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:

 

The mix can be hard to find so here is the link to get it yourself:  https://www.urbanaccents.com/product/santa-fe-mole-gotta-cook-tonight/.… Read Full Post

short rib

Short Ribs

I made short ribs for Christmas Dinner this year, so I wanted to make sure to share the amazing results.  I first had short ribs about 4 years ago when my step daughter ordered it.  I’ve always been turned off by ribs, but her meal looked really good so I asked for a taste and I loved it.  I couldn’t believe it took me so long to try short ribs.  Since that first taste, I order them every chance I get.

Slow Cooker Short Ribs

Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 6 servings
Author Gluten Free Avenger

Ingredients

  • 3 pounds bone-in beef short ribs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 4 medium carrots cut into 1-inch pieces
  • 3 celery stalks including leaves, cut into 1-inch pieces
  • 1 cup beef broth
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 large onions cut into 1/2-inch wedges
  • 6 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1/2 bottle red table wine
  • 4 teaspoons cornstarch
  • 3 tablespoons cold water
  • Salt and pepper to taste

Instructions

  1. Sprinkle ribs with 1/2 teaspoon each salt and pepper. In a large skillet, heat oil over medium heat.
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