Pace Yourself ~ Nik Snacks

Bite it and write it. That's what I do. Fueled by butterbeans & collard greens.

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On 10:03 AM by Nikki @ NikSnacks in , , , , , , ,    2 comments
If you haven't exhausted all of your Thanksgiving leftovers, you've probably got frozen turkey carcasses, breads, desserts, and maybe even some mashed potatoes and gravy hanging out in Ziploc bags.

My Thanksgiving turkey, getting carved.


Christmas is down the street on the right, and I'm sure you'll have leftovers from your feast. Lots of families make the same recipes year after year (gumbo, soups, stews, sandwiches, casseroles, mayo-based salads, congeals, etc.) I am one of those people, too. But not this year.

Foodbuzz allowed me participate in another Tastemaker opportunity and sent me two jars of Medium Pace Picante Sauce to try. I've always thought of picante sauce as watery salsa. I don't understand how it's different from salsa. The texture is different, but I can achieve that with a little whirl of the food processor. I don't want to show a negative light on Pace or picante sauce in general, but I really don't see the point in purchasing picante sauce. I can say, it's nice to add to recipes to kick them up or give them a different flavor. I did just that with the following leftover recipes.



Italian Chimichangas Serves 6
Ingredients
2 cups mixed vegetables (green beans, corn, halfed brussel spouts, collard greens, etc.)
1 Tablespoon vegetable oil
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1/3 cup Pace® Picante Sauce
1 1/2 teaspoons basil, dried
3/4 teaspoon ground oregano
1/2 teaspoon dried rosemary
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1 cup mashed potatoes
6 flour tortillas (8-inch), warmed
3/4 cup shredded Parmesan Jack cheese
Parsley and Parmesan cheese, for garnish

Heat 1 Tablespoon oil in the skillet over medium heat. Add the onion and garlic and cook until the onion is tender stirring occasionally. Stir in the vegetables, picante sauce, basil, oregano, rosemary, marjoram, and sage. Reduce the heat to low. Cook for 10 minutes or until the mixture is thickened, stirring occasionally. Remove the skillet from the heat. Stir in the mashed potatoes.
Spoon 1/2 cup vegetable mixture down the center of each tortilla. Fold the sides of the tortilla over the filling. Fold up the ends to enclose the filling and secure with toothpicks.

Pour additional oil into a deep-fryer or 4-quart saucepan to a depth of 2 inches. Heat the oil to 375 degrees F. Add the filled tortillas to the the fryer in batches and cook for 2 minutes or until golden brown. Drain the chimichangas on paper towels. Sprinkle each chimichanga with 2 tablespoons cheese and parsley. Serve immediately with additional picante sauce, if desired.



Taco Pockets Serves 4
Ingredients
3/4 cup vidalia onion, diced
1 bell pepper, diced
1/2 tsp oil
1 pound shredded turkey
1 jar (16 ounces) Pace® Picante Sauce
1 egg
1 tablespoon water
2 packages (about 10 ounces each) refrigerated pizza crusts
1 1/2 cups shredded Swiss cheese (about 6 ounces)

Heat the oven to 375 degrees F. Heat 1/2 tsp of oil 10-inch skillet over medium-high heat until shimmering. Add vidalia onions and bell peppers and cook until onions are translucent. Add turkey, stir the picante sauce in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes. Remove the skillet from the heat and let cool. Beat the egg and water in a small bowl with a fork or whisk.

Unroll ONE pizza crust on a lightly floured surface. Roll the crust into a 12 x 8-inch rectangle. Cut the crust into FOUR rectangles. With the short side facing you, spoon about 1/3 cup beef mixture lengthwise down the center of each rectangle. Sprinkle each with 2 tablespoons cheese. Fold the sides of the crust over the filling. Tuck the ends under to seal. Place the pillows onto a baking sheet. Brush the pillows with the egg mixture and sprinkle each with 1 tablespoon cheese. Repeat with the remaining pizza crust. Bake for 20 minutes or until the pillows are golden brown. Serve with additional picante sauce.

Check back tomorrow for more recipes using Pace Picante sauce!

2 comments:

Rebecca said...

so how do you like your relationship with foodbuzz? how often do the tastemaker opportunities come around?

Nikki said...

I like my relationship very much. I've been a featured publisher since 2008. Others don't like the fact that if you chose Foodbuzz, you cannot use any other advertisers.

In any given month, there about 3-4 Tastemaker opportunities. Every month there are contests and other exclusive opportunities as well.