(Family Features) Cozying up with a bowl of warm deliciousness is a perfect way to ward off the chill of winter, and it’s made even better when shared with those you love. Turning to favorite chilis and soups with comforting ingredients and smoky spices can transport your family from snow and sleet to warmth and paradise.

Smoky German Potato, Sausage and Bacon Chili offers a reprieve from the cold with hearty flavor and family favorites seasoned with chili powder, cumin and cayenne pepper for classic taste with a twist. The thinly sliced potatoes and bacon of READ German Potato Salad in a sweet-piquant dressing provide a delicious new take on traditional chili.

A bit on the lighter side but equally satisfying, Tuscan 3 Bean Peasant Soup calls for shallots, diced tomatoes, spinach, cannellini beans, cooked small pasta and more for a true winter warmup. Served with toasted bread cubes, it’s sure to warm loved ones up from the inside out.

Its key ingredient is Aunt Nellie’s 3 Bean Salad, featuring premium green, wax and kidney beans in a light, sweet-tangy vinegar dressing. As a ready-to-eat solution, it can be served chilled, at room temperature or as part of comforting winter recipes.

Visit READSalads.com and AuntNellies.com to find more cozy cold-weather dishes.

Smoky German Potato, Sausage and Bacon Chili

Recipe courtesy of "Dad with a Pan" on behalf of READ
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 8

• 4 strips thick bacon, cut into cubes
• 1 pound smoked sausage, sliced into 1-inch segments
• 1 small onion, diced
• 4 cloves garlic, minced
• 4 tablespoons chili powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon dried oregano
• 2 Fresno peppers, diced
• 1 can (14 1/2 ounces) diced tomatoes, drained
• 1 can READ German Potato Salad, drained
• 1 cup beef broth
• salt, to taste
• pepper, to taste

1. n large saucepan over medium heat, cook bacon until crispy. Remove and set aside, leaving about 2 tablespoons drippings in saucepan.
2. Add smoked sausage and cook until browned.
3. Once sausage is cooked, add diced onion and minced garlic, cooking until onion is translucent.
4. Drain excess fat then stir in chili powder, coriander, cumin, cayenne pepper, oregano and Fresno peppers until well mixed.
5. Add drained diced tomatoes, German potato salad and cooked bacon to saucepan.
6. Add beef broth and stir to combine. Season with salt and pepper, to taste.
7. Bring mixture to simmer and let cook about 30 minutes, stirring occasionally, until flavors are melded.

Substitution: Jalapenos can be used for Fresno peppers.

Tuscan 3 Bean Peasant Soup

Recipe courtesy of Sarah Meuser on behalf of Aunt Nellie's
Prep time: 20 minutes
Cook time: 27 minutes
Servings: 8

• 10 ounces day-old crusty bread, such as ciabatta, cut into 1-inch cubes
• 2 tablespoons extra-virgin olive oil, plus additional for drizzling (optional)
• 2 medium shallots or 1 small yellow onion, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
• 1 can (28 ounces) diced tomatoes
• 3 cans (14 1/2 ounces each) low-sodium chicken broth (about 6 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup small pasta, such as ditalini, uncooked
• 2 cups frozen cut leaf spinach or chopped fresh spinach
• 2 jars (15 1/2 ounces each) Aunt Nellie's 3 Bean Salad, drained
• 1 tablespoon lemon zest (optional)

1. Preheat oven to 375 F. Place bread cubes in single layer on large baking pan. Bake until bread cubes are lightly browned, 8-12 minutes. Set aside.
2. Heat large saucepan or Dutch oven over medium heat. Add 2 tablespoons oil; swirl to coat. Add shallots; cook 5 minutes, or until soft, stirring occasionally. Add garlic; cook 1 minute, or until fragrant. Add cannellini beans, tomatoes, broth and black pepper; bring to boil. Add pasta; cook 8 minutes, or according to package directions. Stir in spinach and bean salad. Simmer 5 minutes, or until heated through.
3. Ladle soup evenly into bowls. Top with toasted bread cubes and lemon zest, if desired. Drizzle with additional olive oil, if desired.

Source: Seneca Foods

(Family Features) Cooler fall months call for comforting, hearty meals that taste just as delicious as they look. Filling recipes like chili and pasta make the season a special time for spending quality moments with those you love.

This fall, turn to a time-saving ingredient like Newman’s Own Sockarooni Pasta Sauce with its blend of tomatoes, mushrooms and bell peppers plus a few signature spices. This versatile sauce made with high-quality ingredients is ready to be a new favorite at your home in recipes like Chili Con Carne, a satisfying dish that can simmer on the stove while you help little ones with homework.

If your family and friends love sharing pasta on those cool, crisp evenings, Lasagna a la Sockarooni can help you impress guests as a quick, easy recipe elevated by creamy and buttery bechamel sauce.

Along with comforting foods, fall is also a time for giving. You can put tasty food on your own table while helping nourish and transform the lives of children who face adversity with Newman’s Own’s radically good commitment to “giving it all away.” As with all of its products, 100% of profits from Sockarooni Pasta Sauce is donated to organizations that help kids.  

Learn more about supporting that commitment and find additional autumn recipes by visiting NewmansOwn.com.

Chili Con Carne

Prep time: 20 minutes
Cook time: 2 hours
Servings: 8

• 2 cups diced onion
• 3 cloves garlic, minced
• 1 green pepper, seeded and chopped
• 2 tablespoons cooking oil
• 2 pounds coarsely ground lean beef
• 2 cups kidney beans, soaked overnight
• 1 jar Newman's Own Sockarooni or Marinara Pasta Sauce
• 2-3 cups water
• 2-3 tablespoons chili powder
• 1 teaspoon ground cumin
• salt, to taste
• pepper, to taste
• 1 cup chopped celery
• 1 can (8 ounces) corn
• sour cream, for garnish
• lime wedges, for garnish

1. Saute onion, garlic and green pepper in oil until soft. Add beef and brown. Add kidney beans, pasta sauce, water, chili powder, cumin and salt and pepper, to taste. Simmer, uncovered, 1 hour, stirring frequently.
2. Add celery and corn; simmer 1 hour. Garnish with sour cream and lime wedges.

Substitution: Use 3 cups cooked rice for meat to make vegetarian chili.

Lasagna a la Sockarooni

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9

• Salted water
• 1 package lasagna noodles
• 1 jar Newman's Own Sockarooni Pasta Sauce
• 2 cups Parmigiano Reggiano cheese, grated

Bechamel Sauce:

• 4 tablespoons butter
• 1/2 cup all-purpose flour
• 1 1/2 cups whole milk

1. Over high heat, boil large pot of heavily salted water. Once boiling, add lasagna noodles and cook until al dente then drain and set aside.
2. To make bechamel sauce: In saucepan over medium-low heat, melt butter. Add flour and stir with wooden spoon until paste forms. Add small amount of milk and stir until mixture loosens. Gradually add remaining milk and continue stirring with whisk. Cook sauce over low heat until thickened, about 10 minutes.
3. Preheat oven to 375 F.
4. In large, deep, oven-proof casserole dish, ladle small amount of pasta sauce followed by small amount of bechamel sauce. Sprinkle some Parmigiano Reggiano cheese over sauces and layer with three lasagna noodles. Continue pattern until dish is complete. Top final layer of noodles with remaining bechamel sauce and grated Parmigiano Reggiano.
5. Bake 25-30 minutes until golden brown and bubbling. Cool prior to serving.

Source:

Newman’s Own

(Family Features) How many times have you heard someone say they’ve slaved away in the kitchen all day? Stress in the kitchen can easily arise for a variety of reasons, especially when you’re strapped for time and have a never-ending to-do list.

As a survivor of Gordon Ramsay’s MasterChef competition, Caitlin Meade – a top 4 finalist on season 8 – understands the pressure all too well. To decrease the stress and make your hosting experience more enjoyable, consider putting these tips from Chef Meade into practice.

Prep Before You Begin
Practice the “mise en place” method – a French term alluding to having everything in place before cooking. Measure ingredients, chop vegetables and prepare utensils to create a steady workflow.

Plan in Advance – Like a Chef
Prep the main dish the night before, have easy appetizers assembled ahead of guests’ arrival and outsource sides to family and friends.

Save Money by Getting Spicy
Before it’s time to cook, pre-make spices. Since many store-bought blends can be overpriced, this is a way to save both time and money while personalizing your own flavors.

Save Table Wine for Drinking & Use Cooking Wine
A secret ingredient and important pantry staple for Chef Meade, cooking wine is perfect for when she needs to make a pan sauce or add flavor. It’s even saved her from having to open a nice bottle of table wine, as most recipes call for less than a cup. An option like Holland House Cooking Wines delivers consistent, bold flavor while standing up to high temperatures. Available in Sherry, Marsala, Red and White, there are plenty of flavor-boosting options that will have your friends and family wondering what your secret ingredient is.

Create Your Own Stock
Many recipes call for chicken stock. One way to save money and time at the store is to create your own. Save any leftover poultry carcasses, wing tips, neck and bones. Add onion peels, celery tips, carrot tops and other vegetable scraps in the freezer. When you’re ready to make a batch, fill a large pot with the leftovers, cover with water, bring to a boil and simmer 1-2 hours for stock that can last up to one year.

For more stress-free holiday recipes, visit hollandhouseflavors.com.

Spinach Feta and Artichoke Dip

Recipe courtesy of Cate Meade
Prep time: 10 minutes
Cook time: 2 hours
Servings: 10-12

•             Nonstick cooking spray
• 3          cloves garlic, minced
• 1          package (12 ounces) frozen spinach, thawed and excess liquid drained
• 2          cans (14 ounces each) whole artichokes, drained and chopped
• 1          can (8 ounces) sliced water chestnuts, drained and chopped
• 1 1/4    cups low-fat mozzarella cheese
• 3/4       cup feta cheese, crumbled, plus additional for garnish
• 1 1/4    cups low-fat Greek yogurt
• 1/4       teaspoon red pepper flakes (optional)
• 1/2       cup Holland House White Cooking Wine
• 1          package (8 ounces) reduced-fat cream cheese
• Salt and pepper, to taste

• Garnishes (optional): feta cheese, roasted red peppers

1. Grease 6-8-quart slow cooker with nonstick cooking spray.
2. In slow cooker, mix garlic, spinach, artichokes, water chestnuts, mozzarella, feta, yogurt and red pepper flakes.
3. In a small saucepan over medium heat, simmer cooking wine 3 minutes. Stir in cream cheese and turn off heat.
4. Transfer cream cheese and wine mixture to slow cooker; add salt and pepper, to taste, and stir to combine ingredients.
5. Cook on low for two hours.
6. Transfer to a serving bowl and garnish with feta and roasted red peppers, if desired.

White Hominy Chicken Chili

Recipe courtesy of Cate Meade
Prep time: 15 minutes
Cook time: 4 hours
Servings: 8

• 2          tablespoons olive or avocado oil
• 2          medium yellow onions, diced
• 1 1/4    pounds boneless, skinless chicken breast
• 1          packet of white chili seasoning
• 1          cup Holland House White Cooking Wine
• 1          jar (16 ounces) chunky salsa verde
• 4          cups unsalted vegetable stock
• 1          can (16 ounces) cannellini beans, drained and rinsed
• 1          large poblano or green pepper, diced
• 1          bag (10 ounces) frozen fire-roasted corn
• 1          can (29 ounces) white hominy, drained and rinsed
• 3          tablespoons cornmeal (optional)

Toppings recommendations: Lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips, jalapenos

1. Turn slow cooker on low; add oil, onions and chicken. Distribute chili seasoning evenly over chicken and onions.
2. Add cooking wine, salsa verde and chicken stock.
3. Cover and cook 3 hours.
4. Remove chicken and allow to rest, covered, for 15 minutes before shredding.
5. Add beans, peppers, corn and hominy to slow cooker. For thicker consistency, add cornmeal, if desired. Cook on high 1 hour, stirring occasionally.
6. Add shredded chicken back to slow cooker and serve with lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips and jalapenos, if desired.

Source: Holland House

(Family Features) Whether you prefer watching your favorite teams in-person or on TV, tailgate season means it's time to break out your party's favorite foods from appetizers and snacks to all-out meals.

Go long for a touchdown-worthy tailgate or settle in for game day on the couch with these recipes for a bold burger, sweet-and-spicy wings and creamy coleslaw. For an appetizing pregame warmup, try this assortment of nacho toppings to give your whole party something to cheer about.

Find more recipes to amp up your tailgate atmosphere at Culinary.net.

Homemade Nachos Worth the Hype

A truly beneficial start to the day is usually centered around breakfast. Start your family on the right foot with a meal that delivers sweet flavor along with nutritious fruits.

This Honey Leches French Toast recipe swaps out syrup for hot honey combined with the crisp taste of raspberries, blueberries and strawberries.

Visit honey.com for more family-friendly recipes.

Perfect for pairing with game day dishes of nearly any variety, nachos allow a special amount of personalization for guests of all ages and taste preferences. Along with tortilla chips, of course, try nibbling on these topping options throughout your party:

• Shredded cheese
• Melted nacho cheese
• Sour cream
• Guacamole
• Salsa
• Black olives
• Shredded meat
• Sliced peppers
• Diced tomatoes
• Corn
• Beans

A Flavorful, Exotic Spin

No tailgate is complete without a game day staple: burgers. For a twist on tradition, try serving a different style of beef to give guests a new take on an all-time favorite.

This Grass-Fed Wagyu Burger with Red Radish Chili Pickles uses First Light 100% grass-fed Wagyu beef from New Zealand, home to some of the world's most natural tasting beef and lamb. With cattle allowed to roam and graze freely over lush green hills and pastures all day, every day, the result is a tender, flavorful meat that tastes as nature intended.

Remember to cook the patties quickly over high heat to help retain juiciness, tenderness and flavor. With a touch of chili pepper in the pickles, you can add just enough spice with a sweet kick.

Find more recipes for game day gatherings at beefandlambnz.com.

Grass-Fed Wagyu Burger with Red Radish Chili Pickles

Red Radish Chili Pickles:

• 2 tablespoons white wine vinegar
• 2 tablespoons water
• 1/2 teaspoon sugar
• 2 tablespoons sliced fresh red chili peppers
• 1/2 cup sliced red radish

Wagyu Burgers:

• 1 1/3 pounds First Light New Zealand Grass-Fed Wagyu Grind
• salt, to taste
• pepper, to taste
• 1 teaspoon grainy mustard (optional)
• 2 tablespoons rice bran oil
• 4 hamburger buns
• 2 tablespoons mayonnaise
• 4 lettuce leaves
• 2 vine-ripened tomatoes, sliced
• 2 tablespoons onion jam

1. To make Red Radish Chili Pickles: In small saucepan, heat vinegar, water and sugar. Add chili and radish; remove from heat.
2. To make Wagyu Burgers: Season Wagyu grind with salt and pepper, to taste. Mix in mustard, if desired. Form into four patties.
3. Lightly brush both sides of burgers with oil. In frying pan, sear burgers over high heat then reduce heat to medium and cook until well caramelized. Flip and repeat process on other side.
4. In frying pan, lightly toast burger buns.
5. Spread mayonnaise on buns; top with lettuce, tomato and burger.
6. Spread spoonful onion jam on each burger then finish with Red Radish Chili Pickles.

Crunch into Coleslaw

Appetizers, main courses and snacks may dominate many tailgate parties, whether at home or the stadium, but don't forget to incorporate sides that can accompany all the flavors of your festivities.

This Honey-Dill Coleslaw, for example, makes for a complementary dish to just about any protein from burgers to wings and beyond. Plus, with only a few simple ingredients, it's an easy side to whip up yourself or enlist help from an eager guest.

Find more sweet side recipes at honey.com.

Honey-Dill Coleslaw

Recipe courtesy of the National Honey Board
Servings: 4

• 1/4 cup honey
• 1/2 cup sour cream
• 1/2 teaspoon dried dill weed
• 1 package (16 ounces) coleslaw mix
• 1/4 cup thinly sliced onion
• salt, to taste
• pepper, to taste

1. In small bowl, combine honey, sour cream and dill.
2. In large bowl, toss coleslaw mix with onion and honey-sour cream mixture. Season with salt and pepper, to taste. Serve immediately.

A Sweet-Hot Handheld

Ditch the plates and dive right into a sweet and spicy snack perfect for the whole party with these Honey-Sriracha Grilled Wings.

To help simplify prep, try grilling ahead of time and keep in the oven until guests arrive. Or, if you're tailgating in style at the stadium, toss into a pan and cover with foil to keep them warm until it's time for a bite.

Visit honey.com to find more tailgating recipes.

Honey Sriracha Grilled Wings

Recipe courtesy of the National Honey Board
Servings: 8

• 4 pounds fresh chicken wings
• water
• 3 cups rice wine vinegar
• 1/4 cup Sriracha sauce
• 2 tablespoons salt
• 2 cups honey, divided

1. Heat grill to 225-240 F.
2. In large bowl, rinse wings with cool water. Add rice wine vinegar, Sriracha, salt and 1 cup honey. Fold to incorporate all ingredients and coat wings evenly.
3. Place wings on grill, cover with lid and cook 12-14 minutes before turning once and cooking additional 15-18 minutes.
4. Open lid and turn wings. Brush remaining honey on wings. Cook 5-8 minutes, remove from heat and serve.

Source: New Zealand Beef & Lamb

(Family Features) When your friends and family gather around the big screen for the big game, only BIG FLAVOR will do! Earn MVP status with quick and easy Johnsonville recipes featuring sausages that are big on flavor when served by themselves, or when they're included in these traditional sports-fan favorites.

Visit www.johnsonville.com for great recipes to flavor up any get-together.

Touchdown Italian Sausage Chili

12 servings
Prep: 35 minutes
Cook: 20 minutes

• 1 package (19.76 ounces) Johnsonville Italian Sausage Links
• 1 cup onion, chopped
• 3 celery ribs, cut into 1/2-inch pieces
• 1 large sweet red pepper, cut into 1-inch pieces
• 1 tablespoon garlic, minced
• 3 tablespoons olive oil
• 1 large yellow pepper, cut into 1-inch pieces
• 1 large green pepper, cut into 1-inch pieces
• 3 cans (14-1/2 ounces each) Italian recipe stewed tomatoes
• 1 can (16 ounces) dark red kidney beans, rinsed and drained
• 1 can (15 ounces) butter beans, rinsed and drained
• 1 can (6 ounces) tomato paste
• 3/4 cup black olives, sliced
• 1/4 cup cream sherry (optional)
• 1 tablespoon fresh basil, chopped
• 1-1/2 teaspoons baking cocoa
• 1/2 to 1 teaspoon pepper

1. Grill Italian sausage according to package directions; cut into half moon slices and set aside. In soup kettle, sauté onion, celery, sweet pepper and garlic in oil until tender. Add sausage and remaining ingredients; bring to boil.
2. Reduce heat; cover and simmer for 20 minutes or until flavors are blended.

Serving Suggestions: Sprinkle chili with grated Asiago, Romano or Parmesan cheese.

PigTails & Fries

6 servings
Prep: 10 minutes
Cook: 20 to 25 minutes

• 1 package (13.5 to 16 ounces) Johnsonville smoked sausage (Polish, New Orleans, Smoked Turkey, BOLD Beef Hot Links or Beef Franks)
• 1 package (28 ounces) frozen curly french fries
• Oil for deep-fat frying
• Cut sausage links in half lengthwise. Cut each half into three long strips.

1. TO FRY: In deep-fat fryer, heat oil to 375°F. Fry french fries in batches for 3 to 6 minutes or until golden brown. Drain on paper towels. Place sausage strips in single layer in fryer basket. Fry for about 1 minute or until they curl. Drain on paper towels. Serve with fries.
2. TO BAKE: Spread fries in single layer on baking sheet. Bake at 450°F for 17 to 20 minutes, turning once. At the same time, arrange sausage strips in single layer on separate baking sheet. Bake at 450°F for 12 to 14 minutes or until they curl. Serve with fries.

Reuben Brat Hoagie

6 servings
Prep: 20 minutes
Grill/Bake: 35 minutes

• 1 package (19.76 ounces) Johnsonville Original Bratwurst
• 1 large onion, sliced
• 1 teaspoon butter
• 1/3 cup Thousand Island salad dressing
• 1/3 cup coarse ground mustard
• 1 loaf (1 pound) French bread
• 12 slices Swiss cheese, thinly sliced
• 1 can (14 ounces) sauerkraut, drained

1. Grill brats according to directions. When cool, cut into 1/4-inch bias slices. In skillet, sauté onion in butter until tender; set aside. In small bowl, combine salad dressing and mustard. Slice French bread lengthwise and transfer to baking sheet. Spread salad dressing mixture on inside of bread. Layer bottom of bread with six slices of cheese, brats, onions, sauerkraut and remaining cheese.
2. Bake at 350°F for 10 minutes or until cheese is melted. Cut hoagie and serve hot.

Serving Suggestions: To grill hoagie, assemble sandwich on a large sheet of heavy-duty foil. Wrap in foil. Grill, covered, over medium-low heat for 10 minutes or until cheese is melted.

Spicy Sausage Queso

24 servings
Prep: 25 minutes

• 1 package (16 ounces) Johnsonville All Natural Ground Italian Sausage
• 2 pounds Velveeta cheese, cubed
• 1 jar (16 ounces) chunky salsa
• 1 tablespoon fennel seed, crushed
• 2 teaspoons garlic powder
• 1 teaspoon anise seed, crushed
• 1/4 teaspoon dried basil
• Garlic toast

1. In skillet, cook and crumble sausage until no longer pink; drain. Place cheese in large microwave-safe bowl. Microwave on high for 6 minutes or until melted, stirring every 2 minutes. Stir in salsa, seasonings and sausage. Microwave 2 minutes longer or until heated through. Serve with garlic toast.

Serving Suggestions: Add 1/4 teaspoon cayenne pepper for a spicier dish. Serve garlic toast with diced tomatoes and chopped black olives. To serve in a bread bowl, cut off the top of a round loaf of bread; carefully hollow out bottom, leaving a 1-inch shell. Cube removed bread. Spoon cheese dip into bread shell. Serve with bread cubes.

Source: Johnsonville

(Family Features) School is back in session, and so are hectic weeknights with little time to cook dinner. Instead of reaching for ready-made meals or takeout, serve up tasty one-pot dinners made with wholesome ingredients like spaghetti squash and quinoa. These seven kid-friendly recipes bring everything together in a single baking dish or skillet, so there's less prep and clean up, and more time for reconnecting around the dinner table.

1. Spaghetti Squash Shrimp Lo Mein
   

   Load up on veggies with this weeknight version of an Asian takeout favorite. Carrots, bell pepper and shrimp are flavored with soy sauce, ginger and garlic. Try a microwave shortcut to cook the spaghetti squash and have it on the table in no time.

2. Fall Skillet Pot Pie
   

   Rotisserie or leftover chicken, refrigerated biscuits and an oven-proof skillet make this comfort food favorite a weeknight reality. Add sweet potatoes, peas and flavor with thyme, cinnamon and garlic powder.

3. Quinoa Taco Skillet
   

   McCormick Organics Taco Seasoning Mix adds kid-friendly flavor to this skillet dinner made with quinoa, ground turkey, fresh tomatoes and corn.

4. Creamy Tomato Italian Parmesan Chicken
   

   Tender chicken simmered in a creamy red sauce, fresh parmesan and freshly ground Italian herbs make for a perfect weeknight dish. Whether you serve with pasta, atop Italian bread or let the chicken be the star, this dish is a guaranteed crowd-pleaser.

5. Chicken Noodle Casserole
   

   Everyone's favorite soup gets a casserole treatment. Simply combine pasta, chicken, vegetables and gooey cheese with the flavors of pepper, garlic and Italian seasoning for a comforting weeknight meal, perfect for leftovers.

6. Chicken Fajita Soup
   

   Warm up with a one-pot wonder that gets a Tex-Mex twist from McCormick Organics Fajita Seasoning Mix. Let the family customize with toppings like avocado, cheese, sour cream and tortilla strips.

7. Chicken Chili with Apple and Sweet Potato
   

   Say goodbye to beans and whip up a new fall chili the whole family will love. Kitchen Basics Organic Chicken Stock gives the quick dish a rich, cooked-all-day flavor.

Find more tips and recipe inspiration for back-to-school season at McCormick.com and be sure to check out Pinterest and Facebook.

Source: McCormick Spice

(Family Features) Chilly nights are the perfect time to pull out your favorite soup or stew recipe. Settle down with a blanket while a big pot of chili simmers on the stove. Warm, hearty and flavorful, chili is a classic comfort food, and it’s easy to customize with your favorite flavor combinations. Whether you prefer it spicy or mild, with or without beans, you can develop your own signature style.

For chili connoisseurs, ground beef is usually the go-to meat, but try a new take on an old favorite by adding ground duck to your chili for something creative. Duck has the robust, red-meat texture of beef but with the lean nutritional benefits of other poultry. Farm-raised white Pekin duck has less saturated fat than beef and a mild flavor that's not considered gamey. Plus, it’s versatile and complements a variety of dishes.

Substitute duck in your favorite version of chili or try this Duck Chili. Like many chili recipes, this one tastes even better the next day, making it a great dish to make ahead of time and reheat when needed.

Find other duck recipes and more information about cooking with duck at mapleleaffarms.com.

Duck Chili

• 2          tablespoons Maple Leaf Farms Rendered Duck Fat, divided
• 2          pounds Maple Leaf Farms All Natural Ground Duck
• 1          teaspoon salt, plus additional, to taste
• pepper, to taste
• 3          tablespoons ground cumin, divided
• 1          large red onion, chopped
• 4          garlic cloves, minced
• 2          jalapeno peppers, minced (remove seeds to reduce heat, if desired)
• 2          red bell peppers, cored and chopped
• 3          tablespoons chili powder
• 1          tablespoon dried oregano
• 1          teaspoon cayenne pepper
• 24        ounces dark beer
• 2          cups chicken stock
• 6          ounces tomato paste
• 28        ounces canned tomatoes
• 24        ounces canned great northern beans, drained
• 8          ounces canned whole kernel corn, drained
• hot sauce, to taste
• sour cream (optional)
• shredded cheese (optional)
• chopped scallions (optional)
• fresh cilantro, rough chopped (optional)

1. In large pot over medium-high heat, heat 1 tablespoon duck fat. Add ground duck; sprinkle with salt and pepper, to taste, and 1 tablespoon cumin.
2. Cook meat until just slightly browned, stirring occasionally to break into small pieces. Remove duck from pot and set aside.
3. Return pot to medium-high burner and add remaining duck fat. Add onion, garlic, jalapenos and red peppers to pot and saute 3 minutes, stirring so garlic doesn't burn. Stir in chili powder, oregano, cayenne pepper, 1 teaspoon salt and remaining cumin. Saute 2 minutes, stirring frequently.
4. Add beer and stock to pot. Stir, scraping up bits from bottom of pot. Add tomato paste and mix well. Add tomatoes and duck then bring to boil. Reduce heat and simmer, covered, 1 hour.
5. Stir in beans, corn and hot sauce. Cook uncovered 30 minutes, or until chili is thick.
6. Serve in bowls with optional toppings: sour cream, cheese, scallions and cilantro.

Note: Vegetable oil can be substituted for duck fat.

Source: Maple Leaf Farms

(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) Football season is back, and that means it’s time to stock up on all the tailgating essentials. Nailing the food lineup is key because few things can ruin a good game like getting “hangry” before kickoff. This year, kick your game up a notch with simple tailgating recipes that bring the perfect blend of flavor and heat. These easy recipes will get you enjoying the festivities in no time, whether you’re tailgating at the stadium or homegating on your couch.

No matter which team you and your friends are rooting for, there’s one thing that all football fans can agree on: wings are the MVPs of game day. Wings have been holding the line ever since 1964, when Frank’s RedHot was the key ingredient in the first-ever Buffalo wings.

After all these years, there’s a reason wings keep their defending champ status: they’re easy to make and a surefire way to deliver that classic Buffalo flavor. Just bake the wings for half an hour to get that crispy coating, toss with your two-ingredient buffalo sauce and you’re all set. Serve them up with blue cheese dressing and celery sticks and you’ll be on your way to the ultimate tailgate.  

In order to make sure you’ve got the win locked in, have more than one play in your back pocket. Turn to another tried-and-true, one-pot classic: chili.

Don’t overthink it – all you need to do is brown some ground beef, add some onion then crushed tomatoes, beans, hot sauce and seasoning. All you need is 15 minutes to build flavor and you’re good to go. Even easier, let your slow cooker do the work. Finish it off with shredded cheese, scallions, sour cream and more hot sauce, and you’ll have the hearty chili you need to keep the tailgate going strong. Enjoy your chili on its own or spoon it on top of hot dogs, nachos and whatever else you have on your plate.

For more tailgate tips and great-tasting game day recipes, visit franksredhot.com/recipes.

Buffalo Chicken Wings

• 2 1/2    pounds chicken wing pieces 
• 1/2       cup Frank’s RedHot Original Cayenne Pepper Sauce
• 1/3       cup butter, melted 
• blue cheese dressing
• celery sticks

1. Heat oven to 450° F.
2. In foil-lined pan, bake wings 30 minutes until crispy, turning once.
3. In bowl, combine sauce and butter.
4. Toss wings in sauce to coat completely.
5. Serve with blue cheese dressing and celery sticks.

Chili

• 2          pounds ground beef
• 1          large onion, chopped
• 1          can (28 ounces) crushed tomatoes in puree
• 1          can (15-19 ounces) kidney beans, undrained
• 1/4       cup Frank’s RedHot Original Cayenne Pepper Sauce
• 2          packages (1 1/4 ounces) chili seasoning mix
• shredded cheddar cheese (optional)
• scallions (optional)
• sour cream (optional)

1. In large, nonstick pot, cook beef until browned.
2. Add onion; cook 3 minutes. Drain.
3. Stir in tomatoes, beans, sauce and seasoning mix. Heat to boiling. Stir often.
4. Simmer, partially covered, 15 minutes, or until flavors are blended. Stir often.
5. Garnish, as desired, with shredded cheddar cheese, scallions and sour cream.

Source: Frank’s RedHot

Hearty dishes for cold, dreary days

(Family Features) On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. From chili to cornbread to dumplings, flavorful and filling foods prepared without an overload of ingredients certainly can provide a feel-good boost on chilly evenings.

Chili, a classic wintertime favorite, can be taken to the next level with a few tasty additions. Make a spicy version by mixing in bacon, sweet potatoes and a chopped jalapeno pepper for a quick warm-up. A simple and somewhat sweet spin on a classic, comforting side, Honey-Pumpkin Cornbread pairs well with the slightly spicy chili. If you’re really looking to put the comfort in a comforting main course, this Skillet Chicken and Dumplings recipe takes less than an hour to create.

To make these heart-warming recipes stand out from a crowd, Circulon Symmetry Chocolate Cookware provides dishwasher-safe, premium nonstick cookware for easy cleanup and food release that slides right off.

Find more information and comforting family-favorite recipes at circulon.com.

Watch video to see how to make this delicious recipe!

Sweet Potato and Black Bean Chili

Prep time: 30 minutes
Cook time: 60 minutes
Servings: 6

• Circulon Symmetry Chocolate 5.5-Quart Casserole
• 6          slices thick-cut smoked bacon, chopped
• 1          pound sweet potatoes, peeled and diced into 3/4-inch pieces
• 2          medium onions, chopped
• 1          jalapeno pepper, seeded and finely chopped
• 5          garlic cloves, minced
• 2          tablespoons chili powder
• 2          teaspoons ground cumin
• 1/2       teaspoon dried oregano
• 1/4       teaspoon ground chipotle pepper
• 2          cups chicken broth
• 1          can (14 1/2 ounces) no-salt-added fire-roasted diced tomatoes
• 1          can (15 ounces) no-salt-added black beans
• 1/2       cup quick-cooking barley
• 1/2       teaspoon salt

1. Heat casserole over medium heat. Add bacon and cook until browned and crisp, about 7-8 minutes. Using slotted spoon, transfer bacon to paper towel-covered plate.
2. Reduce bacon fat in casserole to 2 tablespoons and return to stove over medium-high heat. Add sweet potatoes, onions and jalapeno pepper; cook, stirring occasionally, until onion is slightly softened, about 5 minutes.
3. Add garlic and cook 1 minute. Stir in chili powder, cumin, oregano and ground chipotle; cook until fragrant, 15 seconds.
4. Pour in broth, tomatoes, beans and barley; reduce heat to medium-low, cover and simmer until sweet potatoes are tender and barley is cooked through, about 20 minutes. Remove from heat and stir in bacon and salt; let stand 15 minutes before serving.

Honey-Pumpkin Cornbread

Prep time: 20 minutes
Cook time: 20 minutes
Servings: 12-16

• Circulon Nonstick 9-Inch Square Baking Pan
• 1 1/2    cups all-purpose flour
• 1 1/4    cups yellow cornmeal
• 3          tablespoons sugar
• 1 1/2    teaspoons baking powder
• 1/4       teaspoon baking soda
• 1/2       teaspoon sea salt
• 1          cup canned pumpkin puree
• 2          large eggs, at room temperature
• 5          tablespoons unsalted butter, melted
• 4          tablespoons honey
• 1/3       cup buttermilk
• 1          tablespoon grated orange zest

1. Heat oven to 400° F. Lightly butter baking pan.
2. In bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt.
3. In separate bowl, whisk pumpkin puree, eggs, butter, honey, buttermilk and orange zest. Stir flour mixture into pumpkin mixture until moistened; transfer to prepared baking pan.
4. Bake until cornbread pulls away from sides of pan and toothpick inserted into center comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pan and cool on wire rack at least 10 minutes before cutting.

Skillet Chicken and Dumplings

Prep time: 30 minutes
Cook time: 40 minutes
Servings: 8

• Circulon Symmetry Chocolate 3.5-Quart Saucepan
• 3          containers (32 ounces each) low-sodium chicken stock
• Circulon Symmetry Chocolate 12-Inch Essentials Pan
• 2          medium onions, diced
• 4          carrots, peeled and sliced into 1-inch rounds
• 1          head broccoli, chopped
• 2          tablespoons butter
• 2          tablespoons olive oil
• 2-3       cups chopped chicken
• 2          bay leaves
• 1/2       teaspoon dried oregano
• 1/2       teaspoon dried basil
• 1/2       teaspoon dried thyme
• 1          teaspoon powdered garlic
• 1/2       teaspoon salt
• 1/4       teaspoon pepper
• 1/2       cup half-and-half
• 2          tablespoons cornstarch

Dumplings:

• 1 1/2    cups whole-wheat or all-purpose flour
• 2          teaspoons baking powder
• 1/2       teaspoon salt
• 1          cup half-and-half

Garnish:

• fresh grated Parmesan cheese
• fresh black pepper

1. In saucepan, bring chicken stock to boil.
2. In essentials pan, saute onions, carrots and broccoli with butter. Add olive oil as needed if pan looks dry. Cook until onions are translucent and carrots are beginning to soften.
3. Add chopped chicken, bay leaves, oregano, basil, thyme, garlic, salt, pepper and hot chicken stock to skillet. Simmer 20-30 minutes until vegetables are softened. Adjust seasoning, as necessary.
4. Whisk cornstarch into half-and-half until smooth. Whisk into soup and simmer 5 minutes, until slightly thickened.
5. To make Dumplings: In medium bowl, mix flour, baking powder, salt and half-and-half. Swirl soup with wooden spoon and add heaping tablespoons into center of soup at strong simmer. Continue adding until all dumpling batter is used. Cover with lid and cook on high 2-3 minutes.
6. Serve topped with grated Parmesan and fresh cracked pepper.

Source: Circulon