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Recipes
Zucchini-Ricotta Fritters
By LaLaCooks
Mario Batali's Edible Garden, at the New York Botanical Garden in the Bronx, is named for two of his restaurants: t...
- 2 medium zucchini (about 7 ounces each), coarsely shredded
- 2 garlic cloves, very thinly sliced
- 3 large scallions, very thinly sliced
- 1/2 cup fresh sheep-milk ricotta cheese
- 2 large eggs
- 2 teaspoons finely grated lemon zest
- Kosher salt and freshly ground pepper
- 3/4 cup all-purpose flour
- Olive oil, for frying
- Lemon wedges, for serving
Pork and Pinto Bean Nachos
By LaLaCooks
1. Preheat oven to 500�
- MEAT:
- 1 (1-pound) pork tenderloin, trimmed
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- Cooking spray
- 2 tablespoons fresh lime juice
- 1 teaspoon minced garlic
- BEANS:
- 1 can chipotle chiles in adobo sauce
- 2 tablespoons water
- 2 teaspoons fresh lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 4 applewood-smoked bacon slices, cooked and crumbled
- TOPPING:
- 1 1/2 cups chopped plum tomato
- 1 cup diced avocado
- 1/2 cup chopped jicama
- 1/3 cup chopped onion
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- REMAINING INGREDIENTS:
- 6 ounces sturdy tortilla chips (8 cups)
- 1 1/4 cups (5 ounces) shredded reduced-fat Colby and Monterey Jack cheese blend
- 1/4 cup chopped fresh cilantro
- 1 jalape�epper, thinly sliced
Oven-Fried Okra
By LaLaCooks
Preheat oven to 475°F. Line a rimmed baking sheet with aluminum foil and spray the foil generously with cookin...
- Canola oil cooking spray
- 1 20-ounce bag frozen sliced okra, thawed
- 1 half-teaspoon salt
- 1/2 teaspoon pepper
- 2 cups yellow corn meal (only 1/2 cup adheres to the okra)
Pasta Shells with Chicken, Mushrooms, Spinach, and Sun-Dried Tomatoes
By LaLaCooks
Denis' version of an Epicuruious recipe
- 2 tablespoons extra-virgin olive oil
- 1 cup sliced stemmed fresh shiitake mushrooms (about 2 ounces)
- 2 garlic cloves, minced
- 1/4 cup chopped fennel
- 1/8 teaspoon dried crushed red pepper
- 1/2 teaspoon dried tarragon (if using fresh add during last steps)
- 1/2 cup canned low-salt chicken broth
- 1/2 cup dry white wine
- 1 bag fresh spinach (about 8 cups) coarsely chopped
- 2 cups medium pasta shells (about 5 ounces)
- 2 cups 3/4-inch pieces skinless roasted chicken
- 1/4 cup thinly sliced drained oil-packed sun-dried tomatoes
- 1 tablespoon flour
- 1/4 cup grated Parmesan cheese
Lemon Blueberry Cheesecake Bars
By LaLaCooks
Recipe courtesy Tyler Florence, 2007
- Butter, for greasing
- 2 tablespoons sugar
- 1/8 teaspoon ground cinnamon
- 9 graham crackers
- 1/2 stick unsalted butter, melted
- 16 ounces cream cheese, room temperature
- 2 eggs
- 2 lemons, zested and juiced
- About 1/2 cup sugar, eyeball it
- 1 1/2 cups fresh blueberries
- Powdered sugar, for dusting
Corn Relish
By LaLaCooks
Heat the oil in a large skillet
- 3 tablespoons blended oil
- 3 cups diced red pepper
- 1/2 cup chopped shallot
- 3 tablespoons minced garlic
- 1 jalapeno, diced
- Kosher salt
- 2 cups corn kernels
- 2 tablespoons brown sugar
- 1 tablespoon toasted ground coriander
- 1/2 cup white wine vinegar
- 1/2 cup orange juice
- 1/4 cup chopped fresh cilantro leaves
Perfect Pie Crust
By LaLaCooks
This recipe for perfect pie crust is from "Entertaining," by Martha Stewart
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3 tablespoons margarine or chilled vegetable shortening
- 1/4 cup ice water
Sotong Bakar (Barbecue Squid)
By LaLaCooks
The spice rub and dipping sauce are hot, hot, hot (but quite good)
- 1 1/2 pounds whole cleaned skinless squid tubes
- 1/3 cup chopped red bell pepper
- 13 fresh red Thai chiles, stemmed
- 6 large garlic cloves
- 3 large peeled shallots, coarsely chopped
- 1 (1-inch) piece peeled fresh ginger, coarsely chopped
- 6 tablespoons sugar
- 2 tablespoons less-sodium soy sauce
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 teaspoon kosher salt
- Cooking spray
HEARTY ITALIAN MEAT SAUCE (SUNDAY GRAVY)
By LaLaCooks
We prefer meatloaf mix (a combination of ground beef, pork, and veal) for the meatballs in this recipe
- INGREDIENTS
- Sauce
- 2 tablespoons olive oil
- 1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections
- Table salt and ground black pepper
- 1 pound hot Italian sausage links
- 2 medium onions , chopped fine (about 2 cups)
- 1 1/4 teaspoons dried oregano
- 3 tablespoons tomato paste
- 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
- 2 (28-ounce) cans crushed tomatoes (see note)
- 2/3 cup beef broth
- 1/4 cup chopped fresh basil leaves
- Meatballs
- 2 slices hearty white sandwich bread , crusts removed and bread cut into 1/2-inch cubes
- 1/2 cup buttermilk (see note)
- 1/4 cup fresh parsley leaves , chopped
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 large egg yolk
- 1/2 teaspoon table salt
- 1/4 teaspoon crushed red pepper flakes
- 1 pound meatloaf mix (see note)
- 2 ounces thinly sliced prosciutto , chopped fine
- 1 ounce Pecorino Romano cheese , grated (about 1/2 cup)
- 1/2 cup olive oil
- Pasta
- 1 1/2 pounds spaghetti or linguine
- 2 tablespoons table salt
- Grated Parmesan cheese for serving
Curried Chicken and Rice Soup
By LaLaCooks
Recipe courtesy Food Network Magazine
- 1 bone-in chicken breast (about 11/2 pounds), halved
- 2 medium carrots, sliced diagonally into 2-inch pieces
- 1 bay leaf
- Kosher salt
- 6 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 large onion, very thinly sliced
- 1 teaspoon sugar
- 1 1/2 teaspoons Madras curry powder
- 1/3 cup jasmine rice
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons chopped fresh dill
- 1 lemon, cut into wedges