Sunday Dinner at a Portuguese Home

Sunday diner in a Portuguese home means great home cooked meals and lots of it!  Below, you’ll find the recipes for the entire meal! It only looks difficult but you can do it! Come on, let’s cook Portuguese and create some fond memories of shared Sunday meals with your family! Enjoy!

The all time favorite “Portuguese Roast Chicken” is simple to prepare and comes out perfect every time.

Ingredients:

1 Roasting Chicken

2 tsp salt

1 tsp pepper

2 tsp garlic powder

2 tsp Paprika

1 small onion (Quartered)

1 small celery ( Chopped)

1/2 lemon

2 tbsp Olive Oil

1 tbsp butter or margarine

1 sprig fresh parsley

1/2 cup of white wine

Instructions:

Wash the Chicken and place in roasting pan. Mix the seasonings together in a small bowl. Rub the chicken with olive oil and margarine. Coat with seasonings. Insert the lemon, onion, celery and parsley into cavity.

Cook at 400 degrees for 1 1/2 hours depending on size of chicken. Even though your timer on the chicken may pop up, let the chicken cook longer until it’s crispy on the outside!

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Chick Pea Salad

Ingredients:

2 cans Chick Peas – I use Progresso

6 sliced hard boiled eggs

1 tsp salt

1 tsp pepper

1/2 small chopped onion

2 tbsp chopped fresh parsley

1/4 cup Olive Oil

1/4 cup White Vinegar

Instructions:

Rinse the chick peas, drain and put into a medium bowl. Toss in all ingredients. Let sit for at least 15 minutes. Serve or store in refrigerator until the next day.

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Octopus Salad:

Ingredients:

3 cups chopped cooked octopus

1 tsp salt

1 tsp pepper

1/2 small chopped onion

2 cloves very finely chopped garlic

2 tbsp chopped fresh parsley

1/4 cup Olive Oil

1/4 cup White Vinegar

Instructions:

Place all ingredients in a bowl. Mix together. Let sit for at least 15 minutes to marinate. Serve or store in refrigerator until the next day. (Best if eaten within 24 hours)

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Portuguese Punched Potatoes with Onions and Peppers!

Ingredients

2 lbs small russet or Idaho potatoes

1 tsp salt

1 tsp pepper

2 large cloves chopped garlic

2 large sliced onions

1 large sliced pepper

1/2 cup of olive oil

1 tsp vinegar

Instructions:

Wash the potatoes, remove and blemishes and pat dry. Pierce with a fork in a couple of spots. Coat with a sprinkle of salt and cook at 400 for 1 hour. (I cook along side the chicken)

Meanwhile saute the onions and peppers in olive oil until translucent. Add salt, pepper, and  garlic. Let the cook for 5 minutes. Add the vinegar and let cook for another 5 minutes for

the vinegar to evaporate. Add more salt to taste. Set aside until the potatoes are cooked.

When the potatoes are ready. Punch them down with your fist or a meat mallet until they “POP” open. When ready to serve, pour the onions and peppers over the potatoes. Add more Olive oil if needed.

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Breaded – Baked Pork Chops

Ingredients:

6 center cut pork chops

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp paprika

2 eggs

2 cups flavored bread crumbs

Cooking Spray

Instructions:

Season the pork chops. Coat a large sheet pan with cooking spray. Beat 2 eggs with 1 tsp water in a small bowl. Place the bread crumbs in a medium bowl. Coat each pork chop with the egg wash and then coat with the bread crumbs.

Place on the sheet pan and cook for 20 minutes at 350 turn them over and cook for another 20 minutes or until golden brown.  Serve

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Double Chocolate Raspberry Cake

1 package of Chocolate cake mix

1 small package frozen raspberries

6 oz raspberry Jelly

1 package semi sweet chocolate chips

1/2 cup heavy cream

Fresh raspberries for garnish

Chopped walnuts, pecans or almonds for garnish

Instructions:

Prepare the round cake as per package directions and let cool down completely. Meanwhile, cook the frozen raspberries with the Jelly in a small saucepan. Let the raspberries reduce to a thick puree and let cool. Prepare the chocolates sauce by placing the chocolate chips and cream in a double boiler and mix until creamy. Slice the cake into desired layers.

Spread the raspberry mixture between layers. Top with chocolate sauce. Coat with nuts and garnish with fresh raspberries.