Main Dish – Page 6 – Tia Maria's Blog

November 9, 2016

Crock Pot Feijoada à Transmontana

Feijoada originated around the 14th century in the Northern region of Portugal. Generally, Feijoada is made with white beans but in the Tras os Montes region, red kidney beans are used.

During that time meat was scarce, so the poor peasants began using every part of the pig as a staple in their diets along with beans and cabbage which were easily available.

This dish is great served with classic Portuguese rice recipe and Portuguese Bread.

This was the first time I made this recipe in the crock pot and I was so happy with the results that I will be making it this way from now on. The stew cooks itself and the meats come out moist and juicy.

Ingredients:

Need 1 large 6 quart crock pot

1 lb baby back ribs (cut into small riblets)

1 lb chourico sausage (sliced into 1 inch slices)

1 lb blood sausage (cut into(if desired)

1 lb presunto, smoked shoulder ham, or salted pork belly cut into 2 inch strips

1 lb pig hocks or knuckles, pig ears etc. (optional)

1 small regular cabbage, savoy cabbage or any green leafy cabbage (cut into quarters)

2 carrots (sliced)

1 large onion finely chopped

2 large cloves garlic chopped

1/4 cup olive oil

2 bay leaves

1 teaspoon salt

2 or 3 large 32 oz cans cooked kidney beans

1 medium ripe crushed tomato

2 cups of chicken or vegetable broth

Preparation:

Day before salt the ribs and pig hocks or knuckles with 2 tablespoons of coarse salt. Leave overnight in the refrigerator to marinate. Note: You can leave the pork in salt for 3 days before cooking.

When ready to cook saute the onions, garlic and bay leaf with olive oil in a heavy saucepan for about 3 minutes.

Add the meats to the onion and brown on all sides.

Turn crock on high. Begin layering; onion mix, the meats, carrots, ham

Add the cans of beans.

Add the broth and tomato.

Top with the cabbage.

Be sure the lid covers the cabbage. Set the timer for 8 hours on high.

After 4 hours stir gently and lower heat to low.
After a few hours check the ribs and pork for doneness. The meat should fall off the bone but intact. The longer it cooks the more flavor it gets. You may need to cook the stew longer or it may be cooked depending on the heat of your crock pot.

Serve with white rice.

chicken / Main Dish / Photo Gallery / Recipes

October 20, 2016

Portuguese Roast Chicken – Frango Assado a Portuguesa

Pure Portuguese comfort food! Look at that color!

Bring a taste of Portugal into kitchen table with one of the most popular dishes in Portuguese cooking. It will bring back sweet memories of your Avo’s, mae’s or pai’s home cooking.

The secret to getting this dark crispy look in your baked is to cook it at a higher 400 degrees F. for about 1-2 hours depending on the size of your chicken.

I love a crispy skin and a well done chicken that’s why I get this dark crispy look. Use a meat thermometer if you’re not sure on cooking time. Chicken should reach at least 190 degrees when done. The onions and carrots will also get a beautiful color and delicious caramelized taste! Be sure to double the recipe and you’ll have leftovers for the next day.

Ingredients:

1 or 2 (3-4 pound) roasting chickens

2 to 3 tbsp TASTE PORTUGAL SEASONING per chicken (use regular or spicy seasoning for piri piri style)

2 tbsp olive oil

2 tbsp white wine

1 large onion (chopped)

1 pound chopped carrots or baby carrots (optional)

Preparation:

Wash chicken and pat dry. Make a rub with seasoning, oil and winem Let sit overnight in the refrigerator or at least 1-2 hours to marinate.

When ready to cook, remove chicken from the refrigerator and let sit for about 15 minutes to reach room temperature. Preheat oven to 400 degrees F.

Grease a large roasting pan with olive oil and add the chopped onions and carrots. Place the chicken on top of the vegetables. Cook for 2 hours until the chicken is crispy and golden brown. Half hour into cooking, shake pan and stir the vegetables.

Appetizers / fish / Holiday Recipes / Main Dish / Photo Gallery / Recipes / shrimp

October 12, 2016

Mariscada – Portuguese Shellfish Stew

Mariscada

This is my family’s favorite seafood dish which I learned from a Portuguese chef many years ago. I make it for Christmas Eve dinner every year. The combination of ingredients and spices blend perfectly with the fresh seafood and creates a rich flavorful broth. The seafood will pair perfectly with Portuguese rice.

This recipe is the main dish image page in my; Taste Portugal | 101 easy Portuguese recipes cookbook.

Recipe #47 ————– PORTUGUESE SHELLFISH STEW

Serves 2-4

Ingredients:

1 whole uncooked lobster (chopped into quarters)

1 pound raw, peeled and de-veined Shrimp

1 pound little mussels or little neck clams (washed)

½ pound scallops

½ pound of squid (cut into rings) (optional)

1 small onion (finely chopped)

2 cloves garlic (minced)

¼ cup olive oil

1 cup Vinho Verde or white wine

1 teaspoon salt

1 teaspoon paprika

1 cup chicken broth

2 tablespoon butter

2 tablespoons chopped cilantro (garnish)

Squeeze of lemon juice

Dash of hot sauce (if desired)

Preparation

Saute the onions and garlic in the olive oil in a large heavy skillet on medium heat for one minute. Add lobster, and saute for a few minutes on low heat. Add clams, wine, paprika, salt and pepper, cover and let cook for 5 minutes.

Add the chicken broth, shrimp, squid, and scallops, cover and cook on medium heat for another 5 minutes or until the clams open.

Add butter and continue cooking for another 5 minutes for the butter to thicken the sauce.

Taste for saltiness and add hot sauce or more seasonings if desired.

Add the chopped cilantro and top with a squeeze of lemon juice before serving.

Serve with rice.

Note: You may substitute chicken broth with 1 chicken bouillon cube and 1 cup water.

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September 21, 2016

Portuguese Papo Seco Stuffed Pork Chops

I never through out my day old Papo Secos (Portuguese rolls) because they are perfect for making stuffing like this one for these delicious baked pork chops.

You will never fry pork chops again once you try this recipe because they come out moist and flavorful.

Ingredients:

6 pork chops (1 inch thick)

2 teaspoons salt

1 teaspoon pepper

1 teaspoon garlic powder

2 teaspoons paprika

2 eggs (beaten)

2 cups seasoned bread crumbs

Stuffing

3 Papo Seco rolls (cut into cubes)

1 tablespoon olive oil

1 tablespoon butter or margarine

1 small onion (diced)

1 small celery stalk

2 cups chicken broth (or 1 chicken bouillon cube with 2 hot water)

1 tablespoon parsley (chopped)

1/2 teaspoon dried thyme

1 cup cooked corn

Preparation:

Step 1: Cut a slit into each pork chop for stuffing. Season with the spices and set aside while you make the stuffing.

Step 2: Prepare stuffing by sauteing the onion and celery in the butter and oil for about 3 minutes until cooked. Add the bread and the rest of the stuffing ingredients except corn and mix well with a fork until the bread is soft and it has absorbed the broth. Add the corn and mix well. If you find the stuffing too wet add more bread, or add more broth if too dry.

Step 3: Place the beaten eggs and bread crumbs into 2 separate bowls big enough to hold the pork chops for dredging.

Stuff the pork chops with about 2 or 3 tablespoons of stuffing and secure with 2 toothpicks. Coat chops with the egg on both sides, then dredge into the bread crumbs.

Place on greased cooking tray and spray the tops with a coating of cooking spray.

Cook at 350 degrees F for about 45 minutes or until golden brown and temperature reaches 165 degrees. This recipe goes great with my Portuguese tomato rice recipe.

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August 18, 2016

Mexican Lasagna

Your family will love this Mexican Lasagna. You’ll love that’s its easy to make and it tastes better the next day!

8 – 10 Burrito shells

Meat filling:

1 pound of ground beef or turkey

1 tablespoon olive oil

1 large onion (minced)

2 cloves garlic (minced)

1/2 cup of jarred roasted red peppers (diced)

1 cup chopped tomatoes

1/2 cup salsa (any flavor)

salt and pepper to taste

Bean filling:

1 32 oz can of black beans

1/2 cup salsa (any flavor))

Layers:

1 (8oz) package shredded cheddar cheese

1 cup sour cream

1 cup salsa (any flavor)

Hot sauce to taste

Cilantro or parsley for garnish

Note: You can also add some cooked rice to the bean layer.

Preparation:

Make meat filling by sauteing the onion and garlic in olive oil until golden. Add the meat and brown. Add salt and pepper. Add the rest of the ingredients and cook for about 10-15 minutes until thickened. Set aside until ready to assemble.

Place the beans in a saucepan and add the salsa. Cook and stir often until the beans thicken. Set aside.

Begin layering the lasagna. First coat the bottom of deep dish with a little sauce. Place 2 or 3 burritos on the bottom followed by 1/3 of the sauce. Spread with 2 oz. of cheese. Add a layer of shells, then the beans. Top the beans with 2 oz. of the cheese and spread a few tablespoons of sour cream and salsa on top. Continue layering followed by a final layer of shells with a little sauce on top. Cover with cheese. Cook for about 30 minutes at 350 degrees F. Note: If you like it spicy add a few drops of hot sauce into each layer.

Cool slightly before cutting so it doesn’t fall apart. Garnish with sour cream, hot sauce and cilantro when serving if desired.

Let cool and store in refrigerator. It tastes better the next day! YUM!!

chicken / Main Dish / Photo Gallery / Recipes

June 15, 2016

Limonchello Chicken

You will love this lemony flavored chicken! The recipe is simple to make and takes very little time to prepare.

I served the chicken with my recipe for Green Bean Rice which pares perfectly with lemony sauce.

Serves 4-8

Ingredients:

4 boneless chicken breasts (cut in half and pounded to 1/4-1/2 inch thick)

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 cup all purpose flour

1 cup chicken broth (or 1/2 chicken bouillon cube and 1 cup water)

1/4 cup Limonchello liquor

Zest of 1 lemon

Lemon slices

1/2 teaspoon dry oregano

1/4 cup olive oil

1/2 stick margarine or butter

Preparation:

Season the chicken with the salt, pepper and garlic powder. Coat with flour and set aside.

Heat 1/2 of the olive oil and 1/2 of the butter in a saute pan until hot. Cook 1/2 of the chicken in the oil for about 5-8 minutes turning chicken over on each side until golden brown. Set cooked chicken aside. Add the remaining oil and butter and cook the rest of the chicken and set aside.

Deglaze the pan with the chicken broth and limonchello and cook for about 3 minutes on high for the liquor to evaporate.

Place the chicken back into the pan. Add the lemon zest and simmer for about 5 minutes until the sauce thickens. Add the oregano, cover and let sit on low heat until ready to serve. Top with fresh lemon slices and serve.

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May 23, 2016

Bacalhau com Batatas a Rodelas a Tia Maria

My family loves bacalhau so I’m always trying new recipes. This week I gave the classic “Bacalhau a Gomes de Sa” a makeover by making it as a scalloped potato layered bake. It was very simple to prepare since I didn’t have to cook the potatoes a head of time like the traditional recipe.

The thin sliced potatoes mixed with the sweet onions and olive oil tones down the saltiness of bacalhau creating a wonderful blend.

This recipe is pretty versatile so you can go ahead and add lots of bacalhau or as little as you wish. We all decided that I would make this recipe from now on. Enjoy everyone!

Serves 6-8

Ingredients:

3-4 pounds of 1/8 inch thin sliced potatoes (washed with skin on)

1 and 1/2 pounds to 2 pounds of hydrated de-salted bacalhau (salt cod)

3 large onions (sliced 1/8 inch)

4 cloves of garlic (finely chopped)

1 cup of olive oil

1 teaspoon black pepper

1 teaspoon or more salt to taste

1 large roasted red pepper (cut into strips) (fresh or jarred)

Optional garnish: chopped parsley, sliced hard boiled eggs

Preparation:

Cook the cod in boiling water for about 5 -10 minutes depending on thickness.

Saute the onions and garlic in 1/4 cup of the olive oil until caramel colored.

Coat a large deep dish oven pan with olive oil and spread a small layer of the cooked onions.

Begin layering; potatoes, cod followed by onions and olive oil, then salt and pepper.

Complete the layers with the onions on top and arrange the red pepper on top.

Top with foil. When ready to cook, preheat oven to 400 degrees F.

Cook for 30-40 minutes covered with foil. Remove foil and cook for 30-40 minutes longer.

Test for doneness by piercing one potato in the middle of the pan.

Garnish with black olives and serve with extra olive oil for serving.

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March 23, 2016

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.

fish / Holiday Recipes / Main Dish / Photo Gallery / Recipes / shrimp

February 26, 2016

30 Minute Shrimp Scampi Linguini a Piri Piri

I love Shrimp and I love pasta that’s why I make this recipe very often. I had a few drops of piri piri for kick but this is optional to your taste buds.

This savory recipe cooks in 30 minutes so it’s a perfect weekday meal. However, it’s decadent enough to serve for special occasions. Enjoy!

Serves 4

Ingredients:

2 pound of medium shrimp (devained with shells on or off)

1 pound of Linguini pasta

6 cloves of garlic (finely minced)

2 tablespoons olive oil

1 teaspoon salt

Crushed black pepper

3 tablespoons butter or margarine

1/2 cup of vinho verde or white wine

1/2 teaspoon paprika

Piri piri or (hot sauce) to taste

Chopped parsley

Lemon wedges for garnish

Preparation:

Prepare the linguini per package directions, drain and add a drop of olive oil. Stir and keep warm for adding to the shrimp.

In a large deep skillet, cook the garlic with the olive oil and butter for a few minutes until translucent but not browned.

Turn heat to high and add the shrimp, and cook for about 2 minutes turning them over to cook on all sides.

Add the salt, paprika and wine, and cook for about 3 – 5 minutes to reduce liquid.

Turn heat to low and add the pasta. Stir to incorporate. Add the piri piri, parsley and lemon wedges before serving.

Note: If you find the sauce has reduced to much add more butter.

chicken / Main Dish / Photo Gallery / Recipes

February 17, 2016

Broccoli and Cheese Stuffed Chicken

You will love these because they are pretty easy to make. I’m glad I made a double batch and froze half. My family loved them!

Ingredients:

4 Chicken breasts

3 cups cooked chopped broccoli

1 cup shredded cheddar or mozzarella cheese

Salt

Pepper

Garlic powder

1/2 teaspoon paprika

2 cups Panko bread crumbs

2 eggs beaten for dredging

1/2 cup flour for dredging

Cooking spray

Preparation:

Cut the chicken breasts in half and season with salt, pepper, and garlic powder. One by one place each half between a piece of plastic wrap and pound with a meat mallet until they are 1/4 inch thick.

Place about 1/4 cup of broccoli in the middle of each piece of chicken and top with a few tablespoons of cheese. Begin rolling the chicken in the plastic wrap tucking in the edges to form a tight roll leaving plastic on. Continue to form each breast and then place on a tray in the refrigerator for about 1/2 hour. This will let the rolls form tighter.

When ready to cook, preheat oven to 350 degrees F. . Heavily grease a sheet pan with cooking spray. Then set out 3 small bowls. Mix panko with the paprika in one bowl, then the remaining bowls, one with egg, and one with flour. Unwrap the chicken from plastic and begin dredging. First in flour, then egg, then in the panko. Be sure to heavily coat in the panko.

Place each breast evenly spread out on pan. Cook for about 20- 30 minutes or until the chicken is golden. Test by cutting into the breast and checking for doneness.

These can be served with any side such as a salad, rice, vegetable, potato etc.