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EDIBLES

Power your homegate playbook with a savory appetizer

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(Family Features) Back and forth action for four quarters keeps fans on their feet, but a mouthwatering menu is what homegating and tailgating are truly all about. Keep your crowd energized by loading your game day playbook with recipes that are just as exciting as the game itself.

Meld together traditional tailgate tastes with these Jalapeno Bacon and Salsa Biscuit Bites from celebrity chef and entertainer George Duran, author of “Take This Dish and Twist It” and host of Food Network’s “Ham on the Street” and TLC’s “Ultimate Cake Off.” They’re perfect for serving during the pregame festivities to power up your fellow diehards or as a halftime snack to recharge for a second half surge.

Starring the vibrant flavor of Fresh Cravings Salsa and its homemade-tasting alternative to softer, duller blends of jarred salsa, this appetizer offers a savory solution you can enjoy all season long. Made with high-quality ingredients like vine-ripened tomatoes, crisp vegetables, zesty peppers and spices, the salsas make a perfect addition to a variety of recipes to take homegating to the next level.

Visit FreshCravings.com to find more homegate recipes worthy of the hall of fame. https://www.youtube.com/embed/Ge2vQBjIc-4

Jalapeno Bacon and Salsa Biscuit Bites

Recipe courtesy of chef George Duran
Yield: 16 biscuit bites

  • 1          tube biscuit dough (8 biscuits total)
  • 7          ounces grated mozzarella cheese
  • 1/4       cup jarred jalapenos, chopped
  • 8          slices cooked bacon, chopped
  • 1          cup Fresh Cravings Restaurant Style Salsa
  • nonstick cooking spray
  1. Preheat air fryer to 350-360 F.
  2. Divide each biscuit in half by pulling apart in centers. Use hands to flatten each biscuit into circles. Set aside.
  3. In bowl, mix mozzarella cheese with chopped jalapenos, bacon and salsa.
  4. Add heaping spoonful into each flattened biscuit and pinch each together tightly to form balls. Top each with small amount of salsa mixture.
  5. Spray nonstick cooking spray in air fryer and, working in batches, cook biscuit bites 6-9 minutes until golden brown.
  6. Serve warm.

Note: If air fryer access is unavailable, biscuit bites can be baked 8-10 minutes at 400 F in oven, or until golden brown.


SOURCE:
Fresh Cravings

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EDIBLES

Savory favorites to make St. Patrick’s Day special

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Hearty recipes for celebrating from the comfort of home

(Family Features) While some St. Patrick’s Day celebrations call for green beer and large gatherings, you may instead opt for a cozy evening at home with comforting foods and close friends. Whether your shamrock spirit leads you out for a local parade or you’re more of a stay-at-home leprechaun, there is one tradition all can agree on: delicious Irish food.

If a quieter night cooking at home is up your alley, you’re in luck. You can put a meal worthy of gold on the table with these festive Irish favorites from “Cookin’ Savvy.”

A hearty home-cooked meal loaded with flavor and sure to fill you with cheer, Irish Beef and Beer Pot Pie is made piping hot to warm up any St. Patrick’s Day party. Full of hashbrowns, carrots, peas and beef, it’s a twist on tradition served with puff pastry topping the tasty stew. A cup of your favorite stout beer, of course, will come in handy for deglazing the skillet to ensure you enjoy every bit of beefy flavor.

Perfect for serving as a sweet complement to coffee or tea, or all on its own as a nightcap nibble, Irish Sweet Soda Bread comes together in a snap so you can let it bake while enjoying the main course. Offering an easy way to participate in the festivities, it might just become a household favorite to be savored year-round.

Make your home a St. Patrick’s Day haven with these hearty recipes then discover more celebratory meal ideas from “Cookin’ Savvy” by visiting Culinary.net.

Irish Beef and Beer Pot Pie

Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

  • 1 pound ground beef
  • 1 cup stout beer
  • 3 tablespoons flour
  • 1 can (15 ounces) tomato puree
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon garlic powder
  • 1 cup beef broth
  • 1 bag (28 ounces) hashbrowns with peppers and onions
  • 1 can (14 ounces) carrots, drained
  • 1 can (14 ounces) peas, drained
  • salt, to taste
  • pepper, to taste
  • 1 sheet puff pastry, thawed
  • 1 egg
  1. Heat oven to 400 F.
  2. In large skillet or Dutch oven, brown ground beef; drain and set aside.
  3. Over medium heat, deglaze skillet with beer and whisk in flour. After thickening, whisk in tomato puree and add Worcestershire sauce. Mix in ground beef, garlic powder and beef broth. Add hashbrowns, carrots and peas. Season with salt and pepper, to taste. Simmer 20-25 minutes, stirring occasionally.
  4. Place puff pastry sheet on cookie sheet. Beat egg and brush over pastry. Bake 10 minutes. Place hot puff pastry on top of beef mixture and serve.

Irish Sweet Soda Bread

Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

  • 4 tablespoons butter, melted
  • 1 cup sugar
  • 1 1/2 cups buttermilk
  • 4 cups self-rising flour
  • 1 cup currants
  • 2 tablespoons sanding sugar (optional)
  • coffee or tea, for serving (optional)
  1. Heat oven to 375 F.
  2. Mix melted butter and sugar then add buttermilk. Mix in flour and currants.
  3. Flour hands and counter. Add sanding sugar to dough, if desired, and knead into ball.
  4. Grease small Dutch oven or pie plate and bake 40 minutes. Serve with coffee or tea, if desired, or as a dessert.

Substitutions: Raisins can be used in place of currants.


SOURCE:
Culinary.net

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EDIBLES

Create some unique St. Paddy’s delights

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Some folks like murder mysteries, some like autobiographies of world leaders, and some love a good beach read otherwise known as a romance novel.
I prefer a cookbook any day of the week. Lately, I have been going through my mom’s cookbooks, and I think the best are the pages that are beyond smudged and streaked with ingredients from long ago. You know somewhere on that page is a good recipe.
Hopefully, you have an inkling of which one it is. My favorite go-to cookbook is my New Doubleday Cookbook and pages 682 and 683 are so mucky with years of dribble and flour residue. Those pages are the best because they offer about 15 bread recipes, including sandwich yeast bread, rapid-rise yeast bread, and milk bread varieties.
These pages are the pages the book opens to when you just lay open the book. I encourage you to go to your mom or grandmother’s cookbooks and do the “lay it open” test and see which pages it automatically goes to because there is a golden opportunity to make something truly wonderful on that page.
I love baking bread; the aroma of a house filled with freshly baked bread is an incredibly visceral experience. I don’t think a candle labeled “bread” could come close to replicating it. Baking cookies is a close second for me, with the smell of lasagna coming in as my third favorite scent in any kitchen.

Read the full Love & Luck food page in your Thursday Bowie News. Find some new delights to cook up for St. Paddy’s Day on Monday.

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EDIBLES

Save time with the skillet

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(Family Features) A warm, cozy meal may seem like a burden to make after busy winter days, but Skillet Lasagna lets you skip the craziness of home cooking with an easy, one-pot solution. Discover more comforting recipes that let you reclaim evenings with loved ones by visiting Culinary.net.

Skillet Lasagna

Recipe courtesy of “Cookin’ Savvy”
Servings: 4-6

  • 1 pound ground beef
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • salt, to taste
  • pepper, to taste
  • 44 ounces marinara sauce
  • 1/2 cup heavy whipping cream
  • 1/2 cup ricotta
  • 1 1/2 cups frozen spinach
  • 9 lasagna noodles
  • 1 cup mozzarella cheese
  • bread, for serving
  • Parmesan cheese, for topping (optional)
  1. In large skillet or Dutch oven, brown ground beef with onion power, garlic powder and salt and pepper, to taste. Drain excess grease. Mix in marinara sauce, heavy whipping cream, ricotta and spinach.
  2. Break up lasagna noodles and add to skillet. Cover and let set over medium heat 10 minutes. Stir and top with mozzarella cheese. Cover and let set 10 minutes.
  3. Serve with bread and top with Parmesan cheese, if desired.


SOURCE:
Culinary.net

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