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Restaurant Favorites that Sizzle




Black Bean Burgers

Black Bean Burgers

E njoying a restaurant meal with friends and family is a great way to connect and have fun. But if your budget’s tight, you may be eating out less often. Bring the restaurant experience home for all the fun — and a lot less money — by making some of your restaurant favorites at home.

These fast and easy recipes bring sizzle to the table by using Pace Picante sauce and salsas. They’re a simple way to bring out your inner gourmet and create special dinners that friends and family can enjoy around your table.

For more creative recipes and serving sugges tions, visit www.pacefoods.com.

Black Bean Burgers

Prep: 10 minutes Cook: 10 minutes Makes: 6 servings

1 jar (16 ounces) Pace Black Bean &

Roasted Corn Salsa

1 1/2 pounds ground beef*

6 sesame sandwich rolls

1. Mix 1 cup salsa and beef thoroughly in a

Grilled Picante Beef Steak

Grilled Picante Beef Steak

large bowl. Shape beef mixture firmly into

6 patties. 2. Cook patties in a 12-inch skillet or grill pan

over medium-high heat for 10 minutes or

until well browned on both sides and cooked

through. 3. Serve burgers on rolls with remaining salsa.

*Substitute 1 1/4 pounds of ground turkey for the ground beef and combine with 3/4 cup salsa.

Tip: Top each burger with 1 slice Monterey Jack or Cheddar cheese during the last 3 min – utes of cooking. Top with sliced avocado, tomato and lettuce. Hot ‘n’ Honeyed Chicken Wings

Prep: 15 minutes Bake: 55 minutes Makes: 24 pieces

1 cup Pace Picante Sauce 1/4 cup honey 1/2 teaspoon ground ginger

12 chicken wings or 24 chicken

drumettes

1. Heat the oven to 400°F. Stir the picante

Fish Fillets With Pineapple Mango Salsa

Fish Fillets With Pineapple Mango Salsa

sauce, honey and ginger in a large bowl.

Line a shal low baking pan with alumi –

num foil. 2. Cut chicken wings at the joints to make

36 pieces. Discard tips or save them for another use. Add wings to picante sauce

mixture and toss to coat. Place wings

into the baking pan. 3. Bake for 55 minutes or until wings are

cooked through, turning and brush ing often with picante sauce mixture during the last 30 minutes of baking. Fish Fillets With Pineapple Mango Salsa

Prep: 5 minutes Cook: 10 minutes Makes: 4 servings

1 tablespoon olive oil 4 fish fillets (cod, tilapia or

salmon) 1 jar (16 ounces) Pace Pineapple

Mango Chipotle Salsa

4 cups hot cooked instant

white rice

1. Heat oil in a 12-inch skillet over

medium-high heat. Add fish and cook for 5 minutes or until well browned on

Sizzlin' Fajitas

Sizzlin’ Fajitas

the bottom. Turn fish over. Pour salsa

over fish. 2. Reduce heat to low. Cover and cook

for 5 min utes or until fish flakes easily when tested with a fork. Serve fish and sauce over rice.

Grilled Picante Beef Steak

Marinate: 30 minutes Prep: 10 minutes Cook: 25 minutes Makes: 6 servings

2/3 cup Pace Picante Sauce 1/3 cup vegetable oil

1 teaspoon dried oregano leaves,

crushed

1/4 teaspoon garlic powder or

2 cloves garlic, minced

1 1/2 pounds beef top round steak,

1 1/2 inches thick

1. Mix picante sauce, oil, oregano and garlic

powder in shallow non-metallic dish. Add

steak and turn to coat. Cover and refrig er –

ate 30 minutes. 2. Grill or broil steak until desired doneness,

turning and brushing often with picante

sauce mixture. Discard remaining picante

sauce mixture. 3. Slice steak into thin diagonal slices. Serve

with additional picante sauce.

Sizzlin’ Fajitas

Prep: 10 minutes Cook: 15 minutes Makes: 4 servings

2 tablespoons vegetable oil 1 pound skinless, boneless chicken breasts or beef sirloin steak,

cut into strips 1 medium green or red pepper, cut into 2-inch-long strips

(about 1 1/2 cups)

1 medium onion, sliced (about 1/2 cup) 1 1/2 cups Pace Chunky Salsa

8 flour tortillas (8-inch), warmed

Guacamole (optional)

1. Heat oil in a 12-inch skillet over medium-high heat. Add chicken and

cook until well browned, stirring often. 2. Add pepper and onion to skillet. Cook until vegetables are tendercrisp.

Stir in salsa. Cook until chicken mixture is hot and bubbling. 3. Spoon about 1/2 cup chicken mixture down center of each tortilla.

Top with additional salsa. Fold tortillas around filling. Serve with

guaca mole, if desired.

Serving Suggestion: Serve with grilled vegetables such as sliced red or green peppers, red onion wedges, portabella mushroom and zucchini slices. For dessert serve rice pudding sprinkled with nutmeg.

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