Cranberry Mango Salsa

Happy Holidays! Here is my recipe for Cranberry Mango Salsa! I'm so thankful for all of you - Provecho!
Cranberry Mango Salsa
2 large tomato, small dice
1 mango, peeled, small dice
1 can cranberry sauce
1 medium red onion, small dice
3 cloves garlic, minced
1 fresh jalapeño, small dice
1 stalk green onions, thin sliced
¼ bunch cilantro, chopped
½ lime, juiced
Salt to taste
Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too
hot, add some more chopped tomato. If not hot enough, add another chile. Adjust salt
Refrigerate for 30-60 minutes allowing flavors to combine.
© cheflala.com. All rights reserved

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Chef LaLa on The Real

Chef LaLa teaches the ladies fromThe Real how to keep it real, and healthy, in the kitchen. Check this segment out with Tamera Mowry and Adrienne Bailon.

Six Fresh Storage Tips for Popular Fruits and Vegetables

Six Fresh Storage Tips for Popular Fruits and Vegetables:

#WMTFresh

1. Tomatoes should remain on the counter to maintain their texture and flavor. Refrigeration may turn tomatoes mushy. Place tomatoes in a bowl lined with a paper towel, at room temperature. Do not keep them near heat sources or direct sunlight.

2. Remove mushrooms from containers and clean them individually with a damp towel. Dry them carefully and store them in a paper bag. 

3. Berries, oranges, pineapples, cherries, grapes and watermelon do not ripen after picking, so put them directly into the refrigerator. Lemons and limes can be kept on the counter but will last longer in the refrigerator.

4. Unripe pears, apricots, apples, peaches, plums, mangoes, honeydew melons, cantaloupes, bananas, kiwis and avocados can soften on the counter. Once they are soft to the touch, move them to the refrigerator to stop the ripening process. 

5. Take bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster. Keep them on the counter or in a basket with holes that allows air to circulate. Once bananas are ripe, place them in a plastic bag the refrigerator. The skin of the banana may turn black from an enzyme reaction, but the cold will halt the ripening of the fruit and keep it from spoiling. 

6. Strawberries do best when kept in a paper bag in the fridge. Moisture leads to spoiling of strawberries. Check the bag for dampness every other day.

Chicken Tamales

Chicken Tamales Recipe

Nutritional Facts

Calories, 250, Fat, 9.6g, Saturated, 1.2g , Monounsaturated, 4.7g, Polyunsaturated, 3g, Cholesterol, 21mg, Sodium, 179mg, Carbohydrates, 31.7g, Dietary Fiber, 5.6g, Protein, 10g

Ingredients

• 8 ounces corn husks
• 1 (3½- to 4-pound) whole chicken
• 1 onion, halved
• 2 cloves garlic
• 3 quarts water
• 1 tablespoon dried oregano
• 2 tablespoons canola or vegetable oil
• 1 clove garlic, minced
• 1 medium potato, thickly sliced
• 1 large carrot, thickly sliced
• 1 cup green peas
• 4 ounces tomato paste
• ½ tablespoon salt
• ½ tablespoon black pepper
• ½ tablespoon garlic powder
• 1 cup canned Anaheim chiles, roasted
• 3 pounds prepared tamale masa

Preparation

1. Soak husks in large bowl filled with warm water 2 hours. Carefully separate
2. when softened and lay on a towel to dry.
3. Cook chicken, half of onion, garlic, water and oregano in large pot, covered,
4. over medium heat 30 minutes. Remove chicken; cool. Shred into medium-sized
5. pieces. Reserve broth.
6. Heat oil in large skillet over medium heat. Cook and stir onions and garlic 3
7. minutes. Add potato and carrot; cook 4 minutes. Add shredded chicken, peas,
8. tomato paste, reserved broth, salt, pepper and garlic powder. Cover; simmer 10
9. minutes. Add chiles; stir to combine. Remove from heat. Uncover and cool.
10. Spoon prepared masa into center of husk. Add small amount of filling in
11. center and bring sides together, folding to enclose filling. Twist ends of tamale
12. and secure with small strip of husk.
13. Place in steamer. Cover with tight-fitting lid and steam 1 hour, adding water
14. as needed. Tamales are ready when masa pulls away from husks..

Makes 3 dozen tamales

Spice up your Turkey

A Thanksgiving menu generally consists of the traditional turkey, stuffing, mashed potatoes, cranberry sauce and corn. Although this is a fi ne menu to serve to your guests, you may want to add a few additional Latin inspired items or change up your recipes like adding mango salsa to your cranberry sauce to spice up your menu.

Turkey is great for all year end celebrations. I like to place my turkey in the pan breast side don for the fi rst 3/4 of the cooking time so that the natural juices drip down into the breast ,and then fl ip it over for the last 1/4 time turning up the heat by around 50 degrees. When cooking, I love natural, lots of flavor and easy solutions, so I prepare my turkeys with my Chef LaLa Homemade Orange Chipotle Marinade. The citrus in orange acts as a natural tenderizer and the natural sugars in the orange caramelize the skin adding a beautiful color and crispy texture without having to add a lot of extra fat.

Also, The smokiness from the chipotle pepper compliments the bold fl avor of turkey. The drippings from the turkey are amazing when you add a bit of cornstarch, your family and guest will be delighted with a spicy twist on gravy.

Chino-Latino Lettuce Wraps

Ingredients

• 1 tablespoon canola oil
• 1 pound ground chicken
• 4 ounces Chef LaLa Homemade Carne Asada Marinade
• 1/3 cup jícama, diced small
• 1/3 cup green onions, thinly sliced
• ¼ cup peanuts, chopped
• 12 large lettuce leaves

Preparation

1. Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 2 to 3 minutes or until chicken is cooked through.
2. Stir in Chef LaLa Homemade Carne Asada Marinade. Stir-fry 2 minutes or until sauce boils. Remove from heat, stir in jícama, green onions, and peanuts.
3. Divide filling evenly among lettuce leaves; roll up.
4. Serve warm or at room temperature. Do not let filling stand at room temperature more than 2 hours.

Orange Chipotle Chicken Roulade

© Chef LaLa 2012

Ingredients

• 2 large chicken breasts (halves), boneless, skinless, butterflied thin
• 6 ounces Chef LaLa Homemade Orange Chipotle Marinade
• 2 cups fresh spinach, packed
• 16 ounces Oaxaca Cheese or melting cheese like mozzarella or Monterey Jack

Preparation

1. Place a large stock pot filled with water to boil.
2. On a cutting board, lay down a large piece of plastic wrap. Place the chicken breast half on a piece of plastic wrap and lay another large piece of plastic wrap on top. Using a meat mallet, pound chicken breast to ¼ inch thickness.
3. Pour Chef LaLa Homemade Orange Chipotle Marinade in a shallow bowl. Place pounded chicken in the bowl and fully coat the chicken. Return the chicken to the plastic wrap and spread it our as flat as possible. Layer the spinach leaves flat over the chicken breast completely covering the chicken and then layer the cheese over the spinach.

Chef LaLa on Live Big with Ali Vincent

Chef LaLa helps a Living Well Network, Live Big with Ali Vincent viewer save money and trim fat with a demo featuring turkey burgers and slaw on 09/20/12.

Broiled Fish with Tequila Lime Cilantro Yogurt Sauce

© Chef LaLa 2012

Ingredients

• olive oil
• 1 lb. white fish filet such as halibut or cod, about one inch thick
• 6 tbs. plain low fat yogurt
• 2 tbs. Chef Lala Homemade Tequila Lime Cilantro Marinade
• 2 tsp. agave syrup (or substitute honey)
• 1 tbs. cilantro, chopped
• 1 lime
• To taste - coarse ground black pepper

Preparation

1. Pre-heat broiler on high.
2. Line a broiler pan with foil and brush or spray with oil and place filets in pan.
3. Mix yogurt, Chef Lala Homemade Tequila Lime Cilantro Marinade, and agave syrup in a small bowl.
4. Spread sauce on fillets and broil. (Allow approximately 10 minutes per inch of thickness).
5. After half of the cook time has elapsed, flip fillets, spread sauce on the other side, sprinkle with black pepper, and then continue broiling until finished.
6. Garnish with cilantro and serve with a wedge of lime and extra sauce on the side.

Serves 2–4

Spooky Turkey Eyeballs

© Chef LaLa

Ingredients

• 20 oz ground turkey
• 2 large eggs
• ¼ cup grated Parmesan cheese
• 4 oz Chef LaLa Homemade Fajitas Marinade
• 24 oz marinara sauce*
• 6 oz bread crumbs – unseasoned
• 2 oz black olives – sliced
• 2 lbs spaghetti

Preparation

1. Preheat oven to 350°F.
2. Pour the marinara sauce into a casserole pan (approximately 9 x 13).
3. In a large bowl, combine turkey, eggs, Parmesan cheese, Chef LaLa Homemade Fajitas Marinade, and breadcrumbs.
4. Shape the mixture into 1-inch meatballs. Press a slice of olive into each meatball to make eyeballs. Place on baking sheet and bake 30 minutes or until meatballs are cooked well.
5. Meanwhile, prepare your spaghetti according to package directions.
6. Place a bed of spaghetti on a plate and spoon some heated sauce over the top. Add 2 meatballs with the eyes up on top of each serving of spaghetti.

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Chef’s Note: I love it spicy with Rao’s Homemade Arrabbiata Sauce!

Make healthy, Latin-inspired salads for your BBQ - TODAY Show

Latin food expert Chef LaLa shares three easy and health Latin-inspired salads using rice and lentils, quinoa and a charbroiled chicken tostada.

See the recipes on the TODAY Show’s website…

Chef LaLa on Dr. Oz

Mexican food is hot, spicy and full of flavor — but it can also be filled with fat. Chef LaLa has come up with a series of Mexican makeovers that focus on spices and vegetables to bulk up the meal without adding extra fat. The next time you’re in the mood for some Mexican, try these recipes for a healthy meal:

• Cheesy Chicken Taquitos
• Jicama Guacamole
• Spicey Mango Margarita

Mexican Rice

© Copyright Chef LaLa

Ingredients

• 2 tablespoons canola oil
• 1 cup long grain white rice
• 1 bottle Chef LaLa Homemade Tomato Serrano Sauce
• 2 cups chicken stock
• ½ cup frozen peas and carrots

Method

1. Wash rice thoroughly until water runs clear; drain.
2. Heat oil in medium skillet over medium-high heat. Add rice; stir occasionally until golden brown.
3. Add Chef LaLa Homemade Tomato Serrano Sauce until tomato sauce, stir for about 5 minutes.
4. Add chicken stock; bring to a boil.
5. Add frozen peas and carrots.
6. Cover; lower heat and cook 15 minutes oruntil tender.

Servings

6 servings (3 cups)

Orange Chipotle Dip

© Chef Lala

Ingredients

• Small serving bowl
• ½ cup Greek yogurt (or Mexican Crema)
• 1 tbs Chef LaLa Homemade Orange Chipotle Marinade
• pinch Salt to taste

Preparation

Place Greek yogurt and Chef LaLa Homemade Orange Chipotle MarinadE in a small serving bowl and stir to mix well.  Season with salt to taste.  Perfect with vegetables, chips, or meat skewers.

Tortitas de Camaron y papa en Salsa Roja

© Chef LaLa.

Ingredientes

• 8 papas medianas, cocidas y peladas
• 4 onzas de camarón molido y seco
• 4 onzas de queso cotija finamente rallado
• 4 huevos medianos
• aceite como lo necesite
• salsa
• 28 onzas de salsa de enchilada
• 1 cebolla mediana licuada en puré
• 1 jitomate mediano licuado en puré
• 1 cucharada de caldo de pollo
• 1 cucharada de maicena (almidón de maíz)
• ¼ de taza de agua
• 32 onzas de nopales rebanados

Preparación

1. En una cacerola grande cocine la salsa de enchilada, jitomate y cebolla por 15 minutos. En un molde pequeño, disuelva la maicena con el agua. Incorpore lentamente la maicena en la salsa, mueva constantemente.
2. En un molde grande, aplaste las papas muy bien. Agregue el camarón, el queso cotija y los huevos.
3. En un sartén, caliente el aceite. Es importante que el calor no este muy fuerte pues las toritas no se cocinaran bien por dentro. También, si el calor es muy bajo las tortitas absorberán todo el aceite.
4. Para revisar que el aceite este lo suficientemente caliente, ponga un poco de la mezcla de papa en el sartén. Deberá chispotear inmediatamente.
5. Con una cuchara, coloque por lo menos 1½ onza de la mezcla de papa/camarón en el sartén y use la cuchara o una espátula para aplastar las tortitas en forma de ruedita.
6. Cuidadosamente voltee cuando este café dorado. Después de remover, escurra el exceso de aceite. Ponga a un lado hasta servir.
7. Antes de servir agregue los nopales a la salsa. Cocine a fuego medio.
8. Agregue las tortitas a la salsa, cocine por 3-5 minutos mas y sirva.
9. Ponga sus tortitas en un plato y bañe con salsa y nopalitos.

Provecho!

Servir

Sirve 20-25 tortitas- un poco más grande que un dollar de plata

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Nota de la Chef

No combine los nopales, la salsa y las tortitas hasta que estén listos para servir, para que mantengan los colores y la forma.