Browsing Category APPETIZERS
Anita’s Simple and Delicious Cream Cheese and Scallions Wontons with Sweet & Spicy Sauce
Super light and addictive appetizer. So easy to make at home. Enjoy!
Ingredients for Wontons:
1 1/2 cup cream cheese
14-16 wonton wrappers
1/2 teaspoon salt
1/3 teaspoon garlic powder
5-6 scallions, finely chopped
some water
Vegetable oil, for frying
Dipping Sauce:
Mix together: 1 teaspoon rice vinegar, 1/2 teaspoon soya sauce, 1/2 teaspoon hot sauce or Siracha, 1 tablespoon of honey, pinch of hot pepper flakes(optional), and 1 tablespoon sesame oil.
Preparation for Cream Cheese Wontons
- Mix in a medium bowl, cream cheese, scallions. Add salt and garlic powder.
- Place a wonton wrapper over a flat surface like a cutting board. Damp the outer edges with water using your fingers. Place a teaspoon of cream cheese mixed filling in the center of wonton wrapper.
3. Meanwhile, Heat 2 to 3 inches of vegetable oil in a pot reaching 375 grades Farenheit.
4. Continue on folding wonton wrapper in half into a triangle.
5. Bring the two corners on the long side of the triangle together and seal with extra water if needed.
6. Fry wontons in batches of 6-8 about 2 to 3 minutes or until golden brown.
7. Serve with Dipping sauce. 
Anita’s Most Buttery and Crispy Herb Smashed Baby Potatoes
Ingredients
2 pounds baby Yukon yellow-red potatoes
2 Tablespoons butter, melted
3 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon of Salt
1/2 teaspoon garlic powder
1/2 cup of fresh parsley, minced
1/3 cup of fresh oregano, minced
3 tablespoons of fresh lemon juice
1/3 teaspoon freshly ground black pepper
Preparation
- Scrub and clean potatoes under running water. Do not peel them.
- Place potatoes in large pot with salted water. Bring it to a boil, lower heat and simmer till tender.
3. Drain potatoes. Set aside. Preheat oven to 400 grades Farenheit. 
4. Prepare a baking sheet lined with foil paper. Use a masher to gently smash the baby potatoes.
5. Sprinkle with salt, pepper and garlic powder. Use a medium bowl and mix together minced garlic, lemon juice, oregano and parsley. Add olive oil and mix well.
6. Incorporate smashed potatoes into the bowl and fold them in with this herby olive oil mixture.
7. Lay potatoes evenly over lined baking sheet. Place on bottom rack of oven.
Bake for 25 minutes without flipping them.
8. Remove from oven and drizzle butter over potatoes. Bake for another 15 to 20 minutes till they become crispy but still buttery and soft in the middle. Remove from oven. Let them cool in baking sheet for 5 minutes.
9. Transfer into a serving plate. Enjoy as a side dish, snack or appetizer. yummy!
Anita’s Best Baked Polenta Rounds with Mushrooms-Rosemary Ragu
The Ultimate appetizer! Super easy to make with store-bought tubes of polenta. Slice, bake and top with a creamy irresistible delicious mushroom sauce.
Ingredients
1 pound store bought-tube pre-cooked polenta, sliced in 1/2-inch rounds
1/2-pound White button mushroom(cremini), chopped
1/3 cup Mozzarella cheese, grated
1 onion, small diced
1/3 cup heavy cream
2 cloves garlic, minced
1/3 cup dry white wine
1/3 teaspoon salt
1/8 teaspoon black pepper
A dash of Worcestershire sauce
1 Tablespoon fresh Rosemary, finely chopped
1 Tablespoon butter
3 Tablespoons Extra Virgin olive oil, spray
Preparation
- Preheat oven to 425 grades Fahrenheit.
- Line a baking tray with foil paper. Spray with olive oil. Lay polenta rounds in a single layer over the baking tray and spray top with olive oil.
- While baking for 20 minutes or until top of polenta are slightly golden and crispy, start making Mushroom Ragu: Heat a skillet at medium heat and add butter. Add garlic and onions. Cook for 5 to 7 minutes. Incorporate mushroom and chopped fresh rosemary. Seasoned with salt, and pepper. Cook for 10 minutes and add wine, stir and cook for about 2 minutes. Add Worcestershire sauce and cream. Cook over low heat stirring frequently until sauce has thickened. Set aside.
- Remove polenta rounds from oven. Transfer into a platter. Sprinkle each with some mozzarella cheese. Top with warm Mushroom Ragu. Sprinkle the top with some fresh Rosemay leaves. Enjoy!
Anita’s Easy, Cheesy Homemade Sheet Pan Nachos
A crowd pleaser! Perfect, fun and delicious dish for sharing. Baked and served.
Ingredients for Homemade Black Beans
2 cups black beans pre-washed
5 cups of chicken broth
1 red pepper, small diced
2 cloves garlic, minced
1 Tablespoon Olive Oil
1 teaspoon salt
1 teaspoon paprika, ground
1/2 teaspoon cumin, ground
2 teaspoon granulated sugar
Preparation
- Place black beans in a large pot filled with 5 cups of chicken or vegetable broth and let them boil at medium high heat. Lower the heat and simmer for 1 1/2 to 2 hours till beans are tender and creamy.
- In a large pan heat olive oil at medium heat, incorporate diced onions, diced red peppers and garlic. Cook until softened and transfer into large pot of cooked beans. Seasoned with salt, pepper, paprika, and cumin. Let it simmer on low heat for another 10 to 15 minutes and add sugar. Stir well. Set aside.
- Preheat oven to 400 degrees Farenheit. Prepare a sheet pan. Set aside.
Ingredients for Homemade Ground Beef for Nachos
1 pound ground beef
2 Tablespoon Olive Oil
1 yellow onion, diced
2 cloves garlic, minced
1 Tablespoon Taco seasoning
1/2 teaspoon cumin, ground
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Hot Sauce
Preparation
- Brown ground beef in a large skillet over medium-high heat. Take out grease from skillet and add olive oil, diced onions and minced garlic.
- Cook until translucent. Seasoned with salt, pepper, taco seasoning and ground cumin. Add hot sauce. Stir to combine.
Toppings
Diced Onions
Diced Tomatoes
Avocado
Cilantro
Sour Cream
Green Onions
Mexican style Blend Cheese
More than can be added: corn, olives, ready Pico de Gallo, etc.
Assembling Delicious Loaded Nachos
Spread out Half of your Tortilla Chips (of your choice) over the baking tray. Sprinkle with Half of your ground beef mixture and your cooked black beans. Sprinkle with half of the cheese. Repeat the layers. Place tray into the preheated oven till cheese is melted. Remove from oven and top with fresh diced tomatoes, green onions, cilantro leaves, diced avocado, and sour cream. Enjoy!
Anita’s Delicious Stuffed Eggplant Boats
Ingredients
2 medium eggplants shiny and smooth skin
2 cloves of garlic, minced
2 Tablespoons tahini
2 Tablespoon of Labneh or sour cream
2 Tablespoon fresh lemon juice
zest of one lemon
2 Tablespoon fresh finely chopped flat-leaf parsley
1/3 cup of extra virgin olive oil
1/2 teaspoon salt
pinch of black pepper
1/4 teaspoon ground cumin
2 Tablespoon pomegranate seeds, for garnish
Toasted Pita bread wedges
Preparation
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with nonstick foil and drizzle a little bit of olive oil over to prevent the eggplants from sticking.
- Halve the eggplants lengthwise. Score them using a knife.
- Brush the cuts slightly with olive oil. Place eggplants on the baking sheet facing up. Sprinkle with salt and pepper to taste.
- Roast eggplants in the preheated oven for about 45 minutes or until eggplants pulp are soft.
5. Remove eggplants pulp with a spoon carefully but not all, leaving some of the pulp around skin.
6. Add eggplant pulp into a food processor or can also be made by hand using a fork.
7. Add minced garlic, lemon juice, lemon zest, tahini, labneh, cumin, and salt. Pulse and process only couple times for better texture.
8. Spoon out eggplant dip from processor and fill up your eggplant boat skin. Sprinkle fresh parsley leaves over the top and garnish with pomegranate seeds. Enjoy cold or at room temperature next to toasted pita bread, carrots or any vegetable you desire.
Anita’s Homemade Cheese Labneh Eggplant Roll up
Ingredients
2 large eggplant, thinly sliced
2 Tablespoon olive oil
1 teaspoon Italian seasoning
Fresh basil leaves, chopped
4 cheese Labneh balls (see recipe on my site)
Salt and Pepper
Preparation
- Preheat oven to 400 grades Fahrenheit.
- Place sliced eggplant over a baking tray and drizzle over with olive oil. Season with salt and pepper.
- Roast eggplant in the oven for about 30 minutes till tender. Set aside to cool.
- Use a large bowl and mix labneh cheese balls with Italian seasoning and chopped fresh basil. Use a fork to blend in spices into the cheese balls creating a creamy paste.
- Spread a tablespoon of creamy labneh cheese over roasted eggplant and roll. Enjoy as an appetizer or light lunch!
Anita’s Venezuelan Cheese Sticks (Palitos de Queso)
Ingredients
2 cups of All-purpose self rising flour
6 Tablespoon cold butter, cut into cubes
1 teaspoon salt
2 eggs, beaten
6-8 Tablespoon of milk or water (room temperature)
12 sticks of 3/4 inch white cheese(queso blanco para freir or akawi cheese)
Vegetable oil, for frying
Preparation
- Place flour and salt into a large bowl. Hand whisk to combine and add cubes of butter. Work it into the flour using your hands to slightly break butter into small pea size pieces.
- Add 2 eggs and water or milk into the flour mix. Combine well until dough comes together. Shape dough into a disc and wrap it with plastic. Place dough into the refrigerator for about 30 to 60 minutes.
- Over a lightly floured surface roll out dough into a 12 inch square. Cut square into 1 inch wide strips.
- Take end of strip and starting rolling around cheese stick and close tightly the ends.
- Fill a deep skillet with 2 inches of vegetable oil and fry cheese sticks until golden brown in one side, turning halfway through for about 3 to 4 minutes.
- Serve next to a Homemade Tartar Sauce: In a medium size bowl stir together one cup of mayonnaise with some chopped dill pickles, 1 tablespoon of smashed capers, 1 tablespoon of fresh lemon juice, 1 tablespoon of Dijon mustard, 1 teaspoon of Worcestershire sauce. Add salt and pepper TT. Mix all ingredients well. Also, can be serve next to a very simple Pink Sauce: Ketchup, Mayo, white vinegar and Worcestershire sauce. Enjoy!
Halloumi Cheese Baked Rolls
Ingredients
8 Sheets of filo dough sheets,thawed
2 Tablespoons of Extra Virgin Olive oil
Halloumi Cheese cut into 14 – 16 logs
Fresh mint and parsley, finely chopped
Preparation
- Preheat oven to 375 grades Fahrenheit. Prepare your ingredients.
- Unfold one Filo pastry sheet on the work board surface and cut into even rectangles size. Cover the rest of the filo sheets with a damp towel to prevent drying up.
3. Sprinkle some of the fresh mint-parsley chopped leaves in the middle of triangle. Place Halloumi log cheese over herbs.
4. Roll the sheet over the log of Halloumi cheese.
5. Continue folding edges and roll till the top.
6. Repeat with the rest of the filo sheets. Place on a baking tray lined with parchment paper. 
7. Brush top of Halloumi filo rolls with Olive oil.
8. Bake for 15 to 20 minutes until light golden. You can sprinkle some Zaatar or Zumac on top too. Enjoy!
Anita’s Healthy and Delicious Eggplant-Dip Boats
Looking for a light, delicious appetizer with stunning presentation, these are fun individual bite sized vessel for any of your prepared dips.
Looks pretty too, served in a platter for a Home style Dip.
Note: Please look for Eggplant Dip Recipe on my site.
Anita’s Crispy Baked White Sweet Potato Rosemary Fries with Garlic Aioli
Ingredients
2 white sweet potatoes, peeled and cut into long thin strips
1 Tablespoon of fresh rosemary leaves, finely chopped
2 Tablespoon olive oil
1 teaspoon Kosher salt
1/2 teaspoon garlic powder
1 tablespoon corn starch
water
Preparation
- Preheat oven to 425 grades Fahrenheit. Prepare a baking sheet lined with foil paper and set aside. Peel sweet potatoes.
- Soak thin strips of sweet potatoes into a large bowl with cold water for at least one hour to minimize excess of starch.
3. Drain and pat dry potatoes using paper towels. Add corn starch and toss well. 
4. Drizzle with olive oil. Add kosher salt, garlic powder, and chopped fresh rosemary. Toss all ingredients until potatoes are well coated.
5. Arrange sweet potatoes evenly into the baking pan. Bake for 15 minutes first, flipping fries using a spatula to bake evenly.
Bake for another 5 to 8 minutes until potatoes are crispy and slightly brown.
6. Remove crispy fries from the oven. Sprinkle with salt. 
Enjoy next to a Rosemary Garlic Aioli Sauce !
Rosemary Garlic Aioli Sauce: Mix a cup of mayonnaise with the juice of half of a lemon. Add a teaspoon of fresh finely chopped rosemary leaves. Seasoned with salt, a dash of cayenne pepper and garlic powder. Blend all ingredients and chilled.
