Belizean Conch Fritters RECIPE FOR TODAY

Belizean Conch Fritters
Ingredients

2 cups ground conch (or chopped small for texture)

1 1/2 cups Flour

1 1/2 tsp Baking Powder

1/2 cup coconut milk

1 small onion finely chopped

1 bunch cilantro finely chopped

2 garlic cloves finely chopped

1 med sweet pepper finely chopped

1 cup chopped pineapple (Pineapples aren't normally added to these fritters this is something I do and it's AHMAZING!!)

2 tbsp Ketchup

1 tsp Salt, Ground Black Pepper, Jerk Seasoning

Coconut Oil / Vegetable Oil for frying

Directions:

1. Clean Conch by peeling off the brown and yellow skin. Chop into small cubes and place into a bowl of water and pure lime juice and rinse it.

2. In a bowl combine chopped onions, green peppers, garlic,cilantro, pineapple, conch and milk.

3. Sift Dry ingredients (baking powder, flour, salt, pepper, jerk seasoning) together and add to the conch mixture. Stir until you have a firm batter. If your batter is too watery just add more flour until you've reached your desired consistency.

4. Heat coconut oil and place a spoon of batter in the hot oil until golden brown. You'll have to flip these over just so you know. Then take them out and place on a tray with paper towel to soak up the oil.

After you've fried all your fritters, about 15 - 20, place them into your plate with a bowl of Chipotle Mayo Dip (recipe next up) and enjoy. if you burn the tip of your tongue then you're eating it right.

Belizean Conch Fritters ANOTHER RECIPE FOR TODAY

Belizean Conch Fritters ANOTHER RECIPE

Prep Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Serving Size: 6-8 people

INGREDIENTS:
1 1/2 pounds of Belizean conch
1 sweet pepper (medium size)
1 onion (medium size)
1 1/4 cup of flour
1 1/2 cup of water
5 leaves of herb (culantro, cilantro, basil, etc…)
1 celery stalk
1/4 teaspoon of salt
1/4 teaspoon of pepper
1/4 of Habanero chili pepper (optional)

Utensils:
blender
two mixing bowls
large mixing spoon
pot spoon
large cast iron skillet

PREPARATION & METHOD:
Clean Conch and cut into 1? pieces

Clean deseed and chop Sweet Pepper into small pieces

Peel, clean and cut onion into 8 pieces

Chop celery into 4 pieces

Chop up herb

Place all of the above in a mixing bowl. Spoon 1/3 of the ingredients into a Blender followed by 1/3 cup of water and blend on ‘chop’ for 6-10 seconds. Pour into a new mixing bowl and continue process until all the ingredients has been blended

Stir in flour

Add salt & pepper (mixture consistency should be like a cake batter; if you need more water just add a small amount

Pour oil in frying pan and heat the oil in frying pan (medium heat): make sure oil is sizzling to get the desired results (if you like, you can begin to heat oil around step 6)

Spoon 1 pot spoon size of mixture into frying pan (cook 4 -5 at a time); turn over only when ends are golden brown and the fritter is somewhat cooked; continue cooking on the other side until entire fritter is golden-dark brown

Drain on a paper towel placed on a large serving plate

Repeat cooking process until entire batter is finished

This appetizer can be eaten with dipping sauce or alone. Enjoy!

Jamaican Jerk Chicken PARA COCINAR EN LA PARRILLA O EN HORNO SPANISH RECIPE FOR TODAY

Jamaican Jerk Chicken PARA COCINAR EN LA PARRILLA O EN HORNO

INGREDIENTES

Marinada de Jerk:
3 cebollines, picados
4 dientes de ajo grandes , picados
1 cebolla pequeña, picada
4-5 Scotch Bonnet o habanero chiles frescos , sin tallo y sembradas ( sólo usado 2 habaneros y tenía un montón de zing para mí!)
1/4 taza de jugo de limón recién exprimido
2 cdas. salsa de soya baja en sodio
3 cdas. aceite de oliva
2 cdta. sal
1 cda. de azúcar morena
1 cda. hojas de tomillo fresco
2 cdta. pimienta de Jamaica molida
2 cdta. pimienta negro
3/4 cdta. nuez moscada recién rallada
1/2 cdta. canela

6 libras pecho de pollo con hueso, sin piel

INSTRUCCIONES

1 . Para hacer la marinada , mezclar todos los ingredientes en una licuadora o procesador de alimentos hasta que quede suave . Divida el pollo y colocarlos en dos grandes bolsas con cierre . Verter la mitad de la marinada en cada bolsa , el sello, y girar para distribuir el adobo. Colocar en una bandeja de poca altura y deje marinar en el refrigerador durante 1 día.

2 . Pre caliente la parrilla al aire libre (y cocine de acuerdo a estas instrucciones ) O pre calentar el horno a 400 F. Para asar en el horno , la línea de una bandeja para hornear grande ( o dos) con papel de aluminio y engrase ligeramente con aceite en aerosol. Hornear en horno pre calentado durante unos 40 minutos , rotando la mitad, hasta que los jugos salgan claros . Dejar reposar unos minutos antes de servir.

Rinde 8 porciones

Frijoles Charros RECIPE FOR TODAY

Frijoles Charros

Ingredientes

1 bola de frijoles bayos
2 dientes de ajo
1 al gusto de cebolla
250 bolitas de tocino , picado
125 bolitas de chorizo , picado
4 dientes de ajo , chicos, picados finamente
1 al gusto de cebolla , picada finamente
3 al gusto de jitomate , lavados y picados
1 al gusto de cilantro , en manojo
al gusto de consomé en polvo
al gusto de sal
al gusto de tostada Milpa Real

Limpia los frijoles para que queden libres de piedras y ponlos a remojar con suficiente agua para que los cubra durante toda la noche, con la cebolla y los ajos y una cucharada de sal. Los frijoles absorberán el agua.

Al otro día, ponlos a cocer en una olla de barro hasta que queden bien cocidos. El tiempo variará de acuerdo al tipo de frijol que uses y la fuerza del fuego. Si pefieres puedes usar una olla expres.

Pica finamente el tomate, la cebolla y ajos.

En una olla grande y onda, donde quepan los frijoles que se están cociendo, pon el tocino a fuego suave para que suelte la grasa junto con el chorizo. Agrega el jamón o chuleta en cuadritos y la salchicha en rueditas y cuando todo esté salteado añade el caldo de pollo en polvo.

Agrega la cebolla con los ajos picados, una vez que este sofrito agrega el tomate picado y deja que se fría muy bien. Añade aquí los chiles, el comino y la pimienta molida.

Deja refreír y agrega los frijoles cocidos. Deja hervir a fuego suave.

Deben quedar caldosos. Al final pon el cilantro y el chicharrón cortado en pedazos y apaga el fuego.

Sírvelos muy calientes.

prehiSPAnic cocoon Flat Belly Juice RECIPE FOR TODAY

prehiSPAnic cocoon Flat Belly Juice
1 cup pineapple chunks
2 carrots
1 cucumber
1 cup cabbage
1 cup spinach
2 stalks celery
1 dash turmeric

Place all ingredients into a blender and blend until smooth.

Enjoy!!

Refried Beans Tosadas RECIPE FOR TODAY

Refried Beans Tosadas

Ingredients
6 (6-inch) flour or corn tortillas 
3/4 cup fat-free refried beans
3/4 cup jarred red salsa
1 cup shredded Cheddar
1 tablespoon finely chopped fresh cilantro
1 cup shredded Romaine lettuce
2 tablespoons sour cream

Preparation
Preheat oven to 400°F.

Mist every other cup of a 12-cup muffin tin with nonstick cooking spray.

Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 minutes.

Divide beans among tostadas, top with salsa and sprinkle with cheese.

Return to oven and bake until warmed through, 7 to 10 minutes.

Place each tostada on a plate and sprinkle with cilantro.

Top with some lettuce and a small dollop of sour cream.

Serve with extra salsa, if desired.

CORNED BEEF MUFFINS RECIPE FOR TODAY

CORNED BEEF MUFFINS

Recipe by daringgourmet

These Irish-themed muffins come complete with corned beef, buttery leek, and deliciously rich Irish cheddar. Deeeelicious!

Prep Time 10 min
Total Time 60 min
Servings 12

INGREDIENTS
4 cups Cascadian Farms shredded hash browns, thawed
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1 large leek (about 1 1/2 cups), chopped, washed and drained
1/2 cup yellow onion, chopped
2 tablespoons butter
6 ounces chopped canned corn beef (or thickly sliced deli corned beef)

EGG MIXTURE
7 large eggs, lightly beaten
2 cups (6 ounces) Irish mature cheddar cheese, shredded
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

DIRECTIONS
Preheat the oven to 400ºF. Grease a regular-sized 12-cup muffin tin.
Melt the butter over medium-high heat and cook the leeks and onions for 6-7 minutes until tender.
While the leeks are cooking, combine the hash browns, olive oil, salt and pepper in a bowl. Press about 2 heaping tablespoons of hash brown mixture into each muffin cup. Distribute any remaining hash browns. Bake on the middle rack for 30-40 minutes or until the hash browns are golden brown.
Make the egg mixture: Combine the beaten eggs, salt, pepper and Irish mature cheddar cheese in a bowl.
Put a heaping tablespoon of chopped corn beef in each muffin cup followed by a heaping tablespoon of the leek mixture. Put 3 heaping tablespoons of the egg/cheddar mixture in each muffin cup. Distribute any leftover mixture.
Bake the muffins at 400ºF for 18-20 minutes until they're golden brown. Let the muffins sit in the tin for 5 minutes before removing them.