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 Weekend Classes-

February 10-12, 2017 

April 21-23, 2017

July 21-23, 2017 

November 10-12, 2017

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

Day classes

All of the 2017 Day Classes have been scheduled.  A very exciting offering for monthly classes is on our calendar .

A very special Baking 2 Day full participation class is set for February 23-24, 2016.  . To register, just click here.

NEW HOLIDAY BAKING CLASS, DECEMBER 15, 2016 Register NOW

NEWS, NEWS, NEWS

Pre-order my next 2 cookbooks from any of the 3 sources and really help our rating!

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.

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

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.

ORDER NOW:

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Simply Southwest book cover

 

 Blog Updates

Recent video recipe:
POSOLE

Posole

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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.

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
.

 

 

 


Chili Talks Turkey


 Leftover turkey lends itself to spices. The only trick to incorporating it in chili is to avoid overcooking it. In this chili the turkey is added during the last 5 minutes or so of cooking time, just before serving. If you don’t have leftover turkey on hand, you can use ground turkey sautéed in a bit of oil until cooked through, or diced turkey tenders simmered in chicken broth for about 15 minutes, until just done.

Yield: 4 to 6 servings

2 Tablespoons vegetable oil (not canola)
1 medium-size onion, chopped (about 1 cup)
2 cloves garlic, minced
3 or 4 fresh green chiles, parched, peeled, and chopped, or ½ cup canned or frozen chopped green chiles
¼ cup crushed caribe chile, preferably from New Mexico
3 cups chicken broth
1 can (15 ½ ounces) pinto beans, rinsed and drained
2 teaspoons ground cumin
3 cups cooked diced or ground turkey (about 1 ½ pounds)
8 to 12 corn tortillas, warmed for serving (optional)

1. Place the oil in a large pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes. Add the garlic, green chiles, caribe chile, broth, beans, and 1 teaspoon of the cumin. Cook, uncovered, until the flavors blend, about 15 minutes.

2. Add the turkey and cook for about 5 minutes. Add the remaining 1 teaspoon cumin, taste, and adjust the seasonings as needed. Serve with warm corn tortillas if desired.

Jane's Southwest Recipes and more great ideas 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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