Main dish options for outdoor entertaining

(Family Features) Serving up an outdoor meal is a summertime staple for gatherings of all kinds – barbecues, celebrations, picnics and more. However, with so many options available and different styles for preparing the dishes, it can be a challenge for home chefs to decide what guests will go for.

Instead of racking your brain or spending hours searching for the right main course, consider these versatile options – one dish focused on chicken, one for beef and one for pork – that can send partygoers back for seconds.

Find more recipes perfect for outdoor gatherings at Culinary.net.

Serve Up Skewers

Ideal for simple family meals or full-blown summertime parties, these Honey-Lime Chicken Skewers are an ideal handheld food for outdoor meals. With just a handful of ingredients and an easy grilling method involved, they’re tasty and tantalizing without taking your focus off all the fun and festivities. More honey-infused recipes are available at Honey.com.

Honey-Lime Chicken Skewers

Recipe courtesy of The National Honey Board
Servings: 8

• 2          tablespoons honey
• 3          tablespoons soy sauce
• 1          tablespoon olive oil
• 1          lime, juiced
• 1          pound chicken breast strips, skinless and boneless
• bamboo skewers

1. In small bowl, whisk honey, soy sauce, olive oil and lime juice until completely blended. Pour mixture into re-sealable freezer bag and add chicken strips. Seal bag and gently shake to cover chicken strips. Allow to marinate 2 hours.
2. Heat grill to medium-high heat.
3. Soak bamboo skewers in water 15 minutes. Remove chicken strips from marinade and skewer onto bamboo sticks. Grill 8 minutes, or until juices are clear and chicken is fully cooked.

Sweet Summer Refresh

Summer typically brings about both the desire to feel healthier and cravings for sweet, refreshing meals. When you rethink your food and focus on feeling better about your diet and yourself, the two can work hand-in-hand.
Liven up your summer entertaining menu with a delicious touch of reduced-calorie sweetness from Truvia in recipes like this sizzling Java London Broil. Celebrity chef Devin Alexander, featured on “The Biggest Loser,” created this succulent recipe with less sugar by using Truvia Brown Sugar Blend, combining stevia sweetener with brown sugar to maintain the taste and texture of brown sugar with 75 percent fewer calories, for her latest book “You Can Have It!”

For more summertime recipe ideas, visit Truvia.com.

Java London Broil

Recipe courtesy of Devin Alexander from “You Can Have It!,” copyright American Diabetes Association
Servings: 6

• 2          teaspoons freshly ground coffee
• 1/2       tablespoon Truvia Brown Sugar Blend
• 2          teaspoons freshly ground black pepper
• 1          teaspoon ground coriander
• 1/2       teaspoon dried oregano
• 1/4       teaspoon sea salt
• 1          London broil (1 1/2 pounds, preferably grass fed)
• 1          teaspoon extra-virgin olive oil

1. Heat grill to high.
2. In small bowl, add coffee, brown sugar blend, black pepper, coriander, oregano and salt; mix well.
3. Place London broil on cutting board or large plate. Drizzle 1/2 teaspoon of olive oil on each side of meat then rub all over. Sprinkle seasoning mixture over roast and rub in to evenly cover meat.
4.  
5. Grill London broil to desired doneness, about 3-5 minutes per side for medium rare. Tent meat with foil for 5 minutes then slice into thin slices, cutting at an angle against the grain.

Sweet and Savory Ribs

By starting these Grilled Sticky Ribs in the oven before finishing them off on the grill with a sweet chili glaze, home cooks can help make summer festivities stand out without spending hours at the grill or smoker. The Asian-inspired finish of the glaze gives guests a unique taste to savor while soaking in the summer sun. Visit verybestbaking.com for more recipes from Nestlé.

Grilled Sticky Ribs

Recipe courtesy of Nestlé
Prep time: 20 minutes
Total time: 3 hours, 35 minutes
Servings: 5-6

• 2          racks (about 4 pounds) baby back ribs
• garlic salt
• ground black pepper
• 1/2       cup water
• 1          tablespoon vegetable oil
• 1/4       cup finely chopped red onion
• 1          teaspoon finely chopped garlic
• 1          teaspoon grated fresh ginger
• 3/4       cup sweet chili sauce
• 1/2       cup Apple Nestlé Juicy Juice 100% Juice
• 1 tablespoon rice wine (mirin)

1. Heat oven to 300° F. Using knife, remove membrane from bone side of ribs. Pat ribs dry with paper towel; season both sides liberally with garlic salt and pepper. Place ribs in large roasting pan, overlapping as needed. Add water to pan. Cover tightly with aluminum foil.
2. Bake about 3 hours, or until meat is tender but not quite falling off bones.
3. In small saucepan over medium-high heat, heat oil. Add onion; cook, stirring occasionally, 2-3 minutes, or until soft. Stir in garlic and ginger; cook 1 minute. Stir in sweet chili sauce, apple juice and rice wine. Reduce heat to low; cook 8 minutes, or until sauce is reduced to about 1 cup.
4. Heat grill to medium heat.
5. Brush glaze over tops of ribs. Grill 4-5 minutes, or until sauce caramelizes. Serve with remaining glaze.

Photos courtesy of Getty Images (Honey-Lime Chicken Skewers, Java London Broil)

Source: Culinary.net

(Family Features) Summer is all about enjoying the warm weather with family and friends, but even with the longer summer days, the season can feel short for many. That’s why it’s important to make the most of summer by maximizing your fun in the sun with some of the best memories being made while entertaining al fresco.

For a fun-filled, yet relaxing summer, it’s important to keep the essentials on-hand for easy entertaining. From bright decor to refreshing drinks and fresh ingredients, party prep ensures you save time and money, and are always ready to wine and dine your guests.

No matter the occasion, a store like ALDI can be your guide to summer entertaining with everything you need to celebrate the season, including high-quality and affordable ingredients for this summer’s must-have recipes.

A fresh and easy recipe to try this summer is Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa. This entree pairs perfectly with a crisp, fruit-forward wine like Exquisite Collection Sauvignon Blanc or Trestoria Rosé from ALDI. When there’s a crowd to serve, consider mixing up a pitcher of Citrus Ginger Rosé Punch.

Find more seasonal recipe ideas to celebrate summer at ALDI.us.

Grilled Chicken and Pineapple Skewers with Lemon-Cucumber Salsa

Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4 

• 8          skewers
• 1          pineapple
• 2          tablespoons Carlini Vegetable Oil
• 1/2       teaspoon Stonemill Iodized Salt
• 1          teaspoon Stonemill Ground Black Pepper
• 1 3/4    pounds Never Any! Fresh Boneless Skinless Chicken Breasts, diced into 1-inch pieces

Lemon-Cucumber Salsa:

• 1          lemon, supremed
• 1          cucumber, diced
• 1/2       red onion, diced
• 1          tablespoon SimplyNature Organic Wildflower Honey
• 1          teaspoon Stonemill Ground Black Pepper

1. Soak wooden skewers for 15 minutes prior to grilling.
2. Heat grill to medium-high heat.
3. Remove rind from pineapple and dice into 1-inch pieces.
4. In small bowl, combine oil, salt and pepper. Add chicken and pineapple; toss to coat.
5. Alternating chicken and pineapple, pierce onto skewers.
6. Grill skewers 8 minutes each side, or until chicken is cooked thoroughly.
7. To make Lemon-Cucumber Salsa: In medium bowl, combine lemon, cucumber, onion, honey and pepper.
8. Serve lemon-cucumber salsa over cooked chicken skewers.

Tip: Supreme citrus fruit by cutting off top and bottom of fruit then cut away peel and pith, leaving no white on outside of fruit. Slice each segment into wedges by cutting toward center of fruit along membrane.

Citrus Ginger Rosé Punch

Recipe courtesy of Chef Leigh An, ALDI Test Kitchen

• 1/2       cup minced ginger
• 1          cup Baker’s Corner Granulated Sugar
• 1          cup water
• 2          bottles (750 milliliters each) Trestoria Rosé, chilled
• 5          cans (12 ounces each) PurAqua Belle Vie Grapefruit Sparkling Water, chilled
• 2          cans (12 ounces each) PurAqua Belle Vie Lemon Sparkling Water, chilled

1. In small pot, combine ginger, sugar and water to make simple syrup. Bring to boil. Remove from heat and allow to cool completely in refrigerator.
2. Strain simple syrup and discard ginger.
3. In large punch bowl or pitcher, combine rosé, grapefruit sparkling water and lemon sparkling water. Add simple syrup.
4. Serve in chilled glasses.

Tip: Freeze lemon slices in ice cube trays or silicone muffin trays and add them to punch for pop of color.

Source: ALDI

(Family Features) Stir up sippable, flavorful drinks and snacking soups for easy ways to add more wellness to your day. Start with robust flavors like turmeric, cayenne and ginger then pair with wholesome ingredients like pineapple, dandelion greens and cucumber to create delicious sips to help you awaken, stay energized or replenish.

Fill your glass (or mug) with a breakfast boost to jumpstart your morning, a smoky sipping broth for an afternoon pick-me-up or an evening elixir to help rebalance after a busy day.

Find more easy ways to add wellness to your day at McCormick.com or check out McCormick on Facebook and Pinterest.

Morning Jumpstart

• Spiced Cucumber and Apple Morning Boost – Start the day right with this fresh, homemade drink. This invigorating wake-me-up blends clementine, cucumber and Granny Smith apple with ice, while a pinch of red pepper brings the zing.

• Fizz ’n’ Fruit Energizer – Your morning can get a boost with this citrusy refresher, mixing sparkling clementine juice with muddled apple and cucumber, and a splash of cayenne-spiked simple syrup.

Afternoon Sip

• Smoky Avocado and Mushroom Drinkable Soup – This satisfying, snackable soup combines fragrant smoky chipotle pepper with creamy avocado and fresh cucumbers. Top it off with chopped oyster mushrooms sauteed with herbs and pistachios.

• Herbed Mushroom Sipping Broth with Avocado Oil Drizzle – Power through the day with this rich, filling broth made with fresh oyster mushrooms and seasoned with aromatic herbs like rubbed sage and thyme. For the perfect finish, drizzle avocado oil before serving.

Evening Elixir

• Ginger, Turmeric and Beet Sipping Elixir – Rebalance at the end of the day with a tangy, spiced sipping elixir over ice. With ingredients like ginger, turmeric and apple cider vinegar, it’s loaded with nutritional goodness. Transform it into a tasty Old Fashioned cocktail with the addition of bourbon, orange liqueur, sugar and a maraschino cherry garnish.

• Pineapple Turmeric Mocktail with Muddled Dandelion Greens – Finish the day with a replenishing mocktail. Muddle fresh pineapple with ginger, turmeric and dandelion greens then top with a splash of sparkling water.

Source: McCormick

(Family Features) One of the secrets to ordering less takeout and serving more nutritious homemade meals may be as simple as keeping a well-stocked pantry of canned foods. By cooking with canned foods, you can cut down prep time, meaning less time in the kitchen and more time with family.

Canned fruits, vegetables, proteins and soups can help you get through the week with creative meals you can feel good about serving your family like Panzanella Salad and Slow Cooker Coconut Curry Chili. In addition, according to a study published in “Nutrients,” kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, including potassium, calcium and fiber.

Canned foods can also help reduce the amount of perishable fruits and vegetables purchased then thrown away. how many times you’ve opened the fridge only to find the fresh produce you purchased only days ago has already spoiled. Because fresh fruits and vegetables are harvested at the peak of ripeness and canned within four hours, sealing in their nutrition and flavor, your family can have access to seasonal, ready-to-use fruits and vegetables year-round. Simply reach in your pantry – or your “cantry” – and get cooking.

For more information about the benefits of cooking with canned foods and to find more flavorful recipes, visit CansGetYouCooking.com.

Panzanella Salad

Prep time: 10 minutes
Servings: 4

Dressing:

• 1/2       cup olive oil
• 1/4       cup white wine vinegar
• 1/2       teaspoon kosher salt
• 1/2       teaspoon fresh black pepper

Salad:

• 1          pound day-old Italian bread, cut into 1/2-inch cubes
• 8          ounces romaine lettuce, chopped
• 2          cans (10 ounces each) tomato wedges
• 1          can (15 1/2 ounces) garbanzo beans
• 1          can (14 1/2 ounces) artichoke hearts
• 1          can (3.8 ounces) olives
• 1          can (1 1/2 ounces) sliced radishes

1. To make dressing: In small bowl, stir together olive oil, white wine vinegar, salt and pepper. Set aside.
2. To assemble salad: In large bowl, toss bread cubes, lettuce, tomato wedges, beans, artichoke hearts, olives and radishes; drizzle with dressing.

Slow Cooker Coconut Curry Chili

Prep time: 10 minutes
Cook time: 4-8 hours
Servings: 6-8

•             Nonstick cooking spray
• 1          small yellow onion, diced
• 2          cloves garlic, minced
• 2          cans (12 1/2 ounces each) white premium chunk chicken breast, drained
• 1          can (14 1/2 ounces) diced tomatoes with green chilies, drained
• 3          tablespoons red curry paste, plus additional, to taste
• 1/4       cup all-natural peanut butter
• 1          tablespoon brown sugar
• 1/2       teaspoon ground ginger
• 1          can (13 1/2 ounces) coconut milk
• 1          tablespoon fish sauce
• 3          tablespoons soy sauce
• 1          can (15 1/2 ounces) chickpeas, drained
• 1          can (14 1/2 ounces) whole potatoes, drained and cubed
• 1          can (14 1/2 ounces) sliced carrots, drained
• 3          tablespoons lime juice, plus additional, to taste
• salt, to taste
• brown rice, cooked according to package instructions (optional)
• cilantro, for garnish
• salted peanuts, for garnish

1. Grease slow cooker with nonstick cooking spray. Add onion, garlic, chicken, tomatoes, red curry paste, peanut butter, brown sugar, ginger, coconut milk, fish sauce and soy sauce to slow cooker. Stir to combine. Cover and cook on high 4 hours or low 8 hours.
2. Uncover and stir in chickpeas, potatoes, carrots and lime juice. Taste and add lime juice and salt, to taste, if necessary.
3. Serve on top of brown rice, if desired, and garnish with cilantro and peanuts.

Source:  Can Manufacturers Institute

(Family Features) The big game is almost here: two teams, a room full of fans and a spread of fan-favorite foods to keep everybody going. Whether everyone's at your place or you're heading somewhere else to watch the game, you want to make sure the place is stocked with flavorful snacks that will wow the crowd.

This year, step up your game with clutch recipes loaded with bold flavor and plenty of heat.

One of the most popular party favorites is buffalo chicken dip. It is a must-have because it's creamy, cheesy and loaded with great-tasting buffalo flavor. Serve it up with fresh-cut celery or bell peppers, baby carrots, crackers and pita bread, and you'll add some kick to your sporty celebration. Plus, this recipe provides a way to include those traditional football flavors without the mess of hot wings.

A kick can make or break a game, and the right sauce can make or break your recipe. Not only is Frank's RedHot a game-day staple, it was the key ingredient in the first-ever buffalo wings back in 1964. It's an essential ingredient for any big game food lineup, so make sure you've got plenty on-hand.

Once you've got the dip prepared for kickoff, it's time to turn to something a little more unexpected. Round out your game-day lineup with an amazing flavor combination they won't see coming - something sweet, tangy and savory that brings just the right amount of heat: Sweet Chili Meatballs.

Bite-sized meatballs made with ginger, fresh cilantro, green onions and sweet chili sauce are baked before getting doused in even more sweet chili sauce, making them an irresistibly tasty addition to any game day spread. If the game heads into overtime, no need to worry because these meatballs will stay warm in the slow cooker all game long.

If you're looking for more big game tips and recipes to dazzle the crowd, check out franksredhot.com/recipes.

Buffalo Chicken Dip

• 2 cups shredded cooked chicken
• 1 package cream cheese (8 ounces), softened
• 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce or Buffalo Wings Sauce
• 1/2 cup ranch dressing
• 1/2 cup crumbled bleu cheese or other shredded cheese
• green onions, chopped (optional)

1. Heat oven to 350 F.
2. In shallow, 1-quart baking dish, combine all ingredients.
3. Bake 20 minutes, or until mixture is heated through. Stir.
4. Garnish with chopped green onions, if desired. Serve with tortilla chips, crackers and/or vegetables.

Sweet Chili Meatballs

• 1 pound lean ground turkey or ground beef
• 1/3 cup Japanese panko crumbs or bread crumbs
• 1/4 cup cilantro, finely chopped
• 3 green onions, chopped
• 1 tablespoon fresh ginger, finely minced
• 1 large egg, beaten
• 1/2 teaspoon salt
• 12 ounces Frank's RedHot Sweet Chili Sauce, divided

1. Heat oven to 350 F.
2. Mix ground meat, panko crumbs, cilantro, green onion, ginger, egg, salt and 1/4 cup sweet chili sauce. Form into one-inch meatballs.
3. Place meatballs on lightly greased baking sheets.
4. Bake 20 minutes, turning once halfway through. Put meatballs in slow cooker on warm.
5. With slow cooker on low to keep meatballs warm, pour remaining sweet chili sauce over meatballs. Gently stir to coat.

Source: Frank’s RedHot

Try this healthy spin on a classic cookie treat.  For more recipes go to culinary.net.

Watch video to see how to make this delicious recipe!

Gingerbread Cookie Shake

• 1 1/2 cups vanilla protein shake
• 1 tbsp. molasses
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1 frozen banana
• 1 tbsp. chia seeds
• 1/2 cup ice

1. Add all ingredients into a blender and blend until smooth. Serve.  

Source: Culinary.net

(Family Features) With school back in full swing, the days will be full, packed with classes, homework and after-school sports, music and other extracurricular activities. To make the most of all these endeavors, it’s important to eat well to sustain the critical energy and focus required throughout the day.

Smart fueling includes keeping nourishing snacks such as heart-healthy grapes on-hand – whether at home, in the car or coming off the field. Fresh California grapes – simple, convenient and nutritious – can make for a delicious snack on their own.

Available in three appealing colors – red, green and black – crisp, juicy grapes can add a tasty touch when hunger calls for an afternoon energy boost. Grapes also pair well with crackers, cheese and nuts for other snack combos.

Yet another way to enjoy fresh grapes is to blend them with other fruits and vegetables to create smoothie bowls, a nutritious option to help ensure that a variety of healthy ingredients are part of a balanced day.

Smoothie bowls work well as a snack or even a quick breakfast, and also provide a way for parents to introduce their kids to new, healthier bites.

This Grape Smoothie Bowl is fresh, flavorful and full of sweet grape taste for a quick fix that can leave bodies fueled and ready to take on the rest of the day.

Find more information and snack ideas at GrapesfromCalifornia.com.

Grape Smoothie Bowl

Prep time: 10 minutes
Servings: 2

• 1/2       avocado
• 2          medium bananas, sliced and frozen
• 1          cup packed baby spinach
• 2          cups green California grapes, divided
• 1          cup unsweetened almond milk
• 1          piece fresh ginger (1-inch length), peeled and sliced (optional)
• pinch of salt
• 1          tablespoon chia seeds
• 1 1/2    tablespoons toasted coconut chips

1. In blender, combine avocado, bananas, spinach, 1 cup grapes, almond milk, ginger and salt; blend until smooth. Pour into two bowls. Halve remaining grapes and place on top of smoothie bowls along with chia seeds and coconut chips.

Nutritional information per serving: 370 calories; 5 g protein; 66 g carbohydrates; 13 g fat (32% calories from fat); 3.5 g saturated fat (9% calories from saturated fat); 200 mg sodium; 10 g fiber.

Source: California Table Grape Commission

(Family Features) Heat up your next get-together by inviting family and friends over to try a DIY trend, the hot-pot party. It can be easy to prep and your guests can enjoy cooking and customizing their own meals.

First, prepare a rich, flavored broth and serve steaming-hot in a slow cooker or multi-cooker. Next, offer a selection of meat, seafood and veggies for dunking. Cook for a few minutes then garnish with sauces and various toppings to match individual tastes.

A traditional East Asian hot-pot broth is flavored with beef stock, soy sauce, chilies, ginger and garlic. Try a Mexican-inspired version by serving a spiced chicken broth with ancho chile pepper, cumin and oregano, or offer a taste of the Caribbean with a coconut milk broth and fresh papaya pica sauce.

Learn more about this hot-pot trend and all the latest flavor trends in McCormick’s 2018 Flavor Forecast at FlavorForecast.com.

Caribbean Hot-Pot Broth with Papaya Pica Sauce

Prep time: 45 minutes
Cook time: 3 hours
Servings: 10

Caribbean Hot-Pot Broth:

• 2          pounds smoked ham hocks
• 2          cups sliced yellow onions
• 1          cup diagonally sliced carrots
• 1/2       cup diagonally sliced celery
• 8 1/4    cups water, divided
• 1          container (32 ounces) Kitchen Basics Original Chicken Stock
• 1          whole chile pepper, such as Scotch bonnet or habanero
• 2          McCormick Bay Leaves
• 1          teaspoon McCormick Thyme Leaves
• 1          teaspoon McCormick Ground Turmeric
• 1/2       teaspoon ground allspice
• 1/2       teaspoon ground black pepper
• salt, to taste
• 2          tablespoons cornstarch
• 2          cans (13.66 ounces each) Thai Kitchen Coconut Milk
• 2          tablespoons lime juice

Papaya Pica Sauce:

• 3          cups cubed fresh papaya
• 1/2       cup cider vinegar
• 1/4       cup chopped, seeded Scotch bonnet (chile pepper)
• 1/4       cup chopped yellow onion
• 1/4       cup yellow mustard
• 1          teaspoon sea salt
• 1/2       teaspoon ground allspice
• 1/2       teaspoon McCormick Garlic Powder
• 1/2       teaspoon McCormick Ground Ginger
• 1/4       teaspoon McCormick Ground Cloves
• 1          pound uncooked bay scallops
• 1          pound uncooked shrimp, peeled and deveined
• cooked rice
• toasted shredded coconut (optional)
• fresh red or green bell pepper slices (optional)

1. To make broth: Place ham hocks, onion, carrots and celery in 6-quart stockpot. Cook on medium heat 5-6 minutes, stirring occasionally. Add 8 cups water, chicken stock, chile pepper, bay leaves, thyme leaves, turmeric, allspice and pepper. Add salt, to taste. Bring to boil. Reduce heat to low; cover and simmer 1 hour, skimming fat occasionally.
2. Remove cover and simmer 30 minutes, skimming fat occasionally. Remove ham hocks and skim fat. In small bowl, whisk cornstarch and remaining water. Add to pot with coconut milk. Cook on medium heat 30 minutes. Skim fat. Stir lime juice into broth.
3. To make Papaya Pica Sauce: In food processor on high speed, process papaya, vinegar, chile pepper, onion, mustard, salt, allspice, garlic powder, ginger and cloves until smooth. Transfer to medium saucepan. Bring to boil. Reduce heat to low; simmer, uncovered, 10-15 minutes. Pour into medium bowl.
4. To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook shrimp and scallops in broth about 5 minutes, or until cooked through, stirring occasionally.
5. Place some rice in bowl then ladle broth and seafood over top. Stir in Papaya Pica Sauce and top with shredded coconut and pepper slices, if desired.

Asian Hot-Pot Broth with Tangy Chili Sauce

Prep time: 15 minutes
Cook time: 25 minutes
Servings: 10

Hot-Pot Broth:

• 2          teaspoons vegetable oil
• 1          large sweet onion, thinly sliced
• 2          containers (32 ounces each) Kitchen Basics Original Beef Stock
• 1/4       cup Thai Kitchen Red Curry Paste
• 2          tablespoons reduced sodium soy sauce
• 1          tablespoon packed light brown sugar
• 1          tablespoon McCormick Garlic Powder
• 1          teaspoon McCormick Ground Ginger
• 2          tablespoons lime juice

Tangy Chili Sauce:

• 1/2       cup Thai Kitchen Sweet Red Chili Sauce
• 3          tablespoons lime juice
• 1          pound flank steak, thinly sliced
• Simply Asia Lo Mein Noodles, cooked
• assorted mushrooms, sliced (optional)
• baby bok choy, coarsely chopped (optional)
• crunchy Chinese noodles (optional)

1. To make broth: In 6-quart stockpot over medium-high heat, heat oil. Add onion; cook and stir until tender, about 3 minutes. Stir in beef stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth before serving.
2. To make Tangy Chili Sauce: In small bowl, mix red chili sauce and lime juice. Cover and refrigerate until ready to serve.
3. To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook steak in broth about 2-3 minutes, or until it reaches desired doneness.
4. Place lo mein noodles in bowls then ladle broth and steak over top. Stir in Tangy Chili Sauce and top with mushrooms, baby bok choy and Chinese noodles, if desired.

Puebla Hot-Pot Broth with Avocado Crema

Prep time: 45 minutes
Cook time: 45 minutes
Servings: 10

Puebla Hot-Pot Broth:

• 3          tablespoons McCormick Gourmet Ancho Chile Pepper
• 2          teaspoons ground cumin
• 2          teaspoons oregano leaves
• 2          teaspoons McCormick Smoked Paprika
• 1/2       teaspoon McCormick Gourmet Sicilian Sea Salt
• 1          tablespoon olive oil
• 1          cup finely chopped white onion
• 6          cloves garlic, finely chopped
• 2          containers (32 ounces each) Kitchen Basics Original Chicken Stock
• 1          can (28 ounces) crushed tomatoes
• 2          ears fresh corn, shucked and cut into 1-inch rounds
• 2          tablespoons lime juice

Avocado Crema:

• 1/2       medium avocado, peeled, pitted and coarsely chopped
• 1          cup sour cream
• 1          tablespoon lime juice
• 1/4       teaspoon McCormick Gourmet Sicilian Sea Salt
• 1/4       teaspoon McCormick Garlic Powder
• 1          pound boneless skinless chicken breast, cut into thin strips
• 1          chayote, peeled and cut into matchsticks
• avocado, chopped (optional)
• fresh cilantro, chopped (optional)
• crunchy tortilla strips (optional)

1. To make broth: In small bowl, mix chile pepper, ground cumin, oregano, paprika and salt. Set aside. In 6-quart stockpot on medium heat, heat oil. Add onion and garlic; cook and stir until softened. Stir in chicken stock, crushed tomatoes and 1/2 of seasoning mixture. Bring to boil. Reduce heat to low; simmer 20 minutes, adding corn during last 10 minutes of cooking. Remove corn to plate. Stir lime juice into broth.
2. To make Avocado Crema: In food processor on high speed, process avocado, sour cream, lime juice, salt and garlic powder until smooth. Transfer to bowl; cover. Refrigerate until ready to serve.
3. Coat chicken strips with remaining seasoning mixture.
4. To serve, pour broth into heated 6-quart electric slow cooker or hot pot. Cook chicken and chayote in broth 4-5 minutes, or until cooked through, stirring occasionally.
5. Ladle broth with cooked chicken and vegetables into individual bowls. Top with Avocado Crema and avocado, fresh cilantro and tortilla strips, if desired.

Source: McCormick

(Family Features) This holiday season, you can impress your guests with these tips and recipes from award-winning chefs Seamus Mullen and John Tesar:

• Start with fresh, high-quality ingredients that are versatile and easy to cook, like fresh pork.
• Look for meats with marbling, which translates to flavor and tenderness.
• Let your meat rest before cutting into it, to help retain moisture and juiciness.

Try out these festive dishes featuring all-natural, hand-trimmed Smithfield Prime Fresh Pork. For more holiday recipe inspiration, visit smithfield.com/primechefs.

Pork Tenderloin and Fennel with Cranberry-Ginger Relish

Recipe courtesy of Chef Seamus Mullen
Prep time: 20 minutes
Cook time: 1 hour
Servings: 8

• 2          Smithfield Prime Fresh Pork Tenderloins
• 1          piece fresh ginger
• 2          tablespoons unsalted butter
• 4          stars anise
• 2          cups cranberries
• 1/4       cup honey
• kosher salt
• ground black pepper
• 4          bulbs fennel, quartered
• 1          lemon, sliced thin, seeds removed
• 6          tablespoons olive oil, divided

1. Heat oven to 400° F.
2. Remove fresh pork tenderloins from package and let rest up to 15 minutes.
3. Use vegetable peeler to peel skin off ginger. Cut lengthwise to make paper-thin slices. Stack slices and use knife to cut into thin threads.
4. In saucepan, heat butter until foamy. Stir in 2-3 tablespoons ginger, star anise and cranberries; saute about 5 minutes.
5. Add enough water to cover mixture. Reduce heat to simmer; cook until cranberries break down, about 7-10 minutes. Stir in honey; season with salt and pepper. Keep warm.
6. In large baking pan, combine fennel, lemon slices and 1/4 cup olive oil; season with salt and pepper. Roast in oven 25-30 minutes.
7. While fennel is roasting, in cast-iron skillet, heat remaining olive oil over high heat. Season tenderloins with salt and pepper; brown all sides, about 5 minutes.
8. Transfer skillet to oven and bake until internal temperature reaches 145° F. Let stand 10 minutes before slicing.
9. Place tenderloins and fennel on platter; top with cranberry-ginger relish.

Ancho Chile Rubbed Pork Loin with Fig Chutney

Recipe courtesy of Chef John Tesar
Prep time: 10 minutes, plus marinade time
Cook time: 1 hour, 50 minutes
Servings: 6

Pork Loin:

• 1          Smithfield Prime Boneless Center Cut Fresh Pork Loin
• 1/4       cup ancho chile powder
• 1 1/2    tablespoons paprika
• 2 1/2    teaspoons mustard powder
• 2 1/2    teaspoons ground coriander
• 2 1/2    teaspoons ground oregano
• 1          teaspoon kosher salt, plus additional for seasoning
• 1          teaspoon ground black pepper, plus additional for seasoning
• 1/2       teaspoon ground cumin
• 1/2       teaspoon ground chile de arbol
• 3          tablespoons canola oil

Fig Chutney:

• 1          cup tawny port
• 3/4       cup dried figs, quartered
• 1/4       cup water
• 2          tablespoons unsalted butter
• 1          strip lemon zest
• 1          small bay leaf
• 1/2       cinnamon stick
• 1/2       tablespoon sugar
• coarse ground salt
• ground black pepper

1. Remove fresh pork loin from package and let rest up to 15 minutes.
2. Mix together ancho chile powder, paprika, mustard powder, coriander, oregano, 1 teaspoon salt, 1 teaspoon pepper, cumin and chile de arbol. Combine with canola oil; mix well.
3. Rub pork loin with chile rub and refrigerate 4 hours.
4. Heat oven to 400° F.
5. Season pork loin with salt and pepper, and place in roasting pan; roast 1 hour until internal temperature reaches 145° F. Let stand 15 minutes; slice into 1-inch-thick slices.
6. To make chutney: In saucepan, combine port, figs, water, butter, lemon zest, bay leaf, cinnamon and sugar. Season with salt and pepper.
7. Bring to boil; reduce heat and simmer, partially covered, until liquid is consistency of jam, about 30 minutes. Discard bay leaf and cinnamon stick.
8. Place pork loin slices in bowl and top with chutney. Serve over creamy polenta.

Source: Smithfield

(Family Features) From patio potlucks to backyard barbecues, summer is the ultimate time to kick back and enjoy delicious food with your favorite people. If you’re looking to add big flavor to your warm-weather menu, get inspired by these recipes from celebrity chef Jose Garces.

For a taste of Southern cooking, pair Classic Cheddar Pierogies with a buttermilk ranch sauce in Garces’s Chicken-Fried Pierogies. Also enjoy a delicious twist on an Asian favorite by serving up Garces’s Szechuan-Style Pierogies featuring savory Garlic & Parmesan Pierogies, one of 16 different varieties from Mrs. T’s Pierogies, which are the perfect canvas for your favorite ingredients and spices.

For more recipe inspiration, visit MrsTsPierogies.com.

Chicken-Fried Pierogies

Recipe courtesy of Chef Jose Garces

Flour Dredge:

• 1 1/2 cups all-purpose flour
• 1 1/2 tablespoons kosher salt
• 2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons freshly ground white peppercorn
• 1 teaspoon sweet paprika
• 1 teaspoon onion powder
• 1/8 teaspoon ground dried sage
• 1/8 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper

Pierogies:

• 1 box (16 ounces) Mrs. T’s Classic Cheddar Pierogies
• 1 cup buttermilk
• 2 eggs, lightly beaten
• 2 cups flour dredge (recipe below)
• canola oil
• large kosher pickles, cut into round slices
• ranch dressing

1. To make flour dredge: In large mixing bowl, mix all flour dredge ingredients until thoroughly combined.
2. To make pierogies: Bring large pot of water to boil. Place pierogies in boiling water until no longer frozen in center, about 2 minutes. Remove pierogies from water and cool in refrigerator 10 minutes.
3. Place buttermilk, eggs and flour dredge in three separate bowls. One at a time, dip pierogies in buttermilk then in eggs and finally in flour dredge. Once all pierogies are dredged, fry in deep fryer at 350 F in canola oil, approximately 3 minutes until golden brown. Repeat flour dredge process with pickle slices and fry 3 minutes.
4. To serve, place fried pierogies and pickles on serving plate. Serve with ranch.

Szechuan-Style Pierogies

Recipe courtesy of Chef Jose Garces

• 1/2 cup, plus 2 tablespoons, vegetable oil, divided
• 3 Arbol chilies
• 1/4 cup Szechuan chili sauce
• 4 tablespoons, plus 2 teaspoons, fresh minced ginger, divided
• 2 tablespoons, plus 1 teaspoon, garlic, minced (about 5 cloves), divided
• 1/2 tablespoon Szechuan peppercorns, toasted and ground
• 1/2 cup black bean garlic sauce
• 2 cups chicken stock
• 1 tablespoon thinly sliced scallion (white parts only)
• 1 cup ground pork
• 1 teaspoon soy sauce
• 1 tablespoon unsalted butter
• 1 box (16 ounces) Mrs. T’s Garlic & Parmesan Pierogies
• 1 tablespoon peeled edamame
• 2 tablespoons firm tofu, diced
• 1 1/2 cups bean sprouts

1. Place 1/2 cup oil and chilies in saucepan. Cook over low heat 2 minutes, or until chilies turn brown. Remove chilies from oil and discard oil.
2. Add Szechuan sauce to saucepan; cook 3 minutes. Add 4 tablespoons ginger, 2 tablespoons minced garlic and ground peppercorns; cook until fragrant, about 2 minutes. Add black bean sauce and cook another 2 minutes. Add chicken stock and bring to boil. Reduce heat to simmer and cook 20 minutes. Reserve.
3. In saute pan, heat 1 tablespoon vegetable oil over medium-high heat. Add remaining ginger, remaining garlic and scallions; cook 1 minute. Add pork and cook 5 minutes, breaking up with wooden spoon. Add soy sauce and combine. Reserve.
4. In saute pan, melt butter and remaining vegetable oil. Add pierogies and sear lightly, about 7 minutes on each side until lightly browned. Reserve.
5. In large saute pan, combine Szechuan sauce, ground pork mixture, seared pierogies, edamame and tofu. Cook over medium-high heat until combined, about 2 minutes. Garnish with bean sprouts.

Source: Mrs. T's Pierogies