Episode 71 Potluck Panics and How to Avoid Them Plus 5 Potluck Favorites

Hey there, party people and potluck pros! Welcome back to our little corner where we swap tales and tips that make every kitchen escapade a breeze. Today, we're diving into a topic hotter than a July barbecue—potluck panics! Yes, it's that time of year when invites to gatherings are popping up faster than daisies, and the pressure to bring something wow-worthy can really stir the pot. So, buckle up, buttercups, as we tackle how to be the star of your next social soirée without breaking a sweat!

 

**Potluck Perils Be Gone:**

Let’s be real, the idea of whipping up something fabulous enough to travel and charm a crowd can be a bit daunting. But fear not! I’m here to help you navigate these waters with grace and a dash of flair. Here are five tips to soothe any potluck anxiety and boost your culinary confidence.

 

### 1. Smoky Pulled Pork Sliders

 

**Ingredients:**

- 3 lbs pork shoulder

- 1 tablespoon salt

- 1 tablespoon paprika

- 1 tablespoon garlic powder

- 1 cup barbecue sauce (plus extra for serving)

- 1/2 cup chicken broth

- Mini buns

- Coleslaw (store-bought or homemade)

 

**Instructions:**

1. Rub the pork shoulder with salt, paprika, and garlic powder.
2. Place in a slow cooker and pour the chicken broth around it.
3. Cook on low for 8 hours or on high for 4 hours.
4. Once cooked and tender, shred the pork using two forks.
5. Mix in the barbecue sauce.
6. Serve on mini buns with a spoonful of coleslaw and a drizzle of extra barbecue sauce.

 

### 2. Sunshine Quinoa Salad

 

**Ingredients:**

- 1 cup quinoa (cooked according to package instructions and cooled)

- 1 can chickpeas, drained and rinsed

- 1 cucumber, diced

- 1 cup cherry tomatoes, halved

- 1/4 cup chopped fresh parsley

- Juice of 1 lemon

- 2 tablespoons olive oil

- Salt and pepper to taste

 

**Instructions:**

1. In a large bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, and parsley.
2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Chill in the refrigerator until ready to serve.

 

### 3. Decadent Chocolate Torte

 

**Ingredients:**

- 1 cup unsalted butter

- 1 cup sugar

- 1 cup dark chocolate chips

- 1/2 cup cocoa powder

- 1 teaspoon vanilla extract

- 4 eggs

 

**Instructions:**

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
2. In a saucepan over low heat, melt the butter and chocolate together until smooth.
3. Remove from heat and stir in sugar, cocoa powder, and vanilla.
4. Beat in the eggs, one at a time, until well combined.
5. Pour the batter into the prepared pan.
6. Bake for about 25 minutes. The center will seem slightly soft.
7. Cool completely before slicing. Serve with a dusting of powdered sugar or whipped cream.

 

### 4. Buffalo Chicken Dip

 

**Ingredients:**

- 2 cups cooked chicken, shredded

- 1 package (8 oz) cream cheese, softened

- 1/2 cup buffalo wing sauce

- 1/2 cup ranch dressing

- 1/2 cup shredded cheddar cheese

 

**Instructions:**

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine all ingredients except the cheddar cheese.
3. Transfer to a baking dish and sprinkle with cheddar cheese.
4. Bake for 20 minutes or until hot and bubbly.
5. Serve with chips, celery sticks, or carrot sticks.

 

### 5. Caprese Skewers

 

**Ingredients:**

- Cherry tomatoes

- Fresh basil leaves

- Mozzarella balls

- Balsamic glaze for drizzling

- Skewers or toothpicks

 

**Instructions:**

1. Thread a cherry tomato, a fresh basil leaf, and a mozzarella ball onto a skewer or toothpick.
2. Arrange the skewers on a platter.
3. Drizzle with balsamic glaze before serving.

 

These recipes are all perfect for a potluck because they can be made ahead of time and are easy to transport. Enjoy your cooking and the compliments you'll receive at your next gathering!

So pop in your earbuds, and let's do this!  I hope this episode truly blesses and inspires you!

 

 

Xx Blaga

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