I’ve learned a lot in the past eight weeks, thanks to Scarlet Kanaday, a wellness nutritionist at St. Vincent’s Hospital. Being fairly thin all my life (until my 50s), I never dreamed I would EVER put on unwanted pounds. Well, I was wrong. The day after my 50th birthday, it all started.
For the last four years I’ve tried personal trainers, My Fitness Pal, starving myself, well, just about everything, and nothing worked. But after meeting Scarlet I realized I was going about it all wrong!
Scarlet planned a diet geared toward my body type and medications. It gave me peace of mind knowing that she had all of my blood work and other test results from my annual checkup to refer to also. I was in good hands, plus I adore her AND she loves to cook!
Meet Scarlet
Health and Wellness Director at Birmingham Obstetrics and Gynecology, Certified Personal Trainer and Health Coach, hlweightloss@birminghamobgyn.com, 205/271-5650
Without giving away all of Scarlet’s secrets, I will share that there is a magic formula to weight loss: You need to fuel your body with the correct foods, and that includes healthy fats too! And, the best part about dieting with Scarlet was I was NEVER hungry. In fact, I’ve never been able to eat so much!
Scarlet’s Top 5 Healthy Fats
Avocado
Olives
Olive oil
Half & Half or Heavy Cream
Butter
BONUS FAT: Bacon
Scarlet also gave me recipes to try and a lot of flavorful ideas to help me enjoy cooking and dieting at the same time.
Most people may think that cooking and dieting don’t go hand in hand, but there are plenty of recipes that not only taste delicious but keep you on your diet track.
I found this recipe online at Chelsea’s Messy Apron blog. I made a few slight changes, but the recipe is adapted from hers. Be sure to check out her blog, too; it’s full of yummy-looking recipes that I can’t wait to try.
Jon says this recipe is one of the best meals I’ve ever made.
Now, let’s start cooking this Scarlet-approved recipe! I’ve made it three times in the last month. I took her advice last night and served it with cauliflower rice. It was delicious. The flavorful sauce “hid” that it wasn’t regular rice. (This photo was taken before with Basmati rice.)
This foolproof recipe can be made ahead and reheated, frozen, or prepared in the moment. I can’t wait to serve this unexpected dish at my next football gathering!
Coconut Chicken Curry
Serves 4
3 tablespoons coconut oil, separated
½ medium yellow onion, diced
3 cloves minced garlic
2 tablespoons finely minced ginger
2 teaspoons yellow curry powder
3 tablespoons red curry paste
2 teaspoons ground coriander
½ large red bell pepper
½ large green bell pepper
1 ½ pounds chicken breast tenders, cut into 1-inch pieces
Kosher salt and freshly cracked pepper
1 can full fat coconut milk (NOT lite)
1 tablespoon lime juice
1 to 2 tablespoons brown sugar or SplendaBrown Sugar Blend*
1 teaspoon fish sauce, optional
¼ cup cilantro and/or basil, diced
Cooked basmati rice, brown rice, or cauliflower rice along with additional lime wedges
Optional: chopped peanuts or cashews
*If using Splenda Brown Sugar Blend (which I did), cut the amount by half.
Start by prepping ingredients: Dice onion, and mince the garlic and ginger. Peel the ginger with a spoon or vegetable peeler, and then finely mince it. Thinly slice the bell peppers into long vertical strips, and then cut those strips in half horizontally.
Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion, and sauté for 3 to 5 minutes or until the onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low, and add the curry powder, red curry paste, and coriander. Stir often for 2 to 3 minutes or until lightly toasted and fragrant.
Return the heat to medium-high. Add the remaining 1 tablespoon coconut oil and the peppers. Stir for 1 to 2 minutes, and then add the bite-size pieces of chicken. Add salt and pepper to taste. (I add 1 teaspoon salt and ½ teaspoon pepper.) Cook, stirring often for about 4 to 5 minutes or until the chicken is browned on both sides, but not cooked through.
Pour in the coconut milk, lime juice, and brown sugar to taste (I start with just 1 tablespoon.) Stir until chicken is cooked through and curry is slightly thickened. Stir in fish sauce if desired.
Serve over rice. Garnish individual bowls with cilantro, basil, and crushed peanuts or cashews. Serve with additional lime wedges if desired.
Learn from Leslie: For a thicker sauce, remove 1 to 2 tablespoons of the sauce to a small bowl and, with a fork, whisk in 1 tablespoon cornstarch until smooth. Whisk this mixture into the curry.
I like to use my ice-cream scoop to premeasure rice servings. It makes a pretty presentation too. Garnish with chopped peanuts or cashews. To quickly crush, place nuts in a ziplock bag and crush away with a heavy object!
My 10 Diet Saviors
1. Tuna salad on heirloom tomatoes
2. Cashew nuts
3. Applewood Smoked Bacon
4. Grilled Pork Chop and any green vegetable
5. Penzey’s Taco Seasoning
6. Kabobs
7. Coleslaw with everything
8. Condiments such as real mayo, half-n-half, and aged Balsamic vinegar
9. Hershey Dark Chocolate Kisses
10. Tequila Soda with a lime
Fabulous Finds
While dining in Dallas last May, I ran across these adorable chopstick rests. Everyone had one at their place. I was so excited when I found out they could be purchased! All proceeds benefit the animal shelter in Carrollton, Texas, Operation Kindness. $3 each plus tax, Shinsei, shinseirestaurant.com, 214/352-0005For the cat lovers…And dog lovers too.I’m obsessed with miniature anything! When I ran across this set of Dim Sum steamers at Whole Foods the other day, I had to purchase them. They make a unique side dish container to go with anything. I can’t wait to steam a cupcake in one, and give as a party favor at my next gathering! They would also make a special place card. The possibilities are endless. Available at Whole Foods, $13.99 for a set of two, wholefoods.comIf you are looking for an assortment of tabletop items at a very reasonable price, check out the clearance sales at Zarahome.com. You’ll be surprised what you can find for next to nothing. zarahome.comA wonderful-tasting diet substitute for brown sugar. Give it a try in baking, on oatmeal, or on a sweet potato. Available at most grocery stores, $4.99 per 1 pound bag, Splenda.comAnother low-calorie tasty bite to add to your nibble tray are these Chili Garlic Coated Sriracha Peas. Available at World Market, worldmarket.com
Last but not least, a festive party idea…
At my next party, I’m going to set up a garnish station like this one I recently saw at the Baccarat Hotel in New York City. It’s guaranteed to impress your guests and take every cocktail over the top.
And, before I sign off…
Here’s a quick wrap-up of what I have learned in the last few weeks while dieting with Scarlet. You CAN make good choices at home or eating out, and traveling, so don’t let that stop you from doing anything you want to do. I managed to lose 12 pounds and several inches eating out 3 to 4 times a week with cocktails (not per Scarlet’s advice). Just be very good at all the other meals—and exercise.
Keeping a food journal may sound tedious, but it quickly becomes part of your daily routine.
Having a wellness instructor like Scarlet or a coach to hold you accountable really helps get the job done. I quickly learned it’s not calorie for calorie. Food is a science. I’m eating a lot more than I was and still losing weight, I start my day with half-and-half in my coffee instead of skim milk. That’s reason enough alone!
Documenting even the “slip-ups,” as Scarlet calls them, will keep them at a minimum and make you really think twice.
So here’s to fall, jean weather, comforting foods, football, and all the rest that goes along with this fabulous time of year.
Enjoy life—that’s what it’s all about. See you next time. Leslie xoxox
Sorry for the brief hiatus. Rarely does anything ever totally surprise me anymore, but a couple months ago I was drinking my coffee on a Sunday morning and I received my weekly “Screen Time” report from my devices. I was shocked!
It was at that moment I felt the need to “cut back” and enjoy everything and everyone around me a little bit more. It was a good decision, and also inspiring for new posts. I encourage everyone to do that once in a while. It’s amazing what you will see!
I’m back!
Recipes in This Post
Charred Shishito Peppers with Sriracha Aioli
Leslie’s Summer Tortilla Soup
Cheater Blueberry-Pistachio Ice Cream
Plus Summer’s Great Finds and the simplest gift wrap idea yet!
So let’s get cooking…
In one of my semi device-free moments while in Dallas, I was introduced to the Shishito pepper. I may be the last person on earth to hear of them (per my daughter Lily), but I’m glad I did. Read on to see how easy it is to prepare them for a quick appetizer.
The Russian Roulette of appetizers…
These mild Japanese peppers are thin skinned, which makes them blister quickly. Though usually mild, one out of ten will be very hot, which makes them a fun appetizer at any party. I picked these up at Trader Joe’s for $2.29 for a 6-ounce carton.
Can you say Charred Shishito Peppers with Sriracha Aioli three times, really fast?
Charred Shishito Peppers with Sriracha Aioli
Serves 4 to 6 as an appetizer
1 tablespoon olive oil
6-ounce carton of Shishito peppers
¼ teaspoon sea salt
1 teaspoon lemon juice
Sriracha Aioli
¼ cup mayonnaise
1 tablespoon Sriracha, or more to taste
1 teaspoon fresh lemon juice
1 garlic clove, minced
Garnish: red pepper flakes
In a small bowl combine mayonnaise and next 3 ingredients. Cover and chill until ready to use. Just before serving, garnish if desired.
In a large skillet, heat oil to medium-high; add peppers, stirring occasionally until they are blistered and charred on several sides. This will take about 10 to 15 minutes, at the most. Sprinkle with sea salt and lemon juice. Garnish with lemon slices or nasturtiums, or both!
Serve with Sriracha Aioli dipping sauce.
Use a spatula to keep the peppers moving in the pan. This process goes fast!
Learn from Leslie: Put out a small bowl for the stem discards.
As crazy as it may sound, I crave soup in the summertime. Even though it’s hot and muggy in the South, I’m often in a golf pullover or under a blanket when I’m sitting around the house. We keep the AC on “stun”! I also love the ease of a one-pot dish that makes an easy leftover for lunch the next day or two.
Don’t let the length of this recipe scare you. This is the main course, and it’s full of fresh, healthy ingredients.
Leslie’s Summer Tortilla Soup
Makes 3 quarts
To cook the chicken:
4 split chicken breasts with skin (about 2 ½ pounds)
1 tablespoon olive oil
Salt and pepper
For the soup:
2 tablespoons olive oil
1 cup onion, diced
4 to 5 cloves garlic, minced
1 ½ teaspoons salt
3 teaspoons ground cumin
1 teaspoon ground coriander
2 carrots, sliced
3 ears of corn, kernels removed
1 red bell pepper, chopped
1 poblano pepper, chopped
2 jalapeños , seeded and chopped
2 red potatoes, quartered
2 tablespoons tomato paste
The Goody (see below)
2 (32-ounce) cartons low-sodium chicken broth
Chicken breasts, cooked and shredded
¼ cup chopped fresh cilantro
Juice of 2 limes (about ¼ cup)
Corn tortillas
Vegetable oil
Topping suggestions: Grated Monterey Jack cheese, chopped red onion, sour cream, jalapeños slices, diced tomatoes, avocado slices, and Fried Tortilla Strips.
Preheat oven to 375 degrees. Place chicken breasts on a rimmed baking sheet lined with heavy-duty aluminum foil. Drizzle with olive oil, salt, and pepper. Wrap tightly, and bake for 45 to 50 minutes or until chicken is done. Allow to cool slightly; remove skin, and shred chicken with the tines of two forks.
It’s not ususual for some of the juices to make their way out of the foil, so be sure to use a rimmed baking sheet or shallow pan when baking the chicken. You do not want to lose a drop!
Reserve all juices from the baking process. This is called The Goody. Set the chicken and The Goody aside.
The amount of The Goody will vary slightly depending on the amount of skin on the breasts and their size. You should end up with about 1 cup if using medium-size chicken breasts.
Heat olive oil in a Dutch oven over medium-high heat. Add onions, and sauté for 5 minutes until translucent. Add garlic and the next 12 ingredients, stirring to combine.
Bring soup to a boil; reduce to a simmer, and cook for 30 minutes or until potatoes are done. Add chicken, cilantro, and lime juice, and simmer for 10 to 15 minutes more. Ladle soup into bowls, and top with Fried Tortilla Strips (see directions below) and suggested toppings.
Fried Tortilla Strips: Heat 2 cups of vegetable oil in a medium saucepan to medium-high heat. Cut corn tortillas into ½-inch strips, or skinnier if desired. Drop into hot oil, in small batches, cooking 5 to 7 minutes until lightly brown and crisp.
Learn from Leslie: I REPEAT, The Goody is the juices that were in the chicken pouch when you baked the chicken. DO NOT DISCARD! You will add this to the soup or other recipes for extra homemade flavor.
Homemade ice cream always sounds like a good idea, until I start reading a recipe that requires cooking, then chilling several hours or overnight before freezing. In the summertime I’m not always that organized, nor want to be. This “cheater” recipe tastes as homemade as any I’ve ever had, but takes only a few minutes to make.
Cheater Blueberry-Pistachio Ice Cream
Makes about 9 cups
2 cups blueberries
1 tablespoon sugar
1 tablespoon lemon juice
1 half-gallon light ice cream or frozen yogurt
1 cup roasted shelled pistachios with sea salt, coarsley chopped
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook 5 to 7 minutes or until berries burst and become syrupy. Allow to cool.
Thaw ice cream at room temperature for 10 to 15 minutes, or until it is soft enough to remove from the carton. Place slightly thawed ice cream in a large bowl. Add blueberry mixture; then fold in the pistachios. Combine until all is incorporated. (Don’t worry if there are a few spots of the vanilla peeking through here and there. It will appear “marbleized” when you begin to scoop.)
Place in an airtight container in the freezer for several hours until the ice cream is firm enough to scoop.
Learn from Leslie: I’m always glad when I’ve taken the time to prescoop the ice cream for any dessert with company. There’s something about scooping “in the heat of the moment” that is never enjoyable!
Leslie Likes:Blue Bell Light Homemade Vanilla Ice Cream
Dessert made easy!
To eliminate extra dishes, serve the ice cream in a waffle bowl. Keebler Waffle Bowls, 4-ounce cups, are ideal for one scoop. Joy Waffle Bowls come in 7-ounce cups, which accommodate two scoops. Both taste like an old-fashioned sugar cone.
I found both of these brands with the ice-cream cones at my local Piggly Wiggly grocery store.
Summer’s Great Finds
Yes, I said shopping, read on…
I’m an authentic kind of girl, but I’m not opposed, once in a while, to a good knock-off of anything. This Goyard tote bag falls into that category. I was pleasantly surprised at how good it looked! Thanks, Kaitlin, for sharing this fabulous find with me!
Your resort pool bag just got a lot cuter. Wave bye-bye to your Laura Mercier “free tote with purchase” next trip, and order a knock-off Goyard bag. You’ll be saving your lounge chair in high style. The easy to pack, roomy tote makes a great carry-on bag, too, for the plane. And it looks so real you’ll find yourself using it every day! Available in two sizes and several “authentic-looking” colors, along with other accessories, $35 to $55, available Amazon (Prime), amazon.com, prices vary slightly with sizes and vendors.
Is it real or is it Memorex?
This nesting set of four zippered pouches is ideal for staying organized in your tote or any bag. $18, amazon.com
I would never survive Europe during a hot spell. I’m an ice lover. During the summer I like to switch up my usual wine and Champagne and drink refreshing cocktails served over lots of ice. My new favorite is tequila, soda, and Natalie’s Grapefruit Juice. Natalie’s story is a good one. As it says on her website, “Life is complicated enough. She keeps it simple, which is why there is never more than five ingredients in any of her products.” Thanks, Meredith, for sharing this with me…yet another reason to lessen the screen time. Available at Publix, Fresh Market, and Piggly Wiggly.
Yes, you read it correctly,Hay! Straws. The first time I used one, I had no idea it was a straw! (Well, actually they’re wheat stems.) I thought it was a wooden stirrer. Leave it to Bottega Restaurant to find these eco-friendly straws. They will be everywhere soon. See what happens when you get out from behind your iPhone and other devices? Hay! Natural Drinking Straw, tall, 7.75-inch, 100 count, $8, haystraws.com
“I love a new shop.”
For those of you that are familiar with the ever-so popular Lucy’s Market in Atlanta, Georgia, well, the owner Kim Wilson’s niece has opened a fabulous new shop with a similar concept in Tuscaloosa, Alabama.
Meet Bradley Bailey, the owner of Bradley’s Market, which recently opened last spring. With the help of her mother, Ree Almon, she has put together an impressive collection of gifts in a beautiful setting. This new space filled with family antiques (for display purposes) not only looks pretty but gives the shopper many ideas and uses for all the unique items.As you can tell, there’s a lot of temptation. You will not have a problem finding a gift for anyone on your list, and Bradley’s Marketalso has bridal registry.
Have Bradley and her staff put together a unique gift basket with the finest of foods and gifts from all over. She’s done her homework! They have gift baskets in assorted sizes. You do the picking. Their gift wrap is exquisite too!
Bradley’s Market, 700 Towncenter Blvd, Suite 2, Tuscaloosa, AL 35406, 205/764-1939, follow them on Instagram @bradleysmarket
Binge Watching for Foodies
The people I run into at the grocery store are my people.
You never know what can happen in the produce aisle of the grocery store. I love running into foodies with lists and determination. While shopping for this post, I bumped into the talented artist Patty B. Driscoll (@pb.driscoll), who shared this documentary with me. It is a true work of cooking art. After watching it, I couldn’t wait to get back in the kitchen. I want to get the book soon!
Chef and writer Samin Nosrat travels around the world to demystify and explore the principles of what makes food delicious. Based on Nosrat’s James Beard Award-winning book of the same name, “Salt, Fat, Acid, Heat” serves as the essential guide for the basic elements of good cooking. Available on Netflix.
Well, let’s wrap this post up…
Grocery Store Gift Wrap
Have you ever felt you spent more on the gift wrap than you spent on the actual gift?
Grab an extra copy of this week’s coupons at the checkout line to wrap your next gift. This food-themed paper is sure to fit the recipient’s personality. For instance, the meat specials and an instant-read meat thermometer make a pretty cute Father’s Day wrap.
Enjoy these beautiful, long summer days. Go out to dinner, cook when you feel like it, and be with those you love. That’s what I’m going to do. More quality time and less screen time. But be sure to plug in long enough to follow me on Instagram @lesliespartydiaries.
See ya’ll next time! Have a great week. Leslie xoxox
The world is in a diet contest. Every time I go out to eat, it’s a contest to see who can order the healthiest, lightest thing on the menu. Sometimes I like to throw a curveball and order the burger and fries. Everyone at the table eats more of my fries than I do. It makes me laugh.
The first thing I thought of is how did my grandmother Mama Lil live to be 97 eating a sausage biscuit almost every day? And how did Jon’s grandmother Mother live to be 107—correction 107 1/2—without following any of the new dietary restrictions and recommendations? Is it good genes? Sure, that can’t hurt, but my opinion is keeping everything in moderation and minding portion control is also a good diet to follow too.
“If there is such a thing as a light and creamy pasta—well this is it!”
One way to make a pasta dish healthier is not to eat as much. Or you can substitute fresh vegetables for half to satisfy your pasta cravings and get your veggies in too.
I’d rather eat half of what I really want than all of what I don’t!
This pasta dish has endless possibilities. Add more vegetables such as asparagus or zucchini or a handful of cooked shrimp. It is also delicious with only the fresh peas and basil as a meatless option.
Pasta with Three P’s—Pasta, Peas, and Pancetta
Serves 4 as a main, 6 as a side
8 ounces pancetta
8 ounces seashells pasta
2 tablespoons unsalted butter
2 to 3 shallots, finely chopped
¼ cup dry white wine
½ cup low-sodium chicken broth
1 ½ cups fresh green peas, or frozen may be substituted
½ teaspoon salt
8 ounces crème fraîche
Zest of 1 lemon
¼ cup freshly grated Parmesan cheese, extra for garnish
Fresh herbs for garnish such as basil, mint, and dill
Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.
Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy.
When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche.
Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls.
1 ½ cups fresh green peas, or frozen may be substituted
½ teaspoon salt
8 ounces crème fraîche
Zest of 1 lemon
¼ cup freshly grated Parmesan cheese, extra for garnish
Fresh herbs for garnish such as basil, mint, and dill
Instructions
Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.
Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy.
When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche.
Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls.
You can find fresh peas most of the time at Trader Joe’s for under $3.
crème fraîche: matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture.
Crème fraîche is available at most grocery stores. Read below for how to make it yourself for less.
Learn from Leslie: To make your own crème fraîche, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature for 8 to 24 hours, until very thick. Stir well, cover, and refrigerate for up to 10 days.
Pasta Substitutions…hmmm
Of course you can always substitute your favorite whole wheat or vegetable pasta in any of my recipes, but I test only with the real stuff. I prefer to entertain with it too because it is much easier to cook perfectly, and in my opinion it tastes a lot better.
Plate from Roman and Williams Guild NYC, 53 Howard Street, New York, NY 10013, 212/852-9099, rwguild.com
Quote of the Day
Life itself is the proper binge.
Julia Child
Have a great week! Only a few more weeks until daylight savings time and white jeans. I can’t wait. I live for spring and summer. I’d love to hear from you too. Send me a message below about anything! See ya’ll next time! Have a great week. Leslie xoxox
It’s amazing what can happen when you have college-age children back in the house for a few weeks. $allie Sallie, after a greedy negotiation, offered to “help” me out with a few computer issues on Dear Party Diary. Many of you have asked if I could make the recipes “printable.” Well, yes, I can (thanks to the help of Family Savvy blogger Jamie Tarence and her helpful tips), but only one recipe per post, it seems—so $allie has gone back through all of the past posts for me. I selected the most requested recipe from each post, and she has added that feature. So print away!
Dear Party Diary is set up for a continuous feed of past posts (for those binge readers), so to get the correct recipe to print, you must go to it directly from the menu or recipe tab options, even from the most recent post. See examples below:
This is what the menu toolbar looks like on your phone.
The menu/recipe tab looks like this from a laptop or computer.
I’m truly amazed at how many food bloggers and Instagram food sites are out there. Being a staff of one, I will never be able to keep up with the Martha Stewarts of the world, so I wanted to think of a way to add a special touch to Dear Party Diary that could set my site apart from the masses.
My whole career in the publishing world was based on my love for art. I feel like I’m home again.
“There’s nothing prettier than food and art, so why not combine the two.”
I’m like a kid in a candy store when I go into an art supply store.
I’m really excited about pulling out my art supplies and getting back into what got me here today. I may add a sketch or two to each post—or whatever I find time to do and feel like works. It was one of my New Year’s resolutions.
I have not touched my pastels since my early 30s. It’s fun to relearn what I love so much.
“I can eat like 4 of these in 5 minutes. I was eating them faster than I could draw them!”
Everyone needs a hobby to entertain themselves during the winter cold snaps. I love playing around with color, shadows, and textures.
Now for what you really want—let’s get cooking!
More than likely your grocery store has a display set up in the middle of the produce section with the popular Halo fruit. These easy to peel mandarin oranges are a delicacy—so don’t miss the season for these. They are delicious in a salad and a wonderful snack.
These sweet, seedless jewels have only 40 calories each! This salad is especially good during a Romaine scare, which seems to be happening a lot lately. Look for the prewashed baby spinach to speed up the process.
Spinach-Halo Salad with Chickpea Croutons
Serves 4 to 6
8 slices bacon
½ cup vegetable oil
¼ cup red wine vinegar
¼ cup sugar
2 tablespoons honey mustard
1 tablespoon ketchup
Salt and pepper to taste
1 (10-ounce) package fresh baby spinach
4 Halo mandarin oranges, peeled and sectioned
½ red onion, thinly sliced
Chickpea Croutons (or your favorite crouton)
Preheat oven to 350 degrees.
Cook and crumble bacon, reserving 2 tablespoons drippings.
In a small saucepan, combine drippings, oil, and next 4 ingredients. Bring to a boil, and simmer for 5 to 10 minutes, whisking occasionally. Add salt and pepper to taste. Keep dressing warm while preparing the salad. (The dressing can be made up to two days in advance and warmed before serving.)
In a large bowl combine spinach, oranges, crumbled bacon, and onion. Toss with warm dressing, and top with croutons. Serve immediately.
Chickpea Croutons: Rinse and drain 1 (16-ounce) can chickpeas, patting off excess water, and place in a small bowl. Add 1 tablespoon paprika, 1 teaspoon chili powder, and 1 tablespoon lemon juice, tossing to coat thoroughly. Bake on a parchment-lined baking sheet at 350 degrees for 30 to 40 minutes or until golden brown and crispy, jiggling the pan occasionally.
These will soften after they sit awhile, but can easily be done in advance and recrisped right before serving.
Cook and crumble bacon, reserving 2 tablespoons drippings.
In a small saucepan, combine drippings, oil, and next 4 ingredients.
Bring to a boil, and simmer for 5 to 10 minutes, whisking occasionally.
Add salt and pepper to taste. Keep dressing warm while preparing the salad. (The dressing can be made up to two days in advance and warmed before serving.)
In a large bowl combine spinach, oranges, crumbled bacon, and onion. Toss with warm dressing, and top with croutons. Serve immediately.
Peeling Halos is much easier than sectioning oranges, perfect for a crowd. This company-worthy salad could be served with a simple piece of grilled fish or chicken for a nice, healthy start to your work week.
Fabulous Find for Foodies
One last thing I want to share is one of my favorite gifts I received for my birthday (December 26). My sister Beth found the most unique menu book by Jacques Pépin. Each spread in the book has a page for you to write in your menu and a page for your guests to make comments and sign. It’s a nice way to remember an evening, and a successful menu idea. Great find, Beth!
Each colorful menu design was hand painted by the chef himself.
They can easily be photocopied and used as actual menus on your table too.
This charming book for your meal memories is available at Amazon. $13.51, amazon.com
Quote for the Day
I’ve been on a diet for two weeks and all I’ve lost is two weeks.
TOTIE FIELDS
I hope you enjoy the new look and the printable recipes. Next post will be a Valentine’s dessert you won’t want to miss! So back to the drawing board…maybe I’ll pull out my watercolors next. The party never ends. Leslie xoxox
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
If you are one of those people who have been saving your fine china and crystal for a special occasion—well, this is it.
The holidays are the optimum time to use all your beautiful things and set a gorgeous table. It’s meant to be used!
I opted for a simple, elegant, family friendly menu this post to give you plenty of time to polish the silver and make a memory or two for your loved ones.
“Get the Goo Gone out. We are taking the stickers off the crystal!”
I went around and around trying to decide the best meat option for the main course. I thought about prime rib, lamb, steaks, but I always came back to Jon’s Foolproof Beef Tenderloin from Leslie’s Party Diaries. It is sincerely foolproof and it frees up the oven for the unbelievable Mock Cheese Soufflé—which is assembled the day before. How much easier can it get? So let’s get started!
Jon’s Foolproof Beef Tenderloin
Serves 10 to 12
1 (6- to 7-pound) beef tenderloin, trimmed
Olive oil
Kosher salt and coarsely ground pepper
3 to 4 tablespoons Montreal Seasoning, optional
12 (6-inch) sprigs rosemary
Heavy-duty aluminum foil
Horseradish and Sour Cream Sauce
Place beef tenderloin on a large piece of plastic wrap on a baking sheet. Coat completely with olive oil, Montreal Seasoning, salt, and pepper; rub into meat on all sides. Cover with sprigs of rosemary; wrap tightly in plastic wrap. Chill 2 hours or overnight.
Allow beef to come to room temperature before cooking.
Light one side of gas grill, heating to 400° to 450° (high) heat; leave other side unlit. Sear tenderloin over heated side of grill for 3 to 4 minutes on each side; transfer to unlit side, and cook, covered with grill lid, 10 to 12 minutes on each side, depending on the thickness of the tenderloin. (If using a charcoal grill, do the same with the hot coal side and the opposite side without coals.)
Remove from grill, and wrap tenderloin in 6 large pieces of heavy-duty aluminum foil (one at a time); roll up foil-wrapped tenderloin in a heavy beach towel. Let rest for 3 hours at room temperature.
Serve with Horseradish and Sour Cream Sauce.
Be sure to save these rosemary sprigs from the marinade for the cooking process.
Equal parts of sour cream and horseradish give this quick sauce a ton of heat and flavor.
“Garnish galore!”
Set up a garnish station. All meats will greatly improve in appearance when decorated with herbs and assorted seasonal fruits and berries. Be creative!
Horseradish and Sour Cream Sauce
Makes approx. 1 cup
4 tablespoons horseradish
4 tablespoons sour cream
1 teaspoon sugar
¼ teaspoon black pepper
½ teaspoon salt, or more to taste
2 teaspoons cider vinegar
Combine all ingredients. Store in refrigerator until ready to use. This can be done up to three days in advance. (This recipe can easily be doubled for a large crowd.)
Although the soufflé will deflate slightly after it’s taken out of the oven, it will not disappoint. In fact, it heats up beautifully in the microwave the next day, if there are any leftovers.
Mock Cheese Soufflé
Serves 8
4 slices white sandwich bread, crusts removed
2 to 3 tablespoons softened butter, plus extra for greasing dish
4 eggs
2 cups whole milk
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dry mustard
¼ teaspoon hot sauce
2 cups grated sharp Cheddar cheese
Dash paprika
Spread softened butter on both sides of the bread; cut into 1-inch cubes.
In a medium bowl, combine eggs and next 5 ingredients, whisking to combine.
In a buttered 1 ½-quart baking dish, layer bread then cheese, repeating twice. Pour in milk mixture, and top with paprika. Cover and refrigerate overnight.
Bake in a water bath at 300 degrees for 1½ hours.
Learn from Leslie:To make a water bath, use a baking dish slightly larger than the one used for baking Mock Cheese Soufflé. Fill water in larger dish to about 1 to 1 1/2 inches. Put smaller dish in larger dish, and bake as directed.
“This is a nice change from a potato or grits side dish.”
This effortless impressive mock soufflé is a piece of cake since it is assembled the day before.
2 to 3 tablespoons softened butter, plus extra for greasing dish
4 eggs
2 cups whole milk
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dry mustard
¼ teaspoon hot sauce
2 cups grated sharp Cheddar cheese
Dash paprika
Instructions
Spread softened butter on both sides of the bread; cut into 1-inch cubes.
In a medium bowl, combine eggs and next 5 ingredients, whisking to combine.
In a buttered 1 ½-quart baking dish, layer bread then cheese, repeating twice. Pour in milk mixture, and top with paprika. Cover and refrigerate overnight.
Bake in a water bath at 300 degrees for 1½ hours.
Learn from Leslie: To make a water bath, use a baking dish slightly larger than the one used for baking Mock Cheese Soufflé. Fill water in larger dish to about 1 to 1 1/2 inches. Put smaller dish in larger dish, and bake as directed.
Everyone likes green beans. This crowd-pleasing recipe will elimate any extra cooking for the children in your family.
Holiday Haricot Verts
Serves 8 to 10
1 ½ pounds fresh haricot verts (thin French green beans)
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, sliced
2 shallots, thinly sliced
1 red pepper, sliced into strips
1 orange pepper, sliced into strips
Zest from 1 lemon
1 teaspoon black pepper
½ to 1 teaspoon salt
In a medium-size Dutch oven blanch trimmed beans in a pot of boiling water for 4 to 5 minutes or until tender. Immediately place cooked beans in a bowl of ice water. Allow to cool; then place on a paper towel to dry.
Heat oil and butter in a large skillet over medium-high heat. Add garlic and shallots, and cook 2 to 3 minutes. Add peppers and remaining ingredients. Sauté until thoroughly heated. Serve immediately.
Learn from Leslie: The beans can be blanched a day or two in advance. The peppers can be cut in advance too. This recipe also reheats beautifully.
Parmesan Puff Pastry Breadsticks
Makes approx. 22
1 (17.3-ounce) box puff pastry
1 egg
1 tablespoon water
Flour, for dusting
1½ cups shredded Parmesan
1 teaspoon kosher salt
Freshly ground black pepper
Parchment paper
Allow the puff pastry to thaw overnight in the refrigerator, or follow counter thawing directions on package.
Preheat oven to 375 degrees.
Beat egg and water in a small bowl.
Place puff pastry one sheet at a time, onto lightly floured surface, rolling it to be slightly bigger, about 10 by 12 inches. Brush pastry with egg mixture, covering the entire surface. Top with half of the Parmesan and salt, then sprinkle with freshly ground black pepper. Gently press the cheese into the pastry with your fingers.
Cut into ¾-inch to 1-inch strips. (I use a pastry wheel, but a pizza cutter will work too.) Twist each strip several times, and place on parchment-lined baking sheet. Bake 10 to 15 minutes or until lightly browned. Remove from the oven, turn each breadstick, and bake another minute or two.
“Making your own breadsticks eliminates a last minute trip to the bakery and fighting holiday traffic!”
Don’t dilly-dally while you are making these. The dough is easiest to work with while it is cold.
Frozen Brandy Alexander
Yield: 1 serving
1 cup vanilla ice cream
1 ½ ounces brandy
¾ ounce white crème de cacao
White chocolate curls for garnish, optional
Place ice cream, brandy, and crème de cacao in a blender, and process until smooth. Top with white chocolate curls, and serve immediately.
Learn from Leslie: I use a vegetable peeler to make the pretty little chocolate curls. Look for a good-quality chocolate bar too. These can also be made ahead and kept in the freezer. Believe me—they will not freeze.
“These are the consistency of eggnog, which makes it easy to sip through a pretty straw.”
All you need for the garnish is one good quality white chocolate bar and a vegetable peeler.
Pick up an assortment of store-bought cookies to pass.
“These adorable matchbooks are a two-for-one-special. They serve as the place card and a party favor.”
Add the names with a simple tag made on a printer. Tie them on with waxed thread. Available at shoppebham.com, $4.50 each
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
You may have been anticipating that I would share new, inventive side dishes for your Thanksgiving feast in this post, but I wouldn’t do that to you and your family. Let’s be honest, we all crave what we have grown to expect and love on thisfood intoxicating holiday. So instead, I’ve decided to share a few “extras” to jazz up your spread, and get you through the busy week ahead.
“As much as I like to try a new recipe, Thanksgiving is not the time to experiment with the family favorites. Change up your menu with a new appetizer or beverage instead.”
Cranberry-Jalapeño Salsa served with sweet potato chips not only makes a festive appetizer but also serves as a nice relish with your Thanksgiving meal. And if there is any left over, you can put it on a turkey sandwich the next day.
Cranberry-Jalapeño Salsa
Makes about 2 ½ cups
12 ounces fresh cranberries
1 red bell pepper, finely chopped
2 jalapeños, seeded and finely chopped
1 garlic clove, minced
4 tablespoons chopped fresh cilantro, plus extra for garnish
Juice of 3 limes
½ cup sugar
2 tablespoons honey
Dash of hot sauce
Purple cabbage, for serving
Sweet potato chips
Place cranberries in the bowl of a food processor. Pulse several times until cranberries are evenly and finely chopped, scraping down sides of the bowl once.
In a medium-size bowl, combine chopped cranberries and next 8 ingredients. Refrigerate for 2 to 3 hours, and up to 2 weeks.
Garnish with chopped cilantro, and serve in purple cabbage (See Learn from Leslie, below) with sweet potato chips.
Cranberries should be in a Cuisinart demonstration. They process beautifully! And just think, there’s one less serving bowl to wash at the end of the day!
Learn from Leslie:To serve in a cabbage bowl, carefully remove the outer, dark leaves. With a knife remove a small amount of the bottom of the cabbage so it will sit evenly. Then cut a circle around the top edge, and hollow out a portion to hold the salsa.
Let’s talk about impressive adult beverages…
My new favorite drink with my new favorite toy. Read on to find out more.
Gold Rush Cocktail
Makes 1 drink
1 tablespoon honey
1 tablespoon water
Ice, plus extra for serving
4 tablespoons bourbon
2 tablespoons fresh lemon juice
Stir together honey and water in a microwave-safe dish. Heat for about 10 seconds or until warm. Fill a cocktail shaker with ice; add honey mixture, bourbon, and lemon juice. Shake for about 30 seconds to combine thoroughly. Pour over ice, and garnish with a colorful pansy, if desired.
“Come to think of it, my dad used to give me these exact ingredients as a child to stop coughing in the night.”
Now to hear about my new favorite toy…
I can’t wait to set an entire dinner table with my Bottle Light Glorifier Glow WineBottle Stickers, 5 for $11.99, amazon.com They come is several colors too. These LED stickers are warm white.
Cocktails have never been as much fun as they are when you attach a LED sticker to the bottom. There’s four modes: on, off, slow blinking, and fast blinking! They are spectacular under wine and liquor bottles too. Order yours now for the holidays. Bottle Light Glorifier Glow Wine Bottle Stickers, available at amazon.com
Peel off the protective paper and stick away. The on/off button is on the other side.
Now for a simple supper by the fire…
Unfortunately and fortunately, we will all need to eat between now and Thanksgiving, so here is an economical, satisfying, company-worthy soup to serve on a busy weeknight or any night. Oven-proof bowl by Earthborn Pottery, earthbornpottery.net
Easy French Onion Soup
Serves 6
3 large yellow onions
3 sweet onions, such as Vidalia
6 tablespoons butter
4 to 5 sprigs fresh thyme
4 bay leaves
1 cup dry white wine
4 cups beef broth
1 (14.5 ounce) carton low sodium chicken broth
1 dash Worcestershire sauce
Salt and pepper to taste
1 baguette
Olive oil
1 (8-ounce) block of Gruyère cheese, grated
With a sharp knife, thinly slice onions. Melt butter in a Dutch oven over medium heat; add onions, fresh thyme, and bay leaves. Stir occasionally until the onions are caramelized and a rich, dark brown color. This process will take about 35 to 40 minutes.
Add wine and next 4 ingredients. Simmer for 45 minutes. Be sure to remove the bay leaves and thyme sprigs before serving.
While the soup simmers, preheat the oven to 350 degrees. Slice the baguette into ½-inch slices. Brush both sides with olive oil; bake for 15 minutes, flipping halfway through. Remove from the oven.
Increase the oven to broil. Spoon soup into oven-proof crock or bowl, place a baguette or two on top of soup, and top with cheese. Broil until cheese is hot and bubbly and begins to brown.
Don’t be afraid to mix antique Ironstone Transferware with an earthy piece of pottery. Pottery by Earthborn Pottery, earthbornpottery.net
With a sharp knife, thinly slice onions. Melt butter in a Dutch oven over medium heat; add onions, fresh thyme, and bay leaves. Stir occasionally until the onions are caramelized and a rich, dark brown color. This process will take about 35 to 40 minutes.
Add wine and next 4 ingredients. Simmer for 45 minutes. Be sure to remove the bay leaves and thyme sprigs before serving.
While the soup simmers, preheat the oven to 350 degrees. Slice the baguette into ½-inch slices. Brush both sides with olive oil; bake for 15 minutes, flipping halfway through. Remove from the oven.
Increase the oven to broil. Spoon soup into oven-proof crock or bowl, place a baguette or two on top of soup, and top with cheese. Broil until cheese is hot and bubbly and begins to brown.
Need a quick welcome beverage? Or an alternative to a mimosa? Give this Austrian Beer with fruit soda a try. Stiegl Radler Grapefruit, $10.29 for a 4-pack (each can is 1 pint 0.9 ounces) stiegl-shop.at, and available at most grocery stores in the beer section. (Rumor has it this mixes well with vodka!)
My Thanksgiving memories…
My mom (A.K.A. Emily Post) always loved burning candles at our Thanksgiving meal. We would usually eat around 4:30 p.m., when it was “properly” dark enough to light them. This would make for a more relaxing day of cooking too. After a late breakfast, we would sip on mimosas or bloody Marys while finishing the rest of the cooking. I’d play a few hands of gin fireside with my dad between my turns in the kitchen. If time would allow, my sister Beth would organize a Ping-Pong bracket for a little “pre” turkey cardio. It was an awesome day, and I wouldn’t change a thing. Now it’s even better with my girls helping with the cooking, ice water, and place cards, and Jon helping Dad tend the fire while also contributing his famous squash casserole. Too bad it only happens once a year!
I’d love to hear about your Thanksgiving traditions. Tell me all about them in the comments.
I have to admit, I’m a seafood snob. When I decide to cook any seafood, I go to the most reputable seafood market in town. I don’t cook it that often, but when I do I want it to be as fresh as possible. And it is usually about the same price as what you can find at the grocery store.
“I don’t mess around when it comes to purchasing seafood—a business that relies solely on it to survive is your best bet.”
Seafood markets have a quick turnover and take great care at preserving their fresh catches.
For this impressive recipe, you will need the large size shrimp, 16 to 20 count per pound. The tails remain attached for easy dipping. It takes only a few minutes to devein and butterfly this larger size shrimp. If you can find this size deveined with tail in tact, all the better, but it really is quick for this amount.
Look how pretty these babies are!
“Don’t be afraid to fry.”
This recipe easily can be adjusted for any size crowd. Allow for two per person (at least) for an appetizer portion.
“I’d rather have 2 to 3 fried ones than 6 baked!”
I’ve never felt more like an accomplished, professional fryer until I made this recipe. It worked. I know frying can be intimidating to attempt when you have a house full of guests, or when trying it for the first time, but trust me, once the shrimp are breaded, it takes only about 5 minutes to fry the entire batch!
This is my first attempt EVER at frying coconut shrimp. This is SO easy. (I”m a paper towel snob too.) Paper towels by Bounty, bounty.com
I can’t think of a more delicious appetizer or main course—that’s relatively inexpensive. The dipping sauce is two ingredients. Yes, I said two!
“I can’t do a cheese plate for under 50 bucks!”
Take this to your next gathering, or cook it whenever you are hosting. They will be gobbled up, I promise. So let’s get started!
“I love a recipe with the WOW factor.”
Super Crunch Coconut Shrimp
Makes 16 to 20 shrimp
1 pound large shrimp, 16 to 20 count, peeled and deveined, tails attached
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
2 eggs
1 cup sweetened coconut
¾ cup Panko breadcrumbs
½ cup orange marmalade
¼ cup Thai chili sauce
3 to 4 cups vegetable oil
Lime wedges, optional
With a paring knife, butterfly the peeled shrimp. (Learn from Leslie: This is basically making a deeper cut, without going completely through the shrimp, during the deveining process. This flattens them out, or to be more technical, it’s called butterflying. This allows more surface for the breading to stick.)
Combine flour, salt, and pepperin a shallow bowl. Combine well; set aside.
In a small bowl, whisk eggswith a fork or a whisk, beating well; set aside.
In a food processor, pulse the coconut several times to make the pieces smaller. (I use my mini-chopper for this.) Combine the pulsed coconut with the Panko in a third bowl. Now you are ready to start the breading process.
Set up your dipping station. I like to keep one hand dry and one hand wet! You’ll see what I mean once you start dredging.
In a shallow dish you will be able to do two or three at one time. Be sure to coat the shrimp completly in the flour mixture, shaking off any excess.
Dip prepared shrimp into flour mixture, then eggs, allowing any excess to drip off before dipping it into coconut mixture. Place on a baking sheet lined with parchment or wax paper. Repeat with remaining shrimp.
You now can easily see how the shrimp are supposed to look after they have been butterflied and breaded.
Combine marmalade and chili sauce in a small bowl for dipping.
“There is no need for ‘designer’ jelly. Any kind will do. I actually found the marmalade on special at the Piggly Wiggly for $1.95.”
Now here comes the fun! In a large cast-iron or heavy skillet, fill oil to about 1/2-inch depth. Heat to medium-high heat. (I test with a flake of coconut—if it “sizzles” with gusto (you are ready to start frying).
It goes really fast, so be ready once you start. It should take only about a minute per batch.
Fry 4 to 5 at a time, for about 1 minute, turning once. Remove shrimp and place on a paper towel to drain. Sprinkle with kosher salt. Repeat until all shrimp are cooked. Serve with dipping sauce. Garnish with lime wedges if desired.
Serve on vintage comic book pages for an extra “BANG.” They are easy to find. I actually saw some at my FedEx location the other day. But you can for sure find them at most flea markets or second-hand stores. I love the colors and age on the pages. They would also look cute in a basket with hotdogs or chicken fingers for a kids party. Note to self.
Drum roll…
Now here’s the good news. After you have fried the shrimp you can refrigerate them for several hours or up to 12 hours, and then simply reheat on a baking sheet at 350 degrees for 10 minutes. No one will even notice that they are not hot out of the oil. (I tested it and was amazingly surprised!)
So the frying and cleanup can be done before your guests arrive if you prefer. Either way you will be the appetizersuper hero!
1 pound large shrimp, 16 to 20 count, peeled and deveined, tails attached
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
2 eggs
1 cup sweetened coconut
¾ cup Panko breadcrumbs
½ cup orange marmalade
¼ cup Thai chili sauce
3 to 4 cups vegetable oil
Lime wedges, optional
Instructions
With a paring knife, butterfly the peeled shrimp. (Learn from Leslie: This is basically making a deeper cut, without going completely through the shrimp, during the deveining process. This flattens them out, or to be more technical, it's called butterflying. This allows more surface for the breading to stick.)
Combine flour, salt, and pepper in a shallow bowl. Combine well; set aside.
In a small bowl, whisk eggs with a fork or a whisk, beating well; set aside.
In a food processor, pulse the coconut several times to make the pieces smaller. (I use my mini-chopper for this.) Combine the pulsed coconut with the Panko in a third bowl. Now you are ready to start the breading process.
Dip prepared shrimp into flour mixture, then eggs, allowing any excess to drip off before dipping it into coconut mixture. Place on a baking sheet lined with parchment or wax paper. Repeat with remaining shrimp.
Combine marmalade and chili sauce in a small bowl for dipping.
Now here comes the fun! In a large cast-iron or heavy skillet, fill oil to about 1/2-inch depth. Heat to medium-high heat. (I test with a flake of coconut—if it "sizzles" with gusto (you are ready to start frying).
Fry 4 to 5 at a time, for about 1 minute, turning once. Remove shrimp and place on a paper towel to drain. Sprinkle with kosher salt. Repeat until all shrimp are cooked. Serve with dipping sauce. Garnish with lime wedges if desired.
And if you are wondering, the chopsticks are not really needed. It’s the prop stylist in me coming out. I loved the color and graphic element they added to the photo. If you do remove the tails though, you might need a cute colorful pair or two!
It’s not too early to preorder for the holidays. I don’t have many books left, but I am happy to pre sell and ship when specified. Contact me for more details.
Those who know me well know I don’t love to make desserts. Baking is more of an exact science, and I’m a fly-by-the-seat-of-my-pants kind of gal. In fact, I am prone to hand that course off to the first guest who offers—so heads up. But when I do decide to make a dessert, I actually enjoy it—well that is, if it turns out!
When I was growing up in Mayfield, Kentucky, my mother always had a delicious, homemade sweet sitting on the counter. My grandmother, Mama Lil, lived a few houses away, and she did the same.
“I was surrounded by goodness.”
Dessert was a popular topic between these two. They discussed it A LOT! I remember when Mama Lil ate a bite of any dessert, she would always say “This is larruping.”
larruping lar-uh-ping
Very; exceedingly. That was a larruping good meal.
With a December 26th birthday, I would often ask for a pie instead of a cake. It didn’t matter what kind of pie, as long as it was made with a homemade piecrust.
One recipe will make enough for a bottom crust and decorative top for a 9-inch pie.
So today we are going to rehash my homemade piecrust recipe that is in Leslie’s Party Diaries(page 213) and use it in a couple different ways. You probably have all the ingredients on hand. It is so simple and can be done in advance. I’d rather make a homemade crust than drive to the store to buy a store-bought one. It’s that easy.
Even the little scraps are worth baking. Don’t waste a single bite. You can substitute vanilla ice cream for whipped cream if you prefer. I sometimes do both!
If you master this four-ingredient recipe the options are endless. Last-minute company will be a piece of “pie.”
It can be as casual as you want it to be. It all tastes the same. Delicious!
Homemade Piecrust
Makes 12 to 14 squares for shortcake or 1 (9-inch) pie
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup chilled shortening, such as Crisco
Ice water
I prefer to use Crisco shortening that comes in a block. It is so easy to cut off the exact measurement and cube for quick blending.
Once the Crisco is worked evenly into the flour mixture, add ice water 1 tablespoon at a time.
Combine flour and salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add ice water, 1 tablespoon at a time, until ingredients are moistened (about 5 to 6 tablespoons); gently shape dough into a flat disk.
Roll disk to ¼-inch thickness on a lightly floured surface.
Using a ruler and fluted pastry wheel makes a pretty decorative lattice for any kind of pie.
It doesn’t matter if it’s perfect. I promise, no one will complain.
One recipe makes about 12 to 14 (3-inch) squares for shortcake with a few extra scraps for tasting. It’s perfectly acceptable to freely cut the squares, but I used a ruler to get an exact count to go with the recipe.
Baking Shortcake Squares: Preheat oven to 450 degrees. Place squares on a parchment-lined baking sheet. Bake for 10 minutes or until golden brown. Allow them to cool on a wire rack before storing in an air tight tin. These can be made several days in advance and frozen if desired.
Learn from Leslie: For a 9-inch pie with decorative crust, divide dough into two equal portions, using one for the bottom crust and the other for the top.
For this Peach Shortcake: Simply peel 1 peach per person (to be safe), and place in a bowl with 1/4 cup sugar, 1 teaspoon lemon juice, and a dash of fresh nutmeg. Allow sugar to dissolve and become syrupy, about 5 minutes. Layer piecrust, peaches, and whipped cream; repeat twice. This recipe can easily be doubled or tripled for a larger crowd.
Follow any recipe baking instructions for the homemade piecrust.
Gift Ideas for Your Foodie Friends
I’ve made a lot of friends on Instagram from all over the world. It truly is a social media. One of my favorites to follow is simplybeautifuleating. Why? Well, it’s Simply Beautiful Eating™. Debi Traub is a professional blogger and recipe developer. She is a contributor to Martha Stewart, to name one of her many accomplishments. I could go on and on. Her newest endeavor is a collaboration with Ravensburger puzzles. Her “simply beautiful” images are now on several of their 500-piece puzzles. This is food porn in puzzle form. Order one or two now for the perfect hostess or happy for your foodie friends. Available at Target for $8.50, target.com
I’ve got mine ready for Thanksgiving weekend—if I can wait that long!
“Sweet—air-conditioned, bug-free grilling!”
With all of the late-afternoon summer showers, I can’t think of a better time to pull out a Lodge Cast Iron Grill Skillet. I love this square shape. It’s the ideal size for 4 filets or a quick, tasty lunch for one. I’ve used mine three nights in a row! I may never light the grill again! Available wherever Lodge is sold, $32, or lodgemfg.com(For local Birmingham folks, I bought mine at Little Hardware in English Village.)
For your organized foodie friends, print out a stack of weekly menu planning forms from The Dinner Shift(thedinnershift.com). Carolyn Hodges shares weeknight recipes, meal planning tips, and lots of prepping helpful hints to make your cooking week a breeze. Simply sign up and you will receive the form to print out at home. I’m sending a stack to my mother. She has a helper gathering her groceries now. I thought it would be a great way for her to see the weekly menu at a glance. And, I’m keeping a stack for myself too!
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
I am obsessed with basil. Every year I plant way too much. I want to make sure I have enough to make a batch of pestoon any given day of the summer. In fact, I have plenty to share with my friends too. I leave my kitchen scissors on my back porch steps and give them “cutting rights.” I never tire of it. I love it on pizza, in pasta, with tomatoes—basically on everything!
The best time to cut basil is early in the morning, before or at sunrise. It is less likely to wilt and will keep for several days in water.
When it’s growing faster than I can use it, like it is this summer, I make a big batch of pesto and freeze it in ice cube trays for another day. It’s an easy way to have a homemade sauce when you are short on time.
So let’s get started!
Place these simple ingredients into a medium-size mortar. With a pestle begin to gently massage the basil …JUST KIDDING!!! It does make a pretty picture though, doesn’t it?
What you will really need is a food processor, so get it out now. For this recipe I use a standard-size food processor. When I’m making a quick batch to eat right away, I cut the recipe in half, or sometimes thirds, and use my “mini-chopper” food processor. It makes for a quick and easy cleanup.
Are you happy now? It doesn’t get much easier than this.
Leslie’s Basic Pesto
Makes 12 (1 1/4-inch) square ice cubes or 2 ¼ cups
6 “fists full” of basil leaves (about 6 cups)
3 cloves garlic
1 cup freshly grated Parmesan cheese
½ cup pine nuts, toasted
1 teaspoon coarsely ground black pepper
½ teaspoon kosher salt
½ cup olive oil
Place all ingredients in the bowl and pulse several times until thoroughly combined and finely chopped, scraping the sides down of the bowl if needed.
Any ice cube tray will work, but this unique rubber ice tray is from Target, $9.99, target.com
With a small spoon, fill pesto into ice cube tray. Cover tightly with plastic wrap and place into a freezer ziplock bag. Store in freezer until ready to use.
Note: Once the pesto is frozen, you can remove the cubes from the tray and keep them in the freezer bag. This will free up the tray to make more!
Learn from Leslie: For a quick pasta dish, simply remove a pesto cube (1 per serving of pasta) from the freezer. It will thaw in a few minutes, but if you are in a hurry, microwave for 20 seconds or until it is thawed. Drop into hot pasta and toss. Delicious and easy!
Place all ingredients in the bowl and pulse several times until thoroughly combined and finely chopped, scraping the sides down of the bowl if needed.
With a small spoon, fill pesto into ice cube tray. Cover tightly with plastic wrap and place into a freezer ziplock bag. Store in freezer until ready to use.
Here’s a weeknight, company-worthy dish to make with some of your homemade pesto. You will only need 1/2 cup to make Chicken and Spinach Pesto Pinwheels. See recipe below.
Chicken and Spinach Pesto Pinwheels
Serves 4
4 boneless, skinless chicken breasts
Wax paper
½ cup Leslie’s Basic Pesto
1 cup fresh spinach, chopped
2 eggs, lightly beaten
1 ½ to 2 cups Panko breadcrumbs
Kitchen twine
Parchment paper
Preheat oven to 375 degrees.
Place chicken breasts between 2 sheets of wax paper. With a meat pounder, flatten chicken breasts to ½-inch thickness.
Spread 2 tablespoons of pesto evenly on each chicken breast and top with spinach, dividing it evenly.
Toothpicks may be substituted for the twine, but I think the twine makes them hold their shape perfectly.
Beginning at one end of the chicken breasts, roll tightly, and secure with two pieces of kitchen twine.
Dip into eggs, then Panko, and place on a parchment lined baking sheet. Bake for 30 to 35 minutes or until thoroughly cooked. Broil for 1 to 2 minutes until golden brown. Slice into 4 to 5 slices, removing the kitchen twine before serving.
Pictured here with angel hair pasta and Nanny’s Red Sauce from Liquid Gold post.
My favorite summer arrangement!
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
CONFESSION:This is the first gazpacho recipe I’ve truly ever liked!
Cold soup is not my first choice when I see it on a menu at a restaurant, but I promise, this one is different. I’m not sure if it’s the saturated party pumpernickel bread, the saltiness of the olives and creamy avocados, the crunch of the celery, cucumber, and green pepper, or the three different vinegars, but this recipe is delicious. It’s like a fancy bloody Mary in a bowl, minus the vodka. (Hmmm…something to consider.)
My mother-in-law, Beverly Register, passed this recipe on to me from her friend Sarah Ellen Archie, from New Bern, North Carolina. I’m not sure where Sarah Ellen got the recipe, but it’s definitely worth sharing with anyone you know.
“The best recipes are ones that are worthy of crossing state lines.”
With the heat index at 100 degrees, I can’t think of a better week to post this tried-and-true summer delicacy.
Bev’s Gazpacho
Makes 3 ½ quarts
½ (16-ounce) loaf party pumpernickel bread (diced)
1/3 cup olive oil
¼ cup red wine vinegar
¼ cup tarragon vinegar
¼ cup apple cider vinegar
Dice 1 cup each:
Green onions
Green pepper
Cucumber
Celery
Cherry tomatoes
Green olives
64 ounces tomato juice, such as V8
Parsley, basil, and garlic to taste, chopped into small pieces, extra for garnish
Avocado (right before serving)
Olive oil
In a large (LARGE) bowl, combine all but the last two ingredients. Cover and chill for several hours or overnight. Add diced avocado and drizzle with olive oil right before serving. Garnish with fresh basil leaves.
Learn from Leslie: loaf party pumpernickel is the 3-inch square, thinly sliced bread used for appetizers found in most groceries in the bread or deli area.
Learn from Leslie:I chop all the veggies the day before and have them ready to go.
It takes no time the next morning to add the remaining ingredients. Let it chill for several hours or overnight. I add the avocado right before serving.
Serve for a crowd as a starter or a light lunch. On a hot summer night, serve it as a cold supper.
And if you haven’t tried Topo Chicocarbonated mineral water, you need to. Thanks to Carol de la Torre for sharing this refreshing, new beverage with me. For you Birmingham folks, it’s available at the Piggly Wiggly in Crestline. Topo Chico, $1.25 (12-ounce) bottle.
Also, this old-fashioned, adorable bottle would look pretty cute next to your Coronas at your next party.
Stay cool! And have a happy and safe Fourth of July!
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