LaLaCooks' profile page
Recipes
Thai-Style Chicken and Rice Soup
By LaLaCooks
Using shrimp instead of chicken in this recipe makes for an equally delicious soup
- 8 cups chicken stock or low-sodium chicken broth (64 fl oz)
- 4 cups water
- 1 tablespoon Thai green curry paste*
- 4 garlic cloves, coarsely chopped
- 1 (2-inch) piece peeled fresh ginger, coarsely chopped
- 1 teaspoon coriander seeds, crushed
- 2 cups loosely packed whole fresh cilantro leaves plus 1/2 cup chopped (from 2 large bunches)
- 1 cup jasmine rice
- 3/4 lb boneless skinless chicken breast, thinly sliced crosswise, then slices cut lengthwise into thin strips, or 3/4 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined
- 1 (13- to 14-oz) can unsweetened coconut milk, stirred well
- 1/4 lb snow peas, trimmed and cut diagonally into 1/4-inch strips
- 2 tablespoons Asian fish sauce
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons salt, or to taste
- Accompaniment: lime wedges
Duchess Potatoes
By LaLaCooks
For the smoothest, most uniform texture, use a food mill or ricer to mash the potatoes
- 3 pounds russet potatoes, scrubbed
- 1 cup heavy cream
- 6 tablespoons unsalted butter, cut into 1/4-inch cubes and softened
- 1 large egg plus 1 egg yolk, lightly beaten
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- Pinch nutmeg
- 1/2 teaspoon baking powder
Mushroom-Herb Chicken
By LaLaCooks
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/3-inch thickness using a ...
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 3 large shallots, peeled
- 1 (8-ounce) package presliced mushrooms
- 1/3 cup dry sherry
- 1 teaspoon dried marjoram, crushed
- Freshly ground black pepper (optional)
Linda's Chili
By LaLaCooks
I've always loved my chili but I had some of Linda's and I like it even better!
- 1 can petite diced tomatoes
- 1 small can tomato sauce (8 oz.)
- 1 can reduced sodium chicken broth
- 1 can Campbell's tomato soup
- 1 1/4 pound ground chuck
- 1 large can Bush's chili beans (28 or 30 oz)
- 1 packet McCormick's chili seasoning mix
- 2 to 3 tbsp. chili powder
- 1 1/2 tablespoons minced garlic
- chopped onion (1/2 to 1 medium)
- chopped bell pepper (1/2 to 1 medium)
Fried Green Tomato Po'boys
By LaLaCooks
Southern Living June 2011
- French bread baguettes cut into 6-inch lengths
- Shredded lettuce
- Fried Green Tomatoes
- Remoulade Sauce
- Cooked bacon
- Avocado slices
Green Goddess Dip
By LaLaCooks
Southern Living JUNE 2011
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- 1 tablespoon chopped fresh tarragon
- 2 teaspoons white wine vinegar
- 1 teaspoon anchovy paste
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced
- 1/3 cup chopped fresh chives
- Salt and freshly ground pepper to taste
Black Bean-Chicken Tostadas with Salsa and Tangy Romaine
By LaLaCooks
Rick Bayless
- 10 thin corn tortillas, preferably store-bought ones made of coarse-ground masa
- vegetable oil to a depth of 1/2-inch for frying, plus 2 tablespoon for the beans
- 1 medium white onion, chopped
- 3 garlic cloves, peeled and finely chopped
- 2 cups cooked black beans, (or any other type that appeals, such as red or pinto), liquid drained and reserved
- salt
- 2 cups coarsely shredded cooked (by a rotisserie chic ken or poach chicken breasts, legs and/or thighs
- chicken
- 3/4 cup homemade crema, creme fraiche, or sour cream thinned with a little milk
- 1 cup salsa (Green Tomatillo Salsa is a good choice)
- Around 1/2 cup grated Mexican queso anejo cheese or Parmesan or Romano
- 2 tablespoons cider vinegar
- 1 tablespoon extra virgin olive oil
- 3 cups loosely packed sliced romaine (1/4-inch slices are ideal) plus a little more for decorating the platter if you like
- Sliced tomatoes (optional)
Crispy Baked Turkey Cutlets
By LaLaCooks
I make a platter of these crumb-coated baked morsels for the kids when they come over because I know they will enjo...
- 2 pounds turkey breast cutlets or “tenders,” or boneless, skinkless chicken breast
- ¼ teaspoon salt
- 3 plump garlic cloves, sliced
- 3 tablespoons extra virgin olive oil
- 1 to 2 tablespoons butter, for the baking sheet
- ½ cup dry bread crumbs
- ¾ cup freshly grated Parmigiano-Reggiano or Grana Padano
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons extra virgin olive oil, plus more for drizzling on the cutlets
Pork Chops with Capers
By LaLaCooks
Costate di Maiale con Capperi cookbook: Lidia Cooks from the Heart of Italy region: Umbria Here is another gem fr...
- 6 bone-in pork loin chops, 1-inch thick, 6 to 8 ounces each
- 1 teaspoon kosher salt
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 4 plump garlic cloves, crushed and peeled
- 1/2 cup all-purpose flour, for dredging, plus more as needed
- 1 large lemon, sliced in thin rounds
- 6 whole Tuscan-style pickled peperoncini, drained
- 3 tablespoons small capers, drained
- 3/4 cup white wine
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh Italian parsley, chopped
- You will need a heavy-bottomed skillet or sauté pan, 14-inch diameter.
Green or Red Salsa
By LaLaCooks
Directions On a rimmed baking sheet, broil tomatillos, onion, jalapenos, and garlic until lightly charred, 4 minut...
- 8 tomatillos (for Red Salsa, substitute 6 plum tomatoes, halved)
- 1 onion, halved
- 1 to 2 jalapenos, halved (ribs and seeds removed, if desired)
- 2 garlic cloves, unpeeled
- Coarse salt