Dinner: Chicken Mole

I LOVE LOVE LOVE this recipe. It's been one of the best dinners I have made in awhile and it makes great leftovers too. I found this as I was looking through the 10/17/10 issue of Women's Day. The minute I read it I walked to the grocery store, bought all the ingredients, walked back and immediately set to work (doubled the batch and made way too much). Mole definitely has a unique rich taste (there's cocoa, cinnamon, cloves, and almond butter). Definitely worth a try, Enjoy!

*Note, this dish is perfectly paired with rice...feel free to start that (especially with long-grain rice) before you begin preparing the mole...

Ingredients:

• 2 Tbsp canola or vegetable oil
• 1 medium yellow onion, diced
  
• 6 garlic cloves, minced
  
• 1 Tbsp cocoa powder
  
• 1/2 tsp ground cinnamon
• 1/2 tsp red pepper flakes
• 1/4 tsp ground cloves
• 1/4 tsp ground black pepper
  
• 1 cup smooth almond butter
  
• 1 cup canned crushed tomatoes
• 2 cups chicken broth
  
• 1/4 tsp of salt
• 1 slice of white bread cut into small pieces
• 1 & 1/2 lb of skinless chicken breasts, cut into 1/2 inch chunks
  

Directions:

1. In a dutch oven (or very large saucepan with lid) over medium-high heat combine the oil, garlic, cocoa powder, cinnamon, red pepper flakes, cloves, and black pepper. Saute for 5 minutes
2. Add the almond butter and mix until it melts into the other ingredients.
3. Add the tomatoes, broth, salt and bread and bring to a simmer
4. Add the chicken and return to a simmer
5. Cover the pot and cook for 12-15 minutes, or until the chicken is cooked through

Breakfast/Snack/Appetizer: Doughnuts!!

My latest obsession at the moment are making doughnuts. I found a recipe which I believe is actually on the cover of Family Circle magazine back in April. The only catch for this is that you'll have to buy a doughnut form pan (which usually you will need to buy two to make a full dozen, which most recipes make). The best thing about these is that they are baked and not deep fried. Below are the two recipes from Family Circle and one from Rachael Ray...

Vanilla Cake Doughnuts
Ingredients:

• 1 and 1/4 cup flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
  
• 1/2 cup low-fat buttermilk
• 1/3 cup brown sugar
• 1 egg
  
• 4 teaspoons of unsalted butter, melted
• 1 teaspoon vanilla extract
  

Directions:

1. Preheat the oven to 325°. Coat a 6-indentation doughnut pan with nonstick cooking spray
   

2. In a large bowl, whisk the flour, baking soda, and salt together. In a small bowl whisk the buttermilk sugar, egg, butter and vanilla together until smooth. Add milk mixture to the flour mixture and whisk until smooth
   

3. Spoon batter into a large resealable plastic bag and seal, cut corner and squeeze batter into prepared indents about 2/3 full. Smooth tops
   

4. Bake for 13 minutes or until doughnuts spring back when lightly pressed. Cool in pan for 3 minutes and then transfer to wire cooling rack

*makes 6

Chocolate Cake Doughnuts
Ingredients:

• 1 cup flour
• 1/4 cup unsweetened cocoa
  
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
  
• 1/2 cup low-fat buttermilk
• 1/2 cup brown sugar
• 1 egg
  
• 4 teaspoons of unsalted butter, melted
• 1 teaspoon vanilla extract
  

Directions:

1. Preheat the oven to 325°. Coat a 6-indentation doughnut pan with nonstick cooking spray
   

2. In a large bowl, whisk the flour, cocoa, baking soda, and salt together. In a small bowl whisk the buttermilk sugar, egg, butter and vanilla together until smooth. Add milk mixture to the flour mixture and whisk until smooth
   

3. Spoon batter into a large resealable plastic bag and seal, cut corner and squeeze batter into prepared indents about 2/3 full. Smooth tops
   

4. Bake for 13 minutes or until doughnuts spring back when lightly pressed. Cool in pan for 3 minutes and then transfer to wire cooling rack

*makes 6

Toppings for Cake Doughnuts
Ingredients:

• 2 and 1/4 cups confectioners sugar
  
• 3 tablespoons of milk
• sprinkles, toasted coconut, mini chips, cinnamon-sugar mixture
• 1 tablespoons unsweetened cocoa powder
  

Variations:

1. Powdered Doughnuts- place 1/4 cup confectioners sugar in a sifter and gently sift over cooled doughnuts. Flip doughnuts and cover

2. White-Frosted Doughnuts-in a small bowl combine 1 cup of the confectioners and 1 tablespoon of the milk. Stir until smooth. Dip cooled doughnuts into bowl and transfer to rack. Top with sprinkles, chips, or toasted coconut

3. Chocolate-Frosted Doughnuts-combine 1 cup of confectioners sugar, cocoa, and 2 tablespoons of milk. Stir until smooth. Dip cooled doughnuts into bowl and transfer to rack. Top with sprinkles, chips, or toasted coconut

4. Drizzle- create frosting or use leftover from white or chocolate frosting (from above). Spoon into plastic bag and cut corner of bag to drizzle over cooled doughnuts

5. Cinnamon-Sugar-Toss still warm doughnuts in cinnamon-sugar to coat

Banana Doughnuts & Banana Frosting
Ingredients:

• 1 and 1/4 cup flour(can also be gluten free)
  
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 and 3/4 teaspoons of ground cinnamon
  
• 1 cup granulated sugar
• 2 eggs, room temp
• 1 and 3/4 cups of mashed ripe bananas (about 4)
• 4 teaspoons vanilla extract
• 1/2 cup vegetable oil
• 1/4 cup shortening, at room temp
• 2 and 1/4 cups confectioners' sugar
• 1/4 teaspoon fresh lemon juice
  

Directions:

1. Preheat the oven to 350°. Coat doughnut pans with nonstick cooking spray
   

2. In a large bowl, whisk the flour, baking powder, salt, and 1 and 1/2 teaspoons of cinnamon together. In a small bowl whisk the sugar, eggs, 1 and 1/4 cup mashed bananas, 2 teaspoons of vanilla, and oil together. Stir the wet ingredients with the dry ingredients until just combined
   

3. Spoon batter into the pans, about 3/4 full.

4. Bake for 12-15 minutes or until doughnuts are golden and toothpick inserted comes out clean. Let cool on rack

5. Meanwhile, in food processor combine the shortening, confectioners' sugar, and the remaining banana, vanilla, cinnamon, and the lemon juice.

6. Glaze the doughnuts with the frosting
   

*makes 12

All three recipes are great!! Enjoy!