Spinach & Ricotta Cannelloni Recipe

Spinach & Ricotta  Cannelloni Recipe

This has to be one of my most popular dish's that I serve to my Family and Friends. I find that it is easy to make a lot  and sever it up at a Party or gathering, it just disappears. The three cheese's really goes with the spinach mixture and the taste really makes up for all your hard work. 

It may seem a little bit complicated when you watch the video and very time-consuming, but believe me, once you get the hang of it, it goes very fast. Let me know how yours turned out and did you add anything extra to it. Remember to always do it your way and enjoy. 

Please keep those comments coming. 


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Recipe;

2/3 Pkt. (300 grams)  -  Cannelloni pasta

1 Pkt. (250 grams)  - Spinach, fresh or frozen
1 lbs (250 grams) - Ricotta
1 Tbsp. - olive oil, plus extra
1/2 Cup -  Unsalted butter
1/3 Cup - Green onions
1 Med. - Onion
2 Clove - Garlic
2 -Eggs


1/2 Cup - Butter
3 Tbsp. -  Flour all-purpose, plus extra as needed.
Whole milk as needed
1/2 Tsp. - Nut meg

Salt and pepper as needed.


1 lbs (250 grams) - Mozzarella
Parmesan Cheese - As needed  


For more information, please see video below; 





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I like the combination of the three cheese's that I used on the video and I find that they really go together when it comes to texture and taste. 

Now you can add more different types of cheese's or even add a fourth of your favorite type. 

If you fresh spinach, then you will have to blanch it first before you can use it, by adding it to simmering water for about 2 minutes. 

To make your life easier, you can use frozen, but like the fresh, do not forget to strain it to get most of the water out. 

I know that there is other ways to make your Butter / Flour mixture "a rue", but I like to show it in this way because it can be a bit complicated to make for some. So by doing it in these steps, it becomes absolutely  fail-proof.

 Go ahead, do not be scared. 

The cannelloni is very fragile and therefore you should not put too much pressure when you are adding the filling, also please do not tape it down for it will break  and make a mess.  

Use your fingers or thumb to gently push it down, but you can a pipe-bag if you want.

Go ahead and add as much cheese as you would like, the sky is the limit.

Let me know how yours turned out and did y

ou add any thing differant to it.

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Spinach & Ricotta  Cannelloni Recipe

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Turkey Mini Rolls Recipe

Turkey  Mini Rolls  Recipe

Every time, I have  a Party and I need to make some finger foods, these mini turkey rolls always are a hit and they go really fast. I know that they can be made with the whole breast that is formed into a larger roll then sliced into smaller serving pieces. Then why? do I do it, I find that these give my party a better choice and looks better on the plate, especial when there is a great sauce to go over it. The thing I find wrong with this recipe is that it goes to fast, so make a lot.  

It looks like a lot of work for this, but I can assure you that once the mixture is done and the breast pieces have been flattened, it really goes very fast. By using a larger baking pan you can make quite a lot at one time and that will make your life a bit easier.  Always have some extra, ready to go for you will need it. 

Please tell me how yours went and did you add anything extra to it.




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Recipe;

2 - Turkey breasts

1/4 Cup - Sundried tomato's
1/4 Cup - Parsley
2 - Garlic cloves
1 Tbsp. - Olive oil,
1/4 Cup - Hot red pepper
1/2 to 1 Tsp.- Lemon zest

Add your favorite cheese

Extra olive oil as needed
Salt and pepper as per taste


Mushroom Sauce 

1/3 Cup - Heavy cream
1 Cup - Low salt mushroom stock
2 Tbsp. - White wine or I tbsp white vinegar 
1 Tsp. - Mustered
1 Tsp. - Flour 
1 Tbsp. - Water, more as needed.  

Combine all in pan, stir over medium heat until it boils and thickens. Add milk or more flour to get it thiner or thicker. 



For more information, please see video below. 



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Here I am using two turkey breasts that I have sliced. The ingredients that I show here is  the amount of two breasts.  So that will give me about five to six  portions depending on the size of the breasts. 

Turkey meat  is usually  on  the tough  and  hard side so,  in order  to make it  more tender,  I have them  pounded down as  flat as   possible.  Make sure  you  cover  the  meat with  some film  so it does not splatter everywhere.

Go ahead and add more or less, make it your way. If you like spice then go for it and make it hot or super hot, whichever way you make it, it can not go wrong. 

Add some olive oil to the top so it will not dry up, for the turkey has an intendancy to to that. If you do not want to us the oil then just cover the pan with tin foil and remove it at the last 5 minutes of baking. 

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Turkey  Mini Rolls  Recipe

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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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Wasabi Tuna Sushi Recipe

Wasabi Tuna Sushi Recipe

Do you like Sushi, do you like tuna.

This is my Western version of Tuna Sushi. It is easy and convenient because it uses can tuna. Go ahead and see how easy and good it is.

When it comes to making sushi at home, almost everyone thinks that it is an impossible task. When it is one of the easiest things to make that can give you so much satisfaction and everyone will praise you for it. Try it here now and see just how easy it is to make, you really can not go wrong. 

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

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Recipe; 

Makes 4 rolls;

1 - Can of  chunk Tuna (albacore or same) in oil or in water.

1 Pkg. of  Nori
1 Cup - Pre-ready Sushi rice

1 to 2  Tbsp.  - Mayo 
1 to 2 squirts -  Lemon juice
2  Tsp. - Wasabi

1/2  Sweet red pepper
Few stems of green onions
Bunch of parsley leaves

Pepper to taste


Homemade Sushi rice 

1 Cup - Sushi rice 

1/4 Cup - White vinegar 

1/2 Tsp. - Sugar 

1/2 Tsp. - Salt 

For more information, please see video below;


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Here you can add just about anything you would like to this tuna.

Try to toss the fish instead of a stir, so the fish can be flaky and not mashed.

As for the rice, you can prepare your own or get the pre-made sushi rice that you just bring to a boil and it is ready. 

Remember to leave the nori open on the top part so it will stick together on the roll when rolling it. The bottom part does not matter. 

Start by rolling the nori over the fish and veggies, 

keeping the everything under the rice/nori.

 Press down on the roll, then bring roller back.

Roll again, press down 

and bring the roller back. 

Roll again, to finish, 

so easy you do it by hand.

Press again and it is done. 

Cut the Sushi in bite size pieces. 

Remember to show off your work, 

make it your master piece. 

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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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Mini Custard Puff Pastries - Pastelis De Natas

Mini Custard Puff Pastries - Pastelis De Natas


These are Portuguese Custard Tarts / Pasteis de Natas, devotedly handmade to a 300-from a year-old recipe, with a thick, creamy egg custard, sitting comfortably in a cosy puff of puff pastry and just asking to be eaten.


Enjoy them with a sprinkling of berries or stick religiously to tradition. Also, add other things to it, like icing sugar or cinnamon.

Want more traditional.

Now you know that the typical Portuguese Pastelis De Natas are a little bigger and a bit more brown on the top, but this is the way I like it and made it smaller for a two-bite treat. I just find that my guests like this better.


If you want them more traditional, then just make the puff pastry about 50% larger and a bit more thick. Also, bake it a bit longer to get more of the browning on top...
Anyway you make them, they will be awesome.


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Recipe;

I Pkg. - Pre-made pastry dough.

1 1/2  Cups - Whole milk
1 Egg -  Whole
2 Egg -  Yolks
1 Stick - Cinnamon
1/ 2  - lemon peel

1 Cup - Water
1 to 1 1/2 Cups -  Sugar

1 to 2 Tsp. - Vanilla extract
2 Tbsp. - Corn starch


For more information, please see video below; 



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After pressing the dough down, use your thumbs to press it to the sides of the tray pockets. If you keep moving the tray around, so your fingers are always pressing the dough away from you, will make it easier. 

For a larger custard, then add about 50% more dough and  let it be a bit higher in the tray pocket rim. 

After the tray has been in a hot oven for about 10 to 12 minutes, bring it out and then push the middle down in order to create a center pocket in the dough. It will all adjust when you add the custard and  fill out. 

Add as much as you want of lemon peel and cinnamon. Have it as tart as you would like. 

Remember not to let it a full boil, but only a simmering boil. Once it reaches its simmer, then let it go for 3 minutes, but keep an eye on it.   For it could over fill the pot and make a mess. 

Add the corn starch when the mixture is starting to get warm, if it gets too hot then it will become globes of  dough. 

As you reach this stage, it is very important to keep on stirring  so it will not burn and we want a smooth  blend. 

When the hot mixture sticks to your whisk and slowly slides off slowly, then you know it is ready. 

  

Caution is needed to keep on stirring, because as the custard becomes thicker, then the chances of it burning will increase. 

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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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