Showing posts with label pineapple. Show all posts
Made with sweet pineapple and sizzling strips of smoked pork chops, bacon, onion, and roasted poblano peppers topped with melted cheese these Alambres Hawaianos make for a delicious filling for tacos, burritos, or empanadas.

Alambres Hawaianos - lacocinadeleslie.com

For the month of April I am participating in an A to Z Recipe Challenge, which means I will be posting a recipe for every letter of the alphabet. That's 26 recipes over the course of the next 30 days! I spent most of last month brainstorming ideas and planning ahead to bring you a variety of Mexican and Mexican-inspired dishes and desserts. Funny thing I noticed is that most of my recipe ideas, in both English and Spanish, usually start with the letter C or P. I wonder why that is?

To kick things off, today's recipe is brought to you by the letter A. A is for Alambres Hawaianos. Alambres are a traditional Mexican dish made with thin slices of grilled steak, pork, or chicken sauteed with bacon, onion, and bell pepper. Alambres are similar to what you know as fajitas, but alambres are also topped with oodles of melted cheese. Alambres Hawaianos are a fun twist to a classic Mexican recipe made with smoked pork chops, roasted poblano strips and chunks of sweet pineapple. Serve Alambres Hawaianos with warm corn or flour tortillas and top with a spicy Mexican salsa (like Chile de Molcajete or Salsa Taquera Roja).

Smoked Pork Chop Alambres - lacocinadeleslie.com

Alambres Hawaianos 
lacocinadeleslie.com

Ingredients:

  • 6 poblano peppers 
  • 6 slices bacon, cut in 1-inch pieces 
  • 2 lb. smoked pork chops, cut in thin strips
  • 1 medium white onion, roughly chopped 
  • 2 fresh serrano chiles, finely chopped (optional)
  • 1 (14 oz.) can pineapple chunks, drained 
  • 1-1/2 cups shredded Manchego or Chihuahua cheese 


 Directions:
Heat a comal over high heat. Roast the poblano peppers, turning occasionally, until completely blistered and charred; remove from heat. Transfer roasted peppers to a plastic bag; cover and let sit for 10 minutes. Remove charred skin from peppers, along with the seeds and stems. Slice roasted peppers into thin strips.

Fry the bacon in a large skillet or Dutch oven over medium-high heat until golden and crisp. Remove cooked bacon with a slotted spoon to a paper towel-lined plate to drain excess grease. Add the smoked pork chops and let fry until completely cooked and lightly browned. Add the onions, serrano chiles (if using), poblano peppers, and pineapple chunks; season with salt to taste. Sauté for 10 to 12 minutes, stirring occasionally; remove from heat. Sprinkle cheeses over mixture. Cover and let sit for 5 minutes until cheese has completely melted. Serve with warm corn or flour tortillas. Enjoy!

















Alambres Hawaianos #AtoZrecipechallenge

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Traditional arroz con leche (rice pudding) meets tropical piña coladas in a creamy dessert made with pineapple, cream of coconut, and shredded coconut.


Piña Colada Arroz con Leche - lacocinadeleslie.com

Did you know that August 9th is National Rice Pudding Day?! I didn't, at least not until this morning while scrolling through my Instagram feed. Because I love all things rice pudding, what better way to celebrate this food holiday than with Piña Colada Arroz con Leche? This is a delicious summertime dessert that can be enjoyed warm--topped with toasted coconut, or served cold--topped with a dollop of whipped cream and a maraschino cherry just like a piña colada cocktail.

Piña Colada Arroz con Leche

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Enjoy all the spicy sweet goodness of Tacos al Pastor in no time at all with these easy to make tacos made with Mexican longaniza sausage and pineapple.


Mexican Longaniza Tacos with Pineapple - lacocinadeleslie.com

If you like chorizo, you're going to love Mexican Longaniza. Longaniza is a Mexican sausage similar in flavor to chorizo - although sometimes it can be spicier - the main difference lies in that chorizo is made with ground meat while longaniza is made with finely chopped meat. Both are delicious and can be prepared a number of ways.

Longaniza Pineapple Tacos #TacoTuesday

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Delicious and moist Pineapple Zucchini Bread with cinnamon and chopped pecans.


Pineapple Zucchini Bread - lacocinadeleslie.com

Hi, my name is Leslie and I am a zucchini-holic. I don't know when this addiction started, but if loving zucchini is wrong I don't want to be right! So when I saw a recipe for Pineapple Zucchini Bread on my assigned blog for The Secret Recipe Club, I really couldn't help myself.

Secret Recipe Club: Pineapple Zucchini Bread

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I have a confession to make... As much as I love empanadas, there is a certain empanada that I rarely ever make - Empanadas de Piña (Pineapple Empanadas). Not because I don't love them (which I totally do), but because there are the only two kinds of empanadas sold at most panaderías (bakeries) in my small town: pineapple and vanilla. Usually when I make empanadas at home, it's because I'm craving a kind that I just can't find here in Small Town, Mexico. But pineapple empanadas are so sweet and delicious, that every once in a while, I just HAVE to make them at home, because homemade pineapple empanadas are that good.

Homemade Pineapple Empanadas - lacocinadeleslie.com


Empanadas de Piña (Pineapple Empanadas) #SundaySupper

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This week for #SundaySupper we are having a Summer BBQ Party!  When I think of summer BBQ, I immediately think of hamburgers and hot dogs.  What can I say, you can take the gringa out of the US, but you can't take away her love of classic American fare.  Since I'll be sharing plenty of burger recipes next month for The Food of the Month Club (spoiler alert!), I figured this Summer BBQ Party was just the excuse I needed to share my recipe for Hawaiian Hot Dogs.

These hot dogs get their name not because this is how they're served in Hawaii, but because they're topped with a spicy pineapple salsa.  Served atop bacon-wrapped salchichas (hot dog sausages) topped with a smoky Chipotle Ketchup, the pineapple salsa is what brings all the flavors together for a super tasty hot dog that is perfect for a summer cook-out.

On a side note, while writing out this recipe, I wasn't sure what to call the hot dog sausages. Here in Mexico we call them salchichas.  And when I was growing up in the States, my grandparents always referred to them as weenies.  I could have used the words franks or wieners, but it just didn't feel right because I never call them that.  So I'm curious...What word do you use for hot dog sausages?


Hawaiian Hot Dogs w/ Pineapple Salsa

Ingredients:
For the salsa:
  • 1 fresh pineapple, peeled, cored, and finely chopped
  • 1/2 medium red onion, sliced or chopped
  • 2 serrano chilies, seeds removed and finely chopped
  • 2 tablespoons chopped fresh cilantro
For the hot dogs:
  • 12 salchichas (hot dog sausages) (beef, pork, or turkey) 
  • 12 slices bacon
  • 12 hot dog buns
  • Mayonnaise or Mexican crema
  • Chipotle Ketchup* (recipe below)

Directions:
For the salsa: In a medium bowl, combine the fresh pineapple with the red onion, serrano chilies, and cilantro: season with salt.  Cover salsa and refrigerate until ready to use.

For the hot dogs: Wrap the salchichas in bacon.  Grill the hot dogs over a medium-low flame or fry them in a non-stick skillet over medium low heat, until the bacon is fully cooked.

To serve, split open hot dog buns and lightly toast on the grill (or on a comal/griddle on the stove) over a low flame.  Spread cut sides of buns with mayo or Mexican crema.  Serve bacon-wrapped hot dogs in buns.  Top with Chipotle Ketchup and lots of pineapple salsa.   Enjoy!!!


*For the Chipotle Ketchup: Puree 1 cup ketchup with 1 to 2 chipotle peppers in adobo.

For more delicious Summer BBQ recipes, take a look at what the #SundaySupper crew has cooked up this week:

Hot Off the Grill:
On the Side:
Sweet Tooth:
In the Cooler:

A big THANK YOU to Jennie from The Messy Baker for hosting this week's Summer BBQ Party for #SundaySupper.  And as always, be sure to join our #SundaySupper chat on Twitter starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you.  To join all you need to do is follow the#SundaySupper hashtag and share your favorite tips and recipes. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.
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Hawaiian Hot Dogs w/ Pineapple Salsa #SundaySupper {Summer BBQ Party}

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Another must on my list when making raspados is Almíbar de Piña (pineapple syrup).  Almíbar de Piña is hands down my favorite fresh fruit almíbar.  Not only is it sweet and delicious served on it's own, but it's also super versatile and can be served in a number of ways.  You can serve your Raspado de Piña with a little Almíbar de Coco (coconut syrup) for a tropical Piña Colada.  Didn't make Almíbar de Coco?  That's okay. You can still have a Piña Colada Raspado by either topping it with a little cream of coconut OR for a grown-up raspado, add a shot or two of Malibu Rum! (Yum!)  But our favorite way to eat a Pineapple Raspado is as a Diablito de Piña, with a squeeze of lime juice and a sprinkling of spicy lime-chile powder. (Double yum!)


Almíbar de Piña
(Pineapple Syrup)

Ingredients:
  • 1 pineapple, peeled, cored, and finely chopped
  • 2 cups water
  • 5 cups sugar
  • Limes (optional) 
  • Lime-chile powder (I use Tajin) (optional)
  • Coconut Syrup (optional) 

Directions:
In a large saucepan, combine the chopped pineapple with the water and sugar.  Bring to boil over high heat.  Immediately reduce heat to low and let simmer for 15 to 20 minutes.  Let cool to room temperature.  Spoon 4 to 6 tablespoons of Almíbar de Piña over 1 cup of shaved/crushed ice.  For a Diablito de Piña, squeeze the juice of half a lime over the syrup and sprinkle top with lime-chile powder.  Enjoy!!!



Stay tuned tomorrow for the last of our #RaspadosWeek recipes!  And don't forget to share your raspado recipes in our #RaspadosWeek Linky.

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Pineapple Raspado (de Piña) #RaspadosWeek

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Who doesn't like Piña Coladas?  They're so popular that they even have their own song. (Which I have been singing all day!)

Agua de Piña Colada is a fun and easy beverage for both young and old to enjoy!  It is made with fresh pineapple and sweetened with Cream of Coconut.  For a more grown-up version, add a shot of rum into each glass before serving. 

Agua de Piña Colada

Ingredients:

  • 2 cups fresh pineapple chunks
  • 6 cups water
  • 1 (15 oz.) can Cream of Coconut
  • 1/3 cup sugar
  • Rum (optional)


Directions:
In a blender, puree the pineapple chunks with 4 cups of water until smooth.



Pour the pineapple puree through a strainer into a 2-quart pitcher.



Pour in 1/2 of the cream of coconut and enough of the remaining water to fill pitcher.  Stir in the sugar and mix well.



Serve with lots of ice and garnish with a slice of pineapple.  Enjoy!!!



With Love,




*This recipe was featured on Saveur.com as "Best of the Web".

Agua de Piña Colada

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I waited until the very last minute to make this month's Cake Slice Bakers cake.  Mostly because I was having problems with my asthma.  But I was determined to bake this cake before the March 20th deadline.

I was not disappointed.

This cake was even easier to put together than the Mississippi Mud Cake.

And the taste was fantastic.  The cake wasn't too sweet, which seemed like a perfect balance for the sweet topping.  And the cake was just firm enough that it doesn't crumble beneath the sticky sweet pineapple topping.  I served each piece with a dollop of sweetened whipped cream.  But I think this would be even greater with a scoop of vanilla ice cream. Yum!

*In Spanish, a Pineapple Upside-Down cake is called a Volteado de Piña.

Pineapple Upside-Down Cake
(From Southern Cakes by Nancie McDermott)

Pineapple Topping:

  • 1 (20 oz.) can pineapple rings, with their syrup
  • 4 tablespoons cold butter
  • 2/3 cup firmly packed brown sugar, light or dark (I used dark)
  • 10 maraschino cherries


Cake:

  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 4 tablespoons butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract 


Directions:
Heat the oven to 350ºF.

To make the topping, drain the pineapple well, reserving 2 tablespoons of the juice (or syrup) for the cake.  Put the cold butter in a 9-inch round cake pan and put it in the oven for a few minutes as it heats to melt the butter.



Remove the pan from the oven and sprinkle the brown sugar over its buttery surface.



Carefully arrange the pineapple rings on top of the scattered brown sugar and melted butter.  Place a cherry in the center of each ring.



To make the cake, in a large mixing bowl, combine the flour, sugar, baking powder and salt; use a fork to mix them together.



Add the milk and butter and beat well with a mixer on medium speed, scraping the bowl once or twice.  The batter will be very thick.



Add the egg, reserved pineapple syrup and vanilla. Beat for 2 minutes more, stopping once or twice to scrape down the bowl.



Carefully pour the batter over the pineapple arranged in the cake pan.  Use a spoon or spatula to spread the batter evenly to the edges.  Bake at 350ºF for 35 to 40 minutes, or until the cake is a light golden brown and springs back when touched gently in the center.



Cool the cooked cake in the pan on a wire rack for 5 minutes.



Using oven mitts, carefully turn out the warm cake onto a serving plate, by placing the plate upside-down over the cake in the pan, flipping them over together to release the cake on to the plate.  Best served warm with a billowy dollop of sweetened whipped cream.  Enjoy!!!



Don't forget to check out the other Cake Slice Bakers' cakes!

With Love,



Printable version

Pineapple Upside-Down Cake

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I love hamburgers!  Be it chicken, beef, pork, fish, veggie or soy!  I have atleast 50 different hamburger recipes.  (Maybe more.)  But today, I'm only sharing my family's favorite hamburger recipe, which I hope you enjoy as much as we do.

Almost every burger recipe that I have tasted has atleast one "secret" ingredient to increase it's  "WOW" factor, and my recipe is no exception.  What is my "secret" ingredient?  Pineapple!  (I guess it's no longer a secret!)  You can use canned pineapple slices or fresh pineapple.  But if you use fresh, be sure to remove the core.

These burgers taste great grilled, but if you don't have a grill, you can brown the patties on a griddle or skillet. (I would love one of those skillets that leaves the grill marks!)



Leslie's Best Burgers

Ingredients:
  • 3/4 pound ground beef
  • 3/4 pound ground pork
  • 2 tablespoons finely chopped red onion
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Manchego Cheese, sliced (Cheddar works well with this recipe)
  • 1 can sliced pineapple, drained
  • Burger buns
  • Mexican Crema or Mayonnaise
  • Ketchup
  • Mustard
  • Lettuce
  • Tomato, sliced
  • Red Onion, sliced
  • Canned Jalapeño Peppers

Directions:
In large bowl, mix together the ground beef, ground pork, chopped red onion, salts and black pepper until well combined. 

Divide into 8 equal portions and shape into patties.  Grill or brown the patties until desired doneness.  Top each patty with a slice of Manchego cheese; remove patties to a serving plate.

Grill or brown the pineapple slices in the same skillet that you used for the patties.  Let brown until the pineapple is a nice caramel color.

To serve, spread cut sides of burger buns with Mexican crema.  Pour desired amount of ketchup and mustard on bottom bun.  Place pattie on top of ketchup and mustard.  Top with grilled pineapple, jalapeño peppers, red onion, tomato and lettuce.  Enjoy!!!



With Love,
Leslie Limon

Printable Recipe

Leslie's Best Burgers

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