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Easy Slow Cooker Chicken Mole Recipe

It just doesn’t make any sense. A sauce with a crazy combo of ingredients – ancho chiles; raisins; tomatoes; almonds. Oh Yes – and chocolate!

“Mole” is often called “the Curry of Mexico,” and with good reason. No one makes mole exactly the same, but most moles have common themes: delightful yet odd combination of ingredients. ((NOTE: I am decidedly not opposed to weird ingredients: I have even made a delicious mole with pumpkin seeds and radish leaves!)) Take for example, the most well known mole, Mole Negro: nuts, raisins, chiles and chocolate. That sounds like a desperate combo using up odds and ends from a Mexican pantry, but results in a unique, silky smooth texture with the perfect twist of spices and heat.

Sandy and I were lucky enough to go to the Santa Fe Cooking School a while ago, and we ate at a world famous southwest restaurant: The Coyote Cafe. I order the chicken mole and was in heaven. I MUST MAKE THIS, I pledged. But then, I bought the cookbook, turned to the mole recipe and nearly fainted – so many ingredients and a lots of work.

Then, I came across Rick Bayless’ recipe for mole that promised it was “EASY.” And by this I mean only a dozen or so ingredients and a few minutes prep time. I had no choice. I had to try this recipe. I simplified this recipe even more. The one thing I did not omit is the toasting of the almonds and chiles first – this adds an incredible deep, rich taste.

This mole is shockingly good, considering it only takes about 20 minutes of prep time total. It is rich. It is sweet. It is spicy. It is flavor-packed. And, it tastes amazingly close to the Coyote Cafe’s mole extraordinaire.

Try this on a cold wintery day (Ahem, like where I live!) and the smell alone will penetrate right to your bones. And the taste, well. . . words do not suffice. Put this on your “must try” list this winter.

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Mini Crustless Green Chile Quiche and Endive Salad with Sun Dried Tomato Pesto Recipe
Ok… I’m sorry.  It’s been 10 days since my last confession.  Oops,  I mean my last post.  That’s how long it took for my family to read the CPR Instruction booklet and revive me from my shock induced coma caused by seeing the results of a very happy New Year on the dial of my scale. In fact, just thinking about the scale makes the room spin and my vision go dark.

Needless to say, I’ve been elbow deep in recipe revisions and menu over hauls ever since.

Now, there has been a lot of talk going around cyber space about this diet or that diet or no “die” it.  But, after a stark self examination, I have to face the fact that the low-glycemic lifestyle is one that works for me.  Unfortunately, it doesn’t work too well for the rest of my family.  So, I’ve got to find a way to make my new, reduced carb menu fit into my busy, physically active boys’ lives.

That won’t be too hard.  Anything I can eat, they can eat.  And, I can throw in some additional choices just for them like whole wheat pasta, brown rice or even a crouton or two.

Over the next few weeks, I will be working some lighter recipes into the Southwest mix. Don’t get me wrong, if I have learned anything about myself over the years, there will be plenty of “days off” and ultra fun ways to “splurge!” [click to continue…]

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Reader’s Choice Top Ten Favorite Southwest Recipes Voted on by… You!

January 6, 2012

The numbers are in and the tally has been counted for your top ten favorite Southwest recipes of 2011. So, before we ride off into the new year, it’s time to give your favorite recipes an encore. 2011 was a really big year for us, the Southwest Sisters. We had a wedding (Donna’s son) a [...]

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Cranberry Glazed Pork Carnitas Recipe

Thumbnail image for Cranberry Glazed Pork Carnitas Recipe January 1, 2012

Can it really be New Year’s all ready? Just when you think you have the shopping, decorating, baking, dish washing done and you can sit down and enjoy the holidays… they’re over. Well, not this year. Not for me. The holidays are not over until I say so. I’ve decided to take the time to [...]

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Christmas Dinner Short Ribs with Pear and Celery Salad Recipe

December 23, 2011

If you haven’t decided on what you are serving for holiday dinner at this late date, I’ve got the answer for you. Short ribs. No, not cowboy, barbequed, grilled outside short ribs… pretty short ribs. All dressed up for dinner on china plates short ribs. Quite a few years ago, I started the tradition of [...]

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