Recipes for the Month

Navajo Green Chile Stew

Green Chile Chicken Open Faced or Rolled Enchiladas

Green Chile-Crusted Southwestern Quiche

Roasting Green Chiles

Galette Pastry 

 



CHILE ORDERS

Order your fresh, pure chiles and spices NOW!

SPECIAL GIFT BOX

Give the "Gift that Keeps on Giving" and promises healthy, fun cooking at the same time.

Chiles 4 Health Gift Box

Our special Healthy Gift Box Assortment is on sale for $3.00 off until Friday, February 7, 2014.

This assortment combines an autoraphed copy of my "Real Women Eat Chiles" cookbook personalized as you wish and our fresh pure spices.

Order now while there is still time for scheduling optimum delivery!

ORDER NOW!

 Schedule Now:

Call 505-243-2622 to register--or register online. If you have any questions, you can email us at info@janebutelcooking.com.

ALWAYS EAT CHILES AT LEAST 24 OUT OF 30 DAYS!

Have a great holiday! JANE BUTEL

 

 




Jane's Message                               September, 2014

Green Chile Chicken EnchiladasNew Mexico’s famed green chile season is filling the air with the most delightful and delectable aroma—emanating from roasters roasting chiles at nearly every food and produce stand. (Pictured, Green Chile Open Faced Enchilada)

Chile roasters are made by putting a blow torch under a rotating mesh bin containing the chiles. This is not my favorite method for roasting , but it certainly is easier than doing it yourself. However, the time you save by not roasting them yourself, you can easily waste when you get ready to use the frozen blackened chiles which are often frozen in a mass and the peel is in tiny blackened pieces instead of a blackened entire outside skin. (See my roasting instructions—it is actually great fun roasting the chiles on the grill yourself.) Also, you may want to check out my Youtube on roasting green chiles.

I thought you all would greatly appreciate some of my very favorite green chile recipes, such as Green Chile Stew, Green Chile Chicken Enchiladas, Green Chile Crusted Southwestern Quiche as well as the best way to roast green chiles. Green chiles have a tough skin that needs roasting or parching to crisp it so that peeling it off is possible.

I have been so busy every spare moment preparing beautiful, juicy Elberta Hale Peaches from my tree for freezing. One of my favorite desserts in a Gallete made with a special buttery pastry and those peaches. I am enclosing that pastry recipe this month. (Last month I shared my favorite and simplest way to prepare peaches for the freezer.) Serve it with vanilla ice cream for a very special treat.

I still have a few openings for each of my fall full-participation cooking weekends. You may register for the one of your choice at www.janebutelcooking.com. My September weekend is next weekend and we have a few openings. You may call 505-243-2622 for a $300.00 space—an outrageous bargain and my first time to offer such a rock bottom price.

Order your red chile NOW at a 25% discount—which basically covers the shipping charges. This special is until September 10, 2014 at midnight.

 

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