LaLaCooks' profile page
Recipes
Linda's Barbecued Shrimp
By LaLaCooks
1.10.2011 - Linda fixed this for us last night and we loved it! We were talking this morning and think that it wou...
- 1 cup Worcestershire sauce
- 1 tablespoon Creole seasoning (Old Bay or Tony Cacherie's)
- 1/2 tablespoon cracked black pepper
- 1/2 tablespoon freshly ground black pepper
- 1 garlic clove, minced
- 3 pounds large head-on shrimp
- 3 lemons, cut in half
- 1 cup water
- 1 stick butter (original recipe called for 3 sticks)
Chicken (or Any Other Meat) Stock
By LaLaCooks
Mark Bittman There was a time when chefs made stock out of scraps and even leftovers; mostly, those days are past,...
- 4 About 4 pounds chicken parts, mostly dark meat (or use turkey, beef, lamb, rabbit, or duck)
- 2 carrots, peeled and trimmed
- 1 onion (peeling is unnecessary)
- 1 celery stalk
- 4 cloves garlic (optional)
- 2 bay leaves
- Several sprigs fresh parsley (stems alone are fine)
- 10 peppercorns or a few gratings black pepper
- 14 to 16 cups (about 4 quarts) water
Crispy Fish with Lemon-Dill Sauce
By LaLaCooks
Serve with: Sautéed Zucchini * * Heat a large nonstick skillet over medium-high heat
- 2 large egg whites, lightly beaten
- 1 cup panko (Japanese breadcrumbs)
- 1/2 teaspoon paprika
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 4 (6-ounce) skinless cod fillets
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- Cooking spray
- 1/4 cup canola mayonnaise
- 2 tablespoons finely chopped dill pickle
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh dill
- Lemon wedges
Bavette Cacio e Pepe
By LaLaCooks
Thin linguini with sheep's cheese and black pepper makes a simple, flavorful weeknight meal
- 2 tablespoons coarse salt
- 1 pound bavette or fine linguine
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1/2 cup (1 stick) unsalted butter
- 1 1/2 cups freshly grated Cacio di Roma cheese
- 1 1/2 cups freshly grated pecorino Romano cheese, plus extra for serving
- 3 tablespoons freshly ground black pepper
Prosciutto-Fontina Pinwheels
By LaLaCooks
Melissa Rubel rolls buttery puff pastry around salty prosciutto and melty Fontina to create deeply savory hors d'oe...
- One 14-ounce package all-butter puff pastry, thawed if frozen but still cold
- 3 ounces thinly sliced prosciutto
- 3/4 cup shredded Fontina cheese
- Freshly ground pepper
- 1 egg beaten with 1 1/2 teaspoons of water
Spicy Ginger Vinaigrette
By LaLaCooks
Thoroughly whisk together all ingredients
- 1 clove garlic, minced
- ¼ cup (50 mL) canola oil
- ¼ cup (50 mL) dark sesame oil
- 2 tbsp (25 mL) rice vinegar
- 1 tbsp (15 mL) finely grated ginger root
- ½ tsp (2 mL) hot pepper flakes
- Juice of 1 lemon
- Salt and freshly ground black pepper to taste
- 2 small zucchinis sliced with vegetable peeler into strips for salad
Three-Bean Vegetarian Chili
By LaLaCooks
Cumin and paprika add earthy flavor to this meatless chili
- 2 red bell peppers
- 3 tablespoons extra-virgin olive oil
- 1 cup chopped onion
- 2 teaspoons ground cumin
- 1 teaspoon crushed red pepper
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 4 garlic cloves, thinly sliced
- 2 cups organic vegetable broth
- 1 1/2 cups (1/2-inch) cubed peeled butternut squash
- 1 (28-ounce) can no-salt-added tomatoes, undrained and chopped
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can red kidney beans, rinsed and drained
- 1/2 cup thinly sliced green onions
Roasted Snap Peas with Shallots
By LaLaCooks
Recipe courtesy EatingWell
- 1 pound sugar snap peas, trimmed (about 4 cups)
- 1 large shallot, halved and thinly sliced (about 1/4 cup)
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 pieces cooked bacon, crumbled (optional)
Lemon-Arugula Potato Salad
By LaLaCooks
Cooking Light, JUNE 2010 Nutritional Information Calories: 155 Fat: 5
- 2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
- 7 teaspoons extra-virgin olive oil, divided
- 1/2 cup finely chopped shallots (about 3 small)
- 1 1/2 tablespoons sherry vinegar
- 2 teaspoons stone-ground mustard
- 1 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups loosely packed arugula
PASTA CAPRESE
By LaLaCooks
Cooks Illustrated Published July 1, 2007
- 1/4 cup extra-virgin olive oil
- 2-4 teaspoons fresh lemon juice (see note above)
- 1 small garlic clove , minced or pressed through a garlic press (about 1/2 teaspoon)
- 1 small shallot , minced fine (about 2 tablespoons)
- 1 1/2 pounds ripe tomatoes , cored, seeded, and cut into 1/2-inch dice
- 12 ounces fresh mozzarella cheese , cut into 1/2-inch cubes (see note above)
- 1 pound penne pasta or other short tubular or curly pasta such as fusilli or campanelle
- 1/4 cup chopped fresh basil
- 1 teaspoon sugar (see note above)