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July 15-17,2016

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

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August 22-26, 2016

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Sizzling Half Price Sale on ALL 2016 weekends and week long classes Memorial Day weekend until midnight May 30,2016.  Love to cook with YOU! 

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POSOLE

Posole

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Blog link: Southwest Cooking with Jane Butel

 
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

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chiles 4 health, 2015

This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.

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
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Bruschetta with Black Bean Salsa


Yield: 8-10 servings

2 loaves French bread
3 Tablespoons olive oil

1 teaspoon lemon juice, or to taste.
¼ cup olive oil
2 cloves garlic, minced
¼ cup balsamic vinegar
3 medium tomatoes, diced
1 cup onion, diced
1 jalapeno, diced
1 cup black beans
½ cup corn
5 leaves fresh basil (chiffonade)
1/8 teaspoon salt
2 grinds fresh black pepper
8 oz. Coon Ridge Goat Cheese

1. Preheat oven to 350F degrees. Slice baguette, diagonally into ¼ inch slices and brush lightly with olive oil.

2. Brown the baguette slices for approximately 6 minutes, or until golden brown. Set aside to cool.

3. While the baguette slices are cooling, combine the lemon juice, olive oil, garlic and balsamic vinegar in a mixing bowl and whisk together thoroughly. Add the tomatoes, onion, jalapeno, black beans, corn and basil, and allow to marinate for 5 to10 minutes. Taste and season with salt and pepper, if desired.

4. When baguette slices have cooled, spread goat cheese on each, covering thoroughly then top with a spoonful of the black bean salsa.

Read more of Jane's Southwest Recipes and tips for cooking with chiles.

 
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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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