Recipes – Page 30 – Tia Maria's Blog

January 27, 2014

Macaroni & Cheese with Chourica & Breadcrumb Crumble

A crunchy Chourica and breadcrumb topping on traditional Macaroni and Cheese, gives this classic a Portuguese kick!

This recipe is adapted from Alton Brown’s Macaroni & Cheese which is the most downloaded recipe on the Food Network website!

Click here for the Crunchy Oven Fried Chicken recipe.

Ingredients:

1/2 pound elbow or curly pasta

3 tbsp butter or margarine

3 tbsp flour

3 cups milk

12 oz of shredded sharp cheddar cheese

1 small onion finely chopped

1 bay leaf

1 egg

1 tsp salt

Black pepper

Ingredients Topping:

1 cup of chourica sausage

1 cup of breadcrumbs

2 tbsp of butter or margarine

Instructions:

Preheat oven to 350 degrees

Prepare the topping:

Mince the chourica in a food processor into very small pieces.

Saute the chourica in the butter in a small saucepan until golden and crispy.

Add the breadcrumbs to the chourica and cook on very low heat for about 1 minute until the mixture is golden and well incorporated and set aside.

1. Cook pasta in salted water but leave aldente.

2. While the pasta cooks, melt the butter in a medium saucepan.

Add the flour and mix until smooth. Mix in the flour, onion, milk and bay leaf.

3. Cook on low heat for about 10 minutes stirring continuously so it does not stick and then remove bay leaf.

4. Temper the egg and add it to the sauce. Add the cheese, the tsp of salt and a little crushed black pepper.

5. Mix in the pasta and pour into a casserole dish.

6. Spread the chourica crumble over the macaroni. Top with more cheese if desired.

7. Cook for 30 minutes until golden and crispy.

Enjoy!

Appetizers / Holiday Recipes / Photo Gallery / Side Dish

January 23, 2014

Beef Croquettes – Croquetes de Carne

The first time I made these beef croquetes was on a Christmas Eve with my Godmother who taught me this recipe.

She was very meticulous about which cut of beef to use in her recipe and would often shop at many grocery stores until she found that one special piece of beef!

The best beef to use is cooked, roast beef that has been cooled in the refrigerator since the meat will be firm and dry.

I would go to her house and help her cook the Rissois de Camarao and these Croquetes for many years.

My job was to to roll the beef mixture into egg shapes and then dip them into the egg and bread crumbs using the one hand wet, and one hand dry method.

My hands often got slapped because I would dip my wet hand into the bread crumbs making a mess.

I think of her every time I use that method now and I’m very careful not to get those bread crumbs into the egg!

Makes approximately 1-2 dozen

Ingredients:

1 pound of cooked roasted beef or any leftover cooked beef (finely minced)

2 tablespoons of butter

4 tablespoons of flour

1/2 cup milk

3 cloves of garlic (finely chopped)

½ small onion (finely chopped)

¼ cup of chouriça sausage (finely minced) (optional)

1 bay leaf

1 tablespoon parsley (finely minced)

1 tsp of salt

¼ teaspoon of paprika

Fresh ground black pepper

2 eggs

Flour for coating

1 or 2 cups fine bread crumbs for coating

Vegetable oil for frying

Instructions:

Saute the onion, garlic, and bay leaf in the butter in a medium skillet until translucent on medium low heat.

Add the flour and mix well until the flour is incorporated into the butter. Add the milk a little at a time until the butter is melted and the mixture is smooth and thickened.

Add the beef, chouriça, and all remaining spices and cook for a few minutes. Remove the bay leaf and discard.

Remove the beef from heat and add 1 beaten egg a little at a time to temper it. Put the pan back on the stove and cook the mixture until it becomes thick and easy to form into balls or egg shapes.

Cool the mixture for a few minutes and shape into croquettes. If you find the mix too soft, add a little more flour and cook for a minute.

To thicken the mix, you can also refrigerate the beef for a few hours or until the next day.

When ready to fry, dip each croquettes in the remaining beaten egg and then into bread crumbs.

Fry the croquettes in medium high vegetable oil until golden brown.* The oil must be hot or the croquettes will fall apart.

Drain onto paper towels before placing them on the serving platter.

Photo credit: http://deliciasdiarias.wordpress.com/tag/croquete/

Appetizers / Main Dish / Photo Gallery / Side Dish / Soups

January 22, 2014

3 Bean Turkey Chili

This recipe makes a large pot of chili that can serve 10-12 people so you’ll have enough for the next day, or freeze it for next week!

For a vegetarian option, simply leave out the meat because it’s just as good.

Serve the chili with Blue Corn Tortilla Chips and my home made Corn Muffin recipe.

Ingredients:

2 lbs ground turkey or beef

1 large onion (finely chopped)

1 large red bell pepper (finely chopped)

1 large green pepper (finely chopped)

3 cloves garlic

2 tbsp of olive oil

1 tsp salt

1/2 tsp crushed black pepper

crushed red pepper flakes or hot sauce to taste

3 tablespoons chili powder

1/2 tsp paprika

1 small can crushed tomatoes

1 (32 ounce) can red kidney beans

1 (32 ounce) can black beans

1 (32 ounce) can pinto or any favorite beans

Or use any favorite beans

Garnish Options:

Shredded Mexican or your favorite cheese

Tortilla Chips

Sour cream

Chopped Avocado

Chopped onions

Cilantro

Salsa

Instructions:

In a large dutch oven or heavy pan, brown the meat in the olive oil. Remove the meat and add the onions, garlic and both peppers to the pan.

Cook the vegetables in the pan drippings until translucent. Add the meat back into the pan and stir well.

Add all of the remaining ingredients, stir well, and let the chili come to a slow boil on medium heat.

Continue cooking for about 30 minutes on low heat stirring very often so it does not stick.

If you like a thicker chili mash about 1 cup of the beans with the back of your stirring spoon. If you like it thin, leave as is or add a little more tomato or a cup of stock.

Store in refrigerator after it cools and freeze in food safe plastic containers.

Appetizers / Photo Gallery / Recipes

January 21, 2014

Tremoços – Lupini Beans

Lupini beans – (Tremoços) are a good source of dietary fiber and protein and have many health benefits which you can read about here.

One cup of cooked lupini beans provides 200 calories, 5 grams of fiber and a whopping 26 grams of protein.

The only other beans with more protein than lupini beans are soybeans.

I love this snack but I find the ones that you find selling grocery stores are too salt so I made these at home instead.

This recipe is pretty simple but it takes about 5-10 days of soaking them in the refrigerator, before you get the final product.

Ingredients:

1 pound of dried lupini beans (picked over to remove any sand)

large pot of water

Seasonings for serving (optional):

2 cloves garlic (finely chopped)

Olive oil

Crushed black pepper to taste

Instructions:

Place the beans in a pot if water and soak overnight. After 24 hours, add more water to the pot if needed. The water should completly cover the beans with at least 2-3 inches of water.

Boil the beans to a boil and cook simmering for about 2 hours.

Drain and rinse the beans and place them in a large container and cover with cold water. Let them cool and place in the refrigerator.

Change the water once a day for 10-14 days. After 10 days, taste a bean for bitterness.

It may take more days to remove the bitterness from the beans.

When the bitterness is gone add ratio of about 1/4 cup of salt to 1 gallon of water with the beans.

They can be stored this way in the refrigerator. You may add more salt if desired.

Serving suggestion:

Remove desired amount of beans from the jar and splash with olive oil. Add the a chopped garlic and black pepper!

Photo credit: http://www.christinascucina.com/2012/12/lupini-beans-and-olives-italian.html

Photo Gallery / Side Dish

January 17, 2014

Spinach & Strawberry Salad with Blackberry Dressing

I want to share a secret tip with you. Don’t buy berry salad dressings because they are so easy to make at home!!

All you need is 1 part olive oil, 2 parts acid such as balsamic, wine, apple cider vinegar, or lemon juice.

Add a pinch of salt and pepper and your favorite fruit jams!

I used Blackberry jam which is my favorite fruit spread, but you can use raspberry, grape or even orange marmalade!

Don’t be afraid to experiment and add your favorite seasoning and spices! Enjoy!

*Anther Tip:

Don’t throw away your jelly jars when they’re all finished and have only a small amount of jelly at the bottom.

Just mix in the ingredients to make a vinaigrette right into the jar, shake and pour over your salad!

Ingredients:

2 cups Baby Spinach

2 cups of your favorite lettuce

3 strawberries

1 slice of your favorite cheese

2 slices of low fat deli turkey (optional)

Crumbed blue cheese

Ingredients for Blackberry Salad Dressing

1 teaspoon Blackberry Jam

1 teaspoon of olive oil

2 teaspoons of balsamic vinegar

1 dash of mustard

pinch of salt

pinch of fresh ground pepper

1 tablespoon of any fruit juice such as orange, lemon, apple etc.

Mix all the dressing ingredients very well until smooth and creamy with a fork. Taste and add more salt if needed.

Gently pour the dressing evenly over the salad with a teaspoon to your desired amount.

Photo Gallery / Recipes / soup / Soups

January 15, 2014

Watercress Soup – Sopa de Agriões

This soup is easy to make and takes only 30 minutes to prepare. It’s loaded with vitamins and low in calories!

I suggest you cook the soup ahead of time and add the watercress just before serving to retain it’s beautiful green color!

Enjoy!

Ingredients:

2 large carrots (chopped)

2 cups of butternut squash (chopped)

8 cups of water

1 large onion

1 scallion

1/4 cup of olive oil

1 teaspoon of salt

1/4 teaspoon of pepper

2 chicken bouillon cubes

1 teaspoon of butter

1 scallion

1 small bunch of watercress

Instructions:

Cook all of the ingredients except the watercress and butter in a medium soup pan until the vegetables are tender.

Remove the pan from the burner and add the butter. Remove the scallion and puree the soup with an immersion blender until smooth and creamy.

Place the soup back on the burner on low heat and simmer for about 5 minutes.

Taste the soup and add more water or seasoning if desired. Add more water if you find the soup has thickened to much.

Wash and cut off the thick stems from the watercress and add to the soup.

Cook on low heat for 5 minutes and serve.

If you’re serving the soup later, add the watercress and heat up the soup for a few minutes.

Photo soup image credit: http://vitamina-abc.blogspot.com/2012/06/sopa-de-abobora-com-agriao.html

Desserts / Photo Gallery / Recipes

January 6, 2014

This is my daughter’s recipe for Nutella Torta – Nutella Roll. This dessert is perfect to impress your “Nutty for Nutella” and chocolate loving friends. It requires only 6 ingredients and takes only 30 minutes to prepare and cook!

Ingredients:

5 room temp eggs (separated)

3/4 cup flour

1 tsp baking powder

1/2 tsp salt

3/4 cups sugar

1/2 cup of Nutella or any Chocolate Hazelnut Spread

Instructions:

Preheat oven to 350 degrees. Grease (Pam spray or margarine) and line a large sheet pan with parchment paper.

Combine flour, salt, baking powder in a bowl.

In a large bowl beat egg yolks with 1/4 cup of sugar until lemony. Add flour and beat for about 5 minutes.

In a separate bowl beat the egg whites until they form soft peaks.

Add the remaining 1/2 cup sugar gently into the whites until stiff peaks form.

Gently fold the egg whites into the eggs with a rubber spatula.

Pour into the sheet pan spreading evenly. Cook for about 15 minutes or less depending on your oven. The cake should be golden light brown in color.

Place a clean linen white kitchen towel on the counter and sprinkle generously with granulated sugar.

Slowly flip the cake pan onto the towel with the sugar.

Peel the parchment paper off the cake, then roll up the cake with the dish towel and let it sit for 5 minutes for the cake to cool.

Unwrap the rolled up cake let sit for a few minutes and gently spread the Nutella with a light coating evenly over the cake. *The warm cake will melt the nutella making is easy to spread smoothly.

Gently roll up the cake without the towel leaving the edge on the bottom.

Sprinkle more granulated or confectioners sugar on top of the Torta if desired. Let it cool completely before slicing. Enjoy!

Photo Gallery / Recipes / soup / Soups

January 2, 2014

Chicken & Jasmine Rice Soup

Chicken and Jasmine Rice Soup is comfort food in simplistic form. The fragrant and nutty taste of the Jasmine rice in a chicken stock infused with garlic and scallions gives this chicken soup a Thai – Asian inspired taste.

This soup is will calm you and your tummy after a night of partying or when cold and flu season arrives!

Ingredients:

2 pieces of skin on, bone in chicken (leg or thigh)

1 and 1/2 cup of Jasmine rice

8 cups of water

2 stocks celery chopped

1 stock celery finely chopped

1 small onion chopped

3 cloves of garlic

1 to 2 tsp salt

1/2 tsp pepper

2 sprigs parsley

1 tbsp of chopped parsley for garnish

1 or 2 finely sliced scallions

crushed red pepper flakes optional

Instructions:

In a medium soup pan, place the water, seasonings, garlic, onion, 2 stocks celery, 2 sprigs parsley and bring to a boil.

Add the chicken and cook for about 45 minutes on medium heat.

Remove the chicken and the parsley from the pan and set aside.

Bring the soup to a boil and add the rice. Cook the rice for about 20 minutes on medium and reduce heat to low.

Remove the chicken meat from the bones and chop into small pieces. Add the chopped chicken to the soup along with the remaining chopped celery.

Cook for about 10 minutes on low heat. Taste the soup and add more salt if needed. If the soup has thicken to much for your taste or if it’s too salty add one or two cups of boiling water.

When soup is done, add the chopped parsley and scallions. Enjoy!

Main Dish / Photo Gallery / Recipes

December 31, 2013

Presunto Stuffed Pork Loin

If you’re tired of the same old roast pork dish, try this recipe. It may look difficult but its pretty easy to make and tastes like a gourmet restaurant dish!

After the Holidays, I always have leftover cold cuts and cheeses so I’m always looking for ways to incorporate them into my regular recipes.

This recipe uses Presunto and cheese in the filling for salty smoky kick to the pork.

The pork is is also cooked in a caramelized onion and port wine reduction which adds a sweetness to balance the salt.

Serve the pork with my Roasted Brussels Sprouts & Potatoes.

This side dish recipe is great because the brussels sprouts and potatoes cook at the same time as the pork roast making it easy, and it saves cooking time.

Enjoy!

Ingredients:

1 (3 or 4) pound pork loin

3 slices of Presunto (prosciutto)

2 cups fresh spinach

3 sprigs of fresh parsley

2 cloves of garlic

3 slices of your favorite cheese

4 tbsp of olive oil

1/2 cup of bread crumbs

1/2 tsp salt

1 tsp garlic powder

1 tsp paprika

Caramelized Onions ingredients:

1 large onion sliced

1/2 cup red wine

1/2 cup vinho do porto (port wine)

2 tbsp butter

Instructions:

Mince the spinach, parsley and garlic and place in a small bowl.

Chop the presunto into small dices and add to the spinach mix.

Add the bread crumbs and 2 tbsp of the olive oil and toss well.

Gently butterfly the pork loin and spread out flat on a cutting board.

Spread the spinach stuffing mix evenly over the pork. Gently roll the pork and tie with trussing thread or use long skewers to hold the pork together.

Season the top of the pork with the salt, garlic powder and paprika. There is no need to season the inside of the pork since the presunto adds saltiness.

Place the pork in a saute pan and brown evenly in the remaining 2 tablespoons of the olive oil. Place the pork in a roasting pan

In the same saute pan, cook the onions for 1 minute to brown them.

Add the red and port wine, and the butter and cook until the wine is reduced by 1/2 and has thickened.

Poor the onion and wine reduction over the pork.

Cook at 350 degrees for 45 min – 1 hour until the pork reaches 165 degrees.

*At this point prep the Brussels Sprouts and Potatoes recipe to cook along with the pork if you desire.

Set aside to rest for 5 minutes before slicing.

Photo Gallery / Recipes / Side Dish

December 31, 2013

Roasted Brussels Sprouts & Sweet Potatoes

This is perfect side dish that cooks along with your main dish such a roasted chicken, pork or beef. It takes only minutes to prepare and the vegetables come out crispy and full of flavor!

Ingredients:

1 package frozen brussels sprouts

1 small onion chopped

2 sweet potatoes

2 large potatoes

2 tablespoons olive oil

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp paprika

olive oil cooking spray