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Portuguese-Style Cod with Onions, Peppers & Black Olives

Prato de Bacalhau, Estilo Portugues com cebola, pimentão e azeitonas pretas M y mom is an absolute amazing cook and all of the Portuguese-style dishes I post here are inspired by her incredible talent and expertise!   This dish is classic Portuguese.   Keep in mind that authentic Portuguese recipes call for dry, salted Cod in their dishes. You can use fresh Cod fillets for this recipe, but I recommend the traditional dried and salted Cod fish, reminiscent of the Azores and the main land of Portugal.  If you are truly dedicated to making a genuine Portuguese dish, you can purchase dried, salted Cod and other Portuguese ingredients from our friends at Fernandes Sao Jorge Linguica in Tracy, California.  They are easy to work with, affordable and provide fast shipping!  Links and phone numbers are provided in our "links" page. 12 oz. dried, salted Cod OR fresh Cod fillets 4-5 medium potatoes, peeled and thick-sliced 3 eggs, hard-boiled ...
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Portuguese Roast Chicken

Growing up, my mother made this roasted chicken OFTEN with little variation.  She never used cookbooks, but everything always came out perfectly! This dish is so full of flavor and texture!  The trick is to slow roast at a high temperature and let it rest for 15 minutes, once you take it out of the oven.  It' easy to make and so satisfying! Make sure you serve it with fresh bread to sop up all the deliciousness from the sauce! 1 whole chicken, cut up into about 8 pieces 5 red potatoes, quartered 1 onion, chopped 4 garlic cloves, chopped 4 Roma tomatoes, chopped into large pieces  Olive oil Lots of chopped Parsley 2 t. Seasoned Salt  2 t. Regular salt 2 t. Black Pepper 1 T. Paprika In a large baking dish, zig zag olive oil across the bottom of the dish, covering most of it.  Cut slits on chicken pieces so that spices can seep into the meat. Place chicken pieces in oiled dish, skin side up. Nestle potatoes between chicken pieces throu...
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Alice Springs Chicken

This recipe is adapted from Outback Steakhouse's famous Alice Springs Chicken.  It is insanely delicious and fit for company!  The seared, baked chicken breasts are smothered in fried mushrooms, a little bacon, cheesy goodness and chopped fresh parsley.  This is a fairly simple recipe and I serve it over cooked egg noodles.  My recipe serves two, but you can easily double it to serve four!  Yummy! 2 boneless, skinless chicken breasts 1/4 cup Dijon mustard (I used Grey Poupon) 1/2 cup honey 1 Tablespoon oil 1  teaspoon fresh lemon juice 2 cups sliced mushrooms 4 strips cooked bacon (extra crispy!) 1/2 cup shredded Monterey Jack cheese 1/4 cup shredded Cheddar cheese 1/4 chopped fresh parsley salt and pepper Mix the mustard, honey, oil and lemon juice thoroughly with an electric mixer. Pound the chicken breasts slightly so they are a little thinner.  Pour the honey-mustard mixture over the chicken breasts and marinate at least 2 ...
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