Appetizer of the Week – WARM MOLE BEAN DIP SATURDAY

November 21, 2020 at 6:02 AM | Posted in Appetizer of the Week, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Appetizer of the Week is a recipe for Warm Mole Bean Dip. The recipe is made using Tomato Paste, Tomato, Salsa, Cilantro, Salt, Shredded Reduced Fat Jack Cheese, Pinto Beans, Canola Oil, Onion, Jalapeno Pepper, Spices, and Unsweetened Cocoa Powder. The Mole Dip is 100 calories and 8 net carbs per serving. So you can find this Diabetic Friendly recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/

WARM MOLE BEAN DIP
Recipe for Warm Mole Bean Dip

Ingredients

1 Tbsp. tomato paste
1 small tomato, seeded and chopped
1/2 cup mild, medium or hot chunky salsa
2 Tbsp. chopped cilantro
1/2 tsp. salt, or to taste
3/4 cup (3 ounces), shredded, reduced-fat Jack cheese
One (15-ounce) can pinto beans, rinsed and drained
2 tsp. canola oil
1/2 cup finely chopped onion
1 small jalapeno pepper, seeded and finely chopped
1 tsp. chili powder
1 tsp. unsweetened cocoa powder
1 tsp. ground cumin
1 tsp. dried oregano

Directions

1 – Preheat the oven to 400 degrees. Coat a 9-inch pie plate with cooking spray and set aside.
2 – In a food processor, whirl beans until pureed but still slightly lumpy. Scoop beans into a mixing bowl and set aside.
3 – In medium skillet, heat oil over medium heat. Sautee onion and jalapeno until onion is soft, 5 minutes. Add chili powder, cocoa, cumin, and oregano, and cook, stirring, until fragrant, 1 minute. Mix in tomato paste and cook for 30 seconds. Add contents of the pan to the pureed beans.
4 – Add tomato, salsa, cilantro and salt, to beans and mix to combine all ingredients. Spread bean mixture in an even layer in the prepared pan. Sprinkle cheese over the top.
5 – Bake until cheese is melted and bubbly and beans are heated through, 12 to 15 minutes. Serve immediately, accompanied by a bowl of baked tortilla chips.

Recipe Yield: Yield: Makes 8 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 3.5 grams
Saturated Fat: 1.5 grams
Fiber: 3 grams
Sodium: 370 milligrams
Protein: 5 grams
Carbohydrates: 11 grams
https://diabeticgourmet.com/diabetic-recipes/warm-mole-bean-dip

It’s Chili, Chowder, or Stew Saturday – Chili Mole-Style with Pepper Jack

February 8, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday is a recipe for Chili Mole-Style with Pepper Jack. A little something different this week, Mole Style Chili! Spicy Turkey, Beans, and Pepper Jack Cheese with a hint of chocolate. A recipe sure to please the Chili lover’s out there! It’s from the CooksRecipes website, which is loaded with delicious and fantastic recipes! https://www.cooksrecipes.com/index.html

Chili Mole-Style with Pepper Jack

A spicy ground turkey chili and beans ‘mole-style’, made with a hint of chocolate and served topped with shredded pepper Jack cheese.

Recipe Ingredients:
1 tablespoon olive oil
1 yellow onion, minced
1 large garlic clove, minced
1 pound ground turkey
1 1/4 ounces dry chili seasoning
1 (28-ounce) can crushed tomatoes, undrained
1 (10-ounce) can beef broth
1 cup water
1 (16-ounce) can pinto beans, drained and rinsed
1 tablespoon dark brown sugar, packed
1 tablespoon cider vinegar
1 ounce unsweetened chocolate
Hot pepper sauce (optional)
2 2/3 cups shredded Wisconsin Monterey Pepper Jack Cheese

Cooking Directions:
1 – In heavy 4-quart pot, heat olive. Add onion and garlic; sauté 3 to 4 minutes.
2 – Add turkey. Increase heat to medium high. Cook stirring, until turkey is no longer pink.
3 – Mix in chili seasoning. Add tomatoes, broth and water and bring to a boil. Reduce heat and simmer 30 minutes.
4 – Stir in beans, sugar, vinegar, and chocolate. Stir until chocolate melts and simmer additional 20 to 30 minutes.
5 – Season with hot pepper sauce to taste.
6 – Ladle chili into 8 bowls and top each with 1/3 cup shredded Monterey Pepper Jack Cheese.
Makes 6 servings.
https://www.cooksrecipes.com/soup/chili_mole-style_with_pepper_jack_recipe.html

Healthy Chicken For Two Recipes

July 28, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Chicken For Two Recipes. Delicious and Healthy Chicken For Two Recipes with recipes including; Skillet Green Chile-Chicken Enchilada Casserole, Spicy Drumsticks, and Shortcut Chicken Mole. Find these recipes and so much more at the EatingWell website! Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Chicken For Two Recipes
Find healthy, delicious chicken for two recipes, from the food and nutrition experts at EatingWell.

Skillet Green Chile-Chicken Enchilada Casserole
This 45-minute enchilada recipe is bursting with chicken, tomatoes, tomatillos, chile peppers, and cheese, and because it’s a one-skillet casserole, cleanup is a breeze…………

Spicy Drumsticks
Looking for a way to spice up your chicken? Look no further! These spiced chicken drumsticks are the perfect way to ramp up any meal and thanks to the slow cooker, they are incredibly easy to prepare……………..

Shortcut Chicken Mole
Using bottled salsa in this recipe really cuts down on prep time, and helps to get this cumin-flavored chicken dinner on the table in just 20 minutes………….

* Click the link below to get all the Healthy Chicken For Two Recipes
http://www.eatingwell.com/recipes/18949/ingredients/meat-poultry/chicken/for-two/

Healthy Latin American Recipes

December 20, 2017 at 6:34 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Latin American Recipes. There are so many Delicious and Healthy Latin American Recipes and you can find them at the EatingWell website! You can find recipes like; Carnitas Tacos, Classic Flan, and Chicken Mole Almendrado. You can find these and more at the EatingWell website. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Healthy Latin American Recipes
Find healthy, delicious Latin American recipes, from the food and nutrition experts at EatingWell.

Carnitas Tacos
Richly flavorful pulled pork is served in corn tortillas with shredded cabbage, red onions, and salsa, then topped with lime crema……

Classic Flan
Making restaurant-quality flan at home is easier than you think, and our version is healthier, too! With just a few ingredients, you’ll have a satisfying dessert that’s sure to impress…….

Chicken Mole Almendrado
This rich, velvety mole sauce recipe gets flavor from spices, chocolate, dried chiles and nuts. To make it at home, you’ll need a blender and a fine-mesh strainer. Find the dried chiles and Mexican cinnamon, also known as true cinnamon, online and at Mexican grocers. Be careful not to burn the chiles or raisins when frying or the sauce will taste bitter. Use any leftover sauce and chicken for enchiladas the next day……..

* Click the link below to get all the Healthy Latin American Recipes
http://www.eatingwell.com/recipes/22826/cuisines-regions/latin-american/

Saturday’s Chili – Chili Mole-Style with Pepper Jack

March 5, 2016 at 5:47 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is a Chili Mole-Style with Pepper Jack. A little something different this week, Mole Style Chili! Spicy Turkey, Beans, and Pepper Jack Cheese with a hint of chocolate. A recipe sure to please the Chili lover’s out there! It’s from the CooksRecipes website, which is loaded with delicious and fantastic recipes! http://www.cooksrecipes.com/index.html

 

 

Chili Mole-Style with Pepper Jack

A spicy ground turkey chili and beans ‘mole-style’, made with a hint of chocolate and served topped with shredded pepper Jack cheese.

Recipe Ingredients:Cooksrecipes 2

1 tablespoon olive oil
1 yellow onion, minced
1 large garlic clove, minced
1 pound ground turkey
1 1/4 ounces dry chili seasoning
1 (28-ounce) can crushed tomatoes, undrained
1 (10-ounce) can beef broth
1 cup water
1 (16-ounce) can pinto beans, drained and rinsed
1 tablespoon dark brown sugar, packed
1 tablespoon cider vinegar
1 ounce unsweetened chocolate
Hot pepper sauce (optional)
2 2/3 cups shredded Wisconsin Monterey Pepper Jack Cheese

Cooking Directions:

1 – In heavy 4-quart pot, heat olive. Add onion and garlic; sauté 3 to 4 minutes.
2 – Add turkey. Increase heat to medium high. Cook stirring, until turkey is no longer pink.
3 – Mix in chili seasoning. Add tomatoes, broth and water and bring to a boil. Reduce heat and simmer 30 minutes.
4 – Stir in beans, sugar, vinegar, and chocolate. Stir until chocolate melts and simmer additional 20 to 30 minutes.
5 – Season with hot pepper sauce to taste.
6 – Ladle chili into 8 bowls and top each with 1/3 cup shredded Monterey Pepper Jack Cheese.
Makes 6 servings.

http://www.cooksrecipes.com/soup/chili_mole-style_with_pepper_jack_recipe.html

Wild Idea Buffalo Recipe of the Week – Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole

September 24, 2014 at 6:10 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole. For this recipe you’ll e using the Wild Idea Buffalo 5 oz. Top Sirloin Steaks. You can check out all of Jill O’Brien recipes at the Wild Idea Buffalo website. http://wildideabuffalo.com/

 

 
Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole
By: Jill O’Brien

 

Serves 4 This recipe is super easy and most can be made ahead of time.
Wild Idea Buffalo Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole

 

Mole Ingredients:

* 1 – Tablespoon butter
* 1 – cup red onion, chopped
* 1 – clove garlic, chopped
* ½ – teaspoon each: cinnamon, cumin and fennel
* ¼ – teaspoon cloves, oregano and black pepper
* 1 – 15.5 oz. can dark cherries in heavy syrup
* 1 – 3oz. can roasted green chili’s
* ½ – cup diced canned tomatoes
* squeeze of fresh lime
* 1 – chipotle pepper in adobo sauce
* 1 oz. 70% dark chocolate
In saucepan over medium heat add butter and melt. Add onion and garlic, stir and cover to soften but not brown, about 4 minutes, stirring occasionally. Add remaining ingredients except chocolate and bring to a simmer. Place all ingredients in blender and pulse puree until smooth. Return to saucepan and bring to simmer. Break chocolate into pieces and stir into sauce. (Sauce can be made in advance and reheated).

 

 

For the Polenta: * Note: You will have leftover polenta – but great as leftover by itself or crumbled to use in omelets.

Ingredients:

* 2 cups 2% milk
* 1 cup half and half
* ¾ cup polenta
* ½ teaspoon kosher salt
* 2 oz. Chevre
½ cup fresh cilantro leaves, chopped
* 1 tablespoons extra virgin olive oil for pan frying
In heavy pan over medium high heat bring liquid to a boil. Using a whisk, whisk in polenta slowly. Once incorporated reduce heat to low and continue to whisk, adding remaining ingredients except cilantro. After about 3 minutes stir in cilantro. Salt to taste. Line a 6×9 pan with saran wrap and pour polenta in pan. Cover with an additional piece of saran wrap and allow polenta to set. (Polenta can be made ahead.)

Cut out polenta cakes with cookie cuter or knife to desired portion. Heat oil in sauté pan over medium heat. Pan fry cakes for 3 minutes on each side or until golden brown.

 

 

For Steaks:

* 4 – 5 oz. Top Sirloin Steaks
8 1 Tablespoon olive oil
* ½ teaspoon salt and pepper
Rinse steaks and pat dry. Rub steaks with oil, salt and pepper, and let rest for 1 hour at room temperature. In cast iron skillet over medium high heat, sear steaks for 2 and a half minutes on each side. Remove steaks to platter and cover until ready to serve.

To Serve: Place a puddle of Mole sauce on plate. Place polenta cake on sauce and top cake with seared buffalo steak. Serve with pan fried red onions and garnish with cilantro.

 
http://wildideabuffalo.com/2012/seared-buffalo-steaks-on-polenta-cake-with-spicy-cherry-mole/

Wild Idea Buffalo Recipe of the Week – Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole

July 31, 2013 at 7:44 AM | Posted in Wild Idea Buffalo | Leave a comment
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Buffalo Top Sirloin and Polenta, a delicious sounding pair which are two of the ingredients in this weeks Wild Idea Buffalo recipe of the week! As usual I’ve left the link to the recipe and the on line store.

 

 
Seared Buffalo Steaks on Polenta Cake with Spicy Cherry MoleWild Idea Buffalo Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole
By: Jill O’Brien

Wild Idea Buffalo – Seared Buffalo Steaks on Polenta Cake with Spicy Cherry Mole For a Valentines Day treat, try this modern adaptation of an old favorite of mine. This sweet and decadent recipe will be sure to make the evening a special one.

 

Serves 4 This recipe is super easy and most can be made ahead of time.

 

Mole Ingredients:

1 – Tablespoon butter
1 – cup red onion, chopped
1 – clove garlic, chopped
½ – teaspoon each: cinnamon, cumin and fennel
¼ – teaspoon cloves, oregano and black pepper
1 – 15.5 oz. can dark cherries in heavy syrup
1 – 3oz. can roasted green chili’s
½ – cup diced canned tomatoes
squeeze of fresh lime
1 – chipotle pepper in adobo sauce
1 oz. 70% dark chocolate

 

Directions:

* In saucepan over medium heat add butter and melt. Add onion and garlic, stir and cover to soften but not brown, about 4 minutes, stirring occasionally. Add remaining ingredients except chocolate and bring to a simmer. Place all ingredients in blender and pulse puree until smooth. Return to saucepan and bring to simmer. Break chocolate into pieces and stir into sauce. (Sauce can be made in advance and reheated).

For the Polenta: * Note: You will have leftover polenta – but great as leftover by itself or crumbled to use in omelets.

 

 

Ingredients:

2 cups 2% milk
1 cup half and half
¾ cup polenta
½ teaspoon kosher salt
2 oz. Chevre
½ cup fresh cilantro leaves, chopped
1 tablespoons extra virgin olive oil for pan frying

 

Directions:

* In heavy pan over medium high heat bring liquid to a boil. Using a whisk, whisk in polenta slowly. Once incorporated reduce heat to low and continue to whisk, adding remaining ingredients except cilantro. After about 3 minutes stir in cilantro. Salt to taste. Line a 6×9 pan with saran wrap and pour polenta in pan. Cover with an additional piece of saran wrap and allow polenta to set. (Polenta can be made ahead.)

* Cut out polenta cakes with cookie cuter or knife to desired portion. Heat oil in sauté pan over medium heat. Pan fry cakes for 3 minutes on each side or until golden brown.

 

For Steaks:

4 – 5 oz. Top Sirloin Steaks
1 Tablespoon olive oil
½ teaspoon salt and pepper

 

Directions:

* Rinse steaks and pat dry. Rub steaks with oil, salt and pepper, and let rest for 1 hour at room temperature. In cast iron skillet over medium high heat, sear steaks for 2 and a half minutes on each side. Remove steaks to platter and cover until ready to serve.

* To Serve: Place a puddle of Mole sauce on plate. Place polenta cake on sauce and top cake with seared buffalo steak. Serve with pan fried red onions and garnish with cilantro.

 

http://wildideabuffalo.com/2012/seared-buffalo-steaks-on-polenta-cake-with-spicy-cherry-mole/

 

 
8 oz. Top Sirloin SteakWild Idea Top Sirloin
Famous for their flavor, these juicy steaks are perfect for the grill. 8 oz. each.

 

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/8-oz-top-sirloin-steak

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