Tag Archives: belize

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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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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Shrimp Fritters

FRITTERS FINAL

This Shrimp Fritters recipe are the ideal Belizean appetizer. They are easy to make, light and fluffy, and can be paired with many Hot Mama’s Belize Pepper Sauces. Follow these short steps and treat your family to some good finger food.

WHAT YOU NEED:

1 lb Shrimp (peeled, de-veined and chopped)

1 cup flour 

1 tsp. baking powder

1 tsp. salt

2 eggs (beaten)

4 cloves garlic

1 habanero pepper (remove seeds and chop finely)

1 medium onion

1 tsp. black pepper

2 sprigs parsley (finely chopped)

1 tsp. dried thyme

½ cup beer

Oil for deep frying

Lettuce leaves for garnish

Lime or Lemon wedges

DIRECTIONS:

*Sift flour, baking powder and salt

*Stir in eggs, garlic, pepper, onion, parsley, thyme and shrimp

*Fold mixture until it forms a stiff batter.

*Add beer and stir

*Cover and refrigerate for atleast one hour

*Heat oil until very hot and drop in batter by the tablespoon and fry until fritters are golden brown (about 5 minutes), turning if necessary.

*Keep fritters small to ensure uniform cooking

*Drain on paper towel and garnish

*Terrific when served with Hot Mama’s Belize Mustard Pepper Sauce, Fiery Hot Sauce or Manganero sauce

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Baked Stuffed Green Peppers

stuffed final

Treat your family with this quick and easy Stuffed Bell Peppers recipe. Just gather the few ingredients needed and follow this guide to some good eating! 

WHAT YOU NEED:

4 medium to large Green Peppers

1 pound Ground Beef

¼ cup each of minced onion and celery

½ cup evaporated milk

¼ cup minced green peppers

1 tsp. salt

1 egg

1 tbsp. butter, bread crumbs

DIRECTIONS:

*Cut thin slice from stem-end of peppers and remove seeds.

*Parboil in salted water for 5 minutes

*Combine meat, onion, celery, salt, minced peppers, eggs and milk

*Fill peppers with mixture and sprinkle over with buttered breadcrumbs

*Pack peppers tightly in greased fireproof dish and bake in moderate oven (350-375F) for 35 minutes

*Serve with a good sauce (we recommend) Hot Mama’s Mustard Pepper Sauce for dipping

*OPTIONAL: Fish, ham, cheese and other meats and vegetables may also be substituted for the stuffing

*Happy EATING!

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Belizean Fish Serre

Fish serre

Fish serre is a traditional Garifuna dish that is a perfect marriage between fish, coconut milk, green plantain and vegetables. This recipe may seem complex to a novice cook, but by following these short steps, you and your family too can enjoy this hearty meal.

WHAT YOU WILL NEED:

2 lbs. Fillet or Whole Fish (Snapper, grouper, snook etc)

4 green plantains

3 cups water

3 cloves garlic

2 oz. pork fat

Salt and black to taste

3 cups coconut milk

2 tbsp. cooking oil

1 medium onion

2 habanero peppers

*optional – Okras, potatoes, apazote

DIRECTIONS:

*Scrape scales and clean fish thoroughly. In a pan, add oil and slightly brown the fish on both sides. (Set aside)

*Dice pork fat and fry on low heat; add onion and brown slightly.

*Grate plantains, mix with a little coconut cream and salt and form into small dumplings.

*In a large pot, bring coconut milk and water to boil; add pork fat, onion, whole habanero pepper and garlic and any other vegetables of choice.

*Add fish and then drop the plantain dumplings one at a time. Cook for about 15 minutes more.

*After simmering, serve hot with coconut white rice and lime

*Optional: a few drops of Hot Mama’s Belize Pepper Sauces for an elevated spicy flavor

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Slow Cooker Chicken Taco Chilli

Find more recipes at www.hotmamasbelize.com

Find more recipes at http://www.hotmamasbelize.com

We tried this recipe with tender rabbit meat and Hot Mama’s Belize Hot Sauce which made for a wonderful bowl of happiness. This recipe is served topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips! Happy Eating!

Ingredients

1 (1.25 ounce) package taco seasoning

3 whole skinless, boneless chicken breasts

1 (8 ounce) package shredded Cheddar cheese (optional)

sour cream (optional)

crushed tortilla chips (optional)

1 onion, chopped

1 (16 ounce) can chili beans

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn, drained

1 (8 ounce) can tomato sauce

1 (12 fluid ounce) can or bottle beer

Directions

Place the onion, chili beans, black beans, corn, tomato sauce, and beer in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. At this stage, add and stir in some Hot Mama’s Belize Hot Sauce to spice it up….

Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

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