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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!

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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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Upside Down Chili Pie

The spicy flavors of chili have always paired well with cornbread. This pie is actually rather similar in taste to the Tamale Pie, but here the chili flavor is more “up front” and prominent and the cornbread is a light layer. You can use any leftover chili for this one.

Yield: Serves 6 to 8

1 teaspoon butter

3 cups chili, any kind

1/2 cup chopped onion

1/4 cup chopped pickled jalapeno chiles

1 recipe for any 1 cup flour and 1 cup cornmeal recipe, even a small box mix such as Jiffy cornbread mix

1/2 cup grated Monterey Jack and Cheddar cheese combination

1. Preheat the oven to 350 F. Butter a 3-quart casserole or baking pan. Spread the chili on the bottom of the pan, then layer with the onion and jalapenos.

2. Spread the cornbread batter on top, smoothing out to the corners of the casserole. Sprinkle with the cheese and bake until the top is golden brown and a toothpick inserted in the center of the casserole comes out clean, 35 minutes.

Reprinted with permission from Chili Madness, 2nd edition.

 
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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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