Fourth of July Recipes with Salsa
July 2, 2010 - Written by DianaIf 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)
Ingredients:
- 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
Directions:
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.
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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 …
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Lamb Chops with Sorrel Sauce
May 26, 2010 - Written by DianaMy 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.
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Asparagus Coulis from Sauces by Michael Roux
March 29, 2010 - Written by DianaThis 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, …
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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. 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 …
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Steak and Roasted Corn Salsa Stew(p)
March 7, 2010 - Written by DianaI 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 …
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Pace Superbowl Salsa Recipes and Giveaway Pack for Superbowl Sunday
February 4, 2010 - Written by DianaPace 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
Prep: 15 minutes
Cook: 15 minutes
Makes: 32 servings (2 tablespoons each)- 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.
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Put Zing in Your Turkey Day Leftovers with Salsa
November 20, 2009 - Written by DianaPace 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:
- 2 cups cubed, cooked turkey
- 1 cup Pace® Mexican Four Cheese Salsa con Queso
- 1 can (about 15 ounces) pinto beans, rinsed and drained
- 1 cup coarsely crumbled blue corn tortilla chips
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 …
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Mustard-Mayonnaise Slather for Grilling
August 4, 2009 - Written by Diana
This recipe is from 300 Big & Bold Barbecue & Grilling Recipes book by Karen Adler and Judith Fertig. This is one of my favorite ways to prepare my salmon before grilling it. My husband and kids love it and my mom enjoyed it too when we had it the other day. This is from the sauce and rubs section of the book. There are more complicated and much different recipes, this just happens to be one of the best and easiest and tastiest.Ingredients:
- 1/2 cup mayonnaise
- 1/2 cup Dijon mustard
Directions:
In a bowl whisk together mayonnaise and mustard.
Store in an airtight container in the refrigerator for up to 1 week.
My variation is to add dill and parsley to the sauce and sprinkle some herbs on top. I also have extra as a dipping sauce for the plate.
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Pesto Fresh Herb Sauces and Spreads
December 31, 2008 - Written by Diana
Christmas was a fun time for us. Most of our relatives are 3 to 12 hours away, so we only see them a few times a year. My side of the family sees us once or twice a year but we communicate a lot by computer or phone. Visiting and seeing how the kids have grown and what they are accomplishing is always special. My sister in law Pam gave me a Pesto book by Lou Seibert Pappas with illustrations by Steven Salerno (along with some really great paring knives) which I thought I would share with you. This book is small in size, but has plenty of recipes and tells you what to pair it with. Pam made a pasta with pesto for my daughter’s graduation with herbs from her garden that turned out delicious and we discussed using pesto again.
I found a dill recipe that would go great with Salmon. It isn’t the right time for Dill in my frozen garden, though you may be able to find it in the market. I cook salmon on a grill pan – …
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New Castle Brown Ale Recipes
November 7, 2008 - Written by Diana
Spicy Newcastle Brown Ale BBQ Marinade
Makes enough to marinate 1 1/2 to 2 pounds of beef; Newcastle recommends sirloin tip or London broil. Yields about 2 cups
Ingredients:
- 12-ounce bottle Newcastle Brown Ale
- 1 tablespoon dry mustard
- 1 teaspoon ground ginger
- 3 tablespoons soy sauce
- 1/8 teaspoon Tabasco sauce
- 2 tablespoons sugar or honey
- 2 garlic cloves, minced
To Make:
Thoroughly blend all ingredients except beef. Pour marinade into a container big enough to hold beef in one layer or a zip-seal plastic bag large enough to hold beef. Add beef, cover or seal and marinate at least 2 hours in refrigerator before grilling.
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