Category: Side Dish

Appetizers / Main Dish / Recipes / Side Dish

MUSSELS & CHOURIÇO

These mussels are so easy and delicious!

You can also make this same recipe using little neck clams. Enjoy!

INGREDIENTS:

3-4 lbs mussels (cleaned)
8 oz Chouriço (chopped)
1 large onion (minced)
3 cloves garlic (minced)
1/4 cup olive oil
1/4 cup white wine
1 cup chopped tomatoes
1/2 cube boullion cube
1 tsp salt
1/4 tsp pepper
minced parsely
lemon wedges

PREPARATION:

Saute onion & garlic in oil.
Cook until translucent.
Add Chouriço.
Cook for a few minutes
Add tomatoes, salt
pepper, boullion.
Cook 5 min.
Add mussels & wine.
Cover, cook until
mussels open.
Add parsely &
lemon as garnish.

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

TUNA & WHITE BEAN SALAD

Make this TUNA & WHITE BEAN SALAD for a protein packed lunch or dinner.

INGREDIENTS

1 can tuna

1 can white beans

1 cup cubed cooked potatoes (optional)

1/4 minced red onion

1 tomatoes

3 tbsp parsley

salt & pepper to taste

1/4 cup olive oil

1/8 cup vinegar

Appetizers / Main Dish / Photo Gallery / Side Dish

EASY VEGGIE QUICHE

Let’s go meatless and healthy this week. I make 2 quiches and eat them all week. It’s a perfect breakfast. takeaway lunch, snack or dinner.

PREPARATION:

Cook peas, carrots and onions in butter for a few minutes. Add spinach and cook until spinach is slightly wilted. Let cool and mix in 1/2 cheese.

Pour evenly into 2 uncooked pie crusts. Top with remaining cheese.

Cook at 350 F. 40 to 50 min or until cooked. Pierce with fork to check for doneness. The fork should come out clean.

Side Dish

HOME MADE CROUTONS & PANZANELA SALAD

HOME MADE SAVORY CROUTONS. YES, PLEASE!
I use day old PORTUGUESE bread, but you can use any crusty bread. Never throw away your bread. 😋
2 cups cubed crusty bread
1 tsp TASTE PORTUGAL SEASONING
2 tsp olive oil
Mix well. Air fry at 400 f. 5 min.
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Appetizers / Main Dish / Photo Gallery / sandwich / Side Dish

ROJOES A MARIA

These little pork bites are garlicky and deliciously savory! So easy to make.

1 lb pork but cut into 1/2 inch pieces.

(No need to trim fat because this ads flavor and it will render down).

1/4 olive oil

1 TSP paprika

1 tsp garlic powder

1 tsp salt

1 tbsp white wine

Marinate pork in bowl for 1 hour or overnight in refrigerator. Heat oil in heavy skillet and cook pork until crispy and golden brown. Turn over pork as it cooks.

Serve on crusty bread.

Appetizers / fish / Main Dish / shrimp / Side Dish

TIA MARIA’S AIR FRYER SHRIMP

Easy Air Fryer Shrimp takes only minutes to prepare. It’s savory and garlicky. Serve as an appetizer, over pasta, salad or as a main dish.

Ingredients:

2 lbs medium shrimp (peeled and devained)

1 tbsp TASTE PORTUGAL SEASONING

2 tsp olive oil

2 tbsp melted butter

2 tbsp lemon juice

cooking spray

parsely for garnish

Preparation:

Marinate shrimp in seasonings, lemon juice and olive oil for about 3 minutes. Place evenly in Air Fryer. Spray with a lite coating of cooking spray and toss.

Cook at 400 F. for about 5 to 6 minutes or until pink. Place in a bowl and add the butter and mix well. Serve.

Appetizers / chicken / Main Dish / Side Dish

CHICKEN WALDORF SALAD

This chicken salad will be your go to for easy lunches all week. I buy the rotiserrie chicken and at croissants at Costco which makes this recipe so incredibly simple. Enjoy!

INGREDIENTS:

4 cups chopped cooked chicken

1/2 cup mayonnaise (more if want a creamer salad)

1/2 cup chopped grapes

1/2 chopped apple

1/2 cup chopped walnuts

1/2 cup finely chopped celery

1/4 cup minced red onion

1/2 tsp salt

1/4 tsp black pepper

2 tbsp minced parsely

1 tbsp lemon juice

PREPARATION:

Mix everything in a bowl and refrigerate. It will keep for up to 3 days.

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

Order this beautiful Glass cutting board on Lisbon Blue shop

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.