STRAWBERRY PANNA COTTA 

This is a delicious and delicate ideal dessert to serve after a heavy dinner.
The strawberry flavor is delicious and is a different way of eating this fruit.
It's so easy to do that will impress your family and so transform a simple night in an elegant and formal dinner.
Delight your family with this delicious flavor.

INGREDIENTS

1 1/2 cup strawberry puree
1 cup heavy cream
1/2 cup milk
1/2 cup powdered sugar
1 envelope unflavored gelatin
2 tablespoons water

DIRECTIONS

Mix gelatin with water and allow it to make solid.
In a bowl mix the strawberry puree, heavy cream, milk and sugar, stir well until fully incorporated.
Heat the gelatin for 30 seconds in the microwave and add to mixture.
Place in ramequins and refrigerate for 4 hours.
For the decoration of strawberries, cut into small squares and add 5 strawberries 1/2 teaspoon sugar.
To unmold place ramequin in hot water, being careful not to touch the Panna Cotta, dump on a plate garnish and serve.

Preparation time 4 hours and half.

This recipe makes 4 Panna Cotta.

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ENYUCADOS (CASSAVA OR YUCA CAKES) WITH CHEESE AND CILANTRO DRESSING

This is a delicious tradition in the home of Costa Rican families for years cassava has been a way to feed the family, not to mention its delicious taste.
As many know, cassava is rich in starch and used as a substitute for flour in some recipes.
It is a very versatile and you can do a wide variety of dishes such as breads, fried and more.
With this recipe you will have the opportunity to consume cassava in a different way that will change the way you look at it.
Open the culinary door to this product you will not regret it.

INGREDIENTS

2 pounds of cassava
1 stick butter
2 cups shredded mozzarella cheese
3 eggs
2 cups bread crumbs
salt and pepper to taste
Frying Oil
1/4 cup light mayonnaise
1/2 cup ketchup
2 tablespoons of pickles
3 tablespoons finely chopped cilantro

DIRECTIONS

Cook the cassava until soft, about 40 minutes (can get ready to cook cassava in the frozen area of the supermarket).

Once ready, place in a bowl and puree, use a fork.
Add butter, salt and pepper and mix well.

In separate bowls have ready the eggs and bread crumbs.

Take a portion of cassava into a ball and extend the center to fill with cheese, close and cover with egg and then bread crumbs, place on a rack, once you have all enyucados ready, heat oil and cook until they are golden brown on both sides, about 4 minutes on each side.

To make the cilantro dressing combine mayonnaise, ketchup, pickles, cilantro, salt and pepper.

Serve with dressing.

This recipe makes 14 enyucados.

Preparation time 1 hour.

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SUBSTITUTES IN THE KITCHEN

Below I leave a small list of ingredients that can be used to replace others in a recipe, in case you do not have the original.

PRODUCT                     SUBSTITUTE

Cream of tartar                 White vinegar
Honey                               Agave syrup
Sour cream                        Yogurt
Brown sugar                     White sugar mixed with molasses
Chicken stock                   Hot water with 2 bouillon
Buttermilk                        Whole milk with lemon
Baking powder                Baking soda with cream of tartar
Whole milk                      Nonfat milk with butter

Remember that this is a small list to help you with what you use daily.

 I hope you find it helpful.

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COCONUT MUFFINS WITH NUTS

Delicious small bites of coconut and nuts, completely irresistible to fill your mornings and evenings with flavor.
Great for any activity and ideal for dessert or coffee afternoon,with a tropical flavor unsurpassed.
Bits of nuts and coconut flavor in your mouth will make a tropical holiday.
I invite you to try them you will be delighted from the first bite.

INGREDIENTS

1 stick butter at room temperature
1 cup sugar
2 eggs
3 teaspoons of baking powder
1 1/2 cup flour 1 cup milk
1 cup shredded coconut
1/2 cup chopped walnuts
1/2 teaspoon vanilla
1/2 teaspoon coconut extract
pinch of salt

DIRECTIONS

Creme sugar and butter, add eggs and incorporate well.
Add flour mixed with salt and baking powder, followed by milk.
Stir well and add the vanilla, coconut extract,, nuts and coconut.
Have ready a small muffin pan and fill with the mixture to the edge of each.

Bake at 350 degrees F (175 degrees C) for 20 minutes. Let cool for 5 minutes and cool completely unmolding on a rack.

This recipe makes 20 muffins.

Preparation time 40 minutes.

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OUR FIRST CAMPING TRIP

Starting our week of Spring Break, we decided it was the perfect opportunity to go camping for the first time. When I say the first time, is because it is, not because we dint not  wanted to but because we had not taken the decision to do so.
Well we went and bought what we thought was necessary for those days, food, tent, sleeping bags, portable kitchen, eating utensils, etc.
 We reached the place and the first thing we saw was a bunch of RV's and I told my husband, "maybe we are not well prepared." We started preparing the tent and take things out very proud that we had bought for the trip. Our first night was beautiful, it was very cold, we roast marsmellows the girls ate and went to bed an hour I think very inconvenient, it was only 9 pm, my husband and I took advantage and try to see it as an excellent time to be alone and talk. That first night was magical until it was time to sleep. We went to bed without realizing that there were countless rocks under the tent and was impossible to move, not buy an inflatable mattress never occurred to us.

The next morning we woke up sore and hungry, was 7 in the morning. We decided to start our day so we had breakfast and went for a walk. Beautiful place we went an impressive sight. We were very happy and had a wonderful day, the girls played with stones and even leave a few carrots for rabbits. It was a beautiful experience, and definitely do it again, only next time maybe buy a mattress and bring more blankets and pillows to be more comfortable.

BREAD WITH HERBS

This is the kind of recipes I love to make because my family loves to eat bread for breakfast, there is no better smell than freshly baked bread in the morning.
It does not mean you have to bake bread in the morning because to tell you the honest I do the day before.
But just see the happy face that place when I took the hot pan is priceless.
It's simple and requires no complicated ingredients or yeast.
This is a bread that the whole family will enjoy and can vary the herbs at any time.
Hope you enjoy.

INGREDIENTS

2 eggs
2 cups of flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 stick of butter
1/2 cup of parmesan cheese
1 1/2 teaspoon of salt
1/2 teaspoon black pepper
1/2 cup finely chopped scallions
1/2 cup finely chopped cilantro
1/2 teaspoon dried oregano

DIRECTIONS

Sift in a bowl the flour, baking powder, baking soda, salt and pepper.
Add the butter, then crumbs, you can use a fork for this step, (the butter does not need to be cold).
Add the Parmesan cheese, scallions, cilantro, oregano and eggs, mix until everything is well incorporated. Place balls on a small mold for cupcakes.

Bake at 325 degrees F for 30 minutes.

This recipe makes 24 loaves.

They are ideal for coffee in the morning or late afternoon.

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SPAGHETTI PANCAKES

What to do with leftover spaghetti?
In Costa Rica and Italy, is a tradition to make tortas or pancakes spaghetti. It's an easy and quick to prepare especially for lunch or a snack.
Ideal for when we have spaghetti the day before and do not know what to do and we want a different flavor.
I invite you to try this recipe, the taste will surprise you and how fast it is to make.

INGREDIENTS

2 eggs
1 cup chopped cilantro
1 cup chopped scallions
3 cups of leftover spaghetti
salt and pepper to taste
Cooking spray

PREPARATION

Heat a skillet and spray with cooking spray.
Combine all the ingredients and place a scoop of the mixture into the pan.
Cook for 4 minutes each side or until golden.

Serve immediately and enjoy.

This recipe makes 8 pancakes.

Preparation time 15 minutes.

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HEALTHY PASTA SALAD

I tried to find healthier options for my family, as the children get older it is important to take care of the fat and starch a day.
This recipe has a history, my grandmother made ​​us pasta with tuna salad because nobody in my house could eat as hot plate and for many years this has been our preference.
I started making this salad for my family and they loved it.
Now I'm traing of changing it and look for better options, more healthy for everyone to enjoy at dinner.
I make enough and keep in the refrigerator, my daughter is so fond of repeating and requests take to school for lunch.
It's an incredible feeling when you're feeding the family better and see that your children appreciate the effort, I do not sacrifice taste, I am convinced that no matter how healthy it must have a unique flavor and we all know that children sometimes are difficult to please.
I hope you enjoy it.

INGREDIENTS

1 package of pasta you prefer
2 cups chopped spring onions
1 cup chopped cilantro
1/4 cup light mayonnaise
3 teaspoons Dijon mustard
1 can tuna in water
1/2 cup chopped red bell pepper
the juice of half lemon
salt and pepper to taste

DIRECTIONS

Cook pasta according to package directions.
When is ready sprinkle with cold water to stop the cooking process.
In a bowl mix scallions, cilantro, red bell pepper, mayonnaise, mustard, tuna and pasta stir well.
Add salt and pepper, bring to refrigeration for 30 minutes.

Serving Size 2/3 cup.
Calories per serving 243.

Preparation time 20 minutes.

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LEMON DESSERT

Spring is here and everything is full of happiness is one of the season of the year in which you can enjoy lots of delicious vegetables and fruits.
My first impulse is to buy a lot of lemons, I have the impression that at this time are more juicy lemons and more intense flavor.
This dessert is very delicious especially on hot days. It is sour and sweet at once and very refreshing, perfect to serve after a heavy dinner. My mouth is watering just to look at it. Don't you think?
This delicious dessert will be a great attraction at any event.
Enjoy it.

INGREDIENTS

1 can condensed milk
1 cup lemon juice
zest of 1/2 lemon
4 graham crackers
1 pack of strawberry flavored gelatin 17 grams
2 cups boiling water
1 cup of ice water

DIRECTIONS

Place cookies on bottom of a mold 8x8 in (20x20 cm).
In a bowl mix the lemon juice, lemon zest and condensed milk until completely combined.
Pour over crackers and cover with plastic and keep in the freezer overnight.
Once ready prepared by dissolving gelatin with 2 cups of boiling water and then the cup of ice water (the gelatin will stay firmer longer), pour over the mixture and keep in the refrigerator until the gelatin is ready.

This recipe makes 6 servings.

Preparation time 1 day.

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HEALTHY ZUCCHINI

This is a delicious option for seafood or chicken.
Very healthy and contains no fat. It is ideal for people who are on a diet because the zucchini is zero fat and low in calories.
If you eat this dish for dinner you will feel satisfied and will not cause any stomach heaviness.
Zucchini has a large amount of water and a very low caloric content has about 15 calories per 100 grams. It can be prepared in many ways and this recipe is one of them.
So enjoy more vegetables they are delicious and very good for the whole family.

INGREDIENTS

4 zucchini, cut into half moon
1 medium onion, cut into julienne
1 tomato, diced small
1 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon ketchup
Cooking spray

DIRECTIONS

In a hot pan spray with cooking spray add onion and tomato cook for 5 minutes.
Add the zucchini, salt, pepper, ketchup and garlic powder cook for 15 minutes over medium heat.
Serve immediately.

Preparation time 30 minutes.

Serves 6 people.

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