Welcome to Jane Butel’s Southwest cooking Blog.

Let's Let's Cook Together--Terrific Two Day Special

By Jane Butel  February 19, 2019

Cooking together, learning new and fun foods is one of life's great pleasures and a wonderful way to meet new friends.  Sign up now for a special 25% off two day special on our Spring Weekends and our Summer Week Long classes which ae all full participation.  You'll discover why so many come back over and over again.  The sunny and delicious foods of the Southwest are so inspiring and delicious.

You'll learn great to know techniques and how you can innovate and create  your very own versions of the great dishes of the Southwest...many of which began eons ago and are so healthy.  Also, I will share the history of the famous dishes and ingredients, which is so fascinating.  Sh-h-h...you have to come to learn those.  

And...we can still accommodate more on our Oaxaca your and the airline costs are still quite reasonable.

Here are some quick and easy and fun Southwestern  dishes you can create--

GRILLED CHICKEN AND CHARD SALAD

Grilled chicken breast is the darling of fast, low-fat meals. It is quick and easy to prepare and really stunning with the chard, which you can prepared easily on a stovetop grill or under the broiler.

Yield: 2 large or 4 small servings

2 boneless, skinless chicken breast halves (6 ounces each)

1 teaspoon Gordon's Rub

1 Bunch or Swiss chard (12 to 16 ounces)

1 large Spanish white onions

¼ cup Cilantro Salsa or Tomatillo Salsa

1. Trim the chicken, removing all fat and membrane. Rinse, pat dry, and evenly sprinkle with rub, rubbing it into the surface of the chicken. Rinse the chard and cut into 2-inch-wide strips. Slice the onion in half lengthwise, then cut it crosswise into ½ inch wide strips. 

2. Grill the onion for about 3 minutes, just until the edges are somewhat blackened. Simultaneously grill the chicken breast for 4 minutes on each side or until firm when pressed. Grill the chard leaves slightly until wilted and soft. Or, preheat a large, heavy, well-seasoned skillet until hot. If necessary, spray the skillet with nonstick oil. Grill the onion for about 3 minutes; stir until the edges blacken somewhat. Stir and push the onions to the side and add the chicken breast. Cook for 4 minutes, then turn the chicken and cook for another 4 minutes. 

3. When the onion is somewhat soft and the edges are browned, remove from the skillet. Place the chard in the skillet off to one side. Check for chicken doneness by pressing with your finger. The chicken should be firm to the touch and, when sliced, white inside. Remove the chicken to a cutting board. 

4. Cover the skillet and sear the chard until some of the leaves are blackened and wilted on the edges. To serve, arrange the chard in a strip down the center of each plate. Arrange the onion in a row on each side of the chard. Cut the chicken into ½ inch wide slices and center it in a row on the chard. Top with the salsa.

 

Per Serving: (1/4 recipe) Calories 138, Protein 20 g., Carbohydrates 10 g., Fiber 3 g., Saturated Fat 1 mg., Cholesterol 47 mg., Sodium 308 mg. (Analyzed with Cilantro Salsa.) 

CILANTRO SALSA 

Cilantro’s fresh taste can tame the most fiery dish. This salsa pairs well with a main dish of almost any kind. 

Yield: 1 ¾ cup, or 4 servings 

½ cup onion, chopped

1 cup red bell pepper, chopped

1 small jalapeño, minced

¼ cup cilantro, coarsely chopped

2 Tablespoons lemon juice

  1. 1. In a non-reactive bowl, combine the onion, bell pepper, jalapeño, cilantro, and lemon juice. Allow to stand for at least 10 minutes before serving.

Reprinted with permission from Jane Butel’s Real Women Eat Chiles.

PAN SEARED TUNA STEAKS ALA BAJA

Yield: 2 servings

1 orange

2 cloves garlic, minced

1 Tablespoon crushed caribe chile

1 Tablespoon vegetable oil

2 fresh tuna steaks (5 to 6 ounces each), cut 1 inch thick

1 10-ounce package fresh spinach, rinsed

3 Tablespoons balsamic vinegar

1. Using a zester or a grater on the fine setting, zest the very outside (orange part only) of the orange. Squeeze the juice. In a shallow, non-reactive bowl, combine the orange zest, juice, garlic, and Caribe chile.

2. Add the tuna and press into the liquid; turn the tuna and press the other side into the marinade. Let stand at room temperature at least 10 minutes and up to 2 hours.

3. About 10 minutes before serving time, heat a heavy, well-seasoned skillet until hot over medium-high heat (see Note). Remove the tuna from the marinade (reserve marinade) and cook for 4 minutes, then turn and cook for about 3 minutes. Keep warm.

4. Add the spinach to the skillet, drizzle with the reserved marinade, and cover. Steam for 3 to 5 minutes, until the spinach is just wilted. Add the vinegar and toss.

5. Arrange on warm serving plates and top with the tuna.

Note: Water sprinkles should dance on the surface when it is hot enough. If you do not have a well-seasoned skillet, add 1 tablespoon vegetable oil to a skillet.

Per Serving: Calories 259, Protein 38 g, Carbohydrates 16 g, Fiber 4 g, Fat 8 g, Saturated Fat 2 g, Cholesterol 56 mg, Sodium 168 mg.

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

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