Hummus Made With Fresh English Peas and Dill
June 14, 2012 - Written by Diana
Pea in a name or description other than soup is strange. Trying to figure out what to call this, had my family laughing. They didn’t like pea dip – at all, my daughter kept changing it to Pita dip. I thought pita dip was misleading and could be anything. Pea spread is not so wonderful either. Pea sauce? This came out like hummus, only with really fresh english peas from the farm market and dill from the garden and a little garlic, lime and olive oil. It’s prettier than regular hummus because it is bright green but goes really well with pita. Father’s Day is coming up and this makes a great vegetable dip for the family gathering – but don’t call it pea dip because no one will eat it.
English peas are similar to chickpeas in that they don’t break down super smooth just by using the food processor. First I used the food processor to break it down, then I used a magic bullet to make it more fine and velvety smooth. The blender might work a little better, …
Spring Blossoms & Chevre Spread for your Easter Hors D’ouevres
April 3, 2012 - Written by Diana
This spread is an incredibly easy, but so tasty and pretty and very springy. My idea came from two places – one from my sister in law who uses violets on spread for crackers almost every year for Easter when the violets are in bloom. The first time my brother in law asked if he could remove the yard from his cracker before he ate it. The second from Hounds in the Kitchen’s Rachel who recently reposted about redbud blossoms being edible.
I didn’t have a recipe but had an idea and ran with it. I found most of the herbs in my herb beds, nice new little leaves of thyme, mint, chives, parsley – all plants that come back every year. The flowers were violets and redbuds . I use the flowers out front away from the dog run, she doesn’t climb trees, so I don’t worry about that as much. I zested lemons and limes, …
Red Pepper Lentil Dip
February 5, 2012 - Written by Diana
Here’s a really fast and I think pretty healthy dip. Unlike sour cream dips, legume dips fill you up faster so you’ll eat a little less of the not so good stuff. My suggestion is to start with the bean dip with veggies to leave a little less room for those fattening things. You can revisit last years dip suggestions to see healthier alternatives for your gatherings.
Lentils – are a type of legume, and are very high in proteins. They cook relatively quickly and when mashed are similar to chickpeas used for hummus. You can substitute lentils for chickpeas in your hummus, or use it instead of refried beans in your bean dip. The red lentils have more of a mild flavor and aren’t as high in protein as the dark green, but I used them because I thought they would go well with the red peppers. Use this dip for crackers, raw veggies, pita or just chips. Serve warm or cold and to keep from drying out you can pour a thin layer of oil over top – and sprinkle with red hungarian …
There’s Cilantro in my Watermelon
September 14, 2011 - Written by DianaToday was the second time I bought this salad from work. As I was going through the line, the cashier asked me why they put the green stuff on the watermelon. I told her it was cilantro and I thought it was tasty. She obviously disagreed.
I’m not a cilantro fan, but watermelon as a salad with a little heat is actually yummy.
The ingredient list is easy:
Chunks of watermelon – bite size
Cilantro chopped
Jalapeno – diced really itty bitty
Red Onion – diced really small
Toss and serve.
Enjoy!
Salad For Breakfast
May 14, 2011 - Written by Diana
Recently, we were discussing breakfast. It came out that one person ate her breakfast as a salad. She cooked up her eggs and bacon, and ate it over salad. Well, here we were a week later, and out of bread, rolls, wrap, pita, etc. I thought, well, what the heck – let’s try breakfast as salad, because well, heck it’s salad season. So I cooked up my breakfast and put it over some nice greens with avocado, and salsa. The salsa is difficult to see under the egg, but it’s there. I really enjoyed my breakfast this way though I will let my salsa warm up a little first next time. Really cold salsa with warm eggs is too much of a temperature difference. A zap in the microwave or letting it come to room temp would be a little better.
Ingredients:
- Salad Greens
- Home made Salsa
- Avocados
- Pancetta
- Eggs
- Salt
- Pepper
- Miscellaneous Herbs
Prepare your eggs and Pancetta in your favorite way. Create a salad and place the cooked eggs and pancetta on top. Sprinkle with salt, pepper and herbs. Enjoy!
Easy Salsa for Cinco De Mayo
May 5, 2011 - Written by DianaWhat are your Cinco De Mayo plans? How easy is it to make salsa? I’ll show you a few easy steps and you’ve got a quick snack.
Peppers – rough chopped
Tomatoes – rough chopped
Onions – rough chopped
Throw it all into a food processor, along with a hot pepper (if desired) a splash of apple cider vinegar and a touch of salt.
Cover with lid
Pulse until it’s the consistency you like….
Stop here (or if you like continue)
For Guacamole -
Slice Avocado in half.
Twist the two halves apart.
Smack the knife into te pit and twist to remove the pit.
…
Whether you are rooting for the Packers or Steelers you will have to agree that part of watching the Super Bowl is deciding on what food you will be serving during the game. My husband and I recently purchased a large screen television for our basement rec room. The kids use it for video games, we watch movies on it and this year, he is having the guys over to watch the Super Bowl on it. Spray a 9×15 pan with cooking spray. If you follow Cookerati, you know my husband is a salsa fiend and we always have salsa on hand. Pace has some great recipes for you to use for your Fourth of July Picnic. Salsa isn’t just for chips, so try it out in these great recipes. Grilled Skewered Shrimp Ingredients: Directions: 1. Stir the picante sauce, tomato sauce, sugar and lemon juice in a large bowl. Add I found a bag of roasted corn in the grocery store that inspired this stew/soup. Salsas always make me think of summertime, sitting on the deck reading a book and snacking on salsa and chips. Well, the deck is being used to stain wood right now, and my husband’s hands got really cold while he worked, so a warm meal was in order. I had some chuck roast that I diced and sautéed with onions and peppers, before cooking the rest of the way in a beef broth and adding the rest of the ingredients. This is a quick soup to make, and was on the table in about an hour. If you double the ingredients, you can freeze a batch for another meal. I dolloped sour cream on top to mix in, which my son thought was great – and oh by the way dear daughter, we do not have any avocados in the fridge like you promised – those are limes! I would have chopped up some avocados to place on top with the sour cream if I had some – I was assured that I did. Even without the avocados this was a fantastic stew(p). Summer and …
This Contest has been closed. Pace did a giveaway last year for the Superbowl, and is doing it again. We love Pace, don’t we. Actually, we do love Pace, my husband is a salsafied salsa fiend. He eats a quart of salsa a week because he loves the fresh tomato taste. Salsa is one of the healthiest dips/sauces around because it has lots of fresh vegetables and not a lot of fat and sugar. You can top eggs, sandwiches, chips, burgers, beef, chicken, spaghetti. It’s such a versatile topping, though you can just go at it with a spoon. In preparation for Super Bowl XLIV (taking place this Sunday, Feb. 7 in Miami), here are four of Pace Kitchens’ favorite recipes for Super Bowl Sunday, to help make your party more festive and more memorable. Note: Giveaway at the bottom of the page. Warm Spinach Dip with a Kick 1. Spray a 2-quart saucepan with the cooking spray and heat over medium heat for 1 minute. Add the onion and cook until it’s tender, stirring occasionally.
Nachos Grande
February 3, 2011 - Written by Desiree
I have already decided that I am making Diana’s Chipotle Baked Beans and Kolbasz in the crockpot for the guys to enjoy. I am also making one of our super bowl munching favorites, Nachos Grande. Nachos Grande is basically a baked nacho dip. It is messy, but oh so tasty finger food.
Ingredients:
Place a generous layer of nacho chips in the pan.
Sprinkle cheese over the nacho chips.
Spread refried beans over the chips and cheese.
Bake at 350 degrees for about 10 – 15 minutes …
Fourth of July Recipes with Salsa
July 2, 2010 - Written by Diana
Prep: 20 minutes
Grill: 10 minutes
Makes: 6 servings (2 skewers each)
the shrimp and toss to coat.
2. Thread the shrimp on 12 skewers.
3. Lightly oil the grill rack and heat the grill to medium. Grill the shrimp for 10
minutes or until they’re cooked through, turning and brushing often with the picante
sauce mixture. Discard any remaining picante sauce mixture.
Tip: For even easier preparation, you can buy frozen large shrimp already peeled and
deveined. Just thaw and use instead of the fresh shrimp.
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Pace® Rib Eye Steaks
Prep: 10 minutes
Cook: 25 minutes
Makes: 4 servings
Steak and Roasted Corn Salsa Stew(p)
March 7, 2010 - Written by Diana
Pace Superbowl Salsa Recipes and Giveaway Pack for Superbowl Sunday
February 4, 2010 - Written by Diana
Prep: 15 minutes
Cook: 15 minutes
Makes: 32 servings (2 tablespoons each)
2. Stir the spinach and flour in the skillet. Gradually stir the milk in the skillet. Cook and stir until the mixture boils and thickens. Stir in the picante sauce and cheese and cook until the cheese is melted. Serve with the tortilla chips for dipping.
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