May 18, 2023

Tia Maria’s Petiscos for your next party!

This is how you do it! Find all these recipes on this blog. Bom Apetite!

Recipes

November 30, 2021

Rebecca’s Mussels – Mexilhões with Garlic,Cilantro, Fennel and Saffron

Mussels a Rebecca

These mouthwatering mussels made by my daughter in law Rebecca who’s a great cook, take only minutes to prepare. She served them as an appetizer along with fresh Portuguese papo seco rolls for dipping and Portuguese wine of course. You can also make this same recipe substituting little neck clams. It’s a perfect summer dish.

Ingredients:

3-4 pounds mussels (cleaned)

1 large onion (minced)

3 cloves garlic (minced)

1/4 cup fennel (minced)

1/4 cup olive oil

1 teaspoon salt

1 teaspoon black pepper

pinch of saffron

1 cup white wine

1 cup chicken broth

1 cube (Knorr Garlic Cilantro cubes)

parsley, or fennel leaves for garnish (finely minced)

Preparation:

Saute the onion, garlic, and fennel in olive oil with the salt and pepper for 10-15 minutes until tender. Add wine, chicken broth, saffron and cilantro cube. Cook and reduce by 1/2.

Add the mussels, cover and cook for about 10 minutes or until the mussels open.

Top with the fennel leaves or parsley as garnish before serving.

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

September 10, 2013

Seafood Stuffed Mushrooms

This stuffed mushroom recipe is perfect for a special occasion appetizer. It’s deliciously decadent, and full of flavor.

The mushrooms come out moist, and the crunchy topping adds texture creating a perfect bite! Enjoy!

Ingredients

2 packages of white mushrooms

1 can finely chopped clams

1/2 cup of finely chopped raw shrimp

2 tbsp of finely chopped onion

2 tbsp of butter or margarine

1/4 tsp of Paprika

1 tsp very finely chopped parsley

1/2 cup of bread crumbs

1 cup of garlic flavored salad croutons

1 cup of ritz crackers

1/4 cup melted butter or margarine

Shrimp Sauce (optional)

1 can of shrimp soup

1/4 cup of milk

Instructions:

Prep mushrooms by removing the stems. Save stems to use in a different recipe in the refrigerator.

Rinse and pat dry. Place the mushrooms in a lightly greased medium baking pan. Saute the onion in the butter for about 1 minute in a small skillet.

Add the shrimp and cook for 1 minute and set aside off heat. Drain the clams but save the juice for later. Add the clams and paprika to the cooked shrimp.

Place the crackers and croutons in a food safe plastic bag and crush with your kitchen mallet until very crumbly.

Place 1/2 of the cracker mix, and bread crumbs in a medium bowl. Add the seafood mix, and parsley, and mix well.

Slowly add a little of the clam juice until your stuffing is moist but not mushy. *If you find it to dry, add a few tbsp s of water.

Fill the mushroom caps with the stuffing. Top each mushroom with 1 tsp of the remaining cracker mix. *Don’t be afraid to use all of the topping mix.

Coat each mushroom cap with a little melted butter.

Cook at 350 for about 15-20 minutes or until the stuffing is golden brown and slightly crispy.

Mix the shrimp soup with the milk and heat in a small skillet.*The soup should be smooth but not runny.

Place the mushrooms onto your serving platter and spoon the shrimp sauce around them.

*You can make these mushrooms ahead of time, store in the refrigerator, and heat them in the oven with the shrimp sauce.

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September 26, 2012

Tia Maria’s Shrimp & Pork Dumplings

Shrimp & Pork Dumplings!

This is an easy recipe for all your parties! You will never order dumplings out again once you try this easy recipe! I made about 48 dumplings with this recipe using Nasoya wrappers but you can use any brand you want.

You can find them in the fresh produce section of your market. I made 2 batches for a party and they were the first to go! Normally when you order these out, you’d pay $5.95 for 6. I spent about $12.00 for 48.

I always make it an Asian theme dinner so I make Won Ton Soup and Egg Rolls too! Find the recipes here.

Ingredients

1 package won ton wrappers (48)

12 oz raw ground pork

8 oz (about 15 medium 20 small) finely chopped raw shrimp

4 oz finely chopped water chestnuts (rinse & drain can)

1/4 cup finely chopped celery

3 finely chopped scallions

2 tsp sesame oil

2 tsp soy sauce

4 tsp corn starch

Instructions:

Mix all ingredients except wrappers and 1 tablespoon of scallions in a small bowl until all incorporated. Place 1 teaspoon of filling in center of each wrapper.

Moisten the edges with water and fold over to form a triangle. Pinch firmly to seal edges. Adjust filling accordingly by adding more or less filling. Set the dumplings aside until ready to cook.

In a medium skillet, heat vegetable oil to medium – high heat. Place about 12 dumplings at time in the oil and let them brown for about 3 minutes, turning them over as needed. Reduce heat if you notice the dumplings are browning too dark.

Set the dumplings aside onto a platter until they are all browned. Add 1/2 cup water to the skillet and let it come to a boil.

Add 12 dumplings at a time back into the skillet, reduce heat to medium, cover and let them cook for about 5 minutes or until cooked through.

Add more water if needed. Test one to see if it’s cooked through. Don’t let them over cook because the dough will become mushy and fall apart.

You can make these ahead of time to serve later, but let them cool and place in the refrigerator until ready to serve. Reheat by browning them in a greased skillet on low heat, or in your oven.

Serve with Soy Sauce topped with chopped scallions. Enjoy the Party!

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

February 8, 2012

Olive Oil Herb Dip

Extra Virgin Olive Oil Herb Dip | My Baking Addiction

Hi Everyone! Found this great recipe that I have to share with you from; mybakingaddiction.com.

perfect for serving with Portuguese Home Style Bread. Yum!

Extra Virgin Olive Oil Herb Dip

by Jamie on November 3, 2011

Extra Virgin Olive Oil Herb Dip

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 0 minutes

A copycat of Carrabba’s Italian Butter made with a blend of herbs, garlic, and olive oil.

Ingredients:

1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon rosemary
1/4 teaspoon kosher salt (or according to your taste)
freshly ground black pepper
1 pinch red pepper flakes
2 cloves fresh garlic, minced
1/4 cup extra virgin olive oil

Directions:

1. In a small bowl, mix together the dry spices. Add crushed garlic, stirring to combine and moisten the herbs.

2. Transfer herb mixture to a small dish or bowl. Pour olive oil over herb mixture.

3. Serve with fresh bread.

Notes:

– Feel free to use fresh or dried herbs.

– For the recipe above, I used all dry herbs with the exception of the rosemary.

My Baking Addiction adapted from food.com

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January 15, 2012

Pasteis de Carne – Savory Beef Puff Pastry Pockets

Pasteis de Carne

Pasteis de Carne are savory meat pies made with puff pastry dough that are perfect for parties, tailgating or anytime! This recipe is so easy to make, that it will be one of your favorites for entertaining. I buy my puff pastry sheets at my local Portuguese bakery, but you can also use Pepperidge Farm puff pastry sheets.

These meat puffs freeze well so you can make them ahead of time but of course they’re best eaten freshly cooked. Store in refrigerator for up to 3 days.

Ingredients:

2 sheets Puff Pastry squares ( I use Pepperidge Farm)

1 lb ground beef

1/4 cup chopped onion

1 clove chopped garlic

1 tsp chopped parsley

salt and Pepper

1 chicken boullion cube

1/4 cup shredded cheese (optional)

1 egg and 1 tsp water (beat together for egg wash)

Instructions:

In a large skillet, cook meat until browned. Remove from pan, drain and set aside. In same skillet add unions, boullion and garlic and cook until golden brown. Add onion mix to meat and let cool.

Place meat mixture in food processor and pulse 5 times or until the meat is of a fine consistency. Add parsley and cheese and pulse 2 times.

Roll out dough and cut into 3″ x 6″ rectangle. Place 1 tablespoon meat in center of rectangle. Fold over one side onto the other to create a square pinching edges. *Freeze any leftover meat in a plastic bag and the pastry in a separate bag for next time.