Coxinhas cremosas

Receita Coxinhas Cremosas

Recheio:
2 dentes de alho
1 peito de frango cozido e desfiado
2 colheres (sopa) extrato de tomate
sal, pimenta do reino e salsinha a gosto

Modo de Preparo:
Refogar o alho no azeite, acrescentar o peito de frango o extrato de tomate, sal, pimenta do reino e salsinha. Mexa por 1 minuto no fogo e reserve.


Massa:
500ml do caldo do cozimento do frango
500ml de leite
100g de manteiga
sal a gosto
3 xícaras (chá) de farinha de trigo

Modo de Preparo:
Leve todos os 4 pirmeiros ingredientes ao fogo.
Deixe levantar fervura e acrescente a farinha de trigo de uma só vez. Mexa vigorosamente no fogo até que comece a desgrudar da panela.
Coloque a massa para esfriar em uma pedra. Quando esfriar um pouco comece a sovar a massa até que fique bem lisa. Modele as coxinhas acrescentando uma colher de requeijão em cada coxinha.

Empane no leite e na farinha de rosca.
Frite em oleo bem quente. 

Receita copiada do site 

http://www.culinariareceitas-grupo.com.br/2017/09/receita-coxinhas-cremosas.html?m=1

Many Brigadeiros

Many Brigadeiros on Facebook. Or visualize it here  for full recipes.

(foto belong to posts linked above)

Brigadeiros are a Brazilian delicacy, made of a can of condensed milk, a spoon of butter and chocolate, cooked until the bottom of the pan is easily seen while mixing without stop, or it will burn.

Through this video, you can see how it is easy to modify the recipe and add different flavors to it. And what is the consistency desired to achieve the perfect brigadeiro. If you are like me and doesn't want to wait until it is thoroughly refrigerated, want to eat it warm, or is scared of burning your brigadeiro, leave it in a pyrex and eat with a spoon.

Bom apetite!

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Foolproof Cake of Any Flavour

This Foolproof Cake of Any Flavour takes away all the stress of baking cakes because it works everytime. The original recipe, in Portuguese, is called Bolo Fofíssimo de Qualquer Sabor, from Marilza Oliveira, and can be found on Facebook Group called Culinária Receitas.

I already made it with chocolate, with orange juice, with carrots and with cornmeal. My favourite is the orange one. I'm still to try it with lemon/ lime, but I'm sure I'll have to adjust the sugar for it.

Chocolate cake with sauce

Ingredients

• ·        03 eggs
• ·        1/2 cup cooking oil (I use canola or coconut)
• ·        1/2 cup water
• ·        1 1/2 cup sugar
• ·        02 Spoons vinegar (any type, but rice - I use apple vinegar)
• ·        02 cups flour
• ·        01 Spoon Baking Powder

Preparation

Put all ingredients in the blender or blend them with a wooden spoon - flour mixed with baking powder for last. Bake it in a pre-heated oven (180°C/ 350°F) for about 25 min.

Never open the oven for any cake before 20 minutes or it will deflate. Check it with a toothpick, if it comes out clean, the cake is ready.

Variations

• ·        orange cake: use OJ instead of water
• ·        mix chopped nuts to the batter
• ·        chocolate: just add a cup of chocolate powder to the recipe. If using sugary chocolate drink powder, put less sugar in the batter.
• ·        apple: add grated apple to the blender, or add apple pieces to the batter before filling the baking pan. Mix in some cinnamon powder. 

Cornmeal cake with walnuts and coconut

Enjoy it! Bon apetit!

Creamy Chicken with Cream Cheese Spread

Creamy Chicken with Cream Cheese Spread is a tasty, easy and fast weeknight supper to be served with plain rice and green leaves salad.

It is made with very common Brazilian ingredients, which I need to go to specific stores to buy. I am not sure about which kind of everyday American ingredients I could use as substitutes, so this is why you will see pictures of the ingredients I use, bellow.

The cream cheese spread used is crucial and the most difficult ingredient to find. In Portuguese, it is called requeijão cremoso. This is a salty, very creamy cheese spread, much used on bread, toast and in many cooked dishes like pasta. In the US and in the UK I can only find a Middle Eastern variety called Puck (clear glass container, with distinctive blue lid and label). It comes in a small 8oz glass or a bigger container of 17oz and should be kept in the fridge once opened. Maybe Philadelphia cream cheese would work as a substitute for texture, although it is tasteless and has no salt, so you will have to adjust seasoning while cooking.

The shoestring potatoes needed for topping the dish is something I struggle to find in New Mexico. Sometimes I find them at Walmart or random small grocery stores. I buy whenever I see it in the shelves, and sometimes it is the only reason why I go to Walmart.

And this is the final result - out of the oven and already missing a portion:

So, you will need:

·         2 cooked chicken breasts, shredded (seasoned to your taste, or left over from rotisserie)

·         3oz of green olives chopped

·         1 can of whole kernel corn
·         1 can of table cream or about 8oz of heavy cream
·         1 small glass of cream cheese spread (or 8oz, if you buy the big container)
·         Mozzarela to cover (optional)
·         Shoestring Potato to cover (or simply fried hash browns)


How to prepare it:

In a mixer, blend together: corn, cream cheese and heavy cream. Cook cream on medium-low heat with shredded chicken and olives, until it thickens. Check salt and seasonings and adjust them to your taste.

(All ingredients are already salty by themselves, so I didn't need to add any, just a sprinkle of nutmeg).

Pour the cooked cream on a pyrex, cover with mozzarella to your taste, then cover with shoestring potatoes. Place it in a pre-heated oven to 400°F for 10-15min, until it bubbles.

Serve with plain rice and a green salad (mine has spinach, rocket and watercress). Don't let it cool, eat it while it is still hot and creamy.

The original recipe, in Portuguese, is from the Brazilian website CyberCook.

Enjoy it! Bon apetit!

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Chocolate Cake in a Mug

The most delicious Chocolate Cake, baked in a mug, in the microwave for 3 minutes. So easy and fuss free, I highly recommend, no baking skills needed. No major conundrum in the kitchen. Just a mug and a couple of spoons to wash. It tastes better if eaten while still warm. This is a great 3am snack. Be aware of  whoever says "I don't want it". That person will immediately change his mind as soon as the baking  perfume travels across the room.

The original recipe for this chocolate cake in a mug is from Chef Mauro Rebelo, from my hometown of Niterói, in Rio de Janeiro, Brazil. If you want to check other delicacies in Portuguese,check his personal blog and Facebook culinary group.

You'll need:
- 1 egg
- 4 T milk
- 3 T oil (I use coconut oil for all my baking recipes)
- 2 T cocoa powder
- 4 T sugar
- 4 T all purpose flour
- 1/4 t baking powder
- 1 large mug (300ml/12oz ) or 2 smaller ones

How to prepare it:
Break the egg in the mug and beat it well with a fork.  Add oil, sugar, milk, chocolate powder and whisk more.  Add flour and baking powder mixing it lightly, just enough to incorporate.  Place it for 3 minutes in the microwave.

If you want to cover it in a chocolate sauce, use the following:

- 2 T milk
- 1 t butter (I used coconut oil)
- 1 or 2 T sugar
- 3 T cocoa powder

Mix it all and place in the microwave for 30 seconds. Cover the cake while it is still hot.

When measuring the ingredients, don't be "generous" with dry ingredients, use a leveled tablespoon or the end result can be a hard rock cake.

I am nuts for nuts, so I added some crushed walnuts to the batter and on top of the chocolate sauce. Hands down, this is my best cake to date. Do try it. Almost impossible to fail.

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Stuffed Peppers Greek Style

I got this recipe of Stuffed Peppers Greek Style from All Recipes website, and modified it to my taste, as I don't like sweet food mixed with savory dishes. Why? Why? Why people do that????

My husband loves it and was always begging me to make it. I was slightly nervous to try as it would be my first time and I thought the risk of it going wrong was high. Well, no, it is quite simple, however, it takes FOREVER to prepare. Maybe because I'm not 100% confident about what I do in the kitchen, I'm very meticulous preparing anything, and I wash as I go. If there is a mess in the kitchen while I'm cooking, I feel lost - call it OCD!

Green pepper and red pepper cook at different speeds. I didn't follow time recommendations found in the recipe, I kept checking, and it took a lot longer than stated. We ended up eating red peppers the day I made it, and green peppers the day after. That wasn't re-heated, it was more like re-baked, for 1 full hour in the oven! That's how undone it was after baking with the red ones...

Do try it. It is incredibly delicious. Use some crushed foil under the peppers to keep it upright while in the oven.

Stuffed Peppers Greek Style

You'll need:

4 large green bell peppers, tops removed, seeded (takes forever to cook)
4 large red bell peppers, tops removed, seeded (cooks fast)
1 tablespoon canola oil
1/2 pound ground pork
2 onions, chopped
salt and pepper to taste
1/4 cup dry white wine
1 (10.75 ounce) can tomato puree
1 (4 ounce) package feta cheese
1/2 cup cooked white rice
1/2 cup green olives chopped
1/2 cup pine nuts
2 tablespoons chopped fresh parsley

parmesan and pecorino romano cheeses to top (opcional)

How to do it:

1. Preheat oven to 350 degrees F (175 degrees C). Place green and red bell peppers in a bowl with enough warm water to cover, and soak 15 minutes.

2. Heat canola oil in a skillet over medium heat. Place pork and onions in the skillet, season with salt and pepper, and cook until pork is evenly brown. Drain grease, and mix in wine and tomato puree. Continue cooking 10 minutes.
3. Transfer skillet mixture to a large bowl, and mix in feta cheese, cooked rice, chopped olives, pine nuts, and parsley. Stuff peppers with the mixture, and arrange in a baking dish. Cover with aluminum foil.

4. After 30, 40 minutes, check the peppers, remove foil and sprinkle grated cheese on top to form a crust.

5. There is no set time for how long it will take. It depends on how big is your pepper, how humid is your stuffing, etc. You need to check, until peppers start to look wrinkly like an old lady!

Bon apetit!

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Oven Chicken with Potatoes

Simplest dish EVER! Only 1 pyrex to marinate and bake. No messy kitchen. Also, Oven Chicken with Potatoes is the perfect left over, it can be simply re-heat, or you can transform in a myriad of different new dishes.

Oven Chicken with Potatoes

You'll need:

- pieces of chicken (I like legs, drumsticks)
- seasonings - be creative and use whatever you like:

• onion mix soup and mayonnaise - or
• garlic, paprika and salt - or
• garlic, rosemary and salt  - or
• herbs to your liking, white pepper, mustard, olive oil, etc

- liquid seasoning (white wine, beer, orange juice, or any other experiment you want to try)
- potatoes (I prefer little red ones, with skin, but you can also use big, peeled, cut in quarters), pre cooked in the microwave for about 5 minutes.


How to do it:

Season with whatever you want, add liquid of your choice and leave it marinating for about 2 hours, in the fridge. Add 1/2 glass of white wine (or beer, or orange juice), 1/2 glass of water, and 1h 30min in the oven, 400F.

VERY IMPORTANT - No need to add oil or butter if you don't want to, or if you have high cholesterol, like me. You can remove all the skin or leave it there.

After first 30min, remove from oven and turn everything. The liquid will cook the chicken and potatoes before they start to bake, and will also avoid smoke in the oven. If chicken is not thoroughly cooked yet, drop a little bit of water and back to the oven, until it is done to your liking.

Sides:
Have it with a varied green salad, seasoned with lots of olive oil and salt. Add Balsamic Vinegar if you like it.

That's all. Easy and totally fool proof too.

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