Recipes

Yurinchi Chicken

March 24, 2020 by Grace Leave a Comment

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Japanese Fried Chicken — Tanoshiya’s Delicious Yurinchi Chicken!

We recently came back from 3 weeks in Japan. The trip was an experience of a lifetime. I was especially pleased because I had the opportunity to try so many different foods. One of my favorites was Yurinchi Chicken!

What is Yurinchi Chicken?

Yurinchi chicken is the Japanese version of Chinese style fried chicken. It is usually made with chicken thighs with the skin on, coated with flour (or potato starch), then deep fried to a crunchy and crispy golden brown. It is served on a bed of lettuce, with a superb tasting Yurinchi sauce poured over it, and then topped with loads of sliced scallions!

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Easy and Delicious Gyudon Japanese Beef Bowl

March 18, 2020 by Grace Leave a Comment

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beef and onions simmering in a sauce — Easy AND Delicious Gyūdon Japanese Beef Bowl

We just returned from a once in a lifetime trip to Japan. We spent 3 weeks there and it was absolutely amazing! In addition to seeing some incredible places, we also had the opportunity to experience many Japanese foods. Some of these meals were in restaurants, but some took place in the AirBnb’s in which we stayed. One of the meals in an AirBnb was particularly memorable – Easy and Delicious Gyudon!

I had wanted to cook a Japanese dish myself when in Japan, and my friend Makoto, of @kyushu.island.cooking on Instagram, came to the rescue!

Simple and Few Ingredients Needed!

This recipe for Gyudon, literally “beef bowl”, is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with ingredients including sake, soy sauce and mirin. The finishing touch is some pickled ginger on top.

Thin beef, onion, sugar, sake, soy sauce, mirin, ginger, pickled ginger, rice — Ingredients for Gyūdon

This is Makoto’s recipe, and she recommended that I make this dish. She took time to consider what meal may be easy for travelers to create and she steered me to Gyudon.

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I usually cook every night, and eating out is a luxury. We have been eating out quite a bit (love every moment) but I had been itching to get in the kitchen and got to do so last night, thanks to the availability of a kitchenette in our Airbnb and Makoto @kyushu.island.cooking. Making a new Japanese dish in Japan was a dream for me and Makoto came to the rescue when she shared her Gyudon recipe with me. Gyūdon, literally "beef bowl", is a Japanese dish consisting of a bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with ingredients including sake, soy sauce and mirin. The finishing touch is some pickled ginger on top. Get Makoto’s recipe for gyudon here: https://japanese-food-cooking.blogspot.com/2020/03/how-to-make-gyudon.html This was DELICIOUS and oh so easy to make! Please follow @kyushu.island.cooking for Japanese food inspiration and take part in Japanese cooking experiences when in Japan! I can’t wait to make this again when we get home to share some with Toby! 😊 🐶 Cheers! Grace #gyudon #japanesebeefbowl #ricebowl #japanesecuisine #japanesefood #easyanddelicious #dinnertonight #inmybowl #yummyyummy #foodpost #foodposts #internationalfood #worldfood

A post shared by Grace Stewart (@explore_cook_eat) on Mar 7, 2020 at 7:32pm PST

The ingredients for Easy and Delicious Gyudon are: thinly sliced beef, onion, ginger, sake, mirin, soy sauce, water, sugar, and some brightly colored pickled ginger as a garnish. 🙂 You can buy most of these ingredients in your local Asian grocery, or shop Amazon for pickled ginger, mirin, and soy sauce, as seen below.

Ginger and pickled ginger — Ginger and Pickled Ginger

Easy and Delicious Japanese Recipe!

Prep takes around 5 minutes. Cook time takes around 10 minutes. I used ready made rice that just needed heating up to keep things simple and voila! In around 15 minutes you will have a delicious beef dish served on top of rice (beef rice bowl) that your whole family will adore!

Gyudon on rice topped with pickled ginger in a bowl — Gyudon (Japanese beef bowl) served on top of rice! Absolutely delicious!

Whether traveling or not, you will absolutely love this Gyudon! Deliciously simmered beef in gorgeous spices and served over rice topped with pickled ginger. Enjoy!!!

I didn’t have a Donburi bowl (Japanese rice bowl) to serve this in when I made it, but I think serving this dish in a Donburi bowl (such as the one below) would definitely enhance the experience. 🙂

You want to follow Makoto on Instagram at @kyushu.island.cooking! Please view this link for a trip to her blog! She shares incredible Japanese recipes and also hosts genuine cooking experiences in Kyushu Island!

Find her recipe and link to Makoto’s blog here: https://japanese-food-cooking.blogspot.com/2020/03/how-to-make-gyudon.html

And join us for more food fun by signing up for our email list here. 🙂

You may also enjoy these other incredible Japanese dishes!

Yurinchi Chicken

Delicious Japanese Pork Katsudon and Rice Bowl

Print Recipe

Easy and Delicious Gyudon Japanese Beef Bowl

Incredible bowl of rice topped with beef and onion simmered in a mildly sweet sauce flavored with ingredients including sake, soy sauce and mirin. The finishing touch is some pickled ginger on top. What more do you need?! 🙂

Prep Time5 mins

Cook Time10 mins

Course: Main Course

Cuisine: Japanese

Keyword: beef bowl

Servings: 2 servings

Author: Makoto

Ingredients

250 g sliced beef (thin) you should be able to find this at your local Asian market
1/2-3/4 onion sliced thinly
2 in ginger peeled and sliced into thin strips
200 ml water or beef broth
50 ml soy sauce
50 ml sake
50 ml mirin
2 tbsp sugar
pickled giner for garnish – as much as you want!!

Instructions

Slice onion and ginger thinly.
Put sliced onion, ginger, sake, water, mirin, sugar, and soy sauce in pan, and put it over middle heat and bring it to boil
Add sliced beef, lower the heat, and boil it down for about 10 min.
Serve rice in a “Donburi” bowl, put simmered beef over it, and decorate the dish with some pickled ginger

Cheers!


どうぞお召し上がりください

Dōzo omeshiagarikudasai (enjoy your meal in Japanese!)

Grace

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Incredibly Delicious Brussels Sprouts

December 15, 2019 by Grace 2 Comments

Honestly I don’t know many people who would state that Brussels Sprouts are their favorite vegetable, but I found someone recently on Instagram who told me that! And pan frying produces Incredibly Delicious Brussels Sprouts!

What Are Brussels Sprouts?

Brussels sprouts are a member of the cabbage family. Don’t they look like little cabbages? 🙂 They have long been popular in Brussels, Belgium, and it may be this popularity that helped give these sprouts their name.

Please visit this Wikipedia link for more information on Brussels Sprouts.

I have to say maybe they are not my favorite veg, but I LOVE eating them every time I have them, so perhaps I should prepare them more often?

An AWESOME Way to Prepare Brussels Sprouts

My sister June normally hosts Thanksgiving meals at her home. I am so grateful for my sister. 🙂 She puts on the most delicious and beautiful Thanksgiving meals.

One of my contributions to the Thanksgiving feast is pan fried brussels sprouts.

I really have to say I am so very proud of these for two reasons.

Reason #1: a die hard carnivore told me that he was impressed by my brussels sprouts!

Reason #2: my sister’s mother-in-law Margie gave me the ultimate compliment this year by saying that she had enjoyed last year’s brussels sprouts and she hoped that I would bring them again. I did. 🙂

Pan Fried Brussels Sprouts

I have roasted brussels sprouts before. They are FAB, don’t get me wrong. However, pan frying the sprouts is a quicker way to get absolutely delicious tasting sprouts in less time.

This method involves pan frying the sprouts in a combination of melted butter and olive oil. They are cut in half and then fried cut side down for a bit until golden toasty brown, and then turned over and pan fried again until the other side is golden toasty brown.

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Happy Thanksgiving from our family to yours. ❤️ Thanksgiving Day is the biggest cooking day of the year, but it's so much more than that. It really is the time to stop and be grateful for everything that we have. I hope that everyone has had the most amazing day with friends and family, with fantastic feasting. I want to say how grateful I am for the many friends that I have made here on Instagram. It is your friendship and amazing work that inspires and motivates me daily to try to be better. Most often I stand back in awe of the amazing talent and kind people that are here that I've had the incredible opportunity to connect with. I had a bit of a break today as my sister hosts Thanksgiving. 😊 I did bring a few side dishes, including these brussels sprouts. Not too exciting right? LOL I do have a bit of a boast though as my sister's mother-in-law enjoyed my sprouts from last year and told me she hoped that I would bring some along this year. That made me so happy. 😁 Brussels sprouts on the stalk is so fun to roast, but this time I pan fried them in a mixture of butter and olive oil until a bit blackened with simple seasoning of salt and pepper. Oh So Good. No more break for me as now it's my turn as I host Christmas. Brussels sprouts are perfect for Christmas too. 😊 Once again, please know how fantastic I think you are all and how thankful I am for you! May you all enjoy the beautiful season ahead of us. 🤗 Have the best weekend. Grace #sprouts #brusselsprouts #brusselssprouts #sidedishes #sidedish #vegetables #veggie #lovetoeat #lovetocook #thanksgivingsides #safoodie #sanantoniofoodie #sanantonioblogger #onmyplate #foodpic #foodpost #foodposts

A post shared by Grace Stewart (@explore_cook_eat) on Nov 28, 2019 at 4:56pm PST

These are simply seasoned with salt, pepper, and garlic powder to taste.

Simple, quick, easy and delicious. What more do you want in a side?

Try these pan fried brussels sprouts at Thanksgiving or Christmas, or ideally when in season which is from September to mid-February.

Ready to give these a shot? I hope so! Enjoy this most delicious and amazing vegetable!!!

You may also enjoy these other recipes for mouthwateringly delicious vegetables!

Okra Fries

Roasted Broccoli With Parmesan

Print Recipe

Incredibly Delicious Brussels Sprouts

Pan fried brussels sprouts are absolutely incredible and you can make this in the fraction of the time it would take for roasting them!

Prep Time3 mins

Cook Time15 mins

Total Time18 mins

Course: Side Dish

Cuisine: American

Keyword: Brussels sprouts, vegetablesidedish

Servings: 4 servings

Author: Grace

Ingredients

1 lb brussels sprouts
3 tbsp olive oil plus additional if needed
3 tbsp butter plus additional if needed
salt to taste
pepper to taste
garlic powder to taste

Instructions

Wash your brussels sprouts and then cut in half (from top to stalk).
Heat your frying pan (preferably cast iron!) to medium high heat. Add 3 tbsp each of olive oil and butter until butter is melted and mixture is hot.
Add the sliced brussels sprouts cut side down and cook for approximately 5-7 minutes until browned. You'll want to check on them (turn over) periodically to make sure that they are not browning too much or burning.
Once the cut side is browned, turn over and cook the other side for approximately 5-7 minutes. Again, turn over and check periodically to ensure that they are not over browning or burning.
Toss everything together a bit, and then add salt, pepper, and garlic powder to taste.

Video

Notes

Simple, quick, easy and delicious. What more do you want in a side? These brussels sprouts are delicious and even the most die hard carnivore will appreciate!!

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Creamy Cauliflower, Potato, and Cheesy Ham Chowder

November 30, 2019 by Grace Leave a Comment

I was given 2 hams for Thanksgiving. These were not used at our feast at my sister’s house (she hosted yay!), so here I am with a huge amount of ham and what to do with it? Make Creamy Cauliflower, Potato, and Cheesy Ham Chowder of course!

The chowder also includes onion and garlic, chicken broth, and heavy cream. I used cheddar in the soup, and parmesan shavings to top the soup. Cheese and more cheese is a fabulous thing. 🙂 This really was absolutely delicious and was accompanied by a light salad and a French demi baquette.

Cauliflower, ham, chicken broth, garlic, onion, heavy cream, and potato — **Some** **Ingredients for Creamy Cauliflower, Potato, and Cheesy Ham Chowder**

The ham imparted such an amazing flavor to the soup and I’m happy that I have more ham so that I can whip up this soup again!

You will absolutely love this delicious soup!

Creamy Cauliflower, Potato, and Cheesy Ham Chowder

So creamy and delicious, this is perfect for using up leftover Thanksgiving ham, or anytime you desire some serious comfort food!

Prep Time10 mins

Cook Time21 mins

Total Time31 mins

Course: Soup

Cuisine: American

Keyword: chowder, creamy, ham, Soup

Servings: 3 people

Author: Grace

Ingredients

2 tbsp olive oil
1 onion diced
1 small potato peeled and cut into small pieces
1/4-1/2 lb diced ham
4 cloves garlic minced
1/2 head cauliflower cut into small pieces
32 oz chicken broth you may have some left over
3/4 cup heavy whipping cream
1/2 cup shredded cheddar
parmesan cheese shavings as soup garnish (optional)
cayenne pepper to sprinkle on top (optional)
salt to taste
pepper to taste

Instructions

Heat up your olive oil in a large sauce pan on med – med high heat. Add your onion and garlic, and saute until softened, around 3-5 minutes.
Add the ham, and stir fry for around 3 minutes. Then add the cauliflower and potato and give it a stir.
Add enough chicken broth to cover the mixture and then bring to the boil. Cover, then lower to a simmer and simmer for around 15 minutes, or until the potato and cauliflower are tender.
Turn the heat down to low. Stir in the shredded cheddar cheese and heavy whipping cream. Add salt and pepper to taste.

Notes

Top this deliciously creamy soup with parmesan shavings and some cayenne pepper to give it a kick if you like! Serve with a side salad and some French bread for a completely satisfying meal!

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Spicy Eggplant Chutney

November 28, 2019 by Grace Leave a Comment

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Spicy eggplant chutney is one of my favorite foods. Chutney is a condiment originating in India. Chutneys are found all over the world now, and include fruits and/or vegetables, and various spices.

My husband and I LOVE Indian food. The other day he had a day off from work, and decided to make this SPICY eggplant chutney. We have a Japanese eggplant plant that has been producing some pretty good eggplants, so he made use of one of those along with an Italian eggplant and the result?

Delicious, spicy, savory, incredible eggplant (aubergine) chutney!

HOT HOT HOT SPICY SPICY SPICY

Ok, so the recipe for this chutney includes Bhut Jolokia, or Ghost Chilis. The picture above shows that we used dried Ghost Chilis from Melissa’s. It states on the package that it is the hottest chile in the world!

The ghost chile is rated at more than 1 MILLION SHU’s, or Scoville Heat Units. The Scoville Scale, which measures the pungency of chilies and peppers (based on the concentration of capsaicin), was invented by a pharmacologist named Wilbur Scoville. The higher on the Scoville scale a chile is, the HOTTER it is.

Looking at the Scoville Scale, I can see that there a couple of chilis that are higher on the scale, namely the Trinidad Scorpion and Carolina Reaper. But you know what? Doesn’t matter, my point is that the Bhut Jolokia is HOT HOT HOT SPICY SPICY SPICY!

If that’s not enough, we are also using a bit of a hot sauce called “The End,” which my husband purchased on a trip to San Francisco. A shop called The Pepper Palace, located at Fisherman’s Wharf, sells this product. I have linked to the item and to their site so you can check out their amazing hot sauces, if you are so inclined. 🙂

Spicy Eggplant Chutney The End Hot Sauce

This is part of their product description of The End: “You try a drop of The End. The searing pain felt across your tongue brings tears to your eyes. You cry out for water. The panic sets in.” LOL

Long story short, if you use the sauce and the chiles called for in this recipe you are in for it. 🙂

No Worries!! Customize The Heat Level to Your Taste 🙂

I hope I haven’t put anyone off by the hot hot hot spicy spicy spicy description. Please know that you can make this chutney as hot and spicy as you want or as mild as you like. 🙂 You can leave out the ghost chiles and The End sauce, vary the quantities of these items, or substitute other chiles and sauce that rank lower on the Scoville scale. Whatever you fancy, just know this chutney is delicious!

Some of the other flavorful ingredients include: mustard, cumin, and fenugreek seeds, oh so good for you turmeric, garlic, sugar, and apple cider vinegar.

Spicy Eggplant Chutney hot pepper paste and garlic

Doesn’t this just look drool worthy? I urge you to try this out when you have a chance. Best served with some freshly made puppodums. Enjoy!

If you like Indian food you may also enjoy these dishes:

Keema do Pyaza

Indian Spiced Green Lentils

Indian Spiced Lentils With Onion Salad and rice in a bowl

Cheers!

Grace

Print Recipe

Spicy Eggplant Chutney

This HOT chutney is the perfect accompaniment to poppadoms! This amazing condiment contains some pretty hot peppers, but you can tone it down by using other peppers lower on the Scoville Scale. It's absolutely delicious!!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Condiment

Cuisine: Indian

Keyword: Chutney, spicy condiment

Servings: 15 people as a condiment

Author: STEVE STEWART

Ingredients

18 oz eggplant we used one Italian and one Japanese White
1 tbsp salt
1 tsp mustard seeds
1/2 ts black pepper
4 cloves minced garlic
1 tsp cumin seeds
1/2 tsp fenugreek seeds
2 each Bhut Jolokia (Ghost Pepper) dried seed pods – leave out or reduce for a milder chutney
1/2 ts "The End" hot sauce by Pepper Palace, or your hot sauce of choice
1 ts hot chili powder
2 tbsp vegetable oil
1 tsp turmeric
4 tbsp apple cider vinegar
3 tbsp brown sugar

Instructions

Slice and cube eggplant, place in a bowl and sprinkle salt over, mixing with hands to evenly cover. Leave for 5 mins. (Water droplets should appear on the surface of the eggplant). Wipe off salt and dry with a paper towel.
Dry fry over a high heat the cumin and mustard seeds for 30 seconds (seeds will pop and move around the pan as they release flavor)
Place the cumin, mustard & fenugreek seeds, black pepper, dried Bhut Jolokia and extra hot chili powder into a pestle and mortar (or I use a Jamie Oliver Flavor Shaker) and blend spices together
On a medium hot skillet add the vegetable oil and bring to heat, add the egg plant and simmer for 10 mins , mixing regularly to ensure it doesn’t stick to the skillet.
Add the garlic cloves and cook for another 5 mins mixing regularly then add the turmeric mixing all to ensure even coverage.
Mix the brown sugar, apple cider, hot sauce, and spice mix together in a bowl and pour into the skillet cooking for a another 3 minutes until most all of the liquid had dissolved.
Remove Skillet from heat and let cool before decanting to a mason jar and refrigerating or serve up immediately with poppadums.

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Belizean Hot Pepper Onion Sauce

October 25, 2019 by Grace Leave a Comment

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I just found my new FAVORITE condiment. Belizen Hot Pepper Onion Sauce!

Recently I relived our trip to Belize by cooking up some Belizean recipes. Eating the Belizean food took me back to Belize. I felt like I was visiting this amazing country just by sitting at my table and eating the food of Belize.

I made some Belizean Stewed Chicken, Rice and Beans and Stewed Beans. And the perfect condiment to go with them? Belizean Hot Pepper Onion Sauce. 🙂

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Coconut Curry Shrimp

October 23, 2019 by Grace Leave a Comment

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Belizean cuisine has been influenced by so many diverse cultures. It truly is a melting pot. Some of these include Maya, Chinese, Lebanese, Mennonite, Carribean, British, East Indian, and Creole.

Located on the Caribbean Sea, it is obviously a place that is rich with delicious seafood…conch, spiny lobster, grouper, and shrimp to name but just a few.

The dish I would like to share with you is Coconut Curry Shrimp, and the recipe is from my Flavors of Belize cookbook, which I bought during a trip to Belize in 2013.

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Belizean Rice and Beans

October 12, 2019 by Grace Leave a Comment

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Belizean Rice and Beans is a staple in Belize. When visitors ask a Belizean what the national dish is, usually the response will be “Belizean rice and beans, stewed chicken, and potato salad.” The other day I made some Stewed Beans. I used a pound of Camellia dried red kidney beans to make these Stewed Beans…and do you know what you have when you cook up a pound of dried beans? Enough food to feed an army!

I used some of my stewed beans to create a delicious rice and beans dish, a la Belizean style. In addition to the stewed beans, the ingredients include garlic, onion, cilantro, fresh thyme, coconut milk, chicken broth, rice, and seasonings.

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Belizean Stewed Beans

October 11, 2019 by Grace Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link.

A few years ago we visited Belize, and I am spending a little time revisiting that trip by sharing some photographs, food memories, and Belizean recipes. Consequently, my hope is that you might be inspired to visit this amazing place! I also hope that you will cook up some Belizean food in your kitchen so that you can explore Belize from your kitchen table.

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It is so much fun to see animals in their natural habitat. We saw this monkey on our boat ride to the Lamanai Mayan Ruins, one of the most impressive Mayan ruins, and located in Northern Belize. This post is just for fun I hope you enjoy it. 😊 I can watch monkeys all day they are hilarious! And this one is such a messy eater! 🤣 Have a great day! Grace #monkeys #sanantonioblogger #naturelovers #watermelon🍉 #lovetotravel🌍 #monkeyeating #monkeyeatingwatermelon #funnymonkey #lovetotravel🌍 #traveltheworld🌍

A post shared by Grace Stewart (@explore_cook_eat) on Oct 7, 2019 at 7:04am PDT

Belizean Stewed Beans

Stewed beans are one of the staples of Belizean cuisine and the beans are incredibly easy to make. However you just need to have a little patience to wait the 1.5 hrs before you can enjoy your first delicious bite of beans. 🙂 It seems in Belize many people enjoy beans 3 times a day, at every meal…they LOVE their stewed beans!

And I love them too. 🙂 The ingredients are simple: dried red kidney beans (I used Camellia brand), onion, garlic, ham hock, bay leaves, olive oil, cilantro, and I added my new favorite seasoning, Goya Sazonador Total and salt to taste.

Please note, if you do not have access to the Sazonador Total no worries, you can just use salt and pepper to taste. 🙂

We have 3 in our household…me, my husband Steve, and Toby (doggie). I think it will take us 1.5 weeks to finish these beans! Also, I look forward to pairing them with some other Belizean foods, and I hope you might be inspired to cook up a batch yourself.

Delicious Belizean Comfort Food!

This is delicious comfort food at its best!! And you will have enough to feed an army! Serve as a side dish with any meal. Even better, add to rice for a fantastic rice and beans meal! Belizeans love their rice and beans, and this dish will also be beloved in your home. 🙂

I hope you will try making this delicious recipe! In addition, you may also enjoy this recipe for incredible oh so good Belizean Stewed Chicken:

Cheers! I would be grateful if you could share any comments below or feedback if you make this dish!! Enjoy!!

Grace

PS. Dave Ramsey people…this is for us!!!

Print Recipe

Belizean Stewed Beans

Stewed beans are a staple in Belizean households! Delicious and perfect comfort food, they can be enjoyed on their own or added to a most fantastic rice and beans dish!

Prep Time10 mins

Cook Time1 hr 30 mins

Total Time1 hr 40 mins

Course: Side Dish

Cuisine: Belizean, Latin American

Keyword: beans, stewedbeans

Servings: 8 servings

Author: Grace

Ingredients

1 lb dried red kidney beans I used Camellia brand – no overnight soaking required
1 onion diced
10 cloves garlic minced
1 ham hock or 2 small ham hocks
1 bunch cilantro diced
2 qt chicken broth
1 tbsp olive oil
2 bay leaves
1 tbsp Sazonador Total by Goya, plus additional to taste
salt to taste

Instructions

Heat olive oil on med high in a stockpot. Add minced garlic and onion, and constantly stir for around 3 minutes.
Add beans, ham hock, Sazonador Total Seasoning, bay leaves, and chicken broth to the garlic and onion. Add only enough chicken broth to cover the beans by about 2 inches. If you don't have enough chicken broth, then add water.
Bring to the boil, then reduce to simmering for around 1.5 hrs. Check every so often to ensure that beans are not drying out…if drying out add a little more chicken broth or water so that the beans are always covered.
After 1.5 hrs, check for tenderness. If tender, then add the cilantro and stir, then add salt to taste. If desired, add a little more of the Sazonador Total for additional delicious flavor.

Notes

Enjoy delicious Belizean Stewed Beans as a side dish with any meal! Even better, add it to a rice and enjoy a taste of a dish that defines traditional Belizean food. 🙂

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Belizean Stewed Chicken

October 9, 2019 by Grace 2 Comments

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I posted about Belizean Stewed Chicken on Instagram, and one comment I received, from @trinidadfoodtours, is “stewed chicken is life!”

100% agreed!!

A bowl of stewed chicken, served along with some rice and beans, is absolute comfort food at its best. I cannot imagine going through life without being able to enjoy this most humble of combination of foods. So delicious and the food that so many enjoy because of its affordability and also its simplicity.

Visit to Belize in 2013

One of my most memorable and favorite trips over the last few years was our vacation to Belize. I had never been to Belize before, and wasn’t really sure what to expect. Whatever I had in mind, Belize blew away all my expectations. It was absolutely amazing!

Please scroll through the Instagram post below to see some pictures of this trip.

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