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 Weekend Classes-

 January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

Week Long Class-

February 22-27,2015

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

For classes further ahead than listed, go to the cooking school link.

NEWS, NEWS, NEWS

I am demonstrating holiday appetizers from the November Butel's Bytes on November 26 at the Corrales Library. Call 505-897-0733 to join the class.

Turn on your television to the Morning Brew on December 2 at 7 AM. This show which is hosted by Larry Ahrens is  podcast by Comcast channel 27. 

Register NOW!

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 and ingredients are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

 

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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

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SOUTHWESTERN GRILLED TURKEY SALAD

Delicious and easy, this salad is somewhat reminiscent of a fajita salad but with corn and black beans. Add a favorite bread or crisped tortilla strips.

Yield: 6 servings

Lime Vinaigrette (see below)

1-1/2 cups coked corn (fresh, frozen or canned)

2 cups cooked or canned black beans

2 Tablespoons pickled jalapeno chiles, minced

½ cup diced Spanish onion

1 Tablespoon each ground pure mild and hot New Mexican chile

1-1/2 teaspoons ground cumin

2 cloves garlic, minced

½ teaspoon salt

1 pound boneless, skinless turkey breast fillets

12 to 15 leaves red leaf lettuce

1 avocado, peeled, pitted and cut into long slivers

1 papaya or mango, peeled and cut into ½ inch squares

LIME VINAIGRETTE

1/3 cup good-quality olive oil, preferably Spanish

3 Tablespoons good-quality sherry or red wine vinegar

1 Tablespoon freshly squeezed lime juice

½ teaspoon ground Mexican oregano

½ teaspoon salt

½ teaspoon minced lime zest

1. Prepare vinaigrette. Toss corn, beans, jalapeno chiles and onion with half of vinaigrette in a medium bowl. Cover and refrigerate 2 hours.

2. Preheat grill to medium-high or 400F (205C), heating only a small part of it. Combine chile, cumin, garlic and salt in a small bowl. Rub chile mixture on turkey. Brush grill rack with oil and add seasoned turkey. Grill first side about 5 minutes; turn and grill another 5 minutes or until outside is browned and inside is no longer pink.

3. Dice turkey and toss with remaining vinaigrette in a medium bowl. Arrage lettuce leaves on 6 serving plates; top each with a mound of corn mixture. Arrange avocado strips around corn mixture like petals. Top with turkey and papaya.

LIME VINAIGRETTE

1. Whisk together all ingredients in a small bowl.

 
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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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