Side Dish – Page 6 – Tia Maria's Blog

August 13, 2014

SUMMER TIME SHRIMP & PASTA SALAD

This shrimp and pasta recipe is one dish meal or a perfect dish for your next cook out! The savory shrimp goes perfectly with the sweet tomatoes and tender pasta. Kick thisvrecipe up by using my Spicy blend with some crushed red pepper! Enjoy!

Ingredients:

1 to pounds of peeled deveined shrimp

2 tablespoons of olive oil

1 tbsp TASTE PORTUGAL SEASONING

Pasta Ingredients:

1/2 package of your favorite pasta (approximately 8 oz.)

2 small ripe tomatoes chopped

1/4 cup of finely chopped onion

1 stalk of finely chopped celery

1 tablespoon of mayonnaise

2 tablespoons of finely chopped parsley

1 teaspoon of fresh lemon juice

Salt and pepper to taste

Instructions:

Toss the shrimp in seasoning in a small bowl and mix well. Let the shrimp sit for about 5 minutes to absorb the flavors.

In a small skillet heat the olive oil on high heat and add the shrimp. Cook for about 3 minutes until the shrimp becomes pink. Remove from heat and set aside

Cook pasta as per package directions and rinse with cold water.

Place pasta in a large serving bowl and add the tomatoes, celery, onion, and parsley and stir.

Add the shrimp to the pasta. Add the mayonnaise, and lemon, stir taste and add more seasoning if desired.

Store in the refrigerator until ready to serve. Enjoy!

chicken / Photo Gallery / Recipes / Side Dish

June 12, 2014

Chicken Salad with Grapes & Cranberries

This chicken salad is a perfect summer salad to make when you have leftover chicken. The tartness of the grapes and cranberries pare well with the chicken to create a light salad.

Serve it over lettuce or as a sandwich or wrap. This salad is a perfect match for Vinho Verde, Portuguese wine. Enjoy!

Ingredients:

2 cups chopped cooked chicken

1 stalk celery (finely chopped)

1 cup white grapes (chopped into quarters)

1/2 cup dried cranberries ( you can use any variety)

1/4 cup mayonnaise

1/4 teaspoon curry powder (optional)

Chopped Almonds or walnuts

Pepper

Salt

Instructions:

Mix all ingredients in a bowl adding the mayonnaise last. Mix gently, taste and add desired seasonings. Serve

Appetizers / Main Dish / Photo Gallery / Side Dish

June 2, 2014

Grilled Pork Belly – Tocinho Assado

You may have seen grilled pork belly as a new trend in upscale restaurants but cooking pork bellies has been around in Portuguese cuisine for centuries.

Pork belly is not like regular bacon that you find in your supermarket. The pork is uncured and has no salt or smoky taste.

This method of grilling the pork in it’s natural state on the outdoor grill creates a crispy texture with juicy flavor will make your mouth water!

You can find pork bellies at butcher shops but be sure to ask for uncured bacon. Have them slice it to about 1/4 inch thick.

Our family has been cooking this at every family picnic. Once your friends and family taste this pork they will go crazy for it and except it every time you have another cook out! It is perfect on a simple Papo Seco Portuguese roll or any crusty roll. You can also serve it as a main protein in you meal but eating it in a simple sandwich is my favorite way. Enjoy!

Ingredients:

2 pounds of uncured Pork Belly sliced to 1/4 inch thick

1 tablespoon of coarse sea salt or more to taste

2 cloves of crushed garlic (optional if like a garlicky taste)

Instructions:

Salt each pork belly slice heavily with the coarse salt. I prefer a natural flavor in the pork so I don’t use garlic, but I added it in the ingredient list for those that love a garlic.

Let the pork marinate for at least 1 hour or longer in the refrigerator to absorb the salt.

Cook on a very hot out door grill turning often. Keep the pork away from flames as it cooks and lower the heat if needed. The pork should be a golden color and slightly crispy.

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

May 6, 2014

Portguese Grilled Sardines – Sardinhas Assadas

Fire Grilled Sardines with Onions Peppers

Sardinhas Assadas com Cebolada

Get this beautiful PORTUGAL TILE GLASS CUTTING BOARD AND I’M HERE FOR THE SARDINHAS HERE

Sardines season in Portugal is from the month of May to October.This sustainable food is extremely popular and is very healthy because the sardines are loaded with calcium, vitamin E, protein and contain good fish oil.

Portuguese sardines have the Blue Label awarded by the Marine Stewardship Council, which means fishing of sardines in Portugal takes account the sustainability of the sea resources. Sardine catches happen all along the Portuguese Coastline but the most favored sardines come from Algarve. Portimão in the Algarve, is where you eat the best fresh grilled sardines, especially at the Sardine Festival during the first 10 days of August.

Most festivals and picnics in Portuguese communities feature sardines. The festivals for the Saints; John, Peter and Anthony feature grilled sardines and often sold by the dozen at these festivals along with Portuguese rolls; Papo Secos or other crusty breads.

When served as a main dish, they are accompanied by the humble boiled potatoes, grilled onions and peppers and a simple salad with olive oil vinaigrette.

Serves 6-8

Ingredients:

1 to 2 pounds of Fresh or Frozen Sardines

1 large red bell pepper

1 large green bell pepper

1 large onion (sliced)

2 large garlic cloves (chopped)

Portuguese olive oil

Sea salt

Pepper

Preparation:

Step 1: If your sardines are frozen, defrost them slightly in a large bowl by rinsing them with cold water and covering them with a good coating of sea salt. Let them sit for about 30 minutes to absorb the salt. Drain any moisture from the bowl and set in the refrigerator until you’re ready to grill.

Step 2: Heat the grill on high.

Step 3: Rub the onions and peppers with salt, pepper and a little olive oil. Cook peppers and onions on the grill until the skin has charred and fully cooked all around. Place peppers in a brown paper lunch bag and set aside. Place the onions aside in a medium heat proof bowl on the grill to keep warm.

Step 4: Meanwhile place the sardines on a slightly greased charcoal or gas grill on medium high heat. Let the sardines cook until they turn golden brown and slightly crispy, turning them gently not to break the skin.

When they are fully cooked, cover with foil and place them on a platter in a warm place.

Step 5: Remove the peppers from the paper bag and peel off the skin. You’ll find the skin will come out easily.

Slice the peppers into strips and mix with the onions. Add chopped garlic, olive oil and more salt and pepper. Heat slightly and pour the mixture over the cooked sardines.

Photo Gallery / Side Dish

April 25, 2014

Tuna Fish & Pickle Salad

Pickles in Tuna Fish? Yes believe me you’ll love this! This recipe is from an Australian friend that I worked with many years ago.

It’s a perfect meatless, protein packed lunch. All you need is one bowl to prepare for easy cleanup.

Mix all the ingredients together. You can also add the crackers to the mix. It’s all good! Enjoy!

Ingredients:

2 cans tuna fish in water

1 large stock of celery (finely minced)

2 pickles (finely minced)

3 tablespoons red onion (finely minced)

salt

pepper

1 tablespoon lemon juice

Instructions:

Mix all ingredients in a small bowl. Serve with crackers. How easy can it get?

Appetizers / Main Dish / Photo Gallery / Side Dish

April 21, 2014

Pasta & Ham Salad Primavera

What can you do with all that left over ham? Make Pasta & Ham Salad Primavera. Cut up the ham into 1/4 inch strips and freeze in food safe freezer bags. The ham will be ready for adding to your summer recipes.

Ingredients:

1 16 oz package bow tie pasta (or any you prefer)

1 cup or more cooked ham (cut into 1/4 inch long strips)

2 cups frozen petite peas

1/2 cooked roasted red pepper (finely diced)

1 slice red onion (finely minced)

2 ounces cheddar cheese (chopped into small pieces) (optional)

3 tablespoons mayonnaise

1/2 teaspoon of Italian seasoning mix

Fresh crushed black pepper

1 squirt lemon juice

Instructions:

Cook the pasta as per package directions. Turn off heat, 5 minutes before the pasta is cooked add the ham, peas, and peppers and let simmer for a few minutes. The peas are very tender so they’ll cook with the heat from the pasta.

Drain the pasta in colander and place in a large bowl.

Add the remaining ingredients and toss gently.

Taste and add more pepper or seasoning if desired. Place in the refrigerator to cool. Serve and enjoy!

Photo Gallery / Side Dish

April 15, 2014

Green Beans with Crispy Bacon

Green Beans with Crispy Bacon

Just because everything tastes better with bacon!

Ingredients:

1 pound of fresh green beans

2 or 3 slices of bacon

salt and pepper to taste

Instructions:

Chop the bacon into pieces and cook until crispy in a sauce pan. Remove the bacon from the pan, drain on paper towels and chop into very small pieces.

Remove the bacon fat from the pan but leave the pan for cooking the green beans.

Wash and take stems off the green beans. Pat dry with paper towel and place them in the same pan used to cook the bacon.

Saute the green beans on medium heat for about 1 minute then add 1/4 cup of water to the pan. Stir, cover and cook for about 10 minutes or until the green beans are tender.

Stir the beans often so they cook evenly. Add more water if needed. Add the crumbled bacon to pan.

Cook for a few minutes to warm the bacon. Add butter, salt and pepper to taste.

Main Dish / Photo Gallery / Side Dish

April 8, 2014

Spinach & Cheese Omelet Wrap with Salsa

Spinach & Cheese Omelet with Salsa – A perfect healthy lunch or dinner that’s under 350 calories in just 5 minutes.

It’s perfect for those days when you’re feeling a little bit lazy!

Ingredients:

1 fajita wrap

2 eggs

1 cup of baby spinach (washed and dried)

Shredded cheese

salt

pepper

Salsa

Instructions:

Coat a medium non stick skillet with cooking spray. Add eggs and cook for 45 seconds on low medium heat. Add spinach, salt and pepper.

Cook for about 1 minute. Flip the omelet over and add cheese. Cover the omelet with the wrap to heat it a little.

Flip the wrap onto a plate. Add your favorite salsa. Roll up the omelet inside the wrap. Eat and enjoy!

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

April 8, 2014

Chick Pea & Egg Giardiniera

This Chick Pea & Egg Salad with crunchy pickled vegetables called Giardiniera, can be served as a main dish on your meatless days, a side dish or as an appetizer. Enjoy!

Ingredients:

1 or 2 cans of cooked Chick Peas’

3 hard boiled eggs

1 cup of Gardeneira – pickled vegetables (finely chopped)

1/4 cup olive oil

salt

pepper

parsley flakes

Ingredients:

Place all the ingredients in a bowl and mix. Cut the eggs into chunks and add them to the chick peas. Add the olive oil, salt and pepper to taste.

Garnish with parsley if desired. Store in the refrigerator.

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

April 3, 2014

Black Eyed Peas & Corn Succotash – Sopa de Feijao Frade com Milho

Black-eyed peas are very popular in Portugal and typically served with Bacalhau (dried salt Cod), stews, soups and in cold salads.

In the southern region of the Unites States, the dish “Hoppin John” is made with the peas, rice and pork.

This recipe for Succotash, (Narragansett language meaning; broken corn kernels) originates in the southern New England States.

This is a hearty chowder for your meatless days or perfect as a dip! Enjoy!

Ingredients:

3 large potatoes (cut into 1/2 inch cubes)

1 and 1/2 cups of frozen corn

1 and 1/2 cups of cooked Black Eyed Peas

1 medium onion (finely chopped)

1 stalk of celery (finely chopped)

2 cloves garlic (finely minced)

2 tablespoons of olive oil

2 tablespoons of butter or margarine

1/2 gallon of milk

1 pint of cream

2 bay leafs

2 cups of vegetable or chicken broth

1 teaspoon of salt

1 teaspoon of pepper

2 tablespoons of flour

Instructions:

In a large heavy soup pan, saute the onion, garlic, celery, and potatoes in the the olive oil and butter for about 5 minutes. Add the salt, pepper, bay leaf, and the broth and cook for another 5 minutes.

Add the black eyed peas and corn and cook for 5 minutes.

In a small bowl mix the flour with the cream until it is dissolved. Add the milk and the cream to the soup and cook on low heat for at least 20 minutes stirring continuously until the soup is creamy and thick.

Add more milk for a lighter soup or add more flour for a thicker chowder. You can also use an immersion blender to puree the vegetables into smaller pieces.