Chorizo Sausage Stir Fry Recipe

Chorizo Sausage Stir Fry  Recipe

I have to say that this is one of my favorite Portuguese recipes, not only because of the awesome taste but the simplicity of making this dish. Being brought up with Portuguese Parents, I got the privilege of enjoying this sausage chorizo many times and it was prepared in many ways. The chorizo stands always from the rest of other sausages because of its deep savory rich taste that blends into any meal. 

Go ahead and try it and see for yourself, how good it will turn out and how fast it was prepared, all in one pot. Try it at your next party and see if it does not just disappear  and they will be begging for more.

Let me know how yours turned out and if you added anything different to it.




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Recipe; 

2 lbs or so (1/2 Kilo)  - Chorizo  mild or hot, or any other sausage.


1 - Whole hot red pepper or less (option)

1 Cup - Whole mushrooms or sliced
1 Med. - White onion
1 Med. - Red pepper
2 to 3 cloves - Garlic
1/3 Cup - green onions
1/4 Cup - fresh parsley
1 Tbsp. - Cooking oil
1 Tbsp. - Smoked paprika
2 to 3 Tbsps. - Olive oil

Salt and pepper to taste.


For more information, please see video below. 



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Try to use the best quality chorizo that you can get. Look for a Portuguese or Spanish area, for sure  there, I know you will find them. The best ones are the ones that are not to dried out, but still soft, but still firm to the touch. Also, do check out all the other varieties, for your other dishes. 

As for me, there really is nothing better than having red peppers and mushrooms together with the sausage. For the flavors  just come together and make this dish perfect. Go ahead and add more veggies if you like, after all "it's your dish".

How hot do you want it, that depends on you. If you choose the spicy or hot sausage, then reduce the hot red pepper or add none. When I use the pepper for this dish I like to add the seeds to give off a hotter experience. Always taste the chorizo beforehand, so there will be no surprises to its spiciness. 

There you go, all in one pot. I like to bring the pan to the table  with some nice crispy buns and just let everyone dig in and enjoy the meal. 

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The Best Pan Pan fried Steak Recipe

The Best Pan Pan fried Steak Recipe

Now, everyone is different  when it comes to  having their  own method on how to end up with the perfect steak. It can be  grilled, you can broil them, or even pan-fry them, the choice is yours. Depending on who you ask, you�ll get a myriad of different answers on how to cook a perfect steak.

Some of the issues that arise have to do with the type of steak to use, what you marinate or season it with, the best method to use, whether you should salt it before or after, and for how long you should let it cook.

Another question is how well done does a person want them done, rare as it can be or hard as a rock on well done and charred. Everyone has a preference on their tastes and on the method carried out on the steak. Yes, it is not as simple as it looks to get the perfect steak, especial when you are cooking for someone else.  So as far as for yourself, you will be a master of it in no-time, but it will take a little more practice with someone else's meal. But, not all is lost because here I show you step by step on getting everyone happy and enjoying their steak.

Let me know how yours turned out and how did you do cooking for others. 

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Recipe; 

1 - Portion per person of your favorite steak, cut to your preference.

Olive oil
Cooking oil
Salt & Pepper as needed.


For more information, please see video below.




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Now that you got your favorite steak and cut, rub some olive oil into it and get it all over and well into the meat. 

Remember to have your steak at room temperature before you fry it. 

To sear it right, the pan with the oil must be smoking hot. Depending on how done you want it, it will take about 2 to 4 minutes on each side.

Try to not move or flip the steak too much and if worse comes to worse you can always cut a bit of it and peek inside to see if it is dome or how you like it. 

How to check on how you want the steak. 

As your steak is cooking, occasionally press its center and then compare it against this finger test, taking the steak off the heat as soon as it feels as done as you like it. With practice and time it will become easier and then it will be second nature for you.   

                   Steak will be  "rare"

     Steak will be "Medium Rare"

                      Steak will be "Medium"

   Steak will be "Well Done" 

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Pork Sandwich Recipe - Portuguese Bifanas

Pork Sandwich Recipe  - Portuguese Bifanas

I remember when I was little,  my Father took me to a game or some street festival when I was in Portugal and of course, I was always  hungry, for I knew what I wanted to eat. I always around looked for the Portuguese style bifanas stand. I could always find it, for I just had to follow the aroma of garlic, butter and simmering pork. I just loved to gobble down one or two, Also, it was funny just watching my father eat and talk at the same time when it was about the game. 

Making this dish really brings back so many memory's of long ago, mind you, my Mother did make them for me and they were just as good as the Food Stands. This is not just a regular  Pork sandwich, it is part of my life of good times and awesome memories with Family and Friends as I was growing up. 

Now here it is for all to make and enjoy. Please let us know how did yours turn out, did you add anything to yours. 

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Recipe; 

1 lb. or so - Pork loin

2 - Bay leaves
2  - Cloves garlic
1/4 Cup - Unsalted butter
1/2 Cup - Wine or beer
1/2 Tsp. -  Sweet paprika
1  Tbsp. - Olive oil  

Hot sauce - As to taste.

Salt and pepper to taste.


For more information, please see video below.


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In keeping with tradition I was using Pork Loin, but you can use Pork tenderloin if you want. Now the Portuguese sate this in pork fat and that gives it a full flavour to the meat, but you can use regular cooking oil if you want. If you can not find the pork fat in the market, then I would recommend you to first fry some bacon and use the oil. 

Let the pork marinate go for at least one hour in your fridge, but overnight would be better. It is important to drain the liquid away from the pork in order for it to fry better. Also, do this about half an hour before you cook it because the meat will reach room temperature. 

Here at this point, you can add extra wine or beer to the liquid of the marinade if you want it more on the liquid side and if you want a dipping sauce. 

Now go ahead and add some other goodies to you sandwich. How about mushroom with onions, roasted peppers, cheese, or have it your way. As for me I like it the traditional way, just pork, sauce and bun. 

              Now go ahead and enjoy. 








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Pork Sandwich Recipe  - Portuguese Bifanas

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Nachos With Meat Recipe

Nachos With Meat Recipe 

This Nacho recipe is one of my winners and the most wanted foods that my Friends want when they come to my home to watch a film or some game on Tv. Now the old "popcorn" thing will not do it anymore.

How can anything like this be so good and so simple to make. Now by adding an awesome tomato base sauce to the ground beef with all that cheese is something that no one can say no to it.  I really have a problem with this recipe because everyone just gobbles them all up and then they just stand there with their empty plates asking for more.  I found that it was better to make a lot on smaller plates than to make one big one, that way it cuts down on fights (not real fights).

So if you make these nachos, then be warned to make a lot, for I know you will need them.

Good luck with keeping up....


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Recipe;

1 - Pkg. -  Plain or salted nachos

1 1/2 lbs. - Medium ground meat
1  Cup - Shredded cheddar cheese
1  Can - Diced tomato's
1  Can - Red kidney beans (drained)
1  Pkg. - Pre-mix Taco, kebab or steak sauce.
1  Med. - Onion
2  Tbsp. - Cooking oil
3  Tbsp. - Tomato paste
3/4 Cup - Any beer

Hot sauce to taste
Salt and pepper to taste

1/2  Cup - Sliced black olives
1/2  Cup - Green onions
Sour cream as needed
Parsley as needed

Taco mix from scratch.

1 teaspoon dried oregano
1/2 teaspoon  cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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There are so many ways on how to make this recipe, so I have just shown you the basics. 

Go ahead and add really anything you would like. Add chicken breasts or just add more beans and turn it into a vegetarian snack.  No one is limited to all the various options to this dish. 

Here I am using a medium ground beef for I like the extra fat to give off a more flavorful taste to the dish. Now if you want you could use  more of a lean beef if you are on the "weight watchers" side. 

I used the can red kidney beans because I find it more convent to use and it is a bit softer that reduces the cooking time.  The beans should be drained of all the water because we do not want to overpower the taste of the other ingredients.   

Go ahead and add any other type of beans and make it your way.   

Now go ahead and enjoy this recipe "Nachos" with your Family and Friends, like I do with mine. 

Just remember to have some more on hand to keep everyone happy. Trust me, you will run out fast.






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Chicken Pasta Lasagna Recipe

Chicken Pasta Lasagna Recipe

When it comes to a Party, everyone likes a Lasagna dish, so I have the answer. Now it has to be good, filling and fast to make, but best of all it has to look awesome and make your guests mouth water.

This dish is the answer, this  is the king of kings when it comes to taste and ease of making it.  Do not let this dish fool you just because it is done so simple, just because it takes just a few things to make it, Go ahead and see what I mean here, the proof if in the pudding or should I say the lasagna. 

Let me know how yours turned out and/or did you add anything to it. 

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Recipe;

1 Pkg. -  Penne pasta

2  Med. - Chicken breast
2  Cups - Tomato sauce
2  Tbsp. - Cooking oil
2  Tbsp. -  Olive oil
1  Lbs.   -  Mozzarella cheese
1  Cup - Parmesan cheese ( a bit more for topping)
1  Tsp. - Basil ( a bit more for topping)
1  Tsp - Oregano

Salt and pepper to taste.



For more information, please see video below; 




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Everyone likes chicken and here I am using a chicken that is "free range", in this way I get the best taste. If you use frozen breasts, then thaw them for 24 hours in your fridge to remove the water. 

It is not necessary to brown the breasts right to the point of being hard. We want the chicken to stay moist and soft to blend-in with the cheese's. 

I find that the penne pasta works better for this dish because it keeps everything together better and better is good. 

Please do not drain the pasta under water for we want the starches to thicken up the sauce and make it smooth tasting and full looking. 

Really you can use any type of tomato sauce, so go ahead and try them all. See what works for you, from the garlic to the herb sauce it will be a different adventure every time. 

How about making it yours self, homemade for me is the way to go. (see video below). 

Go ahead and add as much as you want for topping, you really cannot go wrong. 

Try it with different cheese's and herbs, a real treat every time. 

Sorry I did a bit of tempting on the last part of the video, but I wanted to entice you into trying it. I think it was a good thing....:)  








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Portuguese Chorizo Egg Casserole Recipe

Portuguese Chorizo Egg Casserole Recipe

When it comes to Portuguese cuisine, this one is one of my favorites. It starts with a juicy sausage, chorizo that  has all the full flavour that just comes out in this dish. From the pork, paprika, garlic and fully smoked  sausage   creates a perfect fit to any combination. 

I remember when my Mother made this and the aroma from the kitchen drove me crazy, so much, to the point that I would just grab some bread and when no one was looking, I just scooped it out on the bread and I was in heaven. Well, the pot here did not last long on the table, it was gone in a few minutes. 

Please let us know how your dish turned out and did you add anything else to it. 

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Recipe;

1 to 1 1/2 pounds of  chorizo

1/4 Cup - olive oil
1 Med. - Onion
1 to 2 cloves - Garlic
1/3 Cup - Red or white wine
3 Tbsp. - Tomato paste
1 Tbsp  - Hot sauce
2 - Bay leafs

2/3 Cups - Frozen peas
1 Med. - Carrot
1 Med. - Tomato

3 - Eggs


For more information, please see video below. 



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Now you can really use any type of sausage, just make sure that it has some good deep flavour, so it can blend in with this dish. I have tried this also with bacon and it was also good, but I still prefer the chorizo. 

Try to slice the sausage as thin as possible, for in this way it will release the juices making a great sauce. 

Remember to not over fry it for we do not want it on the crisp side, but soft and moist.

Piri Piri is my favourite hot sauce, but you can use really any type that will make you happy. Go ahead and add as much as you want, make your day. 

Use any type of veggies that you like, it is really up to you.

Cook the eggs until you get it to the hardness that you would like, that again depends on your taste. Me I like them on the soft side, but my Girlfriends likes them a bit more solid. 

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Asian Lemon Chicken Recipe

Asian Lemon Chicken Recipe

This recipe is one of my favorite and I make it very often. There are different versions to this one, instead of adding lemon, I add orange to it. Either way it is simple, fast and great tasting.  No matter how many times I make it, everyone always wants more, so make sure to make some extra. 

Let me know how yours turned out or/and did you do anything different to it. 

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Recipe;

1 1/2 Lbs. - Skinless chicken breast
2 Cups - All purpose flour
1/2 Tsp. - Pepper
1 Tsp. - Salt
1 - Egg

Sauce 
1/2 Cup - Lemon juice
1/2 Cup - Brown sugar
1/3 Cup - Vinegar
2 Tsp. - Soya sauce (option)
1/2 Tsp. - Hot pepper flakes
2 Tbsp. - Corn starch
1 Tsp. - Ground ginger
Water as needed

Toppings
Chopped green onions
Toasted sesame seeds


For more information, please see video below; 




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Here on the video I have cubed the chicken breasts, but you can really cut them up any way you like. 

It will also be good, just to leave the breast in one piece and pour the sauce on top. Just be careful  that you cook the chicken right through to the center because it will be very thick. Lower your heat for this method.

I let the chicken marinate for about  10 to 15 minutes before I cook it.

Now a couple of hours would be better, it depends on your time factor.

I only add salt in the flour because I do not want to over salt it, it holds better in the flour coating and it improves the taste better. It is not necessary to use too much salt, for the sauce has an  intense flavour.

Remember to not overcrowd the chicken pieces because  it will stick together and that would not be good.

Fry them on medium-high heat until they are golden brown on the outside and moist and tender in the outside. Please do not overcook them, for then they will be hard and chewy. 

If you are not sure, then just cut a piece and take a peek inside and check it. 

Now instead of adding lemon juice, try it with orange juice, different tastes of Asia, but the same awesome dish. 

To add soya sauce or not, well just because it is Asian does not mean that you have to use it. As for myself, I like it, but there is many who do not like my Girlfriend. So that really depends on your preferences to the Asian taste. 

Add whatever toppings that you like from my green onions to toasted sesame seeds. 

An awesome dish and one of my favourites. Hope you like it. 

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McDonalds Spicy Chicken Copycat Recipe

McDonalds Spicy Chicken Copycat Recipe

I have to admit that I really like this Chicken Spicy Burger from Mcdonalds, but I can not keep going out to the restaurant and getting my fill. So after a but a few try's,  I finally came up with the recipe that is very close if not right on the money to the original. 

It is so easy to make this sauce that I found myself making more and more, after all it is right out of my own home and I do not have to go out. 

Go ahead and give it a whirl and let me know how yours turned out.



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Recipe;

1 1/2 lbs. - Chicken breast

Sauce
3 Tbsp. - Mayo or low-fat mayo
1 Tbsp. - Sugar
1/2 Tsp. - Garlic powder
1/2 Tsp. - Ground turmeric
1/2 Tsp. - Ground cumin
3/4 to 1  Tsp. - Chilli

Splash of milk as needed

Salt and pepper to taste.

Flour Mix
1 to 1 1/2 Cups - All purpose flour
1/2 Tsp. - Garlic powder
1/2 Tsp. - Onion powder
1/2 Tsp. - Pepper, black or white
1/2 Tsp. Salt (option)


Egg Wash
2 - Eggs
1/4 Cup - Water


For more information, please see video below;



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It is very difficult and a waste of chicken meat to try to get the cuts perfectly round.  So they will be a little square and not so round, but they will fit on your bun and be just as awesome. 

I like to flatten the breast a little with the flat side because it makes the meat more even and it will cook better. 

Use a plastic wrap in order for the meat juices not to fly back at you. 

 At this stage of making the flour mix, I have not said anything about adding salt. The sauce is strong enough in  taste with the heat and other spices that it is not necessary to add any salt to the flour. 

Now, myself being  Portuguese Canadian I tend to like things a bit more on the salty side. So this is really up to you, add more or not. 

When working keep everything as close to as possible. In this way,  you will be more organized and there will be less of a mess. 

Don't forget, here it's ok to double-dip. 

Cook the breast for about 3 to 4 minutes on each side, but please do not over cook it because the meat will turn hard and dry. 

Go ahead and add as much sauce as you want, after all this is your burger and you can  have " It Your Way". 

Also, if you want you can add other toppings including tomatoes to it. 

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