We’re coming into the holiday season now, and you know what that means: potluck ideas! Whether it’s Christmas, Thanksgiving, church gatherings, or neighborhood parties, potlucks are fun and refreshing. Here are some more unique potluck ideas that you can easily make in your own home.
We’re coming into the holiday season now, and you know what that means: potluck ideas! Whether it’s Christmas, Thanksgiving, church gatherings, or neighborhood parties, potlucks are fun and refreshing. Here are some unique potluck ideas that you can easily make in your own home.
Keep your cool on a hot summer day with a delicious salad made with oven-roasted chicken breast, ready-to-eat mixed-green salad, tomatoes, candied ginger, sesame vinaigrette and seasoned mayonnaise. The crisp iceberg, romaine and butter-crunch lettuce, baby spinach and Swiss chard quench thirst and cool your body while the sesame and ginger soothe your stomach.
Despite the summer heat, making biscuits means you and your family get nutrient-packed, delicious, easily-digested foods. Making parsley-basil garlic biscuits takes a little patience if you want fluffy inside texture and a crunchy exterior. Make a double batch of biscuits at a time so that you only heat the kitchen once. Parsley-basil garlic biscuits will bake in an oven, toaster oven, electric skillet or on a grill equally well, with a few minor modifications.
My grandmother called my mother "June bug," and gave her father’s middle name to her as her middle name. Mom grew up playing house with real dishes she bought at thrift shops with her allowance, and held elaborate tea parties for her friends, her brother, David, who was ten years younger, and her niece, Deborah. Orange drop cookies slathered in orange glaze were one of mom’s favorite tea cookies.
Dad was very particular about his deviled eggs. No mayo for him, only Kraft Miracle Whip, and only apple cider vinegar, preferably Heinz. The eggs hard-boiled in a large stockpot, never fewer than three dozen at a time. Celery seed and paprika, along with horseradish mustard in generous amounts, gave Dad’s deviled eggs their distinct flavor.
Although many people avoid eating organ meats, chicken livers provide almost 26 g of protein per 100-gram serving. They also provide significant amounts of iron, phosphorus, potassium, niacin, pantothenic acid, folate, choline, betaine, B-12, and more than 14,000 IU of vitamin A, according to the USDA Nutrient Database for Standard Reference. Their creamy inside texture and crunchy exterior make them a true indulgence, despite their high cholesterol content.
I created this recipe for chipotle tilapia adobo tacos in 1989 for a friend from El Salvador and served it at a boda (wedding) in Florida. Tilapia is a freshwater fish from Africa with mild-tasting flesh, making it ideal for pairing with zesty spice blends.
Whether you call them aubergines or eggplants and courgettes or zucchini and crookneck squash, these vegetables form the foundation of a comforting peasant dish from Provence, France. Sliced, layered and baked or cut into chunks and simmered, ratatouille recipes include tomato paste, onions, garlic, herbes de Provence and slices or chunks of colorful bell pepper. Leave out the anchovies for a vegan, low-sodium version or add chunks of chicken, pork or beef for potlucks.
For a quick, cold, sweet summer treat, mix up some creamy, no-bake cheesecake. Top it with strawberry jam and serve it fresh or frozen for maximum enjoyment. From start to finish, this velvet-textured cheesecake is ready to eat in as little as 15 minutes.
