Category Archives: Hot Mama’s Products

Loaded Chicken Tostadas

TOSTADAS FINAL

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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White Relleno Recipe

Similar to the Relleno Negro/Black Dinna, this hearty simmering dish is oddly satisfying and popularly made in Belize to ring in the New Year. To the locals, it is said that this type of meal will ‘bring you back’ from any hangover or sleep deprivation. The combination of olives or raisins may scare you but not to worry each spoonful packs a punch of flavors. Learn how to make this dish by following these easy instructions.  

white relleno final(Right Picture credit: Christian Riveroll)

WHAT YOU NEED:

1 chicken 3 ½ – 4 pounds

1 dozen eggs

1 – 6oz bottle of whole olives

¼ lb chopped almonds

1 tsp. whole black pepper

½ small onion

3 whole cloves

2lbs ground pork

1 – 6oz bottle of capers

½ lb raisins

2 tbsp. sherry

½ stick cinnamon

½ tsp. cumin seed

3 plugs garlic

WHAT TO DO:

*Bring to a boil 9 of the 12 eggs and cut whites into small pieces.

*Clean ground pork meat and sauté in a frying pan for 30 minutes.

*Grind seasonings in food mill and mix half with pork and egg whites. Let cool.

*Add chopped capers, olives, raisins, almonds and 3 raw eggs and mix well. Stuff chicken with mixture, putting in 3 halved hard-boiled egg yolks after each scoop of stuffing and pressing firmly so that it will slice neatly after.

*Strain the remaining seasoning mix with 2 quarts water into a large pot, adding chicken and giblets with additional water to cover.

*Simmer till tender. Remove chicken and brown in 400F oven. Add sherry to chicken broth and thicken with either 1 cup flour mixed with 1 pt cold water or 3oz masa (ground corn) dissolved in 1 cup water.

*Cook and stir until smooth.

*Serve while hot with fresh corn tortillas (optional: white rice)

*OPTIONAL – Spice up this dish with any of Hot Mama’s Belize Pepper Products.

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Relleno – A Belizean Classic

relleno final design

‘Black Dinna’ as Belizean locals call it or Relleno Negro as known in the Hispanic community, is a full-rounded meal prepared on special occasions such as Christmas, birthday parties, anniversaries and even weddings. Relleno Negro is a quint-essential meal of the Mestizo community using a black paste giving it its distinctive color. And while preparing it can be taxing, the end result of your labor will delight the palates of your family members. Here is a step by step guide into making this hearty Belizean meal.

What You Need:

3 to 4 pounds chicken

2lbs ground meat

8 eggs (hard boiled)

2 raw eggs

1 square Black Recado (6oz)

2-3 Apasote Leaves (crumbled)

2 tsp. oregano leaves

1 tsp. salt

½ tsb. Black pepper

1 medium onion (sliced)

2-3 plugs garlic (crushed)

WHAT TO DO:

*Clean and season chicken (set aside)

*Cut up the onions and crush garlic

*Heat frying pan and add 1 tsp. oil

*Season ground steak with onions, garlic, oregano and apasote leaves. Place meat mixture in frying pan.

*Fry until well done. Turning frequently.

*Remove from heat and add raw eggs. Mix well.

*Stuff seasoned chicken with ground meat. Putting in a whole egg after each portion of ground meat is inserted. Continue until all ground meat and eggs are used up. Then, string a need and thread to sew the chicken.

*Boil Chicken in sufficient water to cover up chicken

*Add black recado to 1 cup water. Mix to soften. This gives the color.

*Turn chicken frequently so as to cook properly

*Chicken can be removed from broth and browned in the oven (serve with liquid from pot).

*Serve soup with corn tortillas or white rice

Optional: Add a spoonful of Hot Mama’s Pepper Mash for that spicy note.  

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Easy Corn Fritters recipe

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With just 3 easy steps, you too can make these yummy corn fritters which are perfect for a snack anytime of the day. Learn how to make this quick and easy recipe that can be made with fresh or frozen corn kernels.

 WHAT YOU NEED:

1 cup canned sweet corn

1 tsp. baking powder

Vegetable oil for frying

Salt, black pepper and sugar to taste

2 eggs

1 ½ cup bread crumbs

DIRECTIONS:

Separate egg yolk. With seasoning and sugar, beat egg white until stiff. Fold in sweet corn and baking powder and enough breadcrumbs to form stiff mixture for dropping. Heat oil for deep-frying. Drop in mixture. Remove when golden brown with draining spoon.

DIPPING SAUCE: Hot Mama’s Sweet Pepper Sauce OR Hot sauce

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Bacon Spinach Salad

spinach salad

This salad can be classified as a “Side” and pairs well with your Thanksgiving feast. A very light but satisfying salad for all ages. Make this recipe under 5 minutes or less!

WHAT YOU NEED:

5 cup torn spinach

½ cup thinly sliced red onion wedged

4 sliced bacon crisply cooked and crumbled

2 hard-boiled eggs chopped

1 cup salad dressing on the side

Alternative dressing: ½ cup Hot Mama’s Pepper Jelly/Sweet Pepper Sauce

METHOD:

Wash vegetables and toss all ingredients, except dressing in a bowl. Serve salad with dressings on the side.

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