Plan a get away to help jump start 2019 in a positive position.   And I would just love to have you take advantage of our Spring events.  We have a February 15-17 full participation weekend class that we are placing on a 3 day half off special.  This weekend class features the popular, almost addictive favorites of our distinctive New Mexican cuisine.  New Mexican cooking is not the same old, same old refried beans and rice puddled around a chile laden favorite.  Our enchiladas are not always rolled either. 

New Mexican favorite foods feature lots of green chile and blue corn--both of which are uniquely indigenous to New Mexico.   And some assorted facts are that green chile boasts an amazing amount of vitamin C, which transforms to Vitamin A when the chile ripens and becomes red--later in the season.  Blue corn is the only known food that contains all  the vitamins, minerals and amino acids to sustain healthy life.  During our weekend class, we will create Green Chile Chicken Enchiladas and Blue Corn Crusted Chile Rellenos with a Red Chile Sauce.  Also, we will make Blue Corn Parfait Bread and Blue Corn Tortillas.   Click  here to learn the entire menu for the weekend.

You will learn many more amazing and great to know facts and history about chiles, corn and the evolution of America's first culinary....all in a comfortable small class where you get to roll up your sleeves and actually do the cooking...which is so much fun.  Many who have attended my classes tell me years later how they made life long travel buddies while attending the class.

And...if you can squeeze in a week to go to Oaxaca with us March 12-18--I am making it easier to swing--with 3 equal payments of $675.00.  We still have space in the group and would love for you to have the opportunity to experience the beauty and the flavors unique to Oaxaca, Mexico, which features the most complete Zapotec culture.  In our tour you will have the opportunity to participate in three cooking classes, visit two village markets, tour pottery and sculpture villages, tour Monte Alban--an ancient wonder and more!

With the busy-ness of the new year--here are 2 favorite quick and easy and healthy recipes from my Southwestern Quick and Easy cookbook, which I am putting on a special half price or $12.50 of the original hard bound book or $15.95 for the 2nd edition paperback just published last fall.

POLLO RELLENOS WITH SALSA GARNISH

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.

Yield: 4 servings

4 boneless, skinless chicken breast halves, trimmed of any fat or sinew (see note)

2 Tablespoons low-fat Cheddar Cheese or more to suit taste

2 Tablespoons chopped green chile (canned or frozen) or more to suit taste

¼ cup skim milk or buttermilk

½ cup cornflake crumbs (see note)

Salsa Fresca, optional

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: You may need more corn flake crumbs for larger breasts. Boneless, skinless thighs can be substituted, if preferred. Cheese-cracker crumbs can be substituted for the cornflake crumbs, but they contain more fat.

Salsa Garnish

½ cup chopped tomato

½ cup chopped onion

½ cup chopped green chiles

Combine the tomato, onion, and chiles; mix well.

Per serving: Calories 205, Protein 29 g, Carbohydrates 13 g, Fiber 1 g, Fat 3 g, Saturated Fat 1 g, Cholesterol 74 mg, Sodium 242 mg.

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.