Category: Main Dish

Main Dish

Tia Maria’s Portuguese Style Meatloaf

My meatloaf comes out flavorful because I use my spice mix recipe found in my second cookbook or simply use the ingredients listed. I also use fresh bread crumbs in the meat mix which makes the loaf moist. I often double the recipe to make 2 meatloaves for sandwiched during the week.

Order this beautiful Glass Cutting Board on our Lisbon Blue Shop
Order this beautiful glass cutting board and my Taste Portugal Seasoning mix here on Lisbon Blue Etsy shop.

Ingredients:

2 pounds ground beef or ground turkey

2 eggs

1 cup dried seasoned breadcrumbs

1 slice of fresh bread (crumbled, I use a grater)

1 medium onion (finely minced)

3/4 cup milk

2 tablespoons of my spice mix (order here on Lisbon Blue Etsy shop)

2 to 3 tablespoons minced parsley

1 cup ketchup

Preparation:

Mix all ingredients in a bowl. Shape into loaf and place in a baking dish. Top with ketchup. Cook at 350 degrees F for about 1 hour or longer until it reaches 170 degrees on a meat thermometer.

I like a well done crispy edge on my meatloaf but this is optional.

chicken / Main Dish / Photo Gallery / Recipes

Lemon Rosemary Chicken – Galinha Assada com Alecrim e Limão

This classic Lemon Rosemary Chicken is moist, juicy and full of lemony flavor. I always make 2 chickens so we can enjoy the chicken the next day to make sandwiches, quesadillas and chicken salad. I love a crispy skin chicken so I always let the chicken bake at 400 degrees for at least 1 and 1/2 hours.

Ingredients:

2 roasting chickens (butterflied)

1/4 cup Portuguese olive oil

2 tablespoons butter (cut into pieces)

2 tablespoons salt

1 tablespoon paprika

2 teaspoons garlic powder

1 teaspoon black pepper

1 to 2 tablespoons dried rosemary flakes

2 lemons (sliced)

Preparation:

Place salt, paprika, garlic powder and pepper in a mortar and pestle and crush.

Marinate chicken with seasonings for at least 30 minutes or overnight in refrigerator. Coat chicken with olive oil and butter. Top with lemon slices and sprinkle on rosemary.

Bake at 400 degrees F. for 1 and 1/2 hours until golden and crispy. Chicken should reach 190 degrees F on a thermometer.

chicken / Main Dish

Lemon Roasted Chicken in Cast Iron Pan

Spend time with your family not in your kitchen on the weekends. This savory lemon flavored chicken cooks right in the cast pan and you can serve it the same pan, making it an easy recipe for any day of the week. I make 2 chickens with this recipe early on Saturday mornings so I can have leftovers all weekend. Make sandwiches, quesadillas, or add to salads and soups. Serve with my Portuguese Tomato Rice recipe here.

Find this recipe in my new Taste Portugal More Easy Portuguese recipes cookbook!

Ingredients:

1 (3 to 4) pound roasting chicken (butterflied)

2 lemons (sliced)

1 large onion (chopped) (optional)

¼ cup olive oil

1 tablespoon butter

1 tablespoon salt

2 teaspoons paprika

1 tablespoon garlic powder

½ teaspoon black pepper

1 cast iron grill pan if available

Preparation:

Pre heat oven to 400 degrees F.

Mix salt, paprika, garlic and pepper in a bowl and grind in a mortar and pestle. Marinade chicken and let sit for at least 30 minutes.

Heat a grill pan with half of the olive oil.

Top chicken with olive oil and butter and brown skin side down for 5 minutes. Turn over and grill for another 5 minutes.

Add onions under and around the chicken.

Top with lemon slices evenly.

Cook for 45 minutes to 1 hour until the chicken gets golden brown and crispy. Chicken should reach 190 F.

Cut into pieces and serve in the pan with the onions and lemons slices on top.

Appetizers / Main Dish / Recipes / Side Dish

Bacalhau and Zucchini Quiche Pie

This savory quiche will be your favorite way to use all that summer zucchini that’s in season right now. I bet you have all the ingredients in your pantry too. That’s what makes this dish easy to prepare. It’s a great lunch, dinner, snack or serve as an appetizer.

Ingredients:

3 to four cups (finely diced zucchini with skin on)

8 oz cooked bacalhau (finely shredded)

1 small onion (diced)

4 eggs

1 cup any biscuit mix

1/4 cup olive oil

1/2cup shredded cheddar cheese

1/4 to 1/2 cup pecorino or Parmesan cheese

cherry tomatoes as a garnish (if desired)

1 tablespoon minced parsley

Preparation:

Set oven to 350 degrees F. Lightly grease a pie plate with cooking spray or butter.

Saute onion in olive oil for a few minutes until translucent. Add bacalhau and cook for a few minutes to absorb flavors. Set aside to cool.

Meanwhile beat eggs until foamy. Add zucchini, cheeses and biscuit mix. Add the cooled onion and bacalhau and mix thoroughly.

Top with sliced cherry tomatoes and bake for about 45 to 50 minutes until golden brown.

Serve with a salad and white wine.


Main Dish / Recipes / sandwich

Portuguese Festa Food: Bifanas da Festa |Pork Sandwich

Bifanas are a must have at any Portuguese Festa but you can have them any day of the year. The savory pork with sauteed onions melt in your mouth on the crusty Papo Seco Portuguese roll. Cook them on the grill and serve as a main dish with potatoes, rice or vegetables. I make this recipe at least once every few weeks because it’s so easy!

Taste Portugal Seasoning

Ingredients:

2 pounds of boneless pork loin (cut into 1/4 to 1/2 inch strips)

2 to 3 tbsp TASTE PORTUGAL SEASONING REGULAR OR SPICY

1/2 cup white wine

2 tbsp olive oil

2 tbsp butter

Piri Piri or Tabasco sauce (optional)

Preparation:

Marinate let marinate for at least 30 minutes or overnight in the refrigerator. When ready to cook, remove the pork from the refrigerator and let reach room temperature.

Cooking on the grill:

Rub a little olive oil on each bifana and place on the hot grill (or grill in 2 tbsp olive oil in heavy stove top skillet). Cook for about 3 to 4 minutes on each side until browned and place in a heat prof tray. Place the butter evenly over the pork. Add your desired amount of piri piri if desired. Top with cooked onions (recipe below). Cover with foil, and store in a warm place until you’re ready to serve.

Onions:

2 – 3 large onions (sliced)

1 teaspoon salt

2 teaspoons white vinegar

1/2 teaspoon black pepper

2 tablespoons olive oil

1 teaspoon garlic powder (optional)

1/2 teaspoon paprika

Preparation:

Saute onions in olive oil until translucent and tender. Add paprika, garlic powder and salt and vinegar. Stir well and cook for another few minutes to incorporate spices. Keep in pan until ready to serve over the pork.

Main Dish / Recipes / rice / shrimp

Shrimp and Cauliflower Fried Rice

You’ll love this easy, low carb, low calorie version of the classic Portuguese Shrimp and Rice dish that’s one my favorite recipes on this blog. This recipe only takes about 20 minutes to fully prepare and cook. Enjoy!

Ingredients:

1 12-16 oz. package frozen cauliflower rice ( I used Trader Joe’s)

1 small onion (minced)

1/2 to 1 pound raw medium shrimp de-veined and shelled

2 cloves garlic (minced)

2 tablespoons olive oil

1 cube chicken bouillon

1/2 teaspoon salt

1/4 teaspoon paprika

parsley (minced for garnish)

Preparation:

Saute onion and garlic in olive oil until translucent in a non stick skillet. Add bouillon and and let dissolve. Season shrimp with salt and paprika. Add cauliflower to onion and garlic, stir to dissolve frozen pieces, and cook for about 5 minutes while stirring often.

Add shrimp to cauliflower, mix well and let cook for about 5 minutes or until shrimp turns pink and fully cooked.

Garnish with parsley.

Perfect pairing with Portuguese Vinho Verde wine.

chicken / Main Dish / Recipes

Portuguese Frango da Festa – Barbeque Chicken

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

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Taste Portugal Seasoning


FRANGO CHURRASCO A MODA DA FESTA


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ORDER TASTE PORTUGAL SEASONING HERE
ORDER TASTE PORTUGAL SEASONING HERE

You can’t get the Portuguese Festa experience without enjoying some authentic barbecue chicken while you’re there. The chickens are deliciously flavored with Portuguese spices and are sold whole for the family to enjoy along with some fresh Portuguese rolls. No utensils required because you eat with your hands of course.

Ingredients:

2 whole fryer chickens (butterflied, washed and pat dry)

4 tablespoons my spice mix (REGULAR OR SPICY FOR PIRI PIRI CHICKEN)

2 tablespoons olive oil

1/4 cup white wine


Preparation:

Mix spices with oil and wine to make a “wet rub”. Marinate chickens with wet spice rub one day before or for at least 2 hours before cooking. Store overnight in refrigerator, or let sit at room temperature the same day.

Remove from refrigerator and let come to room temperature before cooking.Set grill to high heat. Place chickens skin side up on grill and cook for about 15 minutes. Turn skin side down and let cook another 10-15 minutes. Move chicken away from flames as it cooks. Lower heat if needed and keep cooking turning on each side as needed. Cook until well done for a charred skin.

Serve chicken cut up with crusty bread, or with any side dish you prefer.


Appetizers / Main Dish

Pizza Dough and Pepperoni Pizza Recipe

This Pizza Dough can be used to make any kind of your favorite pizza, flatbread or even foccacia breads.

Ingredients:

  • 4 cups flour (more as needed)
  • 2 tablespoons olive oil
  • 1 package dry yeast (1/4 ounce or 2 1/4 tsp)
  • 1 teaspoon of sugar
  • 2 teaspoons of salt
  • 1 1/2 cups of warm water

Place flour, sugar and dry yeast into mixer. Mix ingredients together. Slowly add water and olive oil. Knead for around 1 minute and add salt.

Continue kneading dough until a soft dough/ball forms. Add additional 1 tbsp of flour at a time if dough is too wet/sticky.

Preparation:

When dough has doubled in size, divide in half and place onto pizza pans that have been dusted with a little flour and cornmeal.

Stretch out pizza dough and add your desired toppings.

Bake at 425 F for around 15-20 minutes, depending on your oven.

Pepperoni Pizza Recipe:

Brush pizza dough with a little olive oil. Add desired tomato/marinara sauce and sprinkle 1/2 tsp of Garlic powder. Top with a 1/4 cup Mozzarella cheese, followed by 4oz of sliced Pepperoni. Top with 1/2 cup Mozzarella and 1/4 cup Pecorino cheese. Sprinkle 1/2 tsp of Italian seasoning.

Bake as directed above – enjoy your delicious pizza!

Add any toppings of your choice to make many kinds of pizza. Here are some links to recipes:

Buffalo Chicken Pizza

Chourico and Egg Pizza/Flat Bread

Tomato and Basil Flat Bread


fish / Main Dish

Codfish Fisherman Style – Peixe à Pescador

This fresh codfish recipe is simple and delicious! Perfect for lent, meatless Mondays or any day of the week. Feel free to use salt cod if you prefer. Here’s the recipe:

Ingredients

  • 1 lb fresh boneless cod
  • 1 28oz can chopped tomatoes
  • 1/2 roasted red pepper (sliced)
  • 1tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 1/2 cup chicken stock
  • 1/2 cup white wine
  • Lemon Juice (1/2 of a lemon)
  • Parsley (chopped) for garnish

Preparation:

Cut codfish into 4 sections. Season with salt, pepper and lemon juice. Set aside to marinate for a few minutes.

In a skillet, add tomatoes, sliced roasted pepper, butter, chicken stock, wine and let simmer on medium heat for around 5-10 minutes, stirring often, to absorb flavors.

Arrange fish evenly in skillet. Cover the fish with the tomatoes/sauce. Cook for 5 minutes, stir (gently to not break up the fish) and cover with lid. Cook on medium heat for an additional 8-10 minutes or until codfish is flaky and white.

Garnish with Parsley and serve.

Easy and delicious – enjoy!

chicken / Main Dish / Photo Gallery / Recipes

Copy Cat Shake and Bake

shake and bake chicken

After experimenting with my own Copy Cat – Shake and Bake recipes, I finally came up a winner using some spicy Piri Piri sauce to give it a Portuguese kick! It’s very simple to make using most items you probably already have in your pantry.

I’ve made this recipe many times and it’s one of those recipes that you’ll keep going making again and again. It’s a perfect pot lock take along dish for your next picnic, since the chicken tastes great cold too! I made a batch of the coating which was enough for about 18 pieces of chicken. It left me with a left over so I placed it in a jar for the next time and stored it in the refrigerator.

I served the chicken with my Beet, Mandarin Orange, and Apple Salad. It’s a perfect summer dish!

Beet, Mandarin Orange, and Apple Salad

4 cups garden salad mix

1/2 cup pickled beets (sliced)

1/2 cup mandarin orange segments

1 small apple (chopped)

1/4 small red onion (sliced thin)

Balsamic dressing

shake and bake chicken 3

Ingredients:

12 – 18 pieces of chicken legs or thighs

Baking Mix ingredients:

2 and 1/2 cups plain bread crumbs

1 tablespoon salt

2 teaspoons garlic powder

1 teaspoon black pepper

1 tablespoon paprika

1 teaspoon coriander

2 teaspoons Italian seasoning mix

1/4 cup vegetable oil

1 tablespoon piri piri hot sauce (or use any hot sauce)

1/4 cup white wine

 

Preparation:

Preheat oven to 400 degrees F.

Place chicken in a large bowl. Season with a little salt and splash with the wine. Mix and let sit to room temperature to marinade.

Mix the oil with the piri piri in a small bowl. Place all coating mix all dry ingredients in a plastic zip lock bag. Add the oil. Shake bag thoroughly and mix with you fingers outside the bag incorporating the mix until crumbly.

Spray a large sheet pan or 2 with cooking spray.

When chicken is ready, place 2 pieces at a time into the bag with mix and shake to coat chicken. Shake of excess coating and arrange on pans. Spray chicken with cooking spray. This will create a crispy crust.

Cook at 400 degrees for 45 – 50 minutes. Not need to turn chicken. it will come out crispy and golden brown.

Note that every oven cook temperature various. You may need to cook longer.

You can use the coating mix on boneless chicken or pork but the cooking time will be 20-25 minutes.

shake and bake chicken 2