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Enjoy these recipes to warm & sustain you through the cold winter months There’s nothing chilly about this warm meal Metro Creative Services Winter dinner tables tend to look a lot different at meal time than they do in summer. Come winter, people look to balance flavor with additional qualities that can chase away the chill.

In spite of its name, chili can warm anyone up quickly. Chili is often spicy, which means the dish gives off warmth in a multilayered approach.

This recipe for “Totally Excellent Chili” from “Clueless in the Kitchen” (Firefly) by Evelyn Raab is spicy, but not too hot, and thin enough to be eaten with a spoon, but not to be mistaken for soup.

Home cooks can customize the recipe further depending on their desired flavors.

Totally Excellent Chili Serves 6 1 1⁄2 2 2 1 1 2 1 1⁄2 1⁄2 1⁄2 2

pounds lean ground beef medium onions, chopped cloves garlic, minced or pressed 28-ounce can diced tomatoes tablespoon Mexican chili powder teaspoons ground cumin teaspoon salt teaspoon curry powder teaspoon cayenne pepper (or one small fresh jalapeño pepper, minced, or both) 19-ounce cans red kidney or pinto beans, drained and rinsed

In a large saucepan or Dutch oven, combine the ground beef with the onions and garlic, and cook, stirring to break up the clumps, until the meat is no longer pink and the onions are softened — about 10 minutes.

Add the tomatoes, chili powder, cumin, salt, curry powder, and cayenne or jalapeño, cover, and

simmer for about 30 minutes. Add the beans and cook for another 30 minutes, stirring often.

Serve this chili sprinkled with shredded cheese and accompanied by plain rice or freshly baked corn bread. If the chili is too spicy for you, a spoonful of plain yogurt or sour cream will help cool things down.

Metro Creative Services Big games dot the college and professional football landscapes each year beginning in late summer and ending in mid-winter. But no games are bigger than those that take place once the calendar turns to a new year. That’s when the postseason begins in both college and professional football.

Game watches with fellow fans, family and friends are a great way to make playoff football even more enjoyable. With so many big games on the horizon, football fans would be wise to ready their culinary arsenal. Whether you’re hosting at home or going to a game watch at a fellow fan’s house, keep in mind that food and football are a great match. Certain dishes have

Loaded Beef Nachos Makes 4 servings

Taco Seasoning: 5 1 1⁄4 1 1⁄4 1 1⁄4 1 1 1 1⁄2

teaspoons paprika teaspoons garlic powder teaspoons ground cumin teaspoons onion powder teaspoon chili powder teaspoon oregano leaves teaspoons salt

Nachos: 2 1 1 1 1 1 1 1 4

tablespoons vegetable oil pound ground beef cup diced onion cup diced green bell pepper 10-ounce can diced tomatoes with green chiles (such as RO-TEL®) 15-ounce can Mexican-style corn (optional) 16-ounce can refried beans cup shredded Cheddar cheese, or as needed ounces tortilla chips, or as needed

long since staked their claim on the game watch dinner and snacking tables, and nachos certainly need no introduction to football fans. As this year’s playoffs kick off, football fans can try this recipe for “Loaded Beef Nachos” courtesy of AllRecipes.com.

Toppings (optional): 1⁄2 1⁄2 1⁄4 1⁄4 1⁄4

cup sour cream (optional) cup salsa (optional) cup sliced black olives (optional) cup sliced jalapeños (optional) cup green onion

For taco seasoning: Stir paprika, garlic powder, cumin, onion powder, chili powder, oregano, and salt together in a small bowl; set aside.

Heat oil in a large skillet over medium-high heat; cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in onion and green pepper; cook and stir with oil and juices from browned meat until much of the liquid has evaporated, about 2 minutes more.

Stir 1⁄2 can diced tomatoes with chilies and Mexican-style corn into skillet. Season beef mixture to taste with prepared taco seasoning mix.

Stir together the remaining 1⁄2 can diced tomatoes with chilies and refried beans in a microwave-safe bowl. Microwave on high until heated through, stirring every 30 seconds, 1 to 3 minutes.

To assemble nachos: Lay half of tortilla chips in a single layer on a microwave-safe plate, then drop teaspoons of refried beans onto chips, followed by meat mixture and shredded cheese. Repeat with remaining chips, beans, meat, and cheese to make a second layer.

Microwave on high until cheese is melted and nachos are warm, 2 to 3 minutes. Top with sour cream, salsa, olives, jalapeños, and green onion as desired.

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HOME COOKING RECIPE BOOK | Shaw Media • January 2024

Nachos make the ideal game day snack

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Super game day cocktail ideas Metro Creative Services Even though the holiday season may be over, there are still plenty of reasons to celebrate with friends and family. After all, when the giftgiving cools off, the action on the gridiron heats up, culminating in one of the most-watched sporting events.

Super Bowl LVIII will take place on February 11, 2024 at Allegiant Stadium in Las Vegas, giving sports fans, who also double as game day hosts and hostesses, plenty of time to plan their festivities. Wings, nachos, sliders, and sandwiches are standard fare for game day entertaining, but savvy hosts also must give thought to the beverages they will serve. An assortment of spirited and non-alcoholic drinks are the norm, and many who entertain may think beer is all that’s needed for game day fun. However, some may want to elevate their Super Bowl hosting with specially curated cocktails. Here’s how to get started.

Team Theme

A fun way to serve cocktails is to tie the theme into the teams who are facing off. Research the most popular cocktail for the team’s home state or city. For example, if the Cowboys are playing, you can serve “Hit the Road Jack,” which was named the official cocktail of Dallas several years back. Otherwise, search drinks that coordinate with the team itself. You can serve a “Tiger Tea” for the Bengals, a “Buccaneer” cocktail if Tampa Bay is playing or a “Black Raven” should Baltimore make it to the big game.

Offer trendy options

Trends emerge in the world of cocktails, and if you lean into those trends, you’re bound to have grateful guests. According to EHL Insights, which provides hospitality and business news, savory and spicy cocktails are becoming increasingly popular as people desire more complex and interesting flavors in their drinks. A “Pineapple Jalapeño Margarita” can pair nicely with bite-sized tacos, or serve a “Cucumber Wasabi Martini” alongside California rolls and fried wontons. The Negroni remains a trendy cocktail and features sweet, bitter and botanical flavors that can work well with Italian cuisine.

Game day punch

If you don’t want to worry about having enough supplies on hand for a bevy of different cocktails, have a big-batch punch at the ready for guests. There are many variations, but this recipe for “WhiskeyApple Cider Punch” can appeal to the masses. It evokes those fall flavors that signal football season, and it works well with many comfort foods. Try it, courtesy of Southern Living Test Kitchen.

Whiskey-Apple Cider Punch Serves 10

1 cup frozen cranberries, thawed 1⁄4 cup packed light brown sugar 1⁄2 cup water, divided 3 cups bourbon 11⁄2 cups fresh lemon juice (from 14 lemons) 3⁄4 cup honey 1 24.5-ounce bottle sparkling apple cider, chilled 1 Granny Smith apple, thinly sliced (optional) Combine thawed frozen cranberries, light brown sugar, and 1⁄4 cup water in a food processor; process until cranberries are roughly chopped and sugar has almost dissolved, about 30 seconds. Transfer to a large bowl. Add bourbon, fresh lemon juice, honey, and remaining 1⁄4 cup water; stir until well combined and sugar is dissolved. Pour mixture through a fine wire-mesh strainer into a 3- to 4-quart pitcher, discarding solids.

Chill at least 1 hour or up to 8 hours. Just before serving, gently stir in sparkling apple cider. Pour into glasses and, if desired, garnish with Granny Smith apple slices.

Metro Creative Services Pizza tends to be a one-size-fits-all meal. One would be hard-pressed to find an individual who doesn’t like pizza in all of its many iterations.

Preparing homemade pizza is an activity the entire family can get behind, with each person customizing his or her toppings and flavors accordingly. This recipe for “Ratatouille Pizza with Chicken,” courtesy of “Cooking Light Dinner’s Ready” (Oxmoor House) from the Cooking Light Editors, is a satisfying pizza that is a complete meal with all of the vegetables and chicken as a protein source. Using a pre-made crust or dough ensures that it can be prepared in no time at all.

Ratatouille Pizza with Chicken Serves 6 1 1

teaspoon olive oil Japanese eggplant, halved lengthwise and cut into 1⁄4-inch-thick slices 1 red bell pepper, cut into 1⁄4-inch strips 1⁄2 small red onion, thinly sliced 1 cup sliced mushrooms 3⁄4 teaspoon dried Italian seasoning 1⁄4 teaspoon salt 4 garlic cloves, minced 1 10-ounce Italian cheese-flavored thin pizza crust 1 cup chopped skinless, boneless rotisserie chicken breast 1 cup (4 ounces) pre-shredded reduced-fat pizza-blend cheese 3 plum tomatoes, cut into 1⁄4-inch-thick slices Cooking spray 3 tablespoons finely chopped fresh flat-leaf parsley 1. Preheat oven to 375º F. 2. Heat a large nonstick skillet over medium-high heat. Add oil to pan.

Add eggplant, bell pepper and onion; sauté 3 minutes or until eggplant begins to soften. Reduce heat to medium. Add mushrooms; cook 3 minutes, stirring frequently. Add Italian seasoning, salt and garlic; cook 1 minute, stirring constantly. Remove from heat.

3. Place crust on a baking sheet. Spread vegetable mixture evenly over crust, leaving a 1⁄2-inch border. Arrange chicken over vegetable mixture; sprinkle evenly with cheese. Arrange tomatoes over cheese, and lightly coat with cooking spray. Bake at 375º F for 25 minutes or until cheese is bubbly and tomatoes are softened. Sprinkle with parsley. Cut pizza into 6 wedges.

Metro Creative Services Comfort foods often are on the minds of home cooks when the mercury drops. Rich and savory dishes that warm from the inside can chase away the chills of winter weather and bring the entire family together around the table.

Spaghetti is often paired with meatballs and covered in marinara sauce as an ideal comfort dish. But there’s much more to this pasta, and it can be enjoyed in many different ways. In this recipe for “Chicken Spaghetti” courtesy of Ree Drummond, who is known as the “The Pioneer Woman,” on Food Network, spaghetti is paired with several ingredients and baked into a tasty casserole that can easily accommodate a crowd.

Chicken Spaghetti Serves 8 2 cups cooked chicken 3 cups spaghetti, uncooked and broken into two-inch pieces 2 cans cream of mushroom soup 2 cups grated sharp cheddar cheese 1⁄4 cup finely diced green pepper 1⁄4 finely diced onion 1 4-ounce jar diced pimentos, drained 2 cups reserved chicken broth from pot 1 teaspoon Lawry’s Seasoned Salt 1⁄8 teaspoon to 1⁄4 teaspoon cayenne pepper Salt and pepper, to taste 1 cup additional grated sharp cheddar cheese 1. Cook one cut up fryer chicken and pick out the meat to make two cups.

2. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

3. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350º F for 45 minutes until bubbly.

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HOME COOKING RECIPE BOOK | Shaw Media • January 2024

Spaghetti is the star of this casserole

Homemade pizza is what’s for dinner

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Put a twist on the traditional cupcake Metro Creative Services Cupcakes are diminutive, hand-held treats that come in a variety of flavors and styles. Each December, the humble cupcake gets its own day of celebration (December 15), but people know well that cupcakes are enjoyed throughout the year, particularly during birthdays and other special occasions.

It may seem like there is no way to reinvent the cupcake, but “Sticky Cinnamon-Walnut Spirals” marry the best of cinnamon rolls with the convenience of a muffin/cupcake tin preparation to form a flavorpacked product that can either be breakfast, brunch or dessert.

Try this recipe, courtesy of “Small Sweet Treats” (Gibbs Smith) by Marguerite Marceau Henderson, to elevate your cupcake game.

Sticky Cinnamon-Walnut Spirals Serves 6 1⁄2 1 1 1 1 1⁄2 1⁄2 1 1 1

cup dried currants cup hot water sheet frozen puff pastry (from 17.3-ounce package), room temperature tablespoon butter, melted teaspoon finely grated orange zest cup finely chopped walnuts cup packed dark brown sugar teaspoon ground cinnamon tablespoon butter, melted tablespoon sugar

Place currants in a bowl and pour hot water over top to cover. Steep for 15 minutes and then drain off excess water. Cool currants to room temperature.

Roll out the pastry on a work surface. Brush the pastry with the melted butter. Combine the orange zest, walnuts, brown sugar, cinnamon, and reserved currants in a bowl. Spread the mixture evenly over the pastry.

Roll up jelly-roll style, loosely. Place seam side down and cut into six slices, each about 2-inches wide.

Brush the interior of the muffin tin with the remaining tablespoon of melted butter and sprinkle with sugar. Place the cut slices of pastry into each muffin cup. Bake on the middle rack of a preheated 400º F oven for 22 to 25 minutes until golden brown and puffed. Allow to cool for a minute or two before removing from muffin pan.

Note: This recipe easily can be doubled. Just use two sheets of pastry, double the filling, and use a 12-cup muffin tin.

Treat overnight guests to a morning treat Metro Creative Services Entertaining for the holidays frequently involves welcoming overnight guests. In these instances, having breakfast and brunch foods on hand can ensure that those spending the night will have something tasty to eat when they rise in the morning. Make-ahead foods, such as scones, can be ideal because they are delicious at room temperature, which means can accommodate guests who are early risers as well as those who prefer to sleep in.

This recipe for “Lemon-Ginger Scones” from “Simply Scratch” (Avery) by Laurie McNamara produces refreshing flavor in a buttery scone. Serve with tea or coffee and guests will be in heaven.

Lemon-Ginger Scones

Makes 8 Scones

1⁄2 cup cold heavy cream 2 large eggs 1 teaspoon organic lemon extract 1⁄2 teaspoon pure vanilla extract 2 1⁄4 cups unbleached all-purpose flour, plus more for dusting 3 tablespoons granulated sugar 1 tablespoon baking powder 1⁄4 teaspoon kosher salt 3⁄4 cup (11⁄2 sticks) ice-cold unsalted butter, cut into cubes 1⁄4 cup finely diced candied ginger 2 tablespoons grated lemon zest 1⁄4 cup powdered sugar

Preheat the oven to 400º F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.

In a 2-cup liquid measuring cup, use a fork to beat together the heavy cream, eggs, lemon extract, and vanilla until combined. Chill until ready to use.

In a large bowl, combine the flour, sugar, baking powder, and salt.

Drop in the ice-cold butter and use a pastry cutter to cut the butter into the flour mixture until it resembles coarse wet sand.

Pour in the chilled cream mixture, ginger and lemon zest and use a rubber spatula to stir until just combined.

Turn the dough onto a lightly floured work surface and knead it a few times before forming it into a ball. With floured fingers, flatten it out into a 11⁄2-inch-thick round. Cut the round into 8 equal-sized wedges and transfer them to the prepared baking sheet.

Bake for 15 to 18 minutes, rotating the baking sheet halfway through baking. Transfer the baked scones to a wire rack to cool. Once the scones have cooled, dust generously with powdered sugar before serving.

Metro Creative Services Soup is a staple anytime the weather is chilly or when a person feels like they are coming down with a cold. The warm, therapeutic effects of a delicious bowl of soup are hard to dismiss, and may sometimes work as well as the best medicines available.

While zucchini may be known as a summer vegetable, this popular squash is at home in a tasty soup any time of year. Top with giant, cheesy croutons for a filling and scrumptious crowdpleaser.

This recipe for “Zucchini Soup with Cheddar Rusks” from “The Culinary Institute of America Book of Soups” (LebharFriedman Books) by The Culinary Institute of America makes for a warming winter meal.

Zucchini Soup with Cheddar Rusks Makes 8 Servings 4 2 4 4 6 4 1⁄2 4 2 1⁄2 1⁄4 8

bacon strips, minced onions, diced (about 21⁄2 cups) garlic cloves, minced (about 2 teaspoons) medium zucchini, diced (7 to 8 cups) cups chicken broth plum tomatoes, peeled, seeded and chopped, (about 1 cup) cup tomato puree tablespoons tarragon or cider vinegar tablespoons minced fresh basil teaspoon salt, or to taste teaspoon freshly ground black pepper, or to taste cheddar rusks (see below)

Mediterranean flavors shine through in salad Metro Creative Services This recipe for “Mediterranean Salad,” courtesy of The American Heart Association, is full of vegetables and beans and fits with a heart-friendly diet. It’s filling and delicious any time of the day or year.

Cook the bacon in a soup pot over medium heat until the fat is released and the bacon bits are crisp, 6 to 8 minutes.

Add the onions and garlic. Cook, stirring frequently, until the onions are a light golden brown, 8 to 10 minutes.

Add the zucchini, cover the pot and cook until the zucchini starts to become translucent, about 5 minutes.

Add the broth, tomatoes, tomato puree, and vinegar. Bring the soup to a simmer and cook until the vegetables are very tender and the soup has developed a good flavor, 15 to 20 minutes.

Add the basil to the soup, and season with salt and pepper.

Serve in heated bowls, garnished with cheddar rusks.

Mediterranean Salad

Cheddar Rusks

1⁄2 1⁄2

Makes 8 8 slices French or Italian bread (1⁄2-inch thick) 1 cup grated cheddar cheese `Toast the bread until golden brown on both sides.

Preheat the broiler. Scatter the cheese evenly over the toasted bread and broil until the cheese bubbles and begins to brown.

Serves 4 1

1 1⁄2 1

2 1⁄2 1⁄2

medium head lettuce (green leaf, red leaf or romaine), cut into thin strips medium cucumber, chopped cup tomatoes, chopped 15.5-ounce can no-saltadded chickpeas, rinsed and drained medium red onion, finely sliced cup crumbled fat-free or low-fat feta cheese, or 1⁄2 cup shredded Parmesan cheese tablespoons red wine vinegar or 2 tablespoons cider vinegar teaspoon garlic powder teaspoon pepper

In a large bowl, gently toss the lettuce, cucumber, tomatoes, chickpeas, onion, and feta.

In a small bowl, whisk together the oil, vinegar, garlic powder, and pepper.

Pour the dressing over the salad, tossing to combine.

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HOME COOKING RECIPE BOOK | Shaw Media • January 2024

Chase away chills (and sniffles) with soup

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