Azoresgal~Life on an Island

This easy mushroom sauce is excellent with steak or roast beef. Try and get the mushrooms nice and caramelized, it will give the sauce a great color. Even better is if you use the same pan where you fried your steaks. All those great little bits left behind, will allso give your sauce flavor and color. Fresh mushrooms are great here, but don't hesitate to use canned. 1 cup sliced mushrooms, (or more) 1 tablespoon butter 1 tablespoon olive oil splash of Worcestershire sauce 1/2 cup dry red wine 1 cup beef broth** 1 teaspoon cornstarch 3 tablespoons cold water salt and pepper, to taste Sauté mushrooms in butter and oil for 3 to 5 minutes, stirring occasionally; add a splash of Worcestershire sauce ,add red wine and simmer for a few minutes. Add beef broth and simmer to reduce a bit, about 5 minutes. Combine cornstarch and cold water and whisk until smooth. Stir into the mushrooms until well blended. Season to taste and simmer for about 1 minute, until thickened. I

This is such a great sandwich, a favorite at our house. Steak, onions, peppers and cheese a winning combination in my books ! After making this atleast once, you can certainly eyeball everything, and add mushrooms or hot peppers. Wrapping them, and baking them a little bit just takes them over the top ! I really hope you give them a try ! 700 grams boneless steak 3 tablespoons vegetable oil/ or butter or more 1 very large onion, halved and sliced 2 large green bell pepper, cut in strips 1 clove garlic, minced 1/2 teaspoon salt 1/8 teaspoon pepper 2 teaspoon Worcestershire  sauce 4 to 6 soft bread rolls 500 grams cheese, grated ( a good melting kind) To make the steak easier to slice, set it in the freezer for about 45 minutes to 1 hour.  Remove the steak from the freezer and cut it into very thin slices, and set it aside. Heat 2 tablespoons of the oil in a large skillet. Add the onion and peppers and sauté over medium heat for about 8 to 10 minutes, stirring o

Cheese, jalapenos and beer in a bread !! What ?? Seriously those ingredients alone had me convinced this would be really good. That and the fact that I still have tons of jalapenos, which Mr. G keeps nagging  reminding me to use up ! So I got to it, and found this recipe on the magical world of Pinterest. You know the place, don´t pretend you don't!  This bread,it's a keeper, its sitting on my kitchen counter right now, just took it out of the oven. It smells wonderful, and tastes ( I know because I ate a big warm slice of it...I had to taste test it for you) even better. It's best to eat it all the day you bake it, that won't be hard , because it's a quick bread, it will not be as lovely the day after. So go on..go try it ! 3 cups all-purpose flour 3 tsp baking powder 1 tsp salt 1/4 cup sugar 2 whole jalapenos, finely chopped (seeds removed) 1 cup shredded sharp cheddar cheese 12/ oz (355ml) bottle/can beer 3 Tbsp melted butter Preheat ove

Pumpkin, sugar, and  cinnamon, oh my.... these are such a lovely treat. They are a favorite at our house on the weekends, and a great way to use up all the pumpkin we had this year. These little gems taste like pumpkin pie, with less work. Try and resist the urge to make them any bigger than, a teaspoon, they will not cook all the way through. I hope you give them a try. 1½ cups flour 1/3 cup sugar 2 tsp baking powder ½ tsp salt ½ tsp cinnamon ¼ tsp ginger ¼ tsp nutmeg ½ cup cooked pumpkin ¼ cup milk 2 tbsp oil 1 tsp vanilla 1 egg ½ cup sugar 1 tsp cinnamon Heat frying oil to 375◦ Combine flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg.  Mix pumpkin, milk, oil vanilla and egg.  Stir in dry ingredients just until moistened. Drop by teaspoonfuls into hot oil, 5-6 at a time.  Fry for 1-2 minutes, on each side, until golden brown.  Drain on paper towels. Mix cinnamon and sugar.  Roll warm donuts in mixture. recipe source

A simple recipe for mexican rice that is delicious, and I think better than anything you can order in a restaurant. But that's just my opinion...you have to make it and decide for yourself ! Break out the Margaritas while you are at it ! 3 Tbsp. vegetable oil 1 small onion diced small 1 cup long grain rice, uncooked 1 tsp. fresh minced garlic 1/2 tsp.  salt 1/2 tsp. cumin 1/2 c. tomato sauce 2 cups water + chicken cube 3 Tbsp. finely chopped fresh cilantro Heat oil in a large saucepan over medium heat. Saute the diced onion, till soft. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice till it looks golden. Add the tomato sauce, water + chicken cube, and cilantro and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork.

I have a confession to make...uhm...this was the first time I ever ate lentils ! Shocking I know...and I really have no clue as to what took me so long to try them. This soup was delicious ( might have something to do with the bacon ) and real fast to make. In 30 minutes it was ready to serve for dinner, and the hubby and I enjoyed it very much.The wonderful  Mr.G had the light version sans creme fraiche and sans  parmesan cheese, grated on top. You all know I went for all the toppings, go big or go home, I say ! 2 teaspoons olive oil 1 onion, finely chopped 2 bay leaves 2 slices of bacon, finely chopped 1 teaspoon thyme leaves ¾ cup (150g)  lentils 1.25 litres (5 cups) chicken stock Sea salt and cracked black pepper Finely grated parmesan and sour cream, to serve Heat a saucepan over medium-high heat. Add the oil, onion, bay leaves and bacon and cook for 4 minutes or until lightly browned. Add the thyme, lentils and stock, cover and simmer for 20 minutes or until

Last weekend our family went to a baptism for the youngest cousin in the family. Following the ceremony we were  invited to lunch. Amongst many wonderful dishes served at the venue, were these lovely little apples. These delicate ruby gems, were not too sweet, and had a fantastic syrup, the perfect pairing to the pork loin. They were poached in red currant syrup, this syrup is very common here in Portugal. There are many brands, and they are used for all sorts of beverages, very similar to grenadine. I have never been drawn to fruit poached in wine, it just has never appealed to me, so these beauties inspired me to go home and give them a try. I must say.... mine could give the catering company a run for their money ! They were amazing. 4 medium apples ,Pink Lady, Golden Delicious, or Braeburn apples,(peeled, cored,cut in half) 500 ml water 200 ml red currant syrup ( xarope de groselha) 150 grams sugar 2-3 anise star 4-5 cloves Combine water, red currant syrup, an

Hey, I saw that ! You wrinkled your nose when you read bread pudding ! This however is not your grandmother's bread pudding. Trust Me ! I had friends coming over for coffee yesterday, and I wanted to bake something for our breakfast. My go to dish is pancakes, ( they love my pancakes ), but there was no electricity yesterday ( yes you read that correctly, the drawback of living on an island...whole other story ), so I could not use my griddle. Now luck would have it that the gods in my pantry  provided me with all the ingredients to make this lovely dish. The only thing I added to the original recipe, was the grated orange zest. Orange and cranberries just go really well together,the perfect combo. This got rave reviews from the ladies, and was a sweet start to our day. I hope you give it a try ! 16 slices bread, crusts removed, cubed 1 cup dried cranberries 3/4 cup white chocolate chips 6 eggs, lightly beaten 4 cups  milk 3/4 cup sugar 1 teaspoon vanilla ex

Out of the blue, I got the biggest craving for Chicken Divan..weird..or nostalgic, since I just turned 40 ! The last time I ate Chicken Divan, I was a shop girl, and worked in a very frou-frou  boutique, in the mall. I cannot for the life of me remember the name of the bistro, where I would have this for dinner. I do however remember  that it was really good, so good, that 20 years later I can still taste it. I made it this weekend, adapitng what ingredients I can buy here, to loosely follow this Paula Deen recipe . It was amazing, my husband, asked why I had never made it before, and the kids loved it ! Adjust the curry powder to your liking, omit it if need be, but it really gives it such wonderful flavor. I really hope you give this a try ! 2 400g bags of frozen broccoli, cooked and chopped 2 whole chicken breasts, cooked and chopped 1 box of bechamel (500ml) 1 cup mayonnaise 1200g bag grated  Ilha cheese 1 tablespoon  lemon juice 3 teaspoons curry powder Salt a

Do not regret growing older. It is a privilege denied to many. - Unknown.