Featured Recipes

Hi-Lo Christmas Rice Recipe

Ingredients

  • 1/2 cup finely chopped onion
  • 3 celery ribs, finely chopped
  • 1/2 medium sweet red pepper, chopped
  • 1/2 medium green pepper, chopped
  • 1 tablespoon butter
  • 2 cups chicken broth
  • 2 cups uncooked Hi-Lo long Grain Rice
  • 1/2 teaspoon salt, optional
  • 1/4 teaspoon pepper

Directions

  1. In a skillet, saute onion, celery and peppers in butter over medium heat for 2 minutes or until crisp-tender.
  2. Remove from the heat; set aside. In a saucepan, bring broth to a full boil.
  3. Remove from the heat.
  4. Quickly stir in Hi-Lo long grain rice, celery mixture, salt if desired and pepper.
  5. Cover and let stand for 6-7 minutes.
  6. Stir before serving.
  7. Yield: 6 servings

Hi-Lo GUAVA JELLY GLAZE FOR BAKE HAM

Ingredients

  • 1 cup Hi-Lo Guava jelly
  • 2 tablespoons dark brown sugar
  • 1 tablespoons prepared mustard
  • 1/4 cup white wine or lemon juice
  • 1/4 cup catsup
  • 1/4 teaspoon cloves

Directions

  1. Rinse ham and put into baking pan. Mix above ingredients ( It makes 2 cups.)
  2. Score top of ham and baste with glaze.
  3. Bake in 350 degree oven, 15 minutes per pound.
  4. Baste every 20 to 30 minutes with glaze.

Jamaican Oxtail (Stew)

Ingredients

  • 3 lbs oxtails, cut into segments by a butcher
  • salt
  • freshly ground black pepper, to taste
  • 3 tblsp light brown sugar
  • 2 onions, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 3 tblsp fresh ginger, peeled and chopped
  • 1 Scotch bonnet pepper, whole
  • 3 sprigs fresh thyme
  • 12 allspice berries (pimento seeds)
  • 1 bunch scallions, trimmed and chopped
  • 2 tblsp white sugar
  • 3 tblsp Hi-Lo soy sauce
  • 1 tablespoon Worcestershire sauce
  • 3 tblsp flour
  • 3 tblsp Hi-Lo tomato ketchup
  • 1 cup butter beans, or a 10 1/2-oz. can Hi-Lo Butter Beans, rinsed and drained

Directions

  1. Season oxtails aggressively with salt and pepper. Heat a large Dutch oven or a heavy-bottomed pot over high heat.
  2. Add the oxtails to the pot, working in batches, stirring each time to cover them with blackened sugar, then allowing them to cook, turning occasionally, until they are well browned. Remove oxtails to a bowl and keep warm.
  3. Add half of the onions, garlic and ginger to the pot, along with the pepper, the thyme, the allspice and a third of the scallions, and stir to combine. Allow to cook until softened, approximately 5 minutes.
  4. Return the oxtails to the pot along with any accumulated juices and put water into the pot so that the oxtails are almost submerged. Bring to a simmer and then cook, covered, approximately 1 hour, stirring occasionally.
  5. Add remaining onions, garlic and ginger to the pot, along with another third of the scallions. Add sugar, soy sauce and Worcestershire sauce. Stir to combine and continue to cook until the meat is yielding and loose on the bone, approximately one hour longer. Remove approximately one cup of liquid from pot and place in a small bowl. Add flour to this liquid and stir to combine, working out any lumps with the back of a spoon. Add this slurry to the pot along with ketchup, then stir to combine and allow to cook a further 15 minutes or so. Remove Scotch bonnet pepper and thyme stems. Fold Hi-Lo Butter Beans into the stew and allow these to heat through. Scatter remaining scallions over the top. Serve with white rice or rice and peas.

Coconut Crusted Chicken with Hi-LO Guava Jelly & Ginger Chutney

Ingredients

Chicken:

  • 14-16 raw chicken tenders, thawed if frozen
  • salt and pepper
  • 6 egg whites
  • 2 cups coconut flour
  • 1 [14-oz.] package of sweetened coconut shreds
  • Chutney:
  • 1 Tbsp. coconut oil
  • 1 cup Hi-Lo guava jelly
  • 1/2 tsp. freshly grated ginger
  • 1 tsp. hot sauce (we recommend Sriracha Sauce)
  • Pinch of salt
  • Juice of 1 lime
  • 1 Tbsp. jalapeno peppers, diced

Directions

Chicken:

  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with parchment paper. (May need two baking sheets depending on the size of your chicken tenders).
  3. Dump the coconut shreds in a large non-stick skillet, and toast on low heat, stirring constantly, until a golden brown color. Remove from heat, pour in a large bowl and allow to cool.
  4. Crack the egg whites into a large bowl and set aside.
  5. Measure the coconut flour into a third large bowl.
  6. Generously season the chicken tenders with salt and pepper on both sides.
  7. Working with one tender at a time, roll the chicken in the flour, then dip in the egg whites. Lastly roll the chicken in the coconut shreds until completely covered.
  8. Place on the baking sheet and repeat with all the chicken tenders.
  9. Cook for 10-12 minutes, until the chicken is cooked through.
  10. Chutney:
  11. Heat the coconut oil in a small saucepan and add the jalapeno peppers. Cook on low heat until tender, 3-5 minutes.
  12. Add Hi-Lo Guava Jelly and the rest of the ingredients and allow to simmer, stirring occasionally.
  13. Simmer for 10 minutes and then pour into a bowl. Place in the fridge to thicken and cool.
  14. Serve cool.

Coconut Curry Shrimp with Spicy Peanut Noodles

curried-shrimp

Ingredients

For the noodles:

  • 1 pound fresh thin egg noodles
  • 2 cups vegetable broth
  • 2 tablespoons Hi-Lo soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon minced fresh ginger
  • 1/4 cup finely diced onion
  • 1 tablespoon fresh lime juice
  • 1 teaspoon toasted sesame oil
  • 1/4 cup creamy peanut butter (natural preferred)
  • 1 tablespoon Sriracha
  • 1 tablespoon red curry paste
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

For the shrimp:

  • 24 large (21/25) shrimp, peeled and deveined
  • 2 tablespoons Hi-Lo Vegetable Oil, divided
  • 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced
  • 1/2 cup finely chopped onion
  • 1/2 cup coconut milk
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sugar
  • 1 tablespoon fish sauce
  • 1 teaspoon red curry paste
  • 2 teaspoons Sriracha
  • 1/4 cup fresh cilantro, chopped

Directions

  1. Cook the egg noodles according to the package directions.
  2. Drain and rinse with cold water. Set aside.
  3. In a medium sauce pan combine the vegetable broth, soy sauce, garlic, ginger, onion, lime juice, sesame oil, peanut butter, Sriracha, and curry paste.
  4. Whisk over medium heat until the mixture comes to a boil.
  5. Reduce the heat to a simmer and cook, stirring often, for ten minutes.
  6. While the sauce simmers begin the shrimp.
  7. In a deep saute pan heat one tablespoon of the Hi-Lo Vegetable Oil over medium heat until it shimmers.
  8. Add the shrimp and cook for 30 seconds per side, or until they begin to turn pink and start to curl. Remove from the pan and set aside.
  9. Add the second tablespoon of oil and when it shimmers add the garlic, ginger and onion.
  10. Cook until they start to soften and become fragrant, about one minute.
  11. Add the coconut milk, lime juice, sugar, fish sauce, curry paste, and Sriracha and mix well.
  12. Bring the mixture to a boil, then reduce the heat to medium-low and cook until the sauce reduces and thickens, about five minutes.
  13. Add the shrimp back into the sauce and toss to coat.Cook for 30 to 45 seconds, or until the shrimp are cooked through and hot, then turn off the heat.
  14. Allow to stand for three minutes so the sauce can thicken.
  15. To finish the peanut sauce raise the heat to medium and bring the sauce back to a boil.
  16. Add half the cornstarch mixture and whisk until thickened, about one minute
  17. If you want the sauce thicker add the remaining cornstarch mixture.
  18. Place the egg noodles in a bowl and pour the sauce over. Toss to coat.
  19. Garnish with the fresh cilantro. Enjoy!
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