It’s a Lifestyle, Not a Diet

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 Splenda Brown 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, 214/352-0005
For 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.com
If 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.com
A 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.com
Another 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

I’m Married to a Saint



Being married to someone with red hair (who thinks he’s Irish) lends itself to some type of St. Patrick’s Day celebration. Once while Jon was on a guy’s golfing trip in Ireland, a girl in a pub told him he was “the Brad Pitt of Ireland” (must be the brown eyes)—frequently he is not afraid to remind people of that comment.

Truth is stranger than fiction, but it is because fiction is obliged to stick to possibilities, truth ain’t.

Mark Twain (Pudd’head Wilson character)
As I have said before, Jon is a very colorful character as you can see in his St. Patrick’s Day green pants, and he is not afraid to wear pink either! You got to love that!

In fact, for a while there, after dinner (at every restaurant) Jon would ask if the bartender knew how to make an Irish Coffee. It was a test to see if they knew what they were doing. So I took a picture with him holding up each one—and I have a lot of pictures. It’s been a running joke and form of entertainment our entire marriage. It doesn’t take much to entertain the Registers. 

I grew up eating corned beef. My mom would boil a brisket in her “flame colored” Le Creuset Dutch oven in the spices that came in the package. We would eat it warm for dinner the first night. The next day she would slice it paper thin (you could read the newspaper through it) and she would make me a sandwich for my lunch box. It was one of my favorite lunches. (I promise to teach you the wax paper sandwich fold later.)

If a pot could talk…
If you missed the Unfancy Party opportunity last fall, this is your chance to host a very economical and easy dinner party. Delegate the dessert and beer and you’ll be getting out for under fifty bucks for a party of eight.

Somewhat Traditional Corned Beef and Cabbage

Serves 8

1 (3- to 4-pound) corned beef brisket with seasoning packet

1 (11.2-ounce) dark beer, such as Guinness

10 small red potatoes

1 to 2 tablespoons chopped parsley, plus extra for garnish

Olive oil

Salt and pepper

1 head cabbage, cut into 2-inch wedges

5 to 6 carrots, peeled and cut into 3-inch pieces, or baby carrots

1 tablespoon honey

Place brisket in a large Dutch oven; add seasoning packet, beer, and water to cover brisket. Cover and bring to a boil. Simmer for 1 hour per pound. 

During the last hour of the brisket cooking, preheat oven to 375 degrees. Cut potatoes in half, and toss in a bowl with parsley, olive oil, salt, and pepper. In a large nonstick skillet, brown cabbage wedges in olive oil and sprinkle with salt and pepper. Toss carrots with olive oil and honey. Place all vegetables on a parchment-lined baking sheet, and bake for 45 minutes to 1 hour or until tender. 

I prefer to roast my vegetables on parchment-lined baking sheets, as mentioned above, but feel free to throw all the vegetables in the pot with the brisket the last hour if you want to simplify clean-up.

Slice brisket against the grain on a platter, and serve with vegetables and Horseradish-Mustard Sauce. 

Learn from Leslie: Before slicing, I broil the brisket for a minute or two on a baking sheet to make a golden brown crust-like topping.

Serve family style for a relaxing evening and less clean-up.
You probably already have these four ingredients to make the Horseradish-Mustard Sauce in your refrigerator now. See the recipe below.

Horseradish-Mustard Sauce: In a small bowl, combine ½ cup sour cream, ¼ cup mayonnaise, 2 tablespoons raw horseradish (prepared may be substituted), and 1 tablespoon Dijon mustard. Stir to combine, and refrigerate until ready to serve. Sauce can be made up to 3 days ahead. 

One of the best parts about cooking a corned beef brisket is the leftover options. Check out this Homemade Reuben with Russian Dressing, made by Jon himself, “The Sandwich King”!

This traditional sandwich is nothing but several slices of freshly cooked corned beef, Swiss cheese, and sauerkraut toasted on rye bread. Serve with Russian Dressing. (Note: Jon drained the sauerkraut on a paper towel before assembling the sandwich. This is not his first rodeo.)

Russian Dressing

(1000 Island dressing on steroids!)

Makes 1 ¼ cups

1 tablespoon finely chopped onion

1 cup mayonnaise

¼ cup ketchup

4 teaspoons horseradish, or more to taste

1 teaspoon hot sauce, such as Frank’s Red Hot Sauce

1 teaspoon Worcestershire sauce

¼ teaspoon paprika

Salt to taste

Combine all ingredients in a small bowl. This can be made ahead and stored in an airtight container for up to 1 week. 

Serve with Reuben Roll-ups and Homemade Reuben sandwiches, or on a simple salad. 

A few drops of green food coloring added to a cold beer sets the St. Patty’s Day mood.
This is a healthy way to use some of the leftover corned beef, especially if you have given up bread for Lent. Serve these Reuben Roll-ups hot out of the oven with Russian Dressing.

Reuben Roll-ups

Makes 4 rolls, 8 bites

4 cabbage leaves

¼ cup chopped corned beef

¼ cup sauerkraut, drained

¼ cup Swiss cheese, grated

¼ cup finely chopped carrots

Preheat oven to 350 degrees.

Boil cabbage leaves in water in a Dutch oven until wilted and pliable, about 10 to 15 minutes. Remove and drain on a paper towel. 

Place corned beef and next 3 ingredients in the first third of the leaf. Fold in sides, and roll until the end. Place seam side down on a baking sheet. (Some rolls may require a toothpick.) Repeat with remaining leaves.

Bake for 20 minutes or until thoroughly heated. Remove any toothpicks. Cut each roll in half, and serve immediately with Russian Dressing. 

Learn from Leslie: Don’t worry if the leaves tear a little bit when removing them from the head of the cabbage. They will seal while cooking. 

Enjoy the flavors of a Reuben without any bread!

My Party Favor

A collection of ANYTHING is impressive. Although I don’t get to go on the boys golf trips, I still have something to show for it. Jon and many friends think of me as they leave a pro shop. And these unique ball markers won’t weigh down your suitcase!

This one-of-a-kind charm bracelet may not have diamonds or other jewels, but it is one of my most prized possessions. It’s almost time to start another one! Its value—well, that would be hard to say!

As I promised, the wax paper sandwich fold…

Every sandwich I ate from my lunchbox, and every sandwich my children took in theirs, was wrapped in this special way. Place your sandwich on a piece of wax paper approximately 11″ by 15″. Bring top and bottom edges of the wax paper to meet in the middle at the top of the sandwich, and then fold until you reach the sandwich.
Fold sides into a triangle or point and flip sandwich over. When you unwrap it, you will have a built in “germ free” placemat! Perfect for chips and fruit to land.
I’d like to end this post with an image of a quick watercolor I painted from a picture from one of Jon’s trips.
Here’s to golf, cold beer, green grass, NCAA basketball tournament, The Masters, and summer days! It can’t get here fast enough. Can you tell I’m a sports fan and an outdoorsy
kind of girl?

Well, I guess that’s a wrap! Happy St. Patrick’s Day, everybody! See you next time. Leslie xoxox

Don’t be shy about asking for anything. I aim to please, and would love any of your ideas and welcome requests. The world is your oyster!


The Diet Contest

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. 

Serves Serves 4 as a main, 6 as a side

901

Pasta with Three P’s—Pasta, Peas, and Pancetta
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Ingredients

  • 8 ounces pancetta
  • 8 ounces sea shells 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

Instructions

  1. Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.
  2. 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.
  3. 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.
  4. Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls.
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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


Farmhouse Chicken for Two

Going out to dinner always inspires me to cook. This rustic dinner for two was inspired by a meal I had at a charming French bistro in New York City named Frenchette

Enamored by the Le Creuset serving pieces that were brought to the table, I immediately thought, “I can do this!” I have these in my cabinet at home. 

This self-serve dinner for two is the perfect simple meal to share on a cold winter night. The Frenchette version came with whipped potatoes, which were delicious—but since I’m trying to eat lighter after the holidays, I decided to do a brown rice pilaf instead. Either would work and be delicious with the chicken. 

This would make a wonderful, relaxing Valentine’s dinner by the fire. Pair with a special bottle of wine and a sweet treat.

Farmhouse Chicken for Two

Serves 2 

1 tablespoon butter

1 tablespoon olive oil, plus extra for roasting

2 split fryer chicken breasts, bone-in with skin

1 medium onion, cut in 2 or 3 (½-inch) slices

1 bunch organic carrots, unpeeled

8 ounces mushrooms, cut in half if large

¼ cup dry white wine

1 lemon, cut in half

1 garlic pod, cut in half

Bouquet garni (rosemary, thyme, parsley sprigs or whatever you have), tied with a piece of kitchen twine 

Salt and pepper

Olive oil (to drizzle on top)

Preheat oven to 400 degrees.

Brown chicken on both sides in butter and olive oil in a small Dutch oven, such as the #27 Le Creuset (4.25 quart) on medium-high heat. Remove chicken onto a plate. 

Add onion slices, chicken, and remaining ingredients to the Dutch oven. Cover and bake 45 minutes. Baste chicken with the juices, and bake uncovered for 15 minutes more. Remove bouquet garni, and serve with brown rice pilaf and crusty French bread. Garnish with chopped parsley.

It takes minutes to brown the two split fryers and assemble the rest of the ingredients in the small oval Dutch oven.
Remember this is also your serving piece, so arrange with care! Le Creuset cookware is available at Williams-Sonoma.com and lecreuset.com

Brown Rice Pilaf: Melt 1 tablespoon butter in a #18 Le Creuset (2 quart) saucepan. Saute 2 finely chopped shallots in butter for a minute or two until translucent. Add zest of 1 lemon, 1 ¾ cups low-sodium chicken broth and 1 cup brown Basmati rice. Bring to a boil, then cover and reduce heat to simmer for 30 to 35 minutes or until all broth has been absorbed and rice is tender.

Be sure to ladle juices from the Dutch oven onto your rice when serving. And don’t forget to dip your crusty bread in it too. Heaven on earth. Linens by flyingshuttlemills.com

Yields 2 Servings

Farmhouse Chicken for Two
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Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil, plus extra for roasting
  • 2 split fryer chicken breasts, bone-in with skin
  • 1 medium onion, cut in 2 or 3 (½-inch) slices
  • 1 bunch organic carrots, unpeeled
  • 8 ounces mushrooms, cut in half if large
  • ¼ cup dry white wine
  • 1 lemon, cut in half
  • 1 garlic pod, cut in half
  • Bouquet garni (rosemary, thyme, parsley sprigs or whatever you have), tied with a piece of kitchen twine
  • Salt and pepper
  • Olive oil (to drizzle on top)
  • Brown Rice Pilaf
  • 1 tablespoon butter
  • 2 finely chopped shallots
  • Zest of 1 lemon
  • 1 ¾ cups low-sodium chicken broth
  • 1 cup brown Basmati rice.

Instructions

  1. Brown chicken on both sides in butter and olive oil in a small Dutch oven, such as the #27 Le Creuset (4.25 quart) on medium-high heat.
  2. Remove chicken onto a plate.
  3. Add onion slices, chicken, and remaining ingredients to the Dutch oven.
  4. Cover and bake 45 minutes.
  5. Baste chicken with the juices, and bake uncovered for 15 minutes more.
  6. Remove bouquet garni, and serve with brown rice pilaf (see recipe below) and crusty French bread. Garnish with chopped parsley.
  7. Brown Rice Pilaf
  8. Melt 1 tablespoon butter in a #18 Le Creuset (2 quart) saucepan.
  9. Saute 2 finely chopped shallots in butter for a minute or two until translucent.
  10. Add zest of 1 lemon, 1 ¾ cups low-sodium chicken broth and 1 cup brown Basmati rice.
  11. Bring to a boil, then cover and reduce heat to simmer for 30 to 35 minutes or until all broth has been absorbed and rice is tender.
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My inspiration. Frenchette, 241 West Broadway, New York, NY 10013, frenchettenyc.com
Before leaving the restaurant the maître d’ pinned an adorable turquoise Ette pin on each of our coats. This was a first! What a special touch.

Quote for the Day

I never see any home cooking. All I get is fancy stuff.

Prince Philip
It’s not too late to get a book delivered by Valentine’s Day. Order by the February 7th! Happy to personalize too. lesliespartydiaries.com
See ya’ll next time! Have a great week. Leslie xoxox

Luscious Caramel Tarts

I rarely enter another person’s home empty-handed. I’m from a family of gift givers. We don’t miss an opportunity to put a bow on anything, whether it’s a hostess gift, house gift, bottle of wine, or just because. So you can imagine Valentine’s is no exception. When I was growing up, I remember my mother always had a gift sitting on the kitchen table when I came to breakfast on Valentine’s Day. It was usually pink or red. Once I got a pair of red pants! I loved them.

So I try to carry on the tradition whether it’s for Valentine’s or a friend who’s extended a dinner invite, because it’s fun and it takes very little effort compared to the energy your host has exerted to bring you an evening of relaxing dining pleasure. It’s the least I can do.

And if occasionally time doesn’t allow for a trip to a store, I buy multiples of my favorite hostess gifts and always have them ready to go. So, there’s no excuse not to be prepared or to thank the host.

As old as you may be, you never outgrow the thrill of receiving a gift—small or large.

One of the main reasons I’m rarely “hands free” when I’m invited somewhere is because I’ve done my homework. I always have brown craft boxes, raffia, ribbons, and printed gift tags on hand. With that in the house, it requires only a five-minute stop to pick up a special bloom or thought. I always want my gift to be personal and intentional.

When an invitation reads “no gifts,” the first thing I do is grab my car keys and head to the store to look for something thoughtful and special. I may be the only person who brings a gift, so why not be the favorite guest?

One simple gift idea is as easy as one little primrose. $3.99 each, oakstreetgardenshop.com

Also in this post I wanted to include a few Valentine gift ideas for all ages. Why not? Life is short. So be sure to keep reading to find out some of my favorites.

But before we get to that, I have to share one of my mother’s recipes that I have been saving for this post. Many of you who know me well, know that desserts are not my strongest suit. So when I find one that is this delicious and foolproof, I have to share.

If I can make it, anyone can!

The crusts can be made in advance and frozen until you need them. The caramel sauce and freshly whipped cream can be done several hours in advance too. This is not as intimidating as it looks. Read on.

Luscious Caramel Tarts

Makes 12 tarts 

4 egg yolks

2 cups light brown sugar, plus extra for garnish

¼ cup plus 2 tablespoons flour

2 cups cold water

1 ½ tablespoons butter 

1 ½ teaspoons vanilla

12 tart shells (recipe follows)

Unsweetened freshly whipped cream

Beat egg yolks slightly. Combine brown sugar and flour in a small bowl; add to egg yolks. Place in a heavy-duty medium-size saucepan or double boiler, and gradually add water in a slow, steady stream, whisking continuously until thoroughly combined. Cook until thickened, stirring frequently, for about 15 minutes. Add butter and vanilla, stirring until blended. Remove from the heat; cover and keep warm until ready to serve. The filling will thicken as it cools.

Serve in tart shells topped with unsweetened whipped cream and brown sugar. 

Learn from Leslie: The filling can be gently rewarmed if made in advance. Notice I said gently. 

For the crust:

3 cups sifted all-purpose flour

1 1/2 teaspoon salt

1 cup chilled shortening (such as Crisco)

Ice water

Mini foil pie pans (about 3 1/4 inches across)

Parchment paper

Combine sifted 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 just moistened (about 7 to 10 tablespoons); gently shape dough into two flat disks. 

Learn from Leslie: Do not skip the sifting step. If you do, it will be too much flour for this recipe.

Preheat oven to 475 degrees.

Roll each disk to ¼-inch thickness on a lightly floured surface. Using a 4″ plate or ramekin, cut out 6 circles. Place into foil pans, fluting the edges. Repeat with remaining dough. Pierce the dough with the tines of a fork several times to prevent bubbles. Bake 7 to 10 minutes until golden brown, watching closely.

Use anything you have in the kitchen to make the 4-inch circles. I like to divide the dough in half before rolling it out—it is much easier to manage. You will be able to get 6 circles from each half. Feel free to use a store-bought dough, but to me the slight saltiness of my homemade crust when combined with the sweet caramel sauce takes these over the top.
I reuse these disposable foil pans each time I make these. They measure about 3 1/4 inches across.
Pierce with the tines of a fork in a few places. Bake them on a parchment-lined baking sheet for uniform baking. When cool, remove from pan and store in an airtight container or freeze until ready to use.
Arrange on a pedestal or serving tray. They look so pretty sitting at the end of a buffet for all to anticipate. At time of serving, fill each tart with warm caramel sauce, top with freshly whipped cream, and sprinkle with brown sugar or colorful sprinkles.
Use the dough scraps to make a decorative topper to add to the freshly whipped cream.

Yields 12 Tarts

Luscious Caramel Tarts
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Ingredients

  • 4 egg yolks
  • 2 cups light brown sugar, plus extra for garnish
  • ¼ cup plus 2 tablespoons flour
  • 2 cups cold water
  • 1 ½ tablespoons butter
  • 1 ½ teaspoons vanilla
  • 12 tart shells (recipe follows)
  • Unsweetened freshly whipped cream
  • Tart Shells
  • 3 cups sifted all-purpose flour
  • 1 1/2 teaspoon salt
  • 1 cup chilled shortening (such as Crisco)
  • Ice water
  • Mini foil pie pans (about 3 1/4 inches across)
  • Parchment paper

Instructions

    Filling
  1. Beat egg yolks slightly.
  2. Combine brown sugar and flour in a small bowl; add to egg yolks.
  3. Place in a heavy-duty medium-size saucepan or double boiler, and gradually add water in a slow, steady stream, whisking continuously until thoroughly combined.
  4. Cook until thickened, stirring frequently, for about 15 minutes.
  5. Add butter and vanilla, stirring until blended.
  6. Remove from the heat; cover and keep warm until ready to serve. The filling will thicken as it cools.
  7. Crust
  8. Combine sifted flour and salt in a medium bowl.
  9. Cut in shortening with a pastry blender until mixture is crumbly.
  10. Add ice water, 1 tablespoon at a time, until ingredients are just moistened (about 7 to 10 tablespoons)
  11. Gently shape dough into two flat disks.
  12. Preheat oven to 475 degrees.
  13. Roll each disk to ¼-inch thickness on a lightly floured surface.
  14. Using a 4" plate or ramekin, cut out 6 circles from each disk.
  15. Place into foil pans, fluting the edges. Repeat with remaining dough.
  16. Pierce the dough with the tines of a fork several times to prevent bubbles. Bake 7 to 10 minutes until golden brown, watching closely.
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https://dearpartydiary.com/luscious-caramel-tarts/

Quote for the Day

Promises and pie crust are meant to be broken.

Jonathan Swift

For the Kids

Yes, you are not seeing things—these cute mini waffles are pink! Add 8 to 10 drops of red food coloring to your favorite batter and you’ll be seeing pink.
The most sought-after Secret Santa gift at my house between my 20-year-olds, this mini waffle iron by Dash is guaranteed to make anyone’s Valentine’s Day.
This cutie is available in several colors at Bed Bath and Beyond for $9.99, bedbathbeyond.com

Fashionable Valentine Finds

Who can resist a cheap thrill? Thanks to Connie Tomlinson for telling me about these fabulous stemless, disposable (but reusable) champagne flutes. They are too pretty to toss. Made by Tossware, $11.97 for 12 (9-ounce) flutes, amazon.com (Prime). This “wine on a dime” German sparkling wine is quite refreshing for a quick toast or a large crowd. The color is fantastic. Schloss Biebrich Rosé Sekt Sparkling Wine, $5.99, available at Trader Joe’s. traderjoes.com
For the gardener in your life, this spade is almost too pretty to use! $69, gardenglory.com
I was blown away by the packaging of this adorable handbag shaped sandwich maker! Who could resist being greeted with “Hello gorgeous” inside the box lid? This is a prize.
In less than 5 minutes, from start to finish, I was eating a company-worthy grilled cheese. This is an ideal gift for your fashionable friends of all ages. Kitchen Couture by Dash, available in several colors, $23.99, bedbathbeyond.com
One last Valentine idea…Leslie’s Party Diaries! $39 plus tax/shipping. Order by the February 7th to ensure Valentine delivery. Happy to personalize too! lesliespartydiaries.com

Emergency Dessert

Dessert, check. No prep here! Unwrap and serve. Perfect for your chocolate lover friends.

Keep a stash of gourmet, high-quality chocolate bars on hand for a quick emergency dessert. Simply unwrap and place on a cute plate with a paring knife and let your guest chisel away! That’s all people really want most of the time. Fresh Market has a nice selection ranging from $3 to $8. How easy is that?

On a final note…

I have a confession to make. I have not written my thank-you notes yet for my Christmas or birthday gifts! This is not like me. I normally really do practice what I preach, but for some reason this year I’m having a hard time getting motivated to thank all of my favorite people for their lovely, thoughtful gifts. 

I do truly believe that it’s never too late to thank anyone for anything—so now that it’s almost February, I’ve decided to send my thank-you notes in Valentine form. This is a first! So hopefully a hand-painted watercolor will help pardon my tardiness. 

PLEASE be sure to try the caramel tarts. They are a DELICIOUS ending to any meal, and they are beautiful!

Well, I guess this is a wrap…until next time. Off to mail my Valentine thank-yous! Happy Valentine’s Day! Leslie xoxox

P.S. Be sure to follow me on Instagram @lesliespartydiaries

Halo (Hello)

It’s me, again.

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.

Yields 4 to 6 Servings

Spinach-Halo Salad with Chickpea Croutons
Save RecipeSave Recipe
Recipe Image

Ingredients

  • 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)

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook and crumble bacon, reserving 2 tablespoons drippings.
  3. In a small saucepan, combine drippings, oil, and next 4 ingredients.
  4. Bring to a boil, and simmer for 5 to 10 minutes, whisking occasionally.
  5. 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.)
  6. In a large bowl combine spinach, oranges, crumbled bacon, and onion. Toss with warm dressing, and top with croutons. Serve immediately.
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https://dearpartydiary.com/halo-hello/

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

Mastering the Art of Christmas

“It took me almost 54 years, but I think I’ve finally figured the whole Christmas thing out.”

Whether it’s timing the amaryllis to open on the exact party date or getting all the cards addressed and mailed before it’s too late, Christmas is the most wonderful time of the year, but also can be the most exhausting too.

Window shopping with friends in NYC is my favorite way to get ideas for everyone on my list and get into the holiday spirit.

Timing is Everything

It’s taken me over half of a century to figure out the minor details to make it relaxing and fun. Mastering the Art of Christmas comes from many years of doing it wrong. Here’s what I’ve discovered over the years to make everything right.

  1. Buy gifts for others that YOU really want yourself—like really bad.
  2. Stock up on festive, holiday tops and outfits in October, or earlier, before they are all picked over and obsolete—before resortwear comes out. You know you are going to want (need) something, and if you wait until December it could be a lost cause.
  3. In the day of social media craze, your friends are pretty up to date on you and your family and pets, so use your Christmas card fund to order customized gift tags for your food gifts. It will take them over the top. And while you are at it, order a new style of personalized notepaper to write all your thank-you notes. I like to have all of my notes in the mail before New Year’s Eve. Start the new year fresh!

    Elevate your homemade gifts with a professional-looking custom tag.

    The good news is that if you order too many gift tags, you will have plenty for next year. They will not go to waste.
  4. Buy at least one gift that is not on your child’s electronic (with links added) wish list. If their mouth doesn’t open at least once, you’ve missed the best part of gift giving.
  5. Make it your mission to be completely finished shopping by December 15th. The ten days before Christmas should be used for cooking, visiting, and celebrating.

    Pick up gift wrap and ribbon before Thanksgiving. As I’ve said before, wrap as you go!
  6. Everyone in your “monthly” life needs to be recognized in some way during the holidays. It doesn’t have to be much—just a thought. For instance, I gave my Fed Ex friend David a quart of my Get Well Chicken Noodle Soup that I had in the freezer. Eventually he is going to need it, running around in shorts all day long in the winter!
  7. ALWAYS have four or five extra gifts wrapped, and ready to tag quickly. You never know!
  8. Remember your friends’ children. You will be a hero.
  9. Keep a special photo album with one holiday picture of your family from each year. I like to do my photo by our tree. I never tire of looking at these. It will be the first thing I grab if the house catches on fire.
  10. Don’t let all of the tiring, silly, meaningless holiday details ever outshine the reason we are celebrating, and the importantance of being with family and friends. 

    Two separate outlets, two surge protectors, and a helpful husband with fly rods and ball retrievers can get the job done.

    Food Gift for Friends

    These Pickled Mustard Seeds are a welcome change from a heavy sweet for a food gift for friends. Simply add a few tablespoons to any roasted vegetables the last few minutes of cooking. They are especially tasty over Brussels sprouts and carrots.

    Pickled Mustard Seeds

    Makes 10 cups

    3 cups sugar

    10 teaspoons salt

    2 cups water

    3 cups white wine vinegar

    1 cup yellow mustard seeds

    1 cup brown mustard seeds

    20 garlic cloves (2 per jar)

    Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat, and simmer for 5 minutes. Allow to cool before placing it into jars. It will keep at least a month in the refrigerator.

    This recipe makes 10 cups, but easily can be halved or quartered. 

    Recipe Image

    Ingredients

    • 3 cups sugar
    • 10 teaspoons salt
    • 2 cups water
    • 3 cups white wine vinegar
    • 1 cup yellow mustard seeds
    • 1 cup brown mustard seeds
    • 20 garlic cloves (2 per jar)

    Instructions

    1. Combine all ingredients in a Dutch oven.
    2. Bring to a boil; reduce heat, and simmer for 5 minutes.
    3. Allow to cool before placing it into jars. It will keep at least a month in the refrigerator.
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    https://dearpartydiary.com/mastering-the-art-of-christmas/

    Keep your eye out for inexpensive package toppers like these cute whisks from Publix. $1.59 each

    Fabulous Finds

    From Murray’s in NYC, these attractive slate cheese boards made from Brooklyn Slate come in two sizes with their very own spreader, chalk, and burlap bag for storing. The smaller size is $24.99, large $29.99, murrayscheese.com

    “If you run across a fabulous gift idea, don’t be afraid to buy multiples for several of your friends. And when ordering online, always check the “free gift wrapping” option when available—even if it’s just for the box!”

    Need help keeping up with your stuff? There will never be a question whose is whose phone charger, platter, or jean jacket with IdentaMe Labels. With a million variations, icons, and more, these can be personalized for everyone on your list. $14.99 for 56 small round labels. Other sizes and styles available at identamelabels.com

    These classy, black craft boxes are available in all sizes from amazon.com. No paper needed, which really speeds up the wrapping process. Every gift looks like it came from Barneys!

    Now, on to the important things…

    What’s on my wish list?

    With a December 26th birthday, I can’t help but write a few things down on a wish list—this is my moment for the year!

    Maybe it’s the art major in me coming out, but this Dinner with Georgia O’Keeffe cookbook looks amazing! I always enjoy any new book or cookbook. It’s my inspiration. Available at bergdorfgoodman.com

    Look at a glimpse of these beautiful photos from Bergdorf’s website. I can’t wait to see every page!

    I admit, I’m handbag obsessed—they always fit! This clear Cult Gaia mini Ark Bag will go with anything. Please someone in my family read this post! cultgaia.com

    This bag will match any outfit. Summer, here I come!

    A girl can dream. I saw these Gucci slingbacks in person in New York. I love a beautiful shoe with a comfortable, block heel. And a shoe with a little bling never hurts! gucci.com

    I bought one of these Casafina Ibiza Individual Pasta bowls for a gazpacho photo last year, and now I eat out of it every day for lunch. This pottery is lightweight, microwave safe, ovenproof, and dishwasher safe. I’d love to have enough to set my table, and maybe the dinner plates too. Hint hint. Available at Table Matters, table-matters.com

    I don’t own a broach, but if I did I would want this one. It’s amazing how you can put it on anything (like any t-shirt or blazer) and it suddenly looks like Chanel! chanel.com

    I’m fascinated by this Dior Lip Glow. You apply evenly, and in 10 minutes your lips turn  “your” unique, natural color. Everyone is different. dior.com

    On Christmas Day I hope to be wearing these. They scream Christmas and are super comfy! May Leather Red-Star sneakers by Golden Goose, bergdorfgoodman.com

    Well, I guess this is a wrap for 2018. I’ve got a BUSY week. Lily is being presented at a debutante ball on Saturday, and we have a slew of folks coming in from SMU to celebrate. I’m having the pre festivities at my house. So, I better get cooking!

    I wish you all a wonderful holiday and Happy New Year. I’m gathering new recipes, ideas, and props for a fresh start in January. So be sure to subscribe to dearpartydiary.com so you won’t miss a single post. The party never ends.

    See you next year!

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

Home Is Where Your China Is

Welcome to the holidays.

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.

Recipe Image

Ingredients

  • 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

Instructions

  1. Spread softened butter on both sides of the bread; cut into 1-inch cubes.
  2. In a medium bowl, combine eggs and next 5 ingredients, whisking to combine.
  3. 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.
  4. Bake in a water bath at 300 degrees for 1½ hours.
  5. 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.
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https://dearpartydiary.com/home-is-where-your-china-is/

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

The Unfancy Party

If you’re one of those people who “think” they don’t like to entertain but realize it’s probably their turn to pay a few friends back—well, this post is for you.

“Seize the moment.”

Now that fall has officially arrived, this is the easiest time to host. Jump on this opportunity before the holidays, before everyone expects you to pull out ALL the bells and whistles.

A couple weeks ago, Jon and I threw this “party” together in literally just a few hours.

“A few flowers, a big pot of chili, and a stack of grilled cheeses, and suddenly you’re Martha Stewart.”

A handful of colorful stems from the grocery store add a seasonal pop of color to this easy, edible centerpiece.

While the chili is simmering, take a few minutes to set the table and chop the condiments. Place them in serving bowls, cover with plastic wrap, and refrigerate until ready to serve. Round up serving spoons for each bowl, and have them ready to go.

A lazy Susan is the ideal addition to this casual gathering. It’s much more relaxing to add your toppings while seated, instead of waiting your turn in a buffet line.

“I’ve never seen people more excited about having Fritos for dinner. It’s the little things in life.”

Guests will feel like a kid in a candy store. The lazy Susan makes it so handy to “retop” as needed. If you do not have a lazy Susan, simply put a round tray on top of an inexpensive spice carousel from any home store.

There is no waste with this quick and easy place card. Print out your guests’ names on a colorful sheet of printer paper. Cut to size, and tie on to mini saltine sleeves with wax thread or raffia.

One loaf of Wonder bread, American cheese slices, butter, and a hot griddle are all you need to whip up these old-fashioned classics. (If griddle space is an issue, assemble the sandwiches, butter both sides of the bread, and bake on a baking sheet in a 375 degree oven, flipping once, until golden brown.)

My favorite chili recipe, Smokin’ Hot Chili, is from Leslie’s Party Diaries on page 92. It’s exactly what you expect chili to taste like. For a milder version, use less cayenne pepper and mild Rotel.

Smokin’ Hot Chili

SERVES 6 TO 8

1½ pounds ground chuck

2 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, minced

2 teaspoons salt

½ teaspoon red pepper

½ teaspoon ground cumin

½ teaspoon dried oregano

2 tablespoons chili powder

2 (10-ounce) cans diced tomatoes and green chiles, undrained

1 (8-ounce) can tomato sauce

1 (16-ounce) can pinto beans, undrained

1 (16-ounce) can red kidney beans, undrained

Toppings: shredded Cheddar cheese, sour cream, chopped red onion, sliced green onions, chopped cilantro, radishes, Fritos corn chips

Saltine crackers

Cook ground beef in hot oil in a Dutch oven over medium-high heat, stirring often, until meat crumbles and is no longer pink. Remove beef from skillet with a slotted spoon to paper towels to drain; reserve 1 tablespoon drippings in Dutch oven.

Add onion and garlic to Dutch oven; cook over medium heat, stirring often, until translucent. Stir in salt and next 8 ingredients; bring to a boil. Reduce heat, and simmer 30 minutes, uncovered; cover and simmer 1½ hours.

Serve with toppings and crackers.

Leslie Likes: Rotel diced tomatoes and green chiles

Recipe Image

Ingredients

  • 1½ pounds ground chuck
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • ½ teaspoon red pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 2 tablespoons chili powder
  • 2 (10-ounce) cans diced tomatoes and green chiles, undrained
  • 1 (8-ounce) can tomato sauce
  • 1 (16-ounce) can pinto beans, undrained
  • 1 (16-ounce) can red kidney beans, undrained
  • Toppings: shredded Cheddar cheese, sour cream, chopped red onion, sliced green onions, chopped cilantro, radishes, Fritos corn chips
  • Saltine crackers

Instructions

  1. Cook ground beef in hot oil in a Dutch oven over medium-high heat, stirring often, until meat crumbles and is no longer pink.
  2. Remove beef from skillet with a slotted spoon to paper towels to drain; reserve 1 tablespoon drippings in Dutch oven.
  3. Add onion and garlic to Dutch oven; cook over medium heat, stirring often, until translucent.
  4. Stir in salt and next 8 ingredients; bring to a boil.
  5. Reduce heat, and simmer 30 minutes, uncovered; cover and simmer 1½ hours.
  6. Serve with toppings and crackers.
7.8.1.2
5

https://dearpartydiary.com/the-unfancy-party/

To quickly order a copy, click on this link or the photo above. lesliespartydiaries.com

“And the icing on this unfancy evening…”

We passed Oreo Thins for dessert—directly out of the package! (I had no idea you could have 4 for only 140 calories until the other night. Sweet.)

All people really want after a filling dinner is one little sweet bite. Notice the resealable tab—they think of everything now! They are delicious.

See, it doesn’t always have to be fancy or expensive. It’s the thought that counts.

“Tag, you’re it!”

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

To Have and To Roast

As much as I want to be the ‘kale salad with the dressing on the side’ kind of girl—I can’t do it. I love food, and that’s why I exercise!

“Life is short.”

These Roasted French Onion Blossoms are a happy medium, and a satisfying side to pair with steak or any meat—not to mention they are pretty and will make your house smell amazing.

In my book (not literally), I’d call these “low carb.” It’s basically a whole onion topped with a tiny bit of Gruyère cheese, a few homemade breadcrumbs, and a tad of butter.

If preparing these for company, plan on one per person. No one is going to want to share! Look for the smaller size and Vidalia variety when in season.

Impress your guests with this easy, unique side dish.

Roasted French Onion Blossoms

Serves 6

6 small sweet onions, such as Vidalia

4 tablespoons butter, divided

3 teaspoons fresh thyme leaves, extra sprigs for garnish

Salt and pepper to taste

½ cup dry white wine

½ cup chicken broth

1 cup freshly grated Gruyère cheese

1 cup homemade breadcrumbs, from a loaf of French bread

Preheat oven to 400 degrees.

Carefully peel the outer skin off the onions. With a sharp knife, starting near the eye or bottom of the onion, make four cuts at 3, 6, 9, and 12 (like on a clock) cutting completely through the onion. Once those cuts are in place, go back and add four more cuts between each of those sections. Turn it right side up, and there you have it—an onion blossom.

Once the onion skin is removed, it will be obvious where the “eye” or bottom of the onion is located.

It takes only a few minutes to cut these intricate onions.

Grease a roasting pan with 1 tablespoon of butter. Place onion blossoms on roasting pan, add 1/2 tablespoon of butter to the middle of each onion, and sprinkle with fresh thyme leaves, salt, and pepper. Combine wine and broth in a measuring cup, and pour into roasting pan around the onions.

Bake for 25 minutes; remove from oven, top with cheese and breadcrumbs, and bake 25 to 30 more minutes or until golden brown.

Garnish with fresh thyme sprigs.

Recipe Image

Ingredients

  • 6 small sweet onions, such as Vidalia
  • 4 tablespoons butter, divided
  • 3 teaspoons fresh thyme leaves, extra sprigs for garnish
  • Salt and pepper to taste
  • ½ cup dry white wine
  • ½ cup chicken broth
  • 1 cup freshly grated Gruyère cheese
  • 1 cup homemade breadcrumbs, from a loaf of French bread

Instructions

  1. Preheat oven to 400 degrees.
  2. Carefully peel the outer skin off the onions.
  3. With a sharp knife, starting near the eye or bottom of the onion, make four cuts at 3, 6, 9, and 12 (like on a clock) cutting completely through the onion. Once those cuts are in place, go back and add four more cuts between each of those sections. Turn it right side up, and there you have it—an onion blossom.
  4. Grease a roasting pan with 1 tablespoon of butter.
  5. Place onion blossoms on roasting pan, add 1/2 tablespoon of butter to the middle of each onion, and sprinkle with fresh thyme leaves, salt, and pepper.
  6. Combine wine and broth in a measuring cup, and pour into roasting pan around the onions.
  7. Bake for 25 minutes; remove from oven, top with cheese and breadcrumbs, and bake 25 to 30 more minutes or until golden brown.
  8. Garnish with fresh thyme sprigs.
7.8.1.2
17

https://dearpartydiary.com/to-have-and-to-roast/

Ta da! How pretty are these?

Let’s keep roasting…

“If you are trying to impress anyone, put a whole chicken stuffed with lemons, garlic, and fresh herbs in the oven and let the aroma do the rest.”

I know there are rotisserie chickens everywhere you turn, but there is something so satisfying about roasting a whole chicken.

On a cold, rainy day or really anytime, it’s a welcome change from grilling. If there are any leftovers, depending on the size of your family and the chicken, it makes for a great start for a completely different meal. (I’m thinking Chicken Enchiladas tomorrow.)

Everyone needs to roast at least one chicken in their lifetime.

Roasted Lemon Chicken with New Potatoes

Serves 4

1 (4- to 5-pound) whole chicken

Salt and pepper

2 lemons, quartered

2 garlic pods, halved

1 bunch of fresh thyme or marjoram

2 tablespoons butter, divided

Olive oil

6 to 8 small red potatoes, cut in half

Herb Basting Brush (see below)

Preheat oven to 425 degrees.

Rinse chicken inside and out, and pat dry. Salt and pepper the inside of the chicken; then stuff with half of the lemons, garlic halves, and herbs. Tie the legs together with kitchen twine. Rub 1 tablespoon of the butter evenly on the outside of the chicken.

The chicken will cook evenly while sitting on this edible potato roasting rack.

Grease a large roasting pan with the remaining tablespoon of butter. Place the cut side down of the potatoes in rows to create a “roasting rack” for the chicken. Place a sheet of parchment paper (with several slits in it) on top of the potatoes. (This will allow a little of the chicken drippings to help flavor the potatoes.) Place the chicken on top, and arrange the remaining lemons and garlic around the chicken.

The potatoes are hidden by the sheet of vented parchment. Now all there is left to do is roast and baste.

Place in oven and baste every 20 minutes with Herb Basting Brush.

Cook for 1 hour 15 minutes or until thoroughly cooked.

Remove chicken and vegetables to a platter, cover with foil, and allow to rest for 10 to 15 minutes before slicing.

The potatoes turn a beautiful shade of golden brown while roasting cut side down in the butter and drippings.

This is an easy, disposable way to flavor the chicken while it cooks.

Herb Basting Brush

Gather sprigs of an assortment of fresh herbs, such as rosemary, thyme, marjoram, parsley, and sage. With a piece of kitchen twine, attach them securely to a bamboo stick or dowel.

“Now that we are through roasting, let’s talk about hosting…”

As I’ve said before, the Internet is truly a “social” media. I meet new people every day without leaving the house. I can’t think of a better time to introduce one of my new Instagram and blogger friends.

The hostess with the mostess of To Have + To Host.


Meet
Lory Parsons, the mastermind and creator behind To Have + To Host blog. Lory is setting the stage for beautiful entertaining day after day. If you are not following @tohavetohost on Instagram or her blog To Have + To Host at tohavetohost.com then you are missing out on a lot of pretty table settings and entertaining ideas. And not only does she set a perfect table, but she comes up with all kinds of unique party themes, from napkin swaps with friends, backyard wine parties, and a Hallelujah lunch (when the kids went back to school) to name a few. I could go on and on.

With the holidays approaching, I can’t wait to see what Lory does next. Click on the image above for more details about this fall tablescape, and many other doable, gorgeous table settings at all price ranges. Lory is going places—no, let me rephrase that, she’s there! 

Lory lives in Phoenix with her family. Be sure to follow her on instagram @tohavetohost, and on her blog at To Have + To Host.

Bonus Recipe…just because!

For those of you that follow me on instagram @lesliespartydiaries you may have seen this recipe last week, but just so you’ll have it handy when needed, I thought I would slip it in at the end of this post.

This lightish, comforting soup comes together fast! Perfect with a sandwich for a quick supper.

Easy Broccoli-Cheddar Soup

Makes 2 quarts

2 tablespoons butter

2 tablespoons flour

2 cups 2% milk

4 cups low-sodium chicken broth

½ cup grated onion, juices included

3 cups coarsely chopped broccoli, or 2 medium crowns

2 cups grated Cheddar cheese

½ teaspoon salt

¼ teaspoon garlic powder

Dash cayenne

Salt and pepper to taste

Melt butter in a medium-size Dutch oven over medium heat. Add flour, and whisk constantly for 1 to 2 minutes until combined and bubbly. Gradually add milk, stirring constantly, until thickened. Add remaining ingredients, and simmer for 15 to 20 minutes or until broccoli is tender.

Learn from Leslie: For a slightly thicker soup, substitute milk for part of the broth and add extra cheese.

Simply garnish with a single pansy blossom right before serving.

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