1. Grilled plantain - Maduros
Eassyyy I just want to remember how to do it! Just start up the grill and leave the plantain inside for about 30 minutes. The outside should be completely charred, but feel mushy in the middle. Cut it open and it'll be mushy and sweet and is best served with queso seco! Queso seco is the crumbly holey cheese from Nicaragua we usually ate with our black beans and rice. But is also delicious with queso fresco, the softer cheese from Nicaragua like provalone but better!

2. Avocado salad
Like a potatoe salad just with avocado instead. Hard boil eggs and slice them up, slice the meet of avocados into pieces as well and mix with salt, pepper, and lime juice. Would be a great sandwich or with salad!

3. Guava dessert.
They are small, about the size of a lime, and whitish colored. But you take the meat out of about 10 of them, cut it and place them in water with 3 cut up limes so they soak up the flavor. Leave them like that for about 2 hours. Then remove the limes and bring the water to a boil, mix in like a soup serving spoon of sugar, so i'm estimating like 1/3-1/2 cup? And cinnamin and cumin with the water as well. After it comes to a boil let it simmer for about an hour. Serve as a topic to ice cream or with cream cheese! Delicious!

4. Costa Rica Gallopinto
I am very sad to announce that Lucia's amazing recipe for gallopinto may forever be a mystery, even Jenny isn't told how she makes it! But maybe the next time I go I will try to ask again..
5. Chicken Croissants
I did not ask how these were made but I'm assuming I can find a recipe similar. It was chicken among other vegetables like mushrooms, onions, and tomatoes wrapped in a breading which I would assume were croissants or biscuits.
6. Tres Leche - the Jenny way!
For a quick tres leche which she says people always love and ask her for her recipe is to buy a pound cake from the store and cut the top layer and bottom layer off, so that milk will be absorbed. For one pound cake (the rectangle like 6"x 4") 1 can condensed milk, 1 1/2-2 cans evaporated milk, 8 oz (one of those tiny containers) of sour cream and blend them in the blender. If it tastes too sour creamy, do 3/4 the container with 1/3 whip cream instead. Pour it on top of the pound cake and ice it with cool whip and leave refrigerate for a long time! yumm I'll definitely have to try it.







