News And Events Title for Left

Cooking School

 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.

Amazon

Barnes and Noble

Indiebound 

 

 

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:

Amazon

Barnes and Noble

Indiebound

 

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.

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
.

 

 

 


Chiles and Chilis

by Jane Butelâ„¢

Last night we were so excited to see so many come to our Chiles and Chilis demonstration at the Tramway branch of the Albuquerque Public Library.  The event had a waiting list of 40, which inspired us to lock in another date as soon as possible.  The next date is July 8, 2009, at 5:30 PM at the Albuquerque Downtown Library, which has a much bigger room.

I had such a great time seeing many familiar faces who had attended my classes in the past, some had attended way long ago and remembered me when I first started my career for the electric utility, PNM. 

Chili has such a rich history of the cattle drives, the Blue Nun from Spain who had visions of chili back in 1620 up to the current moment with all of the chili cookoffs.  No single food is so American and conjures so much excitement.  I just love to share this history and the Basic Fitness Plan for perfectly fabulous chili every time.  All of this history, plus my favorite chili recipes are in my newest book, the revised and expanded "Chili Madness", which I have been touring the country doing classes, TV and media of all sorts.  The book is for sale on my website at www.janebutel.com under products.  ( And, I will autograph a copy for you.)

Chili is such a perfect dish for right now!  With the economy is such a slump,  cooking and serving chili makes perfect sense.  It is a dish that can be cooked in huge amounts,  improves with storage in the refrigerator or freezer, can be served myriads of ways, as is with toppings, which I call Fixin's 'n Mixin's or as a filling or topping for potatoes, egg dishes, on tortillas openface for pizzitas, in tacos, as an enchilada sauce and with macaroni--you see, the list is almost endless and so much fun.

Why is chili fun?  My take on it is that chili gets it's life blood, so to speak, from chiles--which are one of my very favorite topics.  Chiles have long been known by the Native Americans who first developed them and took them back to their native Asian areas--primarily Mongolia and Tibet.

Chiles help your body to be healthier in so many, many ways!  And to begin with, chiles excite, almost ignite our endorphin system--creating kind of like a runner's high.  Chiles have a greater ability to do this, due to their unique possession of capsaicin--the substance that we know of as the spicy quality of chiles.

Chiles, red or green, help clear plaque from our arterial system, improve digestion, fight cancer, aid our kidneys and fight aging ( I am increasingly interested in this one!) among many other properties such as aiding weight reduction. 

I am going to continue telling you the many,many benefits of eating chiles on a very regular basis--this is truly a life's mission with me.  Let me hear your thoughts and questions.  Until later,  have a healthy and fun life,  Jane

 

 

© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

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

 

Powered by Full Partner