St. Patrick’s Day is coming up and Green is the color of choice (or if you are anti-green, then it’s orange but that’s a different story). Deviled eggs are great for any gathering and with the help of Wholly Guacamole, my Deviled Green Guac Eggs are a fast way to put together an appetizer for your St. Paddy’s Day gathering. I put my own ingredients together along with a sample of Wholly Guacamole that I received and when my son saw what I was mixing up, he was intrigued and delighted. He said that it had to be healthier than mayo, and I had to agree. My husband had a taste when he came home from work and he was equally delighted. We all agree that this makes a fantastic bite.
You can find Wholly Guacamole in the refrigerated produce section of the store. If you have more time, you can make up your own guacamole using avocados, garlic powder and lemon or lime to keep from turning brown. If you wish for a little more heat use the Spicy Guac or add some hot peppers. More Wholly recipes can be found on Pinterest – and if you like discounts check out the coupon tab on their Facebook Page.
Green pea shoots make a great 3 leaf cloverish like green to sprinkle around the eggs and give it a little Irish flair on your serving plate.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, but the mash comes out thick, not runny so it doesn’t pour. The dill taste becomes a little more pronounced if it sits over night or for at least a little while in the fridge before serving. We demolished the bowl of peas that we ate – it was so good. Fresh picked peas are one of our favorite treats.
- 2 cups peas
- 1 -2 cloves garlic
- 1 lime
- Nice size bunch of fresh dill
- Olive oil
- In a food processing bowl place english peas, garlic, and pour over with olive oil.
- Pulse and add oil, then pulse again - keep doing this until you get a smooth dip consistency.
- Add in dill and juice of one lime, pulse again.
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 pepper as you do with hummus.
- 1 cup lentils
- 2 cups water
- 4 - 6 garlic cloves
- 2 red peppers (I used jarred)
- ¼ tsp cumin
- ¼ tbs red pepper oil
- juice of 1 lemon
- olive oil
- Place lentils and water in small sauce pan and simmer until the lentils are soft.
- Drain lentils and put into food processor and pulse until pasty.
- Add red peppers, garlic, cumin, red pepper oil, lemon juice and pulse.
- Slowly add olive oil while pulsing until it reaches a dip consistency.
- Add a little salt if desired while pulsing.
- Add a thin layer of olive oil over top to keep air from getting to the dip until it is used.
Today 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
Jalapeno – diced really itty bitty
Red Onion – diced really small
Toss and serve.
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.
- Salad Greens
- Home made Salsa
- 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!Diana
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.
Twist the knife to help pop out the pit.
Score Avocado in both directions on both halves.
Scoop out into a bowl.
Add Salsa and mix together.
Voila – takes longer to read this than to actually do it. Happy Cinco De Mayo. Add herbs, lime or anything else you want. This is my really fast worknight version that my kids, my husband and I love to nosh.
Oh yeah – and there are leftovers…Diana
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
Prep: 20 minutes
Grill: 10 minutes
Makes: 6 servings (2 skewers each)
- 2/3 cup Pace® Picante Sauce
- 1 can (about 8 ounces) tomato sauce
- 3 tablespoons packed brown sugar
- 2 tablespoons lemon juice
- 1 1/2 pounds large shrimp, peeled and deveined
1. Stir the picante sauce, tomato sauce, sugar and lemon juice in a large bowl. Add
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.
Pace® Rib Eye Steaks
Prep: 10 minutes
Cook: 25 minutes
Makes: 4 servings
- 1 tablespoon vegetable oil
- 2 beef rib eye steaks (about 1 pound each), 1-inch thick
- 1 jar (24 ounces) Pace® Picante Sauce
- 1 package (8 ounces) Monterey Jack cheese (2 cups)
- 1 small onion, chopped (about 1/4 cup)
- 1 jalapeño pepper, seeded and minced (about 1 tablespoon)
1 small tomato, chopped (about 1/2 cup)
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the steaks and cook for
about 10 minutes or until medium-rare, turning the steaks over halfway through
2. Add the picante sauce and heat to a boil. Reduce the heat to low. Cook for 10
3. Divide the cheese between the steaks. Cover and cook until the cheese melts. Top
with the onion, pepper and tomato.
Simply Spicy Grilled Chicken
Prep: 5 minutes
Grill: 40 minutes
Makes: 4 servings
- 3/4 cup Pace® Picante Sauce
- 3/4 cup barbecue sauce
- 2 pounds chicken parts, skin removed
- 1 cup uncooked regular long-grain white rice
- 2 green onions, sliced (about 1/4 cup)
- Orange slices (optional)
- Fresh thyme leaves (optional)
1. Stir the picante sauce and barbecue sauce in a small bowl. Reserve 3/4 cup for
2. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 20
minutes. Brush the chicken with the remaining picante sauce mixture. Grill for 20
minutes or until the chicken is cooked through, turning and brushing often with the
picante sauce mixture. Discard the remaining picante sauce mixture.
3. Cook the rice according to the package directions without salt. Stir in the reserved
3/4 cup picante sauce mixture and the onions. Serve the rice with the chicken.
Garnish with the orange slices and thyme, if desired.
Serving Suggestion: Serve with grilled zucchini and sliced ripe tomatoes topped with
chopped fresh basil. For dessert serve pineapple chunks.
Nutritional Values per Serving : Calories 552, Total Fat 14g, Saturated Fat g,
Cholesterol mg, Sodium 736mg, Total Carbohydrate 51g, Dietary Fiber 2g, Protein
49g, Vitamin A %DV, Vitamin C %DV, Calcium %DV, Iron %DV
Grilled Tomatillo Tuna Steaks
Prep: 20 minutes
Marinate: 30 minutes
Grill: 10 minutes
Makes: 6 servings
- 1 1/4 cups Pace® Salsa Verde
- 6 tablespoons chopped fresh cilantro leaves
- 1 tablespoon lemon juice
- 6 tuna steaks (about 1 1/2 pounds)
- 1 medium avocado, peeled, pitted and chopped (about 1/2 cup)
- 4 green onions, chopped (about 1/2 cup)
1. Stir 3/4 cup salsa, 2 tablespoons cilantro and lemon juice in a 3-quart shallow,
nonmetallic dish or resealable plastic bag. Add the tuna steaks and turn to
coat. Cover the dish or seal the bag and refrigerate for 30 minutes.
2. Lightly oil the grill rack and heat the grill to medium. Grill the tuna steaks for 10
minutes or to desired doneness, turning them over once halfway through grilling
and basting often with the marinade. Discard the remaining marinade.
3. Stir the remaining salsa, cilantro, avocado and green onion in a small bowl. Serve
with the tuna steaks.
Firecracker Flank Steak
Marinate: 1 hour
Prep: 10 minutes
Grill: 10 minutes
1 jar (16 ounces) Pace® Picante Sauce
2 cups orange juice
1/2 cup olive oil
2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons Dijon-style mustard
1 teaspoon ground ginger
1 beef flank steak (about 2 pounds)
Hot cooked rice
Chopped fresh parsley
Stir the picante sauce, orange juice, oil, brown sugar, soy sauce, mustard and ginger in a shallow, nonmetallic dish or gallon size resealable plastic bag. Add the beef and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour or overnight.
Lightly oil the grill rack and heat the grill to medium. Grill the beef for 10 minutes for medium-rare or to desired doneness, turning the beef over once during grilling and basting often with the picante sauce mixture.
Heat the remaining picante sauce mixture in a 1-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally.
Slice the beef and serve with the picante sauce mixture and rice. Sprinkle with the parsley.
For a flavor twist, substitute 1 can (about 20 ounces) crushed pineapple, undrained, for the orange juice.
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 Winter all rolled up into one delicious tasting pot of good for you food.
- 1 tbs Olive Oil
- 1 onion – diced
- 2 cloves garlic – diced
- 1 1/2 lbs chuck roast – diced
- 1 pint beef broth
- 2 cups roasted corn (frozen)
- hot peppers – seeded and diced
- 1 jar salsa (use your favorite brand – I used homemade)
- 1 can diced tomatoes
- 1 can of black bean drained and rinsed
- 2 tbs tomato paste
- 1 lime
- sour cream
Heat up oil, sauté onions, garlic and beef in bottom of deep pot – add in a little salt and pepper to the beef. When the onions are soft, pour in beef broth. Simmer until the beef is about ready, then add the other ingredients one by one. Let the temp come up and add the next ingredient. Squeeze Lime into soup. Salt and Pepper to taste. Add more than one pepper if you like it really spicy. We like the slightly spicy taste, but we’re weak stomached wimps when it comes to really spicy. Dollop sour cream on top of your soup when serving. If you have some avocado, dice it up and add it too. We ate them with chips instead of crackers – and that’s my suggestion for you too, because it turned out so great.Diana
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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
- Vegetable cooking spray
- 1 medium onion, chopped (about 1/2 cup)
- 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup Pace® Picante Sauce
- 4 ounces shredded part-skim mozzarella cheese (about 1cup)
- Tortilla chips or fresh vegetables
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.
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.
Taste of Home put out a second edition of the Taste of Home Cookbook. The new cookbook from Taste of Home, the # 1 cooking magazine in the country, is stuffed full of quick game day chow that won’t break the bank! Using everyday ingredients the Taste of Home cookbook 2nd edition has quick and scrumptious treats that will tackle your guests’ hungry tummies. It takes less than a half an hour to whip up these mouth watering munchies such as Hot Bean Dip, Easy Meatballs, Barbeque Wings, Tomato Pizza Bread, and a yummy Five Minute Beer Dip to get the crowd going. Without emptying your wallet or being stuck in the kitchen you’ll have a feast for champions!
Hot Bean Dip
Prep/Total Time: 15 Min
Cost $.40 per serving
1 lb ground beef
¼ cup chopped onion
1 can (16 ounces) refried beans
1-1/4 cups shredded Monterey Jack cheese
½ cup taco sauce
1) In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Reduce heat. Stir in the refried beans, Monterey Jack cheese and taco sauce; cook and stir until cheese is melted. Serve warm with tortilla chips.
Yield: 3-1/2 cups
Prep/Total Time: 5 min
Cost $.22 per serving
2 packages (8 ounces each) cream cheese, softened
1/3 cup beer or nonalcoholic beer
1 envelope ranch salad dressing mix
2 cups (8 ounces) shredded cheddar cheese
1) In a large mixing bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheese. Serve with pretzels. Refrigerate leftovers.
Yield: 3-1/2 cups
Prep/Total: 15 min
Cost$.14 per serving
24 frozen cooked Italian meatballs (1/2 ounce each) thawed
1 cup barbecue sauce
½ cup sweet-and-sour sauce
1) Place the meatballs in a 3-qt. microwave-safe dish; cover and microwave on high for 304 minutes or until heated through.
2) In a small microwave-safe bowl, combine the sauces; cover and heat on high for 203 minutes or until heated through. Pour over meatballs; cover and microwave on high for 1-2 minutes, stirring occasionally.
Yield: 2 dozen
Tomato Pizza Bread
Prep/Total Time: 30min
1 tube (10 ounces) refrigerated pizza crust
2 garlic cloves, minced
½ teaspoon dried oregano
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
1 plum tomato, halved lengthwise and thinly sliced
½ teaspoon Italian seasoning optional
1) On a greased baking sheet, roll pizza crust into a 12-in. x 8-in. rectangle. Bake at 425 degrees for 6-8 minutes or until the edges are lightly browned. Sprinkle with garlic, oregano and half of the cheese.
2) Arrange tomato slices in a single layer over cheese. Top with remaining cheese and Italian seasoning if desired. Bake 6-8 minutes longer or until cheese is melted and crust is lightly browned.
Yield: 8 servings
Prep/Total Time: 30min
Cost $.28 per serving
Oil for deep-fat frying
1 package (40 ounces) fresh or frozen chicken wingettes, thawed
½ cup barbecue sauce
1 tablespoon butter
1 teaspoon celery seed
1 teaspoon hot pepper sauce
1) In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry chicken wings, a few at a time, for 8 minutes or until golden brown and juices run clear, turning occasionally. Drain on paper towels.
2) In a Small microwave-safe bowl, combine the barbecue sauce, butter, celery seed and hot pepper sauce. Cover and microwave on high for 1 minute or until heated through. Place the chicken wings in a large bowl; add sauce and toss to coat.
Yield: 6 servings