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Breads, Breakfast, Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Orange Juice Donuts with Zucaritas Sprinkle

July 14, 2017
Super simple baked orange juice donuts packed with bright orange flavor, topped with sweet orange glaze and crushed Zucaritas (aka Mexican Frosted Flakes).

Introducing my first ever donut recipe!

I honestly don’t know what took me so long. I guess I had shunned the idea of baked donuts as simply a muffin baked in a donut shaped pan, but I’ve been wrong before and I’ll surely be wrong again.

These donuts are not at all muffiny, they are tender, soft little pillows full of orange flavor. The Sucaritos sprinkle on top are 110% inspired by my daughter and her love of cereal-topped donuts. When we hit the donut shop she makes a bee-line for the most purple, cereal-loaded donut she can find. Fruity Pebbles, Lucky Charms, Fruit Loops, you name it, she’s on it.

In my consistent motherly effort to make the foods my kids love even the slightest bit healthier I decided to create my own cereal-topped donut with Zucaritas (aka Mexican Frosted Flakes). I fully admit Zucaritas are not, I repeat NOT healthy as far as cereals go, but the donut part IS a bit healthier than your average fried donut shop donut. It is naturally dairy-free; I used fresh-squeezed orange juice instead of milk and only a small amount of vegetable oil instead of butter. And of course, not dunking them in a vat of hot oil also keeps things a bit on the lighter side.

I made batch after batch of these donuts in my new Wolf Gourmet Countertop Oven. I don’t think it is an understatement to say I’m in love. This oven does everything my standard-size oven does but faster, and more accurately. If I didn’t cook professionally out of my home kitchen I would replace my full-sized oven with this countertop version and use that space as extra storage—it is that good. It heats up in under 10 minutes, fits full-sized baking pans (like this donut pan) and comes equipped with an internal temperature probe for cooking meat perfectly every time.

Head on over to Wolf Gourmet’s Food Notes Blog to get the recipe!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

This post was sponsored by Wolf Gourmet. Opinions are 100% my own. Thank you for supporting the brands that make ¡Hola! Jalapeño possible!

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Comida Latina, Dairy Free, Drinks, Recipes

Pink Grapefruit & Cilantro Spanish Gin Tonic

July 9, 2017
This pink grapefruit Spanish gin tonic is an ultra-refreshing sipper for summer. Flavored with cilantro-grapefruit syrup and a hefty splash of tonic.

Are you familiar with Spanish Gin Tonics? I wasn’t until a few months ago, and now I can’t stop drinking them. I am normally late to the game. I rely on my well-healed, childless friends to keep me up to date on what happens in the world after 9pm and apparently its Spain, Gin, and Tonic Water, plus other stuff.

Spanish gin tonics are like regular ‘ol English gin and tonics except lighter, more flavorful, and without that bothersome and word in the middle. They are frequently served with lots of garnishes so you can mix and match what you’d like in your drink. They also switch up the tonic and sometimes substitute mineral water, soda water, or (in this case) fresh fruit juice.

pink grapefruit Spanish gin tonics

Here’s how I like to Spanish-up my GT

First, make a herbal syrup. It is pretty common in a Spanish gin tonic bar to have a variety of herbs to choose from when making this style of cocktail because they highlight the flavors in gin. I made a syrup with cilantro and grapefruit rind. At first it might seem like a ridiculous amount of cilantro, but trust me, just do it.

Second part: use a big balloon wine glass. This will make all the difference I swear. Fill the glass halfway with ice then add some of the chilled syrup, your favorite gin, and fresh-squeezed, kinda sour, kinda sweet pink grapefruit juice. Stir until the syrup dissolves and top with fizzy tonic water. Do not use the stuff in the little cans from Trader Joes—it was gross (sorry Trader Joes).

pink grapefruit gin tonic

That’s it. Drink. Repeat. Sit in the sun. Enjoy.

Pink Grapefruit and Cilantro Spanish Gin & Tonic
 
Prep time
Cook time
Total time
 
This pink grapefruit Spanish gin tonic is an ultra-refreshing sipper for summer. Flavored with cilantro-grapefruit syrup and a hefty splash of tonic.
Author:
Serves: 1 drink
Ingredients
For the Grapefruit-Cilantro Syrup:
  • 1 cup granulated sugar
  • 1 cup water
  • 1 bunch cilantro
  • 3 thick pieces grapefruit rind
For the drink:
  • ice
  • 2 ounces fresh-squeezed pink grapefruit juice
  • 2 ounces gin
  • ½ ounce grapefruit-cilantro syrup
  • 2 ounces tonic water
Instructions
To make the syrup:
  1. Combine sugar and water in a small saucepan and place over medium heat. Whisk until sugar is dissolved. Add cilantro and grapefruit rind and bring to a simmer. Simmer 5 minutes.
  2. Cover and remove from heat. Let cool completely. Strain and chill in the refrigerator until ready to use. Keep syrup covered in the refrigerator for up to a month.
To make the drink:
  1. Combine all the ingredients in the order they're listed in a large wine glass. Stir to combine and garnish with a pink grapefruit slice and sprig of cilantro if you'd like.

pink grapefruit gin tonic

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

 

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Condiments and Salsas, Dairy Free, Recipes, Salads, Side Dishes

Red Lentil Picnic Salad with Sweet Cider Dressing

June 27, 2017
This Red Lentil Picnic Salad is a no-cook salad that won't wilt and is hearty enough to eat on it's own but also an excellent side for picnics or barbecues.

Summer is the time for picnics and barbecues. It is not the time for standing over a hot stove, sweat beading on your brow. This is where the magic of ultra-tender split red lentils come in. Did you know you don’t even have to cook them?!!

I got this idea when I was experimenting with lentils back in April. It was my first attempts at sprouting lentils that lead to the discovery that the red ones didn’t really need to be cooked at all! When I tried to sprout them they instantly became soft and mushy, just a good soaking in water was all it took to turn them from hard seeds to beans so soft you could smash them between your fingers.

Then I thought what if I soaked them briefly, in boiling water. I bet they would be the perfect consistency for a nice crunchy salad, with just enough give to add great texture while still maintaining all their peppery flavor. Not to mention, eating them virtually raw like this keeps their nutrient level high, making them a powerhouse of a meal without the calories or fat of meat or other foods with similar amounts of protein.

Thus this picnic salad was born. I love make-ahead salads to bring to barbecues or picnics that don’t require any last-minute fussiness. Because all the components of this salad are hardy enough to handle a long marinade in the sweet ginger and cider vinegar dressing you don’t need to worry about them wilting or getting water logged by the time you get to where you’re going. That being said, the baby arugula will wilt a bit on especially long road trips so if this is a bother to you, you can always add it right before serving.


Red Lentil Picnic Salad with Sweet Cider Dressing
 
Prep time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • ½ cup red lentils
  • ¼ cup minced scallions or spring onions
  • 1 tablespoons minced ginger
  • 1½ teaspoons kosher salt
  • 1½ teaspoons granulated sugar
  • 3 tablespoons cider vinegar
  • 3 tablespoons olive oil
  • 1 small head broccoli, cut into small pieces
  • ¼ small head red cabbage, thinly shredded
  • 2 cups baby arugula
  • 2 large radishes, thinly sliced
  • 3 tablespoons dried cherries
  • 3 tablespoons sunflower seeds
Instructions
  1. Pour lentils into a fine mesh sieve and rinse under cold water. Transfer to a heat proof bowl and cover with boiling water. Let sit while you prepare the rest of the salad, or at least 30-40 minutes until they are tender but still maintain a slight bite.
  2. Combine scallions, ginger, salt, sugar, and vinegar in a small bowl. Slowly add the olive oil, whisking continuously until incorporated.
  3. Combine broccoli, cabbage, arugula, radishes, cherries, and sunflower seeds in a large bowl. Drain lentils and add to the vegetables. Pour dressing over the top and toss to combine. Taste and add more salt if needed.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

This is a sponsored conversation written by me on behalf of Lentils.org. The opinions and text are all mine. Thank you for supporting the brands that make this blog possible! Follow the hashtag #LetsLentil for great recipes all summer long!

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Comida Latina, Dairy Free, Popular, Recipes, Snacks, Sweets

Creamy Coconut Lime Paletas

June 21, 2017
Coconut lime paletas are one of my all-time favorite Mexican popsicles. They are so creamy and delicious but are actually vegan, low-cal, and easy to make!

Hey, Hey! 2017 #PaletaWeek is here!!

Thank God and bless the lovely Lola from Lola’s Cocina; she has impeccable timing, because it is HOT and all I want to eat are creamy, dreamy, frozen treats and she’s organized an entire WEEK of them!! Make sure you follow the #PaletaWeek hashtag on social for all the updates.

My contribution is about the easiest paleta you can make (aside from maybe pouring juice in a popsicle mold). It requires no special equipment—you could totally make these in paper cups if you want— and takes about 10 minutes to put together from start to pouring them in the molds.

But oh my are they delicious! Creamy coconut milk and fresh-squeezed lime juice are a dream combination. I sweetened them with agave syrup to save a little on the calories but the secret ingredient is the tiny shreds of lime zest which pool a bit at the bottom of the mold making those first few bites just sing with tart flavor.

I got a new popsicle mold this year and I’m loving it, I feel muy profesional because now my paletas look just like the ones from our local paleta shop. But I’m known to make popsicles in just about anything, juice glasses, paper cups, you name it. What I’m trying to say is there should be absolutely nothing stopping you from making yourself some homemade paletas this summer.

Creamy Coconut Lime Paletas
 
Prep time
Total time
 
Author:
Serves: 6-8 paletas
Ingredients
  • 1 (13.5 ounce) can full-fat coconut milk
  • 6 tablespoons agave syrup
  • ¼ cup fresh-squeezed lime juice
  • 1½ teaspoons finely shredded lime zest
  • pinch of salt
Instructions
  1. Whisk all the ingredients together in a large bowl.
  2. Pour into popsicle molds, insert sticks and place in freezer for 4-8 hours depending on how cold your freezer is.
  3. To remove: run each mold under hot water for 10-20 seconds or until the paleta easily removes from the mold. Return to the freezer until ready to eat.

Head over to Lola’s Cocina for a list of all the Paleta Week Recipes and check out these favorites too!

 

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Apps, Breakfast, Comida Latina, Dairy Free, Recipes, Side Dishes, Snacks, Sweets

The Ultimate Summer Fruit Board

June 12, 2017
One thing Mexico and Italy have in common is their love of fresh fruit. This ultimate summer fruit board combines the two different styles in one board!

This evening precisely at 6pm we will board a plane to Italy where we will stay for the next five weeks, then it is off to London for another week before returning home.

I am so incredibly excited and honestly never thought this day would come. Armando and I spent three months in Italy 15 years ago and I truly thought that I would never be back. There are just so many places on Earth to see I didn’t think (as much as I absolutely fell in love with the country) that I would have the luxury to visit the same place twice. Now, here we are, packing—albeit a much bigger—suitcase, with some of our clothes we bought there last time, and not only returning to Italy but bringing our children with us too.

I will try to post here while I’m gone but I’ll be honest with you, I’m actually looking forward to having a break. I hope to spend most of the time replenishing my creative juices and stocking up on inspiration. I will be posting our journey on Instagram in stories and pictures so make sure to check us out there.

Before I take off however, I wanted to leave you with an idea I’m pretty sure you’ll use all summer long. It is not really a recipe but simply an easy idea that will make every party you throw or attend from Father’s Day to Labor Day. We took this ultimate summer fruit board to our friend’s last night where they were celebrating their son’s 4th birthday and it was loved by everyone from the smallest munchkin to the most sophisticated adult (who was not me, BTW).

This fruit board also ties in to our upcoming trip because if there is one thing Italians and Mexicans have in common it is their love of fresh fruit. I’ve separated the board to highlight the different ways fruit is enjoyed in both places and strangely enough they go very well together; a little sweet, a little spicy, something creamy, something salty. I guess there’s a reason I have such an admiration for both cultures, they are very much in lock step with each other in so many ways.

HOW TO PUT TOGETHER THE ULTIMATE SUMMER FRUIT BOARD

The most important detail of putting together a delectable fruit board is to choose the ripest, most beautiful fruit you can find. Ideally the Farmer’s Market is the place to shop, but wherever you go, make sure the fruit is fragrant and at it’s peak.

Anything goes as far as which fruits to select. Here’s what I chose:

  • black grapes, mango, kiwi, blueberries, raspberries, papaya, oranges, cherries, red grapes, cantaloupe, watermelon, green grapes, nectarines

For the Italian side of the board I added:

For the Mexican side of the board I added:

Have a wonderful summer my loves!!

Oh, and if you have any recommendations for things to see, do, eat, enjoy in Italy I’d love to hear them. Anyone want to meet up?

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

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Apps, Mains, Recipes

Friends Who Fete: How to Throw a Whimsical Bridal Shower for the Globetrotting Girl

June 8, 2017
How to throw a whimsical bridal shower for a travel loving girl who, oh yeah...already eloped! With a menu, decor ideas, florals, and a DIY champagne bar.

** Click here to enter THE ULTIMATE BRIDAL SHOWER GIVEAWAY worth over $1000 or scroll to the bottom of the story to enter!!**

How do you throw the perfect bridal shower for the girl who’s been everywhere, seen everything, and oh yeah….already eloped?

Well that is just what my dear friend Meg (from This Mess Is Ours) and I set out to do a couple weeks ago for our friend and partner in party-making, Aida Mollenkamp (from Salt & Wind). Aida is so fabulously sophisticated it was no easy task. We had to find the choicest of locations, put together the most elegant of menus, and of course some sort of fancy cocktail situation. Not to toot my own horn; but I think we nailed it! Let’s take a peek.


THE MENU

Aida is the queen of travel so we wanted to create a menu that reflected her worldly view with flavors from around the globe. Instead of a sit-down lunch, we opted for finger foods offered up buffet style so everyone could not only help themselves but mingle and talk while they nibbled.

Moroccan Passionfruit Minimalist Iced Tea || Salt & Wind

Spring Asparagus and New Potatoes with Harissa Goat Cheese Dip

  Gougeres Tea Sandwiches with Moroccan Chicken || Salt & Wind

Gougeres Tea Sandwiches with Mint, Date Paste, and Goat Cheese || Salt & Wind

Gougeres Tea Sandwiches with Spiced Carrots, Tapenade, and Ricotta || Salt & Wind

Avocado Deviled Eggs with Dukkah

Spicy Papaya Lime Shrimp Skewers

Easy Watermelon Canapés || This Mess Is Ours

Individual Pistachio Pavlovas with Strawberries || This Mess Is Ours

THE ULTIMATE CHAMPAGNE BAR

Nothing is more festive than champagne so we needed bubbles….and lots of them. Meg put together a DIY bar with homemade syrups, fruits, and edible flowers to really knock it out of the park.

How to Build the Ultimate Champagne Bar || This Mess Is Ours

Vanilla Bean and Plum Syrup || This Mess Is Ours

Apricot and Orange Blossom Syrup || This Mess Is Ours

Hibiscus Syrup


SETTING THE SCENE WITH THE HUNTED FOX

 

We needed to find a space that echoed Aida’s luxurious and colorful flare. The Hunted Fox studio in downtown LA brought our dream to life. With their bright, airy space and rich textiles, our intimate gathering celebrated the bride in style. Their handmade ottomans, pillows, and linens added unique elements to the party making it feel cozy and charming. If you want to read more about The Hunted Fox check out Meg’s shopping guide!

THE FLORALS

Meredith Ambruso mimicked the party’s whimsical feel with arrangements of edibles like button chamomile and dill flowers along with roses and olive leaf. A long table runner of flowers, herbs, and fresh fruits from Melissa’s Produce adorned the buffet.

She also created a stunning floral wreath, similar to the individual ones she created for our Italian Polenta Party. The wreath, made of Willow Eucalyptus, Spray Roses, Fern, and Statice, all of which she dried and reshaped and gave to Aida as a keepsake for her front door.

WATERCOLOR WHIMSY

This delightful watercolor menu filled with elements from the buffet was created by artist Jessica Weymouth.


SHOWER GIFTS….AND A SURPRISE

To be completely honest, I’m a little bit jealous of Aida’s fabulous bridal shower gifts. She received one of the brand spanking new, recently released miniature Kitchen Aid Mixers, a beautiful selection of cookbooks, and a handmade Hunted Fox pillow which are all wonderful presents to start a new home. Not to mention a gorgeous 5 1/2 quart Le Creuset Dutch Oven, a hand-painted card, and an artisan foods gift basket from Melissa’s Produce.

Now for the truly exciting part: I might not be able to have these gifts but guess what? YOU CAN!! As part of our bridal shower celebration we wanted you to be part of the fun too! Whether you need gifts for an upcoming wedding or want to keep them for yourself, we are giving away all these gifts to one lucky winner, a prize package valued at over $1000!

ENTER NOW!

Click here to view this promotion.

FRIENDS WHO FETE

If you know anything about me, you know I love to get together with friends and family and celebrate for any reason…or no reason at all. That’s why every few months I join forces with Salt & Wind and This Mess Is Ours to throw a party and give you all the details so you can too! We call it Friends Who Fete and you can find all our fiestas here!


SOURCES

Many thanks to Salt & Wind and This Mess Is Ours for all the gorgeous photography and Melissa’s Produce for the beautiful fruits and vegetables.

And a big thank you to our giveaway sponsors: Le Creuset, Kitchen Aid, Melissa’s Produce, The Hunted Fox, and Jessica Weymouth.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

 

Apps, Condiments and Salsas, Recipes, Snacks

Spring Asparagus and New Potatoes with Harissa Goat Cheese Dip

June 5, 2017
Learn how to make homemade harissa then use it in this creamy Harissa Goat Cheese Dip; perfect for tender asparagus spears and summer's first new potatoes.

** Click here to enter THE ULTIMATE BRIDAL SHOWER GIVEAWAY worth over $1000!!**

It always intrigues me how cuisines from one culture can be worlds apart physically yet be exact replicas in almost every other way. The Tunisian spice paste harissa and the mole pastes of Mexico are a perfect example.

I hadn’t really thought too much about their similarities until last week when I decided to make harissa from scratch for the first time. Dried chiles got toasted and soaked, whole spices were warmed filling the entire house with their fragrance, vegetables were charred under an open flame until their skins crackled and blackened. The entire process felt like second nature, incredibly familiar to one I’ve done many times making homemade mole sauces and ground chile salsas.

My inclinations probably gave my harissa more of a Mexican flavor than is traditional—smoked morita chiles and charred tomatoes I don’t think are authentic. But it made a lovely dip on it’s own and when mixed with soft chèvre goat cheese and a little bit of cream cheese to ensure lusciousness in a harissa goat cheese dip.

I made this creepingly spicy dip for gently blanched asparagus and new potatoes; a very special seasonal crudite-style platter I brought to the Friends Who Fete Bridal Shower Meg and I threw for Aida over Memorial Day weekend.  Any leftover harissa goat cheese dip was quickly consumed with tortilla chips and as a drizzle over a big plate of carne asada, grilled vegetables, and rice.

All the party details will be coming out this week so make sure you follow along the #FriendsWhoFete hashtag for lots of effortlessly elegant party tips!


Spring Asparagus and New Potatoes with Harissa Goat Cheese Dip
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
For the Harissa:
  • 4 dried morita chiles, stemmed and seeded
  • 3 dried arbol chiles, stemmed and seeded
  • 1 red bell pepper, stemmed, halved, and seeded
  • 1 serrano chile
  • ½ cup cherry tomatoes
  • 1½ teaspoons cumin seed
  • 1½ teaspoons coriander seed
  • 1 teaspoon caraway seed
  • 2 garlic cloves
  • ⅓ cup chopped red onion
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt
For the Dip:
  • 8 ounces soft goat cheese (chèvre)
  • 2 ounces cream cheese
  • Juice of 1 lemon
For the Veggies:
  • 1 pound new potatoes, scrubbed
  • 2 bunches asparagus, trimmed
Instructions
To Make the Harissa:
  1. Heat broiler to high. Place dried chiles, red bell pepper, serrano chile, and cherry tomatoes on a baking sheet.
  2. Place baking sheet directly under the broiler and char the vegetables. Watch the dried chiles carefully as they will toast first, turn them occasionally until they are darkened on all sides, then remove and let the remaining vegetables broil.
  3. Remove the vegetables from the baking sheet as their skins char on all sides, the cherry tomatoes will be done next followed by the serrano and red bell pepper which could take up to 10 minutes.
  4. Bring a small saucepan of water to a boil. Add the toasted dried chiles and let soak at least 15 minutes.
  5. Combine cumin, coriander, and caraway in a small frying pan and toast, stirring constantly, over medium-high heat until fragrant and starting to brown, about 1 minute. Transfer to a mortar and pestle, let cool, then grind into a powder. This can also be done in a clean coffee grinder.
  6. Once the charred veggies are cool enough to handle, remove all charred skin and the stem of the serrano chile. Remove the serrano seeds too if you don't want it very spicy.
  7. Drain the dried chiles and combine all the ingredients in a blender and blend on high until very smooth. Taste and add more lemon juice or salt if needed. Harissa can be made up to 3 days in advance. Keep covered in the refrigerator until ready to use. Makes 1½ cups of sauce.
To Make the Dip:
  1. Combine harissa, goat cheese, cream cheese, and lemon juice in the bowl of a food processor fitted with the blade attachment. Blend until smooth and well combined. Taste and add salt as needed. Transfer to a serving bowl. Dip can be made up to a day in advance, covered in the refrigerator.
To prepare the Veggies:
  1. Bring a large pot of heavily salted water to a boil. Add the potatoes, whole and cook at a gentle boil until just tender when poked with the tip of a knife. Remove with a slotted spoon to a plate.
  2. Add asparagus to the boiling water and cook until vibrant green and just tender, about 2 minutes. Drain and submerge in a bowl of ice water to stop the cooking.
  3. When potatoes are cool enough to handle, cut them in half or quarters if they are big.
  4. Arrange the vegetables on a tray with the dip and serve.
Notes
Substitute store-bought harissa for the homemade if you'd like; you will need 1½ cups for this recipe but don't add it all at once. Because the flavor of store-bought will be different you might need more or less depending on the brand and how spicy it is.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

A big thanks goes out to Salt & Wind and This Mess Is Ours for the beautiful photography and to Melissa’s for supplying the fresh produce!

Apps, Comida Latina, Dairy Free, Mains, Recipes

Spicy Papaya Lime Shrimp Skewers

June 2, 2017
These spicy papaya lime shrimp skewers are the perfect summertime grilled skewer. Small bites of lime and chili marinated shrimp with juicy papaya.

** Click here to enter THE ULTIMATE BRIDAL SHOWER GIVEAWAY worth over $1000!!**

The girls and I got together again. You know how we do every few months. Throw a fabulous party, take a bunch of pictures, tell you all about it. Follow #friendswhofete for all the details.

This time it was to celebrate Aida’s elopement and future wedded bliss in an effortlessly elegant bridal shower. We got together at my friend Moana’s studio, drank champagne cocktails, and nibbled on finger foods. It was all kinds of fancy and I’ll be sharing lots of photos and recipes and party tips with you over the next week or so because I know there are at least one or two of you who will be hosting a bridal or baby shower this summer.

One of my contributions were these shrimp and papaya skewers that I had marinated, and skewered in advance and then grilled right before we ate. Which p.s. means they can absolutely be made in advance and are excellent party food.

Let’s talk shrimp

I am a gal who prefers super fresh local shrimp with the heads and shells left on. I was able to get some at the local fish market on the harbor in Santa Barbara. That being said (knowing full well you are probably in mid eye roll right now) this recipe will work perfectly perfect with headless, peeled and deveined shrimp. But if you have access to local shrimp and can get those bad boys with the head on–do it!

The shrimp gets marinated in loads of lime zest, fresh squeeze lime juice, ground California chili powder (or whichever chili powder you prefer) and sugar. In this instance it is a marinade but there is no reason this would not make an amazing dip for spring rolls or pot stickers, so keep that in mind next time you want to doctor up a bag of Trader Joe’s gyoza.

Because these are supposed to be dainty bites I skewered one shrimp between two papaya wedges but if you are serving them as more of a main course situation you can add as many to the skewer as you’d like.

Let’s talk papaya

For this recipe you want a ripe, sweet papaya…but not too ripe. If the papaya is like super duper, kinda starting to mold on the outside ripe, it will fall apart the second you try to skewer it. Look for one that is almost to that stage, but not quite.

Peeling a papaya is best done with a y-peeler. If you don’t have one—what the heck are you waiting for?!! They cost like two cents and perform miracles. Peel it, cut it in half and scoop out the creepy looking black seeds–eat them if you want, they taste like pepper.

The final touch for these skewers was a sprinkle of Jacobsen Salt Company’s habanero salt, just to add a touch of heat. By the way, they are not paying me to say this, but I really do love their salts, and honeys, and oh my god their salty candies which basically taste like the best salt water taffy you’ve ever had. But for these skewers the habanero salt is where its at. If you are not that into spicy, just leave it off but it does give the skewers that perfect je ne sais quoi.

Spicy Papaya Lime Shrimp Skewers
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
  • 24 bamboo or metal skewers
  • 2 tablespoons lime zest
  • 6 tablespoons lime juice
  • 2 tablespoons granulated sugar
  • 2 tablespoons olive oil
  • 1 teaspoon ground California chili powder
  • 1 teaspoon kosher salt
  • 1 pound shrimp, preferably head-on with shells
  • 2 pounds ripe papaya, peeled, seeded and cut into wedges
  • Habanero salt, for garnish (optional)
  • Lime wedges, for serving (optional)
Instructions
  1. If using bamboo or wooden skewers, cover with water and let soak for at least 30 minutes.
  2. Combine lime zest, lime juice, sugar, oil, chili powder, and salt in a medium bowl. Whisk to dissolve sugar.
  3. I like to use head-on shrimp as I find they have more flavor. I leave the heads and shells on and rinse them well in cold water. If you'd rather get headless shrimp that's fine too. Peel and devein the shrimp if you'd like, either way works. Toss shrimp in marinade, cover, and refrigerate for an hour.
  4. Start the grill and let it heat to medium-high.
  5. Drain the skewers if soaking and thread papaya and shrimp (1 shrimp and 2 papaya pieces per skewer for appetizer bites and more for meal-sized portions) on the skewers. Saving any leftover marinade for brushing.
  6. Grill skewers, brushing with marinade occasionally until shrimp are pink, firm, and cooked through. The timing on these will depend on how hot your grill is. Mine was pretty cool, so they took about 10 minutes.
  7. Sprinkle skewers with a little habanero salt if you'd like and serve with lime wedges.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

A big thanks goes out to Salt & Wind and This Mess Is Ours for the beautiful photography and to Melissa’s for supplying the fresh produce!

Apps, Dairy Free, Recipes

Avocado Deviled Eggs with Dukkah

May 30, 2017
These irresistible avocado deviled eggs are use fresh, ripe avocado instead of mayonnaise. The Egyptian spice blend, dukkah gives them a nutty finish.

** Click here to enter THE ULTIMATE BRIDAL SHOWER GIVEAWAY worth over $1000!!**

If you are going to have one thing on your summer rotation these deviled eggs should be it. I say this with complete confidence because I made them for last weekend’s Friends Who Fete Bridal Shower (lots more on that to come) and they were a huge hit.

They are like Mexican deviled eggs with an Egyptian twist. What does that even mean? I don’t know. All I know is they are damn good and you’re about to eat a dozen by yourself in one sitting. Trust.

First things first: What the heck is dukkah?

Okay, so dukkah is kind of like sprinkling heaven on your food. If you are a nut-enthusiast like I am than you will be putting this Egyptian spice blend on just about errrything. You can buy dukkah already made, Trader Joe’s used to sell a good mix but they have since discontinued selling it–err.  But you can find plenty of options online or in the spice section of your grocery store.

I, however, like to make my own because this allows me to control the flavor profile and salt level. For example, dukkah’s main ingredient is typically hazelnuts but I wanted to go with something less assertive to let the flavor of the deviled eggs shine through so I used almonds in this recipe instead.

Any leftover dukkah can be used to coat fish before roasting, mixed with olive oil for a quick dip for flatbread or, how I use it most often: For lunch, sprinkled over a bowl of quickly fried rice and sliced avocado.

Second things First: What the heck are avocado deviled eggs?

A while back I made these guacamole deviled eggs where I substituted ripe avocado for the mayonnaise. They were so good I decided to go with that little maneuver from now on. The avocado makes the deviled eggs just creamy enough without being heavy and if you hate mayonnaise (which I don’t, but a lot of people do) than you can have your deviled egg and eat it too!

On a kind of related, kind of completely unrelated note; the results from our first ever ¡Hola! Jalapeño Reader Survey are coming in (if you haven’t taken it yet, please take a few minutes to give your feedback). I am pleasantly surprised to see you guys want more entertaining ideas! Which is YAY!! Because Meg (from This Mess Is Ours) and Aida (from Salt and Wind) and I got together last weekend to celebrate Aida’s recent elopement with a Friends Who Fete Bridal Shower. I’ll be sharing all the details with you over the next couple weeks but it was an effortlessly elegant party and I know one you are going to want to recreate this time of year with all the weddings and baby showers and such going on so I’ve got all the details from the recipes down to the decorations to make your next party absolutely perfect!

So there you go, your wish is my command. Now go make yourself some deviled eggs!

 

Avocado Deviled Eggs with Dukkah
 
Prep time
Cook time
Total time
 
These irresistible avocado deviled eggs are use fresh, ripe avocado instead of mayonnaise. The Egyptian spice blend, dukkah gives them a nutty finish.
Author:
Serves: 6-8 servings
Ingredients
For the Dukkah:
  • ¾ cup slivered almonds
  • ¼ cup pumpkin seeds
  • 2 tablespoons sesame seeds
  • ½ teaspoon fennel seeds
  • ¼ teaspoon black peppercorns
  • ¼ teaspoon caraway seeds
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon coriander seeds
  • ½ teaspoon kosher salt
  • ½ teaspoon dried marjoram
For the Deviled Eggs:
  • 12 large eggs
  • 1 teaspoon kosher salt, plus more for the eggs
  • 1 ripe avocado
  • ½ cup cilantro leaves
  • ¼ cup fresh dill
  • juice of 1 lemon
  • Thinly sliced scallion for garnish, optional
Instructions
To make the Dukkah:
  1. Place almonds in a medium frying pan and place over medium heat. Toast until fragrant and golden, about 4 minutes. Remove to a plate to let cool.
  2. Toast pumpkin seeds in the same pan over medium heat until starting to brown and pop, about 2 minutes. Remove to the plate with the almonds.
  3. Toast sesame seeds in the same pan over medium heat, stirring continuously until golden, about a minute or two. Remove to a separate plate to cool.
  4. Add fennel seeds, peppercorns, caraway, cumin, and coriander to the pan to toast until they are fragrant, stirring frequently, about 1-2 minutes. Transfer to the plate with the almonds and let cool.
  5. Once all the almonds, pumpkin seeds, and spices are cool, grind them in a mortar and pestle or food processor until finely chopped, but not a paste.
  6. Place in a medium bowl and add sesame seeds, salt, and marjoram and stir to combine. Dukkah can be kept in an airtight container at room temperature for up to a month or up to 6 months in the freezer. Makes 1 cup.
For the Deviled Eggs:
  1. Place eggs in a large saucepan and cover with cold water by 2 inches. Pour a generous amount of salt into the water (about a handful) and place over medium-high heat.
  2. Bring the water to a boil then cover and remove from heat. Let eggs sit covered for 8 minutes. Drain and chill with ice water.
  3. Once cool enough to handle, peel eggs and cut in half lengthwise. Remove the yolks and place in a food processor.
  4. Add the flesh of the avocado, cilantro, dill, lemon juice, and 1 teaspoon of the kosher salt. Blend until smooth. Taste to see if it needs more salt or lemon juice.
  5. Spoon filling back into the eggs and sprinkle a pinch of dukkah over each egg and a few slices of scallion if you'd like. Enjoy!
Notes
Eggs can be made and filled up to 3-4 hours in advance. Sprinkle with dukkah just before serving.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

A big thanks goes out to Salt & Wind and This Mess Is Ours for the beautiful photography and to Melissa’s for supplying the fresh produce!

Comida Latina, Dairy Free, Drinks, Recipes

Skinny Cherry & Lime Leaf Margaritas

May 22, 2017
This skinny cherry margarita made with fresh sweet cherries and fragrant lime leaves is a cocktail you can sip on all summer and not feel an ounce of guilt.

Hello! Hello! Who’s interested in kicking off a Monday with a margarita? Heeyyyy!

I’m partnering up, once again, with my pals at Powell and Mahoney to create a summer cocktail that tastes amazing and will keep you looking good in that bikini, you little beach vixens. Meet the Skinny Cherry and Lime Leaf Margarita.

WHAT IS A SKINNY MARGARITA ANYWAY?

Amongst Powell and Mahoney’s many delicious cocktail mixers is their Skinny Margarita Mix and it is the key ingredient to having your margarita and drinking it too. Their Skinny Margarita Mix is a low-cal mixer made with lemon and key lime juice then sweetened with agave syrup and a little pear juice to cut down on the sugar and keep it refreshing.

I wanted to use fresh fruit to accent all the fruit flavors in the mix and settled on big, juice-packed sweet cherries because they are just coming into season and, more importantly, require basically no work other than plucking out the stems and tossing them in the shaker—it’s important to keep the work level low when making a cocktail, amiright?

The lime leaves are an addition that if you don’t have a lime tree might seem a tad obnoxious but let me explain. I adore cooking with kaffir lime leaves. Also known as Thai lime leaves they are the very distinctive flowery-sour flavor in Thai curries and noodle dishes. They can be found in most Asian grocery stores or easily ordered from Amazon, so substitute them in this margarita if you don’t have a lime tree in your backyard.

However, if you happen to have a lime tree or know someone who does, did you know you can use the leaves to cook with? Snap one off a stem and break it in half, stick it up to your nose and be prepared to inhale a most sublime fragrance. That is what you add to your food (or in this case, cocktail) when you use the leaves.

HOW TO MAKE A SKINNY CHERRY MARGARITA

To make the margarita combine the cherries and leaves in a cocktail shaker and crush them with all your might until the cherries are mostly pulp and the leaves are bent and smashed into submission. Add the margarita mix, a good handful of ice (I like crushed), and the tequila. Then shake-a-shake-a lots of times.

At this point you can strain the drink over fresh ice in a salt-rimmed glass (salt not optional). It will be sharp with cherry flavor and bright shots of lime. You can also just pour the whole shebang into the glass; bits of cherry, lime leaf, and all. A warning on this method though; the pits will still be in there which doesn’t really bother me and I like the added flavor from having the fruit in my drink but if it bothers you, you can either pick out the pits (which is rather cumbersome) or just go with the straining method, up to you.


Skinny Cherry & Lime Leaf Margarita
 
Prep time
Total time
 
This skinny cherry margarita made with fresh sweet cherries and fragrant lime leaves is a cocktail you can sip on all summer and not feel an ounce of guilt.
Author:
Serves: 1 drink
Ingredients
  • 12 sweet cherries, stems removed
  • 4 lime leaves (or kaffir lime leaves)
  • crushed ice
  • 2 ounces Powell & Mahoney's Skinny Margarita mix
  • 2 ounces silver tequila
Instructions
  1. Rim a large glass with salt and fill with ice.
  2. Combine cherries and lime leaves in a cocktail shaker and crush with a muddler until cherries are smashed and have released their juice.
  3. Add remaining ingredients and shake until cocktail shaker is beaded with sweat. Strain margarita into prepared glass and drink up!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

This cocktail post is sponsored by Powell & Mahoney, all opinions are my own.