Category Archives: Habanero Hot Sauce Fiery XXX

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.

logo

 

 

Advertisements

Smothered, Creamy Chicken recipe

smotheredchicken FINAL

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.

logo

 

 

Shrimp Fry Rice

Shrimp final 2

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.

logo

 

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

logo

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.

logo

 

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.

logo

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!

logo