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Cooking School

 Weekend Classes-

July 15-17,2016

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

Week-Long Class-

August 22-26, 2016

 For more information and to sign up, click on the specific dates you are interested in.

NEWS, NEWS, NEWS 

New Special Grilling Class at 6 PM July 14, 2016. To register or view menu, click here.

Check out this news story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.com.

 

 Blog Updates

Recent video recipe:
POSOLE

Posole

 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel

 
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Grilling Gift Box


 

This Grilling  Gift Box  is perfect for Father's Day and summer gift giving.  On special for $35.00 until June 12, midnight, 2016.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition
$12.95


NOW ON KINDLE FIRE
for $2.99

Click here to buy now

 

Click here to see
a preview of the book
.

 

 

 


Caprese Topping

Flavors of that favorite salad of juicy ripe tomatoes layered with really good quality mozzarella cheese with fresh basil and garlicky dressing originally created on the island of Capri are wonderful atop toasted bread or bruschetta.

8 ounces fresh mozzarella, preferably Buffalo Mozarella, thinly sliced
3 to 4 very ripe tomatoes—a variety of colors or types are nice, chopped
1/3 cup fresh Basil leaves, rinsed, rolled and cut into thin strips, chiffonade style
3 Tablespoons olive oil
1 Tablespoon red wine vinegar
1 teaspoon Dijon mustard
2 cloves fresh garlic, minced

1. Prepare the cheese in slices to fit the bread slices. Place the tomatoes in a nonreactive bowl, then add the basil. In another small bowl or liquid measuring cup whisk the remaining salad dressing ingredients together.

2. To serve, place a slice of cheese on top of each piece of freshly toasted bread, then top with some tomato squares, a few frills of thinly sliced basil and a bit of dressing.

 

 
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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
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