Brazilian Beef Strogonoff

Good evening! So, it has been busy and I have not posted a recipe in a while, but here it comes one that is worth the wait :) Growing up in Brazil, this was one of Marluce's favorite recipe to make. Marluce is my second mom, the cook and housekeeper who has graced our lives for the past 20+ years, and whom I miss so much :) Hope she gets to read this- Marma, te amo- and is proud of the picture.

One of the essential ingredients for this dish is Creme de Leite, which you can find at Winco, in the Hispanic Food section ( see my Quiche recipe for the picture of what Creme de Leche looks like).

Ingredients
1 lb of  petite sirloin steak, cut up in cubes
1 can of stemmed mushrooms ( champignons if you find them)
4 tbsp of butter
4 tbsp chopped dried onion flakes
2 tbsp of Worcestershire sauce
1/2 cup of tomato sauce
1/2 cup of beef stock
2 tbsp of ketchup sauce
2 tbsp of flour
1 can of creme de leche

Directions
Heat up the butter in medium-high heat, in a large sauce pan. Add the onion flakes and let them brown, for about 3 minutes. Add the steak and cook for 5 minutes, browning the meat on both sides. Lower the heat to medium, add mushrooms, Worcestershire sauce, ketchup and flour. Stir and cook for 2 minutes. Add beef stock, tomato sauce and creme de leche. Lower the heat to a simmer, and cook for about 30 minutes, or until sauce thickens. I use homemade tomato sauce and it makes a big difference.

Serve over rice, with dried banana chips for some extra Brazilianess- who would have thought we can say Estrogonoffe?

Next recipe is Mother's Bistro famous meat loaf
See you tomorrow-hopefully
Beijos

Rustic Peach Tart

Tomorrow marks the start of fall- and the end of summer, unfortunately. One of the biggest rewards of living in the Pacific NW is the produce that we get here. And the peaches are just out of this world, sweet and of melt-like-butter consistency. If you don't know what to do with peaches, you can make a simple tart, using store-bought pie crust.

I got this recipe from Real Simple-one of my favorite magazines- and it did not disappoint.

Now, it may not be picture-perfect, but the flavors were amazing. Combine it with Tillamook French Vanilla ice cream and you have heaven on earth :)

Ingredients
1/3 cup all purpose floer
1/2 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup plus 2 tbsp sugar
8 peaches, sliced and if desired, peeled ( I left mine with peel on)
1 Pillsbury pie crust

Directions
Heat oven to 425. Rinse the peaches and pat dry. Cut each in half, discarding the pits. Slice the peaches into wedges about 1/2 inch thick. In a large bowl, combine the flour, ginger, nutmeg and 3/4 cup of sugar. Add peaches and toss.

On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a baking sheet lined with aluminum foil. Arrange the peaches in the middle, careful not to overflow. Fold the outer edge of the dough over the peaches, allowing it to fall into pleats, leaving the center uncovered.

Lightly brush the top of the dough with icy water. Bake until golden, 15 to 20 minutes. Reduce oven temp to 350 and bake until the juices bubble and thicken, about another 30 minutes. Let cool for at least 20 minutes before slicing. Each serving is 256 calories, but they are just sooo worth it :)

Tomorrow, Brazilian Beef Strogonoff

Empadao de Frango

Good evening! This is a great party recipe, and one that you will see often in Brazilian parties. I made it last night and the smell reminded me of Brazil. I had more than my fair share, because it turned out soooo good. Hubby had many helpings too.

One note- when you see the picture, please know that I didn't make enough dough to cover the entire dish- so I used some leftover pie crust dough. I will also share a recipe that uses pie crust, so then again, nothing goes wasted :)

Ingredients
For the dough:
3 1/2 cup of flour
1 cup of butter
1 egg yolk and one egg, beaten
1/2 cup of part-skim ricotta


For the filling:
2 lb of cooked chicken breast, pulled ( I just buy a rotisserie chicken and use the breast meat for this recipe)
2 garlic cloves, smashed and minced
2 tbsp of olive oil
1 tomato, without skin
1 can of corn
1 can of tomato sauce
1 tbsp of flour
3 cubes of chicken bouillon
1/2 can of Kalamata olives, cut in pieces


Directions
For the dough, combine the flour and the melted butter, until mixed well and uniform ( I do it by hand- it is a great stress-reliever :) Add the other ingredients, mixing well. Make it a ball and wrap it in a clear film, and refrigerate for at least 30 minutes. After 30 minutes, split the ball and use the first half to cover a 9'inch pan. Bake at 350 degrees for 10 minutes.

For the filling, place 2 tbsp of olive oil in a heavy pan. Add garlic and cook for 3 minutes, until golden brown. Add chicken, 2 cups of water and 3 cubes of chicken bouillon. Cook for 5 minutes, mixing well. Add the flour, tomato, tomato sauce and corn, and lower the heat, cooking for another 10 minutes. Set aside.

Once the first part of the dough is cooked, add the filling, and take the second half of the dough and cover the entire pan. Use one egg yolk and brush it over the dough to make it golden brown. Like I mentioned in the beginning, I didn't make enough dough, so I used a half pie crust to cover the part that I couldn't get to. This means that if you don't have time to make the dough, you can use frozen pie crust and it will turn out the same way :))

You can notice the pie crust, huh?
Now- if you have time for desert, and you still have peaches, I am posting a Rustic Peach Tart recipe tomorrow night.
Have a great week,
Beijos

Cranberry Chicken- Crock Pot recipe

Good evening! I know, I have been amiss, but I am back :) I will bring the menu for the rest of the month by the end of this weekend- you can count on that! In the meantime, I have a fabulous fabulous easy recipe to share with you. You know how some weeks you're just so busy with work and family that you wish there was a magic helper to cook dinner for you? well, with this recipe, such a helper is called The Crock Pot :) I got this recipe from a dear friend who is an amazing woman- mother, grandmother, mentor, and all around one of the kindest and sharpest woman I have ever met. And let me tell you- she can cook.

The hubbie was so impressed by this sauce that he saved every last drop of it in little glad containers to use it again later :) I don't have pictures of it, but please give it a try- it is so darn easy you really have nothing to lose :)

Ingredients
3 lbs of boneless skinless chicken breasts, defrosted
1 can whole cranberry sauce
1 bottle of French Dressing (Winco has an amazing one)
1 package ( 3 oz) of Lipton dry onion soup mix

Directions
Place the chicken on the bottom of the crock pot. Mix the other ingredients in a bowl, and pour over the chicken. Set the timer for 10 hours and let it cook on low. That's it :) I served it with brown rice.

The whole house smelled like heaven and at the end of a long day at work, nothing better than having dinner ready to go :)

New recipes to come- I promise :)
Beijos
Thais

Blackened Tilapia with steamed carrots

Happy Holiday weekend! I am sorry for not posting sooner, it has been crazy busy at work. I made this last week, when the hubbie was in town, for a nice weeknight dinner. I got the recipe from Real Simple, and it has been a great addition to our menu. I bought a package of frozen Tilapia fillets at Costco, and have found two different recipes to make them :)

I am also making tomato sauce today, and will post that recipe soon. I am working on the September menu, and perhaps a better way to post it on this site.

Happy Labor day weekend!


Ingredients
4 6oz Tilapia fillets
2 tbsp of Blackening Cajun seasoning ( I found this at Winco)
3 tbps of Canola Oil
1 1/2 lbs of baby carrots
1 package of corn bread, for serving with

Directions
I sprayed the fillets with cooking spray, and then rubbed the Blackening seasoning on them. Heat a large skillet over medium high heat, and place canola oil in the skillet. Wait until oil is heated, about five minutes, and place the fillets in the skillet. Cook each side for at least 3 minutes before turning. In the meantime, steam the carrots and season them with salt and pepper.

I served this with cornbread and the hubbie placed hot sauce on the cornbread, which he says was awesome :)

I will post more recipes this coming week, watch for the September menu coming soon :)