The breakfast topper – Pepper Jelly

Use this spicy, delectable topping, on your toasts, pancakes or waffles when your craving a not so ordinary breakfast.

WHAT YOU NEED:

1 jar Hot Mama’s pepper jelly

1 cup orange juice

2 tablespoons honey

WHAT TO DO:

In a small sauce pan, combine all ingredients and heat until properly blended. Perfect for topping off your breakfast or brunch items.

PANCAKE

Advertisements

Perfectly grilled guava shrimp

Grilled Guava Flavored Shrimp

This light, very satisfying summer recipe is a crowd favorite and definitely one your whole family will thoroughly enjoy. Learn how to make this yummy recipe utilizing Wilana’s Guava Jelly with these short guide. #Happyeating #guava

WHAT YOU NEED FOR MARINADE:

1 lb shrimp (thawed and deveined)

¼ cup olive oil

2 tablespoons honey

2 tablespoons of Wilana’s Guava jelly

1 tablespoon rice wine vinegar

WHAT YOU WILL NEED FOR DRESSING

½ cup mayonnaise

3 tablespoon Wilana’s Guava jelly

1 tablespoon soy sauce

METHOD:

*Combine olive oil, guava jelly, honey, rice wine vinegar and whisk in large bowl. Add cleaned shrimp to marinade and let sit in the refrigerator for about 30 minutes.

*To make the guava dressing; combine mayo, soy sauce and guava jelly. Set aside in refrigerator until ready to use.

*Grill Tip: soak bamboo skewers in warm water; this makes it easy for shrimp removal and the wood skewers won’t burn much.

*Remove shrimp from marinade and skewer on bamboo skewers.  Grill over a medium heat for 3-4 minutes per side or until shrimp turns pink.

*Remove and lay on a bed of lettuce or rice.  Drizzle the guava dressing over top and enjoy!

Shrimp & Veggie Kebabs

shrimp

This recipe is a family treat on summer days… light up your grill and get these yummy shrimp and veggie skewers on… Cooking time takes under ten minutes, for a quick, satisfying meal.

WHAT YOU NEED:

1 pound large shrimp (peeled and deveined)

1 (16 ounce) bottle nonfat Italian salad dressing

1/3 cup soy sauce

1 tablespoon hot mamas pepper sauce

1 tablespoon lemon juice

3 small zucchini

8 small white onions, peeled

8 large fresh mushrooms

2 tomatoes cut into wedges

Serves: 4 persons

DIRECTIONS:

*Place shrimp in a shallow dish. Combine dressing, soy sauce, hot Mamas pepper sauce and lemon juice in a medium bowl; mix well. Reserve ½ the sauce. Pour remaining sauce over shrimp.

*Preheat broiler. Soak 8 wooden skewers. Cut zucchini into 1 1/2-inch pieces. Drain shrimp, discarding sauce.

*Alternately thread shrimp, zucchini, onions, mushrooms and tomato wedges onto presoaked skewers

*Broil kebabs, turning several times and basting with reserved sauce for 6 minutes or until shrimp turns pink. Serve immediately.

logo

Gourmet Lobster, Spinach & Tomato Salad

salad 1

With the opening of the much anticipated Belize Spiny Lobster Season, this recipe will delight your family. Chunks of lobster meat tossed in a healthy salad – is a definite game winner!  

WHAT YOU NEED:

1 pound Spiny Lobster tails (de-shelled)

1 handful of spinach leaves

2-3 medium tomatoes, cut into wedges

¼ cup extra virgin oil

Zest and juice of 1 ½ lemons

Salt and pepper

DIRECTIONS:

*If lobster tails need to be thawed out, place in cold water bowl for ten minutes, squeeze out any excess water and pat dry.

*Dice lobster tails in big chunks

*In a large bowl, toss spinach and tomatoes with olive oil.

*Add lemon juice, salt and black pepper to taste and toss again

*Add lobster chunks and gently toss one more time

*Garnish with lemon zest.

*this recipe makes 4 servings

Optional: Pairs well with Hot Mamas Belize Manganero Sauce

logo

Chicken Fajitas

 

chicken fajitas

This week, learn how to make everyone’s favorite – Chicken Fajitas! With just a few short steps to guide you, your family will be enjoying this meal in no time. Use this recipe for your home meals and at parties!

WHAT YOU NEED:

¼ cup fresh lime juice

½ cup vegetable oil

3 cloves garlic; minced

¼ teaspoon salt

¼ teaspoon ground cumin

1 ½ teaspoons crushed hot red pepper flakes

4 skinless, boneless chicken breasts (about 4 ounces each)

1 large onion, thinly sliced

1 large bell pepper, thinly sliced

8 large flour tortillas, warmed

1 large tomato, seeded and chopped

¼ cup salsa

Sour Cream

Shredded lettuce

Shredded Cheddar

Serves: 4 Persons

DIRECTIONS:

*Combine lime juice, oil, garlic, salt, cumin and red pepper flakes in a bowl. Reserve 1/3 of the marinade.

*Add chicken to bowl; turn to coat.

*Cover and marinate in refrigerator for about 10 minutes

*Pre-heat grill or broiler.

*Heat a large, heavy skillet over medium-high heat. Add onion and bell pepper and half of the reserved marinade. Stir-fry for 3 minutes or until vegetables are crisp-tender.

*Grill or broil chicken, turning and basting with reserved marinade, about 7 minutes per side. Cut into thin strips. Add chicken to skillet and stir in vegetables.

*Fill tortillas with chicken mixture. Top with tomato and salsa; roll to enclose filling. Arrange fajitas seam-sides down on a serving platter. Top with sour cream, lettuce and cheddar cheese.

*Optional: For those needing a little spice, you can add a couple drops of your favorite Hot Mama’s pepper hot sauces!

logo

 

 

Banana Bread recipe

banana-bread-pic

WHAT YOU NEED FOR DOUGH:

2 ripe bananas

5 oz sugar

5 oz self-rising flour (or plain flour and 1 tsp baking powder)

¼ tsp. cinnamon

1 egg

Pinch of salt

2 oz soft butter

FOR OPTIONAL FROSTING:

3oz cream cheese (milk may be used instead)

6oz sieved icing sugar

DIRECTIONS:

*Peel bananas and mash to soft pulp with sugar.

*Add egg and butter and whisk with a rotary whisk.

*Sift together flour, salt, baking powder and cinnamon.

*Fold into banana mixture

*Pour into well-greased shallow, square baking pan. Bake in moderate oven (375F) for 25 minutes.

*Turn onto wire rack to cool

*When completely cool, top with frosting and cut into squares

*Serve plain or with butter

FROSTING:

Whisk together cream cheese and 3oz icing sugar with rotary whisky until smooth. Gradually add remaining sugar.

logo

 

Savory Cashew Chicken

cashew chikcne

With the Belize Cashew Season in full swing, this recipe could not have come at a better time. Try this Cashew Chicken – packed with delicious flavors and lots of veggies!

What you need:

4 skinless, boneless chicken breasts

2 tablespoons Soy sauce

½ cup chicken broth

1 tablespoon corn starch

2 tablespoon vegetables oil, divided

1 clove garlic, minced

1 medium onion, sliced

½ cup roasted cashews

1 cup fresh snow peas

2 green onions, thinly sliced

WHAT TO DO:

*Cut chicken into thin strips about 2 inches long and set aside. Blend soy sauce, broth and cornstarch in a small bowl; set aside

*Heat 1 tablespoon of oil in a wok or large heavy skillet over high heat. Add chicken. Stir-fry for 3 minutes or until no longer pink. Remove from wok with slotted spoon.

*Add remaining oil. Stir-fry garlic, onion, cashew and snow peas for 3 minutes or until snow peas are tender to crisp. Return chicken to wok.

*Stir broth mixture into wok. Stir-fry for 2 minutes or until sauce is clear and chicken is heated through. Sprinkle with green onion slices. (For a tasty combination: add drained mandarin oranges and steamed broccoli in step 4 when adding the broth)

*This recipe serves 4 and is recommended to serve immediately.

*Optional: To add some heat, add a couple drops of Hot Mama’s Pepper Hot Sauces.