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Tag: Potluck

Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms

Slow Cooker Garlic Herb Mushrooms

1 1/2 pounds mushrooms

2 T. unsalted butter

4 cloves garlic, chopped

1/2 tsp. dried oregano

1/4 tsp. dried thyme (or 1 tsp. fresh thyme, chopped)

1/2 C. vegetable broth (or chicken broth)

salt and pepper to taste

1/4 C. half and half

1/2 C. parmigiano reggiano (parmesan cheese), grated

2 T. parsley, chopped


Toss the mushrooms with the butter, garlic, oregano, thyme, broth, salt and pepper and cook in a slow cooker on low for 2-3 hours or on high for 1-2 hours before mixing in the half and half, parmesan and parsley. Option: Add 1 T. white miso paste to the sauce along with the parmesan.

The Ravenwood Salad

The Ravenwood Salad

The Ravenwood Salad

Great for Potlucks


2/3 cup (160 ml) extra-virgin olive oil

1/3 cup (80 ml) red wine vinegar

1 T. Dijon mustard

1 tsp honey

Freshly ground black pepper


1/2 cup (70 g) sunflower seeds

1/2 cup (70 g) pepitas (hulled pumpkin seeds)

1/4 cup (60 ml) olive oil

Flaky sea salt, such as Maldon

1 bunch kale (curly or Lacinato), torn into small pieces or thinly sliced

1/2 head radicchio, thinly sliced

1/4 head green cabbage, shredded or thinly sliced

2 large carrots, grated or thinly sliced

1/2 red onion, thinly sliced

1/2 cup (15 g) finely grated Parmesan cheese


Preheat the oven to 35O°F.  Whisk together the oil, vinegar, mustard, honey, and pepper until smooth (or blend in a blender).


Toss the sunflower seeds and pepitas in the oil and flaky salt to taste, and spread out on a baking sheet. Roast in the oven until lightly golden and fragrant, 5 to 8 minutes; do not let them burn—they shouldn’t be dark. Layer the dressing, toasted seeds, and then the greens and vegetables in a large bowl. Top with the cheese. Cover tightly and refrigerate until ready to serve, up to overnight. Before serving, toss together. Taste and add more salt, if needed, and serve at room temperature.

Blueberry & Green Grape Jewels

Blueberry & Green Grape Jewels

Blueberry & Green Grape Jewels

2 cups light sour cream

¼ cup brown sugar, firmly packed

1 teaspoon vanilla extract

2 cups blueberries

2 cups seedless green grapes

Stir together the sour cream, sugar, and vanilla. Chill at least 30 minutes for flavors to blend.  Set aside 1/4 cup of the blueberries. In a large serving bowl or individual dessert dishes, combine blueberries and grapes, then top with the sour cream mixture. Garnish with reserved blueberries.

Potluck Stuffed Zucchini

Potluck Stuffed Zucchini

Stuffed Zucchini

10 small / medium Zucchini, uniform in size, about 3 lb. total

Salt and Pepper

3 Eggs, lightly beaten

2 C. freshly grated Parmigiano-Reggiano

½ – 2 C. Dry Bread Crumbs

Parsley, to garnish, if desired

Preheat oven to 425.  Spray baking sheet with oil.  In large pot of boiling water cook zucchini until fork tender, about 7 minutes.  With slotted spoon, transfer to a bowl of ice water to stop cooking.  Leave in water a few minutes.  Remove and pat dry with paper towels.  Halve the zucchini lengthwise and scoop out pulp, leaving 1/3 inch shell.  Sprinkle shells with salt and pepper and turn them upside down on paper towels to drain.    Squeeze pulp dry and place in food processor.  Add eggs, cheese and bread crumbs and pulse a few times to combine.  Do not turn it to paste.  Wipe zucchini shells dry, turn them cut side up and fill with bread crumb mixture.  (You can use a pastry bag for a decorative finish.)  Place zucchini on prepared baking sheet and bake until golden brown and a bit puffed, about 15-18 minutes.  Serve warm or room temperature.



From Crowd Pleasing Potlucks

Skewered Ribeye Steak Bites with Bloody Mary Dipping Sauce

Skewered Ribeye Steak Bites with Bloody Mary Dipping Sauce

fa7ece74Good quality beef steak; trimmed of excess fat (and gristle & connective tissue if any). Cut meat into 1-inch cubes.

1 tablespoon olive oil
2 tablespoons minced yellow or white onion
2 tablespoons Worcestershire sauce
1-2 teaspoons hot pepper sauce (Such as Tabasco)
1 cup tomato sauce
1 rounded tablespoon prepared horseradish
Kosher salt and freshly ground black pepper
Optional: 1/2 cup vodka

In a small saucepan, over medium heat sauté onion in olive oil until translucent. If using vodka add it now and allow to simmer until volume reduces by about half. Stir in remaining ingredients, simmer for a minute or two then reduce heat. Taste for seasonings, and adjust if necessary. (Sauce can be served warm or at room temperature.) Cut meat into approximately 1-inch cubes. If you are going to pan sear them, no need to skewer meat, just salt and pepper the meat and cook in a hot pan, turning as the cubes become brown and done to your liking. Place on a warmed platter with skewers and dipping sauce in a small bowl alongside. To grill or broil, cut meat as directed above, skewer meat, salt & pepper and grill/broil until cooked the way you prefer. I place some dipping sauce on a warm plate/platter, arrange the cooked meat on top, with additional sauce on the side. A shower of minced parsley or chives brightens up the dish.

Italian Bites

Italian Bites

DSC_0023-816x10242 packages (8 ounces each) refrigerated crescent rolls (do not use store brand)
½ pound sliced deli salami
½ pound sliced provolone cheese
½ pound sliced boiled deli ham
7 eggs
1 cup grated Parmesan cheese
2 jars (12 ounces each) roasted red peppers, drained and chopped

Heat oven to 350. Coat 13X9X2 glass baking dish with nonstick cooking spray. Unroll 1 pkg of the crescent rolls and use dough to line the bottom of prepared baking dish. Pinch seams together with fingers. Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 of the eggs and the Parmesan; pour half evenly over top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham and egg mixture and peppers. Top with remaining package of crescent rolls. Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350 for 30 minutes. Uncover and back 30 more minutes. Cool for 1 hour; cut into 32 squares and serve.

Tortellini Salad

Tortellini Salad

tortellinsalad1 (20-ounce) package refrigerated cheese tortellini

1 cup fresh mozzarella, cubed

1 cup pepperoni, chopped

1 cup cherry tomatoes cut in half

1/3 cup fresh basil, chopped

2/3 cup Caesar salad dressing

Salt and pepper to taste


Cook tortellini according to package directions; drain and rinse with cold water and drain again. Transfer cooked tortellini to a large bowl and add remaining ingredients. Toss well. Refrigerate at least 1 hour before serving.

Mayberry Turnip Slaw

Mayberry Turnip Slaw

Mayberry Turnip Slaw


3 to 4 raw turnips, peeled and grated

2 ribs celery, diced

8 radishes, sliced

1/2 teaspoon salt

1 green pepper, diced

1/4 cup fat-free Italian dressing

2 tablespoons reduced calorie mayonnaise

Dash garlic powder


Combine ingredients in order given.  Chill.  Add salt, if needed.

Creamy Bacon Tomato and Avocado Pasta Salad

Creamy Bacon Tomato and Avocado Pasta Salad

6 slices bacon, chopped into one inch pieces

1/2 pound dried rotini pasta

1/2 cup mayonnaise

juice of 1 lemon

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon white pepper

1 teaspoon dried dill

1 cup halved cherry tomatoes

1 avocado pitted and sliced


Cook bacon until crisp. Transfer to a paper towel lined plate. Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled. While your bacon and pasta are cooking, whisk mayonnaise, lemon, salt, garlic powder, pepper and dill together in a bowl. Stir cooled pasta, cherry tomatoes, sliced avocado and reserved bacon into the dressing. Toss to combine.  Refrigerate for 30 minutes. Serve.

Country Salad with Lardons

Country Salad with Lardons

Country Salad with Lardons


½ lb. Slab Bacon, rind removed

2 T. minced Shallots

1/3 C. Balsamic Vinegar


Salt and Pepper

2 heads Frisee Lettuce

8oz. log Chevre, crumbled

2 C. Croutons


Tear frisee into bite sized pieces, wash, spin and dry.  Arrange in salad bowl.  Cut ½” cubes from bacon and brown in a heavy skillet over medium-high heat for 10 minutes.  Remove to paper towels to drain.  Pour out drippings; reserve 1/3 cup and return that to pan.  Lower heat to medium, add shallots and vinegar and cook, stirring constantly, about 5 minutes.  Remove from heat and stir in oil.  Top frisee with chevre, add lardons and dressing.  Toss well to coat.  Add croutons and serve.


From Crowd Pleasing Potlucks

Teriyaki Chicken & Beef Skewers for Pot Luck

Teriyaki Chicken & Beef Skewers for Pot Luck

2 tablespoons finely minced peeled fresh ginger

1 tablespoon finely minced garlic

⅔ cup low-sodium soy sauce, or ½ cup regular soy sauce and 2 tablespoons water

2 teaspoons canola or vegetable oil, plus oil for the baking sheet (optional)

3 tablespoons mirin (optional, see Notes)

¼ cup firmly packed brown sugar

1 teaspoon cornstarch

2 pounds chicken tenders, or 2 pounds skinless, boneless chicken breasts or thighs, cut into ½ inch–wide strips, or 2 pounds sirloin steak, cut into ½-inch slices

Nonstick cooking spray (optional)

Toasted sesame seeds (optional; see Notes)

Eighteen to twenty 8-inch wooden or metal skewers


Place the ginger, garlic, soy sauce, oil, mirin, if using, brown sugar, and cornstarch in a small bowl or in a small container with a lid and stir well or shake to combine.  Pour the teriyaki marinade into a 1-quart heavy-duty zipper-top plastic bag or a larger plastic container with a lid. Add the chicken or steak and mix to coat well. Seal the bag or container and let the chicken or steak marinate in the refrigerator for 8 to 24 hours (the longer it marinates, the more pronounced the teriyaki flavor will be). You’ll want to flip the baggie or toss the meat in the container a couple of times during the marinating process so that it marinates evenly.  If you are using wooden skewers, at least 30 minutes before cooking soak them in water to cover in order to prevent them from burning. Lightly oil a rimmed baking sheet or spray it with nonstick cooking spray.  Preheat the broiler (see Notes).  Remove the chicken or steak from the marinade, setting aside the marinade. Skewer 1 or 2 pieces of chicken or steak on each skewer lengthwise, threading them so they are on securely. Place the skewers on the prepared baking sheet and broil until the teriyaki sauce turns a nice burnished color and the chicken is cooked through or the meat is cooked to your liking, 2 to 4 minutes on each side for chicken, another minute or 2 for medium steak.  Pour the reserved marinade into a small saucepan and bring to a boil over high heat. Reduce the heat to medium and let the marinade simmer until it becomes slightly reduced and glazelike, about 4 minutes.  Serve the skewers on a platter sprinkled with the sesame seeds, if desired. Pass around the boiled marinade in a small pitcher or bowl for drizzling over the meat or whatever starch or veggies you are serving alongside.


Notes:  You can also grill these skewers on a charcoal or gas grill over high heat for 2 to 4 minues per side.


Toasting Sesame Seeds: Heat a small skillet over medium heat (do not use a nonstick skillet for this). Add the sesame seeds and cook, stirring frequently, until they are aromatic and golden in color, 1 to 2 minutes. Watch the sesame seeds carefully and transfer them from the skillet to a heat-proof bowl the minute they start to color; they can burn very quickly.


Cooking Tip: If you want to use the teriyaki marinade as a sauce on the side, all you need to do is boil it for five minutes after you’ve removed the chicken, fish, or meat, and it will be safe to serve over rice or whatever else you like (if you’ve marinated tofu, this step is unnecessary). The boiled marinade will thicken and get a nice syrupy consistency.


from Mom 100 Cookbook






Ma’s Spaghetti Salad

Ma’s Spaghetti Salad

Cook 1 lb. Spaghetti, then rinse in cold water. Add 1/2 C. Good Seasons Italian Salad Dressing, cut up green or purple onions, celery, green peppers, tomatoes, radishes. Add 1/2 of a 2.75oz. bottle of Johnny’s Salad Seasoning. Mix well and chill. Toss and add pepper when serving.

Bacon & Cheddar Grits Casserole

Bacon & Cheddar Grits Casserole

Mrs. Riley says that this recipe may be halved and baked in a 13″ x 9″ baking dish at 350° for 40 minutes or until bubbly. She also recommends fresh herbs (when in season) instead of dried. To avoid extra chopping, she sometimes steeps sprigs of fresh herbs in the milk as it comes to a boil (this takes about 10 minutes). She then removes the herbs from the hot milk, adds the grits, butter, and salt, and cooks the grits as directed before assembling the casserole.

8 C. milk, divided
1 tsp. salt
2 C. uncooked stone-ground white grits
1 C. unsalted butter
4 large eggs, lightly beaten
2 tsp. dried dill weed, thyme, or sage or a combination of the three (or 2 tsp. chopped fresh herbs)
2 C. (8 oz.) shredded Cheddar, Gruyère, or Swiss cheese or a combination of the three, divided
6 slices bacon, cooked until crisp and crumbled

Combine 6 C. milk and salt in a large, heavy saucepan; cook over medium-high heat just until milk starts to boil. Gradually whisk in grits and butter. Reduce heat; simmer, uncovered, 20 to 25 minutes or until thick, stirring often. Preheat oven to 350°. Remove grits from heat; add remaining 2 C. milk, stirring to cool grits mixture. Stir in eggs, herbs, and 1 C. cheese. Pour grits mixture into a lightly greased 15″ x 10″ baking dish; top with remaining 1 C. cheese. Bake, uncovered, at 350° for 45 minutes or until bubbly. Sprinkle crumbled bacon on top of casserole; serve immediately.