Category Archives: Habanero Hot Sauce XX

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!

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Baked Scalloped Potatoes

potatoes

WHAT YOU NEED:

6 cups thinly sliced raw potato

1 ¼ cup cream of celery soup

1 cup undiluted evaporated milk

1 cup shredded processed American cheese

½ tsp. dry mustard

½ tsb. Black pepper

1 tsp. salt

½ tsp. black pepper

1 thinly sliced onion

DIRECTIONS:

*Place potatoes and salt in pan, cover with water and bring to a boil

*Boil for 5 to 8 minutes, then drain

*Combine soup, milk, cheese, onion and seasoning (mix well).

*Place half potatoes in buttered 12”x7 ½ baking dish.

*Spoon half soup mixture over

*Top with remaining potatoes and soup mixture

*Bake at 450F for 30 to 40 minutes.

*Serve immediately (This recipe makes 4 to 6 servings)

(OPTIONAL: Add a dash or two of your Hot Mama’s pepper sauce of choice, to spice up this dish)

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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

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.

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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.

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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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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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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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