Review of Urban Accents Santa Fe Mole Sauce Mix

If you’ve been following my blog for a while, you know that many of my recipes are Mexican inspired.  One item that has been really hard for me to find when I go out to eat is gluten-free chicken with mole sauce.  I posted a photo of my finished Chicken Mole dish and someone asked “what is mole?”, well according to Wikipedia:

Mole is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to mole poblano.

I was trying to make something different for dinner and I found a package of Urban Accents Santa Fe Mole in my cabinet, it was the perfect thing.   The sauce was very easy to make and I made some simple white rice and sautéed spinach with pine nuts to go with it.  I must say that I was very surprised with how good the Mole turned out.  My husband and I like things spicy, so often times we find recipes and spice packets to be too bland for us, this one was just right.  I will definitely buy and make this again meal.  Here are some photos:

Urban Accents Santa Fe Mole
It’s coming along very well.
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mexican corn

Mexican Corn

This week I’m making Mexican Corn and announcing the two winners of the SenaSea Seafood contest.  The randomly selected winners of the SenaSea Seafood contest are Melanie and Byron and they have been notified via email about their win, and your Salmon Dinner for 8 will be on the way very shortly.

Now to the Mexican Corn recipe, this is a really easy recipe with a really big taste payoff.   So let’s start with making the corn, you can grill, broil or steam it.  I like grilling it, but always remember to keep the husk on if you are grilling or broiling to keep it moist, otherwise it has a tendency to dry out.  Here’s what I do: Soak the corn in the husk in water for 20 minutes before cooking.  If you grill the corn, put it on the grill at a very high heat for 20 minutes, turning the corn at the 10 minute mark, the outside of the husk will get charred, but the corn will be nice and juicy.  If you broil the corn in the oven, set the oven to broil, put the corn on the grates of the oven (you can put a cookie sheet at the bottom of the oven to collect any juices) and cook 22 minutes, turning the corn at the 10 minute mark.  … Read Full Post

Mexican Rice

This week I’m making my extra fabulous Mexican rice for you. I love to use this rice as a side dish for my enchiladas and any other Mexican items but it’s also great as a side dish with steak or chicken. This recipe is special because I use Rotel tomatoes in it which gives it a nice little kick.  I hope you love it as much as I do.

Please check out this week’s Gluten Free Avenger Episode 20: Mexican Rice. You can click below to start viewing or use this link (https://youtu.be/3aSBJXDuJ54). Please scroll below to see the full recipe.

 


Mexican Rice
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Serves: 4-6
 
Ingredients
  • 1 cup uncooked rice, 2 cloves garlic, minced, 2 cups chicken broth, ½ onion, 1 can Rotel tomatoes, 1 cup chopped carrots, 1 small can whole corn (no water), 1 teaspoon cumin powder, 1 tablespoon olive oil, salt and pepper to taste
Instructions
  1. Put the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.
  2. Add the garlic when the rice is nearly brown.
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Tortilla Soup

Tortilla Soup

This week I’m sharing one of my favorite recipes with you Chicken Tortilla Soup, which is naturally (or at least it should be) gluten free. There are many of different ways and recipes for making Tortilla Soup.  I like this recipe because it doesn’t take as long as most recipes and a lot of the work is done for you in a blender or food processor.  I was joined by my fellow Lipstick Sisters Stephanie Kwong and Lisa Kiyomi in the making of my YouTube video too.  We had such a great time sharing stories, bonding over food and enjoying the delicious rewards of our work (scroll to the bottom for some photos from the set).  Please let me know if you try the recipe and what you think.

Gluten Free Avenger Episode 6: Tortilla Soup is now live on YouTube, you can use this link (https://youtu.be/gze3krcCp1M) or view it below:

Seasoned Baked Tortilla Strips
Author: 
Recipe type: snack
Cuisine: Mexican
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These are great to eat by themselves or with my Tortilla Soup.
Ingredients
  • 8 small corn tortillas
  • 5 tsp olive oil
  • 1 tsp chili powder
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • Dash cayenne pepper
Instructions
  1. Preheat oven to 375°F.
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chicken enchiladas

Mexican Feast Part 1: Chicken Enchiladas

This is Part 1 of my Mexican Feast series, Chicken Enchiladas.  I love Chicken Enchiladas and they are naturally gluten free and full of flavor.  Hooray!!

As you may have picked up, I love Mexican Food…to me it’s just food.  When I learned I had to give up gluten, I was so happy to find out that I could continue to eat one of the biggest food types I eat…Mexican.  These enchiladas will take you about 1 1/2 hours to prepare from start to finish, you won’t have to be working the whole time but make sure you’re not hungry when you start making these.  I like to make these on the weekend and freeze the leftovers for lunch or fast dinners during the week.

Gluten Free Avenger Episode 4: Mexican Feast Part 1 Chicken Enchiladas is now live on YouTube, you can use this link (http://youtu.be/ODgY7NHmqvc) or view it below:

Ingredients

  • 4 boneless chicken breast halves or a whole chicken (which I did)
  • 1⁄2 medium onion, sliced
  • 2 garlic cloves, smashed
  • 2 bay leaves
  • 1 tablespoon salt
  • water
  • ½ cup of onions sautéed in 1 tbsp of olive oil
  • 1 c chopped cilantro
  • salt and pepper to taste
  • 2-3 cans Hatch red enchilada sauce (I like Medium) depending on how saucy you like your enchiladas
  • 10-12 tortillas
  • 2 cups shredded Mexican or cheddar cheese

Directions

Place first four ingredients in a pot.

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