Category: Recipes

Main Dish / Photo Gallery / rice

Lemon Chicken & Jasmine Rice – Galinha com Limão e Arroz de Jasmim

 

This Lemon Chicken recipe can be ready in under 30 minutes which is just perfect for your busy days. It pairs perfectly with the Jasmine rice recipe that I shared below.

The secret to making a light and fluffy Jasmine rice is too add as little water as possible and not let the rice cook to long.

You also never use a spoon to stir the rice, use a fork to obtain a light and airy texture.

Ingredients:

4 boneless chicken breasts

2 tablespoons of olive oil

1 tablespoon of butter or margarine

1/4 cup of flour

2 tablespoons of fresh lemon juice

1 teaspoon of grated lemon peel

1/4 cup of Vinho Verde or dry white wine

1 cup of chicken broth

1/2 teaspoon of salt

1/4 teaspoon of black pepper

1 teaspoon of dried oregano

1 scallion finely sliced

 

Jasmine Rice:

2 cups Jasmine rice

3 cups of water

1/2 teaspoon of salt

1 teaspoon of butter or margarine

1 scallion (finely sliced)

Lemon wedges for garnish (optional)

 

Instructions:

Cut the chicken breasts in half. Place them between 2 pieces of saran wrap and pound to about 1/4 inch thick.

Season with salt and pepper and coat them lightly with the flour in a bowl.

Heat the olive oil and butter on high heat in a large saute pan. Cook the chicken on medium high heat for about 3 minutes or longer on each side until they turn a light golden brown, remove them from the pan and set them aside.

De-glaze the pan with wine, lemon juice and chicken broth and let it cook down for about 1 minute.

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 flavor.

Turn heat to low, add the scallion, 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.

 

Instructions for Jasmine rice:

If you want to serve the chicken with the Jasmine rice begin cooking the rice before you start the chicken.

Boil the 3 cups of water, butter and salt in a medium heavy saucepan.

Add the rice, stir, slightly cover, and cook on medium for about 15 minutes stirring with a fork once in a while.

After 15 minutes turn off the heat, stir the rice gently with a fork to make it light and flaky.

Cover and set aside until the chicken is ready. Add the scallions as a garnish before serving.

 

 

 

 

Main Dish / Photo Gallery / Side Dish

Lazy Lasagna Casserole & Greek Salad With Tahini Dressing

 

This recipe tastes just like lasagna but with half of the work in the layering process. You may wonder why I made an Italian Lasagna with Greek Salad?

Well I  promise it goes very well together. The cool Tahini dressing is a perfect match to cool down the spice in the Lasagna. Enjoy!

Serves 6-8

Ingredients:

1 pound of ground beef or turkey

1 can crushed tomatoes

1 medium onion (chopped)

2 cloves garlic (minced)

2 tablespoons of olive oil

1 teaspoon of Italian herb seasoning mix

1 teaspoon pimenta moida  or (1/2 teaspoon crushed red pepper flakes)

1 teaspoon of salt

1 teaspoon of pepper

1/2 teaspoon of oregano

 

Pasta

1 pound of large sized curly pasta such as cavatappi, or ziti

1 15 oz container of low fat ricotta cheese

1 – 8 oz package of shredded cheese

1 egg

1 teaspoon of salt

1/2 teaspoon of black pepper

1/2 teaspoon of oregano

 

Salad

4 cups green leaf lettuce (chopped)

2 cups baby spinach

shredded carrots

1 cucumber (chopped)

1/2 small red onion (finely sliced)

1 cup Feta Cheese (crumbled)

Greek Olives (optional)

Croutons (any)

 

Tahini Dressing

1 cup light sour cream

1/2  of a cucumber (chopped)

pinch of dill

1 teaspoon lemon juice

pinch of salt

pinch of black pepper

 

Garlic Bread (optional)

l large french bread or italian loaf

1/2 stick of soft butter or margarine

1 teaspoon of garlic powder

1/4 teaspoon of paprika

 

Meat Sauce Cooking Instructions:

Prepare the grown the ground meat by cooking it on medium  heat in a large saute pan and remove any excess fat.

Add the chopped onion, olive oil and garlic and cook for about 5 minutes until the onion and garlic is translucent.

Add the remaining ingredients and cook on low heat for at least 15-20 minutes to incorporate all of the flavors and the sauce has reduced slightly. Set aside until the pasta is prepared.

Pasta preparation:

Cook pasta in a large pot of water with the salt. Drain but do not rinse and set aside in a big bowl to slightly cool.

Mix the ricotta, 1/2 of the shredded cheese, egg, salt, pepper and oregano in a small bowl. When the pasta has cooled pour the cheese mixture into the pasta bowl and mix very well.

Prepare a large deep lasagna dish or casserole by adding a small amount of the meat sauce on the bottom.

Layer 1/2 of the pasta on the bottom of dish, then add 1/2 of the meat sauce. Top with 1/4 of the shredded cheese.

Continue layering. You’ll end up with the remaining remaining sauce on top. Add the rest of the shredded cheese.

Bake uncovered for about 30 – 40 minutes at 350 degrees until the cheese is melted and bubbly.

 

Salad Preparation:

Mix all of the salad ingredients in a large salad bowl. Prepare the dressing by mixing all ingredients in a blender or processor until very creamy.

Pour the dressing over the salad just before serving.

 

Garlic Bread Preparation:

Slice the bread in half and spread on the butter mixture.

Bake butter side down along with the lasagna until the bread is golden and crispy on the buttered side.

 

 

 

 

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

Welcome Spring Cobb Salad

 

Welcome Spring!! Enjoy!!

Ingredients:

Baby Spinach

Green and Red Leaf Lettuce

Tomatoes

Sliced Turkey or Ham

Shredded Carrots

Chopped Cucumber

Cubed Cheese

Blue Cheese

Chopped Avocado

Sliced Pears

Black Olives

Hard Boiled Eggs

Add Your favorite dressing!

Main Dish / Photo Gallery / Recipes

Easy Shepard’s Pie

Comforting Shepard’s Pie is one of my family’s favorite meals in the cold months of Winter. I love to make a big tray of it since usually I have enough leftover for another meal the next or the following day. I use ground turkey to save on calories but it’s up to you if you prefer ground beef. I serve the pie with easy buttermilk biscuits made with a simple buttermilk biscuit mix. Enjoy and stay warm!

Serves 6-8

Ingredients:

2 pounds of ground beef or turkey

1 package of frozen corn (or any of your favorite vegetables)

1 teaspoon of olive oil or margarine

1 small onion (chopped)

1/2 celery stalk (finely chopped)

1/2 teaspoon of garlic powder

1 cup of milk

2 tablespoons of flour

1 tablespoon butter or margarine

1 cup chicken stock

1 teaspoon of salt

pepper

 

Crumb topping:

1 egg

1/2 cup of shredded cheese

1/2 cup of Panko bread crumbs or regular bread crumbs

 

Mashed potatoes

2 pounds of potatoes (peeled and sliced)

1 teaspoon of salt

2 tablespoons of butter or margarine

1 cup of milk

pepper


 

Biscuits

Makes about 20 depending on size

4 cups of biscuit mix (or more)

1 and 1/2 cups of milk

 

Instructions:

Boil potatoes in salt, drain and mash with the butter and milk. Set aside until the meat filling is cooked.

In a medium saute pan, cook the onions and celery in the 1 teaspoon of olive oil for a few minutes.

Add the ground meat, salt, garlic powder, and pepper to taste. Cook until browned.

Add the corn, and cook on low heat for about 5 -8 minutes until the flavors have incorporated.

In a heavy small saucepan melt butter and mix in the flour. Add the milk and cook until slightly thickened for a few minutes.

Add the milk sauce and stock to the meat filling and cook for a few minutes. Add the parsley. Taste and add more salt and pepper to taste.

Pour the meat and corn into a large deep dish square casserole pan. Make the mashed potatoes, and spread them evenly on top of the meat filling.

Beat the egg slightly and brush over the potatoes. Mix the cheese with the panko bread crumbs and spread over the potatoes.

Cook at 350 for at least 30-45 minutes depending on how browned you like the pie. Let sit for a few minutes before serving. Top with fresh parsley for garnish.

Make biscuits by following these instructions:

Gently fold the ingredients in a bowl until they are almost incorporated. Note: The batter will be sticky, but mold-able. If you find it too sticky add more mix.

Do not over mix! The secret to light and fluffy biscuits is not to over mix!

Pour the batter into a floured surface. Flour your hands very well and roll the dough to 1/2 inch thick. Cut into round biscuit shape with a cookie cutter or a small cup.

Cook at 450 for about 8-10 minutes or until very light golden brown.

Check one by lifting the bottom. Note: Do not overcook. Take them out immediately so the bottoms to not overcook!

 

 

Appetizers / Holiday Recipes / Photo Gallery / Recipes / Side Dish

Piri Piri Deviled Eggs Recipe – Ovos Recheados

You’ll love this easy recipe for deviled eggs with a kick! I was pleasantly surprised how quickly they disappeared so I’ll be making them more often.

The word “devil” originally referred to the combination of spices, including mustard, with which the eggs are seasoned.

You may serve these as an appetizer, or a main dish. Serve them cold. Enjoy!

Makes 24

Ingredients:

12 eggs

1/2 cup of mayonnaise

1 teaspoon Dijon mustard

1/4 teaspoon of salt

1/4 teaspoon of pepper

1/2 teaspoon of Piri Piri or any hot sauce (optional) or (1/4 teaspoon piri piri powder)

Paprika for garnish

Instructions:

Place the eggs in a medium sauce pan and cover them with water. Boil for 7 minutes and let them sit in pan for 7 minutes.

Drain and add enough cold water to cover them.  Let sit for about 5 minutes to cool.

Gently tap the eggs cracking the shell all around the egg. This will make it easy to peel.

Slice the eggs length wise and place on a serving dish.

Remove the yolks and place them in a small bowl. Mix in all the ingredients except hot sauce and paprika until incorporated. Taste and add more seasoning if desired.

Scoop about a half tablespoon of the yolk mixture into the sliced egg whites.

Garnish with more hot sauce and paprika. Enjoy!

Desserts / Photo Gallery

Lemon Raspberry Coconut Cake

Lemon Raspberry Coconut Cake is perfect for your next Birthday Cake. I made it this weekend and it was a big hit! Enjoy!

Ingredients:

Cake:

1 Package of Lemon Cake mix

Ingredients as per package

Raspberry Filling:

1 and 1/2 cup of fresh or frozen Raspberries

2 tablespoons of sugar

1 teaspoon of corn starch

Frosting:

1 can of vanilla frosting

1 and 1/2 cups of flaked coconut

 

Instructions:

Preheat oven to 350 degrees. Prepare the cake mix per package directions and pour into 2 round cake pans.

Let the cake cool completely or leave it overnight before frosting.

Place the raspberries and sugar in a small saucepan and cook on medium heat for about 5 minutes until the raspberries have dissolved into a jelly consistency.

Add the corn starch and cook for another few minutes until the mixture thickens. Place the raspberries in the refrigerator until cold. They mixture should be thick like a jelly not too runny.

When the cake has cooled, spread the jelly over one layer and top with the other layer.

Spread the vanilla frosting over the cake and then top with the flaked coconut.

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas

Chocolate Flan Cake – Bolo de Chocolate e Pudim Flan

You won’t believe the magic that happens when you make this cake! It’s very easy to make and perfect for a party.

This cake is a Mexican recipe, but it has become very popular in the last few years because it’s like having two desserts; chocolate cake and caramel flan all in one bite!

You can use any cake batter such as vanilla, lemon etc. so be creative if you want!

Ingredients:

Cake:

1 Package of Devil’s Food chocolate cake mix

3 eggs

1 cup of water

1/3 cup of vegetable oil

 

Caramel sauce glaze:

1 cup of any jarred caramel sauce or make your own sauce (recipe below)

 

Flan:

1 can (14 oz) sweetened condensed milk 

1 can (12 oz) evaporated milk
1/2 cup of cream or half and half
 
4 large eggs
1 teaspoon vanilla extract

 

Note: You will need an extra large bundt pan for this recipe

Preparation:

Prepare Caramel glaze first:

Place 1 to 2 cups sugar in a large heavy skillet. Continue stirring while cooking on med heat until the sugar melts and begins to turn caramel colored and thickens like corn syrup (probably 5-8 min depending on your burners). Note: if you smell a burnt smell, start over because the sauce has burned. 

Pour 1/2 cup of the caramel topping evenly in bottom of bundt pan gently rotate the pan to coat bottom and up 1 to inches up the sides.

Flan preparation:

Mix all flan ingredients in a blender or in a mixer at high speed for about 45 seconds.

Cake Preparation:

Preheat oven to 350 degrees. Heavily grease a large 12 cup bunt pan with cooking spray or margarine.

Mix cake mix with water, oil and 3 eggs in a large bowl, with electric mixer for about 3 minutes on medium speed. Pour cake mix gently and evenly into the bundt pan covering the caramel sauce.

Slowly pour the flan mixture over the chocolate batter.

Note: The flan mixture will be very runny over the chocolate batter. Don’t worry if you think this is not right. Magic happens as the cake cooks the flan sinks to the bottom and the chocolate cake rises to the top.

Cover the cake with heavy foil that has been coated with cooking spray and  place in a deep roasting pan big enough to hold the cake pan in 2 inches of water.

Special Note: I used my large Turkey roasting pan which was big enough to hold and cover the cake pan and it came out perfect! This is optional and you can use any deep roasting pan but be sure to cover the cake pan very tightly with the foil if you don’t use a roasting pan cover.

Bake the cake for about 1 hour and 10 minutes.

Here is what the cake will look like after it’s baked.

Place the cake still in the roasting pan on the counter and let it cool for at least 2 hours or more to completely cool.

When the cake is completely cooled gently loosen the sides with a thin knife. Place a large serving platter over the pan and invert the cake.

When you invert the cake, it will come out with the chocolate cake on the bottom and the flan on top.

Pour any remaining caramel from the pan over the flan.

If you want to serve the cake the next day, place it in the refrigerator overnight and invert the next day since this will keep the cake moister.

Add the remaining 1/2 cup of the caramel sauce and whipped cream before serving if desired.

 

Find this recipe in my new cookbook!

 

 

 

 

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Desserts / Photo Gallery / Traditional customs

Portuguese Muffins Featured in Huffington Post

Portuguese Sweet Muffins featured in Huffington Post article!

 

Click on this link to read the article! Why Portuguese Muffins AreSeriously Underrated

The article links back to Tia Maria’s Blog for the recipe by Leonor Santos!

Here’s an excerpt from the article in the Huffington Post – Travel – February 22, 2014

“Popularized in the United States by Portuguese immigrants around New Bedford and Cape Cod in Massachusetts, these muffins can still be found in many a Cape Cod sandwich shop. Larger, chewier, slightly sweeter and more flavorful and substantial than an English muffin, it’s no wonder they’ve caught on outside of Massachusetts too. While they’re still not as ubiquitous English muffins, we think their time will come. Once you try one, you’ll understand why they’re seriously underrated.” Excerpt and top left photo credit: http://www.huffingtonpost.com/2014/02/25/portuguese-muffins_n_4847213.html?utm_hp_ref=travel&ir=Travel

 

Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes / rice

Arroz de Marisco – Seafood Rice Casserole

The bountiful seafood in the oceans of Portugal’s sea coast inspires this flavorful Seafood rice that is perfect for a celebration or anytime.

This recipe is inspired from a recipe that I learned many years ago from a Portuguese chef that worked at my brothers Portuguese restaurant!

You can improvise the recipe by adding more of your favorite seafood or omitting some ingredients. Enjoy!

 

Ingredients:

1 whole fresh lobster (cut into pieces)

1 pound of uncooked medium shrimp (peeled and deveined)

1 pound of scallops

1 pound of little neck clams (washed)

1 pound of mussels (washed and cleaned)

1 small onion (finely chopped)

1 clove of garlic (finely chopped)

1/2 cup of ripe tomatoes (crushed)

½ of a small, red bell pepper (chopped)

1 cup of uncooked peas

Pinch of Saffron

1 teaspoon paprika  

1 teaspoon salt

4 cups of chicken broth

2 cups of long grain uncooked rice

½ cup of Vinho Verde or white wine

Fresh chopped Cilantro for garnish

Instructions:

Preheat oven to 350 degrees. Saute the onion, red peppers and garlic in a large deep heavy oven proof skillet or Cataplana pan until translucent.

Add the lobster pieces and brown for a few minutes.

Add the wine, tomatoes, paprika, and salt, and cook for about 5 minutes until reduced.

Add the broth and bring to a boil.

Add the rice and saffron and stir while cooking for about 5 minutes on high heat.

Taste and add more seasoning if needed. Remove the pan from the burner and stir in the peas.

Arrange the shrimp, scallops, clams, and mussels, evenly submerged on top of the rice.

Bake in the oven uncovered for about 30 minutes until the rice and seafood is cooked.

Garnish with fresh chopped cilantro.

Notes:

You may need to cook the rice longer if you find it’s not fully cooked.

Add more broth if you find the rice too dry and bake or cook for a few minutes longer however Paella rice is typically dry.

Serves 4-6