April 22, 2013

Chicken Parmesan

Your guests are going to come back to your house very soon after they try this recipe. So good!

servings: 5
time: 1h30m

5 chicken breasts fillet (about 1 inch thick)
salt to taste
2 garlic cloves, minced
2 eggs
2 cups plain bread crumbs
oil to fry
1 cup tomato sauce (caned or homemade)
mozzarella cheese

1 – Season chicken with salt and garlic.
2 – In a bowl, beat the eggs with a pinch of salt.
3 – Dip the fillets in the egg and then coat in the breadcrumbs.
4 – With the oil hot, fry the fillets until the crust is golden brown on both sides. Set aside.
5 – Spread a small ladle of tomato sauce in a big baking dish and place the chicken fillets.
6 – Add mozzarella on top of each fillet and add remaining sauce on the top.
7 – Bake at 350°F until the cheese is melted and the sauce begins to boil (about 10 to 15 minutes).

Tips and Options
  • For better tasty, season breadcrumbs with lemon zest, salt and thyme.
  • After coating the chicken on egg and crumbs, you can fry the fillets on two different ways: dipped fried (like french fries) or using a skillet. To do this, place 2 tablespoons of oil and fry both sides for about 2 minutes each.
  • Just before serving, sprinkle with parsley, chives or basil.
  • To make the dish less caloric, grill the chicken and then start follow the instructions from step 5.
  • Serve with white rice, mashed potatoes or pasta.

Original recipe (in Portuguese): Frango à parmegiana.

April 15, 2013

Sautéed Eggplant

As a side dish or as an appetizer/spread for bread and toast, eggplant is a tasty, healthy and affordable option.

(servings: 8 / time: 45)

2 eggplants, washed and cut into small cubes
4 minced garlic cloves
1 diced onion
olive oil to taste
2 diced tomatoes
½ cup chopped olives (kalamata or green)
salt and Tabasco pepper to taste
fresh parsley, chopped

1 – In a large saucepan, heat oil and sauté onion and garlic.
2 – Add eggplant, salt and pepper. Stir well and cook for 5 minutes, covered.
3 – Place the tomatoes and olives and stir.
4 – Cover and cook for another 10 minutes, stirring occasionally.
5 – Finally, add the parsley and serve.

Tips and Options
  • Add a drizzle of olive oil before serving.
  • Cooking time varies according to the desired consistency. If you're going to use the eggplant as a side dish, cook until soft but not too soft. If you're going to use as an appetizer/spread for breads, ideally, you let it cook longer, so it is well seasoned and almost falling apart.

Original recipe (in Portuguese): Berinjela refogada.

April 08, 2013


Brazilian style rice is very taste. When you start cooking, the good smell will bring everybody to the kitchen!

servings: 5 to 6
time: 40 minutes

2 cups long grain rice (white)
4 cups water
½ finely chopped onion
3 minced garlic cloves
1 tbs. olive or vegetable oil or butter
1 tsp. salt

1 – Wash and rinse the rice and set aside.
2 – In a saucepan, heat the oil and add the onion. Saute until onion is almost translucent.
3 – Add garlic, stirring, and saute for 1 minute.
4 – Put rice and salt. Mix.
5 – Add water and mix well. Let the rice cook until the water evaporates from the top. At this point, cover the pan and lower the temperature to the minimum.
6 – Cook for 10 to 15 minutes, approximately, until rice is soft but not mushy.

Tips and Options
  • To see if rice is done, taste during cooking. If necessary, add a more water.
  • Use leftovers to make baked rice. Add tomato, cheese, corn, olives, peas... and bake to melt the cheese.
  • If you want to change the amount, the proportion in relation to water is always half: 1 cup rice for 2 cups water.

Original recipe (in Portuguese): Arroz.

April 03, 2013

Fried cake bites

Those cake bites are famous on every Brazilian grandma's kitchen.

servings: 30 cakes
time: 30 minutes

1 large egg
5 tbs. sugar
1 pinch salt
1 cup milk
1 tbs. baking powder
1 ¼ cup all purpose flour, approximately
oil to fry
sugar a cinnamon to sprinkle on top

1 – Put the egg in a large bowl and mix well using a fork or a whisk. Add sugar and salt.
2 – Gradually, add the milk, stirring constantly.
3 – Add the flour slowly, mixing mixing until the dough is firm.
4 – Combine the baking powder and stir gently.
5 – Let the dough rest for 10 minutes with the bowl covered with a cloth.
6 – Using medium ice cream scoop, take small amounts of mass and drop over the hot oil.
7 – Fry until the cake is golden on all sides.
8 – Put on paper towel to remove excess oil and sprinkle sugar and cinnamon.

Tips and Options
  • Add a piece of banana to fill the cakes before frying.
  • Serve with vanilla ice cream and hot fudge (chocolate, strawberry or caramel).

Original recipe (in Portuguese):
Bolinho de Chuva.
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