Chef LaLa Homemade Marinades on Sale at Vons

ON SALE NOW AT VONS for only $3.89. Chef LaLa Homemade Marinades Vons Pavillions. Carne Asada, Fajita, Orange Chipotle and Tequila Lime.


Chicken Tamales - Tamales de Pollo


Chicken Tamales
Tamales de Pollo

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

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

Makes 3 dozen tamales

Per Serving: 250 calories, 9.6g fat (1.2g saturated, 4.7g monounsaturated, 3g polyunsaturated),
21mg cholesterol, 179mg sodium, 31.7g carbohydrate (5.6g dietary fiber), 10g protein

Q & A with Chef LaLa:


o   How did you decide what sauces to include?
       
I set out to provide products that would help people save time and money. I wanted flavors that celebrated my Latin heritage, tasted delicious, and clean. By clean I mean Marinades that enhance/compliment natural flavors of protein and vegetables, not cover them up. All natural was a very big component in the development. I want to help provide meal solutions that are good for you and make life easier. So the first release of products was based on the most basic sauces and marinades and we plan to grow from there.


o   Some recipes to create the sauces come from your grandfather. How has he influenced your love for cooking?

The entire existing line was created with the recipes that were passed down from generations of Chefs. My grandfather taught my father, and my father taught me. I always say I learned how to cook from my family and learned technique in school. The basics of marinating with natural citrus and aromatics and quality ingredients as well as cooking my sauces low and slow (so that you don’t have to), are techniques that were taught by my mentors, my father and grandfather. They both cooked to share it with others.

o   How important is it for you to create not only flavorful ingredients, but healthy at the same time?

One of the main reasons that people make poor choices is because they are time-starved. And I get it – I am a busy mommy running my own company. In addition to that I have to face the reality that I am a person that constantly has to keep my weight in check – not necessarily to “look” a certain way as much as to feel great…healthy. I understand the reality that I am predisposed to diabetes, and intend to do everything I can to prolong or avoid it. So in my quest to have it all – flavor, tradition, quick and easy, and live the best quality of life - I created these products so that anyone can prepare healthy meals in minutes, regardless of there cooking skills or time available.    


o   Which sauce is your favorite?

I would have to say the Tomato Serrano has surprised me beyond my own expectations, and I aim pretty high. The diversity of that sauce is so amazing. I make enchiladas, huevos rancheros, Bolanase, pizza, short ribs, sloppy joes, steak picado, pollo al horno , Mexican rice, fideos, entomatados, Siete Mares soup, Seafood Gumbo, Indian Madras Potatoes, Warm, tortitas de camaron, Barschetta, Bloody mary, creamy tomato tequila sauce, ox tails, mussels, wet burritos – I mean the list just keeps getting longer the more I play around with it. And of course when I play – I post the recipes to my website cheflala.com. Sometimes I make videos and post them too.

o   What can we use the flavored oil for?

I love bacon, and the smokiness of the Chipotle reminds me a lot of the flavor. Since it is a non saturated fat – it is definitely a healthier option. My favorite use for the oil is on vegetables, I will stir fry them or rub the oil on the veggies prior to barbequing. I also like to fry eggs in it or toss potatoes in the Chef LaLa Homemade Chipotle Flavored Oil and bake until crisp on the outside and fluffy on the inside.

·      Are you planning on launching new products?

YES! I just came from our test kitchens and we are currently developing the next phase. I am not sure right now what we will end up releasing, but I will tell you that I do rely on feedback from our customers. So if you have a favorite sauce or marinade that will help you celebrate your cultural traditions in a healthy way if I could help you prepare it, please write to me at chef@cheflala.com. I would love to hear about it.

Orange Chipotle Chicken Torta


  © 2011 Chef LaLa


2 Frozen Chicken Patties 
2 French Roll or birote bread
4 leaves Lettuce
1 medium Tomato, sliced
½  medium Avocado, sliced
4 ounces Mexican cheese (cotija or queso fresco)
2 tbs Chipotle Mayonnaise *

Chipotle Mayonnaise *
2 tbs reduced fat Mayonnaise

Place frozen burger in either a non-stick or lightly oiled (1 teaspoon) skillet and cook over medium heat for approximately 8 minutes, turning burger occasionally. Add Chef LaLa Homemade Orange Chipotle Marinade covering them with the sauce. Simmer for 2 minutes until the sauce is heated through.

To make Chipotle Mayonnaise: In a small bowl, combine Mayonnaise and Chef LaLa Homemade Orange Chipotle Marinade

Meantime slice bread horizontally for filling.  Toast bread. Add ½  tablespoon Chipotle Mayonnaise to each side of bread. Top bottom bread with 2 leaves of lettuce, then cooked chicken patty, then tomato, then avocado and crumbled cheese. Cover with bread top. Slice in half to serve.

Servings: 2


Orange Chipotle Yogurt Dip


                                                                                Copyright.  2011 Chef LaLa

                Small serving bowl
1/2 cup    Greek yogurt (or Mexican Crema)
pinch       Salt to taste

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.


Carne Asada Tacos

 Copyright Chef LaLa

3 lbs                skirt steak
1 bottle            Chef LaLa Homemade Carne Asada Marinade
½ cup              yellow onion, diced
½ cup              cilantro, chopped
24                    corn tortillas
2 cups             fresh salsa

Marinade beef for 2 hours (or overnight) in the refrigerator.  Drain excess marinade.
Cook to desired doneness.
Allow meat to rest for 2-3 minutes, then slice against the grain into bite sized strips or cubes, and serve in warmed tacos with cilantro and onions and fresh salsa.

Makes 24 tacos.

CHEF TIP:  To soften tortillas by warming in microwave (with damp paper towel), in skillet, or on direct heat.

Chef LaLa: Red Chicken Enchiladas

Chef LaLa: Red Chicken Enchiladas: 1 bottle CHEF LALA HOMEMADE TOMATO-SERRANO RED SAUCE * 12 oz cooked shredded chicken (or other filling of choice) 6 corn tortillas...