Category: Main Dish

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.


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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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!