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Apps, Comida Latina, Condiments and Salsas, Dairy Free, Recipes

Fiery Habanero Salsa

January 16, 2018
If you like spicy, this salsa is for you. This habanero salsa is not for wimps made with charred habanero chiles, onions, a little orange juice, and tomatillos it will warm you from the inside out.

How do you feel about habaneros? Really, spicy food in general? If you’re reading this blog, I’m assuming you have a bit of a tolerance and might even possibly enjoy a little belly warming heat every so often. Fiery habanero salsa is the way to go.

On a scale of 1 to burn your face off this salsa is around a nose hair singe—it be spicy. Suffice it to say, if you are sensitive, this may not be a recipe for you but I do think no human should go thorough life and most especially a bitterly cold winter without something POW!! Knock your socks off, I mean let’s live a little.

If you like spicy, this salsa is for you. This habanero salsa is not for wimps made with charred habanero chiles, onions, a little orange juice, and tomatillos it will warm you from the inside out.

I’ve been hearing rumors that there is a sporting event coming up. Something about a Souper Bowl or is it Super Bowl? Either way it sounds like a speed eating contest for the infirm. I’m not going to try to pretend I know anything about it, but if you plan on watching and gathering with friends, this Fiery Habanero Salsa might be just the way to spice up the partaaay!

If you like spicy, this salsa is for you. This habanero salsa is not for wimps made with charred habanero chiles, onions, a little orange juice, and tomatillos it will warm you from the inside out.

Fiery Habanero Salsa
 
Prep time
Cook time
Total time
 
If you like spicy, this salsa is for you. This habanero salsa is not for wimps made with charred habanero chiles, onions, a little orange juice, and tomatillos it will warm you from the inside out.
Author:
Serves: 1½ cups
Ingredients
  • 7 habanero chiles
  • 1 white onion, cut in wedges
  • 2 garlic cloves
  • 3 large tomatillos
  • ½ cup orange juice
  • ¼ cup water
  • 1 tablespoon agave syrup
  • 1 ½ teaspoons salt
Instructions
  1. Heat broiler to high. Line a baking sheet with foil and place chiles, onion, garlic, and tomatillos on the baking sheet.
  2. Broil until vegetables are charred on all sides, turning them occasionally and removing vegetables as they cook, about 10 minutes.
  3. Remove stem and seeds from the habaneros (use gloves if you’re hands are sensitive to heat). Transfer to a blender with remaining ingredients and blend on high until smooth. Taste and add more salt if needed.

 

Besides chips, here are some other things this salsa is good on:

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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, Dairy Free, Drinks, Popular, Recipes

Hibiscus Mimosa Kits: The Perfect Hostess Gift for the Brunch Lover in Your Life

December 2, 2017
Hibiscus Mimosa Kits: Champagne, homemade hibiscus syrup, and sweet treats wrapped up in an ice bucket makes a lovely hostess gift for ladies who brunch.

This post has been sponsored by BevMo!. All thoughts and opinions are my own. 

Do you have friends who would happily stand in line for hours at the hottest brunch spot? Do they take a mental vacation by dreaming of the ultimate eggs Benedict? Are you planning a visit to their house this holiday season?

Hibiscus Mimosa Kits: Champagne, homemade hibiscus syrup, and sweet treats wrapped up in an ice bucket makes a lovely hostess gift for ladies who brunch.

If you answered yes to any of these questions then I know what you should get them this year for Christmas. Their very own Hibiscus Mimosa Gift Kit that will have them making Hibiscus Mimosas better than any brunch spot in town.

A Hibiscus Mimosa is a tart, floral take on the traditional champagne-orange juice cocktail made with vibrant hibiscus syrup. You can easily make your own syrup by simmering dried hibiscus flowers with sugar and water until you have a crimson nectar that has the sweetness of dark cherries and the tart puckering of black tea.

Hibiscus Mimosa Kits: Champagne, homemade hibiscus syrup, and sweet treats wrapped up in an ice bucket makes a lovely hostess gift for ladies who brunch.

These Hibiscus Mimosa Kits are super easy to put together and are such a special gift for anyone who likes a nice cocktail, whether it's brunch time or not. All you need is:

Hibiscus Mimosa Kits: Champagne, homemade hibiscus syrup, and sweet treats wrapped up in an ice bucket makes a lovely hostess gift for ladies who brunch.

I got all of these things at my local BevMo! store—which means I spent a leisurely hour wandering around looking at all the fun holiday items they have right now— but if you were in a hurry you could easily pick all this stuff up in 15-20 minutes tops and have an instant gift to take to a Christmas party or friend's house for the holidays.

Hibiscus Mimosa Kits: Champagne, homemade hibiscus syrup, and sweet treats wrapped up in an ice bucket makes a lovely hostess gift for ladies who brunch.

What I discovered when I started exploring all the options BevMo! offers for the holidays was that if you didn't want to dream up your own gift set, they have lots of options carefully crafted and ready to go. You can also get customized gift boxes at www.bevmo.com so if you know your father-in-law's favorite liquor is bourbon, for example, you can order a bottle and add six savory or sweet goodies to go with it. BevMo! will put it all together for you and deliver it (orders for a Christmas delivery must be made by December 17) or you can use their buy online, pick-up in store feature all the way up to the 23rd!

Since most people I know love to entertain BevMo! is basically the perfect place for all my gift giving needs. I particularly love that they have everything from glassware to gummy bears which means I can mix and match my friend's and family's favorite drinks with thoughtful gifts to go with them and maybe even spark some cocktail inspiration.

Hibiscus Mimosa Kits: Champagne, homemade hibiscus syrup, and sweet treats wrapped up in an ice bucket makes a lovely hostess gift for ladies who brunch.

I'm hoping with this Hibiscus Mimosa Kit, that I'll at least have a lot more brunch invitations in my future!

Hibiscus Mimosa
 
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Sweet, tart, bubbly, a Hibiscus Mimosa is a delightful brunch cocktail with a brilliant hue the color of the fuchsia flower who gives it it's name.
Author:
Serves: 1 drink
Ingredients
For the Hibiscus Syrup:
  • 1 cup dried hibiscus flowers (also called Flor de Jamaica)
  • 2 cups granulated sugar
  • 2 cups water
For the Drink:
  • 1 ounce hibiscus syrup, chilled
  • 4 ounces cold champagne
Instructions
For the Hibiscus Syrup:
  1. Combine dried flowers, sugar, and water in a small saucepan over medium heat. Whisk to dissolve sugar and then bring to a simmer.
  2. Cook until slightly thickened, about 10 minutes. Remove from heat, let cool, strain and chill.
For the Mimosa:
  1. Add hibiscus syrup to a champagne flute, pour champagne over and serve.
Notes
This recipe makes enough syrup for 12-14 cocktails. The instructions are for 1 cocktail.

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Apps, Dairy Free, Recipes

Mango Habanero Cocktail Meatballs

November 27, 2017
Mango Habanero Cocktail Meatballs make the easiest party appetizer, just spruce up store-bought meatballs with a sweet and spicy mango habanero sauce.

In my pre-dinner repertoire meatballs play a very small role. I often forget about their sweet, spicy, hearty existence in favor of some dip or salsa or hunk of delicious cheese. It’s strange that that they go forgotten, especially when I think about every Christmas party I attended as a child and remember the bubbling crockpot of meatballs at the center of the buffet table. They were the centerpiece and with good reason; in a sea of less filling options the meatballs were the main course, so to speak, at every cocktail party.

Mango Habanero Cocktail Meatballs make the easiest party appetizer, just spruce up store-bought meatballs with a sweet and spicy mango habanero sauce.

For our Friends Who Fete Holiday Party I made cocktail meatballs in the easiest way I knew how—without having to even make the meatballs in the first place. The idea for our party was to throw one that was absolutely doable, even at the last minute, therefore I went on the hunt for the BEST frozen meatballs I could find.

Mango Habanero Cocktail Meatballs make the easiest party appetizer, just spruce up store-bought meatballs with a sweet and spicy mango habanero sauce.

After dedicated research, my favorite meatballs were the Nature’s Ranch Angus Beef Meatballs from Whole Food’s. They had dense, meaty texture and rich flavor without too much overpowering seasoning, allowing me to slather them in any sauce I please.

Mango Habanero Cocktail Meatballs make the easiest party appetizer, just spruce up store-bought meatballs with a sweet and spicy mango habanero sauce.

These mango habanero cocktail meatballs are made with a very simple sauce that uses another one of my favorite store-bought products, Mrs. G’s Mango Ginger Habanero Jelly. This jelly, made and sourced in Southern California, has a telltale kick from the chiles but isn’t so overpowering that you can’t taste the mango or ginger, all ingredients come through clearly. In Southern California you can find this jelly in many grocery stores like Whole Food’s but you can also order it online. If you can’t find this particular habanero jelly, any brand of spicy jelly will do.

Mango Habanero Cocktail Meatballs
 
Prep time
Cook time
Total time
 
Mango Habanero Cocktail Meatballs make the easiest party appetizer, just spruce up store-bought meatballs with a sweet and spicy mango habanero sauce.
Author:
Serves: 8 serving
Ingredients
  • 1 pound 6 ounces frozen mini meatballs
  • 8 ounces habanero jelly
  • 2 tablespoons chopped ginger
  • 2 cloves garlic, minced
  • 2 tablespoons mango juice
Instructions
  1. Bake meatballs according to package instructions.
  2. Meanwhile combine remaining ingredients in a large bowl.
  3. Toss hot meatballs in sauce and serve.
Notes
Serve meatballs in a slow cooker to keep warm.

A big THANK YOU to This Mess Is Ours and Salt & Wind for all the photography!

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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Apps, Dairy Free, Recipes

Honey Chipotle Cocktail Meatballs

November 27, 2017
These Honey Chipotle Cocktail Meatballs make a stunningly simple party appetizer with just three ingredients, they are made as fast as they disappear.

As far as store-bought, frozen meatballs go, there is a big difference between the good and the bad. Too often frozen meatballs are spongy, flavorless orbs with very little similarity to their homemade cousins and I should know because I tried just about every brand at my local grocery stores to find the very best one.

These Honey Chipotle Cocktail Meatballs make a stunningly simple party appetizer with just three ingredients, they are made as fast as they disappear.

When us Friends Who Fete gals decided to throw a holiday party we decided to make it as easy as possible to replicate because if there is a time of year when we all wind up having people over it is now, and we wanted to give you the tools to do it as effortlessly as possible.

These Honey Chipotle Cocktail Meatballs make a stunningly simple party appetizer with just three ingredients, they are made as fast as they disappear.

We came up with a menu that spruced up our favorite store-bought ingredients for a last-minute celebration you can pull together in an afternoon and my assignment: meatballs. I came up with two different sauce recipes, honey-chipotle and mango-habanero, both requiring little more than a turn in a bowl.

These Honey Chipotle Cocktail Meatballs make a stunningly simple party appetizer with just three ingredients, they are made as fast as they disappear.

So what are your favorite purchased meatballs you ask? Well, after trying waaayyyy too many, my favorites were Nature’s Ranch Angus Beef Meatballs from Whole Food’s. They have great meaty texture and rich, beef-forward flavor that isn’t bogged down with too many seasoning allowing me to bathe them in whatever sauce I choose.

This is such a simple recipe that I hope you will also consider it for busy weeknight meals as well. Served with steamed rice and some veg I can see these meatballs taking center stage on a snowy December night.

Honey Chipotle Cocktail Meatballs
 
Prep time
Cook time
Total time
 
These Honey Chipotle Cocktail Meatballs make a stunningly simple party appetizer with just three ingredients, they are made as fast as they disappear.
Author:
Serves: 8 servings
Ingredients
  • 1 pound 6 ounces frozen mini meatballs
  • 1 (7.76 ounce) can chipotle sauce
  • ⅓ cup honey
Instructions
  1. Bake meatballs according to package instructions
  2. Mix chipotle sauce and honey together in a large bowl.
  3. Add hot meatballs to sauce and stir to coat, serve immediately.
Notes
Serve meatballs in a slow cooker to keep warm.

A big THANK YOU to This Mess Is Ours and Salt & Wind for all the photography!

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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Dairy Free, Recipes, Snacks, Sweets

Gooey Chocolate Chai Zucchini Cake

October 5, 2017
This Gooey Chocolate Chai Zucchini Cake is the perfect combination of exotic spice and heavenly chocolate with hidden veggies and dairy-free to boot!

Sometimes a girl just needs a piece of chocolate cake—ya know?!!

Like, if I could do it and still maintain my dignity I would probably enjoy a nice piece of chocolate cake a couple times a day. The hours between 3pm and 9pm are rough, chocolate cake would really help.

But then I went and heard Paulette Lambert speak and she kept saying this thing about how the more sugar you eat, the more you crave it and how I should get my sugar fix from fruit and all this other nonsense that I should absolutely be listening to. She also said my evening glass or two of wine was a no-no so I’ve got work to do, anyhoo, back to the sugar thing.

I got to thinking that I eat way too much sugar and my husband eats way too much sugar and the worst….my kids eat way, way, way too much sugar. My daughter has a thing after school she calls her “candy snack.” #truth.

But instead of cutting everyone off cold turkey and risk breaking their collective heart, I decided to slowly reduce the sugar intake as well as make the sweet treats we do eat a bit healthier.

I fell in love with this cake from An Edible Mosaic the first time I made it about a year ago. It is utterly fluffy, tender, and filled with warm fall spices thanks to a healthy dose of chai tea.

It still has sugar, yes, but it also has over 2 cups of fresh zucchini puree, whole wheat flour, and no butter or dairy fat of any kind. Not that I’m a huge fan of hiding nutrition from my kids, but they have no idea there’s vegetables in there thanks to Faith’s genius tip of pureeing the zucchini instead of grating it. This gives the cake an impeccable crumb and FYI, zucchini puree is virtually flavorless.

So here’s to eating healthy-ish….the silky chocolate frosting doesn’t hurt either.

Gooey Chocolate Chai Zucchini Cake
 
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This Gooey Chocolate Chai Zucchini Cake is the perfect combination of exotic spice and heavenly chocolate with hidden veggies and dairy-free to boot! Adapted from An Edible Mosaic
Author:
Serves: 16 servings
Ingredients
For the Cake:
  • 3 medium zucchini, peeled and chopped
  • 1¾ cup granulated sugar
  • ⅔ cup canola oil
  • 2 large eggs
  • 1⅓ cups all-purpose flour
  • 1⅓ cups whole wheat flour
  • ⅔ cups unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 Chai tea bags, I used Trader Joe's Spiced Chai
For the Frosting:
  • ¼ cup extra virgin coconut oil
  • 1 ounce unsweetened chocolate, chopped
  • 6 tablespoons unsweetened non-dairy milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2-3 cups powdered sugar
  • 1 cup mini dairy-free chocolate chips
Instructions
For the Cake:
  1. Heat oven to 350°F. Grease a 9x13-inch baking pan and line with parchment, if desired. (If you plan on serving the cake straight from the pan, no parchment is necessary).
  2. Place zucchini in the bowl of a food processor fitted with the blade attachment. Pulse until you have a mostly smooth puree.
  3. Whisk together the sugar, oil, eggs, and zucchini puree in a large bowl. Sift both flours, cocoa powder, salt, baking powder, baking soda, into the egg mixture. Cut open the chai tea bags and add the tea straight to the bowl.
  4. Mix everything together with a rubber spatula until just combined—don't over mix.
  5. Scrape batter into the prepared pan and bake on the middle rack until a toothpick inserted in the center comes out clean, about 45 minutes.
  6. Let cool on a wire rack at least 20 minutes. If you'd like to remove it from the pan, pull on the outer edges of the parchment paper to take out of the pan.
For the Frosting:
  1. Combine coconut oil and chocolate in a small saucepan over medium-low heat. Warm, stirring frequently, until chocolate has melted and mixture is smooth.
  2. Transfer chocolate mixture to a large bowl and whisk in milk, vanilla, salt, and powdered sugar until smooth.
  3. Pour frosting over cake and smooth to the edges. Sprinkle with chocolate chips and serve.
  4. Cake will keep covered, at room temperature, for 5 days.

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!

Comida Latina, Mains, Recipes, Sandwiches

Chiles en Nogada Grilled Cheese

September 12, 2017
This Chiles en Nogada Grilled Cheese recipe takes a complex dish of stuffed peppers and simplifies it into an easy, delicious grilled cheese sandwich.

This Saturday, September 16th, Mexicans everywhere will be celebrating their independence. It’s Mexican Independence Day! Also known as El Gritothe cry heard across Mexico that triggered the Mexican war of independence against the Spanish in 1810.

A traditional meal eaten during this holiday is Chiles en Nogada a dish representing the Mexican flag with dark green poblano chiles smothered in creamy white walnut sauce and topped with the sweet sprinkling crunch of pomegranate seeds.

This is a gorgeous, complex dish with flavors of cinnamon, and rich meat, chiles, and nuts. A beautiful representation of what true Mexican cuisine is and something you should make and try if not this weekend, then sometime this fall while pomegranates and apples are in season.

A much easier way to get a taste for what this dish represents is to make this simple grilled cheese sandwich with the flavors of chiles, walnuts, pomegranates, and cream all still there but in a much easier form to make. If you don’t have the time to dedicate to real chiles en nogada this grilled cheese will fit the bill.

This lazy lady’s chiles consist of country walnut bread, stuffed with charred poblano chiles, aged white cheddar cheese, and a drizzling of pomegranate molasses. This tangy, kinda sweet Middle Eastern sauce is never used in Mexican cooking but the spirit of the tart pop of pomegranates in the traditional dish is there. I like to dip a crispy edge of the sandwich in a bit more molasses. Some people do ketchup, I don’t know.

Chiles en Nogada Grilled Cheese
 
Prep time
Cook time
Total time
 
This Chiles en Nogada Grilled Cheese recipe takes a complex dish of stuffed peppers and simplifies it into an easy, delicious grilled cheese sandwich.
Author:
Serves: 2 sandwiches
Ingredients
  • 1 poblano chile
  • 4 tablespoons softened butter
  • 4 slices walnut bread
  • 1 cup grated sharp white cheddar
  • 2 tablespoons pomegranate molasses, plus more for dipping
Instructions
  1. Char poblano chile by laying over an open flame on your gas stove or placing under the broiler. Turn frequently until all sides are blackened and blistered, about 10-12 minutes. Transfer to a plate and cover with plastic wrap until cool enough to handle. Peel off charred skin and remove stem and seeds. Thinly slice.
  2. Butter one side of each slice of bread. Divide cheese and chiles between the interiors of two slices of bread. Drizzle each sandwich with pomegranate molasses and top with remaining two slices of bread; butter side out.
  3. Heat a large cast iron or heavy-bottomed frying pan over medium heat. Place sandwiches, butter side down in the frying pan. Once cheese starts to melt and the bottom is golden brown, flip and grill until other side is golden and cheese is fully melted. Cut in half and serve immediately with a little more pomegranate molasses for dipping, if desired.

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!

Comida Latina, Dairy Free, Drinks, Recipes

How to Make a DIY Chambord Sangria Bar

August 17, 2017
A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.

This post has been sponsored by Chambord. All thoughts and opinions are my own. Must be 21 or older to consume alcohol. Please drink responsibly.

A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.

How much time have you spent with your girlfriends this summer? If you have young kids home from school, the answer is probably none. We’ve been off traveling through Europe all summer long which was magical, amazing, memories I will cherish forever, and all that, but I really miss shooting the breeze with my ladies.

There is nothing like an out-and-out pow-wow with your girls. It is something I’m almost positive no mom does enough. So before summer is out I want to encourage you to call up a few friends, kick your adorable husband and children out the house, and have some serious girl time. It feels good to remind yourself every once in a while what life was like before your heart belonged to another.

When my pals at Chambord asked if I would come up with a summer drink recipe it seemed a perfect opportunity to offer up a fun idea for an easy Girls Night Out. These last days of summer always seem to be the hottest so ice-cold sangria is basically all I’m thinking about where entertaining is concerned. But instead of making one pitcher how about you let your friends make their own combinations by putting together a sangria bar?

Here’s the deal: You make a fruity nectar for the sangria by cooking down some fresh nectarines with a little sugar, water and lavender then blending the nectarine mixture with Chambord.

If you’ve never tried Chambord, girl it is time. Chambord is a black raspberry liqueur made with XO cognac. It has a dark berry flavor with hints of vanilla. Aside from making delicious sangria, you can also add a splash or two in a glass of sparkling wine to make one of my favorite Champagne cocktails.  

This nectarine-black raspberry puree will be the base from which everyone can add their preferred type of wine (red or white), their favorite sparkling juice or ginger beer, and their choice of fruits and herbs.

I went for stone fruits because my stone fruit guy was at the Farmer’s market and you’d have to be crazy to pass up his selection of black plums, nectarines, and peaches. But really whatever fruit looks good where you are is game. Other options would be berries of all sorts, watermelon, or really any kind of melon, you get the idea. As for the herbs I like to use fresh basil and mint. The Chambord sangria base has lavender in it, so you could pick up on those notes and have some fresh lavender flowers for adding to the drinks as well. I have lots of lavender growing in my yard, so I pick the flowers to use in my cooking all the time. You can buy lavender online or if you can’t find any, that’s okay, just leave it out.

Cut all the fruit in pieces small enough to fit in the glass and set it out on a table or bar along with the Chambord Sangria Base, washed and dried herb leaves, glasses, ice, open bottles of wine, and a nice selection of sparkling juices and/or ginger beer. The final touch is drink stirrers for combining the cocktail and a cute little recipe card to help everyone know what to add to mix the perfect drink!


Chambord Sangria Bar
 
Prep time
Cook time
Total time
 
A DIY Chambord Sangria Bar is where it's at this summer! You make the fruity sangria base with Chambord and nectarines and let your friends do the rest.
Author:
Serves: 6 drinks
Ingredients
For the Chambord Sangria Base:
  • 3 ripe nectarines, pitted, peeled, and chopped
  • 1½ cups water
  • ½ cup granulated sugar
  • 5 lavender buds
  • 1 cup Chambord
  • For the Bar:
  • 1 bottle chilled white wine
  • 1 bottle chilled red wine
  • 1-3 bottles chilled sparkling juice (get a couple of different kinds for variation. I got sparkling lemonade and sparkling berry lemonade)
  • 1-4 bottles chilled ginger beer
  • 3-4 different types of ripe fresh fruit, sliced
  • 1-2 types of fresh herb leaves (about 1 bunch each)
Instructions
  1. To make the Chambord base, combine nectarines, water, sugar, and lavender in a medium saucepan and bring to a boil stirring until sugar dissolves. Reduce heat to a simmer and let cook until fruit is soft, about 5 minutes.
  2. Let cool then transfer mixture to a blender, add Chambord, and blend until smooth. Transfer to a serving pitcher, cover, and chill until cold. You can do this the day before if you’d like.
  3. Arrange all the elements on a table or bar for everyone to help themselves.
  4. To make a drink, add a few pieces of ice to a wine glass. Then add 1 part Chambord base with 1 part wine and 1 part sparkling juice or ginger beer. Add a few pieces of fruit and some herb leaves, stir and enjoy.

 

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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, Mains, Recipes

Beer-Braised Beef Barbacoa

February 8, 2017
Beer-Braised Beef Barbacoa Recipe

Cooked in a mixture of dark beer, and spices this barbacoa is crazy tender. Serve with tortillas or over polenta like we did for our Italian Polenta Party.

Beer-Braised Beef Barbacoa Recipe

What is Barbacoa?

The term barbacoa has always confused me. The first time I heard it was in my early twenties as a sous chef at Mustard’s Grill in the Napa Valley. A few of my fellow cooks were gathered around discussing weekend party plans and announced they were going to do a barbacoa in their yard. Truly a weekend project, they dug a deep hole, filled it with smoldering wood and a baby goat then covered over the hole with agave leaves.

Beer Braised Beef Barbacoa Recipe

The meat roasted very slowly and about 8-10 hours later was shredded and served with an accompanying chile broth with which you’d brush the meat through before piling it into warm corn tortillas. This was a meal reserved for a grand celebration and one that my Mustard’s compadres offered to replicate for our wedding. Unfortunately we couldn’t get the go ahead from the our reception venue to follow through—something about not wanting a huge, gapping, smoking hole on their property—ridiculous.

Beer-Braised Beef Barbacoa Recipe

I was then later told it was only made with cow head and then Chipotle came along serving barbacoa in every nook and cranny of America (did they all have baby goat-sized holes in their parking lots? Were they really serving goat? Or even more interesting, cow’s head?) But now I’ve come to discover that barbacoa means beef to most people, more specifically tender, slow roasted succulent beef.

Beer-Braised Beef Barbacoa Recipe

A Much Easier Version

This recipe was inspired by my friend and fellow chef Susana who cooks her barbacoa in a beer and spice bath. The addition of molasses adds a subtle sweetness that is undetectable but also very much there if that makes any sense. It is about as easy as a recipe can possibly be—not one single shovel necessary. All you need is a sturdy blender, a large enough roasting dish, and a few hours then leave the oven to do all the work.

Even better, the slow cooking means an inexpensive cut of meat is actually preferable here making it a very budget-friendly way to feed a crowd. I’ve made this recipe using boneless beef brisket, boneless chuck roast, and even a clod roast which I got just because it was the cheapest roast at the market and I wanted to see if it would be as good as the most expensive brisket and guess what? It was! Any tough cut of meat would melt under all that beer and heat.

Beer-Braised Beef Barbacoa Recipe

I made this barbacoa recipe for an Italian Polenta Party I threw with Aida from Salt + Wind and Meg from This Mess is Ours. We piled the meat on top of the polenta straight from the tray with all those beautiful juices. Even though it is Mexican in origin it went beautifully with the sweet roasted tomatoes, grated hard Parmesan, and Aida’s silky romesco sauce. For more polenta party details head here!

Beer-Braised Beef Barbacoa Recipe

 

Beer-Braised Beef Barbacoa
 
Prep time
Cook time
Total time
 
Cooked in a mixture of dark beer, and spices this barbacoa is crazy tender. Serve with tortillas or over polenta like we did for our Italian Polenta Party.
Author:
Serves: 6-8 servings
Ingredients
  • 5 pounds boneless beef brisket or chuck roast
  • 1 (12-ounce) bottle dark beer
  • 1 large red onion, chopped
  • 2 jalapeños, stemmed and sliced (remove seeds if you'd like it less spicy)
  • ½ cup cilantro leaves
  • ½ cup Italian parsley leaves, plus more for garnish
  • 9 epazote leaves, or ¼ cup fresh oregano leaves
  • 6 cloves garlic
  • ¼ cup blackstrap molasses
  • 2 tablespoons Worcestershire sauce
  • 4 teaspoons kosher salt
  • 2 teaspoons ground cumin
  • 2 teaspoons whole black peppercorns
Instructions
  1. Heat oven to 300°F and place roast in a large baking dish or roasting pan.
  2. Combine remaining ingredients in a blender starting with the beer (you may have to do this in batches depending on the size of your blender). Blend on high until all is pureed.
  3. Pour beer mixture over roast and move it around in the mixture to coat all sides. Cover tightly with aluminum foil and place in oven.
  4. Slow-roast the beef 3 hours, remove foil and return to the oven and let cook 30-45 minutes more or until the edges are browned and the meat easily pulls apart with a fork.
  5. Shred meat and mix with the sauce in the pan. Serve immediately with a generous sprinkling of Italian parsley leaves or let cool completely, cover and refrigerate for up to 5 days or freeze for up to 3 months.
  6. To reheat; place meat and sauce in a shallow pot and bring to a boil over medium heat.

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A huge thanks goes out to Salt + Wind and This Mess Is Ours for the photographs and WRF Lab for all the ceramics.