Arroz Con Pollo A La Chorrera Recipe

April 12, 2021 Cuban Recipes

Arroz Con Pollo A La Chorrera Recipe

This is arroz con pollo a la chorrera recipe is a recipe my mom was very surprised I asked her for. The reason for that is, I hated arroz con pollo a la chorrera growing up. This is a dish I learned to love later in life. Unlike other arroz con pollo dishes, this one is more reminiscent of a risotto. It has a soupy/ creamy texture that is perfect for cuddling up on the couch on a rainy day.

How this Arroz Con Pollo Cubano Recipe came to be

For this recipe, I had to stand next to my mom in the kitchen and document her every move. This isn't a recipe she has written down somewhere, this arroz con pollo a la chorrera recipe is engrained in her heart. So asking her to measure things out, like salt, was not easy. She kept saying "I just keep adding until it feels right." Unfortunately, 'til it feels right' isn't a standard measurement.

After nagging my mom, she finally came over with all the ingredients and cooked this recipe in my kitchen. After complaining about my pots and space in my kitchen, she started working her magic. I quickly scribbled down everything I saw her do and times all of her cooking.

Arroz Con Pollo Cubano Ingredients

Olive oil
Green bell pepper
Red bell pepper
Yellow onion
Tomato
Garlic
Chicken meat
Black pepper
Salt
Chicken bullion
Red cooking wine
Water
Bijol
Valencia/pearl rice
Light beer
Frozen peas
Parsley

What kind of chicken do you use?

Traditionally, arroz con pollo a la chorrera is cooked with an entire bone-in chicken cut into sections. If you wish, you can use a whole bone-in chicken instead of the 2.5 lbs of chicken meat I noted in the ingredient list. You can also opt to use 2.5 lbs of chicken thigh meat. For this recipe, I used chicken breast because it's what I had available.

Beer is the secret ingredient

Adding one light beer is what gives this arroz con pollo dish that extra special touch. Avoid using a hoppy beer like an IPA, it'll make your rice bitter. Opt instead for a simple light beer. A light corona, miller, whatever you prefer just make sure it's a light beer. This will give the rice an enhanced flavor without over powering it.

How to make Cuban Chicken and Rice

In a large sauté pan or dutch oven over medium high heat, add your olive oil, chopped bell peppers, onions, garlic and tomato. Sauté for 2 minutes, stirring constantly.
Add chicken, salt and bouillon cube to pan and increase heat to high, stirring constantly for 5 minutes.
Add red cooking wine, bijol and water, drop the heat to low and cover. Allow to cook for 20 minutes.
While your chicken is cooking, rinse your Valencia rice.
Add your rinsed Valencia rice to the chicken and increase the heat to medium. Stir occasionally to ensure the rice doesn't stick to the bottom. Once it reaches a boil, drop the heat to low. Partially cover the pan and stir every couple of minutes to ensure it doesn't stick to the bottom of the pan.
Once your rice is cooked through (about 10-15 minutes), add your beer and lastly your frozen peas. Carefully stir in the beer and peas so they don't became mush and can retain their shape. Cook for another 2-3 minutes.
Remove from the heat. Add minced parsley and red pepper slices as garnish and serve immediately.

How to store Cuban Arroz Con Pollo

Storing Arroz con Pollo a la Chorrera is slightly different from standard chicken and rice because of its signature "soupy" (chorrera) consistency. To maintain that risotto-like texture without the rice turning into a solid block, follow these guidelines:

Refrigeration

The most important thing to remember is that rice acts like a sponge. As it sits, it will continue to absorb the delicious beer and broth base.

Cooling Down: Do not leave the pot on the counter for more than 1 hour. To cool it faster and prevent the rice from overcooking in its own residual heat, transfer it to shallow containers.
Airtight Storage: Store in a sealed container for 3 to 4 days.
Pro-Tip: If you find the rice has thickened too much the next day, don't worry! This is normal. You can loosen it back up during the reheating process.

Freezing

You can freeze Arroz con Pollo a la Chorrera, though the rice may become slightly softer upon thawing.

Method: Place completely cooled portions into heavy-duty freezer bags or airtight containers.
Duration: It will stay fresh for up to 3 months.
Thawing: For the best texture, always thaw it in the refrigerator overnight rather than using the microwave defrost setting.

Reheating (The Secret to Keeping it "Chorrera")

If you simply microwave the leftovers, the rice will likely be dry. To restore that "soupy" Cuban style:

Add Liquid: Before heating, add a splash of chicken broth, water, or even a tiny bit of Vino Seco (dry cooking wine).
Stovetop Method (Best): Place the rice in a small pot over medium-low heat. Add your liquid, cover with a lid, and stir occasionally until steaming. This mimics the original steaming process.
Microwave Method: Place in a bowl, add a tablespoon of broth, and cover with a damp paper towel. Heat in 1-minute intervals, stirring in between to distribute the moisture.

Safety Note: Always ensure the chicken reaches an internal temperature of 165°F when reheating.

More recipes to try

April 10, 2021 Blogger Related

My Food Photography Equipment

After 10 years of visually documenting my food, I've learned a couple of things on food photography. I'm going to share with you all the equipment I use; everything from cameras to linens. Please keep in mind, I am not a professional photographer by any means and have no real education in photography. My food blog is a hobby I'm passionate about and I'm sharing with you the tools I use to produce pictures for my blog and social media outlets.

I will note that I have two different sets of equipment. I use smaller and lighter gear when shooting at a restaurant. When I'm shooting at home, I have bigger and heavier gear.

Camera Gear

I have two canon cameras I currently use. When shooting recipes at home I use my Canon EOS 5D Mark IV. When shooting outside of the home, I use a 7 year old Canon Rebel SL1. When I'm shooting video content for Instagram or Tiktok, I shoot with my Apple Iphone 12 Pro Max.

The lenses I use are simple. I use the 18-55mm kit lens on the Canon Rebel. I usually have a polarizer filter on my 18-55mm kit lens. On my Canon Mark IV I use the EF 24-105mm L lens that I purchased used. I also use a 50mm f/1.4 fixed lens. I use canon hoods on all of my lenses.

I also have 2 extra battery packs for each camera, you never want to be caught with a dead battery in the middle of shooting.

I also have scarf camera straps on both of my cameras so my neck doesn't ache from carrying my camera.

Lighting

Now that you know what cameras I use, now to talk about lighting and tripods. I try to use natural indirect light 90% of the time. The other 10% of the time I use artificial light.

When dining out, I carry with me the VILTROX L116T Key Light at 5600K at 20-30% brightness. In the past, I used to use a much smaller selfie ring light that can be clipped onto most cellphones.

When at home, I use a large light diffuser to help diffuse natural light in my living room where I shoot.

I also use 20in x 30in black and white foam boards I bought at my local dollar tree to help block and reflect light, respectively.

Lastly, I have a Neewer LED Softbox that I occasionally use at home as well.

Tripods

For my cellphone, I use an overhead phone stand when shooting video of me cooking. You can see it in the picture above. I really like this stand because you can angle your phone in a variety of ways, not just flat overhead. I also have a cellphone tripod with a blue tooth remote.

For my camera, I made the mistake of buying a cheap tripod that couldn't sustain the weight of my Canon Mark IV. That camera is expensive and I need a tripod that I can trust. My next splurge will be buying a Manfrotto Tripod with a Manfrotto quick release head.

Props

This is where I spend the bulk of my money. From backdrops, to different color plates and bowls. cutlery and linens.

My backdrops are all from erickson surfaces. Their surfaces are beautiful, handmade and sturdy. They are also available to make custom backdrops. Each one is double sided with your choice of pattern/color.

Food Photography props — Some of my plates, linens and cutlery

Many of my plates, linens, serving boards and cake stands come from Home Goods. I've also bought glassware at Dollar Tree. I love to get one of a kind bowls from the Ceramic League of Miami. I recently discovered Sugarboo & Co and have gotten some bowls there as well.

I also love checking out local antique shops for vintage cutlery and serving spoons.

Editing Software

I use Adobe Lightroom to edit all of my still images. For video, I use Vixer and InShot.

That's It

There you have it folks. That's everything I use to produce my pictures. Hopefully this helps you and if you have any questions, don't hesitate to ask!

April 7, 2021 Dessert Recipes

Lemon Ricotta Pound Cake Recipe

Looking for the best homemade Starbucks copycat lemon loaf recipe? This easy lemon loaf is the perfect copycat version of Starbucks' famous lemon loaf—and it's developed by a former Starbucks barista who made this iconic pastry hundreds of times.

If you've been craving that signature moist, tender crumb and bright lemon flavor without the hefty price tag, this copycat lemon loaf recipe delivers exactly what you're looking for. Made with ricotta cheese for extra moisture and fresh lemon juice and zest for authentic citrus flavor, this homemade version rivals the original. Whether you're a Starbucks regular or just love lemon desserts, this simple lemon loaf recipe is now your go-to for café-quality baking at home.

Key Ingredients for this ricotta and lemon poundcake

All-Purpose Flour — The foundation of the cake, providing structure and texture to the dense, moist crumb.
Unsalted Butter — A full cup of room temperature butter creates richness and helps achieve that tender pound cake texture.
Ricotta Cheese — The star ingredient that adds moisture and a slightly tangy flavor while keeping the cake tender rather than dry.
Fresh Lemon Juice & Zest — Provides bright citrus flavor throughout; you'll use fresh lemon juice and zest to infuse the cake with authentic lemon taste.
Granulated Sugar — Sweetens the cake and, when creamed with butter, helps create a light, fluffy batter.

Instructions to make this lemon loaf cake

Lower the oven rack to the lower third position and preheat the oven to 350°F Line a 9×5 inch loaf pan with parchment paper.
In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
With a handheld or stand mixer fitted with whisk attachment, beat the butter on high speed in a large bowl until smooth for 1 minute. Add the sugar and beat on high speed for 2 minutes. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer running on low speed, add the eggs one at a time. Once the last egg is completely mixed in, stop the mixer. Add the ricotta, lemon juice, lemon zest, lemon curd, oil, and vanilla extract, then beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer running on low speed, slowly add the dry ingredients just until combined. Do not over-mix.
Spread the batter into prepared loaf pan and bake for 50 minutes. Cover the cake with tented aluminum foil for 30 minutes while baking to prevent the top from over-browning. After 30 minutes, remove the aluminum foil.
Baking times vary, so keep an eye on yours and don’t be alarmed if yours is taking longer. The cake is done when a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place on a wire rack. Allow cake to cool in the pan completely before removing from pan.

Make the icing

In a medium sized bowl, whisk all of the icing ingredients together. Pour the icing over cake, once the cake has completely cooled.
Serve immediately or wait until the icing sets completely, which provides your with clean slices.
Cover and store leftover cake for up to 1 week in the refrigerator.

Variations and Substitutions for this lemon pound cake

Citrus Variations: Swap the lemon for lime, orange, or grapefruit zest and juice for a different citrus twist. You could also do a mixed citrus version using lemon and orange together for extra complexity.

Flavor Add-Ins: Mix in poppy seeds, fresh blueberries, or raspberries folded into the batter. You could also add a touch of almond extract, vanilla extract, or even a pinch of cardamom for warmth.

Ricotta Substitutions: Use Greek yogurt (it's tangier but creates a similar moist crumb), sour cream, or mascarpone for a richer version. Cottage cheese works too, though you'll want to blend it smooth first.

Dairy Swaps: Replace some or all of the butter with olive oil for a lighter, more Mediterranean feel. Use buttermilk instead of regular milk for added tang and tenderness.

Glaze & Topping Options: Drizzle with a lemon glaze, cream cheese frosting, or a simple powdered sugar glaze. Top with candied lemon slices, lemon curd, or fresh whipped cream and berries.

Dietary Adjustments: Use gluten-free flour (with a binder) for a GF version, or substitute sugar with a 1:1 baking blend for lower-sugar options. Almond flour can replace some of the regular flour for nuttiness.

Texture Variations: Add a streusel or crumb topping for crunch, or make mini loaves or muffins instead of one large cake for portion control.

Storage instructions for this Starbucks copycat lemon poundcake

Room Temperature: Store in an airtight container at room temperature for up to 2 days. The cake stays moist and tender during this time.

Refrigerator: Place in an airtight container and refrigerate for up to 5 days. The cool temperature helps preserve the cake longer, though it may be slightly denser when cold. Let it come to room temperature or warm it gently before serving for the best texture.

Freezer: To freeze, do not pour the lemon icing. Wrap the cooled cake tightly in plastic wrap, then place it in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature for 2-3 hours before serving, or refrigerate overnight.

Frosting/Glaze: If your pound cake has a lemon glaze or frosting, keep it refrigerated and consume within 3-4 days for best quality.

Pro Tip: Pound cakes actually improve slightly after a day or two as the flavors meld and the crumb sets—so don't hesitate to make it ahead!

Check out these other dessert recipes

April 6, 2021 Blogger Related

10 Tips For Better Food Instagram Photos

Today I'm sharing 10 easy tips for cellphone/ iphone food photograhy. I have been taking pictures of my food for over a decade and have had a food instagram page for nearly 10 years. In today’s digital age, food that is almost too pretty to eat demands it’s photo be taken and shared throughout social media.

These simple tips will elevate your foodporn pictures to the next level. I'll be touching on everything from lighting to styling. So to help you and anyone help snap the best food pictures possible, I’m going to share some of my own personal food photography tips that I live by.

1. Natural light is your best friend!

What I mean by “natural light,” is actually indirect sunlight. Indirect sunlight brightens up your dishes and makes colors pop more than a dimly lit dining room. When dining out, don’t be embarrassed to ask for a table by a window or even outdoor seating if available. You’ll want to grab the seat that puts the sunlight behind you, so your food will be brightly lit and ready for its close-up.

indirect sunlight allows you to better see the details

2. Colorful ingredients make for better pictures!

Sure your plain burger tastes great, but a brown bun with a brown patty isn’t very visually appetizing. Adding some colorful toppings such as bright green lettuce, a slice of red tomato and some red onions transforms your burger from plain to something that seduces all of your senses simultaneously.

3. Some foods are meant to be eaten and not photographed!

Yes, one food photography tip is that sometimes you don't take a picture of food. There are some foods that although delicious are not photogenic. Some examples include plain risotto, gravy, plain oatmeal, plain yogurt or even polenta. I’ve unfortunately made this mistake and learned this lesson the hard way. I was eaten alive by instagram users quickly pointing out that my picture of 3 cheese risotto looked more like the end result of a night of heavy drinking than a delicious meal. So learn from my mistakes!

What you can do is revert back to my previous tip and dress up your plain looking oatmeal by adding some colorful berries, a drizzle of honey. Or add some parsley, bacon, tomatoes and grated cheese to your risotto or polenta. In other news, add some color to make your dish more visually palatable.

4. Set the scene!

Ok so you’ve got a colorful plate of delicious tacos in front of you, now to set up your shot. Get rid of any clutter in the background such as straw wrappers and crumpled napkins. A messy background will take away from the main focal point of your picture and distract viewers. A messy background can also be people in your shot. If you’re opting for an overhead shot to take pictures of several dishes on the table, make sure the table looks neat and the dishes are relatively clean.

5. Clean your plate!

This one is kind of upto your own personal preference. Some people dont mind a messy plate, I find it distracting. There have been a few times where I’ve been served a messy plate, but I still want to snap a picture of it. I am not above grabbing a napkin and quickly wiping down my plate so my photograph will look more visually appealing.

6. Lots of angles means lots of options!

Take lots of pictures of your food from all sorts of angles. Take close up pictures, take overhead pictures or zoomed-out pictures. Ask yourself what your main point in the picture is. Is the ooey-gooey cheese your main focal point or is it the entire burger?

Will your image be better served by seeing the whole plate and some context, or just getting a tight shot of a specific part? Some plates of food look better from above, or from the side, or at a 45-degree angle. Three main food photography angles to play around with are: overhead shot or the flat lay shot, 45 degree angle and the straight on angle.

Overhead shots eliminate depth of field, but are great for highlighting several dishes. The straight on shot is perfect for "tall" foods like burgers and cakes. Your 45 degree angle is the best of both worlds.

Don’t be afraid to explore various angles and figure out what picture you like best. Not only will this give you more options for that perfect instagram post, but it will let you explore your own style.

7. Focus! Focus! FOCUS!!

No one likes blurry pictures, period. Make sure your pictures are focused, clear and sharp. If you’re having a hard time keeping steady, take a deep breath and try positioning your hands differently. Maybe set your food down on a table instead of holding it. Sometimes, the problem may be related to a lack of light getting to the sensor of your camera. If that’s the case, try moving to an area with more light.

8. Forget the flash!

Do not use the flash on your phone if sitting in a dimly lit restaurant. If you're dining at night and want to shoot photos of your meal, opt instead for an LED light that offers constant and consistent light. I use the VILTROX L116T Key Light at 5600K at 20-30% brightness. I also use a much smaller selfie ring light that can be clipped onto most cellphones.

However, before pulling out your LED lights, be sure to ask the restaurant staff if they allow flash as some restaurants do not allow flash photography in their dining room. Staff will quickly ask diners who break this rule to put the flash away or even diners to leave their establishment. It can be considered rude and distracting to other people trying to enjoy a meal. However, keep in mind that pics using flash and LED lighting will have harsher contrasts and shadows.

9. Avoid filters!

Maybe that Valencia filter you love looks fab on all of your selfies, but it does absolutely nothing for that juicy steak. When it comes to food, 86 the filters. Instead, opt for some light editing. I personally, use the Adobe lightroom app, but there's also snapseed and VSCO. Cell phone pictures don’t always capture the brightness and vibrant colors of real life; photos tend to look rather grey when shot on smart phones.

By opting to adjust the brightness, saturation, sharpness and contrast levels in your photo, you give viewers the feeling that they’re actually facing the food instead of looking at their phone.

10. Take your time to find your style

My way of take pictures is different from other food bloggers. I love vibrant and bright colors. I don't like to over edit my shots and I don't rip food apart with my bare hands. Some people like to get messy with their food, or over expose their image and add filters. Don't be afraid to explore your photography style and find what makes you happy. Maybe you like shooting images with offset angles or images with a lot of negative space.

Time to take pictures!

Now that you’re armed with 10 food photography tips, it's time to take amazing food pictures Dining out with friends and loved ones is a bonding experience, don’t be afraid to include friends into your pictures as photobombs in the background or even as “hand models.” Some of these food photography tips may seem subtle, but applying them will help elevate your food pictures. Most importantly, be sure to enjoy your experience and have fun!

April 5, 2021 Giveaways

Flanigan's Seafood Bar & Grill giftcard giveaway!

If you're from south Florida, you may be familiar with Flanigan's Seafood Bar & Grill. It's a south Florida staple and I'm lucky enough to be able to partner with them and giveaway a $200 gift card to one lucky person!

Many south Floridians have their own personal collection of iconic green Flanigan’s seafood cups, myself included. Their ribs and curly fries are adored by many as well as their late night happy hours. I even mentioned my local Hialeah Flanigan's Seafood Bar & Grill in my Thrillist guide to eating and drinking in Hialeah back in 2014.

flanigan's seafood bar and grill ribs — Flanigan's rack of ribs and curly fries

The giveaway is happening over on my instagram. For the direct link to enter to win, click here.

flanigan's seafood bar and grill curly fries

Winner will be announced April 9, 2021 at 5pm! Must be 18 and over to enter to win! Giveaway open to all US residents! For the love of god, please be sure to follow all the rules and directions; I check to make sure before announcing the winner. Winner has 3 hours to claim prize, if prize is not claimed winner forfeits and new winner is selected. Giveaway not affiliated with instagram. I (fatgirlhedonist) was not compensated for this giveaway. Winner selected via random drawing.

March 18, 2021 Dessert Recipes

Lucky Charms Marshmallow Treats

Its a little known fact that I am obsessed with Lucky Charms cereal. Not the marshmallow bits, the actual cereal. I normally will sit there and pick out the marshmallows just to eat the cereal pieces. With St Patrick's Day coming up, I decided to make lucky charms marshmallow treats.

These lucky charms marshmallow treats are a great and easy treat. I made these with the help of my 4 year old son. These marshmallow treats end up being extra gooey with crunchy cereal and slightly browned buttery flavor. I added a white chocolate drizzle over the top.

Why you'll love these Lucky Charms marshmallow treats

People will love this Lucky Charms marshmallow treats recipe because:

It’s a fun, colorful twist on classic marshmallow treats, perfect for kids and adults alike.
The crunchy cereal combined with gooey marshmallows creates a delicious, nostalgic snack.
Easy and quick to make with minimal ingredients.
Great for themed parties, holidays, or just a playful dessert.
You can customize it by adding extra toppings or using different marshmallow flavors.
It brings out the whimsical appeal of Lucky Charms in every bite!

Ingredients needed for these cereal marshmallow bars

Salted Butter
Lucky Charms Cereal
Mini Marshmallows
Green candy melts or white chocolate

Instructions on how to make these lucky charms rice krispie treats

Line an 8x8 pan with parchment paper. Melt and slightly brown butter over low heat in a medium saucepan. Once butter has melted and starts to turn golden, stir in marshmallows.
Once the marshmallows have completely melted and combined with butter, add in the cereal. Using a greased spatula fold the cereal into the marshmallow.
Once the cereal has been well folded in, carefully pour the marshmallow cereal mix into the prepared pan. Be careful no to press the cereal into the pan, just lightly tap it info place.
Place the white chocolate and condensed milk into a microwave safe bowl and microwave at 30 second intervals until the chocolate is completely melted. Then drizzle it over the top of your marshmallow treats.

Variations an substitutions for marshmallow lucky charms treats

Cereal Substitutions:

Fruity Pebbles for a colorful, fruity twist
Cinnamon Toast Crunch for a spicy-sweet version
Cocoa Puffs for a chocolate variation
Rice Krispies for a classic texture
Froot Loops for a rainbow effect
Cap'n Crunch for extra crunch

Marshmallow Variations:

Use different colored marshmallows
Mix in marshmallow fluff
Use flavored marshmallows (strawberry, vanilla)
Replace some marshmallows with white chocolate chips
Add marshmallow cream for extra gooeyness

Butter Alternatives:

Coconut oil
Vegan butter
Brown butter for nutty flavor
Olive oil spray
Coconut oil spray
Ghee for a richer taste

Flavor Boosters:

Add vanilla extract
Sprinkle sea salt
Mix in rainbow sprinkles
Add food coloring for vibrant colors
Incorporate cream cheese
Drizzle with white chocolate

Decoration Ideas:

Drizzle with colored chocolate
Roll in sprinkles
Cut into fun shapes
Add edible glitter
Create marbled effect
Top with additional marshmallows

Storage instructions for these marshmallow treats with lucky charms

To store Rice Krispies treats:

Freezing: Wrap each treat individually in plastic wrap and place them in a freezer-safe bag for up to 6 weeks. Thaw at room temperature before serving.

Room Temperature: Keep them in an airtight container at room temperature for up to 2-3 days to maintain freshness.

Refrigeration: Store in the fridge for up to a week, but they may become slightly harder.

Check out these other dessert recipes

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Lucky Charms Marshmallow Treats

marshmellow treats made with Lucky Charms cereal and drizzled with chocolate

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Cuisine: American

Servings: marshmallow squares

Calories: 355kcal

Author: Cari

Ingredients

▢ 3 Tablespoons of salted butter
▢ 1 16 oz marshmallow package
▢ 1 10.5 Lucky Charms cereal
▢ ¼ cup of white chocolate chips
▢ 2 tablespoons of sweetened condensed milk

Instructions

Line an 8x8 pan with parchment paper. Melt and slightly brown butter over low heat in a medium saucepan. Once butter has melted and starts to turn golden, stir in marshmallows.
Once the marshmallows have completely melted and combined with butter, add in the cereal. Using a greased spatula fold the cereal into the marshmallow.
Once the cereal has been well folded in, carefully pour the marshmallow cereal mix into the prepared pan. Be careful no to press the cereal into the pan, just lightly tap it info place.
Place the white chocolate and condensed milk into a microwave safe bowl and microwave at 30 second intervals until the chocolate is completely melted. Then drizzle it over the top of your marshmallow treats.

Notes

For St Patrick's Day I added 2 drops of green food coloring, but this is totally optional.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

December 2, 2020 Cocktail Recipes

Puerto Rican Coquito Recipe

Traditional Puerto Rican coquito has become a holiday staple in Miami, FL over the last few years. I have been making this recipe for over 5 years and gift it to close friends as a Christmas gift every year. I make this recipe multiple times through out the holiday season and it is fool proof. This recipe was gifted to me by an elderly Puerto Rican coworker, she mentioned this recipe is passed down from generation to generation.

What is Coquito?

Coquito is a creamy, rum-based, Christmas drink that originated in Puerto Rico. Coquito is enjoyed during celebrations from Thanksgiving all the way through to Three Kings Day (January 6th). It's a delicious way to embrace the festive spirit and enjoy the taste of the Caribbean.It's often referred to as "Puerto Rican eggnog" due to its similar texture. Here's a breakdown of its key characteristics:

Flavor profile: Rich and creamy with a coconut base, balanced by warm spices like cinnamon and nutmeg. The rum adds a distinctive kick.
Ingredients: Typically includes coconut milk, cream of coconut, sweetened condensed milk, rum (often Puerto Rican rum), vanilla extract, and spices.
Texture: Thick and smooth, with a luxurious mouthfeel due to the combination of coconut milk and cream.
Serving: Traditionally served chilled in small glasses for a festive and flavorful treat. May be garnished with cinnamon or nutmeg for an extra touch.

How much coquito does this recipe make?

It’s a big batch recipe that makes about a gallon of coquito. You’ll have enough to share with friends or to hoard all for yourself. This is the recipe I use every year to gift friends and family,

Coquito Recipe Ingredients

Full-fat coconut milk
Coco Lopez cream of coconut
Evaporated milk
Sweetened condensed milk
Ground cinnamon
Nutmeg
Salt
Vanilla extract
Puerto Rican rum
Cinnamon sugar and cinnamon sticks for garnish

How to Make Coquito

In a very large stockpot, combine all of the canned milks. Whisk well after each can and add the ground cinnamon, salt, nutmeg and vanilla extract. Taste and adjust to your liking.
Lastly, add your bottle of rum. Once you’ve added everything and whisked well.
Strain the liquid using a large mesh strainer to get out any clumps of cinnamon or nutmeg that didn’t break down.
Refrigerate for at least 2 hours before serving. If you can refrigerate overnight, it’ll taste even better.
Once ready to serve, garnish your glass with a cinnamon sugar rim and a cinnamon stick.
If you're pouring this into bottles to give to friends as a holiday present, add one cinnamon stick to the bottle.

Coquito Recipe Substitutions

For my vegan and dairy free friends, feel free to swap out the regular evaporated and condensed milks for coconut evaporated milk and coconut sweetened condensed milk. These simple swaps will make this a vegan coquito as well as a dairy free coquito.

Don't have Puerto Rican rum? Opt instead for any other Caribbean rum.

How to store Coquito

This eggless coquito recipe will keep in an airtight container for upto 3-4 months in the refrigerator. Be sure to give the bottle a good shake before serving. Shaking the bottle helps with the spices that settled at the bottom of the bottle as well as with any cream of coconut that may have solidified in the refrigerator.

Coquito Puerto Rico FAQs

What is coquito? Is coquito the same as eggnog?

Coquito is spanish for small coconut. This big batch coquito recipe has cream of coconut and full fat coconut milk, making it a creamy, boozy and coconutty drink. It has nothing to do with eggnog.
It is very different from eggnog. Coquito is closer to a piña colada than eggnog.

Does this coquito have eggs in it?

This traditional coquito recipe has no eggs in it.

More recipes to try

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June 1, 2020 Appetizers Recipes

Pretzel Pizza Nacho Recipe!

This blog post was sponsored by SUPERPRETZEL.

I’ve teamed up with the amazing folks over at SUPERPRETZEL to create a recipe featuring their amazing new cheese stuffed soft pretzel bites. They come in three different varieties: pub cheese, mozzarella and pepper jack. For this recipe, I decided to use one package of mozzarella stuffed pretzel bites and one package of pepper jack to make my pretzel pizza nachos. If you’re not a fan of jalapeño no feel free to use two packages of mozzarella soft pretzel bites.

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May 1, 2020 Latin Recipes

Cuban Carne Con Papa Meets Beef Bourguignon Recipe

This recipe is an amalgamation of Cuban Carne con Papa and Julia Child's Beef Bourguignon. I made Julia's Child's recipe to a T years ago and my mom rolled her eyes saying, "Eso es carne con papa, sin papa." I felt defeated but there was something to her statement that resonated with me. The recipes are similar, although beef bourguignon is a bit more involved. I set out to find a my own version and marry the two dishes some how. This is what I came up with.

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April 9, 2020 Dessert Recipes

Tiramisu (EASY Recipe!)

Tiramisu has always been one of my favorite desserts—the perfect combination of creamy mascarpone, delicate ladyfingers, and rich coffee flavor. As someone who absolutely loves Cuban coffee, I knew I had to give this classic Italian treat my own twist by using that bold, sweet cafecito we all know and adore.

The deep, intense flavor of Cuban coffee adds an incredible richness that takes this tiramisu to another level. This recipe brings together the elegance of traditional tiramisu with the unmistakable kick of Cuban coffee, creating a dessert that’s both comforting and full of personality.

Why you'll love Tiramisu with a Twist!

1. Bold, Rich Coffee Flavor - Cuban coffee is known for its strong, intense flavor, which gives the tiramisu a deeper and more robust coffee taste compared to regular espresso.
2. A Unique Twist on a Classic Dessert - This recipe blends traditional Italian tiramisu with the distinctive character of Cuban coffee, creating a dessert that feels both familiar and excitingly different.
3. Perfect Balance of Sweet and Strong - Cuban coffee has a naturally sweet edge from the way it’s prepared, which pairs beautifully with the creamy mascarpone and lightly sweetened ladyfingers.
4. Creamy and Luxurious Texture - The mascarpone filling is rich, smooth, and airy, creating the perfect contrast with the coffee-soaked layers.
5 . Perfect Make-Ahead Dessert - Tiramisu tastes even better after chilling overnight, making it ideal for parties, gatherings, or special occasions.

What is Tiramisu?

Tiramisu is a classic Italian dessert known for its rich, creamy texture and layers of flavor. It typically consists of layers of coffee-soaked ladyfinger cookies (savoiardi), a mascarpone cheese sabayon mixture, and a dusting of cocoa powder on top. The mascarpone filling is often made by blending the cheese with eggs, sugar, and sometimes a splash of liqueur like Marsala or rum for added depth.

The combination of bold espresso, creamy mascarpone, and a hint of sweetness makes tiramisu a beloved dessert, both light and indulgent at the same time. It’s usually served chilled, allowing the flavors to meld together.

Top Tiramisu ingredients

Cuban Coffee (Cafecito or Espresso) - Strong Cuban coffee is the heart of this recipe. Its bold, slightly sweet flavor soaks into the ladyfingers and gives the dessert its rich coffee kick.
Ladyfingers (Savoiardi) - These light, airy sponge cookies absorb the coffee beautifully and create the classic layered structure that tiramisu is known for.
Mascarpone Cheese - Mascarpone provides the smooth, creamy base for the filling, giving tiramisu its signature rich and velvety texture.
Egg Yolks - Eggs help create the fluffy, custard-like consistency of the mascarpone mixture, making the filling light yet decadent.
Cocoa Powder - A dusting of cocoa powder on top adds a slightly bitter chocolate finish that perfectly balances the sweetness of the cream and coffee.

How to make Tiramisu

1. Make your cream layer

Combine egg yolks and sugar in the top of a double boiler, over boiling water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. Remove from the heat and continue to whip yolks until thick and lemon-colored. Allow to cool briefly before mixing in mascarpone and salt. Mix until well combined.
In a separate bowl, add the heavy cream and vanilla exctract. Using an electric mixer whip cream to stiff peaks.
Fold the whipped cream into the mascarpone sabayon mixture and set aside in the refrigerator while you work on the coffee.

Adding the egg mixture to the whipped cream

2. Make your coffee mixture

Make your cuban coffee, you can use my recipe. If you don't use my recipe, it's 8 ounces of espresso with 2 teaspoons of white sugar.

Mix the Cuban espresso with the coffee liquor in a shallow bowl. Lightly dip the ladyfingers (savoiardi biscuits) into the mixture, do not soak them! This way the lady fingers still have a bit of cookie texture, retain their shape and don't turn into mush.

3. Layer your tiramisu

Arrange the ladyfingers in the bottom of a 9x9 baking dish. Then spoon half the mascarpone cream filling over the ladyfingers. Repeat process with another layer of ladyfingers. Finish the tiramisu with the last of the cream filling and cover with plastic wrap

Refrigerate for 4 hours, overnight for best results. Once you're ready to serve the tiramisu, it'll be firm. Remove the plastic wrap and dust the top of the tiramisu with cocoa powder.

The result is a tiramisu with a strong coffee flavor that goes perfectly with the creamy filling. This is actually one of my mom's favorite desserts that I make for her.

Easy Tiramisu Recipe variations/substitutions

Don't have access to Cuban coffee? Opt for your favorite espresso coffee instead.

Don't have coffee liqueur? Opt instead for your favorite brandy, rum or marsala wine.

Want an alcohol free tiramisu? Leave it out completely and double up on the Cuban espresso.

What can you use instead of ladyfingers in tiramisu?

If you don't have ladyfingers for tiramisu, there are several substitutes you can use:

1. Sponge Cake:

Use slices of sponge cake or pound cake as a substitute. Cut the cake into strips or squares and dip them in coffee, just as you would with ladyfingers.

2. Madeleines:

These small, buttery French cakes have a slightly different texture but can be a great substitute, especially when soaked in coffee.

3. Graham Crackers or Digestive Biscuits:

For a more accessible option, graham crackers or digestive biscuits can be layered between the mascarpone cream. Though they won’t provide the same spongy texture, they’ll absorb the coffee well.

4. Pizzelle Cookies:

These thin Italian waffle cookies can be soaked in coffee and used for a unique twist on tiramisu.

What is a substitute for mascarpone in tiramisu?

If you need a substitute for mascarpone in tiramisu, there are several alternatives that can give you a similar creamy texture and rich flavor:

1. Cream Cheese and Heavy Cream:

Best substitute: Mix equal parts cream cheese and heavy cream (or milk) to soften the cream cheese's dense texture. This will mimic the smoothness of mascarpone, though it will be slightly tangier.

2. Ricotta Cheese:

Blend ricotta until smooth, and mix with a bit of cream or milk to reach the desired consistency. This gives a lighter texture, though it has a grainier feel and a mild flavor compared to mascarpone.

Best Easy Tiramisu Recipe storage

Refrigerator Storage
After assembling the tiramisu, cover the dish tightly with plastic wrap or store slices in an airtight container. Keep it refrigerated at 40°F (4°C) or below. Tiramisu will stay fresh for up to 3 days in the refrigerator.

Avoid Leaving at Room Temperature
Since the dessert contains eggs and dairy, tiramisu should not sit at room temperature for more than 2 hours.

Freezing Tiramisu (Optional)
Tiramisu can be frozen if needed. Wrap the dish tightly with plastic wrap and foil or store slices in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving.

Serving After Storage
Serve tiramisu cold or slightly chilled straight from the refrigerator, and dust with fresh cocoa powder if needed before serving.

Tiramisu Easy Recipe FAQs

Can I make tiramisu without alcohol?

Yes! You can omit the alcohol entirely or substitute it with vanilla extract, extra espresso, or coffee liqueur alternatives that are non-alcoholic.

Can I make tiramisu without raw eggs?

Yes, you can. Some recipes use cooked egg yolks (by whisking them over a double boiler) or omit the eggs entirely. Another option is to use whipped cream instead of eggs for the mascarpone mixture.

How long does tiramisu need to chill?

Tiramisu needs at least 4 hours in the fridge to set, but it’s best if chilled for 8 hours or overnight. This allows the flavors to meld and the dessert to firm up for better slicing.

Can I freeze tiramisu?

Yes, tiramisu can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it in the fridge for a few hours or overnight before serving.

Can I make tiramisu in advance?

Yes, tiramisu is actually better when made in advance! Preparing it the day before and letting it chill overnight enhances the flavors and texture.

How do I prevent the ladyfingers from getting too soggy?

Quickly dip the ladyfingers in coffee or espresso, making sure not to soak them for too long. A brief dip on each side will absorb enough liquid without becoming too mushy.

What not to do when making tiramisu?

When making tiramisu, there are several common mistakes to avoid to ensure your dessert turns out perfectly:
1. Don’t Soak the Ladyfingers for Too Long
Ladyfingers are very absorbent, so a quick dip in the coffee or espresso is enough. Over-soaking will make them soggy and result in a mushy tiramisu.
2. Don’t Use Weak Coffee
The coffee flavor is essential in tiramisu, so using weak or diluted coffee will result in a bland dessert. Brew strong espresso or dark coffee for the best flavor, as this provides the bold taste that complements the mascarpone and cocoa.
3. Don’t Use Low-Quality Mascarpone
Mascarpone cheese is the heart of tiramisu’s creamy texture, so using low-quality or overly watery mascarpone can compromise the richness of the dessert. Stick to high-quality, full-fat mascarpone for the best results.
4. Don’t Use Raw Eggs Without Caution
If you’re using raw eggs, make sure they are fresh and sourced from a safe supplier. Alternatively, you can cook the egg yolks in a double boiler to reduce the risk of foodborne illness.
5. Don’t Serve Tiramisu Immediately
Tiramisu needs time for the flavors to meld and the layers to set. Serving it too soon will result in an underdeveloped flavor and a soft structure.

How long should tiramisu chill before serving?

Tiramisu should chill for at least 4 hours before serving to allow the layers to set properly and the flavors to meld together. However, for the best results, it's recommended to let it chill overnight (about 8-12 hours). This extended chilling time ensures that the dessert firms up, making it easier to slice and giving it a richer, more developed flavor.

Should tiramisu be made the day before?

Yes, it's ideal to make tiramisu the day before serving. Allowing tiramisu to chill overnight (about 8-12 hours) helps the layers set properly, and the flavors have time to meld together, resulting in a more delicious and firm dessert. Making it in advance not only improves the texture but also makes it easier to slice and serve. So, preparing tiramisu the day before is highly recommended for the best results!

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March 10, 2020 Keto Friendly Recipes

Low Carb Keto Chicken Parmesan

When I was really into the Keto diet, this chicken parmesan recipe was a staple in my house. I'm not longer on a strict low carb diet, but I still LOVE this version of chicken parmesan. It's basically parmesan cheese crusted chicken breast, what's not to love?

What makes this recipe keto-friendly?

To make this low carb chicken parmesan, we switch out the traditional bread crumbs from parmesan cheese. Making this parmesan crusted chicken and honestly, this is the only way I eat chicken parmesan now.

How do you make this dish?

Sprinkle both sides of your chicken breasts Italian seasoning, salt and pepper. Place your grated parmesan on a shallow dish. In another shallow dish beat the egg.
In a large saute pan, heat the oil over medium heat until hot. Dip each piece of chicken in the egg so that it's fully covered and then dip it in the breading so that it is fully covered.
Fry the chicken in the hot oil for 3 minutes on each side or until a nice golden grown. Don't worry about whether or not the chicken is fully cooked as it will finish cooking in the oven. Once done, place the chicken on plate lined with paper towels.
Spread ½ cup of the marinara sauce on the bottom of a casserole dish. Place the chicken in the dish and then spread the remaining marinara sauce evenly on top of the chicken. Place the shredded mozzarella on top of the chicken and bake for 20 minutes until it’s a nice golden brown. Garnish with fresh herbs and serve hot.

Looking for more keto-friendly recipes?

November 25, 2019 Dessert Recipes

Candied Bacon Blondie Recipe

Recipe done in Partnership with McCormick Grill Mates Bacon

I've kept this recipe a secret for almost a decade. I'm not really sure why I was so scared to share it, but here it is. Sure it's a blondie recipe, but I've been known to eat these bad boys for breakfast by themselves or sometimes as a sundae. Between the candied bacon, toffee chips and pecans it can be a sinful breakfast or a rich dessert.

McCormick Grill Mates has launched 4 new bacon varieties. Their thick cut, premium bacon comes in four delicious flavors: Ultimate Bacon, Montreal Steak, Smoky Applewood and Brown Sugar Bourbon. It is currently available at Sedano’s and other independent grocery retailers. Ask your grocer if you don’t see it!

Ingredients

Bacon
All-purpose flour
Baking powder
Salt
Eggs
Brown sugar separated
Salted butter
Vanilla extract
Pure maple syrup
Chopped pecans
Toffee chips

Directions

In a shallow pan, lay the bacon out and sprinkle ¼ cup of brown sugar over the uncooked bacon.

Bake bacon until dark golden brown, about 8 minutes then turn it over and sprinkle ¼ cup of brown sugar over the other side of the bacon. Bake for another 8 minutes. Using tongs, transfer to rack and cool. The bacon can be prepared unto 4 hours ahead.

While the bacon is cooling, combine the flour, baking powder, salt and pecans in one bowl.
In a separate bowl, whisk together butter and sugar, slowly add in vanilla extract and maple syrup. Pour butter and sugar mixture into dry ingredients and whisk in one egg a a time.

Fold in toffee chips. Lastly, chop the cooled candied bacon and gently fold it into the batter.

Pour mixture into a 9x9 baking pan that has been lined with parchment paper.

Bake in oven for 25 minutes and allow to cool completely before cutting.

I personally like using them as the base for a kick-ass dessert including vanilla ice cream and homemade salted caramel.

Variations

Like some chocolate with your candied bacon? Add ½ a cup of dark chocolate chips to the batter.

Have a nut allergy? Simply omit the pecans from the recipe.

Storage

These candied bacon blondies will keep unto 3 days in an air tight container, but we both know they won't last that long.

Check out these other recipes

November 1, 2019 Dessert Recipes

Pumpkin Pie Tres Leches Recipe

This pumpkin pie tres leches recipe is for everyone that brines their Thanksgiving turkey in Cuban mojo. For the children and grandchildren of immigrants who’s Thanksgiving meals include side dishes from their parent’s homeland like pupusas, frijoles negros, yuca or gallo pinto. As a second generation immigrant myself, traditionally American celebrations always call for a marriage of both American food and food from my parent’s country of origin.

As the daughter of immigrants, I am forever caught between the country that I have called home my entire life and the culture/traditions my parents have passed down to me. To me, a Thanksgiving meal is not complete without a pumpkin pie and the Macy’s parade.

However, my mom scoffs at the idea of a pie served on Thanksgiving that is made from pumpkin, her exact words are, “Pie de Calabaza?! Mija, eso no es comida!” So there is always a flan or arroz con leche next to my pumpkin pie. Being born in the US to immigrant parents, I’m caught between two cultures. I’ve assimilated to life in the US and I always find myself incorporating aspects of my heritage into everyday life. Whether it’s the way we drive or literal translations to Hispanic idioms, our culture is engrained in everything we do.

Nowhere is this more evident than in the food we eat. We (second and third generation immigrants) take traditionally American foods or holidays and give them an immigrant twist by mixing in our roots. This year, I’m making a pumpkin pie tres leches with torched maple meringue. This will be my attempt to win over my mother and show her calabaza ain’t so bad. The fact that there’s a quarter cup of bourbon in the recipe, also helps soften the blow.

what is tres leches cake?

Tres leches translates to three milks. It is a Nicaraguan dessert that has become popular throughout all of Central and South America as well as the Caribbean. The cake is typically a buttery sponge cake that is soaked in a combination of evaporated milk, condensed milk and heavy cream. The cake is then topped with meringue or whipped cream.

This cake must be stored in the refrigerator. You can store it in the fridge for upto 3 days in an airtight container.

How is this pumpkin pie tres leches different from traditional?

This tres leches cake contains pumpkin puree, ¼ cup of bourbon and pumpkin pie spices like cinnamon, nutmeg, ginger and cloves. The meringue topping also contains maple syrup to compliment the cake's pumpkin pie flavors.

Ingredients

Cake flour
Baking powder
Baking soda
Salt
Large eggs
Sugar
Vanilla extract
Bourbon
Pumpkin Puree
Ceylon Cinnamon
Nutmeg
Ginger
Cloves
Whole milk
Milk Syrup:
Sweetened condensed milk
Heavy cream
Evaporated milk
Bourbon

Instructions to make this pumpkin tres leches

Bake your tres leches cake

Preheat oven to 350°F.
Line the bottom of a 9 x 13 baking pan with nonstick baking spray and set aside. Separate the egg yolks and whites. Beat the whites until very foamy and frothy and set aside.
In a large mixing bowl, cream the sugar, egg yolks, and vanilla extract and bourbon with an electric mixer.
Continue mixing and slowly add the milk and pumpkin puree. Slowly add the flour, salt, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves until all the dry ingredients are incorporated and the batter is smooth. Finally, use a spatula to gently fold in the beaten egg whites until mixed.
Pour batter into a prepared 9 x 13 baking dish. Bake for 40 minutes, or until a toothpick comes out clean. Allow cake to cool for 25 minutes.
Use a skewer or knife to pierce holes throughout the cake.

Make your three milks mixture

Whisk together the sweetened condensed milk, evaporated milk, heavy cream and bourbon in a mixing bowl.

Pour the milk mixture over the cake a little at a time, until it soaks through. Keep doing this until most of the milk syrup is absorbed. Cover the now milk-drenched cake in and refrigerate for at least 2-3 hours before frosting.

Make your meringue frosting

For the meringue frosting, beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks and set aside. In a separate pan, mix the water, sugar and corn syrup.
Cook over a high heat, stirring constantly until a candy thermometer reads 230°F. Remove from heat.
While beating the egg whites with an electric mixer, immediately pour the hot syrup into the egg whites slowly. Continue beating for about five minutes, while beating the eggs pour in the maple syrup.

Let frosting cool in refrigerator. With a wet spatula, spread a thick layer of the frosting on the cake.

At this point, you can serve the cake as is or you can lightly torch the top of your meringue with a handheld blowtorch.

Variations/substitutions

What can I substitute for evaporated milk in tres leches cake?

You can substitute evaporated milk for heavy cream or whole milk if desired. In a pinch you can use 2% milk.

Can you substitute milk for heavy cream in tres leches cake?

You may substitute heavy cream for milk if desired.

Want to make your tres leches cake dairy free?

You can opt for coconut milk, coconut condensed and coconut evaporated milk

Don't want to top your cake with meringue?

You can opt for whipped cream instead of a meringue topping.

how to store this pumpkin pie tres leches cake?

This cake must be stored in the refrigerator. You can store it in the fridge for upto 3 days in an airtight container.

Check out these other recipes

October 16, 2019 Restaurant Reviews

Sanguich De Miami - The Hype Is Real

I remember hearing rumblings about a Cuban sandwich coming to Miami in a crate in the middle of Little Havana. I figured it was just another marketing stunt, like so many other things in Miami. I tried to make it out the crate on 3 different occasions and it was always closed. Then came the news that this magical sandwich producing crate had been shut down by the city. By the time the name Sanguich De Miami started popping back up, it had all but been forgotten.

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August 21, 2019 Breakfast Recipes

Dulce De Leche Coffee Cake Recipe

Impress your friends and family with this delicious dulce de leche coffee cake recipe. This dulce de leche flavored cake has a creamy dulce de leche center and a pecan streusel topping.

Why you'll love this coffeecake recipe

This cake is packed with dulce de leche flavor.

Perfect for breakfast, brunch or an afternoon coffee break.

Ingredients for this dulce de leche cake recipe

Butter
Brown Sugar
Eggs
Vanilla Extract
Sour Cream
Dulce De Leche
Ground Cinnamon
All-purpose flour
Baking soda
Salt
Baking powder

Instructions on how to make this homemade coffee cake

Start by making the Streusel topping

In a medium-sized mixing bowl, whisk together the flour, sugar, salt, pecans and cinnamon. Mix in the melted butter and vanilla extract. Whisk together until the butter is well incorporated and the texture is crumbs all about the size of peanuts.
If the mixture turns into a solid dough, use your fingers to break it up. Try to avoid really large clumps as they'll bake into crunchy rocks and make it impossible to slice the cake. Set the crumb mixture aside while you work on the batter for the cake.

Make the coffee cake batter

In a large bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the egg. Beat in the vanilla, ¼ cup of the dulce de leche and sour cream, scraping down the sides of bowl with a spatula as needed.
Slowly add in the dry ingredients and drop the speed of your mixer to medium speed. Add the flour, baking soda, salt and baking powder and mix until combined.

Baking your dulce de leche cake

Transfer half of the batter into the prepared 9x5 loaf pan and spread it out as evenly as possible.

Using a spatula, make an indentation along the center of the cake. This will be the pocket for your creamy dulce de leche filling.
Using a spoon, carefully add the remaining dulce de leche into the indentation. Then, add the remaining cake batter.

Top the entire cake with the streusel crumb mixture. Bake for 50-55 minutes or when the cake passes the toothpick test at the center of the cake. Allow to cool completely before slicing.

Variations and Substitutions for this homemade coffee cake recipe

Don't like nuts? Simply omit the pecans in the streusel topping.
Don't have sour cream? You can use plain greek yogurt
Don't have dulce de leche? Use salted caramel instead.
Can't find dulce de leche? Make your own homemade dulce de leche using sweetened condensed milk, recipe here
Want to give this cake an extra kick? Dust your cooled cake with powdered sugar and a dulce de leche drizzle.
Don't have a 9x5 loaf pan? You can use a bundt pan or 9 inch springform pan.

Storage for this delicious dulce de leche

Store this coffee cake in an airtight container for upto 4 days at room temperature.

Check out these other dessert recipes

January 21, 2019 Soup & Stew Recipes

French Onion Soup from Scratch

This post was done in partnership with Sunions.

It’s a little known secret that I am obsessed with French Onion Soup, but I never make it for myself. There’s a few reasons why I never make it, but the main reason is that I HATE slicing onions. Every single time I have to cut onions, I have to wear sunglasses to try and avoid crying. What starts off as chopping onions for a recipe turns into me sobbing uncontrollably, so I always add as little onions as possible to any recipe.

What makes this the Best French Onion Soup Recipe

This French onion soup is filled with pancetta and topped with three types of cheese. It's the perfect comfort meal. This soup is great as an indulgent appetizer or serve yourself a large bowl and make it your entree. Between the rich broth, cheese and caramelized onions, you cant go wrong.

Homemade French Onion Soup Ingredients

Pancetta
Unsalted butter
Sunion Onions
Coarse salt
Chicken broth
Beef broth
Pinot Grigio
Fresh parsley
Fresh thyme
Bay leave
Balsamic vinegar
Garlic powder
Salt and black pepper
French baguette
Mozzarella cheese
Asiago cheese
Gruyere cheese

How to make French Onion Soup from Scratch

Cut off the stem and root ends of the onions, then halve then lengthwise, and peel away the dried skin. Cut the onions into thin slices. It’s important to have all the onion slices roughly the same size so they cook evenly.
Cook the pancetta fully in a dutch oven. Once cooked, remove the pancetta using a slotted spoon from the dutch oven and reserve for later. You’ll have some delicious pancetta oil at the bottom of the pot and add to that your unsalted butter. Add sliced onions, salt, stirring to coat onions thoroughly with the butter/oil.

3. Stirring frequently, keep cooking the onions until they are reduced and syrupy and inside of pot is coated with very deep brown crust, approximately 2 hours.

4. Stir in chicken and beef broths, wine, and be sure to scrape the bottom of the pot with a wooden spoon to scrape off all those delicious brown bits. Add parsley, thyme, and bay leaf and cooked pancetta then bring to a simmer. Simmer to blend flavors, approximately 30 minutes. Remove herbs and discard. Stir in balsamic vinegar and adjust seasonings with garlic, salt and pepper to taste. At this point, the soup can be cooled to room temperature and refrigerated in an airtight container up to 2 days. To use, return to simmer before finishing soup with croutons and cheese.
5. Preheat oven to 400 degrees F. While the soup simmers, toast your baguette. Lightly brush the baguette pieces with olive oil and arrange the baguette slices in single layer on baking sheet and bake until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside until ready to use.

6. When ready to serve the onion soup, adjust oven rack to upper middle position; heat the broiler. Set onion soup bowls on baking sheet and fill each with about 1 ½ cups soup. Top each bowl with toasted baguette slices that cover the top of the bowl without overlapping the bread. Over the bread lay the mozzarella in a single layer. Besure to slightly overlap the cheese over the edge of the bowl. This acts as a delicious little safety net that keeps the grated cheese from falling into the soup abyss
7. Sprinkle the top of each with about 2 tablespoons grated Asiago cheese and 2 tablespoons Gruyere cheese. Place the bowls into the oven, about 5 to 6 inches from the broiler and let broil until cheese is brown and bubbly, about 10 minutes. Remove from oven and serve immediately.

How to Caramelize Onions

You’ll see some recipes online that say you can caramelize onions in 30 minutes… that’s a lie. Some people will say it takes 5-6 hours and I just don’t have the patience for that. I caramelize my onions for about 2 and a half hours.

The Best French Onion Soup Recipe Variations

Want a vegetarian french onion soup? Instead of pancetta oil drippings, cook the onions in vegetable oil. Omit the pancetta Swap your broth for vegetable stock and adjust salt to your preference
Want a keto/low carb french onion soup? Simply omit the baguette in the soup.

Homemade French Onion Soup Recipe Tips

The cheese layer should cover the whole surface and drape over the side of the bowl slightly. This way, it will stick to the sides and form a crust that holds its shape and does not sink into the bottom of the bowl

Storing this Recipe for French Onion Soup

Place the french onion soup in an airtight container and place in the refrigerator. It will keep in the fridge for upto 4 days. When ready to consume, place the soup in oven safe bowls and top with toasted baguette and cheese.

If you wish, you can freeze this soup. Portion the soup into individual portions and place them in an airtight container; place in the freezer for upto 1 month.

Check out these other soups

December 4, 2018 Drink Recipes

Mexican Christmas Punch Recipe

This post was created in partnership with Hispanicize Media and LograMasConTuCocina.com

It's that time of year again and it's time to get festive. Lately, I've been finding myself trying new foods and drinks to share with my son and this spin on Mexican Ponche Navideño has been such a hit with him. The best part about this drink is that it only has 40 calories and is filled with fruits my son loves. Fresh fruit and 100% juices are a great way to add sweetness to beverages without the need for added sugars, luckily this recipe is packed with apples, pears, dried prunes and guava nectar.

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July 30, 2018 Dips

Garlic Cilantro Sauce

I've become obsessed with this Cilantro Lime Garlic sauce since I started down the black hole that is the keto diet. This is my coptcat version of Pollo Tropical's cilantro lime sauce.

cilantro garlic lime sauce in wooden bowl

Now the concoction I came up with comes out to be a thicker consistency than what you'd find at local fast food restaurants. This sauce ends up being more of a dip, but I find myself slathering it on just about everything.

French fries, grilled chicken, sandwiches, steak, arepas, salads, my toddler… you name it and I'm drenching it with this cilantro lime garlic sauce. It is so damn addictive. How do I know this recipe is good? Well my toddler loves it and it's the only way I can get him to eat raw veggie sticks.

THIS RECIPE IS PICKY TODDLER APPROVED. Granted, my toddler has been known to pick up random things off the floor and put them in his mouth…. but he is willingly ingesting raw vegetables thanks to this cilantro lime garlic sauce. So as far as I see it, this recipe is a win.

Cilantro Lime Sauce Recipe Ingredients

flat lay of all the ingredients needed for cilantro garlic lime sauce

To make this cilantro garlic lime sauce you need this:

fresh cilantro
lime juice
sour cream
garlic cloves
mayonnaise
garlic powder
sea salt
black pepper
cayenne powder

Equipment needed

All you will need is an 8 cup food processor.

How to make Cilantro Garlic Sauce

Start by cutting your lime in half and adding the juice to your food processor.

adding lime juice to a food processor — 2. Adding lime juice to a food processor

3. Then add your cilantro, garlic and spices to your food processor.

adding spices to a food processor filled with cilantro — 4. Add your spices to your food processor.

5. Pulse your food processor until the cilantro and garlic are minced.

Pulsed cilantro inside a food processor — 6. Minced cilantro, garlic and spices.

7. Then add the mayonnaise and sour cream.

food processor filled with minced cilantro, mayonnaise and sour cream — 8. Food processor filled with minced cilantro, mayonnaise and sour cream

9. Pulse again until well combined and serve immediately.

Cilantro Garlic Sauce Recipe variations

If you're looking for a vegan option to this cilantro garlic lime sauce, simply swap out the mayonnaise and sour cream for their vegan counterparts.

If you love this sauce but aren't a big cilantro fan, feel free to use less cilantro.

Tips:

Use fresh ingredients: Use fresh cilantro, sour cream, and mayonnaise for the best flavor and texture.
Taste the sauce before storing: Adjust the seasoning to your liking before storing the sauce.
Label the container: Label the container with the date you made the sauce so you know how long it has been stored.

spoon filled with cilantro garlic lime sauce

How to use Cilantro Garlic Sauce

While some of my preferred uses for this sauce is as a dip or dressing, here are all the ways to use this versatile sauce.

As a dipping sauce: Serve the sauce with tacos, burritos, or quesadillas.
As a dressing: Toss the sauce with a salad for a tangy and refreshing dressing.
As a topping: Drizzle the sauce over grilled or roasted vegetables, or use it as a topping for tacos, burgers, or sandwiches.
As a marinade: Marinate chicken, fish, or pork in the sauce for a flavorful and zesty flavor.

How to store Garlic Cilantro Sauce

To store garlic cilantro sauce, follow these steps:

Cool completely: Allow the sauce to cool completely before storing. This will help to prevent it from separating and will also make it easier to store and use.
Transfer to an airtight container: Once the sauce is cool, transfer it to an airtight container. This will help to prevent air and moisture from getting in and spoiling the sauce.
Refrigerate: Store the sauce in the refrigerator for up to 5 days.
Stir before using: Before using the sauce, give it a good stir to ensure that it is well mixed.

What to use this sauce on?

Print Recipe

5 from 7 votes

Cilantro Garlic Sauce Recipe

Mayonnaise and sour cream based sauce filled with garlic, cilantro lime

Prep Time5

Cook Time1

Total Time6

Course: Appetizer

Cuisine: latin

Servings:

Calories: 81kcal

Author: Cari

Ingredients

Instructions

Place the cilantro and juice in a food processor and pulse until the cilantro is completely minced.
Add the garlic, salt, black pepper, cayenne to the processor and pulse to get everything incorporated.
Lastly, add the sour cream and mayonnaise to the processor and pulse until smooth and creamy.

Video

Notes

You can make this sauce upto 2 days in advance. Store in an airtight container in the refrigerator

If you're looking for a vegan option to this sauce, simply swap out the mayonnaise and sour cream for their vegan counterparts.

If you love this sauce but aren't a big cilantro fan, feel free to use less cilantro.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

May 17, 2018 Events

Tremendo #ArrozConMango

Leave it to Gio from ChatChowTV to come up with something like #ArrozConMango. He is the brand ambassador for Havana Club rum and has teamed up with the folks at Phuc Yea to combine Cuban and Vietnamese cuisine in an awesome monthly dining series. The Vietno-Cuban dishes are of course being paired with Havana Club drinks. In case you didn't know, the term "Arroz con Mango" is usually used to describe something you'd consider tremendo cluster-fuck. It's application in the name for this dining and beverage series can be interpreted as the cluster-fuck that results when you mash together Cuban and Vietnamese cuisine or it can be a play on the delicious Asian dessert that marries coconut rice with mango. Who knows?!

Either way, it's an awesome concept and I'm really excited to be a part of it. Last month's event was hosted by Nick from The Food-e and this month's event (happening Sunday May 20, 2018) is being hosted by yours truly. Next month, Kiko Suarez from Telemundo and NBC6 will be the host with most.

Gio of ChatChow serving drinks at last month's #ArrozConMango

This pachanga is happening at Phuc Yea. Does that name sound familiar? It should. I wrote about Phuc Yea when it was nothing but a pop-up in downtown Miami back in 2011. From that pop-up, the owners Cesar Zapata and Aniece "The Umami Mami" Meinhold went on to build The Federal and have now come full circle to open up Phuc Yea as a brick and mortar establishment in the MiMo neighborhood in 2016.

Cesar Zapata serving up Vietno-Cuban Crawfish

So what exactly can you expect at #ArrozConMango? This event is being sponsored by Havana Club and once a month the host, food and cocktails change completely. We will be taking over the patio area of Phuc Yea and this time around we'll be serving up Cuban-Viet style crawfish served with fried yuca, chicharrones and mojo butter. There are rumors that there will be a caja china present con tremendo lechon. There's gonna be Lechon Bao Buns topped with pickled onions, mojo and nuoc cham aioli. To wash all that food down, Gio is working on a killer drink menu that will only be available that day.

Cheers at last month's #ArrozConMango with Havana Club cocktails

The party starts with drinks this Sunday, May 20, 2018 at 4pm and food will start being served at 5pm. Drink specials include $8 Havana Club Cocktails all night long, $25 Bottles of Rose and $9 Shot & Beer Combo. To claim your table and RSVP, click here. Also, keep an eye on my Instagram as I'll be giving away a $50 food and bar tab to one lucky follower!

May 13, 2018 Appetizers Recipes

Traditional Colombian Pork Empanada Recipe

I've been eating my mom's Colombian empanadas since I was able to chew solid foods. I grew up enjoying these delicious pork empanadas for New Year's Day or whenever the craving hit us. Growing up I always watched my mom call my grandmother long distance, ask for my abuela’s recipes and write every ingredient down in an old notebook. She would then proceed to recreate her childhood recipes with me.

My mom no longer needs to revert back to that old, tattered notebook because those recipes have become a part of who she is. So now that I am a mom, I have asked my mom to begin teaching me my grandmother’s recipes so I can pass them down to my son. Last mother’s day she gave me her old recipe notebook, it was my mom’s way of passing down the baton.

Why you'll love these Colombian empanadas

Crispy Texture: The crunchy, golden cornmeal crust provides the perfect bite.
Flavorful Filling: Filled with seasoned pork, potatoes and spices. These empanadas are bursting with savory flavor.
Versatile: Empanadas are great for any occasion—appetizers, snacks, or meals.
Cultural Appeal: They offer a delicious taste of Colombian cuisine.
Dipping Sauces: Often paired with tangy ají sauce or salsas, they bring an extra layer of flavor.
Easy to Eat: Perfect for on-the-go or casual eating.

Ingredients needed for these fried empanadas

Bone-in pork loin rib chops
Water
Cumin
Salt
Green onions
Roma tomatoes
Hot sauce
Red potatoes
Yellow pre-cooked cornmeal Masarepa
Bacon fat
Vegetable oil

Instructions to make these empanadas Colombianas

Place potatoes in a medium saucepan and cover with water and boil until tender. Once cooked, remove potatoes and allow them to cool. Once cooled, you’ll be able to easily peel off the potato skins and then chop the potatoes.
In another pot place the pork chops, 4 cups of water, 2 teaspoons of salt and 1 teaspoons of cumin and boil until pork is fully cooked. Once cooked, remove the pork, chop the meat and discard any bones. Strain and reserve 3 ½ cups of pork broth.
In a large bowl prepare your masa, combine your cornmeal and reserved pork broth. Work the masa until it is well incorporated then cover and allow to rest for 15 minutes.

While your masa is resting, in a large saucepan saute the tomatoes and green onions in the bacon fat over medium heat. This is your sofrito.

Stir occasionally and add ½ tbs of salt, hot sauce and 1 teaspoon of cumin. Add the pork to your tomatoes and green onions. Once the pork has been well combined with the sofrito, gently fold in your cooked potatoes. You want your potatoes to still maintain their shape and texture, so don’t over mix your filling once you’ve added the potatoes.

Split up the masa into about ¼ cup portions and form into a ball by rolling between the palms of your hands.Place the balls of dough between two pieces of plastic (I used a ziplock bag) and roll each out very thinly to form a circle-ish.
Remove the top plastic and place filling in the center of each. I use a cookie scoop for the filling. Then using the plastic underneath, fold the dough over to enclose the filling, forming a half circle. Tightly seal the edges by pressing down with your fingers.

Fill a large pot with vegetable oil and heat over medium high heat. Carefully place 3 Colombian empanadas at a time in the heated oil and fry for about 2 minutes until golden on all sides.
Using a slotted spoon transfer the empanadas to a plate lined with paper towels. Serve with aji picante, hot sauce and sliced limes on the side.

FAQ for Colombian empanadas FAQ for Colombian Empanadas:

1. What type of dough is used for Colombian empanadas?
Traditionally, a cornmeal-based dough is used for a crispy, golden crust.

2. Can I bake instead of fry Colombian empanadas?
Yes, while they’re typically fried, baking them is a healthier alternative.

3. What fillings are common?
Common fillings include pork, beef, chicken, or potatoes, often seasoned with spices.

4. Can Colombian empanadas be made ahead?
Yes, you can prepare them ahead, freeze them, and fry or bake when ready.

5. How do I serve them?
They’re best served with dipping sauces like ají or salsa.

Variations and Substitutions for this pork empanada recipe

Filling: Substitute pork with beef, chicken, or a vegetarian option like potatoes, beans, or cheese.
Spices: Add paprika, or chili powder for extra flavor.
Dough: Use flour dough for a different texture instead of the traditional cornmeal dough.
Airfrying: Instead of frying, air fry the empanadas for a healthier option.

Storage for these savory empanadas

Storing Cooked Empanadas:

Room temperature (for up to 2 hours): If you plan to serve the empanadas within a couple of hours, you can leave them at room temperature. Cover them loosely with aluminum foil or a clean kitchen towel to prevent them from drying out.
Refrigerator (for up to 3 days): For longer storage, refrigerate the empanadas in an airtight container. This will help them stay fresh for 2-3 days. Reheat them in a preheated oven (350°F or 175°C) for about 15 minutes, or until warmed through and crispy.

Storing Uncooked empanadas

Freezer (for up to 3 months): For longer storage, uncooked empanadas can be frozen. Flash freeze them on a baking sheet for about 30 minutes to prevent them from sticking together. Then transfer them to a freezer-safe bag. Frozen empanadas can be baked straight from frozen at 375°F (190°C) for 20-25 minutes, or until golden brown and cooked through.

traditional colombian pork empanada recipe

Looking for more Colombian recipes?

April 4, 2018 Keto Friendly Recipes

Keto-Friendly Spaghetti Squash Alfredo Recipe

This recipe is so delicious. you'll forget you're not eating pasta! Melted mozzarella cheese over a rich homemade alfredo sauce on top of roasted spaghetti squash makes for a delicious and low carb meal.

What made me start the Keto Diet?

So last year while trying to cope with my postpartum depression, raising a tiny human and dealing with baby daddy drama from ninth circle of hell... I ended up gaining about 25 pounds. By the time November came around, I was weighing as much as I did while I was 6 months pregnant. I had to tighten up the reigns on my weight because I could not afford a whole new wardrobe. I picked the worst time of the year, but the week before Christmas I decided to start the ketogenic diet. So far I'm down 27 pounds and counting.

What is spaghetti squash?

Spaghetti squash is a winter vegetable also known as vegetable spaghetti or noodle squash. The name comes from the spaghetti like flesh of the squash.

Is spaghetti squash keto friendly??

Yes! 1 cup of spaghetti squash has only 7 carbs. It is a very low-carb and low-calorie vegetable.

It means it has a similar amount of carbs as in brussel sprouts.

Spaghetti squash is an amazing vegetable to create tasty ketogenic diet recipes for pasta lovers.

Ingredients

Spaghetti squash
Extra Virgin Olive Oil
salt
Black pepper
Water
Heavy cream
Cream cheese
Parmesan cheese
Unsalted butter
Garlic powder
White pepper
Ground nutmeg
Mozzarella
Parsley or thyme

How do you make this recipe?

Roast the Spaghetti Squash

Cut spaghetti squash in half and remove all the seeds.
Drizzle the inside of the squash with olive oil and rub to cover the inside of the squash. Sprinkle with salt and pepper.
Place squash halves, cut sides down, in an 8x8 casserole dish; add the ¼ cup water. Microwave, covered, on high for 15 minutes. Or until tender.

Make the Alfredo sauce

In a medium saucepan over medium heat, place the cream cheese and butter. Once melted, slowly incorporate the heavy cream and ½ cup of Parmesan cheese. Once well combined, whisk in the garlic, pepper and nutmeg. Set to low heat and whisk occasionally.

Prepare your Spaghetti Squash Alfredo

Once your spaghetti squash is tender, cool slightly and separate strands of squash with a fork. Spread the strands evenly onto the same 8x8 dish you cooked it in. Evenly pour the Alfredo sauce over the top of the squash stands.
Top with the mozzarella cheese and ¼ cup of Parmesan cheese and place uncovered in the oven under broil until cheese is slightly browned and bubbly (about 3-5 minutes)
Garnish with fresh thyme or parsley

Storage

Leftovers can keep in the refrigerator for upto 3 days in an airtight container. Reheat in the microwave.

Looking for more keto-friendly recipes?

December 18, 2017 Dessert Recipes

Fried Apple Empanada Recipe!

These fried apple empanadas are the perfect handheld dessert. Fried pie dough pockets filled with warm apple pie filling, dusted with cinnamon sugar and dipped into dulce de leche, what's not to love?!

If you loved McDonald's fried apple pies or the Taco Bell apple empanadas back in the day, you will love these sweet empanadas!

Lately, I've gotten really into combining American and Latin food. Two things I love are apple pie and my mom's empanadas. So I've decided to combine the two by making fried apple empanadas, using pie crust dough and homemade apple pie filling.

What are Empanadas?

Empanadas are a popular Latin American and Caribbean pastry that consists of a fried or baked dough filled with a savory or sweet filling. They are similar to pasties or turnovers in other cuisines.

There are many variations of empanadas, with different fillings and dough types depending on the region. Some common fillings include:

Savory Fillings: Ground beef, chicken, pork, cheese, vegetables, seafood, and spices.
Sweet Fillings: Fruit, dulce de leche, or other sweet treats.

The dough for empanadas can be made from flour, cornmeal, or a combination of both. It is often fried in oil or baked in the oven.

Empanadas are a versatile and delicious dish that can be enjoyed as a snack, appetizer, or main course.

Why you'll love this Caramel Apple Empanada Recipe

This is the perfect dessert for an after-school snack.
This easy dessert recipe is great during the Fall season.
These delicious treats can be prepared ahead of time and frozen.
Great handheld pastry that's great for feeding a crowd

Apple Pie Empanandas Ingredients

Cold butter cut into cubes
All-purpose flour
Sea salt
Baking powder
Sugar
Cold water
Gala apples
Brown sugar or turbinado sugar
Butter
Fresh lime juice
Ground Ceylon cinnamon
Cornstarch
Grated nutmeg
Dulce de leche
Milk

How to make Apple Empanadas

Make your homemade empanada dough

Prepare the dough by placing the flour, baking powder, salt cold butter and sugar in a food processor. Pulse a couple of times until the texture begins to look like big crumbs.
Add the cold water one tablespoon at a time and pulse in the food processor until homogeneous mass is obtained.
Remove the dough and knead the dough over a floured surface. Be sure not to overwork the dough. Then form the dough into a disk, wrap the dough in plastic wrap and place it in the refrigerator.
Let the dough cool in the refrigerator for at least one hour.

Make your apple pie filling

Peel and cut the apples into small cubes and place in a medium mixing bowl. Add lime juice and stir so that all the apples are covered in juice to avoid browning.
Place the apples, butter, cornstarch, sugar, pinch of nutmeg and Ceylon cinnamon in a medium sauce pan over medium heat. Gently stir the apples for about 8-10 minutes until the sugar and cinnamon slurry begin to boil.
Place the apples back in the medium mixing bowl and allow to cool completely.

Make the cinnamon apple empanadas

Remove the dough from the fridge and start rolling it out with a rolling pin over a floured surface.
Roll out the dough until the dough is about a half a centimeter thick. Be sure to move the dough around and keep flouring your surface to avoid it from sticking.
Cut out 7 inch circles (I used a soup bowl) and place it on the emapanda maker.

4. Fill the dough with 2 tablespoons of cooled apple filling, lightly wet the edges with cold water and close the empanada maker to seal the edges. Make a small slit in the center of one side of the emapanda to allow the air to vent out while cooking.
5. Place the sealed apple empanadas on a cookie sheet lined with parchment paper and place them in the refrigerator for about 10 to 15 minutes, this will harden up the dough.

6. In a frying pan, place 1 cup of sunflower oil or vegetable oil then heat at medium high heat and allow the oil to reach 350 degrees.
7. Fry the empanadas in batches of at least three at a time, so the oil will maintain the right temperature. Fry 2 to 3 minutes on each side or until they are golden brown.
8. Once fried, move the empanadas to a plate lined with paper towels and sprinkle with cinnamon sugar.

Prepare the dulce de leche dipping sauce

In a microwave safe bowl, combine the dulce de leche and milk. Cook in the microwave for 1 minute and stir until combined. Continue to cook at 1 minute intervals until you reach the desired consistency.
Be sure to eat the fried apple empanadas nice and hot! If they get cold, you can microwave them for 10 seconds on high.

Variations and Substitutions for these dessert empanadas

Don't have access to Gala apples? Opt for tart Granny Smith apples instead.

Don't want to make your own pie crust dough? Opt instead for store-bought pie crust or use store bought empanada discs.

Not a fan of Dulce de leche? You can use caramel sauce or simply omit the dipping sauce and enjoy the fried apple handpies without it. You can also serve these hand pies with a scoop of vanilla ice cream.

Don't have limes? use lemon juice instead.

Don't want to fry your empanadas? Opt instead for air fryer empanadas instead. Spray the empanadas with cooking spray or brush them with oil and air fry them at 350 for about 4 minutes on each side or until golden brown.

Storage for these apple pie empanadas

Cooked apple empanadas can be kept in an airtight container in the refrigerator for upto 3 days. Reheat in the oven or toaster oven at 350 degrees for about 7-8 minutes.

Uncooked empanadas can be wrapped in plastic wrap and frozen for upto 2 months

Apple Empanada FAQs

What is the difference between empanadas and turnovers?

Empanadas and turnovers are similar pastries with different regional origins. Empanadas are primarily Latin American, while turnovers are more common in European and North American cuisines. The main difference lies in the fillings and dough used.

Can I make apple empanadas ahead of time?

Yes, you can make apple empanadas ahead of time. Assemble them and freeze them unbaked. When ready to serve, thaw them in the refrigerator overnight and bake as directed.

Can I use a different type of fruit for these empanadas?

Absolutely! You can substitute apples with other fruits like pears, peaches, or berries. Just adjust the sweetness and spices accordingly.

How can I prevent the apple filling from being too runny?

Add cornstarch or all purpose flour to the apple filling to help thicken it.

Can I use canned apple pie filling for these empanadas?

Yes, you can use canned apple pie filling as a shortcut. However, making your own filling from fresh apples will give you more control over the sweetness and flavor.

Is empanada crust the same as pie crust?

Empanada crust and pie crust are similar but have some key differences:

- Ingredients: While both use flour, fat, and water as base ingredients, empanada crusts often include additional ingredients like cornmeal or lard, giving them a different texture and flavor.
- Thickness: Empanada crusts are typically thinner and more delicate than pie crusts.
Shape: Empanadas are shaped into half-moons or circles, while pies are often round or rectangular.
- Cooking: Empanadas are typically fried or baked, while pies are usually baked.

Overall, empanada crust and pie crust share some similarities but have distinct characteristics that make them unique.

How do you keep fried empanadas crispy?

To keep fried empanadas crispy, follow these tips:
- Drain thoroughly: After frying, remove the empanadas from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve immediately: Enjoy the empanadas while they are still hot and crispy. If you need to store them, follow the storage instructions below.
- Avoid stacking: Do not stack the empanadas on top of each other, as this can cause them to become soggy.
- Reheat carefully: If you need to reheat the empanadas, do so in a preheated oven or air fryer to maintain their crispiness.

Storage Tips:
- Cool completely: Allow the empanadas to cool completely before storing.
- Airtight container: Store the cooled empanadas in an airtight container at room temperature for up to 2-3 days.
- Freezing: For longer storage, freeze the empanadas individually on a baking sheet until solid, then transfer them to an airtight container. Frozen empanadas can last for up to 3 months.

Are empanadas best fried or baked?

The best method for cooking empanadas depends on your personal preference and the type of dough you're using.

- Frying: Frying empanadas in hot oil gives them a crispy, golden brown exterior and a juicy, flavorful interior. This method is popular for traditional Latin American empanadas.
- Baking: Baking empanadas in a preheated oven is a healthier alternative to frying. It results in a slightly less crispy exterior but still delivers a delicious and satisfying treat.

Ultimately, both methods can produce delicious empanadas. Experiment with both to see which one you prefer!

Check out these other recipes

December 13, 2017 Cuban Recipes

Cuban Roast Pork

I have been eating this Cuban pork shoulder recipe since my two front teeth grew in and i could chew solid foods. This recipe has been passed down within my family and it is an integral part of our Christmas traditions. This roast pork recipe also known as, lechon, is a Noche Buena staple in Cuban culture. While my dad was a chef in Cuba for many years, he perfected this recipe and the result is a delicious, juicy and flavorful roast pork. Depending on the size of your family, it's tradition to either roast an entire pig or just a paleta (pork shoulder).

For this recipe, we're using my family's homemade cuban mojo marinade and allow the pork shoulder to soak in the citrus flavors for a full 24 hours.

Why you'll love this Cuban Pork Recipe

It's delicious: The combination of a tangy mojo marinade with slow-roasted pork creates a dish bursting with savory flavor. The mojo, with its blend of garlic, citrus, and spices, infuses the pork, resulting in a complex taste profile.
Tender and Juicy: The slow roasting process ensures the pork becomes incredibly tender and juicy. Every bite is a delightful combination of textures and flavors.
Versatile Application: Cuban roast pork is a versatile dish. It can be enjoyed on its own, shredded for sandwiches, used in stews, or served with various sides like rice, beans, and yuca.
Great for special occasions Cuban roast pork is often served for special occasions like Christmas Eve dinner or family gatherings. It adds a festive touch to any meal.
Easy to Prepare: Despite its deliciousness, Cuban roast pork is a relatively simple dish to prepare. The marinade requires a few basic ingredients, and the slow roasting process is mostly hands-off.
Keto friendly; this cuban pork shoulder is has low carbs and is perfect for people abiding by a low carbohydrate diet.
Great for feeding a crowd. This roast pork shoulder can feed 6-8 people easily.

Cuban Pork Recipe Ingredients

Bone-in skin-on pork shoulder
Sour oranges
Garlic
Bay leaves
Oregano
Onion powder
Cumin
Fresh ground black pepper
Sugar
Salt
Sazon Completa
sea salt
Water

How to make Mojo Pork

One to two days before you cook your lechon, begin the marinating process. I typically let the pork shoulder marinade between 24-48 hours. Using a medium size knife, make slits into the meat (not the skin side) and insert the garlic cloves deep into the meat. Then rub the sea salt all over the meat and skin of the pork shoulder.
In a large oven-safe marinating bag, place the pork shoulder and the Cuban mojo. Place the bag in a 9x13 baking pan and place it in the refrigerator for at least 24 hours.

3. Once you're ready to roast, preheat your oven to 250 degrees. Remove the pork shoulder from the marinading bag and place it skin side up on a rack in a roasting pan
4. Pour the marinade that's inside the bag into the bottom of the roasting pan plus one cup of water.
5. Wipe off the skin of the pork shoulder to make sure it gets nice and crisp.

6. Loosely cover the pork shoulder with aluminum foil and place in the oven.
7. Bake at 250 degrees for the first 2 hours then increase the heat to 350 degrees and bake until a meat thermometer reads 190° (about 5-6 hours)
8. Remove foil; broil until the skin is crispy, 5–10 minutes. Be sure to watch the pork closely while broiling the skin as it can easily burn.
9. Remove from heat and allow to rest for 10 minutes.

10. To serve, you can either shred the meat or cut it into slices.
11. Be sure to save the drippings from the bottom of the roasting pan. I like to strain them and ladle about 1 cup's worth it over the meat for extra flavor when ready to serve.

Cuban Mojo Pork Variations

Cuban mojo pork is a flavorful and versatile dish, and there are many ways to put your own spin on it. Here are some variations to consider:

Chicken: Substitute boneless, skinless chicken breasts or thighs for the pork shoulder. Adjust the cooking time to ensure the chicken is cooked through.
Spicy Mojo: Add a kick of heat to your mojo by including chopped fresh chilies like jalapeños or habaneros. Start with a small amount and adjust to your preference.
Smoky Mojo: For a deeper flavor, add a chipotle pepper in adobo sauce to the mojo marinade. This will infuse the pork with a smoky and slightly spicy taste.pen_spark
Don't like so much salt? Adjust the amount of salt to your preference.
Don't have time to make your own marinade? Storebought Cuban mojo will do in a pinch.
Herbs: Fresh herbs like cilantro, parsley, or oregano can be added to the mojo for an extra layer of flavor.
Can't find sour oranges, opt instead for ⅔ orange juice and ⅓ lime juice.

Cuban Pork Recipe Tips

Cuban mojo pork shoulder is a staple dish bursting with flavor. But achieving that perfect balance of savory, tangy, and juicy goodness requires a few key techniques. Here are some tips to elevate your mojo pork shoulder to delicious new heights:

The key is in the marinade:

Time is Key: Marinating is crucial for infusing the pork with flavor. Aim for at least 4 hours, but ideally overnight. The longer the marinate, the deeper the flavor penetration.
Don't Skip the Acid: Citrus juices like orange and lime juice in the mojo are essential. The acidity helps tenderize the meat and adds a bright, refreshing flavor.
Embrace the Fat: Don't trim all the fat from the pork shoulder. This fat bastes the meat during cooking, keeping it moist and flavorful.

Cooking with care:

Low and Slow: Cuban mojo pork is all about slow cooking. Use a low oven temperature (around 275°F / 135°C) and a long cook time (3-4 hours) to ensure the pork becomes tender and falls apart effortlessly.
Internal Temperature Matters: Don't rely solely on time. Use a meat thermometer to check for doneness. The internal temperature of the pork should reach 190°F (88°C) for safety and optimal shreddability.
The Power of Basting: Basting the pork occasionally with the pan juices during cooking keeps it moist and adds extra flavor.

The Finishing Touches:

Crisp Up the Perfection: For a bit of textural contrast, shred the cooked pork and broil it for a few minutes to crisp up the edges. This adds a delicious caramelized layer.
Reserve the Mojo: Don't discard the remaining mojo! Use it as a sauce for dipping the shredded pork or drizzle it over rice or vegetables for an extra flavor boost.
Embrace Freshness: Finish your dish with fresh chopped onions and cilantro for a burst of brightness and a touch of Cuban flair.

What to serve with Cuban Mojo Pork

If you're serving this Cuban style roast pork shoulder for Noche Buena (Christmas Eve) The you typically serve it with white rice, black beans, yuca or even congri.

The left overs of this pork shoulder can also be used to make Cuban sandwiches, Cuban media noche sandwiches, as well as pan con lechon sandwiches.

Storing leftover Cuban Roast Pork

Proper storage is crucial for maintaining the deliciousness of your Cuban roast pork. Here's how to store it:

Refrigerator Storage:

Cool Completely: Allow the pork to cool completely to room temperature before storing.
Airtight Container: Transfer the cooled pork to an airtight container.
Storage Time: Store in the refrigerator for up to 3-4 days.

Freezer Storage:

Cool Completely: As with refrigerator storage, allow the pork to cool completely.
Portioning: Consider portioning the pork into meal-sized portions for easier reheating.
Airtight Containers: Place the cooled pork in airtight freezer-safe containers or bags.
Storage Time: Frozen Cuban pork can last for up to 2-3 months.

Important Tips:

Always allow the pork to cool completely before storing to prevent bacterial growth.
Label your containers with the date for easy reference.

By following these guidelines, you can enjoy your delicious Cuban roast pork for days or even weeks after it's cooked!

How to reheat

Reheating:

Oven: Preheat oven to 350°F (175°C). Reheat covered in foil for about 20-25 minutes, or until heated through.
Stovetop: Gently reheat in a skillet with a little bit of mojo sauce or broth.
Microwave: Reheat in short bursts, covering with a damp paper towel to prevent drying out.

Important Tip:

Reheat pork thoroughly until it reaches an internal temperature of 165°F (74°C) to ensure food safety.

Check out these other Cuban recipes

December 4, 2017 Appetizers Recipes

Churrasco Steak Toston Nachos Recipe

These churrasco steak toston nachos are easily one of the best appetizers I’ve ever made and everyone from my friends to my toddler loves them. It’s a hit every single time; you can not go wrong with this.

Whether these nachos are for game day, a party or a get together with friends, these nachos are filling and overflowing with flavor.

I’ve switched out the processed tortilla chips for fresh plantain tostones loaded with a little cheese, tons of freshly made pico de gallo, juicy steak, lots of avocado and chimichurri aioli and bring to you Churrasco steak Toston Nachos Recipe

Ingredients

Cooked Tostones
Churrasco steak
Chimichurri aioli
Shredded oaxaca chese
Pico de gallo
Hass avocado

Directions

Pico de Gallo

Next we are preparing our pico de gallo. Combine all of the ingredients, stir and place them in an airtight container. Keep the container in the refrigerator until you’re ready to assemble the nachos.

Chimichurri Aioli

Next, let’s get the chimichurri aioli ready. In a food processor, place the parsley, cilantro, garlic, lime juice, vinegar, salt, pepper, olive oil and oregano. Pulse the items in the food processor until the garlic, parsley and cilantro have been minced and everything has been well combined. In a medium bowl, pour your freshly made chimichurri and the mayonnaise. Whisk it all together until it’s a delicious light green aioli. Then cover it up and place it in the fridge.

Tostones

Fill a large skillet with the ½ cup of vegetable oil and heat over medium-high heat. Once the oil is hot, fry the plantain slices for approximately 3 to 5 minutes, turning once, just long enough to make them soft.
Remove the plantains and drain on paper towels. Use a plantain press or a brown paper bag folded over to smash the plantains to about half their thickness. Let the oil come to a high heat.
Fry once again, turning occasionally, until golden brown on both sides. Remove and place the plantains on a plate that has been lined with paper towels to absorb excess oil.
Sprinkle with salt.

Churrasco

Let’s start by marinating the steak. Place your skirt steak in a large storage bag along with your cuban mojo. Seal your storage bag and place it in the refrigerator while you prep your other ingredients (about 30 minutes to 1 hour).
Grab a grill pan or separate skillet and place over medium-high heat. Sprinkle steak on both sides with salt and pepper. Cook steak, flipping, until golden brown, about 5 minutes for medium. Once cooked, place the steak on a cutting board and allow to rest while you begin assembling your nachos.

Assemble your nachos

On a large serving plate, start assembling the nachos. Place the first layer of tostones, the a thin layer of the shredded oaxaca cheese and a sprinkle of pico de gallo. Repeat the layering process until you’ve used all of your tostones.
Cut your churrasco about ½ inch thick slices and spread over the top of the tostones with the remainder of the cheese, pico de gallo and avocado pieces. Finally, drizzle the chimichurri aioli over the top of the Churrasco steak Toston Nachos.

Variations

Don't eat red meat? Opt instead for cooked chicken breast.

Want a vegetarian option? Simply omit the meat completely. There's a ton of flavor in this dish without the meat!

Don't want to make tostones? Swap the tostones for plantain chips or tortilla chips

Storage

Put the tostones in an airtight container. Store the nachos in your refrigerator.

Before you reheat the nachos, make sure that you remove the cold toppings (avocado, pico de gallo and chimichurri aioli) from the nachos.

Reheat in the oven at 350 degrees and place your tostones and steakon a baking pan. Bake for 10 minutes. Then reassemble and add fresh pico de gallo, cheese, avocado and aioli.

Check out these other recipes

November 12, 2017 Soup & Stew Recipes

Pumpkin Soup with Crispy Prosciutto Recipe

This is part of a sponsored collaboration with the National Pork Board

However, all opinions expressed are my own.

It's November and that means sweaters, turkeys and pumpkin spice everything. Don't get me wrong, I love pumpkins. I love all types of squash So I've teamed up with the awesome folks at PorkTeInspira to talk about how pork can make everything this holiday season better, even pumpkins.

I love getting something that everyone knows to be sweet and doing something new and savory with it. I'm obsessed pumpkin soup and I love it even more when it's topped with tons of crispy prosciutto.

Ingredients

Prosciutto
Butter
Yellow onion
Garlic
Chicken broth
Pumpkin puree
Fresh thyme
Fresh rosemary
Fresh Sage
Salt
Black pepper
Red pepper
Heavy cream

Directions to make this pumpkin soup with crispy proscuitto

In a skilled place one tablespoon of butter and set to medium-high heat. Once the butter has melted, place the prosciutto in the skilled. Be sure to turn it regularly as it can burn quickly. Once browned and crispy. remove from the skillet and set aside.
In the same skillet, place your diced onions and garlic. Add the second tablespoon of butter to the onions and allow them to cook until translucent, stirring constantly so your garlic doesn't burn.
Once the onions have cooked through, place them in a medium sized soup pot. Add the chicken broth, pumpkin puree, thyme, rosemary, sage, salt, back and red pepper. Cook over medium heat until your soup begins to boil and then drop the heat down to low.
Once your soup has been cooking on low heat for about 10 minutes, stir in your cream. If you feel the soup is too thick or you prefer a runnier soup, feel free to add additional chicken broth. Keep the soup at low heat until ready to serve.
Once ready to serve, ladle as much or as little soup you like into your bowl. Drizzle with additional heavy cream and then top it with tons of crispy prosciutto. the prosciutto gives it a nice variance in texture and gives the soup a little salty kick. Garnish with a sprig of thyme.

Variations

Want to do a butternut squash version of this? Simply boil 1-2 lbs of butternut squash and puree. Replace the canned pumpkin puree with 3.5 cups of freshly pureed butternut squash.

Want a meatless pumpkin soup? Omit the proscuitto and swap the chicken broth with vegetable broth.

Want to make it a curry pumpkin soup? Add your desired amount of curry paste/powder while sautéing the onions.

Storage

Your soup will keep in the refrigerator in an airtight container for 3-4 days. This soup can also be frozen for upto 2 months.

Check out these other pumpkin recipes

November 8, 2017 Cuban Recipes

Cuban Picadillo Beef Recipe

This authentic Cuban Picadillo recipe is my mother's treasured dish (really my father's, who was a chef in Cuba) that I've loved since childhood – a comforting ground beef dish that was a weeknight dinner staple in our home and remains one of my favorite childhood meals to this day. Cuban picadillo is a cornerstone of Cuban cuisine, featuring savory ground beef simmered in tomato sauce with onions, bell peppers, garlic, and those essential Spanish olives that give it that signature briny, savory flavor I've been craving for over twenty years.

Growing up, when I needed comfort food, this easy Cuban picadillo was always the first dish that came to mind, and now my son loves it just as much as I did as a child, continuing our family's tradition of this beloved Cuban beef recipe. This traditional picadillo Cubano takes just 30 minutes from start to finish, making it perfect for busy weeknight dinners, meal prep, or any time you need a taste of authentic Cuban home cooking.

Whether you serve this flavorful ground beef picadillo over white rice with black beans and avocado salad, or pile it onto Cuban bread for amazing sloppy joes, this family-friendly recipe delivers that soul-satisfying comfort that only comes from generations of Cuban culinary tradition.

What is Picadillo?

Cuban beef picadillo is ground beef cooked in a tomato sauce with, onions, peppers, garlic and olives. Olives are a must and they should be Spanish queen olives. Pimento stuffed olives are also acceptable, but ideally just really great quality olives.

What is the difference between Mexican and Cuban picadillo?

Both Mexican and Cuban picadillo are delicious ground meat dishes, but they have some key differences:

Ingredients:

Meat: Both use ground beef traditionally, but some variations might use chicken or turkey.
Vegetables:
- Mexican: Often features potatoes, carrots, and peas.
- Cuban: Uses peppers (red or green) and sometimes incorporates capers and olives.
Spices:
- Mexican: Known for its smoky and spicy character. Common spices include chipotle peppers, cumin, chili powder, and oregano.
Cuban: More focused on savory and briny notes. Uses sofrito (a base of sauteed onions, garlic, and peppers), cumin, oregano, and sometimes a splash of white wine or vinegar.

Texture and Flavor Profile:

Mexican: Tends to be thicker and more stew-like due to the presence of potatoes and a richer, smokier flavor profile from the chipotle peppers.
Cuban: Generally has a drier texture and a more savory, slightly briny taste from the olives and capers.

Serving:

Mexican: Often served with rice and corn tortillas, sometimes used as a filling for tamales.
Cuban: Typically paired with white rice and black beans, and occasionally used as a filling for empanadas.

Why you'll love this Cuban Picadillo Recipe

Authentic family recipe passed down through generations – this is real Cuban home cooking from a chef who perfected it in Cuba
Ultimate comfort food that brings nostalgic warmth and satisfaction with every bite
Ready in just 30 minutes – perfect for busy weeknight dinners when you need something quick and delicious
One-pan meal that minimizes cleanup while maximizing flavor
Budget-friendly – uses affordable ground beef and pantry staples to feed a family
Kid-approved and family-friendly – beloved by children and adults alike, proven across three generations
Perfect for meal prep – makes great leftovers that actually taste better the next day
Incredibly versatile – serve over rice, stuff into empanadas, pile onto Cuban bread, or use as taco filling
Freezer-friendly – make a double batch and freeze portions for easy future meals
Simple, accessible ingredients – no hard-to-find specialty items, just everyday ingredients
Staple of Cuban cuisine – experience authentic Cuban flavors at home

Cuban Picadillo Ingredients

Olive oil
Ground chuck beef 80/20
Salt
Bay Leaf
Large onion
Large garlic cloves
Green bell pepper
Red bell pepper
Tomatoes chopped
Tomato sauce
Dry white wine
Cumin ground
Crushed red pepper
Oregano
Green olives with pimento
Olive brine from the olive jar
Salt and pepper to taste

How to make Picadillo Cuban

Heat the olive oil in a large skillet over medium heat. When the pan is hot, stir in the ground beef, bay leaf and salt.
Once your beef is browned, drain out half the liquid and fat then return back to the stove at medium heat.
Add the onions, red bell pepper, green peppers and garlic. Stir well and allow it to cook a few 5 minutes.

4. Once your onions have become translucent, add the tomato sauce, wine, olives and olive brine.
5. Then add the cumin, oregano and pepper.
6. Lower the heat to low and cover. Cook for 10 minutes stirring occasionally. Remove from the heat, add additional salt and pepper to taste and serve.

7. Garnish with fresh cilantro.

Picadillo Recipe Variations & Substitutitons

Some people also enjoy putting mini potato fries in their picadillo. If you like your picadillo with papitas, peel and chop 1 yukon gold potatoe into small cubes and fry them separately while cooking the picadillo. Fold the fried potatoes into the picadillo right before serving so they don't become mush.
If you're trying to lay off the beef? You can make this recipe with ground turkey or with ground chicken.
Want some raisins in your picadillo? Raisins in picadillo tends to be a bit of a contentious topic within the Cuban community. Some people love them and don't eat their picadillo any other way, while others find them disgusting. I belong to the latter group. However, if you like raisins in your picadillo, feel free to add half a cup at the same time you add your olives.
Dealing with picky eaters that don't even want to see bell peppers in their food? Place the onions, garlic and bell peppers in your food processor and pulse until the vegetables reach your desired size.
Don't want to use ground chuck 80/20 beef? Opt instead for lean ground beef.

What to serve with Picadillo Beef

Picadillo is typically served with white rice, cuban black beans, and avocado salad. You can also make Cuban sloppy joes with picadillo by adding the picadillo to a Cuban bread roll or your favorite bread bun.

Storing Cuban Picadillo

Short-Term Storage (Refrigerator):

Cooling Process:

Allow the cooked picadillo to cool to room temperature before storing (no more than 2 hours at room temperature for food safety).
For faster cooling, transfer to a shallow container to speed up the cooling process.
Stir occasionally during cooling to release heat evenly.

Refrigerator Storage:

Store cooked Cuban picadillo in an airtight container in the refrigerator for up to 3-4 days.
Use glass or BPA-free plastic containers with tight-fitting lids.
Keep the picadillo with all its flavorful sauce – don't drain the liquid as it keeps the meat moist and adds flavor.
Label the container with the date so you know how long it's been stored.

Best Practices:

Store in the coldest part of the refrigerator (usually the back of the bottom shelf).
Keep away from raw foods to prevent cross-contamination.
The flavors actually improve and meld together after a day in the refrigerator.
Always use clean utensils when scooping portions to prevent contamination.

Long-Term Storage (Freezer):

Freezing Cuban Picadillo:

Cuban picadillo freezes exceptionally well and can be stored for up to 2-3 months in the freezer.
Allow the picadillo to cool completely to room temperature before freezing.
Transfer to freezer-safe airtight containers or heavy-duty freezer bags.
Remove as much air as possible from freezer bags before sealing to prevent freezer burn.
Leave about ½ inch of headspace in containers as the liquid will expand when frozen.

Portion Control for Freezing:

Best practice: Freeze in meal-sized portions (1-2 cup portions) for easier use.
Individual portions thaw faster and allow you to use only what you need.
Flat freezer bags save space and thaw more quickly than containers.
Consider portioning based on your typical serving sizes (e.g., enough for 2 people, 4 people, etc.).

Labeling:

Always label containers with "Cuban Picadillo" and the date frozen.
Include reheating instructions on the label for convenience.
Note the number of servings in each container.

Preventing Freezer Burn:

Use high-quality freezer bags or vacuum-sealed bags for longest storage life.
Press out all air before sealing bags.
Double-wrap in aluminum foil for extra protection if using containers.
Store flat in freezer bags for easier stacking and faster thawing.

Thawing Frozen Picadillo:

Best Method (Refrigerator Thawing):

Transfer frozen picadillo to the refrigerator 24 hours before you plan to use it.
Allow it to thaw slowly in the fridge overnight.
This method preserves the best texture and flavor.
Once thawed, use within 1-2 days.

Quick Method (Stovetop):

Place frozen picadillo directly in a saucepan over low heat.
Add a splash of water or broth (¼ cup) to prevent sticking.
Cover and heat gently, stirring occasionally as it thaws.
Increase heat to medium once fully thawed and heat through (15-20 minutes total).

Microwave Method (Fastest):

Once thawed, heat on high in 1-minute intervals until hot throughout.

Transfer frozen picadillo to a microwave-safe bowl.

Use the defrost setting, heating in 2-3 minute intervals.

Stir between intervals to ensure even thawing.

Check out these other recipes

October 17, 2017 Main Dish Recipes

FoodBeast Pizza Burger Recipe

I've been a huge fan of Foodbeast for years. So when they approached me to team up for a crazy food recipe, I was all in. The only catch was that the recipe had to be pizza themed and include PBR.

So I started thinking about all sorts of pizza creations and then I remembered how I've re-purposed leftover pizza slices as burger buns and the rest is history. I upped the burger up with some beer braised Italian sausages and onions and this behemoth of a burger is not only delicious but insanely filling.

Print Recipe

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FoodBeast Pizza Burger Recipe

burger topped with cheese, italian sausage, onions, tomato and basil in pizza slice buns

Prep Time10

Cook Time17

Total Time27

Course: Main Course

Cuisine: American

Servings:

Calories: 1025kcal

Author: Cari

Ingredients

▢ 4 slices of pizza preferably plain cheese pizza
▢ 1 lb of ground chuck 80/20 divided into two balls
▢ 6 slices of mozzarella cheese
▢ 6 slices of pepperoni
▢ 6 fresh basil leaves minced
▢ 1 Roma tomato thinly sliced
▢ 1 can of PBR
▢ ½ a yellow onion sliced
▢ 2 spicy Italian sausages

Instructions

In a non stick skillet place your two sausages over medium high and brown them on all sides.
Once browned, remove from the heat, slice them in half lengthwise without fully separating then set aside. Increase the heat to high, throw the onions into the skillet you just cooked your sausages in and saute until soft.
Then, add one can of PBR, pinch of salt and place the sausages back into the skillet and bring to a boil. Once boiling, cover the skillet and reduce heat to medium. Cook for 15 minutes.
While the sausages are being braised in the beer, heat a cast iron griddle over medium heat until warm. While the griddle warms up, grab a slice of mozzarella and fold it over twice until you have four small squares.
Grab one of your balls of meat and using your thumb make an indentation in the meat to place the cheese in.
Gently cover all of the cheese with the meat making sure there are no holes where the cheese can seep out of and form it into a burger patty.
Evenly sprinkle salt and pepper over the top of the patty. Repeat this same process for the other ball of ground beef.
Place the patties on the griddle, seasoned side down. Using a large, sturdy metal spatula, gently press down on the patties. Evenly season the uncooked side of meat with salt and pepper.
DO NOT MOVE OR FLIP OVER THE BURGERS! While the burgers are cooking, grab your four slices of pizza and cut a four inch-ish circle out of them. If you have a large biscuit cutter, you can use one of those. These will be your burger buns.
After three minutes, you should see the edges of your burger have turned brown and crisp. Once you see that, gently slide a spatula under the burger and flip it over.
Put two slices of mozzarella cheese on top of each burger as well as 3 pepperoni slices and cook for one more minute.
Once the burger is fully cooked, it’s time to assemble. Place the burgers over your cut out pizza slices.
Then pile an Italian sausage on top of each burger, some cooked onions, tomato slices and lastly some minced basil.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

Check out the video below to see how it's made! ENJOY!

October 6, 2017 Blogger Related

Is this thing still on?

It's been four months since my last blog post. It doesn't feel like it's been that long, but somehow it has been. I'm happy to report I have survived the first year of motherhood. I don't know how and definitely not in one piece, but I've made it through. In case you are wondering, my son has survived as well. Being a mom has been the hardest, most emotionally draining thing I have ever done. Throw on the fact that I'm also working full time and it's no surprise why it's been four months since my last blog post.

I've prioritized sleep and time with my son over food tastings, happy hours and recipe developing. My life is nothing like it once was and to tell you the truth there are times when I miss that old life. When my son is screaming at the top of his lungs, throwing an epic tantrum and nothing will calm him down, it's hard not to miss the peace and quiet I once took for granted.

Then in an instant, my son will lay his head on my chest, insist on holding my hand and flash the sweetest smile I have ever witnessed. Then the tantrums don't seem that bad. Throw in the fact that being a mom also came with a side of postpartum depression hell and well, things have been rough for me.

So as a result, this blog has been collecting dust in the foreground. Testing recipes, being on the hunt for the best new hole-in-the-wall restaurant is of no interest to me. I’m so exhausted, there are days when all I eat is cold cereal, drink coffee I’ve reheated at least six times and my son’s half eaten lunch.

So when I say that I have survived the first year, I mean that quite literally. Postpartum depression sucker punched me and there were days when I felt like my son would be better off without me in his life. Even now, fifteen months later there are days when I feel so defeated and worthless. Days when I feel like such a failure. Days when I still think that my presence only hinders him because he saves his worst tantrums for only me, refuses to walk infront of me and sleeps poorly only when I'm around. But then there are days when his biggest smiles and sweetest caresses are only for mama. Days when he only wants to be held or fed by mama.

Thankfully, the good days are finally starting to outweigh the bad. I'm hoping that means I'll be able to dip my toes back into this old hobby that used to bring me so much joy. Til then you can find me on Instagram posting pictures of my lunch.

January 10, 2017 Events

Beer And Popcorn: A Match Made In Hop Heaven

There was once a time when I obsessed about Art Basel and Miami Art Week. Where I'd go to Wynwood at 8am and wander the streets while artists from around the globe worked on their murals. I soaked in the street art like a tostada soaks in a cafe con leche. Now, those days seem like decades ago and the idea of getting anywhere with a baby before 10am on a weekend seems like pure lunacy. I recently trekked into Wynwood determined to see all of the new murals around the neighborhood.

While wandering the streets with baby in tow, I stumbled upon a craft bazaar happening inside Concrete Beach Brewery's tap house. Who doesn't love locally made crafts? I suddenly felt perfectly ok with going to a brewery with a baby, yep I was that mom. We decided to take a break from walking around in the sun and got a couple of beers and some GH Cretors Pop Corn. I had heard about GH Cretors Popped Corn on the interwebs because their Chile Jalapeno White Cheddar and Dill Pickle flavors popcorn has gained some serious internet buzz.

The Mix popped corn

Unfortunately, they were out of those two flavors. However, I did snag their The Mix popcorn blend which consists of their buttery caramel and their aged cheddar cheese popcorn. So it has a sweet and salty flavor that goes perfectly with Concrete Beach's Le Tropical Vienna Style Lager.

La Tropical Lager, The Mix, Just the Cheese popcorn and Rica IPA.

As to not feel like a terrible parent for bringing my baby into a brewery, I did buy some locally made honey and a pair of handmade earrings at the ongoing crafts bazaar. Just picture it, a baby wearing lady with a beer in one hand, popcorn in the other and pointing with her nose at the different objects she wants to buy. Multi-tasking at its best.

After my shopping, friends and I took up a game of giant Jenga while snacking on our popcorn and sipping on our beers. My friend had Concrete Beach's Rica Wheat IPA paired with GH Cretors Just The Cheese popcorn. I'm not a big IPA fan, but that cheesy popcorn was amazing.

I couldn't help but feel super healthy eating this popcorn, lets ignore the part where I'm drinking a beer. Their popcorn is all natural, no GMO's, gluten free, no dyes and is even Kosher. This popcorn makes for the perfect bar snack and makes you feel like you're still keeping your New Year's Resolution even though you've already had 4 beers.

Giant Jenga and Aged Cheddar Popcorn

After hanging out at Concrete Beach, eating some great popcorn and caring for a baby that was on the verge of a meltdown it was time to go. As much fun as it was spending time with friends and doing something semi-normal after the baby was born, I was exhausted and my son was getting crankier by the minute. It was a great day and I discovered a new snack that I'm now obsessed with.

Rica IPA, The Mix, La Tropical Lager and Just the Cheese popcorn

I have to admit that I was hooked on this popcorn (no one tells you your food cravings get worse AFTER you have a baby) the minute we left the brewery and I needed more of this popcorn asap. I looked on GH Cretors' Store Locator and found that they're also available at Publix, Walgreens, Fresh Market and Whole Foods stores. I discovered they have even more flavors like Orchard Apple Caramel Corn, Organic Extra Virgin Olive Oil and Double Chocolate Caramel Corn. So if you're wondering, yes I drove down to the Fresh Market and bought 3 bags of this stuff. No, I didn't share.

If you can, be sure to head to Concrete Beach Brewery for a beer and some popcorn while supplies last. If driving into Wynwood isn't something you're interested in doing, be sure to check out their store locator to find GH Cretors Popped Corn near you. Check them out on Facebook, Twitter and Instagram for information on upcoming flavors and specials.

This blogpost was developed in partnership with GH Cretors Popped Corn. All opinions expressed are my own.

December 24, 2016 Cuban Recipes

Arroz Con Leche With Condensed Milk

This authentic Cuban Arroz Con Leche recipe is my father's treasured creation that I've loved since childhood – a rich, creamy rice pudding infused with cinnamon, star anise, and lime zest that was perfected by my dad, who was a chef at a hotel in Havana, Cuba. Growing up in a Cuban family, arroz con leche (Cuban rice pudding) was one of my favorite desserts, and while my mother often took credit for this recipe, it was really my father's culinary expertise that made it so special – he taught her every step, and she never complained as he quietly let her shine.

This traditional Cuban rice pudding with condensed milk is usually served at our family's Christmas celebrations, but the comforting notes of cinnamon, anise, and citrus make it a beloved dessert any time of year. Made with Valencia short-grain rice, whole milk, sweetened condensed milk, and warm spices, this easy arroz con leche Cubano recipe delivers that creamy, sweet comfort that gives you a hug with every spoonful.

Whether you serve this Cuban rice pudding warm right from the pot or chilled after an hour in the refrigerator, this family recipe will transport you straight to a Cuban kitchen filled with love, tradition, and the unforgettable flavors of my childhood.

Arroz Con Leche Cubano Ingredients

Traditional Cuban Arroz Con Leche Recipe ingredients

Valencia white rice (Can NOT be long grain rice!)
Whole milk
Sea salt
Cinnamon stick
Lime peel or lemon peel

Star anise seeds
Condensed milk
Butter
Sugar
Cinnamon for garnish

How to Make Arroz Con Leche Cubano

In a saucepan, over medium heat, mix the rinsed rice, 5 cups of whole milk, cinnamon stick, lemon peel, anise seeds and salt.

Traditional Cuban Arroz Con Leche Recipe

2. Once the milk is mostly evaporated, add an additional cup of milk and stir to incorporate.

3. Stir in butter and sugar into the cooked rice.

4. Add in the condensed milk and cook for another 10 minutes.

5. Spoon into individual serving dishes or eat it straight out of the pan, no one will judge you. Sprinkle with cinnamon and chill for about an hour before serving.

Recipe For Arroz Con Leche Variations

Vegan arroz con leche - Swap out the whole milk for coconut milk, swap the sweetened condensed milk for coconut condensed milk.

Tips For Making Arroz Con Leche With Condensed Milk

Here are some tips for making a delicious Arroz Con Leche with condensed milk:

Don't Walk Away: Arroz Con Leche requires consistent stirring, especially towards the end of cooking, to prevent sticking and ensure even cooking throughout the rice.
The Patience Test: Resist the urge to devour your Arroz Con Leche right away! Letting it cool allows the flavors to meld and the texture to thicken up for the perfect creamy consistency.
Leftover Arroz Con Leche can be enjoyed cold or reheated gently on the stovetop over low heat.

How to Serve Arroz Con Leche Cubano

Arroz con Leche Cubano, a comforting and flavorful rice pudding, can be enjoyed in a variety of ways, depending on your preference and the time of day. Here are some serving suggestions:

Temperature:

Warm: This is the classic way to enjoy Arroz con Leche Cubano. The warmth accentuates the creamy texture and comforting flavors. Serve it directly from the pot or ladle it into individual bowls.
Chilled: Letting the Arroz con Leche Cubano cool completely in the refrigerator allows the flavors to meld further and creates a thicker consistency. It's a refreshing and satisfying dessert option, especially on a hot day.

Presentation:

Simple Elegance: For a touch of sophistication, serve Arroz con Leche Cubano in small bowls or ramekins. Garnish with a sprinkle of ground cinnamon or a drizzle of honey for a simple yet visually appealing presentation.
Festive Touch: Get creative and elevate your Arroz con Leche Cubano for a special occasion. Here are some ideas:
- Dollop of Whipped Cream: A dollop of freshly whipped cream adds a luxurious touch and a delightful textural contrast.
- Chopped Nuts: A sprinkle of chopped nuts like almonds, pecans, or walnuts adds a nice textural element and a nutty flavor boost.
- Fresh Fruit: For a refreshing twist, top your Arroz con Leche Cubano with fresh berries, sliced mangoes, or any fruit that complements the sweetness of the dish.
- Citrus Zest: A final flourish of grated orange or lime zest adds a touch of brightness and extra depth of flavor.

Accompaniments:

As a Standalone Dessert: Arroz con Leche Cubano is delicious on its own and doesn't necessarily need any accompaniments.
Coffee Pairing: For a classic Cuban pairing, enjoy your Arroz con Leche Cubano with a strong cup of Cuban coffee or espresso.

Storage Instructions for Cuban Arroz Con Leche (Rice Pudding)

Short-Term Storage (Refrigerator):

Cooling Process:

Allow the arroz con leche to cool to room temperature before storing (about 30-45 minutes).
Do not cover while cooling to prevent condensation buildup, which can make the pudding watery.
Stir occasionally during cooling to prevent a skin from forming on top.

Refrigerator Storage:

Transfer cooled arroz con leche to an airtight container or cover the original pot tightly with plastic wrap or a lid.
Store in the refrigerator for up to 2-3 days for best quality.
The rice pudding will thicken considerably as it chills – this is completely normal.

Storage Container Tips:

Use glass or plastic airtight containers with tight-fitting lids.
Individual serving portions in small containers or Mason jars work great for grab-and-go desserts.
Press plastic wrap directly onto the surface before sealing to prevent a skin from forming.
Ramekins or dessert cups covered with plastic wrap are perfect for pre-portioned servings.

Texture Changes During Storage:

What to Expect:

Arroz con leche will thicken significantly in the refrigerator as the rice continues to absorb the liquid.
The texture becomes denser and less creamy after chilling.
This is completely normal and expected with rice-based desserts.

How to Restore Creaminess:

For warm serving, heat gently on the stovetop over low heat, adding milk as needed and stirring constantly.

Before serving, add 2-4 tablespoons of whole milk per cup of arroz con leche.

Stir gently to incorporate the milk and loosen the consistency.

You can also add a splash of condensed milk for extra sweetness and creaminess.

More dessert recipes

December 12, 2016 Cuban Recipes

Mami's Cuban Congri Rice!

This is my mom's Congri Recipe, it's white rice cooked with black beans and bacon. It makes for the perfect side dish to any Cuban meal or great on its own.

This Cuban congri rice recipe has been passed down from generation to generation. When my dad was a chef in Cuba, he would make this recipe at a much larger scale for diners. I’ve been eating this arroz congri for nearly 40 years and I still love it. My mom makes this recipe at least 10 times a year and it’s one of my son’s favorites.

Is it Moros or is it Congri?

Much like the pop vs soda debate in the US, depending on what part of Cuba you're from dictates what you call this dish. I grew knowing it as Congri, however many people refer to this dish as Moros y Cristianos (moros for short) For the sake of avoiding snarky comments, I'll use the term congri and moros interchangeably throughout this post.

Arroz Moro Ingredients

Dry black beans
Salt
Bay Leaves
Bacon
Yellow Onions
Green bell pepper
Garlic

Red pepper
Black pepper
Cumin
Long grain rice
Bean broth
Olive oil
Sazon completa

Equipment

For this recipe you'll need a casuela and a food processor.

How to make Congri

Rinse the beans and place them in a casuela or dutch oven along with 8 cups water, 1 teaspoon of salt and the 2 bay leaves. Bring to a boil, then reduce to a low simmer, partly cover and cook until tender, about 1 to 2 hours.

2. Make your sofrito. Place the onion, garlic and green pepper into your food processor. Pulse until you reach your desired size. I personally hate giant chunks of green pepper and onion in my Congri, so I let the food processor run until they're minced.

3. In a large frying pan add your sliced bacon, onion, garlic and green pepper. cook on medium-high heat until your veggies and bacon are completely cooked through.

4. Drain the beans, reserving 3 cups of the broth or "black water" and being careful to not break apart the beans. Leave the cooked black beans in your casuela.
5. Add to the casuela the olive oil, rinsed rice, red pepper, black pepper, Sazon completa, cumin, sofrito, "black water" and 1 ½ teaspoon of salt.

6. Bring to a boil, stir, then reduce heat to low, cover and cook for about 20 -25 minutes until rice is cooked through.

Congris Cubano Variations

Vegetarian/vegan Congri, looking for a meatless option to this rice? Omit the bacon and adjust the salt to your preference and viola! Vegan/Vegetarian Congri
Don't own a food processor? Chop your onion, garlic and bell pepper as big or as small as your prefer

How to serve Arroz Congri

Congri is the perfect side dish to any cuban protein such as vaca frita, bistec de pollo or even lechon.

Storing Moro Rice

To store your moros rice, place it in an airtight container and refrigerate. The congri will keep in the fridge for 3-4 days.

More recipes to try

Check out these other Cuban recipes

October 5, 2016 Dessert Recipes

Cacao Nib Rice Krispie Treat Recipe

When I was in middle school, my internal organs were 80% rice krispie treats. Even though my diet is no longer mostly sugar, I still have a soft spot in my heart for these sweet treats.

So when Graze approached me about teaming up for a recipe, I decided it was time to upgrade one of my favorite childhood treats with a healthy-ish and adult twist. With some brown butter, a sprinkle of toffee and a ton of Graze’s Super Cacao Nibs, these rice treats are definitely NOT what I lived off in school, but they’re delicious all the same.

These Cacao Nib rice krispie treats are my new favorite. They have an adult spin on my favorite childhood snack and I'm obsessed.

Print Recipe

5 from 1 vote

Cacao Nib Rice Krispie Treat Recipe

Rice krispies treats made with cacao nibs and toffee bits

Prep Time15

Cook Time10

Total Time25

Course: Dessert, Snack

Cuisine: American

Servings: people

Calories: 376kcal

Author: Cari

Ingredients

▢ 5 Tablespoons of salted butter
▢ 1 16 oz package of marshmallows
▢ 6 Cups puffed rice cereal
▢ ¾ Cup of Graze’s Super Cacao Nibs separated
▢ 2 Tablespoons of sugar
▢ ¼ Cup of toffee bits

Instructions

Line a 8" x 8" pan with parchment paper draped over each long side and set aside. Place the butter in a large saucepan over medium heat.
As the butter melts, stir constantly keeping an eye on the changing color of the butter. The butter will begin to foam up and bubble and you will notice it change color slightly from yellow to very light brown. The butter will burn if left for too long, so be on the lookout for a caramel/amber color.
Once the butter has browned, add the marshmallows and reduce the heat to low, stirring frequently. When the marshmallows are almost completely melted, add the puffed rice cereal and stir until coated. Remove from the heat.
Fold ½ a cup of the cacao nibs, all of the toffee bits and brown sugar into the rice cereal mixture until well incorporated. Pour the marshmallow-coated puffed rice cereal mixture into the prepared pan and, using a silicone spatula, spread into an even layer. Sprinkle the remaining ¼ cup of cacao nibs over the surface evenly.
Allow the rice krispie treats to cool to room temperature before cutting into even-sized squares. In a rush to stuff your face? Place the pan in the fridge for 10 minutes to allow the marshmallow to cool.