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"Covered dish" suggestions? [moved from Mid Atlantic board]

Fellow chowhounds,

Later this month I have a block party and was asked to bring a covered dish. Any suggestions on what to bring (links to recipes would be awesome.) They're going to have the standard barbecue fare, grilled meats, corn, etc. Looking for a side, not a dessert.

Thanks!

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  1. There is an easy but delicious southwestern type rice casserole that uses monterey jack, sour cream, and poblanos....I am sure that you can find it at that southern living recipe website....www.southernliving.com...That would be an ideal website for your search for a covered dish, whatever you decide to bring...

    1. Easy, versatile, and always disappear - deviled eggs.

      1. We have a block party this weekend that we have to bring something to also. Maybe not the most chowish thing, but Buffalo Chicken Dip always goes over very well at parties. Just google it, tons of recipes out there. Be sure to use canned chicken, it's easier and actually works better in this dish!

        6 Replies
        1. re: Rick

          I agree - it's the canned chicken that makes it. I couldn't figure out why my SIL's buffalo chicken dip was always so much better than mine, and it turns out that it's the canned chicken - I always shredded my own cooked chicken breasts.

          1. re: jeanmarieok

            Same thing here jean, the first I though ewww, canned chicken! Figured I'd just shred some chicken breasts, assuming that would have to make it taste better, but boy was I wrong.

            1. re: Rick

              I'm dying here...LOL...to me the only ingredient that somewhat saves this dip as far as "non-junky" is preparing the fresh, boneless chicken breasts yourself!!! So easy to do in a crockpot and they come out very tender and extremely easy to shred this way; plus, you have the broth to use for other meals or you can freeze it for future use. Well, okay, canned chicken if YOU must, but I won't ever.

              1. re: Val

                I was the same way as you Val, but then I had it with the canned chicken and it's better.

                1. re: Rick

                  I'm backing you up on this, Rick! Val, I was shocked to find out that the canned chicken is why 'aunt pattie's' dip was always better than mine. The texture is just more 'dip-like' if that makes any sense.

          2. re: Rick

            A friend of mine uses rotiserrie chicken from the grocery store in hers, and it's excellent.

          3. Baked polenta -cheese & tomato sauce, or do the polenta baked and fried-cut into wedges like a corn bread- , so good.
            Eggplant stacks - instead of doing the whole tray layered, make stacks, you can use grilled eggplant, mutz- epicurious has a nice recipe.
            A fan favorite around here is the spinach dip in a hollowed out round loaf (pumpernickle, whatever) - I use the Knorrs Leek soup and not the veg soup mix, I hate floating peas and carrots in my dip.
            Oh you can never go wrong with pasta salad- not my first choice (I don't care for the mayo kind, I do like it with oil & vinegar type dressing- but I'm weird.)

            1. The Silver Palate's Rice and Vegetable salad is pretty darn good, a bit different, and perfect for a covered dish supper. The name is so humdrum, it doesn't do justice to the salad. It's a rice salad served at room temperature, composed of cooked white rice, very thinly sliced red and green peppers, diced red onion and shallots, peas, black olives (which I always omit) currants or golden raisins, scallions, and fair amount of chopped dill and parsley, tossed together in a red wine-dijon vinaigrette. Whenever I've taken this to dinner parties, people always scarf up all the leftovers to take home themselves. It is so good! You can find the recipe at either of these two links:

              http://www.latticeworld.org/?q=ricean...
              http://www.recipelink.com/mf/0/26277

              The recipe will yield eight to ten servings, according to the book, however, since it starts with eight cups of cooked rice, I think eight to ten would result in very generous servings, and my experience is 15 or more servings is more like it.