February, 2016
Anita’s Caprese Salad with Homemade Balsamic Glaze
“Fresh Buffalo Mozzarella, Tomatoes and Basil with a delicious drizzle of homemade balsamic reduction with extra virgin olive oil. Super light and delicious.”
Ingredients
16 ounces package fresh Buffalo Mozzarella
3 large tomatoes
1/2 cup fresh basil
1/2 cup balsamic vinegar
1/3 cup honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra virgin olive oil
Preparation for Balsamic Glaze
1. In a small pan, stir together balsamic vinegar and honey at medium-high heat.
2. Bring it to a boil and lower heat. Simmer for about 10 to 12 minutes until balsamic have reduced and becomes dense.
3. Arrange your slices of tomatoes alternating with your cheese and sprinkle with fresh basil. Drizzle with extra virgin olive oil and balsamic reduction.
4. Crush fresh ground pepper and salt on top. Enjoy!
Anita’s Kale Green Juice
Refreshing, dense, hydrating juice filled with nutrients. Detox your body and have the best energy for a great morning start.
Ingredients for two
2 large kales leaves, washed
1 large cucumber unpeeled
1/2 lemon juice
1-2 large ribs celery
1/4 cup parsley
2 inches knob ginger
1 teaspoon chia seeds
1 teaspoon organic honey
Preparation
1. After washing all vegetables, place them all in a blender.
2. Add 1 cup of ice, 1 cup of water, lemon juice, chia seeds and honey.
3. Blend until rich green color and thick consistency is achieved. You can strain it. Looking to consume more fibers, just blend it.
Anita’s best Coconut Granola
Great, healthy snack, best filling and nutritious breakfast with plain yogurt and even very satisfying for dessert time. Enjoy!
Ingredients
1 cup whole raw unsalted almonds
1 cup raisins
1/2 cup pistachios
1/2 cup cherries, dried
3/4 cup shredded sweet coconut
1/4 cup organic Coconut brown sugar
2 Tablespoon organic honey
1/2 teaspoon salt
1/4 cup unsalted walnuts
Preparation
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all ingredients. Mix well.
3. Place in oven over a baking pan with parchment paper until very well distributed.
4. Bake for 15 to 20 minutes. Stir and bake again for another 10 to 15 minutes until crunchy and bright nuts and raisins colors are developed.
5. Remove from oven. Let it cool and transfer to a airtight glass container.
French Macaroons
Ingredients
3 egg whites
1 cup almond flour
1 1/4 cup powder sugar
1/4 cup sugar
1 /4 teaspoon of cream of tartar
1/4 teaspoon vanilla
food coloring of your choice
Preparation
1. Pour powder sugar in a big bowl and mix with almond flour.
2. In a separate bowl beat 3 eggs whites with a mixer until fluffy, add cream of tartar, vanilla and sugar until you get firm peaks and mix until shiny.
3. Add egg mixture to dry ingredients and fold. Run over this mix with a spatula like scraping the mix to create a glossy consistency.
4. Heat oven at 300 grades Fahrenheit.
5. Meanwhile make little circles on a parchment paper, and turn your paper and start piping your macaroons with a pastry bag.
6. Tap on counter to get air bubbles out. Let them rest for 30 minutes to create a nice crust.
7. Put into the oven for about 15 to 20 minutes.
8. Let it rest for 15 minutes or till completely cool.
9. When fully cooled, assemble the macaroons with your choice of filling. Enjoy!
Anita’s Light Yogurt Blueberry Pound Cake
Ingredients
2 1/2 cups cake flour
1 cup butter, softened
2 1/2 cups sugar
6 eggs
1 cup plain yogurt
1/2 teaspoon baking soda
1/4 teaspoon salt
1 Tablespoon vanilla
1 pint blueberries
Preparation
1. In a large bowl cream together butter and sugar until very light and fluffy for about 5 to 6 minutes.
2. Add eggs slowly, one at a time.
3. Mix dry ingredients, flour, salt and baking soda together and add to the mix beating at low alternating with the yogurt. Continue beating for two minutes until mixture is creamy. Do not over beat to avoid having a fluffy and moist cake.
4. Fold in blueberries with a spatula.
5. Transfer cake mixture to a greased-floured bund pan.
6. Bake at 350 grades Fahrenheit for about 1 hour or until toothpick come out clean and cake is golden brown.
7. Remove from oven and let it cool in pan for 15 to 20 minutes until removing from pan. Enjoy!
Anita’s Crispy and Gooey Grilled Cheese Sandwich
Ingredients
1 teaspoon butter
1 teaspoon Mayonnaise
1 teaspoon yellow mustard
2 bread slices
2 to 3 ounces grated Havarti Cheese
1 ounce grated mozzarella cheese
Preparation
1. Heat a heavy pan or a cast iron pan over medium-low heat
2. Spread both outside bread slices with a thin layer of butter and top a thin layer of mayonnaise.
3. Place bread butter-mayonnaise side down over heated pan. Spread sandwich bread tops with mayonnaise and mustard.
4. Add cheeses. Place other two slices of bread on top. When started to melt turn the sandwich and press gently until golden brown and cheese is fully melted. Do not keep turning. Enjoy next to our yummy Tomato Soup.
Anita’s Eggplant Rolls With Goat Cheese
Grilled eggplant, light and healthy dish. Super easy to make. As an appetizer or a side dish …filled with delicious, creamy goat cheese with fresh herbs aromatic flavors.
Ingredients
4 medium Japanese eggplants, cut in slices
1 teaspoon salt
1/2 teaspoon pepper
4 Tablespoon extra virgin olive oil
3 Tablespoon parsley, minced
1 teaspoon basil, dried
6 ounces soft goat cheese
2 ounces cream cheese, room temperature
Preparation
1. Oil a large baking sheet. Preheat oven at 400 grades Fahrenheit.
2. Cut eggplants lengthwise and lay over tray. Drizzle with extra virgin olive oil. Sprinkle with salt and pepper.
3. Place eggplants in oven and roast them for about 20 minutes until golden brown.
4. Meanwhile, mix goat cheese with parsley, dried basil and cream cheese using a fork. Set aside.
5. Remove eggplants from oven. Let them cool for 10 minutes.
6. Place 1 Tablespoon of creamy filling at the end of each eggplant slice and roll up.
7. Lay them side down in a plate. Serve warm or at room temperature. Enjoy!
Anita’s Lebanese Rice Pudding With Rose Water
This authentic and delicious Lebanese rice pudding perfumed with Rose Water will become one of your favorite’s desserts. Enjoy cold or warm, right from the pot like my daughter does.
Ingredients
1 cup jasmine rice or Arborio rice
2 cups non-fat milk or whole milk
2 cups water
1 cup granulated sugar
2 Tablespoon Rose Water
1 Tablespoon Orange Blossom Water
4 to 5 pieces of Mastic Gum (finely minced)
Preparation
1. In a large pot, add the cup of rice to the water. Bring water to boil.
2. Lower heat and cover pot. Simmer until rice is tender and water have almost all evaporated.
3. Add room temperature milk over the rice and mix.
4. Keep stirring constantly at low heat for about 20 to 25 minutes.
5. Add sugar and mix well.
6. Add Mastic Gum and keep stirring (can be replaced with 3 Tablespoon of cornstarch).
7. When rice pudding starts thickening, add rose water and orange blossom. 
Mix well. Remove from heat. Place it in individual containers.
8. Let it cool at room temperature for about 30 minutes. Cover with plastic wrap and place them in the refrigerator for at least two hours.
9. Remove from refrigerator and could be garnish with ground cinnamon, almonds or pistachios. Yum.. Enjoy!
Cupcakes Filled With Heart
Fun cupcakes filled with a red heart for your loves ones.
Ingredients
1 White cake mix, with ingredients needed on back
2 drops red gel coloring
Small heart cutter
Cupcake liners
Preparation
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix cake batter as directed on box or you can make your own.
3. Take 2 cups of your batter and set in a different bowl and add 2 drops of the red coloring and mix.
4. Set rest of the white batter in a different bowl. Set aside.
5. Grease an 8 inches by 8 inches cake pan with butter and flour, and pour in red batter. Bake for about 20 to 25 minutes. You will know is ready by inserting a toothpick that comes out clean.
5. Let it cool completely. Use your heart shape to cut 12 red hearts. Make sure your heart cutter fits inside your muffin liner.
6. Spoon 1 Tablespoon of your white batter on the bottom of your liners. Place gently your heart shaped red cake over batter.
7. Spoon gently 2 tablespoon of your white batter cake over, covering your hearts.
8. Place muffin pan into the middle rack of your oven. Bake for another 20 to 25 minutes until golden brown.
9. Remove from oven. Let it cool completely and cover cupcakes with your favorite icing and macerated strawberries: (cut strawberries in small pieces, add 1/2 lemon juice and two tablespoon of powder sugar. Mix well. Let it macerate for 1/2 hour), and spoon over as you prefer over icing or next to your cupcake., “It’s my daughter’s favorite”.
Happy Valentines from the biggest three love of my life: my Husband and my two beautiful children to all of you. Enjoy!
Anita’s Grilled Chicken Thighs with Chimichurri Sauce
This easy and delicious chicken marinade with a tangy, vinegary and fresh herbs sauce will become one of your favorite.
Grilled Chicken Marinade Ingredients
6 -8 chicken thighs
1/2 cup olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon ground oregano
1 teaspoon cumin
1 teaspoon cayenne pepper
3 cloves garlic, minced
1/2 cup plain yogurt
1 Tablespoon ketchup
1 Tablespoon honey mustard
1 teaspoon yellow mustard
1 teaspoon honey
1/2 cup orange juice
2 tablespoon Worcestershire sauce
Preparation
1. Mix together all ingredients. Pour over the chicken.
2. Marinade for about 2 hours and place in the refrigerator.
3. Preheat grill at medium heat.
4. Remove chicken from marinade and shake off excess.
5. Grill at medium heat until chicken is cooked completely reaching an internal temperature of 165 degrees Fahrenheit.
Chimichurri Sauce
2 cups very fine chopped parsley
4 cloves garlic, finely minced
1/2 teaspoon crushed red pepper flakes
1/2 cup extra virgin olive oil
1/3 cup red wine or white vinegar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
