(Family Features) Gathering your team to plan for a truly memorable game day at home starts with almost everyone’s favorite part of the festivities: the food. From meaty meals and zesty appetizers to sweet, long-lasting snacks, fuel your crowd with recipes that keep them coming back from kickoff to overtime.

One superstar of the menu at many homegating parties is salsa, whether it’s used as a finishing touch in recipes or as a standalone snack to enjoy with chips, veggies or other pairings. In fact, according to the Game Day Eats Report from Fresh Cravings, 22% of guests would insist on running out to pick up salsa if it wasn’t available for the feast; 18% would even be devastated and consider leaving.

Chef Anthony Serrano recommends these all-American recipes he makes for his family on game day. Pulled Beef and Slaw Sliders are perfect for piling high with delicious toppings before hitting the couch just in time for kickoff. Snacking throughout the action is a preferred approach for many fans, making Cast-Iron Smoked Queso Dip and Hummus Deviled Eggs go-to options for armchair quarterbacks.

These crowd-pleasers make game day worth celebrating, especially if you use a salsa with high-quality ingredients like vine-ripened tomatoes, crisp vegetables, zesty peppers and spices found in Fresh Cravings Salsas. Their flavor-packed, vibrant recipe offers a homemade-tasting alternative to the softer, duller blends of jarred salsa.

To find more championship-level game day recipe inspiration, visit FreshCravings.com.

Pulled Beef and Slaw Sliders

Recipe courtesy of chef Anthony Serrano

Pulled Beef:

• 2 pieces (about 3 pounds each) beef chuck roast
• 2 tablespoons taco seasoning or barbecue rub
• 1 cup beef bone broth
• 16 ounces Fresh Cravings Chunky Mild Salsa

Salsa and Queso Slaw:

• 16 ounces Fresh Cravings Chunky Mild Salsa
• 16 ounces broccoli slaw blend
• 1/4 cup green onions, sliced
• 1 teaspoon salt
• 1 cup crumbled queso fresco
• 1 tablespoon Dijon mustard
• 1/2 cup mayo
• 2 tablespoons apple cider vinegar
• 2 tablespoons cilantro (optional)

• slider buns
• Fresh Cravings Salsa
• barbecue sauce
• pickles
• jalapenos
• sliced cheese
• roasted peppers
• onions

1. To make pulled beef: Season both sides of beef with taco seasoning. Wrap with plastic wrap and place in fridge 2-12 hours before cooking.
2. Place meat, beef bone broth and salsa in pressure cooker; seal according to pressure cooker directions. Cook on high 60 minutes. Once pressure cooker is safe to open according to instructions, open and let meat rest in liquid 15 minutes.
3. Remove meat from liquid and place in large bowl. Carefully shred meat. Pour liquid, up to half, over meat while shredding to keep it juicy.
4. To make salsa and queso slaw: In large bowl, mix salsa, slaw blend, green onions, salt, queso fresco, Dijon mustard, mayo, apple cider vinegar and cilantro, if desired. Cover with plastic wrap and refrigerate until needed.
5. To assemble sliders, place pulled beef and salsa and queso slaw on buns. Top with salsa, barbecue sauce, pickles, jalapenos, sliced cheese, roasted peppers and onions.

Cast-Iron Smoked Queso Dip

Recipe courtesy of chef Anthony Serrano

• 2 cups cheddar cheese
• 1 cup Monterey Jack cheese
• 1 teaspoon almond flour
• 1 cup heavy cream
• 1 cup Fresh Cravings Restaurant Style Salsa
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 1/4 cup cooked chorizo
• 1 teaspoon liquid smoke
• cilantro, for garnish
• diced bell pepper, for garnish

1. In cast-iron pan, mix cheddar cheese, Monterey Jack cheese and almond flour. Pour in heavy cream and salsa; bring to gentle simmer. Whisk while simmering 5-7 minutes, or until queso dip begins to thicken. Add paprika, salt, chorizo and liquid smoke; adjust seasoning as necessary.
2. Garnish with cilantro and bell pepper.

Hummus Deviled Eggs

Recipe courtesy of chef Anthony Serrano

• 6 hard-boiled eggs, peeled
• 1/4 cup Fresh Cravings Classic Hummus
• 1/4 cup smoked cheddar cheese
• 2 tablespoons bacon, cooked and crumbled
• 1 teaspoon yellow mustard
• 1 teaspoon salt
• smoked Spanish paprika, for garnish
• parsley, for garnish

1. Cut hard-boiled eggs in half lengthwise. Remove yolks and place in bowl. Using fork, mash yolks into fine crumble.
2. Add hummus, cheese, bacon, mustard and salt; mix well.
3. Evenly disperse teaspoons of yolk mixture into egg whites. Sprinkle with any remaining bacon, paprika and parsley.

Source: Fresh Cravings

(Family Features) Cooler weather calls for comfort foods, and it’s hard to top soups, risottos and strata for heartwarming dishes to share with the family on chilly days.

To achieve delicious taste without ditching your healthy eating plan, consider nutritionally balanced one-pot recipes like those from “Whole in One” by Ellie Krieger, several of which call for dairy to help fuel your loved ones’ meals. Milk is commonly viewed as a versatile staple to have on-hand for cooking and a nutritious beverage for families with essential nutrients such as calcium that promote bone health in children and teens.

“I’m always trying to create recipes that make it easier for people to cook and eat well,” Krieger said. “As a food lover and dietitian, I’m always looking for that amazing balance between health and taste. Dairy really can help get you there because it provides you not only great nutrition, but also great taste, texture and satisfaction.”

Turn to dairy-fueled comfort foods with recipes from Krieger like vegetarian-friendly Broccoli Cheddar Skillet Strata, nutrient-dense Cauliflower Risotto with Shrimp and Peas or easy-to-make Mushroom Stroganoff Soup. These dishes offer balanced, health-conscious ways to enjoy flavorful meals while delivering essential nutrients found in dairy.

“Milk, cheese and yogurt all contain protein, and I think most people don’t realize that a cup of milk has 8 grams of high-quality protein, which is more than an egg,” Krieger said. “When I tell people that, it’s really news to them. Protein really is key in many ways because people are often looking to get more protein into their diets.”

Find more family meal solutions at milkmeansmore.org.

Cauliflower “Risotto” with Shrimp and Peas

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

• 2          tablespoons olive oil
• 1/2       cup chopped shallot
• 3          cups cauliflower rice
• 1/4       teaspoon salt, plus additional, to taste
• 1/4       teaspoon freshly ground black pepper
• 2          tablespoons, plus 1 teaspoon, all-purpose flour
• 1 3/4    cups 1% low-fat milk
• 3/4       cup freshly grated Parmesan cheese, divided
• 1          pound medium shrimp (26-30 count per pound), cleaned and tails removed
• 1 1/2    cups fresh or frozen peas
• 2          tablespoons fresh basil leaves, cut into ribbons

1. In large, nonstick skillet over medium heat, heat oil. Add shallot and cook until softened, 2 minutes. Stir in cauliflower rice, 1/4 teaspoon salt and pepper; cook 2 minutes.
2. Sprinkle flour over cauliflower and stir to incorporate then add milk and cook, stirring occasionally, until it comes to gentle boil. Stir in 1/2 cup Parmesan cheese until incorporated then add shrimp and peas.
3. Return to simmer. Continue cooking, stirring occasionally, until shrimp are pink and no longer translucent and sauce has thickened, about 5 minutes. Season with additional salt, to taste, then garnish with basil and remaining Parmesan cheese.

Broccoli Cheddar Skillet Strata

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

• 2          tablespoons olive oil, divided
• 3          cups whole-wheat baguette or other crusty bread, cut into 1/2-inch cubes
• 1          small onion, diced
• 3          cups chopped broccoli (about 1/2 head), chopped into 1/2-inch pieces
• 6          large eggs
• 3/4       cup low-fat or whole milk
• 1 1/2    teaspoons Dijon mustard
• 1/2       teaspoon salt
• 1/2       teaspoon freshly ground black pepper
• 1/2       cup packed, shredded extra-sharp cheddar cheese

1. Preheat oven to 450 F. In 10-inch ovenproof skillet over medium heat, heat 1 tablespoon oil. Add bread to skillet and cook, tossing frequently, until golden brown, about 6 minutes. Transfer bread to plate and carefully wipe crumbs out of pan.
2. Add remaining oil to skillet then add onion and cook until softened slightly, 2 minutes. Add broccoli and cook, stirring frequently, until it begins to soften, 3 minutes.
3. In medium bowl, whisk eggs, milk, mustard, salt and pepper. Add cheese and bread; toss to combine then pour bread mixture over vegetables in skillet.
4. Cover with foil and bake 10 minutes then uncover and continue baking until strata is set in center, 5-8 minutes. Remove from oven and let sit 5 minutes.
5. To serve, scoop out portions with large spoon or cut into wedges.

Mushroom Stroganoff Soup

Recipe courtesy of “Whole in One” by Ellie Krieger on behalf of Milk Means More
Servings: 4

• 2          tablespoons olive oil
• 2          medium shallots (about 2/3 cup), chopped
• 1          package (10 ounces) white button mushrooms, trimmed and sliced
• 1          package (10 ounces) cremini mushrooms, trimmed and sliced
• 2          garlic cloves, minced
• 4          cups low-sodium chicken or vegetable broth
• 1          tablespoon Worcestershire sauce
• 1          teaspoon Dijon mustard
• 3/4       teaspoon salt, plus additional, to taste
• 1/4       teaspoon freshly ground black pepper
• 1          cup whole-wheat egg noodles
• 1          cup 1% low-fat milk
• 2/3       cup sour cream, divided
• 2          tablespoons all-purpose flour
• 2          tablespoons chopped fresh parsley

1. In soup pot over medium heat, heat oil. Add shallots and cook, stirring occasionally, until softened, 2 minutes. Add button mushrooms and cremini mushrooms, increase heat to medium-high and cook, stirring occasionally, until mushrooms release liquid and begin to brown, about 8 minutes. Stir in garlic and cook 30 seconds. Add broth, Worcestershire sauce, mustard, 3/4 teaspoon salt and pepper; bring to boil. Add egg noodles and boil gently, uncovered, until noodles are nearly tender, 5 minutes.
2. In pitcher or medium bowl, whisk milk, 1/3 cup sour cream and flour until flour dissolves. Ladle 1/2 cup broth from pot into milk mixture and whisk well then pour milk mixture into pot. While stirring, bring to gentle boil then lower heat and simmer until thickened, 2 minutes. Season with additional salt, to taste.
3. Serve garnished with dollop of remaining sour cream and parsley.

Source: United Dairy Industry of Michigan

(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) 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