Pot luck recipes

We attend a potluck monthly (part of a volunteer organization) and we always try to bring something that I can eat because most of the rest of the offerings contain pasta, breading, sugar, potatoes or rice (all of which I do not eat). So far we've brought:

Steamed shrimp in the shell (and home made ****tail sauce with no sugar)

Mini crab cakes (I make these myself and use an extra egg to make them stick together since I don't use a filler - season with Old Bay) I live on the water and we catch our own crabs and shell them which keeps the cost down.

Mini Shish kabobs (chicken thigh cut into cubes and marinated in SF Italian dressing) alternating with grape tomatoes, onion, green pepper and basil leaves and grilled.

Deviled eggs with horseradish from my garden (the eggs came from a neighbor with chickens)

A cheese platter with a variety of cheeses. I put some crackers on there for muggles, but didn't eat any myself. I particularly love a good Blue Cheese or some smoked gouda. Since I eat very little, I don't feel bad about buying best quality and really enjoying it.

A plate full of bacon strips. Sounds crazy, but my husband makes our own bacon from pork bellies and smokes it and it has no nitrates in it. We sliced it thin and then cut all the strips in half and baked them in the oven on racks to keep the grease to a minimum. This batch was smoked with Applewood and rosemary trimmings and wow, it was good. the whole three pounds disappeared in a blink. Thankfully, I did get a couple of slices.

This month we will probably bring either a slow cooked venison roast or a smoked Rock Fish (if the weather will clear up and hubby and can get out in his boat and catch one).

I've also got a crustless quiche on my list as well as a some sort of veggie and meat dish using stuff from our garden later this summer. I may also bring some seasoned and roasted mixed nuts, but I have to shell the pecans and walnuts from our trees first and that's just a chore.

Buffalo chicken in a crockpot.

Boneless chicken breasts and thighs, Ranch seasoning mix, and Frank's Red Hot Buffalo Wing sauce.  At the end, I add a brick of cream cheese.  Shred the chicken and it's wonderful.