Friday, January 15, 2010

Pace Picante Salsa Dishes Spice up Your Superbowl Party

With the 2009 holiday season laid to rest its important to keep the celebratory spirit alive by menu planning for the 2010 Superbowl Party Season! I am a Philadelphia Eagles fan myself and even though they lost to the Dallas Cowboys (ugh, really?), I'm still all geared up with party food recipes made with the samples of Pace Picante Salsa provided to the Foodbuzz Tastemakers Program. Even though I won't be doing the touchdown dance for an Eagles victory, I still think my Pace Picante Salsa inspired dishes, Salsa Rosemary Chevre Dip & Mexican Pizzas, are not only winners-they're champions. Hut 1! Hut 2! Ready!? Set! Cook!

Salsa Rosemary Chevre Dip
Serving Size: 4-6. Double for more guests.
  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and chopped or pressed
  • 1 cup Pace Picanta Salsa
  • 2 tsp lemon juice
  • 2 tablespoon fresh rosemary, chopped
  • 2 tsp habanero hot sauce, or cayenne pepper
  • 2 tablespoon tomato paste
  • 4oz. of goat cheese or chevre
  • rosemary springs for garnish
  1. Heat the olive oil in a saute pan.
  2. Add the garlic and cook one minute.
  3. Add the Pace Picante Salsa, lemon juice, habanero hot sauce, chopped rosemary, and the tomato paste.
  4. Stir to combine and allow to simmer a few minutes to reduce.
  5. Spoon the mixture into an oven proof dish.
  6. Cut the goat cheese in medallions and line them in a diagnoal or vertical line splitting the mixture.
  7. Bake in a preheated 350 degree oven for 30 minutes.
  8. Let cool 3-4 mintues before serving.
  9. Garnish with fresh rosemary.
  10. Serve with crackers or slices of the baguette.

Mexican Pizza
  • Serving Size: 2 8" Boboli Mini Crust*
  • 4 tblsp. Pace Picante Salsa
  • 4 tblsp. Philadelphia Cream Cheese
  • 4 tblsp. Hormel Chili with no beans**
  • 1 cup cheddar cheese
  • 4-5 jalapeno slices per crust
  • 1/4 cup small chops of green peppers
  • *This recipe can easily be multiplied and varies in serving size according to your number of guests. If you're having a smaller get-together, perhaps each guest can be served their own individual 8" mini Mexican pizza. If you have a larger party, you can also use 12" crusts and cut slices to be served as snacks or appetizers.
  • **Use whatever chili mixture you like. We aren't the biggest bean fans in our house, so we omit those. This recipe is so easy and versatile, it even works with beans.
  1. Preheat the oven to 400. To prepare a 8" pizza:
  2. Smear 2 tblsp of cream cheese around the crust evenly.
  3. Add 2 tblsp Pace Picante Salsa and 2 tblsp. Hormel Chili. Also spread evenly around the crust.
  4. Add green pepper pieces and jalapeno slices.
  5. Sprinkle 1/3-1/2 cup of shredded cheddar cheese all the way to the edges of the crust.
  6. Bake in the oven for 20-25 minute or until the cheese is browning and the bottom of the crust
  7. crisps up.
  8. !IMPORTANTE! Tha Pizza Cutta says, "LET COOL BEFORE CUTTING!" This pizza can be a little oozey, so let it cool at least 7-10 minutes before slicing it up.
  9. Serve to happy or really peeved football fans!


Anonymous said...

Awesome dishes! I especially love this pizza, yum!

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Melisa Marzett said...

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