May 2014

Good afternoon, savvy savers! Today I wanted to share with you a very old recipe for Chicken Mole, that I have adopted from a family friend and my live-in caretaker for my early childhood years, Ms. Katie; this recipe was her Mother’s recipe for Chicken Mole, brought with her to the United States, after she naturalized as a citizen in the 1960’s. Though Ms. Katie passed away some time ago, I remember loving the smells coming from the kitchen when this amazing dish was cooking. In honor of Cinco de Mayo tomorrow, I could not think of a better time to share this dish with you! I have adapted the recipe to be more coupon, and freezer-cooking friendly, and I can make this dish for under $6.50, and it will serve 8. Keep in mind, the seasoning called for in this recipe I already keep on hand, and I also add carrots, as Ms. Katie did; please note that without the seasoning being in your pantry, this factor might offset your total cost.

Here’s how I make it:

Ingredients:

1 large onion, chopped
1/2 cup raisins
1 tablespoon minced garlic
1 cup carrots, sliced into discs
1 thinly diced chipotle chile; I use the canned chiles in adobo sauce
3 tablespoons peanut butter
1 (28 ounce) can crushed tomatoes
1 teaspoon sugar
1 teaspoon ground cinnamon
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground nutmeg
3 tablespoons unsweetened cocoa powder
1 1/2 pounds skinless, boneless chicken breasts

Instructions:

1) Place onion, raisins, garlic, chipotle pepper, peanut butter and crushed tomatoes in slow cooker.

2) In a bowl, add the sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder, then mix the ingredients together, then add to the crockpot.

3) Mix all ingredients in the crockpot together, then carefully add your chicken and then fold the sauce over the chicken.

4) Cover the dish, and cook on Low for 6 hours.

5) Four hours into cooking, add your carrot discs, and fold into your sauce, and cook for an additional 2 hours.

6) 30 Minutes before serving, steam rice and corn.

7) 10 minutes before serving heat up your tortillas for dipping.

8) Serve mole atop a small 1 cup pile of steamed rice, pair with steam corn and tortillas.

9) Enjoy!

Calling all Kentucky Derby fans! As many will be watching all of the events at Churchill Downs this weekend, I thought I would share one of my family’s recipes for Mint Juleps! This recipe will serve 6.

Ingredients:

2 cups white sugar
2 cups filtered water
10 sprigs fresh mint
Crushed ice
12 oz. Kentucky bourbon

Instructions:

1) The night before serving, make a simple syrup by combining your water and sugar in a small saucepan, bring to a boil, stir constantly. Remove from heat and let steep for 3 minutes.

2) Cool simple syrup, and place in a covered container with 2 sprigs of fresh mint. Refrigerate overnight; 6-8 hours minimum.

3) Before serving,  fill 8 collins glasses with crushed ice.

4) In each glass, add 1 teaspoon of your mint-infused simple syrup, and 2 oz. Kentucky bourbon.

5) Stir with a spoon, and garnish with a sprig of fresh mint.

6) Enjoy!