You’ll love this delicious low carb salad. It’s a lunch, side dish, or snack.
Mix in bowl and serve.
Ingredients:
1 can cooked black eye peas
1 can tuna in water
1/4 cup minced red onion
1/4 cup olive oil
salt and pepper to taste
2 tbsp minced parsley
1/2 cup cherry tomatoes or any chopped tomatoes
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Watch video recipe here:
It’s classic comfort food that’s hearty, full of protein, and perfect for cool weather days. Try it as a new twist for those Sunday game day snacks. I serve this Chili with Portuguese Rice but you can serve it with any crusty bread, or Portuguese rolls.
By the way did you ever hear about a “Portuguese Chili” dog? My family loves them!
Portuguese Chili – Serves 4-6
Ingredients:
1 large Portuguese chourico or linguica sausage (cut into 1/4 inch slices )
2 to 3 large cans of cooked red kidney beans
1 small onion (diced)
2 garlic cloves (diced)
1 bay leaf
1 teaspoon paprika
1 to 2 teaspoons Piri Piri sauce or hot Sauce (optional for added spice)
1/4 cup water
1/2 cup red wine
1 cup crushed red tomatoes
2 teaspoons olive oil
2 teaspoons parsley flakes (for garnish)
Instructions:
In a large deep saucepan on medium heat, saute the onions, garlic and bay in the olive oil for 1-2 minutes until translucent. Add chourico and let it cook for about 2 minutes until slightly browned. Add the remaining ingredients except the parsley flakes. Let it come to a boil. Reduce heat and simmer on low for 15-20 minutes stirring on occasion.
I wish you could smell the aroma right now! It’s amazing!
To thicken, simply mash about 1 cup of the beans with a fork, stir back into the chili and let it cook until it reaches your desired consistency. Cover and set aside. The chili will thicken as it cools.
Remove Bay Leaf before serving. Store in the refrigerator.
This will be the last Zucchini recipe for this summer! I promise!
The lasagna is perfect for your meatless days. My family loved it and said it was even better the next day!
Serves 8-10
Ingredients:
6 to 8 Zucchini (sliced to 1/4 inch lengthwise)
1 package of frozen broccoli, cauliflower and carrots (or your favorite combination)
1 package of lasagna
3 cups of low fat ricotta cheese
2 cup of shredded Mozzarella cheese
5 cups of whole milk
1/3 cup of butter
1/3 cup of flour
Salt and Pepper to taste
1 teaspoon garlic powder
1 teaspoon paprika
Dash of Nutmeg
Instructions:
Season the Zucchini with salt, pepper, garlic powder and paprika and set aside in for the moisture to drain. Cook the vegetables in 1 cup of water for about 5 minutes or until tender. Drain them and let them cool.
Saute the Zucchini for about 3 minutes on each side or until they get slightly cooked but not mushy. Set aside.
Cook the lasagna to package directions and set aside to cool.
In a non stick pan, melt butter and add the flour to form a roux. Slowly add the milk, a dash of salt, pepper and the nutmeg, taste for seasoning, and stir continuously until it thickens for about 5 minutes. Set aside to cool.
Mix the Ricotta cheese with 1 cup of the Mozzarella in a bowl and set aside.
Begin layering the lasagna by coating the lasagna pan with cooking spray or butter. Start with the pasta, then a layer of the cheese, vegetables and top with Zucchini. Spread 1/3 of the cream sauce evenly over the Zucchini and repeat the layering. You’ll end up with about 3 or 4 layers ending with the pasta.
Spread with the remaining cheese. I added a few very thin slices of Zucchini on top but this is optional.
Cover with foil and cook at 375 for about 1 hour. Remove from oven and let it sit for about 15 minutes to set.
It’s even better the next day so don’t worry if you have leftovers. Enjoy!
Green Beans with Crispy Bacon
Just because everything tastes better with bacon!
Ingredients:
1 pound of fresh green beans
2 or 3 slices of bacon
salt and pepper to taste
Instructions:
Chop the bacon into pieces and cook until crispy in a sauce pan. Remove the bacon from the pan, drain on paper towels and chop into very small pieces.
Remove the bacon fat from the pan but leave the pan for cooking the green beans.
Wash and take stems off the green beans. Pat dry with paper towel and place them in the same pan used to cook the bacon.
Saute the green beans on medium heat for about 1 minute then add 1/4 cup of water to the pan. Stir, cover and cook for about 10 minutes or until the green beans are tender.
Stir the beans often so they cook evenly. Add more water if needed. Add the crumbled bacon to pan.
Cook for a few minutes to warm the bacon. Add butter, salt and pepper to taste.
Welcome Spring!! Enjoy!!
Ingredients:
Baby Spinach
Green and Red Leaf Lettuce
Tomatoes
Sliced Turkey or Ham
Shredded Carrots
Chopped Cucumber
Cubed Cheese
Blue Cheese
Chopped Avocado
Sliced Pears
Black Olives
Hard Boiled Eggs
Add Your favorite dressing!
This recipe makes a large pot of chili that can serve 10-12 people so you’ll have enough for the next day, or freeze it for next week!
For a vegetarian option, simply leave out the meat because it’s just as good.
Serve the chili with Blue Corn Tortilla Chips and my home made Corn Muffin recipe.
Ingredients:
2 lbs ground turkey or beef
1 large onion (finely chopped)
1 large red bell pepper (finely chopped)
1 large green pepper (finely chopped)
3 cloves garlic
2 tbsp of olive oil
1 tsp salt
1/2 tsp crushed black pepper
crushed red pepper flakes or hot sauce to taste
3 tablespoons chili powder
1/2 tsp paprika
1 small can crushed tomatoes
1 (32 ounce) can red kidney beans
1 (32 ounce) can black beans
1 (32 ounce) can pinto or any favorite beans
Or use any favorite beans
Garnish Options:
Shredded Mexican or your favorite cheese
Tortilla Chips
Sour cream
Chopped Avocado
Chopped onions
Cilantro
Salsa
Instructions:
In a large dutch oven or heavy pan, brown the meat in the olive oil. Remove the meat and add the onions, garlic and both peppers to the pan.
Cook the vegetables in the pan drippings until translucent. Add the meat back into the pan and stir well.
Add all of the remaining ingredients, stir well, and let the chili come to a slow boil on medium heat.
Continue cooking for about 30 minutes on low heat stirring very often so it does not stick.
If you like a thicker chili mash about 1 cup of the beans with the back of your stirring spoon. If you like it thin, leave as is or add a little more tomato or a cup of stock.
Store in refrigerator after it cools and freeze in food safe plastic containers.
This appetizer creates a memorable cooking experience for your guests. The flaming chouriço creates a crispy browned skin and savory flavor. Chourico sausage is cured so don’t worry if think you haven’t cooked it long enough. Chourico sausage is cured so don’t worry if think you haven’t cooked it long enough. Serve with fresh crusty bread.
Recipe Ingredients:
1 Whole Linquica or Chourica Sausage
2 – 4 oz Whole grain – Alcohol (Preferably Portuguese)
1 Cooking Vessel – Assa Chourica Cookware
Long fireplace matches
Instructions:
Wash and dry the Chourica with paper towels. Place 2 oz of Alcohol in the bottom of the dish.
Make a few cuts into the top of the Chourica and place on cooking dish.
Light a match and slowly light the alcohol.
Let the flames cook the Chourica until crispy. *Caution* Do not touch flames
Turn the Chourica over to cook the other side if desired.
If the flames die out before the Chourica is cooked, start the process over!
Remove the Chourica onto a serving plate and serve in slices.
Serve with Portuguese bread such as Papo Seco, Caseiro, or Milho!
Enjoy!
Flaming chourico image credit: golisbon.com
Grellos (Broccoli Rabe) with Presunto
Ingredients:
1 bunch of fresh Broccoli Rabe
1/4 cup of minced onion
3 slices of chopped presunto
1/4 cup of Olive oil
Instructions:
In a large pan bring water to a boil. Add the Broccoli Rabe and cook for about 5 minutes. Take out the Broccoli Rabe and strain in colander to remove excess water.
Meanwhile, in a large skillet, saute the onions and Presunto until crispy. Add the Broccoli Rabe and continue sauteing for about 5 – 10 minutes until the Broccoli is tender.
Drizzle some olive oil over the top when ready to serve. Enjoy!
I make Portuguese rice once a week but I particularly use this recipe every summer during my green bean harvest.
If you’ve ever eaten Heirloom Green Beans you know there is nothing like them since they are tender, sweet, and full of vitamins.
I grow my Portuguese green beans in my garden every year from bean seeds given to me by my friend who saves her seeds every year.
They are extremely easy to grow and all you need is about 6 plants to give you a pretty good harvest.
The only extra care they need is that need watering every day, and you may have to spray them once or twice to get the garden beetles off them.
Ingredients:
2 cups fresh green beans (use frozen Italian Green Beans if you don’t have fresh)
2 cups long grain rice
1/2 small onion finely chopped
1 small very ripe tomato
2 tbsp of Olive Oil
4 cups of chicken or vegetable stock
1 tsp salt
Instructions:
Saute the onion with the olive oil in a medium heavy saucepan until translucent. Add the tomato and cook for about 1 minute and crush it with your spoon.
Add the water or stock on cook until boiling on medium heat. Add the rice and salt. Cover and cook for 10 minutes.
Uncover the rice, and add the green beans. Stir, cover, and let the rice cook for another 10 minutes on medium.
Stir the rice a few times. If you notice the rice needs water, add only 1/2 cup of boiling water at a time.
*Do not add cold water to rice after it has already cooked.
Enjoy this recipe!
Many of you may of never eaten Octopus, but believe me it’s delicious! I find the taste similar to lobster but the meat is a bit chewier. This recipe is very easy to prepare and deliciously different than anything you’ve ever tasted!
Don’t let it’s appearance scare you away! Enjoy!
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 Wine 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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