Browsing Category ENTREES
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!
Anita’s Delicious Orange Salmon
Light, nutritious , fast and delicious dinner. A spice rub with a refreshing citrus flavor. Try it!
Ingredients
4 (6 to 8 ounces) salmon fillets
2 oranges, sliced
2 Tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 teaspoon red pepper flakes
1/2 teaspoon balsamic vinegar
1/2 teaspoon orange zest
1 cup fresh orange juice
Preparation
- Preheat oven at 375 grades Fahrenheit.
- Combine all ingredients in a small bowl. Rub Salmon fillets on both side. Place fillets over a baking pan.
- Drizzle with olive oil. Roast for about 15 to 20 minutes until salmon fillets are fork tender and cooked.
- Remove from oven. Incorporate orange rings over salmon fillets. Broil for 2 minute.
- Enjoy with sate spinach with olive oil and garlic next to grilled tomatoes and sweet peppers. Enjoy!
Anita’s Lebanese Kafta (Meatloaf with Potatoes)
Ingredients
2 pounds lean ground beef
1 1/2 cup parsley, finely chopped
1 large onion, finely chopped
1 tablespoon Ketchup
1 Tablespoon Worcestershire sauce
1 Tablespoon Pomegranate molasses
1 teaspoon cinnamon, ground
1 teaspoon allspice
1 teaspoon nutmeg, ground
1 Tablespoon salt
1 Tablespoon pepper, ground
4 tomatoes, sliced in rounds
4 large potatoes, sliced in rounds
1 ( 4 ounces) can tomato paste mixed in 1 1/2 cup of water
Preparation
- Preheat oven to 375 grades Fahrenheit and butter a glass dish. Set aside.
- In a big bowl mix ground beef, parsley, onions. Add ketchup, pomegranate molasses, Worcestershire sauce, salt, pepper, cinnamon, allspice, and nutmeg. Mix all until well combined. Transfer meatloaf into the glass baking dish and make it all even.
- Layered Potatoes on top of meatloaf.
- Placed one sliced tomato on top of each potato sliced. Sprinkle with freshly ground black pepper. (As shown in picture).
5. Pour over, mixed tomato paste into 1 1/2 cup of water over the entire dish. Bake for about one hour or until juices of beef and tomato sauce have almost reduced, beef is cooked, and potatoes are tender. Serve next to rice. Enjoy!
Anita’s Venezuelan Empanadas
El aroma y sabor venezolano como estremece nuestros corazones .
Ingredients
Beef Filling
1 pound lean ground beef
1 onion, small diced
2 tomatoes, small diced
1 red pepper or green, small diced
2 cloves of garlic, chopped
1 teaspoon oregano, ground
1 teaspoon cinnamon, ground
1 teaspoon cumin, ground
1 teaspoon salt
1 teaspoon pepper
1 Tablespoon Olive oil
1 bay leave
1 Tablespoon ketchup
Empanada Dough
3 cups of Arepa Flour (white corn flour)
1 teaspoon salt
1/4 teaspoon sugar
1/2 to 1 cup of warm water
Canola or Vegetable Oil (for frying)
Preparation for Filling:
- Heat olive oil at medium heat in a large skillet, and add ground beef. Brown beef until completely cooked.
- Add onions, and peppers. Cook until soft. Lower heat and add tomatoes, oregano, cinnamon, cumin, salt and pepper.
- Stir all together, add bay leave and cook for 15 to 20 minutes. Add ketchup. If filling is too dense add 1/3 cup of water.
- Simmer for about 10 more minutes. Set aside.
Making Empanadas Dough:
- In a large bowl place arepas flour, salt, sugar and mix all together.
- Add warm water slowly by mixing with your hands until all is well combined and dough is soft.
- Let dough rest by covering it with a clean cloth for about half an hour.
To Prepare and cook Empanadas
- Place plastic wrap over a cutting board, secure board with a wet cloth underneath and place it over your kitchen counter.
- Make a dough ball with your hands and flatten your dough on top of plastic wrap.
- Place meat filling on the center of dough.
- Grab one side of plastic wrap, and fold over the other side.
- With the tip of a butter knife shape your half moon (empanada) over the plastic wrap.
- Remove plastic wrap and discard excess of dough. Set aside.
- Continue shaping your empanadas. Place over a dish and cover with wet napkins until ready to fry.
- Fry empanadas in a large pot with half way up filled with vegetable oil for about 2 to 3 minutes on each side.
- Place empanadas over paper towel to take away excess oil. Enjoy next to your favorite hot sauce. One of our best favorites family recipe.Yum!
Anita’s Salmon with Dill and Lemon Sauce
Ingredients
1 pound Salmon Fillets
1/4 cup extra virgin Olive Oil
1/2 cup lemon juice
2 Tablespoon fresh dill
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon butter
Preparation
- Preheat oven to 350 grades Fahrenheit.
- Grease a baking dish with butter. Set aside.
- Mix in a large bowl, lemon juice, zest of lemons, olive oil, garlic powder, salt and pepper. Incorporate Salmon fillet.
- Place salmon on the baking dish and sprinkle with dill.
- Drizzle with olive oil and bake for about 25 minutes or until fish is flaky. Enjoy!
Anita’s Spaghetti with Meatball
It is our family best tasting spaghetti and most tender meatballs ever. Sharing this family recipe, hoping that it will become one of your favorites too.
Ingredients
2 pounds ground beef
3 slices of sandwich bread, into small cubes
1 egg, beaten
1/3 cup parmesan cheese, grated
Olive oil to brown meatballs
1/2 cup fresh parsley, finely chopped
1 teaspoon fresh oregano
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/2 teaspoon thyme, ground
1 pound spaghetti, cooked according to package directions
Simple Marinara sauce
3 cups of crushed tomatoes
1 large onion, chopped
3 cloves garlic, minced
2 Tablespoon extra virgin olive oil
1 Tablespoon dried oregano
1 Tablespoon dried basil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1 tablespoon tomato paste
1/2 cup water
Preparation
- Combine with your hands ground meat, small cubes of bread, egg, parmesan cheese, salt, pepper, fresh parsley, fresh oregano, cinnamon, nutmeg and thyme. Don’t over mix for meatballs to be tender.
- Form meat mixture into 2 to 3 inches meatballs.
- Heat the oil and place meatballs to brown in all sides over medium heat in batches for about 10 minutes.
- Place browned meatballs over paper towels. Set aside.
For the Sauce:
- Sate onions in olive oil in same pan over medium heat until soft for about 3 minutes. Add garlic and cook for another minute.
- Add crushed tomatoes, salt, pepper, dried oregano, basil and sugar. (sugar cut a little bit of the acidity of the tomatoes)
- Cook sauce for about 20 minutes and add tomato paste dissolve in half cup of water. Place meatballs back into the sauce and lower the heat.
- Simmer covering the pan until meatballs are cooked through for about 20 to 25 minutes. Serve on cooked spaghetti and sprinkle with fresh basil and grated parmesan cheese. Enjoy! Riquisimo.
