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Recipes
Greek Chicken and Barley Salad
By LaLaCooks
1. To prepare salad, sprinkle chicken with 1/8 teaspoon salt
- SALAD:
- 2 (6-ounce) skinless, boneless chicken breast halves
- 1/8 teaspoon kosher salt
- 1 teaspoon olive oil
- 4 cups fat-free, less-sodium chicken broth, divided
- 1 cup uncooked pearl barley
- 2 cups cubed seeded cucumber
- 1 cup grape tomatoes, halved
- 1/2 cup cubed yellow bell pepper
- 1/3 cup reduced-fat feta cheese
- 1/4 cup chopped pitted kalamata olives
- DRESSING:
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced fresh basil
- 1 teaspoon minced fresh thyme
- 1 teaspoon red wine vinegar
- 1/2 teaspoon kosher salt
- 3 garlic cloves, minced
Hubert’s Favorite Paella
By LaLaCooks
Hubert Keller Paella is a great dish for a crowd
- 1 4-pound chicken, whole
- 12 large shrimp, head on, size 16/20
- 1 rack of baby back pork ribs
- 4 ounces chorizo, cut into 1/2” discs
- 2 tablespoons olive oil
- 2 onions, thinly sliced
- 6 garlic cloves, peeled
- 2 bay leaves
- 4 sprigs thyme
- 2 teaspoon salt
- 1 teaspoon pepper
- 6 large squid, cleaned, 6 inches long
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 14-ounce can diced tomatoes
- 1/2 tablespoon saffron
- 3 cups Bomba rice (or long grain white)
- 1 1/2 quart clams
- 1 quart mussels (optional)
- 1 cup peas
- 4 roasted piquillo peppers, diced (or substitute roasted red peppers)
- 4 slices baquette, toasted
- 1 heirloom tomato
- 1 clove garlic
- 4 sliced Serrano ham
- Note: For convenience, you can purchase the chicken already cut up, but ideally you want to have 8 small serving pieces with skin on from 1 chicken
Parmesan-Crusted Chicken with Arugula Salad
By LaLaCooks
Plus: More Chicken Recipes and Tips
- 1 tablespoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon chopped thyme
- Four 6-ounce skinless, boneless chicken breast halves
- Salt and freshly ground pepper
- 1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
- 4 cups packed arugula leaves
- 1 cup cherry tomatoes, halved
Cranberry-Nut Rolls
By LaLaCooks
by Peter Reinhart 4 Forks - 100% would make it again
- 1 cup coarsely chopped walnuts
- 3 1/2 cups (or more) bread flour
- 1 tablespoon (packed) golden brown sugar
- 1 1/2 teaspoons quick-rising dry yeast (from one 1/4-ounce envelope)
- 1 1/2 teaspoons salt
- 1 1/2 cups whole milk
- 2 tablespoons vegetable oil plus additional for coating bowl
- 1 large egg
- 1 cup sweetened dried cranberries
- Nonstick vegetable oil spray
- 1 large egg, beaten to blend (for glaze)
- Raw sugar*
Tuna Burgers with Wasabi Mayonnaise
By LaLaCooks
MARTHASTEWART
- 1 tablespoon unseasoned rice-wine vinegar
- Pinch of sugar
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground black pepper
- 1 pound sushi-grade tuna, very finely chopped
- 2 scallions, white and light green parts only, trimmed and minced
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 1 teaspoon lemon zest
- Canola oil, for cooking
- 1/2 bunch arugula
- Wasabi Mayonnaise
Salsa Roja: Red Chile-Tomatillo Salsa
By LaLaCooks
Recipe courtesy Rick Bayless
- 1/2 ounce small hot dried chiles, stemmed
- 6 large garlic cloves, unpeeled
- 1 pound (10 to 12 medium-size) tomatillos, husked and rinsed
- Salt
- Sugar, about 1/2 teaspoon (optional)
CILANTRO AND COCONUT PAN SAUCE
By LaLaCooks
Serve over Pan-Seared Thick-Cut Pork Chops
- 1 large shallot , minced (about 1/4 cup)
- 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
- 1 tablespoon grated fresh ginger
- 1/4 cup low-sodium chicken broth
- 3/4 cup coconut milk
- 1 teaspoon sugar
- 1/4 cup chopped fresh cilantro leaves
- 2 teaspoons fresh lime juice
- 1 tablespoon unsalted butter
Brioche Rolls
By LaLaCooks
Recipes & Menus / Recipes Brioche Rolls These rolls are best eaten the day they are baked
- 1/3 cup warm water (105°F to 115°F)
- 1 1/2 teaspoons active dry yeast (from 1 envelope)
- 1 pinch sugar plus 3 tablespoons sugar
- 2 1/4 cups bread flour, divided
- 5 tablespoons all purpose flour
- 1 1/4 teaspoons coarse kosher salt
- 3 large eggs
- 3/4 cup (12 tablespoons) unsalted European-style butter (such as Plugrá), room temperature
- 1 large egg yolk, whisked to blend with 1 tablespoon heavy whipping cream (for glaze)
- Fleur de sel
Brown Rice Pilaf with Broccoli
By LaLaCooks
Use this recipe as a guide for making brown rice pilafs with any ingredients on hand
- Basic Brown Rice
- 6 cups water
- 1 cup brown rice , preferably long grain or basmati
- 2 teaspoons olive oil or butter
- 1 teaspoon table salt
- Pilaf
- 2 teaspoons table salt , plus more to taste
- 2 cups broccoli florets
- 1/4 cup pine nuts
- 1/4 cup olive oil
- 1 small onion , minced
- 2 medium cloves garlic , minced
- 1/4 pound white mushrooms or cremini mushrooms, sliced thin
- 1/4 cup dry white wine
- 1 medium lemon , juiced to yield 1 tablespoon lemon juice
- 2 tablespoons minced fresh parsley leaves
STIR-FRIED BROCCOLI WITH OYSTER SAUCE
By LaLaCooks
1. Whisk broth, sherry, oyster sauce, sesame oil, cornstarch, and brown sugar together in small bowl
- 3 tablespoons low-sodium chicken broth
- 1 tablespoon dry sherry
- 3 tablespoons oyster sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon brown sugar
- 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
- 1/8 teaspoon red pepper flakes
- 1 teaspoon plus 1 tablespoon vegetable oil
- 1 1/2 pounds broccoli , florets cut into 3/4-inch pieces, stalks trimmed, peeled, and cut on 45-degree bias into 1/4-inch-thick slices
- 1/4 teaspoon sugar