Shirred (Baked) eggs are easy, fast and a delicious way to cook eggs for one or many. Adding a little individual touch makes it extra special. Add lox, Italian sausage, breakfast sausage, bacon, or chorizo. I added linguica … no da. Oops! Make it vegetarian with bits of bell pepper, spinach, basil, onion (green or otherwise), squash…. But all this said shirred eggs can do it alone. Give it a try!
Short Rib Stew or layered over rice!
Three bowls later I’ve decided this is a keeper. My guy friend checking out the local sports bars in Visalia fell for Rookie’s Posole Verde Soup. Three days in a row or was it four! His excuse was Fitbit steps as each day around noon off he went walking Main Street. I’m not sure if he topped it off with a draft, his usual reason for stopping at Rookies. But he couldn’t say enough about this soup. I decided then and there to create Posole Verde Soup, my style, Portuguese style. Would you believe I’m not the first to use linguica.
Chicken or pork or a combination is most often used for the authentic Mexican style soup or stew. Posole or Pozole means hominy, a main ingredient. And verde is everything green; tomatillos, jalapeños, poblanos, avocado, cilantro and lime.
What fun creating this soup! And yep, I did have three bowls to determine just how much I loved it. The lime adds just what’s needed to bring forth the flavors. So, don’t skip it!
Nope, not Grandma Rose’s recipe but she’d rave about this if she’d a taste. A young friend who shares recipes with me now and again says this will be prepared as one of the meats served at Easter. Melissa’s family is right out of Terceira. She just had a birthday and complains she’s in her thirties. Ha. Albeit she’s been cooking since she was a child. Her recipes, yep I’ve tasted her Portuguese Beans, are a mixture of traditional Portuguese and well, American dishes. She tweaks her American dishes but her traditional dishes not so much. I tweaked this one just a little … lack of availability of slab bacon or “bacon steak” as Melissa calls it, and well, my handful of spices may be different from Melissa’s. Slab bacon isn’t really too difficult to find but I wanted to make the dish now … And not have to travel 40 minutes to our special Portuguese grocer.
Warning, this dish is not for the faint of heart … it’s rich and you just can’t stop at one serving.
Not exactly a soup or stew but just as hearty!
This is a quick recipe for breakfast, lunch or dinner. Totally vegetarian unless you’re inclined to add a little linguica or chouriço … more as a garnish. No chicken broth … it’s not needed! The flavor comes from the garlic, cilantro and the crusty stale bread. It’s absolutely delicious.
All comes together in about 15 minutes.
Artichoke Dip, Spicy Hot Chicken Dip, Stromboli, Taquitos with Guacamole
Crostini, Game Day Drumsticks, Steak Stuffed Baked Potatoes
Portuguese & Italian Sausage Sliders, Chicken Wings Portuguese Style
Bruschetta, Olive Dip, Tortilla Mini Quiches, Jalapeño Popper Dip
These are just great recipes! We have some new ones in the works too! Take a look here for additional GREAT RECIPES FOR SUPER BOWL PARTIES.
Add a little less broth and you’ll have Portuguese White Beans. Love, love, love this soup. Add greens, spinach, kale, swiss chard or turnip greens for a more complete meal. Chop these pretty fine to speed the cooking. This is just the perfect soup for our rainy days.
If you’re looking for a sweeter (and I mean sweet!) Portuguese White Bean Recipe try this.
Your favorites from 2016! You love our Portuguese Recipes … And More! Thank you!
1. Apple Cranberry Chutney 2. Stuffed Mini Pumpkins 3. Beet & Arugula Salad 4. Country Green Beans
5. Portuguese Greens 6. Italian Mac-N-Cheese 7. Sautéed Green Beans 8. Macaroni & Cheese
9. Shredded Potatoes 10. Chopped Salad 11. Portuguese Peas 12. Dijon Potatoes with Green Beans
13. Roasted Red Potatoes 14. Cheese Potatoes 15. Standing Rib Roast 16. Au Gratin Potatoes
17. Tenderloin Roast 18. Turkey Alcatra
Dan is at it again! Pork ribs and homemade sauerkraut, a perfect crockpot fix with a bit of smoky barbecue flavor! Simply use my Portuguese marinade over-night with country style boneless pork ribs, barbecue slightly to brown, smoke on low for about an hour to render off some of the fat and impart a delicious flavor, layer ribs with sauerkraut in a crockpot placing small potatoes over the top. Cook about 6-8 hours on low. A bit of heaven.
My brother swears by his Traeger. It’s an investment but so worth it! Check it out here.
Try this crockpot variation if you’re not into barbecue. The smoky taste of the sausage makes this a perfect alternative.
P.S. I’ve asked for his homemade sauerkraut recipe!