Browsing Tag

spicy

Comida Latina, Mains, Pasta and Noodles, Recipes

Baked Spaghetti Squash with Chipotle Cream

October 17, 2017
Baked spaghetti squash takes on a whole new meaning when draped in fiery chipotle cream sauce and sprinkled with toasted breadcrumbs and Cotija cheese.

We had a couple of crisp days last week. Well as crisp as the air gets in early October in Southern California, let’s just say I needed a sweater…a light sweater.

Anyway, during those slightly chilly evenings I got the urge for all things rich and creamy and belly warming. I rarely do cream-based things around here due to the fact that I’m the only one who likes it and/or can eat it, but when the urge strikes, I find it’s best to just go with it before it becomes unwieldy and wildly out of control and the next thing you know you’ve eaten a pound of pasta covered in straight cream, parmesan, and butter—not that I’ve ever done that, I’m just saying, it could happen.

What was I talking about?

Oh yeah, right. So I wanted something rich and creamy, but also spicy and soul-satisfying so I turned to my favorite thing about fall, squash, and got to work. Do you have a favorite fall fruit/vegetable? The thing you wait all year for? Mine is absolutely the hard-skinned squashes of fall..all of them.

Baked spaghetti squash is much lighter in texture than other varieties so it was the perfect vehicle for the smoky, spicy chipotle cream sauce. Baked spaghetti squash is super easy to pull off, the hardest part is cutting the darn thing open—a heavy, sharp knife is essential. Then just scoop out the seeds, rub with a little olive oil and season with salt and pepper. Place cut-side down on a baking sheet and let the oven do the work.

While the squash is baking, sweat some onions and garlic and chopped chipotles en adobo in olive oil until soft and sweet, add the cream and thin a little with veggie broth so the cream isn’t overwhelming. If you don’t mind about keeping it veggie, you could use any kind of broth you want, also a little white wine would be nice here too. Once the sauce has simmered a little bit, you can blend it nice and smooth if you’d like. Leaving it as is, is just fine too.

Shred the squash into thin strands with a fork and gently mix with the sauce. Sprinkle each dish with crunchy toasted breadcrumbs, thin slices of scallion and a crumbling of sharp Cotija or grated Parmesan would be nice here too. Also cilantro, if you’re into to that kind of thing.

There you go. A dinner for when you need a little hug in the form of cream, spice, and cheese.

Baked Spaghetti Squash with Chipotle Cream
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 small spaghetti squash, about 2-3 pounds
  • 5 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, chopped
  • 4 chipotles en adobo, chopped
  • 1 cup heavy cream
  • 1 cup veggie broth
  • ½ cup breadcrumbs
  • 3 scallions, thinly sliced
  • 3 tablespoons chopped cilantro
  • ½ cup crumbled Cotija cheese
Instructions
  1. Heat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Drizzle the cut sides with 1 tablespoon olive oil and season well with salt and pepper.
  2. Lay on a parchment-lined baking sheet, cut side down. Bake in oven until knife tender and shreds easily with a fork, about 20-30 minutes.
  3. Meanwhile, heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Add garlic and chipotles and cook a minute more. Add cream and broth and bring to a simmer. Cook until slightly thickened, about 5 minutes. Blend with a stick blender until smooth. Add teaspoon of salt, taste and add more salt if needed. Cover and keep warm.
  4. Heat remaining tablespoon of oil in a small frying pan. Add breadcrumbs and season with salt and pepper. Cook, stirring constantly until toasted and golden. Transfer to a bowl and set aside.
  5. To serve: Shred squash into strands, add to cream sauce and gently fold to coat in sauce. Divide between four plates, top with toasted breadcrumbs, sliced scallions, chopped cilantro, and Cotija cheese.

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

Piñata Chicken Wings Recipe

January 10, 2017
Piñata Chicken Wings from @holajalapeno

Thanks to Gourmesso Coffee for sponsoring this post. All ideas and opinions are my own.

We had our week of healthy right? (Not like I participated.) And I’m pretty sure we are ready to head full swing into America’s great winter pastime—watching stuff on TV and eating finger food! With the Super Bowl, award season, and many other very important television events coming up (does the inauguration count?) it is time to get our chicken wings on.

Piñata Chicken Wings from @holajalapeno

I’m going to go ahead and admit now that I am not a chicken wings person, not really, not until now. I made these for Armando who is most definitely a chicken wings person. A person who regularly will order only chicken wings when we go out. A person who’s terrible wife never makes chicken wings at home, except that this time I did and they are really, really, really good! So good I had to stop myself from eating the whole lot of them after I shot the photographs so there would be some leftover when he got home and realized I’d finally, after all these years, made chicken wings.

Piñata Chicken Wings from @holajalapeno

I really don’t know what my hangup was, not only are chicken wings excellent party snacks but they also make the ultimate weeknight dinner. In the time it takes to bake the wings the sauce will be ready and then all you have to do is toss them with the sauce, bake them a few minutes more, and watch your five-year old and husband fight over who gets the last one.

Piñata Chicken Wings from @holajalapeno

Kitchen Tip

The most complicated part is cutting the chicken wings into three pieces, which if you have a sharp knife and take a gander at the picture below, is not really complicated at all. Cut off the pointy tip and save for chicken stock, then cut into two pieces at the second joint.

Piñata Chicken Wings from @holajalapeno

One More Kitchen Tip

Coffee makes a lot of things taste better. I know it sounds crazy but I’m not going out on a limb to say adding coffee to anything chocolaty, smoky, spicy, or sweet will inevitably boost the flavor. Try it! I’ve been loving these Fair Trade Gourmesso coffee capsules to get my morning coffee fix and for adding a little something-something to recipes. They work in any Nespresso machine and are 30% cheaper than the Nespresso capsules—I believe that’s what you call a win-win.

Piñata Chicken Wings from @holajalapeno

Case in my coffee-point is this sauce; caramelized sweet onions, dark undertones from coffee, smoky heat from chipotle chiles, with just the right amount of sweet fruitiness from raspberry jam. They’re Piñata Wings!! Absolutely full of surprises.

Piñata Chicken Wings 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!

Piñata Chicken Wings
 
Prep time
Cook time
Total time
 
Oven-baked chicken wings tossed in a smoky-sweet barbecue sauce made with caramelized onions, chipotle chiles, raspberry jam, and a jolt of coffee.
Author:
Serves: 4 servings
Ingredients
For the sauce:
  • 2 tablespoons vegetable oil
  • ½ large red onion
  • ⅔ cup brewed coffee
  • 2 chipotles en adobo
  • 2 tablespoons raspberry jam
  • 1 tablespoon ketchup
  • 1 tablespoon raspberry vinegar
  • ½ teaspoon kosher salt, plus more for seasoning
  • ground black pepper, to taste
For the Wings:
  • 2 pounds chicken wings
  • 1 tablespoon vegetable oil
  • salt and pepper, for seasoning
Optional Garnishes:
  • Lemon or lime wedges
  • Sliced scallions and jalapeños
  • Finely chopped parsley and cilantro
Instructions
For the sauce:
  1. Heat oil in a saucepan over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until caramelized, about 15 minutes. Adjust the heat so they don’t burn.
  2. Add remaining ingredients and bring to a simmer. Cook, stirring occasionally until onions are very tender and sauce has reduced a bit, about 15 minutes more.
  3. Use a stick blender, or transfer sauce to a blender and blend on high until smooth. If you are using a blender hold a dish towel you don’t mind getting stained over the top of the blender instead of the lid. The hot sauce can cause the lid to pop off sending hot liquid all over the place.
  4. Taste sauce and add more salt or vinegar if needed. Set aside.
For the wings:
  1. Heat oven to 400°F and arrange a rack in the upper third of the oven.
  2. Line a baking sheet with parchment paper, foil, or a Silpat.
  3. Cut wings into 3 pieces; save the wing tips for stock. Toss wings with oil and season with salt and pepper. Lay in a single layer on the baking sheet.
  4. Bake wings for 30 minutes, turning halfway through.
  5. Toss wings with half the sauce and bake 10 minutes more. Toss wings with remaining sauce and serve with garnishes and lots of napkins
Notes
Depending on your love of chicken wings this recipe could make enough for 2 people or 4. Double the amount of chicken wings and bake on 2 baking sheets if you want to make a larger batch. The recipe makes enough sauce for 4 pounds of wings.

 

Apps, Comida Latina, Recipes, Snacks

Spicy Honey Goat Cheese Toasts

December 14, 2016
Goat Cheese Toasts with Spicy Honey and Almonds Recipe @holajalapeno

Tis the season for last minute party snacks and because I love you with all my might I wanted to share one of my favorites, Spicy Honey Goat Cheese Toasts, which if I lived in a house with others who cared for me….I mean cheese, I would make this every night for dinner then serve glasses of wine and call it good.

But because I can only make cheese-involved dishes when they will be served outside the home this is my go-to “hey, can you bring an appetizer to share?” “Of course!” I say delighted to have an excuse to buy eleven whole ounces of soft, creamy goat cheese.

You can go about this hors d’oeuvres two ways.

The first and simplest plan of attack is to place the goat cheese in a shallow dish, cover the goat cheese with spicy honey and sprinkle almonds over the top. Serve with a nice selection of crackers or toasted bread and let party-goers scoop up cheese and honey and nuts for themselves. The upside to plan number one is ease of transport. If you are say, traveling by train to the party it is much easier if you go with this method. Downside: the honey tends to dribble off the cheese overtime and pool beneath it. Not a major bummer but for guests to get the full effect you might want to mention that they should be sure to “not forget the honey!”

Spicy Honey Goat Cheese Toasts from @holajalapeno

The second suggestion

Make little toasts by spreading cheese, honey, maybe a pear slice or two, and some almonds on toasted slices of bread. This way you are guaranteed everyone will get a bite of all the glorious bits and it looks prettier. It is also more work and harder to carry around.

Spicy Honey Goat Cheese Toasts from @holajalapeno

One note about the honey

Two teaspoons of ground arbol chile may seem like a crazy amount when you are measuring it into the honey but it takes quite a bit of spice to fight through all that sweetness. Start with one teaspoon and see what you think, then add the other if you’d like more spice. I found that 1 teaspoon was not spicy at first then kind of crept up on you and two teaspoons was spicy right away but not burn your mouth hot.

Spicy Honey Goat Cheese Toasts from @holajalapeno

Spicy Honey Goat Cheese Toasts Recipe
 
Prep time
Cook time
Total time
 
Soft goat cheese on crisp toasted bread drizzled with spicy arbol chile honey, a few ripe pear slices, and a sprinkling of toasted almond slices.
Serves: 12 Servings
Ingredients
Instructions
  1. Warm honey in the microwave or on the stove top until just warm, but not boiling. Heating the honey helps the chile powder disperse easier and bloom.
  2. Whisk in chile powder and let cool to room temperature.
  3. Spread about a tablespoon or so of goat cheese on the toasted bread, add a few pear slices if using, drizzle with generous amounts of honey and sprinkle with a almonds.
  4. Alternatively, arrange goat cheese on a platter pour spiced honey over the top and sprinkle almonds over the goat cheese. Serve with toasted bread slices or crackers.

Breads, Comida Latina, Dairy Free, Recipes, Side Dishes

Fluffy Apple Chili Biscuits {Dairy Free}

November 24, 2016
Apple Chili Biscuits Recipe {Dairy Free}

¡Happy Thanksgiving Mis Amigos!

I hope you are having a wonderful day doing whatever makes this day special for you. I am continually amazed and grateful to have you all in my life as readers and makers of my recipes. I feel especially honored that you take the time to leave me comments and share your personal stories. It is incredible to me that I can have this platform to do what I love and that you actually love it too. I am a grateful woman indeed. Thank you. Now let’s make some apple chili biscuits!

Chili Apple Biscuits Recipe {Dairy Free}

As for us, we are currently lazing around in our pjs, watching the Macy’s Thanksgiving Day parade, and getting ready to head to the beach for our first ever Thanksgiving Day beach walk. It is quite a change from last year’s North Dakota Thanksgiving but you won’t find me complaining. Before we head out I wanted to leave you with this easy biscuit recipe, just in case you needed one more thing to make today (wink, wink).

Apple Chili Biscuits Recipe {Dairy Free}

Apple Chili biscuits bake up nice and fluffy with the slight spice of chili and sweet grated apple.

We are going to have them with cider-glazed Cornish game hens and the rest of the fixings for dinner tonight but I think they would be pretty dang delicious with sausage gravy for breakfast.

Apple Chili Biscuits Recipe {Dairy Free}

How to make dairy-free biscuits

A few quick details about making these biscuits; I use extra-virgin coconut oil instead of butter to make them dairy-free. Freeze the coconut oil until it is hard and then use the large holes of a box grater to grate the oil into small pieces. This technique also works with butter if you didn’t want to make them dairy free.

Secondly, when you cut the biscuits out with the round cutter, make sure you don’t twist the cutter, this seals the dough together making it hard for them to rise. Just push the cutter straight down then bring it back up.

And lastly, I use self-rising flour for biscuits but if you don’t have any you can use the same amount of all-purpose flour plus 2 teaspoons baking powder and 1 teaspoon salt.

Apple Chili Biscuits Recipe {Dairy Free}

Have a wonderful Thanksgiving and long lazy weekend! xoxo, Kate

Apple Chili Biscuits Recipe {Dairy Free}

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Yield: 14 (3-inch) biscuits

Fluffy, dairy-free biscuits speckled with chili and fresh grated apple. They go great with turkey for Thanksgiving or with gravy for breakfast.

Ingredients

  • 2 1/2 cups self-rising flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon chili powder
  • 1/2 cup cold extra-virgin coconut oil
  • 1 cup grated fresh apple (about 1 medium apple)
  • 3/4 cup cold soy milk

Instructions

  1. Heat oven to 450°F.
  2. Combine flour, sugar, and chili powder in a medium bowl. Grate cold coconut oil on the large holes of a box grater into the flour mixture. Add grated apple and toss the two into the flour mixture to coat.
  3. Pour milk over mixture and stir into the flour. Gather dough together and place on a lightly dusted counter.
  4. Knead dough into a ball then flatten into a disk. Roll out into a 1/2-inch thick circle. Cut into biscuits using whatever size cutter you'd like (I used a 3-inch cutter). When you cut the biscuits, push the cutter down without twisting, this will let them rise higher in the oven.
  5. Place biscuits in a cast iron skillet or on a lined baking sheet. You don't need to space them apart. Re-roll remaining dough and repeat until all dough is used.
  6. Bake for 12-15 minutes or until the bottoms are browned and the biscuits are cooked through.
http://www.holajalapeno.com/2016/11/apple-chili-biscuits.html

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

Smoked Thanksgiving Turkey with Morita Chile Gravy

November 11, 2016
Smoked Thanksgiving Turkey Recipe

I meant to send this post out to you all week but then Tuesday happened and it has just seemed ridiculous to talk about turkey in our current state. The disappointment is real as is the confusion, sadness, nausea.

I’ve tried sorting the whole thing out in my head and am trying to understand—clearly the majority—of America’s intentions. As someone who holds liberal values and who has recently moved from very conservative North Dakota back to very liberal California I think I can say with some certainty that there are good, kind people all over our country. I want to believe that these same people didn’t vote for Donald Trump because they agree with his disgraceful behavior but that they just wanted something different and they truly felt like he could change our system for the better. I guess we will see. I hope they are right.

Smoked Thanksgiving Turkey Recipe

I know eating your feelings is not the best coping mechanism but its the one I turn to the most and so if I’m going to get through the next four years it’s probably going to be with food. And margaritas. I also think a good way to temporarily lift your mood is to dive headfirst into an intensive project. So why not take 4 hours this Thanksgiving and make a smoked turkey?

Now smoking a turkey is not like popping it in the oven, walking away, and coming back a few hours later to the perfectly roasted bird. It does take some finesse, some timing, a certain comfort level with your grill, but it’s not rocket science either.

The first step to a smoked Thanksgiving turkey is the brine

The turkey starts the same as you would if roasting, which is to say, with a dry brine. A dry brine is just a fancy way of saying rub the turkey all over with salt (plus I also used minced dried Morita chiles and garlic). Then letting it sit overnight uncovered in your refrigerator.

Smoked Thanksgiving Turkey Recipe

Make an aromatic broth for the smoked Thanksgiving turkey to cook in

You then place it in a disposable aluminum pan with some stuff that will make it taste really good and will give you the base for your gravy, so we’re talking onions, carrots, celery, herbs, and chicken broth.

Smoked Thanksgiving Turkey Recipe

You also want to soak two large handfuls of hickory chips for at least 30 minutes. Soaking them will keep them from burning up too quickly on the hot charcoals and infusing the turkey with delicious, hickory flavor. Side note: you can use other types of wood chips for slightly different flavor; apple wood, mesquite, cherry are all good.

Smoked Thanksgiving Turkey Recipe

The trickiest part is maintaining an even temperature on your grill. This is pretty easy to do if you are using a gas grill but with charcoal you will have to keep monitoring the temperature with a grill thermometer (you can go fancy or cheap) and adding more charcoal so it stays hot enough. Once you light the coals, let them get good and hot and covered with gray ash. Arrange them on one half of the grill and put a medium disposable aluminum pan in the middle filled with water. This will help keep the bird moist, maintain the temperature, and be a drip pan.

Smoked Thanksgiving Turkey Recipe

Start with the turkey breast-side down so it doesn’t dry out the breast meat then, halfway through, flip it breast-side up and cook the rest of the way until the internal temperature reads 170°F.

Smoked Thanksgiving Turkey Recipe

The gravy is made from the smoky juices of the smoked Thanksgiving turkey plus extra minced dried Morita chiles, fresh thyme leaves, and white wine. I use the fatty pan drippings and make up for any necessary fat with olive oil so it is a dairy-free gravy, feel free to substitute butter if you’d like.

Smoked Thanksgiving Turkey Recipe

What more would you like to know about cooking a turkey? I want you to give it a try so if you need help I am here for you. I have cooked so many turkeys in so many ways so shoot….what you got? Here are a few other ideas to mull over:

Smoked Thanksgiving Turkey with Morita Chile Gravy Recipe

Prep Time: 1 hour

Cook Time: 3 hours

Total Time: 4 hours

Yield: 10-12 Servings

The ins and outs of how to smoke your Thanksgiving turkey using your grill, some charcoal, and a few handfuls of hickory chips, plus a spicy, smokey dried morita chile gravy. This is the way to do Thanksgiving.

If using a frozen turkey, give yourself plenty of time for it to thaw. A completely frozen 12-pound turkey could take 4-5 days to thaw in the refrigerator.

Ingredients

    For the Turkey:
  • 12 pound turkey, fresh or thawed completely if frozen
  • 3 dried morita chiles
  • 3 cloves minced garlic
  • 2 tablespoons kosher salt
  • 3 tablespoons olive oil
  • 2 stalks celery, chopped
  • 1 large yellow onion, chopped
  • 1 large carrot, chopped
  • 1 teaspoon dried marjoram
  • 3 bay leaves
  • 2 cups low-sodium chicken broth
  • For the Gravy:
  • 3 cups low-sodium chicken broth
  • 1 dried morita chile
  • 1/3 cup all-purpose flour
  • 1 teaspoon fresh minced thyme leaves
  • 1/2 cup dry white wine
  • For the Grill:
  • 2 handfuls hickory chips, soaked for 30 minutes
  • 1 large bag charcoal
  • 1 medium-sized aluminum roasting pan
  • grill thermometer and meat thermometer
  • 2 large aluminum roasting pans

Instructions

    Starting the Day Before:
  1. Remove giblets and neck from the turkey and save for another use, or discard. Rinse turkey inside and out with cold water and shake dry. Place on a large baking sheet.
  2. Remove stem from chiles and mince them with a sharp knife into very small pieces, removing as many seeds as you'd like to make it less spicy. Combine chiles with garlic and salt in a small bowl.
  3. Season turkey inside and out on all sides with the chile mixture then refrigerate turkey, uncovered, for at least 12 hours.
  4. The Next Day:
  5. Remove turkey from the refrigerator and let sit at room temperature for 1 hour. Don't rinse, brush breast, legs, and thighs with oil.
  6. For a charcoal grill, light charcoal and wait until the briquets are all lit and well ashened then arrange in a half circle on one side of the grill. Fill the medium-sized pan with warm water and place in the middle of the coals as a drip pan. You want to maintain a grill temperature of between 350°F-400°F, attaching a grill thermometer to the vent holes is helpful.
  7. Place one large foil pan inside another then combine celery, onion, and carrot, marjoram, and bay leaves in the top pan. Add 2 cups of broth. Place turkey, breast-side down in the pan.
  8. Sprinkle one handful of the drained, soaked chips directly over the hot coals or to the smoker box of a gas grill. Place the cooking grate one the coals and place the pan with the turkey directly over the pan of water on the bottom with the legs facing the hottest part of the grill.
  9. Cover grill and monitor the temperature, adding more charcoal as needed.
  10. Smoke turkey 1 hour, then flip so it is breast-side up. Add 12-15 briquettes to the coals and sprinkle remaining wood chips over charcoal. Continue smoke-roasting until a thermometer inserted in the thickest part of the thigh reaches 170°F.
  11. To fully cook the turkey can take anywhere from 2-4 hours depending on the size of the bird and how hot you maintain the grill, figure roughly about 15-20 minutes per pound if the grill stays between 350°F-400°F. After 1 1/2 hours check to see if any parts are getting to dark, like the wing tips or the ends of the drumsticks, if so, cover them with foil.
  12. Once completely cooked, remove roasting pans with turkey from the grill. Transfer turkey to a cutting board and let rest 30 minutes. Save pan with veggies and drippings for the gravy.
  13. To Make the Gravy:
  14. Strain contents of the pan into a bowl, pressing on the veggies to extract as much juice as possible. Pour the drippings into a fat-separator if you have one, if not just leave it in the bowl and let it sit a few minutes to allow the fat to rise to the top.
  15. Spoon fat into a measuring cup, you should have 1/2 cup; add olive oil, or melted butter to make up the difference if you don't have enough. Measure remaining liquid, you should have 3 cups, add more chicken broth as needed. Remove stem from chile and mince as you did above.
  16. Pour fat into a medium, heavy-bottomed saucepan and place over medium heat. Whisk in flour and let cook, whisking constantly until toasted and starting to brown, about 3 minutes. Whisk in minced chile and thyme and let toast 1 minute more.
  17. Slowly whisk in wine then measured broth, pouring in a little at a time, whisking continuously, until all is added. Bring to a simmer, then reduce heat and let cook a couple minutes, whisking constantly, until slightly thickened. Taste and season with salt and pepper as needed.
  18. Carve turkey and serve immediately with hot gravy.
http://www.holajalapeno.com/2016/11/smoked-thanksgiving-turkey.html

Comida Latina, Mains, Recipes, Soups and Stews

Spicy Slow Cooker Black Bean Soup with Cotija Cornbread Croutons

October 25, 2016
Spicy Black Bean Soup Recipe

A spicy slow cooker black bean soup, rich with thick Crema Salvadoreña and topped with Cotija cornbread croutons. Perfect for weeknight meals.

Today I come to you quickly from home, half-packed for our trip up north to Calistoga. I had planned on sharing another pan de muerto recipe with you today because I’m obsessed and I have more ideas for pan de muerto than you actually probably need or want, but yesterday’s test failed to rise—like at all—and I’m too flummoxed to figure it out so I’m just going to tuck that one away for next year. Instead I will steer you in the direction of this spicy, creamy slow cooker black bean soup.

Spicy Black Bean Soup Recipe

Keys To Making Slow Cooker Black Bean Soup

This is a recipe I developed for Cacique cheese and is as easy as tossing everything in the slow cooker and letting it bubble away for a few hours while you work or do a few loads of laundry or zone out on the couch. This soup can be as spicy as you’d like. It calls for three jalapeños which you can either lessen or leave the seeds in to make it spicier. I left the seeds in and that soup had some heat!

Spicy Slow Cooker Black Bean Soup Recipe

The Secret Ingredient

After a few hours it is time to add some magic: the luxurious tang of Crema Salvadoreña—the whole thing, stir it in and puree it with a stick blender right in the slow cooker pot. This thick, slightly sour cream is what you will find dolloped on your pupusa but also gives a rich depth to soups. If you can’t find it regular ‘ol sour cream will do, but is more tangy in flavor.

Spicy Slow Cooker Black Bean Soup Recipe

Don’t Forget the Croutons

Completely optional (but highly recommended) is to top this soup with cheesy Cotija cornbread croutons. The recipe for the cornbread makes way more than you will need for the soup but really, do you ever have too much cornbread?

Spicy Slow Cooker Black Bean Soup Recipe

To get the recipe head on over to the Cacique blog! For more weeknight soup ideas click here!

Comida Latina, Dairy Free, Mains, Recipes, Soups and Stews

Spicy Lime Jalapeño Chicken Soup + A Giveaway

September 28, 2016
Spicy Jalapeno Lime Chicken Soup Recipe

We have a winner!! Congratulations to Shareen! Thank you to everyone who left comments and entered. Stay tuned I have lots more giveaways coming this holiday season!

Soup season is back, and the whole world’s rejoicing!

After three months of crunching on salads I’m yearning for the tenderly cooked vegetables and poached chicken in the perfect bowl of soup.

Spicy Jalapeno Lime Chicken Soup Recipe

The real treat of this spicy lime jalapeño chicken soup is its ability to be a satisfying meal but still leave you feeling light on your toes. It has chicken and white cannellini beans for heft but the broth is infused with spice and lime juice; flavors that will hit the spot. And just in case it is still hot where you are (like here, where we are) this soup is still for you. It’s spicy edge will make you sweat in the best possible way.

Spicy Jalapeno Lime Chicken Soup Recipe

The Giveaway

I’m so thrilled about the return of soup season I’ve got a very special giveaway to share with you so we can celebrate together! Le Creuset has just launched a new collection of Cerise Dutch Ovens with Gold Knobs—and they’re letting me give one to ONE LUCKY WINNER! Not only that, but Simply Organics is also going to throw in 3-4 jars of spices for you to craft this recipe in your very own kitchen!

Spicy Jalapeno Lime Chicken Soup Recipe

How To Enter

All you need to do is leave me a comment below telling me what kind of soup or stew recipes you’d like me to post this season and I will select a winner at random next Tuesday, October 4. You can earn more chances to win by following me on Facebook, Twitter, and/or Instagram and leave me a message telling me you have followed. (Sorry–Only open to US residents.) Good Luck!

Spicy Jalapeno Lime Chicken Soup Recipe

 

 

Spicy Lime Jalapeño Chicken Soup Recipe
 
Prep time
Cook time
Total time
 
A spicy jalapeño and shredded chicken soup bright with lime juice and spices like ground cumin, coriander, and smoked paprika. Chopped kale and cannellini beans make it filling without being too heavy.
Serves: 4-6 servings
Ingredients
  • 1 pound 4 ounces boneless, skinless chicken breasts
  • 3-4 limes, divided
  • 3 tablespoons olive oil
  • 2 teaspoons salt, plus more for seasoning
  • ½ teaspoon ground black pepper, divided
  • 1 large yellow onion, diced
  • 4 cloves garlic, chopped
  • 3 jalapeños, diced (seeds removed if you'd like it less spicy)
  • 1 teaspoon Simply Organic ground coriander
  • ½ teaspoon Simply Organic ground cumin
  • ½ teaspoon Simply Organic smoked paprika
  • 6 cups chicken broth
  • 1 (15-ounce) can cannellini beans
  • 3 cups chopped kale
Instructions
  1. Rub chicken breasts on all sides with the zest of 1 lime, 1 teaspoon olive oil, 1 teaspoon salt, and ¼ teaspoon black pepper.
  2. Heat remaining oil in a large 4½ quart pot over medium-high heat. Add chicken breasts and cook until browned on both sides, about 8 minutes (they won't be cooked through). Add onions, garlic, and jalapeños, and cook until starting to brown, about 2 minutes.
  3. Add spices and remaining salt and cook, stirring until the spices are toasted and fragrant, about 1 minute more.
  4. Add broth and bring to a boil. Reduce the heat to low, cover and simmer until chicken is cooked through, about 1 hour. Using tongs, remove chicken breasts to a plate. Using two forks, shred chicken into strips. Return to the pot.
  5. Add beans, kale, and the juice of 3 limes and cook a few minutes to wilt the kale and warm the beans. Taste and add more lime juice or salt if needed.

One More Thing

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Comida Latina, Mains, Recipes, Sandwiches

Jalapeño Popper Grilled Cheese

March 2, 2016
This jalapeño popper grilled cheese has everyone's favorite bar snack stuffed inside a grilled cheese sandwich. Cream cheese, Cheddar, jalapeños, and bacon.

So I had to go and open my big mouth, didn’t I?

If you’ve been following along, you’ll remember on Sunday how I was yakkety-yaking about our 50°F weather and how the world will still be a decent place to live even if it is nearing it’s end (as the Donald Trump presidency is predicting) as long as it is 50°F in February in the upper most reaches of our country. Blah, blah, blah.

Jalapeno Popper Grilled Cheese Recipe

You see where this is going don’t you? Today’s temperature is 10°F…..aaaaaannnnnddd we’re back. Furthermore, Super Tuesday? And in conclusion, I need a grilled cheese.

Jalapeno Popper Grilled Cheese Recipe

I need a grilled cheese that contains not one, but two kinds of cheese, simultaneously sets my mouth on fire and contains bacon. Who’s with me?

Jalapeno Popper Grilled Cheese Recipe

All the essentials of a classic, bar-style popper are here; cream cheese, aged cheddar, jalapeños, and bacon. Tucked neatly inside two slices of buttered, toasted bread. It’s like a handheld jalapeño popper to go.

I’ll take two, please.

Jalapeno Popper Grilled Cheese Recipe

A Pre-Apocalypse Comfort Food Menu

Raspberry-Prickly Pear Agua Fresca (add vodka at will)

Oven-Baked Avocado Fries with Harissa Ranch

Jalapeño Popper Grilled Cheese Sandwiches

Slow Cooker Coconut Dulce de Leche, Toasted Almond & Burnt Sugar Banana Split

 

Jalapeno Popper Grilled Cheese Recipe
 
Prep time
Cook time
Total time
 
All the essentials of a classic jalapeño popper stuffed inside a grilled cheese sandwich. Cream cheese, Cheddar, jalapeños, and bacon.
Serves: 1 sandwich
Ingredients
  • 2 slices bread
  • 1 teaspoon softened butter
  • 2 tablespoons softened cream cheese
  • 2 ounces sharp cheddar cheese, sliced
  • 1 small jalapeño, stemmed and thinly sliced
  • 2 slices bacon, cooked and chopped
Instructions
  1. Heat a frying pan over medium heat. Evenly spread butter on one side of each piece of bread. Evenly spread 1 tablespoon of cream cheese on the other side of both sliced of bread.
  2. Place one slice of bread, butter side down in the frying pan. Top with cheese, jalapeños, bacon, and second slice of bread, cream cheese-side down.
  3. Fry until toasted and golden, then carefully flip and toast the second side, about 2-3 minutes more.
  4. Remove from heat and let sit a couple minutes before cutting and eating.

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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Comida Latina, Recipes, Side Dishes

Roasted Carrots with Chipotle-Honey Butter

February 25, 2016
Sweet roasted carrots tossed in a chipotle and honey butter and sprinkled with fresh mint leaves. Gluten-free!

I’m getting the feeling my family is tired of my cooking.

I’ll admit I’ve been trying to make healthier meals, (aka, very little meat, lots of vegetables) but I’m sensing I’m the only one who is digging this menu. I made spaghetti squash the other night and I thought they were all going to pass out. I overheard Louisa tell Hiro, “Don’t throw up!! Just pretend you’re eating ice cream.”

Honey Chipotle Roasted Carrots Recipe

Then last Friday Armando came home with 2 pounds of flank steak, a pound of short ribs, and two of the largest New York strips I’ve ever seen. Oooookay. So we scratched the salmon cakes I was going to make (I did make them on Monday and they were VERY good, you should give them a try) and made steak, cause apparently that’s what he wanted? I think?

Honey Chipotle Roasted Carrots Recipe

They were good, I love steak as much as the next person, but I still need a considerable amount of veggies on my plate, which is where this treasured carrot side dish comes in.

I will (and do) eat almost any roasted vegetable with abandon. I can’t think of too many vegetables that don’t benefit from a blasting of oven heat. I don’t know, spinach? Still probably pretty good, like very flimsy kale chips. Anyway, carrots, in particular, really love a hot oven. It concentrates their sweetness and unlike spinach, they retain their texture just enough to really sink your teeth into them after roasting.

Honey Chipotle Roasted Carrots Recipe

The honey butter is easy to throw together, just melt everything in a pan and toss with the carrots. The kick of heat from the chipotles really makes the whole thing come to life, plus hunks of lemon make anything sexy. Serve the lemons on the side to squeeze over your whole plate, roasted lemon juice on a pan-fried New York strip is pretty va-va-va-voom.

Honey Chipotle Roasted Carrots Recipe

  • Oh, before I forget, here’s some ideas for the rest of that can of chipotles.

 

Roasted Carrots with Chipotle-Honey Butter Recipe
 
Prep time
Cook time
Total time
 
Sweet roasted carrots tossed in a chipotle and honey butter and sprinkled with fresh mint leaves. Gluten-free! You can use as many or as few chipotles as you'd like, two are pretty spicy, if you're sensitive to heat use less.
Serves: 4 servings
Ingredients
  • 1 pound small carrots, peeled and trimmed
  • 4 tablespoons unsalted butter
  • 1-2 chipotles en adobo, minced (depending on how spicy you'd like)
  • 2 tablespoons honey
  • 1 teaspoon kosher salt, plus more for sprinkling
  • ¼ teaspoon ground black pepper
  • 1 lemon, cut into large chunks
  • ¼ cup fresh mint leaves
Instructions
  1. Heat oven to 425°F. Line a baking sheet with parchment paper. Place carrots in a medium bowl.
  2. Combine butter, chipotles, honey, salt and pepper in a small frying pan over medium heat. Cook, stirring until melted.
  3. Pour butter mixture over carrots and toss to combine. Arrange carrots on baking sheet and scrape any extra butter over the top. Place lemon pieces over the carrots.
  4. Roast until carrots are tender, about 20 minutes. Remove to a serving dish, sprinkle with salt and mint leaves.

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, Condiments and Salsas, Dairy Free, Recipes

Fig Chipotle Jam

February 11, 2016
This fig chipotle jam might be the easiest jam you will ever make, not to mention one of the tastiest. It's great with everything from cheese to fried eggs.

I’m not feeling Valentine’s this year.

Some folks hate Valentine’s Day, but I’m normally not one of them. Usually I’m all about it. I love to have a little celebration of love smack dab in the middle of boring old winter—bring on the pink and sprinkles and champagne and chocolate—but for some reason, not this year.

Fig Chipotle Jam Recipe

This year I’m more, ugh! Then awwww! I have no special gift for my honey, no inclination to cut out paper hearts, definitely no dinner plans, so I made jam instead.

Fig Chipotle Jam Recipe

The only thing that remotely peaks my interest is sneaking out of bed before the kids wake up and making a special little breakfast-in-bed for my Valentine. It seems the only quiet time we have together anymore happens between the hours of 6-7am, so instead of a dinner date, I’m thinking more along the lines of toast, coffee, homemade chai, and actual conversation. At 6am on Valentine’s.

So I made jam.

Fig Chipotle Jam Recipe

I made a jam that the kids won’t like—it’s not for them anyway. I made jam with dried mission figs that is not too sweet, and with smoky chipotle chiles which makes it a little spicy, not to mention perfect on toast with a runny egg. Also, I made a jam in about 30 minutes, so you still have time to make your own jam too if you want.

I hope you have plans to share a little something with someone, even if it’s just jam at 6am. #RomanceIRL is better than none at all. xoxoxo

Fig Chipotle Jam Recipe

 

 

Fig Chipotle Jam Recipe
 
Prep time
Cook time
Total time
 
Jam will keep covered in the refrigerator for up to a month.
Serves: 2 cups jam
Ingredients
  • 8 ounces dried mission figs, stemmed
  • 1 tablespoon olive oil
  • 1 heaping cup chopped red onion
  • 3 chipotles en adobo
  • 2 tablespoons orange juice
  • ½ teaspoon kosher salt
Instructions
  1. Cover figs with water in a small saucepan. Place over medium heat and bring to a boil. Remove from heat and let plump in the hot water while you cook the onions.
  2. Heat oil in a medium frying pan over medium heat. Add onions and cook, stirring occasionally until caramelized, about 10-15 minutes. Lower the heat if they start to brown too quickly.
  3. Drain figs and place in the bowl of a food processor fitted with the blade attachment. Add onions, chipotles, orange juice, and salt.
  4. Puree until smooth, stopping to scrape down the sides occasionally.

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!