Browsing Category MY CHILDREN’S FAVORITES
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:)
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.
