Category: Mexican and Southwestern
Roast Honey-Chipotle Chicken with Sweet Potatoes & Black Beans… for One
| October 9, 2011 | Filled under Chicken and Poultry, Cooking For One, Fall, Light, Mexican and Southwestern, One Pan, Sides |
A few weeks ago I didn’t feel like cooking dinner so I unearthed a bag of Alexia chipotle roast sweet potatoes and a veggie corn dog from the depths of the freezer and called it a night. (I know.)
It was good, but considering both elements of the meal were already prepared it was awfully fussy. The potatoes required me to stand over the stove for longer than I would have liked to and by the time they were done, my corn dog was cold. It also made me feel lazy – especially considering this meal of sweet potatoes, black beans, and roast chicken with a honey-chipotle glaze requires less energy, tastes fresher, and is cheaper to make. You don’t even have to stand over the stove while it cooks. Read More
Salmon en Manchamanteles {a.k.a. The Tablecloth Stainer}
| August 21, 2011 | Filled under Fish and Seafood, Mexican and Southwestern, Quick Weeknight Meals |
When I go out to eat and see something on the menu that’s a little off the beaten path, I have a hard time not ordering it. It doesn’t matter if we picked the restaurant based on the fact that I was craving a burger or a big plate of vegetables or some other unexciting dish — if they have something that I’ve never heard of before, chances are I’ll order it. If it’s bad, that just means I get to have dessert!
Rabbit? Check.
Alligator? Double Check.
Salmon en Manchamanteles? I may not be able to pronounce it, but it was fabulous. Read More
Salmon en Manchamanteles
Prep time: 5 minutes; Total time: 20 minutes
Yield: 2 servings
- 1 Tbs Olive Oil
- 1 small Onion, chopped
- 1 can low-sodium Black Beans, undrained
- 1 cup chopped Pineapple, with 1/4 cup reserved juice
- 1 cup Corn
- 2 Tbs Mole paste, such as Goya*
- 2 Tbs Lime Juice
- 2 Salmon filets
- 2 tsp. Ancho Chile Powder
Heat the olive oil in a large skillet set over medium heat. When the oil is got, add the onions. Cook, stirring occasionally, until the onions have softened — about 5 minutes.
Add the beans, pineapple and reserved juice, corn, mole paste, and lime juice. Stir well. Reduce heat and simmer for 10 minutes, or until the sauce has thickened and the flavors have melded.
Meanwhile, rub the salmon filets with the chile powder. Heat a second pan over medium-high heat and spray with cooking oil. Add the salmon, presentation side down, and cook for 6 minutes. Flip and cook for another 3-4 minutes, or until just pink in the center.
Serve the salmon on top of the mole.
*If you’re an overachiever like my friend Joanne, you can also make your own mole from scratch. This won’t be a weeknight recipe if you do that though. Also, send me some because I’m not that ambitious.
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