Category Archives: Main Dish

Perfectly grilled guava shrimp

Grilled Guava Flavored Shrimp

This light, very satisfying summer recipe is a crowd favorite and definitely one your whole family will thoroughly enjoy. Learn how to make this yummy recipe utilizing Wilana’s Guava Jelly with these short guide. #Happyeating #guava

WHAT YOU NEED FOR MARINADE:

1 lb shrimp (thawed and deveined)

¼ cup olive oil

2 tablespoons honey

2 tablespoons of Wilana’s Guava jelly

1 tablespoon rice wine vinegar

WHAT YOU WILL NEED FOR DRESSING

½ cup mayonnaise

3 tablespoon Wilana’s Guava jelly

1 tablespoon soy sauce

METHOD:

*Combine olive oil, guava jelly, honey, rice wine vinegar and whisk in large bowl. Add cleaned shrimp to marinade and let sit in the refrigerator for about 30 minutes.

*To make the guava dressing; combine mayo, soy sauce and guava jelly. Set aside in refrigerator until ready to use.

*Grill Tip: soak bamboo skewers in warm water; this makes it easy for shrimp removal and the wood skewers won’t burn much.

*Remove shrimp from marinade and skewer on bamboo skewers.  Grill over a medium heat for 3-4 minutes per side or until shrimp turns pink.

*Remove and lay on a bed of lettuce or rice.  Drizzle the guava dressing over top and enjoy!

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Shrimp & Veggie Kebabs

shrimp

This recipe is a family treat on summer days… light up your grill and get these yummy shrimp and veggie skewers on… Cooking time takes under ten minutes, for a quick, satisfying meal.

WHAT YOU NEED:

1 pound large shrimp (peeled and deveined)

1 (16 ounce) bottle nonfat Italian salad dressing

1/3 cup soy sauce

1 tablespoon hot mamas pepper sauce

1 tablespoon lemon juice

3 small zucchini

8 small white onions, peeled

8 large fresh mushrooms

2 tomatoes cut into wedges

Serves: 4 persons

DIRECTIONS:

*Place shrimp in a shallow dish. Combine dressing, soy sauce, hot Mamas pepper sauce and lemon juice in a medium bowl; mix well. Reserve ½ the sauce. Pour remaining sauce over shrimp.

*Preheat broiler. Soak 8 wooden skewers. Cut zucchini into 1 1/2-inch pieces. Drain shrimp, discarding sauce.

*Alternately thread shrimp, zucchini, onions, mushrooms and tomato wedges onto presoaked skewers

*Broil kebabs, turning several times and basting with reserved sauce for 6 minutes or until shrimp turns pink. Serve immediately.

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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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Savory Cashew Chicken

cashew chikcne

With the Belize Cashew Season in full swing, this recipe could not have come at a better time. Try this Cashew Chicken – packed with delicious flavors and lots of veggies!

What you need:

4 skinless, boneless chicken breasts

2 tablespoons Soy sauce

½ cup chicken broth

1 tablespoon corn starch

2 tablespoon vegetables oil, divided

1 clove garlic, minced

1 medium onion, sliced

½ cup roasted cashews

1 cup fresh snow peas

2 green onions, thinly sliced

WHAT TO DO:

*Cut chicken into thin strips about 2 inches long and set aside. Blend soy sauce, broth and cornstarch in a small bowl; set aside

*Heat 1 tablespoon of oil in a wok or large heavy skillet over high heat. Add chicken. Stir-fry for 3 minutes or until no longer pink. Remove from wok with slotted spoon.

*Add remaining oil. Stir-fry garlic, onion, cashew and snow peas for 3 minutes or until snow peas are tender to crisp. Return chicken to wok.

*Stir broth mixture into wok. Stir-fry for 2 minutes or until sauce is clear and chicken is heated through. Sprinkle with green onion slices. (For a tasty combination: add drained mandarin oranges and steamed broccoli in step 4 when adding the broth)

*This recipe serves 4 and is recommended to serve immediately.

*Optional: To add some heat, add a couple drops of Hot Mama’s Pepper Hot Sauces.

Eggplant Casserole

eggplant

This meatless dinner/meal is causing quite a stir among families this summer. Learn how to make this easy, but healthy Eggplant Casserole in just a few short steps.

WHAT YOU NEED:

1 large eggplant

3 slices uncooked bacon (chopped)

¼ cup chopped green peppers

2 tbsp. butter

1 ½ cup milk (scalded)

Chopped pimiento can be added for color

½ cup chopped onion

3 tbspn. Flour

2 tbsp. sharp cheese

DIRECTIONS:

*Peel and dice eggplant; cover with cold water.

*Parboil for 10 minutes and drain

*Fry bacon crisp, remove from fat, sauté onions and peppers in dripping until soft.

*Melt butter, blend in flour, add milk slowly and cook, until thick.

*Add cheese (a little drippings may be added for flavor).

*Place half egg-plant in greased 8” baking dish, alternating layers of bacon, onions and peppers with remaining eggplant.

*Cover with cheese sauce and sprinkle with breadcrumbs

*Bake at 350F for 30 minutes

*Serve Hot

*Optional: for a little heat, add a couple dashes of Hot Mama’s Pepper Products.  

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Creole Fish

creolefish

By combining spices, tomato and fresh fish, this dish will turn any picky eater into an instant fish lover. This recipe is delicate and can be complimented with any side of your choice including white rice, corn tortillas or steam veggies. Learn how to make this with this quick Hot Mama’s Belize guide.  

WHAT YOU NEED:

2 slices red snapper or other fish

1 small onion

2 tsp. vinegar

½ tsp. each: salt, thyme, black pepper

1 slice yam

1 sliced tomato

3 tbsp. water

optional: Hot Mama’s Belize (x, xx, xxx pepper)

DIRECTIONS:

*Clean and season fish with salt, pepper, vinegar and thyme.

*Half fry in margarine and remove from pan.

*In the same margarine, fry onion and yam, adding water and tomato slices.

*Let cook for 10 minutes then add fish and cook slowly for 15 minutes.

*Serve hot with a side of coconut white rice

*Optional: For spicy heat, we recommend any Hot Mama’s Belize pepper products.

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Gazpacho (Cold Soup) recipe

gaz

WHAT YOU NEED:

1 can condensed tomato soup

1 finely chopped cucumber

1 finely diced green pepper

1 small onion (minced)

2 tbsp. wine vinegre

1 can water

4 tbsp. olive oil

4 drops Tabasco

Black Pepper & salt to taste

DIRECTIONS:

*Combine soup and water, whisk olive oil into soup.

*Stir in remaining ingredients and leave covered in refrigerator

*Stir and serve cold with fingers of toast

OPTIONAL: If you require a little heat, be sure to add drops of Hot Mama’s Belize pepper sauces.

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