Category: Main Dish

chicken / Main Dish

PORTUGUESE STYLE OVEN FRIED CHICKEN

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My Oven Fried Chicken 🍗 is savory, easy, and delicious! You’ll never fry chicken again. Trust me. 😋
Chicken Prep;
10 pieces of chicken
2 tbsp Taste Portugal Seasoning
2 beaten eggs
1 tbsp water

Bread Coating
1 cup bread crumbs
1 cup panko
1/4 cup flour
1 tbsp Taste Portugal Seasoning

Cooking spray
Sheet Pan
Foil

Beat eggs with water. Place chicken, seasoning, and eggs into a large plastic bag and let marinate for a few hours.
Mix coating ingredients in a large plastic bag. Coat chicken 3 at a time by shaking bag.
Line sheet pan with foil, then coat with spray.
Place chicken evenly on the pan. Coat heavily with cooking spray.
Bake at 375 f. for 1 hour or longer until browned. Turn over chicken to crisp both sides.

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Holiday Recipes / Main Dish / Recipes / shrimp

Tia Maria’s Easy 5 Minute Grilled Shrimp

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This easy 5 minute shrimp is so simple. It’s so savory and tender. You won’t believe how tender, savory and delicious it is.

You can make this recipe as an appetizer, lunch, snack or a dinner. Enjoy!

2 pounds medium shrimp (shelled de veined)

1 tbsp Taste Portugal Seasoning

1 tablespoon olive oil

1 tbsp butter

lemon juice

lemon wedges for garnish

Crushed red pepper flakes for a spicy kick (optional).

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Marinate shrimp in seasoning, oil and lemon juice for 5 minutes. Heat grill to medium high and cook on each side.


Watch my video below.

Chouico / fish / Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes

LULAS RECIADAS A AURORA – PORTUGUESE STUFFED SQUID

Lulas Reciadas are a classic recipe that you’ll love. This recipe is my TASTE PORTUGAL MORE EASY PORTUGUESE RECIPES.

I learned this recipe from my Mother in Law who passed many years ago. I’ve improvised it a bit. It’s my husband’s favorite which I make for him often.

INGREDIENTS:

2 to 2 lbs cleaned whole squid (cut tentacles into small pieces)

1 medium chouriço sausage (cut into small pieces)

2 to 3 slices of presunto (prosciutto cut into small pieces)

1/4 cup olive oil

1 large onion (chopped)

1 small red pepper diced (optional)

1 bay leaf

4 garlic cloves (minced)

1 to 2 cups very ripe tomatoes (chopped)

1/2 cup white wine

1 teaspoon salt

lemon slices

fresh parsley (chopped)

Preparation:

Saute onion, garlic and pepper in olive oil until golden. Add the chopped tentacles, chouriço, and presunto. Cook for a few minutes and add tomatoes, wine and parsley. Cover and cook for about 10 to 15 minutes until the sauce thickens. Let cool slightly.

Fill each whole squid with the mixture and seal with a toothpick. Place into pan with the remaining sauce and cook on medium for about 20 minutes until tender. Place on serving dish and top with more parsley, and squeeze of lemon juice

Serve over boiled potatoes, fries or rice.

Watch my YOUTUBE CHANNEL FOR THE VIDEO RECIPE.

BOM APETITE!

Appetizers / chicken / fish / Main Dish / Photo Gallery / portuguese products / sandwich / shrimp

TASTE PORTUGAL – TIA MARIA’S PORTUGUESE SEASONING

ORDER SET OF SEASONING HERE: SCAN QR CODE:

My Taste Portugal Seasonings will make all of your Portuguese recipes delicious. Just shake, marinate and season. No mixing of other spices required because I’ve done all the work for you. The classic tastes of Portugal are now here in a convenient and easy to use shaker jar. These seasonings are made with the flavoring spices brought back with the Portuguese explorers from around the world.

Today’s consumers are always looking for convenient, easy to use products with new and unique flavors from around the world. Portugal has been voted the number one vacation destination in the word and the foods of Portugal are loved by everyone.  Now they can enjoy the tastes and flavors of Portugal in their own kitchen with these two blends of savory and spicy seasonings.

USE OF PRODUCT

  • PREMIXED AND BLENDED FOR CONVENIENCE
  • JUST SHAKE AND POUR
  • NO MEASURING OF YOUR OTHER SPICES
  • MARINADE FOR MEATS, POULTRY, FISH, VEGETABLES
  • MAKE A WET RUB

2 tablespoons of spice, oil and white wine.

Make the famous “piri piri spicy chicken” or spicy shrimp with the “spicy” blend.

Perfect for your summer barbeques, ribs, chicken seafood and clambakes! 

NOW AVAILABLE AT HOMEGOODS ACCROSS THE USA!

Sprinkle on your eggs and even your French fries for a burst of flavor. Perfect for seafood, vegetables and even soups and stews for a delicious savory flavor.

CONTACT GONSALVES FOODS.COM TO GET IT AT YOUR LOCAL MARKETS

ORDER ONLINE AT LISBONBLUE.ETSY.COM or Amazon

chicken / Main Dish / Recipes

Portuguese Piri Piri Chicken

Cooking Portuguese is easy! Watch my videos for Piri Piri Frango Churrasco and Baked Piri Piri Chicken!

ORDER SET OF SPICES 1 REGULAR AND 1 SPICY ON PAYPAL OR SCAN QR CODE

FREE SHIPPING IN USA!

Taste Portugal Seasoning


Main Dish / Recipes

Tia Maria’s Savory Roast Beef

This savory roast beef will be your go to recipe. I make this dish a lot since it’s a family favorite and the best part is that leftovers all week are delicious. I make steak sandwiches, serve it with some gravy and potatoes and also beef quesadillas.

Ingredients:

1 (3 to 4 pound roast beef) (top round or bottom round is best but you can use all types of roasts)

2 to 3 tablespoons my spice mix (order here) Lisbon Blue Etsy Shop or Amazon

1 tsp coarse salt

1 large onion (chopped)

2 large carrots (chopped)

2 stalks celery (cut in half)

1/4 cup olive oil

3 tbsp butter

Preparation:

Let roast come to room temperature (about 30 to 45 minutes out of refrigerator). Place roast in a large sheet pan. Season beef and vegetables with spices and top with olive oil and butter. Stir vegetables to coat with olive oil and spices.

Heat oven to 450. Place roast in oven for 10 minutes. Reduce heat to 425 degrees F. Cook for 50 min. Shake pan half way into cooking. Let rest 30 minutes before slicing very thin.

Make a gravy by straining the pan juice into a saucepan. I take a short cut by adding a jar of beef gravy to pan. Stir and serve over the roast beef. Serve with vegetables if desired.

Note* I like my roast medium rare. Cook longer if you prefer.

Enjoy!


Appetizers / Chouico / Main Dish / portuguese products / Recipes

3 Meal Muffin – Bolos Levedos – Portuguese Muffins

Here are five delicious sandwiches made with my favorite 3 Meal Muffins/Portuguese muffins/Bolos Levedos!

Visit their website at 3mealmuffin.com to order and to find out where you can find them at your local store.

Chicken Mozambique, Bacon Burger with Egg and Cheese, Avacado Toast with Bacon and Egg, Chourico and Egg omelet with Cheese and a Goat Cheese, Fig Jam and Walnut Panini! They’re all delicious any time of day!

Watch the video below for how to make them!

Chicken Mozambique Sandwich

Chourico and Egg with Cheese

Avacado with Bacon and Egg Toast

Bacon Cheeseburger with Egg and Cheese

Appetizers / asian foods / Main Dish / Recipes / Side Dish / Soups

Easy 20 Minute Won Ton Soup

Easy Won Ton Soup

This will be your go to easy recipe any day of the week! I’ve made many variations on this soup in the photos below. You can add your own favorites such as; pea pods, mushrooms, fine noodles, or even some shrimp or cooked chicken for a variation. Just add the proteins to the broth and cook for an additional 10 minutes. I also made egg rolls to go along with the soup which were a big hit. My recipe for egg rolls can be baked, fried or air fried.

Ingredients:

2 to 3 quarts chicken stock

1 package of frozen pot stickers. I used trader Joe’s but you can also make my recipe for shrimp and pork dumplings here.

3 scallions (finely diced)

salt to taste

3 cloves garlic (finely minced)

1 and 1/2 teaspoons ginger paste

1 small carrot finely cut into strips (optional)

1/4 cup soy sauce

1 teaspoon sesame oil

1/2 teaspoon chili sauce (optional for spice)

1/2 pound shelled shrimp (optional)

4 oz thin egg noodles (optional)

Preparation:

Place all ingredients in a soup pan except the pot stickers/shrimp/egg noodles and scallions. Let come to a boil and simmer for 15 minutes. Taste and add more salt or soy sauce if needed. Add desired amount of pot stickers per person and cook for 5 minutes. Save the broth for later and store in refrigerator up to 2 days. Heat broth and add more pot stickers as desired for each serving.

I only cook the pot stickers per portions needed since overcooking makes the dumplings mushy.

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

Chourico and Red Bean Portuguese Chili

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Watch video recipe here:


My family calls this dish Portuguese Chili. It’s easily made with the basic ingredients that you’ll find in a typical Portuguese home cook’s pantry. This is one of those; “better the next day” recipes so make a double batch for the next day.

It’s classic comfort food that’s hearty, full of protein, and perfect for cool weather days. Try it as a new twist for those Sunday game day snacks. I serve this Chili with Portuguese Rice but you can serve it with any crusty bread, or Portuguese rolls.

By the way did you ever hear about a “Portuguese Chili” dog? My family loves them!

Portuguese Chili – Serves 4-6

Ingredients:

1 large Portuguese chourico or linguica sausage (cut into 1/4 inch slices )

2 to 3 large cans of cooked red kidney beans

1 small onion (diced)

2 garlic cloves (diced)

1 bay leaf

1 teaspoon paprika

1 to 2 teaspoons  Piri Piri sauce or hot Sauce (optional for added spice)

1/4 cup water

1/2  cup red wine

1 cup crushed red tomatoes

2 teaspoons olive oil

2 teaspoons parsley flakes (for garnish)

Instructions:

In a large deep saucepan on medium heat, saute the onions, garlic and bay in the olive oil for 1-2 minutes until translucent. Add chourico and let it cook for about 2 minutes until slightly browned. Add the remaining ingredients except the parsley flakes. Let it come to a boil. Reduce heat and simmer on low for 15-20 minutes stirring on occasion.

I wish you could smell the aroma right now! It’s amazing!

To thicken, simply mash about 1 cup of the beans with a fork, stir back into the chili and let it cook until it reaches your desired consistency. Cover and set aside. The chili will thicken as it cools.

Remove Bay Leaf before serving. Store in the refrigerator.

Main Dish / Photo Gallery / Recipes

Beef Stew with Sweet Potato – Carne Guisada com Batata Doce

This savory stew is my go to recipe when ever my family requests a stew for dinner.

I always add sweet potatoes to my beef stew since it adds great flavor and the texture thickens the broth. Make a big pot to enjoy the next day. I add mushrooms and peas, but of course this is optional to your taste.

Ingredients:

2 to 3 pounds beef stew meat (cut into 2 inch pieces)

2 large onions (chopped)

2 large stalks celery (chopped)

4 cloves garlic (finely minced)

2 tablespoons olive oil

2 tablespoons flour

1 tablespoon paprika

1 tablespoon salt

1 teaspoon black pepper

1 beef bouillon cube or 1 cup beef broth

1 and 1/2 cups water
1/2 cup red wine

1/2 cup port wine

1 bay leaf

4 large potatoes (cut into 1 to 2 inch cubes)

2 large sweet potatoes (cut into 2 inch cubes)

1 to 2 pounds mushrooms (optional)

1 cup frozen sweet peas (optional)

parsley for garnish


Preparation:

Marinate meat in salt, garlic, pepper, paprika and red wine for a few hours or overnight in refrigerator in a bowl. When ready to cook take meat out of refrigerator and let sit for 20 minutes at room temperature. Reserve liquid and place meat in clean bowl and add the flour. Shake meat to coat with flour.

Heat the oil in large heavy dutch oven or pan and brown meat on all sides. Add onion, celery, carrots, bay leaf, beef bouillon, water, reserved marinade and port wine. Stir evenly and let cook on medium for about 1 hour. Stir often so the stew does not stick and burn. Add both potatoes and cook for another 30-45 minutes until cooked. Cook mushrooms in a small pan with 1 tablespoon butter for about 5 minutes. (I like to add the mushrooms on top of stew but this is optional you can also add the mushrooms into the stew to cook.) Add peas during the last few minutes.

Top with parsley for garnish. Serve with Portuguese red wine or any good red wine.

Order the glass cutting board seen in the Beef Stew image here.
PORTUGAL Glass cutting board

Serve with Portuguese red wine of course.