LaLaCooks' profile page
Recipes
Linguine with Bacon and Onions
By LaLaCooks
Linguine alla Carbonara I use slab bacon here because I like large pieces that are brown on the outside but still ...
- Salt
- 6 ounces slab bacon, in 1 piece
- 2 tablespoons extra-virgin olive oil, plus more if needed
- 2 large yellow onions, sliced 12 inch thick (about 3 cups)
- 1 ½ cups hot Chicken Stock or canned reduced-sodium chicken broth, or as needed
- 1 pound linguine
- 3 egg yolks
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Coarsely ground black pepper
Mushroom and Goat Cheese Phyllo Triangles
By LaLaCooks
Stem the Portobellos and cut the caps in half
- 1 pound Portobello mushrooms
- 1 stick (4 ounces) unsalted butter, plus 4 tablespoons, melted
- 1 medium shallot, minced
- 1/2 pound white button mushrooms, stemmed, caps sliced 1/4 inch thick
- Salt and freshly ground pepper
- 2 garlic cloves, minced
- 1/4 cup coarsely chopped flat-leaf parsley
- 2 teaspoons finely chopped thyme
- 1/2 cup fresh mild goat cheese (3 1/2 ounces)
- 8 sheets of phyllo dough, thawed
Curried Cauliflower with Capers
By LaLaCooks
Serve as a side dish with a quinoa salad
- 6 cups cauliflower florets (about 1 large head)
- 1/4 cup extra-virgin olive oil, divided
- 2 teaspoons grated lemon rind
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup caperberries, thinly sliced
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup capers, drained
Bacon-Parmesan Tassies
By LaLaCooks
Southern Living JUNE 2011
- 1/2 cup butter, softened
- 1/2 (8-oz.) package cream cheese, softened
- 1 1/4 cups all-purpose flour
- 1/2 cup half-and-half
- 1 large egg
- 1/8 teaspoon salt
- 4 bacon slices, cooked and crumbled
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh chives
Fresh Corn-and-Potato Salad
By LaLaCooks
Southern Living, April 2011
- 1 pound baby red potatoes
- 1/4 cup chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 3 cups fresh corn kernels (about 6 ears)
- 1/2 large red bell pepper, diced
- 1 avocado, peeled and diced
- 1/2 cup sliced green onions
Spicy Southwestern Tabbouleh
By LaLaCooks
1. Combine bulgur, 1 1/4 cups boiling water, and 1 1/2 teaspoons oil in a medium bowl; cover and let stand 20 minut...
- 3/4 cup uncooked bulgur
- 1 1/4 cups boiling water
- 1 1/2 teaspoons extra-virgin olive oil
- 1 cup chopped fresh cilantro
- 1 cup vertically sliced red onion
- 3/4 cup diced seeded tomato
- 1/2 cup sliced green onions
- 1/2 cup diced yellow bell pepper
- 1/2 cup chopped peeled avocado
- 1/4 cup diced seeded peeled cucumber
- 1/4 cup (1 ounce) crumbled queso fresco
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 teaspoons diced seeded jalapeño pepper
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground allspice
- 1 garlic clove, minced
- Dash of hot pepper sauce (such as Tabasco)
Mediterranean Tuna Salad with Croutons
By LaLaCooks
The almonds are optional, but they contribute crunch and healthy fats
- 1/2 baguette, cut into 3/4-inch cubes (about 3 cups)
- 4 tablespoons olive oil
- Coarse salt and ground pepper
- 1 small garlic clove
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1 head Boston lettuce (about 10 ounces), torn into pieces
- 2 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
- 1 English cucumber, halved lengthwise, seeded, and thinly sliced
- 1/2 cup pitted Kalamata olives, halved
- 2 cans (6 ounces each) tuna packed in olive oil, drained
Baked Eggs with Bacon and Spinach
By LaLaCooks
Preheat oven to 400F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels
- 6 slices applewood-smoked bacon
- 1 5-ounce bag baby spinach
- 2 whole wheat or sourdough English muffins, split horizontally, well toasted
- 4 large eggs
- 4 tablespoons heavy whipping cream
- Special equipment: 4 1-cup ramekins
Warm Escarole Salad with Goat Cheese, Hard-Boiled Eggs, and Bacon
By LaLaCooks
by The Bon Appétit Test Kitchen 100% would make it again
- 1 head of escarole, torn into large bite-size pieces (about 8 cups)
- 2 bacon slices
- 1/4 cup extra-virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1/2 cup finely chopped shallots
- 2 hard-boiled eggs, chopped
- 1 5.5-ounce log soft fresh goat cheese, coarsely crumbled
Asparagus and Arugula Spaghetti with Lemon and Pine Nuts
By LaLaCooks
Cook pasta, following package instructions
- 14 oz dried spaghetti
- 1/2 lb asparagus, trimmed and cut into 1 inch pieces
- 1/2 cup heavy cream
- 2 clove garlic, minced
- Grated zest of 1 lemon
- Salt and white pepper
- 4 tablespoons pine nuts, toasted
- 1 bag (about 5 ounces) baby arugula