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New Gift Boxes Ready, Order Now at 10% Off

By Jane Butel  November 12, 2019

We've created 3 all new gift boxes in addition to the one we have been carrying--perfect for your Christmas giving.  We will ship them wherever you wish and send a greeting card and autograph the cookbook or recipes we ship with the box.  Each box will contain enough of our pure, highest quality chiles and Southwestern cooking ingredients to cook several delicious meals.

Giving an autographed cookbook and ingredients for making the recipes leads to a happy, healthy start to the year.  As stated this past Sunday in the "New York Times", "Cooking isn't just about filling your belly, it's about filling your soul." 

And....when you give one of our gift boxes--you don't have to worry about shopping, wrapping and shipping...we do it all for you!  And--if you want to give a gift that just keeps on giving--give a Gift Certificate for a Week Long, Weekend or a Day class or two to your favorite friends and family.  To give a gift certificate, just call us at 505-243-2622 or leave a message at info@janebutelcooking with  your phone number and the best time to call and we will call you.

With all the busy-ness of the season, I am sharing two of my favorite Quick and Easy recipes  from my Quick and Easy cookbooks.  Each is on sale for $5.00 OFF.  They are the hard bound "Quick and Easy Southwest Cookbook" that sells for $23.00 and now $18.00--the newest soft bound edition of that book which is normally $19.95 and now $14.95 or the "Real Women Eat Chiles"--my most beautiful color photo illustrated cookbook which sells for $25.00 and now $20.00--the savings will last until Friday midnight.   

Here's the two recipes--

CHICKEN TORTILLA CHOWDER

The hearty, full flavor and creamy consistency of this chicken soup tastes like work, but this dish is actually fast and easy to make. Cutting the chicken breast is the most time-consuming part of the recipe. This is a versatile dish that you can vary in many ways. Instead of chicken breasts, you could use leftover roast chicken or turkey, firm-fleshed fish or shellfish with fish stock, roast beef, or ground chuck with beef stock.

Cooking Time: 10-12 minutes

Yield: 2 servings

1, 14 ½ oz. can chicken broth, preferably low sodium, with water added to make 2 cups

2 white or yellow corn tortillas, broken up

1 pound chicken breasts, trimmed and cut into 1-inch cubes

3 scallions, thinly sliced (some reserved for garnish)

1 ½ tablespoons minced pickled jalapenos with juice

Optional Garnishes:

Cilantro leaves

Crushed red caribe chiles

Lime wedges

  1. Place the chicken broth and water in a 3-quart saucepan over medium heat. Add the tortillas and chicken. Cover, reduce the heat to low and simmer, stirring, for 5 to 6 minutes.
  1. Add the scallions and jalapenos with juice. Stir to combine well. Simmer for approximately another 5 minutes. Serve garnished with the reserved scallion and, if desired, the cilantro, chiles, and lime to squeeze on the chowder.

Per Serving:

Calories 326, Protein 50g, Carbohydrates 14g, Fiber 2g, Fat 8g, Saturated Fat 2g, Cholesterol 130mg, Sodium 338mg.

Reprinted with permission from Jane Butel’s Quick & Easy Southwestern Cookbook.

CHILE SPARKED SWEET POTATO SOUP

This hearty soup is wonderful for lunch, served with just a crunch of baked tortilla shoestrings. Serve the soup with a sandwich for a light dinner.

Yield: 4 servings

2 medium sweet potatoes, peeled and cut into ½” dice

4 scallions, thinly sliced (1 tablespoon sliced tops reserved for garnish)

1 cup evaporated skim milk

1 Tablespoon ground pure hot red chile, or to taste

Few grates of fresh nutmeg

Baked tortilla shoestrings for garnish (optional)

1. Place the potatoes, scallions, and 1 cup water in a 2-quart glass or microwaveable plastic bowl. Cover with plastic wrap and microwave on full power for 10 minutes. Or, to cook conventionally, place the ingredients in a heavy, medium saucepan, cover and simmer for 15 minutes, or until fork-tender.

2. Transfer potato mixture to a food processor. Add the milk and 2 teaspoons of the chile and process until pureed. Stir in the nutmeg. Return to the 2-quart container and microwave for about 2 minutes, or until hot. Serve garnished with reserved chile and scallion.

PER SERVING: Calories 388, Protein 335 g, Carbohydrates 34 g, Fiber 4 g, Fat 12 g, Saturated Fat 2 g, Cholesterol 96 mg, Sodium 661 mg.

Reprinted with permission from Jane Butel’s Quick and Easy Southwestern Cookbook.

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