Our office tries to do fun potluck meals on occasion. One idea that we came up with last year was to try a combined Fat Tuesday/Valentine potluck. We originally called it Beads and Beaux but decided to change it to Beads and Bows after a couple confused looks. We’d been collecting recipes on Pinterest for a year so we were definitely prepared. I’ve decided to do a round up of the recipe links rather than a recipe post. For one thing, I want to be able to capture several of the recipes at one time, and second, my dish (Cajun Shrimp Dip) wasn’t very photogenic.
In choosing recipes, we joked that to make something Cajun just add Cajun seasoning and to make something Valentine themed, add red food color or cut it in a heart shape.
Here’s what we came up with:
I made Cajun Shrimp Dip. To me, it was just ok. The recipe calls for a pound of salad shrimp and the biggest bag I could find was 11 ounces. And honestly, I felt that was too much shrimp. If I were to make this again, I’d probably use an even smaller bag and cut the shrimp flavor down a bit. Or maybe use shredded or canned chicken.
Candace made Red Beans and Rice Salad. She would be the first to tell you that she overcooked her rice. Slow cookers can be fickle. Nonetheless, I thought this was a really tasty dish. I had an extra container on hand so I boxed up a portion for the next day’s lunch and I think it was even better because everything a chance to blend together.
Shelia brought in Valentine Blondies. She cut hers in a heart shape. They were very yummy and my 2 year old very much enjoyed the one I brought home to him. He loves chocolate chip cookies and these were like a thick cookie. Yum!
Rita made Maque Choux which was a new experience for all of us. She made two versions: one with sausage and one without for the vegetarians. I liked it a lot and I think it would be really good in summer when there’s fresh corn available.
And last but not least, Sherry provided Southern Pecan Praline Cake. As one taster said, “Lord have mercy!”. I think that sums it up pretty well.
It was a good meal and gave us a chance to step out of our culinary comfort zones and try some new recipes.