Category: Photo Gallery

Photo Gallery

Walmart Get On The Shelf – Dogysheets

Hello to all my Portuguese Foodies! I have great news!

This week I received an email from Walmart that my Dogysheets has made it to second round in the Walmart Get On The Shelf Contest!

Click image to Vote!

Image credit: Henrique Mano – Luso Americano Newspaper

This is an amazing opportunity to have my product sold at Walmart stores around the country. Last year over 5,000 products entered the Walmart Get On The Shelf Contest. The Walmart judges will use vote totals as an indicator of public support, to help give them an idea of products’ commercial viability.

This contest is based on votes. If the product received viable votes, it goes into the third stage where the product is tested on the Walmart website for pre-order testing.

I need your vote for Dogysheets once a day until September 2, 2013 at this link –  Dogysheets – Walmart get on the shelf.

Last week, this article was written by Henrique Mano from the Luso Americano Newspaper about my Dogysheets entry into the Walmart Contest.
It’s so wonderful to get support from my friends in the Portuguese community!

I’m committed to keeping jobs here in the USA, that’s why dogysheets are made here in the USA. I also believe in preserving our environment and made an effort to only sell the sheets made from 100% earth friendly cotton.

Visit my website:  www.dogysheets.com or on Amazon/dogysheets.

Thank you Henrique and to all of my friends and fans for voting, and the encouragement in all of my endeavors!
Please share this post, visit the Walmart site and vote for Dogysheets!
Maria 🙂

 

Main Dish / Photo Gallery / Recipes

Piri Piri Beef Kabob – Espetada de Bife

Beef kabob 

Tired of the same old barbeque? Try Beef Kabobs. They’re easy to prepare and take only minutes to cook.

The Piri Piri adds a “kick” to the savory – sweet onion, and red pepper.

You may substitute the beef with chicken, pork loin, or grilling vegetables for a variation.

Serve over Portuguese Rice.

Piri Piri Beef Kabob – Serves 4-6

Ingredients:

2  lbs of sirloin or beef tenderloin (approximately 6-8 oz per person)

1 large onion

1 large red or green pepper

1 tsp salt

1 tsp pepper

2 cloves crushed garlic

1 tsp paprika

1 – 2 tsp Piri Piri or Tabasco Sauce

2 tbsp Olive oil

Butter or margarine

Preparation:

Soak the wooden skewers in water for 1/2 hour. Cut the steak into 2 inch cubes. Slice onions and peppers into 2×2 cubes. Place the steak and vegetables onto a large tray and season with the salt, pepper, garlic, 1 tbsp olive oil and piri piri sauce.

Make the kabob by skewering the steak and vegetable in alternate rotation. Cover and let marinate for 1-2 hours in refrigerator.

When ready to cook, take the kabobs out of the refrigerator and let them sit at room temperature for 10 – 15 minutes.

Brush with the remaining olive oil.

Preheat the grill to medium-high heat. Cook kabobs 2 to 3 minutes per side. Approximate 8-10 minutes total. *Do not over cook.
Remove from the heat onto a warm tray. Brush with butter, and cover with aluminum foil. Let rest for 2 to 3 minutes prior to serving.
Enjoy!

Desserts / Photo Gallery / Recipes

70 Calorie – Skinny Frozen Mochachino

70 Calorie – Skinny Frozen Mochachino

I’m a plain Jane when it comes to coffee.  This drives my “Coffeeholic” family crazy! Currently we have 4 coffee makers at home; Keurig, Tossimo, Mr Coffee, and a Cuisinart drip coffee maker! They buy all of the new flavored coffees but, hopelessly get me to drink them.

I think the reason is because many years ago I managed a gourmet coffee shop similar to today’s Starbucks where I smelled flavored brewed coffee all day long!

I still remember the nauseating aroma’s from the flavored coffee beans such as, “Peppermint” and the my most hated; “Amaretto” UGH!

We served and sold coffee beans from around the world from the basic,  Colombian to the more expensive Hawiian – Kona and Jamaican Blue Mountain.

Today’s most expensive coffee is from Indonesia. But, this isn’t a lesson on coffee so I won’t go into the details unless you’re daring enough to click on the link and find out why!

I’m going to give you 2 coffee tips: 

Number 1. You’ll never get your coffee to taste as good as Starbucks, Dunkin Donuts or your favorite coffee shop.

The temperature for perfect brewed coffee should be 200 degrees Fahrenheit which is 93-94C. Most home coffee makers will not maintain a temperature that high especially the cheaper models.

Number 2. Never pour away any leftover coffee! Did you know that the longer coffee sits in the refrigerator, the stronger and more robust it gets? Simple let it cool completely and store for up to 1 week!

This recipe below is adapted from my days working at the shop. I made this a “Skinny” version but you may substitute the hot chocolate mix with 2 tablespoons of chocolate syrup and add a small amount of milk to make it frothy.

Visit this link for some more amazing recipes!

 Skinny Frozen Mochachino

 

This recipe will make 1 large Mochachino at 70 calories or 2 at 35 calories each if you want to share it. 

Kids recipe version: Substitute the coffee with decaf and use regular hot chocolate!

Ingredients:

1 package no sugar or diet Hot Chocolate mix (any low calorie you prefer)

1 cup coffee

1 cup ice

2 tbsp lite cool whip or any brand

cinnamon

Instructions:

Mix all ingredients in a blender until smooth and frothy. Top with cream and sprinkle with cinnamon.

Enjoy!

 

 

 

 

 

 

Main Dish / Photo Gallery / Recipes / Side Dish

Crustless Spinach and Broccoli Quiche

Spinach and brocolli quiche

Crust-less Spinach and Broccoli quiche is an amazing savory dish. This is my go to dish for meatless hearty lunch, but I also prepare it as a side dish.

Did you know that 2 cups of Spinach has only 20 calories and 2 cups of Broccoli has 60?

 

Ingredients:

1 pound package frozen broccoli spears or (1 bunch fresh)

4 cups fresh Baby Spinach (approximate)

1/2 small onion (finely minced)

6 eggs

1 cup whole milk

1 cup shredded cheese

1 tablespoon melted butter or margarine

1/2 teaspoon salt

crushed black pepper

Preparation:

Pre heat oven to 350 degrees F.

Steam or cook broccoli in a small amount of water until tender. Drain, chop into small pieces and place in a bowl. Cook spinach in a skillet with butter and cook until slightly wilted. Drain any moister and add to the broccoli. Let mixture cool.

Beat eggs with milk, salt and pepper. Add to the broccoli mix and mix well.

Grease a deep dish souffle pan or baking dish with margarine or cooking spray. Add broccoli mix evenly submerging the mix into eggs. Top with the cheese.

Bake at 350 for 25-30 minutes until a tooth pick comes out clean.

Let sit for 5-10 minutes before serving. Enjoy!

 

 

 

 

 

Photo Gallery / Recipes / Side Dish

Portuguese Heirloom Tomato & Chick Pea Salad

 

Tomato season is almost here! If you’re lucky enough to live in a Portuguese community you probably have already tasted Portuguese Heirloom tomatoes. I grew up eating these tomatoes which my parents called “Bull Heart Tomatoes” planted every year in their backyard garden.

Nothing compares to them which of course means, that I have to carry on the tradition with my own family. Here are some photos of my tomato crop.

We’re lucky enough to have a Portuguese neighbor that grows them from seed and sells the plants ready to transplant for a ridiculous price of 3/$1.00!

But don’t worry if you don’t live in a Portuguese community. The tomatoes are very popular now, and there are many online sites that sell the seeds. Visit the links at the bottom of this post for more information.

Here are some popular varieties. Please note that these links are for informational purposes. I can not give warranty to the product or the availability on these websites.

DaCosta’s Portuguese Tomato

A regular leaf plant with high yield of huge ribbed pink beefsteaks that are mostly round, 1 lb+, similar to variety called Joe’s (Portuguese), but with slightly larger and more ribbed fruits. This tomato is not always the delicious tomato you have described though. It tends to mature earlier than the others and is unpredictable in taste. (http://gianttomatoseeds.com/tomato_seeds.html)

Joe’s Portuguese

A regular leaf, large pink fruits 12-16 oz, round ribbed beefsteak shape, good flavor, meaty with few seeds. 80 days, indet., regular leaf, 8-18 oz pink beefsteak fruit, excellent flavor, high yield. http://www.doublehelixfarms.com/joes-portuguese

Michael’s Portuguese Monster


Growing up to 4.5 pounds, you’ll have to put this next one on a full size platter:regular leaf, very large fruits to 3 lbs, original seed said to have come from 4.5 lb fruit, from M. Johnson, Loule Market, northern Portugal 2006.

 

 

Neves Azorean Red

Tony Neves and his family immigrated from the Portuguese island of the Azores and settled in the Boston area. The family brought with them their prized family heirloom tomato seeds. (http://www.tomatogrowers.com/NEVES-AZOREAN-RED/productinfo/4484/)

 

Gran’s Portuguese Neighbour

The most widely grown heart shaped tomatoes in Portugal. They grow medium to large pink blunt heart shaped fruits, excellent flavor. It typically weighs under one pound. From wikipedia: regular leaf, high yield of medium size pink hearts with blunt end, some fruits are slightly ribbed, excellent balanced tomato flavor, do not let it get overripe as the fruit quality quickly deteriorates; very few seeds, especially in early fruits, 6-12 oz.

 

Portuguese Heirloom Tomato and Chick Pea Salad

Ingredients:

1 can Chick Peas

2 large Portuguese tomatoes (or any meaty variety)

1/2 small red onion thinly sliced

2 tbsp chopped olives

Salt

Pepper

1 – 2 tbsp Olive oil

1 – 2 tbsp Wine Vinegar

2 tbsp chopped parsley

Crumbled Blue Cheese, Gorgonzola, farmers cheese

Suggestion: You may also add; chopped hard boiled eggs or canned tuna for a different Portuguese flavor!

Instructions:

Mix all ingredients in a medium bowl. Store in refrigerator until ready to serve. Enjoy!

 

Credits:

http://t.tatianastomatobase.com:88/wiki/Category:Portuguese_Tomatoes

http://gianttomatoseeds.wordpress.com/2012/12/06/portuguese_monster/

http://www.heritageharvestseed.com/tomatoespq.html

http://davesgarden.com/guides/pf/showimage/157975/

http://www.doublehelixfarms.com/joes-portuguese

 

Holiday Recipes / Main Dish / Photo Gallery / Recipes / rice / Side Dish

Arroz de Camarao – Portuguese Shrimp and Rice

I love shrimp! This is one of my favorites! It’s is a perfect dish because of it’s versatility. It’s easy to prepare for a quick diner and good enough to serve for your guests for a special occasion. Enjoy!

 

Serves 6-10

Ingredients:

1 small chopped onion

3 tbsp olive oil

3 tablespoons red bell pepper (finely minced) optional

2 cups long grain rice *preferably Uncle Bens or Carolina brand 

3to4 cups boiling water (3 if you like a dryer rice)

1 chicken bouillon cube

2 to 3  teaspoons salt

1 cup frozen sweet peas (this is optional)

1 to 2 pounds medium raw, peeled and deveined shrimp

1 teaspoon paprika

1/2 cup white wine or vinho verde

pinch of salt

Preparation:

In a heavy medium pan, saute 1/2 of the onion (and red peppers) in 2 tbsp of the olive oil until translucent on med high heat for 2 minutes. Add the rice and paprika and stir fry it for about 1 minute to coat with the olive oil.

Slowly add the boiling water.

When the rice comes to a boil, cover and reduce heat to medium. Cook for 15 minutes stirring only once or twice. * I like a firm rice so I only cook it for 15 minutes and then take it off the heat. Cook longer if you prefer. Leave the rice covered to keep it warm until you add the shrimp.(*instructions below)

Shrimp Preparation:

* I like to cook my shrimp separate since I think sauteing it with the seasonings and wine gives it more flavor.  

In a small skillet on high, saute the remaining onion in 1 tbsp olive oil until translucent. Add the shrimp and cook for about 1 minute or until the shrimp turns golden. Add the paprika. pinch of salt and wine, and let cook for a few minutes longer until pink. 

*Optional: At this point stir in the frozen peas and cook for a few minutes.  Cover and set aside until the rice is done.

Add the shrimp to the rice, stir gently. Sprinkle on some fresh minced parsley for presentation. Enjoy!

 

Holiday Recipes / Main Dish / Photo Gallery / Recipes

Portuguese Style Fish Fillets – Filets de Peixe

Portugal is a seafaring nation with a well-developed fishing industry. It has Europe’s highest fish consumption per capita and is among the top four in the world.

Nazaré; Portugal’s Most Picturesque and Famous Fishing Village, is blessed with a beautiful sandy beach, a deep-seated culture and a picturesque old town. It’s perfect for those seeking a quiet vacation in a delightfully authentic fishing town.

Nazaré, is named after a statue of the Virgin Mary which was brought from Nazareth by a monk in the 4th century.

Photo: (http://www.aguide2portugal.com/blog/nazare-portugals-most-picturesque-fishing-village/)

The town of Nazare is also famous for it’s beaches and the most spectacularly big waves.

The world’s biggest wave was surfed this year in Nazare by Garrett McNamarra. Watch this amazing video!

 

Now that I’ve shared a little bit of Portugal’s geography lesson with you. Let’s start cooking!

Filets de Peixe

Ingredients:

2 lbs fish fillets – (preferably cod but you can use any flaky white fish)

2 eggs

1 tbsp water

flour

salt & pepper

garlic powder (optional)

1 lemon

Oil for frying (preferably corn or vegetable – about 1 and 1/2 cup)

1 tbsp olive oil

Garnish: Lemon wedges, olives, sauteed onion

Instructions:

Start this step when you are ready to fry the fish. Cut the fillets into serving size portions that are approximately 1/2 inch thick. Season with the salt, pepper and garlic to your taste.

Squeeze the juice from half of the lemon on top of the fish and set aside for about 5 minutes. (Do not let the lemon sit longer because the acid will begin cooking the fish and it will disintegrate.)

Beat the eggs with the water in a medium bowl and set aside.

Place the flour in a bowl large enough to be able to coat the fish evenly.

Place enough oil in a heavy frying pan to reach 1/2 inches deep. Add the olive oil. Turn the heat on med-high.

(Meanwhile be sure you are ready to begin cooking the fish, if not turn off the burner.)

Using one dry and one wet hand method, coat the fish with the egg, shaking excess egg off back into the bowl.

Coat the egg soaked fish in flour with the dry hand, pat to shake off excess flour and place on a try.

*Test the oil by placing one tip of the fillet into the oil. The fish should sizzle but the oil should not be smoky.

Place about 4-6 pieces of fish onto the hot oil and cook for about 4 minutes on each side until golden brown.

Adjust the heat as you notice it gets too hot. Add more oil as needed to complete the frying process.

Place the fish on brown paper lunch bags or paper towels to absorb any grease.

Serve with Portuguese rice and garnish with lemon wedges olives and onions (optional)

Desserts / Photo Gallery / Recipes

Pina Colada Cake


This recipe is perfect for a lite and cool summer dessert!

What’s great about it is that you can make the cake the day before and add  the toppings later.

Perfect for your Fourth of July cook out! Enjoy

Ingredients:

1 Yellow cake mix

1 large can crushed Pineapple (drained but save the liquid)

1 container of Cool whip

1 package of instant vanilla pudding mix

1 and 1/2 cups of milk

1 cup of flaked coconut

*Cherries for garnish if desired

 

Instructions:

Prepare cake according to package directions but add 1/2 of the crushed pineapple to the batter. Bake in a rectangle deep dish pan and let it cool completely until you’re ready to add the toppings.

Make the pudding by combing the mix with the milk. Mix well and let cool in the refrigerator until the cake has cooled.

When cake is ready, poke a few holes in it with a fork and add the leftover pineapple juice into each hole.

Mix the pudding with the cool whip and layer it evenly over the cake.

Top the cake with the coconut and pineapple. Add cherries if desired.

Store in the refrigerator for at least 1 hour to cool before serving. Store leftover cake in refrigerator. Enjoy!

 

Photo credit: http://www.gourmified.com/2009/08/pina-colada-cake.html

 

Photo Gallery / Recipes / Side Dish

Garlic, Olive Oil & Rosemary (Alecrim) Foccacia Bread

Making this flat bread took me back to my family’s hometown. Travassos, is a small village in Tras os Montes, Portugal near the city of Montalegre.

The bread for whole village was made in a communal oven shared by all. One local man, was in charge of preparing the wood fired oven twice a week. On those days, each family including our own, would bring their dough to bake their bread early in the morning.

The bread, called a “Bica” was simply made with flour, water, yeast and salt, sifted and mixed with the old traditional, wooden Peneira (flour sifter), and Maceira (dough mixer).

The next time you pass by a Panera Bread restaurant, you’ll know how it got it’s name. Panera is a flour sifter…Peneira in Portuguese!

This recipe uses garlic and rosemary, but you can adapt it by adding your favorite toppings such as pesto, sun dried tomatoes, olives, etc.

Ingredients:


5 1/2 cups flour

1 3/4 cups warm water

1/4 cup olive oil

1 package of yeast

1 tbsp salt

1 tbsp sugar

Toppings:

2 cloves garlic

1/4 cup olive oil

Rosemary

Sea Salt

Instructions:

Step 1

Place yeast warm water, salt & sugar in a small bowl. Stir well and let sit for about 10 minutes until bubbles form.

Step 2

Place flour n a large mixing bowl. Add olive oil, and the yeast mixture in the center of the flour and mix with dough hooks.

Mix until a round ball forms. * You may need to add a few sprinkles of flour if the dough is too sticky.

Remove from bowl and knead for 5-10 minutes until a smooth ball forms. Place in floured bowl, cover with plastic and a towel and set in a warm place for 1 hour or until the dough has doubled.

Mix the olive and garlic in a small bowl and set aside until the dough has risen.

When your dough is ready, brush a large baking sheet with some of the olive oil from the small bowl with garlic. (use olive oil only)

Spread the dough on the sheets. Use your fingers to spread the dough and make indentations to form crevasses.

Set the dough aside in a warm place for about 1 hour until it has doubled.

Preheat oven to 425 degrees.

When the dough has risen the second time, brush with the remaining olive oil and garlic, add rosemary and sea salt.* Add more or less to your desired taste. * At this point you can add sun dried tomatoes, pesto, olives, etc.

Cook for 20-25 minutes or until light golden brown.

Serve hot or cool and store for the next day!

Great for your Sardine cook outs this summer !

Desserts / Photo Gallery / Recipes

Blueberry Coffee Cake

“MIRTILO”, is the name for blueberries in Portuguese but the fruit is barely known there.

In fact, most countries around the world have never ever seen or heard of the fruit.

The biggest producers of blueberries are the US and Chile but, blueberry production has exploded around the world since the benefits of blueberries as antioxidants. was discovered a few years ago.

At least 16 countries in Europe now grow blueberries including Portugal.
“The Largest Portuguese production acreage for blueberries being constructed.The 60 hectare large acreage is located in Idanha-a-Nova. Three months after the symbolic opening ceremony for the project in Castelo Novo, most of the 20 young growers participating in the project are preparing the land for the planting of blueberries. The united growers already have trade relations with numerous European clients. The project is very promising for Portugal. Around 2 million Euro have been invested in the 60 hectares of blueberry fields.They are expecting the first blueberries to be ready for harvest by the second year. This means that, through export, the berry acreages will start to have a positive influence on the country from 2014 onwards.” (http://www.freshplaza.com/news_detail.asp?id=100403)

According to Driscoll Berries,  VP of international business and global development, Soren Bjorn, in freshfuitportal.com, China is the next frontier.

Read more about blueberry production around the world here.

This recipe will make a large coffee cake that serves up to 12-15.  You can also make muffins using this recipe.

The cake is a perfect summer bring along for a pot luck picnic or freeze half for the next time you need a treat with your morning coffee!

Blueberry Coffee Cake Recipe:

Ingredients:

2 cups Bisquick or any other biscuit mix

2 cups flour

3 eggs

1 cup sugar

1 tsp vanilla

1 cup vanilla yogurt

1/2 stick melted margarine

1 cup milk

1  — 6 oz package fresh blueberries

 

Crumb topping:

1 tbsp flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 tsp cinnamon

1/4 cup quick cooking oats (if desired)

1 tbsp melted butter or margarine

 

 

Instructions:

In a large mixing bowl, beat sugar and eggs for 1 minute until foamy. Add the remaining ingredients except toppings and mix on low for about 1 minute. The batter will be slightly lumpy.

Grease a medium size deep baking pan approximately 13×9. Pour the batter into the pan.

Rinse and dry berries. Coat them with a dusting of flour.

Place the berries evenly spread on top of the batter .

 

 


Make the topping by mixing all the ingredients in a small bowl. Blend with a fork until it forms a sandy like texture.

Sprinkle the topping over the batter. Run a knife through the batter in 3-4 strokes.

Bake at 350 for 35-45 minutes until golden brown and tooth pick comes out clean. Serve hot or cold. Enjoy!

Blueberry basket photo credit: http://thelifedeliciousblog.com/