Are you ready to whip up a delightful dish that will have your family asking for seconds? I’m excited to share my recipe for Torta Salgada de Liquidificador com Frango e Legumes! This savory pie is not only delicious but also incredibly easy to make, making it a perfect choice for quick family dinners. If you love easy pasta recipes, you’re going to adore this dish that combines the heartiness of chicken and vegetables in a creamy, flavorful batter. Let’s dive into this culinary adventure!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights.
- Packed with protein and veggies, making it a nutritious choice.
- Versatile – you can customize it with your favorite ingredients!
- Great for meal prep and leftovers taste even better!
- A crowd-pleaser that will impress your family and friends.
Ingredients
To make this scrumptious Torta Salgada, you’ll need the following ingredients:
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup milk
- 1 cup flour
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon baking powder
- Salt and pepper to taste
- 1 cup grated cheese (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking! Follow these simple steps to create your Torta Salgada:
- Preheat your oven to 350°F (175°C).
- In a blender, combine the milk, eggs, and vegetable oil. Blend until smooth.
- Add the flour, baking powder, salt, and pepper to the blender. Blend again until you have a smooth batter.
- In a large mixing bowl, combine the shredded chicken and mixed vegetables.
- Pour the batter over the chicken and vegetables, mixing well to combine.
- If you’re using cheese, fold it into the mixture now.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let it cool for a few minutes before slicing and serving.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Torta Salgada turns out perfectly:
- Feel free to use leftover chicken or rotisserie chicken to save time.
- Experiment with different vegetables based on what you have on hand – bell peppers, spinach, or zucchini work great!
- If you want to add a little kick, consider adding some spices like paprika or chili flakes.
- For a creamier texture, you can substitute half of the milk with sour cream or Greek yogurt.
- This dish is also a fantastic way to use up any leftover pasta – just mix it in with the chicken and veggies!
How to Serve
This Torta Salgada is delicious on its own, but you can elevate your meal with some simple sides. Here are a few serving suggestions:
- Pair it with a fresh garden salad for a light and healthy meal.
- Serve with a dollop of sour cream or a drizzle of your favorite sauce for added flavor.
- For a comforting touch, serve it alongside a warm bowl of creamy garlic pasta.
- It also makes a great addition to a brunch spread!
Make Ahead and Storage
This Torta Salgada is perfect for meal prep! Here’s how to store it:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- You can also freeze individual slices for quick 30-minute meals later on. Just thaw in the fridge overnight before reheating.
- To reheat, simply pop it in the oven at 350°F (175°C) for about 15-20 minutes or until heated through.
Now that you have this delightful recipe in your arsenal, you’re all set for your next weeknight dinner ideas! I hope you enjoy making and sharing this Torta Salgada de Liquidificador com Frango e Legumes as much as I do. Happy cooking!
Torta Salgada de Liquidificador com Frango e Legumes
Ingredients
Dough
- 3 units eggs
- 2 cups leite (milk)
- 0.5 cup óleo (oil)
- 2 cups farinha de trigo (flour)
- 1 tbsp fermento em pó (baking powder)
- 1 tsp sal (salt)
- 3 tbsp queijo parmesão ralado (parmesan cheese) (optional)
Filling
- 2.5 cups frango cozido e desfiado (cooked shredded chicken)
- 1.7 cups milho verde (corn) (1 lata)
- 1.7 cups ervilha (peas) (1 lata)
- 1 unit cebola em rodelas (onion slices)
- 3 units ovos cozidos em rodelas (boiled eggs slices)
- 0.5 cup azeitonas verdes picadas (chopped green olives)
Seasonings
- to taste sal, pimenta-do-reino e cheiro-verde
- optional queijo muçarela ralado
Instructions
- Prepare a mass: beat 3 eggs, add 2 cups milk, ½ cup oil, 2 cups flour, 1 tbsp baking powder, 1 tsp salt, 3 tbsp grated Parmesan cheese (optional), and mix well. Add 2.5 cups cooked shredded chicken, 1.7 cups corn, 1.7 cups peas, season with salt, pepper, and chopped green herbs. Pour into a greased baking dish (30x20 cm). Top with onion slices, boiled egg slices, chopped olives, and grated mozzarella (optional). Bake at 180°C (356°F) for 40 minutes or until golden. Let cool slightly before serving.
