Author Archives: Kathia Rodriguez

About Kathia Rodriguez

My name is Kathia, and I'm original from Costa Rica, I love to cook and create new recipes, it's my passion. I love sharing my experiences, tips and recipes with you, hoping the my passion for cooking is transmitted in these delicious dishes. I invite you to join me in this journey of flavors.

MORE THAN A STRAWBERRY SMOOTHIE

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First I want to tell a little story, a few weeks ago my husband bought a Vitamix and for those who know this brand will know that this is the most popular blender at the moment, does much more than blending, is almost magical says my daughter.

Well, my youngest daughter was so excited, she loves being in the kitchen with me, we were trying to see what kind of recipe we made first, my precious baby said she wanted a milkshake, I saw her very surprised because I did not know where she had seen that you could make smoothies and I saw that she had the recipe book in hand.
We started to make the smoothie and everyone loved it, my Vitamix has officially become the tool of the smoothies.
I made this smoothie the day that my daughter did not want anything to eat, she has only 3 years so sometimes it is difficult for her to eat.
I try to use fruit that she likes and I add a couple of secret ingredients that nobody would notice. Some times we have to disguise some meals for the children.
This is a unique and fun way to share with family and eat better.
Enjoy it.

INGREDIENTS

*1-1/2 cups nonfat milk
*1 pint fresh strawberries
*2 bananas, peeled and cut into 2-inch pieces
*1/4 cup powdered milk
*1/4 cup oatmeal
*1/4 cup honey
*2 cups cracked ice

DIRECTIONS

In a blender combine all the ingredients until you have a smooth, thick texture.
Serve immediately, preferably chilled glasses.

Makes 4 servings.
Total time counter 10 minutes.
Level of this recipe: Easy.

Versión en español CLICK AQUI

MAS QUE UN BATIDO DE FRESAPrimero quiero contarles una pequeña historia, hace unas semanas mi esposo me compro una Vitamix y para muchos que la conocen sabrán que es la licuadora mas popular en este momento, hace mucho mas que licuar, es casi mágica dice mi hija.
Bueno, mi hija menor estaba muy emocionada, a ella le encanta estar en la cocina conmigo, estábamos tratando de ver que tipo de receta hacíamos primero, mi bebe tan preciosa dijo que quería un batido, yo la volví a ver muy sorprendida ya que no sabia donde había visto que se podían hacer batidos y en eso vi que tenia el libro de recetas en la mano.
Hicimos el batido y le encanto, mi Vitamix se ha convertido oficialmente en la herramienta de los batidos.
Este en particular lo hice un dia que ella no quería nada de comer, tiene solo 3 anos así que aveces es difícil que coma. Trate de utilizar frutas que le gustan y ademas le agregue un par de ingredientes secretos que no iba a notar y que para su alimentación son muy importantes.
Esta es una forma diferente y divertida de compartir en familia.

INGREDIENTES

*1-1/2 taza de leche sin grasa
*1 pinta de fresas frescas aproximadamente 20 fresas medianas
*2 bananos pelados y cortados en trozos de 2 cm.
*1/4 de taza de leche en polvo
*1/4 de taza de avena tradicional
*1/4 taza de miel de abeja
*2 tazas de hielo en triturado

PREPARACION

En la licuadora combine todos los ingredientes hasta que tenga una contextura suave y espesa.
Sirva inmediatamente, preferiblemente en vasos que hallan estado previamente en el congelador para mantener el smoothie bien frio.

Rinde 4 porciones.
Tiempo total de la receta 10 minutos.
Nivel de la receta Facil.

ENGLISH VERSION CLICK HERE

BRAZILIAN STYLE COCONUT COOKIES

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This recipe is dedicated to all my friends from Brazil. I decided to devote the first recipe of the month to a Latin American country, to know much more about the culture and traditions of the country.

As you know Brazil is famous for its beaches, beautiful women and carnivals which they feel very proud because it is a very important event in the country.
Besides this they have a very delicious variety of meals, which cost me a little to pronounce, but thanks to my Brazilian friends I have known and tasted much more of this delicious culture.
The exotic fruits are part of the appeal they have and coconut is one that is used constantly in the Brazilian food.
It caught my attention, is that it does not contain gluten and are not made with flour, are made with cornstarch.
This is the first time I make cookies of this type.
They are very quick and easy to make, the texture is completely different from any cookie, you must be very careful not to brown too much or burn. It is important to include different styles of cuisines to our family, show our children that the world has great variety of ingredients and different dishes.
And to start you can make these delicious cookies and so we tasted a bit of this exotic and beautiful country.

INGREDIENTS

1 stick butter at room temperature
2 egg yolks
3/4 cup coconut milk
1 cup sugar
4 1/2 cup cornstarch
1 teaspoon coconut extract
1 cup shredded coconut
1 pinch of salt

DIRECTIONS

In a large bowl cream butter with egg yolks and sugar, set aside.
Combine the cornstarch with the grated coconut.
Alternate adding the coconut milk and the cornstarch mixture in to the creamed mixture. Then add a pinch of salt and teaspoon coconut extract.
Mix well until dough is formed soft but not sticky.
Roll balls of dough and place them on a grease baking tray. Press with a fork to give them a simple decoration.

Bake at 350 degrees F (175 degrees C) for 35 minutes or until cookies fell tight when you press them in the center.
When ready, removed them from the oven and place on a rack, allow to cool completely. Store in an airtight container.

This recipe makes 22 cookies.

Preparation time 1 hour.

Versión en español CLICK AQUI

BROCCOLI AND SHRIMP

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Whenever I can I like to share with you recipes fast, easy and with ingredients we usually have in the pantry or refrigerator.
This is that sort of recipes perfect for a quick lunch because it only takes 30 from start to finish.
Seasoned in a balanced way, so that the whole family to enjoy.
Shrimp cooked just right and crunchy vegetables, definitely the perfect pair.
I invite you to enjoy this dish.

INGREDIENTS

2 pounds of peeled and deveined shrimp
2 heads of broccoli cut into flowers
1 cup of slice red pepper
1/2 red onion, cut into julienne
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 cup water
1/2 teaspoon olive oil
juice of 1/2 lemon
1/2 cup chopped parsley
Salt and pepper to taste

DIRECTIONS

In a skillet heat oil and add onion, red pepper, garlic, salt, pepper, stir and add the broccoli and worcestershire sauce.
Add water and cook the vegetables for 8 minutes.

In a bowl season shrimp with salt, pepper and old bay seasoning.

Add shrimp to vegetables and stir well, cover the pan and cook 3 more minutes.

Before serving, sprinkle with lemon juice and parsley.

Serve immediately accompanied by mashed potatoes if desired.

Makes 6 servings.

Preparation time 30 minutes.

Versión en español CLICK AQ

BBQ PORK TACOS

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These delicious Mexican style tacos are the perfect choice to prepare a quick dinner.

Made with pork loin in a barbecue sauce and pico de gallo-style salad.
I assure you that your family will love. Ideal for parties or special events, all you need are many napkins or you can lick your fingers because you will not be able to eat just one.
Delight loved ones with this delicious recipe and make the weekend the perfect excuse to enjoy these tacos.
Enjoy it.

INGREDIENTS

2 pounds of pork loin
2 cups barbecue sauce of your choice
1 cup ketchup
1/2 cup water
2 tablespoons garlic powder
1 red onion, minced
6 Roma tomatoes diced
1 cup chopped cilantro
juice of 1 lemon
salt and pepper to taste
25 corn tortillas

DIRECTIONS

PORK
Place pork in a pot, ketchup, barbecue sauce, garlic powder and water, simmer for an hour and a half, until the meat is very soft. You can use a slow cooker.

SALAD
Place all ingredients in a bowl stir well.

TO SERVE
Heat 2 tortillas and place 2 tablespoons of meat and a teaspoon of salad, and ready to enjoy.

Cooking time 2 hours.

Makes 25 servings.

Versión en español CLICK AQ

TRADITIONAL CHICKEN WITH POTATOES

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As I said one day the chicken meat is one of my favorite and I try to create recipes that are easy and delicious for my family.

What better way to do it as a main dish by adding potatoes, the vegetables we all have in our pantry is versatile and does not need anything else.
Your family will love this different way of eating the chicken and potatoes as they complement each other perfectly in this recipe.
It only needs an occasional complement ingredient for this dish and you’re done, enjoy a delicious dinner. If you never tasted this kind of recipe I assure you that you will be happy and it will be one more way to prepare so delicious ingredients.

INGREDIENTS

2 chicken breasts boneless skinless cut into squares
8 medium potatoes cut into chunks
1/2 onion, chopped
1/2 chopped red pepper
1 teaspoon of garlic powder
1 cup of cilantro
1 teaspoon of dried oregano
1/2 teaspoon of achiote paste
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1 cup water
1 teaspoon vegetable oil
Salt and pepper to taste

DIRECTIONS

In a saucepan heat oil and add onion, chicken, oregano, red pepper, stir and cook for 5 minutes.
Add garlic powder, Worcestershire sauce, achiote and potatoes, stir well to coat chicken and vegetables with achiote.
Mix ketchup with water, add to the above, season well with salt and pepper, cover the pan, reduce heat and simmer for 15 minutes or until potatoes and chicken are well cooked.
Finally stir in cilantro and serve.

Makes 6 servings.

Preparation time 30 minutes.

If you like serve with a simple salad.

Versión en español CLICK AQUI

EDAMAME WITH GARLIC

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The Edamame, or soybeans, has a lot of protein and fiber to the daily diet is available in the frozen food section at the supermarket.

Very healthy and easy to prepare and eat them just to open the pod with the mouth to extract the beans. This recipe is delicious and different to enjoy the small bits of garlic that literally melt in your mouth.
Enjoy it as much as us.

INGREDIENTS

4 cups of edamame
6 cloves of garlic sliced
1 tablespoon olive oil
2 tablespoons coarse salt
1 tablespoon pepper

DIRECTIONS

For this preparation you can use a wok or large skillet.

Heat the olive oil and add the garlic, add the 4 cups of edamame and stir well to coat completely with garlic and oil, add salt and pepper.

Continue stirring, that will allow the garlic does not burn, about 10 minutes on medium high heat.

Remove from heat and serve immediately.

Preparation time 15 minutes.

Serves 6 people.

Versión en español CLICK AQUI

CHICKEN WITH VEGETABLES

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I admit it I love chicken in all its forms.

I consider this type of meat one of the most versatile in the kitchen.
Fast to cook and can be include in almost any dish.
Roasted, grilled, in soups, etc., is always delicious.
This recipe is incredibly delicious and very easy to make, is prepared with ingredients that usually we have on hand.
If you have trouble getting your kids to eat vegetables, this recipe will help you to consume more often. We must be practical in the kitchen and this kind of recipes are ideal.
Enjoy it.

INGREDIENTS

2 chicken breasts without skin or bone, cut into small pieces
1 head of broccoli into florets
1/2 onion, chopped
1/2 chopped yellow pepper
1 cup sliced ​​mushrooms
1 tablespoon Worcestershire sauce
1 teaspoon rice vinegar
1 tablespoon ketchup
1/4 cup water
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon vegetable oil
salt and pepper to taste

DIRECTIONS

In a hot skillet place the oil, add onion, yellow pepper and cook for 3 minutes.
Add chicken and mushrooms, mix the Worcestershire sauce and ketchup with rice vinegar and stir in the preparation.
Let cook for 10 minutes.
Add the broccoli and mix, add water and cover the pan, allowing it to cook for 7 more minutes, add salt and pepper to taste.
Finally mix the cornstarch with water, add to mixture and is ready.

Preparation time 20 minutes.

Serves 6 people.

Serve with white rice, mashed potatoes or couscous.

Versión en español CLICK AQUI

TORTILLA SOUP

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This recipe takes me back to my childhood.
My grandmother made ​​us this soup on rainy afternoons, or when there was a lot of tortillas at home.
I’m not sure who invented the soup, I only know that for many years was consumed in my house and we all loved it.
I was surprised when one day my husband told me that he also made ​​him this soup as a child and is one of their favorites.
What I do now is to make it on occasion for my family, trying to follow the tradition that started many years ago my grandmother.
I hope you make it and enjoy it as much as we do.

INGREDIENTS

4 cups of milk
12 corn tortillas
1 1/2 teaspoon salt

DIRECTIONS

In a saucepan, heat milk and crumble the tortillas, add salt and stir.
Wait until the milk begins to boil and apart from the fire.
You will notice that it will thicken as they cool.

Serve immediately.

Preparation time 10 minutes.

Makes 4 servings.

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STRAWBERRY PANNA COTTA

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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.

Versión en español CLICK AQUI

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

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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.

Versión en español CLICK AQUI