Tia Maria's Blog Blog

Recipes

NO KNEAD ARTISAN BREAD

Never buy bread again with this easy recipe. Trust me. It’s so crusty, moist and delicious.

Just mix, let it rise, and bake to golden perfection. 🥖👩‍🍳

Ingredients
3 cups flour
2 tsp salt
2 tsp instant yeast
1.5 cups warm water

Holiday Recipes / Main Dish / Recipes / shrimp

Tia Maria’s Easy 5 Minute Grilled Shrimp

GET IT ON AMAZON: CLICK PICTURE

This easy 5 minute shrimp is so simple. It’s so savory and tender. You won’t believe how tender, savory and delicious it is.

You can make this recipe as an appetizer, lunch, snack or a dinner. Enjoy!

2 pounds medium shrimp (shelled de veined)

1 tbsp Taste Portugal Seasoning

1 tablespoon olive oil

1 tbsp butter

lemon juice

lemon wedges for garnish

Crushed red pepper flakes for a spicy kick (optional).

Get on AMAZON or LISBONBLUE.ETSY.COM

Marinate shrimp in seasoning, oil and lemon juice for 5 minutes. Heat grill to medium high and cook on each side.


Watch my video below.

Chouico / fish / Holiday Recipes / Main Dish / Photo Gallery / Portuguese Christmas / Recipes

LULAS RECIADAS A AURORA – PORTUGUESE STUFFED SQUID

Lulas Reciadas are a classic recipe that you’ll love. This recipe is my TASTE PORTUGAL MORE EASY PORTUGUESE RECIPES.

I learned this recipe from my Mother in Law who passed many years ago. I’ve improvised it a bit. It’s my husband’s favorite which I make for him often.

INGREDIENTS:

2 to 2 lbs cleaned whole squid (cut tentacles into small pieces)

1 medium chouriço sausage (cut into small pieces)

2 to 3 slices of presunto (prosciutto cut into small pieces)

1/4 cup olive oil

1 large onion (chopped)

1 small red pepper diced (optional)

1 bay leaf

4 garlic cloves (minced)

1 to 2 cups very ripe tomatoes (chopped)

1/2 cup white wine

1 teaspoon salt

lemon slices

fresh parsley (chopped)

Preparation:

Saute onion, garlic and pepper in olive oil until golden. Add the chopped tentacles, chouriço, and presunto. Cook for a few minutes and add tomatoes, wine and parsley. Cover and cook for about 10 to 15 minutes until the sauce thickens. Let cool slightly.

Fill each whole squid with the mixture and seal with a toothpick. Place into pan with the remaining sauce and cook on medium for about 20 minutes until tender. Place on serving dish and top with more parsley, and squeeze of lemon juice

Serve over boiled potatoes, fries or rice.

Watch my YOUTUBE CHANNEL FOR THE VIDEO RECIPE.

BOM APETITE!

Appetizers / chicken / fish / Main Dish / Photo Gallery / portuguese products / sandwich / shrimp

TASTE PORTUGAL – TIA MARIA’S PORTUGUESE SEASONING

ORDER SET OF SEASONING HERE: SCAN QR CODE:

My Taste Portugal Seasonings will make all of your Portuguese recipes delicious. Just shake, marinate and season. No mixing of other spices required because I’ve done all the work for you. The classic tastes of Portugal are now here in a convenient and easy to use shaker jar. These seasonings are made with the flavoring spices brought back with the Portuguese explorers from around the world.

Today’s consumers are always looking for convenient, easy to use products with new and unique flavors from around the world. Portugal has been voted the number one vacation destination in the word and the foods of Portugal are loved by everyone.  Now they can enjoy the tastes and flavors of Portugal in their own kitchen with these two blends of savory and spicy seasonings.

USE OF PRODUCT

  • PREMIXED AND BLENDED FOR CONVENIENCE
  • JUST SHAKE AND POUR
  • NO MEASURING OF YOUR OTHER SPICES
  • MARINADE FOR MEATS, POULTRY, FISH, VEGETABLES
  • MAKE A WET RUB

2 tablespoons of spice, oil and white wine.

Make the famous “piri piri spicy chicken” or spicy shrimp with the “spicy” blend.

Perfect for your summer barbeques, ribs, chicken seafood and clambakes! 

NOW AVAILABLE AT HOMEGOODS ACCROSS THE USA!

Sprinkle on your eggs and even your French fries for a burst of flavor. Perfect for seafood, vegetables and even soups and stews for a delicious savory flavor.

CONTACT GONSALVES FOODS.COM TO GET IT AT YOUR LOCAL MARKETS

ORDER ONLINE AT LISBONBLUE.ETSY.COM or Amazon

Recipes / soup

Chicken & Orzo Pasta Soup

Your family will love this Chicken Orzo Soup because it’s so simple to make and delicious. I make this soup every time my family has a cold or feeling under the weather. I always have the basic staples for chicken soup on hand so I can make it anytime. My kids loved this soup when they were in school and love it now too. Double the recipe and enjoy this soup all week. Sometimes I add a few red pepper flakes for a spicy kick. It will clear up your sinuses. Trust me.

Ingredients:

6 to 8 cups water (or half chicken broth and half water)

1 chicken leg quarter or breast

1 cup orzo pasta or (any small pasta)

1/2 small onion (diced)

1 garlic clove (diced)

1 or 2 large carrots (sliced)

1 or 2 stalks celery (diced)

2 chicken boullion cubes

2 tsp salt

1/2 tsp pepper

parsley and red pepper flakes for garnish

Preparation:

Bring water or broth to a boil in a large pan. Add the chicken, onion, garlic, celery, salt, and bouillon cubes. Let come back to a boil, cover and let cook for 45 minutes on medium heat.

After the 45 minutes remover the chicken from pan. When cool,  remove the meat from the bone and chop into small pieces.

Add the chicken back into the soup along with the orzo pasta, and black pepper. Cook on medium uncovered for about 10 minutes or until paste is aldente.

If you want a thinner soup, add more water and let it come to a boil. Taste and add seasonings to your taste.

Serve with parsley flakes and red pepper for spicy kick if desired.

SOUP TO GO – TO GIVE TO YOUR FAMILY AND FRIENDS IS EASY USING ALUMINUM TRAYS.

Desserts / Holiday Recipes / Photo Gallery / Recipes

Sugar Free Strawberry Pie

I went strawberry picking last week with my granddaughter. We made a delicious strawberry pie. This version is SUGAR FREE but visit this link for a regular STRAWBERRY PIE sweet version. I used pretzels and and almonds for the crust since they both have no sugar.

You can also make this pie to go in a square pan with a lid. I made this one for a cook out.

Strawberry Filling

2 and 1/2 quarts fresh strawberries (1/2 of them cut into quarters, leave the bigger ones for the top later)

1 cup monkfruit sweetener

3 tablespoons corn starch

1/2 cup water

1/4 teaspoon vanilla (optional)

Place strawberries, sweetener, vanilla and water in a saucepan. Cook until thickened for about 2 minutes. Mix cornstarch with a little cold water and dissolve. Add cornstarch to strawberries. Cook until you can see a line in the bottom of the pan when you form a line with a spoon. You may need to cook for about 3-5 minutes.

Poor the mixture in cooled crust leaving 1/4 for topping fresh strawberries. Arrange fresh berries on top of mixture and drizzle with the remaining cooked berries. Let cool for a few hours in refrigerator. Serve with fresh whipped cream. *Fresh whipped cream has 0 to only 1% added sugar*. This is optional of course.

Pretzel crust


1 and 1/2 cups mini pretzels

1/2 cup chopped almonds

1/4 cup monkfruit sweetener

1/2 stick butter softened

1 teaspoon cinnamon

Place pretzels, almonds, cinnamon and monkfruit in a processor and pulse until until crumbs form. Add butter and pulse until blended.

Form the mixture onto a pie plate and cook at 350 F. for 8 minutes. Let cool.

Recipes

Portuguese Style Corned Beef and Cabbage

Happy Saint Patrick’s Day. I love cuisines of all nations. Every year I make my Corned Beef and Cabbage dinner with a Portuguese twist. My family loves it and they’re looking forward to me making it this month. Serve with delicious Irish soda bread, rye or any hearty bread.

Ingredients:

3 – 4 lbs corned beef brisket (with corned beef seasoning)

1 lb small pork ribs or beef ribs (optional) (cut in half if desired)

1 chourico sausage

1 farinheira sausage

1 morcella (blood sausage)

3 large carrots (cut into large slices0

10 medium potatoes (sliced into 1 inch slices)

1 large cabbage (cut into quarters)

1 onion (chopped into large pieces)

1 large rutabaga (cut into large pieces)

Preparation:

Cook corned beef as per directions (about 30 minutes per pound or until tender). Remove any scum that forms on the sides of pan as it cooks. When the corned beef is almost done about 1.5 hours add the ribs and let cook 30 minutes. Add potatoes, carrots, cabbage and remaining ingredients with the sausages on top. Remove the corned beef, and taste a potato. Add salt if needed and cook for a few minutes. Cover and let cook until potatoes and cabbage are tender.

Recipes

Sheet Pan Roasted Vegetables

Roasted Vegetables are so delicious and so easy to make. I like to make a large sheet pan so I can have leftover veggies all the next day. You can use any combination of chopped carrots, onions, squash, potatoes, cauliflower, brussel sprouts etc.

Toss in a large bowl with a olive oil salt, pepper, paprika and a little garlic powder or use my Taste Portugal Seasoning. Cook at 400 degrees F for about 20 minutes or until they are tender. Toss once in while as they bake.




Recipes

Air Fryer Batatas a Murro – Portuguese Garlicky “Punched Potatoes”

Air Fryer Potatoes are garlicky and savory. You’ll never have regular baked potatoes again.

You can also bake the potatoes as in this video below. Follow same ingredients but bake for about 1 hour or until done.

AIR FRY at 400 degrees F. For 15 – 20 minutes until fully cooked.

Ingredients:

2 pounds any small or medium potatoes (washed and pat dry)

1/2 cup olive oil

3 to 4 cloves garlic (minced)

sea salt

parsley (minced)

more olive oil as needed

Preparation:

Place potatoes in a bowl and rub with about 1 tablespoon olive oil. Sprinkle with about 1 tablespoon sea salt.

Cook in air fryer at 400 F. for about 15-20 minutes. Shake pan once in while and pierce with a fork for doneness.

Meanwhile heat remaining olive oil with garlic for about 1 minute.

When potatoes are done, pour olive oil and garlic over them.

When ready to serve top with parsley and more salt as needed.