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Join our Special Southwestern Holiday Class--on Sale

By Jane Butekl  November 29, 2023

Next Thursday, December 7, we have scheduled our ever popular Southwestern Holiday Favorites cooking class.  (We had a scheduling glitch that stated the class was full--that was an error--it is wide open for the first 12 registrants.)  The class features the tips for successful creation of New Mexico's longtime favorites--such as Tamales that are fluffy and flavorful, Posole served with toppings, Open Faced Red Chile Beef Enchiladas, Perfect Guacamole, Bizcochitos that melt in your mouth, Margaritas more.  And our 20% off Holiday Sale applies to this class--so it is only $92.00.  

I hope each of  you had a very happy and flavorful Thanksgiving.  We surely did.  I decided to make a complex stuffing, featuring some of my favorite flavors.  We all said it was the best ever.  Here is what I did.  I had selected  a 20 pound turkey and to make enough  stuffing for  the bird , plus enough for an extra casserole, I  sauted a pound and  a half of pork sausage.  I crumbled the sausage into small bits and placed it in a large skillet and stirred it freque4ntly.  When lightly done (not hard and dry), I removed the  sausage bits  to a large mixing bowl.  Then I placed  about 2 Tablespoons of unsalted butter and about a cup each of finely chopped celery and onion and sauted them until done.  Next, I added about 6 parched and peeled and chopped green chiles and stirred  into the mixture and Removed  them to the  bowl with the sausage.  Following, I added 2 Tablespoons of unsalted butter, melted it  and added  about 2/3 cup coarsely chopped English walnuts and saute until  lightly browned and crisp.  Then I removed them to the bowl and added 1, 12 ounce package cor nbread stuffing mix and 1/2, 12 ounce package bread stuffing mix (such as Pepperidge Farm or Mrs. Culbertson's).  Next, I added about 1 Tablespoon chopped fresh sage  or  you can use 1 teaspoon dried and added about another stick of melted unsalted butter and stirred it ito the mixture.  Next, I   added hot chicken broth and stirred until mixture was moistened, but not wet.  Then I stuffed  the bird's thoracic and body cavities and placed the balance of the stuffing in a buttered  baking dish and covered with a lid or you can use foil that is pressed tightly around the edges of the bowl.  Roast the bowl of dresssing  about  a half hour  at  350F.  You can bake the bowl of stuffing a day or two later if you wish. 

We just got word that the 2023  red chile harvest will soon be available.  To make room for it, which is unfortunately more expensive, I  am placing last year's hot and mild red chile crop on a 50% off sale for 2 days until the end of the week. We will have the 2023 crop available next week.

Take advantage of our traditional 20% off giving discount  which started last Friday--the day after Thanksgiving.  All of our classes, including the weekend, week long and gift certificates for any day  classes, which  are good for one year are all  20% off.   Private and group classes are also available.  For a gift certificate, please call or email me at our office and  we will email  you a professional looking certificate--an easy way to give.  Our Gift Boxes are on sale until December  14 and most include an autographed cookbook--the Holidays in New Mexico box has a recipe leaflet, not a book.  

To see the day classes  offered and or the gift boxes, click here to our website home page, www.janebutelcooking.com .

Here's a couple of leftover turkey recipes--

TURKEY CHILI  with  a MARGARITA  SPLASH

I developed this recipe for a special at my former Pecos River Café restaurant in New York City. The tequila adds a pleasant mellow flavor, however it can certainly be left out. Rum or sherry could be substituted.

Yield: 4 servings

1 medium onion, chopped

1, 14 ½ ounce can low-sodium, low-fat chicken broth

½ cup coarsely chopped green chili or 1, 4 ounce can chopped green chili

1, 15 ¼ ounce can black beans

2 cups chopped, cooked turkey or 1 pound ground skinless turkey breast or chicken, sautéed

1 ½ teaspoons ground cumin

Optional Garnishes

1 lime

Jigger of tequila

1. Place the onions in a cold, heavy saucepan. Saute over medium-high heat for about 2 minutes, or until the onion starts to brown on the edges. Reduce the heat to medium-low and cook, stirring, for about 5 minutes, or until the onions darkens or caramelize in its own juices. Immediately add the broth, chiles, beans, turkey, and cumin. Simmer for 8 to 10 minutes.

2. Serve with about a teaspoon or so each of freshly squeezed lime juice and tequila.

Note: to sauté the ground turkey in the microwave oven, break up the lumps place in a microwavable bowl, and cover. Cook on high for 2 to 3 minutes. Stir and cook longer if needed. To cook on the stovetop, place the turkey (as above) in a cold, well-seasoned skillet and sauté over medium heat for 3 to 5 minutes.

TURKEY TORTILLA CHOWDER

The hearty, full flavor and creamy consistency of this turkey soup tastes like work, but this dish is actually fast and easy to make.This recipe is great for leftover turkey or you can use ground turkey. This is a versatile dish that you can vary in many ways. 

Cooking Time: 10-12 minutes

Yield: 2 servings

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

2 white or yellow corn tortillas, broken up

1 1/2 cups chopped turkey cut into 1-inch cubes or 3/4 pound ground turkey*

3 scallions, thinly sliced (some reserved for garnish)

1 ½ tablespoons minced pickled jalapenos with juice

Optional Garnishes:

Cilantro leaves

Crushed red caribe chile

Lime wedges

  1. Place the turkey broth in a 3-quart saucepan over medium heat. Add the tortillas and turkey. 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.

*If using ground turkey, break it up with a fork and add to the broth and tortillas.

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.

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