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Recipes
Crispy Pan Fried Pork Chops
By LaLaCooks
A breaded coating can be just the thing to give lean, bland pork chops a flavor boost—but not when it turns gummy...
- 2/3 cup cornstarch, divided
- 1 cup buttermilk
- 2 tablespoons Dijon mustard
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 3 cups cornflakes
- Salt, to taste
- Black pepper, ground, to taste
- 8 center-cut boneless pork chops (3 to 4 ounces each), 1/2 to 3/4 inch thick
- 2/3 cup vegetable oil
- Lemon wedges
Rice Pilaf, Nine Ways
By LaLaCooks
Mark Bittman Only a tiny bit more complicated than plain rice, but with enormous potential, as you’ll see
- 2 to 4 tablespoons butter or extra virgin olive oil
- 1 cup chopped onion
- 1 ½ cups rice, preferably basmati
- Salt and freshly ground black pepper
- 2 ½ cups vegetable stock , warmed
- Minced parsley leaves for garnish
Spicy Peanut Noodles
By LaLaCooks
"My mother used to make this," says Joanne Chang
- 1 pound spaghetti
- 3/4 cup smooth peanut butter
- 1/2 cup unseasoned rice vinegar
- 3 tablespoons plus 1 teaspoon sugar
- 6 tablespoons soy sauce
- 1/4 cup water
- 1 tablespoon toasted sesame oil
- 2 teaspoons crushed red pepper
- One 2-inch piece of fresh ginger, peeled and coarsely chopped
- 1 large garlic clove
- 3 celery ribs, thinly sliced
- 1/2 cup coarsely chopped cilantro leaves and tender stems
- Lime wedges, for serving
SPRING VEGETABLE PASTA
By LaLaCooks
Published May 1, 2011. From Cook's Illustrated
- 3 medium leeks , white and light green parts halved lengthwise, washed, and cut into 1/2-inch-thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved
- 1 pound asparagus , tough ends snapped off, chopped coarsely, and reserved; spears cut on bias into 1/2-inch-thick pieces
- 2 cups frozen baby peas , thawed
- 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
- 4 cups vegetable broth
- 1 cup water
- 2 tablespoons minced fresh mint leaves
- 2 tablespoons minced fresh chives
- 1/2 teaspoon finely grated zest plus 2 tablespoons juice from 1 lemon
- 6 tablespoons extra-virgin olive oil
- Table salt
- 1/4 teaspoon red pepper flakes
- 1 pound campanelle
- 1 cup dry white wine
- 1 ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
- Ground black pepper
Wild Rice Pilaf with Pecans and Dried Cranberries
By LaLaCooks
From Season 4: Maple-Glazed Pork Roast Why this recipe works: Sometimes wild rice turns out undercooked and diffic...
- 1 3/4 cups low-sodium chicken broth
- 2 bay leaves
- 8 sprigs fresh thyme , divided into 2 bundles, each tied together with kitchen twine
- 1 cup wild rice , rinsed well and picked over
- 1 1/2 cups long grain white rice
- 3 tablespoons unsalted butter
- 1 medium onion , chopped fine (about 1 1/4 cups)
- 1 large carrot , chopped fine (about 1 cup)
- Table salt
- 3/4 cup dried cranberries , sweetened or unsweetened
- 3/4 cup pecans , toasted in small dry skillet over medium heat unitl fragrant and lightly browned, about 6 minutes, then chopped coarse
- 1 1/2 tablespoons minced fresh parsley leaves
- Ground black pepper
Chicken Salad and Cranberry Brie Toast
By LaLaCooks
Recipe courtesy Tyler Florence, 2007 Serve with Lemon Blueberry Cheesecake Bars
- 1 (2 to 3-pound) whole chicken
- 1 gallon water
- 2 carrots, cut in 2-inch pieces
- 3 celery stalks, cut in 2-inch pieces
- 1 onion, halved
- 1 head garlic, halved horizontally
- 2 turnips, halved
- 4 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 10 peppercorns
- 3 bay leaves
- 1/2 cup walnuts, roughly chopped
- Kosher salt
- 1 About 1 cup mayonnaise
- 1 heaping tablespoon Dijon mustard
- 1/2 lemon, juiced
- 2 celery stalks, small diced
- 2 tablespoons freshly chopped parsley leaves plus sprigs, for garnish
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper
- 2 cups shredded chicken meat, roughly chopped
- 8 slices sourdough bread, cut 1/2-inch thick
- 4 tablespoons unsalted butter, room temperature
- 1/4 cup cranberry sauce
- 1/2 pound brie
- 1 green apple, thinly sliced
Old-Fashioned Oatmeal (overnight slow cooker)
By LaLaCooks
Put the oats, salt, butter, and milk in a 4-quart slow cooker
- 2 cups steel cut oats (not rolled oats)
- ½ teaspoon salt
- 2 tablespoons butter
- 4 ½ cups milk or water
- Fixings (see Note)
- 4-quart slow cooker
Escarole and Butter Lettuce Salad with Pomegranate Seeds and Hazelnuts
By LaLaCooks
by Cristina Ceccatelli Cook 100% would make again
- 1/4 cup Champagne vinegar or white wine vinegar
- 1/4 cup fresh orange juice
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon fresh lime juice
- 1 teaspoon finely grated lemon peel
- 1 teaspoon finely grated lime peel
- 1 teaspoon finely grated orange peel
- 1/2 cup grapeseed oil or olive oil
- 1 large head of escarole, coarsely torn
- 1 head of butter lettuce, coarsely torn
- 1 Granny Smith apple, quartered, cored, thinly sliced
- 1 cup fresh pomegranate seeds
- 2/3 cup hazelnuts, toasted
- , husked
Light Chicken Parmesan
By LaLaCooks
The secret's in the breading: Only one side of the chicken has it; plus, whole-wheat bread subs in for white, and a...
- 2 slices whole-wheat sandwich bread, torn into pieces
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon olive oil
- Coarse salt and ground pepper
- 2 tablespoons all-purpose flour
- 1 large egg white
- 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- 3/4 cup shredded part-skim mozzarella (3 ounces)
- 1 can (28 ounces) whole peeled tomatoes in puree
- 1 garlic clove, minced
Curried Shrimp-and-Corn Chowder
By LaLaCooks
Southern Living, April, 2011
- 1 medium-size sweet onion, diced
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 2 large Yukon gold potatoes (14 oz.), peeled and diced
- 1 large sweet potato (1 lb.), peeled and diced
- 2 cups fresh corn kernels (about 5 ears)
- 1 (14-oz.) can chicken broth
- 1 (13.5-oz.) can unsweetened lite coconut milk
- 2 teaspoons curry powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound peeled, large raw shrimp (2 6/30 count)
- Toppings: toasted coconut, thinly sliced green onions, coarsely chopped roasted peanuts