eggs – Page 2 – Tia Maria's Blog

August 13, 2014

Zucchini and Potato Omelet

Just when you thought you’d had enough zucchini recipe here’s one more!

This is what happens when you miss a few zucchini’s overgrowing in your garden.

They look like baseball bats and remind me of the baby on the Flintstones named “Bam Bam”, who carried around a big club shaped like these.

This omelet is simple to make in just 5 minutes! I used leftover Portuguese Roasted Potatoes from last night’s dinner but you can use only zucchini and cheese if you prefer.

Serves 1-2

Ingredients:

1 medium zucchini (thinly sliced)

1 cup of cubed cooked potatoes

3 eggs

1 tablespoon of olive oil

Shredded cheese

Salt and pepper to taste

Instructions:

Saute the zucchini with the potatoes in a medium skillet with the olive oil for about 4 minutes until the zucchini is slightly cooked while stirring it often.

Add the beaten eggs and let them cook for about 1 minute. Gently loosen the omelet on the sides so it doesn’t stick. After another minute, cover the skillet with a large plate and invert the omelet back into the pan uncooked side down.

Turn off the burner. Add the cheese and cover for another minute. The omelet will finish cooking and the cheese will melt. Add salt and pepper to your taste. Enjoy!

Main Dish / Photo Gallery / Side Dish

April 8, 2014

Spinach & Cheese Omelet Wrap with Salsa

Spinach & Cheese Omelet with Salsa – A perfect healthy lunch or dinner that’s under 350 calories in just 5 minutes.

It’s perfect for those days when you’re feeling a little bit lazy!

Ingredients:

1 fajita wrap

2 eggs

1 cup of baby spinach (washed and dried)

Shredded cheese

salt

pepper

Salsa

Instructions:

Coat a medium non stick skillet with cooking spray. Add eggs and cook for 45 seconds on low medium heat. Add spinach, salt and pepper.

Cook for about 1 minute. Flip the omelet over and add cheese. Cover the omelet with the wrap to heat it a little.

Flip the wrap onto a plate. Add your favorite salsa. Roll up the omelet inside the wrap. Eat and enjoy!

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

April 8, 2014

Chick Pea & Egg Giardiniera

This Chick Pea & Egg Salad with crunchy pickled vegetables called Giardiniera, can be served as a main dish on your meatless days, a side dish or as an appetizer. Enjoy!

Ingredients:

1 or 2 cans of cooked Chick Peas’

3 hard boiled eggs

1 cup of Gardeneira – pickled vegetables (finely chopped)

1/4 cup olive oil

salt

pepper

parsley flakes

Ingredients:

Place all the ingredients in a bowl and mix. Cut the eggs into chunks and add them to the chick peas. Add the olive oil, salt and pepper to taste.

Garnish with parsley if desired. Store in the refrigerator.

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!

Desserts / Holiday Recipes / Photo Gallery

February 18, 2014

Rabanadas – Portuguese Style French Toast

Order these beautiful ceramic mugs and glass cutting boards here Lisbon Blue shop

When I was a little girl, I would wake up on Christmas Eve mornings smelling the aroma of the sugar and cinnamon sprinkled on the warm Rabanadas that my mother had made for our Christmas Eve dessert table.

This classic old time dessert is delicious and has become one of my favorites which I make very often for my own family any time of the year. I think about my dear mother every time I make them, and that’s a good thought!

The traditional way to make them is by frying them in hot oil, but I grill them with margarine for a lighter version.

Ingredients:

1 loaf day old crusty bread

2 cups milk

3 large eggs

1 tablespoon sugar

1/2 teaspoon cinnamon

butter for cooking

sugar and cinnamon for topping

Instructions:

Slice the bread into 1inch slices and place in a deep dish pan. Beat all the other ingredients in a bowl.

Pour the egg mixture evenly over the bread. Let the bread slices sit in the egg for about 30 seconds and then flip them over to absorb into the other side

Meanwhile on medium high heat, melt butter in a large flat skillet or griddle. When the skillet is hot, lower the heat to medium and gently place the slices of bread on the grill greasing the pan as needed.

Cook both sides of the bread until golden brown and it becomes firm to the touch. If you find the bread still soggy, continue cooking them on low heat for longer.

Sprinkle with sugar and cinnamon while still hot. Enjoy!

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes

December 19, 2013

Leite de Creme – Portuguese Egg Custard

Leite Creme is a Portuguese Egg Custard similar to French Cream Brulee but cooked on the stove top instead of baked.

It’s rich, creamy texture is perfect as a light dessert.

The first time I ate this custard was when I was a only twelve years old and on my family’s first trip back to Portugal after coming to America.

We arrived in Lisbon and then took the long cab ride to Coimbra to stay at my Aunts house for a week.

She prepared this delicious creamy dessert for us when we arrived and I’ve been hooked ever since!

Leite de Creme – Serves 4-6

Ingredients:

2 tablespoons of Corn starch

5 tablespoons of sugar

3 egg yolks

2 cups whole milk

1/2 stick of cinnamon

1 slice lemon peel

Instructions:

In a medium bowl, beat the eggs and the milk with a whisk until well incorporated.

Add the cornflour and sugar and mix well.

Add the lemon peel and cinnamon stick and heat in a saucepan on low – medium heat stirring continuously.

Do not let the custard boil. If it begins to boil remove from heat to cool down while stirring.

The custard should be thick enough to coat the spoon like pudding.

Pour into a serving platter or individual ramekins and let cool to room temperature.

Store in the refrigerator until you are ready to serve.

When the custard has cooled, sprinkle sugar on top and brown slightly in oven broiler or with a cooking torch.

Serve! Enjoy!

Beat the egg yolks in a large pan and mix with a little milk. Gradually add the rest of the milk whilst whisking.
Add the lemon zest (ideally, grate the lemon with a Micro-plane or very fine grater over the pan). Add the cornflour and sugar and mix well.
Heat over low to medium heat, stirring gently at all time. It should take 10 to 15 minutes for the mixture to thicken and reach a custard consistency.
Pour the mix into individual or a large terracotta ramequin(s). Sprinkle the top with sugar and caramelise under the grill or with the blow-torch. Chill before serving.

Beat the egg yolks in a large pan and mix with a little milk. Gradually add the rest of the milk whilst whisking.
Add the lemon zest (ideally, grate the lemon with a Micro-plane or very fine grater over the pan). Add the cornflour and sugar and mix well.
Heat over low to medium heat, stirring gently at all time. It should take 10 to 15 minutes for the mixture to thicken and reach a custard consistency.
Pour the mix into individual or a large terracotta ramequin(s). Sprinkle the top with sugar and caramelise under the grill or with the blow-torch. Chill before serving.

Desserts / Holiday Recipes / Photo Gallery / Portuguese Christmas / Recipes / Traditional customs

August 21, 2013

Portuguese French Toast – Rabanadas do Minho

Rabanadas are Portuguese French Toast with a twist. Rabanadas do Minho are made with a twist by adding a warm wine and honey syrup over the cooked French Toast for a robust sweet wine flavor.

Ingredients:

1 large loaf of crusty bread; French, Italian or Portuguese

1 1/3 cups of granulated sugar

1 tbsp butter or margarine

1 stick of cinnamon

1 piece of lemon peel

2 egg yolks

2 eggs

5 glasses of Portuguese Red wine, or Vinho Verde Red

1 cup of Honey

1 tsp of powdered cinnamon

1 1/3 cup of water

Oil for frying

Preparation:

Slice the bread into (1 inch) slices.

In a saucepan, heat the sugar and 1 1/3 cups of water, butter, lemon peel, cinnamon stick and a dash of salt. Cook on medium heat for 5 minutes and remove from heat.

Soak each slice of bread in the sugar mixture, remove and place in a strainer to remove excess liquid. Set aside.

Beat the yolks and eggs until foamy. Heat the oil in 1/4 inch depth in a large skillet on medium. Dip each slice of bread into the egg mixture shaking off any excess egg.

Place the bread slices in the oil and cook for a few minutes on each side until golden brown.

As each slice cooks place it on paper towels to drain and then onto a serving tray. Coat each slice with a mixture of sugar and cinnamon.

In a separate pan heat the wine, honey, powdered cinnamon until it comes to a boil.

Gently, pour the hot wine syrup over each slice turning them over to coat each side.

Serve warm or at room temperature. Store in the refrigerator.

Rabanadas Recipe in Portuguese:

Ingredientes:

1 pão de cacete de 500 g

300 g de açúcar

1 colher de sopa de manteiga

1 pau de canela

1 casca de limão

2 gemas

2 ovos

7,5 dl de vinho tinto verde ou maduro

250 g de mel

1 colher de sobremesa de canela em pó

óleo para fritar

Preparação:

Corta-se o cacete em fatias com cerca de 1 cm de espessura.

Leva-se ao lume o açúcar com 2 dl de água, a manteiga, o pau de canela, a casca de limão e uma pitada de sal. Deixa-se ferver durante 5 minutos.

Retira-se do lume e introduzem-se as fatias de pão na calda bem quente.

Escorrem-se sobre uma peneira ou passador.

Em seguida, passam-se as fatias pelas gemas batidas com os ovos inteiros e alouram-se em óleo quente. À medida que se vão fritando as rabanadas, põem-se

numa travessa funda e polvilham-se com açúcar e canela.

À parte, mistura-se o vinho tinto com o mel, a canela em pó e, se o vinho for verde ou agreste, açúcar. Leva-se ao lume só para levantar fervura e deita-se

sobre as rabanadas. Viram-se com cuidado para não se partirem.

Photo & recipe credit: http://receitas-culinaria.pt/rabanadas-tradicionais-do-minho-e-douro/

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

April 1, 2013

Portuguese Style Chick Pea and Egg Salad

Chick Pea and Egg Salad

This dish can served as a side dish or main dish. It’s very popular as a side dish with Bacalhau Cozido (Boiled Salt Cod recipes) or Bacalhau Assado (Baked Cod Fish)

Ingredients:

2 cans Chick Peas (I use Progresso)

6 hard boiled eggs (sliced)

1/2 tsp salt

1/2 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 the mix sit for at least 15 minutes to absorb the marinate.

Taste and add more seasonings if desired.

Serve or store in refrigerator until the next day.

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

February 24, 2012

5 Minute Portuguese Potato Chip Omelet Video

Hi Everyone, here’s my recipe for “5 Minute Potato Chip Omelet” which I prepared live on TV – WWLP Mass Appeal preparing “5 Minute Portuguese Potato Chip Omelet”

The segment was taped live on February 23,2012. You can see it at the left of this post. I’ve received great comments about the segment.

Everyone was amazed by the simplicity of the recipe, and said they’re going to try the very interesting technique using potato chips. But the most comments were about my “Flip” technique of flipping the omelet back into the pan and they were going to use it the next time they made omelets!

I never expected to get such a reaction from such as simple technique taught to me my mother, so many years ago when I was a young girl! Keep cooking everyone!

Recipe:

Ingredients:

6 whole eggs

1 6-8 oz bag of chips (any you prefer or use 1 – 2 cups of any cooked fries)

2 slices of Presunto, ham, chourica, cooked chicken, cooked shrimp turkey (meats are optional)

1/4 cup finely chopped onion

2 tsp chopped fresh parsley

olive oil

Pepper

Cheese (optional)

Instructions:

In a large bowl, beat eggs until foamy and add the chips or potatoes. Let them sit for about 5-10 minutes to soften.