How to Host a Super Bowl Party in 10 Easy Steps

Name: Borbon Slushie
Yield: 4 1/2 quarts
Ingredients: 4 cups boiling water; 3 regular-size tea bags; 2 cups bourbon; 1 cup sugar; 1 (6-ounce) can orange juice concentrate; 1 (6-ounce) can lemonade concentrate; 6 cups water

On January 31, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, beverages, mains, soups, The Parties1 Comment

Step 1.

The number of guests you invite is based on the number of comfortable seats you have in view of a decent-size TV. (Everyone expects at least 40 inches at the bare minimum, so don’t host if you have less than that.)

This cute pillow comes in handy if you get up to get another drink. Available at PotterBarn, PotterBarn.com

Step 2.

This is not a sit-down dinner party. It’s the perfect chance to pull out your slow cooker or Dutch oven and get something simmering. Since the halftime show is the best part, you can’t count on that time to serve dinner. So, it’s best to have something that is self-serve and can be eaten anytime.

Don’t be intimidated by the number of ingredients in this recipe. There is only 1 tablespoon of oil in the entire batch. The extra spices give it a delicious flavor without the extra fat. It’s also packed full of fresh vegetables.

Black Bean Gumbo with Turkey Sausage

served over Simple Saffron Rice

Serves 12 to 14 (Makes 4 1/2 quarts)

1 tablespoon olive oil

2 (10-ounce) packages of turkey smoked sausage, sliced

2 medium onions, chopped

3 celery ribs, chopped

3 carrots, peeled and chopped, reserving 1 for garnish

1 red pepper, diced

1 yellow pepper, diced

2 bunches green onions, chopped reserving 1 for garnish

1 jalapeño, chopped, removing seeds

4 cloves garlic

2 (32-ounce) cartons chicken broth, unsalted

1 pound dried black beans, soaked overnight, rinsed and drained, or 4 (14-ounce) cans, rinsed thoroughly

1 bay leaf

2 tablespoons ground cumin

1 tablespoon dried oregano

1 ½ teaspoons salt

1 teaspoon black pepper

1 tablespoon brown sugar

Juice of 1 lime

Basmati rice (cooked according to directions)

Saffron threads

Corn tortillas

Chili powder

In a large Dutch oven, heat olive oil to medium-high; brown sausage on both sides. Remove to a plate. Set aside.

In the drippings, add next 8 ingredients. Cook until tender. Add broth, beans, and next 7 ingredients. Bring to a boil, reduce to simmer for 1 ½ hours for dried beans or until beans are tender and 30 to 40 minutes for canned beans. Both delicious!

Serve with saffron-laced, cooked rice and tortilla strips sprinkled with chili powder.

Learn from Leslie: For the crunchy topping, cut the corn tortillas into strips and cook in oil on medium-high in a skillet until golden brown (about 3 to 4 minutes). Drain on paper towels. Sprinkle with salt and chili powder.

In a small amount of vegetable oil, it takes minutes to fry up a few corn tortillas for an added crunch topping for the gumbo.

Two of my other favorites to have simmering on the stove for a crowd are Smokin’ Hot Chili (page 92) and Weeknight Gumbo (page 90), both from Leslie’s Party Diaries. lesliespartydiaries.com

Step 3.

Stock up on paper products now—it’s that kind of party. Take advantage of this. No one will notice or care that you are not using china, and cleanup will be a breeze.

Step 4.

Make it interesting. YES, that means gambling! Remind each guest to bring cold, hard cash (go by the bank and get change just in case too). Make a poster with squares for each guest to purchase blocks. (See below how to set it up.) A drawing will be done at the end of each quarter. To keep everyone interested, dole out the cash after each drawing.

Think like you are hosting a garage sale and get change for all bills!

Once all the guests have arrived and all the blocks are filled with names, draw the number positions to go along the top and side of the grid, 0 through 9.

Step 5.

Greet your guests with a welcome beverage. Then have a cooler full of beer with huggers and bottle openers in close proximity.

No blender is needed to make these slushy drinks. The bourbon keeps it from freezing too hard while in the freezer. How easy is that?

Bourbon Slushie

Makes about 4 ½ quarts

4 cups boiling water

3 regular-size tea bags

2 cups bourbon

1 cup sugar

1 (6-ounce) can orange juice concentrate

1 (6-ounce) can lemonade concentrate

6 cups water

Pour boiling water into a gallon container; add tea bags and allow to steep for 30 minutes. Remove tea bags, and discard. Add bourbon and sugar, stirring until sugar is dissolved. Add remaining 3 ingredients. Stir until thoroughly combined. Freeze in two, 1-gallon ziplock bags. Before serving, remove from freezer for 15 to 20 minutes.

Learn from Leslie: I use half of the (12-ounce) orange juice and lemonade concentrates for this recipe. The (6-ounce) size is hard to find. For that reason alone, this recipe can easily be doubled for a large crowd.

Leslie Byars Register

Yields 4 1/2 quarts

Borbon Slushie

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Ingredients

4 cups boiling water
3 regular-size tea bags
2 cups bourbon
1 cup sugar
1 (6-ounce) can orange juice concentrate
1 (6-ounce) can lemonade concentrate
6 cups water

Instructions

Pour boiling water into a gallon container; add tea bags and allow to steep for 30 minutes.
Remove tea bags, and discard.
Add bourbon and sugar, stirring until sugar is dissolved.
Add remaining 3 ingredients. Stir until thoroughly combined.
Freeze in two, 1-gallon ziplock bags.
Before serving, remove from freezer for 15 to 20 minutes.

https://dearpartydiary.com/how-to-host-a-super-bowl-party-in-10-easy-steps/

When serving beer, it’s nice to offer a variety of flavors! Stock up on an assortment. Bottles seem nicer too. I’m not sure why, but they do.

Step 6.

Delegate. Delegate. Delegate. Don’t turn down a single offer for a dip or dessert. You are making the main course and cleaning your house. Make it easy on yourself. It’s a Sunday night!

This an ideal dip for one of these mini slow cookers. Tru 0.65-Quart Slow Cooker, $9.99, Bed Bath & Beyond, bedbathbeyond.com

For those of you who didn’t see my Old School post a couple weeks ago, I took a basic cream sauce recipe and used it in three recipes. Here it is again. And who would have thought, queso!

Quick Homemade Queso

Makes about 4 ½ cups

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 cup whole milk

1 ½ cups Monterey Jack cheese, grated

1 ½ cups Chihuahua cheese, grated

¼ cup Parmesan cheese

Salt and pepper to taste

Garnish with sliced jalapeños and sweet mini peppers, optional

Tortilla chips

In a small saucepan, melt butter. Add flour and whisk until combined, about 1 minute. Gradually add milk, and stir until it begins to thicken, about 5 to 7 minutes. Add cheeses, and salt and pepper to taste. Thin with milk if it gets too thick. Garnish if desired. Serve warm with tortilla chips.

Learn from Leslie: Monterey Jack cheese can be substituted if you cannot find Chihuahua cheese.

Step 7.

Spread out the dips. (Non-messy, near the upholstery, and drippy ones, in the kitchen.) Pass dessert bites at the beginning of the 4^th quarter, it will be an activity. The cookies can also be packaged and used as party favors by the front door.

I love the saltiness of the macadamia nuts combined with the white and semi-sweet chocolates.

Double Chocolate-Macadamia Nut Cookies

Makes about 28 (2-inch) cookies

½ cup butter, softened

½ cup shortening

½ cup sugar

1 cup brown sugar

1 egg

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 (4-ounce) white chocolate baking bar, chopped into chunks

1 (4-ounce) semi-sweet chocolate baking bar, chopped into chunks

1 (6-ounce) package macadamia nuts, coarsely chopped

Leslie Likes: Ghirardelli chocolate bars

Preheat oven to 350 degrees.

Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla; beat well.

In a separate bowl, combine flour, soda, and salt; gradually add to butter mixture, beating well. Stir in chocolates and nuts.

Form dough into 1-inch balls onto a parchment-lined baking sheet about 2 inches apart. Gently press to flatten slightly. Bake for 10 to 12 minutes. Cool slightly before removing them to wire rack to cool completely.

Cookies are an easy dessert for such an event. No plates or utensils needed!

Step 8.

Set up extra TVs around your house if you have any not in use, like a screened porch, deck (weather permitting), bar, etc.

Step 9.

Refrain from playing music. This is the one party where I leave that off—everyone wants to hear the commercials.

Step 10.

Pull out the Barber’s Party Dip with Wavy Lays, because it wouldn’t be the same without it! A match made in Heaven.

Barber’s Party Dip must be served in the carton. You want everyone to know you did not get another “off” brand! deanfoods.com and fritolay.com

Need a book? Click here now. lesliespartydiaries.com

I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie

Special Orders

On January 24, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, appetizers, mains, sides, The Parties3 Comments

Entertaining for company on a diet can be tricky and sometimes annoying. I feel sorry for all the chefs today working around special orders and diets. They work very hard to create a beautiful plate with flavors that meld together perfectly, to just have someone rain on their parade.

“I’ll have the grouper on the snapper setup—oh, and substitute quinoa for the potatoes, and put the sauce on the side, please.”

At least when people come to your house for dinner, they have to refrain on the special requests—instead they simply don’t put it on their plate. So after spending all day preparing three or four dishes, you look across the table and your guest’s plate looks like a ghost town.

After the holidays I try to cut back and eat healthier. But, it happens every year, I get a good routine going, shed a few pounds—then it’s Super Bowl Sunday. It’s the beginning of the end.

Here are a few lighter recipes that won’t blow all of your New Year’s resolutions. They are full of fresh ingredients and ideal for entertaining, and your fellow dieting guests will greatly appreciate them too.

Cut a mango along the “fat” side lengthwise, avoiding the center pit. Make diagonal cuts in the flesh, then use the blade of the knife to remove the perfect dice.

There’s only a tablespoon of olive oil in this healthy salsa. If you have any left over, use it over pork. I already feel skinnier!

Mango Salsa

Makes 4 cups

2 mangos, diced

½ cup green pepper, chopped

½ cup red pepper, chopped

¼ cup red onion, chopped

¼ cup green onion, sliced

¼ cup fresh cilantro, chopped

2 jalapeños, finely chopped

Juice of 2 limes

1 tablespoon olive oil

Salt and pepper to taste

Tortilla chips

Combine all ingredients except tortilla chips in a medium bowl. Cover and refrigerate. (It can be made up to 24 hours in advance.) Stir before serving.

Serve with tortilla chips.

Leslie Likes: Red Hot Blue Tortilla Chips

Creamy Guacamole Bites

Makes 48 bites (approximately)

Juice of 2 lemons

4 avocados, peeled and seeded

1 ¼ cups red onion, finely chopped

2 garlic cloves, minced

½ teaspoon kosher salt

¼ teaspoon black pepper

Multigrain tortilla scoops

Garnishes: cherry tomatoes, jalapeños, seeded and chopped, and freshly chopped cilantro

Leslie Likes: Tostitos Multigrain Scoops

Combine lemon juice and next 5 ingredients in a medium bowl. (I like to squeeze the juice of the lemons first to prevent the avocados from turning brown.) With a potato masher or fork, combine ingredients until smooth and creamy; cover tightly and refrigerate.

Prepare the garnishes for filling; refrigerate until ready to fill.

To serve, fill scoops with guacamole and garnish.

Leslie Byars Register

Yields 48 bites (approximately)

Creamy Guacamole Bites

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Ingredients

Makes 48 bites (approximately)
Juice of 2 lemons
4 avocados, peeled and seeded
1 ¼ cups red onion, finely chopped
2 garlic cloves, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
Multigrain tortilla scoops

Garnishes:

cherry tomatoes
jalapeños (seeded and chopped)
freshly chopped cilantro

Instructions

Combine lemon juice and next 5 ingredients in a medium bowl. (I like to squeeze the juice of the lemons first to prevent the avocados from turning brown.) With a potato masher or fork, combine ingredients until smooth and creamy; cover tightly and refrigerate.
Prepare the garnishes for filling; refrigerate until ready to fill.
To serve, fill scoops with guacamole and garnish

https://dearpartydiary.com/special-orders/

Set up a filling station. This is a great job for the first guests who arrive. Do a couple, and let them fill away. It’s like the Tom Sawyer effect—if you make something look like fun everyone will want to help.

To satisfy everyone’s taste buds, I like to garnish some with a cherry tomato half and chopped cilantro, and the others with jalapeños.

Now you have a reason to buy these cute little babies.

Marinated Mexican Vegetables

Makes 6 cups

1 bunch radishes (about 10)

1 small red onion

3 carrots, peeled

3 pickling cucumbers

1 ½ cups white wine vinegar

1 ½ cups water

¼ cup honey

2 tablespoons salt

1 teaspoon red pepper flakes

3 garlic cloves, crushed

1 jalapéno pepper, sliced

Canning jars

Slice radishes, onion, carrots, and radishes as thinly as possible. Toss in a medium bowl. Set aside.

I bought a madoline to make these vegetables, but ended up doing it with a knife.

In a saucepan combine vinegar and next three ingredients. Bring to a boil for 5 minutes; remove from the heat and allow to cool, slightly.

Divide vegetables into jars and pour vinegar mixture over to cover them completely; cover and refrigerate.

Any size jars will work.

These pretty marinated vegetables make a great gift and keep at least 4 weeks in the fridge.

Slow-Cooker Boston Butt Sliders

Makes 14 to 16 sandwiches (easily)

1 (6- to 7-pound) boneless shoulder roast (Boston butt), trimmed

1 onion, quartered

1 cup water

Salt and pepper

Whole wheat slider buns

Marinated Mexican Vegetables

Shredded iceburg lettuce

Sweet barbeque sauce, optional

Place Boston butt in a 6-quart slow cooker; add onion, water, salt, and pepper. Cover and cook on high for 6 to 7 hours or until meat shreds easily with a fork. Transfer to a cutting board; shred with 2 forks and remove any large pieces of fat. Keep warm in a serving dish. Serve on buns with Mexican Marinated Vegetables and lettuce. Top with a sweet barbecue sauce.

Leslie Likes: Sticky Fingers Smokehouse (Carolina Sweet) barbecue sauce

I’m always amazed at how many sandwiches you can get from one 6 to 7 pound Boston butt.

I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! **Be sure to follow me on both of my Instagram accounts, (leslie.register and lesliespartydiaries) I post on both of them all the time!** Until next week, Leslie

Old School

On January 17, 2018January 11, 2019 By Leslie Byars RegisterIn breads & pastas, mains, sides, The Recipes5 Comments

My favorite recipes start with simple ingredients.

After attending a lovely dinner party, I am always inspired to entertain again myself. Last weekend Jon and I went to watch the National Championship game and eat dinner with close friends Elizabeth and Tom. She had her dining table set and a true home-cooked meal from start to finish. After I tried each mouthwatering dish, I asked where the recipe came from. She commented every time,

Oh, that’s old school.

Some of the best recipes are old school techniques, simply reinvented. A cream sauce, sometimes called a white sauce, is the foundation for so many recipes. And believe it or not, it doesn’t have any cream in it at all! You probably have the ingredients in your refrigerator and pantry now. Once you master this basic sauce, the possibilities are endless!

This creamless sauce can dress up a simple vegetable and is not as heavy as you might think. A 1/4 cup serving is only 89 calories. (Thanks, Beth, for using your expertise to calculate this for me! It comes in handy having a sister who is a registered dietitian. You will be seeing more of her!)

Leslie’s Basic Cream Sauce

Makes 2 ½ cups

2 tablespoons unsalted butter

2 tablespoons flour

2 cups milk

½ cup Cheddar cheese, grated

¼ cup Parmesan cheese, grated

½ teaspoon salt

¼ teaspoon white pepper

Melt butter at medium to medium-high heat in a heavy saucepan, such as a Le Creuset. Add flour; whisk continuously until combined. Gradually add milk until it is all incorporated. Continue stirring at medium heat until mixture begins to thicken, about 5 to 7 minutes.

Add cheeses, salt, and white pepper. Cover to keep warm until ready to use.

Learn from Leslie: For a milder version, use less white pepper, or add it a little at a time to taste.

Leslie Byars Register

Yields 2 1/2 cups

Leslie's Basic Cream Sauce

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Ingredients

2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
½ cup Cheddar cheese, grated
¼ cup Parmesan cheese, grated
½ teaspoon salt
¼ teaspoon white pepper

Instructions

Melt butter at medium to medium-high heat in a heavy saucepan, such as a Le Creuset.
Add flour; whisk continuously until combined. Gradually add milk until it is all incorporated. Continue stirring at medium heat until mixture begins to thicken, about 5 to 7 minutes.
Add cheeses, salt, and white pepper. Cover to keep warm until ready to use.

https://dearpartydiary.com/old-school/

Talk about a crowd-pleaser! Skillet by Le Creuset, Williams-Sonoma, williams-sonoma.com

With the egg craze that seems to be everywhere now, I thought it was the right time to post this asparagus recipe. It’s filling enough to be a light supper or comforting lunch but also a beautiful side to accompany ham—or any meat. It even looks elegant in a cast-iron skillet!

Easy Elegant Asparagus

Serves 4 to 6 as a side dish

1 pound asparagus, trimmed

1 recipe Leslie’s Basic Cream Sauce

3 hard-cooked eggs, chopped

Homemade breadcrumbs (see recipe below)

The best way to keep asparagus fresh is in a glass or jar filled with an inch or two of water in the refrigerator.

Place a vegetable steamer basket in a medium Dutch oven. Fill pot with just enough water to reach the bottom of the basket. Bring water to a boil; place asparagus into the basket, cover, and steam until tender when pricking with a fork (about 5 minutes).

The handle on the steamer basket makes it effortless to remove the hot vegetables in one easy step.

Remove asparagus from Dutch oven (in the basket), and place into a bowl filled with ice water to stop the cooking process. Remove asparagus from the basket, and pat dry on a paper towel. Set aside. (This step can be done in advance.)

First layer, check. (By repeating the ingredients in a second layer, it ensures plenty of Leslie’s Basic Cream Sauce with each serving.)

In a baking dish or ovenproof skillet, arrange half of the asparagus in the bottom of the pan. Top with half of Leslie’s Basic Cream Sauce and half of the chopped hard-cooked eggs; repeat with remaining asparagus, sauce, and eggs. Top with 1 cup of homemade breadcrumbs.

Broil until hot and bubbly and lightly browned. Serve immediately.

Homemade Breadcrumbs: In a food processor, combine 2 or 3 slices of bread, 1 tablespoon butter, 1 tablespoon olive oil, and salt and pepper to taste. Process until thoroughly combined. Set aside.

I use my mini chopper for this task. The cleanup is a piece of cake!

I like to make a big batch and keep it in the freezer ready to go. That’s one step checked off the list! It’s also a great way to make use of slightly stale bread.

Learn from Leslie: You may not use all of the sauce, but it reheats nicely. Leslie’s Basic Cream Sauce recipe can also be cut in half if desired. Personally, don’t mind a little extra!

One of my childhood favorites, originating from the Brown Hotel in Louisville, Kentucky, is the Legendary Kentucky Hot Brown. If this was ever on a menu, it was all mine!

This knife-and-fork sandwich is a quick and easy weeknight meal, and impressive enough for company when serving a smaller crowd.

A few simple ingredients and an ovenproof dish are all you need to make this classic recipe.

Kentucky Hot Brown

Serves 4

4 slices white bread, cut in half diagonally

1 to 1 ½ pounds sliced turkey

1 recipe Leslie’s Basic Cream Sauce

8 tomato slices

¼ cup grated Parmesan

8 slices of cooked bacon

In individual ovenproof dishes, assemble in this order: bread, turkey, cream sauce, tomato slices, and Parmesan cheese.

The base of this delicious sandwich is a toasted piece of white bread.

Broil until hot and bubbly and lightly browned. Serve with two slices of bacon, crisscrossed on top.

Serve with a small salad for an easy weeknight supper. Guaranteed to please! Ovenproof dish from Sur La Table, surlatable.com

Lastly, here’s a way to sneak a green vegetable into your family’s diet. One bunch of fresh broccoli goes perfectly with the homemade cream sauce to make a delicious Broccoli Mac-and-Cheese. Pasta is always a family favorite.

Broccoli Mac-and-Cheese

Serves 8 to 10 (maybe more!)

2 cups twist-style pasta (8 ounces)

1 bunch broccoli, cut into florets (about 3 cups)

3 tablespoons butter

3 tablespoons flour

3 cups whole milk

2 ½ cups sharp Cheddar cheese, grated

½ cup Parmesan cheese, grated

1 teaspoon Worcestershire sauce

½ teaspoon dry mustard

¼ teaspoon white pepper (or to taste)

½ teaspoon salt (and more to taste)

½ cup Panko (Japanese breadcrumbs)

Boil pasta in a large pot according to directions until al dente. Strain and return pasta to the pot. Set aside.

Steam the broccoli in vegetable steamer basket for 5 to 10 minutes or until tender when pricked with a fork. Plunge into ice water; allow to cool. Remove from ice water to a clean dishtowel or paper towels; pat to absorb excess moisture. Set aside. (This step can be done a day in advance; and refrigerate until ready to use.)

The ice-cold plunge stops the cooking process and allows the broccoli to remain a bright green.

Melt butter in a medium saucepan; add flour, and whisk until combined. Gradually add milk, and continue to cook until thickened, about 5 to 10 minutes. Add Cheddar, half of the Parmesan (¼ cup), and the next 4 ingredients.

Add the cream sauce and broccoli to the pasta. Stir to combine. Place in a lightly greased 2-quart baking dish. Sprinkle with remaining Parmesan and Panko.

To avoid messing up another pot, I combine the pasta, sauce, and broccoli in the same pot I used to cook the pasta.

Any 2-quart ovenproof baking dish will work. Sometimes I do individual servings in my mini cast-iron skillets.

Broil until hot and bubbly and lightly browned.

Serve immediately.

Learn from Leslie: Any larger shaped pasta, will work like sea shell or rotini.

There’s only one word to describe this dish: Yum! Pottery by Earthborn Pottery at earthbornpottery.net. Also available at The Cook Store at thecookstoremtnbrook.com

Breakfast Lessons

On January 10, 2018January 11, 2019 By Leslie Byars RegisterIn breads & pastas, brunch, desserts6 Comments

‘Trailer for sale or rent, rooms to let, fifty cents….’

When I was in high school, I woke up every Sunday morning to Roger Miller’s voice singing King of the Road throughout the house on my dad’s stereo. He thought it was funny to wake my sister and me up for church that way. His thoughts were similar to the old proverb “If you’re going to hoot with the owls at night, you better be able to soar with the eagles in the morning.”

It was always worth getting out of bed, because that was Dad’s day to cook breakfast.

My dad could give breakfast lessons. He’s got it down to a science.

His specialty is made-to-order eggs. He can make them any style. He adds a little hot sauce before serving. The order in which you wake up is the order in which you are served!

Omelets to order, no problem! This silly picture was taken during an Iron Bowl weekend. Dad normally doesn’t cook breakfast in a Bear Bryant hat!

For pancakes, he’s got several different batters he likes, but the secret step is adding melted butter to the batter before cooking them. No butter is needed with the syrup when you do that.

And, he is particular about his biscuits too. He likes them extra crispy and brown. He hollows out part of the filling to make them a skinny biscuit. He was ahead of his time.

He always warms the plates and syrup in the microwave. He knows exactly how many seconds per plate. Thank goodness he has my mother to assist with all of these steps.

The extras, well, he’s got that figured out too. He spends about 15 minutes (total) driving all over town, to the hospital cafeteria, hotel coffee shop, and donut shop picking up his favorites from of all of these spots (bacon, sausage, donut holes, biscuits…) that are cooked and ready to serve. It’s a spread—guaranteed to hold you over for a few hours!

The first recipe I want to share is from my grandmother, better known as Mama Lil. I have her recipe box, and this one is in there. My grandfather’s name was Jesse, and she named these Hungry Jess Pancakes. They were always delicious, but I tweaked them to be even better! Instead of the oil, I do Dad’s melted butter trick. And I lightened the salt a tad (even though she survived 97 years on a highly salted diet). They will not disappoint and wonderful for dinner too on a cold, winter night!

Seeing Mama Lil’s handwriting is so comforting.

Hungry Jess Pancakes

Makes 10 pancakes

2 eggs

1 ¼ cups buttermilk

½ teaspoon salt

½ teaspoon baking soda

2 teaspoons baking powder

1 cup flour

2 tablespoons melted butter

Vegetable oil

Crack eggs into the bowl of a mixer; beat well. Add buttermilk, and mix until thoroughly combined.

In a separate bowl, combine remaining dry ingredients. Add to the buttermilk mixture; beat well. Add the melted butter. Set aside.

Heat a large nonstick skillet to medium to medium-high. Evenly coat the bottom of the skillet with vegetable oil. (I like to brush the vegetable oil onto the skillet with a basting brush.)

With a 1/3 dry measuring cup, pour batter into the skillet, making 3 pancakes at a time until batter is gone.

Keep in a warm oven on a baking sheet until remaining are cooked. Serve with warm maple syrup.

Garnish with fresh berries.

Leslie Byars Register

Yields 10 pancakes

Hungry Jess Pancakes

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Ingredients

2 eggs
1 ¼ cups buttermilk
½ teaspoon salt
½ teaspoon baking soda
2 teaspoons baking powder
1 cup flour
2 tablespoons melted butter
Vegetable oil

Instructions

Crack eggs into the bowl of a mixer; beat well. Add buttermilk, and mix until thoroughly combined.
In a separate bowl, combine remaining dry ingredients. Add to the buttermilk mixture; beat well. Add the melted butter. Set aside.
Heat a large nonstick skillet to medium to medium-high. Evenly coat the bottom of the skillet with vegetable oil. (I like to brush the vegetable oil onto the skillet with a basting brush.)
With a 1/3 dry measuring cup, pour batter into the skillet, making 3 pancakes at a time until batter is gone.
Keep in a warm oven on a baking sheet until remaining are cooked. Serve with warm maple syrup.
Garnish with fresh berries.

https://dearpartydiary.com/breakfast-lessons/

Plates are by Golden Rabbit, $16 each. Retro alarm clock, $18. Enjoy Life glass, $12, all from The Art of Simple, Seaside, Florida; 850/231-6748, theartofsimple.com. The watering can is from Shoppe, Birmingham, Alabama; 205/224-4450, shoppebham.com

Serve this for breakfast, brunch, or even dessert. It transports well and makes a wonderful gift. Thanks, Cindy, for sharing your mother’s special recipe.

Judy Bishop’s Banana Bread

Makes 2 (8 ½ x 5-inch) loaves

1 cup shortening

2 cups sugar

3 eggs

2 teaspoons vanilla

2 ¾ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

4 ripe bananas, mashed with a fork

1 ½ cups walnuts, toasted

Preheat oven to 350 degrees.

In the bowl of a mixer, combine shortening, sugar, eggs, and vanilla. Beat until smooth and creamy.

In a separate bowl, combine flour and next 3 ingredients. Add to shortening mixture, and mix thoroughly. Add buttermilk and bananas. Continue mixing until combined. Stir in walnuts.

Bake for 50 minutes.

Learn from Leslie: The nuts land where they land in the baking process. If this bothers you, then pulse the walnuts in a food processor and then add to the batter. I personally like the random, toasted pieces of walnuts throughout the bread.

I keep the knife in the pan for easy cutting access! Who could resist?

I love the combination of bacon and cheese grits. Why not just make it happen from the get-go? These grits are often requested as the “plain” grits at my house. My family prefers these over a baked grits casserole. These are also tasty under a pork chop.

Quick Creamy Cheese Grits with Brown Sugar Bacon “Spoons”

Makes 5 cups

4 ½ cups water

1 cup grits

½ teaspoon salt

3 tablespoons butter

6 to 8 slices American cheese

Salt and pepper to taste

Brown Sugar Bacon “Spoons”:

6 slices of bacon, cut in half

1/4 cup light brown sugar

Coarsley ground black pepper

Leslie Likes: Nueske’s Applewood Smoked Bacon

Preheat oven to 350 degrees.

Line a baking sheet with foil. Spray a cooling rack on both sides with cooking spray. Place rack onto baking sheet. Cut bacon slices in half, and position on rack. Sprinkle with brown sugar and black pepper.

Bake 20 to 25 minutes until bacon is done. Loosen from rack, and allow to cool completely. These can be made ahead.

Quick Creamy Cheese Grits:

Bring water and salt to a boil; add grits, stirring constantly. Reduce heat to medium. Cook for 5 to 7 minutes or until thickened. Add butter, cheese, salt, and pepper. Continue to cook until thick and creamy. Remove from burner, and cover.

My first attempt at making real spoon shapes. Unfortunately, they were too flimsy to be used as dippers after they were baked. But kinda cute huh?

Start every day with a good breakfast and a smile on your face! Besides, don’t they call it the “free” meal?

I would love to hear from you. Don’t be shy about making comments or asking questions. And, if you have a family recipe that you think is unique and delicious, please send it in. I would love to try it! Until next week, Leslie

Lentils and Roses

On January 3, 2018January 3, 2018 By Leslie Byars RegisterIn soups, The Parties, The Recipes

One bunch of grocery store roses and a couple bags of red lentils”

Sometimes when you are doing a floral arrangement, you have your heart set on a certain flower, and you go to the store and they don’t have anything even close to what you were imagining. That’s when the fun starts.

There are no boundaries when you are playing with flowers. The world is your oyster.

In my opinion, a mass of any color or flower is usually more effective than a mixture—although I like to change it up sometimes.

When I saw these coral sweetheart roses at the grocery store floral department, I instantly thought of red lentils. That’s how my mind works. Not only were the lentils a similar color, but also they would serve as an anchor for my vases in the container for easy, painless transportation.

Gathering your provisions is half the fun.

Lentils are found in the grocery store aisle with the other dried beans.

Look for containers with dual purposes like this basket-like shape.

Miniature old-fashioned milk bottles filled with water are the vases for the roses. They easily nestle into the bed of lentils for stability.

I took this arrangement to a birthday dinner last spring. It’s nice to take flowers to a restaurant for a special occasion if they are compact and don’t interfere with the service. It instantly creates a homey feel at the table. I usually try to drop them off late that afternoon, while the tables are being set, to avoid any confusion and simplify my arrival at dinnertime.

The galvanized container and bottles are from Oak Street Garden Shop, oakstreetgardenshop.com

Don’t be afraid to put any combination together. You are the floral designer.

Now what to do with the leftover lentils after the flowers are gone?

Lentils cook quickly and make a healthy, light lunch or simple supper in a stew.

Leslie’s Leftover Lentil Stew

Makes 2 1/2 quarts

2 cups lentils

1 tablespoon olive oil

1 medium onion, chopped

5 celery ribs sliced diagonally

4 to 5 cloves garlic

2 (14.5-ounce) cans low-sodium chicken broth

2 (14.5-ounce) cans diced fire roasted tomatoes

Juice of 1 lemon

2 tablespoons chili powder

1 tablespoon cumin

1 1/2 teaspoons salt

Dash of hot sauce

Rinse lentils in a bowl until the water is no longer cloudy. It may take a few times. Place 2 cups of lentils in a medium saucepan; add 4 cups of cold water. Bring to a boil, and simmer for about 20 minutes until beans are tender. They will open up a little bit.

While they are cooking, sauté onion, celery, and garlic in olive oil in a large Dutch oven. Cook for about 5 minutes or until tender and onions are translucent.

Drain the lentils; add them to the onions, celery, and garlic. Add the chicken broth, and remaining ingredients. Simmer for one hour. Serve with crackers or hot French bread.

A cold week is like a rainy day you desperately need to get your life back together. You will feel organized by Friday if you check these all off your list.

Arctic Blast Activities

Write your holiday thank-you notes. Yes, that never goes out of style.
Clean out the cluttered drawers around your house.
Set up a card table for a puzzle or a craft project.
Put away all the straggling Christmas gifts and decorations.
Fill in all upcoming activities, trips, etc. on a 2018 calendar.
Buy a new houseplant to perk up a corner or coffee table.
Start a new exercise class; change it up.
Plan a spring party.
Try a new recipe.
Make a batch of Freezer Pizza Crusts (page 180, see Leslie’s Party Diaries)

One batch makes 12 healthy, thin pizza crusts. They are a crowd-pleaser!

Happy New Year!

Coming up in the next few weeks, Favorite Weeknight Meals, Breakfast for Dinner, Super Bowl Supper ideas, Knife-and-Fork Sandwiches, and more! Be sure to subscribe to dearpartydiary.com. I may sneak a few posts in just for those special folks who do.

Also, be sure to subscribe or pick up a copy of Birmingham Home and Garden magazine, birminghamhomeandgarden.com. My first food column is out now in the January/February issue.