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Old 10-31-2013, 07:23 AM   #1
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Potluck Suggestion...

We're having a potluck at work today. I made Supreme Pizza Bites from the Luscious Low Carb Blog. These are awesome!! I even forgot to add the ham I'm sure they will be a big hit. I wish that I had doubled the recipe.
I'm also taking the Spooky Spider Deviled Eggs. I took them a few weeks ago to a potluck and everyone loved them. I added avocado to the filling to make it green. This time, I left out the avocado and added some cream cheese and Roasted Garlic and Chili Aioli. YUM!

What low carb, awesome recipes do you like to make and take to potlucks?
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Old 10-31-2013, 07:42 AM   #2
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Sounds Yum! I usually bring Broccoli cauliflour salad to church potlucks or cc stuffed strawberries if they're in season.
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Old 10-31-2013, 07:46 AM   #3
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I take this wonderful Herb Dip (great recipe from the Barefoot Contessa) and serve it with raw fresh veggies like celery, cherry tomatoes, cucumber, fennel, broccoli, pepper strips, baby carrots, etc. I also make a hot crab dip that is nice too.
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Old 11-01-2013, 08:34 AM   #4
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Thanks for the great suggestions!

I'd love to hear more ideas especially since we're heading into the holidays and bit party season.

The two items that I took to the potluck yesterday were the only items there that I was able to eat on my woe. I always try to take a couple of choices as those usually are the only things I can eat.
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Old 11-01-2013, 09:03 AM   #5
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I usually take deviled eggs just to make sure I have something I can eat, but I don't usually get a choice because they always request that I make my knotted dinner rolls. Which I made for my husband's potluck yesterday, but added pumpkin to them which gave a nice orange glow.
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Old 11-01-2013, 09:49 AM   #6
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I take deviled eggs, if I can get the freaking eggs to peel.

I've also taken:
cheese platter
crudite
low carb meatballs (no one ever knows)
kielbasi and sauerkraut (this is a favorite)
cucumber slices stuffed with dill cream cheese
bacon wrapped cream cheese stuffed peppers
mushrooms stuffed with sausage and mascapone cheese
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Old 11-01-2013, 10:13 AM   #7
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Quote:
Originally Posted by Aquarius View Post
I take deviled eggs, if I can get the freaking eggs to peel.
I always had a problem with them as well...until my g/f showed me how....

Let your eggs set out overnight, or at least long enough for them to reach room temperature (don't worry, they won't spoil or hatch)

Place in a pan, cover with cold water. Bring to a boil for 7 minutes.

While waiting for them to boil, in a pan large enough to hold the quantity of eggs you are cooking.....make a bath of ice and water. Pan should be deep enough to completely cover the eggs in ice water.

After boiling, quickly drain off most of the hot water and then dump the eggs into the ice water.

Allow a few minutes for the eggs to cool enough for you to handle, then crack the shells and peel them.

I think the 2 most important steps is to have the eggs at room temperature, and dumping them into ice water right after boiling.
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Old 11-01-2013, 10:31 AM   #8
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Thanks, FatCat. That is how I do them (I can't remember where I saw that method but it was a cooking show). I usually boil for a little longer because I don't like any softness in the yolk, maybe I'll try cutting down the time.

I find that older eggs are the best to peel. The problem is I don't plan ahead and I'm usually buying the eggs the week of the potluck, if not the day before.
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Old 11-01-2013, 10:45 AM   #9
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Deviled eggs are my speciality. I use FatCats method. Also, I buy eggs weeks ahead of time.

Even then, sometimes they don't peel easily.
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Old 11-01-2013, 11:25 AM   #10
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Actually, I never pay attention to the age of the egg. Eggs don't last long around here to begin with, so my boiled eggs are usually 'fresh'....or a more accurate description would be 'recently purchased', since we've got no way of knowing how long it has been since the poor thing has been ripped away from it's mothers wings.....
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Old 11-01-2013, 11:47 AM   #11
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Quote:
since we've got no way of knowing how long it has been since the poor thing has been ripped away from it's mothers wings.....
I have never before felt bad for an egg.
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Old 11-02-2013, 05:30 AM   #12
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Quote:
Originally Posted by Chocolate Rose View Post
bit party season. .
Sorry! I don't know what the heck "bit" party season means. I just meant to type "party season".
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Old 11-02-2013, 05:34 AM   #13
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Keep the ideas coming!!
Thanks for the hard boiled egg instructions. I lucked out this last time I made them and they all peeled perfectly. Hardly ever happens that way, though.
Aquarius, meatballs are an item I like to take, too. They can work as an appetizer or as a main dish if there's nothing else at the party that I can eat.
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Old 11-02-2013, 06:04 AM   #14
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I recently read in Dana Carpender's Paleo Recipes book a suggestion about hard cooking eggs. I tried her method it worked! So frustrating when they don't peel! Here it is:

-dozen eggs covered with water
-2tbl salt
-1 tsp baking soda
Cook eggs to boil, turn off heat, cover for 15-20min depending how you like them. Drain off hot water and add cold water baths couple of times. (I add ice cubes for about 10minutes instead of the cold baths, then put them in the fridge)
I will note that I had a hard time getting them to peel sometimes with just the salt but when I added the baking soda, it really made the difference. Happy Day to you!
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Old 11-02-2013, 06:16 AM   #15
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My eggs are always fresh...usually within a day or two from the chicken. Since they store without refrigeration until you wash them (removing the protective coating), my eggs are always at room temp. I stick them in a pot of cold water (covered by 1" above the eggs) and bring them to a boil. Then remove from heat, slap a lid on them and let sit for 20 minutes. That part is mainly so I get perfect eggs every time. Then I immediately remove them to an ice water bath until they cool, but when they're just cool enough to handle (less than a minute?), I take each one and crack it all around and put it back in the ice bath. What this does is as the egg cools and pulls away from the shell, the water gets in and helps separate the egg from the shell. Never had a problem egg since.
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Old 11-02-2013, 04:40 PM   #16
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I often take shrimp cocktail. The commercial sauces are loaded with sugar. I have posted a LC cocktail sauce before.
Pulled Pork (slow cooker) works well but again, it's the sauce.
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