Category: Photo Gallery

Desserts / Photo Gallery / Recipes

Banana Cocolate Chip Muffins

I’ve never thrown out any more old “Bananas” since I began making these muffins. They’re easy to make and delicious. The chocolate chips add and extra layer of flavor. Enjoy!

Ingredients:

1 stick melted margarine

1 cup sugar

1/4 cup brown sugar

2 eggs

1  (6 to 8 oz.) container Vanilla yogurt (any brand)

2  mashed ripe Bananas

1 cup of mini semi sweet chocolate chips

2 cups flour

1 cup low fat milk

1 cup Biscuit mix (any brand)

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

 

Streusel topping:

1/2 cup instant oatmeal

1/4 cup brown sugar

1 tablespoon  flour

1/4 cup granulated sugar

2 tablespoons melted margarine

1 teaspoon  cinnamon

 

Instructions:

Step 1:

Preheat oven at 350 degrees. Make streusel topping first, by mixing all ingredients in a small bowl until a crumble forms.

Sift all dry ingredients in a small bowl and set aside.

Step 2:

In  a large mixing bowl, mix margarine with sugar until creamy.  Add eggs and vanilla and mix well.

Step 3:

Incorporate the mashed banana mixture into the eggs and yogurt mix. Add milk, flour and mix well. Stir in the chocolate chips.

Step 4:

Pour into large, greased 12 muffin pan or into 24 muffin pan. Top with the streusel topping.

Bake 25 – 30  minutes until golden or when a toothpick comes out clean.

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

30 Minute Shrimp Scampi Linguini a Piri Piri

I love Shrimp and I love pasta that’s why I make this recipe very often. I had a few drops of piri piri for kick but this is  optional to your taste buds.

This savory recipe cooks in 30 minutes so it’s a perfect weekday meal. However, it’s decadent enough to serve for special occasions. Enjoy!

Serves 4

Ingredients:

2 pound of medium shrimp (devained with shells on or off)

1 pound of Linguini pasta

6 cloves of garlic (finely minced)

2 tablespoons olive oil

1 teaspoon salt

Crushed black pepper

3 tablespoons butter or margarine

1/2 cup of vinho verde or white wine

1/2 teaspoon paprika

Piri piri or (hot sauce) to taste

Chopped parsley

Lemon wedges for garnish

Preparation:

Prepare the linguini per package directions, drain and add a drop of olive oil. Stir and keep warm for adding to the shrimp.

In a large deep skillet, cook the garlic with the olive oil and butter for a few minutes until translucent but not browned.

Turn heat to high and add the shrimp, and cook for about 2 minutes turning them over to cook on all sides.

Add the salt, paprika and wine, and cook for about 3 – 5 minutes to reduce liquid.

Turn heat to low and add the pasta. Stir to incorporate. Add the piri piri,  parsley and lemon wedges before serving.

Note: If you find the sauce has reduced to much add more butter.

 

 

 

 

 

Photo Gallery / Side Dish

Scalloped Potatoes Maria Style – Batatas a Maria

My family loves potatoes so they went nuts over this recipe. As a short cut, I used a jar of roasted red peppers because they give the potatoes a peppery yet, smoky flavor. This will make perfect side dish for fish, meats and poultry, or as a meatless dish.

Ingredients:

3 pounds of small russet potatoes (finely sliced) (I used a mandoline)

1 tablespoon salt

2 large onions (thinly sliced)

4 cloves of garlic (chopped)

1 Jar of roasted red peppers (any brand you prefer)

3 tablespoons of olive oil

1 (8 ounce) package of shredded cheddar or your favorite cheese

Salt and pepper to taste

Preparation:

Cook the potatoes in boiling water with the salt for about 10 minutes, drain and set aside. Note: The potatoes are thin so they may cook faster. Don’t over cook or they will fall apart.

Cook the onions and garlic in a medium heaving skillet with 2 tablespoons of the olive oil for about 5 minutes until translucent.

Drain the roasted peppers from the jar and slice them into your desired size. Add them to the onions and garlic to heat them through.

Grease a medium oven safe deep dish with the remaining olive oil. Begin layering first with half of the potatoes, then top evenly with 1/2 of the onions and 1/2 of cheese.

Add salt and pepper between layers if desired. Finish the remaining layer and top with the rest of cheese.

Bake uncovered at 350 degrees for about 20 minutes until the cheese is melted and golden.

sliced potatoes image credit: http://forthemommas.com/cooking/potato-bake-recipe

Photo Gallery / Side Dish

Kale with Chick Peas and Egg – Couves com Grao e Ovo

This one pan meal has protein, fiber, and all the vitamins you need for a healthy lunch or dinner. It also makes a great side dish. It pairs perfectly with salt cod (bacalhau) tuna or fish. Enjoy!

Serves 2 as main dish, or 4 as side dish

Watch the youtube video from our Youtube page!

Ingredients:

4 cups of kale (stalks removed and chopped)

1 can of chick peas

1 small onion (chopped)

2 cloves of garlic (chopped) (optional)

4 eggs (boiled and quartered)

1/4 cup olive oil

1 teaspoon of vinegar (optional)

Salt 

Pepper

Preparation:

Saute the onion and garlic in half of the olive oil for about 1 minute on medium heat.  Add the kale and saute stirring once in a while. You will notice the kale will start to wilt as it cooks. Lower heat and cook the kale to your desired preference for as little as 5 minutes to 10 minutes or longer.

Drain and rinse chick peas and add to the kale. Cook until the chick peas are warm. Add the salt and pepper to taste.

Drizzle with the remaining olive oil and vinegar before serving.

 

 

chicken / Main Dish / Photo Gallery / Recipes

Broccoli and Cheese Stuffed Chicken

You will love these because they are pretty easy to make. I’m glad I made a double batch and froze half. My family loved them!

Ingredients:

4 Chicken breasts

3 cups cooked chopped broccoli

1 cup shredded cheddar or mozzarella cheese

Salt

Pepper

Garlic powder

1/2 teaspoon paprika

2 cups Panko bread crumbs

2 eggs beaten for dredging

1/2 cup flour for dredging

Cooking spray

Preparation:

Cut the chicken breasts in half and season with salt, pepper, and garlic powder. One by one place each half between a piece of plastic wrap and pound with a meat mallet until they are 1/4 inch thick.

Place about 1/4 cup of broccoli in the middle of each piece of chicken and top with a few tablespoons of cheese. Begin rolling the chicken in the plastic wrap tucking in the edges to form a tight roll leaving plastic on. Continue to form each breast and then place on a tray in the refrigerator for about 1/2 hour. This will let the rolls form tighter.

When ready to cook, preheat oven to 350 degrees F. . Heavily grease a sheet pan with cooking spray. Then set out 3 small bowls.  Mix panko with the paprika in one bowl, then the remaining bowls, one with egg, and one with flour. Unwrap the chicken from plastic and begin dredging. First in flour, then egg, then in the panko. Be sure to heavily coat in the panko.

Place each breast evenly spread out on pan. Cook for about 20- 30 minutes or until the chicken is golden. Test by cutting into the breast and checking for doneness.

These can be served with any side such as a salad, rice, vegetable, potato etc.

 

 

 

 

Desserts / Photo Gallery / Recipes

3 Ingredient Coconut Macaroons – Macaroons de Coco

What a sweet treat these macaroons are. Not good at baking? Don’t worry because they are easy and they taste like Almond Joy Candy bars which I love! Enjoy!

Ingredients:

2 cups shredded sweetened coconut

2 egg whites (beaten)

Optional:

Add 1 almond on top of each before drizzling with chocolate

Melted semi sweet chocolate

Preparation:

Preheat oven to 325 degrees F. Mix the coconut with the egg white until well incorporated. Take about 1 tablespoon of mixture and roll in your palms to form very firm individual ball shapes.

Place on parchment paper and cook for about 15-20 minutes until light golden brown. Note: Check doneness, since every oven cooks differently.

Let Macaroons cool and dip bottoms into melted chocolate. Place on cool tray to harden chocolate. Drizzle chocolate on top. Place in refrigerator to harden chocolate quicker if desired.

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.

Photo Gallery / Recipes / soup / Soups

30 Minute Tortellini Kale Vegetable Soup

Nothing is more comforting than a hearty bowl of soup in a snow storm! This soup cooked in 30 minutes so it’s an easy lunch or dinner. It’s packed with vitamins and protein from the kale and chick peas,  and if you’re a vegetarian, simply substitute the broth using vegetable broth and use cheese tortellini instead of meat. You can also cheat a little by using a tortellini soup mix which I often do! Enjoy and stay warm this month. Spring in just around the corner!

Tortellini Kale Vegetable Soup

Ingredients:

1 (12 oz.) package of uncooked tortellini with meat or cheese

4 cups of kale (roughly chopped)

2 large carrots (sliced into 1/4 inch)

1 28 – 32 oz can cooked chick peas

1 large onion (finely chopped)

1 32 oz can of chopped tomatoes with Italian seasonings

4 cups chicken broth

4 – 6 cups water

2 cloves garlic (finely minced)

1 bay leaf

1/4 cup olive oil

Salt

Pepper

Preparation:

Saute the onion, carrots and bay leaf in the olive oil for a few minutes. Add the tomatoes and let simmer for 5 minutes.

Add the broth, water, salt and pepper and let come to a boil. Add the chick peas, kale, and tortellini. Let come to a roiling boil. Reduce heat to medium and let cook for about 20 minutes or longer depending how you like your vegetables. Taste soup and add more seasonings if desired.

Add a drizzle of olive oil and more pepper to bowl before serving. Serve with crusty bread and butter and your dinner is served!

Kale photo credit (http://www.onceuponachef.com/2014/06/asian-kale-slaw-ginger-peanut-dressing.html)

Photo Gallery / Side Dish

Broccoli, Apple and Pomegranate Salad

Broccoli Apple Salad

The  pictures tell the story, so there is no need to tell you how deliciously good and healthy this salad is! The best part is; no cooking involved! Enjoy it!

Ingredients:

2 cups broccoli florets (finely chopped)

4 small apples (cored and finely chopped)

1/4 cup dried cranberries

1/4 cup of onion (yellow or red finely minced)

Seeds from 1/2 of whole fresh Pomegranate

1/4 cup of chopped walnuts and almonds or a mix

1 tablespoon of fresh lemon juice

3 tablespoons of mayonnaise

1/2 teaspoon of fresh cracked black pepper

pinch of salt

fresh spring salad mix (optional for serving)

Preparation:

Gently toss all of the ingredients into a large salad bowl. Taste and add more lemon juice, salt and pepper to taste. Serve over spring salad mix, crackers, pita bread or as is. Enjoy!!

Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes / Traditional customs

Carne Vinha d’alhos – Garlic Wine Marinated Pork

In the Island of Madeira, during the family reunion on Christmas Eve it is customary to have chicken broth, apart from other meat dishes. Also, families usually drink the typical homemade tangerine, orange and anise liqueurs or even a glass of Madeira Wine.

On Christmas Day, a dish of Vinho d’ Alho,  pork loin marinated in wine is served.

Ingredients:

2 pounds of pork loin (with some fat cut into 2 inch cubes)

1 cup of red wine vinegar

1 cup of dry white wine

2 tablespoon of kosher salt

10 garlic cloves (chopped)

3 Bay leaves

1 teaspoon black Pepper

1 teaspoon dried red pepper flakes

1 teaspoon of paprika

1/4 cup olive oil

Preparation:

Cut the meat in cubes and season with salt. Let marinate for 12 hours. Make marinade with the vinegar, wine, garlic, bay leaves, pepper, pepper flakes, paprika and 1/4 cup of the olive oil.

Place the meat in the marinade for at least three days in the refrigerator. The traditional way is to marinate in a food safe clay pot but you can use a ceramic bowl or plastic bag.

Drain the meat from the marinade and cook in hot heavy skillet in a little olive oil. Cook in batches until browned on all sides and fully cooked.

The traditional way to serve the pork is with crusty bread that has been fried in the same pan using any leftover oil.

Serve with bread, potatoes, or rice.

 

 Image credit: portuguesefoodrecipes.com