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I am originally from Portugal and was lucky enough to travel the world. I am married with two wonderful children. Professionally I am in the marketing and design world. When I grow up I want to be a chef or at least own a small bistro where I can cook for all types of people
Anything from the ocean and veggies. Actually I just simply put LOVE food. But I tend to go more for seafood. Living in the Midwest can be challenging sometimes though to look for high quality seafood!
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I realize that many people feel a little grossed out when they see a fish with its head on. Some of us actually enjoy eating part of it, but even if you do not, cook it with its head on as it helps keeping the moisture of the fish.
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I absolutely LOVE this recipe. Apart from being extremely easy to make it is delicious. To those that eat squid, the taste is very similar, so... come on.. dare a little will you? Again a good place to find baby octopus is at local Asian Markets.
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This is a recipe I grew up with. My sister would make it every time people would come over. It is amazingly easy to make and so very delicious
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This is a fantastic dish to do when there are chicken leftovers. Also good for turkey leftovers.
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I have always loved this recipe, especially when one is able to cook in in such a way that the middle part is still wet. I have always been afraid of making this recipe as I am not the best at baking. But amazingly enough it came out perfect and I am very proud of myself.
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This is a traditional Portuguese dessert I grew up with. My girls simply love the Jerimú and the reason I decided to name then Pumpkin Nuggets in English is that this past Christmas Eve, my toddler looked at them and said nuggets? Of course we all laughed. Then right away we all agreed that they DO indeed resemble a nugget so we told her, yes, pumpkin nuggets and that's what they will always be called here at home.
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What I love about this recipe is that you can do all of the cutting ahead of time, unless you have a food processor which will make things faster. The recipe could not be any simpler, eggs, potatoes and onions! It is time consuming though as you fry in olive oil everything step by step. But the end result is fantastic, filling and always smart to make enough for next day's lunch as it is just as good to eat it warm as it is cold inside some good bread or as the Spaniard call it a "bocadillo". This is also a fun appetizer for parties and you can cut it in small squares and serve it with toothpicks.
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I have to admit when I buy Mussels I need to buy double the amount as even though I serve it as an appetizer, my daughters make a meal of it.
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Here is another recipe from my GrandMother's cookbook. As I went along I was tasting so to rectify the amounts of sugar as I have noticed the palette from years ago.
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I was actually born in Tunisia and thanks to such my Mother learned how to cook quite a few amazing dishes from Tunisia. I left Tunisia when I was about 2 years old so never really had any recollections. Salade Mechouia is a favorite during the summer months. Apart from being pretty to look at it tastes amazingly. Last Friday we had a couple friends of ours who like to try all types of foods so it was the perfect occasion to make it.
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This recipe is LOVED by kids. I no longer do it. My tween daughter is the one that takes care of this one. She not only loves making them as of course loves to eat them and same with her friends.
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These appetizer are a huge hit. Make sure to use high quality ingredients especially for the blue cheese, crab meat and bacon. Try to get smoked bacon.
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This is a very easy recipe to make when you have guests over, or even as a snack to take to work (instead of eating all those unhealthy snacks we tend to!)
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This is a typical Portuguese soup I grew up with. Every time I made it here in the U.S. everyone loves it kids included especially if you add some pasta such as macaroni.
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What I love about making quiche is that it is so very easy to make them and can be served for brunch as well as for dinner. Also another nice thing is that it is a great way to get rid of things you have i your fridge. You can go vegetarian with it or add leftover meats too. I did not measure all I added in these quiche I made but here is the idea.
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This is a recipe I made up and I call it a marriage of two cultures, Portuguese and American.
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This search for the closest recipe we could find for Starbucks Pumpkin Bread came about a dear friend of my oldest daughter who both a slice for my youngest one. My little squirmier LOVES this bread, but I came to find out the older one also does much like her friend! So, instead of spending almost $2 per slice, we decided to try to come up with our own version at home and simulate the taste of the original one.
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This is a recipe from my GrandMother. Made it the first time and came out fantastic.
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