Side Dish – Page 2 – Tia Maria's Blog

Appetizers / Main Dish / Recipes / Side Dish

August 15, 2020

Bacalhau and Zucchini Quiche Pie

This savory quiche will be your favorite way to use all that summer zucchini that’s in season right now. I bet you have all the ingredients in your pantry too. That’s what makes this dish easy to prepare. It’s a great lunch, dinner, snack or serve as an appetizer.

Ingredients:

3 to four cups (finely diced zucchini with skin on)

8 oz cooked bacalhau (finely shredded)

1 small onion (diced)

4 eggs

1 cup any biscuit mix

1/4 cup olive oil

1/2cup shredded cheddar cheese

1/4 to 1/2 cup pecorino or Parmesan cheese

cherry tomatoes as a garnish (if desired)

1 tablespoon minced parsley

Preparation:

Set oven to 350 degrees F. Lightly grease a pie plate with cooking spray or butter.

Saute onion in olive oil for a few minutes until translucent. Add bacalhau and cook for a few minutes to absorb flavors. Set aside to cool.

Meanwhile beat eggs until foamy. Add zucchini, cheeses and biscuit mix. Add the cooled onion and bacalhau and mix thoroughly.

Top with sliced cherry tomatoes and bake for about 45 to 50 minutes until golden brown.

Serve with a salad and white wine.

Appetizers / Side Dish

March 20, 2020

Arugula Beet Salad with Fresh Farmers Cheese – Salada de Rúcula com Beterraba e Queijo Fresco

Arugula, Beet, Cherry Tomato and Fresh Farmer’s cheese salad. This healthy salad is full of antioxidants and tastes delicious. Both savory and sweet! Loving the Portuguese flag colors.

Ingredients:

4 cups Arugula (washed)
1 cup small or chopped jarred Beets with juice (save the juice for dressing!)
1 cup cherry tomatoes
1/2 small red onion, sliced very thin
1/2 cup Farmer/Goat cheese
Crushed black pepper

Dressing:

1/4 cup of beet juice
1/4 cup mayonnaise
2 tbsp sour cream
1/4 tsp garlic powder
1/8 tsp salt
1tsp lemon or lime juice

Mix ingredients in a jar or bowl. Set aside.

Preparation:

Mix all salad ingredients in a bowl, except Farmer’s cheese. Add desired amount of dressing. Top with Farmer’s cheese and sprinkle with crushed black pepper.

Enjoy!

Appetizers / Main Dish / Photo Gallery / Sauces and Jams / Side Dish

April 30, 2019

Portuguese Shrimp Mozambique | Camarão a Moçambique

Shrimp Mozambique

This shrimp dish is a party in a pan!

All you need is some good Vinho Verde, fresh crusty bread for dipping into to sauce, and friends to share it with!

Although the reicpe is called a Mozambique, it’s a favorite Portuguese dish served in many Portuguese restaurants. It’s given the name because of the spiciness from the piri piri hot sauce which contains the red hot peppers originating in Africa. Piri Piri means “pepper” in Swahili.

“Piri piri is a cultivar of Capsicum frutescens, a chili pepper that grows both wild and as a crop. It is a small member of the genus Capsicum. The cultivar was developed from the malagueta pepper in southeastern Africa and was spread by the Portuguese to their Indian territories of Gujarat and Goa.” Wikipedia

My favorite wine to serve with this dish is the classic Vinho Verde, but you can substitute with a good dry wine!

Let’s eat! Take one shrimp by tail, and suck the sauce from it. Then peel and eat. Dip crusty bread into the sauce and enjoy it’s savory flavor.

Note: I recommend leaving the shells on because it creates a more intense flavor. The recipe can be made with shell off shrimp and then served with rice or pasta for a main dish.

Ingredients:

2 pounds of medium size shrimp (with shells on)

1 small onion ( finely minced)

4 cloves of garlic (minced finely )

1/2 teaspoon of salt

2 tablespoons of butter

2 tablespoons of olive oil

1/2 to 1 tablespoon paprika

1 cup of white wine or Vinho Verde

1 chicken bouillon cube

1/2 to 1 tablespoon of Piri Piri or your favorite hot sauce if you don’t have it available

1 tablespoon parsley (finely minced for garnish)

Preparation

In a medium skillet, add the olive oil, heat to medium and add the onion. Cook onion for about 2 minutes until it becomes translucent.
Add the garlic and cook for about 30 seconds. Add the shrimp and let cook for 1 minute. Add the butter, bouillon and paprika. Stir well and cook for 1 minute.

Add the wine, stir and let come to a boil on medium heat. Add salt. Simmer for a few minutes longer until the shrimp turns pink. Add the piri piri hot sauce.

Cook for a few minutes for the wine to evaporate. Add more piri piri if desired. Garnish with parsley. Serve with crusty bread.

Appetizers / Chouico / Main Dish / Recipes / sausages / Side Dish

March 21, 2019

Peas with Chouriço Sausage and Pouched Eggs

peas with eggs 2

Eggs and peas is humble yet very popular dish. I had a lot of cherry tomatoes in my fridge last week, and as a die hard waste not, want not fanatic I had to use them last week. The dish came out amazing! I added chouriço sausage since my husband is a true chouriço fanatic who literally eat it every day!

This dish so simple but the intense flavor will surprise you. Of course you have to serve it with some crusty bread to soak up all the sauce.

Peas with eggs

Ingredients:

1 pound package frozen petite peas

1 medium chouriço sausage (1 pound approximate)

1 can (28 oz approximate) chopped tomatoes (or 2 pounds fresh chopped tomatoes) (I used 2 pounds cherry tomatoes in photo)

6 eggs

1 small onion (finely minced)

2 cloves garlic (finely minced)

1/2 teaspoon paprika

1 small bay leaf

1 tablespoon olive oil

1/4 cup red wine

1/4 cup water

1 chicken bouillon cube

parsley for garnish

crushed black pepper for garnish

Preparation:

Saute the onions, garlic, and chouriço in olive oil in a deep dish skillet for a few minutes. Add the remaining ingredients, cover and cook for 10 minutes on moderate heat. Stir once in a while. Crack eggs in a bowl and add evenly over the peas and chouriço. Cover and cook until the eggs are cooked but still runny in the yolk. Garnish with parsley and black pepper. Serve with crusty bread.

Main Dish / Photo Gallery / Recipes / Side Dish

February 16, 2018

Salt Cod and Chick Pea Salad – Salada de Bacalhau com Grao

This easy recipe is can be a lunch, snack, side dish or a main dish. Serve it warm or cold. Make this ahead of time and store in the refrigerator. If you don’t have salt cod available in your area, you can use cooked fresh cod or haddock.

Serves 4-6

Ingredients:

1 or 2 cans of cooked chick peas (drained and rinsed)

1 pound of cooked salt cod (flaked)

1 large onion (sliced)

3 cloves garlic (finely minced)

6 hard boiled eggs (chopped)

1/2 cup olive oil

3 tablespoons chopped parsley

salt and pepper to taste

2 tablespoons wine vinegar to taste (optional)

olives for garnish

Preparation:

Saute the onion in 2 tablespoons of olive oil for a few minutes. Add garlic and cook for another minute.

Note: If you want to serve this dish warm add the chickpeas and cod to the onions and saute until warm. Then add the garnishes on top before serving.

In a large dish, layer the chickpeas, then the cod. Season with salt and pepper.

Add the onions, and the eggs. Drizzle with the remaining olive oil and vinegar if desired.

Garnish with the parsley and olives.

Holiday Recipes / Main Dish / Photo Gallery / Recipes / Side Dish

August 3, 2017

Bachalhau Com Grao Assado- Salt Cod with Chick Pea Bake

One bite brings me home to Portugal!

Bacalhau com Grao is as classic home comfort food, one of the most popular dishes, and served in most Portuguese homes and restaurants. This recipe is versatile, so you can add more or less of the ingredients to your taste. You can serve this dish as a hot bake or as a cold salad. You can also substitute the chick peas with chopped cooked potatoes, or use many bean varieties such as black eyed peas, white beans etc. I sauteed the onions for a sweet flavor addition but many recipes use raw chopped onions. Once you try this recipe you’ll find that you’ll make it often because it’s so easy to make. Enjoy!

Ingredients:

2 pounds of cooked and flaked salt cod

1 large onion (sliced)

3 cloves garlic (minced)

2 large 28 -32 oz. cans of cooked chick peas

6 hard boiled eggs (crumbled)

1 bay leaf

1/2 cup of Portuguese olive oil

3 teaspoons fresh chopped parsley for garnish

olives for garnish

salt and pepper to taste

dash of white wine vinegar

Preparation:

Drain and rinse the chick peas and set aside.

Saute the onions in 2-3 tablespoons of olive oil until caramel colored. Remove bay leaf and add a pinch of salt and pepper.

In a deep dish pan, layer 1/2 of the chick peas, followed by 1/2 of the cod. Top with 1/2 of the sauteed onions and 1/2 of the garlic. Repeat with remaining chick peas, cod, onions and garlic.

Top evenly with eggs and poor the remaining olive oil on top. Add a pinch of salt and pepper and a drizzle of the vinegar. Top with the eggs and place in a 350 F. oven for about 15 minutes or until hot. Garnish with the fresh parsley and olives and serve with more olive oil on the side if needed.

If you want to serve it cold just top with the eggs, parsley and olives and enjoy!

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

June 20, 2017

Portuguese Shrimp Bake

This shrimp boil was a hit at my family’s cookout! This is a perfect dish for the summer months when it’s too hot to cook because it’s prepared, cooked for only 15-20 minutes, and then served in the same sheet pan. For variety, add a few fresh clams or mussels in the shell! Just adjust the cooking time.

If you prefer, you can even prepare everything the night before, cover with foil and store in the refrigerator to cook the next day. When you’re done eating, just through out the pan for an easy clean up!

Serves 6-10

Ingredients:

2 pounds raw, shelled shrimp

2 – 3 pounds red potatoes (cubed)

1 pound Portuguese chourico or linguica sausage (cut into 1 or 2 inch slices)

4 fresh corn on the cob (cut into 4 pieces)

1 lemon (cut into slices)

SEASONING:

1 tbsp olive oil

1/2 stick melted butter

2 tbsp Taste Portugal Seasoning

1 or 2 teaspoons piri piri hot sauce or Cayenne pepper (optional depending on your taste)

3 tablespoons chopped parsley for garnish

CLICK IMAGE TO ORDER:

https://amzn.to/404B2V2

Preparation:

Boil potatoes with 2 teaspoons of salt for about 10-12 minutes until slightly under cooked. (do not over cook) Drain and place on a large sheet pan to cool. Cook the corn for about 5-10 minutes, drain, and add to the sheet pan to cool.

Melt butter, oil in a small ramekin for about 30 seconds. Add sseasonings and mix well

When the potatoes and corn are cooled, spread evenly on the pan. Arrange the chourico evenly between the potatoes and corn followed by the shrimp and lemon slices.

Add the seasonings and mix thoroughly with your hands to coat ingredients evenly.

*At this point, you can cover the pan with foil and put it into the refrigerator until ready to cook the next day.*

Cook in heated 425 F degree oven for 15 minutes or until shrimp turns pink and cooked through.

*You can also cook in the same pan, covered with foil on your grill. You many have to alter the cooking time.*

Top with the parsley and serve. Enjoy!

Serve with Portuguese Vinho Verde or any good white wine.

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

November 17, 2016

Portuguese Chourico Bread with Ham, Peppers and Onions

Are you drooling yet? My family went crazy when I made this bread and it disappeared the same day! I barely had a chance to take the photo of the finished bread for this post.

Making this bread is simple and you can substitute any meats you have on hand. Feel free to use more varieties of meats. I had a few slices of salami, so I added them. I used store bought fresh pizza dough from the market but you can follow the recipe below and make your own.

I suggest you make 2 and save one for the next day. It’s also a perfect treat to bring along for your next party this Holiday Season! 🙂

Watch this video of the bread fresh out of the oven!

Ingredients:

1 + 1/2 pound of store bought pizza dough or make your own (recipe below)

1 small chourico or linguica sausage (cut into thin slices)

3 or 4 slices of ham (cut into strips)

3 slices of salami (optional, cut into strips)

1 medium onion (sliced)

1 medium red pepper (sliced)

1 cup of shredded cheese

1 tablespoon plus 1 teaspoon olive oil

1 tablespoon of coarse corn meal

Pizza Dough

3 1/2 cups of flour

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons salt

1 1/2 cups warm water

2 tablespoons olive oil

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 until the dough doubles in size.

Preparation:

Preheat oven to 425 degrees F.

Saute the onions and peppers for a few minutes in 1 tablespoon olive oil until translucent and set aside to cool

Roll out the dough into a large rectangle. Add a layer of onions followed by a layer of meat.

Top with cheese.

Begin gently rolling the dough evenly.

Sprinkle the corn meal on a large sheet pan or pizza pan. Place the bread on pan. Brush with a little olive oil.

Cook for 20 minutes or until the bread is golden and crispy.

Let cook slightly before cutting. Take a bite and start drooling! Enjoy!

Main Dish / Photo Gallery / Recipes / Side Dish

November 14, 2016

Spinach Broccoli and Presunto (Prosciutto) Quiche

This Spinach Broccoli and Presunto (prociutto) Quiche is savory and mouthwatering. Easy to prepare for a simple lunch, snack or dinner!

You can leave out the presunto if you want a vegetarian quiche. Enjoy!

Ingredients:

1 refrigerated pie crust

1 pound fresh broccoli spears (chopped)

1 and 1/2 pounds fresh spinach (approximate)

1 small onion (minced)

1 clove garlic (minced)

3 slices of presunto or ham (cut into small dice)

5 whole eggs

1 and 1/2 cups whole milk

2 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces of shredded cheese (any favorite)

Preparation:

Preheat oven to 375 degrees F.

Prepare pie crust by pressing into a large tart pan, or pie dish.

Saute the onion, garlic and presunto in the butter until onion is translucent. Add the broccoli and cook for a few minutes. Add the spinach and cook until slightly wilted. Season with the salt and pepper.

Drain any liquid and set aside to cool.

Meanwhile, beat the eggs in a medium bowl. Add the milk and cheese and mix well.

Pour the broccoli mix evenly over the pie shell then the egg mixture. Be sure the broccoli is submerged in the eggs.

Cook for about 35-45 minutes until golden. Test by poking with a fork which come out clean.

Appetizers / Photo Gallery / Recipes / Side Dish

September 21, 2016

Fried Green Tomatoes

It’s September, and I still have tomatoes in my garden. They won’t be growing anymore and are slowly ripening on the vines. I decided to harvest them all and just let them ripen in my kitchen.

I made fried green tomatoes for the first time and my family loved them. Not sure if you’ve ever tried them, but they taste a little bit like sour pickles. So if you like fried pickles. you’ll love these.

They are really meaty with very little seeds.

Ingredients:

4 green tomatoes (cut into 1/2 inch slices)

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

2 eggs (beaten)

1/2 cup milk

1 cup flour

1/2 cup flavored bread crumbs

1/2 cup corn meal (finely ground)

oil for frying

Preparation:

Season the tomatoes with salt, pepper, and paprika, dredge in flour and set aside. Beat the egg and milk in a small bowl. Mix the corn mean with the bread crumbs in a separate bowl.

Coat the slices in the egg and milk mix, and then dredge in the breadcrumbs.

Heat oil and test by dipping a tip of one tomato slice into oil. If the oil sizzles, the oil is ready. Fry tomatoes turning over on each side as they cook to a golden brown.

Place on paper towels to absorb grease.