Register Now for the Best Price Ever for a weekend of Chile Cooking Fun!   You'll learn so much about how to select and prepare green chiles and why parching green chiles for the freezer is best done at home.   You'll learn how the nutrition is different between green and red chiles--and why all are great for your health. And...speaking of your health you'll learn how chiles eaten frequently and the hottest you can endure protect you from many, many health problems.  And cooking and eating them is so much fun, too!

There's much, much more to the class also.  You'll learn tons of  hints and tips for all kinds of cooking from sauce making to baking and grilling.  Knife technique, how best to store and keep freshest your basic ingredients and more.  Also, the fascinating history of many of the dishes as well as of Southwestern cooking in total and how it probably is the first culinary in all of the Americas. The complete menus can be viewed by just clicking weekend classes on our home page of www.janebutelcooking.com and following the prompts.

For the first time--we are offering the first 4, the very special price of $495--normally $1050.  Hurry and get in on this terrific low price. 

I thought you would like to know some more quick and easy dishes for this busy time of year.

Here they are--

Aztec Pork Chops

We have the Aztecs to thank for chipotle chiles. With their spicy, smoky taste, they are delicious combined with cinnamon in this dish. Serve them with grilled Jicama for crunch, whipped sweet potatoes with carrots, and a spinach salad for a meal fine enough for company. This is a “Sunday Best” recipe.

Yield: 4 servings

Cooking time: 16 minutes

2 dried Chipotle Chiles, reconstituted, or 1 teaspon Chipotle Chile powder
4 cloves garlic, minced
¼ cup honey
1½ teaspoons ground cinnamon
1 tablespoon ground pure mild red chile
4 pork loin chops (1 inch thick), trimmed of excess fat
4 cinnamon sticks
4 slices Jicama, each ¼ inch thick

1. In a shallow bowl, combine the drained chiles, garlic, honey, ground cinnamon, and ground chile. Add enough chipotle cooking liquid to make a thick paste. Marinate for 10 to 15 minutes.

1. Preheat the grill, stovetop grill, or a large, heavy, seasoned skillet to medium high. Grill the chops for 8 minutes per side. At the same time and on the same surface, grill the Jicama until it is slightly edged with brown on each side. To serve, top each chop with a cinnamon stick. Overlap each chop with a slice of the grilled Jicama.

PER SERVING: Calories 281, Protein 25 g, Carbohydrates 20 g, Fiber 1 g, Fat 11 g, Saturated Fat 4 g, Cholesterol 70 mg, Sodium 53 mg.

Per Serving:  Calories 388, Protein 35 g, Carbohydrates 34 g, Fiber 4 g, Fat 12 g, Saturated Fat 2 g, Cholesterol 96 mg, Sodium 661 mg.

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

GRILLED MEXICAN CORN

This is one of our family’s favorites. Whenever you have the grill hot and corn handy—do try this version of corn on the cob. The Mexicans like grilled corn with mayonnaise!

4 ears fresh corn, shucked
1 Tablespoon olive oil or enough for a very light brushing of oil
1 fresh lime, cut in wedges
1 Tablespoon crushed caribe chile

1. Lightly brush each ear of corn with olive oil. Then place on a grill rack over hot coals and cook, turning frequently. The ears should cook until all the kernels are lightly tanned on some of the edges. Do not over grill and dry out the corn.

2. The milk in the corn should be set when pierced with a fork, about 15 minutes. When done, serve each ear with 2 wedges of lime and serve the chile in a small bowl to be passed. To eat, squeeze lime juice over each ear and sprinkle with crushed chile to taste. Serve hot.

Note: Any leftovers can be used in salads, salsas such as the Peach and Grilled Corn in the Picnic story, succotash or other vegetable dishes. Freezes well in vapor proof packaging for up to 90 days.

Per Serving: Calories 103, Protein 3 g, Carbohydrates 19 g, Fiber 2 g, Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 13 mg. (Analyzed without toppings)

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