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Cooking School

 Weekend Classes-

July 15-17,2016

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

Week-Long Class-

August 22-26, 2016

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


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! 

Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.


 Blog Updates

Recent video recipe:


 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



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.

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

for $2.99

Click here to buy now


Click here to see
a preview of the book





My Chile Laden Thanksgiving Menu

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Hi all,

I recommended to all my readers on Butels Bytes (my free newsletter, sign up on our website at and in  articles I wrote in November to add chile to your Thanksgiving dinner to enhance the healthfulness as well as to hype the flavor into the "bold" category.  Here's the dishes that I had fun preparing and serving to my Thanksgiving guests:

Blue Cornbread Green Chile, Pecan and Sausage Dressing - I made blue cornbread from scratch and  flavored it with sauteed celery and pecans in sweet unsalted butter, coarsely chopped fresh frozen green chile and sauteed, well drained country breakfast sausage.  I used freshly made chicken-turkey stock from cooking the giblets to moisten the dressing before stuffing the bird.

Red Chile Giblet Gravy - It was amazingly delicious--my guests all said it was the best they ever tasted.  I also added a glug of port wine. For about 2 quarts of gravy, I added 1/4 cup pure ground mild chile.

I served the appetizer of the Beets with Romesco sauce featured in the November bytes.

I roasted the turkey my favortie English method way with the high heat sear and slow overnight roasting in the oven.  After the high heat sear, I doused the turkey with about 1/2 cup sherry and port wine mixed.

My guests all said it was the most delicious turkey and Thanksgiving dinner they ever ate.  I of course was very pleased and wanted to share this information with you for your future cooking.

I hope you enjoy these delicious ideas,  Jane Butel



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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622 • Site Map My Account


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