What are some Lake Norman favorite foods for Sunday’s big game?

Shrimp and Potato Enchiladas Verdes

Loco Lime, Huntersville

2 tablespoons olive oil

3 cups diced potatoes

1 1/2 cups blended cheese (Monterrey jack, cheddar, etc)

4 teaspoons chopped cilantro

4 tablespoons Chipotle puree

4 teaspoons salt

4 tablespoons melted butter

2 cups chopped yellow onions

1 1/2 cups chopped green pepper

1/2 diced jalapeno

3 tablespoons minced garlic

6 tablespoons flour

2 cups milk

14 ounces diced shrimp

Corn tortillas

In a saute pan, cook potatoes in olive oil until browned. In a mixing bowl combine cheese, cilantro, chipotle puree and salt. Then add the melted butter, onions, peppers, jalapeno and garlic.  Mix in the flour. Then add to the potatoes in the pan and cook on medium heat for 2 minutes stirring frequently. Finally add the milk, shrimp and cheese mixture. Cook for 2 more minutes (or until shrimp is cooked) on medium heat.  Remove from the heat.  Scoop into corn tortillas and enjoy!

Macaroni Salad

Geppeto’s of Denver

1 pound elbow pasta

1/4 cup chopped carrots

1/8 cup onion, finely chopped

2 stalks celery, finely chopped

1/8 cup green pepper, finely chopped

1 1/2 teaspoon black pepper

1 teaspoon salt

1 teaspoon yellow mustard

1/8 cup white vinegar

1/8 cup sugar

3/4 cup mayonnaise

Cook elbow pasta according to directions. When it is done to taste (approximately 8 top 10 minutes), drain in colander and immediately rinse in cold water. Put the cooked elbow pasta in a large bowl and add carrots, onion, celery, green pepper, black pepper, salt, mustard, vinegar and sugar. Add mayonnaise last, stirring in small amounts until it is at the correct  consistency and taste.

Oven Potato Wedges

-- Prosciuttos, Cornelius

5 Russet Potatoes

Sea salt

Extra Virgin Olive Oil

Preheat the oven to 500.

Cut the potatoes in half, and then cut the halves into 3 long wedges. Place the potatoes in a pot and pour in room temperature water just to cover.  Place in on the stove at med-high and cover.  Once the water comes to a boil (about 10 minutes), set a time for 5 minutes.  After 5 minutes the potatoes should be fork tender. Drain the potatoes quickly and place in a bowl with 3 or 4 tablespoons of sea salt and 5 tablespoons of oil.  Mix around gently (try not to break the wedges) until it becomes sticky.   Transfer all to a well oiled baking pan, making sure that the wedges are on their sides. Place in the oven for 25 minutes.  After the initial 25 minutes, turn over the wedges and bake for another 25 minutes.  Then remove from the oven, let cool for 5 minutes and serve.

– Compiled by Herald Weekly Dining Out writer Molly Reitter.