(Family Features) Over the past two years, home chefs have had time to explore new recipes, ingredients and cooking techniques, which is why it is no surprise dinner parties are, at long last, a way to celebrate together in 2022. Now is the perfect time to share your newfound skills with family and friends.

It can be easy to get caught up in hosting duties, but few hosts want to spend all their time in the kitchen when they could be enjoying a great meal. Gail Simmons, food expert and TV personality, has tips and tricks you can bookmark to help turn your dinner party from good to great.

Reach for Trusted, High-Quality Shortcuts: When entertaining, always use the best ingredients you can find that don’t require a lot of fuss, but still feel special. Made with premium cuts of hand-filleted, wild caught yellowfin and albacore tuna, a time-saving ingredient like Genova Premium Tuna is high in protein, a great source of omega-3s and has a uniquely rich and savory flavor that offers a taste of the Mediterranean in every bite.

Host a Themed Party: To host a fun and fresh Mediterranean-themed party this summer, decorate your table with blue and white patterned plates, delicate olive oil and vinegar bottles, cutting boards and fresh ingredients such as lemons and greenery instead of traditional centerpieces. When paired with a flavorful seafood recipe, like this Tuna Romesco Salad Board, your guests will feel like they’re enjoying the Mediterranean all summer long.

For more dinner party inspiration, visit GenovaSeafood.com.

Tuna Romesco Salad Board

Recipe courtesy of Gail Simmons on behalf of Genova Tuna
Servings: 4-6

Romesco:

• 3          large Roma tomatoes
• 1          roasted red pepper, skin removed and seeded (or from jar), coarsely chopped
• 1/3       cup roasted salted almonds
• 1          garlic clove, chopped
• 2          tablespoons sherry vinegar
• 1/4       teaspoon sweet smoked paprika
• 1/4       teaspoon red pepper flakes (optional)
• 1          teaspoon kosher salt
• 1/4       teaspoon freshly ground black pepper
• 1/4       cup extra-virgin olive oil

Tuna Board:

• 2          cans Genova Yellowfin Tuna in Olive Oil
• 1          tablespoon extra-virgin olive oil, divided
• 1          bunch scallions
• kosher salt, divided
• freshly ground black pepper, divided
• 1          zucchini, sliced 1/2-inch thick on bias
• 1          red bell pepper, sliced lengthwise into 1-inch pieces
• 1/2       cup roasted salted almonds
• 1/2       cup marinated artichokes, drained, patted dry and halved
• 1          bunch radishes, halved
• 1/2       cup green olives
• 1/2       cup black olives
• 4          ounces manchego cheese, sliced into triangles
• 2          tablespoons flat leaf parsley, chopped

1. To make romesco: Preheat broiler. Cover sheet pan with parchment paper or foil. Place tomatoes on sheet pan and broil until well charred on both sides, 2-4 minutes per side. Transfer tomatoes to bowl; cool slightly then remove skin, core, seed and coarsely chop.
2. In blender, combine tomatoes; roasted red pepper; almonds; garlic; vinegar; paprika; red pepper flakes, if using; salt; and pepper until chunky paste forms. With blender on high speed, slowly drizzle in oil, scraping down sides of blender as needed until mixture creates rustic texture. Transfer romesco to bowl and taste for seasoning. Let romesco sit covered at room temperature 1 hour.
3. To prepare board: In bowl, drain tuna; set aside. Set grill on medium-high heat and brush grates with 1 teaspoon olive oil. Grill scallions until charred and tender, about 4 minutes per side. Remove to large plate and season with salt and pepper. Toss zucchini and red pepper in olive oil then season with salt and pepper. Grill until charred and tender, about 3 minutes per side. Remove to same plate to cool slightly.
4. To assemble: With large spoon, scoop generous amount of romesco into center of board. Using back of spoon, spread romesco into circle with well in center. Gently pile tuna into well. Arrange zucchini, pepper, roasted almonds, artichokes, radishes, olives and cheese around romesco and tuna. Sprinkle tuna with chopped parsley before serving.

Source: Genova Tuna

(Family Features) Busy calendars loaded with holidays, celebrations, parties and reunions make spring a perfect time for gathering with family and friends. Plus, springtime itself is worth celebrating thanks to warmer temperatures and longer days. Making the most of those joyous occasions calls for a menu filled with variety to keep everyone coming back for more.

Few options say “variety” quite like this Epic Taco Party Feast from Ericka Sanchez, creator of “Nibbles and Feasts.” Pay homage to Hispanic-style culinary and cultural traditions by loading your table with an array of family favorites like taquitos, tacos, rice, guacamole, pico de gallo and more. Add in the wholesomeness of Real California dairy like Cotija and Queso Fresco cheeses and cremas for a top-notch feast.

Elevating your dishes starts with these delicious options, but freestyling the menu is what truly makes it your own. Mix up proteins based on your loved ones’ preferences from carne asada and carnitas to shredded chicken and meatless options. Sprinkle, drizzle and layer cheeses according to your own cravings then finish with a range of toppings for customized classics.

Creating a taco and taquito table in your own style doesn’t just give your crowd what they crave; it also celebrates the people, culture and delicious dairy that goes into favorite foods while encouraging guests to connect through food and flavor. Make your own memories this spring by looking for the Real California Milk seal on cheese and dairy brands, which means you’re supporting family farmers by using quality, sustainably sourced dairy to foster family moments.

Find the full recipes, instructions and more ways to celebrate with food at RealCaliforniaMilk.com.

Epic Taco Party Feast

Recipe courtesy of Ericka Sanchez (@nibblesnfeasts) on behalf of Real California Milk

Top Row, Left to Right:

• Cheese taquitos
• Salsa verde
• Real California Cotija Cheese, crumbled
• Pico de gallo
• Potato taquitos
• Real California Queso Fresco, crumbled
• Real California Crema
• Tequila with chili salt (optional)

Middle Row, Left to Right:

• Carne asada tacos
• Real California Queso Fresco, crumbled
• Chicken street tacos
• Real California Chipotle Crema
• Carnitas tacos with hard shells

Bottom Row, Left to Right:

• Real California Cotija Cheese, crumbled
• Real California Crema
• Mexican rice
• Carne asada tacos
• Guacamole

1. To assemble top row: Place cheese taquitos in pan, salsa verde in bowl, Cotija cheese in bowl, pico de gallo in bowl, potato taquitos on plate and Queso Fresco in bowl. Garnish potato taqitos with pico de gallo, guacamole, Queso Fresco and crema. Optional: Add tray with tequila, cups and chili salt.
2. To assemble middle row: Place carne asada tacos on plate, queso fresco in bowl, chicken street tacos on plate, chipotle crema in bowl and carnitas tacos on serving tray.
3. To assemble bottom row: Place Cotija cheese and crema in bowls, potato taquitos on serving tray, Mexican rice in bowl, carne asada tacos on plate and guacamole in bowl.

Photo courtesy of Ericka Sanchez (@nibblesnfeasts)

Source: Real California Milk

(Family Features) Holiday parties should be fun — so why not serve up some tasty appetizers with a creative seasonal twist that will be sure to spice up your gathering?

These clever bites start with versatile party favorites Hillshire Farm Lit’l Smokies — and then the fun begins. Start off with an impressive — and edible — wreath for the centerpiece and serve with a cranberry-barbecue dip. Next, dress up your cocktail links with some delicious fare: simmer your Smokies in a zesty sauce; wrap them up in crispy bacon; make a splash with pineapple and edible flowers; dip and fry to make your own mini corn dogs; and turn them into tasty reindogs. With these fun-tastic appetizers, not only will you give guests plenty of food to eat, you’ll give them plenty to talk about.

For more recipes to add merriment to your celebrations, visit www.hillshirefarm.com.

Holiday Appetizer Wreath

Yield: 16 servings
Prep Time: 30 minutes
Cook Time: 15 minutes

• 32 Hillshire Farm Lit’l Smokies
• 1/2 cup whole berry cranberry sauce
• 1/2 cup barbecue sauce
• 1 can (8 ounces) refrigerated crescent dough rolls
• Optional: Roasted bell pepper strips, cherry tomato halves and fresh rosemary for garnish

1. Preheat oven to 375°F.
2. Open package of sausages and drain off liquid.
3. Combine cranberry sauce and barbecue sauce in a small saucepan; heat over low heat, stirring until smooth and hot.
4. Unroll dough, separate at perforations, creating 4 rectangles. Press perforations to seal. With knife or pizza cutter cut each rectangle lengthwise into 8 strips, making a total of 32 strips.
5. Wrap 1 strip of dough around each sausage. Place crescent-wrapped sausages with sides touching on ungreased cookie sheet or round baking stone in a circle, forming a wreath shape.
6. Bake for 11 to 15 minutes or until golden brown. Cool slightly.
7. Carefully remove wreath onto serving platter, if desired. Garnish wreath with bell pepper strips to form a bow, and cherry tomato halves and rosemary sprigs for ornaments, if desired.
8. Serve with cranberry-barbecue sauce.

Lit’l Party Delights

Yield: 9 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

• 1 package Hillshire Farm Lit’l Smokies
• 3/4 cup chili sauce
• 3/4 cup grape jelly
• 1 tablespoon red wine
• 1 teaspoon dry mustard
• 1 1/2 teaspoons soy sauce
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

1. Open package of sausages and drain off liquid; set aside.
2. Combine remaining ingredients in medium saucepan. Heat, stirring occasionally, over medium heat until jelly is melted and mixture is smooth.
3. Add sausages; heat 10 minutes or until hot.

Reindogs

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 2 to 3 minutes

• 1 package Hillshire Farm Lit’l Smokies
• Pretzel twists
• Mustard
• Ketchup

1. Heat sausages according to package directions.
2. Break a small pretzel twist in half. Stick a pretzel half into both sides of sausage to resemble antlers.
3. Use 2 small drops of mustard for eyes and a small drop of ketchup for the nose.

Corn Doggies

Yield: 20 servings
Prep Time: 30 minutes
Cook Time: 2 to 3 minutes

• 1 package Hillshire Farm Lit’l Smokies
• 1 package (8.5 ounces) corn muffin mix
• 2/3 cup flour
• 1 egg, beaten
• 1 cup milk
• Vegetable oil for frying

1. Preheat oil to 375°F. Open package of sausages and drain off any liquid. Insert wooden toothpick into tip of each sausage.
2. Mix corn muffin mix, flour, egg and milk in a large bowl until well combined. Working quickly, dip 4 to 5 sausages in batter.
3. Fry for 2 to 3 minutes, or until golden brown and batter is cooked in the center.
4. Drain on paper towels. Repeat with remaining sausages.

Pigs in Heaven

Yield: 20 servings
Prep Time: 15 minutes
Cook Time: 20 minutes

• 1 package Hillshire Farm Lit’l Smokies
• 1 package thick sliced bacon

1. Preheat oven to 400°F.
2. Open package of sausages and drain off any liquid.
3. Cut each bacon slice into 3 to 4 pieces. Wrap each sausage with a piece of bacon; secure with a toothpick.
4. Place on a 15 x 10 x 1-inch baking pan.
5. Bake 15 to 20 minutes, or until bacon is browned.

Lit’l Luaus

Yield: 20 servings
Prep Time: 5 minutes
Cook Time: 3 minutes

• 1 package Hillshire Farm Lit’l Smokies
• Canned pineapple (1 can)
• Edible flowers

1. Heat sausages according to package directions.
2. Cut 1 pineapple ring in half.
3. Wrap two halves of pineapple around each sausage.
4. Garnish with edible flowers.

• 2 ounces Whaler’s Pineapple Paradise Rum
• 2 ounces pineapple juice
• 1/2 ounce blue curacao

1. Shake well and serve in martini glass. Garnish with pineapple or cherry.

Source: Whaler's Rum

Makes about 7 dozen crackers

• 1-1/2 cups all-purpose flour
• 1/2 teaspoon cracked black
• pepper
• 1/2 teaspoon ground
• white pepper
• 1/2 teaspoon salt
• 2 cups (about
• 8 ounces) grated
• Parmesan cheese
• 1/2 cup (1 stick) butter,
• softened
• 2 cloves garlic, finely minced
• 1/3 cup milk

1. Preheat oven to 375°F.
2. In small bowl, combine flour, black pepper, white pepper and salt. In large bowl, beat cheese, butter and garlic until smooth. Gradually add flour mixture to cheese mixture. Mix until dough forms a ball. Gradually add milk, mixing until fully incorporated. Shape into small logs and place in Cookie Master Ultra II. Using desired disk, press crackers onto ungreased cookie sheet.
3. Bake 11 to 13 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling grid. Remove from sheet and cool completely. Store in airtight container up to 1 week.

Source: Wilton Enterprises

(Family Features) No matter the occasion, a good host knows that great food is the key to any party. These crowd-pleasing snacks and desserts are the perfect treats to make your gathering just a little sweeter.

Find more party-worthy recipes at Culinary.net.

A Naturally Sweet Party Treat

Easy-to-make Cinnamon Honey Buns are a delicious treat party-goers will adore. Naturally sweetened by the addition of honey, they make for a wonderful addition to any spread. Learn more about the health and flavor benefits of honey, and find delicious recipes, at honey.com.

Cinnamon Honey Buns

Recipe courtesy of the National Honey Board
Servings: 12

• 1/4 cup butter or margarine, softened and divided
• 1/2 cup honey, divided
• 1/2 cup chopped, toasted nuts (optional)
• 2 teaspoons ground cinnamon
• 1 pound frozen bread dough, thawed according to package directions
• 2/3 cup raisins

1. Grease 12 muffin cups with 1 tablespoon butter.
2. To prepare honey nut topping: Mix together 1 tablespoon butter, 1/4 cup honey and chopped nuts, if desired. Place 1 teaspoon topping in each muffin cup.
3. To prepare buns: Mix together remaining butter, remaining honey and cinnamon. Roll out bread dough onto floured surface into 18-by-8-inch rectangle. Spread filling evenly over dough. Sprinkle evenly with raisins.
4. Starting with long side, roll dough into log. Cut log into 12 slices, 1 1/2 inches each. Place one slice, cut-side up, into each prepared muffin cup. Set muffin pan in warm place; let dough rise 30 minutes.
5. Heat oven to 375° F.
6. Place muffin pan on foil-lined baking sheet. Bake 20 minutes, or until buns are golden brown. Remove from oven; cool in pan 5 minutes. Invert muffin pan to remove buns.

An Award-Worthy Snack

Whether you’re gearing up for awards season or spending an evening catching up on your favorite TV drama, there are plenty of small screen events that provide the perfect backdrop for a watch party. Gather your friends and family and get ready to tune in to a fun-filled evening with this delicious snack.

Since no party is complete without a delicious food spread, create finger foods that fit the theme of your viewing party. An iconic option like microwave popcorn is sure to be a crowd-pleaser because of its delicious flavor and versatility. Whether you create an enticing popcorn station with fun mix-ins or prepare mouthwatering snacks like festive Mini Popcorn Balls with Chocolate Fondue, microwave popcorn is always a party pleaser. Use a high-quality gourmet popcorn, such as Orville Redenbacher’s, which is the only leading brand that uses real butter. From buttery to sweet and savory, all varieties feature non-GMO, 100 percent whole-grain kernels that pop up lighter and fluffier than ordinary popcorn.

Pop onto orville.com to find more recipes for your watch party, or look for Orville Redenbacher’s on Facebook, Twitter and Instagram.

Mini Popcorn Balls with Chocolate ‘Fondue’

Prep time: 25 minutes
Servings: 12

• 1 bag Orville Redenbacher's Smart Pop! 94 Percent Fat-Free Butter Microwave Popcorn
• nonstick cooking spray
• 1/4 cup stick butter or margarine (1/4 cup = 1/2 stick)
• 1 package (10 ounces) marshmallows
• 1/2 teaspoon vanilla extract
• 1 1/2 cups light chocolate syrup
• colored candy sprinkles (optional)

1. Prepare popcorn according to package directions. Remove all un-popped kernels. Spray large bowl with nonstick spray; add popped corn.
2. In medium saucepan over medium heat, melt butter. Add marshmallows and vanilla. Heat 5 minutes, or until marshmallows melt, stirring frequently. Pour over popcorn; mix well with spoon sprayed with cooking spray. Moisten hands with water before shaping popcorn mixture into 24 small balls, about 1/3-cup popcorn mixture each.
3. In small saucepan, heat chocolate syrup over medium heat 5 minutes, or until warm, stirring occasionally. Transfer to small, fondue-style pot.
4. Use wooden skewers or fondue forks to pick up popcorn balls and dip into chocolate and sprinkles, if desired.

An Un-beet-able Dessert

There’s nothing like a colorful dessert to cap off an evening of entertaining. These vibrant cupcakes don't need artificial dyes to give them their red hue. The secret ingredient is beet, which adds coloring and packs fiber, manganese and iron. Find more healthful recipes perfect for any gathering at aicr.org.

Red Velvet Cupcakes

Reprinted with permission from the American Institute for Cancer Research
Servings: 12

• 1 cup canned beets, drained
• 1/2 cup reduced-fat buttermilk, divided
• 1/2 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 3/4 cup, plus 2 tablespoons, unbleached all-purpose flour
• 6 tablespoons unsweetened natural cocoa, plus 1-2 tablespoons for decorating
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/3 cup canola oil, chilled
• 3/4 cup sugar
• 1 large egg, cold

Cream Cheese Frosting:

• 2/3 cup confectioners’ sugar
• 4 tablespoons reduced-fat cream cheese
• 1/2-1 teaspoon vanilla extract

1. Heat oven to 350° F. Drop paper liners into 12-cavity muffin pan.
2. Working knife up and down in measuring cup, coarsely chop beets. Place beets in blender, add 1/4 cup buttermilk and blend until beets are finely chopped. Add remaining buttermilk, vinegar and vanilla and blend to puree. Set beet mixture aside.
3. In small bowl, combine flour, 6 tablespoons cocoa, baking powder, baking soda, cinnamon and salt, and set aside.
4. In medium bowl, combine oil and sugar. With hand mixer on medium speed, mix until sugar is evenly moistened. Add cold egg and beat on high until mixture resembles mayonnaise and sugar is almost completely dissolved, 90 seconds. Add beet mixture and beat until combined. Sift dry ingredients into bowl and mix, either on low speed or by hand until combined with wet ingredients.
5. Divide batter evenly among lined muffin cups, filling them about two-thirds full.
6. Bake cupcakes 28-30 minutes, or until tops feel springy. Immediately transfer cupcakes to wire rack and cool completely before frosting.
7. Ice cupcakes, using about 1 tablespoon frosting for each. Place remaining cocoa in strainer and sprinkle over frosted cupcakes. If desired, let cupcakes sit at room temperature to allow frosting to set, about 2 hours.

Note: Frosted cupcakes can sit at room temperature for up to 12 hours.

To make Cream Cheese Frosting: In small bowl, work sugar and cream cheese together with wooden spoon or hand mixer until combined. Mix in vanilla.

Note: Frosting is best when refrigerated 8 hours or overnight, loosely covered, before using. It keeps in refrigerator 5 days.

Cinnamon Honey Bun photo
(photo courtesy of Getty Images)

Red Velvet Cupcakes photo
(photo courtesy of Getty Images)

Source: Culinary

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