Category: Recipes

Portuguese Onion Medley (Cebolada)

7 Comments

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My father attended a Portuguese Catholic Elementary school when he was a boy after he and his family moved to Fall River, Massachusetts from St. Michael, Azores in Portugal.  He recalled for me that every day he and his siblings (he had 8) would return home for lunch and Cebolada was almost always on the menu.  My Vavó would serve it along with chouriço and a fresh Portuguese pop-sec (bread roll).

Although my mother’s family came from a totally opposite side St. Michael, she told me that her mother would make this quite often as well… She said that her favorite time of year to make Cebolada was in the summer when she had lots of fresh tomatoes coming out of the garden.  My mother said she remembers her mother either eating Cebolada as is or over a left over piece of fried fish.

Cebolada is a quintessential Portuguese staple.  All the flavors that you will find in almost any Portuguese dish is concentrated right here in this recipe.  Many, like my grandmother will eat Cebolada just as is and it’s a great vegetarian dish just so.  I personally love Cebolada over some velvety soft, boiled yams and make it each and every year as a side on my Thanksgiving table.  A cousin of mine says that her mother always pairs Cebolada with crabs.  But, more often than not, Cebolada is used to stretch food, either left overs or if only a little protein is had.  And of course I can’t be certain, but my guess is that this was the original intention of the dish.

I start off with 3 large onions.

Peel the onions leaving them whole.

Then slice up some fairly thick slices.

You will want to cover the bottom of a large skillet with olive oil.

Place your onions in the skillet over medium heat…

Add in a pinch of kosher salt.

Add in a pinch of kosher salt.

Slow cooking is key here, this is not something that can be rushed.

While the onions are cooking… prep your remaining ingredients…

I am using two fresh from the garden, ripe tomatoes. Any type of tomato will do here. Whatever you have on hand is fine.

I am using two fresh from the garden, ripe tomatoes. Any type of tomato will do here. Whatever you have on hand is fine.

Today I have decided to dice them up pretty largely. You can go smaller or you could slice in rounds, it’s totally up to you… In the winter when tomatoes aren’t fresh I use either a diced can tomato or a whole Roma tomato that i break up by hand… or sometimes I will just use a tomato sauce… so just do what you like best!

Three cloves of garlic… please use fresh here, it makes a difference as there are only 4 ingredients and two seasonings.

I dice/mince the garlic.

When the onions start to get soft, you know you are ready for the next step.

Add in your garlic.

I put in only about a half a tsp. of Portuguese Allspice.

Once you have given the garlic a minute to play with the onions, add in your tomatoes.

Then drop in two heaping Tbs. of wet ground red pepper. You want to be careful here though, you really need to know your ingredients... I put in two Tbs. because I like the flavor and my pepper is not particularly spicy, if yours is be conscious of that... Also, be aware of the salt content.

Then drop in two heaping Tbs. of wet ground red pepper. You want to be careful here though, you really need to know your ingredients… I put in two Tbs. because I like the flavor and my pepper is not particularly spicy, if yours is be conscious of that… Also, be aware of the salt content.

Stir it right in and lower your heat to about a medium/low.

Keep at it, stirring every few minutes so that nothing sticks to the pan and the flavors will really start to meld. Once everything starts to mush together a bit and the onions are starting to break down and melt, you are done... Check for salt and serve.

Keep at it, stirring every few minutes so that nothing sticks to the pan and the flavors will really start to meld. Once everything starts to mush together a bit and the onions are starting to break down and melt, you are done… Check for salt and serve.

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Recipe for Cebolada:

(serves 4-6)

3 large onions, sliced

2 medium tomatoes, diced

3 cloves garlic, minced

2 heaping Tbs. mild wet ground red pepper

1/8 cup olive oil

1/2 tsp. Portuguese Allspice

1/2 tsp. salt, plus more to taste as needed

Directions:

Saute onions (add salt to onions) in olive oil over medium heat until softened and pliable.  Add in garlic, saute for another minute.  Add in Allspice and pepper.  Add in tomatoes. Turn down heat to medium/low.  Continue to saute, stirring every few minutes until onions appear to be breaking down and tomatoes are soft.  Taste for salt, add if needed.  Serve.

Enjoy!

My favorite way to eat:

As I mentioned, I love to serve mine over yams… not sweet potatoes, yams. I boil them in salted water, then toss them in the emptied skillet I just used to make the Cebolada and fry them in olive oil for about two minutes and serve.

Add on the Cebolada and Yum!!!

 

 

Beef Burrito Casserole with Pico de Gallo

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I love a good burrito, but I must confess, I don’t always have the time to make each one out separately.  Sometimes, it’s just easier to throw it all together and make what is essentially one giant burrito… A Beef Burrito Casserole!

Filled with fresh veggies, lean ground beef, protein packed beans, cheese, brown rice and whole wheat flour tortilla, you’ve got everything thing you need to make a balanced meal in one 9×13″ casserole dish!  And all in under 30 minutes from start to finish!

Top this plate off with a dollop of sour cream and a nice fresh Pico de Gallo.  I like to start with the Pico de Gallo so the flavors have time to hang out together a bit while I prepare the rest.

This meal is perfect for hungry families, company and pot lucks!  Once you make it once, it is sure to become a family favorite that you will find yourself making time and time again!

I start by dicing half a large red onion.

Then I like to soak it in water to take the bite out of the onion.

While your onions are soaking, gather up about a dozen grape tomatoes… if you only have cherry that’s fine too…

Chop them up to a medium dice… I like grape tomatoes because aside from them being super sweet, they are also low in liquid.

Drain water from the tomatoes and start building your Pico de Gallo.

Add the tomatoes in with your onions.

Chop up a good handful of cilantro.

Chop up a good handful of cilantro.

Chop up a good handful of cilantro

Add in with onions and tomatoes.

Sprinkle with kosher salt and fresh cracked black pepper.

Now my little surprise add in is some pickled hot peppers.

Now my little surprise add in is some pickled hot peppers.

Chop them up and add them in to your mixture.

To finish it off grab a lime.

Add the juice of half a lime.

Add the juice of half a lime.

And here you have it, fresh Pico de Gallo. Cover with plastic wrap and let sit until it’s time to top your plate.

Now we can start building our spice mix:

You can make a spice mix big enough for this one casserole or multiply the amounts in the recipe below and keep your burrito spice mix in a mason jar. It can then be used for burritos, tacos and any manner of Tex-mex and Mexican dishes. And, if you can’t have time or all of the necessary spices, you can always pick up a burrito seasoning packet from the supermarket (I won’t tell anybody).

Mix it all up and it's ready to add in to your casserole.

Mix it all up and it’s ready to add in to your casserole.

Now start prepping your ingredients for your filling:

Start off by dicing one medium onion.

Start off by dicing one medium onion.

Grab a red bell pepper. Halve and seed it.

Slice it up.

Dice it.

Now bring a large skillet to a medium/high heat.

Brown up some ground beef.

To the meat, add in about half the seasoning mix.

Once browned, move the meat to one side of the pan… You can always remove from the pan, but to me this is easier than getting another bowl dirty.

Add the onions and peppers into the other half of the pan and start to saute.

Add the onions and peppers into the other half of the pan and start to saute.

Open up a can of pickled jalapeno. These are not only easier to use than dealing with chopping up fresh jalapeno, but I like the brine that comes along with it.

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Add in a big spoon full of the jalapenos, reserving the rest with the liquid in the can.

Stir it all in together.

Rinse off some canned or frozen black beans.

Rinse off some canned or frozen black beans.

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Add in the black beans.

Rinse off some pinto beans.

Rinse off some pinto beans.

Add them in.

Add them in.

I would normally use corn on the cob, but I didn’t have any on hand, so I opened up a can of corn to add in.

Add in about half a bottle of beer. This is a light Mexican beer.

Add in about half a bottle of beer. This is a light Mexican beer.

Open up the tomato sauce. Add it into your mixture.

Open up the tomato sauce. Add it into your mixture.

Add in about 2 cups of cooked brown rice. (any rice will do)

Mix everything together and let simmer for about 10 minutes to cook out the alcohol and allow the flavors to mingle a bit.

Mix everything together and let simmer for about 10 minutes to cook out the alcohol and allow the flavors to mingle a bit.

Once the filling is all set, it’s time to build your casserole:

Grab some medium whole wheat tortillas. I normally really like plain flour tortillas, but I find that these hold up well in this dish and you really can’t taste the flavor difference, so why not go with the healthier option?

Pour about 1/4 cup of olive oil into your casserole dish. Be sure to coat the bottom and sides of your dish.

Now line your pan, bottom and sides with the tortillas.

Now line your pan, bottom and sides with the tortillas.

Pour in your filling.

Add on a layer of shredded cheddar cheese.

Now gently start folding in the edges of the tortillas all the way around.

Add a layer of tortillas to the top being sure to cover all the mixture.

Add a layer of tortillas to the top being sure to cover all the mixture.

What you essentially have now is a giant burritos in your casserole dish.

You should find that coming up around the edges is some pools of olive oil, use that to brush right on top of your burritos.

Once that is all set, you will need to make a quick sauce and top it:

Take what is remaining of your tomato sauce and add it into a bowl.

Take what is remaining of your tomato sauce and add it into a bowl.

Then add in the remainder of the peppers in with that.

Then add in the remainder of the peppers in with that.

To that add in a pinch of kosher salt.

To that add in a pinch of kosher salt.

Then some fresh cracked black pepper and that’s it! Just stir together and top your casserole.

Spread the sauce all over the top.

Bake at 350°F for about 45 minutes.

When it's time to serve, top with some sour cream and your freshly made Pico de Gallo! Enjoy!

When it’s time to serve, top with some sour cream and your freshly made Pico de Gallo! Enjoy!

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Recipe for Beef Burrito Casserole:

(serves 6-8)

1 1/4 ground beef, browned

1 can black beans, rinsed

1 can pinto beans, rinsed

1 can corn, drained

1 onion, diced (small dice)

1 red bell pepper, diced (small dice)

2 cups brown rice, cooked

1 can chiles, divided

1 can tomato sauce, divided

2 cups shredded cheddar cheese

1/4 cup olive oil, divided

9-10 medium tortilla wraps (whole wheat or plain flour)

Taco spice mix (recipe to follow)

For sauce topping:

1/2 can of tomato sauce

1/2 can of jalapeno

pinch of salt

fresh cracked black pepper

For Taco spice mix:

1 Tbs. cumin

1 Tbs. paprika

1 Tbs. kosher salt

1 Tbs. chili powder

1/2 tsp. cayenne pepper

1/2 tsp. Hungarian paprika

For Pico de Gallo:

1/2 red onion, diced and soaked

12 grape tomatoes, diced

handful of cilantro, chopped

3 Tbs. hot pepper rings, chopped finely

Juice of half a lime

kosher salt and fresh cracked black pepper

Directions:

Preheat oven to 350°F.

Prepare Pico de Gallo: Add all ingredients into a bowl and mix together. Cover and set aside.

Prepare spice mix: Add all spices into a bowl, stir and set aside.

Prepare filling: Saute ground beef and brown.  Add in half the spice mix and stir.  Once browned and seasoned, push to one side of the pan.  On the other side of the pan, add a little olive oil and saute the onions and peppers until tender.  Add in one spoon full of canned jalapeno.  Combine with the meat.

Add in beans, corn and rice.  Then add in half a can of tomato sauce and half a bottle of beer.  Add in the remaining spice mix.  Once the filling is prepared, set aside and prepare the casserole dish.

In a 9″x13″ casserole dish, add in about 1/4 cup of olive oil.  Line the dish with tortillas being sure to go up the sides of the pan.  Add in filling and top with cheese.  Fold the tortilla sides in and cover the top with tortillas.  Brush with olive oil.

Prepare the sauce: To a small bowl add in the remainder of the tomato sauce, the remainder of the jalapenos, a pinch of salt and fresh cracked black pepper.  Stir.

Top the casserole with the sauce.  Bake for 45 minutes.

Serve with sour cream and Pico de Gallo.

Enjoy!

London Broil Grinder

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done1Grinder, Hoagie, Subway, Sub, Torpedo, Hero or Dagwood… whatever you like to call a big perfectly designed sandwich is up to you… but no matter how you slice it, this dish is pretty delectable.  London Broil as a deli meat is fairly new to me.  I love to make an actual London Broil Roast in the cooler months, but I was pleasantly surprised to find it available at my local grocer in the deli department!  Basically it is a kicked up sort of roast beef.  London Broil comes from a much more flat and narrow piece of meat, unlike your traditional roast.  This means the surface to flavor ratio goes up by quite a bit.

Fresh and flavorful ingredients are a great start to a good sandwich, but the key to a good grinder is all in the details of how to build your sandwich.  For example, I like my bread to be soft on the inside, but to have a toasty exterior.  There needs to be the correct meat to bread ratio. Then there are the seasonings.  In this sandwich we will season the meat and be sure to have oil and vinegar.

This sandwich is great for lunch, dinner or just a snack if you’re super hungry… It’s great for a meal on the go, a picnic or to cut up for Sunday Football!  It’s very versatile and travels well wrapped in foil.

Start with a good sandwich roll… this one happens to be a portuguese roll from a local bakery and is about 7-8″ long.

Take a serrated knife and cut along the side of the bread, careful not to cut all the way through.

Grab some good olive oil and pour it into a bowl for easy use.

Brush onto both exposed insides of the bread.

Once you have it moderately coated, stick it in under your broiler for a minute or two. With the oil this goes pretty quickly… I like my bread a little over toasty, but it that’s not your preference and you don’t like scraping black, watch the oven, don’t send a text, don’t answer the door… watch the bread.

Here is the London Broil meat. This one is Boar’s Head… I’m sure your local deli has either Boar’s Head or another brand, if not, you can use roast beef.

Once your bread is properly toasted, add on your deli meat individually.

Once your bread is properly toasted, add on your deli meat individually.

We are using a 1/4lb. of meat here, so you want to pile it on with some volume.

The outside of any good roast is usually a pretty yummy seasoning, however, the inside is usually in need of a little help. So, just a sprinkle of some kosher salt will do it.

Then a couple cracks of black pepper.

Can’t have a good sandwich without the right cheese… My favorite for this particular sandwich is a nice Provolone.

Now layer it on. You are going for full cheese coverage here. Again, pop this under the broiler for a minute or two, but watch it.

I am not a fan of burnt cheese, so this a nice melt and warm through was all I was after here.

Now I am brushing on a bit more olive oil.

Add on a good mayonnaise. If you want to roast some garlic in with your mayo, that would be really yummy here too. Of course you may be of the mustard persuasion and that’s o.k. too… but not me.

Evenly distribute your mayo. Here would be the step where you would add in any fresh veggies you would like to add… so lettuce, tomato, pickles etc… none for me thanks. I would rather have a salad on the side than to interrupt this perfectly balanced sandwich. (Also, if you want to add fresh veg. just be sure you aren’t traveling too far otherwise you may want to bring it along separately so they don’t get all wilty.)

Just one last addtion... the peppers... you can use sweet peppers of course, but there is something about the kick of a nice hot pepper ring that I love here. Pickled hot peppers also provide your sandwich with that briney vinegar... If you don't like peppers at all, still add in some vinegar for the flavor and balance.

Just one last addition… the peppers… you can use sweet peppers of course, but there is something about the kick of a nice hot pepper ring that I love here. Pickled hot peppers also provide your sandwich with that briny vinegar… If you don’t like peppers at all, still add in some vinegar for the flavor and balance.

Now add on those hot pepper rings. Don’t be shy about including a few drops of the yummy liquid they are kept in too!

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Recipe for London Broil Grinder:

(Serves 2)

1/2 lb. sliced deli style London Broil

4 slices deli style Provolone cheese

2 sub rolls, Portuguese rolls

1/8 cup olive oil

1/8 cup mayonnaise

1/8 cup hot pepper rings

kosher salt

fresh cracked black pepper

Directions:

Pre-heat broiler set to low. Prepare a sheet pan with a layer of foil or parchment paper.

Slice into bread lengthwise with a serrated knife.  Be sure not to cut all the way through.  Brush with olive oil.  Pop under the broiler to toast.  Watch the progress.

Take out of the oven and build your sandwich.  Place each piece of London Broil on individually splitting between the two sandwiches.  Sprinkle with salt and pepper.  Add cheese up on top of each sandwich.  Again place under the broiler for one minute or so until cheese becomes melty.

Remove from oven and brush with a little more olive oil.  Then add on mayonnaise and hot pepper rings.  Close up and wrap in foil to keep warm.

Enjoy!

Mom’s Amazing Chouriço & Peppers (Chouriço com Pimenta)

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done7My Mom makes the most amazing Chouriço & Peppers sandwiches. We just celebrated my son’s 3rd birthday and of course I asked my Mom to make this delightful treat.  I also asked that she be sure I was there to document her exact steps with my trusty camera, so you get the recipe right from the source.

Five easy ingredients, one pot, and three simple steps make for a new favorite week night meal, pot luck contribution, tail gating staple or party request time and time again.  I don’t think I can ever recall a Portuguese party that did not have some version of this sandwich piled up on a platter.  But, I have to say every time I bring these little sandwiches with this specific recipe to a party, I hear nothing but compliments and requests for the recipe. This past weekend was no exception. People ate them right up and kept coming back for more! So here it is…

Here is the start.

Here is the start.

This is ground chouriço… Most recipes involving chouriço that I have shared thus far have involved chouriço in its original form… but this is a version sold without the skin and ground up.

It’s the same price as regular chouriço and for this recipe we are starting with 3 lbs. because this is for a party.

A lot of people like to use green bell peppers for this recipe, but I am not a fan of the green, I prefer the sweeter red, orange and yellow. This is total personal preference. If you want to go the traditional route, go ahead and use green.

Three small cans of tomato sauce. We like to use plain Hunt’s… not ‘no salt added’ not ‘italian seasoning’ …just plain.

My mom likes to dice her onions pretty finely, she is not a fan of chunky onions in anything.

My mom likes to dice her onions pretty finely, she is not a fan of chunky onions in anything.

The peppers however, are diced up pretty big, each piece is roughly chopped to the size of between a nickel and a quarter. Saute both onions and peppers in a bit of olive oil for just a few minutes.

Add in all the tomato sauce and stir.

Now you want to add in about 8 oz. of beer per pound of chouriço.

Add in chouriço.

Stir.  Notice how thick the consistency is when you start out.

Cover, lower heat to medium/low and allow to simmer.

As the cooking process goes on some of the fat is released from the chouriço and it becomes much more liquidy. Continue to cook until that liquid gets reduced by about half. In the end, you still want it moist.

Each brand of chouriço has a different level of fat, this recipe is based on Michael’s Provisions Chouriço which has a low fat content and so it produces less liquid when cooking… If you are using a chouriço with a higher fat content, you may need to cook longer to cook off some of the liquid.

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Recipe for Mom’s Amazing Chouriço & Peppers:

(makes 30 party size sandwiches)

3 lbs. ground chouriço

3 bell peppers, large dice

3 onions, small dice

3 small cans tomato sauce

24 oz. beer

olive oil

30 mini portuguese sandwich rolls (or lg. rolls cut in half)

Directions:

Saute onions and peppers in olive oil.  Add in chouriço, tomato sauce and beer.  Cover and simmer over medium/low heat for about 1 hour.  When liquid is reduced by about half, turn off heat and stuff sandwiches. (The meat should be very moist, but not soupy.)

Enjoy!

***NOTE: this recipe is a one to one ratio throughout, so if you want to cut it down or increase the amount, just do so in kind… for example to make for a family dinner use 1 lb. chouriço, 1 small can tomato sauce, one pepper, one onion and 8 oz. of beer 🙂

Chicken & White Bean Casserole

done1Sometimes you just need to look into your cabinets and freezer and find a meal with what you have on hand.  That was the inspiration for this yummy casserole.  As a matter of fact, I think that is the inspiration for most casseroles!  When you haven’t had a chance to make it out to the market, it’s nice to be able to depend on a well stocked freezer and pantry!  This Chicken & White Bean Casserole is something that I made a few weeks ago for precisely that reason.

It’s got all the elements of making everything separately, but you get to just saute and throw it all in a pot.  The best part is, it’s ready in under an hour.  Every food group is represented here as well… Healthy brown rice for your grain; carrots, onions and kale for your veggies; chicken, white beans and cheese for your protein; and a touch of butter and olive oil for your fat.  You also have a warm creamy body to this dish and what every good casserole needs, a crispy crunchy topping!

Start by getting your rice going:

I’m starting with my frozen chicken stock… if you have canned or fresh you can use that too… just be sure you have at least 3 cups.

Once warm add in 2 more cups of warm water to make 5 cups of liquid. Add in rice.

To this add a pinch of salt. Cover and allow to boil while you prepare all your ingredients. This allows time for the rice to cook before you add in ingredients.

Now prepare all your ingredients:

I LOVE these individually wrapped organic chicken breasts and I keep them in my freezer all the time. So great to have on hand. So, I need to defrost before I get going with my veggies… and in warm water, they defrost in about 10 minutes!

Chop an onion.

Slice up some garlic.

Then mince your garlic

Peel and slice up two carrots.

Peel and slice up two carrots.

When that chicken has defrosted, dice it up.

Then let it sit with some salt while you saute the veggies.

Now get that non-stick skillet (or cast iron skillet) out:

Start sauteing by adding your onion to some olive oil in a medium non-stick skillet over medium heat.

Add in your garlic.

Next add in your carrots. Continue to saute a couple of minutes.

Once they are all lightly browned, add them right into the cooking liquid and rice.

Now add your chicken to that same non-stick skillet, no rinsing of the pan is needed… the chicken will pick up the flavors of that onion and garlic.

Add in a Tbs. of butter and continue to saute.

Lightly brown.

Add chicken to rice when rice is nearly done cooking.

Rinse your Cannellini beans.

Add in beans.

Grab 1 Tbs. Italian seasoning mix, rub between your fingers to be sure to activate all the oils in the dried herbs. Also add in another pinch of salt and some fresh cracked black pepper (or white pepper if you prefer)

When your mixture is still wet, but just about all cooked through, get your casserole out.

This is a large casserole dish… No need to butter or anything.

Pour your mixture in and start your topping.

Taste your rice for flavor (add in more salt and pepper if needed) then pour your mixture in and start your topping.

Now, start your topping on that same non-stick skillet:

Again to the un-rinsed skillet, add in kale.  Remember, this is about what you have on hand, so if you have spinach, use that (fresh or frozen), if you have escarole use that etc any leafy green will do.

To the kale add in some butter.

Add in cream.

Saute until wilted.

Shred some cheddar cheese. I have white sharp cheddar, you can use whatever cheese you have on hand. A mild cheddar, a parmesan or even a pepper jack would be great here if you don’t mind the heat. Also, if you have extra cheese on hand, an additional cup of cheese would be really great added right into the rice when it gets transferred to the casserole dish.

Add in your cheese.

Add in your cheese.

Melt in all that cheese.

Melt in all that cheese.

Add your creamy kale to the top of your casserole.

Now cover the top with panko bread crumbs, a light sprinkle of salt and some dabs of butter. Bake uncovered for about 20 minutes at 350°F.

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Recipe for Chicken & White Bean Casserole:

(serves 6-8)

1 1/2 cups brown rice

3 cups chicken stock

2 cups water

2 chicken breasts, diced and lightly salted

2 carrots, sliced

1 onion. diced

2 lg. cloves of garlic, minced

1 can Cannellini beans, rinsed

3 cups kale, chopped

4 Tbs. butter, divided

1/2 cup light cream (or 1/2 & 1/2)

1 cup cheddar cheese, shredded

1/2 cup Panko bread crumbs

1 Tbs. italian seasoning

salt and pepper to taste

Directions:

Pre-heat oven to 350°F.

Before preparing ingredients, start by boiling chicken stock and water adding a pinch of salt and adding in rice.  (Doing this first allows time for the rice to cook before adding in ingredients – as we are using brown rice, it takes about 20 minutes longer than white rice to fully cook through – adjust this time accordingly if you decide to use white rice)  Next, start your dicing and mincing of veggies, chicken and shredding of cheese.

Once all your prep is complete, saute onions with olive oil over medium heat in a non-stick skillet.  Add in garlic and carrots.  Saute until lightly browned.  Add to pot with rice.

Without rinsing the skillet, saute the chicken. Add in 1 Tbs. butter, continue to saute until lightly browned.  Add in to pot with rice.

Add in beans and seasoning to pot of rice.

In the same un-rinsed skillet add in kale. Saute with butter, add in cream and cheese.

Once the liquid is almost all incorporated to the rice in the pot (but not quite) add to a casserole dish.  Top with kale topping.  Then add panko and dabs of butter to the top of that.

Bake 20 mins until top is golden.

Enjoy!

Sand Dollar Snickerdoodles

done1_edited-1Ahhh Snickerdoodles, one of life’s great gifts to cookie jars across the nation! With it’s crispy edges, it’s chewy inside and that snap of cinnamon flavor, who could possibly resist something so utterly yummy?  But, wait… To kick it up to the next level, we have converted the ever delicious Snickerdoodle into a “Sand Dollar” by simply adding 5 little sliced almonds to adorn the top… Now, they are set for my son’s “Surf’s Up” Beach Themed party this weekend!

On top of being a family favorite around here… they are super simple as cookies go.  They require no refrigeration after the dough is mixed.  They are fun for the kid’s to help with. And they keep for days and days (if you can keep them around that long!)

Let's start with the basic dough ingredients... Sugar, butter, flour, cream of tartar, eggs, salt and baking soda...

Let’s start with the basic dough ingredients… Sugar, butter, flour, cream of tartar, eggs, salt and baking soda…

Now, in the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar.  I use unsalted butter. If you only have regular butter or margarine, cut the salt you are adding to 1/4 tsp.

Now take your baking soda, cream of tartar and salt and mix them together into one little bowl and then into the four.

Now take your baking soda, cream of tartar and salt and mix them together into one little bowl and then into the four.

Right in.

Be sure your butter is at room temperature.

Cream.

Now add in your flour mixture in two separate times.

Blend the flour

Blend the flour

Be sure to scrape down the sides of the bowl a few times throughout the mixing process.

Once your dough is complete, set it aside and mix your cinnamon and sugar.

Sugar and cinnamon… This is a bit more cinnamon than I really would use in a cinnamon sugar mix… However, our goal today is to make what will look like a sea creature that will be covered in sand.

Just a small cereal bowl is fine for this. It would also be great if you had a small to medium cookie scoop so that your Sand Dollars are all the same size, you also avoid getting your hands messy with one of these. I am using the medium scoop today. If you don’t have one, just use a spool and roll with your hands.

This is a very cinnamony mix… If you aren’t making actual Sand Dollars, you could use half the amount of cinnamon if you prefer. I happen to like a lot of cinnamon, so I’m good with it.

Now scoop out your dough.

Place it in the bowl

Place it in the bowl

Roll around in the cinnamon sugar.

And this is what you get.

Place them all neatly on your parchment lined cookie sheet

Place them all neatly on your parchment lined cookie sheet

Gently flaten each one slightly

Gently flaten each one slightly

Add 5 almonds to each cookie in sort of a flower pattern with the small end of the almond pointing in.

As you can see I didn’t press down too too much, the oven takes care of most of the spreading, the point is to have a surface in which to apply your almonds.

Add 5 almonds to each cookie in sort of a flower pattern with the small end of the almond pointing in.

Aren’t they pretty? Bake these at 325°F for 8-10 minutes.

And here they are. Allow them to sit on the cookie sheet for about 2-3 minutes when they come out of the oven… Then transfer them to a wire rack for cooling.

And there you have it... Sand Dollar Snickerdoodles... Enjoy!

And there you have it… Sand Dollar Snickerdoodles… Enjoy!

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Recipe for Sand Dollar Snickerdoodles:

(makes 32 3″ cookies)

1 cup butter or margarine, room temperature

1 1/2 cups sugar

2 XL eggs

2 3/4 cups all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

1 small bag of sliced almonds

For dusting:

1 cup sugar

1/4 cup cinnamon

(sugar and cinnamon can be cut in half if you want less waste)

Directions:

Pre-heat oven to 325°F.

Prepare ingredients: Mix together soda, salt and tartar, add that to flour and wisk to mix.  In the bowl of an electric mixed fitted with the paddle attachment cream together butter and sugar for about 2 minutes.  Add in one egg at a time until each is fully incorporated.  Then add in flour mixture in two additions.  Be sure to scrape down the sides of your bowl a few times throughout this process.

Mix sugar and cinnamon together in a cereal bowl.  Scoop out dough in with a medium scoop. Roll dough ball in cinnamon sugar.  Place on parchment lined cookie sheet allow at least 1″ between each ball.  Slightly flatten each ball.  Apply 5 almond slices to the top of each cookie.

Bake for 8-9 minutes.  Allow to cook for 2-3 minutes on the cookie sheet.  Transfer to a wire rack for cooling.

Enjoy!

Portuguese Baked Pork and Beans (Feijão Assado)

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If ever there was a Portuguese comfort food, Feijão Assado is it for me!  This recipe has been passed down in my family for generations and it is something that I come back to time and time again.  I have memories throughout my whole life of my Vavó and my Mom making Feijão Assado and Soupa de Feijão (Bean Soup) for family dinners, parties and holiday celebrations.  Because the time to initially soak and cook the beans can take some time they would always cook the two together reserving half the beans for the soup and the other half for the baked beans.  The Soupa de Feijão recipe is coming this fall, but for now we will focus on this warm, creamy savory comfort food.

I’ve called it Portuguese Baked Pork and Beans instead of just Portuguese Baked Beans because I have made this into the main course for our supper tonight by adding not only salt pork and a little bit of chouriço, but a whole pound of chouriço.  My grandmother would never have put an entire pound of chouriço in anything, she always said that chouriço was just added to recipes for the taste.  So, as I write out the recipe tutorial I will note the adjustment should you chose to go the traditional route.

This dish and a nice fresh portuguese roll is a filling, balanced and super nutritious meal.  However, as I mentioned, you can also bring it as a great party food or pot luck contribution and really get people talking!  Often times, if I am throwing a dinner party where I am serving roast pork or pork chops I will make this to go along side.  I’ve also known Feijão Assado to make a great breakfast food.  Whichever way you decide to make it, try it out soon because it really is a very different way to eat your beans.

I use while nave beans for this recipe because my Vavó always said the smaller the white bean the better. This is your basic one pound package.

I use while nave beans for this recipe because my Vavó always said the smaller the white bean the better. This is your basic one pound package.

Fill a 6 cup bowl about 3/4 of the way with water… this may seem a bit big, but these beans absorb almost all this water over night.

As you can see the beans are way down at the bottom of the bowl. You may be tempted to add salt at this point, avoid that temptation! White beans actually absorb water without salt, not sure why, but they do. You’ll have plenty of time to flavor later.

Cover it up and let stand over night at least 6-8 hours or up to 12 hours.

And there it is... look how they have plumped up!

And there it is… look how they have plumped up!

Now you will want to start this next step with fresh water. So drain off the beans, this also gets rid of any residual dirt… if you want to rinse your beans and pick through, now would be a good time for that as well.

Then, cut a medium onion in half and add it into the water.

Then, cut a medium onion in half and add it into the water.

Peel three garlic cloves and add those in too... The onions and garlic really flavor the beans while they are cooking, but you are still not adding in salt.

Peel three garlic cloves and add those in too… The onions and garlic really flavor the beans while they are cooking, but you are still not adding in salt.

Cover and bring to a boil over high heat. Once you have a boil going, lower the heat and continue to boil until beans are tender (about an hour and a half).

When beans are tender, shut off the flame. NOW you can finally add in a pinch of salt… not too much, just a pinch.

This is a good view of how tender the beans are. You want them naturally breaking up a bit.

Drain most of the water from the beans. Don’t worry about the onions and garlic, those will melt right into the dish.

You will want to reserve about one cup of the cooking liquid. This will help with keeping the beans moist while baking and it also helps to create the creamy texture.

Add in one small can of tomato sauce.

Add in one small can of tomato sauce.

Salt… Be careful here, my Vavó always said salt adds flavor and it takes it away. So, start with 1/2 tsp and taste after you mix everything together. Both chouriço and the wet red pepper both have salt in them, so you don’t want to over do it. And remember you already added in a pinch.

One good chunk of salt pork or a couple of slices of thick cut bacon (not too smoky) or even pancetta would be nice here. I am adding mine in whole, my grandmother would chop it up, it’s up to you which you would like to do. I think it’s pretty in the center when it comes out of the oven.

One heaping tablespoon of wet red crushed pepper is next… if you only have dry, they just add in half as much.

Now just a pinch of Portuguese All Spice… If you don’t have access to this spice just add in a pinch of sweet paprika and you’ll be ok here.

Mix all together.

I like to peel the skin off my chouriço for easier eating, personal preference.

Slice it up. As I mentioned above, my grandmother would only have added half as much, this is totally up to you. Also, I should note that I am using hot chouriço, you can also use mild and be just fine. The flavor profile is the same save the heat factor.

Add your chourço into your bean mixture.

I bought a set of these beautiful baking dishes the last time I was in Portugal and pain stakingly brought them back to the states with me. It's made of a traditional Azorean pottery. If you don't have this dish, you can either use a 9x12" stoneware dish or any regular baking dish will work.

I bought a set of these beautiful baking dishes the last time I was in Portugal and pain stakingly brought them back to the states with me. It’s made of a traditional Azorean pottery. If you don’t have this dish, you can either use a 9×12″ stoneware dish or any regular baking dish will work.

Pour directly into your baking dish.

Pour directly into your baking dish.

As you can see, it still looks pretty soupy, that's perfect.

As you can see, it still looks pretty soupy (like a thick soup), that’s perfect.

Be sure chouriço is evenly distributed.  Bake at 375°F for 90 minutes.

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Recipe for Portuguese Baked Pork and Beans (Feijão Assado):

(serves 4-6)

1 lb. dry Navy beans, soaked 8-12 hrs.

1 lb. chouriço, peeled and sliced

1 small can tomato sauce

1 onion, peeled and chopped in half.

2 cloves garlic, peeled

1 heaping Tbs. wet crushed red pepper (or half the amount of dry)

1/2 tsp. kosher salt, plus more to taste

1/2 tsp. Portuguese All Spice or paprika

1″ cut of salt pork (or three slices of thick cut bacon, non-smoky flavor)

Directions:

Soak beans over night in plain water.

Drain beans.  Cook beans in a soup pot with fresh water, onion and garlic.  Bring to a boil over high heat.  Cover and reduce heat.  Cook for 90 minutes or until beans are very tender. After cooking is complete, shut off flame add in a pinch of salt and allow to sit covered for about 20 mins.

Drain beans reserving one cup cooking water.  Add in tomato sauce, salt, pepper, pork and chouriço.  Mix together.  Pour into a 9×12″ baking dish and bake at 375°F for 90 minutes.

Enjoy!

*note – this is a gluten-free recipe.

Crock-Pot Country Style Ribs – Asian Edition

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Today was a beach day in our house… Went grocery shopping this morning and picked up cold cuts, cheese, fruit and drinks for the beach.  But, I also picked something up so that dinner would be waiting for us when we got home from the beach.  Because, I don’t know about your family, but in my family with two toddlers running around in the sand and splashing about in the surf, Mommy and Daddy are plumb pooped when we get home!  So, the last thing I want to do is think about putting a healthy dinner on the table.  That usually means a stop at some greasy place for an unhealthy and costly dinner. And although it might be tasty, it usually leaves us all feeling blah.  But, not today.  Today I found country-style ribs on sale at the market.

Country-style ribs are usually pretty inexpensive, but how could I pass them up at $1.69 per pound?  Not to mention, they are one of my favorite things to cook in a cock-pot. Timing for this recipe is kind of perfect not only for the rest of the beach days summer has to offer, but it is perfect for low stress football party eats and for busy moms and dads on the go come the school year!

This asian edition of country-style ribs will be my first recipe to share with you on this inexpensive cut of meat, stay tuned for more…

At under $6 for over 3lbs. of meat, how could I pass it by?

Country-Style ribs have small bones in comparison to the great amount of meat on them.

Start off by sprinkling the meat with a little kosher salt.

Then add on a sprinkle of garlic powder.

I decided that in interest in saving myself both time and dishes, I would just mix up my braising liquid right in the crock pot bowl.

I start with about one cup of ginger ale… Ginger is a pretty common ingredient in most Asian foods, this is a quicky version.

Next add in about 1/2 cup of low sodium soy sauce… Normally I like regular soy sauce for dipping and adding on top of foods, but to add regular to a liquid that will concentrate down into the meat would be a bit too salty.

Next add in some Rice Vinegar. This adds a bit of tart to off set the sweet we are about to add in.

Next add in some Rice Vinegar. This adds a bit of tart to off set the sweet we are about to add in.

Add in 1/2 a jar of Ah-So (1/2 cup)

Add in 1/2 a jar of Ah-So (1/2 cup)

Then just a couple tablespoons of oyster sauce.

Then just a couple tablespoons of oyster sauce.

Lastly add in about 1 tsp. of crushed red pepper flakes.

Add in a bit of brown sugar to sweeten things up.

Add in a bit of brown sugar to sweeten things up.

Get all the ribs nice and cozy into their cooking liquid. Turn on to high for about 5-6 hours.

Here is what your meat should look like when through cooking… It should be fall off the bone delicious at this point.

The meat falls right off the bone at this stage!

The meat falls right off the bone at this stage!

Now to finish it off, just whip up a quick sauce. Add in the other half of the Ah-So sauce to a clean bowl.

Now to finish it off, just whip up a quick sauce. Add in the other half of the Ah-So sauce to a clean bowl.

To thin it out, add in 2 Tbls. of Rice Vinegar.

Slice up a scallion or two.

Add in about 1/2 cup of orange soda or orange juice if you have it.

Mix it all up.

Remove from the crock pot avoiding bones.

And add it over your readied meat.

Be sure to pick out bones.

Shred meat into big or little pieces and place into your serving bowl.

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Recipe for Crock-Pot Country-Style Ribs – Asian Edition:

(serves 4)

3 lbs. Country-Style pork ribs

For the cooking liquid:

1 cup ginger ale

1/2 cup Ah-So sauce

1/2 cup brown sugar

1/2 cup low sodium soy sauce

2 Tbs. Rice Vinegar

1 Tbs. Oyster Sauce

1 tsp. red pepper flakes

1 tsp. kosher salt

1 tsp. garlic powder

For the sauce:

1/2 cup Ah-So sauce

1/4 cup Orange soda or orange juice

1 Tbs. Rice Vinegar

2 scallions, sliced

Top with chopped cilantro

Directions:

Sprinkle meat with salt and garlic powder.

Then in the bowl of a large crock-pot add in the ginger ale, Ah-So sauce, brown sugar, oyster sauce, low sodium soy and red pepper flakes. Stir.  Add the meat in to the bowl of your crock-pot, cover and set to high for 5-6 hours.

Then mix up the sauce.  Mix together the Ah-So, orange soda (or juice), Rice Vinegar and scallions.

Remove meat from the cooking liquid and place in a serving dish.  Add sauce over top and endure that all bones have been removed while shredding the meat.

Top with chopped cilantro.  Serve over jasmine rice as pictured or in a sandwich or over an asian salad… Any way you serve it, enjoy!

 

Our day at the beach 🙂

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My loves <3

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Simple Chicken Stock

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A simple chicken stock is something that every home cook should master.  Not only is it much healthier that then stuff you can buy in cans at the grocery store, but it can save you a bundle!  A good chicken stock can make a quick meal taste like you slaved over a hot stove all day long 🙂

This particular recipe is a basic one.  I like to have a basic recipe on hand in gallon zip lock bags in my freezer because I never know what I will want to make with it… But, if you know that you always like a certain recipe that calls for ginger and soy, then by all means cut up some ginger and toss it in.  If you love the taste of a hearty traditional chicken soup, then add in some thyme and rosemary.  Once you get this basic recipe down, the sky is the limit.  I have used this chicken stock in recipes right here on this blog time and time again.  Check these out… Lemon Chicken Soup (Canja), Slit Pea Soup and Lobster Risotto.  And when you are done with making your stock, you’ve got some delicious cooked chicken meat to use in recipes like Cran-Raisin & Walnut Chicken Salad Wrap.

This is probably one of the most simple recipes you will see… you may wonder why you haven’t been freezing your own stock for years!

Start off by adding one whole chicken to the biggest stock pot you have on hand.

Start off by adding one whole chicken to the biggest stock pot you have on hand. Be sure to remove the packets with the gizzard. As for the neck, that is great for stock too, I remove it, but you can certainly keep it in the pot.

To this peel and roughly chop a carrot… I like to cut it down the middle to maximize open carrot area. Roughly chop a couple stalks of celery with or without the leaves. Then add in one onion halved and a bunch of parsley. (Again if you are planning to mostly make mexican based dishes, you could add in cilantro instead of parsley)

The next thing I like to add is a good handful of salt… I like to control the salt in my stock and I am making a good amount here so I add in about 1/8 cup of kosher salt. (Adjust salt to your taste and health requirements) This also helps flavor the chicken for later use. (This is also when you could choose to add in other herbs and spices like cracked black pepper, coriander, garlic, jalapeno, thyme, rosemary, sage, or ginger etc.)

Add water. You will want to add water up to about 2" from the top of your pot. Just to allow room for boiling.

Add water. You will want to add water up to about 2″ from the top of your pot. Just to allow room for boiling.

Boil this for about 1 hour with the lid on. Then shut it off without uncovering. Allow to cool completely. This will take at least 4-6 hours. Once completely cooled, you can skim off the fat if you so choose as well.

Once liquid and chicken have completely cooled, strain into containers. You can use the stock or bag in 1 gallon freezer bags, old cool whip containers or ice cube trays and freeze. The stock will also be great in your fridge for 3-4 days.

At this point, I usually can’t resist making some kind of soup right away, usually a chicken noodle or a mexican tortilla soup or something… then I freeze the rest.  I get about 3-4 gallons of stock from this process.

Recipe for Simple Chicken Stock:

1 whole chicken

1 onion, halved

2-3 carrots, roughly chopped

2-3 celery stalks, roughly chopped

1 bunch parsley

1/8 cup kosher salt

water

Directions:

Add all to pot cover with water (up to 2″ from top of large stock pot).  Boil for one hour (Add water to replace evaporated water). Cool completely over 4-6 hours.  Use, refrigerate or freeze.

*note – this is a gluten-free recipe

 

Pan-Fried Mint Bread “Pudding” (Pudim de Hortelã)

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When I was a little girl, my home was somewhat of a mini farm.  We always had chickens, goats, sheep, rabbits, pigs a cow and an amazing garden and fruit orchard.  My parents always had a plentiful garden full of wonderful tomatoes, couves (Portuguese collard greens), squash, grapes, and beans.  Anything that could be grown, my Dad could grow.  On the out skirts of the garden were always chives, parsley and mint.  The smell of mint hit you long before you found where it was and I loved it.  There was so much mint in fact that I was allowed to use it for my mud pies and fun projects.  Memories of growing up in the country hit me every time I bite into a fresh cucumber or smell the parsley to tell the difference between it and cilantro in the grocery store.  Funny how food connects a person to their past and bridges generations all at the same time.

One very vivid memory is of my mother taking day old Portuguese Popo Secos (rolls) and a bunch of mint from the garden and making bread “pudding”… pudding is in quotes because unlike traditional pudding there is no milk in this dish.  I fell in love with this “pudding” as a child and added my own spin to it as an adult adding a little savory in to balance the sweet.  Today, my husband loves when he wakes up to the smell of mint and caramelized sugar and my children are starting to understand the connection between growing something in the garden and it making it onto the dining table.

***note – I consider this a Portuguese dish not because of it being a traditional dish, but because it was made by my Portuguese mother.

One or two day old bread is best used for this recipe. These are Portuguese Rolls known as Popo Secos. They are individual rolls with a moderately crusty exterior and a very soft and airy interior. They are best served fresh and day of baking… Which is why this recipe is great to use up bread you got earlier in the week. (If you don’t have Portuguese bread readily available in your area, try this with a crusty italian… you will want about two large loaves)

Rip up bread into large bowl filled with water.

It will look like it won’t fit… but, it should if your bowl is big enough… I use a bowl that can accommodate about 10 cups and fill it with 6 cups of water.

Submerge your bread in the water.

Grab about 6 sprigs of mint, these are fresh from my garden… if you don’t have a mint garden, it’s really the easiest herb to start with, it’s almost like a weed, you actually have to contain it so that it doesn’t spread to your entire garden. If you don’t have a mint garden, then you can get this at your local farmers market or even grocery store.

Pick the leaves off each stem, you don’t want the stems as they are a bit too woody.

Roughly chop your mint leaves.

Add your chopped mint to the soaking bread.

Mix mint in and submerge. Allow to soak for about 15 minutes at minimum and up to an hour.

Mince one medium onion or large shallot.

Add one stick of salted butter to a large non-stick skillet.

Add your onions into the pan with the butter over medium heat.

Sautee onions in butter until golden.

Saute onions in butter until golden.

Ring out bread and mint so that you have damp bread.

Ring out bread and mint so that you have damp bread.

Add damp bread and mint to the onions.

Saute bread in butter and onions turning every few minutes until the bread starts to dry out a bit and you can see it browning.

Keep working at it, this will take a good 5-6 minutes over medium heat.

Add in about 3/4 cup of sugar. I like to cover the entire top of the bread, spread the love.

Add in about 3/4 cup of sugar. I like to cover the entire top of the bread, spread the love.

Once bread gets to a browning point, cover in a layer of sugar and continue to sautee.

Once bread gets to a browning point, cover in a layer of sugar and continue to saute.

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Recipe for Pan-Fried Mint Bread Pudding (Pudim de Hortelã):

(serves 4)

6 Papo Secos (Portuguese rolls), torn

6 sprigs of mint, chopped

3/4 C. sugar

1 stick salted butter

1 medium onion, minced (or 1 lg. shallot)

6 cups water

Directions:

Add bread to water in a large bowl.  Add mint, mix.  Allow to soak for 15-60 mins.

Add minced onion to large saute pan with the melted butter.  When color on onions comes to a light golden brown start squeezing water out of the bread and add dampened bread to the skillet.  Once all the bread makes it into the skillet, saute until the bread firms up a bit and looses some of the moisture.  Then add the sugar in an even layer over the top of the bread mixture.  Continue to saute.  When sugar has fully caramelized onto the bread mixture.

*note – this “pudding” is dairy free.