Do you Fondue?

So, we ate a fabulous dinner at The Melting Pot and the whole time all I could think of is..."How can I do this at home?!". My mom had brought a fondue pot and I decided that I would take my try at creating a fondue meal in substitution of "Appetizer Sunday". I think we've found a new Sunday thing!

The Meat:

2 pounds chicken breast, cubed and seasoned with onion powder and Old Bay seasoning. Cover fully as most of your seasonings will fall off while you cook your meats in the fondue pot.

Dipping Sauces:

Buffalo
1/4 cup margarine, melted
1/4 cup Buffalo Sauce, Frank's
1 t garlic powder

Ranch
1 small container fat free sour cream
1/2 packet of ranch seasoning dressing


Spicy Sauce
1/2 cup nonfat plain yogurt
1/8 t cinnamon
1/8 t cayenne
1/8 t ground cumin
1/2 t garlic powder
1/2 t onion powder
1/2 t salt
1 t lemon juice

My Fondue Broth:

Fill Fondue pot 3/4 with Chicken Stock (or vegetable if you use multiple meats, we only used cubed chicken)
1 stalk green onion, thinly sliced
3 garlic cloves, minced
dash of onion powder
1/2 t oregano


Allow the fondue pot to come to a boil and then back down the heat to a low boil

Take your fondue stick and allow meat to sit until cooked. In the meantime, allow your vegetables to boil. We used mushroom caps and broccoli which take around 4 minutes or so in a fondue pot to become tender. This is all a timing thing and once you get your system of throwing in vegetables and allowing meat to cook its much quicker to consume.

Chicken typically takes 2-3 minutes to cook, most steaks and seafood will only be around 1-2 minutes.

Dip in your prefered sauces and enjoy! What a fun eating experience!