Tuesday, August 23, 2016

Back-to-School Recipes from Pace

We want to share some breakfast recipes featuring picante sauce and salsa -- some more surprising than others -- to help underscore the importance of breakfast, as well as to show how easy it is to sneak servings of vegetables into dishes by using salsa. (Just a half-cup of salsa counts as a serving of vegetables!) These recipes also work for those who want to explore the fun trend of breakfast for dinner.

Whole Grain Huevos con Salsa

From: Pace Kitchens
Prep: 5 minutes
Cook: 15 minutes

Serves: 4

Vegetable cooking spray
4 eggs
2 Pepperidge Farm® 100% Whole Wheat English Muffins, split and toasted
3/4 cup Pace® Chunky Salsa
1/2 cup shredded Mexican cheese blend  (about 2 ounces)
1 tablespoon chopped fresh cilantro leaves  or parsley

Spray a 10-inch skillet with cooking spray and heat over medium heat for 1 minute. Crack the eggs and add to the skillet one at a time. Cook until the whites are firm or to desired doneness.
Divide the muffin halves among 4 serving plates. Top each open-faced muffin with 1 egg, 3 tablespoons of the salsa, 2 tablespoons of the cheese and about 1 teaspoon of the cilantro.

Banana Salsa Bread

From: Pace Kitchens
Prep: 15 minutes

Bake: 1 hour
Cool: 25 minutes

Vegetable cooking spray
1/2 cup butter, softened
1 cup sugar
3 medium ripe bananas, mashed
1 cup Pace® Chunky Salsa
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda

Heat the oven to 350°F. Spray a 9 x 5 x 3-inch loaf pan with the cooking spray.
Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until the mixture is light and fluffy. Stir in the bananas, salsa and eggs. Stir in the flour and baking soda. Pour the mixture into the loaf pan.

Bake for 1 hour or until a knife inserted near the center comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from the pan and cool completely on a wire rack.

TIP: It's best to set the oven rack in the middle of the oven for this recipe.

South of the Border Eggs Benedict

From: Pace Kitchens
Prep: 10 minutes
Cook: 15 minutes

Serves: 4

1 1/2 cups Pace® Picante Sauce
1/2 teaspoon ground cumin
4 eggs
2 packages (3 ounces each) cream cheese, cut into cubes
4 slices Canadian bacon
2 English muffins, split and toasted
1 tablespoon chopped fresh cilantro leaves

Heat the picante sauce and cumin in a 10-inch skillet over medium heat to a boil. Crack the eggs and add them to the skillet one at a time. Reduce the heat to low. Cook the eggs to desired doneness.
Remove the eggs from the skillet with a slotted spoon and keep them warm.

Stir the cream cheese in the skillet. Cook and stir until the cream cheese is melted.
Cook the bacon in another 10-inch skillet over medium-high heat until it's lightly browned on both sides.

Top each muffin half with 1 slice of bacon and 1 egg. Spoon the picante sauce mixture over the eggs and sprinkle with the cilantro.

TIP:  It's best to use fresh eggs when preparing poached eggs. They are less likely to break in the skillet.

Breakfast Pizza

From: Pace Kitchens
Prep: 20 minutes

Cook: 10 minutes

Bake: 5 minutes

Serves: 6

1 tablespoon butter
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped Canadian bacon
1 (12-inch) prepared pizza crust
8 eggs, beaten
1/4 teaspoon ground black pepper
3/4 cup Pace® Picante Sauce
2 ounces shredded Cheddar cheese  (about 1/2 cup)
2 tablespoons chopped fresh cilantro leaves

Heat the oven to 400°F.

Heat the butter in a 10-inch skillet over medium heat. Add the onion, pepper and bacon and cook until the vegetables are tender.

Place the pizza crust onto a pizza pan or baking sheet. Place in the oven to warm.
Stir the eggs and black pepper in the skillet. Cook and stir until the eggs are set. Spoon the egg mixture onto the pizza crust.  Top with the picante sauce. Sprinkle with the cheese.

Bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro. Cut the pizza into 6 slices.

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