Category: Recipes

Cheesy Spinach and Artichoke Bread

Spinach and Artichoke bread
I made 3 different breads for a party, spinach and artichoke for vegetarians, Swirly Pepperoni, Portuguese Chourico Bread.
Everyone loved them. I made the dough from scratch but you can use pizza dough from your supermarket.
Make a double batch and freeze them for your holiday parties. Enjoy!

Ingredients:

Dough Makes 1 large or 2 small breads

3 1/2 cups of flour

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons salt

1 and 1/2 cups warm water

2 tablespoons olive oil

Preparing dough:

In a medium bowl mix the dry ingredients. Add the water and oil and mix until a ball forms. It you find the dough too sticky add more flour. Grease a large bowl with olive oil and add the dough rolling it to coat with the oil. Cover with plastic wrap, cover with a warm towel, and place in a warm place for about 1 hour or until the dough doubles in size.

Filling:

8 – 12 oz Spinach dip

8 – 12 oz marinated artichokes (chopped)

1 and 1/2 to 2 cups mozzarella cheese (shredded)

1/4 cup pecorino or Parmesan cheese (grated)

1 teaspoon dried oregano

olive oil

flour and corn meal for coating

Preparation:

When dough has risen spread into a rectangle on a sheet pan that has been lightly floured and dusted with corn meal. Brush with a little olive oil. Mix spinach dip, artichokes, and half of mozzarella in bowl and spread evenly on dough leaving 1 inch with dough only on each side. Top with oregano, remaining mozzarella and pecorino cheese.

Gently roll up the dough and pinch sides and edges. Brush with a little olive oil and a dusting of flour. Make a few slits with a knife on bread. Let sit until oven is preheated to 425 degrees F. Cook for about 20-30 minutes or until golden brown.

Lemon Pasta a São Jorge Cheese

Lemon Pasta a Sao Jorge Cheese

I love anything with lemon and one of my favorite cheeses is São Jorge making this dish one of my all time favorite’s. “Queijo São Jorge” is made with raw cow milk on the Azorean island of São Jorge where the lush pastures for grazing allows for a vast production of cow milk. An easy main or side dish for any occasion. If you can’t find Sao Jorge Cheese try Spanish Manchego cheese as a substitute.

Ingredients:

1 pound pappardelle pasta

1/2 cup Sao Jorge cheese (grated)

2 lemons (zested and juiced)

1/2 stick of butter (melted)

1 tablespoon olive oil

salt

4 tablespoons fresh parsley (finely minced)

Preparation:

Cook pasta in salted water, and drain. Place back into pan on low heat. Mix the lemon zest and juice with the butter and add to pasta. Mix gently. When ready to serve add parsley.


Portuguese Piri Piri Chicken

Cooking Portuguese is easy! Watch my videos for Piri Piri Frango Churrasco and Baked Piri Piri Chicken!

ORDER SET OF SPICES 1 REGULAR AND 1 SPICY ON PAYPAL OR SCAN QR CODE

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Taste Portugal Seasoning


Lemon Cake with Lemon Glaze – Bolo de Limao

This deliciously light lemon cake is a perfect weekend treat for your afternoon tea.
Some days when I’m in a hurry I take a short cut by making a box of Lemon Cake mix, then top with my lemon glaze. It’s that easy.

Ingredients:

2 and 1/2 cups flour

3 eggs

1 and 1/2 teaspoon baking powder

1/2 teaspoon salt

1 and 1/4 sticks softened butter

3/4 cups milk

1 and 1/2 cups sugar

1 lemon (zested and juiced)

1 cup confectioners sugar

2 teaspoons milk

Preparation:

Preheat oven to 350 degrees F.

Beat eggs with sugar until lemony. Beat in milk.

Mix flour, salt, baking powder, lemon zest and butter. Add into egg mix and beat until smooth.

Grease a bundt pan or loaf pan. Pour in batter. Cook for 1 hour or until toothpick comes out clean.

Mix confectioners’ sugar with 2 teaspoons of milk and lemon juice. Mix until smooth and creamy.

Add more milk or sugar if needed. Spoon glaze over cooled cake.


I Was a Breakthrough Covid Case

I hate these little monsters!

DENIAL

I never expected to hear the words that came out of the Doctor’s mouth at my local Urgent Care office. “Sorry to to tell you but you have Covid; the test came back positive. You’ll have to quarantine for 10 days.”

There’s no way that I have Covid! I didn’t socialize with anyone except my immediate family. I always used hand sanitizer. I wore a mask in crowded places. I always wiped down grocery carriages and even gas pumps before using them. I practiced social distancing. I had taken the J&J Covid vaccine in April 2021 at the urging of my family to get protection from the virus.

I should have known the unusual body aches that I started having on a Friday night which left me almost unable to walk weren’t normal. It wasn’t like anything I had experienced before. What’s wrong with you mom? my daughter Lisa asked. “Nothing, I’m just very tired” I responded. That night I took 2 Tylenol and went to bed. “I’ll feel better in the morning”, I said to myself. I woke up with body aches the next day, but I had a busy day of cooking for my family all weekend so I took 2 more Tylenol to get through the day. I made it through my busy weekend taking more pain killers and although I felt extremely tired I felt it was because I overdid it with all the cooking and babysitting of my granddaughters.

Monday night sudden chills hit me along with a scratchy throat. It didn’t feel like a “regular” cold with a runny nose or sneezing. It felt more like a sinus cold. “It’s allergies or a summer cold” I thought. 3 days later, on Thursday morning I woke up with an excruciating sinus headache behind my eyeballs along with nausea. I thought it was definitely a sinus infection.

Friday morning the headache and the nausea continued, so I decided to get tested since my family suspected this was more than just a cold. I also had to babysit my granddaughter who had just started preschool that afternoon and I didn’t want to give her a cold during her first week of school.

It took my husband and I almost 2 hours and 5 phone calls to Covid testing sites to find an opening that morning. It wasn’t easy and quite frustrating. At one point we drove to the mall that offered drive up testing. We were shocked to find a huge line of about 100 cars to depths that I hadn’t seen since last year of 2020. Finally I had an evaluation at my Urgent care.

ANGER

Who the hell gave me Covid? The anger set in as I tried to blame someone. I traced my steps the previous week to narrow down where I could have gotten it? The only places I went to was, grocery shopping and my local bakery. How was this even possible? Was it through using my debit card or the touch pad? Did I forget to wipe down the carriage at the grocery store like I had done every time the last year and a half? Did I shake hands with someone or hug them? Could it be in the take out pizza I ate that Friday? Was it the young teenager who packed my groceries? Who the hell gave me Covid?

GUILT

The guilt set in and I felt like a total failure! “What a terrible grandmother I am.” I was angry with myself for getting the virus and possibly spreading it to my family who I had spent the entire weekend with. Everyone of them, including my husband, daughter, sons, daughter in law and even my granddaughters all had to get tested. Many missed days of school, work, and their quarantine was all because of me! My brothers and sisters were all upset and worried about me too.

Thankfully my daughter Lisa and my husband Augie took care of me. They cooked for me, fed me, nursed me back to health and quarantined along with me for 10 days! The whole week I could see the worry in their eyes through the masks they wore. What a terrible mother and wife to do this to them.

BARGAINING

If I recover from this, I’ll never go out in public again. I’ll never go out without a mask again. I’ll never eat take out food again! I’ll never hug or go near a person again! I’ll get my flu shot every year. I never want to put my family through this again.

DEPRESSION

The depression, crying, praying, feeling of doom, and possibly ending up on a respirator was terrible. The 10 days of quarantine brought fear and anxiety expecting it to get worse. I took my temperature every 30 minutes and tested my breathing constantly. Was I having chest congestion or was it just anxiety? Crying and praying wasn’t an option for long, because it made the anxiety even worse, so I stopped. I also stopped taking my temperature and my oxygen levels so often and I limited it to a only a few times a day, once in the morning and once at night.

ACCEPTANCE

Dealing with the virus was physically and mentally draining and was very difficult because of not knowing how sick I was going to get. I told myself just take this “one day at a time” and count down the days to end of quarantine. 10, 9. 8, 7, 6, 5, 4, 3, 2, 1. “Calm down you’ll get through this,” I told myself.

Back pain, body aches, loss of taste and smell, headache, loss of appetite, nausea, dehydration, cough, upset stomach stomach, and sleeplessness. I had all of the classic side-effects except the fever. I did have minimal chest congestion.

I used saline spray to clear my sinus, Tylenol for body and backaches. I drank a lot of hot chamomile and lemon balm tea to calm me down. I tried to stay hydrated by drinking Gatorade, lots of ice water with lemon, and seltzer with lemon. Ginger ale and ginger candies helped the nausea slightly.

At 6 days into my quarantine, I felt week and lightheaded. I could tell by my wrinkled skin on my hands that I was dehydrated. My nausea had left me weak because I literally ate nothing for days except wheat toast, tea and Chicken Noodle Soup that Lisa made me. I started drinking Adult Pedialyte every day to replenish my electrolytes, nutrients and zinc. Within a few hours of my first glass, I began to feel better and after the 10 days I did get better, thankfully.

Now it’s been 2 weeks later. I’m slowly getting my strength back. The cough is gone, and my sense of smell and taste is slowly getting better. People ask me how did it feel? I can describe it as a very bad flu. Although It may be considered a “mild case” of Covid because I didn’t end up in the hospital, it was horrible. I often wondered if the vaccine had prevented me from going to hospital? What would have happened to me if I didn’t get it back in April?

I thank God that my family didn’t see me in a hospital on a respirator. It would have killed them. My advice to everyone is to go get the Covid vaccine. Do it for your family. Stay safe and I wish you all health. 🙂

NOTE: I’m not endorsing any products below but I’m just giving some information that might help for those going through the virus themselves. These are all over the counter remedies that I took. I’m not a medical professional. Follow your own doctors advise before taking any of these.

Rebecca’s Mussels – Mexilhões with Garlic,Cilantro, Fennel and Saffron

Mussels a Rebecca

These mouthwatering mussels made by my daughter in law Rebecca who’s a great cook, take only minutes to prepare. She served them as an appetizer along with fresh Portuguese papo seco rolls for dipping and Portuguese wine of course. You can also make this same recipe substituting little neck clams. It’s a perfect summer dish.

Ingredients:

3-4 pounds mussels (cleaned)

1 large onion (minced)

3 cloves garlic (minced)

1/4 cup fennel (minced)

1/4 cup olive oil

1 teaspoon salt

1 teaspoon black pepper

pinch of saffron

1 cup white wine

1 cup chicken broth

1 cube (Knorr Garlic Cilantro cubes)

parsley, or fennel leaves for garnish (finely minced)

Preparation:

Saute the onion, garlic, and fennel in olive oil with the salt and pepper for 10-15 minutes until tender. Add wine, chicken broth, saffron and cilantro cube. Cook and reduce by 1/2.

Add the mussels, cover and cook for about 10 minutes or until the mussels open.

Top with the fennel leaves or parsley as garnish before serving.


It’s PETISCOS, not TAPAS

I have a section in my cookbook called; IT’S PETISCOS NOT TAPAS!
Whenever I here people say “Portuguese Tapas” I cringe because there is no such thing as tapas in Portugal.
We cal them “Petiscos”. Here are some of my favorite petiscos but you can find hundreds more. I’ll be sharing more of these delicous recipes in the months to come and in my 3rd cookbook!
I would rather eat a combination these beautiful bites than a 5 course meal anytime.
You can find most of these recipes or how to cook them on this blog or, in my 2 cookbooks;
Go to the home page to order, or click on this link to order on AMAZON
Taste Portugal 101 easy Portuguese recipes and Taste Portugal More Easy Portuguese Recipes
My favorite “Petisco” are Rissois de Camarao

Sheet Pan Sausage Bake

Sheet Pan Sausage Bake is an everyday go-to dish. One pan is all you need to bake and serve! It’s a side dish or main dish.

You can mix up the ingredients by using sweet potatoes or other vegetables like using broccoli in the image below.

Ingredients:

2 pounds Italian sausage or (**chourico/linguica – Portuguese sausage – see instructions for cooking**)

1 pound white or sweet potatoes (skin on, cut into cubes or wedges)

1 pound fresh or frozen brussel sprouts

1 pound baby carrots

2 tablespoons olive oil

1 large onion (chopped)

1 large red bell pepper (chopped optional)

1 1/2 or 2 tablespoons my Taste Portugal Seasoning mix order here on Lisbon Blue Esty shop

Preparation:

Place all ingredients in a large bowl. Mix well to coat. Place in a large slightly greased sheet pan.

Cook at 400 degrees F. for about 1 hour or longer until sausage is crispy. Note: Add chourico during last 30 minutes of cooking if you use chouriço. Shake pan once in a while to stir. Use a spatula to turn over. I like a crispier bake so cook longer if needed.


Tia Maria’s Savory Roast Beef

This savory roast beef will be your go to recipe. I make this dish a lot since it’s a family favorite and the best part is that leftovers all week are delicious. I make steak sandwiches, serve it with some gravy and potatoes and also beef quesadillas.

Ingredients:

1 (3 to 4 pound roast beef) (top round or bottom round is best but you can use all types of roasts)

2 to 3 tablespoons my spice mix (order here) Lisbon Blue Etsy Shop or Amazon

1 tsp coarse salt

1 large onion (chopped)

2 large carrots (chopped)

2 stalks celery (cut in half)

1/4 cup olive oil

3 tbsp butter

Preparation:

Let roast come to room temperature (about 30 to 45 minutes out of refrigerator). Place roast in a large sheet pan. Season beef and vegetables with spices and top with olive oil and butter. Stir vegetables to coat with olive oil and spices.

Heat oven to 450. Place roast in oven for 10 minutes. Reduce heat to 425 degrees F. Cook for 50 min. Shake pan half way into cooking. Let rest 30 minutes before slicing very thin.

Make a gravy by straining the pan juice into a saucepan. I take a short cut by adding a jar of beef gravy to pan. Stir and serve over the roast beef. Serve with vegetables if desired.

Note* I like my roast medium rare. Cook longer if you prefer.

Enjoy!


Chicken and Garden Vegetable Rice

Summer vegetables from my garden make this Chicken and Veggie Rice. I also make this Rice and Green Bean version without chicken. It’s delicious as a mean dish or serve as a side dish.

8 to 10 pieces of chicken (I used drumsticks and thighs) (remove skin if desired)

2 cups long grain rice

1 medium onion (finely chopped)

2 large carrots or 8 oz baby carrots (chopped)

1 pound fresh green beans (chopped)

2 tablespoons olive oil

2 tablespoons salt

1 teaspoon pepper

1 teaspoon garlic powder

1/4 teaspoon paprika

1 bay leaf

5 cups boiling water

1 chicken bouillon cube or 1 cup chicken broth

chopped parsley for garnish

Preparation:

Season the chicken with the spices and let marinade for a few hours or overnight in the refrigerator.

Brown the chicken on both sides in the olive oil in a very large deep skillet. Add the onion and bay leaf and saute for about 5 minutes.

Add water, bouillon, cover and let simmer for about 30 minutes.

Add the vegetables and rice. Stir let come to a boil and cover. Let cook for about 15 minutes longer. Taste the rice for doneness.

I like a firm rice, but if you prefer a more well done rice cook longer. Add more boiling water if you find the rice has dried out.

When ready to serve top with chopped parsley.