Category: Recipes

Portuguese Baking Soda Cookies (Bolachas de Bicarbonato)

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Portuguese people love to enjoy their sweets with a cup of hot tea.  There wasn’t a day that went by that my Vavó didn’t have a cup of tea with either some homemade stove top pudding (Papas) or a cookie, some of her cake (see Vavó’s Cake).  The trick is that most Portuguese baked goods are not overly sweet making them really very appropriate for that cup of tea. These Portuguese Baking Soda Cookies are no exception… Made from a very tender dough, these soft and cakey cookies are toned down enough to handle all the sugar you pour on top to decorate them with!

This week in preparation for Independence Day, I have taken this classic Portuguese cookie and made it into a celebration of America.  These cookies normally decorated by children with different colored sugars are easy to turn into an accent for any special occasion or holiday.

Here are all the ingredients you will need for the cookie itself. This does not include the decorating ingredients.

Start with some butter and sugar.

Start with some butter and sugar.

Start with creaming butter and sugar with the paddle attachment of your stand mixer.

Start with creaming butter and sugar with the paddle attachment of your stand mixer.

Properly creamed butter and sugar should look like this.

Properly creamed butter and sugar should look like this.

Your next step is to add in these three ingredients.

Add egg and be sure to scrape down sides!

Add egg and be sure to scrape down sides!

Just mix in the egg for a few seconds.

Then add in your milk and vanilla… this isn’t the most flattering picture, but it is what it is.

Be sure ingredients are well combined.

Flour

Add the baking soda and kosher salt to the flour.

Add your flour in three segments. Combine using the lowest setting on your mixer for about 10-20 seconds at a time until well combined.

Dough will crumble a bit.

Dough will crumble a bit.

Knead dough by hand for a few minutes until it starts to come together when pressed.

When dough is ready to hold together, it should look something like this.

Flour your work surface.

Form your dough into a disc on your work surface. Remember, this dough is very tender. I work with about a half the dough at a time.

Roll out gently.

Turn half way each time you want roll.

This dough should be rolled out to about 1/4″ thickness.

Cut rows two inches wide to start creating your rectangle.

Turn and cut three inches wide creating a rectangle.

Place each cut cookie on a parchment lined cookie sheet. Leave about an inch between cookies.

Place each cut cookie on a parchment lined cookie sheet. Leave about an inch between cookies.

Make a thick egg wash by combining two egg yolks with a splash of water.

Make a thick egg wash by combining two egg yolks with a splash of water.

Use a kitchen brush.

Brush cookies with egg wash.

To create the patriotic lines, just use a straight piece of paper just so.

Continue with the red stripes by using two pieces of paper to guide the sugar.

Bake for 16-18 minutes at 350°F until they start to beome slightly browned around the edges. Let stand on cookie sheet for about 5 minutes before transfering to a wire rack for drying.

Bake for 16-18 minutes at 350°F until they start to become slightly browned around the edges. Let stand on cookie sheet for about 5 minutes before transferring to a wire rack for drying.

Let cool on a wire rack before serving.

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Recipe for Portuguese Baking Soda Cookies (Bolachas de Bicarbonato):

(Yields about 2 dz 2×3″ cookies)

4 cups all-purpose flour

1 cup sugar

1 stick unsalted butter

1 egg

1/4 cup whole milk

1 tsp. pure vanilla extract

1 tsp. baking soda

1/4 tsp. kosher salt

For topping:

2 egg yolks

1 splash water

colored sugars

Directions:

Pre-heat oven to 350°F.  Prepare two cookie sheets by lining with parchment paper.

Cream butter and sugar.  Add in egg, milk and vanilla.  Beat until fluffy.  Be sure to periodically scrape down sides.  Add in flour in 1/3 increments.  Do not over beat.  Dough will appear crumbly and soft.

Knead dough with your clean hands until it comes together when squeezed.  Flour a work surface.  Form a disc with half the dough.  Roll it out to about 1/4″ thickness.  Cut into 2″x3″ rectangles.  (I also made smaller rectangles for the blue accent cookies)

Beat together two egg yolks with a splash of water to create the egg wash.  Paint each cookie with the egg wash and decorate with sugar however you see fit.  Pop into the oven for 16-18 minutes.

Let cookies stand on cookie sheet for about 5 minutes before transferring to a wire rack for cooling.  Let cool completely on rack.  Serve, enjoy with a cup of tea!

French Toast Waffles

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With 4th of July right around the corner, I thought it would be appropriate to start this week off with a patriotic breakfast idea! Maybe you have a waffle iron and have no clue what to do with it. Maybe you do, but haven’t dusted it off in a while. Maybe you don’t like the hassle of mixing up the waffle batter… No mind, these are the simplest no muss, no fuss waffles you will ever make and they are super sumptuous too!  Are they waffles or is it french toast?  Why, it’s both!  French toast and waffles all in one, pretty clever, huh?

With this recipe, you heat up your waffle iron, then go about making french toast as you normally would.  Then instead of pouring batter into your waffle iron, you just place your egg soaked bread in!  Talk about easy and talk about yum!

Preheat your waffle iron.

Pre-heat your waffle iron.

Then start preparing your egg mixture:

Start with two eggs.

Scramble up the eggs with a fork.

Add in some light cream for richness.

Add in some light cream for richness.

Add in some pure vanilla extract for depth of flavor.

Add in a pinch of cinnamon for added french toast flavor.

Scramble it all up forming your dredging liquid.

Now prepare your waffle iron because as you dredge your bread, you need to immediately place into your waffle iron, this step doesn’t take long at all.

Spray your waffle iron, I like to use a butter flavored non-stick spray for this, but any regular non-stick spray.

Spray your waffle iron, I like to use a butter flavored non-stick spray for this, but any regular non-stick spray.

Ready about 3 - 4 slices of your favorite sliced bread. I am using whole wheat bread here.

Ready about 3 – 4 slices of your favorite sliced bread. I am using whole wheat bread here.

Individually dredge each piece of bread.

Individually dredge each piece of bread.

Place your egg soaked bread right on your iron and close like you normally would. Give it about 2 minutes.

Place your egg soaked bread right on your iron and close like you normally would. Give it about 2 minutes.

You will know your french toast waffles are done when they are golden brown just like regular waffles.

You will know your french toast waffles are done when they are golden brown just like regular waffles.

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Recipe for French Toast Waffles:

(Serves 2)

4 slices of wheat bread (or your favorite sliced bread)

2 eggs

1/4 cup light cream (whole milk to substitute)

1/2 tsp. vanilla

1 pinch cinnamon

non-stick cooking spray

berries, butter and syrup to top

Directions:

Pre-heat waffle iron.

Prepare eggs.  Crack two eggs into a bowl.  Scramble with fork.  Add in cream, vanilla and cinnamon.  Scramble with fork.

Dredge each slice of bread in liquid one at a time.  Spray waffle iron with non-stick cooking spray, covering both top and bottom.  As you finish the individual dredging, place each slice in the iron.  Close iron and wait about two minutes.  Waffles will be ready when golden brown.

Top with fresh berries, butter and syrup.  Enjoy!

 

Rainbow Popcorn

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A good friend of mine had an “UP” themed birthday party for her little girl recently.  To highlight the theme she had rainbows, balloons and colors galore!  I decided to bring along my contribution to her party by whipping up a batch of this super colorful Rainbow Popcorn!

Not only is this popcorn colorful, but each color has a different flavor because to color the popcorn I used none other than a rainbow array of Jell-O.  You could adapt this, of course, to any theme you would like… If you are doing a ‘Lemonade Stand’ birthday party, then just use the yellow… If you are planning a ‘Smurf’ theme, then just the blue… the possibilities are endless.  This is a great activity for kids to help with too!  It’s not complicated at all.

Here are all the ingredients you will need.

Prepare 12 cups of plain popcorn. I did it over the stove with kernels… You might also want to try a plain bag of microwave popcorn… well several bags. Then place 5 cups of popcorn into a large bowl.

Pour half a can of sweetened condensed milk into a small sauce pan.

Pour half a packet of your chosen jello color into the pan.

Pour half a packet of your chosen jello color into the pan.

Mix well to distribute color.

Put the condensed milk mixture over low heat. If the burner is turned up too high, you'll get a burned pan like you see here.

Put the condensed milk mixture over low heat. If the burner is turned up too high, you’ll get a burned pan like you see here.

Pour the thickened liquid over the prepared popcorn.

Mix in until it coats all the popcorn evenly.

I prefer parchment paper, but if you don’t have parchment, you can line your cookie sheet with foil like you see here and coat with non-stick cooking spray. Bake for 18-20 minutes at 175°F.

Once baked, let cool about 20 minutes and then break into pieces and place in bowl.

Once baked, let cool about 20 minutes and then break into pieces and place in bowl.

Mix in each color seperately.

Mix in each color separately.

Cook each color on low heat until thickened... about 10 minutes.

Cook each color on low heat until thickened… about 10 minutes.

Pour each colors thickened liquid over the prepared popcorn.

Place on a baking sheet covered in parchment paper. Bake at 175°F for 18-20 mins.

Place each color on the cookie sheet. Bake at 175°F for 18-20 minutes.

Place each color on the cookie sheet. Bake at 175°F for 18-20 minutes.

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Break up all the popcorn… Place in serving bowl and toss!

Recipe for Rainbow Popcorn:

(serves 24)

30 cups prepared plain popcorn

3 cans sweetened condensed milk

6 boxes of Jell-O, in rainbow colors (red, orange, yellow, green, blue and purple)

Directions:

Turn oven to 175°F.  Prepare 6 cookie sheets (or alternate as you go along) with either parchment paper or aluminum foil sprayed with non-stick cooking spray.

Prepare fresh popcorn.  In a small sauce pan, pour half a can of sweetened condensed milk.  Then pour in half a packet of your chosen jello into the milk.  Heat over a burner turned to low for about 10 minutes until thickened.  Stir often.

Place about 5 cups of popcorn in a large bowl.  Pour thickened milk mixture over popcorn and immediately stir together with a wooden spoon.  Place on a prepared cookie sheet. Bake for 18-20 minutes at 175°F.  Allow to cool about 20-25 minutes, then break up pieces and place into an extra-large serving bowl.

Repeat with each color.  Mix all cooled colors together. Enjoy!

*this is a Gluten-free recipe.

(Recipe variation… this popcorn has an intense Jell-O flavor, which kids love… but if you wish to tone it down a bit, use only 1/4 packet of Jell-O per mixture and add 4 drops of the matching food color to boost the coloring, for adults you could also sprinkle with kosher or sea salt just after baking to balance the flavor)

***This recipe is an adaptation of the Eagle Brand Condensed Milk recipe.

 

Portuguese Corn Flour Flatbread (Bolo de Sertão)

done2I made this quick bread last night to go with my fried fish dinner and I must say, it was super easy.  It’s got a very plain simple flavor, which to me, is perfect to go with my salty vinegary topped fish!  And with three ingredients I already have on hand, it was perfect for my busy week night.  It was also pretty special to me because it brought me back to my Vavó’s kitchen.

When I asked my mother for the recipe that my Vavó would make anytime she would make fish, she explained that growing up in Portugal, this was the bread people would make when they ran out of baked corn bread.  She explained that corn bread was the standard and that wheat bread was saved on special occasions for those who could afford it.  She told me that she remembers her mother always making Bolo de Sertão on her clay flat pan.  She said she would put a little flour in the pan and cook it really slowly.  Then she would wrap it in a kitchen towel to keep it warm.  If for nothing else hearing these stories of my mother’s youth and my Vavó were worth learning this lovely little bread recipe.

Start with two cups of corn flour.  I used white corn flour.

Add in kosher salt.

Add in kosher salt.

Sift the two together using a wisk.

Now, make a well in the flour and pour in boiling hot water.

Now, make a well in the flour and pour in boiling hot water.

I mix with a wooden spoon just to cool the water a bit and then when it is ready to handle, start kneading by hand.

You want it to come together. This doesn’t take long.

It should resemble a play-doh when ready. If it’s crumbly add a tsp of boiling water at a time until incorporated and your dough looks like this. If your dough is too loose… do the same with flour.

Flour your pan... you want to use a heavy bottom skillet, clay pan, or cast iron are great... but I used my big, non-stick and it did great.

Flour your pan… you want to use a heavy bottom skillet, clay pan, or cast iron are great… but I used my big, non-stick and it did great.

Form your dough into a disk… I did mine by hand, but you could use a rolling pin if you prefer. Either way, it should be about 1/2″ thick.

Cook on medium/low heat for about 20 minutes.

Flip and cook an additional 20 minutes.

Remove from pan and serve warm… wrap in a kitchen towel until dinner if your fish isn’t ready quite yet.

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Recipe for Corn Flour Flatbread (Bolo de Sertão):

(Serves 4-8)

2 cups corn flour

1 1/2 tsp. kosher salt

1 1/2 cups boiling water

Directions:

Sift flour and salt together. Form a well in the center of the flour.  Add in boiling water.  Let sit for a minute.  Mix together and when cool enough to touch, knead with hands until it comes together like clay.  (If too dry add in one teaspoon of boiling water at a time, if too loose, add in one teaspoon of flour at a time)

Form into a disk and flour heavy bottom skillet.  Cook over medium low heat for about 20 minutes until some color is achieved on each side.  Cut into 8 pieces and serve with your favorite fired fish.

Enjoy!

*note: this is a gluten-free bread recipe.

Sangria Steak Sliders

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A great recipe for inside grilling!  If you have a grill pan, a pitcher of Sangria, some steak and bread and about 10 minutes on y our hands you have everything you need to make these delicious little lunch treats!  I kind of tripped upon this recipe the day I made my “A Taste of St. Michael Sparkling Sangria”.  I happened to have the pitcher there and being mid-week, we don’t do a whole lot of drinking.  I also happened to have picked up some thin cut steak sandwich steaks at the market and some bread…. So I got to thinking, what could I do with these ingredients???

Well, the answer was make that Sangria into a marinade!  And I must say it worked out really well! These are great for a quick lunch, a party or as a snack.  If you don’t happen to have these ingredients handy, you could either make some sangria or look below for some additional instructions.

To the Sangria all I added was about 3 Tbs. of kosher salt and 2 large garlic cloves, sliced. I let it marinade for about an hour… You could do this up to about 6 hours ahead (I don’t suggest any longer because of the acid from the oranges and pineapples)

Add some butter and oil onto a grill pan.

Place the steaks in the heated pan over medium high heat… These sandwich steaks are so thin that they really only need a sear on both sides and they are done… I also place some pineapple slices on the grill along with some of the garlic cloves (these garlic slices are huge!)

Then just take a slice or two of steak and place on the slider sized bread. I prefer a Portuguese Pop Seco.

Then just take a slice or two of steak and place on the slider sized bread. I prefer a Portuguese Pop Seco.

Add on some grilled pineapples and if you like grilled garlic.

Add on some grilled pineapples and if you like grilled garlic.

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Recipe for Sangria Steak Sliders:

(makes 4 sliders, serves 2)

8 thinly sliced steak sandwich steaks (about 1/2 lb)

4 slider size rolls (I like Portuguese rolls)

2 cups Sangria with fruit (If you don’t have this, combine 2 cups sweet red wine with one small can of pineapple slices with juice and slice up one orange as a substitute)

2 large garlic cloves sliced

3 Tbs. kosher salt

2 Tbs. butter

2 Tbs. veggie oil

Directions:

Add salt and garlic to Sangria.  Marinate meat 1-6 hours.

Heat a grill pan over medium high heat.  Add butter and oil.  Sear steak on both sides (about 2-3 mins each side).  Sear pineapple and garlic as well.

Add steak, pineapple and garlic to roll.

Enjoy!

Mashed Potato Hot Cakes

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done2Whether you are Portuguese, French or Irish, Mashed Potatoes transformed into a ‘crispy on the outside creamy on the inside’ side dish is something you won’t want to pass up! This recipe is great for using up last night’s mashed potatoes and eating them for breakfast or brunch.  Of course if you want to make this dish and you don’t have left over mashed potatoes… just make enough to yield about two cups of mashed potatoes.

Mashed Potato Hot Cakes are really great with my BCT Frittata or Southwest Omelet for Father’s Day!

These are plain left over mashed potatoes. If you have garlic mashed or cheesy mashed, that would work great here too! These are just made with butter, cream, salt and pepper.

Add in 1/2 a minced and sauteed onion.

Shred up about a cup of cheddar cheese.

Add cheese and egg into the mashed potatoes.

Add in a pinch of salt and cracked black pepper. Remember your mashed potatoes are already seasoned, so you are just seasoning the other ingredients going in now.

Form into a golf ball sized ball.

Pat the ball down into a patty.

Place plain bread crumbs in a shallow bowl.

Place your formed patty in the plain bread crumbs.

Flip the patty to bread the other side.

Get patties ready before frying.

Place patties in heated veggie oil… you should hear a sizzle when you place them in.

When patties are golden brown on one side, flip.

Drain on a clean dry paper towel or brown paper bag. Lightly salt now.

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Recipe for Mashed Potato Hot Cakes:

(makes about 8 cakes)

2 cups left over mashed potatoes

1 cup plain bread crumbs

1 egg

1/2 onion, minced and sautéed

1 cup cheddar cheese, shredded

1 pinch kosher salt and pepper

Sour cream and scallions for topping

1/2 cup vegetable oil for frying

Directions:

Mix together mashed potatoes, onions, egg, cheese and salt and pepper.  Form into balls, then flatten into patties (about 1/2″).  Bread both sides of patties.  Fry in oil in skillet over medium/high heat.  Flip when golden brown.  Drain on paper towels when done.  Top with sour cream and scallions.

Holy Ghost Skewered Meat (Carne Espeto)

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Traditional at any Portuguese feast, Carne Espeto, is one of my most treasured culinary connections to my culture.  As I went over briefly in my post, “The Holy Ghost Feast at Espirito Santo Church…” it is a long-standing and continued tradition that the men in my family gather raw meat and roast it over an open pit of coals at my church’s feast each year.  I love this dish so much that I decided to come up with my own recipe.

As seen in my recipe for Grilled Montreal Steak, I normally like to give a salt rub time to work it’s way into meat, but in keeping with the method used at the feast, this will be a quick rub method. As a result, what you get is a very salty meat… although still not as salty as what you get at the actual feast.  This works for me though as it’s an added bonus to be able to control the flavor a bit more.  Using just 5 simple ingredients, anyone can bring home Holy Ghost Skewered Meat.

Start by Skewering about 3 lbs. of cubed chuck or stew meat.

Start by Skewering about 3 lbs. of cubed chuck or stew meat.

Start the spice rub with one cup of kosher salt.

Start the spice rub with one cup of kosher salt.

To the salt add 1 Tablespoon of dry crushed red pepper, 2 Tablespoons of garlic powder and one Tablespoon of ground black pepper.

To the salt add 1 Tablespoon of dry crushed red pepper, 2 Tablespoons of garlic powder and one Tablespoon of ground black pepper.

Mix all your spices together. You will likely have about half of this left over for next time. Just pop it in an air tight container or bag and you’ll have it for next time.

Coat each piece of meat generously with the rub.

Coat each piece of meat generously with the rub.

Place the seasoned skewers on the grill... I am using a charcoal grill, you could use a gas grill turned up to high heat, but if you can use a charcoal grill, the flavor will be much more similar to that of the Holy Ghost Feast meat.

Place the seasoned skewers on the grill… I am using a charcoal grill, you could use a gas grill turned up to high heat, but if you can use a charcoal grill, the flavor will be much more similar to that of the Holy Ghost Feast meat. (How to light a charcoal grill)

Turn the meat every 5 mintues or so. This is not a “walk away from the grill” type of recipe… these skewers need to be watched pretty closely… So, grab a beer and enjoy the process.

I normally like my beef cooked to medium... but, for some reason with this recipe I tend to lean toward well done. To achieve this without burning, you'll want to start with a sear on the meat over the "hot" side of the grill and then moving to the "cool" side of the grill.

I normally like my beef cooked to medium… but, for some reason with this recipe I tend to lean toward well done. To achieve this without burning, you’ll want to start with a sear on the meat over the “hot” side of the grill and then moving to the “cool” side of the grill.

When through, this is what you should see. Let the meat rest a good 10 minutes.

When through, this is what you should see. Let the meat rest a good 10 minutes.

done4Recipe for Holy Ghost Skewered Meat (Carne Espeto):

(Serves 5-6)

3 lbs of beef, cubed

1 Cup Kosher salt

1 Tbls. dry crushed red pepper

2 Tbls garlic powder

1 Tbls. ground black pepper

Directions:

Skewer beef, set aside.  In a medium-sized bowl, mix salt, red pepper, garlic and cracked black pepper together.  Sprinkle liberally on each piece of meat.  Roast meat over charcoal.  Attend the grill frequently and turn every 5 minutes or so. Once you have a good sear on the meat, move to a cooler area of the grill.   Once done to your liking, remove from grill and let rest about 10 minutes.

 

BCT Frittata (Bacon,Cheese & Tomato)

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done1Looking for a special breakfast to sit down to with your family?  Something delicious and easy? Something for Father’s Day or to feed a crowd? Maybe something you can mix up the night before and pop it in the oven in the morning? This Bacon Cheese & Tomato Frittata fits the bill.  I recently made a similar frittata for a girl’s bachelorette weekend… My husband loves bacon, so this one has thick cut bacon cooked right in.  A frittata is like a baked omelet.  And because it is baked, the eggs are light and fluffy and perfectly cooked throughout.

What you will need for this to come out perfectly is an oven safe non-stick skillet... if you don’t have this, no worries, just spray a baking pie dish with cooking spray or coat with butter and pour contents into that.

If you like or dislike any of these ingredients or if you happen to have something else on hand, substitute at will.  The important thing is to saute hard veggies like onions.  The frittata I made on the girl’s weekend was made up of onions, red bell peppers and sliced baked ham with a sharp cheddar.  I was also feeding a larger crowd, so I used 10 eggs instead of just 8 and I added a half cup of cream.  Customize it to what you like!

Start with your bacon. Cut up about 4 slices of thick cut bacon and start sauteing in the skillet.

Dice up some onions.

Add your onions right in with your bacon as it is cooking down.

Keep the onions and bacon going over medium heat until it's time to add in the eggs. Meanwhile get the rest of the ingredients prepped.

Keep the onions and bacon going over medium heat until it’s time to add in the eggs. Meanwhile get the rest of the ingredients prepped.

Dice up some cheddar... this is mild, sharp works well also.

Dice up some cheddar… this is mild, sharp works well also.

Cut up some sweet grape tomatoes.

Cut up some sweet grape tomatoes.

Crack 8 eggs into a bowl and scramble with a fork.

For this Frittata, I added in a smal pinch of Herbs de Provence... Be careful here, this is a strong spice for such a delicate dish, you only want to add in the smallest pinch. If you happen to have fresh herbs instead, great... some thyme and parsley would be lovely here.

For this Frittata, I added in a small pinch of Herbs de Provence… Be careful here, this is a strong spice for such a delicate dish, you only want to add in the smallest pinch. If you happen to have fresh herbs instead, great… some thyme and parsley would be lovely here.

add cheese

Add in a pinch of salt and freshly cracked pepper.

Add in a pinch of salt and freshly cracked pepper.

When your onions and bacon are good and caramelized, you will know it’s time to drain off some of the fat add in the eggs.

Add in your egg mixture.

Add your tomatoes.

Bake in the oven at 350°F for about 10 minutes.

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Recipe for BCT Frittata:

(serves 4-6)

8-10 eggs

1/2 onion diced

4 slices thick cut bacon, cut into 1″ pieces

3 oz. cheddar, cubed

8-10 grape or cherry tomatoes

1 small pinch kosher salt

4-5 cracks of fresh black pepper

1 small pinch Herbs de Provence (optional)

Directions:

Render bacon in a non-stick oven safe skillet.  Add in diced onions.  In a separate bowl, scramble eggs.  Add in Herbs de Provence, salt and pepper.  Add in cheese.
Once onions and bacon are caramelized, add in egg mixture. Top with tomatoes.

Bake at 350°F for about 10-12 minutes until set.  (Eggs will slightly puff when done)

*note – this is a gluten-free recipe

 

Cran-Raisin & Walnut Chicken Salad Wrap

done1I used to study at a little coffee shop in college just before the boom of the “internet café” that has long since closed.  They had great space to study, great coffee, great chess and one really special sandwich.  It was a chicken salad wrap with cranberries, raisins and walnuts in it!  As a college student who was bound to mediocre pizza and stale fries from the student cafeteria, something as unique as this wrap was a real treat, not to mention, somewhat of an education in my culinary journey through life.  This is my take on the first “wrap” I was ever inspired to teach myself to make.

The mixing of the sweet dried fruit and the crunch of the nuts pair really well with the creamy savory chicken salad.  Take that filling and nestle it in crunchy romaine lettuce and a smooth pumpernickel wrap and you may never be satisfied with a plain ole chicken salad sandwich again!

Let’s start by making the salad:

Chop up and slightly shred some left over chicken breast.

Add in your real mayonaise.

Add in your real mayonnaise.

I used to just get a bag of dried cranberries and then a box of raisins... but, I recently found this cool bag of already mixed cranberries and raisins. How cool is that?

I used to just get a bag of dried cranberries and then a box of raisins… but, I recently found this cool bag of already mixed cranberries and raisins. How cool is that?

Add them in to the chicken.

Chop up some walnuts… If you don’t like walnuts, you can swap this out for your favorite nut.

Next, add in some chopped walnuts.

Next, add in some chopped walnuts.

Now some salt and pepper and mix together.

Now some salt and pepper and mix together.

Now, let’s put build the wrap:

I found this pumpernickle wrap (and it's low-carb!).

I found this pumpernickel wrap (and it’s low-carb!). If you prefer wheat or plain, or sun-dried tomato, go for it, make it fun!

Lay out a few leaves of romaine lettuce.

Add the salad on top of the lettuce.

Add the salad on top of the lettuce.

Start by folding one side and then the other.

Now take the long side, fold it over and roll.

You shoul be left with something that looks like a burrito.

You should be left with something that looks like a burrito.

Cut on a diagonal and garnish with a grape tomato and a caper on a coctail tooth pick.

Cut on a diagonal and garnish with a grape tomato and a caper on a cocktail tooth pick.

Recipe for Cran-raisin & Walnut Chicken Salad Wrap:

(serves 2)

1 cup chicken breast, chopped

1/2 cup real mayonnaise

1/2 cup dried cranberries and raisins, mixed.

1/2 cup walnuts, chopped

salt and pepper to taste

2 pumpernickel wraps

6 romaine lettuce leaves

grape tomatoes and capers for garnish

Directions:

Mix together first 5 ingredients.  Build wrap by placing the romaine lettuce on the wrap.  Scoop out half the salad and tuck into the lettuce.  Fold in the top and bottom and roll the alternating ends to wrap.  Cut in half on a diagonal, garnish with tomatoes and capers.

 

A Taste of St. Michael Sparkling Sangria

done3The beauty of St. Michael, Azores is made up of its lush and vibrant vegetation.  Not only are the rolling hills filled with hydrangea and honey suckle, but the St. Michael fruit is like

no where I have been in the world.  Passion fruit, pineapple, figs and exotic fruits not even found in the U.S. are found there in great abundance.  Many enjoy these deliciously sweet treasures plain and right off the trees, many make wonderful desserts like passion fruit pudding (one of my favorites), but today I have decided to apply it to a refreshing cocktail.

This week I am featuring left overs, so this is meant to use up some extra wine you have from the dinner or a party.  Add in a bit of juice, sparkling water and some fruit and you may start opening that bottle of wine just to make this light and airy drink.  It’s a simple drink you’ll come back to again and again.

Start by preparing your fruit... First up is the pineapple. I'll take you through how to easily slice up a pineapple, but if you don't have one available, you could used canned or frozen pineapple chunks.

Start by preparing your fruit… First up is the pineapple. I’ll take you through how to easily slice up a pineapple, but if you don’t have one available, you could used canned or frozen pineapple chunks.  I start by slicing off the bottom.

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Then I cut off the top.

Now it is stable. So, I now start trimming off the sides.

Now it is stable. So, I now start trimming off the sides.

Once I go all the way around the fruit, I cut down the middle.

Once I go all the way around the fruit, I cut down the middle.

Then I quarter and cut out the inner core on a diagonal.

Then I quarter and cut out the inner core on a diagonal.

Next, I slice it up into chunks.

Now slice up an orange. I like to leave the skin in tact.

Now slice up an orange. I like to leave the skin in tact.

Now start measuring out your ingredients. Two cups of sweet wine. This is actually a sweet Sangria wine, but a white zin or a blush or just a plain sweet red wine would be nice here.

Now start measuring out your ingredients. Two cups of sweet wine. This is actually a sweet Sangria wine, but a white zin or a blush or just a plain sweet red wine would be nice here.

This drink that is a cross between a sparkling juice and a soda is a favorite amongst many Portuguese people and indeed can be found throughout the Azores and anywhere Portuguese people have migrated to. If you don't have passion fruit drink available, look for a passion fruit juice.

This drink that is a cross between a sparkling juice and a soda is a favorite amongst many Portuguese people and indeed can be found throughout the Azores and anywhere Portuguese people have migrated to. If you don’t have passion fruit drink available, look for a passion fruit juice.

Add in pineapple.

Add in oranges.

For best results, you will want to soak the fruit in the wine for 2-3 hours or up to over night.

For best results, you will want to soak the fruit in the wine for 2-3 hours or up to over night.

Once the fruit has been propperly steeped in the wine mixture, take a few pieces and place in individual glasses. (then I use fresh fruit to garnish the rims of the glasses as shown here)

Once the fruit has been properly steeped in the wine mixture, take a few pieces and place in individual glasses. (then I use fresh fruit to garnish the rims of the glasses as shown here)

Now fill about half way with wine mixture. You need to allow room for ice and sparkling water.

Add in ice.

Here is where you can really customize the drink on the spot. I like my drinks a little less sweet, so I allow more room for sparkling water (on the left). My husband enjoys his with a bit more sweetness, so his (on the right) is filled a bit more to allow for less sparkling water.

Now top with some sparkling water. Again, this is personal preference, but I use unflavored, unsweetened sparkling water. If you like a bit more sweet and still like all the fizz, you can grab a sparkling water with panache! A coconut or pineapple sparkling seltzer would be nice here as well, even a grape.

Now swizzle together. I am using a butter knife. if you have an official drink stirrer, use that of course 🙂

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Enjoy!

Recipe for A Taste of St. Michael sparkling Sangria:

(serves 4)

2 cups sweet red wine (or any type of sweet wine you have left over)

3 cups Sumol Passion Fruit drink or passion fruit juice

1/2 pineapple, chunks

1 orange, sliced

1 cup sparkling water

8-12 ice cubes

Directions:

Prepare fruit.  Add wine to a pitcher or 10 qt. bowl.  Add in passion fruit drink or juice.  Add fruit to the liquid.  Soak fruit in the liquid for 2-3 hours before serving if possible and up to 1 day before serving.

Pour into glass over ice.  Top with sparkling water to match level of sweetness desired (the more water, the less sweet the drink) Mix with stirrer.  Serve with fruit rimming the glass.