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October 14-16, 2016

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NEWS, NEWS, NEWS

25% OFF All Chile Products until September 24, 2016 plus Free Gift with every order of $25.00 or more.

Pre-order my next 2 cookbooks from any of the 4 sources and you will get an autographed nameplate and really help our rating!

Amazon

Barnes and Noble

Indiebound

iTunes

Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"   will be published November 22, 2016.

ORDER NOW:

Amazon

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iTunes

Simply Southwest book cover

 

 Blog Updates

Recent video recipe:
POSOLE

Posole

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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 on special for $35.00 until July 13, 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

 

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a preview of the book
.

 

 

 


Parsnip and Potato Smash with Roasted Garlic

 

These have become my favorite holiday potatoes. They are great with most any meat—Roast Beef, Ham or Turkey. The parsnips add a sweetness and richness that just plain potatoes do not have. Roast the garlic, actually roast several heads of garlic to reserve for adding to most any dish.

Yield: 6 to 8 servings

Cooking time: 30 to 40 minutes

1 head garlic

1 teaspoon vegetable or olive oil

2 large parsnips, peeled and cut into about 2 inch chunks

4 large or 6 medium white russet potatoes, peeled and cut into quarters

¼ cup (1/2 stick) unsalted butter

½ cup heavy cream about (whole milk or half and half can be substituted) warmed 30 seconds in a microwave oven

1. Early in the day or a day or so before, place head or heads of garlic on a square of aluminum foil or in a garlic baker and lightly oil. Place in a 350 F oven for about 30 minutes or until the garlic is aromatic and feels soft when pinched. Allow to cool.

2. Bring 2 inches of water, lightly salted to a boil, then add the parsnips and boil, covered for 20 minutes or until almost soft, then add the potatoes, cover and boil until soft when pierced with a fork. Drain water and reserve for soups, stews or gravy if desired. Add the butter, chunked into squares. Stir and cover to fluff the potatoes.

3. Then mash and add warm cream and mash until of desired consistency.

 
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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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