Brazilian Recipes | Cynthia Presser - Cooking with a Twist

Chicken Enchilada Casserole

Details: Written by Cynthia Presser

Casseroles are the go-to dinner for weeknight family meals: they usually feed a ton of people and, even better, left-overs from casseroles are delicious the next day too! My Chicken Enchilada Casserole is definitely one of those meals. Yet pretty simple to make, I have decided to give you two alternative recipes for the method to use for preparing the chicken. You know me; I am a girl who goes for full flavors… So the first option involves roasting a whole bird, which results in a more flavorful and moister sauce. If you don’t have the time or patience, you can definitely use chicken breast instead. One last thing, this recipe was modified from the Chicken Enchilada Casserole I ate 3 weeks ago at my Husband’s aunt’s (Angie Dennig). Her good friend, Jean Ricchiute, made a recipe that had me craving more and more. I could not stop stop thinking about it, that’s how good it was (yes, pregnancy does that sort of stuff). So huge thank you to Jean for sharing the recipe that inspired me to make my own Chicken Enchilada Casserole. I hope you enjoy!

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Butternut Squash Quibebe with Chicken and Coconut Milk (Quibebe com Frango e Leite de Coco)

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I was so excited to see the very first few butternut squash of the season showing up at the grocery store! I love all squashes, but the winter ones are my favorites! In Brazil, the varieties that we call winter squashes can be found year round. Every year, I look forward to this season to share some of our delicious recipes. So my first Brazilian recipe of this season will be Quibebe. Don’t be intimidated by the strange name, Quibebe is really easy and quick to make (prep time and cooking time shouldn’t take longer then 25 to 30 minutes). Now, you are thinking: “So what is this”? Ok, Quibebe is a delicious butternut squash stew, usually cooked with some spices and, sometimes, herbs. It is a typical dish from Northeastern Brazil. It is a side dish, but sometimes it is prepared with some kind of meat (very commonly jerk meat) and it becomes a main course. In this recipe, I made a richer version with the addition of chicken breast, coconut milk and fresh herbs. It is to die for! Quibebe is usually served with rice, but you can leave the rice out and make it a Paleo main course. If you are doing it the Paleo way, also remove the dark brown sugar. I hope you try this easy and flavorful Brazilian dish!

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Pulled-Pork Sandwiches

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Pulled pork sandwiches have to be one of the most flavorful go-to meals of any casual party. Moist and delicious they are always a crowd pleaser. This version has an unexpected ingredient that leaves people wondering: red pepper jelly! Yet time consuming, this recipe is very easy… Plan well your time and you can make this a day or two ahead of serving. My favorite kind of bread for pulled pork is Hawaiian roll, which totally relates to the kid inside of me, but any kind of fresh bun will be great. Serve with tortillas and top with salsa and you will get pulled pork tacos. There is no way to go wrong with this one!

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Lime-Cilantro Rice with Corn and Jalapeno

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I made this rice several times during this summer. Every single time it has been an absolute hit! In fact, I created this recipe for a Fourth of July party, about a month ago, and it was so popular among the crowd that it kind of became my go-to side for barbeque parties during this last month. It so delicious that both my husband and I have reheated left-overs and ate as main course, instead of a side dish! Fresh, a bit sweet and tart, this rice is just a guaranteed success! I have wanted to post it so bad, but all the commitments related to the release of my cookbook have been keeping me away from the kitchen and from posting on my website. Finally I had time today to share it with you. Corn season is not over yet, neither are the summer parties… I hope you think about this recipe for your next summer party, or just at any time!

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Triple Berry Pie (Torta Bombom de Morango, Framboesa e Mirtilo)

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Inspired by the Brazilian strawberry-chocolate bonbon, which has a layer of custard surrounding the fruit before it is dipped in the chocolate; my Triple Berry Pie is a deconstructed bonbon with rich home-made custard on the bottom, decadent chocolate ganache in the center and fresh mixed berries on top. It is crunchy, creamy and fresh. In Brazil we rarely have blueberries and raspberries available, but the very American triple berry combination is fantastic over the custard and ganache! Also, I have to mention that I created this pie especially for my husband’s uncle (Uncle Steve Miller) who is crazy about desserts with chocolate! His reaction after his first bite was awesome: he closed his eyes, took a deep breath, and released a long “Ahhhhhhhhh!!!!” as if he had suddenly tasted a little piece of heaven. So after that kind of reaction, I thought I should share this recipe with all of you!

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Chicken Parmigiana (Frango à Parmegiana)

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It might be surprising for most people, but Chicken Parmigiana is a well beloved recipe in Brazil! Just like most Brazilian dishes, it is usually served with rice and beans on the side (I guarantee it goes perfectly fine with rice and beans). In this recipe, I make a more traditional move and serve it over linguini. Delicious!!! My husband said it was the best Chicken Parmigiana he has ever had; and he is picky since I turned him into a culinary “critic”. The addition of ham and good quality cheeses (I used a mixture of half mozzarella and half Fontina) also made my version of Chicken Parmigiana extra flavorful. And just in case you were wondering: yes, it is Brazilian comfort food and I especially enjoy it right now, since I am pregnant! Your family will love this one!

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Roasted Mini-Pepper Boats with Salmon and Mango-Papaya Salsa

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This cute and tasty Roasted Mini-Peppers Boats with Salmon and Mango-Papaya Salsa are the greatest appetizer for summer time. Easy-to-assemble and super healthy, they are the perfect finger food to be enjoyed around the pool (I made these cuties to a barbecue party around the pool and it was a crowd pleaser). They are refreshing and spicy, but you can adjust the jalapeno to taste, so use just one or two if you prefer less heat. Serve with chilled rosé.

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Chicken with Cream of Corn (Frango com Creme de Milho)

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My mom used to make this recipe and serve with slow roasted meat. I can’t remember the name of the cut of meat, but I can remember the delicious flavor of the Cream of Corn. Nutty, sweet, and creamy this recipe is Brazilian comfort food (I know… I know… one more recipe that is all about my pregnancy cravings). My favorite way to serve this cream is over perfectly baked, moist chicken breast. This recipe is an easy and flavorful way to take advantage of the sweet corn season, but frozen corn kernels could serve as a substitute if fresh is unavailable. The whole family will enjoy this healthy meal!

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Madalena

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Comfort food, all I want is comfort food!!! I am expecting our second child right now, and all I crave are the meals that my mom used make for our family back on the days I lived in Brazil. Similar to the Shepherd’s Pie, Madalena is a traditional Brazilian recipe and it is usually served with rice and beans on the side. Comforting and creamy, this casserole can be made in advance and baked the next day. It reheats well and it tastes even better the next day, which makes for a very practical weeknight meal year-round. Enjoy!

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Passion Fruit Caipirinha

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Despite not being the most popular of the caipirinhas, passion-fruit caipirinha is my personal favorite. The combination of tart fruits with the cachaça and sugar is really refreshing and passion-fruit has the necessary tartness to make a perfect balanced drink. The seeds are crunchy and add personality to this exotic concoction, but if it they bother your palate, simply strain the drink to enjoy all the taste without the seeds. I keep the seeds in my drink, and I enjoy every bit of it!

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