Browsing Category MEDITERANIAN DISHES
Anita’s Delicious Tomato stuffed with Homemade Pesto Gnocchi
Recipe will be posted soon !
Anita’s Delicious Grilled Barbecue Chicken Tenders
Ingredients
20 Chicken Tenderloins
2 Tablespoon Dijon mustard
1 Tablespoon Worcestershire Sauce
1/2 cup cherry vinegar
2 Tablespoon Pomegranate molasses
1 Tablespoon Ketchup
1/2 cup fresh lemon juice
1/4 teaspoon turmeric
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon lemon pepper seasoning
Tomatoes and onions to grill, optional
Preparation
- In a large bowl mix all ingredients. Scoop out 1/2 a cup of this marinade to coat the chicken tenderloins when grilling.
- Incorporate chicken into marinade and coat well. Cover bowl.
- Refrigerate for at least 2 hours.
- Remove marinated chicken from the fridge.
- Set your BBQ grill on medium heat and grill chicken tenders for about 20 to 25 minutes turning occasionally to brush sauce mixture at every turn. Make sure chicken are cooked through but juicy and tender.
- Grill tomatoes and onions as well.
- Serve next to salad or rice. Enjoy!
Anita’s Delicious Eggplant Stuffed with Italian Sausage
Ingredients
3 medium eggplants, halved lengthwise and trimmed off stems
3 eggplant-flesh diced
1 pound Italian sausages, casing removed
1 small yellow onion, finely chopped
4 cloves of garlic, minced
2 cups cherry tomatoes, halves
1/2 cup fresh parsley, finely chopped + 2 Tablespoons for garnish
1 1/2 cup Marinara Sauce (see my site for recipe)
1/2 cup shredded Mozzarella cheese
2 Tablespoon Olive Oil + 2 Tablespoon for eggplant shells
1/2 teaspoon oregano, dried
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
Preparation
- Preheat oven to 400 Grades Fahrenheit.
- Cut eggplants in half. Use a little spoon to scoop out the pulp. Leave like 1/2 inch border around the skin.
- Chop in small pieces the eggplant’s pulp removed. Set aside.
- Place eggplant side open down on a baking sheet, drizzle with 2 Tablespoon of olive oil. Season with pepper. Roast for about 20 minutes.
- Meanwhile, use a large skillet on medium-high heat add olive oil and cook eggplant-flesh for about 4 minutes until brown. Remove and place over paper towel to remove oil.
- Brown sausages. Add onions, minced garlic. Seasoned with salt, pepper, crush red pepper flakes, and dried oregano. Cook for about 5 to 7 minutes or until Add fresh parsley. Set aside.
7. Pour 1/2 cup of Marinara Sauce on the bottom of 9 X 12 greased baking dish. Place roasted eggplant shells on top. Seasoned with salt. Add 1 teaspoon of Marinara Sauce on each shell. 
8. Distribute all cooked diced eggplant-flesh into the 6 shells. 
9. Divide sausage mixture evenly over. Top each eggplant with shredded mozzarella cheese.
10. Align all around cherry tomatoes halves. Cover baking dish with foil. Bake for 15 minutes until cheese is melted and eggplant finish cooking. 
11. Remove from oven and sprinkle fresh parsley on top, Enjoy!
Anita’s Delicious Ratatouille with simple Bolognese Sauce
Ingredients
2 large eggplants,cut rounds in 1/2 inch thick
2 large russet potatoes, cut rounds in 1/2 inch thick
3 mini yellow sweet bell peppers, cut in 1/2 inch rounds
2 mini orange sweet bell peppers, cut in 1/2 inch rounds
2 large carrots cut in oblong shape of 1/2 inch thick
2 red onions, cut in rounds of 1/2 inch thick
2 Roma tomatoes, cut in rounds of 1/2 inch thick
2 Tablespoon dried basil
2 Tablespoon dried oregano
2 Tablespoon kosher salt
2 Tablespoon pepper
4 -6 Tablespoon of Olive oil
Preparation
- Preheat the oven to 375 grades Fahrenheit.
- Arrange on one foiled lined baking sheet all cut round peeled potatoes, oblong peeled cut carrots and round baby bell peppers. Season with 1 tablespoon each of dried basil, oregano, salt and pepper. Drizzle 3 tablespoons of olive oil over vegetables. Set aside.
- Arrange on another foiled lined baking sheet all cut tomatoes rounds, eggplants and red onions. Season with 1 Tablespoon each of dried basil, dried oregano, salt and pepper. Drizzle 3 Tablespoon of olive oil over vegetables. Set aside.
4. Place both baking sheets in the oven to roast vegetables for about 35 minutes or until fork tender.
5. Meanwhile Make Bolognese Sauce: Use a large skillet and at medium heat brown 1 pound of ground beef in 2 tablespoon of butter. Add 1 diced small onions, a small (4 ounces)can of tomatoes, 3 minced garlic cloves. Cook for 10 to 15 minutes until onions and tomatoes are tender. Season with salt, pepper, 1/2 teaspoon of oregano, 1/3 teaspoon of nutmeg. Add 2 tablespoons of tomato paste dissolve in a cup of water. Let it simmer for 20 to 25 minutes at low heat until liquid are absorbed. Set aside.
6. Remove roasted vegetables from oven. 
7. Use an oven-proof round dish to assemble. Spread 1/4 of your meat sauce on the bottom of your dish.
8. Start assembling by placing roasted vegetables on top of meat sauce.
9. Repeat process by arranging veggies in alternating patters like (potatoes, eggplant, tomatoes, bell peppers, red onions and carrots). Add Bolognese sauce on top.
10. Arrange last top layer. Cover your baking dish with foil. Bake at 375 grades Fahrenheit for 10 minutes. Remove from oven and serve warm. Garnish with some fresh basil leaves. Enjoy!
Anita’s Delicious Zucchini Lasagna Rolls
Ingredients
18 lasagna noodles cooked
15 ounce Cottage cheese
2 Tablespoon Ricotta cheese
3 cups shredded cheese blend(Mozzarella, Pecorino, Havarti)
1 cup grated parmesan cheese, for garnish
1 cup chopped fresh basil
1cup chopped parsley, some for garnish
2-3 fresh strings of thyme leaves
2 eggs
3 cups (Homemade marinara sauce, see recipe on my site)
4 zucchini, sliced lengthwise 1/2 inch thick
4 Tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes
Preparation
- Preheat oven to 375 grades Fahrenheit. Line a baking sheet with foil paper. Cut zucchini lengthwise (vertical) and place on baking sheet. Drizzle over with 3 Tablespoon of extra virgin olive oil. Season with salt, pepper and 1/2 teaspoon of dried oregano. Roast zucchini for about 20 minutes or till tender. Remove from oven. Set aside.
2. Making the Filling: In a big bowl combine together cottage cheese, ricotta cheese, blend of cheeses, eggs, crushed red .pepper, chopped basil, thyme, and parsley. Season with a pinch of salt , pepper and dried oregano. Set aside.
3. Spread half of your marinara sauce to the bottom of a grease baking dish.
4. Take one cooked lasagna noodle and lay it flat over a clean cutting board and scoop 2 tablespoons of the Cottage-ricotta filling to the center and spread it along the pasta noodle. Place a slice of the roasted zucchini over filling.
Roll up the noodle and place it up over the marinara sauce on the baking dish. Repeat same process with rest of noodles.
5. Spread over the top rest of Marinara sauce. Cover with foil paper. Bake for about 20 minutes. Remove from oven. Sprinkle with grated parmesan cheese and bake again uncovered for about 10 minutes or until slightly crispy and cheese is melted. Garnish with fresh thyme and parsley.
Enjoy 🙂
Anita’s Best Potato-Awarma Fatayer (Lebanese Potato Pie)
Ingredients For the Dough
2 cups bread flour
1 Tablespoon dry active yeast or (use 1/2 cup of my “starter” recipe)
1/2 teaspoon sugar
1/2 cup warm water
3 Tablespoon olive oil
Preparation1. Use a small container, add warm water and sugar to the active yeast. Wait 10 to 15 minutes to bubble up.
2. In a large bowl, combine bread flour and dissolved yeast. Add olive oil and salt. Knead the dough until well combined over a slightly floured surface. Shape dough into 3 inches balls. Place over a floured tray and cover with a towel until double in size. Set aside.
Ingredients for the Potatoes and Awarma Filling
4 large Russet potatoes, peeled, cubed and cooked
1 onion, small diced
4 Tablespoons butter, melted + 1 Tbsp.(ghee butter used)
1 pound lean ground beef
1 teaspoon sumac, ground
1/2 teaspoon cumin, ground
1/4 teaspoon salt
1/2 teaspoon pepper
2 Tablespoon fresh lemon juice
Preparation
- Boil potatoes in a large pot with water until fork tender. Cut into little squares. Set aside.
- Use a large skillet at medium-high heat and place melted butter (can also use ghee butter-clarified butter for more deep flavor). Incorporate ground meat, seasoned with salt and pepper. Keep stirring until meat is cook through completely. Let it cool. Remove Awarma from the skillet and set aside. You can keep Awarma in a glass jar container making sure that meat is all cover with melted butter in a cool place, or fridge.
- Use same large skillet. Sate onions in one tablespoon of butter until transparent. Return cooked potatoes into the skillet, add half of the awarma over. Add lemon juice. Stir to combine. Season with sumac and ground cumin. Toss all ingredients and let it cool. Set aside.
Making Potato-Awarma Fatayer (Potato Pie)
Awarma (bits of fat preserved) is usually made from the lamb or sheep tailed fat minced or diced. In this recipe I used ground beef. Can be store in your freezer or fridge in a sanitized glass jar. It last for months..
- Preheat oven to 375 grades Fahrenheit.
- Flatten dough balls using the palm of your hand or rolling rod over a dry surface into a rectangle shape. Take 2 Tablespoon of the potato-awarma filling and place it into the center. Use your fingers and pinch sides of dough into the rectangle making sure no corners are left open.
- Brush a baking sheet with vegetable oil and place fatayer on sheet.
- Bake Fatayer in the middle rack of the oven for 25 to 30 minutes or until golden brown. Enjoy warm or at room temperature next to fresh produce.
Anita’s Roasted Baby Eggplant with Meat Sauce
Ingredients for Meat Sauce
1 pound ground beef
1 onion, small diced
16 ounces can diced petite tomatoes
2 garlic cloves, crushed
2 Tablespoon extra virgin olive oil
2 Tablespoon butter
1 teaspoon fresh thyme
1 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1 teaspoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preparation for Meat Sauce
- Preheat oven to 400 grades Fahrenheit.
- Add ground meat to a heated large pan with olive oil and butter.
- Brown meat for 3 to 4 minutes. Add chopped onions and crushed garlic.
- Sauté over medium heat until onions are soft. Add diced tomatoes.
- Seasoned with thyme, rosemary, nutmeg, cinnamon, salt and pepper. Stir to combine. Once it start simmering lower the heat. Let the sauce simmer for about 30 to 35 minutes. Roast eggplants meanwhile.
Ingredients for Roasted Eggplant
12 baby eggplant, unpeeled and cut in half lengthwise
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 Tablespoon of olive oil
1 teaspoon oregano, ground
Preparation
- Place cut eggplants into a baking sheet. Seasoned with salt, pepper and ground oregano.
- Drizzle over with olive oil.
- Roast eggplants in the pre-heated oven for about 30 to 35 minutes or until tender.
- Remove roasted eggplant from the oven. Top eggplants in the center with meat sauce. Serve warm next to rice. Enjoy!
Anita’s Delicious Stuffed Bell Peppers
Ingredients
4 bell peppers, yellow/red used
1 cup of basmati rice, uncooked
3 Tablespoons of olive oil
1 Tablespoon butter
2 cups of meat sauce(see my recipe “Rigatoni Pasta with meat sauce”)
1- 6 ounces-can tomato diced sauce
Preparation
- Preheat oven to 375 grades Fahrenheit.
- Cut the tops of the bell peppers but not discard them. Clean the inside by removing the seeds and membranes. Butter your baking dish and scoop tomato sauce on bottom of the pan. Use your olive oil to apply in the outside of bell peppers. Bake the bell peppers without stuffing for 30 to 35 minutes or until slightly tender, but still holding up.
3. Add one cup of raw rice into premade meat sauce, and mix. Add 1 1/2 cup of water to the mixture and cook at medium-high heat. When it starts to simmer, lower the heat. Cover the pan and cook rice mixture until water is absorbed and rice is cooked.
4. Fill the bell peppers with the rice mixture. Any extra rice scoop over your tomato sauce on the bottom of the baking dish.
5. Top bell peppers with stems. Bake for another 15 to 20 minutes. Remove from oven and let it rest for 10 minutes. Enjoy!
Anita’s Roasted Cod with Lemon, Onions and Spicy Pepper Sauce
Ingredients
2 lemons, sliced into rings
1 large red onion, sliced into rings
8 (6-ounces) cod fillets pieces, skinless
2 tablespoon extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoon of fresh chopped parsley
Preparation for fish
- Lay a layer of sliced red onions and sliced ring lemons over a pan greased with olive oil. Place cod fillets on top of onions and lemon rings. Seasoned fish with salt and pepper. Sprinkle with fresh parsley. Roast into a 375 grades Fahrenheit preheated oven for about 40 to 45 minutes until fish is cooked and flaky.
Ingredients for Spicy Pepper Sauce
2 tablespoon olive oil
1 tablespoon butter
1 red onion, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
3 cloves garlic, chopped
1 jalapeno pepper, sliced
2 green onions, chopped
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed pepper flakes
1/2 cup dry white wine
Preparation for Spicy Pepper Sauce
1. Heat a large skillet over medium-high heat with olive oil and butter. Sauté bell peppers, red onions, garlic, jalapeno and green onions until slightly tender for about 8 to 10 minutes.
2. Season with salt, pepper, crushed pepper flakes, cumin and paprika. Add white dry wine, stir and let it simmer for about 10 minutes. Let it cool for 2 minutes.
3. Place sauce into the blender. Blend until all ingredients form a dense saucy consistency. 
4. Serve sauce warm under roasted cod fillet, next to sauté spinach and creamy mashed potatoes. Squeeze the juice of a roasted lemon over and sprinkle with some fresh parsley. Enjoy!
Anita’s Stuffed Eggplant Cups
Ingredients
Meat Sauce Filling:
4 large eggplants
2 pounds ground beef
3 Tablespoon of extra olive oil
5 garlic cloves, minced
1 onion, finely diced
4 Roma tomatoes, small diced
3 Tablespoon of tomato paste
2 bay leaves
1 Tablespoon pomegranate molasses
1 Tablespoon dried oregano
1 teaspoon dried basil
1/2 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
1/2 teaspoon all spiced, ground
1 teaspoon freshly ground black pepper
Cheesy Creamy Sauce
3/4 cup of whole milk
1/4 cup of heavy cream
2 Tablespoon butter
2 Tablespoon flour
1 pinch of nutmeg
1/3 teaspoon salt
1 egg, beaten
4 pieces of Akawi or any white cheese
Preparation
- Preheat oven to 375 grades Fahrenheit.
- Sliced tops and bottoms off the eggplants and slightly hollow out the insides.
3. Place some of the flesh on the bottom of baking sheet brushed with butter. Set aside.
4. Use a large skillet on medium-high heat, add olive oil and sauté garlic and onions till tender. Add ground meat, bay leaves and cook beef for about 10 minutes. Seasoned with nutmeg, dried basil, dried oregano, all spiced, cinnamon, salt, and pepper. Incorporate tomatoes, pomegranate, and tomato paste.When it starts to simmer, lower heat and cook sauce for about 15 to 20 minutes. Remove bay leaves from sauce. Set aside.
5. For the cheese sauce use a medium size sauce pan over medium heat, melt the butter and slowly add the flour to make the roux by whisking constantly for about 2 minutes or till golden brown. Add milk and heavy cream and bring it to a boil. Seasoned with salt and nutmeg. Once sauce has thickens, lower the heat and incorporate grated pecorino cheese. Stir well and remove from heat. Add beaten egg and mix all well. Set aside.
Assembling:
Pour meat sauce into 4 prepared eggplant cups. 
Top with Akawi cheese.
Top with creamy cheese sauce.
Bake for 15 to 20 minutes until golden and garnish with fresh parsley. Warm your soul up. Enjoy!
