Baked Almond Crusted Tilapia

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WHAT YOU NEED:

2-3 tilapia fillets

1 egg

1/4 tsp garlic powder

1/4 tsp lemon pepper

1/4 tsp parsley flakes

1 Tbsp flour

1/4 cup grated Parmesan cheese

1/4 cup almonds, finely chopped

1-1/2 Tbsp butter

2 lemon wedges

DIRECTIONS:

*In a shallow dish beat egg and add spices, then set aside.

*In a second shallow dish mix finely chopped almonds with Parmesan cheese and set aside.

*Lightly dust each filet with flour on both sides.

*Melt butter in a non-stick skillet over medium high heat.

*Dip floured fillets into egg mixture then into almonds and cheese mixture. Press down to collect as much coating as possible on both sides of each piece.

*When skillet is hot, saute the fillets turning only once till golden brown (approximately 2-1/2 minutes per side). Serve with lemon wedge garnish.

*Optional: for additional spice, add a couple drops of Hot Mama’s Belize Pepper Sauces

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Coconut Curried Lobster

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With the Belize Lobster Season coming to a close on February 15th, it’s time to treat the family to a taste of this yummy crustacean to send off the season. And of the many ways to prepare it, we present you with this amazing Coconut Curried Lobster recipe.

WHAT YOU NEED:

3-4 Medium Sized Lobster

4 tspn Curry Powder

1 Red Pepper (thinly sliced)

1 Orange Pepper (thinly sliced)

1 Green Pepper, (thinly sliced)

2 Small Habanero Peppers (thinly sliced) or Hot Mama’s Pepper Mash

1 Leek (thinly sliced)

1 Teaspoon Italian Seasoning

3 Cups Coconut Milk

1 Cup Fresh Chopped Tomato

6 tblspn. Olive Oil

DIRECTIONS:

*Remove lobster meat from shells. Reserve shells.

*In large sauce pan heat 4 tablespoons olive oil, add curry and let cook, stirring for one minute.

*Add leeks, peppers, Italian seasoning and stir for three minutes.

*Add coconut milk, fresh tomato and simmer for 3 minutes. 

*In separate pan sauté Lobster in remaining olive oil for one minute, then add to curry mixture, simmer five minutes. 

*Boil shells to bring out red color. 

*Serve curried lobster mixture in shells or over white rice.

*Optional: Hot Mama’s Belize Pepper Products

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Belizean Potato Salad Recipe

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This potato salad recipe is the perfect accompaniment to your traditional Sunday meal; stew chicken with rice and beans. Simply follow these instructions and you are on your way to making the classic potato salad for your family to enjoy.  

¾ cup Heinz Salad Cream

4 cup cubed cooked potatoes (about 1 ½ pounds)

1 can mixed vegetables, or peas and carrots

2 boiled eggs

¼ cup chopped sweet pepper

1 tbsp. water

Paprika

1 tsp. prepared mustard

¼ cup chopped onion

1 tbsp. vinegar

Salt and Pepper

Optional: Celery

DIRECTIONS

*Boil the potatoes and eggs for 20 minutes

*Place cooked potatoes in large bowl. In blender, mix sweet pepper, mustard, salt, pepper and 1 boiled   egg.

*Pour mixture over potatoes. Drain mixed vegetables and add to mixture

*Scald onions with pinch of salt, water and vinegar just until onions are tender.

*Drain and add to mixture

*Stir gently to avoid mashing potatoes

*Turn mixture into serving bowl

*Garnish with sliced eggs and paprika. Serve immediately or cover and refrigerate

NOTE: This potato salad is best when served on the side with the traditional Stew Chicken, Coconut Rice and beans. For that spicy note, dash a few drops of Hot Mama’s Belize Pepper sauces atop your meal.  

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Loaded Chicken Tostadas

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Have you ever had a fully loaded tostada? Now you can, with this fast and easy 20 minute recipe that will become your next family favorite during any week day. The best thing about this recipe is that you can re-use left over chicken, beans and stale tortillas to make this Mexican-style dish.

WHAT YOU NEED:

Vegetable oil for frying

6 corn tortillas

Boneless chicken breast (diced)

¼ cup chopped fresh cilantro

Refried Beans (recipe below)

½ cup shredded cheese

½ head iceberg lettuce (shredded)

1 avocado, thinly sliced (optional)

1 cup tomato (diced)

½ cup sour cream

RE-FRIED BEANS
2 tablespoons olive oil

¼ medium onion, finely chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

4 cloves garlic, minced

Mashed Beans

Salt and Black pepper

DIRECTIONS FOR BEANS:

*Heat the oil in a large skillet over medium-high heat.

*Add the onion, coriander, cumin and cook, stirring until lightly browned (about 2 minutes)

*Add the garlic and cook, until lightly browned about 1 minute more

*Add the beans and cook, stirring frequently, until thick.

*Stir in the salt and season with pepper to taste.

DIRECTIONS FOR TORTILLAS

*Pour the oil for frying into a large heavy-bottomed pot to depth of about 2 inches.

*Add the tortillas, one at a time, and fry until golden brown and crispy for about 1½ minutes

*Using tongs, transfer tortillas to a paper towel-lined.

*Spread the beans evenly over one side of each tortilla and add chicken pieces, diced lettuce, diced tomatoes, avocado, cilantro and cheese, top with a dollop of sour cream.

*Optional: for a spicy note, dash a few drops of Hot Mama’s Belize Pepper Sauces including fiery, hot or Too Hot.

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Smothered, Creamy Chicken recipe

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Treat your family to this lip-smacking smothered chicken recipe that is gaining popularity in Belizean households. This dish pairs well with rice, potatoes or bread. Have your family enjoy this juicy chicken smothered in a perfect creamy sauce. Collect your ingredients and follow these short steps below.

WHAT YOU NEED:

3lbs chicken cut into pieces

1/8 tsp. ground black pepper

2 med. Onion (sliced)

1 pack chicken noodle soup mix

1 large tin evaporated milk

1 1/3 cup flour

¼ cup cooking oil

1 tsp. salt

¾ – 1 cup water

DIRECTIONS:

*In a paper bag, combine flour, salt, pepper and shake.

*In the bag mixture, shake two pieces of chicken at a time until evenly coated.

*Heat cooking oil in pot and cook chicken until brown.

*Remove chicken and drain the oil.

*Return chicken to pot along with 1 tbsp. oil.

*Sprinkle with chicken noodle soup, sliced onion and water

*Reduce heat to low, cook until chicken is tender and noodles are soft.

*Remove chicken to platter leaving noodles behind.

*Add milk to heat – DO NOT BOIL – pour over chicken and serve!

OPTIONAL: Spicy food lovers can add a dash or two of Hot Mama’s Belize pepper sauces for that additional fiery kick.

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Shrimp Fry Rice

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You don’t have to visit an Asian restaurant to sample this crowd favorite, Shrimp Fry Rice. Follow these short steps to make this homemade version which proves to be so much healthier, cheaper and tastes a million times better!

WHAT YOU NEED:

1 ½ lb boiled shrimps

4 stalks celery chopped

2 bay leaves

Dash of Hot Mama’s Hot Sauce

1 large onion (chopped)

Salt & pepper to taste

1 clove garlic (minced)

1 tin whole tomatoes

1 sprig thyme

2 cups water

3 tbspn. Cooking oil

2 cups rice

DIRECTIONS:

*Clean and devein shrimp – set aside.

*Cook rice for about 20 minutes or until rice is soft, stirring occasionally. Left over rice works great too.

Combine the cooked rice, onion, garlic and celery and shrimp, tomatoes, seasoning, shrimps, Hot Mama’s Pepper sauce and stir fry until all elements are evenly coated.

*This recipe makes for 5 to 7 servings.

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One-pot Chicken Chow mein

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For this week’s recipe, you can substitute the original chow mein noodles for ramen noodles and it will still taste like you ordered Asian take-out. This quick one-pot recipe is loaded with veggies and diced stir-fried chicken. While there are countless similar recipes available online, none beats this Belizean classic recipe. Learn how to make this bountiful feast for your family by following this guide.

WHAT YOU NEED:

Half a chicken (cleaned and cubed)

3 cups water

Salt and pepper to taste

1 pk Chow Mein noodles/ 3-4 ramen noodle pks

1 tbspn. Butter

2 cups of Cabbage (shredded)

1 medium sized sweet pepper (diced)

1 medium sized onion (diced)

Soy Sauce

Worcestershire Sauce (Lee & Perrins)

1 ball red recado

WHAT TO DO:

*Boil half of a chicken in about 3 cups water with salt, pepper and 1 ball recado.

*Remove chicken from water, cut in small pieces, reserve water to boil noodles.

*Boil 1 pack Chow mein noodles/3-4 ramen packs in chicken water for about 5 minutes, drain and rinse with cold water to stop cooking process.

*Fry pieces of chicken before cutting up. Brown slightly. In a little butter, stirfry 2 cups of shredded cabbage, 1 diced sweet pepper and 1 diced onion

*Cut chicken in small pieces, add to vegetables and noodles, add 1 tbsp. soy sauce and 1 tbsp. Worcestershire sauce. Mix well and stir fry until all ingredients have enveloped sauce.

*Optional: Add a dash or two of Hot Mama’s Belize pepper Sauces for an added spicy kick.   

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