(Culinary.net) Powering up for a successful game day starts with a pregame spread, and no tailgate or homegate is complete without a spicy dip that brings the heat.

This Game Day Buffalo Chicken Dip is a perfect solution for firing up your crowd as it requires little preparation so you save precious time before kickoff. Whether you bake shortly before the game begins or make it ahead of time for a parking lot party, simply keep it warm and serve with chips or veggie sticks for a quick, shareable appetizer.

Find more ways to turn up the heat on game day at Culinary.net.

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Watch video to see how to make this recipe!

Game Day Buffalo Chicken Dip
Servings: 3-4

• 2          cups shredded chicken
• 8          ounces cream cheese
• 1/2       cup sour cream
• 1 1/2    cups sharp cheddar cheese, plus additional for topping, divided
• 1/2       teaspoon onion powder
• 1/2       teaspoon garlic powder
• 1          heavy pinch dried dill
• 1/2       cup hot sauce
• 2          green onions, chopped
• blue cheese crumbles
• chips
• vegetable sticks

1. Heat oven to 400 F.
2. In bowl, mix shredded chicken, cream cheese, sour cream, 1 1/2 cups shredded cheese, onion powder, garlic powder and dried dill until combined. Add hot sauce; mix until combined.
3. Transfer mixture from bowl to oven-safe dish. Top with additional shredded cheese, to taste.
4. Bake until cheese is melted, approximately 15 minutes.
5. Top with blue cheese crumbles and chopped green onion.
6. Serve warm with chips and vegetable sticks.

Source: Culinary.net

(Family Features) For home chefs looking to take their cooking skills to the next level, it all starts with a little inspiration and a few new skills. Turn family meals into extravagant adventures, take backyard barbecues to new heights and impress friends and neighbors with pitmaster-worthy recipes.

In fact, it can be as easy as turning on the TV. From beef ribs and barbacoa to curried brisket rice and pho rub beef belly spring rolls, viewers are in for a treat by tuning into season 3 of “BBQuest: Beyond the Pit,” a video series that dives into the long-held traditions, new flavors and everyday inspiration that make Texas barbecue legendary.

The show follows four themes that capture the essence of Texas barbecue: legacy and tradition; creativity and innovation; Texas trailblazers; and family and community.

You can bring barbecue flavors home and cook like a pitmaster with dishes recreated from the series and developed by “Hardcore Carnivore” cookbook author Jess Pryles, including Smoked Chuck Beef Ribs, Grilled Jalapeno Cheddar Meatballs and Szechuan Skirt Steak with Crispy Rice.

“Since launching BBQuest four years ago, it’s truly remarkable to see how much has changed and yet stayed the same when it comes to Texas barbecue, and that’s exactly what you see in season 3,” said Rachel Chou, Texas Beef Council’s director of consumer marketing. “There has been so much exciting innovation around cooking methods and international flavors while there’s still a huge dedication to long-held recipes and smoking techniques.”

Learn more about the show and find inspiration to bring the taste of barbecue to your kitchen at BeefLovingTexans.com.

Smoked Chuck Beef Ribs

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Cook time: 10 hours, 30 minutes
Servings: 8

• 1 slab beef chuck short ribs (about 4 pounds)
• 2 tablespoons kosher salt
• 2 tablespoons coarse black pepper
• 1/4 cup cider vinegar
• 1 cup water

1. Preheat smoker or pellet grill to 275 F.
2. Pat ribs dry with paper towel; remove moisture on surface.
3. Combine salt and pepper. Rub beef ribs well on all sides and ends with seasoning, coating generously.
4. Place ribs in smoker and close lid. Cook 5-6 hours.
5. In spray bottle, combine cider vinegar and water. Lightly spritz ribs every 30 minutes for first 4 hours of cooking.
6. Ribs are ready when completely probe tender. If parts still feel tough, continue cooking.
7. Once completely tender, remove ribs from smoker then wrap tightly in butcher's paper and place in small cooler to rest 30 minutes.
8. To serve, slice ribs between bones.

Grilled Jalapeno Cheddar Meatballs

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Cook time: 1 hour, 15 minutes
Servings: 15

• 1/2 cup tortilla chips, crushed
• 3/4 cup milk
• 2 pounds ground beef
• 3 fresh jalapenos, seeded and finely diced
• 1 block (8 ounces) cheddar cheese, finely diced
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt

1. Place crushed tortilla chips in large bowl. Add milk and allow chips to soften about 10 minutes.
2. After milk is absorbed, add beef, jalapenos, cheese, paprika, garlic and salt. Mix well to combine then scoop approximately 1/3-1/2 cup of mixture to form meatball; repeat with remaining mixture.
3. Place meatballs on plate or tray and refrigerate 30 minutes to firm.
4. Heat grill to medium for two zone cooking.
5. Place meatballs on indirect heat side of grill away from coals or lit burner; close lid. Grill 25-35 minutes, or until meatballs reach 165 F internal temperature on meat thermometer.
6. Remove meatballs from grill and cool slightly before serving.

Szechuan Skirt Steak with Crispy Rice

Recipe courtesy of Jess Pryles on behalf of Beef Loving Texans
Total time: 35 minutes
Servings: 2

• 2 teaspoons Szechuan peppercorns
• 1 teaspoon five spice powder
• 1 teaspoon kosher salt
• 1 skirt steak or bavette steak (about 1 pound)
• 1/4 cup vegetable oil, divided
• 2 teaspoons milk or cream
• 2 cups cooked white rice
• sesame seeds (optional)
• scallions, thinly sliced (optional)
• cucumber, sliced (optional)
• cilantro leaves (optional)

1. In skillet over low heat, toast peppercorns until fragrant, swirling in pan to keep from burning, about 2 minutes. Allow peppercorns to cool slightly then add to spice grinder or mortar and pestle with five spice and salt. Crush until fine powder forms.
2. Pat skirt steak with paper towel to remove moisture then season well with Szechuan salt on both sides.
3. Place skillet over high heat then add 1 tablespoon oil. When skillet is hot, add skirt steak and cook 5 minutes per side for medium-rare or medium doneness (135-150 F), turning occasionally. Remove steak from skillet then tent with foil to rest 3 minutes. Temperature will rise about 10-15 F to reach 145 F for medium-rare; 160 F for medium.
4. Lower heat to medium-high then add remaining oil and milk or cream. Add rice, pressing down gently with large spoon to form large, flat disc covering entire base of pan. Season with Szechuan salt, if desired, then lower heat to medium and cook 10 minutes until grains begin to turn brown and become crisp on bottom. Break up rice in pan to mix soft and crispy grains.
5. Slice skirt steak across grain.
6. To serve, place rice in two bowls. Layer with sliced skirt steak. Sprinkle with sesame seeds and chopped scallions then place cucumber and cilantro on top, if desired.

Source: Beef Loving Texans

(Family Features) If you are raising picky eaters, there's a cooking technique that makes some of kids' favorite foods - like burgers and nachos - more nutritious while still tasting delicious.

Mushrooms, with their inherent umami flavor, are a perfect addition to blend into meals to increase both flavor and nutrition. Chefs kicked off the trend by blending finely chopped mushrooms with meat for burgers that are flavorful, healthy and Earth-friendly, and now blended burgers are showing up in school cafeterias, supermarket meat counters and fast food drive-thrus.

"Blended entrees like burgers are a win-win-win for families wanting to eat better," said Dayle Hayes, registered dietitian and founder of School Meals That Rock. "Mushrooms add delicious umami flavor, reduce fat and sodium in many popular dishes and kids love them."

Another fan of blending is MasterChef Junior finalist and teen chef, Evan Robinson. Robinson likes to blend with multiple varieties of mushrooms in family favorites such as tacos, burgers and stuffed peppers.

"I find that blending mushrooms into some of my go-to recipes helps increase the flavor while reducing the amount of fat and sodium," Robinson said.

If you're ready to start blending at home, it can be a simple process for introducing foods to even the pickiest of eaters. Recruit kids as kitchen helpers to tackle tasks such as wiping mushrooms clean and using their hands to blend the meat and mushrooms together.

For more family-friendly, blended recipes, visit Blenditarian.com

A Cooking Technique You Need to Know: Blending

Blending involves mixing finely chopped mushrooms with ground meat for more nutritious, but still delicious, burgers, tacos, meatballs and more.

1. Chop your favorite mushroom variety to match the consistency of the ground meat. This can be done with a knife or food processor.

2. Blend the chopped mushrooms with the ground meat.

3. Cook with Mexican seasoning mix for tacos, marinara sauce for meaty ragu or salt and pepper for juicy, flavorful burgers.

Blended Mushroom Nachos

Recipe courtesy of Chef Evan Robinson
Servings: 4

• 5 shiitake mushrooms
• 5 white button mushrooms
• 1 clove garlic
• 1/4 cup chopped onions
• 1 tablespoon Mexican meat seasoning
• 10 ounces ground turkey

Cheese Sauce:

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1 1/4 cups Mexican blend shredded cheese

• tortilla chips
• salsa (optional)
• guacamole (optional)
• kale (optional)
• romaine lettuce (optional)
• tomatoes (optional)
• cilantro (optional)
• diced red bell peppers (optional)

1. In blender or food processor, pulse mushrooms, garlic and onions. In large saute pan over medium-high heat, mix finely chopped mushroom mixture with seasoning and cook 2 minutes. Add ground turkey, breaking into fine crumbles until completely cooked through. Set aside.
2. To make cheese sauce: In medium saucepan over medium-high heat, melt butter then add flour and whisk constantly, breaking up lumps. Stir 2 minutes then add milk and continuously whisk. Stir in cheese and mix with wooden spoon.
3. Assemble chips on serving platter; spread mushroom-meat crumble on top. Add cheese sauce and toppings like salsa, guacamole, kale, romaine lettuce, tomatoes, cilantro and diced red bell peppers, if desired.

Pizza Burgers

Recipe courtesy of Chef Evan Robinson
Servings: 4

• 1 tablespoon extra-virgin olive oil
• 1 medium portabella mushroom, finely chopped
• 2-3 white button mushrooms, finely chopped
• 1/2 small onion
• 1/2 clove garlic
• 2 teaspoons Italian-style herb seasoning
• 8 ounces ground beef
• salt, to taste
• pizza or marinara sauce
• shredded mozzarella cheese
• hamburger buns

1. In large pan over medium-high heat, saute extra-virgin olive oil, mushrooms, onions, garlic and herb seasoning approximately 5 minutes until vegetables are soft. Set aside and let cool to room temperature.
2. Blend mushroom mixture with ground beef. Season with salt, to taste.
3. Form into four patties and cook in same pan as mushroom mixture to preferred doneness. Top with dollop pizza sauce and mozzarella cheese. Cover pan to melt cheese then carefully transfer to buns.

Source: Mushroom Council

(Family Features) There’s no time like a hot summer picnic to let your patriotic spirit show. These all-American snacks featuring a classic favorite fruit – watermelon – are the perfect solution for nearly any summertime celebration.

Watermelon is a patriotic picnic staple for countless reasons, not the least of which is that it’s a beloved treat that many people associate with memories from childhood. However, nostalgia isn’t the only reason adults are just as likely to gravitate toward watermelon at a summer event. Its sweet, cool and refreshing flavor also makes it a favorite for all ages.

From a practical standpoint, watermelon is also quite portable, versatile and easy to serve, and with a composition of 92% water, it’s a simple way to sneak in some extra hydration on a hot day. Another benefit is its value; watermelon is one of the best values in the produce section among fruit, and just one watermelon can feed up to three dozen people.

Serving watermelon at a party can be as simple as slicing wedges, or you can prepare a dish such as:

• A fruit basket, with the rind serving as a colorful bowl to hold the watermelon and other fresh fruits.
• A charcuterie board with a selection of fruit, cheese and protein for simple snacking.
• Creamy parfaits, perfect for a summery brunch or alternative to more traditional desserts.
• A creatively colorful and patriotic “cake” that makes for a tasty centerpiece on the dessert table.

Find more ideas for incorporating watermelon into your summer festivities at watermelon.org.

Easy Summer Thirst Quencher

A simple fruit-infused water can give your summer event an instant upgrade in no time at all. Add extra dimension and complexity to the flavor by adding some of your favorite herbs like basil and mint.

Watermelon-Infused Water

• 2          cups watermelon balls or cubes
• 1          cup other fruit, such as berries
• herbs, such as basil or mint

1. Place watermelon, fruit and herbs in pitcher and cover with water. For best flavor, allow to chill in refrigerator at least 30 minutes before serving.

Red, White and Blue Watermelon Parfait

• 1          cup blueberries
• 1          container (6 ounces) Greek yogurt (vanilla, lemon or coconut)
• 1          cup watermelon, plus three pieces diced watermelon
• whipped cream, for serving

1. In pint canning jar, layer blueberries, yogurt and 1 cup watermelon. Top with whipped cream and garnish with three diced watermelon pieces.

Note: To make ahead or make thicker, drain Greek yogurt on paper towels to absorb some liquid.

Patriotic Fruit Salad

• 1          watermelon
• honeydew
• blueberries

1. Slice 1/4 inch off bottom of watermelon, lengthwise, to create stable base.
2. Use pencil to draw zig-zag lines for basket opening. Using paring knife, make cuts through rind.
3. Carefully remove top section, pull out large chunks of flesh and cut them into 3-by-3-inch squares.
4. Trim 3/4-inch thick slices off squares to use for cutting out stars with 1 1/2-3-inch, star-shaped cookie cutters.
5. Use ice cream scoop to remove flesh from inside basket and cut scoops into quarters for fruit salad. Place in bottom of basket. Add honeydew and blueberries; stir to combine.
6. Cut out white stripes from honeydew.
7. Garnish top of fruit salad with watermelon stars, honeydew stripes and blueberries.

Patriotic Charcuterie Board

• 1/2       medium seedless watermelon, cut into wedges
• 1/2       cup fresh raspberries
• 1 1/2    cups fresh blueberries
• 10        strawberries (dipped in white chocolate, if desired)
• 5          ounces fresh goat cheese
• 1/2       cup toasted, salted cashews
• 2          ounces cured meats like prosciutto, pancetta, coppa, salami, soppressata, sausage or pepperoni
• 1          Honeycrisp apple, cored and sliced
• lemon juice
• fresh basil leaves

1. On large board or platter, arrange watermelon, raspberries, blueberries, strawberries, cheese, cashews, meat and apples. Drizzle fruit with lemon juice. Garnish with basil leaves before serving.

Flag Kebab Cake

• 1          pint fresh, washed blackberries
• 12        wooden skewers
• 1          seedless watermelon, flesh cut into 1-inch cubes
• 1          angel food cake, cut into 1-inch cubes (white part only)
• dips, such as yogurt, chocolate, caramel or marshmallow (optional)

1. Thread five blackberries on each of five skewers, followed by alternating watermelon and cake cubes.
2. On remaining skewers, alternate watermelon and cake so first and last cubes are watermelon. Place skewers on platter; fruit and cake will create stars and stripes when lined properly.
3. Serve with dips, if desired.

Source:

National Watermelon Promotion Board