As the leaves change colors and the air turns crisp, there’s no better way to embrace the cozy spirit of fall than with a slice of homemade pumpkin bread.

Moist, spiced, and subtly sweet, this classic treat is a beloved staple of the autumn season.

Pumpkin bread is often associated with the fall season. Its warm, spicy aroma and rich, comforting flavor evoke feelings of coziness and nostalgia.

Many people look forward to enjoying pumpkin bread as a tradition during the cooler months. It is often associated with holidays like Thanksgiving and Halloween, making it a special treat during these festive times- but I admit I love making it year round!

I can’t wait to guide you through the steps to create the best pumpkin bread you’ve ever tasted. Get ready to fill your home with the warm aroma of pumpkin and spices, and delight in each delicious bite.

How to make the Best Pumpkin Bread

Ingredients

1 1/4 cup of flour 

1 1/4 cup of sugar

1/2 cup of oil 

2 eggs 

1/2 teaspoon of salt. 

1 teaspoon of pumpkin pie spice 

1/2 teaspoon of ground cinnamon 

1/3 teaspoon of baking powder 

1/2 teaspoon of baking soda 

1/3 cup of milk 

1 cup of Pumpkin pure 

1/4 cup of chocolate chips optional 

Instructions: 

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, ensuring the bread won’t stick.

Mix Dry Ingredients: In a medium-sized bowl, add the all-purpose flour, baking soda, baking powder, salt, and spices. This step ensures that the dry ingredients are well combined and eliminates any lumps.

Add in wet ingredients: Add the eggs, oil, milk and then, gently mix in the canned pumpkin puree and any add-ins (like chocolate chips) if desired.

Pour into Loaf Pan: Pour the batter into your prepared loaf pan, spreading it out evenly.

Bake to Perfection: Place the pan in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it in the final minutes to avoid overbaking.

Cool and Enjoy: Once done, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Slice and Savor: After the bread has cooled, slice it into thick, aromatic pieces. Serve it with a pat of butter, a drizzle of honey, or simply enjoy it as is.

What can you add to pumpkin bread?

Pumpkin bread is versatile and can be adapted to suit various tastes.

You can add ingredients like chocolate chips, nuts, dried fruit, or even a cream cheese swirl to enhance the flavor and texture according to your preferences.

How long can you store pumpkin bread?

Homemade pumpkin bread can last for varying lengths of time depending on how it’s stored. Proper storage is key to preserving its freshness.

Room Temperature

Pumpkin bread can be kept at room temperature for about 2 to 4 days if stored in an airtight container or wrapped tightly in plastic wrap. However, its shelf life can be influenced by factors like humidity and temperature. If it’s particularly humid or warm, it’s best to err on the side of caution and refrigerate or freeze it sooner.

Refrigerator

Storing pumpkin bread in the refrigerator can extend its freshness. When refrigerated in an airtight container or wrapped tightly in plastic wrap, pumpkin bread can stay good for up to 7 to 10 days. Just be sure it’s well covered to prevent it from drying out.

Freezer

For long-term storage, pumpkin bread freezes exceptionally well. To freeze pumpkin bread, wrap it tightly in plastic wrap, then place it in an airtight freezer bag or container. Properly frozen, it can last for 2 to 3 months.

When you’re ready to enjoy frozen pumpkin bread, allow it to thaw at room temperature for a few hours or overnight in the refrigerator. You can also gently reheat individual slices in the microwave or oven for a warm and fresh taste.

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The Best Pumpkin Bread Recipe

Learn how to make the most perfectly moist, flavorful and delicious pumpkin bread. This recipe is a fall-time favorite that everyone will love!

Course bread

Cuisine American

Cook Time 45 minutes minutes

Servings 10

Calories 170kcal

Author Charbel Barker

Ingredients

• 1 1/4 cup of flour
• 1 1/4 cup of sugar
• 1/2 cup of oil
• 2 eggs
• 1/2 teaspoon of salt.
• 1 teaspoon of pumpkin pie spice
• 1/2 teaspoon of ground cinnamon
• 1/3 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/3 cup of milk
• 1 cup of Pumpkin pure
• 1/4 cup of chocolate chips optional

Instructions

• Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, ensuring the bread won’t stick.
• Mix Dry Ingredients: In a medium-sized bowl, add the all-purpose flour, baking soda, baking powder, salt, and spices. This step ensures that the dry ingredients are well combined and eliminates any lumps.
• Add in wet ingredients: Add the eggs, oil, milk and then, gently mix in the canned pumpkin puree and any add-ins (like chocolate chips) if desired.
• Pour into Loaf Pan: Pour the batter into your prepared loaf pan, spreading it out evenly.
• Bake to Perfection: Place the pan in the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on it in the final minutes to avoid overbaking.
• Cool and Enjoy: Once done, remove the pumpkin bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
• Slice and Savor: After the bread has cooled, slice it into thick, aromatic pieces. Serve it with a pat of butter, a drizzle of honey, or simply enjoy it as is.

Nutrition

Serving: 10g | Calories: 170kcal | Carbohydrates: 37g | Protein: 3g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 188mg | Potassium: 54mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 56IU | Vitamin C: 0.02mg | Calcium: 24mg | Iron: 1mg

Remember that these are general guidelines, and the actual shelf life may vary depending on factors like the specific recipe, ingredients used, and how well it’s wrapped or stored. Always use your best judgment and check for any signs of spoilage, such as mold, off smells, or changes in texture, before consuming any stored pumpkin bread.

Check Out These Other Recipes

• The Best Homemade Healthy Pancakes Recipe
• Healthy Sloppy Joes Recipe
• Lemon Garlic Smoked Salmon Recipe

The post Best Pumpkin Bread Recipe appeared first on My Latina Table.

You may have heard of huevos rancheros, but have you heard of huevos divorciados? I am guessing that maybe you haven’t, unless you are from Mexico or are very familiar with Mexican cuisine! This huevos divorciados recipe is delicious and is one of my favorite breakfast dishes. It has everything you need – corn tortillas, salsa roja, salsa verde, refried beans, and of course, sunny-side-up eggs. They are called “divorced eggs” because they have two types of salsas, separated on the plate. They are delicious, easy to make, and very practical.

What are Huevos Divorciados?

Huevos divorciados are a traditional breakfast originating in central Mexico, which consists of two fried eggs (huevos estrellados or sunny side up eggs) on top of a fried tortilla, with one egg covered in a red sauce (salsa roja), and the other in a green sauce (salsa verde). To keep them separate (aka divorced), there is a column of refried beans with queso fresco and tortilla chips. In the alternative, you can make chilaquiles rojos and put those in the middle to separate the eggs.

In Mexico, we say that that the red salsa represents the woman and the green salsa represents the man. I am not sure why, but that is the tradition! Huevos divorciados is in essence a variation of huevos rancheros, which is another very popular Mexican breakfast.

Eggs, being a very nutritious ingredient, is very popular in Mexican cuisine and there are many ways to prepare it incorporating popular Mexican flavors, and in most cases homemade salsas. Huevos, or eggs, are inexpensive and easy to make in many different ways. Keep reading to find out how to make this quick and humble meal.

How do you make Huevos Divorciados?

This is one of the most simple recipes that you can make for breakfast. I am including links to my salsa roja and salsa verde recipes, but if you want to use a different salsa or even a store bought salsa, you can do that and they will still be great. I always think that homemade is better, but sometimes convenience wins out in the end!

For this recipe, you will need the following ingredients (for two people):

• 4 corn tortillas
• 4 eggs
• salt to taste
• 1/2 cup of oil
• salsa roja
• salsa verde
• refried black beans (frijoles refritos)
• fried tortillas (cut into triangles)
• Queso fresco
• crispy bits of chorizo (optional)

Preparing this meal is so easy! Just follow these steps.

First, prepare the salsas following the recipes above or you can use your own salsa recipe. Once those are ready, you can start putting the dish together.

Now, add enough oil to fry the tortillas in a frying pan over medium-low heat and fry them slighly, but don’t let them get to crispy. Use paper towels to get rid of thte excess oil. In the same pan, fry the tortillas. If you like them sunny side up, that is fine, but if you prefer that they are cooked all the way through, you can do it that way too!

Finally, get your serving plate out and start by placing the two fried tortillas on the plate and place one egg on top of each. Make a division between the two tortillas and eggs with refried beans and then top each egg with a different salsa – one with salsa roja and the other with salsa verde. Add the queso fresco, chorizo, and some tortilla chips with the beans and it is ready to go!

Here are some other delicious Mexican breakfasts that you may enjoy

• How To Make Authentic Huevos Motuleños
• The Best Huevos Rancheros
• Entomatadas Mexicanas de Pollo
• The Best Chilaquiles Recipe
• Chilaquiles Recipe with Homemade Salsa and Chicken
• Mexican Style Machaca Eggs (Great for Breakfast Burritos)

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Huevos Divorciados

Learn how to make an authentic, delicious Mexican breakfast called huevos divorciados, or "divorced eggs" in English.

Course Breakfast

Cuisine Mexican

Keyword huevos, huevos divorciados, huevos rancheros

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 Servings

Calories 477kcal

Author Charbel Barker

Ingredients

• 8 Eggs
• 8 Corn Tortillas
• Salt to taste
• 1/8 cup canola oil
• 1 cup Salsa Verde
• 1 cup Salsa Roja

Garnishes

• 1 cup refried black beans
• tortilla chips
• 1/2 cup queso fresco
• 1/4 cup cooked chorizo

Instructions

• Prepare the salsas, or use store bought.
• Fry the tortillas in a frying pan with the oil until they are fried, but not hard like tostadas. Pat dry with paper towels and set aside.
• Fry the eggs to your desired doneness in a frying pan with the oil. Pat dry the excess oil with paper towels.
• Place two tortillas per plate and put one egg on each.
• Divide with the refried beans and then add salsa verde to one egg and salsa roja to the other.
• Add the additional garnishes to the beans in the center of the plate and serve hot.

Nutrition

Serving: 1Serving | Calories: 477kcal | Carbohydrates: 39g | Protein: 22g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 347mg | Sodium: 1546mg | Potassium: 520mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1393IU | Vitamin C: 3mg | Calcium: 216mg | Iron: 3mg

The post Authentic Mexican Huevos Divorciados Recipe (Divorced Eggs) appeared first on My Latina Table.

This is a sponsored blog; while the views expressed here were genuinely mine, consideration was paid to me by Bays® English Muffins.

I love eating a hearty breakfast. In Mexico, breakfast is often the biggest meal of the day. That is why it is important to have lots of delicious options to choose from. 

One type of sandwich that I learned about after moving to the United States was the classic BLT sandwich, which consists of bacon, lettuce and tomato between two pieces of perfectly toasted bread. I really enjoy BLT sandwiches now, but I am always looking for ways to make a classic even better. 

While you can obviously eat a classic BLT for breakfast, I think that to make it a true breakfast meal, it needs a little bit more. That is why I came up with this Tex-Mex Breakfast BLT recipe that I am sharing today. 

How To Make a Tex-Mex Breakfast BLT

To make this breakfast version of a BLT, you have to start with a good base. What better way to make a breakfast sandwich, then with a delicious English muffin? My favorite brand and the one that I used for this recipe is Bays English Muffins. 

These are my favorite because they taste so good and easily elevate any meal – including a BLT! They are so easy to use, because they come pre-sliced. I have found that they have a softer, more delicious texture than any other brand of English muffin that I have used in the past.

When you buy them at the store, make sure to look in the dairy case, where they are chilled to maintain freshness. 

Other than the Bays English Muffins, you will also need the following:

• Eggs
• Bacon
• Roasted Tomatoes
• Avocado
• Lettuce
• Chipotle Aioli

I like to serve this particular sandwich open-faced, but you can also top it with the other half of the English muffin for a more classic look. 

There isn’t a really big secret to putting this together. I started by toasting the Bay’s English muffin, then topping it with the aioli, followed by the lettuce, bacon, roasted tomatoes, avocado slices, and the over-easy egg. 

Overall, this is a simple, yet delicious breakfast meal that really hits the spot. Let me know in the comments below how it turned out!

Other Breakfast Meals You Will Love

• The Best Chilaquiles Recipe
• Delicious Queso Fundido Strata Recipe with Chorizo
• Tex-Mex Breakfast Tacos Recipe
• The Best Huevos Rancheros
• How To Make Authentic Huevos Motuleños

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Tex-Mex Breakfast BLT Recipe

Discover a new, elevated way to prepare the classic BLT sandwich. Add avocado, chipotle aioli, and roasted tomatoes for a delicious breakfast BLT that everyone will love. 

Course Breakfast

Cuisine American, Tex-Mex

Keyword BLT

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 Sandwiches

Calories 834kcal

Author Charbel Barker

Ingredients

• 4 Eggs Cooked Over Easy or Over Hard
• 4 Bay's English Muffins Toasted
• 1 Cup Lettuce Chopped
• 4 Slices Bacon Cut in half and cooked
• 8 Slices Avocado
• 4 tbsp Chipotle Aioli
• 2 Roma Tomatoes
• 1/2 tbsp Olive Oil
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper

For the Chipotle Aioli

• 1/8 Cup Mayonnaise
• 1-2 tbsp Chipotle salsa canned
• 1 tsp paprika
• 1/2 tsp black pepper

Instructions

For the Chipotle Aioli

• Combine all of the ingredients and mix well.

For the Tex-Mex Breakfast BLT

• Preheat oven to 400 F. Slice the tomatoes to make about 8 thick slices and place on a baking sheet. Drizzle a small amount of olive oil on each slice and top with dried oregano, salt and pepper. Bake for about 10 minutes.
• Start by frying the egg, over hard or over easy depending on your preference.
• Cook the bacon and set aside.
• Form the BLT by putting the toasted English muffin on a plate and topping with the Chipotle Aioli. Next add the lettuce, the bacon, the roasted tomatoes, the avocado slices, and finally the fried egg.

Nutrition

Serving: 1Sandwich | Calories: 834kcal | Carbohydrates: 55g | Protein: 19g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 181mg | Sodium: 1170mg | Potassium: 1707mg | Fiber: 23g | Sugar: 4g | Vitamin A: 1480IU | Vitamin C: 34mg | Calcium: 100mg | Iron: 3.5mg

The post Tex-Mex Breakfast BLT Sandwich Recipe appeared first on My Latina Table.

Para Espanol, Haz Click Aqui. 

As a parent, one of my greatest concerns is the health of my children. That is why I am always looking for the best recipes to make sure that they are eating well. Today I’m going to share with you a delicious and healthy pancakes recipes that your kids will fall in love with!

From an early age, my children learned that we eat large breakfasts at our house, which is very common in Mexico where I grew up. It doesn’t matter if they are in school or on summer break – we always have a big breakfast. Some of our favorite options are pancakes, french toast, smoothies, oatmeal, and bacon and eggs. 

Like I mentioned above, in Mexico the people are used to having a large breakfast, consisting of anything from molletes, to chilaquiles, to sopes, to leftovers from the night before. 

I raised my kids with the same tradition, so on days when I do decide to just give them cereal, they are quick to ask “what is for breakfast” because they consider cereal a snack and not a true breakfast. 

With time, I have started being more selective with the ingredients that I use in my kid’s breakfast. One reason is because one of my kids is very picky, but he loves breakfast. Sometimes he won’t eat much for dinner or lunch, so I like to make sure that whatever he eats for breakfast will provide nutrients and energy that he will need throughout the day. 

What Makes These Pancakes Healthy?

Normally pancakes include refined normal flour, eggs, and a few other ingredients. While those can be tasty too, I love to include ingredients that don’t change the flavor much, but that do provide much needed nutrients. 

For example, for this recipe, I replace normal flour with Quinoa Flour or almond flour. In addition, I include other healthy ingredients including oats, greek yogurt, and coconut sugar instead of regular sugar.

As a result of these ingredients, these pancakes aren’t quite as fluffy as normal pancakes, but they are soft and delicius and my picky eater will eat 5 or 6 of them every time I make them! 

Go ahead and try these out today and let me know in the comments below how they turn out!

Here Are Some Other Healthy Recipes To Try

• Lemon Garlic Smoked Salmon Recipe
• The Best Slow-Cooker Hawaiian Haystacks Recipe
• Healthy Sloppy Joes Recipe
• The Most Delicious Beef Stir Fry Recipe
• Baked Cod Recipe for Seafood Lovers

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The Best Healthy Pancakes Recipe

Learn how to make these delicious and healthy pancakes, which are ideal for breakfast, and which include healthy ingredients that will give you all the energy you need to start out your day!

Course Breakfast

Cuisine American

Keyword healthy, pancakes

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 10 pancakes

Calories 64kcal

Author Charbel Barker

Ingredients

• 1/2 cup Quinoa Flour or other flour that you have available
• 1/2 cup Plain Greek yogurt
• 1/4 cup Cottage Cheese
• 1 Egg
• 1/2 cup old fashioned oats
• 2 egg whites
• 1 tsp ground cinnamos
• 1 tsp vanilla extract
• 1 tbsp coconut sugar more or less depending on level of sweetness desired.

Instructions

• Blend all of the ingredients until they are completely integrated and moderately smooth. If it is too thin, add more flour or oats and blend again.
• Add some butter or cooking spray to a non-stick pan or griddle and heat to medium-heat.
• Add about a 1/8 cup of the batter until a circle is formed and cook on each side for about 3 minutes, repeat with the rest of the batter.
• Serve immediately with whipped cream, fruit and maple syrup if desired.

Nutrition

Serving: 1Pancake | Calories: 64kcal | Carbohydrates: 8g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 43mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Calcium: 25mg | Iron: 0.5mg

The post The Best Homemade Healthy Pancakes Recipe appeared first on My Latina Table.

Para Leer En Espanol, Haz Click Aqui. 

Mexico is known for its large and elaborate breakfasts. Some popular Mexican breakfasts are chilaquiles rojos and verdes, huevos rancheros, machaca eggs, gorditas, empanadas, and of course, these delicious entomatadas. 

Most of these recipes use fresh, inexpensive ingredients. As long as you can make a basic roasted tomato salsa, you can use it for an infinite number of authentic Mexican recipes. 

Although this recipe is very simple, it is still delicious and quite popular for breakfast. The filling can vary. Some people like to add cheese, but I generally like to stick to shredded chicken for the filling to make it a more complete breakfast. 

The salsa that is used for these entomatadas is exquisite and the flavor is incomparable. You can choose to make it spicy or mild, depending on your personal tastes. 

What Are Entomatadas?

This recipe basically consists of smothering a fried corn tortilla in a homemade salsa roja with roasted tomatoes, onions, and garlic. You can then choose to fill it with cheese or chicken before topping with queso fresco or cotija, crema, and sometimes lettuce.

The popularity of this recipe is based partially on how easy it is. You can make it in 20 minutes and it is perfect for days when you are in a hurry. 

Another recipe that is similar to these entomatadas is called enfrijoladas. It is the same process, except you coat the tortillas in a black bean-based salsa instead. Those are absolutely delicious also! 

Entomatadas make for a very inexpensive breakfast that everyone will still love. My kids love it and are always asking for seconds and thirds! 

You are going to love this recipe. Go ahead and try it out and let me know how it turns out. 

Other Great Authentic Mexican Breakfast Recipes

• The Best Chilaquiles Recipe (verdes)
• Chilaquiles Recipe with Homemade Salsa and Chicken
• How To Make Authentic Huevos Motuleños
• The Best Huevos Rancheros
• Mexican Style Machaca Eggs (Great for Breakfast Burritos)

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Authentic Entomatadas Recipe

Learn how to make the easy and popular Mexican breakfast recipe known as entomatadas which is easy to make and delicious. 

Course Breakfast

Cuisine Mexican

Keyword entomatadas, mexican

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 Servings of 5 Entomatadas

Calories 483kcal

Author Charbel Barker

Ingredients

• 1 Chicken Breast Boiled and Shredded
• 1/2 White Onion Sliced
• 20 corn tortillas
• 1/8 cup vegetable oil

For the Salsa

• 5 Large Red Tomatoes
• 1/4 White Onion
• 3 Cloves Garlic
• 1/4 cup Chicken Stock
• 1 Jalapeno (optional)
• 1 tbsp olive oil
• 2 peppercorns
• 1/4 tsp cumin
• Salt to taste

Garnishes

• Queso Fresco or cotija
• Table Cream
• Cilantro Chopped

Instructions

• Start by roasting the tomatoes, onion, garlic and jalapeno (if you are using it) in a hot pan for about 3-5 minutes, or until they start to turn brown. 
• Once roasted, add all of the salsa ingredients except for the olive oil to a blender and blend until smooth. 
• Add the olive oil to a hot frying pan and add the onion slices, cooking for about  minutes. 
• Add the salsa and let boil for about 5 minutes, adding additional salt if necessary. Set aside. 
• In a separate pan, lightly fry the tortillas by adding them to the frying pan with the hot vegetable oil for about 5 seconds each. They should be soft but not fried like a tostada. Remove excess oil with a paper towel. 
• Coat each tortilla in the salsa, and put on a plate. Fill with the chicken or queso fresco and fold over before topping with more queso fresco, crema, and cilantro. 

Nutrition

Serving: 1serving of 5 entomatadas | Calories: 483kcal | Carbohydrates: 67g | Protein: 21g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 154mg | Potassium: 870mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1335IU | Vitamin C: 28.1mg | Calcium: 131mg | Iron: 2.3mg

The post Authentic Mexican Entomatadas Recipe with Chicken appeared first on My Latina Table.

Inside: This Tex-Mex Bacon and Potato Hash is a great option for serving a crowd and you can make it in no time at all!

We are blessed to have a large family that visits often, especially during the holidays. We love having people over as much as possible and we always try to make our guests feel at home. One part of that is ensuring that there is always good food. 

I always try to make a big, tasty breakfast when people come to visit. When there are a lot of people coming over, it can be tough to make enough to fill everyone up. That is why I have quite a few recipes that I like to turn to in that situation, including this Tex-Mex Bacon and Potato Hash. 

How Do You Make Breakfast Hash?

Hash is a great option for breakfast because it is easy to make and can serve many people. The basic hash recipe consists of potatoes, bacon, onions, and spices. The possibilities are truly endless, which is one reason why I love making hash for breakfast. 

You make it by cooking the onions, potato, and bacon together in a skillet and then adding in other ingredients as desired. 

For this Tex-Mex Bacon and Potato Hash, I wanted to give the basic hash an upgrade and add some Tex-Mex flavors. Specifically, I added chopped roasted poblano to the hash mixture and garnished it with guacamole and salsa roja. 

The kicker on this recipe though, and what really makes it tasty is the addition of Smithfield Hometown Original Bacon. No matter the time of year, Smithfield has amazing ingredients and recipes for any occasion. Visit the Smithfield website for some tips and simple recipes to help make your holiday gatherings a breeze!

Smithfield Hometown Original Bacon is the perfect savory ingredient to elevate any recipe and it is so popular at our house. You can eat it alone or incorporate it into a recipe like this hash. No matter how you use it, you can’t go wrong. You can buy Smithfield Bacon at your local grocery store. It is available in a wide variety of flavors and cuts, so make sure to pick some up for this holiday season and beyond. 

I made this for my family the other day, and it was definitely a hit. I am excited to make it the next time that we have guests staying with us, and I am sure it will be popular with them as well. 

What are some of your favorite recipes for serving a crowd? Let me know in the comments below. 

Other Tasty Breakfast Recipes

• The Best Chilaquiles Recipe
• How To Make Authentic Huevos Motuleños
• The Best Huevos Rancheros
• The Most Delicious Thirty-Minute Bananas Foster French Toast Recipe
• Tex-Mex Breakfast Tacos Recipe
• Mexican Style Machaca Eggs (Great for Breakfast Burritos)

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Tex-Mex Bacon and Potato Hash

Inside: This Tex-Mex Bacon and Potato Hash is a great option for serving a crowd and you can make it in no time at all!

Course Breakfast

Cuisine American

Keyword hash

Total Time 20 minutes minutes

Servings 4 people

Calories 441kcal

Author Charbel Barker

Ingredients

• 5 Slices Smithfield Hometown Original Bacon Diced
• 2 Large Russet Potatoes Cut into cubes
• 1 Poblano Pepper Roasted, with skin and seeds removed, and diced
• 1/2 Cup Corn Drained
• 1/4 White Onion Diced
• 1 clove Garlic Minced
• 1/4 Cup White Cheddar Cheese Shredded
• 1 tsp Pepper
• 1 tsp Salt
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Oregano
• 1 Cup Guacamole To Garnish, Optional
• 1 Cup Salsa Roja To Garnish, Optional

Instructions

• Cook the bacon in a skillet until crispy, remove excess grease from pan and set bacon aside on paper towels. 
• In the same skillet, add the potatoes and cook for 5 minutes.
• Add the corn, and cook for 3 additional minutes.
• Add the onion and garlic and cook until the onion is translucent.
• Add the poblano peppers and the spices and stir well.
• Add the bacon that you prepared earlier and the cheese, and mix well.
• Serve hot with guacamole and salsa roja. 

Nutrition

Serving: 1g | Calories: 441kcal | Carbohydrates: 50g | Protein: 12g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 1282mg | Potassium: 1438mg | Fiber: 9g | Sugar: 6g | Vitamin A: 920IU | Vitamin C: 43.7mg | Calcium: 114mg | Iron: 3.1mg

This is a sponsored post written by me on behalf of Smithfield

The post Delicious Tex-Mex Bacon and Potato Hash Recipe appeared first on My Latina Table.

This is a sponsored post written by me on behalf of Dairy MAX for PayPerPost. All opinions are 100% mine.

This is a sponsored post written by me on behalf of Dairy MAX for IZEA Worldwide. All opinions are 100% mine.

Inside: Keep reading to learn how to make a quick and easy Mexican sope recipe that is perfect for breakfast, lunch, or dinner. I am so glad that I had the opportunity to grow up on a ranch in Mexico where we had easy access to fresh, delicious ingredients. My grandparents’ ranch had pigs, cows, chickens, and much more. One of my earliest memories is when my grandpa would take me out where the cows were and he would teach me how to milk them.

After milking the cows, my grandma would use it in many different ways. She made her own butter, some cheeses, and even cremas! If you have tried a lot of Mexican food, you will know that all of those ingredients are important for many authentic Mexican recipes.

One of my favorites is a common Mexican food that is consumed most often for breakfast. It is called a sope and, in its simplest form, consists of a small tortilla made with masa, topped with beans, salsa, cheese, and of course crema.

The version that I am sharing today also includes Mexican chorizo and potatoes, and I hope you enjoy it for years to come! Now that I live in the suburbs in the United States, I don’t have the same opportunity milk my own cows. That said, I know that there are lots of local dairy farmers that work hard so that I can still make my favorite recipes using dairy products. Every time I buy dairy products, it makes me happy to know that I am supporting local dairy farm families.

Everyone in my house loves dairy products, and that is one of the reasons that I include it in so many recipes. It is an important part of a balanced diet, so I am glad that my husband and kids love it!

Like I mentioned above, I use crema (or cream), and cheese in so many different recipes, including this sope recipe. You can find lots of other great recipes at Dairy MAX . I found some that I am definitely going to be trying soon!

What is a Sope?

When you think of Mexican food, you may think of tacos, tostadas, tamales, and guacamole. However, there are myriad different recipes and foods in Mexico that are just as delicious as those classics.

One that my mom used to make for us a lot when I was younger was sopes. A sope is made by making homemade tortillas from corn masa, and then cooking them on a hot comal (or frying pan) with some oil, and then topping with beans, salsa, cheese (I always use queso fresco), and crema.

The unique thing about a tortilla for a sope is that the edges are turned up, giving it more of bowl-like feel. Of course, you can modify the basic recipe by adding other ingredients, such as chorizo and potatoes. These are so easy to make, and everyone loves them when I make them for breakfast. If you have never made fresh corn tortillas, you may not know that it can take some time to get them perfect. Fortunately, if you don’t have time to make your own, I have found some pre-made sope tortillas in the store that taste great as well.

I recommend using these the first time if you aren’t quite ready to make your own. This sope recipe is sure to become a favorite after you try it one time. Feel free to use your imagination and use other ingredients, like barbacoa or pork carnitas.

I am sure that however you make it, it will be a hit! Let me know in the comments below if you have any questions.

Other Authentic Mexican Recipes 

• Authentic Mexican Tamales
• Traditional Mexican Tostadas
• Tinga Tostadas
• The Best Enchiladas Recipe (Homemade Red Enchilada Sauce)
• Mexican Pozole Recipe

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Easy Mexican Sope Recipe with Chorizo and Potatoes

This sope recipe with chorizo and potatoes is easy to make and is perfect for anyone that loves Mexican food. 

Course Breakfast, Main Course

Cuisine Mexican

Keyword breakfast, chorizo, mexican food, potatoes, sope

Prep Time 20 minutes minutes

Servings 8 Sopes

Calories 526kcal

Author Charbel Barker

Ingredients

• 8 Tortillas for Sopes Store bought or homemade
• 1/2 Pound Mexican Chorizo
• 1/4 Onion finely chopped
• 2 Russet Potatoes chopped into small pieces and boiled
• 2 cups Refried Beans
• 2 cups Salsa Verde
• 1 cup Mexican crema
• 1 cup Queso Fresco can substitute with mozzarella if desired.
• 1 Avocado cubed
• 1 bunch Cilantro chopped
• 1/4 cup Vegetable Oil

Instructions

• Add the chorizo to a hot frying pan, and break up into small pieces.
• Once cooked through, add the onion and potatoes and continue cooking for 5-8 minutes. Set aside.
• In a separate frying pan, add the vegetable oil and heat. Once hot, add the sope tortillas and cook on each side until golden brown. Set aside.
• Form the sopes by taking one sope tortilla and adding the refried beans. Then add the chorizo and potato mixture and top with queso fresco, avocado, crema, salsa and cilantro. Serve hot. 

Nutrition

Serving: 1Sope | Calories: 526kcal | Carbohydrates: 40g | Protein: 17g | Fat: 32g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 1548mg | Potassium: 647mg | Fiber: 5g | Sugar: 8g | Vitamin A: 765IU | Vitamin C: 8.3mg | Calcium: 197mg | Iron: 2.6mg

The post Quick and Easy Mexican Sope Recipe with Chorizo and Potato appeared first on My Latina Table.

• Chilaquiles Verdes
• Huevos Rancheros
• Mexican-Style Machaca Eggs

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Huevos Motulenos

Inside: Learn how to make Huevos Motuleños, one of the most delicious authentic Mexican breakfasts around.

Course Breakfast

Cuisine Mexican

Keyword breakfast, huevos, mexican breakfast, mexican food

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 People

Calories 642kcal

Author Charbel Barker

Ingredients

• 4 Smithfield Anytime Favorites Ham Steaks
• 8 Corn Tortillas Fried
• 8 Eggs large, cooked over easy or hard
• 1 Cup Refried Black Beans
• 1/2 Cup Salsa Roja
• 1 Cup Peas
• 1/2 Cup Queso Fresco
• 1/2 Cup Jalapenos Sliced
• 1/2 bunch cilantro chopped

Instructions

• Place two fried tortillas on a plate and spread the refried beans onto each.
• Grill the Smithfield Anytime Favorites Ham Steaks until slightly browned and add on top of the beans.
• Add the eggs on top of the Smithfield Anytime Favorites ham steaks.
• Add the peas to the salsa roja and stir briefly.
• Add the salsa roja with the peas on top of the eggs.
• Top with jalapeno slices, cilantro, and queso fresco.
• Serve Immediately. 

Nutrition

Serving: 2Tortillas | Calories: 642kcal | Carbohydrates: 38g | Protein: 66g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 439mg | Sodium: 3707mg | Potassium: 1181mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1270IU | Vitamin C: 101.7mg | Calcium: 225mg | Iron: 5.6mg

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Huevos Motulenos

Inside: Learn how to make Huevos Motuleños, one of the most delicious authentic Mexican breakfasts around.

Course Breakfast

Cuisine Mexican

Keyword breakfast, huevos, mexican breakfast, mexican food

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 People

Calories 642kcal

Author Charbel Barker

Ingredients

• 4 Smithfield Anytime Favorites Ham Steaks
• 8 Corn Tortillas Fried
• 8 Eggs large, cooked over easy or hard
• 1 Cup Refried Black Beans
• 1/2 Cup Salsa Roja
• 1 Cup Peas
• 1/2 Cup Queso Fresco
• 1/2 Cup Jalapenos Sliced
• 1/2 bunch cilantro chopped

Instructions

• Place two fried tortillas on a plate and spread the refried beans onto each.
• Grill the Smithfield Anytime Favorites Ham Steaks until slightly browned and add on top of the beans.
• Add the eggs on top of the Smithfield Anytime Favorites ham steaks.
• Add the peas to the salsa roja and stir briefly.
• Add the salsa roja with the peas on top of the eggs.
• Top with jalapeno slices, cilantro, and queso fresco.
• Serve Immediately. 

Nutrition

Serving: 2Tortillas | Calories: 642kcal | Carbohydrates: 38g | Protein: 66g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 439mg | Sodium: 3707mg | Potassium: 1181mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1270IU | Vitamin C: 101.7mg | Calcium: 225mg | Iron: 5.6mg

This is a sponsored post written by me on behalf of Smithfield. All opinions are my own.

The post How To Make Authentic Huevos Motuleños appeared first on My Latina Table.

These delicious Arepas with Chorizo, Egg, and Avocado are a great twist on a classic Colombian recipe. Check it out below. 

Being from Mexico, the majority of my Latin-America themed recipes come from Mexico. That said, Latin-America is full of diverse and delicious recipes. 

Over the past couple of years, I have become friends with many people from many different countries – including Colombia and Venezuela. We have gotten together for many different fiestas with our families, and each time we all bring tasty recipes from our home countries. One of the recipes that one of my friends from Colombia recently brought was for Arepas. 

Colombian arepas are a breakfast staple, and you can mix it up with an endless number of delicious toppings. Arepas are easy to make (or buy if they sell them where you live), so they are perfect for busy mornings. After you have the arepas ready, you can add so many different ingredients, like chorizo simmered in tomatoes, onions, garlic, and just a touch of Knorr Chicken Flavor Bouillon. 

You can find this easy-to-follow recipe, which uses nutritious twists like no salt added canned tomatoes and egg substitute, here. I decided to serve this with some fresh cooked black beans with some delicious queso fresco to make it an even more complete breakfast. 

I love incorporating Knorr products into my recipes. My mama always used to use it to add some extra flavor when I was growing up in Mexico, and I have continued the tradition to this day. One great thing about Knorr, is that they pride themselves on sourcing high quality ingredients and helping farms to implement sustainable practices such as reducing water and energy consumption, minimizing fertilizer usage, optimizing renewable resources, and increasing biodiversity.

As you will see at the link for this recipe, it calls for purchasing pre-made arepas. If you can’t find those, you can make them by purchasing arepas flour, which is available at many grocery stores, and following the instructions on the package. They don’t take long at all, so you can have this delicious meal made in a hurry. I made the Arepas this time, and they turned out great. 

If you are looking for other delicious recipes like this one, check out ViveMejor.com!

The post Arepas with Chorizo, Egg, and Avocado appeared first on My Latina Table.

These three nutritious smoothie recipes are all made with delicious milk and taste great. They make for a perfect breakfast before school.

In some of my previous posts I have mentioned that I grew up on my grandparents ranch in Mexico. I loved growing up there because there was always so much to do – from picking mangoes and avocados, to riding horses, and even to milking cows. My grandpa had so many different animals – cows, chickens, pigs, goats, and more.

As a result, there was never any shortage of fresh eggs, meat, and best of all milk. I grew up drinking milk every day and I still love it today. Milk is one of the original farm-to-table products. Growing up in Mexico it went from farm to table very quickly since we lived on the farm – but even now living in a big city, milk usually goes from the farm to grocery store within 48 hours.

I am also trying to teach my little boys to love milk as much as I do. My two oldest boys ask for milk all the time, and I feel confident giving it to them. I know that it is a great way to give them the nutrition that they need. They are happy to just drink it plain, but I also try to switch it up sometimes by giving them some delicious smoothies in the morning before school.

I love coming up with new smoothie varieties for my family to try. I try to include fruit, some type of seeds, and of course fresh, delicious milk. Today, I want to share with you all three different smoothies that my boys love and that I am sure you will too. You can always customize these based on your personal tastes, but these combinations have been a hit at my house.

In addition to my recipes below, check out this website, Fuertesconleche.com, for even more recipe and information about milk.

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Three Smoothie Recipes That Your Kids Will Love

These three nutritious smoothie recipes are all made with delicious milk and taste great. They make for a perfect breakfast before school.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Charbel Barker

Ingredients

• Smoothie # 1
• 1 cup of milk
• 1/2 cup of strawberries
• 1/2 cup of pineapple chunks
• 1/2 banana
• 1 tablespoon of shredded coconut
• 1/2 cup of greek yogurt
• 1 tablespoon of honey you can add more or less if you prefer
• Smoothie #2
• 1 cup of milk
• 1/2 cup of mango pieces
• 1/2 cup of peaches
• 1 tablespoon of flax seeds
• 1/2 cup of orange juice
• Smoothie #3
• 1 cup of milk
• 1 cup of blueberries
• 1/2 cup of raspberries
• 1/2 banana
• 1 tablespoon of chia seeds
• 1-2 tablespoons of maple syrup

Instructions

• For each smoothie, add all of the ingredients to a good blender and blend until smooth.

Notes

** You can use frozen or fresh fruit for each of these smoothies.

The post Three Smoothie Recipes That Your Kids Will Love appeared first on My Latina Table.