SLEEPLESS BY A MERINGUE

I am not a trained pastry chef but I love making desserts.
These delicious meringues have been my long sleepless, for a long tim, they never feel the way I wanted to.
One day I realized that the weather and the work area are very important when making meringue, if the day is warm and the utensils are very clean they come out perfect .
With lots of love and pride I want to share this recipe, which I can now say, these are the most delicious meringues I've ever eaten.

INGREDIENTS

4 egg whites
1 / 4 teaspoon cream of tartar
1 1 / 4 cup granulated sugar
1 teaspoon vanilla
pinch of salt
orange food coloring

DIRECTIONS

Preheat oven to 200 degrees F (110 degrees C).
Place the whites in the bowl of a blender, add cream of tartar, salt and beat at high speed to soft peaks form.
Add the sugar gradually beat for 10 minutes.
The meringue should be shiny and with firm peaks.
Reduce speed and add vanilla and a splash of food coloring.
Line 2 baking sheets with parchment paper and with two spoons or pipping bag make the design you like the most.
Bake for one hour or until meringues are firm.
Do not worry if the center feels chewy.
Store in a container with lid.

This recipe makes 30 meringues.

Enjoy, they are delicious.

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TODAY'S RECOMMENDATION

 Always remember to use reusable shopping bagsin this way we help to conserve the environment and reduce waste accumulating in our rivers and seas.

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TURKEY PATTIES AND SWEET POTATO FRIES

If you have never tasted turkey, this is a great way to start.
The patties are so juicy and full of flavor that no one would say that they are eating turkey meat.
The most amazing is that this type of meat is underestimated by many, and is actually very versatile and healthy.
I assure you that even the little ones will line up to eat.
And the fries are delicious, I leave this idea to try it and tell me later.

INGREDIENTS

1 pound of ground turkey
1 tablespoon of garlic powder
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon dried oregano
3 sprigs of chopped green onion
6 tablespoons of masa MASECA ®
1 egg
salt and pepper to taste

DIRECTIONS

In a bowl mix the mustard,sauce, garlic, oregano and green onions.
Add turkey meat and stir well.
Add salt and pepper, egg and MASECA ® harina slowly until it is all incorporated.
Form patties and fry in a pan with 2 tablespoons of oil for 4 minutes on each side, brown on the outside and juicy inside.
Yield 16 patties.

FOR FRENCH FRIES

Cut sweet potatoes into long strips and fry in plenty of oil for 5 minutes.
Drain on a plate lined with paper towels and sprinkle with coarse salt to enhance the flavor.

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TIP OF THE DAY

When buying fresh mushrooms is important to remember that should never be washed because they are like sponges and absorb all the water.

The best way is to wet a kitchen towel and wipe gently to remove residues that may have.

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MY NOT SO SPOOKY CUPCAKES


As part of the celebrations of Halloween my family and I wanted to try to make a dessert allusive to the activity but also fun.

My 6 year old daughter came up with that we could make cupcakes with pink frosting and decorations, excellent color for Halloween, so we put together some ingredients and ended up creating these delicious orange cupcakes.

This is a special recipe to spend a pleasant time with the family and allow the children to explore more in the kitchen.


INGREDIENTS

1 box of cake mix white
3 egg whites
1 cup orange juice
1 / 4 cup water
zest of 1 orange
1 / 3 cup vegetable oil

DIRECTIONS

Preheat oven to 325 degrees F (160 degrees C).

In a bowl add the cake mix, orange zest, orange juice, egg whites and water.
Mix well until smooth.

Pour the mixture into a muffin pan lined with muffin paper.

Bake for 20 to 24 minutes, depending on each oven, remember that everyone is different.

Insert a toothpick in the center it comes out clean they are ready.

Let cool completely before decorating.

Yield 20 cupcakes.

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HOMEMADE BREAD PUDDING

Especially to enjoy with family, this recipe is very easy and delicious.
Ideal for afternoon coffee or breakfast.
Traditional in Costa Rican cuisine, and a favorite in almost the entire world.
I invite you to taste this delicious recipe that has been in my family for a long time.

INGREDIENTS

1 baguette
1 cup sugar
1 stick butter melted
2 eggs
3 cups nonfat milk
1 cup heavy cream
1 teaspoon vanilla
1 teaspoon cinnamon

DIRECTIONS


Cut bread into chunks and place in a bowl.
In another bowl mix milk, sugar, eggs, butter, cinnamon, vanilla and heavy cream.
Bring the mixture to the bread and let stand for 15 minutes.
Bake for 1 hour at 350 degrees F (175 degrees C).

You can add raisins, candied fruit, or nuts if desired.

Once completely cool store in the refrigeration.

Enjoy it.

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 MY CHICKEN SOUP


A necessity in these rainy afternoons or early winter when all we want is to stay in bed in pajamas with a delicious soup.
But our history with this recipe is very different.
We love it for the cold wheather but is delicious and comforting when we are sick, is an excellent choice it fills us with energy and as my granny said there is no better medicine than this soup.
So enjoy.


INGREDIENTS


2 whole chicken breasts
8 medium potatoes in chunks
1 onion, into chunks
1 red pepper in chunks
2 bay leaves
2 cups cilantro, not minced
2 teaspoons garlic powder
6 cups water
8 eggs
1 package of angel hair pasta
salt and pepper to taste

DIRECTIONS

Put to cook the chicken in water with onion, red pepper, bay leaves, garlic powder, cilantro and potatoes about 45 minutes over medium heat.
Remove chicken and shred.
Add the eggs with the shell and let it cook for 5 minutes, during this time can also add the pasta.
Remove from heat and add the chicken.
Before serving, keep in mind to remove the egg shell.

Serve with toast and if you want you can add tabasco.

Serves 8 people.

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SNICKERDOODLES WITH A TWIST


This classic recipe, it became a favorite of my family when we add chocolate chips to the batter.
And it's been a hit in any activity.

INGREDIENTS  


3/4 cups of sugar
1 1/3 cups of all-purpose flour
1 teaspoon of cinnamon
1 teaspoon of cream of tartar
1/2 teaspoon of baking soda
1 stick of butter
1 egg
1 tablespoon of each white and dark chocolate chips

DIRECTIONS


Preheat the oven to 400 degrees F (200 degrees C).
Beat the sugar and the butter until creamy. Add the egg and the chocolate chips.
Combine in a bowl flour, cinnamon, cream of tartar, and baking soda.
Gradually add the flour mixture to the butter mixture until is completely combine.
Roll into 1-inch balls.
Place on a tray.

Bake for 10 minutes or until set.

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MY GRANNY COCONUT CAJETA

An original recipe from my beloved grandmother and I want to share with you.
I hope you enjoy them as much as me.

INGREDIENTS

2 cans of condensed milk
2 cups shredded coconut
2 sticks butter
1 / 4 teaspoon coconut extract
15 units of graham crackers
pinch of salt

DIRECTIONS

In a heavy bottomed pan heat the butter, condensed milk and coconut, stirring constantly for 15 minutes over medium heat until mixture is browned, add a pinch of salt and coconut extract.
Make crumbs with the cookies.
Remove from heat and add the cookies, bring back to the heat and let thicken about 15 minutes. Remember that during this process must move constantly.
Remove from heat.
We take teaspoons of the mixture and form balls, put them on parchment paper to cool completely.

From this recipe you get 62 cajetas.

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CHICKEN WITH MUSHROOM SAUCE


This recipe is a hit in my family, and believe it or not what I wanted to achieve was that my children ate mushrooms.
The flavor of the sauce is so delicious you will be surprised how quickly they finish the dish.

INGREDIENTS

4 chicken breasts, boneless skinless
1 medium onion, cut into julienne
2 cups sliced ​​mushrooms
1 cup chicken broth
1 / 2 cup heavy cream
2 garlic cloves, minced
1 / 8 teaspoon nutmeg
1 / 8 teaspoon cinnamon
1 / 2 teaspoon poultry seasoning
1 / 2 teaspoon dried oregano
2 teaspoons oil
Salt and pepper

DIRECTIONS

Add salt and pepper to chicken breasts.
In a skillet, heat the oil and place the chicken, leave until golden, 5 minutes on each side.
Remove the chicken from the heat and in the same pan add the onion and mushrooms, they will cook for 8 minutes.
Followed add garlic, chicken broth, nutmeg, cinnamon, oregano and chicken seasoning (try the mix before adding salt).
Simmer for 10 minutes over medium heat.
Then add the heavy cream and chicken, cover, reduce heat and simmer 10 minutes more.

Once ready, you can sprinkle with fresh cilantro or parsley.

Join this dish with couscous, rice, salad, mashed potatoes or pasta.

Serves 4 to 6 people.

Enjoy it.

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... A little about myself ...

Born and raised in Costa Rica, my passion for cooking started when I was a kid watching my granny cook for us. Little by little she was teaching me some of her secrets and special recipes.  All those special moments I shared with her remain in my memory as the inspiration of my recipes.  Another big inspiration in my life was my father and every time I cook something he is in my mind as a reminder of how important and special is to cook for others.

My goal for this blog is to share with you a little bit of what I learned and my passion for food. Hoping to be a little influence on your own way to cook by giving you ideas and new flavors to experiment on the comfort of your home with your friends and family.

Cooking should never be overwhelming or frustrating, the more fun you have the better and that is what I want to bring here by bringing easy ways to do somehow complicated food. Hope you enjoy this journey as much as I do.

CHEESE BREAD


If you like corn bread, this will become one of your favorites too.
A little sweet and sour is perfect for any occasion.

INGREDIENTS

2 cups of pancake mix
1 1 / 2 cup of grated Parmesan cheese
1 1 / 2 cup of sour milk.
2 eggs
1 stick of melted butter
1 cup of sugar


DIRECTIONS

Preheat the oven at 350 degrees F (175 degrees Celsius).

Mix sour cream with eggs and butter.
In another bowl combine Parmesan cheese, sugar and pancake mix.
Incorporate the two mixtures and stir slowly until all is combined.
Transfer the mixture to a greased and floured pan, 8 x 8 in. or 20 x 20 cm.

Bake for 55 minutes.

Let it cool completely before unmolding.

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POTATOES WITH BACON


By joining two of the most popular ingredients that can be found in any country, I invite you to try this side dish.
It is truly a winning combination.

INGREDIENTS

2 pounds of small potatoes, cut in half
1 package of 12 ounces of bacon
4 whole garlic cloves
1 / 2 cup chopped cilantro
1 / 4 cup of water
salt and pepper to taste

DIRECTIONS

In a pan over medium heat add the chopped bacon, leave for 5 minutes and add the garlic and potatoes, let cook for 5 minutes more.
Add salt and pepper and keep in mind that bacon contains salt and we do not want the meal very salty. Add water reduce heat and simmer for 15 minutes or until potatoes are soft in the center and the bacon crispy.
The ideal is that the potatoes are impregnated with the flavor of the bacon.

Sprinkle cilantro and serve.

This is an excellent side for meats.

Serves 6 people.

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MILLEFEUILLE (thousand leaves)

I will not deny that this dessert is a delight.
Delicate but very easy to do.
I assure you that all your friends will be delighted.

INGREDIENTS

1 box of Phyllo dough
1 14 ounces can of dulce de leche
1 stick butter, melted
Powdered sugar for garnish.

DIRECTIONS

In a tray lined with parchment paper place the phyllo dough sheets one at a time, brush each sheet with butter.
Place parchment paper on top and another tray, the weight helps cooks evenly and does not rise.
Bake at 350 degrees F (175 degrees C) for 13 minutes.
Heat the Dulce de Leche for 40 seconds in the microwave to make it easier to manipulate.
Has cooled down cut into rectangles and begins to form alternating the layers dulce de leche.
Sprinkle with powdered sugar if desired.

This recipe makes about 30 small servings.

It is ideal for holiday or as a snack for coffee.

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TIP OF THE DAY


I highly recommend the following steps to be taken before freezing vegetables such as broccoli, cauliflower, carrots and zucchini.

1. Cut off the vegetables in the same size.
2. Cook for one minute in salted boiling water.
3. Move the vegetables to a bowl filled with ice cold water, this stops the cooking immediately.
4. Place on paper towels to remove as much water as possible.
5. Spread on a tray and place in the freezer for half an hour.
6. Store in plastic bags and freeze completely.

Can last between 3 to 6 months.

This is the method I personally use to freeze my vegetables.

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SHRIMP WONTON WITH TOMATO SAUCE


This is my attempt to do something that I love Asian food in a very different way.
And my family loves it.

INGREDIENTS

FOR THE WONTON:

1 packet Wonton Wrappers.
1 pound of shrimp peeled and deveined
salt and pepper to taste

DIRECTIONS

Place the shrimp in a bowl and add salt, pepper.
Then follow these steps:

1. Place a wonton wrapper in a diamond shape and position the shrimp in the bottom corner.
	1
2.Starts to close from outside to inside, leaving an inch before the end.
	2
3.Take it to the lower ends by forming a closure as a Tortellini.
	3

Fry in vegetable oil at 335 degrees until golden brown.



FOR THE TOMATO SAUCE


INGREDIENTS

3 dice tomatoes 3 tablespoons of ketchup 2 minced garlic cloves                             1 cup of chopped onion 1/2 cup of chopped cilantro 1 teaspoon of dried oregano 1/2 cup of warn water salt and pepper to taste 1 teaspoon of vegetal oil

DIRECTIONS

In a hot pan, cook onion, oregano, tomato and garlic. It is important to let it cook until the tomato is completely soft.
Add water, ketchup, salt, pepper and simmer for 10 minutes over low heat.
Remove from heat, sprinkle the cilantro.

 This recipe makes 50 wonton.

 Makes 4 to 6 people.

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TIP OF THE DAY

To remove strong odors in the refrigerator, just put an open box of baking soda and ready no more odors. Remember to change it every month to keep your refrigerator always with a good aroma.

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GARBANZO BEANS WITH CHICKEN

I love this kind of versatile and traditional recipes.
Excellent option at lunch or dinner, full of flavor.
And the best part everyone will love it.

INGREDIENTS

1 medium onion, chopped
2 ripe medium tomatoes, chopped
2 cups shredded roasted chicken
1 / 4 teaspoon cumin
1 / 4 teaspoon achiote
1 teaspoon dried oregano
1 clove garlic, minced
1 / 4 cup cilantro
3 / 4 cup water
1 can of chickpeas from 15.5 oz
salt and pepper to taste

DIRECTIONS

In a hot pot cook the onion, tomato and garlic, add the oregano, cumin and achiote.
Add the chickpeas and chicken, salt and pepper to taste, add water, stir and cover, simmer for 10 minutes. Once ready, sprinkle the cilantro and serve.

Serves 4 people.

Accompanied by white rice and salad, if desired.

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TIP OF THE DAY

If you like flavored oils such as garlic, rosemary, chile peppers, etc.  This is what you need to do: in a saucepan over medium heat add 1 cup of oil 4 sprigs of your favorite herb or 5 garlic cloves, allow to boil.
Remove from the heat and let cool.
Ready just pour it in a bottle and refrigerate.
This will last about a month.

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TUNA SALAD

You do not need an excuse or leave home to enjoy a salad.
Simply take a little time and some other ingredient and already have one of the easiest and most delicious salads.

INGREDIENTS

1 can of light tuna fish in water 7onz (198g)
1 cup sliced ​​hearts of palm
1 roasted bell peppers cut into strips
1 cup green grapes, halved
1 tomato cut into wedges
3 artichokes hearts in olive oil
2 cups mixed lettuce

DIRECTIONS

Place on a serving platter over lettuce and sprinkle the grapes, hearts of palm and bell peppers.
Place tomato wedges around and artichokes.
Add the tuna fish on top.

Serves 2 people.

You can use the toppings of your choice and your favorite dressing.

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HOMEMADE STUFFED RIPE PLANTAINS

One of the heritage of my grandmother are these delicious plantains, so traditional and special for an afternoon coffee.

INGREDIENTS

2 ripe plantains
1 / 4 teaspoon cinnamon
1 / 12 tablespoons butter, melted
1 teaspoon honey
2 tablespoons cup corn flour (maseca)
1 / 2 cups mozzarella cheese
2 tablespoons butter
1 teaspoon oil

DIRECTIONS

Leave the plantain with the peel and cook for 10 minutes. Puree and cool.
Add the honey, cinnamon, melted butter and cornmeal. The mixture will remain sticky.
Flour your hands and make balls, flatten a little bit and put the cheese in the center and close.
Melt butter with oil in hot skillet over medium heat place the plantain pancakes and cook for 4 minutes on each side.

May be accompanied by sour cream mixed with a teaspoon of sugar.

Makes 8 servings.

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TIP OF THE DAY

Change every 6 months the spices you have in use. This will ensure quality and fresh ingredients in the recipes.

HOMEMADE BREAD

There's nothing better in the world to come home and find on the table fresh bread, is truly an indescribable feeling.
For that reason I want to leave this recipe that has been in my family for a long time and have enjoyed countless times.


INGREDIENTS

7 cups bread flour
1 tablespoon instant yeast
1 cup warm water
1 1 / 2 tablespoon sugar
1 cup milk
1 stick unsalted butter
4 eggs
1 tablespoon salt

DIRECTIONS

In a saucepan over medium heat put milk, salt and 1 tablespoon of sugar, when boiling add the butter and turn off the heat.
When the mixture is completely cool add the eggs and beat well. In a separate bowl place the water with the yeast, let stand for 5 minutes (the yeast is active when you see bubbles and foam are formed on the surface).
Add yeast to the bowl of a mixer with a hook attach.
At low speed add the egg mixture and allow it to incorporate good fence followed this adding the flour gradually until mixture forms a ball.
Remove the dough and knead for 10 minutes until uniform and smooth.
Place dough in a greased bowl and let rise for 1 hour (I recommend you do it within the oven off since this is an area that has an ideal temperature).
Once you remove it is grown, knead a bit and make small balls, place balls on a platter, let rise again for half an hour, bathe with melted butter.

Bake for 45 minutes at 325 degrees.

This recipe makes 24 rolls.

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BEST RECIPES START WITH BASIC INGREDIENTS. LOVE IS ONE OF THEM AND ALWAYS BE YOURSELF.