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September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

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 August 22-26, 2016*

*NOW ON HALF PRICE SPECIAL UNTIL AUGUST  1, MIDNIGHT!

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NEWS, NEWS, NEWS 

Pre-order my next 2 cookbooksfrom any of the 3 sources and you will get an autographed nameplate and really help our rating!


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

Southwestern Kitchen book cover 2016

Amazon

Barnes and Noble

Indiebound

Jane Butel's newest cookbook, "Simply Southwestern"   will be published November 2, 2016.

ORDER NOW:

Simply Southwest book cover

 

 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 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

 

Click here to see
a preview of the book
.

 

 

 


Green Chile Cheddar Bisuits


Our family always felt biscuits were more of a special occasion bread and usually served them only for bountiful breakfasts.  This was my paternal grandmother’s recipe, which she always served with homemade strawberry jam and very fresh sweet butter that she made herself.

Yield:  24 biscuits

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
¾ teaspoons salt
½ teaspoon baking soda
¼ cup unsalted butter or margarine, melted
¼ cup grated sharp cheddar cheese
2-4 tablespoons fresh, parched green chile (to suit taste)
2/3 cup buttermilk

1. Preheat oven to 400F.  Combine flour, baking powder, sugar, salt, and soda in a medium-sized bowl.  Cut in butter until mixture resembles coarse cornmeal.  Stir in the buttermilk to make a soft dough.

2. Turn out dough onto a floured board and knead lightly 7 or 8 times, just until smooth.  Roll to about ¾ inch thickness and cut into rounds with a 1 ½-inch-round cutter.  Place on an ungreased baking sheet.  Bake about 12 minutes, or until light golden.  Serve immediately.

 
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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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