LaLaCooks' profile page
Recipes
Chipotle Bean Burritos
By LaLaCooks
1. Heat oil in a large nonstick skillet over medium heat
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1/2 teaspoon chipotle chile powder
- 1/4 teaspoon salt
- 1/3 cup water
- 1 (15-ounce) can organic black beans, drained
- 1 (15-ounce) can organic kidney beans, drained
- 3 tablespoons refrigerated fresh salsa
- 6 (10-inch) reduced-fat flour tortillas (such as Mission)
- 1 cup (4 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
- 1 1/2 cups chopped plum tomato (about 3)
- 1 1/2 cups shredded romaine lettuce
- 6 tablespoons thinly sliced green onions
- 6 tablespoons light sour cream
Arugula, Pomegranate and Apple Salad
By LaLaCooks
11.28.10 - Seriously the best salad I've ever had! Denis isn't a real fan of arugula and I could eat it every day
- Dressing:
- 2 pomegranates, seeded & divided
- 1/4 cup sour cream
- 2 tablespoons yellow mustard
- 4 tablespoons rice wine vinegar
- 2/3 of pomegranate seeds for dressing
- 1/2 cup canola oil
- Salad:
- 1/2 container arugula
- 1 Honey Crisp apple
- 1/4 cup slivered almonds, toasted
- 1/3 of pomegranate seeds
Pasta with Sausage, Shrimp, and Peperoncini
By LaLaCooks
Recipes & Menus / recipes Pasta with Sausage, Shrimp, and Peperoncini Restaurant kitchens are all about minimizin...
- 1 tablespoon olive oil
- 1 pound spicy Italian sausages, casings removed
- 1/2 cup sliced peperoncini plus 1 cup liquid from jar
- 1/2 cup chopped shallots
- 2 garlic cloves, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon cayenne pepper
- 1 24-ounce jar marinara sauce
- 3/4 cup heavy whipping cream
- 1 pound uncooked large shrimp, peeled, deveined
- 8 ounces penne pasta
- 3 tablespoons grated Asiago cheese
- Sliced fresh basil (for garnish)
- Additional grated Asiago cheese
Roasted Tomatoes
By LaLaCooks
2006, Ina Garten, All Rights Reserved
- 12 plum tomatoes, halved lengthwise, cores and seeds removed
- 4 tablespoons good olive oil
- 1 1/2 tablespoons balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Roasted Pears with Blue Cheese
By LaLaCooks
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 3 ripe but firm Anjou pears
- Freshly squeezed lemon juice (3 lemons)
- 3 ounces coarsely crumbled sharp blue cheese such as Stilton
- 1/4 cup dried cranberries
- 1/4 cup walnut halves, toasted and chopped
- 1/2 cup apple cider
- 3 tablespoons port
- 1/3 cup light brown sugar, lightly packed
- 1/4 cup good olive oil
- 6 ounces baby arugula
- Kosher salt
Rice Pilaf
By LaLaCooks
1 Look at the cooking instructions for your rice
- 2 cups white rice (preferably long grain)
- 2 teaspoons of chicken fat or olive oil
- 1/2 cup chopped onion - green onion (scallions) or yellow onion
- 1/2 cup chopped celery
- Up to 4 cups of stock (amount depends on the type of rice you are using), either chicken stock or vegetable stock for vegetarian option, or a mix of water and stock
- 2 teaspoons of Vegesal (or other seasoned salt)
- 1/4 teaspoon ground pepper
- 1/8 teaspoon cayenne
Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers
By LaLaCooks
by Molly Stevens
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon dried crushed red pepper
- Coarse kosher salt
- 1 8- to 10-ounce package frozen artichoke hearts, thawed, drained
- 2 garlic cloves, minced
- 1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
- 8 ounces red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes
- 2 tablespoons drained capers
- 8 large eggs
- 1/3 cup freshly grated Parmesan cheese
Roasted Garlic Clove Chicken
By LaLaCooks
Recipe courtesy Melissa d'Arabian Serve with Ratatouille and Parmesan Bread
- 8 chicken thighs
- Kosher salt and freshly ground black pepper
- 1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons herbes de Provence
- 1 teaspoon flour
- 1/4 cup chicken stock
- 1/2 lemon, juiced
- Bread, for serving
Bucatini With Chantrelles, Spring Peas, And Prosciutto
By LaLaCooks
Recipe courtesy Lidia Bastianich, Felidia's and Becco's Restaurant
- 1 cup fresh or frozen peas
- 1 pound chanterelles
- 5 tablespoons extra-virgin olive oil
- 3 cloves garlic
- 2 ounces thinly sliced prosciutto
- Salt and pepper
- 1 1/2 pounds peeled, seeded, and crushed tomatoes
- 1/4 cup chopped Italian parsley
- 1 pound bucatini
- 1/4 cup grated Parmesan
New York Strip Roast with Madeira Pan Sauce
By LaLaCooks
by Tori Ritchie
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground allspice
- 1 3-to 4-pound New York strip roast, fat trimmed to 1/4 inch
- 1 tablespoon canola oil
- 2 medium shallots, minced
- 2/3 cup high-quality Madeira
- 2 cups low-salt chicken broth
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes and frozen