Take it easy and give the gift that will always keep on giving...a cooking class, a gift box or an autographed cookbook.  We are making it extra special easy to give with our 20% discount on all 2019 classes and  a discount on our two most popular Gift Boxes--the Chili Madness and the Quick and Easy, each of which include an autographed cookbook along with a spice assortment. 

We are extending our discount until December 24 for classes and December 19 for cookbooks and Gift Boxes that require shipping.  With our style of cooking, healthy eating comes as a certainty--eating chiles not only make you much healthier, but they also allow you to gain and or keep the waistline of your dreams.   Another bonus is that eating chiles also aid digestion and eating them at least two thirds of the time can prevent you from getting heart disease or cancer.

On a lighter side, those of you who have been coming to class will remember Hans, my favorite Dachshund.  We decided he might like a young buddy, and we found him one from New Mexico Dachsund Rescue.  He is a cute little miniature called Toto.  He got to share a lick of whipped cream on Thanksgiving day, pictured here.

And if you still have turkey left as we do--you might enjoy the next two recipes--

		BLACK BEAN, CHIPOTLE & TURKEY TAMALE PIE  Serve this dish with a tangy green salad or fruit salad for rave reviews.  This is a more innovative tamale pie that features a great way to use any leftover turkey. The black beans and green chiles pair well with the blander turkey and cheese flavors. Yield:  4-6 servings 6 cups water 1 ½ cups white cornmeal 1 teaspoon salt 2 cups cooked black beans with broth 1 (4-oz.) can chopped green chiles (1/2 cup) ½ cup finely chopped onion 2 garlic cloves, minced 2 Tablespoons ground hot chile or to taste ½ teaspoon chipotle chile powder or 1 chipotle chile (reconstitute if dried, in water to cover and a small splash of cider or white vinegar) finely minced 1 teaspoon ground cumin 2 pounds coarsely chopped cooked turkey 1 cup mixed shredded Monterey Jack cheese and cheddar cheese 1. Grease a 3-quart casserole dish. Heat 3 cups of the water to boiling in a large heavy saucepan. Mix cornmeal, salt, and remaining 2 cups of water together in a  bowl and pour into boiling water, stirring constantly. Cook until thickened into a mush, about 30 minutes. Before mush cools, line bottom and sides of prepared casserole with three-fourths of the mush, reserving remaining mush for the top. Preheat oven to 325F (165C). 2. Combine black beans, green chile, onion, garlic, ground chile, chipotle chile, and cumin in a large saucepan, Cook, stirring, over low heat to blend flavors. Add turkey and cook until hot. Spoon turkey mixture into the lined casserole and cover with reserved mush. Bake, uncovered, 2 hours or until filling is bubbly and topping is browned. Top with cheese and bake until cheese melts.     ^Top

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.

2. 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.