Recipes — Miscellaneous

Amy Ingram

Mexican Red Chili Sauce

 Ingredients: 6 dried mild red chili pods 1 sweet red pepper 4-5 cups vegetable stock 1/4 cup LG Mexican Spice Infused Olive Oil 1 Tbsp. cumin 1 Tbsp. salt 1 Tbsp. tomato paste   Directions: -Wash chilies and red peppers; remove stems & seeds and place in a stockpot. -Add stock, oil and spices and bring to boil. -Lower heat and cook for about 15 minutes. -Let cool and place everything in a blender. -Blend until smooth and strain through sieve.   This recipe was created by Chef Lauren Marshall from Coastal Healing during the Belize Bliss Cooking Class

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Amy Ingram

Pink Grapefruit Gin & Tonic

 You could literally drink the Pink Grapefruit straight, but for the times you want to look a bit more classy, mix it up in your favorite cocktail. Ingredients: 1.5 oz. Gin of choice 1 oz. LG Pink Grapefruit Rosé Balsamic Tonic Water Wedge of lime    Directions: Fill a short glass with ice cubes. Pour the gin and Pink Grapefruit Balsamic and top with tonic water. Garnish with lime wedge.  Drink until you're heart is content --- But please drink responsibly!!

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Amy Ingram
Quick & Easy Snack - Roasted Zucchini Flatbread with Beet & Pesto Hummus

Quick & Easy Snack - Roasted Zucchini Flatbread with Beet & Pesto Hummus

Ingredients: 2 1/2 cups chick-pea flour* (also called gram or garbanzo flour) 2 cups grated zucchini (water strained out) 3 1/2 cups fresh cold water 1 tsp salt & black pepper, or to taste 1/4 cup any Liquid Gold Extra Virgin Olive Oil   Directions: -In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired and zucchini. -Prepare a large rimmed cookie sheet by pouring the olive oil...

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Amy Ingram

Bacon Jam

Ingredients 1 pound lean bacon, cut into 1 inch pieces 1/2 red onion, chopped 1 Tbs minced garlic 1/2 cup brown sugar 1/2 cup brewed coffee 4 Tbs Liquid Gold Maple Balsamic 1 Tbs grainy mustard or dijon mustard 1/2 tsp red pepper flakes In a large skillet, brown bacon.  When bacon is done and not to crisp transfer to a paper towel lined dish with a slotted spoon.  Remove the bacon from the paper towel and place on another clean paper towel to absorb more bacon grease. Chop bacon into smaller pieces. Pour off bacon grease and reserve 1 tablespoon....

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