La Rosa The Rose Recipes

HOT DOGS A LA ROSE

Steps:

• Heat the canola oil, in a large nonstick skillet over medium heat, until shimmering.
• Add the onions, garlic, ginger and carrots, if using, and season with salt and pepper, to taste. Saute until onions are softened and slightly brown around the edges, about 5 minutes.
• Add the turmeric, garam masala and paprika, quickly stirring for about 20 seconds to keep the spices from burning. Stir in the tomatoes and ketchup, and taste for seasoning; add more salt and pepper, if needed.
• Add hot dog rounds, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover and simmer over medium-low heat 15 minutes.
• Taste and season accordingly. Remove from heat, stir in cilantro and transfer the mixture to a serving bowl. Serve!

SAUCE ROSEE

Steps:

• In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
• Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir.
• While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package instructions (fresh tortellini take less time than dried). Drain and set aside.
• Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.

LA ROSA (THE ROSE)

Steps:

• Spread crackers with cream cheese spread.
• Top with mangos.

CHICKEN BREAST A LA ROSE RECIPE

Steps:

• Preheat oven to 350. Sprinkle chicken with salt and pepper. Over medium high heat, in a large skillet, heat 1 tablespoon olive oil and add the 1 tablespoon of butter, add chicken to HOT skillet and brown on both sides. (Do not move the chicken after it's placed in the pan). Transfer to heated platter. Melt the rest of the oil and butter in the same skillet. Add the onions and saute over medium heat until transparent but not colored. Add the garlic and saute for 1 minute. Add the flour and stir well. Add the mustard, wine and thyme and simmer for 5 minutes. Add the stock and simmer for another 10 minutes or until thickened slightly. Stir in honey. Return chicken to the pan and bring to a simmer. Cover and braise in the oven for 15 to 20 minutes. Calories: Chicken = 46 calories per ounce Sauce and Onions = 85 calories per 1/4 cup