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Recipes
Mexican Chicken Pozole Verde
By LaLaCooks
There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-c...
- 7 cups chicken stock or low-sodium broth
- 2 cups water
- 4 chicken breast halves on the bone, with skin
- 1 pound tomatillos, husked and halved
- 1 small onion, quartered
- 2 poblano chilescored, seeded and quartered
- 2 jalapeños, seeded and quartered
- 4 large garlic cloves, smashed
- 1/2 cup chopped cilantro
- 1 tablespoon oregano leaves
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- Three 15-ounce cans of hominy, drained
- Finely shredded iceberg lettuce, sliced radishes, chopped onion, diced avocado, sour cream, tortilla chips and lime wedges, for serving
Pork and Lemongrass Meatballs in Lettuce Cups
By LaLaCooks
by Adrian Gaut
- 1 pound ground pork
- 1 lemongrass stalk, bottom 5 inches only, smashed with rolling pin, then minced
- 1/4 cup chopped shallots
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)
- 2 garlic cloves, chopped
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon ground white pepper
- 1 lemongrass stalk
- 1/4 cup fresh lime juice
- 1/4 cup fish sauce
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons coarsely grated carrot
- 4 teaspoons (packed) golden brown sugar
- 2 teaspoons minced green Thai chile or serrano chile with seeds
- 2 tablespoons vegetable oil
- 1 head of butter lettuce, leaves separated
- 1 small persian cucumber, thinly sliced
- Ingredient info: Fish sauce can be found in the Asian foods section of many supermarkets.
Pastina with Peas and Carrots
By LaLaCooks
Recipe courtesy Giada De Laurentiis
- 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 cup low-sodium chicken stock
- 1 cup frozen petite peas, thawed
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- Kosher salt
- 2 tablespoons chopped fresh basil leaves
Steak Tips with Peppered Mushroom Gravy
By LaLaCooks
Ann Taylor Pittman, Cooking Light, JANUARY 2010 Read All Reviews(46) Rate and Review this recipe Nutritional Infor...
- 2 cups uncooked egg noodles
- Cooking spray
- 1 pound top sirloin steak, cut into 3/4-inch pieces
- 1 tablespoon butter
- 2 tablespoons finely chopped shallots
- 1 (8-ounce) package presliced baby bella mushrooms
- 1 teaspoon minced garlic
- 1 tablespoon low-sodium soy sauce
- 3 tablespoons all-purpose flour
- 1 1/2 cups fat-free, less-sodium beef broth
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 3 fresh thyme sprigs
- 1 teaspoon fresh thyme leaves (optional)
Classic Hot Wings
By LaLaCooks
Preheat the oven to 500°
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 pounds chicken wingettes and drumettes (see Note)
- 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
- 2 tablespoons unsalted butter, melted
Herb Salad with Feta, Roasted Red Peppers, and Toasted Nuts
By LaLaCooks
Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl
- 1 5-ounce container herb salad mix
- 1 cup coarsely chopped roasted red peppers from jar
- 1/2 cup walnut halves or pecan halves, toasted
- 1 10.5-ounce jar feta cheese in oil with herbs and spices
- 1 tablespoon red wine vinegar
- print a shopping list for this recipe
Summer Herb Potato Salad
By LaLaCooks
Directions Place potatoes in a saucepan, and cover with 2 inches of water
- 2 pounds small Yukon gold potatoes, halved if large (about 6 cups)
- 1/4 cup white-wine vinegar
- 1 teaspoon coarse salt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons coarsely chopped fresh chervil leaves
- 1/4 cup finely chopped fresh chives
- 2 tablespoons finely chopped fresh tarragon, plus sprigs for garnish
- Freshly ground pepper, to taste
Eggs Benedict
By LaLaCooks
Fill a large saucepan with about 4 inches of water, add vinegar, and bring to a boil
- 1 tablespoon white vinegar
- 8 large eggs
- Hollandaise Sauce
- 1/2 pound (16 slices) Canadian bacon
- 4 English muffins, split in half, toasted
Spinach Rice
By LaLaCooks
PointsPlus values per serving: 3**
- 1 cup uncooked long-grain rice, well rinsed
- 1 Tbsp extra-virgin olive oil
- 2 shallots, finely chopped
- 6 whole scallions, thickly sliced
- 5 cups baby spinach leaves
- Kosher salt and cracked black pepper
- 1 Tbsp fresh lemon juice
- 3 Tbsp cold, unsalted butter**
Ratatouille
By LaLaCooks
Recipe courtesy Melissa d'Arabian
- 1/4 cup olive oil, plus more as needed
- Kosher salt and freshly ground black pepper
- 1 small eggplant, chopped
- 1 zucchini, chopped
- 1 pepper (red, green, or yellow), chopped
- 1 onion, chopped
- 3 small tomatoes, chopped
- 3 cloves garlic, pressed
- 2 teaspoons chopped fresh thyme
- 3 or 4 leaves fresh basil, chopped
- Splash red wine vinegar