This baked ham and cheese empanadas recipe is an easy way to use up the leftover baked ham after the holidays or to make ahead for easy weekday get-togethers. *This Glazed Ham and Pineapple Empanadas recipe is part of a sponsored partnership in collaboration with DOLE and #WeAllGrow Latina Network. As always, all opinions are my own. Is there anything…
Continue ReadingPomegranate Holiday Sangria (Sparkling & Festive)
When the holidays roll in, our Dominican tables fill up quick: pernil in the oven, arroz on the stove, and plenty of laughter around the sala. And on my counter? A big, jewel-toned pitcher of pomegranate sangria—lightly sweet, citrusy, and sparkling with celebration. It’s the kind of pitcher drink you can build ahead, let the flavors mingle (esa sobremesa magic),…
Continue ReadingEasy Pineapple Glazed Ham Recipe
This pineapple glazed ham recipe is easy to make and will be a hit with your family and friends! I add chipotle peppers to the glaze for great flavor and a spicy kick everyone will love. The holiday season is my favorite season of the year. Besides Summer that is. There are so many things I love about the holidays:…
Continue ReadingPasteles en Hoja (Dominican Pasteles)
Pasteles en hoja are a beloved Dominican dish made with a flavorful mixture of green plantains, root vegetables, and squash, filled with seasoned meat, wrapped in plantain leaves, and boiled until tender. They’re especially popular during Christmas, when they become an essential part of many Dominican holiday celebrations. In the Dominican Republic, preparing pasteles en hoja is often a family…
Continue ReadingThe Best Affordable Holiday Gifts For The Latina Cook
Need a gift for a Latina who loves to cook and bake? Look no further! This holiday gift guide is filled with great ideas for the Latina cook in your life. Happy Holidays everyone! As we step into the holidays, it’s time to think about what you plan on gifting your loved ones. What often crosses people’s minds is the…
Continue ReadingEasy Arroz con Gandules (Dominican Rice with Pigeon Peas)
Arroz con gandules, or moro de guandules as most of us call it back home, is the rice that shows up at every Dominican celebration. The rice and pigeon peas cook together in one caldero with sofrito, sazón, and a spoonful of alcaparrado until every grain soaks up the flavor and the bottom turns into golden concón. In my family,…
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