Browsing Category MY CHILDREN’S FAVORITES
Anita’s Delicious Toasted Almond Rice with Golden Raisins and Tender Pulled Beef
Authentic Lebanese Rice and meat dish perfumed with original warm spices. Perfect for any celebration!
Ingredients for Pulled Beef or Lamb with Rice
4 lb. chuck roast (boneless), cut in thick pieces
3 Tablespoons red wine vinegar
2 Tablespoon olive oil
2 teaspoons garlic, minced
1 teaspoon cumin, ground
1 teaspoon cinnamon, ground
2 bay leaves
8 cups of water, for meat
1 teaspoon salt
1 teaspoon black pepper
2 cardamon pods
2 Tablespoons butter
1/4 cup blanched toasted almond halves
1/2 cup green raisins
1/3 cup dried cranberries
1/2 teaspoon seven spice
1/2 teaspoon nutmeg, ground
2 1/2 cups basmati rice
Preparation for the Pulled Beef or Lamb
- Clean your meat under cold water. Pat dry with towel paper. Transfer meat to a large pot when they can lay flat. Cover pot with 8 cups of water.
- Cook over medium-high heat. Remove the scum out when it starts boiling. Add 1 teaspoon cinnamon, cumin, cardamon pods, minced garlic, red wine vinegar, and bay leaves.
- Cover pot and reduce heat to low. Simmer for about 3 to 4 hours until meat is completely tender.
- Remove meat from broth. Put broth aside. Use two forks to shred meat. Set aside.
Preparation for the Rice
- Heat the butter and olive oil on low and add slivered almonds till golden brown. Remove and set aside. Add 2 1/2 cups of rice to the same pot and toast for 2 minutes.
- Add 4 1/2 cups of leftover meat broth. and raise heat to high. Add salt, pepper, nutmeg and seven spice. Stir.
- Once it starts to boil, lower the heat. Cover the pot. Simmer for 25-30 minutes.
- Transfer the cooked pulled meat to a center of a platter.
- Fluff the rice while warm and place it around the pulled meat.
- Sprinkle toasted almonds, dried cranberries, and raisins around meat over rice.
- Enjoy!
Anita’s Creamy-Dreamy Broccoli Soup
Smooth and creamy without the heavy cream!
Ingredients
5 cups of broccoli florets
2 garlic cloves, minced
1 onion, diced
2 cups vegetable broth or chicken broth
2 potatoes, diced
1 cup sharp cheddar cheese, shredded
1 cup whole milk
2 Tablespoon butter
1/2 teaspoon nutmeg, ground
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation
- Use a large pot and heat over medium high heat and melt butter. Sauté the onions until softened. Incorporate minced garlic.
- Add potatoes and broccoli.
- Seasoned with salt, pepper and nutmeg.
- Cook for 5 to 10 minutes. Add broth.
- Bring it to a simmer uncovered, then place lid on pot. Lower heat and cook for about 30 minutes until broccoli and potatoes are tender.
- Add milk and simmer for additional 5 minutes.
- Turn stove off. Use a hand blender and puree until smooth.
- Add cheese while hot and mix.
Ready to serve and warm your soul up. Enjoy!
Anita’s Donut Wall in Easy Steps
If you are a fan of donuts like my son, take your Dessert Table to a new Modern look by creating your own Donut Display Wall to amaze and treat your guests!
This is all you need:
- A pegboard for your background cut to fit your dessert table, and the amount of donuts you want to display.
- Peg hooks to fit in its holes
- Non-toxic Spray paint for the pegboard (I used the color scheme of my son’s school)
- Paper doilies
Easy Steps:
Step 1. Spray the pegboard with the color of your choice. Let it dry completely for at least 24 hours.
Step 2. Secure the peg hooks in the pegboard leaving space to fit your donuts size.
Step 3. Place your doilies into the hooks.
Step 4. Hang the donuts of your choice.
Step 5. Place your other desserts around in your table while your main center attraction to your theme party will be your DIY(Do it yourself) Donut Wall.
Note: You can reuse your pegboard for your next party and hang cookies, pretzels, little party souvenirs or favors.
Anita’s Favorite Caramel Pineapple Upside Down Bundt Cake
Ingredients
For the Caramel:
1 cup light brown sugar
1/2 cup unsalted butter, melted
1 (20 ounces can) pineapple slices cut in halves, drained
(do not discard juices)
Maraschino cherries, optional
For the Cake:
2 cups of cake flour
1 teaspoon baking powder
1 cup granulated sugar
2 Tablespoon brown sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
1/2 cup of Heavy cream, room temperature
1/4 cup can pineapple juice syrup
4 large eggs, room temperature
Preparation
- Preheat oven to 350 grades Fahrenheit. Grease a bund cake pan with baking butter spray.
- Use a small saucepan and melt 1/2 a cup of butter over medium heat . Incorporate the cup of light brown sugar and keep whisking until mixture bubble up and caramel slightly thickens. Remove from heat and very carefully pour into prepared greased pan.
- Cut slices of pineapple in half and locate them facing up over light caramel. Place the Maraschino cherries in between pineapples slices. (I found this personal way of placing the pineapples, better for the serving and cutting so each guest will get a complete slice of pineapple). Set aside.
Preparation for the Cake Batter: - Whisk in a large bowl by hand or using an electric mixer, softened butter, granulated sugar and brown sugar until creamy.
- Add eggs one at a time and beat until pale. Stir in vanilla.
- Add dry ingredients: cake flour mixed with baking powder alternately with heavy cream and pineapple juice. Beat slowly until well combined.
- Pour creamy batter over caramel-pineapple in Bundt cake pan.
- Bake for about 50 to 55 minutes or until top of the cake is golden brown or toothpick inserted into the center of cake comes out clean.
- Remove from oven. Let cake cool in pan for 20 to 25 minutes.
- Turn the cake out into a platter.
Let it cool completely before serving. Enjoy!
Anita’s Delicious Maple Glazed Apple Bundt Cake
Ingredients
3 cups cake flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup Plain Yogurt, room temperature
1 cup Vegetable oil
2 Tablespoon unsalted butter
2 large apples peeled and diced
1/2 cup packed light brown sugar
1 Tablespoon brown sugar
1/2 cup granulated sugar
3 large eggs, room temperature
1 teaspoon cinnamon, ground
1/4 teaspoon turmeric, ground
1/2 teaspoon allspice, ground
1/2 teaspoon salt
Preparation
- Preheat oven at 350 grades Fahrenheit. Prepare and grease with nonstick spray or butter and flour a 9 to 10 inch Bundt cake pan. Set aside.
- Use a skillet and at medium heat melt a tablespoon of butter. Add diced apples. When apples release their juices, add 1 Tablespoon of brown sugar. Cook until apples are slightly tender. Remove from heat and set aside.
- Whisk together in a large bowl, cake flour, cinnamon, allspice, baking powder, baking soda, turmeric, and salt. Set aside.
4. Use another bowl and whisk together eggs, light brown sugar, granulated sugar till yellow pale. Add vegetable oil, plain yogurt, and combine all ingredients well. Incorporate this mixture into the flour mix ingredients and whisk well until batter is creamy and smooth.
5. Fold in the cooked apples drained from juices. Pour batter into greased Bundt cake pan. Bake cake for about 55 to 60 minutes or until a toothpick inserted in middle of cake comes out clean. Remove from oven and let it cool completely before applying glaze. Meanwhile prepare The Maple Glaze: Use a sauce pan over medium heat and add 1/2 cup of Organic Maple Syrup with two tablespoon of salted butter. Add 1/4 cup of heavy cream. Stirring consistently and bring it to a boil. Remove from heat and whisk in 1/2 teaspoon of rum extract. Mix and incorporate slowly 1 to 2 cups of powder sugar. Whisk well until smooth and add 5 to 6 drops of Orange color food coloring. Mix to incorporate color very well. When cake is completely cool drizzle maple glaze on top and let it set for 10 minutes, and apply over a second coat of icing if you like. Enjoy!
Anita’s Most Cheesy-Crispy Potato Stacks
Ingredients
6 Baby Red Potatos half peeled, cut into 1/8 inch thick slices
2 Tablespoon melted butter
1 Tablespoon dried oregano
1 Tablespoon dried basil
1/2 teaspoon Kosher salt
1/3 teaspoon black pepper
3 Tablespoons fresh thyme leaves
1 cup mixed cheeses grated(Sharp Cheddar, Mozzarella and Asiago)
1 cup of whole milk
Preparation
- Preheat the oven at 375 grades Fahrenheit.
- Lightly grease a 6 large cup muffin tin pan.
- Use a mandoline slicer.
Cut very thin round see through slices of potato. 
4. Place in a medium bowl or a glass pitcher, milk, melted butter, dried oregano, dried basil, salt and pepper. Whisk to combine. Set aside.
5. Layer evenly the potato slices among the prepared muffin tin pan. Stacking half way up with potato slices. Drizzle one Tablespoon of milk mixture over the top. 
6. Continue stacking the layers of potato all the way to the top. Drizzle each one cup with 1 Tablespoon of the milk mixture again and sprinkle with some fresh thyme leaves. 
7. Cover the muffin tin with foil and place into the preheated oven for about 30 minutes or until potatoes are tender. Remove from oven and take the foil off. Add cheese over each cup and place again in the oven under the broiler for about 3 minutes or until potato stacks are golden and crispy. 
8. Remove from oven. Let it cool in pan for about 10 minutes. Run a spatula around the edges of each potato stack to easily release them from pan.
9. Serve warm and 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 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!
Anita’s Delicious Ricotta-Mascarpone Homemade Gnocchi in Vodka Sauce
Ingredients for Homemade Gnocchi
1/2 cup mascarpone, room temperature
1 cup whole milk ricotta, rinsed
2 egg yolks
1 cup + 2 Tablespoon of all-purpose flour for dusting
1 cup Pecorino Romano cheese, grated
1/4 teaspoon nutmeg, ground
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Preparation for Gnocchi
- Take excess moisture of Ricotta cheese by using paper towels. Transfer into a large bowl.
- Add mascarpone, and eggs yolks. Beat at medium speed using a hand mixer till well combined and creamy.
- Incorporate flour, nutmeg, pecorino cheese, salt and pepper. Do not over mix dough. If it is too sticky add some extra flour.
- Prepare a large baking sheet pan with foil paper dusted with little flour. Using your hands form a log about 3/4 inches wide and cut into bite size gnocchi. Gently roll each gnocchi using your hands into an oval shape.
- Place oval shape gnocchi over floured dusted pan. Lightly dust and coat gnocchi with flour. Toss well.
- In salted boiling water cook gnocchi for about 5 to 6 minutes or until they float.
- Remove from water and toss with Vodka Sauce.
Ingredients for Vodka Sauce
2 Tablespoons butter
1 Tablespoon extra virgin olive oil
2 Tablespoons fresh basil, chopped
4 cloves garlic, minced
1/2 cup lemon vodka or regular vodka
1-32 ounces can crushed tomatoes
1/2 cup heavy cream
1 cup of vegetable broth
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
Preparation for Vodka Sauce
- Place olive oil and butter into a large sauce pan over medium heat. Add minced garlic. Sate garlic for about 1 to 2 minutes.
- Add crushed tomatoes, salt and pepper. cook sauce for 5 to 6 minutes.
Add vodka and cook for another 3 minutes. 
- Add broth and bring the sauce to a simmer. Reduce heat and add cream. Stir until sauce thickened, has turned pink and creamy.
Toss gnocchi with warm sauce. - Sprinkle with fresh basil leaves and grated Pecorino Romano Cheese. A drizzle of Extra Virgin olive oil will add an extra nutty flavor. Enjoy!
Anita’s Cheesy and Delicious Eggplant Rolls
Recipe will be posted!
Pictures of steps for now:)
