Category: Main Dish

Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes / Traditional customs

Carne Vinha d’alhos – Garlic Wine Marinated Pork

In the Island of Madeira, during the family reunion on Christmas Eve it is customary to have chicken broth, apart from other meat dishes. Also, families usually drink the typical homemade tangerine, orange and anise liqueurs or even a glass of Madeira Wine.

On Christmas Day, a dish of Vinho d’ Alho,  pork loin marinated in wine is served.

Ingredients:

2 pounds of pork loin (with some fat cut into 2 inch cubes)

1 cup of red wine vinegar

1 cup of dry white wine

2 tablespoon of kosher salt

10 garlic cloves (chopped)

3 Bay leaves

1 teaspoon black Pepper

1 teaspoon dried red pepper flakes

1 teaspoon of paprika

1/4 cup olive oil

Preparation:

Cut the meat in cubes and season with salt. Let marinate for 12 hours. Make marinade with the vinegar, wine, garlic, bay leaves, pepper, pepper flakes, paprika and 1/4 cup of the olive oil.

Place the meat in the marinade for at least three days in the refrigerator. The traditional way is to marinate in a food safe clay pot but you can use a ceramic bowl or plastic bag.

Drain the meat from the marinade and cook in hot heavy skillet in a little olive oil. Cook in batches until browned on all sides and fully cooked.

The traditional way to serve the pork is with crusty bread that has been fried in the same pan using any leftover oil.

Serve with bread, potatoes, or rice.

 

 Image credit: portuguesefoodrecipes.com

chicken / Main Dish / Photo Gallery / Recipes

Chicken Pot Pie

Fall brings comfort food recipes back into your cooking. I used two kinds of winter squash from my fall  harvest which gave the chicken pie a sweet and savory flavor. This chicken dumpling pot pie is a perfect recipe to make ahead using your leftover roasted or rotisserie chicken and then enjoy it the next day by heating it up in your oven.

This is one of those dishes that doesn’t have to be exact in the ingredients or measurements.  You can add any of your favorite vegetables in this recipe so go ahead and be creative. It’s also a great way to put some healthy vegetables with fiber into your family’s dinner. This is the way I like to cook. I don’t measure, I just add whatever I have in the pantry or refrigerator! By the way go ahead substitute your leftover turkey from your thanksgiving dinner. I works and it’s delicious too! Enjoy and Happy Fall!

Ingredients:

2 cups or more cut up leftover cooked chicken

2 stalks celery (finely chopped)

1 small onion (finely minced)

2 small carrots (cut into small pieces)

1 tablespoon olive oil

1 tablespoon butter or margarine

2 cooked potatoes (cut into 1 inch cubes)

2 cups cooked butternut or any winter squash (cut into cubes)

3 or more  cups chicken broth (depending on how thick you want gravy)

1/2  cup of milk or cream

2 teaspoons chopped parsley

dash of nutmeg

Salt to taste

Pepper to taste

Dumplings:
2 cups of Bisquick or any biscuit mix
2/3 cup of milk

Preparation:

Place the onions, celery and carrots in a large oven proof skillet and saute in the olive oil and butter until tender. Add the rest of the ingredients except the parsley and cream. Let come to a simmering boil and cook for about 10 minutes on low. Add the cream and let cook for 4 minutes to thicken a little. Taste the gravy for seasonings and add salt and pepper if desired. Don’t worry if you find the gravy a little watery at first because the dumplings will thicken it as they cook in the pan. Add the parsley and reduce heat to low while you make the dumplings.

Meanwhile:

Preheat oven to 400 degrees F.

Prepare Dumplings:

Mix the Bisquick with milk to form a thick dough.  Drop the dough with a tablespoon carefully and evenly into the simmering chicken and vegetables. Cook for about 5 minutes on low heat.

Transfer the skillet to the preheated oven and cook for about 15-20 minutes or until the dumplings are light golden brown on top and fully cooked. Please note: Every oven cooks differently so you the pie may take less time or longer to cook. Lift up one of the dumplings and look underneath to see if they are cooked through.

 

chicken / Main Dish / Photo Gallery / Recipes

Asian Chicken and Broccoli

Why get take out when you can cure your Asian cravings at home with this easy recipe for chicken and broccoli. All you need is one big stir fry pan which makes clean up even easier. Serve this with Jasmine rice recipe, or linguini pasta.

My tip:  When ordering take out Chinese, I always ask for chop sticks and extra soy sauce and sweet sauce and of course the fortune cookies, which I save to create this dish at home. My family loves using the chop sticks and it feels like real take out!

Here’s a fortune cookie sayings archive to share with your family! 🙂

My favorite is: A smile is a passport into the hearts of the others!

 

Serves 4-6

Ingredients:

3 large boneless chicken breasts (cut into thin 2 inches pieces)

3 cups of broccoli florets

2 small carrots (cut into thin 2 slices)

1 tablespoon of corn starch

sesame seeds for garnish (optional)

peanuts or cashews for garnish (optional)

3 – 4 tablespoons of vegetable or canola oil

Sweet Sauce for seasoning

Soy sauce for seasoning

 

Sauce:

1 scallion (sliced)

2 cloves of garlic (finely chopped)

2 teaspoons of fresh ginger (finely chopped)

1/2 cup of soy sauce

1 cup of chicken broth

1 tablespoon of brown sugar

1 tablespoon of orange juice

1/4 teaspoon of crushed red pepper flakes

pinch of salt

Preparation:

Mix the sauce ingredients in a small bowl. Place the 1/2 sauce ingredients into a medium bowl or plastic bag, add the chicken and let marinade for at least 1 hour.

Heat 1 tablespoon of the oil in a large wok or non stick skillet on high heat. Drain the chicken and add to the oil cooking in batches and browning on both sides. Add more oil as needed.

When chicken is done, remove from pan and set aside while you cook the vegetables.

Add 1 tablespoon of oil to the same pan. Heat to high and add the vegetables. Stir fry the vegetables for about 5 minutes until slightly crispy. Don’t worry if they aren’t cooked through. They will cook longer when you add in the chicken.

I like my broccoli very crispy but you can cook longer if you prefer. Remove the broccoli from the pan and set aside.

Add the remaining 1/2 marinade to the pan and let come to a boil. Add the cornstarch and cook for a few minutes to thicken. Add the chicken and vegetables to pan and stir to coat with the sauce. Let cook for about 5-8 minutes to absorb all the flavors together.

Taste the sauce and add more soy sauce, sweet sauce, and the red pepper flakes if desired. When you achieve your desired flavors add the sesame seeds and nuts, and serve.

 

Look at that beautiful color on the broccoli.

Main Dish / Photo Gallery

Ziti and Sausage Bake

Dinner was never so easy! Your family will love this Ziti Sausage Bake so much that you’ll be making all year long. I used a combination of sweet and hot sausage, or Portuguese Chourica sausage for a variety of flavor in every bite. You can also make this dish ahead of time and pop it in the oven just 30 minutes before serving.

Sausage ingredients:

2 pounds combination of sweet and hot Italian sausage

1 large onion (sliced thinly)

1 medium red bell pepper (sliced thinly)

1/2 cup water

1/2 cup red wine

Bake ingredients:

1 pound package of Ziti

1 and 1/2 cups of ricotta cheese

1 and 1/2 cups of shredded mozarella or your favorite cheese

1/2 cup grated parmesan cheese

2 tablespoons chopped fresh basil

2  teaspoons dry oregano

1 32 oz can of crushed tomatoes with garlic and Italian seasonings

1 t0 2 cups of marinara or your favorite pasta sauce ( depending on how much sauce you like)

Prepare Sausage:

Place the sausages in a large skillet and add the water and wine. Bring to a boil and cook for about 10 minutes on medium heat turning them over and piercing with a fork to cook evenly. After 10 minutes, remove any excess liquid from the pan. Slice the sausages and add the onions and red bell pepper to the same pan. Cook for about 5 – 10 minutes until the sausages are cooked and the onions are golden stirring once in a while. Add the crushed tomatoes and sauce, cover and let simmer on low for about 5 minutes.

Meanwhile cook pasta and set aside until ready to assemble.

Assemble Bake:

Place half the pasta in a large deep dish baking pan. Mix the Ricotta cheese with 1 tablespoon of basil and spread over pasta.

Spread 1/2 of the sausage mixture over pasta and top with 1/2 of the mozzarella cheese.

Pour the remaining pasta evenly over the sausage. Top with the remaining sausage and the rest of shredded cheese. Sprinkle with the basil, oregano and Parmesan cheese.

Bake slightly covered with foil for about 30 minutes at 350 degrees until the bake is hot and golden on top. Uncover during the last few minutes if you want a slightly crispy top.

Serve with crusty bread and a salad. Enjoy!

Appetizers / Main Dish / Photo Gallery

Tomato and Basil Flat Bread

Tomato and Basil  Flat Bread

Tomato and Basil Flat Bread is my favorite style of pizza. Especially during the summer months when I have fresh tomatoes and basil growing in the garden. This is so easy to make and I bet you have all of the ingredients in your kitchen right now!

Pick up some st0re bought pizza dough for an easy pizza night! Enjoy!

Fresh Basil

Ingredients:

1 pound of home made (recipe below) or store bought pizza dough

1 cup of Ricotta cheese (use 1 cup of low fat cottage cheese for a lite version)

2 large ripe tomatoes (sliced thin 1/4 inch)

2 large ripe yellow tomatoes (sliced thin 1/4 inch)

1 tablespoon of olive oil

Pinch of salt

Black pepper (to taste)

10-12 fresh basil leaves (tear slightly)

1 tablespoon of crushed garlic

1 cup of shredded mozzarella cheese

Parmesan cheese

Fresh Tomatoes

Preparation for dough:

4 cups of all purpose flour

1 and 1/2 cups of warm water

2 packages of active dry yeast (1/4 oz each)

1 tablespoon of sugar

2 teaspoons of salt

1/4 cup of olive oil plus more for drizzling over top

Place the yeast into the warm water and let dissolve until foamy. Add the sugar, salt and olive oil. Add the yeast mixture to the flour and mix well until a sticky dough forms. Place the dough into an olive oiled large bowl, cover with plastic wrap and place in a warm place for at least an hour or until doubled in size.

Prepare Flat Bread:
Stretch the dough into a rectangle and place on a sheet pan that has been coated with flour.
Brush on the olive oil. Spread the ricotta or cream cheese on the dough. Spread the garlic over the ricotta.
Place the tomato slices over the cheese creating your desired pattern. Sprinkle with salt and pepper and a little more olive oil.
Gently sprinkle the shredded mozzarella cheese. Place basil leaves in between the tomatoes. Top with crated Parmesan cheese.
Heat oven to 425 degrees F. Cook pizza for about 15-20 minutes until the bottom is golden brown and crispy.

Main Dish / Photo Gallery / Side Dish

Zucchini and Kale Frittata

My zucchini harvest is in full bloom which means that I cook a zucchini dish almost everyday! I added kale which gives the frittata for added texture and vitamins. This recipe makes a perfect lunch, side dish or a lite meal on your busy workdays! Enjoy!

If you love frittatas, try my Zucchini and Potato Omelet which is also deliciously savory!

Serves 4-6

Ingredients:

6 eggs (beaten)

2 medium zucchini (thinly sliced)

4 cups finely chopped kale

1/2 small onion

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup cottage cheese

1/2 cup shredded cheese

1 teaspoon of vinegar

Preparation:

In a medium skillet, saute the kale in 1 tablespoon of olive oil for about 8 minutes, stirring often. The kale will wilt and reduce in size as you cook it. Add half of the salt and the teaspoon of vinegar and stir. Cook for another minute and set aside.

In a large skillet heat the remaining olive oil with the onion and saute for about 3-4 minutes on medium heat. Add the zucchini and saute for a few minutes until it is slightly cooked but not mushy. I like my zucchini slightly undercooked but this is up to you.

Season zucchini with salt and pepper and stir. Add the kale spreading it evenly over the zucchini. Add the eggs evenly to cover the vegetables. Let eggs cook for a few minutes releasing the sides from the pan.

Top the frittata evenly with the cottage cheese and shredded cheese. Cook at 350 degrees for about 10-12 minutes until the eggs set and are fully cooked. I flipped my frittata over to serve it to show the beautiful golden crust. Enjoy!

Main Dish / Photo Gallery

Chourico and Egg Flat Bread

Find this recipe in my Taste Portugal More easy Portuguese recipes cookbook.

When you take one bite of this flat bread you’ll taste the delicious savory flavor of the chourico and eggs breakfast that you enjoy on weekend mornings!

This flat bread is my husbands new favorite! He loves everything with chourico and, he’s also is a pizzaholic so its a perfect combination for his taste buds. He did request more eggs on top the next time I make it! Now he wants me to make a flat bread out of his other favorite dish, Carne Alentejana! I better get experimenting. Enjoy!

Find this recipe along with recipe for dough in my Taste Portugal More easy Portuguese recipes cookbook. 

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Ingredients

1 lb of pizza dough (find recipe on this blog)

1/2 to 1 whole chourico or linguisa sausage cut into spices 

eggs (as many as you want for topping pizza)

1 small onion (thinly sliced)

1 clove garlic (finely minced)

1 or more cups shredded cheese (any favorite)

2 tablespoons chopped fresh basil

2 teaspoons olive oil

Fresh cracked pepper

1/4 cup Shredded Parmesan cheese

Flour and course corn meal for dusting pan

Preparation:

Preheat oven to 425 F.

Spread out pizza dough into a thin desired shape on a cookie sheet that has been dusted with flour an a little course corn meal.

In a small skillet add one teaspoon of olive oil and saute the onions and garlic for about 2 minutes on medium heat.

Add the sliced chourico and let brown for a few minutes. Set aside to cool.

When dough is cool, spread the chourico evenly on the dough. Sprinkle with the basil and the shredded cheeses.

Break the eggs gently and place evenly spaced on top. Drizzle the remaining olive oil over the eggs and chourico.

Top with fresh cracked pepper. Cook for about 15-20 minutes until the dough is golden brown.

Appetizers / Main Dish / Photo Gallery / sandwich / Side Dish

Chourico a Cavalo – Chourico on Horseback

This is my husbands favorite sandwich. He is definitely a chouricoholic and never says no to anything with chourco! This recipe is simply easy to cook and the best part is it’s so delicious. A perfect easy dish for breakfast, lunch or dinner!   Enjoy!

Ingredients:

1/2 small chourico sausage (sliced lengthwise)

1/2 small onion (finely sliced)

1 egg

2 tablespoons olive oil

1 teaspoon white wine

Salt & Pepper to taste

1 Portuguese roll or any favorite bread

Preparation:

In a small skillet on medium heat place 1 tablespoon of olive oil and heat until hot, but not smoky. Add the chourico and cook until golden brown and slightly crispy on both sides.

Remove from pan when done and add the onions. Cook onions on medium until golden brown stirring often. If the pan is to hot lower heat.  I like my onions slightly undercooked but you cook them more or less to your preference.

Add the wine and cook for about 2 minutes stirring often. Remove onions from heat and set aside while you cook the egg.

 

 

 

 

 

 

 

Add the remaining 1 tablespoon of olive oil to a nonstick skillet on medium heat. When the oil is hot but not smoky, add the egg and fry until the edges are crispy. Lower heat if necessary.

Turn off heat and remove pan from burner.

Place the chourico on bread with the onions on top.

 

 

 

 

 

 

 

Add the fried egg on top of the onions and serve with the bread over it or on the side.

 

 

 

 

 

 

 

 

 

 

 

Appetizers / Main Dish / Photo Gallery / Recipes / Sauces and Jams

Portuguese Style Baby Back Ribs

 

These ribs are fall off the bone with my spice mix recipe. You can bake them or cook out on the grill using the same technique. Enjoy!

Watch my Portuguese Rib video recipe on Youtube below. Subscribe and follow for the latest videos added.

 

Ingredients:

3 tablespoons my Taste Portugal Spice Mix (regular or spicy blend)

2 racks baby back ribs

2 tablespoons olive oil

1/4 cup white wine

My Barbecue Sauce: Optional

1 cup Ketchup

3 tablespoons Brown sugar

1 tablespoon Soy sauce or Worcestershire sauce

1 tablespoon White Vinegar

Note: If you want to cover with barbecue sauce, mix ingredients in a small bowl and spread over the ribs 15 minutes before end of total cooking time.

Preparation:

Mix seasoning and rub over ribs on both sides. Drizzle with wine and olive oil. Cook at 325 for 2 hours covered with foil.  Cook uncovered for the last 30 minutes to create a crispy top.

When done, cover with foil and place in the oven to keep warm until ready to serve.

Appetizers / Main Dish / Photo Gallery / Recipes

Garlicky Boneless Spare Ribs and Roast Potatoes

This one pan dinner is easy to prepare and easy cleanup for your busy weeknights. The sweet and savory carrots complete the dish. Enjoy!

Ingredients:

2 – 3 pounds of boneless spare ribs

2 pounds of potatoes (peeled and chopped)

3 or 4 large carrots (sliced into quarters)

1 large onion (chopped)

1/4 cup olive oil

1/4 cup white wine

1 tablespoon salt

3 cloves of garlic

2 teaspoons of paprika

1 teaspoon black pepper

1 teaspoon of garlic powder

2 tablespoons of butter or margarine

Preparation:

Rub the ribs with the wine, half of the salt, garlic and pepper, and let sit for about 10 minutes or you can marinate overnight in the refrigerator.

Place the potatoes, carrots, onions and ribs in a roasting pan and pour the olive oil over them.

Sprinkle evenly with the remaining seasonings and toss well to incorporate. Arrange the potatoes and carrots on the bottom of the pan leaving the ribs on top. Cut up the margarine into small chunks and put over the ribs. Shake the pan slightly to spread ingredients evenly. Note: If your ribs are smaller, they may cook quicker, so test them for doneness.

Cook at 350 degrees for about 1 and 1/2 hour.  Shake the pan every 20 minutes and drizzle with pan juices, so the potatoes do not stick to pan. If you to need to toss the potatoes use a flat spatula. If you like the potatoes crispy, cook longer, but remove the ribs and set them aside.