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Breakfast, Comida Latina, Dairy Free, Mains, Recipes, Snacks

Mexican Mollete Bar for Mother’s Day + A Wolf Giveaway

May 8, 2017
A Mexican Mollete Bar is a fun idea for Mother's Day or any brunch. Toast and toppings like beans or avocado come together to make a treat everyone will love!

We have a winner! CONGRATULATIONS to Carey Cole!! And thank you to everyone who entered. We had over 350 entries!! Follow me on Instagram today for a chance to win a spice gift box from The Spanish Tin.  

¡Hola! ¡Hola! I am jumping into this week with a massive giveaway and a really fun (and easy) idea for Mother’s Day brunch. How are you?

I am so excited to partner with Wolf Gourmet and am especially excited about their Four Slice Toaster. This is like the Bentley of toasters you guys, with extra-wide bread slots, self-centering for perfect toast every time, and even a setting to keep your toast warm if you’re not ready to eat it right away!

Mexican Mollete Bar

I will admit, until I got this toaster I used either my broiler or comal to make toast. I felt a toaster was kind of a space hog and that I could easily use one of my other appliances to make toast, but I’m kind of in love with this toaster and it can take up as much room on my counter as it wants. I mean you can put a bagel in this thing—a bagel!!— with plenty of room to spare.

Mexican Mollete Bar

I am so excited about my new toaster I am giving one away to you!! Wolf Gourmet has generously agreed to send one lucky reader their very own Four-Slice Toaster (valued at $400)! See below for details.

Mexican Mollete Bar

Now on to Mother’s Day. Have you heard of Molletes? Have you eaten them? If you answered YES to both then skip to the bottom. If not, molletes are basically like the Mexican version of fancy toast. Mexicans have been doing fancy toast for like, ever….they be calling that molletes and they most commonly are toasted bread topped with beans and cheese and broiled like an open-faced sandwich situation. But wouldn’t it be fun to create a whole mollete bar?!! If you answered yes to that question, then I’ll meet you in the next paragraph.

Here’s what I’m thinking; we can set out a bunch of options for our favorite toppings for toast and people can mix and match as they please. I’ve provided a few suggestions for combinations, but they are mere suggestions and I highly encourage creativity.

BLACK BEANS + COTIJA

Mexican Mollete Bar

This is the most traditional option. Spread the warm refried black beans which you can buy or make this black bean recipe and lightly mash. Then top with what is essentially a deconstructed pico de gallo; halved cherry tomatoes, thinly sliced jalapeños and scallions, cilantro leaves. Sprinkle the whole thing with crumbled cotija cheese and thinly sliced red cabbage. Make sure there are plenty of lime wedges on the bar for squeezing.

BANANA + LAVENDER

Mexican Mollete Bar

This one is like the most luxurious peanut butter toast ever. Spread peanut butter on the toast, top with ripe, halved bananas, and sprinkle with culinary lavender or if you are lucky enough to have a lavender bush you can pick the flowers and sprinkle those on top.

AVOCADO + EGG

Mexican Mollete Bar

Everyone loves avocado toast so this is a no-brainer. You can use mashed ripe avocado or go all the way and make guacamole or go all, all the way and make my sweet pea and mint guacamole. Top with a hard-boiled egg half, a few slices of aged white cheddar cheese, and a splash of hot sauce (Valentina is my favorite). Sprinkle with a little flaky sea salt and freshly ground black pepper.

GRAPE + TOASTED ALMOND

Mexican Mollete Bar

Call me crazy, but I love grapes on toast. Try it! Butter a slice of toast, top with halved grapes, toasted almonds, and cinnamon sugar. Become a believer.

HOW TO SET UP THE MEXICAN MOLLETE BAR

Mexican Mollete Bar

To set up the bar, get some lovely bread or go big and make your own (!!). Set all the components for the molletes out in a pretty display and place your brand new fancy toaster nearby (see below). Slice and toast the bread then let everyone top it however they choose. Serve some fresh juice and brunch cocktails, coffee and tea and you’re all set.

Have a wonderful Mother’s Day my loves. Enjoy slowing down and spending time with the ones you love the most. And if you’re a Mama…have someone else make your toast. xoxo

Mexican Mollete Bar
 
Prep time
Cook time
Total time
 
A Mexican Mollete Bar is a fun idea for Mother's Day or any brunch. Toast and toppings like beans or avocado come together to make a treat everyone will love!
Author:
Serves: 6 servings
Ingredients
For the Grape and Toasted Almond Mollete:
  • 1 teaspoon ground cinnamon
  • ⅓ cup granulated sugar
  • Toasted sliced bread
  • Soft salted butter
  • Red or green grapes sliced in half
  • Toasted sliced almonds
For the Black Bean Mollete:
  • Toasted Sliced bread
  • Refried black beans, warm
  • cherry tomatoes, halved
  • cilantro leaves
  • thinly sliced red cabbage
  • thinly sliced scallions
  • thinly sliced jalapeños
  • crumbled cotija cheese
  • lime wedges
For the Banana-Lavender Mollete:
  • Toasted sliced bread
  • Peanut butter
  • ripe bananas, halved
  • culinary lavender
For the Avocado-Egg Mollete:
  • Toasted sliced bread
  • Ripe avocado, smashed or guacamole
  • Hard-boiled egg, peeled and halved
  • aged white cheddar, sliced
  • hot sauce, such as Valentina
  • Flakey sea salt
  • Ground black pepper
Instructions
For the Grape and Toasted Almond Mollete:
  1. Combine cinnamon and sugar together in a small bowl.
  2. Spread butter on the bread, top with grapes and almonds and sprinkle cinnamon-sugar over everything.
For the Black Bean Mollete:
  1. Spread black beans on the toast, top with tomatoes, cilantro, cabbage, scallions, and jalapeños. Sprinkle cotija over the top. Serve lime wedges on the side for squeezing.
For the Banana-Lavender Mollete:
  1. Spread peanut butter on the toast. Top with banana halves and sprinkle with lavender.
For the Avocado-Egg Mollete:
  1. Spread avocado on the toast. Top with an egg half, a couple slices of cheddar and a dash of hot sauce. Sprinkle a little salt and pepper over the top.

THE GIVEAWAY

One lucky winner will receive a Wolf Four Slice Toaster. Winner will be announced May 15, 2017. Open to US residents only. Good Luck!

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!

Breakfast, Comida Latina, Mains, Recipes

Beet Chilaquiles with Fried Eggs & Crumbly Herb Cheese

April 28, 2017
These beet chilaquiles with fried eggs are crisp tortillas covered in a spicy beet salsa then topped with a crumbly herb cheese, sour cream, and fried eggs.

The biggest takeaway from my Baja trip last fall was (no surprise here) the food. I expected to eat some really enjoyable meals, of course, but I was not expecting the sophisticated twists, the bold turns, the eye-popping flavors.

One of my favorite meals was at Alma Verde in Tijuana; an organic juice bar/brunch spot that served flights of chilaquiles…I mean, come on. A beet version landed at our table and I immediately was drawn to it by the deep magenta hue, but one bite and I loved it for the earthy, nutty sauce that left a tingling in your mouth. I knew I was going to be making this again and again.

beet chilaquiles

HOW TO MAKE CHILAQUILES

Chilaquiles are made in 3 steps (with a fourth optional step if you so choose).

  1. The Sauce
  2. The Chips
  3. Combining the sauce + the chips
  4. Adding stuff on top, i.e. fried egg, Mexican crema, cheese, cilantro, etc.

THE SAUCE

beet chilaquiles

Traditional chilaquiles are made with either a red (dried chile) sauce or a green (tomatillo) sauce. In this case we are using beets.

beets + sesame seeds + serrano chiles + garlic

THE CHIPS

The best chilaquiles are made with freshly fried tortilla chips, not store-bought. Use manufactured corn tortillas, not homemade you go-getter, you.

corn tortillas + oil + salt

ALL TOGETHER NOW

beet chilaquiles

This is the make-or-break moment. You want to cook the chips just long enough in the sauce to coat them, but not too long that they get mushy. Fry the sauce in a little bit of the leftover oil from making the chips, add the chips to the sauce, and turn to coat.

sauce + chips

OTHER STUFF

beet chilquiles

My favorite part of chilaquiles are all the garnishes. I like to prepare a bunch of things and put them on the table for people to help themselves. A few ideas:

fried eggs, sliced radishes, baby arugula, cilantro, grilled chicken, sliced serranos, queso fresco, Mexican crema, sliced scallions, chopped cooked beets, lime wedges

I shared my recipe for Beet Chilaquiles over on Salt & Wind to get you excited about their upcoming trips to Baja, so hop on over there and check it out! And right now, they are offering an exclusive deal for ¡Hola! Jalapeño readers: $100 off one of their trips when you use promo code HOLABAJA at check out!

beet chilaquiles

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!

 

Breads, Breakfast, Comida Latina, Recipes, Sweets

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting

April 3, 2017
Cream Cheese Dulce de Leche Rolls from @holajalapeno

This Easter post was sponsored by Nestle La Lechera, all thoughts and opinions however, are my own. Thanks so much for supporting the brands that support this blog!

I love that Easter has always been an all day affair. So many of our holiday celebrations are saved for the evening hours but Easter is a crack-of-dawn, rise-and-shine, no-time-to-waste kind of party.

Cream Cheese Dulce de Leche Rolls with Coconut Frosting Recipe

As a kid Armando’s family would be up before dawn, freshly polished in their starched and ironed best to attend the sunrise service his father delivered at a local park. How his mother was able to not only have all five children in ironed clothing but have also prepared a full on, multi-course meal, which was served afterward, is beyond me.

Our family always attended the neighborhood Easter egg hunt that was held in a friend’s sprawling backyard complete with a tall human dressed as the Easter bunny, way too many jellybean filled plastic eggs, and lots and lots of chocolate. All the neighbors would bring an egg dish or donuts or fruit salad and we’d sit in the middle of the street on a collection of folding tables enjoying our meal.

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting

The Dulce de Leche Sweet Rolls remind me of that time. They are a morning treat that are special enough to honor the joy of the holiday and seem appropriate for spring with piles of flaky coconut on top.

How to Make the Dulce de Leche Sweet Rolls

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting

The dough is really pretty simple; you combine all the ingredients (minus the butter) in the bowl of a stand mixer and combine. There’s no need to worry about proofing the yeast first, it will do it all on its own as it rises.

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosing

The dough should be very soft and sticky. It is better to add flour as you are rolling out the dough than while it is first coming together in the mixer. This is a good rule of thumb for any dough—the wetter, the better.

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosing

Once the dough has risen, evenly spread the cream cheese, Nestle La Lechera dulce de leche, and walnuts on top. I found it easiest to use my fingers to spread the cream cheese—use the tools God gave you, amigos.

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting

Roll the dough around the filling in a tight cylinder starting at the long end. Use a dough cutter or sharp knife to cut into 15 even pieces.

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting

Place in a greased baking dish or a couple different dishes. I didn’t have one big enough to hold them all so I separated them into three. I like to place them snug together to keep them soft on the inside. Then let them rest again for about another hour.

Cream Cheese Dulce De Leche Rolls with Coconut Frosting

After they have baked and cooled spread with frosting and top with coconut. You can make the dough, roll, and cut them the night before. Cover and refrigerate, then bake the next morning. Make sure to give them about an hour to come to room temperature before you stick them in the oven.

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting

Cream Cheese Dulce de Leche Sweet Rolls with Coconut Frosting
 
Prep time
Cook time
Total time
 
The ultimate dulce de leche sweet rolls: Fluffy homemade rolls filled with cream cheese, walnuts, and dulce de leche, topped with whipped coconut frosting.
Author:
Serves: 15 rolls
Ingredients
For the Sweet Rolls:
  • 4 cups all-purpose flour
  • 1 cup warm whole milk (about 105°F)
  • ½ cup granulated sugar
  • 3 large eggs, room temperature
  • 2¼ teaspoons active-dry yeast
  • 1¼ teaspoons kosher salt
  • 1 teaspoon ground cardamom
  • 8 tablespoons (1 stick) unsalted butter, cubed, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 1 (13.4 ounce) can Nestle La Lechera Dulce de Leche
  • 1 cup chopped walnuts (optional)
For the Frosting:
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 2 cups powdered sugar
  • ½ teaspoon kosher salt
  • ¼ cup full-fat coconut milk
  • ½ teaspoon coconut extract (optional)
  • 1 cup coconut flakes
Instructions
  1. Combine flour, warm milk, sugar, eggs, yeast, salt, and cardamom in the bowl of a stand mixer fitted with the bread hook attachment. Start on low and mix until the dough comes together. Increase the speed to medium and start adding the butter 1 cube at a time, letting the first one blend in before adding the next. Once all the butter is added, continue kneading for about 5 more minutes.
  2. Grease a large bowl and scrape dough into the bowl, the dough should be sticky and soft, use a little flour on your hands to keep the dough from sticking. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours.
  3. Grease a 10x14-inch baking dish or two 7x11-inch baking dishes and set aside.
  4. Generously flour a clean work surface and place dough on top. Flour the top of the dough and the rolling pin and roll the dough into a 12x15-inch rectangle. Evenly spread the cream cheese all over the dough.
  5. Transfer the dulce de leche to a heatproof container and heat for about 30-45 seconds in the microwave or until it is a pourable consistency.
  6. Evenly drizzle the dulce de leche over the cream cheese then sprinkle the walnuts, if using, on top.
  7. Starting at the long end of the dough, tightly roll it up trying to make it evenly thick as possible. Cut into 15 equal rolls and place them in the prepared baking dish(s).
  8. Cover with plastic wrap and let rise another hour. At this point you can also put them in the refrigerator and bake them the next day.
  9. Heat oven to 350°F and arrange a rack in the middle. Bake rolls until puffed, golden, and baked through, about 40 minutes. Let cool on wire racks.
To Make the Frosting:
  1. Combine butter, powdered sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until smooth. Scrape down the sides and add the coconut milk and extract (if using). Beat until smooth. Frosting should be soft, but not runny. If it is too loose add more powdered sugar, ¼ cup at a time, until it has reached the right consistency.
  2. Spread frosting over the rolls, sprinkle with coconut and serve.
Notes
If your milk is cold from the refrigerator, heat it for about 30 seconds in the microwave to reach the correct temperature.

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! Knowing that this recipe worked for you 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!

Breakfast, Comida Latina, Condiments and Salsas, Mains, Recipes

8 Delicious Ways to Use Tomatillos + Huevos Divorciados

March 24, 2017
Huevos Divorciados Recipe from @holajalapeno

This post was sponsored by Ralphs, all opinions however are my own. Thank you for supporting the brands that make this blog possible! 

If you have a weakness for green salsa, you may be a tomatillo lover and not even know it.  Tomatillos are essential to Mexican cooking and were first cultivated by the Aztecs centuries ago. The name might not be familiar but I’m sure you have seen them, they are the green (or sometimes purple) tomato-looking fruit that are wrapped in a crinkly paper husk. Tomatillos—while they may look like a tomato—have actually nothing to do with tomatoes but are in the same family as the cape gooseberry and have the tartness to prove it.

8 Ways to Cook with Tomatillos from @holajalapeno

How To Buy and Prep Tomatillos

When buying tomatillos, look for firm-fleshed fruit with no bruises or browned spots. The best tomatillos are on the smaller side, about the size of a ping pong ball, the bigger they are the more bitter they tend to be. Ralphs always has a beautiful selection of tomatillos as well as cilantro, jalapeños, and everything else I need to make my favorite Mexican recipes.

To cook with tomatillos, remove the papery husk and give them a rinse under cold water.  They don’t need to be peeled or seeded and can be eaten raw or cooked. Their tart flavor can be used to bring a tangy zing to everything from salsas to soups and slowly braised meat dishes. Here are my favorite ways to cook with tomatillos:

8 easy recipes for tomatillos from @holajalapeno

Tomatillo Avocado Salsa

In Salsa

 

8 Easy Recipes For Tomatillos from @holajalapeno

In Soup

8 Easy Recipes for Tomatillos from @holajalapeno

Green Chilaquiles with Fried Eggs

For Breakfast

8 Easy Recipe for Tomatillos from @holajalapeno

Slow Cooker Carne Adobada

For Dinner

Another Mexican classic that relies heavily on tomatillos are Huevos Divorciados or Divorced Eggs. The two eggs are usually separated by a sea of green (tomatillo) salsa and a smooth red salsa but I’m tapping into my love affair with beets and made a roasted beet relish instead. It’s still green and red, the huevos have in no way gotten back together and we all get to pack a few more veggies into breakfast—Yay for us!!

Huevos Divorciados Recipe from @holajalapeno

This tomatillo salsa is a bit different from the other versions mentioned above. The addition of Greek yogurt takes it to a completely different place,  it adds a creaminess that is such a perfect counterpoint to the tart nature of tomatillos that I can’t believe I have never made tomatillos salsa like this before.

I piled the whole thing on a plate of fried tahini breakfast potatoes which are a creation of my friend Susana. A spoonful of tahini melts into the potatoes as they fry, coating them in a glorious sesame bath. The extra oil makes them super crispy and golden.

Huevos Divorciados Recipe by @holajalapeno

Huevos Divorciados with Creamy Tomatillo Salsa & Roasted Beet Relish
 
Prep time
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Total time
 
Huevos Divorciados: 2 eggs smothered in creamy tomatillo salsa & roasted beet relish on fried tahini breakfast potatoes.
Author:
Serves: 2-4 servings
Ingredients
For the Tomatillo Salsa:
  • 2 pounds tomatillos, husks removed and rinsed
  • 1 small yellow onion, quartered
  • 2 cloves garlic, unpeeled
  • 2-3 jalapeños, stemmed and cut in half (add as many or few jalapeños as you like depending on how spicy you want the salsa to be)
  • 1 tablespoon olive oil
  • 1 cup cilantro leaves
  • ½ cup Greek yogurt
For the Beet Relish:
  • 4-6 small beets, trimmed and washed
  • 2 tablespoons olive oil, divided
  • 1 jalapeno, stemmed and minced (seeds removed if you'd like it less spicy)
  • 1 clove garlic, minced
  • 1 tablespoon minced cilantro
  • 1 tablespoon orange juice
  • 1 tablespoon lemon juice
For the Tahini Potatoes:
  • 2 tablespoons olive oil
  • ½ yellow onion, diced
  • 4 small Yukon gold potatoes, peeled and diced
  • 1 clove garlic, minced
  • 1 tablespoon tahini paste
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
For the Eggs:
  • 2-4 tablespoons olive oil
  • 2-4 large eggs
  • Crumbled queso fresco, optional
Instructions
To Make the Tomatillo Salsa:
  1. Heat oven to 425°F and arrange rack in the upper third of the oven.
  2. Combine tomatillos, onion, garlic, and jalapeños on a baking sheet. Drizzle with olive oil and season with salt. Toss to coat.
  3. Roast veggies until softened and brown, about 20 minutes.
  4. Transfer veggies to a blender (removing the skin from the garlic first), add cilantro and yogurt and season with salt (I used 2 teaspoons) and blend until smooth. You might need to do this in two batches depending on the size of your blender.
  5. This will make a lot more salsa than you'll need but extra salsa is never a bad problem to have.
  6. Keep oven on to roast the beets.
For the Beet Relish:
  1. Place beets in a baking dish and drizzle with 1 tablespoon of the olive oil. Season with salt and cover with foil. Roast beets until they can be easily pierced with a knife, about 30-40 minutes. Let cool.
  2. Peel beets by rubbing the skin off with a paper towel or a pairing knife then cut into small dice.
  3. Combine beets with remaining relish ingredients and toss to combine. Season with salt to taste.
For the Potatoes:
  1. Heat oil in a cast iron skillet or nonstick frying pan over medium-high heat. Add onion and potatoes and season with salt.
  2. Cook, undisturbed a few minutes then add remaining potato ingredients and stir until tahini has coated the potatoes. Reduce heat to medium-low, cover and let cook, stirring occasionally until potatoes are tender, about 8-10 minutes. Remove from heat and keep covered.
For the Eggs:
  1. I like to fry my eggs one at a time. Heat 1 tablespoon of olive oil per egg in a medium nonstick frying pan over medium-high heat. Once oil is shimmering crack the egg into the middle of the oil. Season with salt and black pepper. Turn off heat and let cook, undisturbed 1-2 minutes. Flip if you want an over easy egg and finish cooking to your liking. Repeat with remaining eggs.
To Serve:
  1. Divide potatoes between 2-4 plates, depending on how many you are serving. Place 2 eggs on each plate and top each egg with the different salsas. Sprinkle a little queso fresco over the top if you want, serve immediately.
Notes
To make both salsas at the same time, roast the tomatillo salsa vegetables on one rack and the beets on another rack in the oven simultaneously.

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! Knowing that this recipe worked for you 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!

Breakfast, Comida Latina, Recipes, Sweets

Cinnamon Roll Capirotada {Mexican Bread Pudding}

March 17, 2017
Cinnamon Roll Capriotada Recipe from @holajalapeno

Thanks to La Lechera for sponsoring this post. All ideas and opinions are my own.

We are mid-March and many of you might already be thinking about Easter.

Cinnamon Roll Capriotada Recipe {Mexican Bread Pudding} from @holajalapeno

When I was living in Spain, I was amazed at the pomp and fanfare that surrounded Easter; bigger than Christmas, bigger than New Year’s, without a doubt the grandest celebration of the year. The entire week of Easter (Semana Santa) was an explosion of color and flowers and food and joy, the whole country comes alive.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

In Mexico, Easter and Holy Week are a very big deal as well and the Capirotada or Mexican bread pudding is very traditional at many Easter celebrations. I wanted to share with you a version I am just thrilled about. It is creamier and richer than most Capirotadas because it is made with Nestle’s Media Crema Table Cream. Media Crema is shelf-stable cream at the ready when you need it. It is great in everything from soups to coffee or baking like this recipe for Mexican Bread Pudding.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

How to Make Mexican Bread Pudding

I love this Capirotada recipe; it has everything we love about cinnamon rolls with about a quarter of the work. The day-old or toasted bread is mixed with cinnamon, raisins, a pinch of cardamom, the cream, and sweetened condensed milk. Traditional Mexican Bread Pudding always has cheese so I added Jocoque a Mexican-style Labenh, (strained yogurt cheese) that gives it a subtle tang and richness. If you can’t find Jocoque you can use Labenh or even whole milk Greek yogurt.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

The great thing about Mexican bread pudding is you can (and maybe even should) make it the night before and let the bread sit and soak up all the wonderful flavors, then bake it off the next day when you are ready to serve. The Capirotada can be served warm, room temperature, or cold with copious amounts of whipped cream of course.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

The Giveaway

To celebrate the Easter holiday I am partnering with La Lechera to host an Easter basket giveaway! This Easter basket however will not be filled with jelly beans and chocolate but with all the things that any serious baker would love like baking pans, cake stands, whisks, aprons and the like. The fun part is, just like an Easter basket, it’s a surprise, so no one knows what exactly the Easter Bunny will bring, not even me!

To Enter: Hop on over to Instagram and follow me @holajalapeno. Then between now and Easter (Sunday, April 16) post a picture of your traditional Easter food. What does your family make every year that is special just for Easter? I want to see it! I would love to hear about your tradition too, so tell me the story in the description. Make sure you tag the image @holajalapeno and use the hashtag, #holaeaster. I will select a winner, at random on Monday, April 17! I can’t wait to see your creations!

Cinnamon Roll Capirotada {Mexican Bread Pudding}
 
Prep time
Cook time
Total time
 
Capirotada is a Mexican bread pudding that is very popular around Christmas and Easter. This creamy version has cinnamon, raisins and a sweet vanilla glaze.
Author:
Serves: 10-12 Servings
Ingredients
For the Capirotada:
  • 8 cups cubed, day-old French bread, crusts removed (about 1 large loaf)
  • 4 (7.6 ounce) cans Nestle Media Crema Table Cream
  • 1 (14 ounce) can Nestle Sweetened Condensed Milk
  • ¾ cup Jocoque (strained yogurt cheese)* See Note
  • ½ cup raisins
  • 2½ teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • ¼ cup powdered sugar, optional
For the Glaze:
  • 1 cup powdered sugar
  • ¼ cup (4 tablespoons) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2-3 tablespoons milk
Instructions
To Make the Bread Pudding:
  1. Heat oven to 350°F. If your bread is fresh, spread the cubed bread out on a baking sheet and toast 10 minutes.
  2. Combine media crema, sweetened condensed milk, Jocoque, raisins, cinnamon, cardamom, and salt in a large bowl. Add bread and toss to coat.
  3. Grease a 9 x 13-inch baking dish and pour bread mixture into the dish. Let sit 1 hour at room temperature. At this point you can also cover with plastic wrap and refrigerate overnight.
  4. If baking right away, grease a piece of foil and cover (greased-side down) the baking dish. Bake 20 minutes at 350°F. Uncover and bake another 30 minutes or until browned on top. If you made the Capirotada the night before, remove the plastic wrap and follow the same instructions above.
  5. Remove from oven and let cool 15 minutes before drizzling with glaze.
To Make the Glaze:
  1. Combine powdered sugar, butter, vanilla, and salt in a medium bowl. Beat together until smooth.
  2. Add the milk, a tablespoon at a time until the glaze is pourable, but not too thin.
  3. Drizzle glaze over the bread pudding and sprinkle with powdered sugar, if desired.
Notes
Jocoque is a strained-yogurt cheese similar to Labneh and can be found in the cheese section of many Latin markets. Substitute Labneh or whole milk Greek yogurt if you can’t find it.

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!

Breakfast, Comida Latina, Recipes, Snacks, Sweets

Dulce de Leche Yogurt Parfaits

March 7, 2017
Dulce de Leche Yogurt Parfaits Recipe

Thanks to La Lechera for sponsoring this post. All ideas and opinions are my own.

Dulce de Leche Yogurt Parfaits Recipe

As much as I’d like to quit sugar, I just can’t. I know I’d probably be healthier without it, but life without sweets is not a life I’d like to live. I try, however, to keep it as small and as healthy-ish as possible, especially when the kids are involved.

Dulce de Leche Yogurt Parfait Recipe

Every afternoon after school Louisa comes home and asks for her “candy snack” (I guess the sweet tooth doesn’t fall too far from the tree). Instead of offering her actual candy (which I admit sometimes happens) I like to give her something that offers at least a little nutritional value.

Dulce de Leche Yogurt Parfait Recipe

Instead of buying sweetened, fruit-flavored yogurt I like to buy plain Greek yogurt and sweeten it myself with maple syrup, honey, jam, or my favorite—dulce de leche. A dulce de leche yogurt parfait is an effortless “candy snack” and you can add as many variables as you’d like. I’m a particular fan of making a little sweet salsa with fresh blueberries, toasted, sliced almonds, and toasted shards of unsweetened coconut—you know me and my need for something crunchy. Layering this fruity, nutty layer in the middle makes the parfait feel indulgent while actually adding some nutrients to the mix.

Dulce de Leche Yogurt Parfait Recipe

This is real life, so if layering stuff in a cup seems a little too, I don’t know, annoying, I get it. You don’t really need a recipe to make this just spoon the yogurt in a bowl and drizzle as much dulce de leche as you’d like over the top (you can scoop a few spoonfuls into a microwave-safe bowl and warm the dulce de leche slightly if it is too thick—20 seconds or so in the microwave should do). Add the blueberries, almonds, and coconut or some other crunchy accouterments like chia seeds, granola, freeze-dried fruit, or get real fancy and crush up some store-bought gingersnap or meringue cookies.

Dulce de Leche Yogurt Parfait Recipe

The unsweetened coconut chips I found at Trader Joe’s (they’ve been added to my TJ’s must-have list) but I know Bob’s Red Mill also sells them in the organic or health food section of most grocery stores, otherwise you could use shredded coconut too.

Dulce de Leche Yogurt Parfait Recipe

Last but not least, these decadent, layered yogurt parfaits would make a beautiful and impressive (not to mention easy) dessert for Easter brunch so keep this one around for any upcoming spring parties friends.

Dulce de Leche Yogurt Parfaits
 
Prep time
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These easy dulce de leche yogurt parfaits have creamy layers of Greek yogurt, dulce de leche, and blueberries. Try for breakfast or an after school snack.
Author:
Serves: 4 servings
Ingredients
  • ¼ cup sliced almonds
  • ¼ cup unsweetened coconut chips
  • 2 cups fresh blueberries
  • 2 cups non-fat Greek yogurt
  • ¾ cup La Lechera Dulce de Leche
Instructions
  1. Toast almonds and coconut chips in a medium frying pan over medium heat until lightly browned and fragrant, about 1 minute. Transfer to a plate to cool.
  2. Toss blueberries with coconut-almond mixture.
  3. Spoon about 2 tablespoons of yogurt in the bottom of 4 glasses. Add about 2 teaspoons of dulce de leche then cover with a small spoonful of blueberry-coconut salsa. Repeat layers, making three total in each glass. Enjoy!

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.

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Breakfast, Comida Latina, Dairy Free, Recipes

Masa Harina Pancakes with Vanilla Strawberries

February 28, 2017
Masa harina pancakes with vanilla sugar strawberries

Eight months in and California, you’re still leaving me breathless (may I say this is a condition I hope never to be cured from). Last weekend a wrong turn led us into a deep canyon, soft and misty and (thanks to buckets of rain) spectacularly green. Then there was an innocent hike up a foothill whose summit revealed the ocean spread wide in front of us, immaculate orange groves behind, and lofty mountain ranges beyond that.

masa harina pancakes with vanilla sugar strawberries recipe

The scene however that I love the most are the vast and wide fields of, let me see, well, you name it. Lettuce, and tangerines, broccoli, and lemons. Yesterday Hiro and I stumbled upon a field of artichokes on our way to the library. Artichokes!!  And of course, strawberries. There are fields of strawberries at every turn; along the highway, between bike paths, right at the foot of the ocean, which I always think to myself whenever I see it, if you had to be picking anything anywhere picking strawberries while look out at the ocean has got to be at least one of the more desirable positions. If you have veggie-lust like I do make sure to follow along this weekend as I take over the @cagrownofficial‘s instagram feed with some of my favorite shots of the fruits and vegetables growing around here.

masa harina pancakes with vanilla sugar strawberries recipe

Thanks to the abundance of fresh strawberries they are plentiful at farm stands and in Farmer’s markets around here year round which means they are a staple at our breakfast table and top just about everything from yogurt to cereal and in this case, pancakes.

masa harina pancakes with vanilla sugar strawberries recipe

These are a special breed of pancake made not with wheat flour but masa harina, the very finely ground corn flour used to make corn tortillas, tamales, and any number of Latin American dishes. The masa harina makes a thicker-than-normal batter which might leave you in doubt but they fry up so fluffy and light and tender you’ll forget all about the weird, heavy batter. Making them with masa harina means they are naturally gluten-free and when you make the batter with plant-based milk and vegetable oil like I did they are also dairy-free, so yay for healthy pancakes! These masa harina pancakes also have a delicate corn flavor that goes beautifully with strawberries.

masa harina pancakes with vanilla sugar strawberries recipe

As for the strawberries, I like to slice them and toss them with fragrant vanilla bean sugar made by my friend Lola and you can buy some for yourself here! Otherwise you can toss them with plain granulated sugar and some vanilla beans or vanilla extract.

Masa harina pancakes with vanilla sugar strawberries recipe

Masa Harina Pancakes with Vanilla Strawberries
 
Prep time
Cook time
Total time
 
Glorious, gluten-free, dairy-free masa harina pancakes are ultra-fluffy and light. Serve with giant scoops of vanilla-sugar strawberries on top!
Author:
Serves: 14 (4-inch) pancakes
Ingredients
For the Pancakes:
  • 3 cups milk (any kind will do, I used vanilla soy milk)
  • Juice of ½ a lemon
  • 1½ cups masa harina
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ⅓ cup vegetable oil, plus more for the pan
  • ¼ cup honey
  • Butter and syrup, for serving (optional)
For the Strawberries:
  • 1 pint fresh strawberries
  • 2 tablespoons vanilla sugar or 2 tablespoons granulated sugar and the seeds of ½ a vanilla bean, or ½ teaspoon vanilla extract
Instructions
To Make the Pancakes:
  1. Heat oven to 200°F.
  2. Combine milk and lemon juice in a large bowl. Let sit 5 minutes.
  3. Meanwhile, combine masa harina, baking powder, and salt in a medium bowl. Whisk to break up any lumps.
  4. Add eggs, ⅓ cup vegetable oil, and honey to the milk mixture and whisk until smooth. Add flour mixture and whisk until just combined and no dry spots remain. Batter will be thicker than normal, but still cook up light and fluffy.
  5. Heat 1 teaspoon vegetable oil in a large, non-stick frying pan over medium-high heat. Add about ¼ cup of the batter for each pancake and spread into a ¼-inch thick circle. Cook until crispy and browned on the edges, about 2 minutes. Flip and cook 2 more minutes on the other side.
  6. Transfer pancakes to a baking sheet or large heat-proof plate and place in the oven to keep warm. Repeat with remaining batter.
To Make the Strawberries:
  1. Stem and slice the cleaned strawberries and place in a medium bowl. Sprinkle vanilla sugar over the top and toss to coat the strawberries in sugar.
To Serve:
  1. Serve a couple warm pancakes with a generous spoonful of strawberries and butter (or dairy-free butter) and syrup, if you'd like.

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.

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Breads, Breakfast, Comida Latina, Recipes, Sweets

Three Kings Bread {Rosca de Reyes}

January 2, 2017
Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

Thanks to La Lechera for sponsoring this holiday post. All ideas and opinions are my own.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

Rosca de Reyes or Three Kings Bread is a brioche-like buttery bread eaten in Mexico, Spain, and in many parts of Latin America on January 6 or Three Kings Day, a day which commemorates the biblical story of the arrival of the Three Kings or Wise Men.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

I was fifteen the first time I had Rosca de Reyes. I was studying abroad and living in a small coastal village in the south of Spain. It had been a difficult Christmas season away from my family and adapting to new holiday traditions. Even at fifteen I was confused by the lack of gift giving on Christmas morning, those were reserved for January 6, the day the Reyes Magos or Wise Men brought gifts to Jesus. Instead of stockings children left their shoes at the foot of their beds on January 5th, in hopes they’d find them filled with gifts in the morning. After the unwrapping of gifts the day was filled with a beautiful mid-day meal with a colorful, candied-fruit studded Rosca de Reyes as the grand finale.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

In Mexico glorious, shiny Rosca de Reyes fill bakeries and markets from Christmas onward and are enjoyed with cups of steaming hot chocolate for dipping. A small porcelain or plastic baby is hidden inside the bread and whoever finds it gets the honor of throwing the season’s next celebration, Día de la Candelaria, or Candlemas on February 2 with tamales and atole and botanas or little Mexican party snacks. I couldn’t find any babies to stick in my bread but I found some foil-wrapped bubble gum coins instead (a dried bean or any foil-wrapped candies are also traditional).

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

This is my first year making the bread at home and it was fun for Armando and I to share our different Rosca de Reyes memories with the kids—my solitary Spanish experience and his eating Rosca de Reyes with neighbors and family every holiday.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

How To Make It

This recipe turns the traditional round loaf of bread into a luxurious, grand dessert, topped with rings of homemade candied citrus and filled with fluffy whipped cream sweetened with creamy La Lechera Sweetened Condensed Milk. Filling the bread is simple; you just slice the entire loaf in half as if you were making a sandwich.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

Evenly spread the sweet cream on the bottom half.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

Then gently place the top back on.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

The dough is flavored with more fresh citrus zest of lemon and orange and speckled throughout with anise seed. It is beautiful interpretation of a bread fit for kings.

Three Kings Bread Recipe {Rosca de Reyes} from @holajalapeno

Did you love this recipe? 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!

Candied Citrus Three Kings Bread with Sweetened Whipped Cream Recipe {Rosca de Reyes}
 
Prep time
Cook time
Total time
 
Homemade candied citrus and sweetened whipped cream turn this traditional bread eaten on Dia de los Reyes (January 6th) into a grand dessert.
Author:
Serves: 12-14
Ingredients
  • For the Bread:
  • ⅔ cup warm water (between 100˚-110˚F)
  • 1 packet (1/4 oz. or 2¼ teaspoons) active-dry yeast
  • ¾ cup granulated sugar
  • 5 cups all-purpose flour
  • Zest of 2 large Navel oranges
  • Zest of 1 large lemon
  • 1 teaspoon anise seed
  • ½ teaspoon salt
  • 4 large eggs, beaten
  • ½ cup (1 stick) butter, softened
  • 1 tablespoon vanilla extract
  • A small figurine, dried bean or coin wrapped in wax paper
  • 1 large egg yolk mixed with 1 tablespoon of water for egg wash
  • For the Candied Citrus:
  • 1 mandarin orange
  • 1 lime
  • 1 lemon
  • 2 cups granulated sugar
  • 2 cups water
  • For the Sweetened Whipped Cream:
  • 1 ½ cups heavy whipping cream
  • ⅓ cup NESTLÉ LA LECHERA Sweetened Condensed Milk
Instructions
  1. STIR the water and yeast and let stand for 10 minutes in a warm place.
  2. COMBINE flour, sugar, orange zest, lemon zest, anise seed and salt in large mixer bowl. Add eggs, butter, yeast mixture and vanilla extract. Mix together with dough hook or by hand until a soft, smooth dough is formed.
  3. PLACE dough on lightly floured surface; knead gently for about 5 minutes. Shape into a ball. Place in large greased bowl; turn over. Cover with greased plastic wrap. Let rise in warm place for about 2 hours or until doubled in size. (THIS IS WHEN THE CANDIED CITRUS SHOULD BE MADE)
  4. PUNCH dough down. Form the wreath by rolling dough into a disk, and then use your hand to make a hole in the center. Place on large, parchment lined baking sheet (may need to use it upside down) and continue to shape the wreath. Lift up one area and insert the figurine, bean or coin that has been wrapped in wax paper by pushing it up through the bottom. Smooth out lumps or tears from surface of dough. Cover with greased plastic wrap. Allow to rise in warm place for another 45 minutes until almost doubled in size.
  5. PREHEAT oven to 350º F.
  6. BRUSH wreath with egg wash. Decorate it with candied citrus.
  7. BAKE for 25 to 30 minutes or until golden brown and sounds hollow when tapped. Cool on baking sheet for 10 minutes; remove to wire rack to cool completely. (AT THIS POINT PREPARE THE WHIPPED CREAM)
  8. WHEN completely cooled, use a bread knife and carefully slice through the wreath horizontally. Spread whipped cream evenly on bottom piece of wreath. Top gently with top half. Best served immediately after adding whipped cream.
  9. TO MAKE THE CANDIED CITRUS:
  10. SLICE mandarin, lime and orange thinly (should have about 18 slices). Carefully remove any seeds.
  11. PREPARE a large bowl with ice and water.
  12. BRING a medium saucepan of water to boil. Add sliced citrus and boil for 90 seconds. Remove slices from saucepan and place in ice water for 3 minutes. Drain.
  13. PLACE sugar and water in a medium skillet. Bring to a simmer over medium heat until sugar is dissolved. Add citrus slices in a single layer and reduce heat to medium-low. Simmer, turning occasionally, for 1 hour or until skin is translucent. Remove slices and allow to cool on a wire rack.
  14. TO MAKE THE SWEETENED WHIPPED CREAM:
  15. BEAT cream in a chilled bowl until stiff peaks form. Fold in sweetened condensed milk.
Notes
To encourage your dough to rise, heat your oven to warm and turn off. Then place your covered dough inside.
Any citrus can be candied. Experiment with oranges or grapefruit for a flavor variation.
Bread can be made one day ahead and tightly wrapped in plastic. Add whipped cream immediately before serving.

 

Breakfast, Comida Latina, Mains, Recipes

Freezer-Friendly Breakfast Burritos

October 3, 2016
Freezer Friendly Breakfast Burritos Recipe

A filling and delicious freezer friendly breakfast burrito from Katie Sullivan Morford’s new book, Rise and Shine. Stuffed with scrambled eggs and beans.

Oh how I wish I could dole out a nutritious breakfast every morning. Could it please be made with zero dishes to clean afterward and beautiful to boot?

I’m going to admit right here, right now that my children eat their fair share of Frosted Flakes—The Trader Jose’s brand though, which makes them much healthier. At least, that’s what I tell myself as I’m reading the outside of the box—not the part that tells you how much sugar is in them, but the part that says they’re a good source of vitamins B and C (!!!).

Freezer Friendly Breakfast Burrito Recipe

I may not make it to motherdom righteousness every morning but never fear because my dear friend Katie Morford wrote the most wonderful breakfast book and then sent me a copy, bless her heart. Rise and Shine is all about making family-friendly, healthy morning choices that are absolutely doable and have me reaching for that Frosted Flakes box less and less.

Rise and Shine Favorites

I have made the Weekday Huevos which uses the genius technique of lightly frying the tortillas with beans already piled on top, making them crispy on the bottom and perfectly warmed throughout, ready and waiting for that egg to appear. Then Kasey went and made the Baked Applesauce Molasses Donuts from the book which had me re-reading the Make-Ahead Muffins, Breads, and Bars chapter all over again.

What I Love About These Breakfast Burritos

But it was this recipe for a freezer friendly breakfast burrito that I have truly fell in love with. The freshness of the zucchini bits add some green-ness to the scrambled eggs without making them watery, as sometimes vegetables in eggs tend to do. Then there’s the whole sausage and beans thing which turns this into a husky burrito made for those mornings when you need something more substantial.

Freezer-Friendly Breakfast Burritos Recipe

The recipe calls for warming the cheese and tortilla in the microwave but I had my cast-iron comal already hot so I toasted the tortilla with the cheese right on that and it worked great (any cast iron skillet would do if you don’t have a microwave).

Katie’s advice on freezing the burritos is to allow the burritos to cool completely, wrap each one individually in plastic wrap, then store in a resealable plastic bag. Reheat by defrosting in the refrigerator overnight, remove the plastic wrap and heat in the microwave on high until warmed through, about 45 seconds. I will put my two cents in that even the filling reheats beautifully in the microwave the next day, a surprising victory in my book!

Freezer Friendly Breakfast Burritos Recipe

Freezer-Friendly Breakfast Burritos Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 Burritos

Recipe from Rise and Shine by Katie Sullivan Morford

If you can't find Spanish chorizo you can substitute diced ham, andouille sausage, Polish Kielbasa or cooked chicken jalapeño sausage (which is what I used).

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 3/4 cup diced zucchini (1/4-inch dice—about 1 small zucchini)
  • 4 eggs, lightly beaten
  • Heaping 1/2 cup diced cooked Spanish Chorizo (1/4-inched dice)
  • 1/2 cup cooked black beans, drained and rinsed
  • Four 8-inch flour tortillas
  • 3/4 cup coarsely grated Monterey Jack Cheese
  • 1 tablespoon plus 1 teaspoon Mexican salsa

Instructions

  1. Set a large skillet over medium-high heat. Add the oil and swirl the pan to coat the bottom. Add the zucchini and sauté until just tender, 1 to 2 minutes. Lower the heat to medium-low and add the eggs. Use a rubber spatula to gently scramble the eggs with the zucchini until the eggs are nearly cooked. Remove the pan from heat, add the chorizo and black beans and stir gently, allowing the heat of the pan to warm them through.
  2. Lay the tortillas on a work surface and divide the cheese evenly among them. Distribute the cheese evenly over the top, to about 1 inch shy of the edge. Microwave the cheese-covered tortillas–1 or 2 at a time—on high for 30 to 40 seconds, until the cheese is melted and the tortillas are warm.
  3. Spoon a quarter of the egg mixture into the center of each tortilla. Roll up "burrito-style" and serve with salsa.
http://www.holajalapeno.com/2016/10/freezer-friendly-breakfast-burritos.html

Breakfast, Recipes

10 Recipes To Try This Week

September 18, 2016
10 Recipes To Try This Week

Happy Sunday!

Welp, this is it. Summer is officially over this week. How are we feeling about this? I’m a little ambivalent. It has been a long time since we’ve lived in a place where that doesn’t really mean anything. I don’t have any idea what the following few months will feel like in our new zone 10 home.

Even though the temperature might not drastically change, I have noticed a shift at the Farmer’s Market. Our peach guy has more and more pears every week and our melon man had only yellow watermelon left last week.

We’ll say good-bye in the best way we know how; by cooking up all the tomatoes, chiles, and watermelon.  Have a wonderful week everybody!! xoxo, Kate

I am so curious. Hatch Chile Chocolate Chip Cookies from Homesick Texan

Dinner this week for sure. Ottolenghi’s Cod Cakes in Tomato Sauce from The View From Great Island

Love a good Old Fashioned. Honey Crisp Old Fashioned from How Sweet It Is

Fitting for breakfast or dinner. Tomato-Braised Eggs and Creamy Baked Polenta from Two Red Bowls

Looks so cozy for fall. Lentil and Mushroom Soup with Thyme Cream from Katie at the Kitchen Door

Sweet Molletes aka Mexican Cinnamon Toast from Mexico In My Kitchen

File this one away for later. So stinkin’ cute! Day of the Dead Sugar Skull Fruit Pizza from Growing Up Bilingual

Are collards the new kale? Tahini Noodle Bowls with Collards from Naturally Ella

Crispy and fantastic. Beer Battered Shrimp Tacos from Spoon Fork Bacon

Simple and beautiful. Yellow Watermelon Salad with Herby Cucumber Relish from With Food + Love

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