Welcome to Holidays with Loisa! This season we plan to bring you some classics, some twists on the classics, as well as some easy new ways to enjoy Latin flavor besides the big meals. We know the holidays look a little different this year, and many of us (ourselves included) will be taking on more dishes than normal. That in mind, we've gathered an inspiring group of chefs and creators to help you thrive during this unique time with a full season's worth of recipes & insight. 

This simple holiday trio treat is from Erika Vasquez (@loveandapinch)

On the food: 
The Holidays are here (woohoo) and with that comes lots of delicious food! I love being in the kitchen with my family and cooking up all our favorites. Setting up the table with appetizers and snacks is one of my favorite parts. This year I will be adding my snack trio made with Loisa Sazón and Adobo. My dad loves these savory sazón pepitas so I’ll probably have to double the recipe! We always have plantains in one of our dishes so I can't wait to make these homemade plantain chips again along with the best guacamole ever. Happy Holidays everyone! 

Please enjoy xoxo

EASY APPETIZER TRIO:
PLANTAIN CHIPS, GUACAMOLE, AND SAZÓN PEPITAS

SAZÓN PEPITAS

Servings - 2

INGREDIENTS: 

• ½ cup raw shelled pumpkin seeds (pepitas)
• 1 teaspoon avocado oil
• ¾ teaspoon Loisa Sazón
• ¼ teaspoon Loisa Adobo
• 1 lime, juiced

INSTRUCTIONS: 

1. Preheat oven to 350 degrees.
2. In a bowl, combine all ingredients except the lime juice.
3. Pour everything from the bowl onto a lined sheet pan.
4. Roast in the oven for 22-25 minutes, keeping a close eye to make sure the seeds don't burn.
5. Once the seeds are roasted and cooled (important!), add the lime juice and store to combine.

PLANTAIN CHIPS

Servings - 5

INGREDIENTS: 

• 2 green plantains
• 1 tablespoon avocado oil
• 1 teaspoon Loisa Adobo

INSTRUCTIONS: 

1. Preheat oven to 375 degrees and prepare a sheet pan.
2. Cut the plantains in half to make peeling easier. Make 1-2 cuts lengthwise on the plantain and use a spoon to help peel off the skin.
3. Using a mandoline slicer on the thinnest setting, carefully (trust me, I’ll show you my scar later!) start slicing all the plantains into chips.
4. Toss the sliced plantains with the avocado oil and Loisa Adobo.
5. On a prepared sheet pan, (I use a silpat) place all the chips flat and bake in the oven for 15-20 minutes, or until golden brown.
6. Feel free to sprinkle with salt once out of the oven!

A little bit about Erika Vasquez

This is Erika from Love And A Pinch and I’m so excited to meet you all! I know that if you are all here because you love Loisa, then we can be friends. I am an almost 30 year old (GULP) Latina living in Chicago and chasing my dreams one day at a time. I went to culinary school in Florida for Baking and Pastry and it was one of the greatest years of my life. After I graduated, I fell more in love with cooking and started exploring healthier options to my favorite meals. I started being more purposeful in my cooking and choosing ingredients that would benefit my life. It hasn't been an easy journey but let me tell you, finding Loisa has been a lifesaver. I bought some for my mom and she is already ordering more! My mom is from Puerto Rico so having some Sazón and Adobo in the cabinet is a GIVEN. Forever thankful to Loisa. I would love for you all to keep up with all things love and a pinch on my blog  and  Instagram 

Chat soon friends xoxo