Browsing Tag

spring

Comida Latina, Dairy Free, Drinks, Recipes

Pink Grapefruit & Cilantro Spanish Gin Tonic

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

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

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

pink grapefruit Spanish gin tonics

Here’s how I like to Spanish-up my GT

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

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

pink grapefruit gin tonic

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

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

pink grapefruit gin tonic

One More Thing

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

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

 

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Apps, Mains, Recipes

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

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

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

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

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


THE MENU

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

Moroccan Passionfruit Minimalist Iced Tea || Salt & Wind

Spring Asparagus and New Potatoes with Harissa Goat Cheese Dip

  Gougeres Tea Sandwiches with Moroccan Chicken || Salt & Wind

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

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

Avocado Deviled Eggs with Dukkah

Spicy Papaya Lime Shrimp Skewers

Easy Watermelon Canapés || This Mess Is Ours

Individual Pistachio Pavlovas with Strawberries || This Mess Is Ours

THE ULTIMATE CHAMPAGNE BAR

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

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

Vanilla Bean and Plum Syrup || This Mess Is Ours

Apricot and Orange Blossom Syrup || This Mess Is Ours

Hibiscus Syrup


SETTING THE SCENE WITH THE HUNTED FOX

 

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

THE FLORALS

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

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

WATERCOLOR WHIMSY

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


SHOWER GIFTS….AND A SURPRISE

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

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

ENTER NOW!

Click here to view this promotion.

FRIENDS WHO FETE

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


SOURCES

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

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

One More Thing

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

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

 

Apps, Dairy Free, Recipes

Avocado Deviled Eggs with Dukkah

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

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

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

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

First things first: What the heck is dukkah?

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

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

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

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

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

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

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

 

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

One More Thing

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

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

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

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!

Comida Latina, Dairy Free, Drinks, Recipes

Pineapple Hibiscus Margarita + Salsa de Cacahuate {Creamy Peanut Salsa}

May 5, 2017
This Pineapple Hibiscus Margarita is made with fresh pineapple puree, organic blanco tequila, and hibiscus syrup. Perfect to celebrate Cinco de Mayo!

Happy Cinco de Mayo!!

I hope it is warm where you are, you’ve got the hot sun on your face, and an icy margarita in your hand.

Pineapple Hibiscus Margarita

I am blown—seriously blown—by the generosity and creative spirits of all my fellow food bloggers who have participated in this year’s Margarita Week. Really my cup, literally and figuratively,  runneth over with margaritas and gratitude and inspiration of all the gorgeous, gorgeous work that went into creating this year’s recipes and posts. It is all in good fun—a week dedicated to tequila and margaritas couldn’t be anything but—that being said, I know the time and effort it takes to pull off such jaw-dropping work and for that I want to thank each and every one of you for contributing your talents.

Pineapple Hibiscus Margarita

My contribution is a fruity concoction I created with my friends and sponsors of Margarita Week, Azuñia Tequila. Their Organic Blanco Tequila is so smooth and gentle. It is the tequila you want to be drinking if you think you don’t like tequila or have had too many bad experiences with the crap tequila of all of our college days.

Pineapple Hibiscus Margarita

Whenever I open the bottle and take in the aroma, pineapple is always the first thing that comes to mind, so it’s a no-brainer that I choose to make a pineapple margarita—I really had no other choice.

Hibiscus Pineapple Margarita

Because Azuñia prides itself on being an organic tequila I like to keep my cocktail that way too and use only organic ingredients in the drink. Ripe, buttery organic pineapple, organic limes from my own tree, and even organic granulated sugar in the syrup. It may seem a little nitpicky but I think it makes a difference in the final drink.

Pineapple Hibiscus Margarita

The finishing touch is the hibiscus salt on the rim which comes from The Spanish Tin. It has just a hint of smoke from smoked paprika with all the tart tang of ground hibiscus flowers and the perfect amount of flaky sea salt. I highly recommend looking them up, they have a seasoning for just about any occasion.

Pineapple Hibiscus Margarita

And because we all need something to snack on while we’re sipping our margaritas in the sun, I’ve got a quick little salsa for you that is one of my favorites from Baja. I don’t think it originated there (I’ve read recipes of peanut salsa hailing from Chiapas to the Yucatán) but the first time I had it was in Valle de Guadalupe so it always makes me think of Baja California.

Salsa de Cacahuate

It’s a spicy, creamy salsa made from arbol chiles and ground peanuts. You can find the full recipe here!

Have a fun and festive Cinco de Mayo my loves! For lots more Margarita inspiration we’ve got everything from cupcakes to cocktails over on the Margarita Week page and follow along on social with the #MargaritaWeek hashtag!

If you’re looking for Azuñia Tequila, check the map to see where you can find a bottle in your area!

Pineapple Hibiscus Margarita
 
Prep time
Cook time
Total time
 
This Pineapple Hibiscus Margarita is made with fresh pineapple puree, organic blanco tequila, and hibiscus syrup. Perfect to celebrate Cinco de Mayo!
Author:
Serves: 1 drink
Ingredients
For the Hibiscus Syrup:
  • 2 cups water
  • 2 cups granulated sugar
  • 1 cup dried hibiscus flowers, rinsed
For the Margarita
  • Hibiscus Salt or kosher salt
  • 2 ounces Organic Blanco Tequila (Azuñia is my favorite)
  • 2 ounces pineapple puree *See Note
  • 2 limes, juiced, plus more for garnish
  • ½ ounce pineapple gum syrup
  • ½ ounce hibiscus syrup
  • pineapple wedges, for garnish
Instructions
To Make the Syrup:
  1. Combine water, sugar, and flowers in a small saucepan and place over medium heat. Whisk until sugar is dissolved and bring to a boil. Let simmer 15 minutes.
  2. Cover, remove from heat, and let cool. Strain and chill completely.
To Make Margarita:
  1. Rub a lime around the rim of a rocks glass. Dip the outside of the rim in the hibiscus salt to coat. Fill glass with ice.
  2. Combine tequila, pineapple puree, lime juice, and pineapple gum syrup with a scoop of ice in a cocktail shaker. Shake vigorously until combined and outside of the shaker is beaded with ice. Strain into the prepared glass. Pour hibiscus syrup over the top, garnish with a lime slice and pineapple wedge, if desired.
Notes
To make the pineapple puree; remove the peel and core from a ripe pineapple and cut into chunks. Add chunks to a blender and blend until smooth. Will make enough for 10-12 drinks. Save any leftover for smoothies.

The hibiscus syrup recipe will make enough for 10-12 drinks.

 

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 and Margarita Week was sponsored by Azuñia Tequila, all opinions are my own. Thank you for supporting the brands that make this blog possible.

Comida Latina, Dairy Free, Drinks, Recipes

Strawberry Pink Peppercorn Margarita

April 29, 2017
A strawberry pink peppercorn margarita hits all the notes of a perfect cocktail, a little sweet, a little sour, a tad bit spicy, and full of tequila!

Making a strawberry margarita is not half as difficult as you might think, and this one is made even easier with the help of Powell & Mahoney’s margarita mix.

Strawberry Pink Peppercorn Margarita Recipe

Are you still with me? I did say the “M” word (mixer). I know, I know, I thought the same thing too; why would I replace my fragrant, fresh-squeezed lime juice with a high fructose corn syrup gut bomb?

Slow your roll, this stuff is not, I repeat, not the margarita mix of your college days. The Powell & Mahoney Margarita Mix is handcrafted with all natural ingredients and cane sugar, and is the perfect sweet to sour ratio that I’ll admit, I like to drink with the added fizz of a little Topo Chico on any given afternoon when tequila wouldn’t exactly be appropriate.

Strawberry Pink Peppercorn Margarita

I came up with the idea for this Strawberry Pink Peppercorn Margarita when the kids and I were out on a hike a few weeks back and came upon a peppercorn tree hanging heavy with just ripening pink peppercorns. I’m not a huge forager (let’s just say, I’m not always right) but the fragrance of peppercorns is undeniable and these were especially well…peppery. I picked a green one off the tree, cut into it with my thumbnail and held it up to my nose. A flood of black spice filled the air and I quickly filled my pockets with as many as they would hold.

For those of you not wanting to wander around in the semi-arid desert mountains looking for a peppercorn tree, store-bought pink peppercorns will work just as well and you can use them for all kinds of other cooking adventures too—a grilled steak perhaps?

Strawberry Pink Peppercorn Margarita

I love a crushed strawberry margarita so much this time of year when the strawberries are flushed red all the way through and bursting at the seams with juice. All you need to do is pull the stems from a few and crush them in the bottom of your mixer with a muddler or back of a wooden spoon. In this case you’d add the peppercorns too, then shake it all up with tequila and the mixer. Simple as that!

Strawberry Pink Peppercorn Margarita

Head on over to the Powell & Mahoney’s site for the complete recipe and check out their new Margarita Everyday page with tons of fun ideas for Cinco de Mayo!

One More Thing

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

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

 

Apps, Comida Latina, Dairy Free, Recipes, Snacks

Mint and Sweet Pea Guacamole with Sweet Potato Chips

April 25, 2017
Mint and pea guacamole may seem odd at first but the two flavors are naturals with ripe avocado. Try it for Cinco de Mayo when fresh peas are at their peek!

We have a winner! CONGRATULATIONS to Daniela Cho!! And thank you to everyone who entered. We had over 700 entries!! Come right back here next Tuesday for a Mother’s Day giveaway with Wolf Gourmet! 

With Cinco de Mayo right around the corner (and knowing full well all I’ll talk about then are margaritas) is there any better time than now to talk about guacamole? Specifically mint and pea guacamole?

This is, by all means, a break from the norm, but we are officially in spring and I seem to be all about health-ing stuff up these days (much to Armando’s chagrin). Last week when I brought home the tortilla press, then promptly made lentil turmeric tortillas with it…well.

mint and pea guacamole

“Corn tortillas”, he asked, “why can’t you just make corn tortillas?”. I really shouldn’t have gotten his hopes up like that. He did not, not eat them though (because they were very tasty, thankyouverymuch) and we had no problem finishing off this guacamole and sweet potato chips last night over some margaritas.

These chips are really fun, initially I was going to make plantain chips to go with the guacamole but got the idea for using white sweet potatoes while browsing an old issue of Bon Appetit that talked about having thin strips of sweet potato they initially thought were pappardelle at Lord Stanley in San Francisco. I know it sounds complicated but they are super easy to make, you just peel the skin off a white sweet potato (I don’t know if it works with other kinds of sweet potatoes/yams but let me know if you try) and then keep peeling it into thin strips with the vegetable peeler. Crisp them up in just a drizzle of hot oil on a comal or griddle pan for a minute or two and then sprinkle with salt.

pea and mint guacamole

The guacamole is dreamy too, a bit sweeter than you might expect but if you use really fresh Farmer’s market peas you’ll be really surprised at how delicious the pea-avocado combo is. The mint is a nice touch—just screams spring—making this the perfect guacamole to make at your Cinco de Mayo party next week!

Oh, by the way, do you like the sizzle platter and bowl I used in the images? Because they could be yours!! To celebrate Cinco de Mayo I’ve partnered with Le Creuset to give one lucky winner a Le Creuset Sizzle Platter and Round Multi Bowl….enter below for a chance to win! One lucky winner will be picked, at random on Tuesday, May 2, 2017. Open to US residents only. 1 winner total. Good Luck!

pea and mint guacamole

Mint and Sweet Pea Guacamole with Sweet Potato Chips
 
Prep time
Cook time
Total time
 
Mint and pea guacamole may seem odd at first but the two flavors are naturals with ripe avocado. Try it for Cinco de Mayo when fresh peas are at their peak!
Author:
Serves: 6
Ingredients
For the guacamole:
  • ¾ cup sweet peas, fresh or frozen
  • 3 ripe avocados, peeled and pitted
  • 2 scallions, minced
  • 1-2 serrano chiles, stemmed and chopped (add more or less, depending on how spicy you like things. Remove the seeds if you'd like it less spicy)
  • ¼ cup chopped cilantro
  • ¼ cup chopped mint
  • ¼ cup fresh squeezed lime juice
  • 2 teaspoons kosher salt
For the chips:
  • 1 large white sweet potato
  • 1 tablespoon oil
  • salt
Instructions
To make the guacamole:
  1. If using fresh peas, remove them from the pod and blanch them in boiling water for 1 minutes. Transfer to an ice bath until cold, then drain. If using frozen peas, microwave them until thawed, about 1-2 minutes.
  2. Place peas, avocado, scallions, serranos, cilantro, mint, lime juice, and salt in the bowl of a food processor fitted with the blade attachment. Pulse until well combined, but not completely smooth.
  3. Scrape into a serving bowl, taste to see if it needs more lime juice or salt. If not serving right away, press a piece of plastic wrap directly on top of the guacamole (touching it) and refrigerate until ready to eat.
For the chips:
  1. Peel sweet potatoes then using the peeler, peel the sweet potato into large strips until all of it has been used.
  2. Heat oil in a large griddle or frying pan over medium heat. Add sweet potato strips, a few at a time; don't crowd until starting to brown and get crispy, about 1 minute. Flip and cook the other side, about a minute more.
  3. Transfer to a paper towel-lined plate and sprinkle with salt.
  4. Chips are best eaten the day they are made.

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Breads, Comida Latina, Dairy Free, Recipes, Snacks

Sprouted Lentil Turmeric Tortillas

April 18, 2017
Super healthy homemade sprouted lentil turmeric tortillas are as beautiful as they are delicious made with 2 nutrient powerhouses + they make amazing tacos.

{This #SpringCleanse post is sponsored by Lentils.org}

Occasionally I’ll dip my toe into homemade tortilla making. I’ve generally gone with flour—for some reason those seem more forgiving—but after tons of inspiration all over Instagram I decided to finally bite the bullet, buy a tortilla press and make real, honest-to-goodness homemade corn tortillas.

These egg yolk-yellow tortillas get their color from the nutrient powerhouse turmeric and have sprouted lentils mixed into the dough. The combination is incredibly delicious (especially with these roasted sweet potato and sprouted lentil tacos) but also are amazingly good for you.

Sprouted lentil and turmeric tortillas recipe

Lentils are incredibly high in protein—like pound-for-pound as much as a steak—and sprouted lentils are full of antioxidants and are excellent for digestive health. Plus they fill you up without filling you out which is great if, like me, you’ll have to appear in public in a swimsuit in the near future.

Granted homemade tortillas aren’t something you’re going to make on a whim, but when the urge strikes aren’t you going to want a vibrant recipe to turn to?

I sprouted my own lentils for this recipe. They are a sintch to do, cost basically nothing, and you can use them in salads, sandwiches, mixed into rice bowls, basically anywhere you want to add amazing texture and an earthy sweet bite. I explained all the details about how to sprout them over on the taco post.

sweet potato and lentil tacos recipe

As for the tortillas, they’re not rocket science but they do take patience and time. The first couple may turn out disastrous, but don’t give up hope, pretty soon you’ll get into a rhythm and fly through the dough in no time.

sprouted lentil and turmeric tortillas recipe

The most important aspect is getting the moisture level right. Too wet and they will stick and tear, too dry and they will be well….dry, hard, yucky. It is something you have to feel to know. I think a ratio of about 1 part maseca to 1 part water is about right.

Sprouted lentil and turmeric tortillas recipe

Then roll the dough into balls about the size of a ping-pong ball.

Sprouted lentil and turmeric tortillas recipe

Flatten the dough ball with a tortilla press lined with plastic wrap. Peel the tortilla off the plastic wrap and cook in a hot, dry comal or cast iron skillet until both sides are toasted. Fill with your favorite taco filling (I love the sweet potato filling with these tortillas—grilled fish is also good).

Let Lentils.org inspire you to clean up your act this spring and enter the #SpringCleanse Canadian Lentil Sweepstakes! All the details are below.

Sprouted Lentil Turmeric Tortillas
 
Prep time
Cook time
Total time
 
Super healthy homemade sprouted lentil turmeric tortillas are as beautiful as they are delicious made with 2 nutrient powerhouses + they make amazing tacos. Tortilla Recipe adapted from Yes, More Please! Check out their beautiful sight for instructions on how to make all kinds of corn tortilla flavors.
Author:
Serves: 12-15 tortillas
Ingredients
  • ¼ teaspoon kosher salt
  • 1 cup warm water
  • 1 cup maseca corn flour
  • ½ cup sprouted lentils
  • 2 teaspoons ground turmeric powder
Instructions
  1. Dissolve the salt into the warm water.
  2. Combine maseca, sprouted lentils, and turmeric in a large bowl. Add salt water and mix to incorporate. Knead dough with your hands 2-3 minutes. Cover with plastic wrap and let sit at least 20-30 minutes.
  3. Roll a ping pong-sized ball of dough in your hands and check the moisture. It shouldn't be sticky, but it shouldn't crack either. Adjust with more water or maseca as needed and let it rest another 10-15 minutes.
  4. Meanwhile, heat a comal or cast iron skillet over medium heat. The pan should be hot to the touch but not smoking.
  5. Line a tortilla press with plastic wrap, place a ping pong-sized ball in the middle and press into a circle. Keep the remaining dough covered as you work so it doesn't dry out.
  6. Lift one hand under the plastic wrap and let the tortilla fall into the other hand. Flip onto the hot comal and leave it to cook until it is dry and toasted on the bottom, about 2 minutes. Don't try to move it beforehand.
  7. Flip the tortilla with a metal spatula or palette knife. Cook until toasted on the other side, about 2 more minutes. Then remove to a clean kitchen towel or tortilla warmer to keep warm.

#SpringCleanse Canadian Lentils Sweepstakes

One More Thing

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

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

This is a sponsored conversation written by me on behalf of Lentils.org. The opinions and text are all mine.

Comida Latina, Condiments and Salsas, Mains, Recipes

Roasted Sweet Potato and Sprouted Lentil Tacos

April 18, 2017
Sweet potato and lentil tacos made with roasted sweet potatoes, DIY sprouted lentils, & jalapeño yogurt salsa wrapped in homemade sprouted lentil tortillas.

{This #SpringCleanse post is sponsored by Lentils.org}

If spring is all about renewal than spring cooking should reflect that in some ways too. There is a freshness and light in the air and that feeling has made its way into my kitchen.

sweet potato and lentil tacos recipe

I love lentils and traditionally have used them in heartier cooking—soups, stews, with sausage, and so forth but this time I wanted lentils to add lightness and a tender bite to what I was cooking. I’ve read a lot about making your own sprouts from beans and seeds and such but had never actually tried it at home. The added nutrient boost was reason enough to get me excited; lentils are naturally loaded with protein but sprouted lentils also have antioxidant benefits as well as being excellent for digestive health. But it really wasn’t until I realized how easy they are that I decided there was no excuse not to try.

How to Sprout Lentils

sweet potato and lentil tacos recipe

You can buy all sorts of fancy equipment to sprout with, which might be handy when sprouting smaller seeds, but sprouting lentils is so easy all I used was a colander. The lentils have to be soaked overnight then I strained them through a large colander, spreading the lentils out as much as possible and cover the colander with a kitchen towel. I left them on my counter and rinsed them a few times a day to keep them from drying out. After a couple of days, little sprouts emerged and they were tender enough to eat. You can keep going for up to five days to get the sprouts to grow bigger but I used mine after three. I’ve used the sprouted lentils in all kinds of things—tossed in salads, in sandwiches, I’ve even been topping my eggs in the morning with a handful of lentils. Their texture is just addictive and they have a subtle sweet, earthy flavor that is delicious with just about anything. It was these tacos though that got me really excited.

Sweet Potato and Lentil Tacos

sweet potato and lentil tacos recipe

Sweet potato and lentil tacos are one of my favorite veggie taco combinations. The lovely thing about these tacos however, are the sprouted lentils don’t need to be cooked, they add a wonderful crunch to the tender roasted sweet potatoes and soft tortilla. As for these homemade tortillas they really take the idea of spring cleanse to a whole other level. Corn tortillas are pretty good for you but a soft homemade corn tortilla spiced with turmeric and sprouted lentils are something you can feel good about eating two times over. I know homemade tortillas aren’t something you’re going to whip out after gymnastics practice on a Tuesday night but when you have the time, I encourage you to give them a try. Get the recipe and all the details on how to make them and just think about it.

Jalapeno Yogurt Salsa

sweet potato and lentil tacos recipe

This salsa is like a breath of fresh (if not pretty spicy) air. It pulls all the flavors of these tacos together; creamy but still very light, made with yogurt instead of the more traditional sour cream. With the leftovers I added a bit more olive oil and vinegar and made a fiery salad dressing that was great on a sprouted lentil, radish, apple, dried currant, and arugula salad—uses for these lentils are just sprouting up everywhere (pun fully intended)!

Let Lentils.org inspire you to clean up your act this spring and enter the #SpringCleanse Canadian Lentil Sweepstakes! Check out the details below.

Roasted Sweet Potato and Sprouted Lentil Tacos
 
Prep time
Cook time
Total time
 
Sweet potato and lentil tacos made with roasted sweet potatoes, DIY sprouted lentils, & jalapeño yogurt salsa wrapped in homemade sprouted lentil turmeric tortillas.
Author:
Serves: 4-6 servings
Ingredients
For the sprouted lentils:
  • ½ cup whole dried lentils
For the sweet potatoes:
  • 2 pounds sweet potatoes, peeled and chopped
  • 2 tablespoons olive oil
  • 1 teaspoon ground New Mexico chile powder
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
For the salsa:
  • 2 jalapeños
  • 2 cloves garlic
  • 1 cup whole milk Greek yogurt
  • 1 cup cilantro leaves
  • 2 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon kosher salt
For the tacos:
Instructions
To sprout the lentils:
  1. Start at least 3 days in advance; cover lentils with about an inch of water and let sit overnight.
  2. The next day strain and spread lentils out in the strainer, giving them as much room as possible. Set the strainer over a plate and cover with a clean kitchen towel. Leave at room temperature.
  3. Rinse lentils at least 3 times a day for at least 2 days or until they start to sprout. Continue rinsing and leave them covered at room temperature for up to 5 days, depending on how large you'd like the sprouts to be.
  4. Transfer to a resealable plastic bag and refrigerate. Sprouted lentils will keep for up to 5 days in the refrigerator.
For the tacos:
  1. Heat oven to 425°F and arrange rack in the upper third.
  2. Combine sweet potatoes, olive oil, and spices in a large bowl. Lay in a single layer on a baking sheet and roast until just tender, about 15 minutes.
  3. Meanwhile, make the salsa. Place jalapeños and unpeeled garlic cloves in a dry comal or skillet over medium-high heat. Cook until charred on all sides (garlic will take less time so remove that first).
  4. Remove garlic peel and the stems from the jalapeños. Cut jalapeños in half and remove seeds if you'd like it less spicy.
  5. Place charred vegetables in a blender with yogurt, cilantro, olive oil, vinegar, and salt and blend on high until smooth. Taste and add more salt or vinegar as needed.
  6. To serve, toss sweet potatoes with cilantro and sliced spring onions then divide between the warm tortillas and top with sprouted lentils. Drizzle with salsa and enjoy!
Notes
Sprouting your own lentils is super easy but it does take some planning. The lentils take at least 3 days to sprout so plan ahead.

Serving these tacos in homemade tortillas make them extra special but store-bought corn tortillas also work here.

 

#SpringCleanse Canadian Lentils Sweepstakes

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it. Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too! This is a sponsored conversation written by me on behalf of Lentils.org. The opinions and text are all mine.

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
Cook time
Total time
 
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.

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