Tomato Benedict

2 tablespoon Fayah Peppa Sauce
Water
2 Tbsp. lemon juice
Dash kosher salt
8 eggs
Classic Cup Cafe Hollandaise Sauce (see recipe center)
4 English muffins, split
1/4 cup purchased basil pesto
4 cups loosely packed baby spinach leaves
2 large tomatoes, thickly sliced and sprinkled with salt and ground black pepper (8 slices total)
1/2 cup bottled roasted red sweet peppers, well drained and cut into thin, bite-size strips

directions
1. For poached eggs: Lightly grease a 12-inch skillet. Half fill the skillet with water; add lemon juice and dash salt. Bring water to boiling; reduce heat to simmer (bubbles should begin to break the surface of the water). Break one of the eggs into a 1-cup measuring cup with a handle. Holding the lip of the cup as close to the water as possible, carefully slide egg into simmering water, taking care to not break the egg. Repeat with remaining eggs, allowing each egg an equal amount of space.
2. Simmer eggs, uncovered, for 3 to 4 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with a slotted spoon and place them in a large pan of warm water to keep them warm.
3. Prepare the Classic Cup Cafe Hollandaise Sauce. If you like, place the hollandaise sauce in a glass measuring cup and place the measuring cup in a pan of gently simmering water to keep warm until ready to serve.
4. Meanwhile, place English muffin halves, cut side up, on a baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted. Remove from oven. Evenly spread pesto over muffin halves.
5. To serve, place spinach leaves on top of each pesto-topped muffin half. Top with a tomato slice and a well-drained poached egg. Top eggs with roasted sweet pepper strips. Spoon about 2 tablespoons of the hollandaise sauce over each egg. Makes 4 (or 8) servings.

Things that could not or should not exist without Fayah Peppa Sauce

Sangria not only good looking but easy and affordable to make.

It's taste a whole lot better with Fayah Peppa inside. Try it today. Need a recipe let us know.

Here's to a wonderful weekend

Homestyle Bake Beans with Fayah Peppa, spice up your life..Its so necessary

INGREDIENTS: 1/2 cup Fayah Peppa 1 lb Dry Small White Beans, such as cannellini or navy beans, or 3 15-oz cans white beans, with their liquid 2 Whole Cloves 1 Onion, peeled and halved lengthwise 2 Garlic Cloves, peeled and mashed 1 Bay Leaf 1 tsp Salt ¼ cup Ketchup ¼ cup Molasses 3 Tbsp Apple Cider Vinegar

1½ tsp Ground Mustard ¼ tsp Tabasco Sauce or Cayenne Pepper ¼ tsp Freshly Ground Black Pepper ¼ Onion, finely chopped DIRECTIONS: If using canned beans, skip to the step of combine beans with other ingredients. Put dry beans in a large pot. Cover with water by 2 inches and refrigerate overnight. Or, bring beans to a boil, remove from heat, and let cool for an hour. Drain the beans and rinse in a colander. Add to a large pot and cover with 1 inch of fresh water. Insert whole cloves into the onion halves so they can be easily found and discarded later, then add to pot. Add garlic and bay leaf. Heat to a simmer and let cook for 1-2 hours, or until beans are just tender. Add some boiling water if beans begin to look dry while cooking. Remove onion, cloves and bay leaf. Add the 1 teaspoon of salt. In a bowl, mix together the ketchup, molasses, vinegar, ground mustard, Tabasco sauce and pepper. Add mixture to the cooked or canned beans in pot and stir to combine. Bring the beans to a simmer. Simmer over low heat for 30-40 minutes, or until thick. Add more salt, to taste. Serve hot, topped with chopped onions

Belizean Style Taco with Fayah Peppa on top...A little creativity goes a long way in cooking....

https://www.facebook.com/FayahPeppa?This is such an awesome way to start your day

Fayah Peppa Coffee Barbecue Chicken

Ingredients: 2 Lb Bone-in Skin-on Chicken Legs and Thighs (attached) Olive Oil (to brush grill) Coffee Barbecue Sauce: 1 small Yellow Onion (minced) 1 Tablespoon Olive Oil Kosher Salt 1 1/2 Tbsp Coriander Seeds (toasted) 1/2 Cup packed Dark Brown Sugar 1/2 Cup Sherry Vinegar 1 Cup Strong Coffee 1 Cup Spicy Ketchup 1/2 Cup Tomato Juice 1/2 Tablespoon Chipotle Powder 1/2 cup Fayah Peppa Sauce previous Ingredients: 1 small Yellow Onion (minced) 1 Tablespoon Olive Oil Kosher Salt 1 1/2 Tbsp Coriander Seeds (toasted) 1/2 Cup packed Dark Brown Sugar 1/2 Cup Sherry Vinegar 1 Cup Strong Coffee 1 Cup Spicy Ketchup 1/2 Cup Tomato Juice 1/2 Tablespoon Chipotle Powder Method: Sweat the onion in the olive oil with a good pinch of salt in a nonreactive 2-quart saucepan over medium-low heat until translucent, about 2 minutes. Add the coriander, brown sugar, vinegar, and coffee and simmer for 10 minutes. Add the ketchup, tomato juice, and chipotle powder, and simmer for 2 hours. Strain, discard the solids, and let cool. Store covered in the refrigerator for up to 1 month. Instructions: Preheat grill to medium-high heat. Ingredients: 2 Lb Bone-in Skin-on Chicken Legs and Thighs (attached) Olive Oil (to brush grill) Method: Season the chicken on all sides with salt and freshly ground pepper. Brush the grill with olive oil, and arrange chicken on the grill, being mindful not to crowd the grill. Baste the chicken carefully with the barbecue sauce. Flip chicken after 5 to 6 minutes, and continue to baste. If chicken has not cooked through entire after 5 to 6 minutes, move it to a cooler part of the grill to finish. Serve with extra barbecue sauce.

Steak Remoulade Sandwhich

ingredient

1 teaspoon finely minced cornichons or whole sweet pickles
1/2 teaspoon drained capers, chopped
1/4 teaspoon lemon juice
Dash freshly ground black pepper
1 8-ounce boneless beef top loin steak, cut 1 inch thick
1 teaspoon prepared garlic spread or 1 teaspoon bottled minced garlic
1 large yellow sweet pepper, cut lengthwise into 8 strips
2 French-style or Kaiser rolls, split and toasted
1/2 cup arugula or spinach leaves

directions

1. For remoulade, in a small bowl combine the mayonnaise dressing, cornichons, capers, lemon juice, and black pepper. Cover and refrigerate until ready to serve.
2. Trim fat from steak. Pat steak dry with paper towels. Using your fingers, rub the garlic spread over steak. Sprinkle with additional freshly ground black pepper. Grill steak and sweet pepper strips on the rack of an uncovered grill directly over medium coals until steak is desired doneness and pepper strips are crisp-tender, turning once halfway through grilling. (For steak, allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) Cut the steak into 1/4-inch slices.
3. To assemble, spread the remoulade on the bottom and top halves of rolls. Fill with the arugula, steak slices, and pepper strips.

Lemon-Garlic Chicken With Creamed Corn

Ingredients: 2 tablespoons extra-virgin olive oil 4 skin-on chicken drumsticks (about 1 pound) 4 skin-on, bone-in chicken thighs (about 1 1/2 pounds) Kosher salt and freshly ground pepper 3 tablespoons all-purpose flour 12 cloves garlic (about 1 head) 2 lemons (finely grated zest of one, juice of both) 2 tablespoons unsalted butter 1 pound frozen corn, thawed 3/4 cup whole milk 2 tablespoons chopped fresh chives. 2 tblsp Fayah Peppa Directions: Preheat the oven to 450 degrees F. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes. Add the garlic, lemon zest and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 tablespoon flour, then add the milk and bring to a boil. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes. Stir in the chives and season with salt and pepper.Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn

Just put a little Fayah Peppa on it

Our look is getting an upgrade

Fayah Peppa

Pepper pepper love them all colors

Wine in the making from our native Belize

CalCor LLC branching out into Wines

Over the weekend we have started a new venture Wine Making... Currently we have Craboo and Belizean Fruit also known as Yellow Cherries or in Spanish nance... Strawberry and Pineapple. It's day on in the process will let you guys know at what point we will be ready for taste testing...

Belize MyTravels

Belize MyTravels

Things we can eat with Fayah Peppa Sauce. The perfect compliment to any meal...

Easy Rice using Fayah Peppa Sauce....

Ingredients: 1 cup Short-Grain Brown Rice 2 tablespoons Coconut Oil 1 Onion (diced)2 Carrot (diced) 1 cup Snow Peas 4 Scallions (chopped) 1/2 cup Baked Tofu (cubed)optional 2 tablespoons Soy Sauce 2 Eggs (beaten) Salt Pepper 1 teaspoon Fayah Peppa Sauce 1 bunch Fresh Cilantro (leaves only) 2 Garlic Cloves (minced) 6 Skiitake Mushrooms (sliced) 1 tablespoon Sesame Oil 2 tablespoons Rice Vinegar 2 tablespoons Freshly Grated Ginger Ingredients: 2 tablespoons Coconut Oil 1 Onion (diced) 1/2 cup Baked Tofu (cubed) Instructions: In a large cast iron skillet, heat coconut oil over medium-high heat. Stir in onions and cook for one minute. Stir in tofu, and cook until golden brown. Ingredients: 2 Carrot (diced) 6 Skiitake Mushrooms (sliced) 1 cup Snow Peas 4 Scallions (chopped) 2 Garlic Cloves (minced) 2 tablespoons Freshly Grated Ginger 2 tablespoons Soy Sauce 1 tablespoon Sesame Oil 2 tablespoons Rice Vinegar 1 teaspoon Hot Sauce Salt Pepper Method: Stir in carrots, mushrooms, snow peas, scallions, garlic, and ginger and cook until heated through. In a small bowl whisk together soy sauce, sesame oil, rice vinegar, and hot sauce. Add to pan and stir to coat vegetables. Season to taste with salt and pepper. Ingredients: 1 cup Short-Grain Brown Rice Method: Stir in the cooked brown rice and mix thoroughly. Ingredients 2 Eggs (beaten) Method: Crack the eggs into the skillet and mix until eggs have scrambled and are fully cooked. Ingredients: 1 bunch Fresh Cilantro (leaves only) Method: Serve with fresh cilantro.

This was dinner last night with our Fayah Peppa Sauce....Get yourself a bottle

Fry Jacks good for early morning or even better for Tea...

Fry Jacks:Fry JacksIngredients:2 cups all-purpose flour3 teaspoons baking powder¼ teaspoon salt, to taste1 tablespoon vegetable shortening ½ cups water vegetable oil for fryingDirections:Sift flour, baking powder and salt in a bowl. Cut shortening into flour. Add water to make a soft, but not sticky dough. Divide dough into two rounds. Let rest for 15 to 20 minutes or more. Lightly flour counter top or cutting board. Place dough on top and with a rolling pin roll out to about 8 to 10 inch round. Cut lengthwise into 2 to 3 inch strips and then crosswise 3 to 4 inches. Heat oil in frying pan. Fry on each side until golden brown. Serve hot with honey, jams, sugar or with refried beans and cheese.

Market Day

Good morning....Happy beginning of the summer vacations for us Mothers...

Today we start the week off with Thank you...All the Fayah Peppa sauce have gone...Now working on my a new batch. I make them on request to always provide the most fresh ingredients and the best in quality...I already have new orders to fill and will work on those today...For those Belizeans i found Craboo lets see what i can get into with those...Wine or ice cream... OR MAYBE BOTH

BOB MARLEY THREE LITTLE BIRDS

A little inspiration

Given the scale of life in the cosmos,one human life is no more than a tiny blip. Each one of us is just a visitor to this planet, a guess who will only stay for a limited time. What greater folly could there be than to spend this short time alone, unhappy or in conflict with our companions. Far better surely to use our short time here in living a meaningful life enriched by our sense of connections with others and being of service to them.. Dalai Lama

Green Salad with Blue Cheese Dressing

: Here is a Recipe for my Blue cheese dressing an easy salad to go along with it.... Bottled and sold for your convenience. Ingredients: 1/2 pound cheese, divided 1 cup good mayonnaise 1/3 cup heavy cream 2 teaspoons tarragon wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 heads green lettuce, washed and spun dry 3 pounds heirloom tomatoes, mixed colors and sizes, sliced Directions: For the dressing, crumble half the Roquefort cheese, the mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade and process until combined but still chunky. Arrange the lettuce leaves on a platter and place the tomatoes on top. Pour the dressing over the tomatoes. Crumble the remaining Roquefort and sprinkle it over lettuce and tomatoes.