A Shrimp Ceviche RECIPE FOR YOU TODAY

Shrimp Ceviche

Ingredients:

1lb. of raw (uncooked) cleaned shrimp
2 cups diced ripe tomatoes
1 large onion diced
1 bunch cilantro chopped
1 habanero pepper minced
5 lemon ( lime) squeezed/ juiced
1 tsp salt (or to taste)

Instructions:

Rinse your shrimp under cool water. .

In Belize we rarely eat raw meats of any kind. Ceviche is an exception.

You may cook your shrimp, if you do we recommend a flash boiling technique. Boil some water, and dump in the shrimp for 3-5 minutes, the second they turn pink pour out the water in strainer.

After the shrimp is cooked chop it up into small pieces.

Once the shrimp is prepared you will essentially make a salsa with the other ingredients. Chop the tomatoes and onions into nice quarter inch chunks. Add pepper, lime juice and salt to taste. Chop up cilantro very fine.
Add the shrimp!

If you opted for raw shrimp let it soak in the lime juice for 20-30 minutes so that is can “cook” in the acidity of the lime juice.

Serve with fried corn tortilla chips

A Caribbean Jerk Marinated Chicken RECIPE FOR YOU

Caribbean Jerk Marinated Chicken 
Ingredients
Serves: 6

3 tablespoons McCormick® Perfect Pinch® Caribbean Jerk Seasoning
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 1/2 pounds bone-in chicken parts

Directions

Mix Seasoning, oil, soy sauce and vinegar in small bowl.

Place chicken in large resealable plastic bag or glass dish.

Add marinade; turn to coat well.

Refrigerate 30 minutes or longer for extra flavor.

Remove chicken from marinade.

Discard any remaining marinade.

Grill over medium heat with lid closed 30 to 40 minutes or until chicken is cooked through, turning occasionally.

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A Belizean Style Stuffings RECIPE FOR YOU TODAY

Belizean Style Stuffings

Ingredients
2-3 lbs ground bread
¾-1 tsp salt
½ tsp black pepper
1 stick melted margarine
1-2 tsp thyme (dried)
2-3 tbsp Worcestershire sauce
2 stalks celery (chopped finely)
1 medium onion (chopped finely)
½ sweet pepper (chopped finely)

Directions
Add all seasoning to bread crumbs and mix thoroughly.
Add margarine and Worcestershire sauce.
Cook on top of stove low heat. (optional) Or ADD TO TURKEY OR CHICKEN BEFORE BAKING

A Corn Bread RECIPE FOR YOU TODAY

Corn Bread

Ingredients
1 cup flour

1 cup cornmeal

1/4 cup white sugar

1 teaspoon baking soda

3/4 teaspoon salt

1 cup plain nonfat yogurt

2 eggs, beaten

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.

In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

A Curry Chicken RECIPE FOR YOU TODAY

Curry Chicken

4 lbs Chicken, chopped in small pieces (remove skin)
2 Tbsp Lemon juice (for washing chicken)
3 tsp Salt
3/4 tsp Black pepper
6 tbsp Curry Powder
4 Cloves garlic, chopped finely
1/4 Small red bell pepper, finely chopped
1/4 Small green bell pepper, finely chopped
1 Large onion, chopped
2 Tbsp Cooking oil
1 tsp Cumin seeds, not powder (optional)
1 tsp Dried thyme or 1 sprig fresh thyme
1 Tbsp Tomato ketchup
1 Tbsp hot pepper sauce (optional) 3 cups Water
2 Medium potatoes, cut in 6 pieces

Method
Cut and wash chicken: Cut chicken into serving pieces (not too small) and remove and discard skin.

Pour lemon juice over chicken, wash in cold water, drain well and dry with paper towel

Season chicken with 2tsp salt, black pepper, 3 Tbsp of curry powder and chopped garlic; put chicken in fridge for 1 hour to absorb spices

1. Add cooking oil to saucepan and heat on High; saute cumin seeds for 1/2 minute then add chopped onion, green and red bell peppers,

2. Add thyme, pepper sauce, 3 Tbsp curry powder, 1 tsp salt and tomato ketchup; saute onion and peppers until just tender

3. Add 1 cup of boiling water and, when sauce is boiling, add chicken. Fold in chicken until it is well covered with sauce and seasonings; add 1 1/2 cups of boiling water; cover and bring to a rolling boil

4. Lower heat to medium, add potatoes and add 1/2 cup water, cover and simmer (slow boil) until chicken is tender and sauce thickens (about 1/2 hour)

5. Taste and adjust with salt, if needed. Serves 6

A Spicy Coconut Chicken or Shrimp with Spicy Mango Basil Salsa RECIPE FOR YOU TODAY

Spicy Coconut Chicken or Shrimp with Spicy Mango Basil Salsa – Recipe courtesy Dave Lieberman, Food Network

(serves 4)

Salsa:

1 mango, peeled and finely diced
3 scallions, sliced
5 basil leaves, julienned
1 lime, juiced
Kosher salt and freshly ground black pepper
Shrimp or Chicken:

2 fresh jalapenos, sliced
3 cloves garlic, thinly sliced
1/2–inch piece ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1/2 lime, zested
1/4 cup coconut milk
Small handful basil leaves, torn
2 tablespoons vegetable oil
1/2 teaspoon salt
15 grinds pepper
1 pound peeled, deveined shrimp or 2 chicken breast, cut in strips

For the salsa: Combine all ingredients together in a mixing bowl. Make up to a day in advance. Keep covered in the refrigerator.

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A SWEET POTATO PANCAKES RECIPE FOR YOU TODAY

SWEET POTATO PANCAKES
Ingredients
1 medium cooked sweet potato
1 cup almond flour
1tsp baking powder
2 organic eggs
1 tsp vanilla
¾ teaspoon pumpkin pie spice
pinch of salt
coconut oil

Instructions
Mix all ingredients together except coconut oil.

In a pan heat coconut oil over medium-low heat.

Drop spoonful of sweet potato mixture and cook for 3-5 minutes on each side or until golden brown.

Enjoy!!!

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