Turneffe Flats Recipes
4 LARGE CONCH
2 TOMATOES
1 MEDIUM ONION
3 SCALLIONS or green onions
6 OR 8 LARGE LIMES
SALT & PEPPER TO TASTE
2 JALAPENO PEPPERS- FINELY CHOPPED
1 HABANERO PEPPER- FINELY CHOPPED
10 – 15 PIMENTO- STUFFED OLIVES- QUARTERED
CHOPPED CILANTRO- ABOUT 1 TABLESPOONFUL
CUT INTO BITE-SIZE PIECES, SOAK IN A BOWL OF SALTED
WATER FOR 15-20 MINUTES.
MEANWHILE, DICE TOMATOES, ONION, SCALLIONS.
DRAIN WATER FROM CONCH, ADD CUT TOMATOES, ONIONS
SCALLIONS, OLIVES, CILANTRO AND PEPPERS. SQUEEZE LIME JUICE OF 8 LIMES-- ADD MORE, IF NEEDED. ADD 1 TEASPOON
SALT & PEPPER, 1 TEASPOON OLIVE OIL, MIX WELL TO COAT
LET MARINADE FOR 4 TO 6 HOURS. Serve with corn tortilla chips.
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Lime-Cilantro Soup
1 tablespoon olive oil
1 small onion chopped (½ cup)
2 cloves garlic, finely chopped
1 medium jalapeno pepper, chopped and seeded
4 cups fresh chicken stock or broth
1 1/2 Cups shredded cooked chicken
Chopped fresh cilantro
Lime juice to taste
Salt
Fried corn tortilla strips
Sour Cream
Heat oil in saucepan over medium-high heat. Cook onion for 2 minutes, stirring frequently. Add garlic and pepper, cook 2 to 3 minutes, stirring frequently, until vegetables are crisp tender. Stir in broth, salt, cilantro and lime juice. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
Serve soup in bowls topped with small handful of fried corn tortilla (4-5 strips) and top with 1 tsp sour cream.
Serves eight
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CHICKEN CHALUPAS
4 B/LESS CHICKEN BREASTS, DICED INTO BITE SIZE PIECES
1 ONION-MED., CHOPPED
2 TABLESPOONS BUTTER
2 CANS CREAM OF CHICKEN SOUP
2 CANS CREAM OF MUSHROOM SOUP
1 SMALL CAN DICED GREEN
8 OZS. GRATED CHEDDAR CHEESE
2 BAGS CRUNCHY CORN TORTILLA CHIPS
SOUR CREAM
SALSA
Heat butter in skillet, add onions and chicken and sautee until chicken is partially cooked. Add cream of chicken and mushroom soups, green chiles, 1 tablespoon sour cream and 1 tablespoon salsa. Simmer 5 minutes. Remove from heat.
Crush corn tortilla chips and layer in casserole dish, starting with chips, chicken mixture, then cheese. Finish with little corn chips and cheese. Bake in pre-heated oven for 25- 30 minutes until casserole stops bubbling.
Cut into 6 squares, top each square with 2 teaspoons sour cream, and 1 teaspoon or more if desired, salsa.
Belizean Chicken
8 servings
Wash chicken quarters with vinegar (¼ cup) and water. Drain & pat dry.
Recado paste (about 1 ½ teaspoon)- (recado is a Mexican & Belizean seasoning made from the achiote seeds, spice seeds, ground together, mixed with a little vinegar and made into a soft paste. Used on all meats and seafood)
Marinade:
3-4 tablespoons vinegar
1 tablespoon season all
¾ teaspoon black pepper
1 ½ teaspoons thyme
¾ teaspoon garlic powder
1 teaspoon oregano
1 ½ teaspoons salt
1 tablespoon Worcestershire sauce
Dissolve recado paste in vinegar, mix in all other ingredients and rub into chicken pieces; let marinate for at least one hour.
1 medium onion, chopped
1 medium green pepper, seeded & julienned
3 cloves garlic crushed
Heat 3 tablespoons cooking oil in skillet, brown chicken on both sides. Save marinade. Remove and set aside. In same oil, sauté onions, pepper & garlic. Place chicken in deep baking pan, add marinade and about 2/3 cup water. Cover with foil and bake in preheated 350 degree oven for about 1 hour. Remove from oven, add sautéed onions, garlic and pepper and continue baking uncovered for ½ hour. Serve with Rice & Beans, or mashed potatoes, using pan juices as gravy.
