.

Peixinhos da Horta means fish from the garden because these lightly tempura fried green beans resemble small fried fish. I grow my own Portuguese heirloom green beans in my garden, but you can substitute the recipe with any green beans. I took this picture below of one from my garden which measured 11 inches long. As you can see, the green beans resemble Italian flat green beans.

The beans are silky and nutty flavored which are perfect for soups, salads and as add ins to stir fry, rice and pasta dishes as well.

Ingredients:

2 pounds green beans

1 and 1/2 cups flour

1 teaspoon baking powder

1 egg

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon lemon juice

1 tablespoon olive oil

1 cup beer or seltzer soda

Oil for frying

Preparation:

Cut of stems and wash the green beans and cook for about 3-5 minutes until tender. Drain put aside and let dry. (Note: I cut my green beans in half since they were long and wide, but it’s up to your taste.)

Meanwhile, mix all of the ingredients except green beans and mix to form a slightly thick pancake like batter. Let the batter sit for a few minutes to thicken. If you find the batter is too thick add more liquid.

Heat the oil on medium high heat. Dredge the green beans in the batter. Test the oil for readiness by dipping a green bean into the oil. If the batter sizzles, the oil is ready.

Begin frying each green bean by shaking off excess batter and dip into the hot oil one by one. Flip the beans onto the other side as they become golden. Drain on paper towels. Watch this video: for frying technique.

Appetizers / Photo Gallery / Recipes / Sauces and Jams

September 6, 2016

Sun Dried Tomatoes in Portuguese Olive Oil

I had a very bountiful tomato harvest this year so I had to use the tomatoes in many different recipes. These sun dried tomatoes came out perfect! This was the first time I made the recipe and I was pleasantly surprised at the results. These tomatoes last up to 1 – 2 months in the refrigerator and are great on pizza, bruschetta, served on toast or crackers as appetizers, as a garnish or as an add on to sauces and soups!

Ingredients:

Ripe tomatoes (3 pounds or more)

(small red tomatoes sliced in half and seeded, or thin sliced larger tomatoes mostly seeds removed)

Sea Salt

Portuguese Virgin Olive Oil (2 cups or more)

Garlic (about 8 cloves or more)

Basil (optional)

Preheat oven to 200 degrees F. Place the tomatoes slices and haves on lightly greased baking sheet. Sprinkle with a little drizzle of olive oil and salt.

Cook for about 6-10 hours depending on how much moisture your tomatoes have. Check after the 6 hours to see it they are dried.

While the tomatoes dry, mix 1 cup olive oil with the garlic and cook on low heat for about 5 minutes or until the oil is infused with the garlic and let cool. Chop basil if desired and add to the olive oil and garlic blend.

When tomatoes are done, let cool and mix in the olive oil blend. Place the tomatoes into very clean mason jars or clean lidded jars. Add more olive oil to cover and store in the refrigerator.

They’ll stay edible for up 1 month in the oil. Check for signs of mold or a rancid smell before using them. If you find mold discard them.

If you find the oil has thickened and turned a whitish color, just remove your desired amount of tomatoes and let the oil reach room temperature for about 30 minutes. It will thin out.

Try my brushcetta recipe:

Appetizers / chicken / Photo Gallery

July 27, 2016

Asian Chicken Salad

A perfect summer lunch!

Asian Chicken Salad

Ingredients:

2 cups cooked chicken (cut into cubes)

6 cups Spring salad mix or any favorite salad mix

1 cup fresh bean sprouts (rinse and drain)

1/2 small red onion (sliced into thin strips)

1 cup grapes

1 carrot (sliced into thin strips)

1/2 cup peanuts

1 tablespoon sesame seeds

Asian Dressing:

1/4 cup soy sauce

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 tablespoon orange juice

1 teaspoon sesame oil

1/2 teaspoon sesame seeds

1 clove garlic (finely minced)

1/4 teaspoon crushed red pepper flakes or a dash of hot sauce (optional)

Appetizers / asian foods / Photo Gallery

July 21, 2016

Crunchy Baked, Fried and Air Fried Egg Rolls

You’ll love these egg rolls because they’re lite and easy to prepare. You can enjoy them any day of the week and no take out needed! Whenever I make these egg rolls I also make my easy Won Ton soup! Here’s the recipe.

Ingredients:

1 package of egg rolls wrappers

1 pound of ground pork (I used turkey for lower calories)

1 small yellow onion (thinly sliced and chopped)

1 shredded carrot

2 cloves garlic (minced)

1 large head of napa or bok choy cabbage (Chiffonade into strips)

8 oz of fresh bean sprouts

3 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon salt

1/4 teaspoon black pepper

1 egg (beaten)

2 tablespoons of oil (for sauteing)

Cooking Spray

1 tablespoon olive oil

Sweet and Sour sauce for dipping

Preparation:

Heat the vegetable oil in large wok or saute pan. When the oil is hot add the pork. Season with salt and pepper and fry for a few minutes. Add the onions and garlic and cook for a few minutes longer until the pork is cooked.

Add the cabbage, carrots and sprouts and cook for 1 minute stirring once in a while. Add the soy sauce and sesame oil. Taste the filling and add more salt and pepper, or soy sauce if desired. Stir well remove from the heat and cool completely. Drain off any excess liquid.

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. Spread a little of the egg wash around the edges. 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 olive oil and 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.

Serve with soy sauce and sweet and sour sauce.

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.

Appetizers / Photo Gallery / Recipes

July 19, 2016