Easy to find; easy to make recipes - Mole

No. Not the animal.  The name is pronounced Moh-Lay.  This is kind of like a curry.

Ingredients
-A can/glass/container of mole (there are different varieties.  Mild, spicy, green, red... My favorite is the red mole, mild or spicy).  You can find these at a Spanish store like Cardenas, Northgate, Superior.
-Chicken leg quarters or Chicken drumsticks
-Water
-Knorr (Chicken Broth)

Materials Needed
Two Pots (One large, One medium)
Blender

Directions
First, you want to get a large pot of water boiling.  Add some knorr (chicken flavor).  You want to taste it so that it is just over the bland taste.  To the point where you question whether you should add more salt, but it is still sufficient.  Then you want to wash the chicken.  You can peel off the skin if you want, or buy it without skin.  After that, put the chicken into the water (boiling or not) and bring it to a boil.  You want the chicken to be cooked thoroughly.  You can check the internal temperature of the chicken if you'd like, but what I do is I poke the chicken to the bone.  If it bleeds, it still needs more cook time.  If not, your chicken is ready.

In the blender, you want to add some of the chicken broth to the blender (about one to one and a half mole container worth).  Any excess chicken water/broth you want to pour out.  Add the mole and blend.  You want this to be a consistency of spaghetti sauce to tomato soup.  Then you want to transfer it to a pot and boil it.  After it boils you want to put this sauce into the pot with the chicken.  Let it simmer for a while and you are done.  You can serve this over rice, or eat it with bread, or eat it with tortillas.  It is all up to you!

Easy to find; easy to make recipes - Spaghetti

Ingerdients:
Barilla Spaghetti
Prego Sauce (can be any that you like)
Salt
Olive oil
Cooking oil
Garlic
Onion (white or brown)
Mushroom (precut or whole)
Ground beef (1/2 lb)
Optional: Meatballs

Supplies:
2 Pans (one for spaghetti, one for sauce)
Knife for cutting
Cutting board
Cooking spoon (wooden or anything that won't transfer heat)

Preparation and Cooking
Bring a pot of water to boil for the spaghetti.  Add about a teaspoon of olive oil and a little dash of salt (this is going to be thrown away after the spaghetti cooks, so use sparingly.  While the water is coming to a boil, cut mushrooms in slices (like pizza topping).  After, cut the onion (minced).  An easy way to do this is to cut slices (like a checkerboard) but don't cut all the way through, just about half way through the onion.  After that, you can slice the other way, and you will have minced onions every time you slice. (video to come).
Mince the garlic (about 1 tooth).
In another pot add about a tablespoon of cooking oil (I use canola or vegetable oil) and add the ground beef and cook.  When the meat looks cooked, add the minced onion, the prego sauce, and the minced garlic.  The fire should be about medium to medium high (you can judge this by making sure the sauce bubbles, but not violently where sauce gets everywhere.
After that, your water should be boiling.  Add a teaspoon of olive oil, and some salt.  This is to add flavor.  I know some people say it is pointless, but I like to do it.  Add the spaghetti.  Cook according to box directions.  Drain and rinse spaghetti after cooking.
After that, turn off the fire from any pots, serve sauce over spaghetti, add some cheese on top (optional) and enjoy!