Archives: Recipes

Lala Lemon Chicken

Ingredients

  • 1 stick of Margarine, divided
  • 1 cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 2 Lemons, juiced
  • 2 Garlic cloves, chopped
  • ⅓ of an Onion, chopped
  • 3 boneless Chicken breasts, sliced in half
  • 2 tbsp. finely chopped Parsley, divided
  • 3 tbsp. Olive Oil
  • Salt and Pepper to taste

Directions

Sauce: Heat oil in a pan and add garlic and onion until golden brown. Add half the parsley and lemon juice. As soon as it begins to boil, add LALA® Crema Mexicana and remove from heat.

Pour the mixture into a blender, mix and return to pan until it begins to boil. Add 3 tablespoons of margarine and mix well. Remove from heat and set aside.

Chicken: Spread remaining margarine on the chicken breasts and season with salt and pepper. Place them on a baking sheet and bake at 480°F until thoroughly cooked and golden brown.

When the sauce is ready, pour it over the chicken breasts, add remaining parsley and serve.

Lala Chocolate Milkshake

Ingredients

  • 2-3 ice-cold LALA® Chocolate Milk
  • 3 Ice Cream scoops (Use chocolate, if you are a fan or vanilla if you want to try something different.)
  • Whipped Cream
  • 2 Cherries

Directions

In a blender, add 3 ice cream scoops and two (or three) ice-cold packs of LALA® Chocolate Milk.

Cover the blender and press “mix” for 1 minute. Serve in a milkshake glass.

Add some whipped cream and some cherries as garnish. Done!

Lala Yogurt Pie

Ingredients

  • 12 oz. Peach LALA® Yogurt Blended,
  • any flavor 1 small box of sugar free Gelatin desert mix (same flavor as your yogurt)
  • 8 oz. fat free Whipped Cream
  • ¼ cup of water Reduced fat Graham Cracker Crust

Directions

Start by boiling water for your Jell-O mix, following the gelatin packaging instructions up to the point where the gelatin is dissolved.

Whisk in your Peach LALA® Blended Yogurt, then fold in Whipped Cream. Once all ingredients are blended, pour mixture into graham cracker crust. Cover pie with a cover or plastic wrap and place in refrigerator overnight.

The next day, cut a cool yummy slice for yourself and enjoy!

IDEA: Try mixing up your flavors, like a Peach LALA® Blended Yogurt with strawberry gelatin.

Lala Yogurt Parfait

Ingredients

  • Strawberry LALA® Yogurt Blended
  • Low-fat Granola
  • Fresh fruit (can substitute frozen fruit)

Directions

Grab a bowl, cup, or parfait dish (really anything works!). Spoon in a bottom layer of your Strawberry LALA® Yogurt Blended. Add a middle layer of fresh (or frozen) fruit.

Top with a layer of low-fat granola. Repeat those 3 layers once more and top it off with one more dollop of yogurt. Presto!

TIP: Make sure you slice or chop up fruit pieces so they are easy to spoon out when you are ready to dig in.

Lala Twice Baked Potato

Ingredients

  • 6 large baking Potatoes
  • 4 tbsp. LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 3 to 4 tbsp. of Milk or Half-and-Half
  • ¼ cup Butter, room temperature
  • 2 tablespoons fresh chopped Chives

Directions

Heat oven to 425°F. First scrub potatoes and pat dry. Pierce top of potatoes with a fork and bake for about 50 minutes, or until potatoes ​are tender.

After they’ve cooled a bit, remove a thin slice from the top of each potato and scoop out most of the potato into a bowl, leaving shells intact.

In a bowl, combine the potato with LALA® Crema Mexicana, 3 tablespoons milk, and butter; beat until well blended. Add more milk or half-and-half if needed. Add in salt and pepper to taste then spoon the mixture into the potato skins. Sprinkle with the chives.

Cover and refrigerate until the next day or bake at 375°F for about 10 to 15 minutes, or until lightly browned.

If the potatoes have been refrigerated, bake at 375°F for 20 to 25 minutes, until hot and lightly browned.

Lala Cinnamon Bunuelos With Vanilla Cream

Ingredients

  • 1 cup Granulated Sugar
  • ¼ cup Light Brown Sugar
  • 1 ½ cups Cinnamon, ground
  • ½ cup Heavy Cream
  • ¾ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • ½ tsp. Vanilla Extract
  • 1 ½ tbsp Powdered Sugar
  • As needed Vegetable Oil
  • 8 each 8” Flour Tortillas
  • 3 tbsp. Dark Chocolate Sauce

Directions

Mix sugars and cinnamon together in a bowl until well combined. Set aside.

Add the heavy cream, LALA® Crema Mexicana, vanilla extract and powdered sugar to the bowl of a stand mixer and whip on high speed for 1-2 minutes or until medium/stiff peaks are reached. Store in a cool spot until ready to use.

Heat a heavy bottom pot over medium-high heat with a 5 inch layer of oil. Bring up to 350ºF.

Fry one flour tortilla at a time and cook on both sides for 1-2 minutes or until tortilla is an even golden brown. The tortilla will puff up and bubble, this is normal. If bubbles are too large, poke to deflate.

Once fried, place tortilla on a paper towel and allow excess oil to drip off and liberally sprinkle the cinnamon sugar mixture over the fried tortillas.

Allow to cool and repeat with the remaining 7 tortillas.

Stack tortillas on a serving dish and dollop a ½ cup of the vanilla cream on top and place the rest in a serving dish.

Finish with a drizzle of dark chocolate sauce over top of the tortillas. Enjoy immediately!

Lala Chipotle Street Corn Dip

Ingredients

  • 1 tbsp. Vegetable Oil
  • 6 cups Corn Kernels, frozen
  • ½ cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • ½ cup Mayo
  • ¼ cup Chipotle Peppers in Adobo, chopped
  • 1 tbsp. Kosher salt
  • 2 cups Cheddar Jack Cheese, shredded
  • ½ cup Cotija cheese, crumbled
  • 2 tbsp. Tajin
  • 1 tbsp. Cilantro, chopped
  • 1 bag Tortilla chips
  • 2 each Lime wedges

Directions

Preheat oven to 350ºF.

Heat a large sauté pan over high heat until pan begins to smoke.

Turn off heat and add vegetable oil and corn kernels into pan. Turn heat back on and sauté for 3-4 minutes or until kernels begin to brown. Constantly stir to avoid burning.

Once cooked, place into a large bowl and stir in the LALA® Crema Mexicana, mayo, chipotle peppers, Kosher salt, and the cheddar jack until well combined.

Transfer corn mixture into a large baking dish and cover with foil. Bake for 10-15 minutes or until mixture is hot and bubbly.

Once done, remove from oven and top with the Tajin, cilantro, cotija cheese and serve with tortilla chips and lime wedges.

Lala Choriqueso Empanadas

Ingredients

  • 1 tbsp. Vegetable Oil
  • 1 cup Yellow Onion, peeled and medium diced
  • ½ lb. Chorizo, casing removed
  • 1 ¼ cups Frozen diced potatoes, cooked
  • 2 each Eggs, beaten
  • 16 each Empanada disks, purchased
  • 1 ½ cups Chihuahua Cheese
  • 1 cup LALA® Crema Mexicana (Mexican Style Sour Cream)
  • 2 tsp. Lime zest
  • ½ tsp. Kosher salt
  • 1 tbsp. Lime juice
  • 1 tsp. Garlic

Directions

Preheat oven to 350ºF.

In a medium sized skillet, heat vegetable oil over medium high heat.

Once oil is shimmering, sauté onions for 3 minutes or until onions are soft.

Add chorizo to the pan with the onions and using the back of a wooden spoon, break into pieces. Continue to sauté for an additional 3-4 minutes.

Add prepared fried potatoes to the chorizo mixture and sprinkle in a pinch of salt. Sauté for 30 seconds and transfer to a bowl and allow to cool.

To make the empanadas, take beaten egg mixture and lightly brush one side of the empanada dough with egg and fill one half of the dough with 2 tablespoons of chorizo mixture and 1 ½ tablespoons of the chihuahua cheese.

Carefully fold in half and using a fork, press tines into the edge of dough to seal. Repeat steps until 16 empanadas are made.

Brush the other side of the empanada with remaining egg wash and bake for 20-25 minutes or until golden brown. Empanadas can also be fried, just omit the egg wash. If frying, fry at 350ºF for 4 minutes or until an even golden brown is achieved.

While the empanadas are baking, make the lime crema. Place the LALA® Crema Mexicana, lime zest, Kosher salt, lime juice and garlic in a stainless steel bowl and whisk until well combined. Reserve.

Once baked, place empanadas on a serving tray with lime crema in a bowl with a spoon for serving.