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

Video Block

Double-click here to add a video by URL or embed code. Learn more

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

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

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

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.

---

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…

Mexican Rice

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

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

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

---

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.

Dulce de Leche Oatmeal Cookies

Ingredients

• 1 cup whole wheat flour 
• 1 cup oats 
• ½ teaspoon ground cinnamon 
• ½ teaspoon salt 
• ½ teaspoon baking powder 
• ¼ teaspoon baking soda 
• ½ cup canola oil 
• 3 tablespoons dulce de leche or cajeta 
• 1 egg 
• 3 tablespoons milk (2%) 
• 1 teaspoon vanilla 
• ½ cup raisins 

Preparation

1. Preheat oven to 350ºF. 
2. In a large bowl, add whole wheat flour, oats, cinnamon, salt, baking powder and baking soda, stir to combine. 
3. Add oil, dulce de leche, egg, milk, vanilla and raisins.
4. Stir thoroughly until all ingredients are combined.
5. Line a cookie sheet with aluminum foil.
6. Lightly coat with non-stick cooking spray.
7. Shape one teaspoon of dough into little balls.
8. Drop balls two inches apart on aluminum sheet.
9. Transfer baking sheet to oven and bake for 15 minutes.
10. Cool for 10 minutes and serve. 

Servings

Makes 24 cookies

---

Cooking Tips: To lower the fat in baked goods, use fruit purees, applesauce, or plain non-fat yogurt instead of oil.

Orange Chipotle Chicken Wings

Ingredients

• 2 lb chicken wings
• ½ cup Chef LaLa Homemade Orange Chipotle Marinade

Preparation

Thoroughly mix ingredients and allow to marinate for at least 20 minutes

Orange Chipotle Dip

Ingredients

• ½ cup Greek yogurt
• Tablespoon Chef LaLa Homemade Orange Chipotle Marinade
• Pinch of salt to taste

Zesty Meat Sauce on Pasta

Ingredients

• 1 tablespoon Extra virgin Olive oil
• ½ pound Lean Ground Beef
• 1 bottle Chef LaLa Homemade Tomato Serrano Sauce
• 1 cup Water or Chicken Stock
• ½ pound dry pasta, cooked al dente
• 2 ounces cheese            

Preparation

1. In a medium sauté pan heat oil over medium-high heat. Add meat. Cook to brown for 5-7 minutes. Add 1 bottle Chef LaLa Tomato Serrano Sauce. Add 1 cup of water. Cover, lower heat, simmer for 5 minutes.
2. Follow cooking instructions for your favorite pasta. Top with meat sauce. Sprinkle on your favorite cheese. (queso fresco used in picture)