Category: Appetizers

Appetizers / Photo Gallery / Recipes / shrimp

Coconut Shrimp Lettuce Wraps

These lettuce wraps are easy to make since all you have to do is prepare the shrimp and then assemble then assemble.

The Asian dipping sauce brings out the flavor of the shrimp and adds a little kick. The wraps will be a perfect little appetizer, a lite lunch, snack or dinner as well. Enjoy!

 

 

Baked Coconut Shrimp: Click here for the recipe page

Ingredients:

Boston bib lettuce

Shredded carrots

Bean sprouts

Peanuts (optional)

1 coconut shrimp recipe: Click here for the recipe page

1 Asian dipping sauce recipe: Click here for the recipe page

 

Appetizers / Photo Gallery / Recipes

Ceviche de Bacalhau com Broa – Salt Cod Ceviche on Portuguese Corn Bread

I learned this recipe from my mother many years ago so I guess she was way ahead of her time since ceviche is a new trendy dining experience. Those of you that really love the taste of Bacalhau will love it. It makes a unique appetizer for your next party. Be sure to serve it with some Vinho Verde or very dry white wine.

Traditional ceviche consists of raw seafood tossed with kind of an acidic marinade such as vinegar or lemon juice which “cooks” the fish as it marinades. I served the ceviche on Portuguese Corn Bread because the texture of the bread pairs very well with the cod but you can serve it on any crusty firm bread.

Notice the platter that it’s served on is the famous ceramics of Coimbra, Portugal. The pottery recreates famous tapestries  of the XVII century which depicted the famous hunting grounds and it’s animal inhabitants, often visited by the Monarchs.

My flea market find for $5.00 was unbelievable!

Serves 4-8 as appetizers

Ingredients:

1 (8 ounce) portion of uncooked hydrated salt cod

1 very small onion (finely minced)

2 cloves garlic (finely minced)

3 sprigs fresh parsley (finely chopped)

2 – 3 tablespoons of olive oil

1 – 2 teaspoons of white wine vinegar

Black pepper

Preparation:

Shred the cod fish with a knife and fork into very small pieces and place into a small bowl.

Add the remaining ingredients and mix well. Let the cod marinade for at least 1 hour in the refrigerator.

When ready to serve, taste and add more olive oil, or vinegar, or seasonings if desired.

Use the same day because the cod can become very mushy as it marinades for too long a time.

Broa – Corn Bread Click on image for the recipe

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.

Appetizers / Photo Gallery

Baked Coconut Shrimp – Camarão Assado com Coco

This recipe is one of the easiest I’ve ever made! I served the shrimp with white rice an Asian cucumber salad on the side. Enjoy!

Baked Coconut Shrimp 

Ingredients:

1 pound medium shrimp (peeled and devained with tail on)

2 egg whites (beaten)

1/2 cup shredded sweetened coconut

6 tablespoons Panko bread crumbs

3 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon black pepper

cooking spray

Asian Dipping Sauce: (optional)

1/4 cup soy sauce

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 tablespoon orange juice

1/2 teaspoon sesame oil

1/2 teaspoon sesame seeds

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

Asian Cucumber Salad

1/2 English cucumber (sliced very thin)

Asian Dipping sauce

Shrimp Preparation:

Season shrimp with salt and pepper and let sit for a few minutes. Grease a baking sheet with cooking spray and preheat oven to 450 degrees F.

Dip shrimp into egg whites in a small bowl. Mix the remaining ingredients in a small bowl and heavily coat each shrimp with the mixture.

Place shrimp on baking sheet and spray top of each with cooking spray. Cook for 8-10 minutes until slightly golden brown.

Meanwhile make dipping sauce by mixing all the ingredients in a small bowl and let it sit until ready to serve.

Preparation for Cucumber Salad:

Make a double batch of the Asian dipping sauce. Place cucumbers in a small bowl with sauce and let sit for at least 30 minutes to absorb flavors and serve.

Appetizers / Holiday Recipes / Photo Gallery / Portuguese Christmas

Holiday Berry Nut Salad

Start your New Year’s Eve festivities with this healthy Holiday Berry Nut Salad. I’m still finishing up with the leftovers from Christmas so I made this healthy salad using all of the leftover fruits, nuts, and specialty cheeses and cold cuts!

The dressing is a simple and light Balsamic Apricot dressing that pairs perfectly with the saltiness of the cheese and cold cuts!

Ingredients:

4 – 6 cups of Organic Spring Mix lettuce

1 carrot (sliced thinly into shreds) (optional)

6 – 12 blackberries

1/4 cup dried cranberries

1/4 cup dried cherries

6 -12 dried figs (cut in half)

1/4 cup almonds

1/4 cup walnut halves

1/8 cup cashews

1 or 2 oz. of Goat or Farmers cheese (crumbled)

2 slices of Gouda, Portuguese cheese or any other you prefer

3 or 4 slices of presunto (or Italian prosciutto) (rolled)

3 or 4 slices of any specialty cold cuts of your choice cut into strips

 

Dressing:

1/8 cup of olive oil

1/4 cup Balsamic vinegar

1/8 cup of Apricot preserves

1 drop of mustard

1 pinch of salt

1 dash of crushed black pepper

Preparation:

Place the spring mix on a large platter and arrange the ingredients on top. Mix all of the dressing ingredients in a small bowl and serve over the salad directly before serving.

You can make this salad in the morning and serve later. Enjoy!

 

Appetizers / Photo Gallery / Recipes

Roasted Butternut Squash Spinach Apple Salad with Pecans and Maple Vinaigrette

I made my usual fall harvest trip in October to buy my 50 pound bag of potatoes. While there I picked up a bag of fresh spinach, fresh picked apples and squash which gave me the inspiration to make this fresh Butternut Squash Spinach and Apple Salad.

I made a light vinaigrette with maple syrup which gave the salad a tangy sweet maple flavor to compliment the squash and tone down the bitterness of the spinach. I can guarantee you that if you’re not a fan of spinach you’ll enjoy this salad.

Ingredients:

4 cups fresh spinach

1/2 small roasted butternut squash (recipe below)

1 large apple (chopped into small pieces)

Chopped pecans

Dressing:

Maple Syrup Vinaigrette

1/4 cup apple cider vinegar

2 tablespoons olive oil

2 teaspoons of maple syrup or more if you want more maple flavor

pinch of salt

1/4 teaspoon of mustard

Instructions for squash:

Peel and cut the squash into 1 inch pieces and sprinkle with salt, a little olive oil and paprika. Cook in a small cookie sheet that has been coated with cooking spray for about 15-20 minutes at 350 degrees F., or until it is tender. Shake pan once in a while.

Instructions for salad:

Mix all the dressing ingredients into a small jar with a lid and shake vigorously. Set aside until you arrange the salad as follows;

Layer the spinach in the serving bowl. Arrange the pieces of squash and apples on top. Add the dressing and top with pecans.

 

 

Appetizers / Main Dish / Photo Gallery

Tomato and Basil Flat Bread

Tomato and Basil  Flat Bread

Tomato and Basil Flat Bread is my favorite style of pizza. Especially during the summer months when I have fresh tomatoes and basil growing in the garden. This is so easy to make and I bet you have all of the ingredients in your kitchen right now!

Pick up some st0re bought pizza dough for an easy pizza night! Enjoy!

Fresh Basil

Ingredients:

1 pound of home made (recipe below) or store bought pizza dough

1 cup of Ricotta cheese (use 1 cup of low fat cottage cheese for a lite version)

2 large ripe tomatoes (sliced thin 1/4 inch)

2 large ripe yellow tomatoes (sliced thin 1/4 inch)

1 tablespoon of olive oil

Pinch of salt

Black pepper (to taste)

10-12 fresh basil leaves (tear slightly)

1 tablespoon of crushed garlic

1 cup of shredded mozzarella cheese

Parmesan cheese

Fresh Tomatoes

Preparation for dough:

4 cups of all purpose flour

1 and 1/2 cups of warm water

2 packages of active dry yeast (1/4 oz each)

1 tablespoon of sugar

2 teaspoons of salt

1/4 cup of olive oil plus more for drizzling over top

Place the yeast into the warm water and let dissolve until foamy. Add the sugar, salt and olive oil. Add the yeast mixture to the flour and mix well until a sticky dough forms. Place the dough into an olive oiled large bowl, cover with plastic wrap and place in a warm place for at least an hour or until doubled in size.

Prepare Flat Bread:
Stretch the dough into a rectangle and place on a sheet pan that has been coated with flour.
Brush on the olive oil. Spread the ricotta or cream cheese on the dough. Spread the garlic over the ricotta.
Place the tomato slices over the cheese creating your desired pattern. Sprinkle with salt and pepper and a little more olive oil.
Gently sprinkle the shredded mozzarella cheese. Place basil leaves in between the tomatoes. Top with crated Parmesan cheese.
Heat oven to 425 degrees F. Cook pizza for about 15-20 minutes until the bottom is golden brown and crispy.

Appetizers / Photo Gallery / Recipes

Portuguese Panzanella with Chourico and Presunto

Never throw away your day old bread. Make this Panzanella salad. Simply cut the bread into 1 inch cubes, coat with a little olive oil and your favorite seasonings and cook in your oven for a few minutes until crispy. This salad is easy to make and you can substitute the meats with any you prefer. Enjoy!

Ingredients:

Chourico sausage (thinly sliced)

Presunto (Prociutto * thinly sliced and chopped)

Tomatoes (cut into chunks)

Cucumbers (cut into chunks)

Apple (cut into chunks) This is optional

Cheese (cut into small cubes)

Red Onions (sliced thinly)

Olive oil

Red wine vinegar or Balsamic vinegar depending on your preference

Salt

Pepper

Basil (chopped)

Crusty Bread cut into cubes or store bought croutons

Preparation:

Place the tomatoes, cucumbers, tomatoes, chourico, presunto, and onions in a deep salad bowl.

Make dressing by mixing equal parts oil and vinegar and then add salt and pepper to your taste in a small jar and shake well.

Pour dressing over the salad. Top with basil and the croutons.

Note: Make the salad ahead of time and store in the refrigerator before adding the dressing if you want to serve it later in the day.

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

Chourico a Cavalo – Chourico on Horseback

This is my husbands favorite sandwich. He is definitely a chouricoholic and never says no to anything with chourco! This recipe is simply easy to cook and the best part is it’s so delicious. A perfect easy dish for breakfast, lunch or dinner!   Enjoy!

Ingredients:

1/2 small chourico sausage (sliced lengthwise)

1/2 small onion (finely sliced)

1 egg

2 tablespoons olive oil

1 teaspoon white wine

Salt & Pepper to taste

1 Portuguese roll or any favorite bread

Preparation:

In a small skillet on medium heat place 1 tablespoon of olive oil and heat until hot, but not smoky. Add the chourico and cook until golden brown and slightly crispy on both sides.

Remove from pan when done and add the onions. Cook onions on medium until golden brown stirring often. If the pan is to hot lower heat.  I like my onions slightly undercooked but you cook them more or less to your preference.

Add the wine and cook for about 2 minutes stirring often. Remove onions from heat and set aside while you cook the egg.

 

 

 

 

 

 

 

Add the remaining 1 tablespoon of olive oil to a nonstick skillet on medium heat. When the oil is hot but not smoky, add the egg and fry until the edges are crispy. Lower heat if necessary.

Turn off heat and remove pan from burner.

Place the chourico on bread with the onions on top.

 

 

 

 

 

 

 

Add the fried egg on top of the onions and serve with the bread over it or on the side.

 

 

 

 

 

 

 

 

 

 

 

Appetizers / Photo Gallery / Recipes / Side Dish

Chick Pea Giardiniera Salad

Chick peas are very popular in Portuguese cuisine and often served as a main dish, or as a side dish with fish or bacalhau (salt cod).

In this appetizer recipe, I use pickled vegetables which add a crunchy texture and a tangy bite. It also makes a great summer salad or side dish.

If you prefer a less spicy version, you can substitute with fresh finely chopped carrots, celery and cauliflower but add a little more seasonings to taste.

The photo shows the pairing of Portuguese cheeses, and olives. Enjoy the recipe!

Ingredients:

2 cans cooked chick peas

½ teaspoon salt

½ teaspoon pepper

½ of a small onion (finely chopped)

2 to 3 tablespoon fresh parsley (finely chopped)

½ cup pickled vegetables (finely chopped)

¼ to ½ cup extra virgin olive oil

¼ cup white vinegar

Preparation:

Rinse the chick peas, drain and put into a medium bowl. Mix in all ingredients. Taste and add more seasonings if desired.

Let the mixture sit for at least 15 minutes to absorb flavors.