Category Archives: Side Dish

Belizean Potato Salad Recipe

POTATO FINAL

This potato salad recipe is the perfect accompaniment to your traditional Sunday meal; stew chicken with rice and beans. Simply follow these instructions and you are on your way to making the classic potato salad for your family to enjoy.  

¾ cup Heinz Salad Cream

4 cup cubed cooked potatoes (about 1 ½ pounds)

1 can mixed vegetables, or peas and carrots

2 boiled eggs

¼ cup chopped sweet pepper

1 tbsp. water

Paprika

1 tsp. prepared mustard

¼ cup chopped onion

1 tbsp. vinegar

Salt and Pepper

Optional: Celery

DIRECTIONS

*Boil the potatoes and eggs for 20 minutes

*Place cooked potatoes in large bowl. In blender, mix sweet pepper, mustard, salt, pepper and 1 boiled   egg.

*Pour mixture over potatoes. Drain mixed vegetables and add to mixture

*Scald onions with pinch of salt, water and vinegar just until onions are tender.

*Drain and add to mixture

*Stir gently to avoid mashing potatoes

*Turn mixture into serving bowl

*Garnish with sliced eggs and paprika. Serve immediately or cover and refrigerate

NOTE: This potato salad is best when served on the side with the traditional Stew Chicken, Coconut Rice and beans. For that spicy note, dash a few drops of Hot Mama’s Belize Pepper sauces atop your meal.  

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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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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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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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Cheese stuffed cho-cho/chayote

CHAYOTE

In Belize, this oddly shaped vegetable is called Cho-cho, in other parts of the world it is known as Pear Squash, Vegetable pear or choko. Chayote is a sweet squash that is versatile but can also be used in other ways including soups and our favorite, cheese stuffed. In this recipe segment, we’ll guide you into making this appetizer/side dish that can accompany your entrée.

WHAT YOU NEED:

Cho Cho (2 per person)

Salt

Black Pepper

Grated Cheddar Cheese

Grated onion (1 medium sized)

DIRECTIONS:

*Preheat oven to 350F.

*Wash chayote/choc ho and part boil until tender (about 40 minutes). Cut in half, scoop out pulp and mash together with salt, black pepper, grated cheese and a small amount of grated onion.

*Place mixture back into choc ho shells, sprinkle with cheese or buttered breadcrumbs.

*Transfer stuffed chayotes to baking pan and place in oven to brown for about 10 minutes and serve hot.

Optional: You can also add bits of bacon or meat pieces in the stuffing.

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