Tagged: eggs

Recipes

Chourico and Egg, Egg Rolls

Good morning start with a Chourico and Egg, Egg rolls.
They’re a delicious breakfast, snack or lunch treat.
I make a double batch and freeze them to have on hand for a quick breakfast.
You can bake, fry or air fry them.

Ingredients:

1 package of egg rolls wrappers (about 25)

1 pound of chourico or breakfast sausage (chopped finely)

1 dozen eggs (beaten)

1 small onion (minced)

1/2 cup shredded cheese

1 egg (beaten with 1 teaspoon water)

1 tablespoon olive oil

2 tablespoons parsley (minced)

salt and pepper to taste

hot sauce or piri sauce for garnish (optional)

cooking spray (for baking or air frying)

vegetable oil for frying

Preparation:


Heat the olive oil in large saute pan.  When the oil is hot add the onion and chourico and cook for a few minutes until slightly crispy. Add the eggs and mix. Let cook while mixing to make a scramble. Add desired salt and pepper. Add piri piri if you want it spicy.

When cooked add parsley and mix in. Set mixture aside to cool.

Baking:

Preheat oven at 350 degrees F. Place 2 – 3 tablespoons of the filing in center of the wrapper and fold in the ends toward the center. Brush edges with egg wash. Fold in sides and roll like a jelly roll. Repeat.

Coat a baking pan with cooking spray and place the rolls evenly in pan. Brush tops of the egg rolls with cooking spray. Cook for about 12-15 minutes or until golden brown.

You may need to turn the egg rolls over to get all side crispy but this is optional.

Note: You can also fry them in hot oil until golden.

Frying:

Fry in oil for about 5-8 minutes until very golden crispy. Place on paper towels to absorb any grease.

Air Frying:

Spray prepared egg rolls with cooking spray on both sides. Cook at 400 degrees for about 8-10 minutes turning them over half way into cooking process.


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Desserts / Holiday Recipes / Photo Gallery / Recipes

Portuguese Flan 2 ways – Flan de Vinho do Porto e Flan de Aniz

Flan

This is such an elegant dessert for your next celebration. Flan is very easy to make despite it’s appearance and these two variations on the original flan recipes create a unique taste.

Ingredients:

6 large eggs

3 cups (whole milk)

1 cup sugar

1/4 tsp salt

2 teaspoons either Port Wine or Anisette (Aniz) Liquor

Caramel glaze ingredients:

1 cup sugar

Preparation:

Note:Take your eggs out of the fridge a few hours before you start to get them to room temp or place them in a bowl of lukewarm water for about 20 minutes.

Prepare Caramel glaze first:

Place the sugar in a large heavy skillet. Continue stirring while cooking on medium heat until the sugar melts and begins to turn caramel colored and thickens like corn syrup. (probably 5-8 minutes depending on your burners) If you notice it begin to smoke remove immediately from the burner. If you smell a burned aroma, start over since the syrup will taste bitter. Pour the caramel into a souffle dish and slightly shift the dish side to side to coat the bottom and sides up to 1/2 inch or so. Set aside while you make the flan. You will notice the caramel as hardened which is good.

Prepare custard:

In med bowl, beat the eggs with 1 cup sugar until lemony colored. Meanwhile, heat up the milk until hot but not boiling.

Let the milk cook down a little and then add about 1/4 cup of milk, to the eggs while continuing to beat on low. *If the milk is too hot, you’ll  discover that you just made scrambled eggs.

Continue beating and slowly add the milk 1cup at a time until all of the milk is incorporated.

At this point you can beat in, either the port wine or the anisette.

Let the egg mixture rest to let the foam subside a little, then run through a strainer and slowly pour it into the souffle dish that has been coated with the caramel.

Place the flan dish into a larger oven proof deep dish pan (bain -marie) that has been filled with 1 inch of water.

Cook at 350 for 60 -75 minutes or until a toothpick comes out clean.  Let the flan cool in it’s pan and place it in the dish in the refrigerator overnight.

When ready to serve, loosen the sides of the flan with a knife and giggle the pan to loosen it.

Cover the top of the flan with a deep serving dish and invert it. Spoon out the caramel over the flan.

Serve as is, decorate with candy pearls or with whipped cream!

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Main Dish / Photo Gallery / Recipes / Side Dish

Spinach Broccoli and Presunto (Prosciutto) Quiche

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This Spinach Broccoli and Presunto (prociutto) Quiche is savory and mouthwatering. Easy to prepare for a simple lunch, snack or dinner!

You can leave out the presunto if you want a vegetarian quiche. Enjoy!


dsc06045Ingredients:

1 refrigerated pie crust

1 pound fresh broccoli spears (chopped)

1 and 1/2 pounds fresh spinach (approximate)

1 small onion (minced)

1 clove garlic (minced)

3 slices of presunto or ham (cut into small dice)

5 whole eggs

1 and 1/2 cups whole milk

2 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces of shredded cheese (any favorite)

Preparation:

Preheat oven to 375 degrees F.

Prepare pie crust by pressing into a large tart pan, or pie dish.

Saute the onion, garlic and presunto in the butter until onion is translucent. Add the broccoli and cook for a few minutes. Add the spinach and cook until slightly wilted. Season with the salt and pepper.

Drain any liquid and set aside to cool.

Meanwhile, beat the eggs in a medium bowl. Add the milk and cheese and mix well.

Pour the broccoli mix evenly over the pie shell then the egg mixture. Be sure the broccoli is submerged in the eggs.

Cook for about 35-45 minutes until golden. Test by poking with a fork which come out clean.

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Main Dish / Photo Gallery / Side Dish

Zucchini and Kale Frittata

My zucchini harvest is in full bloom which means that I cook a zucchini dish almost everyday! I added kale which gives the frittata for added texture and vitamins. This recipe makes a perfect lunch, side dish or a lite meal on your busy workdays! Enjoy!

If you love frittatas, try my Zucchini and Potato Omelet which is also deliciously savory!

Serves 4-6

Ingredients:


6 eggs (beaten)

2 medium zucchini (thinly sliced)

4 cups finely chopped kale

1/2 small onion

3 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup cottage cheese

1/2 cup shredded cheese

1 teaspoon of vinegar

Preparation:

In a medium skillet, saute the kale in 1 tablespoon of olive oil for about 8 minutes, stirring often. The kale will wilt and reduce in size as you cook it. Add half of the salt and the teaspoon of vinegar and stir. Cook for another minute and set aside.

In a large skillet heat the remaining olive oil with the onion and saute for about 3-4 minutes on medium heat. Add the zucchini and saute for a few minutes until it is slightly cooked but not mushy. I like my zucchini slightly undercooked but this is up to you.

Season zucchini with salt and pepper and stir. Add the kale spreading it evenly over the zucchini. Add the eggs evenly to cover the vegetables. Let eggs cook for a few minutes releasing the sides from the pan.

Top the frittata evenly with the cottage cheese and shredded cheese. Cook at 350 degrees for about 10-12 minutes until the eggs set and are fully cooked. I flipped my frittata over to serve it to show the beautiful golden crust. Enjoy!

Desserts / Holiday Recipes / Photo Gallery / Recipes

Pão de Ló de Alfeizerão – Portuguese Sponge Cake Alfeizerão Style

This is a cake which was once served to a King of Portugal has become the traditional cake of AlfAlfeizerão and is famous throughout Portugal.

In Portuguese tradition, it is said that this cake has its origins from the Monastery of Stª. Maria de Cós, a nuns convent which was founded in the Twelfth century by Abott D. Fernando in Cós, Alcobaca, Portugal.

Around the Fourteenth century, the nuns of the monastery taught the Pão-de-ló , recipe to local women of the nearby town of AlfAlfeizerão which is a few miles from Alcobaca and was the home town of the Sir Knight Vitorino Froes, a close friend of the then King Don Carlos.

The King often visited Knight Froes estate S. Martinho do Porto, where the best delicacies and desserts where served. Pão-de-ló was a favorite and revered dessert at that time. The legend is that, on one occasion, the cake was served slightly unbaked which gave it a runny consistency in the middle upon slicing it. However, the king instantly fell in love with this cake and from then on insisted it be served in this same way.

The recipe below is in both English and Portuguese in (red) text. Enjoy!

Pão de Ló de Alfeizerão

Ingredients:

Ingredientes:

4 eggs – 4 ovos;

8 egg yolks – 8 gemas;

1 and 1/4 cup granulated sugar – 250 g de açúcar;

1 cup flour – 125 g de farinha;

1 teaspoon whiskey – 1 colher (chá) de aguardente; (optional)

Zest from 1/4 of 1 lemon – raspa de ¼ de limão; (optional)

Butter or margarine for greasing pan – manteiga (para untar)

Preparation:

Preparação:

Beat the eggs, egg yolks, sugar, with the lemon zest and the teaspoon of whiskey for about 10 minutes until light and fluffy and double the volume.

Bata as gemas, os ovos e o açúcar, com a raspa de limão e a colher de chá de aguardente, até obter um creme fofo e volumoso.

Fold in the flour gently until all incorporated.

Junte suavemente a farinha sem bater muito.

Grease a cake pan very well or use and bake the cake at 320 F. for about 15-20 minutes.

Unte uma forma com manteiga. Leve ao forno a 160ºC, durante cerca de 15 a 20 minutos.

Remove the cake slowly from the pan so it does not split open.

You may bake in a round cake pan which is lined with parchment paper.

Deve ser desenformado cuidadosamente para não abrir.

Nota: para o pão-de-ló de Alfeizerão há umas formas artesanais feitas propositadamente. Também o pode fazer em forma redonda lisa, forrada com papel.

 

Recipe credit:

https://www.facebook.com/deliciasdaestrela/app_160650480751745

https://artesviagensesabores.wordpress.com/2008/04/20/pao-de-lo-tipo-alfeizerao/

Appetizers / Main Dish / Photo Gallery / sandwich / Side Dish

Chourico a Cavalo – Chourico on Horseback

This is my husbands favorite sandwich. He is definitely a chouricoholic and never says no to anything with chourco! This recipe is simply easy to cook and the best part is it’s so delicious. A perfect easy dish for breakfast, lunch or dinner!   Enjoy!

Ingredients:

1/2 small chourico sausage (sliced lengthwise)

1/2 small onion (finely sliced)

1 egg

2 tablespoons olive oil

1 teaspoon white wine

Salt & Pepper to taste

1 Portuguese roll or any favorite bread

Preparation:

In a small skillet on medium heat place 1 tablespoon of olive oil and heat until hot, but not smoky. Add the chourico and cook until golden brown and slightly crispy on both sides.

Remove from pan when done and add the onions. Cook onions on medium until golden brown stirring often. If the pan is to hot lower heat.  I like my onions slightly undercooked but you cook them more or less to your preference.

Add the wine and cook for about 2 minutes stirring often. Remove onions from heat and set aside while you cook the egg.

 

 

 

 

 

 

 

Add the remaining 1 tablespoon of olive oil to a nonstick skillet on medium heat. When the oil is hot but not smoky, add the egg and fry until the edges are crispy. Lower heat if necessary.

Turn off heat and remove pan from burner.

Place the chourico on bread with the onions on top.

 

 

 

 

 

 

 

Add the fried egg on top of the onions and serve with the bread over it or on the side.

 

 

 

 

 

 

 

 

 

 

 

Main Dish / Photo Gallery / Recipes

Bife a Portuguesa | Steak and Egg Portuguese Style

You’ll find this classic steak dish on just about every Portuguese restaurant’s menu. What makes this dish so flavorful is the combination of red wine, garlic and olive oil which creates a rich sauce that is poured over the steak and egg.

This recipe is from my Taste Portugal cook book! I had the book marks printed for my first book signing! The Galo de Barcelos brings good luck!

Ingredients: Serves 2

2 (8oz) sirloin steaks (½ or 1 inch thick)

 4 cloves garlic (sliced)

 Salt

 Pepper

 2 eggs

 1 tablespoon olive oil

 4 or 6 small potatoes (peeled and sliced into ¼ inch slices or regular cuts)

 Oil for frying potatoes

Wine reduction:

 2 tablespoons  olive oil

 2 tablespoon of butter

½ cup red wine

Preparation:

Season the steaks with salt and pepper and let marinade overnight or for at least 1 hour. Fry potatoes in hot oil, drain, and season with salt and keep warm in the oven.

Cook steaks with the garlic in hot skillet with 1 tablespoon olive oil for 3 minutes on each side. Remove from pan and add wine reduction ingredients. Cook the reduction until reduced by half.

Place the steaks back in the pan on low heat with the reduction. Meanwhile, cook 2 eggs sunny side up in a separate small nonstick skillet.

Heat a large serving plate in the oven. Place steak in the center of the plate surrounded by the home fries.

Place one egg on top of each steak. Pour sauce from the pan over the steak and eggs. Season with more salt and pepper. Garnish with parsley if desired.

This dish is usually served with a serving of Portuguese rice as well, but optional. Enjoy!

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

Crustless Ham with Broccoli Quiche

This crust-less quiche is easy to prepare in only 45 minutes. I make this quiche very often as a side dish when I serve fish or chicken.  It also makes a perfect lunch, snack, or serve it as dinner with a salad.

Make it a vegetarian quiche by substituting the ham with your favorite cooked vegetables.

Ingredients:

1 cup chopped ham (optional substitute with any cooked vegetables)

1 cup shredded cheddar cheese

1 pound package frozen broccoli spears or fresh (cooked and chopped)

1 small ripe tomato (chopped) (optional)

1/2 small onion (finely chopped)

1 tablespoon olive oil or butter

1 and 1/2 cups half and half (1/2 cream – 1/2 milk)

5 eggs

Pinch of Salt (add pinch more if you omit the ham)

Dash of fresh ground black pepper

1/4 teaspoon garlic powder

 


Preparation:

Saute the onion in the oil for a few minutes until the onion is translucent.

Beat eggs until foamy in a medium bowl. Add the milk, salt, pepper, and garlic powder to the eggs and mix to incorporate. Add the broccoli, ham, onion, and 1/2 of the cheese. Mix all ingredients.

Heavily grease a deep souffle dish with margarine. Pour the broccoli mixture into the dish and spread evenly. Top with the remaining cheese. Cook at 350 degrees for about 30 minutes until golden brown.

You many need to cook longer if your souffle dish is deep. Cut into the center of the quiche it should be firm and not runny. Enjoy!

Appetizers / Main Dish / Photo Gallery / Side Dish

Chourico Omelet


Chourico and egg omelet is a classic Portuguese go to dish often served for breakfast, lunch, snack or even dinner. When my family and I arrived in America, lunch coolers and ice packs weren’t invented yet, so my mother would make my father omelets for his lunch break at work.  I can still smell the aroma of the chourico or presunto cooking at 6 O’clock on those mornings! It’s funny the things that remain in our memories.

I served my omelet with the Batatas a Rodelas. Here’s the easy recipe.

Video:

Ingredients:

3 eggs

1 teaspoon water

1/2 small chourico (or about 1 cup) (sliced very thin)

2 tablespoons onion (finely minced optional)

1 tablespoon olive oil

4 oz of your favorite shredded cheese (optional)

parsley for garnish

salt

pepper

Instructions:

Saute the onion in a medium skillet in the olive oil until golden brown. Add the Chourico sausage and cook for a few minutes until it becomes slightly crispy.

Beat the eggs with water until foamy and add to the chourio. Cook the eggs on low medium heat while slightly moving the edges toward the center.

Let the omelet cook for about 2 minutes. Place a flat plat over the omelet and flip it over uncooked side down into the pan.

Spread the tomato over the omelet followed by the cheese. Cover and cook for about 2 minutes on low heat.

Add parsley, salt and pepper as desired and garnish with parsley.