LaLaCooks' profile page
Recipes
STIR-FRIED BROCCOLI WITH HOISIN AND FIVE-SPICE POWDER
By LaLaCooks
1. Whisk broth, hoisin sauce, soy sauce, sesame oil, cornstarch, and five-spice powder together in small bowl
- 1/4 cup low-sodium chicken broth
- 3 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 1/8 teaspoon five-spice powder
- 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
Alton Brown's Buffalo Wings
By LaLaCooks
Recipe courtesy Alton Brown for Food Network Magazine
- 12 whole chicken wings (about 3 pounds)
- 3 ounces (6 tablespoons) unsalted butter
- 1 small clove garlic, minced
- 1/4 cup hot sauce
- Kosher salt
Chicken with Lemon-Leek Linguine
By LaLaCooks
Serve with a mixed green salad
- 6 ounces uncooked linguine
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 3 tablespoons butter, divided
- 3 garlic cloves, thinly sliced
- 1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
- 1/2 cup fat-free, lower-sodium chicken broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
Hot and Spicy Chex® Party Mix
By LaLaCooks
Ally and I made this pretty much like this recipe this year
- 1/4 cup butter or margarine
- 1 tablespoon Worcestershire sauce
- 1 1/4 teaspoons seasoned salt
- 2 to 3 teaspoons red pepper sauce
- 3 cups Corn Chex® cereal
- 3 cups Rice Chex® cereal
- 3 cups Wheat Chex® cereal
- 1 cup mixed nuts
- 1 cup pretzels
- 1 cup bite-size cheese crackers
BROWN RICE WITH BLACK BEANS AND CILANTRO
By LaLaCooks
Great recipe! Next time around I would change the rice to beans ration
- 4 teaspoons olive oil
- 1 medium onion , chopped fine (about 1 cup)
- 1 green bell pepper , chopped fine
- 3 garlic cloves , minced
- 1 cup low-sodium chicken broth
- 2 1/4 cups water
- 1 1/2 cups brown rice , long-grain (see note)
- 1 teaspoon salt
- 1 (15.5-ounce) can black beans , drained and rinsed
- 1/4 cup chopped fresh cilantro leaves
- 1/4 teaspoon ground black pepper
- 1 lime , cut into wedges
Gazpacho with Shrimp and Mussels
By LaLaCooks
This recipe needs a day or two for prep
- 4 pounds ripe tomatoes, preferably beefsteak, cut into chunks
- 1 tablespoon coarse salt
- 12 ounces (about 18) large shrimp, peeled and deveined, tails on, shells reserved
- 4 cups cold water
- 1 teaspoon red-wine vinegar
- 1/2 teaspoon sherry vinegar
- 1/2 cup Madeira or dry sherry
- 18 mussels, scrubbed well and debearded
- 3 garlic cloves, smashed
- Extra-virgin olive oil, for drizzling
- 1 tablespoon very thinly sliced fresh flat-leaf parsley, for garnish
- 1 three-inch piece English cucumber, peeled, seeded, and finely diced, for garnish
- 1/2 yellow bell pepper, ribs and seeds removed, finely diced, for garnish
Bacon and Wild Mushroom Risotto with Baby Spinach
By LaLaCooks
Crisp bacon brings crunchy texture and smoky flavor to the dish
- 4 cups Homemade Chicken Stock
- 6 bacon slices, chopped
- 1 cup chopped shallots
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chopped fresh thyme
- 4 garlic cloves, minced
- 4 ounces cremini mushrooms, sliced
- 4 ounces shiitake mushrooms, stemmed and sliced
- 4 ounces oyster mushrooms, sliced
- 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
- 1/3 cup Madeira wine or dry sherry
- 4 cups baby spinach
- 1/2 cup (2 ounces) grated fresh Asiago cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Bacon-Wrapped Dates
By LaLaCooks
Directions Preheat oven to 450 degrees
- 32 pitted dates (about 10 ounces)
- 2 ounces shelled, salted whole pistachios
- 2 ounces dried apricots, cut into 32 strips
- 1 pound lean best-quality bacon, thinly sliced and then halved crosswise
Rhode Island Clear Clam Chowder
By LaLaCooks
When you order chowder in a Rhode Island restaurant, you may get a creamy chowder, a red chowder or a clear chowder
- 8 pounds small quahogs or large cherrystone clams
- 4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice
- 4 tablespoons unsalted butter
- 2 medium onions (12 to 14 ounces), cut into 1/2-inch dice
- 3 stalks celery (6 ounces), cut into 1/3-inch dice
- 6 to 8 sprigs fresh thyme, leaves removed and chopped (1 tablespoon)
- 2 dried bay leaves
- 1/8 teaspoon fennel seeds, crushed
- 1/2 to 1 teaspoon crushed red pepper flakes (optional)
- 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and cut into 1/2-inch dice
- 2 cups Clam Broth, bottled clam juice, Traditional Fish Stock, Chicken Stock, or water (as a last resort)
- Freshly ground black pepper
- 1 tablespoon fresh lemon juice
- Kosher or sea salt if needed
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons minced fresh chives
- 2 tablespoons chopped fresh chervil (optional)
- 2 to 3 cups whole milk
Herbed Greek Chicken Salad
By LaLaCooks
Serve with toasted pita wedges
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 3/4 teaspoon black pepper, divided
- 1/2 teaspoon salt, divided
- Cooking spray
- 1 pound skinless, boneless chicken breast, cut into 1-inch cubes
- 5 teaspoons fresh lemon juice, divided
- 1 cup plain fat-free yogurt
- 2 teaspoons tahini (sesame-seed paste)
- 1 teaspoon bottled minced garlic
- 8 cups chopped romaine lettuce
- 1 cup peeled chopped English cucumber
- 1 cup grape tomatoes, halved
- 6 pitted kalamata olives, halved
- 1/4 cup (1 ounce) crumbled feta cheese