Help Yourself to Healthier Hummus

(Family Features) Whether you’re hosting a houseful of guests or simply keeping your family’s hunger at bay before dinner, appetizers can be a home chef’s best friend. Simple options like dips allow for personalization while keeping cook time to a minimum.

The next time you’re looking for a quick fix, consider this Caramelized Sweet Onion Hummus recipe that’s ideal for pairing with pita bread, veggies or crackers. With the layered flavor, color and texture of onions serving as a key ingredient, it’s a nutritious substitute for less health-conscious appetizers and snacks.

In fact, onions can be called nature’s ninja because of their many “skills.” Onions add abundant flavor to a wide variety of foods with just 45 calories per serving as a source of dietary fiber, vitamin C, vitamin B6, potassium and other key nutrients such as folate, calcium and iron. They are also rich in heart-healthy nutrients and have been shown to help prevent some cancers.

Find more recipe ideas at onions-usa.org.

Watch video to see how to make this recipe!

Caramelized Sweet Onion Hummus

Recipe courtesy of the National Onion Association

• 1          whole garlic head
• 4          tablespoons, plus 1 teaspoon, extra-virgin olive oil, divided
• 1          large sweet onion, thinly sliced
• 1          can (15 ounces) chickpeas
• 1          tablespoon lemon juice (about 1/2 lemon)
• 1/2       cup tahini (toasted ground sesame seeds)
• 1          teaspoon salt

1. Heat oven to 350° F.
2. Cut top of garlic head off and place cut-side down on pan; drizzle with 1 teaspoon olive oil. Bake 20-30 minutes, or until garlic is soft. Once cool, squeeze garlic from each clove.
3. In large skillet over medium-high heat, cook onion in 1 tablespoon olive oil. Stir onion frequently until slices begin to brown. Reduce heat to low and continue cooking until onions are soft and reach medium brown color.
4. Rinse and drain chickpeas; reserve 3 tablespoons liquid.
5. In food processor, blend chickpeas, reserved liquid, lemon juice, tahini, garlic, salt, remaining olive oil and onions until combined and smooth. Serve with pita bread, veggies or crackers.

SOURCE:
National Onion Association

(BPT) - Hosting dinner for a special occasion can be stressful. Whether you’re gathering with family for the holidays or making something new for friends, you want to deliver an entertaining evening and impress your guests with a pristine meal that everyone enjoys. A delicious beef cut is the focal point of a dinner that will treat guests to a night they will remember.

Beef is a traditional choice for many special occasions, including preparing a nostalgic favorite for the family or creating a meal from one’s cultural heritage. Guests of all ages identify beef cuts as a delicacy.

Cargill surveyed consumers to learn more about their perceptions of beef and when beef is on their plate. Among American beef shoppers who were asked about beef cuts (such as steaks, roasts, etc.):

• 78% said that beef cuts have delicious flavor
• 74% said beef cuts are great for special occasions and celebrations
• 73% said beef cuts are moist and juicy.

Consumers view beef cuts as a savory entrée and want that luxury on their plate at special occasions. Selecting the perfect cut for a specific occasion can be a challenge, though.

Sterling Silver Premium Meats outlines the wide variety of beef cuts and details what each one brings to the table. Tenderloin steak is lean, yet succulent, with a fine buttery texture. Filet mignon is cut from the tenderloin and serves as a stellar main course, perhaps as a mushroom filet, at a small gathering. Tenderloin can also be incorporated into a sophisticated mac and cheese recipe or a petite tender flatbread.

Ribeye is one of the best-known steaks and a favorite at steakhouses everywhere for being rich, juicy and full-flavored. Prime rib steak comes from the same section as ribeye, but the cuts are larger since they include the ribeye and the bone.

If you want a portion friendly entrée, short ribs are rich in tenderness and flavor, and are easily divvied up among the guests at a party. There are tons of recipes for short rib meals and appetizers including: smoky tomato braised short ribs with polenta, chipotle-braised short rib tacos, mini ancho short rib tamales and short rib sliders.

Skirt steak is tender and flavorful too, and it’s perfect for the grill. An indulgence that’s just as enjoyable as an individual steak as it is in stir-fry or fajitas, skirt cuts can create many different delectable dinners.

For a more affordable meal, ideal for large gatherings with families and friends, serve brisket or roast beef. Brisket incorporates some variety into the eating experience and is best when roasted slowly at a lower temperature. Add a puree to your plate for a complete slow braised brisket meal. Pot roast is economical and versatile. It can be tenderized by cooking in liquid for hours or cut into cubes for stew that can be shared by a big group.

Most consumers responding to the Cargill survey also said that USDA grades are important to them, but many shoppers lack an understanding of how to use the USDA grading system as a guide when purchasing beef.

While surveying the meat case at the grocery store, consumers can scan for the USDA grades on packaging. For a high-quality cut of meat for a special occasion, shoppers should grab a Prime cut, which has amazing tenderness, juiciness, flavor and fine texture. USDA Select grade beef offers a leaner protein source with slight amounts of fat and marbling. The Choice grade features moderate marbling and flavor and is a little less lean than Select cuts.

Entertaining for a special occasion becomes less intimidating when you know exactly what to cook. Armed with knowledge of the numerous beef cuts and USDA grades, consumers can be prepared to host family or friends for an extraordinary evening in any occasion.

(BPT) - Wondering what to cook for an upcoming holiday gathering? A beautiful beef roast is a feast for the eyes and the stomach, sure to impress guests of all ages. With a few expert tips and tricks, you'll be sure to serve a perfectly cooked roast packed full of flavor.

Roasting tips from the pros

No matter which cut of beef you select to serve, there are some tried-and-true tricks chefs use to get the juiciest, most delicious results. The pros from Beef. It’s What’s For Dinner. and the Beef Checkoff are the experts on all things beef and offer these tips for the perfect holiday roast.

Step 1: Use tools of the trade

Before you start, consider investing in an ovenproof meat thermometer. This is particularly important when roasting larger cuts. Unlike an instant-read thermometer, an ovenproof meat thermometer stays in the roast while cooking. This helps you avoid opening the oven unnecessarily and poking multiple holes in the roast, causing you to lose some of the juices.

Step 2: Select your cut

When cooking for four people or fewer, it is best to purchase a steak. For larger parties, a traditional bone-in roast is a popular option. A good rule of thumb is to purchase a roast that has one rib for every two people. To save time in the store, you can even call your meat counter in advance to order the exact size roast you need.

Step 3: Preheat and prep

It’s important to set your oven to the appropriate temperature for your roast. For a bone-in Ribeye roast, 350 F is generally recommended, but make sure to check your recipe for specifics. While your oven preheats, season the roast according to your recipe, then sear. While it's possible to develop a crust on your roast through slow roasting, you may get tastier results by searing it over high heat at either the beginning or the end of the roasting time. Most recipes will specify whether and when to brown the meat, but when in doubt, a quick sear before popping the roast into the oven won't hurt.

Step 4: Go low and slow

When placing the roast in your roasting pan, preferably on a roasting rack, you want to place the beef on the rack fat-side-up and bone side down (if your cut has bones). Using a rack improves air circulation and promotes even cooking. Once your roast is in the pan, you’ll want to insert your ovenproof meat thermometer with the tip centered in the thickest part of the roast, avoiding the bone, if the cut you select has one. Cook as recommended, being sure not to overshoot your target temperature as it will continue to rise after pulling the roast from the oven.

Cooking times vary depending on both the cut of meat and your desired doneness. For example, if you're cooking a bone-in Ribeye Roast for four to six people at 350 F, you can plan for a cook time as short as 1 hr 45 min for medium rare, targeting an internal temperature of 135 F, or as long as 2 hr 45 min for medium, with an internal temperature of 145 F. For specific roasting time guidelines for a bone-in Ribeye Roast, as well as other cuts, you can visit www.beefitswhatsfordinner.com.

Step 5: Let it rest

Once you pull the roast from the oven, transfer it to a carving board and cover it loosely with aluminum foil (this is called tenting) and let it rest. It is important to let your roast rest so the juices have time to re-absorb into the meat ensuring a tender, juicy roast. Larger roasts need more time to rest, often as long as 15–20 minutes. Those few extra minutes provide a great opportunity to make an au jus from the reserved beef drippings and plate side dishes.

Step 6: Carve and serve

The most important tool for properly carving your roast is a sharp knife. And, if you're using a meat fork to help carve, try not to pierce the roast to hold it in place. If you want to avoid this risk altogether, you can use the back of the fork instead or simply opt for tongs. If you have a rib roast, cut each slice along the rib bone. And remember to always cut across the grain for maximum tenderness.

Holiday Desserts from Around the Globe

(Family Features) Over time, many families tend to return to the same holiday favorites, from ham and mashed potatoes to pies and cookie classics. This season, you can add a twist to tradition with these globally inspired desserts.

Rugelach, for instance, is like a cross between a croissant and a cookie featuring walnuts for a nutty flavor and crunch with ties to Greece, Turkey and the Middle East. If you’re looking to steal the show at cookie exchanges, Mexican Wedding Cookies provide a crumbly, melt-in-your-mouth texture perfect for dipping in hot chocolate.

Both treats include California walnuts, which have an agricultural history deeply rooted in tradition and can stand alone as a tasty snack or offer an opportunity to level up dishes from appetizers to desserts.

Find more holiday dessert ideas at walnuts.org/holiday.   

Rugelach

Recipe courtesy of California Walnuts
Prep time: 50 minutes
Cook time: 20 minutes
Servings: 32

Dough:

• 1/2       cup (1 stick) unsalted butter, softened
• 4          ounces cream cheese, softened
• 1          tablespoon granulated sugar
• 1          teaspoon vanilla extract
• 1/2       teaspoon salt
• 1          cup flour

Filling:

• 1/3       cup granulated sugar
• 1          tablespoon ground cinnamon
• 1/2       cup apricot jam
• 1          cup finely chopped California walnuts
• 1/2       cup raisins, chopped
• 2          tablespoons unsalted butter melted

1. To make dough: In large bowl, using electric mixer on medium speed, beat butter, cream cheese, sugar, vanilla and salt until light and fluffy, about 5 minutes.
2. Scrape sides of bowl and beaters as necessary. Reduce speed and slowly mix in flour, about 30 seconds.
3. On floured work surface, form dough into ball. Divide into two equal pieces.
4. Wrap tightly in plastic wrap and press into two disks. Refrigerate 30 minutes, or until firm.
5. To make filling: Heat oven to 375° F and place racks at upper-middle and lower-middle positions.
6. Line two baking sheets with parchment paper.
7. In small bowl, combine sugar and cinnamon; mix well and set aside.
8. On lightly floured surface, roll out each piece of dough into 11-inch circles, about 1/4-inch thick. On each round, spread 1/4 cup jam and sprinkle 1/2 cup walnuts and 1/4 cup raisins. Evenly sprinkle 1 tablespoon cinnamon-sugar mixture on each disk.
9. Using knife, cut each round into 16 even wedges. Beginning at wide ends, roll each wedge up into cookie.
10. Place cookies on prepared baking sheet with pointed end underneath cookie. Space cookies about 2 inches apart.
11. Using pastry brush, brush melted butter over cookies; sprinkle remaining cinnamon-sugar over top.
12. Bake cookies about 20 minutes until slightly puffed and pale gold, rotating baking sheets halfway through.
13. Transfer hot cookies to wire rack and allow to cool completely before serving.

Mexican Wedding Cookies

Recipe courtesy of California Walnuts
Prep time: 20 minutes
Cook time: 38 minutes
Servings: 36

• 2          cups California walnuts, toasted, divided
• 2          cups all-purpose flour
• 3/4       teaspoon salt
• 1          cup (2 sticks) unsalted butter, softened
• 1/3       cup granulated sugar
• 1 1/2    teaspoons vanilla extract
• 1 1/2    cups powdered sugar, plus additional (optional)

1. Heat oven to 325° F. Adjust oven racks to upper-middle and lower-middle positions. Line two baking sheets with parchment paper or silicone mats.
2. In food processor, finely grind 1 cup walnuts, about 10-15 seconds. Transfer to medium bowl.
3. In food processor, pulse remaining walnuts about 5 seconds. Add to medium bowl with finely ground walnuts. Stir in flour and salt; set aside.
4. In electric mixer bowl, combine butter and granulated sugar. Beat 2 minutes, or until fluffy. Scrape sides of bowl. Add vanilla; beat 1 minute. Add flour and walnut mixture; beat 30 seconds, or until combined. Scrape down sides of bowl and beaters; continue hand-mixing dough until well combined.
5. Working with 1 tablespoon dough at a time, roll into 1 1/4-inch balls and arrange 1 inch apart on prepared baking sheets. Bake until cookies are lightly golden brown, about 18 minutes, rotating baking sheets halfway through.
6. Remove cookies from oven and cool on baking sheets 10 minutes. Transfer to wire rack; cool completely. Roll cookies in powdered sugar.
7. Before serving, re-roll cookies in powdered sugar, if desired. Gently shake to remove excess.

SOURCE:
California Walnuts

Go Big on Brunch

(Family Features) Building out a full menu to please your brunch guests with simple, tasty recipes can help create a fun, flavorful atmosphere when it’s time for a morning bite.

By making a variety of dishes to accommodate an array of personal tastes, you can give friends and family the flavors they desire. With choices like Apple Strudel Pancakes and Mini Hash Brown Casseroles, you can fulfill a multitude of food groups from grains and fruits to dairy and meat. Allow the adults at your gathering to top off the meal with a spicy take on this Watermelon Bloody Mary, featuring simple preparation and a handful of garnish options.

Find more brunch recipes at Culinary.net.

Add Apples to Your Brunch Buffet

As part of a balanced brunch, these Apple Strudel Pancakes feature whole grains rich in fiber, minerals and vitamins to provide energy for you and your guests. With a rich, nutty flavor, buckwheat flour complements the sweet taste of apples and maple syrup for a twist on traditional pancakes. Find more nutritious recipes at aicr.org.

Apple Strudel Pancakes

Reprinted with permission from the American Institute for Cancer Research

Servings: 8

Apple Strudel Mixture:

• 1          cup water
• 1/4       cup raisins
• 1          tablespoon butter
• 2          tablespoons brown sugar
• 1/2       teaspoon ground cinnamon
• 1/3       cup thoroughly chopped walnuts
• 1          large apple, peeled, cored and chopped

Batter:

• 1          cup buckwheat flour
• 1          cup unbleached all-purpose flour
• 2          tablespoons sugar
• 1          teaspoon ground cinnamon
• 1          teaspoon baking soda
• 1/2       teaspoon salt
• 2          eggs
• 2          cups 1 percent buttermilk
• 1/4       cup safflower oil
• 1/2       teaspoon vanilla extract
• nonstick cooking spray
• maple syrup

1. To make apple strudel mixture: Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside.
2. In shallow pan over medium heat, add butter. Once butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely.
3. To make batter: In large bowl, mix flours, sugar, cinnamon, baking soda and salt. In separate bowl, beat eggs lightly and mix with buttermilk, oil and vanilla extract.
4. Pour wet ingredients into dry, mixing as little as possible. Add apple strudel mixture and fold all ingredients together. Set aside.
5. Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once pan is hot, ladle about 1/4 cup batter per pancake taking care not to overcrowd pan. After 2-3 minutes, flip pancakes once.
6. Serve pancakes warm with syrup.

A Small Brunch Bite

A full brunch menu calls for small bites on the side to complement the multitude of flavors brought on by a variety of brunch dishes.

For a clever option that’s quick to make, these Mini Hash Brown Casseroles provide a morsel bursting with flavor to pair with just about any morning meal. Made with refrigerated Simply Potatoes Shredded Hash Browns, which are pre-shredded for a faster fridge to fork kitchen experience, you can make a batch of the tasty cups in less than an hour.

Find more brunch solutions and recipes at simplypotatoes.com.

Mini Hash Brown Casseroles

Prep time: 10 minutes
Total time: 30 minutes
Servings: 24

• 1          package refrigerated Simply Potatoes Shredded Hash Browns
• 1          pound Bob Evans Farms Original Sausage Roll
• 4          large eggs
• 1/2       cup milk
• 3          tablespoons butter, melted
• 1          cup ham, cubed
• 1          cup red pepper, diced
• 1/2       teaspoon black pepper
• 1          cup shredded cheddar cheese

1. Heat oven to 350° F.
2. Remove hash browns from refrigerator and let rest.
3. In skillet, cook sausage according to package directions.
4. Lightly grease two 12-cup muffin tins. In bowl, whisk eggs and milk. Add hash browns, butter, ham, red pepper, black pepper and cheese; mix.
5. Fill muffin tins 2/3 full. Bake 27-30 minutes. Serve warm.

Sipping on Sweet and Spicy

Take your brunch the extra mile with a twist on the traditional mid-morning beverage. By adding jalapeno and horseradish to this Watermelon Bloody Mary, you’ll have a spicy, tasty version of a traditional brunch drink ready for your guests.

With watermelon balancing out the jalapeno, it’s an ideal balance of spicy and sweet with just the right amount of kick. Find more brunch recipes at watermelon.org.

Watermelon Bloody Mary

Recipe courtesy of the National Watermelon Promotion Board

Yield: 4 cocktails

• 2          cups seedless watermelon, cubed
• 1          medium jalapeno pepper, stem removed, chopped
• 2          limes, juice only
• 6          ounces low-sodium tomato juice
• 1          teaspoon salt
• 1/2       teaspoon black pepper
• 1          teaspoon fish sauce
• 1          teaspoon horseradish
• hot sauce, to taste
• 1/3       cup vodka
• lime wedges
• chili lime salt
• ice
• 4          bamboo skewers (6 inches long)
• watermelon wedges (optional)
• prosciutto (optional)
• cucumber slices (optional)
• jalapeno slices (optional)
• green olives (optional)

1. In blender, blend watermelon cubes and jalapeno pepper until completely smooth. Pour mixture through fine sieve set over pitcher.
2. Add lime juice, salt, pepper, fish sauce, horseradish and hot sauce, to taste, to pitcher; stir to combine. Taste and adjust seasoning as needed. Add vodka and stir.
3. Line rims of four glasses with lime juice from lime wedges; dip in chili lime salt poured on plate. Carefully put ice in each glass and divide Watermelon Bloody Mary mixture evenly.
4. Add garnishes, as desired, by skewering watermelon wedges, prosciutto, cucumber, jalapeno and green olives. Place garnishes in glasses and serve.

Photo courtesy of Getty Images (Pancakes)

SOURCE:
American Institute for Cancer Research
Simply Potatoes
National Watermelon Promotion Board

6 Deviled Eggs Recipes Perfect for Easter and Beyond

(Family Features) Deviled eggs, also known as stuffed eggs, first appeared in American cookbooks in the mid-19th century, but the origin can be traced back to ancient Rome where eggs were boiled and seasoned with spicy sauces, according to the History Channel. Today, deviled eggs are a staple during Easter, and according to the American Egg Board, more than 100 million dozen eggs were sold last year during the week of Easter alone.

The “classic” deviled egg includes a mixture of mustard and mayonnaise, sprinkled with paprika. However, chefs and home cooks alike are experimenting with various flavor twists, including ingredients like seeds, bacon, hot sauce, avocado, pickles, dill, crab meat and more.

Celebrate this classic Easter recipe along with five new flavor variations from the experts at McCormick and French’s. For more deviled egg recipes and Easter inspiration, visit McCormick.com and Frenchs.com.

1. Easy Deviled Eggs – Crush this traditional recipe using French’s Classic Yellow Mustard and garlic powder for a tangy-sweet flavor and silky-smooth texture. Top with paprika and enjoy.

2. Smoky Deviled Eggs – What could be better than deviled eggs with crumbled bacon? How about adding in smoked paprika for another layer of smokiness and a little color.  Now that’s the perfect appetizer for Easter brunch.

3. Fiery Deviled Eggs – Kick it up a notch by adding Frank’s RedHot to these deviled eggs. It’ll add a tangy kick to the classic that can please any crowd. 

4. Avocado Deviled Eggs – Switch up the norm and add chopped avocado, Greek yogurt, yellow mustard and crispy fried onions to create this flavorful deviled egg. Top with some cilantro for a pop of color.

5. Mediterranean Deviled Eggs – Getting their inspiration from the flavors of the Mediterranean, this deviled egg features Parmesan cheese, herbs like oregano and basil and a bright garnish of diced tomatoes.

6. French’s Party Deviled Eggs– This egg is made for a party. Swap out the mayo with sour cream and add Dijon mustard for richness. Then top with a crispy onion crunch to leave guests wanting more. Don’t forget to sprinkle with paprika.

SOURCE:
McCormick

A Tasty Take on Trendy Toast

(Family Features) While many food trends come and go, some desired food traits seemingly never go out of style. For example, dishes that provide nutritional benefits will pretty much always be popular, along with types of foods that can be customized to match personalized preferences and tastes.

Toast is a versatile option for nearly anyone seeking a bite for breakfast, especially those eaters looking for both nutrition and flavor. Because you can add a variety of toppings to your toast, it can be a simple way to add a healthy element to your morning routine.

These recipes, for example, include Sabra Hummus as a base spread, which adds protein and fiber perfect for breakfast, brunch or a mid-morning snack. Hummus Toast with Sun-dried Tomatoes and Parmesan brings with it the extra nutritional value of veggies, while Hummus Toast with Soft-Boiled Egg and Spinach packs ample protein for an ideal way to start the day.

Plus, because these quick-to-make recipes involve short amounts of time spent on preparation, you’re able to enjoy a nutritious treat even on the busiest of days.

Find more ways to take trendy toast to the next level at Sabra.com.

Hummus Toast with Sun-dried Tomatoes and Parmesan

Servings: 1

• 1          slice whole-grain bread
• 1/4       cup fresh arugula
• 2-3       sun-dried tomatoes
• 2          tablespoons Sabra Classic Hummus
• olive oil
• 2          tablespoons pine nuts
• fresh Parmesan curls
• salt, to taste
• pepper, to taste

1. Toast bread; set aside. Wash and pat dry arugula; set aside.
2. Remove sun-dried tomatoes from jar and lightly pat with paper towel to remove excess oil.
3. Spread toast with hummus.
4. Lightly toss arugula with drizzle of olive oil; layer on top of hummus. Top with sun-dried tomatoes. Sprinkle with pine nuts and add Parmesan curls. Add salt and pepper, to taste.

Hummus Toast with Soft-Boiled Egg and Spinach

Servings: 1

• 1          slice artisan country white bread
• 1/4       cup fresh spinach, wilted
• water
• 1          soft-boiled egg
• ice
• 1          garlic clove, chopped
• 1          teaspoon olive oil
• 2          tablespoons Sabra Classic Hummus
• red pepper flakes, for garnish
• salt, to taste
• pepper, to taste

1. Toast bread; set aside. Wash spinach; set aside.
2. Fill small saucepan with enough water to barely cover egg; bring to boil, cover and reduce heat. Cook egg 6 minutes, remove from heat and plunge into ice bath to stop cooking. Peel egg; set aside.
3. In medium skillet, saute chopped garlic in olive oil approximately 3 minutes; add spinach and stir 2 minutes, or until spinach begins to wilt. Remove from heat.
4. Spread toast with hummus. Add wilted garlic-spinach. Cut egg in half and place on top of spinach. Sprinkle with red pepper flakes, salt and pepper.

SOURCE:
Sabra

A Winning Spread for the Big Game

(Family Features) Big-game watch parties call for big-game snacks, but that doesn’t have to mean complicated recipes or hours spent in the kitchen. Small bites and hearty dips made with real ingredients can be easy to prepare, and make an impressive spread that guests can enjoy from opening kickoff to the final whistle.  

To avoid the classic snacking fumble of having your guests’ chips crumbling in your dips, choose an option like Garden of Eatin’ Blue Tortilla Chips, the mother of all chips, made with organic whole blue corn kernels that are stone ground to perfection for thick, tasty and hearty chips that stand up to any dip.

To prepare for fellow viewers with other lifestyle or dietary needs, plan to offer snacks and dips that satisfy even the most finicky of fans. Prepare a double serving of guacamole and split it in two. Keep one as-is for an easy and healthy vegan option, and make BLT Guacamole with the rest.

Serve with Garden of Eatin’ Grain Free Cassava Chips, which are made with organic cassava, sunflower and chia seeds. Crafted to perfection, these gluten-free, grain-free, vegan, paleo-approved chips provide a tasty touchdown for the whole team.

If you’re looking to bring the heat with bold taste and just enough spice in each bite, go for a warm option like Tex-Mex Enchilada Queso. To save time, you can assemble it a few hours before kickoff or even a day ahead of the game then bake just prior to guests arriving. An easy way to make this recipe stretch is to make a portion without meat so you have a vegetarian option as well.

Find more recipes to bring victory to your game-day spread at gardenofeatin.com.

BLT Guacamole

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

• 3          strips bacon
• 3          avocados, seeds removed
• 2          baby romaine lettuce leaves, halved and shredded
• 1          small red onion, finely chopped
• 2          tomatoes, finely chopped
• 1          lime, juiced
• 1          lemon, juiced
• 2          tablespoons cilantro, chopped
• 2          tablespoons chives, chopped
• kosher salt, to taste
• pepper, to taste
• Garden of Eatin’ Grain-Free Cassava Chips

1. Cook bacon according to package instructions. Drain on paper towel and break into small pieces.
2. In medium bowl, roughly mash avocado. Add lettuce, onion, tomato and bacon. Stir lime juice, lemon juice, cilantro and chives into avocado. Season with salt and pepper, to taste.
3. Serve with tortilla chips.

Tex-Mex Enchilada Queso

Recipe courtesy of Gaby Dalkin of What’s Gaby Cooking

•             Nonstick cooking spray
• 8          ounces cream cheese, at room temperature
• 1          cup sour cream
• 1          tablespoon ground chili powder
• 1          teaspoon ground cumin
• 1/2       teaspoon garlic powder
• 1/2       teaspoon kosher salt
• 1          can (10 ounces) green enchilada sauce
• 1          can (15 ounces) black beans, rinsed and drained
• 1          can (10 ounces) diced tomatoes in green chilies, drained
• 1          cup frozen corn, thawed
• 1          cup freshly grated sharp cheddar cheese, divided
• 1          cup shredded rotisserie chicken
• chopped fresh cilantro
• chopped green onions
• Garden of Eatin’ Blue Corn Tortilla Chips, for serving

1. Heat oven to 400° F.
2. Lightly coat deep, 9-inch skillet with cooking spray.
3. In large bowl, using hand mixer on medium speed, beat cream cheese, sour cream, chili powder, cumin, garlic powder and salt until smooth and well combined. Reduce speed to low then beat in enchilada sauce until incorporated. Stir in beans, tomatoes, corn, 1/2 cup cheddar cheese and shredded chicken.
4. Transfer mixture to prepared baking dish. Top with remaining cheddar cheese. Bake 25-30 minutes until dip is hot and cheese is bubbly. Sprinkle with cilantro and green onions.
5. Serve warm with tortilla chips.

SOURCE:
Garden of Eatin’