I’m Married to a Saint

On March 11, 2019March 10, 2019 By Leslie Byars RegisterIn appetizers, Buy the Book, mains, sides, The Parties, The Recipes

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 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.

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.

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!

Thanksgiving—I wouldn’t change a thing.

On November 14, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, Ask Leslie, beverages, soups, The Parties5 Comments

“All this talk about food is making me thirsty.”

You may have been anticipating that I would share new, inventive side dishes for your Thanksgiving feast in this post, but I wouldn’t do that to you and your family. Let’s be honest, we all crave what we have grown to expect and love on this food intoxicating holiday. So instead, I’ve decided to share a few “extras” to jazz up your spread, and get you through the busy week ahead.

“As much as I like to try a new recipe, Thanksgiving is not the time to experiment with the family favorites. Change up your menu with a new appetizer or beverage instead.”

Cranberry-Jalapeño Salsa

Makes about 2 ½ cups

12 ounces fresh cranberries

1 red bell pepper, finely chopped

2 jalapeños, seeded and finely chopped

1 garlic clove, minced

4 tablespoons chopped fresh cilantro, plus extra for garnish

Juice of 3 limes

½ cup sugar

2 tablespoons honey

Dash of hot sauce

Purple cabbage, for serving

Sweet potato chips

Place cranberries in the bowl of a food processor. Pulse several times until cranberries are evenly and finely chopped, scraping down sides of the bowl once.

In a medium-size bowl, combine chopped cranberries and next 8 ingredients. Refrigerate for 2 to 3 hours, and up to 2 weeks.

Garnish with chopped cilantro, and serve in purple cabbage (See Learn from Leslie, below) with sweet potato chips.

Cranberries should be in a **Cuisinart** demonstration. They process beautifully! And just think, there’s one less serving bowl to wash at the end of the day!

Learn from Leslie: To serve in a cabbage bowl, carefully remove the outer, dark leaves. With a knife remove a small amount of the bottom of the cabbage so it will sit evenly. Then cut a circle around the top edge, and hollow out a portion to hold the salsa.

Let’s talk about impressive adult beverages…

My new favorite drink with my new favorite toy. Read on to find out more.

Gold Rush Cocktail

Makes 1 drink

1 tablespoon honey

1 tablespoon water

Ice, plus extra for serving

4 tablespoons bourbon

2 tablespoons fresh lemon juice

Stir together honey and water in a microwave-safe dish. Heat for about 10 seconds or until warm. Fill a cocktail shaker with ice; add honey mixture, bourbon, and lemon juice. Shake for about 30 seconds to combine thoroughly. Pour over ice, and garnish with a colorful pansy, if desired.

“Come to think of it, my dad used to give me these exact ingredients as a child to stop coughing in the night.”

Now to hear about my new favorite toy…

I can’t wait to set an entire dinner table with my **Bottle Light Glorifier Glow Wine** **Bottle Stickers, 5 for $11.99, amazon.com** They come is several colors too. These LED stickers are warm white.

Cocktails have never been as much fun as they are when you attach a LED sticker to the bottom. There’s four modes: on, off, slow blinking, and fast blinking! They are spectacular under wine and liquor bottles too. Order yours now for the holidays. Bottle Light Glorifier Glow Wine Bottle Stickers, available at amazon.com

Peel off the protective paper and stick away. The on/off button is on the other side.

Now for a simple supper by the fire…

Unfortunately and fortunately, we will all need to eat between now and Thanksgiving, so here is an economical, satisfying, company-worthy soup to serve on a busy weeknight or any night. Oven-proof bowl by **Earthborn Pottery**, earthbornpottery.net

Easy French Onion Soup

Serves 6

3 large yellow onions

3 sweet onions, such as Vidalia

6 tablespoons butter

4 to 5 sprigs fresh thyme

4 bay leaves

1 cup dry white wine

4 cups beef broth

1 (14.5 ounce) carton low sodium chicken broth

1 dash Worcestershire sauce

Salt and pepper to taste

1 baguette

Olive oil

1 (8-ounce) block of Gruyère cheese, grated

With a sharp knife, thinly slice onions. Melt butter in a Dutch oven over medium heat; add onions, fresh thyme, and bay leaves. Stir occasionally until the onions are caramelized and a rich, dark brown color. This process will take about 35 to 40 minutes.

Add wine and next 4 ingredients. Simmer for 45 minutes. Be sure to remove the bay leaves and thyme sprigs before serving.

While the soup simmers, preheat the oven to 350 degrees. Slice the baguette into ½-inch slices. Brush both sides with olive oil; bake for 15 minutes, flipping halfway through. Remove from the oven.

Increase the oven to broil. Spoon soup into oven-proof crock or bowl, place a baguette or two on top of soup, and top with cheese. Broil until cheese is hot and bubbly and begins to brown.

Don’t be afraid to mix antique Ironstone Transferware with an earthy piece of pottery. Pottery by **Earthborn Pottery**, earthbornpottery.net

Easy French Onion Soup

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Ingredients

3 large yellow onions
3 sweet onions, such as Vidalia
6 tablespoons butter
4 to 5 sprigs fresh thyme
4 bay leaves
1 cup dry white wine
4 cups beef broth
1 (14.5 ounce) carton low sodium chicken broth
1 dash Worcestershire sauce
Salt and pepper to taste
1 baguette
Olive oil

Instructions

With a sharp knife, thinly slice onions. Melt butter in a Dutch oven over medium heat; add onions, fresh thyme, and bay leaves. Stir occasionally until the onions are caramelized and a rich, dark brown color. This process will take about 35 to 40 minutes.
Add wine and next 4 ingredients. Simmer for 45 minutes. Be sure to remove the bay leaves and thyme sprigs before serving.
While the soup simmers, preheat the oven to 350 degrees. Slice the baguette into ½-inch slices. Brush both sides with olive oil; bake for 15 minutes, flipping halfway through. Remove from the oven.
Increase the oven to broil. Spoon soup into oven-proof crock or bowl, place a baguette or two on top of soup, and top with cheese. Broil until cheese is hot and bubbly and begins to brown.

https://dearpartydiary.com/thanksgiving-i-wouldnt-change-a-thing/

Fabulous Beverage Find

Need a quick welcome beverage? Or an alternative to a mimosa? Give this Austrian Beer with fruit soda a try. **Stiegl Radler Grapefruit**, $10.29 for a 4-pack (each can is 1 pint 0.9 ounces) stiegl-shop.at, and available at most grocery stores in the beer section. (Rumor has it this mixes well with vodka!)

My Thanksgiving memories…

My mom (A.K.A. Emily Post) always loved burning candles at our Thanksgiving meal. We would usually eat around 4:30 p.m., when it was “properly” dark enough to light them. This would make for a more relaxing day of cooking too. After a late breakfast, we would sip on mimosas or bloody Marys while finishing the rest of the cooking. I’d play a few hands of gin fireside with my dad between my turns in the kitchen. If time would allow, my sister Beth would organize a Ping-Pong bracket for a little “pre” turkey cardio. It was an awesome day, and I wouldn’t change a thing. Now it’s even better with my girls helping with the cooking, ice water, and place cards, and Jon helping Dad tend the fire while also contributing his famous squash casserole. Too bad it only happens once a year!

I’d love to hear about your Thanksgiving traditions. Tell me all about them in the comments.

Super Crunch Coconut Shrimp

On August 27, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, Ask Leslie, Buy the Book, mains, The Parties, The Recipes6 Comments

I have to admit, I’m a seafood snob. When I decide to cook any seafood, I go to the most reputable seafood market in town. I don’t cook it that often, but when I do I want it to be as fresh as possible. And it is usually about the same price as what you can find at the grocery store.

“I don’t mess around when it comes to purchasing seafood—a business that relies solely on it to survive is your best bet.”

Seafood markets have a quick turnover and take great care at preserving their fresh catches.

For this impressive recipe, you will need the large size shrimp, 16 to 20 count per pound. The tails remain attached for easy dipping. It takes only a few minutes to devein and butterfly this larger size shrimp. If you can find this size deveined with tail in tact, all the better, but it really is quick for this amount.

“Don’t be afraid to fry.”

This recipe easily can be adjusted for any size crowd. Allow for two per person (at least) for an appetizer portion.

“I’d rather have 2 to 3 fried ones than 6 baked!”

I’ve never felt more like an accomplished, professional fryer until I made this recipe. It worked. I know frying can be intimidating to attempt when you have a house full of guests, or when trying it for the first time, but trust me, once the shrimp are breaded, it takes only about 5 minutes to fry the entire batch!

This is my first attempt EVER at frying coconut shrimp. This is SO easy. (I”m a paper towel snob too.) Paper towels by Bounty, bounty.com

I can’t think of a more delicious appetizer or main course—that’s relatively inexpensive. The dipping sauce is two ingredients. Yes, I said two!

“I can’t do a cheese plate for under 50 bucks!”

Take this to your next gathering, or cook it whenever you are hosting. They will be gobbled up, I promise. So let’s get started!

“I love a recipe with the WOW factor.”

Super Crunch Coconut Shrimp

Makes 16 to 20 shrimp

1 pound large shrimp, 16 to 20 count, peeled and deveined, tails attached

½ cup all-purpose flour

½ teaspoon salt

½ teaspoon black pepper

2 eggs

1 cup sweetened coconut

¾ cup Panko breadcrumbs

½ cup orange marmalade

¼ cup Thai chili sauce

3 to 4 cups vegetable oil

Lime wedges, optional

With a paring knife, butterfly the peeled shrimp. (Learn from Leslie: This is basically making a deeper cut, without going completely through the shrimp, during the deveining process. This flattens them out, or to be more technical, it’s called butterflying. This allows more surface for the breading to stick.)

Combine flour, salt, and pepper in a shallow bowl. Combine well; set aside.

In a small bowl, whisk eggs with a fork or a whisk, beating well; set aside.

In a food processor, pulse the coconut several times to make the pieces smaller. (I use my mini-chopper for this.) Combine the pulsed coconut with the Panko in a third bowl. Now you are ready to start the breading process.

Set up your dipping station. I like to keep one hand dry and one hand wet! You’ll see what I mean once you start dredging.

In a shallow dish you will be able to do two or three at one time. Be sure to coat the shrimp completly in the flour mixture, shaking off any excess.

Dip prepared shrimp into flour mixture, then eggs, allowing any excess to drip off before dipping it into coconut mixture. Place on a baking sheet lined with parchment or wax paper. Repeat with remaining shrimp.

You now can easily see how the shrimp are supposed to look after they have been butterflied and breaded.

Combine marmalade and chili sauce in a small bowl for dipping.

“There is no need for ‘designer’ jelly. Any kind will do. I actually found the marmalade on special at the Piggly Wiggly for $1.95.”

Now here comes the fun! In a large cast-iron or heavy skillet, fill oil to about 1/2-inch depth. Heat to medium-high heat. (I test with a flake of coconut—if it “sizzles” with gusto (you are ready to start frying).

It goes really fast, so be ready once you start. It should take only about a minute per batch.

Fry 4 to 5 at a time, for about 1 minute, turning once. Remove shrimp and place on a paper towel to drain. Sprinkle with kosher salt. Repeat until all shrimp are cooked. Serve with dipping sauce. Garnish with lime wedges if desired.

Serve on vintage comic book pages for an extra “BANG.” They are easy to find. I actually saw some at my FedEx location the other day. But you can for sure find them at most flea markets or second-hand stores. I love the colors and age on the pages. They would also look cute in a basket with hotdogs or chicken fingers for a kids party. Note to self.

Drum roll…

Now here’s the good news. After you have fried the shrimp you can refrigerate them for several hours or up to 12 hours, and then simply reheat on a baking sheet at 350 degrees for 10 minutes. No one will even notice that they are not hot out of the oil. (I tested it and was amazingly surprised!)

So the frying and cleanup can be done before your guests arrive if you prefer. Either way you will be the appetizer super hero!

Leslie Byars Register

Yields 16-20 pieces of Shrimp

Super Crunch Coconut Shrimp

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Ingredients

1 pound large shrimp, 16 to 20 count, peeled and deveined, tails attached

½ cup all-purpose flour

½ teaspoon salt

½ teaspoon black pepper

2 eggs

1 cup sweetened coconut

¾ cup Panko breadcrumbs

½ cup orange marmalade

¼ cup Thai chili sauce

3 to 4 cups vegetable oil

Lime wedges, optional

Instructions

With a paring knife, butterfly the peeled shrimp. (Learn from Leslie: This is basically making a deeper cut, without going completely through the shrimp, during the deveining process. This flattens them out, or to be more technical, it's called butterflying. This allows more surface for the breading to stick.)

Combine flour, salt, and pepper in a shallow bowl. Combine well; set aside.

In a small bowl, whisk eggs with a fork or a whisk, beating well; set aside.

In a food processor, pulse the coconut several times to make the pieces smaller. (I use my mini-chopper for this.) Combine the pulsed coconut with the Panko in a third bowl. Now you are ready to start the breading process.

Dip prepared shrimp into flour mixture, then eggs, allowing any excess to drip off before dipping it into coconut mixture. Place on a baking sheet lined with parchment or wax paper. Repeat with remaining shrimp.

Combine marmalade and chili sauce in a small bowl for dipping.

Now here comes the fun! In a large cast-iron or heavy skillet, fill oil to about 1/2-inch depth. Heat to medium-high heat. (I test with a flake of coconut—if it "sizzles" with gusto (you are ready to start frying).

Fry 4 to 5 at a time, for about 1 minute, turning once. Remove shrimp and place on a paper towel to drain. Sprinkle with kosher salt. Repeat until all shrimp are cooked. Serve with dipping sauce. Garnish with lime wedges if desired.

7.8.1.2

1

https://dearpartydiary.com/super-crunch-coconut-shrimp/

And if you are wondering, the chopsticks are not really needed. It’s the prop stylist in me coming out. I loved the color and graphic element they added to the photo. If you do remove the tails though, you might need a cute colorful pair or two!

It’s not too early to preorder for the holidays. I don’t have many books left, but I am happy to pre sell and ship when specified. Contact me for more details.

Cinco de Derby

On May 2, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, appetizers, beverages, breads & pastas, brunch, The Parties, The Recipes2 Comments

How can two such festive occasions happen on the same day? What is a girl to do?

This is the first time that I can remember that Cinco de Mayo and the Kentucky Derby have fallen on the same day.

“Wow, what a toss-up!”

So let’s celebrate both this week—just because we can.

Oh wait, one quick FUN FACT from my ever-so-smart copy editor, Susan Alison (who makes me look good week after week!):

May 5, 1973- Secretariat won, starting his quest for the Triple Crown!

“And we’re off!”

Traveling always inspires me to try new recipes. While I was in Cabo last week, I ordered a Jalapeño Margarita poolside. It was one of the best margaritas I’ve ever had, so I asked the bartender to walk me through the steps on how he made this delicious creation. So here it goes.

These fresh margaritas get their color strictly from the jalapeño and the lime juice alone. No processed mix here!

Jalapeño Margarita

Makes 2

2/3 cup tequila

½ cup simple syrup

¼ cup Cointreau

1 large jalapeño, seeds removed

Juice from 4 limes

1 tablespoon chili powder

1 tablespoon kosher salt

1 tablespoon hot sauce

Ice

Put first 5 ingredients in a blender. Blend thoroughly, and set aside. In a small, flat bowl stir together chili powder and salt. Place hot sauce in a separate bowl. Dip the rim of each glass in the hot sauce, then salt mixture and fill with ice. Pour margarita mixture over ice. Garnish with a lime slice or jalapeño if desired.

The sweetness of the simple syrup and Cointreau smooth out the acidity of the lime juice. You won’t be able to have just one! Serve with **Crunchy Fried Plantains** and a spicy ranch dressing dipping sauce.

Learn from Leslie: To make simple syrup, “simply” boil equal parts of water and sugar. I like to do 3 cups at a time and keep it ready to go in the refrigerator.

Leslie Byars Register

Yields 2 Margaritas

Jalapeño Margarita

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Ingredients

2/3 cup tequila
½ cup simple syrup
¼ cup Cointreau
1 large jalapeño, seeds removed
Juice from 4 limes
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon hot sauce
Ice

Instructions

Put first 5 ingredients in a blender. Blend thoroughly, and set aside.
In a small, flat bowl stir together chili powder and salt.
Place hot sauce in a separate bowl. Dip the rim of each glass in the hot sauce, then salt mixture and fill with ice.
Pour margarita mixture over ice.
Garnish with a lime slice or jalapeño if desired.

https://dearpartydiary.com/cinco-de-derby/

**A plantain is NOT a green banana.** They should be carefully marked. Ask if you are not sure. I was surprised how inexpensive they are. Each of these plantains was 25 cents!

Crunchy Fried Plantains

Serves 4 to 6 as an appetizer nibble

3 to 4 plantains

48 ounces peanut oil

3 garlic cloves, peeled and halved

Kosher salt

Spicy ranch dressing

With a chef knife remove both ends (about 1 inch) of the plantain. With the tip of the knife make a cut down the entire length of the plantain. Peel and remove skin and discard. Cut plantain in half, then quarter. With cut side down, carefully slice plantain strips as thinly as possible. Repeat with remaining.

Be sure not to crowd the pan. The plantains will get crispier and browner in small batches. They will keep for several hours, so feel free to do them in advance.

In a Dutch oven heat oil and garlic cloves to medium high. Cook plantains in batches until golden brown, stirring frequently to keep them from sticking together. Place on a lightly salted paper towel to drain. Sprinkle with additional salt.

Serve with a spicy ranch dressing for dipping.

The slightly sweet homemade chip goes beautifully with a spicy margarita. It’s a nice alternative to a salty chip.

Now on to the next…

If you haven’t noticed, there is a julep craze going on this year. **Garden and Gun** magazine has asked restaurants to invent their own creation of this classic drink. Well, I don’t own a restaurant, but I was up for the challenge.

Tropical Mint Juleps with Pineapple Cigar

Makes 2

1 pineapple spear from a whole fresh pineapple, plus extra for cigar garnishes

5 fresh mint leaves, plus extra for cigar garnish

3 ounces bourbon

1 tablespoon powdered sugar

½ cup pineapple juice

Wooden picks

In a small pitcher, place pineapple, mint leaves, and bourbon. With a muddler or end of a wooden spoon, break up pineapple spear and crush mint leaves. Add powdered sugar and juice. Combine well. Serve over crushed ice. Garnish with pineapple cigar.

Learn from Leslie: To make garnish, use 2 larger fresh mint leaves to resemble the wrapper on a cigar. Use a long wooden pick to hold them in place.

I’ve always been a fan of rum and pineapple juice. I can’t believe I have never tried it with bourbon. Give it a try!

Mama Lil’s Biscuits

Makes 45 to 50 1-inch biscuits

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

6 tablespoons shortening, such as Crisco

½ cup buttermilk, plus extra if needed

Preheat oven to 450 degrees.

In a medium bowl, combine first 4 ingredients well using the tines of a fork. Add shortening, and combine thoroughly until evenly distributed and crumbly. Add buttermilk, and combine until dough forms. (Add extra buttermilk 1 teaspoon at a time if needed.)

On a floured surface, roll dough out into a rectangle to ½-inch thickness. Cut into 1-inch pieces with a paring knife. Place together on a parchment-lined baking sheet. Bake 5 to 7 minutes until done and lightly browned. Allow to cool.

Biscuits like to touch! By placing them close together you will make them rise more.

This spreadable salad is an ideal accompaniment for these tiny biscuits.

Heavenly Ham Salad

Makes 2 ½ cups

½ pound deli ham (ask the butcher to slice it in 2 to 3 thicker slices)

½ cup chopped celery

¼ cup sweet pickles

½ cup mayonnaise

Coarsely chop the thickly sliced ham before placing it into the food processor. Process the ham alone, and then add the chopped celery and pickles.

Place ham in a food processor, and process until fine. Add celery and pickles; pulse several times until thoroughly combined. Remove mixture from the food processor bowl, and place into a mixing bowl. Add mayonnaise, and combine well. Refrigerate until ready to use.

Leslie Likes: Wickles Pickles and Duke’s Mayonnaise

Filling the Biscuits:

Split the biscuits in half, and fill with about 1 teaspoon of Heavenly Ham Salad. Serve with Tropical Mint Juleps.

For a quick centerpiece, place one pretty bloom in a recycled bourbon bottle.

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

Squash It!

On April 11, 2018January 11, 2019 By Leslie Byars RegisterIn appetizers, appetizers, Buy the Book, mains, sides2 Comments

Believe it or not, dining out almost always inspires me to cook. It’s like the first time I saw a Jackson Pollack painting.

I can do that!

Well, not exactly. He did invent the concept and technique. Anyway, back to the blog. For instance, while Sallie and I were in Charleston a few weeks ago, we went to the seasonal, farm-to-table restaurant The Grocery. The menu consisted of the usual seafood choices for that area and a very interesting selection of vegetables. In fact, several of the appetizers were vegetarian. Sallie and I started with a plate of roasted carrots and a baked spaghetti squash!

Motivated upon my return, I was inspired to try to re-create the squash first. I did not ask for the recipe, but this is my attempt to duplicate the yummy dish from The Grocery.

Spaghetti Squash Bowl

Serves 4 to 6 as a side, or 2 as a vegetarian main course

1 spaghetti squash

Olive oil

1 cup good-quality marinara sauce

4 ounces fresh mozzarella “pearls”

12 basil leaves, chiffonade, and extra for garnish

½ cup freshly grated Parmesan cheese

Salt and pepper to taste

Preheat oven to 400 degrees.

CAREFULLY cut the squash in half lengthwise. With a large tablespoon, scoop out all seeds, and discard. Drizzle with olive oil, and sprinkle with salt and pepper. Place squash “cut side” down on a baking sheet, and cover tightly with foil.

It is always an option to boil the squash in a pot of water to soften skin if this is too hard for you to cut. I’ve always been able to cut it though. Take your time.

Bake for 35 to 40 minutes until tender. (This may vary slightly depending on size of squash.) Remove from oven, and shred squash with the tines of a fork.

Place shredded squash into a medium bowl, reserving the squash shells.

Add remaining ingredients (except Parmesan cheese); combine thoroughly.

Place squash mixture back into the shells. Top with Parmesan cheese, and bake 25 to 30 minutes or until hot and bubbly and the cheese has melted.

Garnish with fresh basil.

**LESLIE LIKES:** I’m enamored by the ease of these “pearls,” but if you cannot find them in your grocery store, simply substitute any cubed or shredded mozzarella.

My second squash recipe is quick and delicious and goes perfectly with steak, chicken, or any Mexican meal. Not only is it an inexpensive option, but it also looks beautiful on the plate. Think of it as a Southwestern succotash. If there are any leftovers, make a cheese and calabacitas quesadilla the next day. There are a million options for this simple recipe. Give it a try.

Healthy, delicious, and pretty. What more can a girl want?

Leslie’s Calabacitas

(A Southwestern Squash Sauté)

Serves 6 to 8

3 ears of fresh corn

2 yellow squash

2 zucchini

1 large sweet onion

1 to 2 fresh jalapeños, minced

1 tablespoon olive oil

1 clove garlic, minced

1 tablespoon butter

Salt and pepper to taste

Garnish with fresh basil, optional

A handful of ingredients make an impressive side.

With a knife, remove kernels from corncobs, and place in a medium bowl. Chop the remaining vegetables uniformly into a small dice (about ¼ to ½ inch); add to the bowl.

The chopping step can be done the day before; keep chilled in a ziplock bag.

Heat olive oil to medium-high heat; add all vegetables and garlic, and stir continuously for 10 to 15 minutes or until tender. Add butter, salt, and pepper. Serve immediately.

Leslie Byars Register

Yields 6-8 Servings

Leslie’s Calabacitas

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Ingredients

3 ears of fresh corn
2 yellow squash
2 zucchini
1 large sweet onion
1 to 2 fresh jalapeños, minced
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon butter
Salt and pepper to taste
Garnish with fresh basil, optional

Instructions

With a knife, remove kernels from corncobs, and place in a medium bowl.
Chop the remaining vegetables uniformly into a small dice (about ¼ to ½ inch); add to the bowl.
Heat olive oil to medium-high heat; add all vegetables and garlic, and stir continuously for 10 to 15 minutes or until tender.
Add butter, salt, and pepper.
Serve immediately.

https://dearpartydiary.com/squash-it/

This is only half of the recipe. It makes a lot!

I thought I would share a sneak peek of my natural light photo studio. (It’s the corner of my living room!)

It’s going to be a busy week as Jon and I try to get the garden planted. It’s time to plant herbs, vegetables, and flowers. Summer will be here soon. I hope!

Recipes That Travel

On March 21, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, beverages, Buy the Book, mains, salads, sides8 Comments

When I’m headed to the lake or beach for the weekend, I like to do my prep on the front end. The last thing I want to do when I arrive is get back in the car and go to the grocery store.

All of these recipes can be made ahead, or prepped in advance, to ensure less toting and a more relaxing weekend.

The lemon juice brightens up the canned artichokes to give them a fresher taste. This dip can be made up to 48 hours in advance and stored in an airtight container.

Make-Ahead Hot Artichoke Dip

Makes 4 cups

1 (14-ounce) can artichoke hearts, chopped

1 (4-ounce) jar sun-dried tomatoes in oil, drained

8 ounces good-quality feta cheese, crumbled

1 cup light mayo

2 to 3 garlic cloves, minced

Juice of half lemon

¼ teaspoon black pepper

Garnish with basil (optional)

Assorted crackers

In a medium-size bowl combine first 7 ingredients. Refrigerate until ready to bake. (This can be done up to 48 hours in advance.)

Place in a lightly greased 1½-quart baking dish. Bake at 375 degrees for 15 to 20 minutes until hot and bubbly. Garnish if desired. Serve with crackers.

Learn from Leslie: For a small crowd, I like to bake only half at a time.

I always have these ingredients on hand to whip this up the night or two before a trip. It’s a nice alternative to soft drinks. At breakfast time in the summer, I drink this instead of coffee!

Refreshing Lemonade Tea

Makes 1 gallon

10 regular-size tea bags

8 cups of boiling water

1 cup of sugar

1 (12-ounce) can lemonade concentrate

Lemon wedges for garnish (optional)

Place tea bags in a 2-quart measuring cup or heatproof bowl. Pour boiling water over tea bags and allow to steep for 30 minutes. Remove tea bags, and pour tea into a 1-gallon container. Add sugar, and stir until dissolved. Next add lemonade concentrate and water to fill container. Stir to combine. Chill and serve over ice with lemon wedges if desired.

Wild Rice Chicken Salad

I like to poach the chicken in water with a dash of salt and a drizzle of olive oil, instead of baking it, for this recipe. It stays moist and white. This makes an easy supper or a quick lunch. I often use this dressing on a green salad too. It’s that good.

Fresh lemon juice will keep the avocados from turning brown.

Wild Rice Chicken Salad

Serves 5 to 6 (1 cup servings)

1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled

4 chicken breast halves, cooked and diced

1 bunch green onions, chopped

1 red bell pepper, diced

2 medium avocados

Juice of 1 lemon

1 cup pecans, toasted

Dressing:

2 cloves garlic, minced

1 tablespoon Dijon mustard

½ teaspoon salt

¼ teaspoon sugar

¼ teaspoon black pepper

1/3 cup seasoned rice wine vinegar

1/3 cup vegetable oil

Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.

Combine dressing ingredients in a jar and shake until combined.

Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)

Leslie Byars Register

Yields 5-6 Servings (1 cup servings)

Wild Rice Chicken Salad

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Ingredients

1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled
4 chicken breast halves, cooked and diced
1 bunch green onions, chopped
1 red bell pepper, diced
2 medium avocados
Juice of 1 lemon
1 cup pecans, toasted

Dressing:

2 cloves garlic, minced
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon black pepper
1/3 cup seasoned rice wine vinegar
1/3 cup vegetable oil

Instructions

Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.
Combine dressing ingredients in a jar and shake until combined.
Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)

https://dearpartydiary.com/have-food-will-travel/

It’s one less step when the marinade and sauce are the same. You can easily transport the flank steak in a ziplock bag. If there is any leftover Chimichurri sauce, it is tasty over grilled chicken or pasta for another meal.

Grilled Flank Steak with Chimichurri Sauce

Serves 6

6 garlic cloves

2 large shallots

1 jalapeño

¾ cup red wine vinegar

1 ½ teaspoons salt (or to taste)

3 cups fresh cilantro

1 ½ cups parsley

¾ cup oregano

1 ¼ cups olive oil

1 (2-pound) flank steak

Garnish with cilantro and grilled mini sweet peppers

Roughly chop the garlic, shallots, and jalapeño, and place into the bowl of a food processor. Add vinegar and salt; pulse 3 to 4 times (max) until evenly chopped.

With a knife, roughly chop next 3 ingredients (all herbs), and add to food processor. Add oil, and pulse 2 times; stop and stir mixture to ensure even chopping. Pulse 2 to 3 more times until coarsely and evenly chopped.

In a large ziplock bag, evenly coat flank steak with 1 cup of the Chimichurri marinade and sauce. Refrigerate for at least 8 hours or overnight.

Remove flank steak from marinade, and pat dry. Grill at medium-high for 8 to 10 minutes on each side or until desired doneness. Allow to rest 5 minutes before slicing. Serve with remaining 2 cups of Chimichurri sauce.

Learn from Leslie: Grill the mini sweet peppers for 10 minutes while grilling the steak.

These sweet mini peppers are found in the produce section at most grocery stores.

Shake and Bake Parsley Potatoes

Do your prepping in the comfort of your own home, and place in bags ready to go. All there is left to do is quarter, toss, and bake when you arrive. This simple recipe not only tastes delicious with steak but pairs easily with shrimp and chicken too. It’s a real crowd-pleaser.

Shake and Bake Parsley Potatoes

Serves 8

3 pounds red potatoes

1 gallon ziplock bag

1 snack size ziplock bag

2 tablespoons garlic cloves, minced (about 4 to 5)

2 tablespoons parsley, finely chopped

1 teaspoons kosher salt

1 teaspoon black pepper

¼ cup olive oil

Preheat oven to 400 degrees.

Wash potatoes, pat dry, and put in a gallon zip lock bag. In a separate snack- size ziplock or small bag combine next 4 ingredients. Refrigerate until ready to bake.

Cut into quarters, and return to the bag; add seasonings and ¼ cup olive oil. Seal and shake until thoroughly coated.

Preheat baking sheet for 5 minutes. Remove from the oven, and pour potato mixture out of bag onto the hot baking sheet. Bake 40 to 45 minutes or until golden brown, stopping halfway through to flip potatoes. Serve immediately.

Moroccan Made Easy

On February 28, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, appetizers, mains, sides, The Parties, The Recipes2 Comments

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.

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

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

½ cup 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.

Leslie Byars Register

Yields 6 Servings

Casablanca Couscous

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Ingredients

4 tablespoons butter
1 cup shallots, chopped
3 cups low-sodium chicken broth
1 ½ cups couscous
½ cup golden raisins
½ cup Marcona almonds, coarsely chopped, extra for garnish
¼ cup fresh mint, chopped, plus extra for garnish
½ teaspoon salt
½ teaspoon pepper

Instructions

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.

https://dearpartydiary.com/moroccan-made-easy/

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.

Be on the lookout for unique utensils, like this interesting cheese set. $60, Table Matters, tablematters.com

I’m Just Trying to Process Everything

On February 21, 2018January 11, 2019 By Leslie Byars RegisterIn appetizers, appetizers, breads & pastas, The Parties

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.

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.

Leslie Byars Register

Yields 4-5 Cups

Roasted Red Pepper Hummus

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Ingredients

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

Instructions

Place all ingredients in the bowl of a food processor; pulse until creamy.
Serve with homemade bagel or pita chips or assorted vegetables.

https://dearpartydiary.com/im-just-trying-to-process-everything/

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.com

Special Orders

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

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

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

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

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

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

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

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

Mango Salsa

Makes 4 cups

2 mangos, diced

½ cup green pepper, chopped

½ cup red pepper, chopped

¼ cup red onion, chopped

¼ cup green onion, sliced

¼ cup fresh cilantro, chopped

2 jalapeños, finely chopped

Juice of 2 limes

1 tablespoon olive oil

Salt and pepper to taste

Tortilla chips

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

Serve with tortilla chips.

Leslie Likes: Red Hot Blue Tortilla Chips

Creamy Guacamole Bites

Makes 48 bites (approximately)

Juice of 2 lemons

4 avocados, peeled and seeded

1 ¼ cups red onion, finely chopped

2 garlic cloves, minced

½ teaspoon kosher salt

¼ teaspoon black pepper

Multigrain tortilla scoops

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

Leslie Likes: Tostitos Multigrain Scoops

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

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

To serve, fill scoops with guacamole and garnish.

Leslie Byars Register

Yields 48 bites (approximately)

Creamy Guacamole Bites

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Ingredients

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

Garnishes:

cherry tomatoes
jalapeños (seeded and chopped)
freshly chopped cilantro

Instructions

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

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

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

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

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

Marinated Mexican Vegetables

Makes 6 cups

1 bunch radishes (about 10)

1 small red onion

3 carrots, peeled

3 pickling cucumbers

1 ½ cups white wine vinegar

1 ½ cups water

¼ cup honey

2 tablespoons salt

1 teaspoon red pepper flakes

3 garlic cloves, crushed

1 jalapéno pepper, sliced

Canning jars

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

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

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

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

Any size jars will work.

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

Slow-Cooker Boston Butt Sliders

Makes 14 to 16 sandwiches (easily)

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

1 onion, quartered

1 cup water

Salt and pepper

Whole wheat slider buns

Marinated Mexican Vegetables

Shredded iceburg lettuce

Sweet barbeque sauce, optional

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

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

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

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

Baby Bites

On November 29, 2017January 11, 2019 By Leslie Byars RegisterIn appetizers, appetizers, The Recipes1 Comment

How many times have you walked into a party and someone passes you an appetizer that seems impossible to eat with one hand? The first thought that goes through my head is “Whose idea was this?”

After I’ve just pulled the dry-cleaning tag off my blouse or dress, the last thing I’m going to do is chance it—and be a mess the rest of the night. I don’t care if I’m starving and about to pass out. The thought of wearing the appetizer on my outfit or around my mouth the rest of the evening is not worth any tasty bite.

This post is dedicated to the perfect small bites—the ones that are truly one bite, no dripping, with no worries. And most importantly, they are delicious.

Both of these have few ingredients and make a lot of bites.

Close friend and fellow foodie Wade brought this first recipe to a cookout last summer. I was impressed how satisfying and easy to eat they were—the perfect tie-you-over-until-dinner bite. I kicked the presentation up a notch for the holidays (sorry, Wade), but they are definitely company worthy, any way you serve them.

I love an appetizer that can be prepared ahead of time. These Pickled-Asparagus Salami Roll-ups can be made the day before and even assembled on the serving platter—down to the pepper-and-chive packages! Be sure to cover tightly with plastic wrap before refrigerating.

Pickled asparagus can be found with the pickles and occasionally with the bar mixers at most grocery stores.

Pickled Asparagus Salami Roll-ups

MAKES 48 BITES

1 (12-ounce) jar pickled asparagus

1 (4-ounce) package of salami, sliced (approximately 4-inch rounds)

4 ounces of creamed cheese, softened

1 red pepper

1 yellow pepper

Handful of assorted olives

Chives

Drain pickled asparagus, and pat dry with a paper towel. On one slice of salami, evenly spread a thin layer of cream cheese over the entire surface. Place asparagus near one edge of the salami and roll it up completely, leaving the tips of the asparagus exposed; repeat with cream cheese and all slices of salami and asparagus.

Slice each piece into thirds (3 bites). Assemble on a platter in a Christmas tree shape, saving the pieces with exposed asparagus for the top and sides.

The tips of the exposed asparagus create a tree-like effect.

Cut several squares out of the red and yellow peppers to make the packages. Use chives for the ribbons. Simply slice a few strips of the remaining yellow pepper into thin, short 1- to 2-inch strips to make the star. Decorate the tree with sliced olives.

Cut red and yellow peppers neatly into squares and rectangles and tie with chives to look like packages.

Leslie Byars Register

Yields 48 Bites

Pickled Asparagus Salami Roll-Ups

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Ingredients

1 (12-ounce) jar pickled asparagus
1 (4-ounce) package of salami, sliced (approximately 4-inch rounds)
4 ounces of creamed cheese, softened
1 red pepper
1 yellow pepper
Handful of assorted olives
Chives

Instructions

Drain pickled asparagus, and pat dry with a paper towel.
On one slice of salami, evenly spread a thin layer of cream cheese over the entire surface.
Place asparagus near one edge of the salami and roll it up completely, leaving the tips of the asparagus exposed; repeat with cream cheese and all slices of salami and asparagus.
Slice each piece into thirds (3 bites). Assemble on a platter in a Christmas tree shape, saving the pieces with exposed asparagus for the top and sides.
Cut several squares out of the red and yellow peppers to make the packages. Use chives for the ribbons. Simply slice a few strips of the remaining yellow pepper into thin, short 1- to 2-inch strips to make the star. Decorate the tree with sliced olives.
Cover and refrigerate. Remove from the refrigerator 15 minutes before serving.

https://dearpartydiary.com/baby-bites/

Cover and refrigerate. Remove from the refrigerator 15 minutes before serving.

Cocktail napkins by House of Harris, founded by designers Charlotte Harris Lucas and Liz Harris Carroll. Check out their beautiful fabrics, wallcoverings, and gift wrap too at houseofharris.com

Need a new holiday gift wrap idea? This year go with a glossy white wrapping paper and natural twine. It makes a simple yet elegant gift wrap. Dress it up with an evergreen sprig from the yard. Custom gift tags from The Scribbler: scribblerpink.com

Here is another super easy baby bite that my cousin Vicki was kind enough to share. The combination of flavors of these Blue Cheese Apricot Bites goes perfectly with a glass of wine. And, of course, they are easy to eat in one bite.

One package of dried apricots makes about 35 to 40 bites. They are quite pretty too!

Blue Cheese Apricot Bites

Makes 35 to 40

1 tablespoon butter

¼ cup walnuts, finely chopped

4 teaspoons sugar

1 teaspoon fresh rosemary, finely chopped

1 (6-ounce) bag California dried apricots

2 ounces cream cheese, softened

½ cup Gorgonzola, crumbled

Garnish: fresh rosemary, chopped

This is what you are looking for. Any brand will do. They will be with the raisins at your local grocery store.

Combine cream cheese and Gorgonzola in a small bowl; set aside, and allow to come to room temperature.

A small skillet is all you will need to prepare walnut topping.

Melt butter in a small skillet; add walnuts, sugar, and rosemary. Cook over medium-high heat for 3 to 4 minutes. Pour onto a sheet of foil, and allow to cool completely.

I usually line my small pizza pan with foil to allow nuts to cool.

After cheeses are completely softened, use the back of a wooden spoon to combine until smooth and creamy.

With a baby spoon or tiny spoon, top each dried apricot with a teaspoon of the cheese mixture; top with nut mixture. Repeat with all apricots.

Can you believe all of these came in that one little package? Don’t worry if they are different sizes and shapes. That makes them all unique.

Use a small spoon to fill the apricots neatly.

Garnish with chopped rosemary.