Browsing Category ENTREES
Anita’s Most Delicious Chicken Marsala
Ingredients
2 Pounds boneless skinless chicken breast tenderloins
1 cup all-purpose flour, for dredging
12 ounces of crimini or porcini mushrooms, sliced
1/2 cup Marsala wine or brandy
3/4 cup chicken broth
4 Tablespoon of butter
2 Tablespoon extra virgin olive oil
1/4 cup fresh parsley, chopped
4 cloves of garlic, minced
1/2 cup heavy cream or mascarpone cheese
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
Preparation
- Place flour into a shallow bowl and seasoned with salt, garlic powder, black pepper and smoked paprika.
- Dredge both sides of chicken tenderloins in the bowl with seasoned flour.
3. Heat 2 Tablespoons of butter and 1 Tablespoon of olive oil in a large skillet and fry chicken tenderloins over medium-high heat on both sides until golden brown. Remove from skillet and set aside.
4. Use same skillet with left over grease, add 2 Tablespoons of left butter and 1 Tablespoon of olive oil. Incorporate minced garlic and sliced mushrooms. Cook for about 3 to 4 minutes until tender.
5. Incorporate Marsala wine and chicken broth. Simmer for about 10-12 minute. Add Heavy cream and mix all well.
6. Return chicken back into the sauce and cook for about 4 minutes or until sauce thickens. 
7. Garnish with fresh chopped parsley. Delicious to be served over pasta, rice or potatoes. Enjoy!
Anita’s Most delicious Tomato-Sage Spaghetti and Meatballs Muffin Bites
Ingredients for the Tomato-Sage Sauce
1 medium size onion, finely chopped
12-15 fresh sage leaves
4 cloves of garlic, minced
2 Tablespoon butter
1 tablespoon extra virgin olive oil
1 cup of tomato sauce
5 fresh tomatoes, diced
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup of parmesan cheese, grated(set aside)
1-16 ounces package spaghetti pasta
Meatball (please see my site for this delicious recipe)
Preparation for sauce:
- Heat the butter and olive oil over low heat in a large pan. Add the sage leaves to infuse the butter and oil. Sate for about 3 minutes.
Remove sage leaves from butter and set aside over a plate with paper towel. Add garlic and onions to the butter and oil. Cook for about 2 to 3 minutes. - Add fried chopped sage leaves over onions and garlic.
Incorporate fresh diced tomatoes. Add tomato sauce, salt and pepper. Let it simmer at medium heat for about 15 minutes.
Meanwhile cook pasta in Kosher salted water following package instructions. Rinse pasta and set aside.
- Preheat oven to 375 grades Fahrenheit. Grease 12 muffin cups with cooking butter spray.
- Toss tomato-sage sauce into the cooled spaghetti.
- Divide spaghetti between the 12 greased muffin cups.
- Top each nest with grated parmesan cheese.
- Bake until cheese has melted and pasta is slightly crispy around edges for about 20 minutes.
- Remove from oven. Assemble a party tall toothpick with cooked meatball and fried sage leaf in the center of the spaghetti nest. Ready to serve. Enjoy!
Anita’s Delicious Grilled Pomegranate Cilantro Chicken
Ingredients
2 Pounds skinless chicken tender breasts
1 Tablespoon pomegranate molasses
3-4 garlic cloves, minced
1/2 cup fresh cilantro leaves, finely chopped
1 tablespoon Dijon mustard
1/2 cup fresh lemon juice
1 teaspoon ground adobe spices
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon extra virgin olive oil
Preparation:
- Place chicken in a large bowl or Ziploc bag. Add lemon juice, olive oil, pomegranate molasses, mustard, lemon juice, adobe spices, minced garlic, chopped cilantro, salt and pepper. Mix all well. Place in the fridge and marinade for at least 2 hours. Meanwhile preheat the grill to medium-high.
- Place marinated chicken into the grill and cook for about 2-3 minutes on each side or until chicken is completely cooked through.
- Grill some tomatoes and onions, great accompany and best serve next to a salad. Enjoy!
Anita’s delicious Grilled Mussels with Creamy Glazed Mashed Potatoes
Ingredients
1 1/2 pounds fresh mussels, cleaned
1/2 pound shrimps , cleaned and deveined
1 pound fresh calamari cut in rings, cleaned
4 garlic cloves, minced
juice and zest of 2 lemons
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
1 teaspoon crushed red pepper
3 Tablespoons of parsley, finely chopped
1/2 cup dry white wine
1/3 cup extra virgin olive oil
Preparation
- Heat a gas grill at medium-high heat.
- Place fresh mussels, shrimps and calamari into a heavy-duty foil pan. Add salt, pepper, and crushed red pepper.
- Drizzle olive oil and wine over mussels and calamari. Cover pan with foil. Cook for 10-15 minutes or until shellfish are open and shrimps turned pink.
- Continue cooking until all shellfish are open and discard any unopened ones. Add lemon juice and zest of lemons. Toss all well. Cook for another 5 minutes to absorbed all juices.
- Serve in a bowl and set aside.
Ingredients for Glazed Mashed Potatoes
4 large Russet potatoes, peeled and quartered
1/2 cup milk
2 Tablespoon butter
1 teaspoon salt + 1 tablespoon for water
1/2 teaspoon white pepper
2 teaspoon cream cheese
Preparation
- Add salt to a large pot with water, and bring to a boil. Add quartered potatoes and cook till fork tender for about 20 minutes, drain.
- Heat milk and butter over low heat. Add warm milk and melted butter over potatoes. Seasoned with salt and pepper. Using a potato masher bring potatoes to a creamy and smooth consistency.
- Add cream cheese and mix till no lumps.
Balsamic Glaze
In a small saucepan combine 1/2 cup of red balsamic vinegar with 1 tablespoon of brown sugar. Let it boil and reduced by almost half to thickened.
Assembling
Place delicious creamy mashed potatoes into a serving plate. Incorporate mussels, grilled shrimps and clams on top with a drizzle of balsamic glaze. Sprinkle fresh parsley. Enjoy!
Anita’s Best Memorial Egg Hamburger Day
Recipe of our Memorial best Egg Hamburger day will be posted soon!
Anita’s Easy Pan Seared Tilapia
Ingredients
6 Tilapia fillets
3/4 cup all-purpose flour
2 Tablespoon Olive Oil
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
juice of 2 fresh lemons
Preparation
- Dry Tilapia fillets with paper towels. Sprinkle 1/3 teaspoon of salt and pepper on both sides.
- In a medium size shallow dish place flour, rest of salt, pepper, garlic powder and onion powder.
- Press Tilapia fillets into seasoned flour to lightly coat on both sides.
- Shake off any excess of flour. Set aside.
- Place Olive Oil on a large skillet and heat over medium-high heat. Cook tilapia fillets for about 3 to 4 minutes on each side or until flaky.
- Remove from heat, squeeze juice of lemons over it, and could be served next to “No Mayo”coleslaw salad.(see my site for recipe, excluding the chicken and adding some diced green apples instead) Delicious, and light. Try it!
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!
Anita’s Spinach Ravioli in Vodka Sauce
Ingredients
1 package 48 ounces spinach Ravioli (frozen or homemade)
2 Tablespoon Extra Virgin Olive Oil
1 Tablespoon butter
4 garlic cloves, minced
1 onion, diced
2-16 ounces cans natural Organic Tomato Sauce
1 Tablespoon sugar
3/4 cup heavy cream
1 teaspoon oregano, dried
1 teaspoon fresh rosemary, finely chopped
1 teaspoon garlic powder
2 Roma tomatoes, small diced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/3 cup parmesan cheese, for garnish
Preparation
- Prepare ravioli according to package instructions. Rinse and set aside.
- In a large pan on medium heat add extra virgin olive oil and butter. Cook onions and garlic until tender for about 2 minutes.
- Add chopped tomatoes. Cook for about 5 more minutes.
- Incorporate carefully vodka and when start simmering lower heat and let it reduce until liquor is evaporated for about 5 to 6 minutes.
- Add organic tomato sauce, salt, black pepper, garlic powder, dried oregano, fresh rosemary, crushed red pepper and sugar. Cook sauce for about 8 to 10 minutes.
- Whisk in heavy cream. Stir and cook until sauce thickened.
7. Incorporate cooked Spinach Ravioli into the sauce and serve with a sprinkle of grated parmesan cheese and a drizzle of extra virgin olive oil on top. try it!
