TURNEFFE FLATS RECIPES

DINING

Below are a few of our recipes from our Turneffe Flats Recipe Book which is for sale at the lodge or through our reservation office.

Conch Ceviche

• 4 large conch

• 2 tomatoes

• 1 medium onion

• 3 scallions or green onions

• 8 large limes

• salt & pepper to taste

• 2 jalapeño peppers - finely chopped

• 1 habanero pepper - finely chopped

• 10-15 pimento-stuffed olives - quartered

• 1 tablespoon chopped cilantro

• 1 teaspoon olive oil

Cut conch into bite-sized pieces. Soak in a bowl of salted water for 10-15 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 and pepper, 1 teaspoon olive oil, mix well to coat.  Let marinade for 4-6 hours.  Serve with corn tortilla chips.

Cilantro-Lime Soup

• 1 tablespoon olive oil

• 1 small onion chopped (½ cup)

• 2 cloves garlic, finely chopped

• 1 medium jalapeño 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 slightly 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 strips (4-5) and top with 1 tsp sour cream.

Serves eight

Chicken Chalupas  

• 4 boneless chicken breasts - diced into bite-sized pieces

• 1 medium onion - chopped

• 2 tablespoons butter

• 2 cans cream of chicken soup

• 2 cans cream of mushroom Soup

• 1 small can diced green chiles

• 8 oz. grated cheddar cheese

• 2 bags corn tortilla chips

• sour cream

• salsa

Pre-heat oven to 350˚. Heat butter in skillet, add onions and chicken and saute 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 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 of salsa if desired.

Belizean Chicken

8 servings

• 2 whole chickens- quartered

• 1 ½ teaspoon recado paste* dissolved in vinegar

• 1 medium onion, chopped

• 1 medium green pepper, seeded & julienned

• 3 cloves garlic, crushed

• 3 tablespoons cooking oil

Marinade - combine and set aside:

• 3-4 tablespoons vinegar

• 1 tablespoon seasoning salt

• ¾ teaspoon black pepper

• 1 ½ teaspoons thyme

• ¾ teaspoon garlic powder

• 1 teaspoon oregano

• 1 ½ teaspoons salt

• 1 tablespoon Worcestershire sauce

Wash chicken quarters with vinegar (¼ cup) and water. Drain & pat dry.

Dissolve recado paste in vinegar. Rub into chicken pieces and let them marinate for at least one hour.

Heat 3 tablespoons cooking oil in skillet. Brown chicken on both sides. Remove and set aside. In same oil, sauté onions, pepper and garlic. Place chicken in deep baking pan, add marinade and 2/3 cup water. Cover with foil and bake in a preheated 350 degree oven for about 1 hour. Remove from oven, add sautéed onions, garlic and pepper and continue baking uncovered for 30 minutes. Serve with rice and beans or mashed potatoes, using pan juices as gravy.

*Recado is a Mexican and Belizean seasoning made from ground achiote and spice seeds. It is mixed with a little vinegar to form a soft paste and is used on meats and seafood.