Category: Recipes

Recipes

Vinho Verde Portuguese Sangria Cooler

Vinho Verde Sangria is so delicious and refreshing! This is a perfect summer drink. “Cheers – Saude”!

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Ingredients:

1 bottle Vinho Verde

1 liter bottle lemon seltzer

2 to 3 oz lemon vodka

1 orange sliced

1 lime sliced

1 lemon sliced

1 cup frozen white grapes

mint leaves

Ice as desired

Preparation:

Mix all ingredients in jar and add ice. Stir well before serving.


Appetizers / Chouico / Main Dish / portuguese products / Recipes

3 Meal Muffin – Bolos Levedos – Portuguese Muffins

Here are five delicious sandwiches made with my favorite 3 Meal Muffins/Portuguese muffins/Bolos Levedos!

Visit their website at 3mealmuffin.com to order and to find out where you can find them at your local store.

Chicken Mozambique, Bacon Burger with Egg and Cheese, Avacado Toast with Bacon and Egg, Chourico and Egg omelet with Cheese and a Goat Cheese, Fig Jam and Walnut Panini! They’re all delicious any time of day!

Watch the video below for how to make them!

Chicken Mozambique Sandwich

Chourico and Egg with Cheese

Avacado with Bacon and Egg Toast

Bacon Cheeseburger with Egg and Cheese

Appetizers / asian foods / Main Dish / Recipes / Side Dish / Soups

Easy 20 Minute Won Ton Soup

Easy Won Ton Soup

This will be your go to easy recipe any day of the week! I’ve made many variations on this soup in the photos below. You can add your own favorites such as; pea pods, mushrooms, fine noodles, or even some shrimp or cooked chicken for a variation. Just add the proteins to the broth and cook for an additional 10 minutes. I also made egg rolls to go along with the soup which were a big hit. My recipe for egg rolls can be baked, fried or air fried.

Ingredients:

2 to 3 quarts chicken stock

1 package of frozen pot stickers. I used trader Joe’s but you can also make my recipe for shrimp and pork dumplings here.

3 scallions (finely diced)

salt to taste

3 cloves garlic (finely minced)

1 and 1/2 teaspoons ginger paste

1 small carrot finely cut into strips (optional)

1/4 cup soy sauce

1 teaspoon sesame oil

1/2 teaspoon chili sauce (optional for spice)

1/2 pound shelled shrimp (optional)

4 oz thin egg noodles (optional)

Preparation:

Place all ingredients in a soup pan except the pot stickers/shrimp/egg noodles and scallions. Let come to a boil and simmer for 15 minutes. Taste and add more salt or soy sauce if needed. Add desired amount of pot stickers per person and cook for 5 minutes. Save the broth for later and store in refrigerator up to 2 days. Heat broth and add more pot stickers as desired for each serving.

I only cook the pot stickers per portions needed since overcooking makes the dumplings mushy.

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

Chourico and Red Bean Portuguese Chili

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Watch video recipe here:


My family calls this dish Portuguese Chili. It’s easily made with the basic ingredients that you’ll find in a typical Portuguese home cook’s pantry. This is one of those; “better the next day” recipes so make a double batch for the next day.

It’s classic comfort food that’s hearty, full of protein, and perfect for cool weather days. Try it as a new twist for those Sunday game day snacks. I serve this Chili with Portuguese Rice but you can serve it with any crusty bread, or Portuguese rolls.

By the way did you ever hear about a “Portuguese Chili” dog? My family loves them!

Portuguese Chili – Serves 4-6

Ingredients:

1 large Portuguese chourico or linguica sausage (cut into 1/4 inch slices )

2 to 3 large cans of cooked red kidney beans

1 small onion (diced)

2 garlic cloves (diced)

1 bay leaf

1 teaspoon paprika

1 to 2 teaspoons  Piri Piri sauce or hot Sauce (optional for added spice)

1/4 cup water

1/2  cup red wine

1 cup crushed red tomatoes

2 teaspoons olive oil

2 teaspoons parsley flakes (for garnish)

Instructions:

In a large deep saucepan on medium heat, saute the onions, garlic and bay in the olive oil for 1-2 minutes until translucent. Add chourico and let it cook for about 2 minutes until slightly browned. Add the remaining ingredients except the parsley flakes. Let it come to a boil. Reduce heat and simmer on low for 15-20 minutes stirring on occasion.

I wish you could smell the aroma right now! It’s amazing!

To thicken, simply mash about 1 cup of the beans with a fork, stir back into the chili and let it cook until it reaches your desired consistency. Cover and set aside. The chili will thicken as it cools.

Remove Bay Leaf before serving. Store in the refrigerator.

Desserts / Holiday Recipes / Recipes

Sour Cream Birds Nest Coffee Cake

Easter Sour Cream Birds Nest Coffee Cake is a perfect cake for your Easter dessert table.

Look at those beautiful candy coated almonds that look just like bird eggs. The crumbly, nutty topping pairs perfectly with your afternoon coffee or tea break. You can also serve the cake year round without the almonds of course.

Enjoy and Happy Easter!

eastereggart

Find this delicious recipe in my Taste Portugal More Easy Portuguese recipes cookbook;

Ingredients:

1 stick butter

1 cup sour cream

2 eggs

2 cups flour

1 tsp baking  powder

1 tsp baking soda

1 tsp vanilla extract

1 cup sugar

Crumb Topping

1 tablespoon cinnamon

2 tablespoons brown sugar

2 tablespoon sugar

2 tablespoons melted margarine

1 tablespoon flour

1 cup chopped nuts (pecans or walnuts)

Instructions

Make crumb topping by mixing all ingredients in a small bowl. Set aside until you make the cake batter.

Note: The mix will be dry and crumbly. If you find it too wet, add more sugars.

In a large mixing bowl, beat the sugar and margarine until smooth and creamy. Add the remaining ingredients and mix until smooth.

Pour 1/2 of the batter into a greased tube or bundt pan.  Sprinkle 1/2 of the crumb topping evenly over batter.

Add the remaining batter and top with the rest of the crumb topping. Cut through the batter with a knife once around to form a circle pattern.

Cook at 350 for about 40-50 minutes or until a toothpick comes out clean.

Cool in pan for a few minutes. Serve with crumb side up.

Add candy almonds in a small bowl that fill center of cake. I used a ramekin.

Appetizers / chicken / Holiday Recipes / Photo Gallery / Recipes

Portuguese Piri Piri Chicken Wings

TAKE MY SHORTCUT AND USE MY TASTE PORTUGAL SPICY PIRI PIRI SEASONING

Piri Piri Chicken wings are so delicious that you’ll keep making them again and again at every party! I used an air fryer to bake these wings but you can also bake them in the oven at 400 degrees F for about 30 minutes or longer until crispy. Use this sauce to make piri piri chicken too. Enjoy!

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Ingredients:

2 pounds uncooked chicken wings

piri piri sauce

cooking spray

Preparation:

Piri Piri Sauce recipe:

20 fresh birds eye whole peppers (use 2 large red peppers if unavailable)

6 red jalapeno peppers (seed and chop)

6 cloves garlic

juice of 1 lemon

2 tablespoons white vinegar

2 tablespoons paprika

1 tablespoon salt

½ cup olive oil

Preparation:

Place all ingredients into a blender and pulse to a smooth consistency. Place in jars and store in refrigerator until ready to use.

NOTE: I cook down the sauce for about 5 minutes and serve along with the wings for dipping.

Chicken Wings:

Marinate room temperature wings for at least 2 hours or overnight in refrigerator.

Lightly coat air fryer with cooking spray. Place half of wings (shake off marinade) in fryer and lightly spray with cooking spray. Cook at 400 degrees F. for 12-15 minutes until crispy. Cook remaining wings.

You can also bake at 400 degrees F. for about 30 minutes until crispy depending on your oven.


Recipes

DIY Makeover – Portuguese Blue Tile Inspired Bureau

This easy makeover was easy with sticky tile paper, and porcelain drawer handles from Amazon. 1 roll of paper covered both my chest and my office bureau. I had a drawer missing in my office bureau so I added a white basket which adds a rustic look. I posted the links below for you. I love the look of the Portuguese blue tiles which I adore! I hope you try this easy makeover. I suggest you get an old piece of furniture, give it a coat of white primer, sand it and then give it a coat of white paint. I also sanded the edges to give both pieces a vintage weathered look. A clear coat of poly is optional. Enjoy!

Main Dish / Photo Gallery / Recipes

Beef Stew with Sweet Potato – Carne Guisada com Batata Doce

This savory stew is my go to recipe when ever my family requests a stew for dinner.

I always add sweet potatoes to my beef stew since it adds great flavor and the texture thickens the broth. Make a big pot to enjoy the next day. I add mushrooms and peas, but of course this is optional to your taste.

Ingredients:

2 to 3 pounds beef stew meat (cut into 2 inch pieces)

2 large onions (chopped)

2 large stalks celery (chopped)

4 cloves garlic (finely minced)

2 tablespoons olive oil

2 tablespoons flour

1 tablespoon paprika

1 tablespoon salt

1 teaspoon black pepper

1 beef bouillon cube or 1 cup beef broth

1 and 1/2 cups water
1/2 cup red wine

1/2 cup port wine

1 bay leaf

4 large potatoes (cut into 1 to 2 inch cubes)

2 large sweet potatoes (cut into 2 inch cubes)

1 to 2 pounds mushrooms (optional)

1 cup frozen sweet peas (optional)

parsley for garnish


Preparation:

Marinate meat in salt, garlic, pepper, paprika and red wine for a few hours or overnight in refrigerator in a bowl. When ready to cook take meat out of refrigerator and let sit for 20 minutes at room temperature. Reserve liquid and place meat in clean bowl and add the flour. Shake meat to coat with flour.

Heat the oil in large heavy dutch oven or pan and brown meat on all sides. Add onion, celery, carrots, bay leaf, beef bouillon, water, reserved marinade and port wine. Stir evenly and let cook on medium for about 1 hour. Stir often so the stew does not stick and burn. Add both potatoes and cook for another 30-45 minutes until cooked. Cook mushrooms in a small pan with 1 tablespoon butter for about 5 minutes. (I like to add the mushrooms on top of stew but this is optional you can also add the mushrooms into the stew to cook.) Add peas during the last few minutes.

Top with parsley for garnish. Serve with Portuguese red wine or any good red wine.

Order the glass cutting board seen in the Beef Stew image here.
PORTUGAL Glass cutting board

Serve with Portuguese red wine of course.


Main Dish

Tia Maria’s Portuguese Style Meatloaf

My meatloaf comes out flavorful because I use my spice mix recipe found in my second cookbook or simply use the ingredients listed. I also use fresh bread crumbs in the meat mix which makes the loaf moist. I often double the recipe to make 2 meatloaves for sandwiched during the week.

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Order this beautiful glass cutting board and my Taste Portugal Seasoning mix here on Lisbon Blue Etsy shop.

Ingredients:

2 pounds ground beef or ground turkey

2 eggs

1 cup dried seasoned breadcrumbs

1 slice of fresh bread (crumbled, I use a grater)

1 medium onion (finely minced)

3/4 cup milk

2 tablespoons of my spice mix (order here on Lisbon Blue Etsy shop)

2 to 3 tablespoons minced parsley

1 cup ketchup

Preparation:

Mix all ingredients in a bowl. Shape into loaf and place in a baking dish. Top with ketchup. Cook at 350 degrees F for about 1 hour or longer until it reaches 170 degrees on a meat thermometer.

I like a well done crispy edge on my meatloaf but this is optional.

chicken / Main Dish / Photo Gallery / Recipes

Lemon Rosemary Chicken – Galinha Assada com Alecrim e Limão

This classic Lemon Rosemary Chicken is moist, juicy and full of lemony flavor. I always make 2 chickens so we can enjoy the chicken the next day to make sandwiches, quesadillas and chicken salad. I love a crispy skin chicken so I always let the chicken bake at 400 degrees for at least 1 and 1/2 hours.

Ingredients:

2 roasting chickens (butterflied)

1/4 cup Portuguese olive oil

2 tablespoons butter (cut into pieces)

2 tablespoons salt

1 tablespoon paprika

2 teaspoons garlic powder

1 teaspoon black pepper

1 to 2 tablespoons dried rosemary flakes

2 lemons (sliced)

Preparation:

Place salt, paprika, garlic powder and pepper in a mortar and pestle and crush.

Marinate chicken with seasonings for at least 30 minutes or overnight in refrigerator. Coat chicken with olive oil and butter. Top with lemon slices and sprinkle on rosemary.

Bake at 400 degrees F. for 1 and 1/2 hours until golden and crispy. Chicken should reach 190 degrees F on a thermometer.