Search Results for “cayenne”
Friday, November 6
I have fallen in love with cayenne pepper.
I must inform you all that until a few months ago I was a total wimp when it came to spicy (as in hot) food. I always bought mild or medium salsa. If I saw the little pepper symbol on a Chinese food menu, I wouldn’t even consider the dish as an option.
That is until we discovered Back-A-Yard, the Caribbean restaurant I told you about a few months ago. Their jerk chicken is pretty spicy, but of course I had to try it, it’s their thing. Boy am I glad I did. Since that day my tolerance for spicy food has increased 10 fold. I’m not scared anymore! I embrace the spice! In fact, at the BlogHer Food after party, there were these chicken kabobs that everyone was saying were too spicy…and they didn’t even phase me. I have officially numbed my taste buds and boy am I proud. I’m not your typical gringo anymore!
Which is why I’m in love with cayenne pepper. It’s such a great spice for kicking up the flavor. And it’s really so beautiful. I just love opening the lid to find this:
As always, if you have any favorite spicy recipes to share, please do! We’re looking for some HEAT today!
Sunday, January 29
This recipe for Indian Tacos is pretty much a simplified version of my beloved Indian Burritos recipe. I seriously love those burritos, but the tacos involve a few less ingredients, which is welcome on a busy weeknight.
I can’t tell you how much I love these tacos. The tender tandoori chicken (don’t worry, I have a shortcut way to make it that does not involve a tandoor oven) topped with delicious Indian raita sauce and just a few simple vegetables is so tasty. It’s been a while since I’ve made these and really there is no good reason for that!Indian Tacos with Tandoori ChickenAuthor: Jane MaynardServes: 6 servingsIngredients
- ¾ cup plain yogurt
- 2 tablespoons lemon juice
- 2 cloves fresh garlic, minced
- 1 tablespoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon coriander
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- ¼ teaspoon cardamom
- ¼ teaspoon cloves
- ¼ teaspoon black pepper
- 2 boneless, skinless chicken breasts
- 1 tablespoon canola oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 12 flour tortillas (smallest size you can find)
- 1 cup shredded red cabbage
- Raita sauce (recipe below)
- Fresh cilantro, chopped for garnish
- The night before: mix together the yogurt, lemon juice, garlic, cumin, ginger, coriander, salt, cayenne pepper, cardamom, cloves, and black pepper. Stab the 2 chicken breasts with a fork on all sides, then place in yogurt mixture. Let marinate overnight.
- The next day: Preheat oven to 450º F. Cook chicken in oven for ~20 minutes, or until juices run clear and internal temperature of the chicken reaches 160 F.
- Cut chicken into bite-sized pieces.
- Sautee onion and pepper in a large frying pan over medium heat in canola oil, until veggies are softened.
- Top tortillas with tandoori chicken, grilled onions and peppers, red cabbage, raita sauce, and cilantro.
RaitaPrep timeTotal timeIndian cucumber-yogurt sauce.Author: Jane MaynardServes: 1 cupIngredients
- ½ cup cucumber, shredded
- 1 cup yogurt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon green onion
- ¼ teaspoon lime juice
- ¼ teaspoon coriander
- ⅛ teaspoon cumin
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- Pinch cardamom
- Peel and seed cucumber, then shred.
- Mix all ingredients together. Store in fridge and serve cold.
Friday, October 14
Today I have a Mexican brownies recipe for you. And it’s fair trade. And it’s delicious. Are you ready? Let’s go!
I love Mexican chocolate. I was first introduced to this wonderful flavor by my Mexican college roommate Estela. She brought me Abuelita Mexican hot chocolate tablets from home and I hoarded, um, I mean cherished them. (Okay, hoarded. I would not allow anyone to use that chocolate willy nilly!) Fast forward to today and basically if we go anywhere and anything is Mexican chocolate flavored, I order it. The hint of cinnamon and chile peppers paired with chocolate just makes me happy. (And it reminds me of Estela, too, which also makes me happy!)
Fair Trade USA approached me to help celebrate their Fair Moments campaign this month, which is all about showing how our small everyday decisions can have a huge impact, something I really believe. For the post I wanted to share a recipe that used lots of great fair trade ingredients, but for some reason I was having a hard time settling on something. Then, as I was sitting in my kitchen staring at a pile of fair trade goodies with the kids, discussing what we could make, Cate mentioned brownies. Then the cinnamon started chanting, “Abuelita, Abuelita, Abuelita” and I knew Mexican brownies had to happen. (Okay, maybe that last part didn’t happen, but whatever. Close enough.)
Brownies are one of our family’s favorites and probably the most frequently baked item around here, after chocolate chip cookies, of course. Anna and I decided to make the Mexican brownies together and had a great conversation about what fair trade means. We talked about which ingredients in the recipe were fair trade and about how they are ingredients we use all the time. It was really cool neat sharing this with my daughter and I was grateful I could show her how we actively support such a great cause day to day.
The best part was taste testing with Anna and my mom, trying to get the perfect amount of cayenne pepper and cinnamon in the brownies. In case you’re wondering, we succeeded. The brownies came out awesome and everyone in the family loved them (even my mom who was most certainly suspect when I used the words “cayenne” and “brownies” in the same sentence). The cinnamon and cayenne flavors come through but in a subtle way and without too much heat.
Before we get to the post, let’s do a Fair Trade giveaway! One lucky, randomly-selected winner will receive a package from Fair Trade USA with the following goodies:
- Wholesome Vanilla Frosting
- Cascadian Farm Organic Soft Baked Squares
- Marich Chocolates
- Mighty Leaf Tea
- Chuao Chocolates
- Honest Tea
- Larabar Chocolate Cherry Bites
- Frontier Natural Products Co-Op Cinnamon Sticks
- SunSpire Unsweetened Baking Chocolate
- Spectrum Organic Virgin Coconut Oil
- Arrowhead Mills Organic Coconut Flour
- Immaculate Baking Co.’s Organic Chocolate Chip Mix
- Lundberg Family Farms Organic Jasmine Rice
- High Brew Coffee Cold Brew
To enter this Fair Trade giveaway, please do the following:
- Leave a comment on this post! (Optional: Tell us your favorite fair trade ingredient that you use all the time!)
- Bonus entry: Like Fair Trade USA on Facebook! (Please leave a separate comment indicating you have done so. If you already follow, that counts!)
- Like This Week for Dinner on Facebook! (Please leave a separate comment indicating you have done so. If you already follow, that counts!)
- Follow This Week for Dinner on Pinterest! (Please leave a separate comment indicating you have done so. If you already follow, that counts!)
- All comments must be posted by Midnight PT on October 31, 2016.
And now, the recipe! I basically just used Ruth Reichl’s “A Better Brownie” recipe, which is one of my most favorite brownies. The brownies come out super fudgy and rich with this amazing crusty top that is to die for. Click here for the original non-spicy version. If you want to try the spicy version, here you go!Mexican BrowniesPrep timeCook timeTotal timeThis is one of my favorite brownie recipes, originally written by Ruth Reichl. I've given the recipe a Mexican twist with sugar and spice and everything nice...and Fair Trade!Author: Ruth Reichl (with Jane Maynard adaptations)Serves: 16Ingredients
- 5 ounces unsalted high-fat butter (I use regular old salted butter!)
- 5 ounces unsweetened fair trade chocolate
- 2 teaspoons best-quality, fair trade vanilla extract
- 1½ teaspoons fair trade ground cinnamon
- ¼ teaspoon fair trade cayenne pepper
- 4 farm fresh organic eggs (Jane note: my eggs are not farm fresh, everything turns out fine!)
- ½ teaspoon kosher salt
- 2 cups sugar
- 1 cup all-purpose white flour (spooned into a cup and leveled with a knife)
- Preheat the oven to 400ºF.
- Butter a 9x9 or 8x8 square pan and line the pan with parchment paper. Butter the bottom and sides once again.
- Melt the chocolate and the butter in a small saucepan over low heat, stirring constantly until the mixture is smooth and glossy. Remove from heat and stir in the vanilla, cinnamon and cayenne pepper.
- Beat the eggs and salt in a stand mixer. Add the sugar and beat on high for about 10 minutes, until the mixture has turned very light and thick. Add the chocolate mixture to the eggs, beating on low until just mixed.
- Gently stir in the flour until it just disappears.
- Pour the batter into the prepared pan, place in the middle of the oven and immediately turn the temperature down to 350ºF. Bake for 40 minutes; the brownies will be quite fudgy and a toothpick should come out not quite clean. Cool on a rack.
- Lift the brownies out of the pan by pulling up on the parchment paper. Set on a cutting board and cut into pieces.
The little plates in this post are from Q Squared NYC, in case you need to buy them because they are the CUTEST.
Wednesday, February 24
February is American Heart Month. To raise awareness, the Salmon Council reached out to see if I would create a salmon recipe, which I was most happy to do! So, today we have Southwestern Salmon Orzo Salad, and it is quite tasty, if I do say so myself.
Currently, heart disease is the leading cause of death in the United States, accounting for every 1 in 4 deaths. While that sounds dire, the good news is that a healthy diet and lifestyle can significantly help fight heart disease. When I interviewed Lisa Oz last December, one of my biggest takeaways from our conversation was how her heart surgeon father was an early adopter of using diet to help his patients’ health, an approach that then influenced Dr. Oz (Lisa’s husband). It can be quite miraculous what nutritious eating can do for our bodies.
Today’s post is specifically focused on heart-friendly salmon. Salmon is filled with omega-3 fatty acids, and it is recommended that we eat food high in omega-3s at least twice a week. But in addition to those omega-3s, salmon is also rich in protein and Vitamin D, a highly nutritious combination that can help lower cholesterol and reduce your risk of dying of a heart attack by up to one-third.
The Salmon Council challenged me to incorporate DeLallo’s organic whole grain orzo into my recipe. I immediately thought of an orzo salad that my mother-in-law makes that has a Greek flavor to it. I decided to change things up and give the salad a southwestern flare, using a cilantro dressing and adding some heat to the salmon. I have to admit that I’m not normally a huge fan of whole grain pastas strictly for taste reasons, but this whole grain orzo was awesome – just as delicious as regular orzo but with a nice nutritional boost. And the salad overall is sooooo good. The spicy sweet salmon pairs beautifully with the fresh-tasting cilantro dressing and the crunchy veggies. And, if you want to add just a bit of cheese, queso fresca or cotija Mexican cheeses are PERFECT in this salad. If you’re trying to cut back on cheese, though, the salad is just as good without it!
A note about the salmon – as much as I loved it in the orzo salad, it was also really delicious all by itself. The preparation is super simple, making it a great meal on its own.
Southwestern Salmon Orzo SaladAuthor: Jane MaynardIngredients
- 8 ounces uncooked whole grain DeLallo orzo
- 2 tablespoons salt
- 1 to 1-1/2 pound salmon filet, skin on
- 1 small red bell pepper, chopped
- ½ cup black beans, drained and rinsed
- ½ cup canned corn
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon cumin
- ⅛ teaspoon cayenne pepper
- 2 cloves minced fresh garlic
- 8 ounces salsa verde
- ¼ cup chopped cilantro
- ¼ cup sour cream
- ¼ cup water
- About 3 ounces queso fresca or cotija cheese, crumbled (optional)
- Add 2 tablespoons salt to a large pot of water. Bring to a boil.
- Add orzo. Return to boil then cook for 9 minutes, stirring occasionally. Drain and set aside.
- Preheat outdoor grill to medium heat, so internal temperature of grill reaches 500º F.
- While the pasta is cooking, rinse and dry the salmon filet. Brush both sides of the salmon filet with olive oil.
- Place skin down on a large piece of foil, folding up the sides, leaving a couple inches between the edge of the salmon and the edge of the foil all around the filet.
- Mix together the brown sugar, ½ teaspoon salt, cumin, cayenne pepper and garlic. Spread evenly on the top of the salmon filet. Place salmon on the foil on the grill and cook with the lid closed for 10-15 minutes, until salmon is fairly easy to flake apart. You may see some white stuff as well. Remove from grill.
- Remove salmon from the skin in very large pieces. Set aside.
- In a large bowl mix together the cooked orzo, bell pepper, black beans, corn.
- Add salsa verde, chopped cilantro, sour cream and water to a blender and blend well.
- Add ½ cup of the green sauce you just made to the orzo mixture and stir well. Add salmon pieces and stir carefully.
- Serve with extra green sauce and top with queso fresca/cotija cheese if using.
- Serve immediately or chilled.
To learn more about salmon, visit the Hooked on Salmon Facebook page and get salmon recipe inspiration on Hooked on Salmon’s Pinterest board. To find out more about DeLallo’s products, click here to visit the DeLallo website!
This post is sponsored by the Salmon Council. DeLallo provided me with the orzo I used in this recipe.
Tuesday, February 2
Last week I traveled to Minneapolis to visit the General Mills headquarters, where I had the chance to meet with the director of sustainability at General Mills as well as participate in a small group Q&A with the president of cereal (at which point I asked waaaay too many questions). It was a great visit and I learned a lot, much of which I will share later. But today I have to tell you about the birth of Spicy Layered Chocolate Mousse Squares.
During the visit they had all the visiting food bloggers participate in a recipe challenge with Justin Warner (winner of Next Food Network Star Season 8). We had to create a recipe within 1 hour incorporating a General Mills cereal along with at least 2 items from the list of natural ingredients used for flavoring and coloring their cereals. (Over 75% of Big G cereals no longer use artificial colors or flavors and they are on track for almost 100% within the year.)
Me being all serious about the challenge that wasn’t even being judged.
I have zero desire to ever be on a competitive cooking TV show, so when they told us what we were going to be doing, I was not excited. But I put my thinking cap on and got to work. With General Mills professional cook Mary Kaye at my side (I wanted to take her home with me!), I created the dessert I’m sharing with you today. I decided to use Cocoa Puffs, cayenne pepper, cinnamon and cocoa powder.
Justin giving his stamp of approval for the chocolate mousse technique I stole from Nigella Lawson; Mary Kaye and I writing up the recipe
I ended up with a delicious layered dessert using the following layers. Layer 1: Cocoa Puffs crust with a hint of cinnamon (the crust had great flavor). Layer 2: Sweetened, whipped cream cheese. Layer 3: Chocolate mousse spiced with cayenne pepper. Layer 4: Unsweetened whipped cream, sprinkled lightly with cocoa powder and cayenne pepper. The final product tasted great, with a subtle heat that builds over time.The richness of the chocolate and the spice of the cayenne is counterbalanced by the almost sour flavor of the cream cheese, and all that creaminess goes perfectly with the crunchy crust. Plus, the layers look really pretty on the serving plate.
I made the recipe again last night just to be sure I had all the measurements where I wanted them. Once again I enjoyed it thoroughly. Nate had a chance to sample it as well and said that it is really good, but that I might have hyped it up too much. I told him it was a hit in Minnesota so whatever.
So, here you go! Spicy Layered Chocolate Mousse Squares! Maybe I should put cooking competition shows on my to-do list after all. Actually, no. Never going to happen. One hour with a helper and no judges was already too much pressure! 😉 (Side note: I totally stole the chocolate mousse technique from Nigella Lawson and it works beautifully. Click here for Nigella’s instant chocolate mousse recipe and save it to your recipe box.)
One more thing! We had the opportunity to work in the photo studio to photograph our recipes. We had a professional prop stylist, food stylists and photographers all there to help, along with more beautiful props than you can imagine. This is the first time I shot a recipe with artificial light. Until I have this set up in my house, I probably won’t do it again…but it sure was fun!
Me acting all serious again.Spicy Layered Chocolate Mousse SquaresPrep timeTotal timeAuthor: Jane MaynardServes: 16Ingredients
- 3 cups Cocoa Puffs
- 1 teaspoon cinnamon
- 8 tablespoons butter, divided, softened to room temperature
- 8 ounces cream cheese, softened to room temperature
- 2 tablespoons sugar
- 1 pint (2 cups) heavy whipping cream
- 1½ teaspoons vanilla, divided
- 1½ cups mini marshmallows
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons hot water
- ¼ teaspoon cayenne pepper, plus more for dusting
- cocoa powder for dusting
- Preheat oven to 350º F.
- Place 3 cups Cocoa Puffs in a zip-top plastic bag. Using a rolling pin, crush the cereal until it is in crumbs, with no large pieces remaining. Pour crushed cereal into a medium mixing bowl.
- Add 6 tablespoons of the butter and 1 teaspoon cinnamon to the cereal, combine well with a fork or pastry blender.
- Press mixture firmly and evenly into the bottom of an 8" x 8" baking dish. If crust is sticking to your hands, wet your fingers lightly with water.
- Bake for 5-7 minutes. Remove from oven and set on counter to cool completely. While the crust is baking and cooling, make the cream cheese, chocolate mousse and whipped cream layers as described below.
- For chocolate mousse layer: In a heavy medium saucepan, melt bittersweet chocolate, 2 tablespoons of butter and 2 tablespoons of hot water over medium-low heat. Once melted, add the mini marshmallows and cook until marshmallows are completely melted. Remove from heat and let cool for a few minutes.
- While chocolate is cooling, in a medium mixing bowl, mix together ½ cup of the cream, ½ teaspoon of the vanilla and ¼ teaspoon of the cayenne pepper. Whip with a hand mixer until stiff peaks form.
- Fold chocolate mixture into the whipped cream, carefully mixing until there are no more white streaks.
- Cover the bowl and refrigerate for 30 minutes (not longer). If you are still prepping other layers at the 30 minute mark, remove the mousse from the fridge and set aside until ready to assemble the dessert.
- For the cream cheese layer: Using a hand mixer, beat together the cream cheese, sugar, ½ cup of the cream and 1 teaspoon of the vanilla. Start out at low speed until ingredients are mixed evenly together, then slowly increase speed to medium-high. Beat for about 1 minute, until very well blended. Set aside until ready to assemble dessert. Do not refrigerate before assembling - this will make it easier to spread.
- For the whipped cream layer: Beat 1 cup of the whipped cream in a large mixing bowl until thick but still spreadable. You do not want stiff peaks to form, but it should be thicker than soft peaks.
- To assemble the dessert: Once the crust is completely cooled, spread the cream cheese layer first directly on the crust, spreading evenly. Next add the chocolate mousse layer, spooning the mousse onto the cream cheese layer in several spoonfuls around the dish, then carefully spreading to all the edges. Finish with the straight whipped cream, spreading evenly on top and using a frosting spreader or knife to smooth out the top.
- To dust the dessert with cocoa and cayenne: Using a mesh sieve, over the sink spoon some cocoa powder into the sieve carefully. Hold the sieve over the dessert and tap it with a finger to sprinkle a thin layer of cocoa powder over the entire top surface. Repeat the process with cayenne pepper, making sure to sprinkle just a very light layer.
- Refrigerate for 30 minutes. Serve cut into 16 squares.
Thursday, September 17
Today’s recipe has been a long time coming. It’s been in my head forEVER and today I finally took it out of my head and made it reality. And boy-oh-boy am I glad I did. I never say “boy-oh-boy,” so that should tell you how good this recipe is.
For quite some time I’ve been thinking that Indian food would be good filler for a burrito. After all, flour tortillas are a really excellent blank canvas for all kinds of flavors. Including Indian flavors.
I used my homemade tandoori chicken as the base for the burrito, then just piled on all kinds of other wonderful ingredients. The result was delectable. In fact, I had an Indian burrito for lunch today and then couldn’t wait to have it again for dinner.
If I wanted to start a food truck (which I don’t), this burrito is what I would serve. Since I’m never going to start a food truck, I’ll just spill all my secrets.
In case you are wondering, our kids ate their burritos, although they each had a different variation, from Owen with just tandoori chicken and rice to Anna who used about half of the ingredients to Cate who went for the whole enchilada, or burrito, actually!
I think it’s time to get right down to the recipe. Enjoy!Indian BurritosIf Mexican food is good in a burrito, why wouldn't Indian food be good, too? The answer: it is!Author: Jane MaynardIngredients
- Large flour tortillas
- Tandoori chicken (click here for recipe)
- Grilled onions
- Grilled bell peppers
- Jasmine or basmati rice, cooked in salted water
- Canned chickpeas
- Masala sauce (see recipe below)
- Raita sauce (see recipe below)
- Lentils (you can look for a recipe for "dal" online, or just buy the boxed, cooked lentils at Trader Joe's!)
- Chopped fresh cilantro
- Make sure your tandoori chicken, onions, peppers, rice, chickpeas and masala sauce are all warm/hot.
- Warm the tortilla on both side on the stove in a large, dry frying pan.
- Pile on all of the ingredients above and wrap the tortilla up burrito style!
Masala SaucePrep timeCook timeTotal timeThis chunky tomato-based masala sauce is a perfect topper for Indian burritos!Author: Jane MaynardIngredients
- 1 tablespoon canola or vegetable oil
- 2 tablespoons chopped onion
- 1 clove fresh garlic, pressed through a garlic press
- 1 14-ounce can diced tomatoes, most of the fluid drained off
- 1 teaspoon garam masala
- ½ teaspoon chili powder
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cumin
- ¼ teaspoon coriander
- ¼ teaspoon salt
- ⅛ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon cardamom
- In a small sauce pan heat the oil over medium heat. Add onions and cook until translucent.
- Add garlic, stir and cook about 1 minute.
- Add tomatoes and the rest of the ingredients. Bring sauce to a simmer over medium to medium-high heat, then reduce heat to medium low, maintaining a simmer, and cook for about 10 minutes.
- Blend about ⅔ of the mixture in a blender, then add back into the pan and stir. Serve warm.
Raita Sauce (Indian Yogurt Sauce)Prep timeTotal timeBasic recipe for raita, an Indian yogurt-based sauce with cucumber.Author: Jane MaynardIngredients
- 1 cup plain yogurt (you can use whatever kind of yogurt you want - if you use Greek, the sauce will be thicker)
- ½ cup shredded cucumber (peel and core the cucumber before shredding)
- 2 tablespoons chopped cilantro
- ¼ teaspoon lime juice
- ¼ teaspoon coriander
- ⅛ teaspoon cumin
- ⅛ teaspoon black pepper
- ⅛ teaspoon salt
- 2 shakes cardamom
- Mix everything together! Serve cold.
Wednesday, February 4
When we were in New Hampshire for New Year’s Eve, Nate’s mom made some chicken tenders with coconut mixed into the breadcrumbs that were scrumptious.
I’ve made the same thing a couple times since and I think I finally have these chicken tenders perfected, with just the right amount of salty and sweet and a bit of heat surrounding perfectly tender chicken. And, of course, coconut. I love anything savory with coconut involved. So good.
There are a few steps to the recipe, but I promise it’s an easy recipe nonetheless. Also, I highly recommend pounding the chicken. You can skip the pounding, but it’s way better when you do it.
Enjoy!Coconut Chicken TendersPrep timeCook timeTotal timeWith a little bit of sweet and a little bit of heat, these oh-so-tender chicken tenders are coconut perfection!Author: Jane MaynardServes: 4 servingsIngredients
- 1 pound chicken tenders
- ¼ cup flour
- ¾ teaspoon kosher salt (divided into ½ teaspoon and ¼ teaspoon)
- 1 egg
- 1 teaspoon soy sauce
- ½ cup panko bread crumbs
- ½ cup sweetened coconut
- ¼ - ½ teaspoon cayenne pepper (with ¼ teaspoon it's just a HINT of heat, ½ teaspoon has more heat but isn't crazy spicy)
- 1 tablespoon sugar
- 4 tablespoons butter
- Pound chicken tenders thin.
- Mix together flour and ¼ teaspoon salt and pour onto a plate.
- Beat the egg in a small bowl and whisk in the soy sauce.
- Mix together the panko bread crumbs, coconut, ½ teaspoon of the salt, cayenne pepper, and sugar together in a medium bowl.
- Heat butter in a large, deep skillet over medium heat. Depending on the size of your pan and whether or not you are doubling the recipe, if you need to cook the chicken in batches, add 2 tablespoons of butter to the pan for each batch of chicken you cook.
- Dip each chicken tender in the flour, then the egg, then the breadcrumb mixture. Place chicken tenders in the heated pan and cook chicken tenders on both sides until golden brown and chicken is cooked through, about 4 minutes per side.
- Remove chicken from pan and place on a plate lined with a paper towel to allow some of the oil to drip off.
- Serve hot. Sweet chili sauce is the perfect dipping sauce for this chicken! We used honey mustard dipping sauce as well and that was good, too!
Tuesday, October 7
The first time Nate and I tasted mole sauce was at a Mexican restaurant in Arlington, MA when we were in college. My roommate and best college friend Estela was from Juárez and was always educating me on what good Mexican food was. One such dish was mole, which she described as a savory “chocolate” sauce served over chicken. When Nate and I spotted it on the menu that night so long ago we knew we had to try it, and we loved it. Sadly, we’ve hardly eaten mole since then. It’s not a dish you generally find served in Mexican restaurants in the U.S. and we had no idea how to make it…until now! (If you live in the Bay Area, Lulu’s serves both green and red mole and they are both divine.)
I finally sat down to figure out how to make a red mole sauce on my own and it turned out so so so good. This recipe is great for about a million reasons, but I’ll just share a few. It’s a crockpot recipe, making it very hands off. You just blend most of the ingredients together, dump it over chicken in the crockpot and let it cook. Easy peasy! Traditional mole sauces can take days to prepare, but the crockpot actually helps speed up the process. (That’s probably the first time a crockpot meal has been described as speedy!) This red mole sauce is quite rich and full of flavor, but not too spicy, so kids can enjoy it, too. However, you can definitely add cayenne pepper for more heat. Heat is good. And the richness from the unsweetened chocolate counterbalances the heat of the peppers beautifully. Lastly, this recipe for chicken mole rojo is healthy! I originally developed it for Disney and had to follow strict dietary guidelines, all of which I met in this recipe.
And, if you have kids, just tell them they are eating mud and they will eat every bite of their dinner. It’s like magic.
Friday, July 11
Happy Friday! Just a few fun links today and then I’ll be out of your hair! 😉 As always, please share your own stuff in the comments, too! I love seeing what you’re up to/what caught your eye during the week/all of it!
Okay, so I really loved writing my Babble post about making fondue with kids this week. We put it all together with our extended family here in New Jersey and had a blast! The cooking was fun, the eating was fun and everything tasted wonderful. Plus, there are lots of cute photos and two great recipes in the post. So, you know, be sure to check it all out!
And here are some fun posts on Cosmo this week!
Tuesday, May 20
I was recently hired by The Salmon Council to develop a salmon recipe. I was trying to decide between salmon tacos or salmon with a balsamic glaze and just couldn’t settle on which recipe to pursue. I took the dilemma to Facebook (as one does) and the votes overwhelmingly came in for salmon tacos, so I decided to give them a whirl!
The Salmon Council did not hire me to do a blog post, but this recipe turned out so yummy I had to share it with you! Holy smokes, folks. Deeeeeeeeeeelicious. Seriously, this salmon was flavored beautifully, with a nice balance of salty, spicy and sweet. The texture of the fish was perfect and it paired wonderfully with the slaw on the tacos. Basically just super duper yummy food going on here.
Without further ado, the recipe!