Recipes – Page 12 – Tia Maria's Blog

Desserts / Holiday Recipes / Photo Gallery / Recipes

November 15, 2017

A Portuguese Fried Dough Lesson: Filhos, Malassadas and Sonhos

Sonhos (Dreams) are fried pastry. They are made of basic choux paste dough which uses no yeast, or baking powder. The dough is dropped by tablespoons into hot oil and then fried in round doughnut shapes. They are rolled in a dusting of sugar and cinnamon.

Filhós- Fried Dough Recipe

The terms “Filhóses” and “Malasadas” are sometimes used interchangeably, and sometimes one refers to doughnuts while the other refers to fried dough as photo above, without a hole in the center.

Filhós, is a fried pasty made of risen flour dough and always referred to as Filhós in the mainland of Portugal. However some of the Islands of Azores and Madeira also call them Filhós. It may get confusing, but it seems that what you call them depends on what region of Portugal your family is from and where you live now.

Malasadas are typically “Portuguese donuts”, a ball of fried yeast dough without a hole in the middle like regular donuts. After frying, they are rolled in confectioners sugar and sometimes filled with cream. This is an example of the famous Malasadas from Leonards Bakery in Honolulu, Hawaii which is famous for their Malasadas. There are many shops throughout Hawaii that feature them as well. This tradition was brought to Hawaii from the Portuguese immigrants from Madeira, Portugal.

Coscoroes – Fried Pastry Recipe

Coscorões are fried dough often referred to as Angel wings, and similar to filhos. However, no yeast or other leavening agents are used to make the dough. They are usually made during the Christmas season.

Holiday Recipes / Photo Gallery / Recipes

November 15, 2017

Roasted Butternut and Acorn Squash

Roasted Acorn squash is easy to prepare. Simply wash the squash and slice it into one inch slices. Remove the seeds with a spoon. Place on a cooky sheet coated with a little cooking spray. Sprinkle with salt a little paprika for color and a little olive oil. Bake at 400 degrees F. for about 20-30 minutes.

Butternut squash is perfect for roasting. If you like sweet potatoes you’ll love this squash. It’s sweet and velvety. Simply wash and dry the squash. Slice in half and remove the seeds with a spoon. Place on a foil lined cooky sheet. Sprinkle with a little olive oil and salt. Bake at 400 degrees F for about 20-30 minutes. Serve as is or scoop out and place in a serving bowl.

Photo Gallery / Soups

October 26, 2017

A Soup Lesson; Caldo Verde is Not Kale Soup

Today we’re having a culinary lesson; , “Caldo Verde” is probably the most loved and well known soup in the country of Portugal.

Classic Caldo Verde Soup

Caldo Verde, meaning (Green Soup) originated in the northern Minho region of Portugal and is made with basic ingredients of potato and onion puree, chifanaude collard greens and enhanced with the smoky flavor of chourico sausage.

You may find many variations of Caldo Verde on restaurant menus, but now you know what the authentic “Caldo Verde Soup” should look and taste like. Find my Caldo Verde recipe here.

Sometimes Caldo Verde is mistaken for another classic known as “Portuguese Kale Soup” which is very popular in the United States.

Portuguese Kale Soup

The Kale version, uses cubed potatoes, chopped chourico , tomatoes, and chopped Kale, and it looks nothing like Caldo Verde.

Find my Kale Soup recipe here.

There are many variations of both soups where various beans, meats or even pasta is added to the recipes.

No matter what name, these soups are both delicious, so go ahead and enjoy them!

chicken / Main Dish / Photo Gallery / Recipes

October 20, 2017

Chicken Douro – Galinha a Douro

Nothing gets me more mad than to see a recipe with 30 ingredients that I have to go hunting for at the grocery store. It turns me off and I won’t even attempt to cook it! As you know by now, I make Portuguese recipes that are easy to prepare for the every day home cook. I try to make each recipe enjoyable and made with basic every day recipes that we have in our kitchen.

This chicken dish is so easy and simple to make in only 20 to 30 minutes. Once you try it, you’ll add it to your favorite recipe collection. It pairs wonderful with my Portuguese rice recipe. Serve it with Portuguese red wine of course! Enjoy.

Ingredients:

4 boneless chicken breasts

8 oz crimini mushrooms (sliced)

1/4 cup flour

1/2 cup Vinho do Porto (Port wine)

3 tablespoons butter

3 tablespoons olive oil

1/2 cup chicken broth

1 tablespoon salt

1 teaspoon garlic powder

1 teaspoon paprika

1/4 teaspoon black pepper

flour for dredging (about 1/2 cup)

2 tablespoon parsley (finely chopped)

Preparation:

Slice chicken breasts in half. Place each half between plastic wrap and pound with a meat mallet to 1/4 inch thickness. Note: If you have thicker chicken breasts slice them into thirds.

Season chicken and dredge in flour. Set aside for a few minutes.

Saute mushrooms in skillet with 1 tablespoon of butter until tender but not over cooked and set aside.

Place 1 tablespoon butter and 1 tablespoon oil in medium skillet and heat to medium high. When oil is hot add 4 breasts and cook for about 3 to 4 minutes on each side until golden brown. Remove from pan. Add the remaining butter and oil and cook remaining 4 breasts. Remove from pan and set aside. You may need to add more oil or butter as needed.

De glaze same cooking skillet with Port wine and chicken broth and cook for few minutes until wine reduces by a third. Add the cooked chicken and mushrooms into wine sauce. Cook for a few minutes on low heat until the flavors incorporate and the sauce thickens. Leave in pan on warm until ready to serve. Top with parsley before serving. Serve with Portuguese red wine of course.

Serve with Portuguese rice link here.

Recipe found in my SECOND TASTE PORTUGAL MORE EASY RECIPES COOKBOOK. ORDER ON AMAZON BELOW

chicken / Main Dish / Photo Gallery / Recipes / rice

August 3, 2017

Lisbon Lemon Chicken – Galinha com Limão a Lisboa

One bite of this chicken and you’ll taste the tangy lemony mouthwatering flavor. It’s simple to prepare and decadent enough to serve for your guests.

It’s different than the standard lemon chicken recipes because I add smoky paprika and a kick of garlic flavor. Using Portuguese Vinho Verde also gives a kick!

Ingredients:

6 boneless chicken breasts

2 – 4 tablespoons of olive oil

1 – 2 tablespoon of butter or margarine

1/4 cup of flour

juice from 1 fresh lemon

lemon zest from 1 lemon

1 tbsp Taste Portugal Seasoning or

(2 teaspoons salt, 1 teaspoon black pepper 2 teaspoons paprika, 2 teaspoons garlic powder)

1/2 cup of Portuguese Vinho Verde wine

1/2 cup of chicken broth

1 teaspoon dried oregano

Parsley for garnish

Preparation:

Cut the chicken breasts in half or into thirds if very thick. Place between 2 pieces of saran wrap and pound to about 1/4 inch thick. This will tenderize the chicken and make it very moist after cooking. Season spices and let marinate for a few minutes. Coat lightly with the flour in a bowl and set aside while you heat the cooking pan.

Heat 1/2 of olive oil and butter on high heat in a large saute pan. Reduce heat to medium and cook the chicken in batches for about 3 minutes or longer on each side until they turn golden brown, remove them from the pan and set aside. You may need to add more butter and oil if you find it evaporates.

De-glaze the frying pan with wine, lemon juice and chicken broth and let cook for about 1 minute until the alcohol evaporates.

Return the chicken to the pan and let it cook in the lemon sauce for another 3 – 4 minutes on medium heat to incorporate the lemon and wine flavor.

Turn heat to low, add oregano and the lemon zest and cook for about 1 minute. The sauce will thicken as it cooks. If you find the sauce too thick add a little more chicken broth.

Top with lemon slices and parsley for garnish. Serve with Portuguese rice with peas.

Holiday Recipes / Main Dish / Photo Gallery / Recipes / Side Dish

August 3, 2017

Bachalhau Com Grao Assado- Salt Cod with Chick Pea Bake

One bite brings me home to Portugal!

Bacalhau com Grao is as classic home comfort food, one of the most popular dishes, and served in most Portuguese homes and restaurants. This recipe is versatile, so you can add more or less of the ingredients to your taste. You can serve this dish as a hot bake or as a cold salad. You can also substitute the chick peas with chopped cooked potatoes, or use many bean varieties such as black eyed peas, white beans etc. I sauteed the onions for a sweet flavor addition but many recipes use raw chopped onions. Once you try this recipe you’ll find that you’ll make it often because it’s so easy to make. Enjoy!

Ingredients:

2 pounds of cooked and flaked salt cod

1 large onion (sliced)

3 cloves garlic (minced)

2 large 28 -32 oz. cans of cooked chick peas

6 hard boiled eggs (crumbled)

1 bay leaf

1/2 cup of Portuguese olive oil

3 teaspoons fresh chopped parsley for garnish

olives for garnish

salt and pepper to taste

dash of white wine vinegar

Preparation:

Drain and rinse the chick peas and set aside.

Saute the onions in 2-3 tablespoons of olive oil until caramel colored. Remove bay leaf and add a pinch of salt and pepper.

In a deep dish pan, layer 1/2 of the chick peas, followed by 1/2 of the cod. Top with 1/2 of the sauteed onions and 1/2 of the garlic. Repeat with remaining chick peas, cod, onions and garlic.

Top evenly with eggs and poor the remaining olive oil on top. Add a pinch of salt and pepper and a drizzle of the vinegar. Top with the eggs and place in a 350 F. oven for about 15 minutes or until hot. Garnish with the fresh parsley and olives and serve with more olive oil on the side if needed.

If you want to serve it cold just top with the eggs, parsley and olives and enjoy!

Desserts / Main Dish / Photo Gallery / Recipes / Traditional customs

June 27, 2017

Pears in Vinho do Porto

Pears in Vinho do Porto dessert is elegant, yet so easy to make to impress your family or guests at your next party. Be sure to serve a glass of authentic “Vinho do Porto” with it of course!

Vinho do Porto (Port wine) is a Portuguese fortified wine exclusively made in the Douro Valley in northern Portugal. Many other countries make port wine but in the EU only wines made in Portugal can be labeled Port or Porto. In the USA wine using the “port” term, are recognized as generic. but the wines name “Porto”, and “Vinho do Porto” are deemed to be exclusively Portuguese.

Ingredients:

3-4 ripe pears

1 cup Vinho do Porto (Port wine)

2 cups water

1 cup sugar

2 strips orange peel

2 strips lemon peel

1 stick cinnamon

vanilla ice cream for serving

mint leaves for garnish

Preparation:

Place the sugar, port, 2 cups water, lemon and orange peel, and cinnamon in a pan. Cook on medium high for about 5 minutes. Set aside.

Carefully peel the pears and slice of a 1/4 inch piece on the bottom to make them stand. Place the pears upright in the syrup and bring syrup to boil. Lower heat to medium, cover, and cook for about 50 minutes or until a knife cuts easily through the pears. Remove pears and let cool.

Place pears upright on plate topped with the syrup or make the thick Port glaze below. Add ice cream and garnish with mint leaves.

Port Wine Syrup Glaze:

Simmer remaining syrup from cooking pears on low heat for another 20 – 30 minutes or until the syrup thickens. Store in jar in the refrigerator up to 30 days. Serve over fruit, ice cream, french toast, pancakes, etc.

Desserts / Holiday Recipes / Photo Gallery / Recipes

June 23, 2017

Maria Cookies and Cream Strawberry Banana Trifle

Dig in!

Maria Cookies add crunchy layers to this easy trifle recipe. Fresh bananas, strawberries, and home made whipped cream create a melt in your mouth fruit bomb! Bring it to your next cookout or family gathering.

Strawberry season is here!

Ingredients:

3 large bananas (sliced thin)

1 or 2 quarts of strawberries (sliced thin)

1 package yellow cake mix (follow directions) (or use a pre made store bought cake)

1 package Maria cookies (Bolacha Maria)

2 packages instant vanilla pudding (follow directions)

2 cups (1 pint) heavy cream

3 tablespoons powdered sugar

2 teaspoons vanilla extract

Preparation:

Prepare cake per package directions. When cake is done, let cool and cut into 2 inches cubes. Set aside.

Prepare pudding per package directions and set aside. Prepare the whipped cream.

Whipped Cream instructions: Place mixing bowl in freezer for a few minutes to chill bowl. Place the cream in mixing bowl and beat until soft peaks form. Add the sugar and vanilla and beat on high until stiff peaks form. Place in refrigerator until ready to begin assembling the trifle.

Assemble:

Place 1/3 of the cake at the bottom of a large glass bowl. Spread cake with 1/3 of pudding, then layer 1/3 bananas, 1/3 strawberries. Add layer of Maria cookies. Top with 1/4 whipped cream.

Continue layering leaving a top layer of the remaining bananas, strawberries and whipped cream. Top the trifle with crushed Maria cookies. Chill in the refrigerator until ready to serve. Dig in and enjoy!

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

June 20, 2017

Portuguese Shrimp Bake

This shrimp boil was a hit at my family’s cookout! This is a perfect dish for the summer months when it’s too hot to cook because it’s prepared, cooked for only 15-20 minutes, and then served in the same sheet pan. For variety, add a few fresh clams or mussels in the shell! Just adjust the cooking time.

If you prefer, you can even prepare everything the night before, cover with foil and store in the refrigerator to cook the next day. When you’re done eating, just through out the pan for an easy clean up!

Serves 6-10

Ingredients:

2 pounds raw, shelled shrimp

2 – 3 pounds red potatoes (cubed)

1 pound Portuguese chourico or linguica sausage (cut into 1 or 2 inch slices)

4 fresh corn on the cob (cut into 4 pieces)

1 lemon (cut into slices)

SEASONING:

1 tbsp olive oil

1/2 stick melted butter

2 tbsp Taste Portugal Seasoning

1 or 2 teaspoons piri piri hot sauce or Cayenne pepper (optional depending on your taste)

3 tablespoons chopped parsley for garnish

CLICK IMAGE TO ORDER:

https://amzn.to/404B2V2

Preparation:

Boil potatoes with 2 teaspoons of salt for about 10-12 minutes until slightly under cooked. (do not over cook) Drain and place on a large sheet pan to cool. Cook the corn for about 5-10 minutes, drain, and add to the sheet pan to cool.

Melt butter, oil in a small ramekin for about 30 seconds. Add sseasonings and mix well

When the potatoes and corn are cooled, spread evenly on the pan. Arrange the chourico evenly between the potatoes and corn followed by the shrimp and lemon slices.

Add the seasonings and mix thoroughly with your hands to coat ingredients evenly.

*At this point, you can cover the pan with foil and put it into the refrigerator until ready to cook the next day.*

Cook in heated 425 F degree oven for 15 minutes or until shrimp turns pink and cooked through.

*You can also cook in the same pan, covered with foil on your grill. You many have to alter the cooking time.*

Top with the parsley and serve. Enjoy!

Serve with Portuguese Vinho Verde or any good white wine.

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

June 6, 2017

Seafood Chowder with 1920 Portuguese Brandy

Are you drooling yet? This is my favorite soup which I make every summer after our families Father’s Day clam bake! This is a great way to use up the leftover seafood and corn. Here’s the recipe for the Clam Bake.

I add a little 1920 Portuguese brandy to the broth for an added kick. Serve with an extra shot of brandy to drizzle into the chowder. The flavor is intense, rich and creamy. You’ll never through out that day old lobster again!

Ingredients:

Lobster shells from 3 lobsters

Meat from 1 lobster (or 1-2 cups) chopped into small pieces

1 pound shelled shrimp (raw or cooked)

1 pound little neck clams (with or without shell)

1 pound mussels (with or without shell)

2 cups of corn kernels

2 tbsp of Brandy (I used 1920 Portuguese Brandy)

2 cups fish or chicken stock

1 small onion (finely minced)

1 celery stalk (finely minced)

4 tbsp butter

1 tsp paprika

1 tsp pepper

2 tsp salt

1/2 cup of flour

2 cups of light cream

1/2 gallon of whole or light milk

Lemon wedges for garnish

Parsley for garnish

Preparation:

In a medium pan, place the lobster shells in the stock and milk and cook on medium heat for about 10 minutes. This will infuse the stock with the lobster. Strain the broth, remove shells and discard shells.

In a large stock pot, saute the onion, and celery in the butter until translucent. Add the flour, and stir until the flour has melted into the butter. Add the seafood, corn, milk broth and remaining ingredients except the cream, brandy, and lobster pieces and stir on low heat. Cook on low for a few minutes.

Cover and continue cooking for 15 minutes on low heat or until thickened. Add the cream, lobster pieces and brandy. Simmer on low heat for another 10 minutes stirring gently. Taste and add more salt and pepper if desired. Note: If you want a thicker chowder milk a little flour with milk in a small bowl and add to the chowder. Cook for a few minutes until thicker.

Serve garnished with lemon wedges and parsley.

Serve with an additional shot of 1920 brandy. Drizzle it into the chowder for a kick!