Category: Photo Gallery

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

Desserts / Photo Gallery

Cinnamon Rolls

These cinnamon rolls are easy to make and perfect for your morning coffee. When I bake breads or pastries that require risen dough, I try to use fresh yeast because the dough rises better. I get the fresh yeast at my local bakery who sells it for only .75 cents for a 2 oz cube which is a bargain! You can also find the yeast in the refrigerated section at the grocery store.

Ingredients:

4 and 1/2 cups regular flour (plus extra if needed)

1/2 cup regular sugar

1 egg

1 cup of milk

1 stick (8 tablespoons of butter or margarine) (melted)

1/2 teaspoon salt

1 and 1/2 packages of dry yeast or 1 cube (.6 oz) Fleishman’s cake yeast

  • 2-ounces of Cake Yeast is adequate for rising 9 – 12 cups of flour.
  • 1/3 of a 2 oz. cake is equal to 1 packet (2+1/4 teaspoons) of dry yeast

A .6-oz cube of cake yeast is roughly equivalent to 1½ to 2 teaspoons instant yeast or 2 to 2¼ teaspoons active dry yeast.

Filling:

1 tablespoon melted butter

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 cup of pecans (chopped optional)

Glaze:

1 cup confectioners sugar

1/4 teaspoon vanilla extract

1 and 1/2 tablespoons water or more

Preparation:

Warm the milk in a small pan and add melted butter. Test with you finger to be sure the mixture is warm but not hot. Add the yeast, and 1 teaspoon of flour, and 1 teaspoon of sugar. Stir to dissolve and let sit for a few minutes for yeast to activate.

Beat egg in large mixing bowl then add the milk and yeast mixture. Mix slightly. Switch mixer to a dough hook and add flour 1 cup at a time.

Mix the dough for at least 5 minutes and continue beating until the dough is smooth, elastic and air bubbles form. Remove dough and knead for a few minutes on floured surface. Add more flour if you find the dough too wet. Shape into a ball and place in a greased and floured bowl. Let rise for an hour or until doubled.

Grease very well a 13×9 inch deep dish baking pan. Mix the filling in a small bowl by mixing the sugar cinnamon and nuts. Roll dough into 18×12 inch rectangle. Brush the dough with the 1 tablespoon of melted butter.

Spread the filling evenly on the dough. Roll like a jelly roll and pinch the ends tightly.

Grease a knife and cut the dough into 15 even slices.

Place evenly into the pan. Cover and let rise in a low warm oven for about 20 minutes.

Preheat the oven to 400 degrees F..Bake rolls for about 25 minutes or until slightly browned. Note: Don’t let them overcook or they will get dry.

Let cool slightly. Make the glaze by mixing the ingredients and stirring until velvety smooth. Drizzle with glaze and serve.

Note: If you like a lot of glaze on the rolls, just double the recipe.

 

Main Dish / Photo Gallery / Recipes

Portuguese Orange Marinated Roast Pork Loin – Lombo de Porco com Laranja

I made this pork for my husband’s birthday and it was a hit with the whole family! It came out perfectly with a beautiful golden color. The orange and onion combination brings a sweet taste and pairs well with the spices.

This company roast serves many people so it’s perfect for your next party or event! Serve it with any side or stay with the Portuguese theme with sides such as Portuguese roast potatoes or Portuguese rice! Enjoy!

Ingredients:

1 (8) pound boneless pork loin (The photo is 1 loin cut into pieces)

2 large oranges (1 sliced, 1 for juice and zest)

1 large onion (sliced)

Marinade:

1 cup of white wine

1/4 cup of olive oil

2 tablespoons of melted butter or margarine

1 tablespoon salt

1 teaspoon black pepper

4 cloves garlic (finely minced)

1 tablespoon paprika

1/4 teaspoon thyme 0r rosemary (optional)

Preparation:

2 hours or day before:

Make marinade: Zest one orange and squeeze out juice. Place in a small bowl and add the remaining ingredients. Mix well. Save the other orange for later.

Place the onions evenly in a deep baking pan. Place the pork over the onions and pour over the marinade. Top with the orange slices.

Let marinade at least 2 hours or overnight in refrigerator.

When ready to cook, preheat oven to 350 degrees F. Remove the pork from the refrigerator at least 20 minutes before cooking.

Cook for about 1 hour, then coat pork with the pan drippings. Cook for about 15-20 minutes longer. Check temperature with meat thermometer which read about 160 -165 degrees F.

Let sit for 10 minutes before slicing. Reserve the drippings and place the sliced pork back into the pan with the drippings. Serve the onions and sauce over the pork.

Note: Every oven cooks at different temperatures. Adjust your cooking time accordingly.


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.

Photo Gallery / Recipes / Side Dish

Potato Salad with Leek and Dill

This potato salad is enhanced with the leaks and red onions which give it a sweetness. The dill gives it a kick. I only add a half cup of mayonnaise because I like a lite salad, but you can add more if you prefer.

Ingredients:

2 pounds potatoes (Peeled or unpeeled chopped into 1-2 inch cubes)

1 leek (chopped into small pieces)

2 small carrots (chopped into small pieces)

1/4 red onion (finely minced)

1 tablespoon salt

1 teaspoon pepper

1/2 teaspoon garlic powder

1/4 teaspoon paprika

2 teaspoons dill (finely minced)

1/2 cup of mayonnaise

Preparation:

Cook the potatoes with the carrots, leeks and salt for about 10 minutes until slightly tender. Do not overcook or the potatoes will get too mushy.

Drain and place in a large bowl. Add all the ingredients and fold gently. Sprinkle with more dill before serving.

 

Photo Gallery / Recipes / Side Dish / soup / Soups

Tortellini Spinach Soup

You can make a great healthy soup in just 15 minutes with this easy recipe. Enjoy! 

Ingredients:

2 packages of frozen tortellini soup mix (I use Angy’s)

2 scallions (finely sliced)

1/2 roasted red pepper (cut into small cubes)

4 cups of fresh spinach

Black pepper for garnish

Chopped scallions for garnish

Preparation:

Cook the tortellini to package directions. Add scallions, red pepper and spinach during the last 5 minutes of cooking time.

Season with black pepper and scallions before serving.

 

 

Desserts / Photo Gallery / Recipes

Mixed Berry Sour Cream Coffee Cake

A great cake to bake for breakfast, a snack or a dessert! It’s perfect for a party or to bring for a pot luck event since it serves many people.

It’s moist and full of berry flavor. With Spring around the corner berry season will be here soon to make this cake. Enjoy!

Serves 10-12

Ingredients:

Cake:

2 cups Bisquick or any other biscuit mix

2 cups flour

3 eggs

1 cup sugar

1 tsp vanilla

1 cup sour cream

1/2 stick melted margarine

1 cup milk

Berry Topping:

2 cups mixed fresh or frozen berries (or use a can of berry pie filling and skip ingredients and cooking instructions)

1 teaspoon brown sugar

1 tablespoon sugar

2 tablespoons of water

1 teaspoon of corn starch

Crumb topping:

1 tablespoon melted butter or margarine

1 tablespoon flour

1/4 cup granulated sugar

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 cup instant oatmeal (if desired)

Instructions:

Step 1. Fruit Topping:

Place the fruit into a small saucepan and cook until bubbly. Add the water and corn starch and cook until thickened.  Let cool while the cake bakes.

Step 2. Cake:

In a large mixing bowl, beat sugar and eggs for 1 minute until foamy. Add the remaining ingredients except topping and mix on low for 2 minutes minutes. The batter will be slightly lumpy. Grease a medium size deep baking pan approximately 13×9. Pour the batter into the pan.

Step 3. Crumb Topping:

Mix topping ingredients in a small bowl. Blend with a fork until it forms a crumbly like texture.

Sprinkle the berry topping evenly spread over the batter. Top with the cake with the crumb topping.

Bake:

Bake at 350 for 35-40 minutes until lightly golden brown and tooth pick comes out clean.

Serve hot or cold. Enjoy!

chicken / Photo Gallery / Recipes / rice

Portuguese Chicken with Rice – Arroz de Galinha

 

This one pot dish for any day of the week has always been a family favorite. It’s often requested and called;  Portuguese Chicken and Rice. I’ve added mushrooms for a variation, but this is optional to your taste. Enjoy!

Ingredients:

8 to 10 pieces of chicken (I used skinless thighs)

2 cups long grain

1 medium onion (finely chopped)

1 large carrot (chopped) optional

1 large ripe tomato (chopped)

2 tablespoons olive oil

2 teaspoons of salt

1 teaspoon pepper

1 teaspoon garlic powder

1/4 teaspoon paprika

1 bay leaf

6 or more cups of boiling water

1 Knorr chicken bouillon cube or 1 cup chicken broth

1 large carrot (chopped) (optional)

1 cup frozen peas (optional)

chopped parsley for garnish

Preparation:

Season the chicken with the spices and let marinade for a few hours or overnight in the refrigerator.

Brown the chicken on both sides in the olive oil in a very large deep skillet. Add the onion bay leaf and tomato, and saute for about 5 minutes.

Add the water, bouillon, cover and let simmer for about 15 minutes.  Add the rice, stir let come to a boil and cover. Let cook for about 15 minutes longer.

Taste the rice for doneness. I like a firm rice, but if you prefer a more well done rice cook longer. Add more boiling water if you find the rice has dried out.

When the rice is cooked, turn off heat and spread the mushrooms over it and cover. The steam will cook the mushrooms so need to keep cooking.

When ready to serve top with chopped parsley or scallions.