Tag Archives: Hispanic

It’s In The Slice

Written by Chris -

Dulche de Leche Cheesecake Kit

At Nestlé, we receive and respond to questions all the time about simple ingredient substitutions, how to make the perfect chocolate chip cookie and where to find our products. Fortunately, we have an excellent Consumer Services team who responds to each and every question.

So what food or recipe question do I personally get asked all the time? Crazy enough, it’s about how to get the perfect slice (think cheesecakes, layered cakes and brownies). Even a beautifully frosted cake or a silky-smooth cheesecake can turn ugly after the first slice. We’ve all seen this happen, and most of us like to blame the recipe. Sadly, it’s typically not the recipe’s fault. Rather, we just haven’t mastered this simple technique:

Slicing Tips 101

In the video, I used our NESTLÉ LA LECHERA Dulce de Leche Cheesecake Baking Kit  (pictured above) for illustration purposes. It cuts beautifully especially when you clean your knife between each slice. Side note: If you are pinched for time yet want to make a grand entrance with a dessert, I highly recommend this Baking Kit! You can find it at Walmart, Safeway, and other retailers during the Holiday Season. And if you have any questions or want further cheesecake tips, like using jars to bake the cheesecakes in, using lighter cream cheese or even how to drizzle the dulce de leche, please leave a comment and I will get right back to you!

Additional tips for slicing success:

When making brownies, line your baking pan with heavy-duty foil and leave enough overhang so that you can easily lift the brownies out of the pan. I like to freeze the baked brownies for about 30 minutes so that they don’t bend as I’m lifting them from the pan. They cut a lot better when they are cold too! Once you cut the brownies (remember to clean the knife after each cut by dipping it into hot water, then drying it off between slices), gently remove the foil. If the brownies are super cold, you can peel away the foil before slicing if you’d like.

Latte Machiatto Cheesecake

When it comes to cheesecakes, I’ve found that the freezer is my friend. I like to freeze cheesecakes for 15-30 minutes before slicing. It helps to make an extra clean cut. In the cheesecake image above, I did just that.  And if you are making cheesecake bars, line your baking pan as described above. It is so much easier to cut a cheesecake when it’s outside of the pan or dish. In the photo at the very top (cheesecake bars), I lined the baking pan and froze the cheesecake before cutting. The dulce de leche was drizzled after cutting, but you can drizzle first then cut. It’s just as beautiful this way!
Do you have any tips you’d like to share?

Related Recipes:

Dark Chocolate Brownie Recipe Moist and Tender Chocolate Cake Recipe
Dark Chocolate Brownies Moist & Tender Chocolate
Cake Recipe

Adding Sabor to Your Thanksgiving: Latin-Inspired Stuffing Recipes

Written by Natalie -

Stuffing is my favorite of all the Thanksgiving side dishes. This year I’ve come up with a few Latin-inspired recipes that are so good and definitely unique. I invite anyone who is looking to shake up their traditional stuffing repertoire to add some sabor!

Mexican Chorizo Stuffing

This Mexican Chorizo Stuffing will definitely be a hit. The chorizo (Mexican sausage) and jalapeño add a little kick. The olives and cilantro create a blend of savory and fresh. And for the first time, I used NESTLÉ® CARNATION® Evaporated Milk to moisten it which I find really gives it a creamy texture that water alone can’t achieve.

Puerto Rican Stuffing

Now if you’re a little concerned about the spicy factor from the Mexican Chorizo Stuffing but still want to make a delicious and original stuffing this Puerto Rican Stuffing is for you! It’s inspired by many typical flavors of the island: sofrito (combination of tomatoes, bell peppers and onions), pork and coffee. I know what you’re thinking, “Coffee?”  Yes, browning the pork with the NESCAFÉ® CLÁSICO™ Pure Instant Coffee Granules gives it a very rich flavor that is fantastic.

Guatemalan Stuffing

And last, but certainly not least there is a Guatemalan Stuffing. This is the Latin version of cornbread stuffing. Roasted corn and cornbread stuffing are added to the mix, along with jalapeños and cilantro. It’s a real treat for your family holiday meal.

Related Recipes:

Latin Turkey Rub & Gravy Pumpkin Bread Stuffing
Latin Turkey Rub & Gravy Pumpkin Bread Stuffing
with Fennel Apple

Day of the Dead – Día de los Muertos: A Tradition to Embrace

Written by Natalie – 

Day of the Dead Event

Día de los Muertos is a unique holiday that is mostly celebrated in Mexico but also known throughout the world. On this day, people honor and remember their loved ones that have passed away. It coincides with the Catholic holiday of All Soul’s day on November 2.

People set up altars featuring some of the deceased’s favorite food, beverages and objects as a means to encourage their soul to visit the living on this date. They eat a traditional bread called “Pan de Muerto” or “Bread of the Dead”. These sweet breads are filled with so much meaning!

I recently created a recipe for Pan de Muerto that incorporated NESTLÉ® LA LECHERA® Sweetened Condensed Milk. My heritage is Peruvian and we don’t observe Día de los Muertos, so I set off to do some research. What I found warmed my heart and got me very excited to create something so meaningful.

Pan de Muerto is a simple yeast bread, lightly sweetened with the LA LECHERA sweetened condensed milk, made fragrant by the addition of anise seeds and then sprinkled with sugar on top. It is usually shaped like a bun and many say that this is to portray the circle of life or a tomb. The top of the bread is decorated with pieces of dough shaped to represent the skull and bones of loved ones.

I absolutely fell in love with this holiday! The idea of celebrating those you have lost every year on the same day and eating a sweet bread that you only eat for that occasion really touched me. My children were born after their grandfathers passed away and I find this holiday will be a wonderful way to further integrate their memories into our family. If you are looking to create traditions for your family I highly encourage you to try this one. I will be!

Day of the Dead Bread Recipe

La Lechera Day of the Dead Bread

Ingredients for 2 loaves, 10 servings per loaf:

Directions:

STIR yeast and warm water in a large glass bowl; allow to rest 10 minutes. Heat La Lechera and butter in a small saucepan over medium heat until butter is melted. Add anise seeds, salt and La Lechera mixture to yeast mixture and stir to combine.

ADD eggs and 1 cup flour and mix well with a wooden spoon. Continue adding remaining flour, cup by cup, stirring well until dough comes together. Knead dough gently for about 5 minutes or until dough is smooth and elastic and no longer sticky. Place in large greased bowl. Cover with greased plastic wrap. Let rise in warm place for 1 hour or until doubled in size.

LINE a large baking sheet with parchment paper.

PUNCH dough down and divide in half. Cut 3 small (about 1 tablespoonful) balls from each half. Roll out 4 small dough balls to form the “bones.” Shape each of larger dough pieces into round loaves. Gently press the bones on top of the loaves crossing each other to make an “X”. Roll the remaining 2 small dough balls to form the “skulls”. Put skulls in middle of each “X” and gently press down. Place loaves on the prepared baking sheet and allow to rise in warm place for about 30 minutes.

PREHEAT oven to 350º F. Brush tops of each loaf with egg wash.

BAKE for 20 minutes; remove loaves from oven and brush again with egg wash and sprinkle each with half of the granulated sugar. Return to oven and bake for about 20 minutes or until loaves are golden brown and sound hollow when tapped. Serve warm or cool completely. Bread is best eaten the same day it’s prepared.

We recently hosted several Latina bloggers and writers for our second annual Dia de los Muertos Media Immersion Event. It took place at our Nestlé US Headquarters in Glendale, CA. The attendees were treated to all things Día de los Muertos. They heard speakers, made their own altars, ate delicious food and, of course, they got to make their very own loaves of Pan de Muerto with yours truly and Chris Garboski! The energy and passion these people have is contagious.

Here are some pictures from the event:

DayofDead1

DayofDead2

DayofDead3

DayofDead4

Day of the Dead Event

All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

Related Recipes:

Abuelita Chocolate & Orange Fondue Recipe Day of the Dead Bread Recipe
Abuelita Chocolate & Orange
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Day of the Dead Bread

Quick & Easy Dinners: Cheese & Chicken Enchiladas

Written by Liz -

Cheese & Chicken Enchiladas

Enchiladas mean different things to different people. To some, they mean spicy chicken or pork, topped with red chile sauce. To others, they’re tangy green chile sauce with cheese. Still others add sour cream or cream cheese, potatoes, peanuts or almonds. And to purists, enchiladas mean simple tortillas heated on a stove-top one-by-one, dipped in chile sauce, then folded once and topped with cheese and onion.

This Cheese & Chicken Enchiladas recipe means quick, easy and scrumptious. I made them with my new boyfriend and my dad — they’ve cumulatively eaten a lot of enchiladas — and it was agreed these enchiladas were delicious (better the next day and even more so with a fried egg on top for breakfast).  And don’t forget flexible! This recipe features chicken, cheddar cheese, tomato salsa and cream cheese, but make a few changes and you can please even your pickiest friends and family members. Just use any variety of salsa or enchilada sauce you like (I used tomato-raspberry-chipotle salsa; the sweet/spicy combination was addictive!) and substitute different cheeses like smoked Gouda, sharp white cheddar or queso fresco. You can also use Greek yogurt or sour cream in place of cream cheese.

Find out what enchiladas mean to you.

Cheese & Chicken Enchiladas

Ingredients for 4 servings:

  • Nonstick cooking spray
  • 1 small onion, chopped
  • 1 1/2 cups cooked, shredded chicken breast meat
  • 3/4 cup (3 ounces) shredded cheddar cheese, divided
  • 1 1/2 cups (12-ounce bottle) chunky salsa, divided
  • 1/2 of an 8-ounce package reduced-fat cream cheese
  • 8 (7- or 8-inch) soft taco-size fat free or regular flour tortillas

Directions:

Cheese & Chicken Enchiladas recipe

PREHEAT oven to 350° F. Spray large, nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until tender.

Cheese & Chicken Enchiladas recipe

Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes or until cheeses are melted as shown above.

Cheese & Chicken Enchiladas recipe

SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish as shown above.

Cheese & Chicken Enchiladas recipe

Drizzle with remaining salsa. Sprinkle with remaining cheddar cheese (as shown with queso fresco above); cover. Bake for 15 minutes or until heated through and cheese on top is melted.

Cheese & Chicken Enchiladas recipe

I served mine with fresh cilantro (shown above), a dry rosé wine, and a green salad. Salud!

Cheese & Chicken Enchiladas recipe

More enchilada recipes:

Chicken Enchiladas in Red Sauce  recipe Slow Cooker Enchiladas recipe
Chicken Enchiladas in Red Sauce Slow Cooker Enchiladas

Faux Fried Fish on Fridays: Two Fish Recipes

Written by Jenny -

Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce recipe

About a month ago our local newspaper published all the locations in our area for a weekly Friday Night Fish Fry. I could not believe the number of them — literally hundreds — and some have been going on for more than 3 decades! Other publications I found help search them out by providing the type of fish and side dishes served, whether alcohol is available, credit cards taken, etc. Until a few years ago, I had not gone to many despite growing up very close to the Atlantic Ocean and now near one of the Great Lakes. How could this be?! Thank goodness one of my girlfriends straightened me out. She has made the Friday Night Fish Fry a get-together time that we look forward to every year.

Instead of going to a tavern, club, hall or church this week, perhaps we will switch things up by having our dinner at one of our homes. I have two recipe choices: Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce and the Panko Crusted Tilapia with Spicy Tartar Sauce. Both recipes  have a crunchy coating made without a fryer and are mighty tasty. Whatever recipe we choose will be served with sides of laughter for sure. Who knows…this may be our favorite location yet!

Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce (Pictured Above)

Ingredients for 6 servings:

TARTAR SAUCE

  • 1 package (8 oz.) light cream cheese (Neufchâtel), at room temperature
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
  • 1/2 cup sweet pickle relish
  • 2 tablespoons white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

CRUSTED FISH

  • 2 large egg whites, beaten
  • 1 1/2 cups quick-cooking oats
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 1/2 lbs. fresh or frozen (thawed) white fish fillets (such as tilapia)
  • 2 tablespoons olive oil to 3
  • lemon wedges

Directions:

FOR TARTAR SAUCE:

BEAT cream cheese and 2/3 cup evaporated milk in small mixer bowl until creamy. (Save remaining evaporated milk for the fish). Stir in relish, vinegar, salt and pepper. Store refrigerated in covered container for up to 4 days. Makes about 2 1/2 cups.

FOR CRUSTED FISH:

COMBINE remaining evaporated milk and egg whites in shallow dish. Combine oats, garlic powder and paprika in medium bowl. Dip fish fillets into evaporated milk mixture, coating both sides and then into oat mixture. Press oats gently onto both sides of fish to form crust. Place coated fillets on baking sheet. Discard evaporated milk and oat mixtures after dipping.

HEAT oil in large, nonstick skillet over medium-high heat. Add fillets; cook for 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. (Thicker fillets may take longer to cook.) Season with salt and pepper to taste. Serve with Creamy Carnation Tartar Sauce and lemon wedges.

TIPS:

  • For Tartar Sauce with a kick, add hot pepper sauce to taste.
  • If your quick-cooking oats are large in size, they can be processed to a smaller size in a blender or food processor.

Panko Crusted Tilapia with Spicy Tartar Sauce recipe

Panko Crusted Tilapia with Spicy Tartar Sauce

Ingredients for 4 servings:

  • 2 tablespoons all-purpose flour
  • 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon, divided
  • 1 large egg
  • 1 cup panko bread crumbs or regular unseasoned bread crumbs
  • 4 (about 12 ounces total) tilapia filets
  • 1/2 cup mayonnaise
  • 3 tablespoons pickle relish
  • 1 teaspoon hot sauce (such as Tabasco, Tapatio or Cholula)

Directions:

PREHEAT oven to 450° F.

FOR TILAPIA:

PLACE flour and 1 tablespoon bouillon in shallow dish; mix well. Beat egg in second shallow dish. Place panko and remaining tablespoon bouillon in third shallow dish; mix well.

DIP fish in flour mixture, coating both sides. Dip in beaten egg, lightly coating both sides. Dip in panko mixture, coating both sides. Place fish on baking sheet.

BAKE for 10 to 15 minutes or until fish is cooked through and breading is slightly golden. Serve with Spicy Tartar Sauce.

FOR SPICY TARTAR SAUCE:

COMBINE mayonnaise, relish and hot sauce in a small bowl. For a spicier sauce, add more hot sauce to taste.

Links:

More recent fish recipes:

Fish Tacos with Creamy Avocado Salsa recipe Grilled Swordfish Kabobs with Avocado Butter Recipe
Fish Tacos with Creamy Avocado Salsa Grilled Swordfish Kabobs with Avocado Butter

Summer Grilling Recipe: Tangerine Adobo Chicken

Written by Ericka -

Please enjoy this guest post by Ericka Sanchez of Nibbles & Feasts.

Orange Tangerine Adobo Chicken Recipe

Planning a family reunion this summer? Then a “parillada” (barbecue) needs to happen. It’s the perfect time to bond with your loved ones, enjoy the beautiful weather and reflect in the great outdoors.

We are at the peak of barbecue season and I took advantage of this time to invite my family over and prepare a batch of my younger sister’s famous Orange Tangerine Adobo Chicken a la parilla. I had been pleading with her to reveal the sweet, savory and spicy marinade recipe to me because everyone loves the flavor and it tenderizes the chicken beautifully. I promised her that if she shared her recipe with me, I would invite the family over and attempt to make this delicious family meal for everyone to enjoy.

With that promise, she did and I was delighted to have all the ingredients needed in my kitchen. There was no need to go out and buy costly marinades when I could make my own. The preparation was simple and the chicken marinated overnight as we hardly slept in anticipation.

The next day, when the chicken was cooked and gave it its last sizzle, we wrapped the juicy meat in warm corn tortillas, topped it with pico de gallo and devoured this newly inducted Meals.com family favorite until it completely disappeared.

Orange Tangerine Adobo Chicken Recipe

Tangerine Adobo Chicken

Ingredients for 8 servings:

Directions:

HEAT Juicy Juice and sugar in a large saucepan; whisk until sugar is completely dissolved. Whisk in seasoning sauce and chiles; cook for 3 to 4 minutes. Do not boil. Remove from heat; let cool.

PLACE chicken thighs in a large freezer bag; carefully pour in Juicy Juice mixture. Seal; refrigerate for 12 hours.

PREHEAT grill or broiler.

GRILL or broil chicken for about 7 minutes on each side or until no longer pink in center. To test, pierce a thigh with a knife and if juice is clear, the thighs are cooked.

Links:

Related Recipes:

Turkey Enchilada Stack Recipe
Turkey Enchilada Stack
Barbeque Chicken Drummettes Recipe
Barbeque Chicken Drummettes
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