Chile-Sparked Sweet Potato Soup

Pollo Rellenos with Salsa Fresca

Aztec Pork Chops

Chile Seared Salmon with Sweet Pear Pineapple Salsa

Banana Oatmeal Cookies

Pecos Valley Spice Co. will be restarting again November 15. So get your orders ready, we will be starting up again!

GET MORE HEALTHY QUICK RECIPES

Special offer to get more healthy, quick  recipes.  Get two for the price of one of these hard bound cookbooks plus only $2.50 extra for shipping or two for $25.50.

ORDER NOW

CHILI MADNESS NOW ON SALE

My new revised and greatly expanded “CHILI MADNESS” features doxens of great tasting spicy chilis--encores for using leftover chili, appetizers, fabulous side dishes and even luscious finger licking desserts. You gotta get an autographed copy for only $10.00.

Have you ordered our new, wonderful ebook for just $10.00 from our award winning Scottsdale Cooking class that was awarded the Best Hotel Based Cooking School in the US for every year we ran it.

ORDER NOW

Newsy Notes:

We have gotten numerous requests for Kids Classes.  They would feature techniques for fun cooking for ages 10 -14 and would start with a cookie bake in early December.  If you have a 8 to 12 year old that would be interested, please Email me info@janebutelcooking.com. 

ALWAYS EAT CHILES AT LEAST 24 OUT OF 30 DAYS!

HAPPY NOVEMBER,  JANE BUTEL

Jane's Message                              November, 2010

So much of what I read and have written in November has always been hints and tips for preparing the “big bird”, side dishes, ideas for leftovers and all the rest of it.

I had a brain storm for this year. Why not share some great ideas for quick, easy and healthy cooking after the big splurge on T-Day and actually for throughout the holiday season and beyond.

Some of my very favorite recipes for healthy eating are included in my “Southwestern Quick and Easy Cookbook which I am sharing here. Take advantage of my super special holiday book order and get a copy of the book for yourself and one to give.

A few hints about the big bird—a day or two later, it is a good idea to remove all of the meat and place in freezer bags, labeling and dating of course. I like to place the meat in 2 cup portions which work for lots of dishes such as Turkey Tetrazinni—a spaghetti-mushroom-sherry sauced dish, Turkey Green Chile Chili, Enchiladas, Tacos, sandwiches, etc. Then, you can simmer the bones with carrots, onion, celery and a jalapeno in chicken stock or turkey stock if you happen to have it and use this as a base for soups and stews. Freeze the stock in 2 cup amounts in freezer bags or containers for later use.

If you would like more quick and easy recipes—all with nutrition breakdowns and can be made in 20 minutes with an average of 5 ingredients—order my “Southwestern Quick and Easy Cookbook…a hardbound book which sells for $23.00 each. I am making a special offer of two for one plus media mail postage or two for $25.50—a great deal. This book and contains over 180 pages of recipes, hints and tips.

Get in on the Fun

Half Price November 12-14, 2010 

Full Participation Cooking Weekend

We still have a few openings in our award winning full participation cooking weekend cooking school set for the last weekend of our world famous Balloon Fiesta!

You will have loads of fun cooking with chiles, learning hints, secrets and tips for Southwestern cooking while making tamales, sopaipillas, chile rellenos, Baja Shrimp Tacos and much, much more.  The complete menus are on my website under cooking schools, at www.janebutelcooking.com.

Register online or call me at 505-243-2622.     

 Check out our Calendar Dates for 2011 for our Week Long, Weekend Classes and our Northern New Mexico tour.

We will be adding more classes and tours.  So keep checking our home page at www.janebutelcooking.com.