Turneffe Flats Recipes - Turneffe Flats Belize
Turneffe Flats recipes for the meals served each week available here. The complete cookbook is available for purchase in our Gift Shop.
TURNEFFE FLATS RECIPES
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.
4 large conch
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.
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
Fried corn tortilla strips
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 (4-5 strips) and top with 1 tsp sour cream.
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
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.
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.