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

Dinner Recipe: Chicken Tortilla Soup

I have to thank on one my friends for this recipe, although I don't think she checks this. I always think of her when I make this. Thank you Christine!! I've passed it on to several people and it's always a crowd pleaser.

Ingredients...
Soup:

• 1 onion
• 2 cloves of garlic
• 1 tsp chili powder
• 1/2 tsp oregano
• 2 bay leaves
• 48 oz. chicken stock
• 1 - 8 oz can of tomato sauce
• 1/2 tsp salt
• 1 tsp sugar
• 1/4 tsp pepper
• 1 c. rice
• chicken breast (one pound or so)
  
• 1/4 cup frozen corn

Toppings:

• Tortilla chips
• shredded cheddar cheese
  

Directions:
1. Brown the onion and the garlic in a large saucepan.
2. Stir and add everything except the chicken and the corn.
3. Cover and simmer until hot, then add chicken and corn.
4. When chicken is cooked remove and shred it. Put it back in the pot and simmer until rice is cooked or 15-20 minutes.
5. Serve with tortilla chips and cheese over the soup

Comments:
I usually add more chicken stock if I want this to the more "soup" than stew. I made this today and realized I didn't have chili powder so I ended up adding chili flakes. It was a nice substitute (and the perfect amount of spiciness)! I love making enough of this for leftovers throughout the week. Perfect for a cold afternoon in winter too! MMMMMM!

Dinner Recipe: Creamed Chicken

I absolutely LOVE this recipe. My Aunt Sandy passed this onto me and she makes this for a lot of family gatherings. I made it for my roommates and they always say this is their favorite dinner.

Ingredients:

• 4 Tbsp chicken fat or butter (I usually use margarine)
• 1/3 cup flour
• 1 1/4 cup chicken broth
• 1 1/4 cup milk
• 3 cups diced cooked chicken
• 1 tsp of salt
• dash of pepper

Directions:
Blend flour, butter, milk, broth in large saucepan. Cook until smooth, stirring constantly. Add chicken, season with salt and pepper. Heat thoroughly, serve over biscuits.

Comments & Additions:
This is an easily adaptable Vegetarian recipe (replace chicken with your favorite frozen veggies, and chicken broth with vegetable broth).
For me I always have issues with thinking it will not be thick enough so I always add flour. Problem with that is it tends to stick to the bottom and burn the flour/batter. I use Bisquick biscuit mix and make drop biscuits. Yummy!