Side Dish – Page 7 – Tia Maria's Blog

March 25, 2014

Lazy Lasagna Casserole & Greek Salad With Tahini Dressing

This recipe tastes just like lasagna but with half of the work in the layering process. You may wonder why I made an Italian Lasagna with Greek Salad?

Well I promise it goes very well together. The cool Tahini dressing is a perfect match to cool down the spice in the Lasagna. Enjoy!

Serves 6-8

Ingredients:

1 pound of ground beef or turkey

1 can crushed tomatoes

1 medium onion (chopped)

2 cloves garlic (minced)

2 tablespoons of olive oil

1 teaspoon of Italian herb seasoning mix

1 teaspoon pimenta moida or (1/2 teaspoon crushed red pepper flakes)

1 teaspoon of salt

1 teaspoon of pepper

1/2 teaspoon of oregano

Pasta

1 pound of large sized curly pasta such as cavatappi, or ziti

1 15 oz container of low fat ricotta cheese

1 – 8 oz package of shredded cheese

1 egg

1 teaspoon of salt

1/2 teaspoon of black pepper

1/2 teaspoon of oregano

Salad

4 cups green leaf lettuce (chopped)

2 cups baby spinach

shredded carrots

1 cucumber (chopped)

1/2 small red onion (finely sliced)

1 cup Feta Cheese (crumbled)

Greek Olives (optional)

Croutons (any)

Tahini Dressing

1 cup light sour cream

1/2 of a cucumber (chopped)

pinch of dill

1 teaspoon lemon juice

pinch of salt

pinch of black pepper

Garlic Bread (optional)

l large french bread or italian loaf

1/2 stick of soft butter or margarine

1 teaspoon of garlic powder

1/4 teaspoon of paprika

Meat Sauce Cooking Instructions:

Prepare the grown the ground meat by cooking it on medium heat in a large saute pan and remove any excess fat.

Add the chopped onion, olive oil and garlic and cook for about 5 minutes until the onion and garlic is translucent.

Add the remaining ingredients and cook on low heat for at least 15-20 minutes to incorporate all of the flavors and the sauce has reduced slightly. Set aside until the pasta is prepared.

Pasta preparation:

Cook pasta in a large pot of water with the salt. Drain but do not rinse and set aside in a big bowl to slightly cool.

Mix the ricotta, 1/2 of the shredded cheese, egg, salt, pepper and oregano in a small bowl. When the pasta has cooled pour the cheese mixture into the pasta bowl and mix very well.

Prepare a large deep lasagna dish or casserole by adding a small amount of the meat sauce on the bottom.

Layer 1/2 of the pasta on the bottom of dish, then add 1/2 of the meat sauce. Top with 1/4 of the shredded cheese.

Continue layering. You’ll end up with the remaining remaining sauce on top. Add the rest of the shredded cheese.

Bake uncovered for about 30 – 40 minutes at 350 degrees until the cheese is melted and bubbly.

Salad Preparation:

Mix all of the salad ingredients in a large salad bowl. Prepare the dressing by mixing all ingredients in a blender or processor until very creamy.

Pour the dressing over the salad just before serving.

Garlic Bread Preparation:

Slice the bread in half and spread on the butter mixture.

Bake butter side down along with the lasagna until the bread is golden and crispy on the buttered side.

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

March 20, 2014

Welcome Spring Cobb Salad

Welcome Spring!! Enjoy!!

Ingredients:

Baby Spinach

Green and Red Leaf Lettuce

Tomatoes

Sliced Turkey or Ham

Shredded Carrots

Chopped Cucumber

Cubed Cheese

Blue Cheese

Chopped Avocado

Sliced Pears

Black Olives

Hard Boiled Eggs

Add Your favorite dressing!

Appetizers / Holiday Recipes / Photo Gallery / Recipes / Side Dish

March 13, 2014

Piri Piri Deviled Eggs Recipe – Ovos Recheados

You’ll love this easy recipe for deviled eggs with a kick! I was pleasantly surprised how quickly they disappeared so I’ll be making them more often.

The word “devil” originally referred to the combination of spices, including mustard, with which the eggs are seasoned.

You may serve these as an appetizer, or a main dish. Serve them cold. Enjoy!

Makes 24

Ingredients:

12 eggs

1/2 cup of mayonnaise

1 teaspoon Dijon mustard

1/4 teaspoon of salt

1/4 teaspoon of pepper

1/2 teaspoon of Piri Piri or any hot sauce (optional) or (1/4 teaspoon piri piri powder)

Paprika for garnish

Instructions:

Place the eggs in a medium sauce pan and cover them with water. Boil for 7 minutes and let them sit in pan for 7 minutes.

Drain and add enough cold water to cover them. Let sit for about 5 minutes to cool.

Gently tap the eggs cracking the shell all around the egg. This will make it easy to peel.

Slice the eggs length wise and place on a serving dish.

Remove the yolks and place them in a small bowl. Mix in all the ingredients except hot sauce and paprika until incorporated. Taste and add more seasoning if desired.

Scoop about a half tablespoon of the yolk mixture into the sliced egg whites.

Garnish with more hot sauce and paprika. Enjoy!

Photo Gallery / Side Dish

March 4, 2014

Hot and Spicy Sweet Potato Chili Fries

These Hot and Spicy Sweet Potato Chili Fries are amazing! Let me suggest you make a double batch because they will be gone fast! Enjoy!

Ingredients:

2 pounds of skin on sweet potatoes (washed, pat dry, and cut into 1 inch slices)

1 tablespoon olive oil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon paprika

2 tablespoons hot sauce or piri piri (optional if you don’t want them spicy)

1/4 cup of bread crumbs

Cooking spray

Instructions:

Place the potatoes in a bowl. Add the olive oil and shake the pan to coat the potatoes with the oil.

Add the remaining ingredients and shake the bowl again until the potatoes are evenly coated with the seasonings.

Coat a sheet pan with a heavy coating of cooking spray. Place the potatoes evenly in the pan. Cook at 400 degrees for 20 minutes. Turn each fry over and cook the other side for another 10 minutes or longer until the fries are cooked and crispy!

Appetizers / Main Dish / Photo Gallery / Side Dish

February 25, 2014

Saladas de Atum – Tuna Fish Salads

I’ve been making salads to make it feel like Summer. Look at the beautiful colors in this salad! It says Summer doesn’t it?

Prepare the tuna salad and eat it over a bed of lettuce for a light lunch, or add the tuna salad to the cooked pasta for a main meal. Enjoy!

Ingredients for Tuna & Tomato Salad:

1 or 2 cans of tuna fish in water

1 cup of grape or cherry tomatoes

1/4 cup of onion or scallions (finely minced)

1 tablespoon of olive oil

1 tablespoon of white wine vinegar

Salt to taste

Pepper

Parsley flakes

Pasta Salad Ingredients:

8 ounces or 1/2 package of uncooked pasta (any you prefer)

1/2 cup of red, yellow or green pepper (chopped)

1/4 cup of onion (finely chopped)

1 cup of uncooked peas

2 tablespoons of mayonnaise

crushed black pepper

1 tablespoon of Italian salad dressing mix (optional)

Instructions:

Cut the tomatoes in half. Drain the tuna. Place all ingredients in a small bowl and stir gently to incorporate the flavors.

Serve on a bed of lettuce.

Pasta Salad Instructions:

Prepare pasta per package directions but add the peas, peppers and onions 5 minutes before the pasta is done cooking.

Drain the pasta in a colander and rinse with cold water to remove the starch.

Mix the pasta with the remaining ingredients of mayonnaise, pepper and dressing and stir gently. Add the prepared tuna salad mixing gently to incorporate the flavors.

Add more salt or crushed black pepper if desired.

Photo Gallery / Side Dish

February 20, 2014

Chopped BLT Apple Salad Wrap

Think Spring and Summer with this easy BLT salad in a wrap! I’ve had enough of winter this year!

I’ve decided to start cooking summer dishes early this year so I can make believe it’s hot and sunny outside! Join me..:)

Ingredients:

2 cups of chopped salad

2 cups of chopped baby spinach

12 grape, cherry tomatoes or tomato pieces

4 slices of cooked bacon

4 ounces of chopped cheddar cheese

1/2 cup of chopped cucumber

shredded carrots (optional)

1 apple (chopped into small pieces)

2 Wraps

Dressing:

1 tablespoons of lite mayonnaise

1 teaspoon of lemon juice

1/4 teaspoon of crushed pepper

salt optional since the bacon is salty

Croutons (optional)

Instructions:

Place all the salad ingredients in a large bowl. Combine the dressing ingredients in a small cup, mix well and set aside.

Spread half of dressing on each wrap. Place desired amount of salad on each wrap and fold over.

Enjoy this salad without the wrap its deliciously fresh and full of flavor!

Main Dish / Photo Gallery / Side Dish

January 27, 2014

Macaroni & Cheese with Chourica & Breadcrumb Crumble

A crunchy Chourica and breadcrumb topping on traditional Macaroni and Cheese, gives this classic a Portuguese kick!

This recipe is adapted from Alton Brown’s Macaroni & Cheese which is the most downloaded recipe on the Food Network website!

Click here for the Crunchy Oven Fried Chicken recipe.

Ingredients:

1/2 pound elbow or curly pasta

3 tbsp butter or margarine

3 tbsp flour

3 cups milk

12 oz of shredded sharp cheddar cheese

1 small onion finely chopped

1 bay leaf

1 egg

1 tsp salt

Black pepper

Ingredients Topping:

1 cup of chourica sausage

1 cup of breadcrumbs

2 tbsp of butter or margarine

Instructions:

Preheat oven to 350 degrees

Prepare the topping:

Mince the chourica in a food processor into very small pieces.

Saute the chourica in the butter in a small saucepan until golden and crispy.

Add the breadcrumbs to the chourica and cook on very low heat for about 1 minute until the mixture is golden and well incorporated and set aside.

1. Cook pasta in salted water but leave aldente.

2. While the pasta cooks, melt the butter in a medium saucepan.

Add the flour and mix until smooth. Mix in the flour, onion, milk and bay leaf.

3. Cook on low heat for about 10 minutes stirring continuously so it does not stick and then remove bay leaf.

4. Temper the egg and add it to the sauce. Add the cheese, the tsp of salt and a little crushed black pepper.

5. Mix in the pasta and pour into a casserole dish.

6. Spread the chourica crumble over the macaroni. Top with more cheese if desired.

7. Cook for 30 minutes until golden and crispy.

Enjoy!

Appetizers / Holiday Recipes / Photo Gallery / Side Dish

January 23, 2014

Beef Croquettes – Croquetes de Carne

The first time I made these beef croquetes was on a Christmas Eve with my Godmother who taught me this recipe.

She was very meticulous about which cut of beef to use in her recipe and would often shop at many grocery stores until she found that one special piece of beef!

The best beef to use is cooked, roast beef that has been cooled in the refrigerator since the meat will be firm and dry.

I would go to her house and help her cook the Rissois de Camarao and these Croquetes for many years.

My job was to to roll the beef mixture into egg shapes and then dip them into the egg and bread crumbs using the one hand wet, and one hand dry method.

My hands often got slapped because I would dip my wet hand into the bread crumbs making a mess.

I think of her every time I use that method now and I’m very careful not to get those bread crumbs into the egg!

Makes approximately 1-2 dozen

Ingredients:

1 pound of cooked roasted beef or any leftover cooked beef (finely minced)

2 tablespoons of butter

4 tablespoons of flour

1/2 cup milk

3 cloves of garlic (finely chopped)

½ small onion (finely chopped)

¼ cup of chouriça sausage (finely minced) (optional)

1 bay leaf

1 tablespoon parsley (finely minced)

1 tsp of salt

¼ teaspoon of paprika

Fresh ground black pepper

2 eggs

Flour for coating

1 or 2 cups fine bread crumbs for coating

Vegetable oil for frying

Instructions:

Saute the onion, garlic, and bay leaf in the butter in a medium skillet until translucent on medium low heat.

Add the flour and mix well until the flour is incorporated into the butter. Add the milk a little at a time until the butter is melted and the mixture is smooth and thickened.

Add the beef, chouriça, and all remaining spices and cook for a few minutes. Remove the bay leaf and discard.

Remove the beef from heat and add 1 beaten egg a little at a time to temper it. Put the pan back on the stove and cook the mixture until it becomes thick and easy to form into balls or egg shapes.

Cool the mixture for a few minutes and shape into croquettes. If you find the mix too soft, add a little more flour and cook for a minute.

To thicken the mix, you can also refrigerate the beef for a few hours or until the next day.

When ready to fry, dip each croquettes in the remaining beaten egg and then into bread crumbs.

Fry the croquettes in medium high vegetable oil until golden brown.* The oil must be hot or the croquettes will fall apart.

Drain onto paper towels before placing them on the serving platter.

Photo credit: http://deliciasdiarias.wordpress.com/tag/croquete/

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January 22, 2014

3 Bean Turkey Chili

This recipe makes a large pot of chili that can serve 10-12 people so you’ll have enough for the next day, or freeze it for next week!

For a vegetarian option, simply leave out the meat because it’s just as good.

Serve the chili with Blue Corn Tortilla Chips and my home made Corn Muffin recipe.

Ingredients:

2 lbs ground turkey or beef

1 large onion (finely chopped)

1 large red bell pepper (finely chopped)

1 large green pepper (finely chopped)

3 cloves garlic

2 tbsp of olive oil

1 tsp salt

1/2 tsp crushed black pepper

crushed red pepper flakes or hot sauce to taste

3 tablespoons chili powder

1/2 tsp paprika

1 small can crushed tomatoes

1 (32 ounce) can red kidney beans

1 (32 ounce) can black beans

1 (32 ounce) can pinto or any favorite beans

Or use any favorite beans

Garnish Options:

Shredded Mexican or your favorite cheese

Tortilla Chips

Sour cream

Chopped Avocado

Chopped onions

Cilantro

Salsa

Instructions:

In a large dutch oven or heavy pan, brown the meat in the olive oil. Remove the meat and add the onions, garlic and both peppers to the pan.

Cook the vegetables in the pan drippings until translucent. Add the meat back into the pan and stir well.

Add all of the remaining ingredients, stir well, and let the chili come to a slow boil on medium heat.

Continue cooking for about 30 minutes on low heat stirring very often so it does not stick.

If you like a thicker chili mash about 1 cup of the beans with the back of your stirring spoon. If you like it thin, leave as is or add a little more tomato or a cup of stock.

Store in refrigerator after it cools and freeze in food safe plastic containers.