We know you have your favorite salsa recipes lined up and ready to go. And we're pretty sure we can't beat your twist on loaded potato skins. Instead of trying to redesign Game Day staples, we have a list of new, crowd pleasing recipes you may not have tried before!
Lima Bean Spread with Cumin & Herbs
- 1 10-ounce package frozen lima beans
- 4 cloves garlic, crushed and peeled
- 1/4 teaspoon crushed red pepper
- 2 tablespoons extra-virgin olive oil
- 4 teaspoons lemon juice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh dill
- Bring a large saucepan of lightly salted water to a boil. Add lima beans, garlic and crushed red pepper; cook until the beans are tender, about 10 minutes. Remove from heat and let cool in the liquid.
- Drain the beans and garlic. Transfer to a food processor. Add oil, lemon juice, cumin, salt and pepper; process until smooth. Scrape into a bowl, stir in mint, cilantro and dill.
Masala Potato Appetizers
- 3 large potatoes
- 1 large onion, diced
- 2 tablespoons vegetable oil
- 2 tablespoons fresh ginger, minced
- 1/4 green bell pepper, minced
- 1 teaspoon black or yellow mustard seeds
- 1 teaspoon turmeric
- 1/2 teaspoon salt
- Juice of 1 lemon
- 2 tablespoons chopped cilantro
- 1 Serrano pepper, minced (optional)
- 2 teaspoons garam masala
- Baguette, sliced or baked pita chips
- Boil the potatoes whole until tender, remove from heat and allow them to cool. When cool enough to handle, slip the skins off the potatoes and cube or break them into chunks. Set aside.
- While the potatoes cook, prepare the other ingredients. Heat the oil in a heavy skillet and add the mustard seed. Once the seeds stop popping, add the onions and sauté until softened, then add the ginger and green pepper and sauté 2 minutes. Stir in the turmeric and salt, and then add the warm potato chunks. Add 1 cup of water and stir well. Add the cilantro and lemon juice, stir well and remove from the heat. The mixture should look slightly chunky.
- Place a heaping tablespoon of warm potato mixture on baguette slices or toasted pita chips and garnish with a pinch of fresh chopped Serrano pepper and a dusting of garam masala. Serve immediately.
Sriracha Glazed Turkey Meatballs
- 1 pound ground turkey
- 3 green onions, minced
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 egg, lightly beaten
- 1/2 cup panko breadcrumbs
- 2 tablespoons sriracha
- 1 teaspoon tamari
- 1/2 teaspoon ground white pepper
- 1 teaspoon sesame oil
- 1/3 cup apricot preserves
- 1 to 2 tablespoons sriracha
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon tamari
- 1 tablespoon sesame oil
- Preheat oven to 375°F.
- In large bowl, gently combine all meatball ingredients until everything is evenly distributed. Form mixture into small balls, using 1 to 1 1/2 tablespoons of meat per ball. Place the meatballs onto a rimmed baking tray and into the oven. Bake for 10 minutes and turn the meatballs. Bake for another 10 minutes until cooked through.
- While the meatballs bake, combine all glaze ingredients in a small pot. Whisk and cook over medium heat for 5 minutes or until mixture is slightly thickened. To serve, toss or brush meatballs with warm glaze.
Mango Jicama Guacamole
- 1/2 cup chopped mango
- 1/2 cup cubed jicama
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 2 large ripe avocados
- 1/2 teaspoon salt
- 1 clove garlic, smashed
- 2 small scallions, chopped
- 1 pinch chili powder
- Peel and chop the mango and jicama in small, even pieces; sprinkle with a teaspoon of lime juice and reserve.
- Halve the avocados and remove the pits; scoop the flesh into a medium bowl. Mash coarsely with a fork, then add the remaining tablespoon of lime juice, salt and garlic and mix. Stir in the scallions.
- Spread the guacamole in a small serving bowl. Sprinkle mango and jicama on top of the guacamole, then dust with chili powder. Serve immediately with chips or quesadillas.