Category: Quick Meals

Chicken Mole

04/20/09 | by alvaro [mail] | Categories: Quick Meals, Meals

I threw together this chicken mole today. I didn’t have all the ingredients from a Paula Dean recipe I found, so I just used whatever I had in the pantry. The Goya jalapenos turned out to be an awesome, if not better alternative to boring bell peppers. The little carrots in the can, are a great addition to this dish.

My goodness is this a delicious way to make chicken! One would never imagine how well chicken, chocolate and peppers go together! Brown the chicken a bit in olive oil, remove, wilt the onions until translucent, then add the garlic and spices. When aromatic throw in everything else including the chicken. Simmer 30 - 45 min, until chicken and veggies are to your desired tenderness.

2 tablespoons olive oil
1 onion, coarsely chopped
3-5 cloves garlic, chopped or smashed
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 can whole tomatoes, quartered + liquid
6+ canned Goya jalapeno peppers + carrots (insides removed unless you want the heat)
__ or Anaheim pepper
__ or 1 bell pepper, coarsely chopped
1 or 2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
__ or 2 tsp chicken Maggie or Knorr + water
2 tablespoons peanut butter
2 tablespoons cocoa powder + 2 tablespoons of honey
__ or 2 oz bitter sweet chocolate
1 (5-pound) chicken, cut into 8 pieces
Toasted pepitas (pumpkin seeds), for garnish
White rice, for serving

Chicken Mole


Linquini with Clam Sauce

11/25/07 | by alvaro [mail] | Categories: Quick Meals

I wanted to experiment with canned clams, to see if they where a suitable substitute for fresh clams in a clam sauce.

I grabbed a can of baby clams I had in the pantry and scoured the internet for ideas. This recipe seemed appropriate so I based this meal around it.

Can O Clams

Linguine with Lemon Clam Sauce

1/2 cup (1 stick) butter
3 tablespoons olive oil
2 cloves garlic, minced (I probably used more…)
1 shallot, minced (Eh, I never have these around so I used onions!)
2 cans (6 1/2 ounces each) minced clams, drained and liquid reserved (mine where not minced.)
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley (I used dried parsley, I thought it was good enough)
2 teaspoons grated lemon peel (I think this was key)
1/4 teaspoon ground black pepper
1 bay leaf
1 pound linguine, cooked and drained
Grated Parmesan cheese

Heat 3 tablespoons butter and the olive oil in heavy skillet over medium-high heat. Saute garlic and shallot until tender.

Add the liquid from the clams, lemon juice, parsley, lemon peel, pepper and bay leaf. Simmer until liquid is reduced to 1 cup. Remove bay leaf. Stir in clams; heat through but do not boil. Add remaining butter; stir.

Pour over hot linguine; toss to coat. When serving, sprinkle with Parmesan cheese. Makes 4 to 6 servings.

linguine with clam sauce

I also thickened the sauce up a bit by adding a little corn starch. This made it stick to the pasta a whole lot better!


Using canned baby clams is a decent substitute for fresh clams. Lemon zest is mandatory, and using corn starch as a thicker really gave the sauce some consistency.

This is a highly recommended 20 minute meal!


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