Celebrating Hispanic Heritage Month with ShopRite

Host a fiesta, because it’s Hispanic Heritage month!  From September 15th to October 15th, we are celebrating our Hispanic and Latino friends, their culture, and all the accomplishments they’ve achieved. From shaping the National Park Service we know and love today to their many contributions to the arts, the largest minority group in the US has a lot to be proud of.

We are proud of them, too! Which is why we teamed up with ShopRite to share these five traditional Hispanic recipes you can snack on while learning more about the American Latino community. From easy recipes such as Shrimp Ceviche to more difficult ones like Fry Jacks, there is something here for everyone to try their hand at. For me, I’ll be enjoying the sweet Atol De Elote. Man, I’m hungry already!

I’m sure you are, too. To make it as quick and easy for you as possible, you can get everything you need for these delicious dishes at ShopRite! With just the click of a button, all the ingredients can be shipped right to your doorstep. Yummy Tizana, here we come!

What are you waiting for? Indulge in these recipes and celebrate Hispanic and Latino culture today!

Passion Fruit Custard

Difficulty: Medium • 8 Servings • Total Time: 2 Hours 25 Minutes

Ingredients:

• ⅓ cup Bowl and Basket Passion Fruit Drink
• Cooking oil to grease Ramekins 
• ¾ cup Sugar 
• 1 egg and 3 yolks 
• 1 cup milk
• 1 can Sweetened condensed milk (14 oz)

For Passion Fruit Syrup

• ⅓ cup Sugar
• ¼ cup Bowl and Basket Passion Fruit Drink
• 3 Passion fruits cored

Directions:

1. Preheat the oven to 325 degrees Fahrenheit. Lightly oil 8 oven safe ramekins. In a saucepan, add sugar on medium heat. Cook without stirring sugar until golden brown. Then carefully pour hot caramel into each ramekin, making sure the bottom of the ramekin is completely covered. 
2. In a medium sized mixing bowl add sugar, eggs, milk, condensed milk and Bowl and Basket Passion Fruit Drink. Whisk together until combined and pour into each ramekin.
3. Add the ramekins to a roasting pan and fill halfway with hot water. Bake for 35 minutes at 325* Fahrenheit. When the custard is finished it will be a little jiggly in the center.
4. Take ramekins out of the roaster and let cool in the refrigerator for at least 2 hours.
5. Make the syrup by boiling sugar with ¼ cup Bowl and Basket Passion Fruit Drink until thickened. Then add passion fruit seeds and let cook for 5 minutes. 
6. Flip the custard filled ramekin onto a plate and add the delicious passion fruit syrup over the top.  Enjoy this sweet decadent dessert!

Atol De Elote

Difficulty: Easy • 8 Servings • Total Time: 25 Minutes

Ingredients:

• 2 cans Wholesome Pantry Whole Kernel Corn 
• 2 cups of cold water
• 3 cups of whole milk
• 1 cinnamon stick
• 1 ½  cup of sugar
• 1 teaspoon of salt
• Ground cinnamon for garnish (optional)
• ¼ cup Bowl and Basket Golden Corn garnish (optional)

Directions:

1. Add 2 cans of Corn to a blender with water. Blend until smooth. 
2. In a saucepan over medium heat, add blended corn, milk, sugar, salt and top with a cinnamon stick. Cook for about 15-20 minutes. Stir occasionally making sure the bottom of the mixture does not burn.
3. Serve Atol De Elote warm and garnish with ground cinnamon and corn kernels on top. Cheers!

Shrimp Ceviche

Difficulty: Easy • 5 Servings • Total Time: 25 Minutes

Ingredients:

• 1 bag Bowl and Basket Large Raw Shrimp
• 1 bag Bowl and Basket Plantain Chips 
• 1 cup Diced Bowl and Basket Grape tomatoes 
• 2 diced Wholesome Pantry Avocados 
• 2 juiced Wholesome Pantry Limes 
• ½ cup Chopped Cilantro 
• ½ cup diced Jalapeno (de-seeded)
• 1 Cup diced purple onion
• ½ cup corn nuts

Directions:

1. Let Bowl and Basket large Raw Shrimp defrost for about 5 minutes and separate shrimp in a medium sized bowl. 
2. In a pot with boiling water, add shrimp with a spider utensil or a slotted ladle. Poach shrimp for 5 minutes. 
3. Take shrimp out of the water and let cool. Once cooled, slice off tails and dice shrimp meat. 
4. In a large bowl add shrimp, tomatoes, avocado, cilantro, de-seeded jalapenos, and onion. Add the juice of two limes to the mixture. Toss until combined. 
5. Enjoy this delicious ceviche with Bowl and Basket Plantain Chips.

Tizana

Difficulty: Easy • 4 Servings • Total Time: 15 Minutes

Ingredients:  

• 5 Bowl and Basket Navel Oranges 
• ½ cup diced Bowl and Basket Pineapple 
• ½ cup diced Bowl and Basket Mango
• ½ cup diced Bowl and Basket Bananas  
• 2 Cups Limeade 
• ¼ Cup Grenadine 
• ¾ cup Honeydew Melon 
• ¾ cup Strawberries

Directions:

1. Slice all the fruit into small pieces and set aside.
2. In a medium sized pitcher add fruit. You can color coordinate the fruit to make this drink even more eye-catching.
3. Squeeze the juice of 5 oranges into the pitcher. Fun Tip: Use a pair of tongs for easy squeezing.
4.  Next add limeade and top with grenadine.
5. Beat the heat with this refreshing drink! Enjoy!

Fry Jacks

Difficulty: Hard • 8 – 10 Servings • Total Time: 45 Minutes

Ingredients:

• Bowl and Basket Pepper Jack Cheese
• Wholesome Pantry Refried Black Beans
• 5 eggs (Scrambled) 
• 2 cups all-purpose flour 
• 3 teaspoons baking powder 
• ½ teaspoon salt 
• 1 tablespoon vegetable shortening 
• ¾ cup water 
• vegetable oil for frying 

Directions:

1. Add flour, baking powder, salt and shortening in a bowl. Mix until consistency is similar to sand. 
2. Add water, and mix until dough is soft and smooth.
3. Let rest for 15 to 20 minutes. Lightly flour countertop, roll dough out into about 10 to 12 inches rounds. Cut each round dough lengthwise to create 2 half circles. 
4. Heat oil to 350 degrees Fahrenheit and fry on each side until golden brown. 
5. Slice Fry Jack down the center and stuff a spoon full of Bowl and Basket Refried Black beans, scrambled eggs and top with Bowl and Basket Pepper Jack Cheese. 
6. Enjoy your breakfast fry jack!