April, 2017
Anita’s Cinco de Mayo best Shrimp Fiesta in Corn Salsa
Ingredients for Grilled Garlic Shrimps
1 pound large cooked shrimps, peeled and deveined
2 Tablespoon garlic, minced
4 Tablespoons fresh lemon juice
1 teaspoon hot sauce
1 Tablespoon jalapeno pepper, finely chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup extra virgin olive oil
1 teaspoon smoke paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
Preparation
- Place all ingredients into a plastic bag. Place to marinade in the refrigerator for 25 to 30 minutes.
- Remove from refrigerator and let them sit for about 15 minutes at room temperature.
- Prepare the grill to high heat and cook shrimps for about 3 to 5 minutes to char in both sides. Set aside.
Ingredients for Fresh Corn Salsa
2 cups fresh Kernels corn
1 cup cherry tomatoes red and yellow, halves
1 jalapeno pepper, chopped finely
1/2 cup green onions, chopped finely
1/2 yellow onion, chopped finely
1 avocado, diced
1/4 cup fresh cilantro, chopped finely
3 Tablespoon fresh lemon juice
1 teaspoon cumin, ground
1 teaspoon salt
1 teaspoon freshly ground black pepper
Preparation
Mix the corn with all ingredients. Let them marinade for 30 minutes in the refrigerator or until ready to serve.
Ingredients for Homemade Baked Yucca (Cassava) Chips
1 large yucca root, peeled and thinly sliced (paper thin)
2 Tablespoon vegetable oil
1 teaspoon salt
Preparation
- Preheat oven to 425 grades Fahrenheit.
- Toss all ingredients together.
- Lay yucca chips flat into a large lined baking tray with parchment paper.
- Bake for about 20 to 25 minutes until golden brown.
Assembling your delicious Shrimp 5 de Mayo Best Appetizer
On top of your homemade baked yucca chips, place your fresh corn salsa topped with a grilled shrimp. It’s a Fiesta in your mouth!
Note: You can enjoy each of these three main delicious components on its own like the Yucca chips, which are very addictive, but they’re gluten-free root vegetable that boost your energy mood. Enjoy them with my guacamole.(see recipe on my site) Yummy!
Anita’s Sour Cream Lemon Cake
Ingredients
3 cups cake flour, sifted
2 cups brown sugar
2 sticks unsalted butter, room temperature
1/2 cup sour cream, room temperature
5 lemons’ zest
1/2 cup fresh lemon juice
4 large eggs, room temperature
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 teaspoon kosher salt
1 teaspoon lemon extract
Preparation
- Preheat oven at 350 grades Fahrenheit. Grease with butter and flour a 9 inches round cake pan.
- Using an electric mixer at medium speed, cream butter and brown sugar until light and very fluffy.
- Add eggs one at a time, mix well and incorporate lemon zest.
- In a large bowl place sifted cake flour, baking soda, baking powder, and salt. Set aside.
- In a medium size bowl mix sour cream, lemon juice, and lemon extract.
- Add into your batter the flour mix alternating with sour cream mixture ending with the flour mixture until creamy.
- Bake for about 40-45 minutes until tooth pick comes out clean.
- Remove from oven and let it cool for about 20 minutes.
- Place into a cake stand or plate.
Note: You can drizzle a light lemon glaze on top: Mix in a small saucepan 1 cup of confectioner sugar with 2 Tablespoons of fresh lemon juice over the stove until sugar completely dissolves.
Anita’s Creamy Stuffed Mushrooms
Ingredients
8 button Mushrooms without stems
4 Tablespoon light cream cheese, softened
1 Tablespoon Plain Yogurt
2 Tablespoon green onions, chopped
1 teaspoon dried basil
1 teaspoon garlic, minced
2 Tablespoon Olive Oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Preparation
- Preheat oven to 425 degrees Fahrenheit and lined a baking dish with aluminum foil paper.
- Meanwhile, clean the mushrooms with a wet paper towel to remove dirt and stems. Set aside caps.
- Place mushrooms caps into a zip-log plastic bag. Drizzle with olive oil. Seasoned with salt and pepper to taste. Place over lined baking dish. Bake for about 10 to 15 minutes till slightly tender. Remove from oven. Let them cool before stuffing and drain on paper towels.
- In a medium bowl combine softened cream cheese, plain yogurt, dried basil, chopped green onions, minced garlic, and rest of salt and pepper.
- Stuff each mushroom with cream cheese-yogurt mixture. Sprinkle with chopped green onions. Serve at room temperature. Enjoy!
Anita’s No Mayo Coleslaw with Shredded Chicken
Ingredients
3 Chicken breast, cooked and shredded
1 Pound green cabbage, shredded
2 Carrots, peeled and shredded
1 cup raisins
1 cup parsley, chopped
1 teaspoon granulated sugar
1 Tablespoon Apple Cider Vinegar
1 teaspoon fresh ginger, grated
1 Tablespoon Sesame Oil
1 Tablespoon Grape seeds Oil
1 teaspoon of soya sauce
1 Tablespoon of lemon juice
Preparation
- Whisk together in a large bowl apple cider vinegar, sesame oil, grape seed oil, lemon juice, sugar, grated fresh ginger, and soya sauce.
- Incorporate shredded green cabbage, shredded chicken, shredded carrots, parsley and raisins. Stir well until all ingredients are coated with the dressing.
- Best placed into refrigerator for at least 1 hour to blend flavors. Enjoy!
Anita’s Homemade Creamy Almond Milk
Ingredients (For 3 cups Almond milk)
1 cup Raw Almonds
5 cups of filtered water, for soaking
1/3 teaspoon Sea Salt
1/2 teaspoon cinnamon, ground
1 Tablespoon Organic Raw Honey
1 Vanilla Bean
Preparation
- Place raw almonds in a medium bowl and cover with filtered water. Scrape out vanilla bean and add it to the water.
- Let almonds soak overnight at room temperature covered with a towel.
- Drain almonds from water and rinse. Do not discard this water. Keep it on the side. (use in the next step)
- Place almonds, sea salt, ground cinnamon and your flavored vanilla water in a blender and puree mixture well.
- Pour almond pureed milk through a cheesecloth-lined sieve over a bowl. Let it drain for about 10 minutes.
- Press on the almonds with a wooden spoon to extract all the milk .
- Discard all the solids.(almonds peel)
- If you prefer a sweetened almond milk, add organic honey and stir well.
- Pour into a glass pitcher and refrigerate for about 30 minutes. It can last refrigerated up to 3 or 4 days. Stir before serving. Enjoy!
Anita’s Best Easter Chicks Deviled Eggs
Ingredients
4 large eggs
2 Tablespoon Caesar salad dressing(see recipe on my site)
1/2 teaspoon Horseradish Mustard
1/2 teaspoon Organic apple cider vinegar
3 cups of water
1 medium potato, baked
Salt and Pepper TT(to taste)
To Color Boiled Eggs
2-3 drops purple food coloring
2-3 drops blue food coloring
2-3 drops pink food coloring
2 drops pink+1 drop blue=light purple
4 bowls with water
Preparation
- Place eggs into a medium saucepan and cover with 3 cups of water. Bring water to a boil. Leave eggs boiling for 5 to 7 minutes. Turn off heat and let eggs finish cooking for another 5 minutes. Rinse eggs under cold water and peel gently with your hands. Set aside for 10 minutes and using a tiny spoon remove egg yolks and place it into a medium size bowl. Cut zigzags out of hard boiled egg whites.
- For the filling: Mash yolks and the baked potato.
Add the Caesar dressing, mustard, vinegar, salt and pepper. Mix well until smooth.
- For Coloring the Eggs: Place the drops of food coloring into the bowls with enough water to cover both parts of egg whites. If color is too pale, you can always add more drops.
4. Pipe or spoon egg yolk-potato filling into colored egg white zigzags halves.
5. Make little triangles out of yellow bell peppers or carrots for the beaks and pickled cucumbers for the eyes. Apply into the filling. Place these cuties chicks over a bed of chopped lettuce and be creative on finishing decorating your Easter garden. Happy Easter!
Anita’s Roasted Chicken with Herbs and Vegetables
Ingredients
2 Pounds chicken breast or thighs, skinless and boneless
2 Tablespoon Olive Oil
2 large Yukon Gold potatoes, unpeeled and cubed
2 cups of baby carrots
2 large Sweet potatoes, peeled and cubed
1 large red onion, chopped
3 cloves garlic, chopped
2 Tablespoon fresh rosemary, minced
2-3 Tablespoon fresh flat leaves parsley, minced
2 Tablespoon fresh thyme leaves
2 Tablespoon fresh lemon juice
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano, ground
1/2 teaspoon dried coriander, ground
1/3 cup of organic apple cider vinegar
Preparation
- Preheat oven to 375 grades Fahrenheit.
- Score chicken breasts or thighs using a sharp knife, making parallel cuts across the surface about 1/4 inch deep, then repeat in the opposite direction to allowed herbs mix to penetrate. Set aside.
- Place sweet potatoes, Yukon potatoes, red onions, minced garlic and carrots on a baking dish. Place scored chicken on top. Drizzle with olive oil, apple cider vinegar and lemon juice. Sprinkle chicken and vegetables with chopped parsley, chopped rosemary, fresh thyme, salt, pepper, garlic powder, dried coriander, and dried oregano.
- Roast uncovered for about 45 minutes to an hour, or until chicken have browned, cooked completely and vegetables are fork-tender.
- Remove from oven and let it rest for 5 to 10 minutes. Serve next to basmati rice, sprinkle with parsley leaves. Enjoy!
