Archives: Recipes

Lala Double Dareberry Yogurt Smoothie

Ingredients

  • 2 cups or two 7oz. bottles of Wild Strawberry LALA® Yogurt Smoothie
  • 1 cup of frozen or fresh Strawberries
  • 1 ½ teaspoons finely grated fresh Ginger
  • ¼ cup salted (or unsalted) Pistachios
  • ½ cup of ice for a frosty texture

Directions

We double dare you to mix things up! Throw pistachios into the blender, and then add ice. Pulse the two for about 30 seconds. Add in strawberries, ginger and a Wild Strawberry LALA® Yogurt Smoothie.

Boom. Now you are ready to blend on high speed for about 30 seconds or until smooth.

Lala Yogurt Smoothie Pops

Ingredients

  • Tropical Mango LALA® Yogurt Smoothie
  • Popsicle molds

Directions

Pour your Tropical Mango LALA® Yogurt Smoothie into a popsicle mold. (Don’t forget to insert the sticks!)

Then place the mold in your freezer to harden overnight. By tomorrow morning, you’ll have popsicles!

TIP: If you find it difficult to open the popsicle, pour cold water over the outside of the mold to soften the seal. That should make it easier to release the pops from the mold.

Lala Stuffed Zucchini

Ingredients

  • ½ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 12 Zucchini Squash
  • ½ medium Onion, finely chopped
  • ½ stick Butter
  • 14 oz. (400g) ground meat
  • 2 Garlic cloves
  • 1 tablespoon fresh Thyme, chopped, divided
  • 1 tablespoon Oregano, chopped, divided
  • 1 tablespoon fresh Parsley, chopped, divided
  • Salt and Pepper

Directions

Begin by placing cleaned (peeled or unpeeled) zucchini squash in a large pot of boiling water. Add in salt and a third of your thyme, oregano and parsley. Cook the zucchini until it’s tender but firm, then remove from pot.

Slice the zucchini horizontally, then scoop the pulp from the middle, leaving a canoe-shaped shell. Set aside the pulp to use later.

Add butter to a pan and fry the garlic and the onion until brown. Add meat and the remaining thyme, oregano and parsley and lower the heat. When the meat is cooked thoroughly, mix in with the zucchini pulp and half the LALA® Crema Mexicana.

Use the mixture to fill the hollows in the zucchini. Season the remaining LALA® Crema Mexicana with salt and pepper and drizzle over the stuffed zucchini before serving.

Lala Azteca Soup

Ingredients

  • 1 teaspoon Oil (Vegetable or Olive)
  • 2 Garlic cloves, chopped
  • ¼ Onion, chopped
  • 4 Tomatoes, diced
  • 2 Pasilla Chiles, chopped
  • 5 cups Chicken broth
  • 2 corn Tortillas sliced in squares
  • 3 Epazote leaves, washed
  • Salt and Pepper
    To serve:
  • ½ Chicken breast, fully cooked and shredded
  • 6 Corn Tortillas, julienned and baked
  • ½ cup Panela Cheese, diced small
  • ½ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 1 Avocado, diced
  • 1 tablespoon Pasilla Chile, grilled and sliced

Directions

Start by heating up oil in a pot, then slowly add in garlic, onion, tomato, chopped pasilla chile, chicken broth, tortilla strips and epazote. Turn up the heat slightly to bring the mixture to a boil. Add in salt and pepper to taste.

Once the mixture has come to a boil, remove from heat. Pour the mixture into a blender and blend for about a minute or until the mixture reaches a consistency you like. Return mixture to the pot and cook at low heat until thickened.

When you’re ready to serve, garnish with sliced chicken breast, julienned tortillas, panela cheese, LALA® Crema Mexicana, avocado and grilled pasilla chile.

Lala Apple Pie

Ingredients

  • 1 ½ cups LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 4 Apples
  • 1 Egg
  • 2 tablespoons Cinnamon
  • ½ cup Raisins
  • ¾ cup Brown Sugar
  • 2 tablespoons Flour
    Shell:
  • 2 ½ cups Flour
  • 1 Egg
  • 4 tablespoons white Sugar
  • 4oz. Butter or light Margarine

Directions

Shell dough: Mix flour and sugar and add the butter until crumbly. Add one egg and mix into a dough. Roll out the dough with a rolling pin and form two circles. Butter a medium pie pan and place one piece of dough in it, sprinkle lightly with flour and set aside.

TIP: If want to cut down the prep time, you can use pre-made pie crust. Available at the frozen section in grocery stores.

Filling: Slice the apples and mix with LALA® Crema Mexicana, cinnamon, raisins, brown sugar and two tablespoons of flour. Pour the mixture in the pie pan and cover with the remaining dough. Press the perimeter of the pie shell rim and brush with one beaten egg. Bake at 410°F (210°C) for approximately 40 minutes or until thoroughly cooked and golden brown.

To make a sauce to serve over the pie, heat one cup of LALA® Crema Mexicana with a tablespoon of cinnamon, add 1/4 cup of sugar.

Strawberry Crema Paletas

Ingredients

  • 1 C. Pourable LALA® Crema
  • 3 C chopped fresh strawberries
  • 1 can sweetened condensed milk (14 oz.)
  • ¼ tsp. vanilla extract

Directions

Add all ingredients to a blender and puree until smooth.

Pour into popsicle molds of choice and freeze at least 4 hours before serving.

Creamy Shrimp & Artichoke Pasta

Ingredients

  • ¾ C Pourable LALA® Crema
  • 1 ½ C LALA® UHT Whole Milk
  • 12 oz package bucatini or linguini
  • 6 tbsp butter, divided
  • 1 lb raw extra-large shrimp, peeled and deveined (26-30 size)
  • 1 can (14 oz.) quartered artichoke hearts, drained
  • 4 cloves garlic, chopped
  • 2 tbsp flour
  • 1 tsp salt
  • ½ tsp pepper
  • Zest of 1 lemon
  • 2 tbsp lemon juice
  • 3 tbsp chopped fresh parsley
  • Grated parmesan cheese, to serve

Directions

Cook the pasta according to package directions, then drain and set aside.

In a large skillet over medium-high heat, melt 2 tbsp of the butter. Add the shrimp and artichokes and stir to coat. Continue to cook, stirring occasionally, until the shrimp are just opaque, but not rubbery. Set the shrimp and artichokes aside as you make the sauce.

In a large dutch oven or saucepan, melt the remaining 4 tbsp butter over medium heat.

Add the chopped garlic and cook until fragrant and softened, 1-2 minutes.

Sprinkle the flour into the pot and stir to combine. Let cook for 1 minute.

Whisk in the milk and Pourable LALA® Crema. Continue to cook, whisking often, until the sauce simmers and begins to thicken.

Stir in the salt, pepper, lemon zest, lemon juice, and fresh parsley.

Taste and adjust seasoning.

Add the pasta, shrimp, and artichokes to the hot sauce. Toss to coat everything with sauce.

Serve immediately with fresh grated parmesan to taste.

Weeknight BBQ Chicken Pizza

Ingredients

  • 1 ½ C shredded LALA® Queso Oaxaca
  • 1 ½ C LALA® Crema
  • 4 packaged naan breads
  • 2 tbsp + ½ C bbq sauce, divided
  • 1 C cooked chicken, shredded into bite-size chunks (you can use rotisserie chicken or other cooked leftover chicken)
  • ¼ small red onion, thinly sliced
  • Juice and zest of 1 lime
  • 1 tbsp sriracha
  • ½ tsp chipotle chile powder
  • ½ tsp salt
  • 2 tbsp fresh cilantro, roughly chopped

Directions

Preheat the oven to 425°F.

Arrange naan breads on a sheet tray. If they overlap too much, use 2 sheet trays so they have enough room to get crispy.In a small bowl, toss the chicken with 2 tbsp of bbq sauce.Divide bbq sauce between the four naan breads and spread evenly, leaving ½” around all edges.

Top each pizza with the shredded LALA® Queso Oaxaca.

On top of the cheese, divide the chicken and thinly sliced onions evenly between the pizzas.

Bake until the cheese is melted and starting to brown, about 10-12 minutes.

While the pizzas are baking, mix the LALA® Crema, lime zest and juice, sriracha, chipotle powder, and salt in a small bowl.

Top each finished pizza with fresh cilantro and a drizzle of the chipotle crema. Serve hot. Yields 4 individual pizzas.

Lala Crema Mexicana Chicken Enchiladas

Ingredients

  • 1 lb Chicken breast, diced
  • 1 medium Onion, chopped
  • 1 tablespoon Vegetable Oil
  • 8 (8 inch) Flour Tortillas, softened
  • 1 1⁄2 cups grated Monterey Jack or Mexican Blend Cheese, divided
  • 1⁄4 cup Butter
  • 1⁄4 cup Flour
  • 1 (15 ounce) can Chicken broth
  • 1 cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 1 (4 ounce) can chopped Green Chilies

Directions

Start out by pre-heating your oven to 400°F. Lightly spray 9×13” baking dish with non-stick cooking spray. In another pan, cook chicken and onion together in oil over medium-high heat until chicken is just done.

Divide the cooked chicken between 8 tortillas. Add 1 1/2 tablespoons cheese to each tortilla. Roll the enchiladas and place seam-side down in baking dish.

Melt butter in a medium saucepan. Stir in flour to make a roux; stir and cook until bubbly. Gradually whisk in chicken broth then bring to a boil, stirring frequently. Remove from heat. Stir in LALA® Crema Mexicana and green chiles then pour sauce over enchiladas.

Top with remaining 3/4 cup of cheese and bake at 400°F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Lala Spicy Cream Ham Pasta

Ingredients

  • ¾ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 1 lb. Pasta, any type
  • Serrano Peppers to taste, diced or chopped
  • 7 oz. thick Ham slices, diced
  • ½ Onion, finely chopped
  • ½ tsp. Curry powder
  • 3 tbsp. Margarine, divided
  • 5 oz. Bacon, thinly sliced
  • 7 oz. Mushrooms, quartered
  • ⅓ cup Cilantro, finely chopped
  • Salt and Pepper to taste

Directions

Bring a pot of lightly salted water to boil. Add the pasta and cook until al dente, drain and set aside.

In a pan, fry bacon, cut finely and set aside.

Fry onion in a separate pan with half the margarine, add diced pepper and mushrooms and brown until cooked half through. Add ham and curry and continue cooking for 2 more minutes, stirring occasionally.

Finally, add the LALA® Crema Mexicana and blend well.

Add pasta to the sauce while it is still hot, add the rest of the margarine, mix well and season with salt and pepper. Serve sprinkled with bacon and cilantro.