Georgia

Just today I made some amazing slow cooked beef ribs.

2 pounds ribs (I used boneless beef baby back ribs... but whatever you prefer or can get)

  • 1 cup water
  • 1 cup ketchup
  • 1 (6 ounce) can tomato paste
  • 3/4 cup brown sugar
  • 1/2 cup vinegar
  • 2 tablespoons mustard
  • 1 tablespoon salt
  • Chilli to taste

So amazing and tender... I want to marry them.

For bonus points I got the remaining sauce and reduced some of it in a pan to make a thick sticky sauce for a final glaze.

Georgia

I love egg dishes for potlucks. They're cheap, good hot or cold, usually can be eaten with the fingers and travel well which both are idea qualities for a potluck meal. I am going to share two of my favorites below.

Deviled eggs

Depending on the size of the egg and kind of mayo you use this recipe will run 35-40 calories per 1 deviled egg or 70-80 for two being a whole eggs worth.

  • Boil or bake desired number ofeggs to hard.
  • Cut eggs in half and put yolks in a bowl.
  • For 6 eggs add 2 tbs of dill relish, a pinch of salt, 1-2 tbs of light mayo.
  • Mix together.
  • If dry add some more mustard or pickle juice.
  • Fill egg halves and refrigerate.
  • For easiet filling put mixture into a sandwich bag and cut the corner so you can pipe into the egg halves.

Fritatta

Fritatta is quiche without the crust. This is actually what I brought to last week's potluck.

Each serving will be one egg plus 1/8 of the filling.

I made 2, a spinach mushroom at 85 calories a slice and an onion, red pepper cheddar at 102 calories a slice. They're also vegetarian (but not vegan) and gluten free.

  • Preheat your oven to 350.
  • Saute whatever vegetable or meat filling you want
  • Put filling in a lightly greased pie pan
  • If they are wet drain or pat with paper towels
  • Mix 8 eggs, a pinch of salt and pepper
  • Pour over filling
  • Bake for 20 minutes or until the egg is set
  • If adding cheese bake 10 minutes, top with cheese then bake additional 10 minutes
  • Let cool then cut into 8 wedges
Georgia

You might recognize that this is an adapted New Mexican. If you are familiar with recipes for Green Chile Stew then you will be familiar with this. And you will also be familiar with how wonderful it is for those rainy Spring days.

You can use most any combination of roasted & skinned peppers as long as the majority is are Anaheim or Hatch - otherwise it just doesn't taste the same.

  • 1.5 lbs Chuck roast or pork shoulder cut into 1 inch cubes
  • I personally prefer pork, though beef roast goes okay. Pork is traditional, I believe.
  • 3.5 cups roasted and diced Hatch or Anaheim chilis
  • 1 lb peeled potato cut into 3/4 inch cubes
  • 1 large onion finely diced
  • 3 cloves garlic minced
  • 3 tomatos roughly chopped
  • 5-6 cups chicken stock
  • Mexican Oregano, Black pepper , Salt, Pinch of cumin

Let's get cooking!

  1. Season meat with oregano, black pepper and salt. In a hot cast iron pan with a splash of oil or bacon fat, sear meat on all sides in batches - reserve meat in the pot of your pressure cooker. If you have too much fat in your pan, dump some out before you add your onions to sautee.
  2. In the same pan turn heat to medium and sautee onions until golden. Add garlic in for the last minute or so. Add onion and garlic to meat, pour in 2 cups stock & chopped tomatoes. Pressure cook for 30 minutes on high, natural release for 10 minutes then quick release. Remove meat from stock and allow to cool before shredding.
  3. Add potatoes, 3-4 cups stock depending on how thick you like it and three cups chile to existing liquids in the pressure cooker. Pressure cook 8-10 minutes on high depending on how chunky you made your potatoes. Natural release for 10 minutes then quick release. Add shredded meat, salt and pepper to taste.
Georgia

Wow, I didn't really realize how many of you actually do the whole potluck wedding thing. I knew it was a "thing" but I just didn't think so many people have actually considered them.

After I made a number of posts on the potluck I was contacted by several different people with more information. So I thought it would only be fair for the rest of you to try and lay it out. Please be aware I still hold to the past criticism that I have of them in a wedding setting. Or in a setting were you cannot besure your food will be safe to eat for everybody. There are a lot of food allergies out there and people know how to cook for their family, when they try and transfer that onto others the results may not turn out as expected.

My first thought is how are you going to go about the "potluck" aspect of the day?

A wedding is very different than a potluck, and you are comparing cattering to a mix mash of different food options. Balance is everything.

Most people spend months working on all the different aspects of their wedding. They pain over the details. And this isn't any different for the people that plan a potluck. But isn't the potluck a bit of a copout? Shannon gives us some ideas for the right wedding look but could you imagine serving Mac & Cheese, Sloppy Joe, and Messy Lasanga to your guests? Let alone eating them in your wedding dress.

Oh boy!

So can it work? Maybe. I can't tell you, only you know how it will be seen by your guests. And please keep your guest list small!

  • How casual attire and atmosphere is your wedding?
  • How far do people have to travel?
  • Is there a place where people could finish preparing their dish there? Like adding the finishing touches that can't do ahead of time.
  • Are people already having to pay for hotels?

If I'm going to be getting ready and all dressed up for a wedding there's no way I'd want to be thinking about preparing a dish.

Especially if I were wrangling our kids.

  • How will I keep the food hot?
  • How will I keep the food cold?
  • Is it going to spill?
  • How far do I have to drive with this pot in my trunk?
  • Will others be bringing the same thing?

If it's a super low key backyard thing I'd imagine it being a lot like thanksgiving, possibly stressful but doable.

Just like any other family get together.

But there is a difference about coming together in thanks and placing the cost of dinner on your guests, it's about placing the planning and the stress of dinner.

If you really have to have a pot luck I think that perfect wedding with all of the guest dressed to kill. Well, I know this might sound finnicky, but I would suggest lowering the dress code.

Even "casual" cocktail is still cocktail attire, which connotes a different type of event. What you're describing sounds me akin to a typical holiday family gathering, which sounds to me more like dressy casual at most.

It seems like a small detail, but considering this is to be a potluck wedding, whether or not they will be viewed as tacky or a nuisance will in large part be driven by what types of expectations you and your guests have for the event.

For better or worse, dress code tends to set the tone for that.

Did everything work out? Then I think the biggest issue here will be clean up.

Who is doing the dishes?

Will the guests want their dishware back at the end of the night? Will the night end with everyone cleaning?

And please remember the point of a wedding reception is for the couple to host their guests as a "thank you" for attending their wedding ceremony.

If your guests are providing their own meal, then you're not hosting them.

If all of this can be over looked you need to answer one more very important part of food preporation: How do you plan on keeping hot food hot, and cold food cold?

Georgia

I made gnocchi for the first time last night and it was incredible. And I can say that it is totally potluckable and takes less than half an hour:

Ingredients

  • 2 packages gnocchi
  • 1 lb cherry tomatoes, halved
  • Jar of artichoke hearts
  • 2-3 tbsp capers
  • Juice of 1/2 lemon
  • Chicken sausage, sliced (I used TJ's sun-dried tomato flavor)
  • Garlic, fresh basil, oregano, rosemary, olive oil

Directions (Super Easy)

  1. Start the water for the gnocchi first
  • You want to cook it to mostly-done.
  1. Heat olive oil in large skillet
  • Throw in garlic.
  1. Once garlic is ever-so-slightly browned, turn heat to medium-high and throw in chicken sausage.
  • Mine was pre-cooked, but it helps to throw it around with the other ingredients.
  1. Throw the cherry tomatoes in with the chicken sausage, and go ahead and add the lemon juice, rosemary, oregano, artichoke hearts and capers.
  2. Cook until you're happy with it, throw in gnocchi, cook another minute or two
  • the starch will thicken the liquid a little
  1. Throw in basil and serve.

And since it is an Italian dish you can never go wrong with bruschetta.

It's my go-to when I don't have a lot of time. It doesn't have to be fancy or chopped. Just a slice of tomato, a slice of mozzarella, a basil leaf, some Parmesan and cracked black pepper, a little drizzle of olive oil and balsamic on crusty bread.

Yum!

Georgia

I don't like spending a lot of time on a potluck meal. I think it sort of defeats the purpose.

That is why I have an easy cookie recipe that I like to use.

Ingredients

  • 1 jar peanut butter Equal weight of sugar
  • 1 large egg
  • For about 1 cup of peanut butter, if in doubt, round down
  • (Optional) 1 tsp vanilla essence Salt
  • sprinkle a little over just before baking

Directions

  1. Beat the egg, mix everything together.
  2. Put onto a baking tray in tablespoon blobs, leaving an inch or more between them.
  3. Bake at 350 f until cookies (the exact cooking time depends on the egg/everything else ratio.
  4. Check after 10 minutes, then every 5 minutes).
  5. Take out and allow to cool