Spring Salmon Pesto Pasta

I love pasta but eating it every day isn’t recommended (apparently). So my new favorite substitute is legume-based pasta, which includes lentils, beans, peas, and chickpeas. This past year, legume-based pasta have been having a real moment. It first began with a few new brands, but now popular brand pastas have also launched a legume-based line.

The benefits of switching include fewer carbs, more fiber and more protein than regular pasta. They are also gluten-free and contain iron.

While you may not be sold yet, the flavor and texture of the pasta are not that much different than any old regular boxed pasta. What I have noticed is that most legume-based pasta is very toothsome. Other than that, there isn’t much of a difference in terms of flavor.

GIve the delicious recipe a try and enjoy a new alternative to a week night classic!

MY Portuguese Mother // Salmon Pesto Pasta
MY Portuguese Mother // Salmon Pesto Pasta
MY Portuguese Mother // Salmon Pesto Pasta
 

Ingredients 

Pesto :

  • 1 cup fresh basil leaves

  • ¼ cup fresh mint leaves, plus more for serving

  • 2 cloves garlic, minced

  • 1/4 cup toasted pine nuts (or for raw walnuts)

  • 1 medium lemon, juiced & zested

  • 1/3 cup olive oil, more for serving

  • 1/4 cup parmesan cheese, plus more for serving

  • Salt and pepper

Pasta :

  • 12 oz. red lentil pasta (or substitute for whole-grain)

  • Pesto

  • 1 lb. cooked salmon, roughly flaked (great for using leftover grilled or poached salmon)

Recipe

Pesto

  1. In a food processor or blender, pulse basil leaves, mint leaves, garlic, pine nuts, lemon juice, and parmesan cheese together. Slowly add the olive oil until pesto is smooth. Set aside.

Pasta

  1. Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling, add pasta of choice and cook according to package instructions. Reserve ½ cup of pasta water, and drain pasta. Set aside in a large bowl.

  2. Add the pesto to the pasta and toss to combine. Add reserved pasta water if needed to loosen pesto pasta. Toss in the flaked salmon. Finish with lemon zest and mint leaves. Serve immediately.

 
 

Butternut Squash Citrus Salad

New Jersey seems to be the only place where it can be 60 degrees one day and 30 the next!

This past weekend was a real tease! I am so ready for the warmer weather, flowers blooming, and more importantly, spring produce!

For me, once the warmer weather begins I automatically feel like I want to eat healthier foods that are light, bright and packed with nutrients! Salads are one of my go-to everyday foods. For warmer weather days, I love to add refreshing raw ingredients like shaved carrots, and fresh fruit. But for days like today, it’s hard to crave a cold salad when it’s 30 degrees outside. So what I like to do is incorporate warm ingredients into my salad instead. Some of my favorite ingredients are roasted butternut squash and sweet potatoes. I usually roast a big batch, so I always have them available to toss into my salad or use them as a side. The roasted squash really helps fill you up while still keeping your salad healthy and vibrant! Paired with a citrus vinaigrette, this salad will have you fall in love with salads even during the colder months!

Warm weather will be here shortly but until then, warm up with this butternut squash salad!

My Portuguese Mother // Butternut Squash Citrus Salad
My Portuguese Mother // Butternut Squash Citrus Salad

Ingredients 

  • 5 cups arugula or baby kale, loosely packed

  • 2 cara-cara oranges, segmented

  • 1 cup chopped walnuts  

  • 2 cups roasted butternut squash, cubed

  • 1 small shallot, finely chopped

  • 1 tablespoon honey

  • 3/4 cup olive oil

  • 1/4 cup white wine vinegar

  • 3 tablespoons fresh lemon juice

  • 2 tablespoons fresh orange juice

  • Salt and pepper

Recipe

  1. Whisk together the ingredients for the vinaigrette, adjust salt and pepper to taste, set aside.

  2. Arrange the greens in a large bow. Add the roasted butternut squash, segmented oranges, and chopped walnuts. Dress the salad with the vinaigrette. Serve immediately

 

Chicken Tinga Tinga Tacos


If there is one cuisine I can have over and over again, it would be Mexican. I love the combination of flavors , from the salt to the sweet and heat, everything comes together in a perfect harmony. These Chicken Tinga Tinga tacos are the perfect example! 

I dare you to eat just one! From the spicy sauce to the layer of toppings, this is the taco recipe you didn't know you needed! 

The sauce is made with adobo peppers, and fire roasted tomatoes that gives a kick and a layer a sweetness to the sauce. Top a nice bowl of rice, or drizzle some on your morning eggs! Delicious!!

MY Portuguese Mother // Chicken Tinga Tinga Tacos
 
My Portuguese Mother // Chicken Tinga Tinga Tacos
 
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Ingredients 

Tacos :

  • 1 tablespoon olive oil

  • 1 cup sweet onion roughly chopped

  • 2 cloves garlic, minced

  • 1–2 chipotle peppers in adobo sauce, chopped

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground cumin

  • 3/4 cup canned crushed fire-roasted tomatoes

  • 1/4 cup chicken stock

  • 1/2 teaspoon kosher salt

  • 3 cups rotisserie chicken shredded

For serving :

  • Corn tortillas

  • 2 ripe avocados, sliced

  • 1/4 cup chopped fresh cilantro

  • 1/2 cup pico de gallo

  • crumbled cotija

  • 1 lime, cut into wedges

Recipe

  1. Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for an additional 30 seconds. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.

  2. Place the tomato mixture in a high-powered or regular blender, and blend until smooth.

  3. Return the blended sauce to the pan over low heat. Add the shredded chicken, and cook for 5 minutes and season to taste.

  4. Prepare the garnishes. Warm your tortillas over an open flame on your stove top. Smash your avocados in a bowl, and squeeze lime and season with salt.

  5. Assemble your tacos, add the avocado, chicken, then top off with pico de gallo, cheese and cilantro. Serve with a lime wedge.

    Recipe from Pinch of Yum

 
 

Buttermilk Pancakes

Happy National Pancake Day! Whether it is a Sunday or a Tuesday morning, pancakes are always the star on the breakfast table.

This year, National Pancake Day happens to fall on Fat Tuesday, so what better way to celebrate than to engorge on a delicious stack of pancakes!

Thick and fluffy, these Buttermilk Pancakes are quick to make and super delicious! They are also easy to freeze and thaw for those mornings you just don't have time to cook!

Whip up a patch this morning or enjoy them for dinner!

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My Portuguese Mother // Buttermilk Waffles
My Portuguese Mother // Buttermilk Waffles
My Portuguese Mother // Buttermilk Waffles

Ingredients

  • 2 cups all-purpose flour

  • ½  tsp. ground cinnamon

  • 3 tbsp. sugar

  • 2  tsp. baking powder

  • ½ tsp. baking soda

  • ¼  tsp. salt

  • 1 egg, lightly beaten

  • 1 ½ cups buttermilk

  • 3 tbsp. butter, melted, plus more for serving

  • Maple syrup for serving

Recipe

  1. In a medium bowl whisk all the dry ingredients together.

  2. In a large bowl, whisk the melted butter, buttermilk, and egg until combined. Add the dry ingredients into the large bowl and whisk until just combined, do not over mix.

  3. Heat a lightly oiled frying pan over medium high heat. Scoop ⅓ cup of the mix onto the pan. Cook until bubbles begin to form at the surface, flip and cook until the second side in slightly browned.

  4. Serve with a knob of butter, and maple syrup.

    *If not eaten right away, preheat your oven to 200 degree F. Set a rack in the oven, and place the pancakes there to keep warm.

    *Pancakes can be frozen up to 3 months. Allow them to cool completely, then transfer them to airtight plastic bag and place them in freezer.  To thaw, preheat a toaster oven, or a traditional oven and heat them until warm.

Ginger Carrot Sweet Potato Soup

Being raised with my grandmother, one of the things I remember most is how much soup she would make and how much soup I was forced to eat!!

We ate a variety of vegetable soups from carrots and potatoes to spinach soup. Finishing the bowl before being able to go outside and play was a daily struggle.

As I’ve gotten older I’m happy to have been raised that way, I think it helped my palette, and I love a nice warm bowl of vegetable soup!

One of the top three favorite soups is this Ginger Carrot and Sweet Potato soup. Its velvety, and full of flavor. The ginger gives it an extra zing, alongside some fantastic health benefits.

This soup is a time saver! The vegetables are all dumped in a pot cooked until tender, blended and served. Topped with a drizzle of olive oil and some seeds to for added texture, this soup is perfect for all.

My Portuguese Mother // Carrot Sweet Potato Soup
My Portuguese Mother // Carrot Sweet Potato Soup
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My Portuguese Mother // Carrot Sweet Potato Soup
 

Ingredients 

  • 3 medium sweet potatoes, chopped

  • 4 medium carrots, chopped

  • 1 medium onion, chopped

  • 2 garlic cloves, chopped

  • 1 tbsp ginger, peeled and grated

  • 1 tbsp thyme

  • 2 tbsp olive oil

  • 5 cups of water

Recipe

  1. Heat a large heavy-bottomed pot. Add the chopped onions, garlic, sweet potato, carrot and ginger, season with salt, pepper and thyme.

  2. With a wooden spoon, stir to mix the ingredients.

  3. Pour the 5 cups of water into the pot. Cover and allow it to come to a boil. Once it comes to a boil, reduce the heat and simmer until the carrots and sweet potatoes are tender when pierced.

  4. Remove from heat and allow it to cool. Transfer to a blender and blend until smooth.

  5. Transfer back to pot, heat and serve. Dress the soup with a drizzle of olive oil and pumpkin seeds.

Raspberry Macarons

Pucker up, its Valentines day and these Raspberry Macarons are both tart and sweet!

Macarons are a classic French pastry, they are made from almond flour, confectioner sugar, and egg whites.

They are such a treat but usually difficult to make.

However, this recipe is foolproof!

I've made this recipe several times, and each one comes out perfect!

One of the things that I love most about Macarons is how versatile they are.

Because today is Valentines Day, I made a Pink macaron with a delicious cream cheese raspberry filing!

My Portuguese Mother // Raspberry Macarons
My Portuguese Mother // Raspberry Macarons
My Portuguese Mother // Raspberry Macarons



Ingredients 

 Macarons

  • 3/4 cup almond flour

  • 1 cup confectioners’ sugar

  • 2 large egg whites, at room temperature

  • 1/4 cup granulated sugar

  • Red food coloring

 Raspberry Filling

  • 1 stick butter, softened

  • 8 oz cream cheese, softened

  • 3 1/2 to 4 cups powdered sugar

  • ½ fresh raspberries

Recipe

  Macarons

  1. Line 2 baking sheets with parchment paper. Preheat oven to 325 F.

  2. Combine almond flour and confectioners’ sugar in a bowl and whisk together. Pass mixture through a fine-mesh sieve, pressing down on clumps.

  3. In a large bowl, beat the egg whites using a hand-mixer or stand-mixer on medium speed for 2 minutes until soft peaks form. Add the granulated sugar and beat on high for 2 more minutes until stiff, glossy peaks form.

  4. Add red food coloring and beat on high for another 30 seconds.

  5. Gently fold in dry ingredients and repeat until the batter falls into ribbons when spatula is lifted.

  6. Transfer the batter to a pastry bag with a 1/2 inch round tip.

  7. Pipe batter into 3/4-inch round circles, 1 inch apart.

  8. Tap the baking sheet firmly against the counter to release any air bubbles. Let stand at room temperature for 30 minutes until they form a skin.

  9. Bake for 10-12 minutes, rotating halfway, until cookies have risen and just set. Let cool for 5 minutes then transfer to wire rack and let cool completely.

Raspberry Filling

  1. Puree the 1/2 cup raspberries in a food process, or blender. If you don't want seeds in your frosting, press the puree through a strainer. ( I left the seeds in)

  2. In an electric mixer, beat butter, cream cheese until all combined. Turning mixer on low, add in the powdered sugar and beat until smooth.

  3. Add in the pureed raspberries and beat until all combined and smooth.

  4. Transfer the filling into a piping bag with a stared tip.

  5. Pipe a swirl on one half the macarons and sandwich them together.

 

Brownie Hearts

Who doesn't love a fudgy brownie!?

These fudgy brownies are so quick to make and come out perfect each and every time! Crispy on the outside and chewy on the inside, this recipe from The Smitten Kitchen is my ultimate favorite brownie recipe!

 Since Valentine’s Day is tomorrow, I decided to use a heart cut out for these brownies and packaged them up in a sweet festive box to gift to my loved one(s).

I used a 1 ½-inch heart shaped cutter, but you may use any size you want or just cut them into squares, if you wish.

There is nothing quite like receiving a homemade gift, so whip these up, give them away or keep them for yourself!! Indulge! 

My Portuguese Mother // Brownie Hearts
My Portuguese Mother // Brownie Hearts
My Portuguese Mother // Brownie Hearts
My Portuguese Mother // Brownie Hearts
 

Ingredients 

  • 6 ounces unsweetened chocolate, roughly chopped

  • 1 cup unsalted butter

  • 2 ⅔  cups granulated sugar

  • 4 large eggs

  • 2 tsp vanilla extract

  • 1 tsp flaky sea salt

  • 1 ⅓  cup all-purpose flour

Recipe

  1. Preheat oven to 350°F. Grease and line a 9 X 13-inch pan with parchment paper, leaving a 1-inch overhang.

  2. In a medium heatproof bowl, melt chocolate and butter together in 30-second intervals in the microwave until the butter and chocolate are completely melted. Stir until smooth.

  3. Stir in sugar, then the eggs. Add the vanilla and salt.

  4. Pour batter into the greased pan, spread into an even layer.

  5. Bake for around 20-25 minutes, or until the toothpick comes out clean.

  6. Allow to cool.  Using the parchment paper overhang, remove the brownies out of the pan. Cut out the brownies with 1- 2-inch heart-shaped cookie cutter or whatever sized heart cookie cutter you have.

    Recipe by Smitten Kitchen

 

Mini Cheesecake

I LOVE CHEESECAKE!

If I had to choose one dessert to only eat for the rest of my life, cheesecake would be it!

Cheesecake usually takes a long time to make, from the baking to cooling; it can sometimes be a 24-hour process before you can even take your first bite. So, with that in mind, I wanted to make a quick cheesecake that I can enjoy on the same day and in under two hours!! These mini cheesecakes are the perfect little bite for parties, last minute dessert options, or if you're like me, a quick sweet tooth fix! 

My Portuguese Mother // MINI CHEESECAKE
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Ingredients

  •  1 cup of graham cracker crumbs

  • 3 tablespoons unsalted butter, melted

  • 1 package of cream cheese, softened (8 oz.)

  • 1/3 cup of sugar

  • 1 egg, room temperature

  • 1 tsp. of almond extract

  • 3-4 large strawberries

  • Small bunch of mint leaves

Recipe

  1. Preheat oven to 350 degrees. Butter and line 12 muffin cup pan.

  2. In a food processor, mix graham crackers (about 1 sleeve) into crumbs. Or in a zip-topped bag, smash the graham crackers until fine crumbs.

  3. Transfer crumbs into a bowl, pour melted butter and stir to combine.

  4. With a spoon, scoop the graham crackers into the buttered lined cups.

  5. Use a flat rounded surface like a shot glass, gently press the graham crackers into an even layer.

  6. In another bowl, beat the softened cream cheese, sugar and almond extract. Then add the egg, and beat until the mixture is smooth.

  7. Pour mixture into muffin cup pan.

  8. Bake for 15 mins or until they are set.

  9. Allow to cool. Transfer each cup to a wire rack to allow them to come to room temperature before placing them in the fridge.

  10. Refrigerate for at least 1 hour.

  11. In the meantime, cut a few strawberries into small pieces and tear up a few leaves of mint.

  12. Combine both in a small bowl and allow them to set , so the strawberries macerate with the mint.

  13. Top the cheesecakes with this sauce and enjoy!

Roasted Citrus Salmon

Whether you follow a meatless Monday or just need a quick dinner recipe, this citrus salmon is the perfect go-to weeknight meal!

Cooked in under 10 minutes, the salmon is then topped with the easiest and brightest citrus salsa. Combined with lime zest and juice, it will cure all your winter blues.

Citrus Season is at its peak now, so this salsa is a perfect recipe to make use of oranges or grapefruits you might have around!!

My Portuguese Mother / Citrus Salmon
My Portuguese Mother / Citrus Salmon
My Portuguese Mother / Citrus Salmon
My Portuguese Mother / Citrus Salmon
 

Ingredients 

Salmon

  • 1 1-2 lb. salmon filet

  • 3 tbsps unsalted butter, softened

  • 1 tbsp chopped fresh herbs basil, cilantro or thyme, plus more for garnish

  • 1 garlic clove, minced

  • 1 tsp freshly grated lime zest

  • 1 blood orange, grapefruit or orange thinly sliced

  • salt & pepper

Citrus Salsa

  • 1 blood orange, grapefruit,  segmented and chopped

  • 1 orange segmented and chopped

  • 1 small shallot, diced

  • 2 tbsps fresh chopped cilantro

  • Juice & zest of 1 lime

  • salt & pepper

Recipe

Salmon

  1. Preheat the broiler. Line a baking sheet with foil.

  2. In a small bowl, mix the softened butter, chopped herbs, garlic, lime zest, and salt and pepper  together.

  3. Place your salmon on your lined baking sheet. Rub your butter herbed mixture on the salmon. Then, place your slices of citrus fruit on your salmon.

  4. Broil the salmon for 6-8 minutes, until your salmon is just opaque and your citrus slices are slightly browned.

  5. Flake your salmon, and serve with citrus salsa.

Citrus Salsa

  1. Peel, segment and chop your citrus and add them to a bowl. Add your diced shallot, cilantro, the juice and zest of 1 lime and salt and pepper. Mix until combined. Once your salmon is done, spoon your salsa over the salmon.



 

Steak Tacos

I can’t say no to a taco.

No matter how full I could be , if I spot a taco truck, chances are, I’m getting one!  And no, Taco Bell is not my favorite taco place or I ever craved their food… Unless you are starving after a long night of drinking and the only place you have to eat is Taco Bell, then that's acceptable, but let's be honest, even then, I’m sure you’ll find a taco truck on some corner, somewhere that serves real tacos!

Taco Tuesday was never big in my house. I dislike our American version of a taco.. ground meat, hard shell (PASS), shredded lettuce and diced tomatoes... no thanks.
So instead, I wanted to spice things up, change some ingredients around and create a quick & easy taco recipe with ingredients you most likely already have in your kitchen.

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Ingredients 

  • 1 pound flank steak

  • 1 tbsp. of olive oil

  • ¼ cup of lime juice

  • 2  garlic clove, minced

  • 1 tsp. chili powder

  • 1 tsp. cumin

  • 1 tsp. paprika

  • 1 tbsp. minced jalapeño

toppings:

  • 1 radish, thinly sliced

  • 4-5 tbsp of diced grilled pineapples

  • 1 lime, sliced into wedges

  • 1 handful cilantro

  • ½ red onion, thinly sliced

  • 1 charred corn cob

  • 8 small flour or corn tortillas

Recipe

  1. Combine olive oil, lime juice, garlic, chili powder, cumin, paprika, and jalapeno in a larger bowl or zip-top bag. Season the steak with salt and pepper and place it in the bag or bowl covered with plastic and marinate at least 30 minutes at room temp. Or overnight in the refrigerator.

  2. If chilled overnight, let it sit at room temperature for 30 minutes.Prepare a grill or grill pan over medium-high heat. Grill steak for around 7-10 minutes, or until the thickest part of the steak reads 125 degrees f. Remove from grill and allow to rest for 10 minutes. Slice the steak against the grain.

  3. While it rests, prepare grilled pineapples and charred corn. Grill the pineapples for 1-2 minutes or until they achieve grill marks on both sides. Charr the corn by rubbing olive oil so it won't stick and place it on the medium-high heat grill. Turn frequently, until the entire cobb is nice and charred. Allow the cobb to cool before cutting the corn off the cob.

  4. Warm the tortillas on the grill or on the stove top. If using the stove, use low heat and keep an eye because they will charr quickly.

  5. Divide the steak among the tortillas and begin to layer with the grilled pineapples, corn, radishes, thinly sliced red onion, cilantro and finish with a wedge of lime.

 
 

Spiced Pumpkin Waffles

Fall is officially here! The crisp air, fallen leaves and the smell of warm spices are my favorite things about this season! Like a lot of people, my other favorite thing is pumpkin spiced everything!!

These waffles are packed with flavor, and are cooked into crispy golden brown squares that are fluffy and soft inside.

They will spice up any breakfast and are a great choice for a fall brunch!

They are also easy to make, and perfect for when you don't know what to do with that leftover canned pumpkin. They can easily be frozen which means you can have these pumpkin waffles for breakfast, or dinner and is perfect for those who are rushing to cook breakfast in the morning!

 
Spiced pumpkin waffles3.JPG
Spiced pumpkin waffles .JPG
 
 
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Spiced pumpkin waffles6.JPG
 

Oliver is very photogenic, and is always up for a photoshoot.. only if it involves food!


Ingredients

  • 2 cups all-purpose flour

  • ¼ cup brown sugar

  • 2 tsp. ground cinnamon

  • 1 tsp. ground ginginger

  • ¼ tsp. ground nutmeg

  • ¼ tsp. ground cloves

  • 1 tsp. Baking powder

  • ½ tsp. Baking soda

  • 1 tsp. Salt

  • 3 eggs

  • ½ cup canned pumpkin

  • 1 ¾ cups milk

  • ½ stick melted butter, plus more for serving

  • Maple syrup

Recipe

  1. Preheat waffle iron.

  2. In a medium bowl whisk together all the dry ingredients.

  3. In a large bowl, whisk the melted butter, canned pumpkin, eggs and milk until combined. Add the the flour mixture and mix until just combined.

  4. Lightly oil the waffle iron. Pour ⅓ - 1 cup of batter, depending on your waffle iron. Cook until waffles are golden brown.

  5. Top the waffles with the remaining butter and maple syrup

    *If not eaten right away, preheat your oven to 200 degree F. Set a rack in the oven, and place the waffles there to keep warm.

    *Waffles can be frozen up to 3 months. Allow them to cool completely, then transfer them to airtight plastic bag and place them in freezer.  To thaw, preheat a toaster oven, or a traditional oven and heat them until crispy.

Arroz de Grelos (Broccoli Rabe Rice)

There will always be those dishes that the slightest smell or taste brings you right back to childhood. While some might be as simple as a soup or sandwich, mine is Arroz de Grelos, (Broccoli rabe rice).

I know, not your first guess ,but this particular dish is one that from as far as i can remember my mom always made.

I think mostly the memories are so strong because as a kid I was not that big of a fan of this dish. I knew the moment my mom began to boil that broccoli rabe that I would not be happy with the dinner choice.

But of course, as you get older, your taste for certain foods change, and i'm happy to report that i am now a BIG broccoli rabe fan!

A little bit of background on broccoli rabe.. it is a member of the brassica family which is known for being a vegetable family that is packed with all sorts of nutrients, like zinc, potassium, calcium, folate and vitamins A, C and K. ( no wonder my mom made it so much)

The combination of the fluffy rice with the bitterness of the broccoli rabe pairs well with any meat or even a pan fried fish, which is what i grew up eating it with!

Arroz de Grelos (Broccoli Rabe Rice)

Ingredients

  • 1 cup of white rice

  • 1 bunch of broccoli rabe

  • 1 large onion

  • ¼ cup of olive oil

  • 2 garlic cloves

  • 3 cups of boiling water

  • Salt & Pepper

Recipe

  1. Wash the greens and roughly chop them. Peel the onion and garlic and chop finely.

  2. Heat a medium saucepan, saute the onion in the olive oil until translucent. Stir in the garlic and greens and cook until tender.

  3. Add the rice and mix well.

  4. Add the boiling water, season with salt and pepper and allow to boil again.

  5. Cover the pan, reduce the heat and simmer until the rice is cooked around 20 minutes.

Pasteis de Bacalhau (Cod fish fritters)

Pasteis de Bacalhau are one of the most popular foods in traditional portuguese cuisine. Pasteis de Bacalhau ( Cod Fritters), are usually eaten as a snack or an appetizer. they are made with salted cod, potato, onion and lots of parsley, and if that didn't convince you yet… its fried!

These very popular fritters are seen and sold in every cafe around portugal, and even the portuguese cafes in the united states!

While it might be easier to buy some, nothing beats homemade Pasteis de Bacalhau! They are very simple to make and i promise it's worth dealing with the smell of cod fish for a few days..

Pasteis de Bacalhau can be eaten as an accompaniment to a delicious plate of rice, like this one.

Pasteis de Bacalhau 1
Pasteis de Bacalhau 2
Pasteis de Bacalhau 3
Pasteis de Bacalhau 4
Pasteis de Bacalhau

Ingredients

  • 20 oz. (600 g) salted cod fish

  • 30 oz. (800 g) potatoes

  • 4 medium eggs, seperated

  • ¼ cup (100ml) olive oil

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 1 pinch nutmeg

  • ½ cup chopped parsley

  • salt & pepper

  • Vegetable Oil for frying

Recipe

  1. In a bowl, cover the salted cod with cold water, and let it soak for 2 days, changing the water every 8 hours (about 4/5 times)

  2. Boil the potatoes in water with salt for about 20/ 25 minutes, drain and mash them well.

  3. In another pot, boil the cod until tender. Drain, let it cool and flake as small as you can with your hands, making sure all skin and bones are removed.

  4. On a large saucepan, sauté the onions and garlic in a little olive oil, just to sweat the onions, add the flaked cod and let it simmer for about 5 minutes, mixing it occasionally.

  5. Then add the mashed potatoes, nutmeg, parsley and mix it well. Check seasoning, add pepper & salt if needed. Add the yolks one by one.

  6. Beat the egg whites and add them to the potatoes / cod mixture and mix it well.

  7. Pour the oil in a deep heavy skillet or pot and place it on high heat.

  8. Dip 2 tablespoons into oil and shape the pasteis using 2 spoons as if you were making quenelles (egg shape). The mixture will be quite soft. (At this point you can freeze them up to a month.)

  9. Add the pasteis one by one, turning them over until golden brown about 2/3 minutes

  10. When done, remove and place them on a plate with a paper towel to drain any excess of oil.

  11. Makes about 25/30 pasteis

Apple Galette

 

Happy Fall!

Nothing screams Fall more than the smell of a nice apple dessert coming out of the oven! This apple galette is one of my go to recipe because of how delicious and effortless it is to make.

It's one of the simplest desserts to make, thanks to store bought puff pastry! During the holidays, we are all scrambling to make so many dishes that this recipe is a great substitute for when an apple pie is just too much to make!

From the golden pastry crust, to the warm spiced apples in the center, you won’t even think twice about the missing apple pie!

This galette is perfect to make when apples are in season ,but is also great when made with pears, and even stone fruit!

Apple Galette
Apple Galette 2

Ingredients

  • 1 sheet frozen puff pastry, thawed

  • 2 - 3 large apples, peeled and sliced

  • 2 Tbsp. all-purpose flour

  • 1/4 cup packed light or dark brown sugar

  • 1 tsp. ground cinnamon

  • ¼ tsp. ground nutmeg

  • 2 tsp. fresh lemon juice

  • 1 egg, lightly beaten

  • 2 tbsp. muscovado sugar

Recipe

  1. Preheat the oven to 425 degrees F.

  2. On a lightly floured work surface, roll out the puff pastry into a 12-inch circle. Transfer to a parchment paper lined sheet pan.

  3. In a medium sized bowl, toss the peeled, cored and sliced apples with lemon juice, flour, sugar, and spices. Toss until all the apples are coated.

  4. To assemble, arrange the apple slices evenly in the middle of the dough, leaving a border.

  5. Fold edges of dough over filling, tucking and overlapping as needed.

  6. Beat the egg, and brush the crust with the egg wash, and sprinkle the muscovado sugar over the egg wash.

  7. Bake for 25 minutes, until the crust is golden brown.

  8. Serve with ice cream

 

Herbed Roasted Chicken

Roasting a whole chicken may seem a little daunting , but this recipe from the Barefoot Contessa will take all your fears away!

I adapted Ina’s herbed roasted chicken by adding BUTTER! I mixed the butter with the herbs and rubbed it under and over the chicken. its cooked on top of thick country bread slices. The juices of the chicken soak into the bread and creates a beautiful dark, crusty and caramelized bread, that is also great to make croutons for a salad, or if you’re like me, eat it by itself. 

What I like most about this recipe is how easy it is to adapt, the herbs and lemon in this dish can be substituted for whatever flavor combination you prefer.

 
Herbed Roasted Chicken 1
Herbed Roasted Chicken

Ingredients

  • 1 whole chicken (4-4 ½ lb.)

  • ½ stick of softened butter

  • 4 sprigs of thyme

  • 2 large garlic cloves, smashed flat

  • 1 lemon, quartered

  • 2 tsp. sea salt, plus extra for serving

  • 1/2 tsp. ground pepper

  • 3 to 4 slice of country bread ( ¾-inch-thick)

  • Olive oil

Recipe

  1. First, preheat oven to 500 degrees F and position rack on the lower third rack in the oven.

  2. In a small bowl, mix the butter, herbs and salt and pepper.

  3. Using your fingers, gently loosen the skin from the breasts and thighs without breaking the skin. Pat the chicken dry and rub the butter over and under the chicken skin. Place the quartered lemon in the cavity. Season generously with salt and pepper. Let sit for 20 minutes.

  4. While the chicken sits, prepare the cast iron pan. Cut thick slices of bread, (3/4-inch-thick). Place the slices in the cast iron pan.

  5. Place the chicken breast side up on the bread and brush lightly with olive oil and season with salt and pepper. Tuck the wings under the body.

  6. Let the chicken roast for 30 minutes then flip the chicken over and cook for another 15-20 minutes, or until the internal temperature of the breast is at 165 F, and the thighs are around 170 F.

  7. Once the chicken is done, remove from oven, cover with aluminum foil and let the chicken rest for 30 minutes. ( It is important to allow the chicken rest to ensure a juicy chicken. The chicken will still be hot)

  8. When 30 minutes are up, remove the chicken from pan and carve how you desire. The bread will be very toasted, even burnt but that is supposed to happen as it has socken up all the juices of the chicken, and caramelized.

Adapted from Barefoot Contessa