"Covered dish" suggestions? [moved from Mid Atlantic board]
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.
I've posted this recipe here before, but it's worth repeating. It's healthful and delicious, and it has "bowl-appeal" -- that is, it LOOKS yummy when it's in an attractive bowl on the buffet table.
NB: The recipe calls for canned corn, but with corn in season now, I'd substitute fresh, parboiled for a couple of minutes.
Black Bean, Corn and Jicama Salad
2 15-ounce cans corn niblets
2 15-ounce cans black beans, rinsed, drained
1 cup 1/3-inch dice peeled jicama
½ cup 1/3-inch dice peeled carrots
½ cup thinly sliced green onions
1/3 cup chopped fresh cilantro
2 tablespoons dried Mexican oregano
4 tablespoons fresh lime juice
3 tablespoons orange juice
1 tablespoon grated lime zest
½ teaspoon ground cumin
4 tablespoons extra-virgin olive oil
Combine corn, black beans, jicama, carrots, green onions, cilantro, and oregano.
Whisk lime juice, orange juice, lime peel, cumin, and olive oil in small bowl. Mix dressing into bean salad. Season generously with salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)
Easy Baked Beans (seems like nobody bothers to take the time anymore) I've been bringing these and people just rave about them.
EASY BAKED BEANS
Source: Better Homes & Gardens
Yield: 6 servings
4 slices bacon
1/2 c chopped onion
2 (1-pound) cans pork and beans
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. prepared mustard
¼ cup ketchup
• Preheat oven to 325° F.
• Cook bacon until crisp; drain, reserving 2 tablespoons drippings.
• Crumble bacon.
• Cook onion in drippings until tender; add with bacon to beans, brown sugar, Worcestershire sauce, and prepared mustard and ketchup; mix well.
• Bake uncovered in 1-1/2 quart casserole for 1-1/2 to 1-3/4 hours.
I also vote for deviled eggs. The deviled egg platter is always emptied first. And they are the easiest thing to make. Especially now that you can buy the eggs already hardboiled - isn't that beautiful? Perfectly cooked, no green yolks. Try mixing in a littled minced jalapeno and a dash of worcestshire.
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:
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.
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.)
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!
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.
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...