Screen Time Reality Check

On June 13, 2019June 12, 2019 By Leslie Byars RegisterIn appetizers, Ask Leslie, beverages, desserts, mains, soups, The Recipes4 Comments

Sorry for the brief hiatus. Rarely does anything ever totally surprise me anymore, but a couple months ago I was drinking my coffee on a Sunday morning and I received my weekly “Screen Time” report from my devices. I was shocked!

It was at that moment I felt the need to “cut back” and enjoy everything and everyone around me a little bit more. It was a good decision, and also inspiring for new posts. I encourage everyone to do that once in a while. It’s amazing what you will see!

I’m back!

Recipes in This Post

Charred Shishito Peppers with Sriracha Aioli

Plus Summer’s Great Finds and the simplest gift wrap idea yet!

So let’s get cooking…

In one of my semi device-free moments while in Dallas, I was introduced to the Shishito pepper. I may be the last person on earth to hear of them (per my daughter Lily), but I’m glad I did. Read on to see how easy it is to prepare them for a quick appetizer.

The Russian Roulette of appetizers…

These mild Japanese peppers are thin skinned, which makes them blister quickly. Though usually mild, one out of ten will be very **hot,** which makes them a fun appetizer at any party. I picked these up at **Trader Joe’s** for $2.29 for a 6-ounce carton.

Can you say Charred Shishito Peppers with Sriracha Aioli three times, really fast?

Charred Shishito Peppers with Sriracha Aioli

Serves 4 to 6 as an appetizer

1 tablespoon olive oil

6-ounce carton of Shishito peppers

¼ teaspoon sea salt

1 teaspoon lemon juice

Sriracha Aioli

¼ cup mayonnaise

1 tablespoon Sriracha, or more to taste

1 teaspoon fresh lemon juice

1 garlic clove, minced

Garnish: red pepper flakes

In a small bowl combine mayonnaise and next 3 ingredients. Cover and chill until ready to use. Just before serving, garnish if desired.

In a large skillet, heat oil to medium-high; add peppers, stirring occasionally until they are blistered and charred on several sides. This will take about 10 to 15 minutes, at the most. Sprinkle with sea salt and lemon juice. Garnish with lemon slices or nasturtiums, or both!

Serve with Sriracha Aioli dipping sauce.

Use a spatula to keep the peppers moving in the pan. This process goes fast!

Learn from Leslie: Put out a small bowl for the stem discards.

As crazy as it may sound, I crave soup in the summertime. Even though it’s hot and muggy in the South, I’m often in a golf pullover or under a blanket when I’m sitting around the house. We keep the AC on “stun”! I also love the ease of a one-pot dish that makes an easy leftover for lunch the next day or two.

Don’t let the length of this recipe scare you. This is the main course, and it’s full of fresh, healthy ingredients.

Leslie’s Summer Tortilla Soup

Makes 3 quarts

To cook the chicken:

4 split chicken breasts with skin (about 2 ½ pounds)

1 tablespoon olive oil

Salt and pepper

For the soup:

2 tablespoons olive oil

1 cup onion, diced

4 to 5 cloves garlic, minced

1 ½ teaspoons salt

3 teaspoons ground cumin

1 teaspoon ground coriander

2 carrots, sliced

3 ears of corn, kernels removed

1 red bell pepper, chopped

1 poblano pepper, chopped

2 jalapeños , seeded and chopped

2 red potatoes, quartered

2 tablespoons tomato paste

The Goody (see below)

2 (32-ounce) cartons low-sodium chicken broth

Chicken breasts, cooked and shredded

¼ cup chopped fresh cilantro

Juice of 2 limes (about ¼ cup)

Corn tortillas

Vegetable oil

Topping suggestions: Grated Monterey Jack cheese, chopped red onion, sour cream, jalapeños slices, diced tomatoes, avocado slices, and Fried Tortilla Strips.

Preheat oven to 375 degrees. Place chicken breasts on a rimmed baking sheet lined with heavy-duty aluminum foil. Drizzle with olive oil, salt, and pepper. Wrap tightly, and bake for 45 to 50 minutes or until chicken is done. Allow to cool slightly; remove skin, and shred chicken with the tines of two forks.

It’s not ususual for some of the juices to make their way out of the foil, so be sure to use a rimmed baking sheet or shallow pan when baking the chicken. You do not want to lose a drop!

Reserve all juices from the baking process. This is called The Goody. Set the chicken and The Goody aside.

The amount of The Goody will vary slightly depending on the amount of skin on the breasts and their size. You should end up with about 1 cup if using medium-size chicken breasts.

Heat olive oil in a Dutch oven over medium-high heat. Add onions, and sauté for 5 minutes until translucent. Add garlic and the next 12 ingredients, stirring to combine.

Bring soup to a boil; reduce to a simmer, and cook for 30 minutes or until potatoes are done. Add chicken, cilantro, and lime juice, and simmer for 10 to 15 minutes more. Ladle soup into bowls, and top with Fried Tortilla Strips (see directions below) and suggested toppings.

Fried Tortilla Strips: Heat 2 cups of vegetable oil in a medium saucepan to medium-high heat. Cut corn tortillas into ½-inch strips, or skinnier if desired. Drop into hot oil, in small batches, cooking 5 to 7 minutes until lightly brown and crisp.

Learn from Leslie: I REPEAT, The Goody is the juices that were in the chicken pouch when you baked the chicken. DO NOT DISCARD! You will add this to the soup or other recipes for extra homemade flavor.

Homemade ice cream always sounds like a good idea, until I start reading a recipe that requires cooking, then chilling several hours or overnight before freezing. In the summertime I’m not always that organized, nor want to be. This “cheater” recipe tastes as homemade as any I’ve ever had, but takes only a few minutes to make.

Cheater Blueberry-Pistachio Ice Cream

Makes about 9 cups

2 cups blueberries

1 tablespoon sugar

1 tablespoon lemon juice

1 half-gallon light ice cream or frozen yogurt

1 cup roasted shelled pistachios with sea salt, coarsley chopped

Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook 5 to 7 minutes or until berries burst and become syrupy. Allow to cool.

Thaw ice cream at room temperature for 10 to 15 minutes, or until it is soft enough to remove from the carton. Place slightly thawed ice cream in a large bowl. Add blueberry mixture; then fold in the pistachios. Combine until all is incorporated. (Don’t worry if there are a few spots of the vanilla peeking through here and there. It will appear “marbleized” when you begin to scoop.)

Place in an airtight container in the freezer for several hours until the ice cream is firm enough to scoop.

Learn from Leslie: I’m always glad when I’ve taken the time to prescoop the ice cream for any dessert with company. There’s something about scooping “in the heat of the moment” that is never enjoyable!

Leslie Likes:Blue Bell Light Homemade Vanilla Ice Cream

To eliminate extra dishes, serve the ice cream in a waffle bowl. Keebler Waffle Bowls, 4-ounce cups, are ideal for one scoop. Joy Waffle Bowls come in 7-ounce cups, which accommodate two scoops. Both taste like an old-fashioned sugar cone.

I found both of these brands with the ice-cream cones at my local Piggly Wiggly grocery store.

Summer’s Great Finds

Yes, I said shopping, read on…

I’m an authentic kind of girl, but I’m not opposed, once in a while, to a good knock-off of anything. This Goyard tote bag falls into that category. I was pleasantly surprised at how good it looked! Thanks, Kaitlin, for sharing this fabulous find with me!

Your resort pool bag just got a lot cuter. Wave bye-bye to your Laura Mercier “free tote with purchase” next trip, and order a knock-off Goyard bag. You’ll be saving your lounge chair in high style. The easy to pack, roomy tote makes a great carry-on bag, too, for the plane. And it looks so real you’ll find yourself using it every day! Available in two sizes and several “authentic-looking” colors, along with other accessories, $35 to $55, available Amazon (Prime), **amazon.com**, prices vary slightly with sizes and vendors.

Is it real or is it Memorex?

This nesting set of four zippered pouches is ideal for staying organized in your tote or any bag. $18, **amazon.com**

I would never survive Europe during a hot spell. I’m an ice lover. During the summer I like to switch up my usual wine and Champagne and drink refreshing cocktails served over lots of ice. My new favorite is tequila, soda, and **Natalie’s Grapefruit Juice.** Natalie’s story is a good one. As it says on her website, **“Life is complicated enough. She keeps it simple, which is why there is never more than five ingredients in any of her products.”** Thanks, Meredith, for sharing this with me…yet another reason to lessen the screen time. Available at Publix, Fresh Market, and Piggly Wiggly.

Yes, you read it correctly, **Hay! Straws**. The first time I used one, I had no idea it was a straw! (Well, actually they’re wheat stems.) I thought it was a wooden stirrer. Leave it to **Bottega Restaurant** to find these eco-friendly straws. They will be everywhere soon. See what happens when you get out from behind your iPhone and other devices? **Hay! Natural Drinking Straw**, tall, 7.75-inch, 100 count, $8, haystraws.com

“I love a new shop.”

For those of you that are familiar with the ever-so popular Lucy’s Market in Atlanta, Georgia, well, the owner Kim Wilson’s niece has opened a fabulous new shop with a similar concept in Tuscaloosa, Alabama.

Meet **Bradley Bailey**, the owner of **Bradley’s Market,** which recently opened last spring. With the help of her mother, Ree Almon, she has put together an impressive collection of gifts in a beautiful setting. This new space filled with family antiques (for display purposes) not only looks pretty but gives the shopper many ideas and uses for all the unique items.

As you can tell, there’s a lot of temptation. You will not have a problem finding a gift for anyone on your list, and **Bradley’s Market** also has bridal registry.

Have Bradley and her staff put together a unique gift basket with the finest of foods and gifts from all over. She’s done her homework! They have gift baskets in assorted sizes. You do the picking. Their gift wrap is exquisite too!

**Bradley’s Market,** 700 Towncenter Blvd, Suite 2, Tuscaloosa, AL 35406, 205/764-1939, follow them on Instagram @bradleysmarket

Binge Watching for Foodies

The people I run into at the grocery store are my people.

You never know what can happen in the produce aisle of the grocery store. I love running into foodies with lists and determination. While shopping for this post, I bumped into the talented artist Patty B. Driscoll (@pb.driscoll), who shared this documentary with me. It is a true work of cooking art. After watching it, I couldn’t wait to get back in the kitchen. I want to get the book soon!

Chef and writer Samin Nosrat travels around the world to demystify and explore the principles of what makes food delicious. Based on Nosrat’s James Beard Award-winning book of the same name, **“Salt, Fat, Acid, Heat”** serves as the essential guide for the basic elements of good cooking. Available on **Netflix**.

Well, let’s wrap this post up…

Grocery Store Gift Wrap

Have you ever felt you spent more on the gift wrap than you spent on the actual gift?

Grab an extra copy of this week’s coupons at the checkout line to wrap your next gift. This food-themed paper is sure to fit the recipient’s personality. For instance, the meat specials and an instant-read meat thermometer make a pretty cute Father’s Day wrap.

Enjoy these beautiful, long summer days. Go out to dinner, cook when you feel like it, and be with those you love. That’s what I’m going to do. More quality time and less screen time. But be sure to plug in long enough to follow me on Instagram @lesliespartydiaries.

See ya’ll next time! Have a great week. Leslie xoxox

Home Is Where Your China Is

On November 26, 2018January 16, 2019 By Leslie Byars RegisterIn Ask Leslie, beverages, breads & pastas, Buy the Book, desserts, mains, sides, The Parties2 Comments

If you are one of those people who have been saving your fine china and crystal for a special occasion—well, this is it.

The holidays are the optimum time to use all your beautiful things and set a gorgeous table. It’s meant to be used!

I opted for a simple, elegant, family friendly menu this post to give you plenty of time to polish the silver and make a memory or two for your loved ones.

“Get the Goo Gone out. We are taking the stickers off the crystal!”

I went around and around trying to decide the best meat option for the main course. I thought about prime rib, lamb, steaks, but I always came back to Jon’s Foolproof Beef Tenderloin from Leslie’s Party Diaries. It is sincerely foolproof and it frees up the oven for the unbelievable Mock Cheese Soufflé—which is assembled the day before. How much easier can it get? So let’s get started!

Jon’s Foolproof Beef Tenderloin

Serves 10 to 12

1 (6- to 7-pound) beef tenderloin, trimmed

Olive oil

Kosher salt and coarsely ground pepper

3 to 4 tablespoons Montreal Seasoning, optional

12 (6-inch) sprigs rosemary

Heavy-duty aluminum foil

Horseradish and Sour Cream Sauce

Place beef tenderloin on a large piece of plastic wrap on a baking sheet. Coat completely with olive oil, Montreal Seasoning, salt, and pepper; rub into meat on all sides. Cover with sprigs of rosemary; wrap tightly in plastic wrap. Chill 2 hours or overnight.

Allow beef to come to room temperature before cooking.

Light one side of gas grill, heating to 400° to 450° (high) heat; leave other side unlit. Sear tenderloin over heated side of grill for 3 to 4 minutes on each side; transfer to unlit side, and cook, covered with grill lid, 10 to 12 minutes on each side, depending on the thickness of the tenderloin. (If using a charcoal grill, do the same with the hot coal side and the opposite side without coals.)

Remove from grill, and wrap tenderloin in 6 large pieces of heavy-duty aluminum foil (one at a time); roll up foil-wrapped tenderloin in a heavy beach towel. Let rest for 3 hours at room temperature.

Serve with Horseradish and Sour Cream Sauce.

Be sure to save these rosemary sprigs from the marinade for the cooking process.

Equal parts of sour cream and horseradish give this quick sauce a ton of heat and flavor.

“Garnish galore!”

Set up a garnish station. All meats will greatly improve in appearance when decorated with herbs and assorted seasonal fruits and berries. Be creative!

Horseradish and Sour Cream Sauce

Makes approx. 1 cup

4 tablespoons horseradish

4 tablespoons sour cream

1 teaspoon sugar

¼ teaspoon black pepper

½ teaspoon salt, or more to taste

2 teaspoons cider vinegar

Combine all ingredients. Store in refrigerator until ready to use. This can be done up to three days in advance. (This recipe can easily be doubled for a large crowd.)

Although the soufflé will deflate slightly after it’s taken out of the oven, it will not disappoint. In fact, it heats up beautifully in the microwave the next day, if there are any leftovers.

Mock Cheese Soufflé

Serves 8

4 slices white sandwich bread, crusts removed

2 to 3 tablespoons softened butter, plus extra for greasing dish

4 eggs

2 cups whole milk

1 teaspoon salt

¼ teaspoon black pepper

¼ teaspoon dry mustard

¼ teaspoon hot sauce

2 cups grated sharp Cheddar cheese

Dash paprika

Spread softened butter on both sides of the bread; cut into 1-inch cubes.

In a medium bowl, combine eggs and next 5 ingredients, whisking to combine.

In a buttered 1 ½-quart baking dish, layer bread then cheese, repeating twice. Pour in milk mixture, and top with paprika. Cover and refrigerate overnight.

Bake in a water bath at 300 degrees for 1½ hours.

Learn from Leslie: To make a water bath, use a baking dish slightly larger than the one used for baking Mock Cheese Soufflé. Fill water in larger dish to about 1 to 1 1/2 inches. Put smaller dish in larger dish, and bake as directed.

“This is a nice change from a potato or grits side dish.”

This effortless impressive mock soufflé is a piece of cake since it is assembled the day before.

Leslie Byars Register

Yields 8 Servings

Mock Cheese Soufflé

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Ingredients

4 slices white sandwich bread, crusts removed
2 to 3 tablespoons softened butter, plus extra for greasing dish
4 eggs
2 cups whole milk
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dry mustard
¼ teaspoon hot sauce
2 cups grated sharp Cheddar cheese
Dash paprika

Instructions

Spread softened butter on both sides of the bread; cut into 1-inch cubes.
In a medium bowl, combine eggs and next 5 ingredients, whisking to combine.
In a buttered 1 ½-quart baking dish, layer bread then cheese, repeating twice. Pour in milk mixture, and top with paprika. Cover and refrigerate overnight.
Bake in a water bath at 300 degrees for 1½ hours.
Learn from Leslie: To make a water bath, use a baking dish slightly larger than the one used for baking Mock Cheese Soufflé. Fill water in larger dish to about 1 to 1 1/2 inches. Put smaller dish in larger dish, and bake as directed.

https://dearpartydiary.com/home-is-where-your-china-is/

Everyone likes green beans. This crowd-pleasing recipe will elimate any extra cooking for the children in your family.

Holiday Haricot Verts

Serves 8 to 10

1 ½ pounds fresh haricot verts (thin French green beans)

2 tablespoons olive oil

2 tablespoons butter

3 garlic cloves, sliced

2 shallots, thinly sliced

1 red pepper, sliced into strips

1 orange pepper, sliced into strips

Zest from 1 lemon

1 teaspoon black pepper

½ to 1 teaspoon salt

In a medium-size Dutch oven blanch trimmed beans in a pot of boiling water for 4 to 5 minutes or until tender. Immediately place cooked beans in a bowl of ice water. Allow to cool; then place on a paper towel to dry.

Heat oil and butter in a large skillet over medium-high heat. Add garlic and shallots, and cook 2 to 3 minutes. Add peppers and remaining ingredients. Sauté until thoroughly heated. Serve immediately.

Learn from Leslie: The beans can be blanched a day or two in advance. The peppers can be cut in advance too. This recipe also reheats beautifully.

Parmesan Puff Pastry Breadsticks

Makes approx. 22

1 (17.3-ounce) box puff pastry

1 egg

1 tablespoon water

Flour, for dusting

1½ cups shredded Parmesan

1 teaspoon kosher salt

Freshly ground black pepper

Parchment paper

Allow the puff pastry to thaw overnight in the refrigerator, or follow counter thawing directions on package.

Preheat oven to 375 degrees.

Beat egg and water in a small bowl.

Place puff pastry one sheet at a time, onto lightly floured surface, rolling it to be slightly bigger, about 10 by 12 inches. Brush pastry with egg mixture, covering the entire surface. Top with half of the Parmesan and salt, then sprinkle with freshly ground black pepper. Gently press the cheese into the pastry with your fingers.

Cut into ¾-inch to 1-inch strips. (I use a pastry wheel, but a pizza cutter will work too.) Twist each strip several times, and place on parchment-lined baking sheet. Bake 10 to 15 minutes or until lightly browned. Remove from the oven, turn each breadstick, and bake another minute or two.

“Making your own breadsticks eliminates a last minute trip to the bakery and fighting holiday traffic!”

Don’t dilly-dally while you are making these. The dough is easiest to work with while it is cold.

Frozen Brandy Alexander

Yield: 1 serving

1 cup vanilla ice cream

1 ½ ounces brandy

¾ ounce white crème de cacao

White chocolate curls for garnish, optional

Place ice cream, brandy, and crème de cacao in a blender, and process until smooth. Top with white chocolate curls, and serve immediately.

Learn from Leslie: I use a vegetable peeler to make the pretty little chocolate curls. Look for a good-quality chocolate bar too. These can also be made ahead and kept in the freezer. Believe me—they will not freeze.

“These are the consistency of eggnog, which makes it easy to sip through a pretty straw.”

All you need for the garnish is one good quality white chocolate bar and a vegetable peeler.

Pick up an assortment of store-bought cookies to pass.

“These adorable matchbooks are a two-for-one-special. They serve as the place card and a party favor.”

Add the names with a simple tag made on a printer. Tie them on with waxed thread. Available at shoppebham.com, $4.50 each

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

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.

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.

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.

Will you accept this rose?

On February 7, 2018January 11, 2019 By Leslie Byars RegisterIn beverages, breads & pastas, desserts, For the Kids, mains, The Parties, The Recipes3 Comments

Staying at home may not be such a bad idea!

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.

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.com

Family 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.

Leslie Byars Register

Yields 4 to 6 servings

Foolproof Baked Shrimp Over Pasta

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Ingredients

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

Instructions

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.
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.

https://dearpartydiary.com/will-you-accept-this-rose/

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.com

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!

It’s like passing the bread basket at dinner!

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.

How to Host a Super Bowl Party in 10 Easy Steps

On January 31, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, beverages, mains, soups, The Parties1 Comment

Step 1.

The number of guests you invite is based on the number of comfortable seats you 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 oven and 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

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

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.

No 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.

Leslie Byars Register

Yields 4 1/2 quarts

Borbon Slushie

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Ingredients

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

Instructions

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.

https://dearpartydiary.com/how-to-host-a-super-bowl-party-in-10-easy-steps/

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 School post 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 bites at the beginning of the 4^th 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

1 (6-ounce) package macadamia nuts, coarsely chopped

Leslie Likes: Ghirardelli chocolate bars

Preheat oven to 350 degrees.

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.com

Need a book? Click here now. lesliespartydiaries.com

The Monday Morning Conference Call

On December 27, 2017January 2, 2019 By Leslie Byars RegisterIn appetizers, beverages, brunch, The Parties, The Recipes4 Comments

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.

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

Leslie Byars Register

Yields 44 pieces

Orange Toast

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Ingredients

Zest of 2 oranges
1 cup powdered sugar
½ cup unsalted butter
22 slices of very thin white bread

Instructions

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.

https://dearpartydiary.com/the-monday-morning-conference-call/

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.com

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!

Bubbly Bar

On October 4, 2017December 10, 2017 By Leslie Byars RegisterIn appetizers, beverages, brunch, The Parties8 Comments

“I’ll have a double mimosa, hold the O.J.”

Fresh fruits and flowers set the tone for this colorful event.

Nothing says party more than a chilled bottle of Champagne. During football season, Thanksgiving weekend, or anytime during the holidays, take time to set up an attractive mimosa bar. Start with a decorative tray and a variety of fresh juices, such as orange, pineapple, and cranberry, and of course, ice-cold Champagne. For those less festive folks, throw out a bottle of vodka.

A quick and easy appetizer to serve with a mimosa bar is Parmesan-Parsley Popcorn—which falls into my Emergency Appetizer recipe category. I always have these ingredients on hand. I love to serve such a simple nibble in an interesting container. It changes everything.

Even though I’ve never smoked a cigarette in my life, I am somehow obsessed with vintage ashtrays. Certain things jump out at you and there is no explanation—other than there is a sense of nostalgia to them. I feel they will soon be extinct.

Be on the lookout for unusual serving pieces like these vintage treasures.

A large vintage ashtray is the ideal size and shape for a snack like this popcorn, and it’s always good to do something unexpected. The best compliment you can get after a party is for one of your guests to tell a friend what you did. Give them something to talk about.

One bag of microwave popcorn, tossed with Parmesan and then topped with chopped parsley. Impressive, huh?

Buttery saltines are always a crowd-pleaser; add a seasoning salt and they are over the top. Next time you have last-minute company, try Trader Joe’s Everything but the Bagel Sesame Seasoning Blend on top of saltines dipped in melted butter. Bake for 25 minutes at 275 degrees. (Bake on a rack on top of a cookie sheet.)

This blend of sesame and poppy seeds, sea salt, garlic, and onion is not just for bagels anymore.

The buttered saltines will get extra crispy baking on a rack instead of directly on the baking sheet. Find one that fits comfortably on top of your baking sheet.

And another really easy Emergency Appetizer is making a mad dash to the “olive garden” bar at your local grocery store. Spoon up a container of specialty olives, add a fancy lemon curl on top, and you are done. Voilà!

Somewhere near the ashtrays at most flea markets are the vintage ice trays—soon to be extinct too, thanks to modern-day ice machines. Look for an interesting ice tray shape, like this honeycomb-shaped one, to make a specialty cube to add to the bar. Pineapple juice freezes beautifully, and a cube of it will add a fresh taste to many of your concoctions without watering it down. Cranberry is a good choice too.

Small cubes are perfect for a skinny Champagne flute.

Cranberry juice frozen in a unique ice-cube tray almost looks like fruit when dropped into a glass of Champagne. It flavors as it melts. It’s a two-for-one special.

When time allows, order funny, printed cocktail napkins or interesting, custom cocktail stirrers.

Custom stirrers are available from Etsy at etsy.com/shop/FranJohnsonHouse.

Take advantage of fresh fruits and use them as a container for your garnishes, as I did here with the fresh pineapple. I simply cut a fresh pineapple in half, hollowed out the fruit from one side, and reserved the rest for garnish. You now have a beautiful bowl—that doesn’t need washing at the end of the night.

Decorate the bar with a pineapple bowl filled with the mimosa garnishes.

If hosting a special occasion with an honored guest, save one of the Champagne corks, place it in a mini glass shadow box, and let it be his or her party favor to remember the event. It will make the perfect keepsake. I buy these by the dozen—they come in handy for wine corks too. Thanks, Elizabeth, for sharing this idea with me years ago. (I have one sitting on my coffee table now that she gave me from our wedding.) It’s a thoughtful, easy gift. Your guests will be impressed.