One recent weekend I was invited over to a very impromptu potluck party, which is quite possibly one of my favorite kinds of parties. Because you can make the party not only B.Y.O.B. but also B.Y.O.F. (Bring your own food) it is a super cheap way of throwing a party. Too boot I am always excited by the array of foods my friends choose to bring to our potlucks. My more hippified friends usually make homemade hummus with pita, chili, and any variety of foods compiled from the food co-op and farmer’s market. We might have some form of home brewed beer or tea with the meal, while my more party minded friends drink boxed wine and Jager bombs with dinner. With those friends we eat beef brisket, pasta salad, veggie trays and burgers. I try and make it to the local labor council meetings each month, even though they aren’t specified as potlucks there is always an assortment of food to try. One of the best things I’ve tried at the meetings is a Cole-slaw with blue cheese and dried cranberries; I can’t wait to bring it to the next potluck, I included my recipe for you to serve at your next pot luck.

Although the term “potluck” originally referred to travelers taking their chances with whatever might be cooking in the pot when they accept someone else’s hospitality, it has evolved. Today we have combined another early documented definition of communities compiling food for special events like holidays and weddings with the previous definition. We have created our own definition here in the Midwest, one they don’t use much in New York, or the South; meaning a get-together of friends where everyone brings a dish to pass that can feed a good amount of the group. To some of you this may seem very obvious. This last potluck I brought a friend from work, she was absolutely flabbergasted that my friends had regular potluck parties. Apparently in her community the only time you attend a potluck is for church functions, she was so amazed she called her boyfriend and told him she was going to a potluck (that wasn’t for church). I, in turn, was amazed she never went to potlucks at her other friends houses, not having potlucks is an unheard of concept in my social world. The word potluck was first documented as far back as 1592, with the New York Times first publishing an article about a potluck society in 1880. People have been participating in potlucks for several hundred years, the fact the some people don’t partake in them seems ridiculous to me. It’s a great opportunity to try tasty new food, socialize with friends, and it generally can cost far less than the bar.

Usually when I make food for a potluck I just use the things in my refrigerator and pantry to concoct something that sounds good. This is exactly what I did on Friday when I got a phone call around 6:30 telling me to grab some food and head to Portage for a potluck party. It just so happened that I had made a huge pot of vegetable soup the night before, I knew there was no way I would be able to eat it all so that was a good item. I also had a ton of rigatoni pasta that my mom had given me and some left over soup veggies. I decided to use it all up by making a homemade pasta sauce for the noodles. Not only did my friends love the pasta but I used up some veggies that were on their last leg and freed up my precious pantry space. I’ve noticed that the guys at our potlucks have a tendency to bring meat items and booze while the girls usually bring salads, dips, and dessert. To accommodate both types of potluck goers I’ve included a recipe I developed for blue cheese Coleslaw, one for spinach artichoke dip with baked pita points, and b-b-q sliders. For the sake of health these recipes call for low fat and fat free ingredients but you are welcome to use the full fat versions if you aren’t concerned about the fat. The sliders use bottled b-b-q sauce for the sake of time, you don’t want to be cooking all night and miss the party. These recipes will satisfy the hunger of all the party guests and make them all believe you’re a master cook. Check out the recipes below, call up all your friends and begin planning your next potluck party.

Crockpot Spinach Artichoke Dip with Baked Pita Points

Serves about 16 guests

2 cups of shredded mozzarella cheese

1 cup fresh grated Parmesan or Reggiano cheese

1 cup reduced fat sour cream

1 cup reduced fat cream cheese

1 cup of drained and chopped, canned artichoke hearts

1 package frozen chopped spinach

1 tbsp. minced garlic

1 tbsp. grated onion

½ cup chopped roasted red peppers

Chopped green onion for garnish

1 package of whole wheat pita bread

2 tbsp. olive oil

Kosher or sea salt

Fresh ground black pepper

1. Grease the inside of the crock pot with some oil or cooking spray. Mix all the ingredients except green onions in a 3 ½ quart crock pot or slow cooker.

2. Cook the dip on high for one hour, stirring occasionally.

3. While the dip is cooking heat the oven to 400 degrees. Cut the pita into eights and brush with olive oil. Sprinkle salt and pepper over top.

4. Arrange pita on baking sheet and bake for 10-15 minutes or until golden brown and slightly crispy.

5. If you are traveling to your potluck just unplug the crock pot and put the pita chips in a plastic container for easy transportation and reheating.

Cranberry Blue Cheese Coleslaw

Serves about 16 guests

1 medium head of green cabbage, shredded

1 medium head of purple cabbage, shredded

4 medium carrots, peeled and shredded

1 ½ cups of crumbled blue cheese

1 ½ cups of dried cranberries

1 ½ cups of fat-free mayonnaise

1 ½ cups of low fat sour cream

4 tbsp. Dijon mustard

1 cup chopped walnuts

½ tsp. hot sauce

1 tsp. Kosher or sea salt

1 tsp. Fresh ground black pepper

1. Place the shredded cabbage in a bowl of ice water for one hour to ensure the crispiest coleslaw. Dry the cabbage in a salad spinner.

2. In a large mixing bowl combine all ingredients except carrots and mix well. Add cabbage and carrots and stir until well coated.

3. Cover and refrigerate until ready to serve.

B-B-Q Sliders with Pepper Jack Cheese

Serves about 16 guests 1 slider each

Patty ingredients:

1 ½ Lbs. ground beef

½ cups of panko (Japanese breadcrumbs)
½ cups of water
1 large egg
1 large egg yolk
¼ cups plus 2 tablespoons chopped fresh parsley
1 tsp. Kosher or sea salt
½ tsp. fresh ground black pepper

1 tbsp. olive oil for broiling pan

Burger items:

16 dinner rolls, sliced

1 bottle of b-b-q sauce

1 package of pepper jack sandwich slices, quartered

1 small red onion, sliced

Fresh arugula leaves

1. Mix all the patty ingredients together. Scoop out meat into 16 portions. Roll meat into balls then flatten between hands into little patties.

2. Brush a rimmed baking sheet with 1 tbsp. olive oil. Place slider patties on the sheet and cook for 3 minutes in an oven preheated to broil.

3. Remove from oven and flip each patty. Top patties with 1 tbsp. of b-b-q sauce each and broil for another three minutes.

4. Turn oven to 300 degrees. Remove patties and put quartered cheese slices on sliders. On a separate baking pan place halved dinner rolls. Put both pans into the oven and bake for 2 minutes, remove patties and bake rolls for another 3 minutes.

5. Remove rolls from oven. On each roll bottom layer arugula leaves, slider patty, red onion then roll top.

6. Wow your potluck partners with your culinary skills.