Cookbooks, cookbooks…..I seem forever immersed in all aspects of first creating the recipes, writing the books and now editing my 8 best selling cookbooks for the Turner Library.
I just got word this morning that my “Finger Lickin’, Rib Stickin, Great Tastin’, Hot ‘n Spicy cookbook was nominated as one of the Top 25 books by AllAuthor for the book of the month award. It was released June 27 last month. I feel very honored and would be so happy if you haven’t bought one, to just order one now from me or Amazon or your favorite bookstore or source. If you do order from me I will autograph it and send it to you the most inexpensive way—media rate at the Post Office!
And, I finally finished the second re-edit of my freezer cookbook that is now available for pre-order from Amazon. It will be officially launched in October. The book is very comprehensive with how to freeze the complete range of all foods, how to package, numerous recipes and helpful information on how a freezer can help you to maintain the waist-line of your dreams as well as being extremely helpful with meal planning.
And more—my best-selling “Jane Butel’s Quick and Easy Southwestern” cookbook is 60% off through midnight July 15, 2017 if ordered from my website at www.janebutelcooking.com. The main features of the Quick and Easy cookbook is that each of the recipes is designed to be able to be cooked in 20 minutes with an average of 5 ingredients—and yet achieve a true Southwestern flavor. All of the ingredients can be purchased at your favorite super market. Best of all, each recipe is nutritionally annotated with the number of calories and the nutritional content.
Here’s a favorite recipe from my Quick and Easy cookbook—
POLLO RELLENOS WITH SALSA FRESCA
Yield: 4 servings
Cooking Time: 10 to 12 minutes in a microwave oven.
Relleno in Spanish means stuffed. Here, I have stuffed the chicken breasts with cheese and green chile, then coated them with a crispy coating. The traditional Salsa Fresca is wonderful as an accompaniment.
4 boneless, skinless chicken breast halves, trimmed of any fat or sinew (see note)
2 Tablespoons low-fat Cheddar Cheese
2 Tablespoons chopped green chile (canned or frozen)
¼ cup skim milk or buttermilk
½ cup cornflake crumbs (see note)
Salsa Fresca, optional (recipe follows)
1. Rinse the chicken and pat dry. Pound with a tenderizer mallet or the flat side of a heavy knife. Lay the chicken breasts out flat and divide the cheese and chiles among them.
Roll the chicken and fasten with toothpicks or skewers, tucking in the sides to hold the cheese mixture. Dip in the milk to coat uniformly then dip into the cornflake crumbs.
2. Place in a microwave-safe baking dish, cover with wax paper, and cook on high for 10 to 12 minutes. Meanwhile, combine the Salsa Fresca, if using. Spoon a ribbon of salsa over each serving.
Note: Boneless, skinless thighs can be substituted, if preferred. Cheese-cracker crumbs can be substituted for the cornflake crumbs, but they contain more calories from fat and more salt.
½ cup each—chopped tomato, onion and green chiles
Chop rather finely and combine well.
Per Serving with the salsa garnish: Calories 205, Protein 29 g., Carbohydrates 13 g, Fiber 1 g, Fat 3 g, Saturated Fat 1 g, Cholesterol 74 mg, Sodium 242 mg.