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Healthy Living with Anita.

Sharing my love for people through my cooking.

Browsing Category ENTREES

ENTREES

Anita’s Eggplant Burger

  • May 6
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Recipe will be posted!

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ENTREES

Anita’s Yummy and Cheesy Beef Burger

  • November 8
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HAMBURGER 2019

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ENTREES, MEDITERANIAN DISHES

Anita’s Most Delicious Chicken Marsala

  • September 17
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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

  1. Place flour into a shallow bowl and seasoned with salt, garlic powder, black pepper and smoked paprika.
  2. Dredge both sides of chicken tenderloins in the bowl with seasoned flour.CHICKEN MARSALA DRENCHING IN FLOUR3. 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.CHICKEN MARSALA SATE4. 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.CHICKEN MARSALA MUSHROOMS5. Incorporate Marsala wine and chicken broth. Simmer for about 10-12 minute. Add Heavy cream and mix all well.CHICKEN MARSALA CREAM 6. Return chicken back into the sauce and cook for about 4 minutes or until sauce thickens. CHICKEN MARSALA BACK IN PAN7. Garnish with fresh chopped parsley. Delicious to be served over pasta, rice or potatoes. Enjoy!

 

 

 

 

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COOK FOR A CROWD, ENTREES, MY CHILDREN'S FAVORITES

Anita’s Most delicious Tomato-Sage Spaghetti and Meatballs Muffin Bites

  • August 22
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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:

  1. 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. sage butterRemove 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.
  2. Add fried chopped sage leaves over onions and garlic.sage and onions Incorporate fresh diced tomatoes. Add tomato sauce, salt and pepper. Let it simmer at medium heat for about 15 minutes.sage tomato Meanwhile cook pasta in Kosher salted water following package instructions. Rinse pasta and set aside.sage spaguetti
  3. Preheat oven to 375 grades Fahrenheit. Grease 12 muffin cups with cooking butter spray.
  4. Toss tomato-sage sauce into the cooled spaghetti.
  5. Divide spaghetti between the 12 greased muffin cups.sage pasta in muffin
  6. Top each nest with grated parmesan cheese.sage pasta with cheese
  7. Bake until cheese has melted and pasta is slightly crispy around edges for about 20 minutes.
  8. 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!

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A HEALTHY MEAL PLAN, ENTREES

Anita’s Delicious Grilled Pomegranate Cilantro Chicken

  • August 20
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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:

  1. 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.
  2. Place marinated chicken into the grill and cook for about 2-3 minutes on each side or until chicken is completely cooked through.CHICKEN FILET CILANTRO IN GRILL
  3. Grill some tomatoes and onions, great accompany and best serve next to a salad. Enjoy!

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ENTREES, MEDITERANIAN DISHES

Anita’s delicious Grilled Mussels with Creamy Glazed Mashed Potatoes

  • March 26
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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

  1. Heat a gas grill at medium-high heat.
  2. Place fresh mussels, shrimps and calamari into a heavy-duty foil pan. Add salt, pepper, and crushed red pepper.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. 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.
  3. 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!

 

 

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ENTREES

Anita’s Best Memorial Egg Hamburger Day

  • May 30
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Ingredients

Sauce:

1/2 cup mayonnaise

1 teaspoon yellow mustard

1/2 teaspoon stone ground mustard

1 teaspoon ketchup

1 teaspoon cucumber pickle juice

Cheeseburger:

1 1/2 pounds (85% lean) ground beef

1 teaspoon salt

1/2 teaspoon black pepper

2 Tablespoon onions, grated

1/2 teaspoon dried parsley

1 garlic clove, grated

1 Tablespoon steak sauce (of your choice)

8 slices of sharp yellow Cheddar Cheese or American cheese

8 sesame seeds large buns

8 fried eggs in 2 Tablespoons of butter seasoned with salt & pepper

1 teaspoon vegetable oil

Toppings:

Fresh Spinach leaves

Sliced Avocados

Sliced tomatoes

Preparation

  1. Mix lightly ground beef, grated onion, dried parsley, steak sauce, salt, pepper, and grated garlic.
  2. Heat grill to medium-high.
  3. Grill buns, cut sides down. Remove from grill. Cover with foil and set aside.
  4. Shape mixed ground beef into 8 patties.
  5. Brush both side of beef patties with vegetable oil. Grill them covered about 4 minutes per side for medium.
  6. Meanwhile fried eggs one at a time over butter on one side of the grill or over stove top until yolks thicken slightly and egg edges are crispy. Remove and set aside.
  7. Top burgers with cheese, cover grill for cheese to be melted for about 1 to 2 minutes.
  8. Spread sauce onto each bun half. Place cheese burgers over bottom bun.
  9. Add  avocados, tomatoes, fresh spinach leaves. Top with a fried egg. Cover with top bun half. Enjoy a Happy Memorial Day with a super juicy and delicious Burger!

 

 

 

 

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ENTREES

Anita’s Easy Pan Seared Tilapia

  • May 3
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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

  1. Dry Tilapia fillets with paper towels. Sprinkle 1/3 teaspoon of salt and pepper on both sides.fish seasoned
  2. In a medium size shallow dish place flour, rest of salt, pepper, garlic powder and onion powder.
  3. Press Tilapia fillets into seasoned flour to lightly coat on both sides.
  4. Shake off any excess of flour. Set aside.fish floured
  5. 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.fish sate
  6. 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!

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ENTREES

Anita’s Roasted Chicken with Herbs and Vegetables

  • April 13
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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

  1. Preheat oven to 375 grades Fahrenheit.
  2. 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.
  3. 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.chicken with herbs raw
  4. Roast uncovered for about 45 minutes to an hour, or until chicken have browned, cooked completely and vegetables are fork-tender.
  5. Remove from oven and let it rest for 5 to 10 minutes. Serve next to basmati rice, sprinkle with parsley leaves. Enjoy!

 

 

 

 

 

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COOK FOR A CROWD, ENTREES, MEDITERANIAN DISHES

Anita’s Spinach Ravioli in Vodka Sauce

  • March 3
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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

  1. Prepare ravioli according to package instructions. Rinse and set aside.
  2. In a large pan on medium heat add extra virgin olive oil and butter. Cook onions and garlic until tender for about 2 minutes.
  3. Add chopped tomatoes. Cook for about 5 more minutes.
  4. Incorporate carefully vodka and when start simmering lower heat and let it reduce until liquor is evaporated for about 5 to 6 minutes.
  5. 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.
  6. Whisk in heavy cream. Stir and cook until sauce thickened.VODKA SAUCE7. 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!

 

 

 

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Anita Dakdouk

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