Host A Hall Of Fame Homegate

One of the benefits of cheering on your favorite teams from the couch and bringing the tailgate to your literal home field is the availability of appliances you may not otherwise have access to at the stadium like the oven or air fryer. However, that doesn't mean missing out on the action and being sidelined in the kitchen all game or that these recipes won't travel to a tailgate.

With a flavor-packed, vibrant recipe, the lineup of Fresh Cravings Salsa offers a homemade-tasting alternative to softer, duller blends of jarred Salsa. Made with high-quality ingredients like Vine-Ripened Tomatoes, Crisp Vegetables, Zesty Peppers and Spices, the Salsas make a perfect addition to these recipes from Celebrity Chef and Entertainer George Duran, Author of "Take This Dish and Twist It" and Host of Food Network's "Ham On The Street" and TLC's "Ultimate Cake Off."

Kickoff your menu with an app like these Jalapeño Bacon and Salsa Biscuit Bites that meld together traditional tailgate tastes. Then put a Tex-Mex twist on a traditional favorite with this Enchilada Lasagna, perfect for feeding a crowd of hungry fans.

To round out the playbook, this Layered Mediterranean Hummus Salad can make for an accompaniment to a variety of main courses. The Cucumbers, Olives, Cherry Tomatoes and other Veggies are balanced by the savory taste of Fresh Cravings Hummus. Made with a short list of high-quality ingredients like Chickpeas, Tahini and Chilean Extra-Virgin Olive Oil, it has a smooth, creamy mouthfeel.

Find more game-winning recipes made for homegating and tailgating at: www.FreshCravings.com.

Layered Mediterranean Hummus Salad
Recipe courtesy of Chef George Duran
Servings: 4-6

• 2 Containers, 10 ounces each of Fresh Cravings Hummus, any flavor
• 1 Cup of sliced Cucumbers
• 1/2 Cup of Kalamata Olives, seeded and roughly chopped
• 1/2 Cup of canned and drained Garbanzo Beans
• 1/4 Cup of crumbled Feta Cheese
• 3/4 Cup of quartered Cherry Tomatoes
• 1/4 Finely chopped Red Onion
• 2 Tablespoons of finely chopped fresh Parsley
• 1/2 Lemon, Juice only
• Extra-Virgin Olive Oil
• Zaatar for sprinkling (optional)
• Pita Bread or Tortilla Chips

On the bottom of a large, flat serving dish or platter, use a spoon to evenly spread the Hummus. Layer the Cucumbers, Olives, Garbanzo Beans, Feta Cheese, Cherry Tomatoes, Red Onion and Parsley throughout Hummus. Squeeze the Lemon Juice over the top. Drizzle with Olive Oil and sprinkle with Zaatar, if desired. Serve immediately with Pita Bread or Tortilla Chips.

Enchilada Lasagna
Recipe courtesy of Chef George Duran
Servings: 4-6

• 2 Tablespoons of Olive Oil
• 1 Large chopped Onion, 1 Cup
• 1 Deli Roasted Chicken, skin and bones removed, shredded
• 2 Tablespoons of Taco Seasoning
• 1 Cup of Chicken Stock or Broth
• 8 Ounces of Cream Cheese at room temperature
• 2 Cups of shredded Tex-Mex cheese blend
• 16 Ounces of Fresh Cravings Chunky Salsa, plus additional for serving
• 1 Cup of fresh Cilantro, chopped
• Nonstick Cooking Spray
• 6 Flour Tortillas, 9 inches each
• 1 Cup of crushed Tortilla Chips
• 1 Cup of shredded Cheddar Cheese

Preheat the oven to 350 F. In a large skillet over medium-high heat, add the Olive Oil. Add the Onions and cook until they are soft and translucent for 4-5 minutes. Add the shredded Chicken and stir in the Taco Seasoning. Add the Chicken Broth and bring it to a simmer for about 5 minutes. Add the Cream Cheese, the Tex-Mex Cheese, the Salsa and the Cilantro. Stir until the Cream Cheese is melted and simmer it for 3-4 minutes until it is slightly thickened. Spray the square baking dish with Nonstick Cooking Spray. Place two Tortillas in the bottom of the pan, folding over or trimming the sides of the Tortillas to fit. Spoon half of the Chicken mixture over Tortillas. Repeat then place the remaining Tortillas over top. Mix the Crushed Tortilla Chips with Cheddar Cheese and sprinkle it over the top. Bake it for 30 minutes or until the Lasagna is bubbling and lightly browned. Let it stand for 10 minutes then top it with the additional Salsa before serving.

Jalapeño Bacon and Salsa Biscuit Bites
Recipe courtesy of Chef George Duran
Yield: 16 biscuit bites

• 1 Tube of Biscuit Dough, 8 Biscuits total
• 7 Ounces of grated Mozzarella Cheese
• 1/4 Cup of jarred, chopped Jalapeños
• 8 Slices of cooked and chopped Bacon
• 1 Cup of Fresh Cravings Restaurant Style Salsa
• Nonstick cooking spray

Preheat the Air Fryer to 350-360 F.

Divide each Biscuit in half by pulling them apart from the centers. Use your hands to flatten each Biscuit into circles. Set them aside. In a bowl, mix the Mozzarella Cheese with the chopped Jalapeños, Bacon and Salsa. Add a heaping spoonful into each flattened Biscuit and pinch each one together tightly to form balls. Top each one with a small amount of the Salsa mixture. Spray the Nonstick Cooking Spray in the Air Fryer and working in batches, cook the Biscuit Bites for 6-9 minutes until they are golden brown. Serve warm.

Note: If Air Fryer access is unavailable, the Biscuit Bites can be baked for 8-10 minutes at 400 F in the oven or until they are golden brown.

Game Day Buffalo Chicken Dip
Servings: 3-4

• 2 Cups of shredded Chicken
• 8 Ounces of Cream Cheese
• 1/2 Cup of Sour Cream
• 1 1/2 Cups of Sharp Cheddar Cheese, plus additional for topping, divided
• 1/2 Teaspoon of Onion Powder
• 1/2 Teaspoon of Garlic Powder
• 1 Heavy pinch of Dried Dill
• 1/2 Cup of Hot Sauce
• 2 Chopped Green Onions
• Blue Cheese Crumbles
• Chips
• Vegetable Sticks

Heat the oven to 400 F. In a bowl, mix the shredded Chicken, the Cream Cheese, the Sour Cream, 1 1/2 cups of the shredded Cheese, the Onion Powder, the Garlic Powder and the Dried Dill until combined. Add the Hot Sauce; mix it until it is combined. Transfer the mixture from the bowl to an oven-safe dish. Top it with additional shredded Cheese, to taste. Bake it until the Cheese is melted for approximately 15 minutes. Top it with Blue Cheese Crumbles and chopped Green Onion. Serve it warm with the Chips and the Vegetable Sticks.