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.
…
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 My daughter inadvertently planted my sorrel last year in the flower bed. It has leaves similar to other plants when it is first growing, which makes it difficult to find until the flowers start growing in. The other way to figure it out is to taste the leaves, and if it’s lemony, it’s sorrel (if not, ugh). My sorrel has finally reached a nice size for using in cooking and tastes lemony good when cooked down into a sauce. I made some lamb chops and grilled it on the NuWave, just brushing it with some olive oil, salt and pepper. Then I made this delicious sorrel sauce from Michael Roux’s Sauces. It really was the perfect sauce for the lamb chops; I can’t wait to use it on some salmon. This asparagus coulis from the book Sauces by Michael Roux was the perfect sauce for my tortellini and asparagus tips. Usually with tortellini we have an alfredo sauce. This coulis is a much lighter, but very flavorful way to serve tortellini. It adds depth to the asparagus tips that we tossed in with the tortellini, and my photo does not show how green and pretty the sauce color came out. There were many steps to the sauce, plus I forgot to put the o-ring on the blender and it squirt sauce out all over the place – not funny really, but I recovered and it came out lovely. Stop laughing, I kept yelling that blenders that shot sauce out everywhere weren’t useful, so there had to be something very wrong going on then I found the ring in the box. My husband said – look at it this way, you won’t forget the ring again, lesson learned. I think it comes from having such a small kitchen that I pull apart my equipment and put it back in boxes, so that I can shove it on the shelf. The point is, that in spite of a dumb blender, …
I thought I could take the liqueur and use in in a sort of Bananas Not So Foster served on top of an almond pound cake. I love cooked bananas, I love rum but since I love Pama, and this sweet Pomegranate Banana sauce over top of the cake was really really good, that’s what I used. My son and husband agreed. I made the almond pound cake using almond flour and cardamom, but I’m still working on the recipe. However, the Bananas and sauce can be used as a topping for your favorite desserts – ice cream, cake, scones, etc. I used only two bananas, and made slices to go on top of the cake better. I also didn’t use the flaming rum. I have a seventeen year old son who doesn’t need that much alcohol, I just wanted …
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 …
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. Pace Picante sent me some great leftover ideas to go with your Thanksgiving dinner. Salsa is one of the best ways to liven up your leftovers. If you want to give them a little zing, try some of these recipes. PACE® NATIONAL LEFTOVERS DAY RECIPES Pace® Cheesy Turkey Bean Skillet Prep: 5 minutes Cook: 10 minutes Makes: 4 servings Ingredients: 1. Heat the turkey, queso and beans in a 12-inch nonstick skillet over medium heat to a boil, stirring occasionally. Reduce the heat to low. Cook for 5 minutes or until the turkey mixture is hot and bubbling. 2. Top the turkey mixture with the tortilla chips just before serving. Tip: You can omit the crumbled tortilla chips and serve …
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
Lamb Chops with Sorrel Sauce
May 26, 2010 - Written by Diana
Asparagus Coulis from Sauces by Michael Roux
March 29, 2010 - Written by Diana
Bananas Not So Foster – Use Pama Pomegranate Liqueur
March 12, 2010 - Written by Diana
I was introduced to a cupcake company that uses Pama Pomegranate Liqueur. Though I haven’t tasted Chocolate Pomegranate Cupcakes by More – which by the way look fantastic, I have tasted Pama – and it is fantastically delicious.
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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Put Zing in Your Turkey Day Leftovers with Salsa
November 20, 2009 - Written by Diana
