With warm weather approaching, I can’t think of a better time to discuss serving piece solutions. For easy, foolproof entertaining, stock up on all of these items now.
I can’t have a party because I don’t have all the stuff.
I bet I’ve heard this a million times: “I can’t entertain because I don’t have enough plates.” Huh? Surely, in your house you can put two sets together and come up with a solution. Some restaurants mix them up on purpose. There are some really cute paper plates out there nowadays. That’s not an excuse. Sorry.
Then the next excuse I hear is “I don’t have the proper serving pieces.” I use the same key ones over and over. Look through my book if you don’t believe me.
Everyone can entertain.
Be on the lookout for these if you plan to entertain once in your lifetime. You will need them and be glad they are in the cabinet.
10 Serving Piece Solutions
Two Is Better Than One: Buy two matching 3-quart bakers. I have several pairs of these. When feeding more than 8 or 10 people, you will most likely have to double a recipe. It looks prettier to have a matching pair on the buffet.
Versatile Trio Dish (which I call the Ritz-Carlton Trio in Leslie’s Party Diaries, because they use a dish similar to these in their bar area while serving cocktails): For a quick emergency appetizer, you will need a dish like this. Any nibbles from the pantry can be thrown in at the last minute. I have a nice collection now. Thanks, Elizabeth.
The Perfect Dip Bowl and Platter: An attractive, flatplatter that comfortably holds a 2- to 3-cup bowl. You will use this all the time. Keep it handy.
Grilling Platters: I love enamel or any lightweight platter for grilling. Pottery can get too heavy when going in and out to the grill.
Spoons, Forks, and Spreaders: I keep mine all in one handy place in my kitchen drawer. I can easily go grab a decorative spreader or spoon. I pick these up whenever I see them, and I often give these as hostess gifts.
Cutting Boards: Nothing is easier (I’m not saying it’s inexpensive, but it is quick and impressive) than pulling out a cutting board and filling it up with cheeses and other nibbles. Keep several sizes on hand, depending on the crowd you are having.
Company Pot Holders and Dishtowels: Yes, hide these from your family and pull them out when company is coming.
The Bread Basket and Washable Napkin Liner: Know where these are at all times. Hot bread coming out of the oven is the final dinner party step. There is no room for error here. Also, the linen should be washable and replaceable. Some biscuits and breads leave greasy, unremovable stains.
The Dessert Pedestal: A store-bought cookie quickly looks more impressive on a decorative pedestal. I’ve been collecting these for years. Bring it to the dinner table, or place at the end of a buffet. For a crowd I will stack them and serve an assortment of desserts.
The Everyday Object: Anything can be a serving piece as long as it’s food safe. Look around your house and use any unexpected object at your next dinner party. I once lined a wooden wine crate with parchment and served beef tenderloin, rolls, and horseradish sauce in it.
Mother’s Day Special (It’s May 13th)
Now that spring break and Easter have passed, it’s time to be thinking about Mother’s Day! For a limited time only I’ll be doing complimentary gift wrap for all website orders ofLeslie’s Party Diaries. Order before April 22nd for all shipped orders. In-town delivery within Birmingham is available until May 11th.
Each book will be wrapped in a glossy white paper and topped with a bistro cotton tea towel and a set of stainless measuring spoons. Leslie’s Party Diaries also makes a great bridesmaid, wedding, hostess, and birthday gift.
Children are smarter today than we ever were. For instance, Lily studied abroad last semester in Barcelona and traveled every weekend. She saw the world, literally. For Thanksgiving she picked Morocco for her destination. So Sallie’s first trip overseas was to Casablanca and Marrakesh with her father to visit Lily. I never would have thought of that, or to even ask. I need a college do-over.
I call shotgun!My only request was a photo of my two girls on a camel. And they delivered.
On Christmas morning I opened my gifts from the girls. They gave me four authentic Moroccan place mats, a decorative clay bead necklace, and a container of turmeric. So now that I’ve caught you up, welcome to this week’s post, Moroccan Made Easy.
These place mats are a party waiting to happen. My only regret is that I don’t have more!Shopping in Morocco looks like a lot of fun. I would have needed an extra suitcase or two!Turmeric can easily be found in the spice aisle at most grocery stores, but I love getting anything straight from the source!
I couldn’t wait to put together a menu to go with all of my treasures. By this time of year I’m craving warmth and sunlight. So I thought a colorful, tasty menu in a festive setting would brighten everyone’s week.
A basket full of tropical flowers with a few simple fruits is all you need for a quick centerpiece when having a Moroccan meal.Decorate a linen napkin with a couple of cinnamon sticks tied with jute.Warm Citrus and Rosemary Olives: just when you thought room temperature olives were good. It’s a new experience. Give them a try!
Warm Citrus and Rosemary Olives
Makes 2 cups
1 ½ cups assorted olives, without the pit
¼ cup olive oil
Peel of an orange, about ½-inch thick
2 to 3 fresh rosemary sprigs
Dash of red pepper flakes
In a medium nonstick skillet, warm olives and remaining ingredients. Serve immediately with toothpicks or picks.
Serve as an appetizer or along with the meal.
Moroccan Lemon Chicken Kabobs
Serves 4 to 6
2 pounds chicken tenders, cut into 1-inch pieces
The Marinade:
¼ cup olive oil
Juice from 2 lemons
3 garlic cloves, chopped
1 teaspoon paprika
½ teaspoon cumin
¼ teaspoon turmeric
¼ teaspoon cayenne
¼ teaspoon salt
¼ teaspoon pepper
Pinch of cinnamon
Lemon slices, halved
Place chicken pieces in a ziplock bag; set aside. Combine remaining ingredients, except lemon slices, in a small bowl; mix well. Pour over chicken, and evenly coat. Place in refrigerator for at least 2 hours and up to 8 hours.
Thread onto 6 skewers, alternating, occasionally, with the lemon slices.
Grill kabobs on medium to medium-high heat for 5 to 10 minutes per side or until thoroughly cooked.
Don’t be afraid to eat the grilled lemon halves. Not only do they flavor the chicken while grilling, but also they’re delicious. Platter by Earthborn Pottery, earthbornpottery.net
Casablanca Couscous
Serves 6
4 tablespoons butter
1 cup shallots, chopped
3 cups low-sodium chicken broth
1 ½ cups couscous
½ cup golden raisins
½cup Marcona almonds, coarsely chopped, extra for garnish
¼ cup fresh mint, chopped, plus extra for garnish
½ teaspoon salt
½ teaspoon pepper
Melt butter in a medium-size saucepan. Add shallots, and cook until translucent, about 5 minutes. Add chicken broth; bring to a boil. Remove from heat, and add couscous. Cover and allow to sit for 10 minutes. Fluff with a fork. Stir in raisins and next 4 ingredients.
Garnish with extra almonds and mint. Serve immediately.
Couscous is like magic. When you pour it into the warm, flavorful broth, cover, and remove from heat, it’s done! It does all its cooking off the burner. I love the combination of golden raisins, mint, and Marcona almonds.
Who wouldn’t want to eat these colorful kabobs? Healthy never looked so good!
Colorful Vegetable Kabobs
Serves 6
2 green peppers
2 red peppers
2 orange peppers
2 yellow peppers
1 large purple onion
1 large sweet yellow onion
Olive oil
Salt and pepper
Cut each pepper and onion into uniform 1-inch square pieces. Place on skewer in order in which they are listed above. Drizzle with olive oil, and sprinkle with salt and pepper.
Grill on medium to medium-high heat until slightly charred and tender.
By cutting the peppers and onions uniformly, you will cook all of it in the same amount of time.Cook the vegetable kabobs while you are cooking the chicken kabobs.
For an easy dessert, pick up a bag of ginger snaps or a carton of mint-chocolate chip ice cream, or both!
Jordan (Lily’s close friend and roommate) and Lily striking a pose.Sallie and Lily’s Moroccan MemoriesBe on the lookout for unique utensils, like this interesting cheese set. $60, Table Matters, tablematters.comI would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
An assortment of dips and chips is an easy way to satisfy company. Homemade bagel and pita chips are a lighter alternative to the store-bought variety. And vegetables are even lighter and good for you. Give them a try!
Once I go to the trouble to get my big food processor out—I want to process everything. It is very satisfying to throw in several ingredients and press the ON button. The machine does the rest.
I feel like an accomplished cook when I spoon out the beautifully mixed concoction.
Here are three easy recipes that are made in the food processor. They can be made in advance and served in a variety of ways.
This first recipe is ideal for the winter months when fresh basil is not in season. Fresh spinach is an easy, less expensive substitute.
Store the Spinach-Pesto Dip in the refrigerator for up to three days. It makes a great snack on a cracker, and a delicious sauce tossed on warm pasta.
Spinach-Pesto Dip
Makes 1 ½ cups
3 cups fresh spinach, packed tightly
1 cup fresh basil
½ cup Parmesan cheese, grated
1 ¾-ounce jar pine nuts, toasted
1 garlic clove
1/3 cup fresh lemon juice
1/3 cup olive oil
1 teaspoon pepper
Salt to taste
Garnish with cherry tomato halves, optional
Place all ingredients into a food processor; pulse until creamy. Serve with pita chips or assorted raw vegetables. It also can be tossed with any warm pasta.
Learn from Leslie: To toast pine nuts simply place them in an ungreased, nonstick skillet. Toss them around for a couple of minutes on medium to medium-high heat. Remove and allow to cool.
Ditalini pasta is a great choice for this pesto. It coats evenly and is easy to eat. Garnish with cherry tomatoes, if desired.Top with a little Parmesan “protein” and enjoy as a satisfying lunch. Serve with grilled chicken for an easy supper. Your vegetable is included!
Jalapeño-Artichoke Dip
Makes 2 ½ cups
1 (14-ounce) can artichoke hearts, drained
1/3 cup jalapeño slices (pickled style in jar), plus extra for garnish
1 (8-ounce) package cream cheese
½ cup Monterey Jack cheese, grated
2 tablespoons olive oil
2 tablespoons juice from jalapeño slices
Juice of 1 lemon
Place all ingredients into the bowl of a food processor; pulse until creamy. Serve with crackers. This dip also makes a yummy toasted crostini.
Spread the Jalapeño-Artichoke Dip onto French bread slices, top with extra grated Monterey Jack cheese, and broil. Garnish with a jalapeño slice. This is a quick hot appetizer that easily can be passed.
Roasted Red Pepper Hummus
Makes 4 to 5 cups
1 (29-ounce) can garbanzo beans (chickpeas), drained
1 (12-ounce) jar roasted red peppers in water, drained
1/3 cup fresh lemon juice (juice of 2 lemons)
¼ cup tahini (well stirred)
1 garlic clove
1/8 teaspoon cayenne pepper
Salt to taste
Garnish with toasted pine nuts, optional
Place all ingredients in the bowl of a food processor; pulse until creamy.
Serve with homemade bagel or pita chips or assorted vegetables.
Roasted Red Pepper Hummus tastes great in a crisp piece of celery or as a mayonnaise substitute on your favorite sandwich.
If you are trying to cut back on extra salt and fat but still crave the crunch of chips, here is an easy solution without sacrificing flavor.
Make your own flavorful and lower sodium bagel chips. Slice your favorite bagel flavors into ¼-inch rounds. Spray with butter-flavored cooking spray, then sprinkle with Salt-Free Mrs. Dash, garlic powder, or sesame seeds. Bake for 10 to 15 minutes at 350 degrees until golden brown and crisp.Store in an airtight container. Assorted bagels from Crestline Bagel Company, crestlinebagel.comI would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
I’m always torn when it comes to going out to dinner on Valentine’s, or staying in and cooking a special meal. I prefer the unabbreviated menu at my favorite restaurants, and some limit your choices that evening.
When making a list of pros and cons, it is an even tie. So, here is a wonderful, yummy option for you and your entire family if you find yourself at home this year.
Either way it’s a win-win!Artwork by my mother, Alice. It was her test run before she hit the canvas. It’s such a treasure!
V is not just for Valentine’s.
One pro of eating in, you can really splurge on the Champagne. veuveclicquot.comFamily style never looked so inviting. Baking dish by Revol, The Cupboard, shopthecupboard.com
Foolproof Baked Shrimp over Pasta
Serves 4 to 6
2 pounds medium shrimp, peeled and deveined, tails removed
¼ cup olive oil
¼ cup chopped parsley
4 cloves garlic, minced
½ teaspoon red pepper flakes
¼ cup butter, melted
¼ cup Panko (Japanese breadcrumbs)
½ cup Parmesan, freshly grated
8 ounces of thin spaghetti, cooked
Hot French bread
It takes only a few minutes to get the ingredients prepped, especially if you find the medium-size shrimp already peeled and deveined.
Preheat oven to 300 degrees.
Place shrimp in a medium-size bowl. Combine next 4 ingredients in a small bowl; pour over shrimp, and toss to coat.
Evenly arrange shrimp in a single layer in a 2-quart baking dish. Cover with foil, and bake 15 minutes. Remove from oven, turn shrimp over, and drizzle with melted butter. Sprinkle with Panko and Parmesan cheese.
Here is what the shrimp mixture will look like before you cover with foil.
Bake uncovered 10 to 15 more minutes. Broil for 1 to 2 minutes for a browner top, if desired. Serve over pasta family style with French bread.
You will not want to be more than an arm’s reach of this baking dish!
Learn from Leslie: Be sure to have lots of hot, crusty French bread. The dipping in the butter and juices is the best part! Serve with a simple green vegetable or salad.
Growing up, Valentine’s Day was one of my favorite holidays. And it still is! China: ‘Rothschild Bird’ by Herend, herendusa.com; Sterling silver: ‘Lily’ by Gorham, lifetimesterling.com
For the Kids
Let’s be honest, when you are making sugar cookies all you really want to do is decorate them. Why waste time making them from scratch, letting the dough chill, and prolonging the fun.
The secret is out—Betty Crocker Sugar Cookie Mix. Simply add 1 stick of butter, 1 egg, and 3 tablespoons of flour for cookie-cutter style. It is easy as pie. No sticking to the counter or rolling pin. bettycrocker.com
Three-Ingredient Icing
Powdered sugar
Whole milk
Food coloring
Place powdered sugar in a small bowl or ramekin. Add milk 1 teaspoon at a time until the desired consistency. Go slowly! It does not take much. Use food coloring to make as many colors as you would like. Ice cookies and decorate with sprinkles. Allow to dry completely.
It doesn’t take but a few sprinkles to make these special.My favorite sprinkles are made especially for Williams-Sonoma by Beautiful Briny Sea, Super Amazing Dessert Sprinkle Mix, $19.95 (15-ounce) jar, Williams-Sonoma, williams-somoma.com
Hopes and Dreams Garland Kit
Another clever idea to entertain the kids, or adults for that matter, is this ribbon garland kit from Stellar, a cute tweens shop, in Rosemary Beach, Florida. I actually brought this to my daughter Sallie as a gift, but couldn’t wait to do it myself!
The kit includes a colorful 5-foot rope and lots of precut ribbon pieces. Stellar, Rosemary Beach, Florida, $25, 850/231-0110, gigistellartweens.comThe perfect rainy-day project.
The “icing on the cookie” is a coffee bar full of miniatures.
Valentine’s Coffee Bar
To top off the evening, set up a coffee bar for the adults. There is no need to buy large bottles of different liquors—pick up an assortment of miniatures and place them in a cute basket. It feels as special as getting the mini jelly from a room service tray. Serve with whipped cream and, of course, the cookies!
Irish Coffee anyone?It’s like passing the bread basket at dinner!Let the kids pass the cookies.As much as I love to cook, I’m a prop stylist at heart. I love a collection of pretty things. As I always used to say when I worked at Southern Living…
Pretty things make pretty pictures.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
The number of guests you invite is based on the number of comfortable seatsyou have in view of a decent-size TV. (Everyone expects at least 40 inches at the bare minimum, so don’t host if you have less than that.)
This cute pillow comes in handy if you get up to get another drink. Available at PotterBarn, PotterBarn.com
Step 2.
This is not a sit-down dinner party. It’s the perfect chance to pull out your slow cooker or Dutch ovenand get something simmering. Since the halftime show is the best part, you can’t count on that time to serve dinner. So, it’s best to have something that is self-serve and can be eaten anytime.
Don’t be intimidated by the number of ingredients in this recipe. There is only 1 tablespoon of oil in the entire batch. The extra spices give it a delicious flavor without the extra fat. It’s also packed full of fresh vegetables.
Black Bean Gumbo with Turkey Sausage
served over Simple Saffron Rice
Serves 12 to 14 (Makes 4 1/2 quarts)
1 tablespoon olive oil
2 (10-ounce) packages of turkey smoked sausage, sliced
2 medium onions, chopped
3 celery ribs, chopped
3 carrots, peeled and chopped, reserving 1 for garnish
1 red pepper, diced
1 yellow pepper, diced
2 bunches green onions, chopped reserving 1 for garnish
1 jalapeño, chopped, removing seeds
4 cloves garlic
2 (32-ounce) cartons chicken broth, unsalted
1 pound dried black beans, soaked overnight, rinsed and drained, or 4 (14-ounce) cans, rinsed thoroughly
1 bay leaf
2 tablespoons ground cumin
1 tablespoon dried oregano
1 ½ teaspoons salt
1 teaspoon black pepper
1 tablespoon brown sugar
Juice of 1 lime
Plain Basmati rice comes to life with a pinch or two of saffron threads.
Basmati rice (cooked according to directions)
Saffron threads
Corn tortillas
Chili powder
In a large Dutch oven, heat olive oil to medium-high; brown sausage on both sides. Remove to a plate. Set aside.
In the drippings, add next 8 ingredients. Cook until tender. Add broth, beans, and next 7 ingredients. Bring to a boil, reduce to simmer for 1 ½ hours for dried beans or until beans are tender and 30 to 40 minutes for canned beans. Both delicious!
Serve with saffron-laced, cooked rice and tortilla strips sprinkled with chili powder.
Learn from Leslie: For the crunchy topping, cut the corn tortillas into strips and cook in oil on medium-high in a skillet until golden brown (about 3 to 4 minutes). Drain on paper towels. Sprinkle with salt and chili powder.
In a small amount of vegetable oil, it takes minutes to fry up a few corn tortillas for an added crunch topping for the gumbo.
Two of my other favorites to have simmering on the stove for a crowd are Smokin’ Hot Chili(page 92) and Weeknight Gumbo (page 90), both from Leslie’s Party Diaries.lesliespartydiaries.com
Smokin’ Hot ChiliWeeknight Gumbo
Step 3.
Stock up on paper products now—it’s that kind of party. Take advantage of this. No one will notice or care that you are not using china, and cleanup will be a breeze.
Step 4.
Make it interesting. YES, that means gambling! Remind each guest to bring cold, hard cash(go by the bank and get change just in case too). Make a poster with squares for each guest to purchase blocks. (See below how to set it up.) A drawing will be done at the end of each quarter. To keep everyone interested, dole out the cash after each drawing.
Think like you are hosting a garage sale and get change for all bills!Once all the guests have arrived and all the blocks are filled with names, draw the number positions to go along the top and side of the grid, 0 through 9.
Step 5.
Greet your guests with a welcome beverage. Then have a cooler full of beer with huggers and bottle openers in close proximity.
Football. Bourbon. Duh? Everyone will want at least one or two of these Bourbon Slushies. It’s the perfect way to kick off the night. Paper cocktail napkins by Pierre Frey, pierrefrey.comNo blender is needed to make these slushy drinks. The bourbon keeps it from freezing too hard while in the freezer. How easy is that?
Bourbon Slushie
Makes about 4 ½ quarts
4 cups boiling water
3 regular-size tea bags
2 cups bourbon
1 cup sugar
1 (6-ounce) can orange juice concentrate
1 (6-ounce) can lemonade concentrate
6 cups water
Pour boiling water into a gallon container; add tea bags and allow to steep for 30 minutes. Remove tea bags, and discard. Add bourbon and sugar, stirring until sugar is dissolved. Add remaining 3 ingredients. Stir until thoroughly combined. Freeze in two, 1-gallon ziplock bags. Before serving, remove from freezer for 15 to 20 minutes.
Learn from Leslie: I use half of the (12-ounce) orange juice and lemonade concentrates for this recipe. The (6-ounce) size is hard to find. For that reason alone, this recipe can easily be doubled for a large crowd.
When serving beer, it’s nice to offer a variety of flavors! Stock up on an assortment. Bottles seem nicer too. I’m not sure why, but they do.
Step 6.
Delegate. Delegate. Delegate. Don’t turn down a single offer for a dip or dessert. You are making the main course and cleaning your house. Make it easy on yourself. It’s a Sunday night!
This an ideal dip for one of these mini slow cookers. Tru 0.65-Quart Slow Cooker, $9.99, Bed Bath & Beyond, bedbathbeyond.com
For those of you who didn’t see my Old Schoolpost a couple weeks ago, I took a basic cream sauce recipe and used it in three recipes. Here it is again. And who would have thought, queso!
Quick Homemade Queso
Makes about 4 ½ cups
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
1 ½ cups Monterey Jack cheese, grated
1 ½ cups Chihuahua cheese, grated
¼ cup Parmesan cheese
Salt and pepper to taste
Garnish with sliced jalapeños and sweet mini peppers, optional
Tortilla chips
In a small saucepan, melt butter. Add flour and whisk until combined, about 1 minute. Gradually add milk, and stir until it begins to thicken, about 5 to 7 minutes. Add cheeses, and salt and pepper to taste. Thin with milk if it gets too thick. Garnish if desired. Serve warm with tortilla chips.
Learn from Leslie:Monterey Jack cheese can be substituted if you cannot find Chihuahua cheese.
Step 7.
Spread out the dips. (Non-messy, near the upholstery, and drippy ones, in the kitchen.) Pass dessert bitesat the beginning of the 4th quarter, it will be an activity. The cookies can also be packaged and used as party favors by the front door.
I love the saltiness of the macadamia nuts combined with the white and semi-sweet chocolates.
Double Chocolate-Macadamia Nut Cookies
Makes about 28 (2-inch) cookies
½ cup butter, softened
½ cup shortening
½ cup sugar
1 cup brown sugar
1 egg
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (4-ounce) white chocolate baking bar, chopped into chunks
1 (4-ounce) semi-sweet chocolate baking bar, chopped into chunks
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla; beat well.
In a separate bowl, combine flour, soda, and salt; gradually add to butter mixture, beating well. Stir in chocolates and nuts.
Form dough into 1-inch balls onto a parchment-lined baking sheet about 2 inches apart. Gently press to flatten slightly. Bake for 10 to 12 minutes. Cool slightly before removing them to wire rack to cool completely.
Cookies are an easy dessert for such an event. No plates or utensils needed!
Step 8.
Set up extra TVs around your house if you have any not in use, like a screened porch, deck (weather permitting), bar, etc.
Step 9.
Refrain from playing music. This is the one party where I leave that off—everyone wants to hear the commercials.
Step 10.
Pull out the Barber’s Party Dip with Wavy Lays, because it wouldn’t be the same without it! A match made in Heaven.
Barber’s Party Dip must be served in the carton. You want everyone to know you did not get another “off” brand! deanfoods.com and fritolay.comNeed a book? Click here now. lesliespartydiaries.comI would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
Entertaining for company on a diet can be tricky and sometimes annoying. I feel sorry for all the chefs today working around special orders and diets. They work very hard to create a beautiful plate with flavors that meld together perfectly, to just have someone rain on their parade.
“I’ll have the grouper on the snapper setup—oh, and substitute quinoa for the potatoes, and put the sauce on the side, please.”
At least when people come to your house for dinner, they have to refrain on the special requests—instead they simply don’t put it on their plate. So after spending all day preparing three or four dishes, you look across the table and your guest’s plate looks like a ghost town.
After the holidays I try to cut back and eat healthier. But, it happens every year, I get a good routine going, shed a few pounds—then it’s Super Bowl Sunday. It’s the beginning of the end.
Here are a few lighter recipes that won’t blow all of your New Year’s resolutions. They are full of fresh ingredients and ideal for entertaining, and your fellow dieting guests will greatly appreciate them too.
Cut a mango along the “fat” side lengthwise, avoiding the center pit. Make diagonal cuts in the flesh, then use the blade of the knife to remove the perfect dice.There’s only a tablespoon of olive oil in this healthy salsa. If you have any left over, use it over pork. I already feel skinnier!
Mango Salsa
Makes 4 cups
2 mangos, diced
½ cup green pepper, chopped
½ cup red pepper, chopped
¼ cup red onion, chopped
¼ cup green onion, sliced
¼ cup fresh cilantro, chopped
2 jalapeños, finely chopped
Juice of 2 limes
1 tablespoon olive oil
Salt and pepper to taste
Tortilla chips
Combine all ingredients except tortilla chips in a medium bowl. Cover and refrigerate. (It can be made up to 24 hours in advance.) Stir before serving.
Serve with tortilla chips.
Leslie Likes: Red Hot Blue Tortilla Chips
One or two bites and you’re stuffed!
Creamy Guacamole Bites
Makes 48 bites (approximately)
Juice of 2 lemons
4 avocados, peeled and seeded
1 ¼ cups red onion, finely chopped
2 garlic cloves, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
Multigrain tortilla scoops
Garnishes: cherry tomatoes, jalapeños, seeded and chopped, and freshly chopped cilantro
Leslie Likes: Tostitos Multigrain Scoops
Combine lemon juice and next 5 ingredients in a medium bowl. (I like to squeeze the juice of the lemons first to prevent the avocados from turning brown.) With a potato masher or fork, combine ingredients until smooth and creamy; cover tightly and refrigerate.
Prepare the garnishes for filling; refrigerate until ready to fill.
Combine lemon juice and next 5 ingredients in a medium bowl. (I like to squeeze the juice of the lemons first to prevent the avocados from turning brown.) With a potato masher or fork, combine ingredients until smooth and creamy; cover tightly and refrigerate.
Prepare the garnishes for filling; refrigerate until ready to fill.
Set up a filling station. This is a great job for the first guests who arrive. Do a couple, and let them fill away. It’s like the Tom Sawyer effect—if you make something look like fun everyone will want to help.To satisfy everyone’s taste buds, I like to garnish some with a cherry tomato half and chopped cilantro, and the others with jalapeños.Now you have a reason to buy these cute little babies.
Marinated Mexican Vegetables
Makes 6 cups
1 bunch radishes (about 10)
1 small red onion
3 carrots, peeled
3 pickling cucumbers
1 ½ cups white wine vinegar
1 ½ cups water
¼ cup honey
2 tablespoons salt
1 teaspoon red pepper flakes
3 garlic cloves, crushed
1 jalapéno pepper, sliced
Canning jars
Slice radishes, onion, carrots, and radishes as thinly as possible. Toss in a medium bowl. Set aside.
I bought a madoline to make these vegetables, but ended up doing it with a knife.
In a saucepan combine vinegar and next three ingredients. Bring to a boil for 5 minutes; remove from the heat and allow to cool, slightly.
Divide vegetables into jars and pour vinegar mixture over to cover them completely; cover and refrigerate.
Any size jars will work.
These pretty marinated vegetables make a great gift and keep at least 4 weeks in the fridge.
Slow-Cooker Boston Butt Sliders
Makes 14 to 16 sandwiches (easily)
1 (6- to 7-pound) boneless shoulder roast (Boston butt), trimmed
1 onion, quartered
1 cup water
Salt and pepper
Whole wheat slider buns
Marinated Mexican Vegetables
Shredded iceburg lettuce
Sweet barbeque sauce, optional
Place Boston butt in a 6-quart slow cooker; add onion, water, salt, and pepper. Cover and cook on high for 6 to 7 hours or until meat shreds easily with a fork. Transfer to a cutting board; shred with 2 forks and remove any large pieces of fat. Keep warm in a serving dish. Serve on buns with Mexican Marinated Vegetables and lettuce. Top with a sweet barbecue sauce.
I’m always amazed at how many sandwiches you can get from one 6 to 7 pound Boston butt.I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Be sure to follow me on both of my Instagram accounts, (leslie.register and lesliespartydiaries) I post on both of them all the time! Until next week, Leslie
One bunch of grocery store roses and a couple bags of red lentils”
Sometimes when you are doing a floral arrangement, you have your heart set on a certain flower, and you go to the store and they don’t have anything even close to what you were imagining. That’s when the fun starts.
There are no boundaries when you are playing with flowers. The world is your oyster.
In my opinion, a mass of any color or flower is usually more effective than a mixture—although I like to change it up sometimes.
When I saw these coral sweetheart roses at the grocery store floral department, I instantly thought of red lentils. That’s how my mind works. Not only were the lentils a similar color, but also they would serve as an anchor for my vases in the container for easy, painless transportation.
Gathering your provisions is half the fun.Lentils are found in the grocery store aisle with the other dried beans.Look for containers with dual purposes like this basket-like shape.Miniature old-fashioned milk bottles filled with water are the vases for the roses. They easily nestle into the bed of lentils for stability.
I took this arrangement to a birthday dinner last spring. It’s nice to take flowers to a restaurant for a special occasion if they are compact and don’t interfere with the service. It instantly creates a homey feel at the table. I usually try to drop them off late that afternoon, while the tables are being set, to avoid any confusion and simplify my arrival at dinnertime.
The galvanized container and bottles are from Oak Street Garden Shop, oakstreetgardenshop.com
Don’t be afraid to put any combination together. You are the floral designer.
Now what to do with the leftover lentils after the flowers are gone?
Lentils cook quickly and make a healthy, light lunch or simple supper in a stew.
Leslie’s Leftover Lentil Stew
Makes 2 1/2 quarts
2 cups lentils
1 tablespoon olive oil
1 medium onion, chopped
5 celery ribs sliced diagonally
4 to 5 cloves garlic
2 (14.5-ounce) cans low-sodium chicken broth
2 (14.5-ounce) cans diced fire roasted tomatoes
Juice of 1 lemon
2 tablespoons chili powder
1 tablespoon cumin
1 1/2 teaspoons salt
Dash of hot sauce
Rinse lentils in a bowl until the water is no longer cloudy. It may take a few times. Place 2 cups of lentils in a medium saucepan; add 4 cups of cold water. Bring to a boil, and simmer for about 20 minutes until beans are tender. They will open up a little bit.
While they are cooking, sauté onion, celery, and garlic in olive oil in a large Dutch oven. Cook for about 5 minutes or until tender and onions are translucent.
Drain the lentils; add them to the onions, celery, and garlic. Add the chicken broth, and remaining ingredients. Simmer for one hour. Serve with crackers or hot French bread.
A cold week is like a rainy day you desperately need to get your life back together. You will feel organized by Friday if you check these all off your list.
Arctic Blast Activities
Write your holiday thank-you notes. Yes, that never goes out of style.
Clean out the cluttered drawers around your house.
Set up a card table for a puzzle or a craft project.
Put away all the straggling Christmas gifts and decorations.
Fill in all upcoming activities, trips, etc. on a 2018 calendar.
Buy a new houseplant to perk up a corner or coffee table.
Start a new exercise class; change it up.
Plan a spring party.
Try a new recipe.
Make a batch of Freezer Pizza Crusts (page 180, see Leslie’s Party Diaries)
One batch makes 12 healthy, thin pizza crusts. They are a crowd-pleaser!
Happy New Year!
Coming up in the next few weeks, Favorite Weeknight Meals, Breakfast for Dinner, Super Bowl Supper ideas, Knife-and-Fork Sandwiches, and more! Be sure to subscribe to dearpartydiary.com. I may sneak a few posts in just for those special folks who do.
Also, be sure to subscribe or pick up a copy of Birmingham Home and Garden magazine, birminghamhomeandgarden.com. My first food column is out now in the January/February issue.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
I can’t think of a better time to introduce my brother-in-law, Chip, and his wife, Andrea, and their signature cocktails. In their downtime, with their neighbors Jeff and Emma, they have developed a very humorous, interesting list.
They have all kinds of clever ideas. They are even tossing around the thought of, in their later years, both buying condos near each other and putting in a Jack-and-Jill bar. They may be on to something here.
Hey, let’s grab a drink in the bar.
And in their bar, they will serve only their signature cocktails, which will be printed on a special menu. Sounds fun to me.
The first drink on the list is The Monday Morning Conference Call. This is the perfect choice after a busy holiday weekend. Nothing’s wrong with the hair of the dog, and besides, it’s still the holidays.
Because you already know what kind of week it’s going to be.
This is basically an Irish coffee on the rocks.
Monday Morning Conference Call
Makes 1 drink
1 cup of cold coffee
1 ounce Baileys Original Irish Cream
1 ounce Jameson
Splash of Kahlua to taste
1 packet of Splenda (optional)
Combine all ingredients, and serve over ice.
Be sure to start with a cold cup of coffee.Serve with a sectioned grapefruit and Orange Toast (page 195 in Leslie’s Party Diaries) or see recipe below. The breakfast of champions.And, yes, you are not seeing things. In the middle of this cute plate is a jockey on an armadillo. My close friend Dolly has a knack for finding unique treasures.
Orange Toast
Makes 44 pieces
Zest of 2 oranges
1 cup powdered sugar
½ cup unsalted butter
22 slices of very thin white bread
Preheat oven to 275 degrees.
Stir together orange zest, powdered sugar, and butter until blended.
Trim crusts from bread with a long, serrated knife; spread butter mixture thinly on both sides of the bread. Place on an ungreased baking sheet; cut bread slices in half lengthwise.
Bake 30 to 35 minutes or until dry and toasted, turning after 20 minutes. Cool on a wire rack. Store in an airtight container.
Leslie Likes: Pepperidge Farm Very Thin White Bread
Stir together orange zest, powdered sugar, and butter until blended.
Trim crusts from bread with a long, serrated knife; spread butter mixture thinly on both sides of the bread. Place on an ungreased baking sheet; cut bread slices in half lengthwise.
Bake 30 to 35 minutes or until dry and toasted, turning after 20 minutes. Cool on a wire rack. Store in an airtight container.
The second drink on their list is called the Rendition. It’s a very refreshing and beautiful drink.
Because you’re not quite sure which jurisdiction you are going to wake up in.
These can be addictive. And talk about light! Perfect for those days you are watching your calories.
Rendition
Makes 1 drink
1 to 2 ounces Stoli Blueberry Vodka
Juice from ½ of a Key lime or lime
4 to 5 fresh blueberries
1 large sprig of fresh mint
Ice
Sprite Zero
I love how the flavors release when they are crushed with the muddler.
In a small pitcher, combine vodka, lime juice, blueberries, and mint. With a wooden muddler, crush the berries and mint to release their flavors into the vodka and lime juice. Add ice and top off with Sprite Zero.
Chip and Andrea have a Key lime tree in the courtyard of their New Orleans home. If you have trouble finding Key limes, just substitute limes.
Stay tuned in the coming weeks for more on Chip and Andrea’s specialty cocktail list.
Emergency Appetizer
For those who follow one of my Instagram accounts, Leslie’s Party Diaries and Leslie.Register, you may have seen me mention this Emergency Appetizer before, but after several requests, I decided to add it to the mini magazine.
If you are looking for a hot dip and live near a Trader Joe’s, pick up a container of their Spinach and Kale Greek Yogurt Dip. Top it with fresh Parmesan cheese, and bake at 350 degrees until hot and bubbly. Serve with crackers, assorted vegetables, or chips. It couldn’t be easier than that!
Heat this Spinach and Kale Greek Yogurt Dip from Trader Joe’s as simple appetizer for last-minute company. traderjoes.comIt’s delicious served cold too.
Also, be sure to pick up a copy of Birmingham Home and Garden magazine (birminghamhomeandgarden.com) coming out January 1st. I’ll be doing their food column in the coming issues. My first topic will be easy, lighter Mexican fare. Check it out!
Happy New Year!
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
Have you ever felt like you are attached to your oven with a ball and chain during a party? With that in mind, menu planning can be more important than you think. Below is an actual schedule that my friend Cindy had on her counter during her last dinner party. I asked her if I could keep it. I have very few friends who could pull this evening off, Cindy being one of them. She did it beautifully. This is easily doable if your menu is carefully planned from the start.
Cindy’s timing cheat sheet from her dinner party. Can you imagine keeping up with this and talking to your guests?
When hosting a dinner party, use all your cooking resources. Spread out the cooking—to the grill, stovetop, and oven or ovens. Make something ahead such as a salad. Have it ready to go in the serving bowl you plan to use in the refrigerator. You will be thanking yourself when the entire party is standing in the kitchen in your “cooking triangle”—which is now referred to as The Devil’s Triangle.
On one of those nights where the menu is complicated, I try to do a simple appetizer. One of my favorite Emergency Appetizers is as easy as putting out a bowl of pistachios. Not only will they hold your guests over until dinnertime, they are now entertaining themselves. How about that? I put out two attractive matching bowls and that’s it. Jon usually gives them a test run, like leaving a used toothpick in a bowl to show guests what to do.
Appetizer, check!Be on the lookout for a pair of matching bowls.Garden shops are a great source for serving pieces. These bowls are from Oak Street Garden Shop at oakstreetgardenshop.com.
The Star of the Show
This is the first time I can remember in a long time not being with my sister, Beth, on Thanksgiving. I’m going to miss her and our dressing bake-off.
First of all I have to say this is not an exact science—well, for me that is. It is kind of feel and taste as you go. But it has never seemed to disappoint anyone at the Thanksgiving table.
Mama Lil’s Thanksgiving Dressing
Makes 3 quarts
1 cup butter
1 ½ cups celery, finely chopped
¾ cup onion, finely chopped
2 (9-inch) pans of cornbread, crumbled (Leslie’s Tried-and-True Cornbread), see page 179, Leslie’s Party Diaries
3 to 4 biscuits, crumbled
1 to 2 tablespoons salt
1 tablespoon ground sage
1 teaspoon pepper
Poultry seasoning to taste
A pinch of thyme and marjoram (optional)
2 eggs, beaten
3 to 4 cups warm chicken broth
Melt butter in a large skillet or Dutch oven over medium heat. Sauté celery and onion until translucent, for about 5 to 7 minutes.
Making dressing is therapeutic to me. I love the aroma of celery and onions cooking in butter.
Add cornbread and biscuit crumbs and next 5 ingredients. (This is the point where I like to taste the mixture for flavor, before the eggs and broth are added.)
Stir in eggs. Gradually add chicken broth, 1 cup at a time. You may not need it all, so go slowly. And, on the other hand, you may need more. So be prepared. (When the mixture is in the baking dish it should easily jiggle, but not slosh.) Pour into a buttered 3-quart baking dish.
Bake at 375 degrees for 40 to 45 minutes until golden brown and thoroughly heated.
2 (9-inch) pans of cornbread, crumbled (Leslie’s Tried-and-True Cornbread), see page 179, Leslie’s Party Diaries
3 to 4 biscuits, crumbled
1 to 2 tablespoons salt
1 tablespoon ground sage
1 teaspoon pepper
Poultry seasoning to taste
A pinch of thyme and marjoram (optional)
2 eggs, beaten
3 to 4 cups warm chicken broth
Instructions
Melt butter in a large skillet or Dutch oven over medium heat. Sauté celery and onion until translucent, for about 5 to 7 minutes.
Add cornbread and biscuit crumbs and next 5 ingredients. (This is the point where I like to taste the mixture for flavor, before the eggs and broth are added.)
Stir in eggs. Gradually add chicken broth, 1 cup at a time. You may not need it all, so go slowly. And, on the other hand, you may need more. So be prepared. (When the mixture is in the baking dish it should easily jiggle, but not slosh.) Pour into a buttered 3-quart baking dish.
Bake at 375 degrees for 40 to 45 minutes until golden brown and thoroughly heated.
Leave it to my mother to have a china pattern called “Mayflower”. We eat on it every year.
Coming up in the next few posts, easy-to-eat holiday appetizers, food gifts with packaging, and some very interesting cocktails. You don’t want to miss. Have a wonderful Thanksgiving weekend and most of all, safe travels.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
I gave up on the cute designer lunchboxes for my girls a long time ago. After two or three packed lunches, they would “forget it” and thirty dollars later we were back to the value pack of brown lunch-size paper bags. So I guess you can say—we are brown baggers. I always have them in the pantry.
I first saw the whole “Chicken in the Bag” idea in a Sara Foster cookbook, and it fascinated me. I had the fire extinguisher on the kitchen counter ready to go the first time I tried it. But, a brown paper bag in a 400-degree oven doesn’t catch on fire—trust me.
I usually like to cook my salmon on the grill to avoid smelling up the house, but on one of those nights when it was almost too hot to grill, I decided to give this method a try. Surprisingly enough, the paper bag helped contain the fishy odor that usually happens when cooking in a skillet or baking dish. Another reason to give this recipe a try.
Combine the olive oil (or if you prefer, softened butter) with honey, soy sauce, and chopped garlic in a small bowl.
Honeyed Salmon
Serves 2
1 tablespoon olive oil or softened butter
1 tablespoon honey
1 teaspoon soy sauce (I use lite soy)
1 to 2 cloves of chopped garlic
Zest of 1 lime
Pinch of salt, pepper, and red pepper flakes
1 lemon sliced
2 limes, divided (1 for zest and 1 sliced)
2 lunch-size brown paper bags
2 (6- to 8-ounce) salmon fillets
Kitchen twine
Garnish: cilantro sprig
Preheat oven to 400 degrees.
Combine first 6 ingredients in a small bowl; set aside.
Slice lemon and lime into thin 1/8-inch slices; place 3 slices, overlapping each, inside each bag to make a little “bed” for the salmon fillet.
Place salmon fillets on a plate, and generously spoon olive oil mixture on top of each one.
Place the salmon fillets on a plate before applying the marinade. It will make for less cleanup.
Carefully slide salmon into the paper bag; top with 3 more lemon and lime slices and a sprig of cilantro. Repeat steps with the other fillet.
Doesn’t it look nice and cozy?
Gather the open end of each bag, and tie securely with kitchen twine. Place on a baking sheet. Bake for 40 minutes.
Tie bags with kitchen twine as shown, and place on a baking sheet.Tear open the bag and serve. Note: I replaced “baked” cilantro sprig with fresh one before serving.
Learn from Leslie: Skinless, bone-in chicken breasts will also work with this cooking process. Drizzle each chicken breast with olive oil, add 1 teaspoon of chopped rosemary, sage, or thyme, and sprinkle with salt and pepper; place on three lemon slices inside the bag. Tie the bag with kitchen twine. Increase the cooking time to 50 to 55 minutes, depending on the size of the breasts.
Not to brag, but I believe I was ahead of my time on the Rosé craze. I’ve been drinking it almost exclusively for several years now, and I have a list of my favorites that are all reasonable in price and have a delicious taste.
I prefer my Rosé chilled. Napkins from House of Harris at houseofharris.com.
I ask for a glass at a restaurant by describing it as “the lightest one you have in color,” not to sound like a wine snob—it usually gets the point across. So, I thought I would share a few of my go-to brands. Prices may vary from store to store.
I prefer a screw top for ease and storage, especially for travel. Don’t be tempted by the taller, ornate bottles. They are not worth having to rearrange the shelves in your refrigerator. And, the ones with glass stoppers do not do well on their side after opening.
Triennes, $14.99, Gérard Bertrand GRIS BLANC, $14.99, and Angels and Cowboys, $14.99. All of these have the handy screw top.
For special occasions I like Whispering Angel and Miraval. These unfortunately are not screw top, but they are both worth the extra effort.
Miraval, $22.99, and Whispering Angel, $23.99
A few years ago, I saved several of the Miraval bottles, removed the labels, and used them as vases. I photographed them for my book in my quick centerpiece section.
Repurposed Miraval bottles filled with colored water and gerber daisies make a quick centerpiece on a buffet or mantel.
I’d like to end this post with a list I’ve made of suggestions to do before Thanksgiving weekend. It will make your holidays much more enjoyable.
You’ll be sitting by the fire relaxing if you knock out this list before Thanksgiving weekend.
10 Things To Do Before Thanksgiving
Make cornbread for dressing, crumble, and freeze. See Leslie’s Tried-and-True Cornbread, Leslie’s Party Diaries, page 179. (To buy book: lesliespartydiaries.com or dearpartydiary.com $39 plus tax/shipping)
Order Christmas cards, address, stamp, and have ready to mail. Beat the rush! It’s nice not to have them hanging over your head. You will have more time to relax and enjoy the holiday season.
Get your holiday party date nailed down and on the calendar. Call it and start planning!
Purchase containers and packaging for all friends’ and neighbors’ food gifts, before they are picked over. Have them washed and ready to go.
Stock up on extra Christmas lights and votives, just in case!
Thoroughly clean out your refrigerator and freezer. “Declutter” your laundry room and pantry. You’ll be glad these are done—trust me.
Make a couple of fun dinner reservations. (See #8)
Buy a couple of festive holiday tops or outfits. (See #7)
Purchase giftwrap, ribbon, boxes, tissue, and gift tags so you can WRAP AS YOU GO. You’ll be thanking me on this one.
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