Mexican Black Bean Orange Dip
Get the chips and start dipping. You can skip the grilling if you want and quick roast the veggies at 400 degrees F.
5 large plum tomatoes, halved lengthwise, seeded (about 1 lb.)
1/2 sweet onion, sliced (1/2 inch)
1/2 green bell pepper, cut into wedges
4 large garlic cloves
1 jalapeño chile, halved, seeds removed if desired
2 tablespoons olive oil
1 (15-oz.) can black beans, drained (do not rinse), coarsely crushed
1/4 cup chopped cilantro
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano
2 teaspoons grated orange peel
1 teaspoon garlic salt
1/2 teaspoon sugar
1. Heat grill. Brush tomatoes, onion, bell pepper, garlic and chile with oil. Grill, covered, over medium-high heat or coals 4 to 6 minutes or until vegetables begin to char and are crisp-tender, turning frequently. (Use a perforated grill tray or thread small pieces onto skewers.) Cool slightly.
2. Meanwhile, combine all remaining ingredients in large bowl.
3. Remove and discard skin from half of the tomatoes; puree in blender until smooth. Add to bean dip. Finely chop remaining tomatoes and grilled vegetables; stir into bean dip. (Dip can be made 2 hours ahead. Cover and refrigerate.) Drain slightly before serving.
About 3 cups
PER 2 TABLESPOONS: 35 calories, 1 g total fat (0 g saturated fat), 1.5 g protein, 4.5 g carbohydrate, 0 mg cholesterol, 90 mg sodium, 1 g fiber
Be ready for kick-off with sauteed shrimp topped with a tomato-and-spice sauce.
These very tasty Spanish-style shrimp get their distinctive flavor from smoked paprika. It comes in mild and hot versions and can be found in markets carrying foods from Spain. Chipotle chile powder can be substituted, but it will add a spicy bite.
1/2 cup tomato sauce
1 tablespoon tomato paste
3 1/2 tablespoons sherry vinegar, divided
1 tablespoon capers, rinsed, drained, coarsely chopped
1/4 teaspoon crushed red pepper
2 teaspoons plus 1/8 teaspoon mild smoked paprika, divided
5 teaspoons minced garlic
1/4 teaspoon salt
1 lb. shelled, deveined uncooked large shrimp (16 to 18 count), tails on
1 tablespoon olive oil
1. In small bowl, stir together tomato sauce and tomato paste until blended. Stir in 1 1/2 tablespoons of the vinegar, capers, crushed red pepper and 1/8 teaspoon of the paprika. When ready to serve, microwave on high 1 minute or until hot. (Sauce can be prepared up to 1 day ahead. Cover and refrigerate.)
2. In medium bowl, stir together remaining 2 tablespoons vinegar, garlic, remaining 2 teaspoons paprika and salt. Add shrimp; toss to coat.
3. Heat oil in large skillet over medium-high heat until hot. Add shrimp; cook 3 to 4 minutes or until shrimp turn pink, turning frequently. Place on plate. (If liquid remains in bottom of skillet, cook liquid until almost evaporated. Remove skillet from heat. Return shrimp to skillet; toss to coat.) Serve warm with dipping sauce.
About 18 appetizers
PER APPETIZER: 30 calories, 1 g total fat (0 g saturated fat), 4 g protein, 1 g carbohydrate, 35 mg cholesterol, 130 mg sodium, .5 g fiber
Smokin' Salmon Spread
Make a double batch--this will be gone before the first quarter whistle.
Pulse 8 oz. softened cream cheese with 1/2 cup plain yogurt in food processor until smooth. Add 3 oz. chopped sliced smoked salmon (reserve an additional 1 oz. salmon); pulse until combined. Place in medium bowl; stir in remaining 1 oz. chopped sliced smoked salmon, 1/4 cup chopped fresh cilantro, 2 tablespoons finely chopped red onion, 1 1/2 teaspoons chipotle hot sauce (or to taste) and 1/4 teaspoon smoked paprika. Serve garnished with additional chopped fresh cilantro. Serve with crackers, rye bread or veggies.