Thursday, June 4, 2009

Pace Salsa - CLOSED


If you are like me, your #1 go-to snack is chips and salsa. I always have it on hand, and I love trying all of the many varieties of salsa out there. And now Pace is making it even more interesting, adding 2 new varieties of salsa to their specialty salsa line.

Spicing up creativity in your kitchen is easier than ever with the family of Pace specialty salsas. Pineapple Mango Chipotle and Black Bean and Roasted Corn now join the Pace family of five specialty salsas introduced earlier this year - Triple Pepper, Tequila Lime, Salsa Verde, Pico de Gallo, and Mexican Four Cheese Salsa Con Queso. Each variety is packed with the finest quality ingredients for consistently authentic and rich flavors you can count on to make every meal a special one.


This giveaway will be a little different than the others we have been having. To enter to win a prize pack of salsas from Pace, you need to either submit your favorite salsa-based recipe in the comments below, or leave a link to a post on your blog that features a salsa-based recipe. You'll also get a bonus entry if this giveaway post is mentioned in your blog post that features the recipe.

Since this giveaway is a little different, it will run for 2 weeks instead of 1 week. And at the end, I'll do a round-up that will either post all the recipes or link to your blog posts!

WHO can enter? US residents only

WHAT
is the giveaway? A prize pack of Pace salsas

WHEN
can I enter? This giveaway is open from today until Thursday, June 18th at 5pm MDT. The winner will be announced on jFriday, June 19th.

HOW
do I enter? You have 1 chance to win:

Either:

leave your favorite salsa-based recipe in the comments below

OR

Post a salsa-based recipe on your blog and comment below and let us know the link. BONUS ENTRY if you mention this giveaway in your post!

This giveaway is sponsored by Pace.
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19 comments:

  1. My favorite salsa based recipe is Salsa chicken. I kind of just add amounts until it looks right. You put boneless skinless chicken breasts in a crock pot. Then you add salsa. I usually add a couple of cups. Then you just cook it for 4-6 hours on High. About 5 minutes before serving add 8 oz cream cheese and stir it in to melt.

    I like to either serve this over rice or on tortillas with cheese, kind of like a taco. It is SO yummy and SO easy!

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  2. My fave is Taco Delight with salsa, ground beef and rice served over crushed tortilla chips and served with standard taco toppings. It is fast and easy and would be a nice change-up with the new Pace salsas!
    Here's the link to my recipe:

    http://friedalovesbread.blogspot.com/2008/12/taco-delight.html

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  3. I posted my favorite rice bowls which use salsa! Check out the recipe and photo at:

    http://adventuresinallthingsfood.blogspot.com/2009/06/go-to-dinner.html

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  4. I also linked back to your site for the Pace giveaway, so please enter me in the bonus entry!

    http://adventuresinallthingsfood.blogspot.com/2009/06/go-to-dinner.html

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  5. This is my favorite salsa recipe!!

    Salsa Chicken Enchiladas
    Serves: 6

    Ingredients:
    4 Chicken breasts, cooked and cubed
    3 cups Chicken broth
    1/3 cup Flour
    1 jar Thick & chunky salsa
    1 can Diced green chilies
    1 cup Chopped onion
    1 tsp. Sugar
    1 tsp. Cumin
    ½ tsp. Basil
    ½ tsp. Oregano
    10 Flour tortillas
    ¾ cup Sour cream
    2 cups Jack cheese
    Directions:
    1. In large saucepan, cook chicken broth and flour over med heat, stirring until broth thickens.
    2. Reduce heat and add salsa, chilies, onion, sugar, cumin, basil and oregano; mix well and heat through.
    3. Dip tortillas in salsa mixture to soften. Place a small amount of chicken and cheese in each tortilla.
    4. Roll tortilla up and place in greased 9X13 dish.
    5. Add sour cream to salsa mixture and mix well; pour over tortillas and top with grated cheese.
    6. Bake at 400 degrees for 15-20 minutes.

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  6. I love salsa recipes. I make a delicious tortilla chicken soup that has salsa in it.

    Ingredients:
    3-4 chicken breasts, cubed
    Salt
    Pepper
    cumin
    1-2 chipotle chilis, diced
    2 (14 oz) cans of chicken broth
    1 jar salsa (whatever kind you prefer)
    1 can black beans, rinsed and drained
    1 can of corn (or about a cup of frozen corn)
    garnishments: sour cream, tortilla chips, shredded cheese, avocado, green onions

    Spray a soup pot with cooking spray (or drizzle in a little olive oil) and heat over medium high heat. Sprinkle the chicken with cumin, salt and pepper. Once the pan is hot, add the seasoned chicken pieces, not overcrowding the pan (you may want to cook them in two batches). Remove when the chicken is cooked through. Reduce the heat to medium and add the chicken broth, scraping up any fond that has accumulated at the bottom of the pan. Add the diced chipotle chilis, salsa, black beans, corn and allow to simmer for about 15 minutes. Add the chicken back into the pot and simmer for another 10 minutes. Taste and add more cumin, salt and pepper, if necessary.
    Serve with desired garnishes.

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  7. Taco Dip: (In layers from top to bottom)
    Black Olives
    Cheddar Cheese
    Lettuce
    Salsa
    Sour Cream mixed with Taco Seasoning
    Refried Beans (optional)

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  8. Oh such good recipes. I actually just make salsa from fresh tomatoes and either crushed tomatoes or diced tomatoes, garlic, onion, and cilantro. So good. I also put salsa into spaghetti sauce. That's also yummy!

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  9. Grilled Tomato Basil Chicken Wrap with Bacon

    Mrs. Dash Tomato, Basil & Garlic seasoning blend
    4 ounce boneless skinless chicken breast
    1 slice of bacon
    1 teaspoon Kraft light mayonnaise
    1/2 teaspoon of Tiger sauce (hot sauce)
    2 red leaf lettuce leaves, shredded
    2 thick slices of red onion
    1/4 of a tomato, sliced
    1/4 ounce of sharp cheddar cheese, shredded
    1 tablespoon Pace Black Bean and Roasted Corn
    1 Mission Spinach Herb tortilla wrap

    Season the chicken breast with Mrs. Dash and grill until cooked through. Cook the bacon to desired crispness. Set both aside. Mix the mayonnaise with the Tiger sauce and spread on top of a spinach tortilla. Top with the shredded lettuce, onion, tomato, cheese and salsa, fold in the sides and roll up. Slice in half on the diagonal and serve with a side of fruit.

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  10. I love Salsa chicken. Just throw chicken breasts, a can of black beans, a can of corn, and salsa in the crockpot. When there is 30 minutes left of cooking put in a brick of cream cheese. Yummy!

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  11. Salsa chicken rice bake. One of those recipes that you can throw in whatever you want. 3 cups cooked rice and a jar of your favorite salsa plus 2 cooked chicken breasts cubed. Then just start adding stuff. Bake in a 9 x 13 pan for deliciousness.

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  12. This is great the first night and good as leftovers, too.

    Easy Chicken Tortilla Casserole

    1 lb. boneless, skinless chicken breast halves
    1 quart water
    2 cloves garlic, bruised
    2 green onions
    1 jar salsa
    1 pint light sour cream
    ½ c. half & half
    ½ lb. sharp cheddar cheese
    12 corn tortillas, cut into strips

    Preheat oven to 350F. Bring water to a boil in a large pan; add chicken along with garlic and green onion. Turn off heat, cover and let stand for 15-25 minutes or until meat is cooked through. When cool enough to handle, shred or cube meat.
    Slice tortillas into even strips; set aside. Shred cheese; set aside. Stir together sour cream and half & half, set aside.
    Lightly spray a 9”x13” baking pan with non-stick cooking spray. Layer ½ the chicken, ½ the salsa, ½ the sour cream mixture, ½ the tortilla strips and ½ the cheese; repeat the layers. Bake for 20 minutes or until hot and bubbly.

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  13. Taco Salad is my favortie salsa based recipe. I love salads! My sister-in-law just introduced us to a new version where you use Honey BBQ fritos that is pretty good.

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  14. MAUI STEAK NACHOS (Original recipe by Joy Overmyer of Spokane, Wa)
    Serves 8-10

    1 orange bell pepper, chopped in 1/2" pieces
    1 yellow bell pepper, chopped in 1/2" pieces
    1 Walla Walla sweet onion, chopped in 1/2" pieces
    1-2 Poblano or New Mexico chillies, chopped in 1/2" pieces
    1-2 Tbs vegetable oil
    pinch red pepper flakes
    1-2 lbs maui steak **see note**
    8oz brick low fat monterey jack cheese, shredded
    8oz brick low fat mild cheddar cheese, shredded
    1 can black beans, rinsed & drained
    1 bag your favorite corn chips
    pineapple salsa **recipe follows**

    **Note-Maui steak is cheap cut of steak, tenderized & marinated overnight in a teriyaki type glaze.

    Combine peppers, onion, oil & red pepper flakes, toss to coat. Place on rimmed cookie sheet, broil 5-7 minutes until vegetables are slightly tender. Remove from over & set aside to cool.

    Broil the maui steak to your liking. Let it rest a few minutes before cutting into bite size pieces.

    Combine both cheeses into 1 bowl.

    Now your ready to assemble. On an ovenproof platter layer some chips, cheese, beans, vegetables & steak. Repeat for at least 2 layers, ending with shredded cheese on top.

    Place in 375* oven for 10-15 minutes, until cheese is melted & bubbly.
    Remove from oven & top with pineapple salsa.

    PINEAPPLE SALSA
    5-6 Roma tomatoes, diced
    1/2 red onion, diced
    3-4 cloves garlic, finely diced
    1 jalapeno pepper, seeded & finely diced
    1 bunch cilantro, chopped
    1 lime, zest & juice
    1/2 - 1 cup diced fresh pineapple

    Combine everything EXCEPT the pineapple, mix well & set aside for 3-4 hours. Add pineapple just before serving.

    (Adjust peppers to your heat level)

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  15. PS - The PINEAPPLE SALSA gets a bit runny, so just dish some onto each serving instead of the whole platter. Different & so delish!

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  16. I am a salsa addict! This recipe is for Spanish rice:

    * 2 tablespoons oil
    * 2 tablespoons chopped onion
    * 1 1/2 cups uncooked white rice
    * 2 cups chicken broth
    * 1 cup chunky salsa

    1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
    2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

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  17. My favorite salsa-based recipe is San Antonio Chicken (a recipe from my cookbook)... a mixture of seasoned chicken, black beans, corn, onions, pimientos, and rice, mixed in with picante sauce, which I just posted on Sunday.
    http://foodsandflavorsofsanantonio.blogspot.com/2009/06/second-sunday-san-antonio-june-round-up.html

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  18. I also updated my post to include a link to the Pace giveaway.
    http://foodsandflavorsofsanantonio.blogspot.com/2009/06/second-sunday-san-antonio-june-round-up.html

    ReplyDelete