Consistently I'm stunned by the sheer creativity, inventiveness, and wide social reach of each
potluck main dish and
last minute potluck ideas. From Guava short ribs (Caribbean) to chicken and sausage gumbo (Southern American).
Various traditional potluck recipes are engaging people day by day. What's additionally represented is the influence of
healthy potluck recipes. Nowadays, food writers arrange food events to new destinations for brand new cuisines. This effort has led to diasporic fusions and several
potluck recipes for a crowd. It also introduces the fresh out of the box new cooking styles for
potluck food. Take, for example, A Dash of Jazz's "Spirit Food Power Bowl", half of the flavors from her mother's Southern roots and her father's Nigerian roots.
Healthy Potluck Recipes
At the platform of "New Food Pyramid Guide", We have arranged a potluck dinner party for the well know food or recipe writer. A rich representation of food art from all the participants. So, let's start to check the food list of our participants.
1. Okra Tomato Chicken Soup
This Okra, Corn, and Tomato Chicken soup is so healthy and delightful, that it's difficult to trust it's on the lighter side! This soup is under 200 calories for every serving and exceptionally low in fat! It's the ideal potluck soup recipe for those cold evenings!
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| Tomato Chicken Soup |
I chose to add chicken to my mother's soup recipe, and I additionally added a couple of green tomatoes to give it a little tart taste. I cooked it in my slow cooker and enabled those flavors to truly come together.
Ingredients For Okra Tomato Chicken Soup
When making this Okra, Corn, and Tomato Chicken soup, I prescribe including the okra towards the very end of the cooking procedure. This keeps the soup from winding up excessively slimy! I'm not the great fan of limy soup!
Serving: 10 Person
- 2 lbs chicken breast boneless & skinless
- 5 red tomatoes diced
- 3 green tomatoes diced
- 2 tsp garlic powder
- 1 tbsp seasoning salt
- 2 pkg 14oz frozen corn
- 4 cups fresh okra chopped
- 3 cups of water
- Salt/pepper to taste
Method For Okara Tomato Chicken Soup
- Preheat the cooker to high. Season chicken breast with 2 tsp of garlic powder and 1 tbsp of salt. Put aside
- Include frozen corn, red tomatoes, green tomatoes, and, chicken breast to slow cooker. Include some water and cover. Cook on high for 4 about hours.
- After around 4 hours, shred chicken and include okra, reduce the temperature of cooker to low and cook for another 2 hrs or until okra is delicate.
- Season with salt and pepper to taste and serve.
Nutrition Notes:
- Nutrition Information (1 serving)
- 169 Calories
- 16g Carbohydrates
- 3g Fat
- 20g Protein 20g
- 0g Saturated Fat
- 2g Fiber
- 5g Sugars
2. Easy Red Bean And Rice Recipes
Easy Red bean and rice recipes, as I would see, despite everything it has the majority of that astounding flavor yet it eliminates half of the preparation time. In this Red Beans and Rice recipe, I don't douse my beans since I utilized canned beans, including the fluid, and I don't utilize any bacon fat however I do utilize a ham pawn for flavor and cook with andouille sausage. I use various seasonings to get that 2-day old flavor. I let the beans cook for a couple of hours, or until the meat and fat from the ham hock begin to tumble off. I serve the beans over cushy rice with a side of delightful Skillet Buttery Cornbread.
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| Red Bean Rice Recipes |
Ingredients For Easy Red Bean And Rice Recipes
- 1 tbsp. Olive oil
- 4-15 oz. Cans Red Beans
- 1 medium yellow onion, diced
- 4c. Cooked rice
- 1 green bell pepper, diced
- 3 garlic cloves minced
- 1 Ham Hock
- ½ tbsp Salt
- 1 bay leaf
- ½ tsp Coarse black pepper
- 1 tsp Garlic powder
- 4 Andouille Sausages, sliced
- 1 tsp Onion powder
- ½ tsp Smoked paprika
- ¼ tsp Cayenne pepper
- Diced green onions
Method For Easy Red Bean And Ricke Recipes
- Preheat a large cooking pot on medium temperature, include the olive oil and cook the onions and bell pepper and cook until mellowed, around 5-7 minutes. Include the garlic cloves and cook until fragrant, around 2-3 minutes.
- Include the ham hock and the beans to the pot. Next include the seasonings, salt, pepper, garlic, and onion powder, smoked paprika, cayenne pepper, and inlet leaf. Blend all through the beans. cover with top and let simmer for, no less than, 2 hours. Expel the ham hock from the pot and, utilizing a sharp blade, cut the ham hock generally and return back to the pot and mix.
- You can also put the ingredients in a simmering pot and cook on low around 4 hours.
- Take the andouille sausage and add to the pot 30 minutes before serving. Include more seasoning if essential and serve over cooked white or darker rice. Top with sliced green onion, if required.
3. Jamaican Curry Chicken
In a Jamaican family unit, rice and peas typically run with all the meal, aside from curry chicken and stew peas. The solid flavor of the Jamaican curry requires a toned down accompaniment, that you can just get with white rice. Sweet potato tastes great with it as well!
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| Jamaican Curry Chicken |
I typically season the chicken with half of the curry and scallion (green onion). Let it marinate in the refrigerator whole night. I forgot to do that this time, so I let it sit for 30 minutes. On the off chance that you don't have much time or end up forgetting like me, it will be delicious anyhow! Try not to stress! I brown the chicken on the stove, take it off the heat, chip away at the sauce, re-include the chicken, and you just did another supper dinner for the crowd.
Ingredients For The Jamaican Curry Chicken
In this Jamaican curry chicken recipe, I included some slashed up potatoes, but you can also mix it up with carrots. Scotch bonnet sauce is an incredible option as an alternative if you don't have any scotch bonnet peppers. I've connected the one I regularly use here. Experiment with the New Jamaican curry chicken recipes and let me know what's your opinion!
- 4 tbs vegetable oil
- 2 cups boiling water
- 5 tbs Jamaican curry powder
- 3 pounds of chicken
- 1 green bell pepper, chopped.
- 5 cloves of garlic, minced.
- 3 small potatoes, chopped.
- 1 onion, chopped.
- 4 whole allspice berries
- 2 inches of ginger, chopped.
- 3 sprigs of thyme
- 1 tbs Scotch Bonnet hot sauce
- 2 stalks of green onion, chopped.
- 1 tbs tomato paste, optional.
- 3 tbs salt
Cooking Method Of Jamaican Curry Chicken
- Season chicken with 2 tbs of curry powder, 1 tablespoon of salt and 1 stalk of chopped green onion-mix all together and set aside
- Add oil to pan over medium-high heat
- Allow oil to heat until it sizzles (you can test with a small piece of garlic or green onion)
- Add chicken and allow enough space so that they don't touch (work in batches if they can't all fit)
- Allow chicken to brown on both sides (about 3-4 minutes on each side) and transfer to a bowl
- Remove all oil except for two tablespoons
- Add onion and stir until transparent
- Add garlic and stir for two minutes
- Add bell pepper, thyme, hot sauce, 3 tbs of curry powder, allspice, rest of green onion
- Stir and allow to sit for three minutes before adding the optional tomato paste
- Add chicken and coat chicken with the curry mixture
- Cover and let sit for about 5 minutes
- Add 1 cup of boiling water
- Add potatoes, ginger, and the rest of the salt
- Bring mixture to a boil
- Lower heat to a simmer, add 1 cup of water and cover
- Allow to simmer for about 30 minutes, and allow the curry sauce to thicken
- Serve with white rice
4. Hot Shrimp Sandwich
This particular hot shrimp sandwich recipe is fabulous, as I figured I expected to make the presentation mass meal, versus the searing, lip numbing, runny nose and temple sweat increasing that I like lol. Try not to stress you won't require glass on milk as a chaser for this hot shrimp sandwich recipe. However, a cool brew is an incredible compliment. I'd state the heat accommodates and is excusing. Yet, be cautioned there is an addictive quality to it that may make you need to test the points of confinement. There is enchantment in the zest rub blend that is utilized. I went more for "Cajun hot" which includes a blend of cayenne, paprika, garlic, onion powder, and dried herbs.
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| Hot Shrimp Sandwich |
Ingredients For Hot Shrimp Sandwich Recipe
Slaw
- 2 cups cabbage, thinly slice.
- 2 small green onions, chopped.
- 1 bunch collard greens stem, trimmed.
- 2 tbs red wine vinegar
- 1/4 cup olive oil
- 2 oz feta cheese, crumbled.
- ½ tsp salt
- 1 tsp sugar
- ¼ tsp pepper
Sandwich
- 12 large shrimp
- 1 tsp onion powder
- 2 cups panko bread crumbs
- 1 tsp garlic powder
- 2 potato buns buttered and toasted
- ¼ cup all-purpose flour
- 1 tbsp smoked paprika
- 2 large eggs
- 1 tsp black pepper
- 1 tsp dried thyme
- 2 tbsp cayenne pepper
- 1 tsp Kosher salt
- ½ tbsp brown sugar
- 1 cup collard greens slaw
- 1 cup roasted red pepper sauce
Method For Hot Shrimp Sandwich
- Mix shredded cabbage, collard greens, feta and chopped green onions in an extensive bowl.
- In a different bowl whisk together vinegar, salt, pepper, sugar, and olive oil. Pour over the slaw and hurl. Refrigerate until prepared to serve.
- Add a large portion of the shrimp to a food processor or blender and mix until it achieves a stout sticky glue surface. Consolidate this in an extensive bowl with the staying entire shrimp, flour, egg, salt, and pepper. Blend until everything is all around joined.
- Warmth oil in an extensive skillet over medium-high warmth or warmth profound fryer to 350 degrees.
- Spread panko on an extensive plate.
- Scoop half of the shrimp blend over the panko and coat equally while molding into a patty.
- Set up a cooling rack by putting a metal mesh over a foil-lined preparing sheet.
- Exchange patties to the skillet, and cook for 2 to 3 minutes on each side, or until completely cooked and brilliant dark colored. On the off chance that utilizing a profound fryer, cook until patty drifts (3-5 minutes).
- When cooked enable the patties to cool on the racks.
- Save a tablespoon of the zest blend in a different little bowl. Gather about a measure of the cooking oil and add it to the zest blend.
- Utilize a brush and paint every patty completely with the bean stew oil. Utilizing the held zest blend sprinkle some a greater amount of the flavor on the patties.
- Top the base bun with slaw, one patty, pickles, sauce, and best bun.
5. Buttered Rum Biscuit
Hot buttered rum biscuit is a warm and luxurious mixed recipe that is well known amid the winter. Its fundamental ingredients are rum, water, margarine, and darker sugar; while some fancier varieties may also add flavors like cinnamon, cloves, allspice, and warm milk. The mixed drink resembles rum's flex on the hot hard stuff and its expansion of spread makes it the solace sustenance likeness mixed drinks.
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| Buttered Rum Biscuit |
You commonly make a hot buttered rum biscuit by including a spread dark colored sugar compote to rum and warm water yet for my situation, I chose to investigate the duality of the mixed drink making a Hot Buttered Rum Sauce rather than a compote. With that slight move in readiness. I had the capacity to add my sauce to make the mixed drink or potentially sprinkle it on my tasty buttermilk bread rolls.
Ingredients For Buttered Rum Biscuit Recipe
Hot Buttered Rum Sauce
- ½ cup spiced dark rum
- 1 cup dark brown sugar
- ½ tsp nutmeg
- 1 tsp vanilla
- ½ tsp ground cinnamon
- 1 stick unsalted butter
- ¼ tsp kosher salt
- ½ tsp allspice
Buttermilk Biscuits
- 1¼ cup buttermilk
- 3 cups all-purpose flour
- ¼ cup (48 g) butter flavored vegetable shortening
- 2 tbs (28 grams) unsalted butter
- 1 tbs baking powder
- ¾ tsp baking soda
- 2 tbs sugar
- ¾ tsp kosher salt
Method For Buttered Rum Biscuit Recipe
- Preheat broiler 450 degrees. Shortening ought to be in any event chilled and margarine ought to be solidified.
- In an expansive bowl whisk together dry fixings: flour, preparing powder, heating soft drink, salt, sugar until completely mixed.
- Cut the shortening into little pieces. Add it to the bowl with your flour mix and work the margarine into the flour with your hands or a fork. Simply press the fixings between your fingers to separate the margarine until you accomplish a brittle consistency. Utilize cold hands and attempt to work rapidly, so the spread doesn't dissolve.
- Mesh the solidified margarine with a crate grater, at that point crease it into it into the dry fixings.
- Make a well amidst the bowl. Pour in chilled buttermilk in the focal point of the well the around the edges of the bowl. Utilize the elastic spatula to overlap in the fixings together attempting to fuse the wet with the dry. Keep on collapsing until the batter pulls from the edges of the bowl.
- Softly flour your surface and hands at that point work batter 3-4 times until the fixings meet up. Utilize a floured folding pin and fold mixture into rectangular-ish shape. Overlay twice and take off once more. Rehash roll and crease 3 additional occasions and after that cut into 12-15 rounds utilizing a 2-inch cutout. You can rehash the roll and overlap process in the event that you have an overabundance mixture.
- Spot scone onto a readied preparing sheet or a heating mat. Dissolve remaining 2 tablespoons of shortening and brush the highest points of every bread. Spot into broiler and prepare for 12-15 minutes, or until brilliant darker.
- In a medium pot on medium-high heat, mix ½ glass spiced rum, darker sugar, vanilla, cinnamon, allspice, and nutmeg. Blend constantly until sugar is disintegrated and blend goes to a solid bubble.
- Diminish warmth to medium and enable blend to decrease and thicken – mixing incidentally. When it achieves your ideal thickness mix in spread one tablespoon at any given moment. At that point include your residual 2 tablespoons of rum and legitimate salt. Serve.
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