Category Archives: Hot Mama’s Products

Easy Corn Fritters recipe

corn final

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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Creole Roast Chicken with stuffing

roast chicken

With Thanksgiving right around the corner, here is an alternative to the traditional Turkey Dinner! Simply substitute the turkey for this creole styled roasted chicken. Gather the family around the round table for a feast! 

Season one 4 pound chicken with;

2 tsp. salt

½ tsp. chili powder

1 tsp. black pepper

Rub over with red recado. Set to one side while preparing the stuffing.

STUFFING:

Step 1 – 1 cup breadcrumbs

                 2oz ground ham

                 1 tsp. black pepper

Place in bowl and mix well.

Step 2 – 3 tbsp. margarine

                 ¼ cup chopped onion

                 2 tbsp. chopped sweet pepper

Melt Margarine and sauté onion and sweet pepper. Add to bowl of ingredients in Step 1.

Step 3 – 1 tpsp. Worcestershire sauce

                 ¼ cup water of chicken drippings to moisten

Add to bowl of ingredients in Steps 1 and 2. Mix very well.

Stuff chicken and place breast side down in roasting pan. Baste with 3 tbsp margarine.

Roast at 350F for ½ to ¾ hour.

Turnover and baste with the following mixture:

½ cup water

2 tbsp. Worcestershire sauce

½ tsp. ground black pepper

2 tbsp. vinegar

½ tsp. salt

1 tsp. recado

Roast for approximately 1 hour more, or until chicken is cooked through the joints.

This recipe can produce servings for a medium-sized family.

For additional flavor and heat, add any of Hot Mama’s Belize pepper sauces to sass up this dish.

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Baked Snapper with Wine & Capers

SNAPPER IN WHITE WINE

Here is another seafood delight….baked red snapper with capers and white wine. This recipe pairs well with Hot Mama’s Belize pepper sauces. 

WHAT YOU NEED:

2 medium sized snappers, cleaning for cooking

½ cup dry white wine

¼ cup melted butter or margarine

½ tsp. black pepper

2 tbsp. capers

1 tsp. salt

1 tsp. tarragon

4 tsp. limejuice

DIRECTIONS:

*Brush inside of fish with part of melted butter.

*Sprinkle with limejuice, salt and pepper

*Place fish in shallow baking dish, brush with rest of butter and sprinkle with tarragon and capers.

*Pour wine around fish. Cover and bake for 15 minutes at 375F.

*Remove cover and bake 15 minutes longer or until fish is easily flaked with fork.

*This recipe yields 4 servings

OPTIONAL: Add several dashes of Hot Mama’s Belize Pepper sauces for that heat.

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Shrimp and Ham Jambalaya

SHRIMP FINAL

This one pot jambalaya can be made with left over ham and shrimp and is a delightfully lighter version from the sausage recipes. Get those aromas permeating through your home and wake up your appetite with this family favorite. Remember, you can always substitute the shrimp for chicken, sausage, pork or any meat of your choice. This dish is red since it has the addition of tomatoes. Follow our recipe below…

WHAT YOU NEED:

2lbs shrimp

1 slice pre-cooked ham (1 ½ inch thick) cubed

2 small white onions chopped

1 green pepper chopped

1 bay leaf crushed

2 cups water

1-8oz can whole tomatoe

½ tsb. Black pepper

3 tbsp. olive oil

1 clove garlic minced

1 ½ cup uncooked rice

½ tsp. salt

½ tsp. paprika

DIRECTIONS:

Shrimp: Thoroughly cleaned and de-veined

*In a large skillet, sauté ham in fat until lightly browned and remove.

*Measure olive into skillet and add onions, garlic, sweet pepper, and bay leaf and cook until onion is tender.

*Add rice and cook while stirring until browned. Add water, tomatoes and seasoning, mix well.

*Cover and cook, stirring occasionally, until rice is tender. If too dry, add a little more water.

*When rice is cooked, add shrimp and ham.

*Serve hot with tossed green salad and hot rolls.

*Serves 6 to 8

*OPTIONAL: For some heat, add a couple drops of Hot Mama’s Belize pepper sauces!

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Belizean Conch Fritters

CONCH

Conch Fritters is another Belizean delicacy that remains popular among locals and visitors to our shores. The Caribbean Queen conch remains a most sought after shellfish in Belize. And if you ever wondered how these fritters are made, we got you covered. Simply follow these instructions and delight your family with this popular finger food.

WHAT YOU NEED:

2 cups clean conch

½ cup evaporated milk or coconut cream or beer

Half cup grated onion

2 tbsp. grated hot green pepper

1 ½ tsp. baking powder

1/8 tsp. ground black pepper

1 cup flour

3/4 -1 tsp. salt

Olive/Vegetable or Shortening for frying

DIRECTIONS:

*Clean conchs by peeling off dark outer skin. Rinse thoroughly in limewater or vinegar. Grind.

*Combine clean conchs, onion, pepper and milk and mix well.

*Sift dry ingredients together and add to conch mixture, beating until smooth.

*Use a dessert spoon to drop batter into very hot fat; fry until evenly brown.

*Drain on paper towels and Serve while hot

(TIP: As dipping sauce you can use Hot Mama’s Belize Sweet Pepper Sauce or Ranch Dressing)

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Tamalitos de Chaya Recipe

chaya final

This dish derived by the Yucatec Maya in Mexico is popular among the Spanish population in Belize.  The Chaya or Spinach leaves used in this dish is packed with proteins and vitamins making it a health conscious dish. They are easy to prepare if you follow these few short steps. Happy Eating!

WHAT YOU NEED:

2 lbs masa (ground corn)

1 cup finely chopped chaya or spinach

1/4lb margarine (melted)

1 tsb. Baking powder

1 cup coconut milk

2 tsp. salt

1 cup water

Several Plantain leaves

Hot Mama’s Hot Sauce

DIRECTIONS:

*Boil chaya or spinach and drain well.

*Add salt to taste and then set aside.

*Add coconut milk and melted margarine to masa along with salt and baking powder.

*Add chaya – if mixture is too thick, add water to make it a thin consistency.

*Fill plantain leaves (about 6”x6”), tie securely and put in skillet to boil with water and cover halfway.

*Boil for 15 minutes. (Tip: too cook more quickly, make envelopes of aluminum foil, folding edges over several times to seal.

*Serving options: Plain, topped with tomato sauce, shredded hard-boiled eggs and minced onion.

*For a little spice, sprinkle a few drops of Hot Mama’s Belize Pepper Sauce! ENJOY!

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