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Recipes
Chicken Cutlets with Creamy Dijon Sauce
By LaLaCooks
Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons chopped shallots
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 rosemary sprig
- 3 tablespoons whipping cream
- 2 teaspoons Dijon mustard
Lamb and Turkey Pita Burgers
By LaLaCooks
Nutritional Information Calories: 423 Fat:18
- Sauce:
- 1/4 cup canola mayonnaise
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- Burgers:
- 1/4 cup prechopped onion
- 1 tablespoon tomato paste
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 8 ounces lean ground lamb
- 8 ounces ground turkey breast
- Cooking spray
- 8 small green leaf lettuce leaves
- 4 (6-inch) whole-wheat pitas, halved
Short Rib Soup with Mushrooms and Pearl Couscous
By LaLaCooks
Hubert Keller This recipe was designed to take advantage of leftovers from the Red Wine Braised Short Rib recipe
- 2 slices bacon
- 1 onion, diced small
- 2 carrots, diced small
- 1 stalk of celery, diced small
- 1 leek, white part only, cut into 2‐inch sections
- 1 sprig fresh parsley
- 1 sprig fresh thyme
- 1 fresh bay leaf
- 1 2‐inch piece celery
- 1 cup red wine, Pinot Noir
- 3 cups beef stock
- 1 cup braising liquid (from Short Rib Recipe)
- 1 ⁄2 cup shiitake mushrooms, sliced
- 1 cup pearl couscous
- 2 tablespoon olive oil
- 1 tablespoon salt
- 2 tomatoes, peeled, seeded, and diced
- 1 cup short rib meat (from Short Rib Recipe), diced 1⁄4 cup chives, sliced into 1⁄2 inch pieces
Chorizo-Filled Dates Wrapped in Bacon
By LaLaCooks
30 Best Fast Recipes This timeless tapa from Spanish cookbook author Penelope Casas has everything going for it...
- 1 small Spanish chorizo sausage (about 2 ounces), casing removed
- 24 Medjool dates, pitted
- 12 slices of bacon, halved crosswise
Caramelized Brussels Sprouts
By LaLaCooks
Guanciale is similar to pancetta, but is fattier and more intense in flavor
- Coarse salt and freshly ground pepper
- 2 pounds brussels sprouts, trimmed and halved
- 5 ounces guanciale (buonitalia.com) or pancetta, cut into 1/4-inch pieces (about 1 cup)
- 1 tablespoon extra-virgin olive oil
Israeli Couscous and Tomato Salad with Arugula Pesto
By LaLaCooks
Staff Favorite Arugula pesto is peppery and bright
- 6 cups packed arugula (6 ounces), plus whole leaves for garnish
- 2 cups Israeli couscous (12 ounces)
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1/4 cup pine nuts
- 4 garlic cloves, chopped
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 1 1/2 pints red cherry tomatoes, halved
- 4 yellow or orange tomatoes, cut into 1-inch dice
Fideos with Chorizo and Mussels
By LaLaCooks
Available at tienda.com, pimentón de la Vera is traditional Spanish smoked paprika with a more delicate, nuanced f...
- 4 cups fat-free, less-sodium chicken broth, divided
- 1/8 teaspoon dried thyme
- 3 tablespoons olive oil
- 8 ounces uncooked angel hair pasta or fideos, broken into 1 1/2-inch pieces
- Cooking spray
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 1/2 cup finely diced Spanish chorizo sausage (about 2.75 ounces)
- 1 large garlic clove, thinly sliced
- 2 cups chopped tomato
- 1/2 teaspoon sugar
- 1/2 teaspoon pimentón de la Vera (Spanish smoked paprika)
- 1/8 teaspoon salt
- 1/2 cup dry white wine
- 2 pounds medium mussels, scrubbed and debearded
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh parsley
ROASTED CARROTS
By LaLaCooks
Cooks Illustrated, Published November 1, 2010
- 1 1/2 pounds carrots , peeled, halved crosswise, and cut lengthwise if necessary to create even pieces (see illustrations in Cutting Carrots for Roasting)
- 2 tablespoons unsalted butter , melted
- Table salt and ground black pepper
Canned Sardine Fritters: Fritelle Sarde
By LaLaCooks
Recipe courtesy Mario Batali
- 2 cans good-quality oil-packed sardines, chopped
- 2 large eggs
- 2 cloves garlic, finely chopped
- 1/4 bunch parsley leaves, finely chopped plus extra, for garnish
- 1 to 2 tablespoons chopped pepperonchini
- 1/2 cup fresh bread crumbs
- 1 tablespoon grated caciocavallo cheese
- Extra-virgin olive oil, to fill a deep pot no more than halfway
- Freshly ground black pepper
- Lemon halves
Wine Bar Nut Mix
By LaLaCooks
This fantastic sweet-savory mix of pecans, almonds and walnuts from The Casual Vineyard Table, by Carolyn Wente and...
- 2cups pecans
- 2cups almonds
- 2cups walnuts
- 1/4cup pure maple syrup
- 2tablespoons extra-virgin olive oil
- 2tablespoons finely minced mixed herbs, such as rosemary, sage, savory and thyme
- 1/4teaspoon cayenne pepper
- Salt and freshly ground pepper