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Recipes
Steamed Chicken Breasts with Scallion-Ginger Sauce
By LaLaCooks
Mark Bittman
- 4 chicken breast halves, bone-in or out (see Notes)
- 1 tablespoon minced ginger
- ½ cup grapeseed, corn, or other light oil
- ¼ cup trimmed and chopped scallions, white and green parts combined (¼-inch pieces)
- Salt
- 2 tablespoons good soy sauce
- 1 teaspoon toasted sesame oil
The Simply Luxurious Life: A Savory Tart From Julia Child
By LaLaCooks
Sometimes the way I reward the completion of a work week is with something savory that I wouldn’t typical eat
- Pastry:
- Filling:
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
Crispy Fried-Fish Tacos
By LaLaCooks
Classically trained chef Tomas Lee was eager to bring the Asian-taco craze to Atlanta with his new restaurant Hanko...
- 1/2 cup mayonnaise
- 1/4 cup hoisin sauce
- 2 tablespoons sweet pickle relish
- 1 1/2 teaspoons fresh lemon juice
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground white pepper
- 1 pound tilapia fillets, cut into 4-by-1-inch strips
- 2 large eggs, beaten
- 3 cups panko (Japanese bread crumbs)
- 3 cups vegetable oil, for frying
- 12 corn tortillas, warmed
- Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving
Classic Southern Fried Chicken
By LaLaCooks
In The Help, the character Minny reveres Crisco, calling it "the most important invention in the kitchen since jarr...
- One 4-pound chicken, cut into 8 pieces
- 2 large eggs
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
- 1 tablespoon seasoned salt, such as Lawry's
- 1 teaspoon seasoned pepper, such as Lawry's
- 24 ounces solid vegetable shortening, such as Crisco
Beet and Tangerine Salad with Cranberry Dressing
By LaLaCooks
Recipes & Menus / Recipes Beet and Tangerine Salad with Cranberry Dressing For this colorful and festive starter,...
- 3 2 1/2-inch-diameter red beets, tops trimmed
- 3 large tangerines (such as Murcott)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons frozen cranberry juice cocktail concentrate, thawed
- 1 tablespoon raspberry vinegar or red wine vinegar
- 1/3 cup paper-thin slices red onion
- 1 large bunch watercress, thick stems trimmed
Shrimp Stock
By LaLaCooks
from Eric Rippert to Cooking Light
- 1 1/2 teaspoons canola oil
- 1 pound whole small shrimp, unpeeled
- 1/4 cup diced onion
- 2 tablespoons diced carrot
- 2 tablespoons diced celery
- 1 cup tomato paste
- 5 cups cold water
Slow Cooker Char Siu Pork Roast
By LaLaCooks
2.11 - I picked this recipe for Jerry to cook while he was taking care of Ally and Jasper
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 3 tablespoons ketchup
- 3 tablespoons honey
- 2 teaspoons bottled minced garlic
- 2 teaspoons grated peeled fresh ginger
- 1 teaspoon dark sesame oil
- 1/2 teaspoon five-spice powder
- 2 pounds boneless Boston butt pork roast, trimmed
- 1/2 cup fat-free, less-sodium chicken broth
Salsa Verde
By LaLaCooks
In a blender, combine the tomatillos, cilantro, serrano, onion and garlic and puree until smooth
- 10 tomatillos (about 1 1/4 pounds)husked, rinsed and quartered
- 1 lightly packed cup cilantro sprigs
- 1 serrano chile, quartered
- 1/2 medium white onion, chopped
- 2 garlic cloves, smashed
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper
Chicken Breasts with Anchovy-Basil Pan Sauce
By LaLaCooks
Preheat the oven to 400°
- 4 boneless, skin-on chicken breast halves
- Salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 medium shallots, thinly sliced
- 4 large anchovy fillets, minced
- 1/4 teaspoon crushed red pepper
- 1/4 cup dry white wine
- 1/2 cup slivered basil
- 1 tablespoon fresh lemon juice
- 1 tablespoon cold unsalted butter