My bookshelves are filled with books, mostly cookbooks. It’s a good problem. I am obsessed with all types of cookbooks—old and new. When I want to try a new recipe, I go to my shelves and pull out a stack and start looking. No matter how many times I have looked at each of them, I always see a recipe I’ve never noticed before.
Pickled shrimp is a classic recipe that has been around for a long time. When I ran across Frank Stitt’s recipe from his first cookbook, Southern Table, I knew his recipe would be foolproof—his restaurant Highlands Bar and Grill did just win the James Beard’s Award for Most Outstanding Restaurant! That is good enough for me.
Here’s the cover of the book. If you don’t have one, I highly recommend. highlandsbarandgrill.comThis shrimp cooking process and marinade are inspired and adapted from Frank Stitt’s recipe. I added my own twist by adding capers, plus extra vegetables and seasonings.
I followed Frank’s shrimp cooking technique for this recipe, WELL ALMOST! I misread the instructions, which I do A LOT, and peeled the shrimp before I boiled them. So, FYI, if you are in a hurry and want to buy your shrimp peeled and ready to go, the recipe WILL work both ways. But, when in doubt, go with the professional chef and James Beard Award winner’s recommendations.
Cooking the Shrimp
In a large pot filled with water, combine 1 onion, quartered, 1 celery stalk, cut into 3 to 4 large pieces, 1 lemon, sliced, and several parsley sprigs. Bring to a boil and simmer for 15 to 20 minutes.
Add a tablespoon of salt, and shrimp. Allow the water to return to a simmer and then remove from the heat. The shrimp will turn pink. Drain and peel (if you have not already done that!). Set aside while preparing the ingredients and making the marinade.
The Ingredients
2 ½ pounds cooked medium-size shrimp, peeled
2 lemons, thinly sliced
½ red onion, sliced
1 fennel bulb, sliced
1 bell pepper, cut into bite-size pieces
5 to 6 pieces of fresh okra, cut in half lengthwise (look for smaller ones)
2 small pickling cucumbers, sliced
2 jalapeños, sliced (do not remove seeds)
1 carrot, peeled and sliced
4 tablespoons capers
6 garlic cloves, thinly sliced
12 to 14 bay leaves (I use fresh)
The Marinade
1 ¾ cups olive oil
1 cup white wine vinegar
½ cup fresh lemon juice
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon fennel seeds
1 teaspoon ground white pepper
1 teaspoon coriander seeds
1 teaspoon red pepper flakes
Once the shrimp is cooked, then it’s playtime!
Be creative… jalapeños, peppers, carrots, cucumbers, red onion, okra, …etc.
A handful of fresh okra adds a southern twist to this tasty appetizer.I prefer using a red onion instead of yellow. I guess it’s the artist in me that likes that extra pop of color!You can use all of one bell pepper or part of several different colored ones. Your call!And, if you don’t have a bay leaf tree, go get one today. It will be the best $15 you have ever spent. The leaves are spectacular in the fresh form.Now for the final step. Pack the shrimp and veggies tightly in a jar or jars, then pour the marinade over to cover. Place in the refrigerator for at least 24 hours. It will keep for several days. This recipe makes about 8 cups and can easily be doubled or halved for any size crowd.When ready to serve, simply pour the entire jar into a shallow, attractive bowl. Serve with toothpicks. (When divided into smaller, pint-size jars, this appetizer would make a wonderful gift during the holidays or anytime!)
The Tail Discussion (I’ve saved this for last.)
I know it’s proper and chef-like to leave the tails on shrimp. But let’s be honest, folks; they get in the way! So I prefer to remove them in 99% of all shrimp dishes. The fact is, I’m the one that cleans up during and after a party, and I’d rather not pick up shrimp tails on cocktail napkins all night long. So there you have it. Tails off, please.
The Toothpick Trick
I always love when I learn a new trick. Last weekend I took this recipe to the mountains. While I was choosing a serving bowl, my gracious host cut a lemon in half for the discarded toothpicks. It was such a great idea that I felt like sharing it.
Have a great week and stay cool!
I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com
Well in advance, begin gathering the party supplies. You probably have more than you think sitting around your house. Get a pile going. It will be a motivating source of excitement.
“Look around.”
Anything can be anything. Three palettes found in a discard pile make the perfect height and size for a coffee table for a large sitting area. Palette Tip: the cute blue ones are about 5 times as heavy, so plan accordingly.
“Redecorate.”
Rearrange what you already own. Like for instance, I moved my outdoor furniture from the covered porch to the middle of the yard, which opened up a new spot to dine.
“Google everything.”
These adorable Moroccan paper plates from Amazon sat neatly on my wooden chargers. Instead of water glasses, I purchased La Croix sparkling water in cans that matched the tablecloth. No one even noticed they didn’t have a water glass and were eating on paper plates. The cleanup was a piece of cake.
“Keep the food nearby.”
When eating outdoors, try to keep the dining area as close to the food as possible. You want everyone to easily be able to access seconds and thirds!
“Beg, borrow, and steal.”
Ask friends and family for anything you might need. Don’t be afraid to mix-and-match. An assortment of Moscow mule mugs are far more interesting than a matching set. And, yes, I used paper straws.
“Cutting rights.”
Keep your eyes peeled when driving around town and take note of the houses with abundant flowering hedges. Ask before cutting and always leave a small gift or thank-you note to show your appreciation.
“Simplify the appetizers.”
When cooking an entire meal for a crowd, don’t wear yourself out making a ton of appetizers. Like I mention in my book, Leslie’s Party Diaries, the Ritz-Carlton Trio is always a hit. Simply fill a 3-way container with any nibbles you have in the pantry.
“Prep so you can play.”
I always prep everything possible a day or two ahead. This tip is a game changer.
“Stay on point.”
Stick with your theme from start to finish, like this spectacular Moroccan wedding cake made by Olexa’s Catering and Cakes, olexas.com
“Dress the part.”
Plan ahead if you are the guest of honor. Make all alterations and have your outfit and accessories ready to go.
“The parting gift.”
Clearance shelves almost always have a prize or two. It’s my first stop when looking for party favors. These little vases from west elm doubled as the centerpiece too. westelm.com
“The reward.”
And finally, always allow a few minutes to enjoy all your hard work after a party. This may be my favorite coffee spot around the house.
For all of the recipes from the Moroccan birthday dinner, go to Moroccan Made Easya past post from February 28, 2018. (or click on the red type above)
Now it’s your turn to start planning your own party. You will be surprised how rewarding and fun it will be.
Also, I love to brainstorm about parties. So, if you need any help, just ask! Have a great weekend. Leslie
I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com
When I’m hosting a birthday, shower, or any other festive family occasion, I want it to look like I have tried. But, on the other hand, I don’t want to give up my entire week or weekend making that happen. These recipes are company worthy and easy—a winning combination.
For all you Birmingham folks, the recipes in today’s post ran in the May/June issue of Birmingham Home and Garden magazine. So, if you subscribe, I apologize for the duplicates; but if you don’t, or have misplaced your issue, don’t fret—the recipes are all here. Well, almost all. I’m saving the Overnight Cinnamon French Toast for maybe Father’s Day. Stay tuned.
You all know how much I adore a package topper. How easy is slipping one seed packet under the bow?Set the tone for any party with these unique Cucumber-and-Petal Tea Sandwiches. Each one is a litte work of art.Get creative with the toppings. And don’t worry—it takes only a handful of ingredients to make them all special.
Cucumber-and-Petal Tea Sandwiches
Makes 36 (approx)
1 (8-ounce) package cream cheese, softened
3 tablespoons grated cucumber, excess water removed
1 tablespoon grated onion
¼ cup fresh dill
2 tablespoons mayonnaise
¼ teaspoon salt
1 loaf very thin white bread
Garnish with radish and cucumber slices, edible flowers, and fresh herbs
Be sure to slice the cucumbers and radishes thinly. It will make them easier to eat.
Combine first 6 ingredients in a small bowl; set aside. Trim crusts from bread to desired size. (I used a fluted pastry cutter. A cookie cutter will also work.) Spread cucumber mixture evenly on the bread, and garnish away!
This makes a nice appetizer to serve before lunch.
“And speaking of lunch…”
Celebration Shrimp Salad is a “healthy-ish” make-ahead option for anytime, not just a special occasion.
Celebration Shrimp Salad
Serves 4 to 6 (recipe easily can be doubled)
1 pound shrimp
1 cup finely chopped celery
3 Roma tomatoes, seeded and chopped
¼ cup green pepper, finely chopped
2 tablespoons pimiento or 2-ounce jar, drained thoroughly
1 tablespoon finely chopped green onion, (reserving tops for garnish)
½ teaspoon salt
¼ teaspoon pepper
Sour Cream Dressing
1 cup sour cream
½ cup ketchup
1 tablespoon soy sauce
1 tablespoon grated onion
1 teaspoon horseradish
½ teaspoon dry mustard
Place shrimp in a medium saucepan of boiling water. Cook for 2 to 3 minutes or until shrimp turn pink. Pour into a strainer, and rinse with cold water. Peel and place into a medium bowl. Set aside.
Add next 5 ingredients to the shrimp. (Note: With a paper towel remove excess moisture from the pimientos and tomatoes before adding them to the shrimp mixture.)
Sour Cream Dressing:
Combine all ingredients in a small bowl, mixing thoroughly. Immediately before serving, toss shrimp mixture with half of Sour Cream Dressing.
Serve shrimp salad on lettuce cups. Pass remainder of the dressing if desired. Garnish with reserved green onion tops.
2 tablespoons pimiento or 2-ounce jar, drained thoroughly
1 tablespoon finely chopped green onion, (reserving tops for garnish)
½ teaspoon salt
¼ teaspoon pepper
Sour Cream Dressing
1 cup sour cream
½ cup ketchup
1 tablespoon soy sauce
1 tablespoon grated onion
1 teaspoon horseradish
½ teaspoon dry mustard
Instructions
Place shrimp in a medium saucepan of boiling water. Cook for 2 to 3 minutes or until shrimp turn pink. Pour into a strainer, and rinse with cold water. Peel and place into a medium bowl. Set aside.
Add next 5 ingredients to the shrimp. (Note: With a paper towel remove excess moisture from the pimientos and tomatoes before adding them to the shrimp mixture.)
Sour Cream Dressing:
Combine all ingredients in a small bowl, mixing thoroughly. Immediately before serving, toss shrimp mixture with half of Sour Cream Dressing.
Serve shrimp salad on lettuce cups. Pass remainder of the dressing if desired. Garnish with reserved green onion tops.
Serve with Sweet Corn Pudding and any simple marinated asparagus recipe.Allow the corn pudding to rest for a few minutes after baking.
Sweet Corn Pudding
Serves 4 to 6
6 ears fresh corn, kernels removed
3 tablespoons sugar
1 teaspoon salt
¼ teaspoon pepper
2 large eggs, lightly beaten
2 tablespoons butter, melted
1 cup milk
Preheat oven to 375 degrees.
Lightly grease a 1 ½-quart baking dish.
Stir together all ingredients in a medium bowl. Pour into prepared dish. (Place baking dish inside a larger baking pan; fill pan halfway up with water. This “water bath” will keep the pudding moist.) Bake for 45 minutes or until set.
“And for the moment you’ve been waiting for…”
Do you remember the Lorna Doone cookies??? They’re back!
No-Churn Strawberry Shortbread Ice Cream
Serves 6 to 8
2 cups fresh strawberries, plus extra for garnish
2 tablespoons sugar
2 cups whipping cream, chilled
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla
12 shortbread cookies
Fresh mint
Wash and hull strawberries, and place in a medium bowl. Sprinkle strawberries with sugar; set aside.
Beat cream with an electric mixer until stiff peaks form; add sweetened condensed milk, combine thoroughly; set aside.
Place strawberries in a food processor, and pulse 2 or 3 times.
Place cookies in a ziplock bag, and pound until crumbly.
Layer cream mixture, strawberries, and cookies in a 9 by 5-inch loaf pan, repeating twice. Swirl the layers with the blade of a knife after each layer. Top with remaining strawberry slices.
Cover tightly with several sheets of plastic wrap. Freeze for 5 to 6 hours or overnight. (Carefully press plastic wrap onto ice cream mixture to prevent any ice crystals from forming.)
Remove from the refrigerator 10 to 15 minutes prior to serving. Garnish with strawberries and fresh mint.
Leslie Likes: Lorna Doone Shortbread Cookies
Fabulous Find
These slim (8-ounce) cans of Zing Zang Bloody Mary mix are handy for smaller gatherings and travel. $9.99 per 6-pack, zingzang.com (For Birmingham readers, I bought these at the Crestline Piggly Wiggly!)
Also, special thanks to Grace Register for taking time out of her busy work schedule to index all of my past blog posts for me. She is one smart cookie!
Since October when I launched dearpartydiary.com, I’ve managed to come up with some pretty tasty recipes—65 to be exact, so if you may have skipped a week or two, take time to go back through the posts and see what all you have missed! It should be a “piece of cake” now, thanks to Grace!
“The finishing touches…”
It’s easy to grow your own edible flowers, such as nasturtiums. Simply follow the instructions on the back of the seed packet and don’t skip the step to soak them in water overnight before planting. They will germinate much faster. Seeds available at Oak Street Garden Shop, oakstreetgardenshop.comDon’t be embarassed to serve your guests on paper plates. There are so many pretty options out there now, like these from Table Matters, Mountain Brook, AL. 205/879-0125I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com Have a great week! leslie
“Memorial Day, this day of remembrance, is also the unofficial kick-off of summer, and yet another reason to get cooking with family and friends.”
That’s a great way to wind down the busy month of May. And, in fact, I secretly was praying for a rainy day today. I needed it to get my house back together after all the graduation festivities.
Also this month, I’ve been busy finishing up my recipes for the July/August issue of Birmingham Home and Garden. Be sure to pick up a copy or subscribe at birminghamhomeandgarden.com. I’m focusing this issue on vegetables fresh from the garden—tomatoes, watermelon, corn, peaches, blueberries, jalapeños, and more. You don’t want to miss it.
It’s so easy to cook when there are so many fresh ingredients everywhere you look.
But on this relaxing holiday, I thought I would share with you some of my true cooking confessions that I’ve never shared before.
Confessions of a Cookoholic
I really don’t like to bake sweets. When I’m entertaining, dessert is always the first course I will eagerly hand off to anyone who offers to bring something.
I rarely go out to lunch—probably six times a year. I have several quick and light lunch options that I grab on the go. Sometimes I never even sit down to eat them. It’s that quick!
The last time I took a nap was in 2013 when I had the flu. I have a list a mile long of all the things I want to do in my life. There is no time to nap.
I have 61,116 photos on my iPhone. My entire book, blog, and personal photos go back to 2006. I’m afraid to delete any of them. I might need them for something. I pay $2.99 a month to store them in the Cloud.
Living proof! And that was earlier today.
My favorite food is pizza. Pasta is a close second. One of the first recipes I made as a child was a double-decker pizza in a cast-iron skillet. My dad requested it!
I’ve tried to fry chicken only once. (I had an electric range at the time.) The second I dropped the brined chicken pieces into the hot grease, my power went out due to bad weather. As you can imagine, the sizzle ended and the cleanup began!
I enjoy going to the grocery store. I actually save it for after other chores as my reward.
Ten grocery store items I’m never without: 1) onions 2) celery 3) carrots 4) chicken broth 5) pasta 6) butter 7) olive oil 8) coffee 9) garlic 10) wine
You never know when someone may drop by.
I still have a few books left in the basement (formerly known as Jon’s wine cellar). If you need a gift or two, go to Buy the Book on this post, or to my website at lesliespartydiaries.com Happy to personalize them too. Have a great week! leslie
How can two such festive occasions happen on the same day? What is a girl to do?
This is the first time that I can remember that Cinco de Mayo and the Kentucky Derby have fallen on the same day.
“Wow, what a toss-up!”
So let’s celebrate both this week—just because we can.
Oh wait, one quick FUN FACTfrom my ever-so-smart copy editor, Susan Alison (who makes me look good week after week!):
May 5, 1973- Secretariat won, starting his quest for the Triple Crown!
“And we’re off!”
Traveling always inspires me to try new recipes. While I was in Cabo last week, I ordered a Jalapeño Margarita poolside. It was one of the best margaritas I’ve ever had, so I asked the bartender to walk me through the steps on how he made this delicious creation. So here it goes.
These fresh margaritas get their color strictly from the jalapeño and the lime juice alone. No processed mix here!
Jalapeño Margarita
Makes 2
2/3 cup tequila
½ cup simple syrup
¼ cup Cointreau
1 large jalapeño, seeds removed
Juice from 4 limes
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon hot sauce
Ice
Put first 5 ingredients in a blender. Blend thoroughly, and set aside. In a small, flat bowl stir together chili powder and salt. Place hot sauce in a separate bowl. Dip the rim of each glass in the hot sauce, then salt mixture and fill with ice. Pour margarita mixture over ice. Garnish with a lime slice or jalapeño if desired.
The sweetness of the simple syrup and Cointreau smooth out the acidity of the lime juice. You won’t be able to have just one! Serve with Crunchy Fried Plantains and a spicy ranch dressing dipping sauce.
Learn from Leslie:To make simple syrup, “simply” boil equal parts of water and sugar. I like to do 3 cups at a time and keep it ready to go in the refrigerator.
A plantain is NOT a green banana.They should be carefully marked. Ask if you are not sure. I was surprised how inexpensive they are. Each of these plantains was 25 cents!
Crunchy Fried Plantains
Serves 4 to 6 as an appetizer nibble
3 to 4 plantains
48 ounces peanut oil
3 garlic cloves, peeled and halved
Kosher salt
Spicy ranch dressing
With a chef knife remove both ends (about 1 inch) of the plantain. With the tip of the knife make a cut down the entire length of the plantain. Peel and remove skin and discard. Cut plantain in half, then quarter. With cut side down, carefully slice plantain strips as thinly as possible. Repeat with remaining.
Be sure not to crowd the pan. The plantains will get crispier and browner in small batches. They will keep for several hours, so feel free to do them in advance.
In a Dutch oven heat oil and garlic cloves to medium high. Cook plantains in batches until golden brown, stirring frequently to keep them from sticking together. Place on a lightly salted paper towel to drain. Sprinkle with additional salt.
Serve with a spicy ranch dressing for dipping.
The slightly sweet homemade chip goes beautifully with a spicy margarita. It’s a nice alternative to a salty chip.
Now on to the next…
If you haven’t noticed, there is a julep craze going on this year. Garden and Gunmagazine has asked restaurants to invent their own creation of this classic drink. Well, I don’t own a restaurant, but I was up for the challenge.
Tropical Mint Juleps with Pineapple Cigar
Makes 2
1 pineapple spear from a whole fresh pineapple, plus extra for cigar garnishes
5 fresh mint leaves, plus extra for cigar garnish
3 ounces bourbon
1 tablespoon powdered sugar
½ cup pineapple juice
Wooden picks
In a small pitcher, place pineapple, mint leaves, and bourbon. With a muddler or end of a wooden spoon, break up pineapple spear and crush mint leaves. Add powdered sugar and juice. Combine well. Serve over crushed ice. Garnish with pineapple cigar.
Learn from Leslie: To make garnish, use 2 larger fresh mint leaves to resemble the wrapper on a cigar. Use a long wooden pick to hold them in place.
I’ve always been a fan of rum and pineapple juice. I can’t believe I have never tried it with bourbon. Give it a try!Serve the Tropical Mint Juleps with Mama Lil’s Biscuits filled with Heavenly Ham Saladfor an irresistible bite.
Mama Lil’s Biscuits
Makes 45 to 50 1-inch biscuits
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons shortening, such as Crisco
½ cup buttermilk, plus extra if needed
Preheat oven to 450 degrees.
In a medium bowl, combine first 4 ingredients well using the tines of a fork. Add shortening, and combine thoroughly until evenly distributed and crumbly. Add buttermilk, and combine until dough forms. (Add extra buttermilk 1 teaspoon at a time if needed.)
On a floured surface, roll dough out into a rectangle to ½-inch thickness. Cut into 1-inch pieces with a paring knife. Place together on a parchment-lined baking sheet. Bake 5 to 7 minutes until done and lightly browned. Allow to cool.
Biscuits like to touch! By placing them close together you will make them rise more.This spreadable salad is an ideal accompaniment for these tiny biscuits.
Heavenly Ham Salad
Makes 2 ½ cups
½ pound deli ham (ask the butcher to slice it in 2 to 3 thicker slices)
½ cup chopped celery
¼ cup sweet pickles
½ cup mayonnaise
Coarsely chop the thickly sliced ham before placing it into the food processor. Process the ham alone, and then add the chopped celery and pickles.
Place ham in a food processor, and process until fine. Add celery and pickles; pulse several times until thoroughly combined. Remove mixture from the food processor bowl, and place into a mixing bowl. Add mayonnaise, and combine well. Refrigerate until ready to use.
Leslie Likes:Wickles Pickles and Duke’s Mayonnaise
Filling the Biscuits:
Split the biscuits in half, and fill with about 1 teaspoon of Heavenly Ham Salad. Serve with Tropical Mint Juleps.
For a quick centerpiece, place one pretty bloom in a recycled bourbon bottle.I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
Believe it or not, dining out almost always inspires me to cook. It’s like the first time I saw a Jackson Pollack painting.
I can do that!
Well, not exactly. He did invent the concept and technique. Anyway, back to the blog. For instance, while Sallie and I were in Charleston a few weeks ago, we went to the seasonal, farm-to-table restaurant The Grocery. The menu consisted of the usual seafood choices for that area and a very interesting selection of vegetables. In fact, several of the appetizers were vegetarian. Sallie and I started with a plate of roasted carrots and a baked spaghetti squash!
Motivated upon my return, I was inspired to try to re-create the squash first. I did not ask for the recipe, but this is my attempt to duplicate the yummy dish from The Grocery.
Spaghetti Squash Bowl
Serves 4 to 6 as a side, or 2 as a vegetarian main course
1 spaghetti squash
Olive oil
1 cup good-quality marinara sauce
4 ounces fresh mozzarella “pearls”
12 basil leaves, chiffonade, and extra for garnish
½ cup freshly grated Parmesan cheese
Salt and pepper to taste
Preheat oven to 400 degrees.
CAREFULLY cut the squash in half lengthwise. With a large tablespoon, scoop out all seeds, and discard. Drizzle with olive oil, and sprinkle with salt and pepper. Place squash “cut side” down on a baking sheet, and cover tightly with foil.
It is always an option to boil the squash in a pot of water to soften skin if this is too hard for you to cut. I’ve always been able to cut it though. Take your time.Flip squash over onto baking sheet.Cover tightly with foil.
Bake for 35 to 40 minutes until tender. (This may vary slightly depending on size of squash.) Remove from oven, and shred squash with the tines of a fork.
How fun is this?Place shredded squash into a medium bowl, reserving the squash shells.Add remaining ingredients (except Parmesan cheese); combine thoroughly.
Place squash mixture back into the shells. Top with Parmesan cheese, and bake 25 to 30 minutes or until hot and bubbly and the cheese has melted.
Garnish with fresh basil.
LESLIE LIKES: I’m enamored by the ease of these “pearls,” but if you cannot find them in your grocery store, simply substitute any cubed or shredded mozzarella.
My second squash recipe is quick and delicious and goes perfectly with steak, chicken, or any Mexican meal. Not only is it an inexpensive option, but it also looks beautiful on the plate. Think of it as a Southwestern succotash. If there are any leftovers, make a cheese and calabacitas quesadilla the next day. There are a million options for this simple recipe. Give it a try.
Healthy, delicious, and pretty. What more can a girl want?
Leslie’s Calabacitas
(A Southwestern Squash Sauté)
Serves 6 to 8
3 ears of fresh corn
2 yellow squash
2 zucchini
1 large sweet onion
1 to 2 fresh jalapeños, minced
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon butter
Salt and pepper to taste
Garnish with fresh basil, optional
A handful of ingredients make an impressive side.
With a knife, remove kernels from corncobs, and place in a medium bowl. Chop the remaining vegetables uniformly into a small dice (about ¼ to ½ inch); add to the bowl.
The chopping step can be done the day before; keep chilled in a ziplock bag.
Heat olive oil to medium-high heat; add all vegetables and garlic, and stir continuously for 10 to 15 minutes or until tender. Add butter, salt, and pepper. Serve immediately.
Only one skillet to wash. Sweet!This is only half of the recipe. It makes a lot!I thought I would share a sneak peek of my natural light photo studio. (It’s the corner of my living room!)
It’s going to be a busy week as Jon and I try to get the garden planted. It’s time to plant herbs, vegetables, and flowers. Summer will be here soon. I hope!
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
With warm weather approaching, I can’t think of a better time to discuss serving piece solutions. For easy, foolproof entertaining, stock up on all of these items now.
I can’t have a party because I don’t have all the stuff.
I bet I’ve heard this a million times: “I can’t entertain because I don’t have enough plates.” Huh? Surely, in your house you can put two sets together and come up with a solution. Some restaurants mix them up on purpose. There are some really cute paper plates out there nowadays. That’s not an excuse. Sorry.
Then the next excuse I hear is “I don’t have the proper serving pieces.” I use the same key ones over and over. Look through my book if you don’t believe me.
Everyone can entertain.
Be on the lookout for these if you plan to entertain once in your lifetime. You will need them and be glad they are in the cabinet.
10 Serving Piece Solutions
Two Is Better Than One: Buy two matching 3-quart bakers. I have several pairs of these. When feeding more than 8 or 10 people, you will most likely have to double a recipe. It looks prettier to have a matching pair on the buffet.
Versatile Trio Dish (which I call the Ritz-Carlton Trio in Leslie’s Party Diaries, because they use a dish similar to these in their bar area while serving cocktails): For a quick emergency appetizer, you will need a dish like this. Any nibbles from the pantry can be thrown in at the last minute. I have a nice collection now. Thanks, Elizabeth.
The Perfect Dip Bowl and Platter: An attractive, flatplatter that comfortably holds a 2- to 3-cup bowl. You will use this all the time. Keep it handy.
Grilling Platters: I love enamel or any lightweight platter for grilling. Pottery can get too heavy when going in and out to the grill.
Spoons, Forks, and Spreaders: I keep mine all in one handy place in my kitchen drawer. I can easily go grab a decorative spreader or spoon. I pick these up whenever I see them, and I often give these as hostess gifts.
Cutting Boards: Nothing is easier (I’m not saying it’s inexpensive, but it is quick and impressive) than pulling out a cutting board and filling it up with cheeses and other nibbles. Keep several sizes on hand, depending on the crowd you are having.
Company Pot Holders and Dishtowels: Yes, hide these from your family and pull them out when company is coming.
The Bread Basket and Washable Napkin Liner: Know where these are at all times. Hot bread coming out of the oven is the final dinner party step. There is no room for error here. Also, the linen should be washable and replaceable. Some biscuits and breads leave greasy, unremovable stains.
The Dessert Pedestal: A store-bought cookie quickly looks more impressive on a decorative pedestal. I’ve been collecting these for years. Bring it to the dinner table, or place at the end of a buffet. For a crowd I will stack them and serve an assortment of desserts.
The Everyday Object: Anything can be a serving piece as long as it’s food safe. Look around your house and use any unexpected object at your next dinner party. I once lined a wooden wine crate with parchment and served beef tenderloin, rolls, and horseradish sauce in it.
Mother’s Day Special (It’s May 13th)
Now that spring break and Easter have passed, it’s time to be thinking about Mother’s Day! For a limited time only I’ll be doing complimentary gift wrap for all website orders ofLeslie’s Party Diaries. Order before April 22nd for all shipped orders. In-town delivery within Birmingham is available until May 11th.
Each book will be wrapped in a glossy white paper and topped with a bistro cotton tea towel and a set of stainless measuring spoons. Leslie’s Party Diaries also makes a great bridesmaid, wedding, hostess, and birthday gift.
When I’m headed to the lake or beach for the weekend, I like to do my prep on the front end. The last thing I want to do when I arrive is get back in the car and go to the grocery store.
All of these recipes can be made ahead, or prepped in advance, to ensure less toting and a more relaxing weekend.
The lemon juice brightens up the canned artichokes to give them a fresher taste. This dip can be made up to 48 hours in advance and stored in an airtight container.
Make-Ahead Hot Artichoke Dip
Makes 4 cups
1 (14-ounce) can artichoke hearts, chopped
1 (4-ounce) jar sun-dried tomatoes in oil, drained
8 ounces good-quality feta cheese, crumbled
1 cup light mayo
2 to 3 garlic cloves, minced
Juice of half lemon
¼ teaspoon black pepper
Garnish with basil (optional)
Assorted crackers
In a medium-size bowl combine first 7 ingredients. Refrigerate until ready to bake. (This can be done up to 48 hours in advance.)
Place in a lightly greased 1½-quart baking dish. Bake at 375 degrees for 15 to 20 minutes until hot and bubbly. Garnish if desired. Serve with crackers.
Learn from Leslie: For a small crowd, I like to bake only half at a time.
I always have these ingredients on hand to whip this up the night or two before a trip. It’s a nice alternative to soft drinks. At breakfast time in the summer, I drink this instead of coffee!
Refreshing Lemonade Tea
Makes 1 gallon
10 regular-size tea bags
8 cups of boiling water
1 cup of sugar
1 (12-ounce) can lemonade concentrate
Lemon wedges for garnish (optional)
Place tea bags in a 2-quart measuring cup or heatproof bowl. Pour boiling water over tea bags and allow to steep for 30 minutes. Remove tea bags, and pour tea into a 1-gallon container. Add sugar, and stir until dissolved. Next add lemonade concentrate and water to fill container. Stir to combine. Chill and serve over ice with lemon wedges if desired.
Wild Rice Chicken Salad
I like to poach the chicken in water with a dash of salt and a drizzle of olive oil, instead of baking it, for this recipe. It stays moist and white. This makes an easy supper or a quick lunch. I often use this dressing on a green salad too. It’s that good.
Fresh lemon juice will keep the avocados from turning brown.
Wild Rice Chicken Salad
Serves 5 to 6 (1 cup servings)
1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled
4 chicken breast halves, cooked and diced
1 bunch green onions, chopped
1 red bell pepper, diced
2 medium avocados
Juice of 1 lemon
1 cup pecans, toasted
Dressing:
2 cloves garlic, minced
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon black pepper
1/3 cup seasoned rice wine vinegar
1/3 cup vegetable oil
Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.
Combine dressing ingredients in a jar and shake until combined.
Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)
1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled
4 chicken breast halves, cooked and diced
1 bunch green onions, chopped
1 red bell pepper, diced
2 medium avocados
Juice of 1 lemon
1 cup pecans, toasted
Dressing:
2 cloves garlic, minced
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon black pepper
1/3 cup seasoned rice wine vinegar
1/3 cup vegetable oil
Instructions
Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.
Combine dressing ingredients in a jar and shake until combined.
Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)
It’s one less step when the marinade and sauce are the same. You can easily transport the flank steak in a ziplock bag. If there is any leftover Chimichurri sauce, it is tasty over grilled chicken or pasta for another meal.
Grilled Flank Steak with Chimichurri Sauce
Serves 6
6 garlic cloves
2 large shallots
1 jalapeño
¾ cup red wine vinegar
1 ½ teaspoons salt (or to taste)
3 cups fresh cilantro
1 ½ cups parsley
¾ cup oregano
1 ¼ cups olive oil
1 (2-pound) flank steak
Garnish with cilantro and grilled mini sweet peppers
Roughly chop the garlic, shallots, and jalapeño, and place into the bowl of a food processor. Add vinegar and salt; pulse 3 to 4 times (max) until evenly chopped.
With a knife, roughly chop next 3 ingredients (all herbs), and add to food processor. Add oil, and pulse 2 times; stop and stir mixture to ensure even chopping. Pulse 2 to 3 more times until coarsely and evenly chopped.
In a large ziplock bag, evenly coat flank steak with 1 cup of the Chimichurri marinade and sauce. Refrigerate for at least 8 hours or overnight.
Remove flank steak from marinade, and pat dry. Grill at medium-high for 8 to 10 minutes on each side or until desired doneness. Allow to rest 5 minutes before slicing. Serve with remaining 2 cups of Chimichurri sauce.
Learn from Leslie:Grill the mini sweet peppers for 10 minutes while grilling the steak.
These sweet mini peppers are found in the produce section at most grocery stores.
Shake and Bake Parsley Potatoes
Do your prepping in the comfort of your own home, and place in bags ready to go. All there is left to do is quarter, toss, and bake when you arrive. This simple recipe not only tastes delicious with steak but pairs easily with shrimp and chicken too. It’s a real crowd-pleaser.
Shake and Bake Parsley Potatoes
Serves 8
3 pounds red potatoes
1 gallon ziplock bag
1 snack size ziplock bag
2 tablespoons garlic cloves, minced (about 4 to 5)
2 tablespoons parsley, finely chopped
1 teaspoons kosher salt
1 teaspoon black pepper
¼ cup olive oil
Preheat oven to 400 degrees.
Wash potatoes, pat dry, and put in a gallon zip lock bag. In a separate snack- size ziplock or small bag combine next 4 ingredients. Refrigerate until ready to bake.
Cut into quarters, and return to the bag; add seasonings and ¼ cup olive oil. Seal and shake until thoroughly coated.
Preheat baking sheet for 5 minutes. Remove from the oven, and pour potato mixture out of bag onto the hot baking sheet. Bake 40 to 45 minutes or until golden brown, stopping halfway through to flip potatoes. Serve immediately.
Safe travels, everyone!I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
Don’t think that I forgot you. It’s been crazy around here this month! I’ve been to Dallas for Mom’s Weekend to see Lily. Last weekend I was in Charleston with Sallie taking a second look at College of Charleston. Yes, it’s March 15th and she still hasn’t picked a college yet. Making me a little crazy!!
I’ve been shooting all week for the May/June issue of Birmingham Home and Garden. Stay tuned. Be sure to pick up a copy or go to their website for all of my recipes each issue. (The recipes are in the ENTERTAINING catagory in the menu bar.) birminghamhomeandgarden.com
Tomorrow I’m headed to New Orleans for a little R & R. hahaha The next two weekends after that are spring break. Nutty. (I’m not complaining.) I can’t wait to get there and send photos. I’m going to one of my favorite spots!!!
I love spring and being away from a computer. It’s time for us all to put our hands in the sand or some dirt. Get outside and breathe some fresh air. So, the posts may be spaced out a little more these next few weeks, so bare with me.
Be sure to follow me on Instagram. I have two accounts–one for personal and the other for business, but they ususally overlap a lot! So follow both! I’m going to be doing lots of posts on them while I’m traveling. I may even throw in a few recipes here and there. Think of it as my “summer style” mini mini magazine.
leslie.register
lesliespartydiaries
See you next week!
Leslie
P.S. Okay, I have to admit, I’m a little disappointed no one asked me about this week’s post. I got a ton of views yesterday which makes me think you missed me??? I love getting mail, so comment anytime.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
Before we start talking about kitchen gadgets, I have to share some exciting news.
I never tire of seeing my work in actual print!
For those of you that may not know, I am now a contributing editor to Birmingham Home and Garden magazine. I develop and photograph the recipe section each issue. The March/April issue is hot off the press. Be sure to pick up a copy, subscribe, or go to birminghamhomeandgarden.com for the recipes. (Select ENTERTAINING from the menu bar.)
In this issue, I feature 5 recipes that travel well, or can be easily prepped in advance—all which will make for a more relaxing vacation. If you are headed to the mountains, beach, or lake anytime soon, or have a busy weekend planned, you won’t want to miss this issue.
Now, back to The Mini Magazine…
What’s in YOUR kitchen?
I was looking through some of my photos from Leslie’s Party Diaries andI ran across My 10 Most Used Kitchen Gadgets that I had photographed to be in L.P.D. Due to the lack of space, the entire list was never used. So I thought I would share them with you today. Think of this as a supplement to the book!
My 10 Most Used Kitchen Gadgets
Kitchen Scissors- “My Trusty Sword” I use them a million times a day. I freak when someone doesn’t put them back in my knife block. I use them to cut herbs, pizza slices, meats, parchment, and occasionally even a FedEx box.
My Trusty Sword
Pastry Blender- The secret weapon for making homemade piecrust and biscuits light and flaky.
Every kitchen needs one of these.
Vegetable Peeler- The obvious, of course, and for making pretty Parmesan or chocolate shavings.
I love the oversized rubber handle on this peeler. It’s easy on your hands.
Funnel-I don’t fry very often, but when I do, I want the oil to “go away” when I’m finished. I let the oil cool for several hours or overnight, then I use the handy funnel to pour it neatly back into the container. Jon taught me this little trick!
A funnel is like a cold bottle of Champagne. If you don’t have one, it’s too late!
5. Stainless Steel Mixing Bowls-These lightweight and easy-to-wash bowls are my go-to for any recipe. I love the way they nest and take up very little space in my cabinet. Most restaurant supply stores have a variety of sizes.
I buy these in pairs. So many recipes require two bowls of a similar size. It also works well if you are doubling a recipe.
Pastry Wheel- It is easy to make an impressive piecrust with this simple little tool. I use it for my shortcake pastry and homemade ravioli too.
Even a store-bought crust will look special.
Juicer- How many times have you squeezed a lemon into a recipe and lost a few seeds through your fingers? Fishing them out is like catching a bat! This juicer not only gets all the juice from a lemon, but catches the seeds too. You can also find larger ones for oranges and grapefruit.
A must! Even if it’s only for a fresh-squeezed margarita. That’s reason enough alone!
Kitchen Twine-One roll will probably last you a lifetime. I use it for meats, my Patchwork Chop Salad (see Leslie’s Party Diaries, page 101), tying up spices in cheese cloth, etc.
Not only is kitchen twine handy in so many recipes, but it makes a timeless bow on a brown craft-paper package.
Box Grater- I’ve never been a fan of “pre-shredded” cheese. I prefer to grate my own. So, with that said, my grater gets a lot of use. It is also good for carrots, zucchini, and potatoes.
Grating your own cheese is a good arm exercise too!
See, cooking can be your cardio!
Sifter- When I was younger I would sometimes skip the sifting step when making homemade piecrust. But after tasting my mother’s one day, I realized it’s not an option if you want a light and flaky crust. A small strainer can work nicely too. Go the extra mile!
It can never hurt to re-sift anything pre-sifted. Your crusts will be lighter and flakier.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
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