Browsing Category MY CHILDREN’S FAVORITES
Anita’s Cheesy and Delicious Eggplant Rolls
Recipe will be posted!
Pictures of steps for now:)
Anita’s Vegetarian Spring Rolls
Ingredients
6-8 pieces of rice paper
4-5 Persian cucumbers, cut into sticks
3-4 carrots peeled, cut into sticks
5 ounces Chinese Vermicelli rice noodles, cooked
2 avocados, sliced
Dipping Sauce
2 Tablespoon sesame oil
2 Tablespoon soya sauce
1 Tablespoon lemon juice
1 Tablespoon brown sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon rice vinegar
Mix all ingredients. Set aside
Preparation
- Cook rice noodles until they turn soft into boiling water for about 3 to 6 minutes.
Drain well and rinse.
- Simmer water in a large pot. Turn off heat. Dip one rice paper into the warm water for 6-8 seconds or till rice paper has slightly softened.
- Over a cutting board or a flat clean surface, lay rice paper. Place first, cooked clear noodles over rice paper. Drizzle 1/2 teaspoon of dipping sauce over noodles. Pile sticks of cucumber, carrots and top with sliced avocados.
- Roll tight the spring roll one time, and then continue by tucking in sides until is completely rolled and closed.
- Serve this 4 ingredients refreshing Spring Rolls recipe with the Dipping Sauce. 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 Best Fried Kibbeh
Ingredients for the Kibbeh Shells
1 1/2 cup fine wheat Bulgur
1 onion, grated
1 pound beef, finely ground
1 1/2 teaspoon allspice, ground
1 teaspoon coriander, ground
1/4 teaspoon cloves, ground
1/2 teaspoon dried mint
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vegetable oil for frying
Water to help form the shells and for soaking bulgur
Ingredients for the Kibbeh Filling
1 onion, finely chopped
1/2 pound of beef, ground
1/2 cup pine nuts, slightly toasted
1/2 teaspoon coriander, ground
1/3 teaspoon nutmeg, ground
1/2 teaspoon cinnamon, ground
Salt and Pepper TT, to taste
1/2 teaspoon sumac
2-3 Tablespoon of Olive Oil
Preparation for Kibbeh Shell:
1.Using a mesh strainer or a bowl, add the bulgur wheat in, soak it into a container with water and rinse to clean. Soak Bulgur again into a bowl filled with filtered water for about 15 to 20 minutes to softened grain. Set Bulgur wheat aside.
2.Starting on making the Kibbeh dough for the shells, place the ground beef in a large bowl. Add grated onion, allspice, ground cloves, coriander, dried mint, salt and pepper. Placing your hands in a bowl with cold water start mixing your spices into the ground beef and add wet rinsed bulgur wheat in. Incorporate all spices, grated onion and bulgur wheat very well into the meat until a smooth Kibbeh dough has formed.
3.Cover Kibbeh dough with plastic wrap and place into the refrigerator, meanwhile proceed to prepare Kibbeh filling.
Preparation for Kibbeh Filling:
- Heat olive oil in a large pan at medium heat. Add diced onions and sauté till softened for about 1-2 minutes.
- Incorporating ground beef, mix and add ground coriander, ground cinnamon, ground nutmeg, sumac, salt and pepper.
- Add toasted pine nuts and sauté for another 10 minutes till all flavors are well incorporated. Set aside.
Shaping Kibbeh Shells :
- Take out Kibbeh dough from the refrigerator. Wet your hands by dipping them in water and begin by taking like 3 Tablespoon of your kibbeh dough, forming an oval shaped ball, and by using your index finger from your other hand, create the hole in the center for the filling.
- Fill the inside of your oval shaped kibbeh shell with 3/4 part up or 1 Tablespoon of the meat filling, and with your hand moist from the water seal the top of your oval-shaped ball, and set aside over a plate. Proceed with same process until all kibbeh dough is gone.
- In a large deep pan, heat vegetable oil and fry kibbeh shells for 3-4 minutes until dark golden brown. Turned Kibbeh to all sides to fry evenly.
- Remove Kibbeh shells carefully with a slotted spoon and place them over paper towel to drain from oil.
- Eat by squeezing a piece of lemon in the center of the hot or room temperature Kibbeh. Serve next to plain Yogurt, salad with some pita bread or just on its own. Enjoy a refreshing clean lemon-pomegranate mint juice next to your kibbeh shells. A perfect pairing!
Anita’s best Chocolate Chip Cookie Cups and Milk
Ingredients
1 cup brown sugar
1/2 cup granulated sugar
2 cups All-purpose flour
1 teaspoon baking soda
1 cup salted butter, melted
1 1/2 cup mini-chocolate chips
1/4 cup whole milk
1 teaspoon vanilla paste or extract
1/2 cup melted chocolate chips
3/4 cup confetti
Milk or Ice cream, for serving
Preparation
- Preheat oven to 350 grades Fahrenheit.
- In a large bowl, with an electric hand mixer beat melted butter, brown sugar and granulated sugar until creamy and smooth.
- Stir in vanilla and milk. Add flour, baking soda and mix until well combined. Fold in chocolate chips.
- Take inverted muffin pan and spray it with butter spray. Using your hands take about a 1/4 cup of chocolate chip cookie dough, and press dough molding it all around each muffin cup. Place in refrigerator to set dough for about one hour.
- Remove from fridge and place inverted muffin pan into the middle rack of oven and bake until edges of cookie dough is golden brown but still a little soft for about 13-15 minutes. Do not over bake dough.
- Let it cool for about 10 minutes in the pan . Remove chocolate chips cookie cups carefully using a butter knife tip, and let it cool completely over a wire rack. (You can also press the cookie dough into each of the muffin cup, but cookie dough tend to grow in the middle, not completely allowing a deep hole to be created to pour milk in).
- Melt 1/2 cup of semi-sweet chocolate chips in the microwave for about 30 seconds or until completely melted.
- Deep each cookie cup border into the melted chocolate. While chocolate is still hot, and not set yet, use the confetti and sprinkle it all around the chocolate border of cookie cups.
- Serve inside with milk, ice cream, mousse or anything you want but don’t forget to eat the cup:) Enjoy!
Anita’s Organic Almond Milk Acai Bowl
Ingredients
Yield: 2 bowls
1-1/2 Organic Acai Super fruit pack
1-1/2 banana
1/3 cup Almond milk (see my home-made recipe on my site)
2 Tablespoons Sparkling Apple Cider
Toppings 
Strawberries, bananas, kiwi and raspberries
Classic Granola or (see my home-made granola on my site)
Shredded Coconut, toasted (optional)
Raw Organic Honey
Preparation
- Place in the blender Acai super fruit packs with almond milk and sparking apple cider. Blend for couple seconds and add banana.
- Blend until smoothie is thick. Add some crushed ice for a smoother consistency.
- Top with chopped strawberries, kiwi, bananas, raspberries or any fruits of your choice, coconut and granola.
- Drizzle with your favorite honey and enjoy immediately.
Anita’s Simple and Delicious Happy 4Th of July Vanilla-Berries Dessert
Ingredients
For the homemade cookie crust:
1 1/2 cups all purpose flour, sifted
1/2 cup granulated sugar
1/2 cup butter, melted
1 egg, beaten
1/2 teaspoon baking soda
1/3 teaspoon salt
1/3 teaspoon pure vanilla extract
Preparation
- Preheat oven to 350 grades Fahrenheit
- Cream together melted butter and sugar until creamy and smooth. Add egg, flour, baking soda and salt.
- Mix well all ingredients until combined.
- Transfer to a baking pan layered with parchment paper. Press cookie dough into the pan.
- Bake for about 10 minutes or until golden brown. Let it cool for 10 to 15 minutes and set aside.
Ingredients for Vanilla Cream
1/2 cup sugar
2 Tablespoon cornstarch
1 1/2 cup whole milk
1 teaspoon vanilla extract
2 tablespoon heavy whipping cream
Preparation:
- Combine in a medium size saucepan milk and sugar. Bring it to a boil and add cornstarch mixed in the 2 tablespoon of cream.
- Stirring constantly at medium-low heat until mixture thickens.
- Cook for about 3 minutes and add vanilla. Do not let it cool completely.
- While is still slightly warm pour cream mixture over cookie dough.
- Arrange desired fruit on top of filling and place it in refrigerator for 4 to 6 hours or overnight. Happy 4th of July!!! Enjoy!
Anita’s Irresistible Strawberry Pound-short Cake
Ingredients
1 pint of fresh strawberries, small diced/sliced
2 Tablespoons of confectioner sugar
1 teaspoon of fresh lemon juice
4 slices of honey pound cake, small diced cubes(see my recipe)
1 cup heavy whipping cream
4 Tablespoons of confectioner sugar
Preparation
- Place diced strawberries into a large bowl. Add two Tablespoon confectioner sugar and lemon juice. Stir all ingredients and place in the fridge for about 20 minutes.
- Prepare whipping cream by beating in a medium size cold bowl with a hand mixer the heavy cream with four tablespoon of confectioner sugar until light peaks form, and set aside.
- To assemble, start by layering diced cubes of pound cake and brush them with the juices released from fresh strawberries. Cover with cut pieces of strawberries and top with a dollop of whipped cream. Add more layers as you desire using some thinly sliced strawberries all around the glass cup. Note: By making the Honey Pound cake ahead of time, you can set this dessert up in no time, and serving it upon request in individual cups is recommended so you could prevent over squishing soggy cake.
Anita’s Best and Fresh Spring Shrimp Roll with Sweet-Sour Sauce
Ingredients
8 Rice Paper Rounds Wrappers
1/2 Pound Roasted Cooked Shrimps
1/2 cup fresh mint leaves
4 lettuce leaves cut in thirds, spines removed
4 ounces cooked clear rice noodles
4 scallions, thinly sliced
1 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 Tablespoons extra virgin olive oil
1 cup coleslaw mix
3 seedless Persian cucumbers, strips
Ingredients for Sweet-Sour Sauce
3 Tablespoon of orange juice
1 Tablespoon Soy Sauce
1/3 teaspoon fish sauce
1/3 cup rice vinegar
1 1/2 teaspoon hot sauce
1 Tablespoon Rice Vinegar
1 teaspoon honey
1 scallion, sliced
Toss all ingredients together. Set aside.
Preparation
- Preheat oven to 425 grades Fahrenheit. Line up a baking pan with foil and place shrimps in a single layer. Drizzle with olive oil, toss in scallions, and seasoned with garlic powder, paprika and ground black pepper. Roast only for 15 minutes because shrimps are already cooked. Remove from oven and set aside.
2. Bring water to a boil. Turn off the heat. Place rice noodles to cook for 5 to 6 minutes. Drain and set aside.
3. Line up all your ingredients:
4. Clear off a cutting board. Place a rice paper round in a big flat container with warm water. Soak it for 30 seconds or until rice paper is soft. Cover rest of round rice paper with a damp paper kitchen towel.
5. Place 2 or 3 leaves of fresh mint on the center of the rice round paper, 1 1/2 to 2 inches away from each edge side. Top with shredded coleslaw. Place lettuce leaves with 2 or 3 roasted shrimps on top. Pile up with cucumber slices.
6. Bring the edge of rice round paper over filling and tuck underneath. Continue to roll and fold in the sides like when making a burrito.
7. Repeat same procedure with rest of rolls. Serve with dipping sauce. Fresh, healthy, simple and delicious. Enjoy!
Note: Keep fresh and soft with a wet kitchen towel on top. 
Anita’s Best Shrimp-Stuffed Mushrooms
Ingredients for Roasted Shrimps
1 1/2 Pound Shrimp, tail on and peeled
4 Tablespoons Extra Virgin Olive Oil
4 garlic cloves, minced
1/4 cup of green onions, chopped
1/2 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1 teaspoon coarse see salt
1/2 teaspoon cayenne pepper
juice and zest of 2 lemons
Preparation for Roasted Shrimps
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl toss shrimps with all ingredients. Arrange shrimps in an even layer in a large baking sheet pan.
- Roast for 20 to 25 minutes or until shrimps are pink and cooked through. Chopped shrimps in small pieces and add some chopped fresh tarragon leaves. Set aside.
Preparation for Stuffed Mushrooms1. Remove stem from 12 Baby Portobello mushrooms. Arrange rounded part of mushrooms facing down on an oiled baking sheet pan and brush mushrooms with olive oil. Bake at 400 degrees Fahrenheit for about 10 to 12 minutes. Remove from oven and let them cool for 2 to 3 minutes before filling them with roasted chopped shrimps. Ready to serve. Enjoy!
