Azoresgal~Life on an Island

A couple of years ago, my handsome hubby, went to California   leaving me behind with the kiddos  for a two week business trip. When he returned, he could not stop talking about a wonderful clam chowder he had eaten at the Old Fisherman's Grotto restaurant in Monterey. So I set out to make some chowder for him, and I am glad I did. This chowder is out of this world, pure comfort food! This makes a really big pot of chowder, so maybe invite some friends over for dinner when you make it. I made bread bowls to serve the chowder in, but good ol' bowls are just fine. If you wanted bread bowls, but not the trouble of baking them, order some at your local bakery. Now, it must be said, when you look at the ingredients, don´t freak out at all the butter and cream, and bacon. This is not something you have everyday, it's a special meal, so enjoy it. With that said, I used skim milk (that's what we drink) and only cream, as half and half, is something we don't have here. I us

Sharing with you today a brown sugar crumb topping, that will make your  muffins extraordinary! It's crunchy and delicious and will melt in your mouth. Your muffins are going to look like you bought them at fancy shmancy coffee shop. I won't judge you if you turn your muffin upside down, and eat the topping last, that's how I do it anyway. Crumb Topping 1/3 cup packed light or dark brown sugar 1 Tablespoon granulated sugar 1 teaspoon ground cinnamon 1/4 cup unsalted butter, melted 2/3 cup all-purpose flour  In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Sprinkle on the muffins before baking, gently pressing down. **I like extra thick topping, so I always double this

Can you believe it's the last week of November and that we are coming up on Christmas again? I must admit, I am already a bit excited about it, it's by far my most favorite time of the year. I can't tell you how many times over the years, I have wanted to share this recipe with you, but by the time I got  around to actually baking my cake and wanting to post the recipe, Christmas had already passed. So this year I am finally adding it here, the pictures are from last year, because I am no where ready for the holidays, and  because life happens, I will probably only bake this cake the night before Christmas, again  this year. I know that alot of people can't stand fruit cake, but you see I married a man who loves it! Yes Mr. G is the reason I bake this cake every year, I will not judge the man for loving candied fruit, he's just lucky he is cute! Truth be told, I really do not like anything with candied fruit in it, but this cake I will eat. Lord know's I sure ha

This is an old-fashioned cake recipe, made with a surprise ingredient...a can of fruit cocktail. I bet you have a can forgotten somewhere in your pantry, right now. When I was growing up,  my mom would  sometimes serve fruit cocktail for dessert. I always tried to scoop out extra cherries into my bowl. Sadly, there were never enough of those bright red cherries in the can..I wonder why? Anywho... by adding a whole can of fruit into the batter, the syrup too, you do not add any fat to the mix.   Now there may not be any fat in the cake,  but the scrumptious butter sauce is another story!  This cake is so delicious and easy to make!I promise you, this will become a family favorite. 2 eggs 1 1/2 cups sugar ( I like brown sugar) 2 tsp. baking soda 1/2 tsp. salt 1  can fruit cocktail with juice (840g) 2 cups flour Sauce 1 cup sugar 1 cup milk/ cream/ evaporated milk 1 tablespoon butter 1 tsp. vanilla Instructions To make cake: Beat eggs. Add all ingredients, exce

"And suddenly the memory revealed itself. The taste was that of the little piece of madeleine which on Sunday mornings at Combray…my aunt Léonie used to give me, dipping it first in her own cup of tea or tisane".-Marcel Proust These are lovely little morsels, a mix between a cookie and a cake. Golden crispy on the outside, and soft on the inside. Really easy to make, so very delicious, and I promise they will vanish right before your eyes. 2 large eggs 2⁄3 cup sugar 1 teaspoon vanilla extract 1⁄2 teaspoon grated lemon peel 1 pinch salt 1 cup all-purpose flour 10 tablespoons unsalted butter, melted, cooled slightly powdered sugar Preheat oven to 375°F Generously butter and flour pan for large madeleines (about 3x1 1/4 inches). Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until ble

Hurray it's finally chilli weather! This is one of our favorite meals around here. My kids absolutely love it, and request it often for our friday night meals. I made this big ol' pot of beans this week for our halloween dinner. This recipe is super simple to make, and requires basic ingredients, all  simmering away in one pot. When it's ready to eat just load it up with you favorite toppings! 2 tablespoon  olive oil  1 kilo/2 pounds ground beef /pork/turkey 1 large yellow onion, diced 3  large cans beans, drained and rinsed ( I like red beans) 2 (15 ounces) can tomato sauce 3 tablespoon chili powder 2 teaspoons  salt 1 tablespoon cumin 1 teaspoon paprika 1 teaspoon sugar 2 tablespoons cocoa powder 2-3 shakes of cayenne pepper (optional or to your liking) Toppings  sour cream shredded cheddar cheese bacon, cooked and crumbled jalapenos green onions, sliced corn chips Heat the olive oil in a large (5 or 6 quart) dutch oven/ big pot over m

Chicken pot pie is such a perfect comfort food  for the cooler autumn nights upon us. A  dish with a golden  brown flakey pastry crust  loaded with a creamy chicken and veggie filling. Making this pot pie all from scratch is so worth the effort, but if you are pressed for time, going the store bought route will also work. Either way, your family is going to love the savory, delicious goodness that is this pie! 2 cooked chicken breasts, cubed (turkey works/ deli chicken/ leftover chicken) Crust for a double pie (storebought/or from scratch) 2 medium Yukon Gold potatoes, peeled and cubed 2 carrots, diced 1 small sweet onion, diced 1 cup frozen peas 1/3 cup butter 1/3 cup flour 1½ to 2 cups  chicken broth 1/2 cup heavy cream ( or milk) 2 sprigs fresh thyme leaves, minced (or 1 tsp. ground) Fresh chopped parsley to taste Salt and pepper to taste Chicken bouillon cube or 1 TBS bouillon paste (optional) Preheat oven to 200C//400 degrees. Me

Over the weekend, my Facebook "on this day" memories, were kind enough to remind me that I had given these pumpkin scones a try last year. I was also reminded that it went terribly wrong, and that's why I never added them to the blog. They tasted really great, but they were difficult to make, the dough was really wet, and kneading it was a doozy. I however am not a quitter, and decided to give these babies a try again, with some little tweaks, and this time they were a success! Pumpkin Scones Scones: 2 cups all-purpose flour ( I added an extra 1/2 cup) ¼ cup plus 3 tbsp granulated sugar 1 tbsp baking powder ½ tsp salt ½ tsp ground cinnamon ( I used 1 teaspoon) ½ tsp ground nutmeg ( I used 1teaspoon) ¼ tsp ground cloves ( I used 1/2 teaspoon) ¼ tsp ground ginger ( I used 1/2 teaspoon) 6 tbsp cold butter, cut into cubes ( I used 1/2 cup cold butter) ½ cup canned pumpkin 3 tbsp half-and-half ( I used  full fat cold cream) 1 large egg (cold) Powdered

A great little pasta dish, super easy and delicious. Perfect for a busy work week or just right for when you need some comfort food. The portion here is for one as per the original recipe, when I am cooking for my family of five, I just adjust the portions. If you like use fresh pasta, it also works like a charm here. 100 g spaghettini or vermicelli pasta ( I used spaghetti) 2 tbsp olive oil 1 clove garlic, peeled and crushed 100 g cherry tomatoes, chopped 5 basil leaves, shredded To serve 5 basil leaves, shredded 1 tbsp extra virgin olive oil 1.In a large saucepan cook the pasta in boiling salted water until al dente, about 5 6 minutes, before draining. 2.Meanwhile, heat the oil in a small saucepan and fry the garlic for about 2 minutes until soft but not brown. 3.Put in the tomatoes and a pinch of salt and cook for a few more minutes, adding a splash of water. Cook until the tomatoes are tender and have a saucy consistency. Add the chopped basil. 4.To serve: stir

Although I no longer live in Canada, I still love to celebrate Canadian thanksgiving with my family. The 20 years I have lived on the island, I don´t think we have never not celebrated it. It is certainly now a part of our traditions and our children's memories. I think even if I tried not to, our kids would not let it slide.There are dishes I have to make for them, mac&cheese, pumpkin pie and glazed carrots are a must. Yesterday for our tiny thanksgiving lunch I added this side dish, and it was a hit! It's a  sweet potato casserole seasoned with a little cinnamon and nutmeg, topped with marshmallows. Let's be real here, this could almost pass for dessert...think- pie without a crust , but it’s a veggie dish. It's simple to make, it's delicious and I promise you will love it! 2½ pounds sweet potatoes (4 medium), peeled and cubed 4 tablespoons margarine 1 egg 1/2 teaspoon cinnamon pinch of nutmeg 1 teaspoon vanilla extract ½ teaspoon kos

 After four months of sharing the house with the kiddos, and Mr.G on his vacation....I finally have the house to myself! Ok, Luna and I have the house to ourselves. So what did I do with a whole day left to my own devices, I would like to say it was super exciting, but it really wasn't. First part of the day. I cleaned...yup you read that correctly..I cleaned. I broke out the black garbage bags, and the bleach, I had to reclaim this place, it was looking a bit nomadic, nothing in it's right place. Feeling quite proud and accomplished with my cleaning session, I felt I was entitled to a fun afternoon. Are you ready to here about my fun ?? Brace yourselves, I binge watched what I could cram into to rest of the afternoon, while having the television all to myself, before the first kid got of the bus! Oh it was glorious, and all while enjoying a big bowl of peanut sesame noodles! Now if you don't think that's a perfect day, I will have you know, that these noodles are. They

A super simple layered dip that you can put together in minutes and it's perfect for feeding a crowd. So if you are having a BBQ or a party anytime soon, give it a try, serve with tortilla chips and dip away! I promise it will be a hit! 1 (1 ounce) package taco seasoning mix  1 (16 ounce) can refried beans 1 (8 ounce) package cream cheese, softened 1 (16 ounce) container sour cream 1 (16 ounce) jar salsa 2 cups shredded Cheddar cheese/ or four-cheese Mexican blend 1 bunch chopped green onions sliced black olives, drained (optional) sliced jalapenos, drained (optional) In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter or large bowl. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Next top with Cheddar cheese and chopped  green onions.  Optional: Garnish with black olives and Jalapenos. ** I use greek yogurt in place of the

What are lapas you ask? They are limpets, a shellfish, think clams, but  with only one shell and so much better, they taste of the sea when eaten raw, right out of the shell. Perhaps eating a raw limpet is not your thing, then lapas grelhadas is sure to be! Easy to prepare, the lapas are grilled and served in their own shells; resulting in a savory, and divine dish. Great as a starter or as a lazy summer afternoon meal. I promise that you will enjoy this  Azorean delicacy. Fresh Lapas Butter, soft, I like salted Garlic, minced Massa de Malagueta or Piri Piri/Tabasco/Sriracha Lemon Wedges -Clean the lapas, removing any debris, sand etc. -Next decide how you want to grill them, on the stove top, use a griddle or large frying pan, in the oven or BBQ use a large cookie sheet. They all work, and taste great! -Carefully, arrange the lapas, shell down (cupped side down, this means the juices won’t spill out), on the pan, cookie sheet or griddle you will be using. -Nex

  Everyone who is Portuguese and their mother has a recipe for a Pão de Ló, it's a classic. A super simple sponge cake, that is  fluffy, light, delicious and   made with a few basic ingredients! Pão de ló can be served with a scoop of ice cream, fresh fruit or eaten as it is. I promise you, this traditional dessert is good for any occasion and   will not disappoint. 10 eggs (room temp) 1 1/2 cups sugar 2 cups sifted flour 2 tablespoons cornstarch 1/4 tsp salt 1 tsp baking powder 1 tsp grated lemon peel or orange peel or vanilla – Optional Pre-heat oven, 180/ 350º -Beat eggs  and sugar in electric mixer for about 20 minutes, on medium high speed, mixture will be very thick. - Mix flour, cornstarch, salt and baking powder in a bowl, ( I like to sift it) -Next with mixer running low, and in your flour mixture, I divide it into about four parts, using a big spoon. Just keep the mixer running slow, till it is all incorporated and mixed in. The key is not to

 This is a quick meal that’s perfect for the lazy days of summer that are upon us . Made with a few simple fresh ingredients, it takes less than 20 minutes to prepare and tastes amazing. For a summer meal that´s light and meatless, you really should give it a try. I promise you will love it! 100 g spaghettini or vermicelli pasta 2 tbsp olive oil 1 clove garlic, peeled and crushed 100 g cherry tomatoes, chopped 5 basil leaves, shredded To serve 5 basil leaves, shredded 1 tbsp extra virgin olive oil 1.In a large saucepan cook the pasta in boiling salted water until al dente, about 5 6 minutes, before      draining. 2.Meanwhile, heat the oil in a small saucepan and fry the garlic for about 2 minutes until soft but not    brown. 3.Put in the tomatoes and a pinch of salt and cook for a few more minutes, adding a splash of water.  Cook until the tomatoes are tender and have a saucy consistency. Add the chopped basil. 4.To serve: stir the pasta into the sauce, serve wit

I do not know if it feels like spring in your neck of the woods or across the pond , but I can say that is does not feel like spring in the Azores! We are a few days shy of June, and I think we have had one or two days where it felt like spring was in the air! It has been cold, damp, grey, windy and rainy for what feels like the whole month of May! Despite the dreary weather, I can't help but smile every time, I go to our garden, to pick lemons. Our one lemon tree, has been gifting us with non-stop lemons the last two years, it´s really hard not to smile when you have an apron full of sunny yellow lemons! So with the hopes of cheering up your weekend, here is a lovely lemon loaf for you to try! Ingredients 1½ c. flour 1 (3.4 oz.) package, instant Lemon pudding mix ½ tsp. baking powder ½ tsp. baking soda ½ tsp. salt 3 eggs 1 c. sugar 2 Tbsp. butter, softened 1 tsp. vanilla 2 tsp. lemon extract (I didn´t have any) ⅓ c. fresh lemon juice ½ c. oil ¾ c. pl

 Friends,today I bring you a fantastic dessert, that is sweet, hot, cold, crispy, and creamy. Imagine if you will, a flour tortilla wrapped around a banana and nutella then lightly fried, dusted with cinammon sugar, topped with a nice scoop of vanilla ice cream, and lets add caramel sauce while we are at it.... are you  still there ?? Did you faint....or feel weak in the knees ?? I don´t blame you, these are amazing! Ingredients -  flour tortillas -  bananas -  Nutella - Vegetable oil for frying - ½ cup of sugar - 1 tbsp cinnamon - Vanilla ice cream - Caramel sauce Heat the oil, these will be shallow fried. Spoon a large spoonful of Nutella into the middle of the tortilla. Place half a banana in the center, ( I used two, as our baby bananas are small) Fold the right and left sides of the tortilla over the ends of the banana, then fold the bottom of the tortilla up and over the banana, and continue to roll the tortilla until you have a sealed packet. Secur

Making your own homemade hamburger buns is really easy!These took only about 40 minutes, start to finish.  They're soft and sweet, and I bet you have all the ingredients in your pantry. So here is the thing, I am not saying you will never buy store bought hamburger buns again, but perhaps once in a while you will bake these instead, because they are that good! 2 tablespoons active dry yeast 1 cup plus 2 tablespoons warm water (110° to 115°) 1/3 cup vegetable oil 1/4 cup sugar 1 large egg 1 teaspoon salt 3 to 3-1/2 cups all-purpose flour 1. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. 2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased/or baking paper lined baking sheets. 3. Cover and let rest for 25 minutes. Bake at 200//425° for 8-12 minutes or unti

 Just because you are the only one at home, doesn't mean you can't enjoy a nice breakfast! This is a simple recipe, that can be made in a few minutes, and makes one  perfect waffle. Crispy on the outside and fluffy on the inside, all you have to do is pick your favorite topping, and enjoy ! 1/3 cup flour pinch of salt 3/4 tsp baking powder 2 tsp sugar 1 egg 1/4 cup milk 1 tbsp melted butter/or oil 1/2 teaspoon vanilla Combine all ingredients together in a  small bowl, mix until incorporated. Pour into prepared waffle maker and cook according to the settings provided with your model. Mine cooked in about 5 minutes. Ta-dah your waffle for one is ready ! **this makes one waffle, perfectly in my belgian waffle maker **if using a traditional waffle maker, you may get two waffles out of this recipe recipe source

“I would like to be known as an intelligent woman, a courageous woman, a loving woman, a woman who teaches by being.” ― Maya Angelou Last night before I went to sleep, I thought of my Tia Luzia, she just popped into my mind, I think of her often. It wasn´t till this morning when I woke up, that I realized,today marks one year since her passing. She was one of my favorite women in my life.  She was my maternal grandmothers  sister in law, wife of my great-uncle (tio) João. She was tough as nails, honest, funny, strong, hard working, a great cook, beautiful, a wife, a mother, a grandmother, my friend. I remember being a young girl, going to visit her and my tio João, our visits were mostly on Sundays, there was always a big sunday lunch happening. She was a wonderful cook, baked beans, soup, fish, rice pudding, you name it, she made it with love. At the end of the meal, all her kids took home tupperware with leftovers with their favorites. I loved that about her. They say that b

So you are probably wondering what a "bolo lêvedo" is? All I can say is, think english muffin , but a million times better! They are an Azorean bread, typical of the island São Miguel (a 20 minute plane ride, from my island). They are larger in size than an english muffin, have a lighter crumb, are sweeter, and have no nooks and crannies like it´s english cousin. They are not baked, but instead cooked on a hot iron griddle. Straight off the griddle, smothered in butter and jam, they are out of this world, but they can also be toasted. This sweet muffin, is not just for breakfast, it's perfect for making great sandwiches, and amazing burger buns too! With only a few simple ingredients, flour, sugar, eggs, butter, milk, and yeast, they are super easy to make at home. The hardest part...two rising times, but trust me, it´s so worth the wait! I made mini-bolo levedo, so stinkin' cute ! 500 grams flour (+ 100 grams extra) / 4 cups plus 1 extra 125 gram