Browsing Category MY CHILDREN’S FAVORITES
Anita’s 4 Ingredients Glazed Grilled Salmon
Healthy, and super easy Recipe to make in No-time. Crusty, oven-baked caramelized Salmon. It’s one of our family favorite dishes.
Recipe will be posted 🙂
Anita’s Cavatelli Pasta with Italian Sausage
Ingredients
1 Pound Cavatelli pasta, cooked al dente according to package instructions
3 garlic cloves, chopped
3 Tablespoon olive oil
3/4 Pound spicy or mild Italian sausage, without casings
1 teaspoon oregano, dried
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/3 teaspoon pepper
Fresh Pecorino Romano, finely grated
1/4 teaspoon crushed red pepper flakes
3 tomatoes, diced
2 Tablespoon of tomato paste
1 cup of Pasta water
Preparation
- Boil pasta in salty water according to package instructions. Scoop out one cup of pasta cooking water. Rinse pasta and set aside.
- Use a large skillet and heat olive oil at medium-high heat. Add garlic and sausage out of its casing. Cook for about 15 minutes.
- Add in tomatoes. Cook for another 5 minutes. Seasoned with dried oregano, Italian seasoning, salt and pepper.
- Mix the 2 tablespoon of tomato paste into the cup of pasta water and add it into the sausage mix. Bring sauce to a simmer for about 2 minutes at low heat.
- Add cooked pasta. Toss for about 2 minutes in sauce until completely coated.
- Serve warm with grated Pecorino Romano. Enjoy!
Anita’s Easy Homemade Apple Fritters with Apple Cider Glaze
These Apple Fritters are tender on the inside, crisp on the outside, filled and bursting with delicious, caramelized apples.
Ingredients for the Apple Fritters:
3 cups All-Purpose Flour
1 packet of active dry yeast
2 cups sparkling apple cider (reserve 1/4 cup for glaze)
1/3 cup milk, room temperature
2 large egg yolk
2 Tablespoon butter, melted
2 Tablespoon shortening, melted
3 Tablespoon brown sugar
1/3 teaspoon salt
1/3 teaspoon nutmeg, grated
1 1/2 teaspoon cinnamon
4-5 cups vegetable oil, for frying
Preparation for the Dough:
- Place apple cyder to warm up for 8-10 seconds in the microwave. Pour over the dry active yeast. Gently stir it and let it sit for about 10 minutes or until bubbly. Set aside.
- Use a mixer with paddle attachment. Place half of flour into a bowl. Incorporate yeast, milk, butter, sugar, beaten yolks, shortening, salt, cinnamon and nutmeg. Add rest of the flour and cooked apples (Recipe down below)
- Mix for 15 minutes, until dough is smooth and forming a soft ball to the touch. Mix until well incorporated. No worries if dough still feels little sticky.
- Turn the dough into an oiled large bowl. Cover with a cloth. Place it over your kitchen counter in a warm place. Let it rise for about 1- 1 1/2 hour or until dough double in size.
Ingredients for the Apple Filling:
5 Granny Smith apples, peeled, core and chopped in small 1/2 inches cubes
1/2 cup butter
1/2 cup brown sugar
1 Tablespoon of lemon juice
1 teaspoon cinnamon, ground
1/3 teaspoon nutmeg, ground
1/3 teaspoon turmeric, ground
Preparation for the Apple filling:
- Place a large pan over medium heat. Melt the butter and add the apples. Let them cook for about 15 minutes.
- Add in sugar, turmeric, cinnamon and nutmeg. Stir all together.
- Cook apples for another 10-15 minutes until apples are golden and tender. Add lemon juice. Cook for one extra minute until no liquid is left. Remove from heat and place apples into a bowl.
Assembling and Frying:
- After an hour, your dough had risen, press the dough out into a thin rectangle over a floured surface to keep it from sticking.
- Use a bench scraper or sharp knife and cut dough into 1 1/2 to 2 inches squares. Flour the top of them slightly.
- Cover the fritters again with a loose cloth and let them rise again for about 20-30 minutes.
- In a large pan, heat vegetable oil at medium heat, gently place 3 to 4 fritters at a time into the oil. Fry them for about 1 1/2 to 2 minutes per side, until golden brown and puffed.
- Continue same process and use a slotted spoon to remove them from pan. Place apple fritters over a paper towel lined wire rack to cool.
Making the Glaze:
In a deep large bowl whisk together the reserved 1/4 cup of sparking apple cider with 2 1/2-3 cups of powder sugar. Deep in each apple fritter into the glaze to evenly coat it. You can brush top only, if you prefer. Let the glaze set into each apple fritter for about 15-20 minutes. Serve and enjoy!
Anita’s Best Creamy and Delicious Fettuccini Alfredo Pasta
This is one of my daughter’s favorite. Homemade Creamy Alfredo Sauce made from scratch in 20-25 minutes and the whole family will love!
Ingredients:
4 ounces of Cream Cheese, room temperature
5-6 cloves of garlic, minced
1/2 cup butter
1 teaspoon olive oil
1 cup of heavy cream
2 cups of Pecorino Romano Cheese, grated
1 Pound of Fettuccini pasta, cooked according to package
1 Tablespoon of Italian seasoning
1/4 cup of breadcrumbs
1 teaspoon fresh parsley, minced
1 tablespoon salt for pasta water
1 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Preparation
- Use a large saucepan, melt butter with olive oil at low heat. Sate garlic and cook for 2 minutes. Whisk in cream cheese until dissolve.
- Meanwhile, pre-heat oven to 375 grades Fahrenheit. Prepare a baking dish greased with butter. Set aside.
- Add in heavy cream to sauce and keep whisking occasionally. Seasoned with Italian seasoning, garlic powder, and black pepper.
- Stir in 1 cup of grated cheese. Simmer until melt.
- Pour Alfredo Sauce over cooked Fettuccini. Toss until well coated.
- Transfer into the greased baking dish.
- Mix in a small bowl: breadcrumbs, rest of pecorino cheese and minced fresh parsley. Sprinkle it over the top.
- Bake for about 15 minutes until top is golden and cheese is melted.
- Enjoy!
Anita’s Pineapple and Coconut Moist Cake
Ingredients
1 3/4 cups flour, sifted
1/2 cup vegetable oil
1 teaspoon baking powder
1/3 cup granulated sugar
2 Tablespoon granulated sugar, for loaf pan
1 teaspoon vanilla bean paste or extract
1 cup pineapple juice syrup from canned pineapple
2 rounds of can pineapple, diced
1 8 ounce can slice pineapple, drained
1/3 cup coconut flakes
3 eggs
20 Maraschino cherries
Preparation
- Preheat oven to 350 grades Farenheit. Prepare a 9 x 5-inch loaf pan by spraying pan with nonstick no-flour baking spray.
- Sprinkle 2 tablespoons of sugar all sides of loaf pan on top of baking spray. Arrange sliced pineapple and Maraschino cherries as picture shows below.
3. Use a large bowl, whisk together eggs, pineapple juice syrup, and vanilla. Add slowly sifted flour, sugar and baking powder until well incorporated.
4. Add in coconut flakes and fold in 2 rounds of diced pineapple. 
5. Pour batter into prepared loaf pan.
6. Bake in middle rack of oven for about 55 to 60 minutes, or until toothpick inserted in the center of cake comes out clean.
7. Cool in pan for 20 minutes. Turn out into a serving plate to cool completely. Enjoy!
Anita’s Buttery-Lemony Pasta with Zucchini and Fresh Herbs
Ingredients
3 medium zucchini, medium diced
4 Roma tomatoes, medium diced
4 cloves of garlic, minced
1 medium diced onion, chopped
2 Tablespoons of olive oil
2 Tablespoons of butter
3 Tablespoons of fresh lemon juice
2 Tablespoons of zest of a lemon
salt and pepper to taste
2 strings of fresh Rosemary
A handful of torn fresh basil
2 strings of fresh thyme
Preparation
- Heat a large skillet over medium-high heat. Add olive oil and butter. Incorporate diced zucchini and sate for about 5 to 7 minutes till tender. Add onions and diced tomatoes. Cook for 5 minutes.
- Add minced garlic. Meanwhile, bring a large pot with water to boil the spaghetti. Add in salt. Incorporate spaghetti and cook according to the packet instructions or until al dente. Drain and put aside a 1/3 of a cup of pasta water.
- Incorporate pasta into the sauce. Lower heat. Add lemon juice, salt, black pepper and zest of lemon.
- You can add now 1/3 of a cup of pasta water. Toss all ingredients well.
- Sprinkle pasta with fresh thyme leaves, fresh rosemary and fresh basil leaves. Toss again until well combined. Serve while warm. Sprinkle with more fresh herbs, squeeze of a lemon, drizzle of extra virgin olive oil and grated parmesan cheese. Enjoy!
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!
