Recipes – Page 10 – Tia Maria's Blog

Appetizers / Chouico / Main Dish / Recipes / sausages / Side Dish

March 21, 2019

Peas with Chouriço Sausage and Pouched Eggs

peas with eggs 2

Eggs and peas is humble yet very popular dish. I had a lot of cherry tomatoes in my fridge last week, and as a die hard waste not, want not fanatic I had to use them last week. The dish came out amazing! I added chouriço sausage since my husband is a true chouriço fanatic who literally eat it every day!

This dish so simple but the intense flavor will surprise you. Of course you have to serve it with some crusty bread to soak up all the sauce.

Peas with eggs

Ingredients:

1 pound package frozen petite peas

1 medium chouriço sausage (1 pound approximate)

1 can (28 oz approximate) chopped tomatoes (or 2 pounds fresh chopped tomatoes) (I used 2 pounds cherry tomatoes in photo)

6 eggs

1 small onion (finely minced)

2 cloves garlic (finely minced)

1/2 teaspoon paprika

1 small bay leaf

1 tablespoon olive oil

1/4 cup red wine

1/4 cup water

1 chicken bouillon cube

parsley for garnish

crushed black pepper for garnish

Preparation:

Saute the onions, garlic, and chouriço in olive oil in a deep dish skillet for a few minutes. Add the remaining ingredients, cover and cook for 10 minutes on moderate heat. Stir once in a while. Crack eggs in a bowl and add evenly over the peas and chouriço. Cover and cook until the eggs are cooked but still runny in the yolk. Garnish with parsley and black pepper. Serve with crusty bread.

chicken / Chouico / Photo Gallery / Recipes / rice / sausages

March 21, 2019

Chicken and Chouriço Sausage Paella

chicken paella

This easy recipe takes only 45 minutes to prepare. you probably have the ingredients in your pantry right now, so go ahead and try it. I used a combination of Portuguese Chouriço Sausage and Italian sausage in this photo, but you can use any or both sausages if you prefer.

Ingredients:

8 boneless and skinless chicken thighs

1/2 to 1 pound Chouriço (slicked) or cooked Italian sausage (sliced) or mix both

2 cups uncooked long grain rice

4 cups chicken broth – or 4 cups water and 2 Knor chicken bouillon cubes

1 small onion (finely chopped)

2 cloves garlic (finely chopped)

1/2 red bell pepper (chopped)

8 oz frozen petite peas

3 tablespoons olive oil

1/4 cup white wine

1 bay leaf

1 tablespoon salt

1 teaspoon paprika

1/2 teaspoon black pepper

Parsley for garnish

Preparation:

Season the chicken with salt, pepper and paprika and let marinade for 1 hour or longer. *You can don’t have to marinade it if you don’t have the time.

In a large skillet, saute the onion, bell pepper and garlic in the olive oil for a few minutes. Add the bay leaf, and seasoned chicken and brown on both sides. Add the sausages and stir together with the chicken. Cook for a few minutes.

Add 1 cup of broth, sausages and the wine, cover and let cook for about 15 minutes stirring once in a while. Add the remaining broth, let come to a boil and add the rice. Let come to a boil and cover. Lower heat to medium and let cook for about 15 minutes stirring once in a while. Add the peas, stir and let cook for 5 minutes. Remove from heat, stir, taste for seasonings. Let sit until ready to serve. *If you like a more well done rice, let cook longer.

Desserts / Photo Gallery

March 4, 2019

Oatmeal Granola Cookies

oatmeal cookies 1

These cookies are a perfect snack because they’re packed with healthy granola, nuts and berries. I love the crispy edges and soft chewy interior. It’s a healthy cookie you can give your family since they’re packed with protein. Make a double batch because they won’t last I promise. Enjoy!

oatmeal cookies

Ingredients:

1 (10 oz package approximate) of cranberry nut granola

2 cups flour

2 sticks butter (softened)

2 eggs

1 cup regular sugar

1 cup brown sugar

1 teaspoon baking soda

1 and 1/2 teaspoon cinnamon

Preparation:

Preheat oven to 375 degrees F.. Lightly grease 2 large cookie trays.

Mix flour, cinnamon and baking soda in a bowl.

In a large mixing bowl, mix sugars and butter until smooth. Add 1 egg at a time and mix. Add flour cinnamon and baking soda.

Add granola and mix thoroughly.

*Cool for 1 hour in refrigerator before cooking.

Scoop out batter with an ice cream scooper or a large spoon and shape into balls. Place evenly onto the sheet pan leaving at least 2 inches between each. Flatten slightly with a fork or palm of hand.

Cook for 10 minutes. Adjust heat accordingly to your own oven. They should be golden underneath. They will be very soft, so don’t remove from pan for a few minutes. Use a thin spatula to gently remove the cookies. Let them cool. They will be become crispy and chewy.

Here’s the granola I used, but you can use any flavor or brand you prefer.

oatmeal cookies 3 (2)

fish / Main Dish / Photo Gallery / Recipes / rice

February 13, 2019

Pescada Frita – Portuguese Fried Fish

Pescada Frita is fried “whiting or hake”

I make this fish on Friday’s during lent. It’s a tradition that I carry on from my mother. Every time I make this recipe, it brings me back sweet memories of her cooking it during lent, and inviting my brother’s and sisters over to eat lunch with her. This popular recipe is relatively easy to prepare. You’ll enjoy the fresh sea flavor of the fish because it’s lightly fried and only seasoned with sea salt and a squeeze of lemon. I serve it with my Portuguese tomato rice.

Ingredients:

2 pounds whole fresh, cleaned whiting (sliced into 1/2 inch pieces)

*you can also use frozen fish filet portions but defrost completely*

sea salt

1/2 cup flour

2 eggs (beaten)

1/4 cup vegetable oil

1/8 cup olive oil

1 lemon cut in half

parsley for garnish

Preparation:

Season the fish with salt and let sit for about 5-10 minutes then drizzle with a squeeze of lemon juice. *If you use frozen fish, let defrost completely and pat dry with paper towels to absurb any moisture. Dredge fish portions in flour, then beaten eggs and finally into flour again. Shake off any excess flour. Put aside until ready to fry.

Combine both oils in a large skillet and heat to medium. Be sure the oil is hot enough, or you may find the fish will absorb the grease. Gently place each piece of fish into oil and cook on both sides for about 5 minutes on each side until golden brown.

If you find the fish is browning to quickly, lower heat. Test one piece for doneness by flaking a small portion with a fork. The fish should be flaky white.

Serve with Portuguese Tomato Rice recipe

Here’s a great appetizer to serve with this dish. Sardine Pate, Sao Jorge cheese and fresh home-style bread.

Appetizers / Chouico / Holiday Recipes / Photo Gallery / Recipes

January 31, 2019

Portuguese Chouriço/Pigs in a Blanket

**Chouriço in a Blanket; is my take on the classic pigs in a blanket. You can use either puff pastry dough or crescent roll dough.**

These little one bite size appetizers are perfect for your next party, or anytime snack.

My preference it to use Gaspar’s Chourico or Linguica because I find it cooks better, won’t become as dry and retains more flavor in the dough. You can order online directly from their website at Gaspar’s Sausage.

pigsinablanket

I made these into a wreath at Christmas and it was great hit. They’re perfect for a party, a ball game, or as a snack as well.

Ingredients: Makes about 24

2 sheets of frozen (slightly defrosted) puff pastry sheets or 2 packages of crescent rolls

3/4 pound chouriço sausage

1 beaten egg (for egg wash)

Preparation:

Cut the chouriço lengthwise into 2 inch strips.

Cut the puff pastry into 4 inch triangle or use 1/2 of each piece of the crescent rolls.

Start rolling chouriço inside each strip of dough starting at the larger edge.

Brush with egg wash.

Place in a parchment lined cookie sheet and cook at 375 for about 15-20 minutes until golden depending on your oven.

Watch my YouTube video below .

Serve with mustard dip, plain mustard, or as is.

Mustard dip recipe here or use any mustard

1/2 cup sour cream

1/4 cup grated Parmesan

1 and 1/2 tablespoons whole-grain mustard

1 tablespoons chopped chives

salt and black pepper

Recipe for mustard dip inspired by: https://www.foodnetwork.com/recipes/trisha-yearwood/pigs-in-a-wreath-4555245

Recipes

September 6, 2018

Roast Pork with Potato Sheet Pan Dinner – Lombo de Porco com Batatas Assadas

This easy sheet pan dinner recipe can be prepared the day before. Just pop it in the oven the next day, 1.5 hours before your ready to eat! I make this recipe at least once every few weeks because of it’s simplicity and great flavor. The sliced port makes great sandwiches the next day too with some sauteed onions.

Ingredients:

1 (4 to 5) pound pork loin

3 tablespoons of my spice mix click here: Tia maria’s Portuguese-dry-rub

3 pounds new potatoes (washed and cut into cubes) (or any favorite potato)

2 tablespoons white wine

1 large onion (chopped)

6 cloves garlic (chopped)

3 tablespoons olive oil

1 tablespoon butter

1 pound fresh broccoli spears (side is optional)

Portuguese spice mix

Preparation:

Preheat oven to 400 degrees F.

Grease a large roasting pan with 1 tablespoon olive oil. Blend 2 tablespoons of spice mix with a mortar and pestal.

Place pork in a large sheet pan and rub with wine, butter and 1 tablespoon of olive oil. Rub with spice mix.

Place potatoes, onions, garlic and olive oil in a bowl and toss to coat. Add remaining spice mix and toss to coat evenly.

Add potatoes evenly around the pork. Cook for 1 hour and 30 minutes.

Gently shake the pan every 30 minutes to toss the potatoes. Use a rubber spatula to turn over potatoes if needed.

10 minutes before end of cooking, add fresh broccoli to the pan and mix in with the potatoes to season.

Note: Meat thermometer should reach 160 degrees F. Let the meat rest for 3 minutes before slicing.

Note: If you prepare the day before and store in refrigerator, let the meat reach room temperature for about 15 minutes before cooking.

Desserts / Holiday Recipes / Photo Gallery / Recipes

September 6, 2018

Bolo de Bolacha Maria Cake

What better way to show your love, by making your friends and family a delicious Bolo de Bolacha Maria cake! This dessert is probably one of the favorites in Portuguese cuisine. There are many recipes from the original recipe which uses softened butter between the layers. My version uses condensed milk and whole milk for a less buttery taste. I adapted this recipe from one given to me by; Carla Almeida of New York. Thanks Carla. Enjoy everyone.

⁸

Ingredients:

1 (14 oz.) can sweetened condensed milk
1 cup whole milk
5 egg yolks (beaten)
2 to 3 large packages Bolacha Maria (Maria Cookies)
5 cups cold black coffee
1 pint whipping cream
1 tsp of sugar
cinnamon

1 tablespoons brown sugar

Preparation:

In a small saucepan heat milk, condensed milk, and egg yolks until thickened stirring often. A line should form on the bottom of the pan when you run your spoon through it.

Note: Let cool completely before you begin layering the cake.

Beat the whipping cream until stiff peaks form, add the teaspoon of sugar, mix gently, and place in the refrigerator.

Place 6 to 8 cookies in a plastic bag and smash to coarse crumbs. Add the cinnamon and brown sugar and mix thoroughly to form fine crumbs.

Dip first layer of cookies one at a time into the coffee for about 4 seconds and begin arranging in a desired pattern.

Note: If you find the cookies fall apart, dip for only 3 seconds.

Top first layer with a few spoons of milk mixture. Dip each cookie into the coffee and begin assembling each layer with the sweetened milk. Continue layering until you use all the sweetened milk.

Top the remaining layer with the whipped cream followed by the crumb mixture.

Best if cooled in refrigerator for at least 2 hours before serving. This cake will last up to 3 days in the refrigerator.

Appetizers / Photo Gallery / Recipes / shrimp

August 22, 2018

Baked Shrimp Scampi

Order this beautiful Glass Cutting Board here

Once you try this delicious recipe, you’ll be making all the time. It’s inspired by a recipe by Ina Garten, but I changed up the ingredients a little. It’s easy to make and cooks in only 15 minutes. Serve as an appetizer with crust bread, or as a main dish with linguini. I would serve it with some Portuguese Vinho Verde of course. Enjoy!

Ingredients:

Shrimp marinade:

2 pounds medium or large shrimp (in the shell)

2 tablespoons Portuguese Vinho Verde or white wine

3 tablespoons olive oil

Salt and black pepper

1/4 teaspoon paprika

Crumb topping:

1 stick of butter (melted)

1 cup panko bread crumbs

4 cloves garlic (minced)

3 tablespoons fresh parsley (minced)

1/4 teaspoon crushed red pepper flakes

1 lemon (zested and juiced)

Lemon wedges for garnish

Preparation:
Preheat oven to 425 degrees F. Peel shrimp leaving the tail. Devein and butterfly the shrimp and place in a bowl with the wine, olive oil, 1 teaspoon salt, 1 teaspoon pepper and paprika. Let marinade for about 5-10 minutes.

Meanwhile, make the topping:

Mix together the butter, garlic, parsley, lemon zest and juice, panko, 1/2 teaspoon salt and 1/4 teaspoons pepper in a small bowl.

In a baking dish, arrange the shrimp with tails facing up in a circular pattern. Pour the remaining marinade over shrimp. Top with the bread crumb mixture.

Bake for 12-15 minutes until golden brown. Place under broiler for a browned top. When ready to serve, garnish with lemon wedges.

Serve as an appetizer with crusty bread, or with pasta as a main dish.

Recipes

August 22, 2018

How to Dry Fresh Rosemary – Alecrim

Enjoy rosemary all year long for your recipes. It’s easy to grow and dry in your own home.

Step 1.

Cut rosemary stems from the plant.

Step 2.

Rinse and dry on paper towels.

Step 3.

Tie the stems together in a bunch and hang upside down in a dry place for about 2 weeks to completely dry.

Step 4.

When the sprigs are totally dry, remove the needles and place in an airtight jar or mason jar.

How

Photo Gallery / Portuguese business / Recipes / Traditional customs

May 9, 2018

Traveling Spoon – Looking for New Hosts in Portugal

Traveling Spoon is looking for new hosts in PORTUGAL!

Contact Regional Manger; Joaquin Abal – joaco@travelingspoon.com

Presentación de PowerPoint

Traveling Spoon is an online marketplace connecting millions of travelers around the world with meaningful local and authentic food experiences in people’s homes. It has recently been featured in Forbes Magazine as the next generation of Culinary Tourism!

Are you a talented home cook, passionate about the cultural traditions that make your cuisine unique? Traveling Spoon offers in-home meals with vetted hosts as well as in-home cooking classes and market tours across +90 destinations around the world They are looking for passionate home cooks throughout the country, and they have trusted Tia María’s leading position among foodie blogs to help spread the word! TS offers its community a platform for doing what they love and sharing it with travelers, while providing its hosts an alternative source of income.

100% of hosts are personally vetted! We find the best home cooks around the world so you can immerse yourself in meaningful food experiences and cultural traditions passed down through generations.

Founders Aashi Vel, and Steph Lawrence want to connect travelers with local, vetted hosts to share the joy of a homemade meal in their home and learn about their cultural and culinary traditions passed down through generations.

“Our mission is to find you the most meaningful and memorable cultural experiences” Steph & Aashi

Aashi Vel

Aashi ( left ) is a food and travel enthusiast with a deep passion for creative problem-solving, product innovation and foraging. An industrial designer and patent holder, Aashi has designed several award-winning products. She is a magna cum laude graduate of the Savannah College of Art & Design and received her MBA from UC Berkeley.

Steph Lawrence

Steph ( right ) deeply loves cheese, travel, and learning new cuisines and culinary traditions from around the world. A former marketing consultant, Steph has worked with Alice Waters and the Chez Panisse Foundation, Allison Rockefeller and others to drive marketing and business strategy. She is a cum laude graduate of Dartmouth College and received her MBA with honors from UC Berkeley.