6/22/2009

Pick up the Pace!

We have a winner!
dddiva who said...
"My newest fave Tex Mex casserole that came about because I was out of cheese that would work on my original recipe so I used a jar of queso instead.
Browned ground turkey or beef, 2 lbs drained
Pace Salsa 1 jar
Can tomato sauce
Can corn, drained
Mix all together then put in a greased casserole.
Top with 1 jar Pace queso
Mix 2 boxes Jiffy corn muffin mix according to directions adding 1 jar drained diced green chilis and 1 can creamed corn
Let corn stuff sit 5 minutes (do this part while you are browning the meat)
Pour evenly over the top."
Thanks for all the great ideas!
We're having fun out West! I love the great Mexican food you can get here!
Speaking of yummy Mexican food, I recently found out about some great new salsa flavors from Pace and they are delish! Why hadn't I heard about these before??! The specialty salsa line includes Pineapple Mango Chipotle, Black Bean & Roasted Corn, Triple Pepper Salsa, Tequila Lime Salsa, Salsa Verde, Pico De Gallo, and Mexican Four Cheese Salsa Con Queso.
I tried making my stuffed pork loin with the Pineapple Mango Chipotle flavor and it's better than my original recipe! (see recipe below) Try it out for an easy and impressive summer grillin' dish.
I want to hear how YOU use salsa when you cook. Leave a comment with a recipe or idea using ANY flavor of Pace Salsa. I'd love to hear how you came up with the idea (was it your grandmas? Were you just cleaning out the pantry?). Feel free to email me photos, too, if you like. I'm in Salsa Mode and would love some ideas!!:)
My Favorite Recipe entry will receive:
--3 Flavors of Salsa (2 specialty flavors and regular picante sauce)
--2 Coupons for free 16oz Pace salsa purchases
--Recipe guide
Contest ends June 29th. Open to US Residents. You can enter as many seperate entries as you want.
I PROMISE we'll have some fun-for-kids recipes up soon, I'm busy keeping my family sane in this crosss-country move.:)

Pineapple Mango Crab Stuffed Pork Loin
Ingredients:
Large Pork Loin (around 8 lbs., about $1.58 per lb. at Sams), cut into just under 1" slices--the butcher at Sams Club can do this for you. You'll get about 18 slices.
1 lb. lump imitation crab meat
1 1/2 c. plain bread crumbs
1 jar Pace Pineapple Mango Chipotle Salsa

Marinade Ingredients:
6 Tbsp. soy sauce
3 Tbsp. Brown sugar
1/4 tsp. powdered ginger
1 tsp. garlic
dash red pepper flakes
dash black pepper
3 Tbsp. tomato sauce (or ketchup if you're in a pinch)

Directions:
Place all marinade ingredients in a gallon Ziploc Freezer bag and mix well. Cut through side of pork loin to make a pocket (or you can just pound the pork loin flat, stuff it, and roll it up). Mix crab meat, bread crumbs and salsa in a medium bowl. Stuff about 2-3 heaping tablespoons crab mixture into pork loin pocket and place in marinade bag. Repeat with all pork loin pieces (you can fit about 6 in a bag). Marinade in refrigerator at least 30 minutes. Grill 7-10 minutes on each side. You can also freeze them and defrost when ready to grill.