WHAT YOU NEED:
2-3 tilapia fillets
1/4 tsp garlic powder
1/4 tsp lemon pepper
1/4 tsp parsley flakes
1 Tbsp flour
1/4 cup grated Parmesan cheese
1/4 cup almonds, finely chopped
1-1/2 Tbsp butter
2 lemon wedges
*In a shallow dish beat egg and add spices, then set aside.
*In a second shallow dish mix finely chopped almonds with Parmesan cheese and set aside.
*Lightly dust each filet with flour on both sides.
*Melt butter in a non-stick skillet over medium high heat.
*Dip floured fillets into egg mixture then into almonds and cheese mixture. Press down to collect as much coating as possible on both sides of each piece.
*When skillet is hot, saute the fillets turning only once till golden brown (approximately 2-1/2 minutes per side). Serve with lemon wedge garnish.
*Optional: for additional spice, add a couple drops of Hot Mama’s Belize Pepper Sauces
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
1 tsp. prepared mustard
¼ cup chopped onion
1 tbsp. vinegar
Salt and Pepper
*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.
Posted in Appetizer, Recipe, Salad, Side Dish
Tagged belize cuisine, belizean potato salad, belizean salad, heinz salad cream, hot mamas belize, potato salad, rice and beans, stew chicken
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
*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.
Posted in Habanero Hot Sauce Fiery XXX, Habanero Hot Sauce Mild X, Habanero Hot Sauce XX, Main Dish, Sauce
Tagged belize cuisine, belize recipes, chicken recipes, creamy chicken, hot mamas belize, poultry recipes, smothered chicken
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
*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.
For this week’s recipe, you can substitute the original chow mein noodles for ramen noodles and it will still taste like you ordered Asian take-out. This quick one-pot recipe is loaded with veggies and diced stir-fried chicken. While there are countless similar recipes available online, none beats this Belizean classic recipe. Learn how to make this bountiful feast for your family by following this guide.
WHAT YOU NEED:
Half a chicken (cleaned and cubed)
3 cups water
Salt and pepper to taste
1 pk Chow Mein noodles/ 3-4 ramen noodle pks
1 tbspn. Butter
2 cups of Cabbage (shredded)
1 medium sized sweet pepper (diced)
1 medium sized onion (diced)
Worcestershire Sauce (Lee & Perrins)
1 ball red recado
WHAT TO DO:
*Boil half of a chicken in about 3 cups water with salt, pepper and 1 ball recado.
*Remove chicken from water, cut in small pieces, reserve water to boil noodles.
*Boil 1 pack Chow mein noodles/3-4 ramen packs in chicken water for about 5 minutes, drain and rinse with cold water to stop cooking process.
*Fry pieces of chicken before cutting up. Brown slightly. In a little butter, stirfry 2 cups of shredded cabbage, 1 diced sweet pepper and 1 diced onion
*Cut chicken in small pieces, add to vegetables and noodles, add 1 tbsp. soy sauce and 1 tbsp. Worcestershire sauce. Mix well and stir fry until all ingredients have enveloped sauce.
*Optional: Add a dash or two of Hot Mama’s Belize pepper Sauces for an added spicy kick.
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.
(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.
Posted in Habanero Hot Sauce Mild X, Habanero Hot Sauce XX, Habanero Pepper Mash, Habanero Peppers, Hot Mama's Products, Main Dish, Recipe
Tagged belize cuisine, belize food, belize recipe, hot mamas belize, Main Dish, relleno blanco, soups, white relleno
A traditional element of Christmas for Belizeans both young and old is the availability of classic Black fruit cake and the ever popular concoction, rumpopo. For those that always wondered how to make this delicious Christmas pies, we’ve put together this step by step guide. We hope you make use of this recipe this Christmas! Spread the love…
WHAT YOU NEED:
1 lb butter
1 pint stout
1 qrt. Rum
2 lbs flour
1 tsp. allspice
1 lb brown sugar for stewing fruit
1 lb each of: raisins, prunes, currants, citron, dates, cherries, mixed and peel pecans
2 lbs brown sugar
½ pt. caramel coloring
1 tsp. baking powder
1 tsp. nutmeg
*Stew all fruit along with 1 lb brown sugar and rum, until liquid becomes a thick syrup. Completely cool overnight.
*In a large mixing bowl, cream butter with 2lbs brown sugar and add eggs one at a time. Add flour, baking powder and spices alternately with stout and coloring. Finally, fold the stewed fruit into the mixture.
*Line cake pans with brown paper. Fill pan to about ¾ full.
*Bake in very slow over at 275F for about 3 hours.