<![CDATA[FAsMarketplace - Cooking with Chef Lala]]>Sun, 24 Nov 2024 22:40:12 -0500Weebly<![CDATA[One Pot Cheeseburger Casserole (Aka “Boujie Hamburger Helper”)]]>Fri, 12 Aug 2022 18:00:34 GMThttp://fasmarketplace.com/cooking-with-chef-lala/one-pot-cheeseburger-casserole-aka-boujie-hamburger-helper
Ingredients
Choice of Pasta (I used Cavatappi… but elbow works)
2 Box’s Beef Broth – 1 C separate
Beef Bouillon
½ green & red bell pepper diced
½ onion diced
1 TSP minced garlic
1 TSP Tomato Paste
1 C Ketchup
½ C Shredded Cheddar Cheese
½ C Mozzarella Cheese
¼ C Monterey Jack Cheese
Worcestershire Sause
1 TBS Olive Oil
Fresh Parsely
Seasoning (paprika, garlic and onion powder, salt & pepper.
 
1)Cook pasta accordingly but substitute broth for water, and beef bouillon for salt.
2)Meanwhile, start cooking your ground meat. To a hot cast iron skillet, add olive oil, add ground beef and season. Let that cook until brown. (at this time pre-heat oven to 375)
3)Add in onions and bell pepper, cook 2-3 minutes.
4)Add in garlic and sundried tomato, cook 1-2 minutes
5)Add in tomato paste, and Worcestershire sauce, cook 5 mins stirring frequently.
6)Add ketchup and beef broth, bring to simmer and cook 10 minutes.
7)Add your pasta, ** FOLD THIS MIXTURE IN** Do not just stir. Evenly coat all your pasta with the meat sauce.
8)Add HALF portion of the cheese (you’re going to need some for the top) bring that to a good mix until cheese is melted. Top with the remainder of the cheese and bake in oven for 7-10 minutes. Broil on medium high until cheese is browned.
9)A razzle dazzle of parsley strictly for garnish purposes.
]]><![CDATA[Lamb Chops with Mashed Potatoes and Broccolini]]>Sat, 11 Jun 2022 04:00:00 GMThttp://fasmarketplace.com/cooking-with-chef-lala/lamb-chops-with-mashed-potatoes-and-broccolini
]]><![CDATA[Baked Chicken Thighs with Rockefeller Potatoes]]>Fri, 20 May 2022 04:00:00 GMThttp://fasmarketplace.com/cooking-with-chef-lala/baked-chicken-thighs-with-rockefeller-potatoes
 Baked Chicken Thighs with Rockefeller Potatoes

Chicken
¼ cup olive oil
⅓ cup plain yogurt
equal parts salt and pepper mix
paprika to taste
tablespoon of Italian seasoning
​¼ cup water or broth

1) Start by cleaning your chicken . I use vinegar, salt, and water. Pat your chicken dry with a paper towel. The first ingredient you’ll use is the oil. Then the rest of the ingredients (MINUS the broth) followed by the Greek yogurt last. Let it sit and marinate in the fridge for at least an hour.
2) Take it out of the fridge and transfer it to an oven safe baking dish. Add chicken broth. Pre-heat the oven to 400F.
3) Bake it uncovered for 45 minutes to one hour depending on how big/small the thighs are.

4) To crisp up the skin further you can add the chicken on broil for 3-4 minutes.

Potatoes

Red Potatoes
2 Cups Mozzarella
1 Cup Breadcrumbs
1 Cup Grated Parmesan Chz
1 TBS minced garlic
1 small Shallot
Red Pepper Flakes (according to your desired level of heat)
4 TBS butter


1) cut your red potatoes into wedges. Cut them as small as possibly to get an even cook. To a prepped baking sheet, add potatoes, olive oil, and salt. Roast these in the oven @ 375 for about 30-40 minutes.

2) while the potatoes are roasting, we will begin our topping. To your hot skillet, add 4 tbsp of butter, add minced garlic, shallot, and red pepper flakes. Give this a stir and when the garlic and shallot are translucent, add your chopped spinach.

3) in a separate bowl, add 1 cup of bread crumbs, 1 cup grated parmesan cheese and mix

4) mix your spinach and bread crumbs

5) to your potatoes add shredded mozzarella cheese, rockefeller topping. Place it in the oven on low broil for 4-6 minutes.

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