Category: breads & pastas

Heartfelt Celebration

On By Leslie Byars RegisterIn appetizers, breads & pastas, brunch, desserts, mains, sides, The Parties, The Recipes, Uncategorized4 Comments

It’s always been easier for me to entertain when it’s a holiday or a theme is involved. One idea leads to another and before you know it, you have created the makings for a memorable event. And since most of us have been spending a lot of time cooking at home over the last year, this menu should be a piece of cake for treating a special guest or two. 

Who doesn’t love a little creamy pasta every now and then?

One-Pan Shrimp Fettuccine Alfredo

Serves 4

3 tablespoons butter, divided

1 pound large shrimp, peeled and deveined

3 cloves garlic, minced

2 cups low-sodium chicken broth

1 cup heavy cream

8 ounces fettuccine noodles (dry)

½ teaspoon salt

½ teaspoon pepper

1 cup fresh Parmesan cheese, finely grated

1 tablespoon fresh parsley, chopped, plus extra for garnish

In a sauté pan over medium heat, add 2 tablespoons of the butter. Once it’s melted, add shrimp and cook for 1 to 2 minutes per side or until opaque. Transfer to a plate or a bowl, and cover to keep warm. 

Add remaining butter and minced garlic to the pan. Cook for 30 seconds, stirring to make sure not to burn the garlic. 

Add broth, cream, and fettuccine noodles, stirring to separate the noodles. Once mixture comes to a boil, reduce heat slightly, and stir often for about 11 minutes or until noodles are al dente and most of the liquid has been absorbed. Add shrimp and cheese, stirring to combine. Remove from the heat, garnish with fresh parsley, and serve immediately.

A hot and bubbly dip coming out of the oven is always a crowd pleaser. Assemble this in advance, and simply pop it in the oven before your guests arrive.

Greek-Style Baked Feta

Serves 4 to 6

1 tablespoon extra virgin olive oil, plus extra for drizzling 

1 cloved garlic, minced

1 cup assorted cherry or grape tomatoes, halved

½ cup red pepper, diced

½ cup red onion, chopped

¼ cup pitted Kalamata olives, halved

½ teaspoon ground oregano

2 tablespoons fresh basil, chopped

Salt and pepper

8-ounce block feta

Crusty French Bread Crostini 

Preheat oven to 375 degrees. 

Heat 1 tablespoon olive oil in a medium-size skillet until hot. Add garlic, and sauté for 30 seconds; add tomatoes and next 6 ingredients. Heat until onion is tender and tomatoes are beginning to soften.

Place three-quarters of the tomato mixture in a 1-quart baking dish. Top with block of feta and then remaining quarter of tomato mixture. 

Bake for 30 to 40 minutes until hot and bubbly and cheese begins to brown slightly. 

Serve warm with Crusty French Bread Crostini.

Crusty French Bread Crostini

Slice a French bagette into ¼-inch slices. Drizzle with olive oil. Bake on a parchment-lined baking sheet for 20 minutes or until golden. Serve alongside the dip. 

This is a quick green vegetable that I make often, especially when I can find the “fat” asparagus. I like the added crunch.

Easy Asparagus

Serves 4 to 6

1 pound fresh asparagus

1 tablespoon olive oil

1 tablespoon butter, melted

1 lemon, zested and cut in half

Kosher salt and black pepper to taste

Freshly shaved Parmesan cheese

Preheat oven to 375 degrees. 

Snap off and discard tough ends of asparagus. Place in a roasting pan. Drizzle with olive oil and butter, tossing to coat. Sprinkle with lemon zest, and squeeze the juice from lemon over asparagus. Sprinkle with kosher salt and pepper.  

Bake 15 minutes, tossing once during cooking time. (I usually reach in with a potholder and jiggle the pan while it’s still in the oven.)

Top with shaved Parmesan cheese.

Learn from Leslie: I use a vegetable peeler for shaving cheese. This recipe can easily be doubled or tripled depending on the crowd.

To me this is what a brownie is supposed to taste like–truly decadent!

Truly Decadent Brownies

Makes 9 (2½-inch squares)

Parchment paper

1 (4-ounce) good-quality semisweet chocolate baking bar

½ cup unsalted butter, cut into pieces

1 cup firmly packed brown sugar

1 teaspoon vanilla

2 large eggs, lightly beaten

¾ cup all-purpose flour

¼ teaspoon baking powder

½ teaspoon salt

½ cup good-quality semisweet chocolate baking chips

Strawberry ice cream

Assorted berries

Fresh mint (optional)

Preheat oven to 350 degrees.

Line an 8-inch square baking pan with 2 sheets parchment paper (8-inch by 12-inch pieces), allowing a couple of inches to overhang on all sides. (This will make for easy removal and cutting.)

Melt the chocolate bar and butter in a double boiler or in a heat-proof bowl over simmering water, stirring occasionally until melted and smooth. Set aside to come to room temperature. Stir brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.

In a bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture into the chocolate mixture, mixing well until blended.

Stir in the chocolate chips, and pour batter into the prepared pan.

Bake for 25 to 30 minutes or until a tester comes out clean. Remove from the oven, and allow to cool 10 minutes before cutting. 

Serve with strawberry ice cream, and garnish with fresh berries and, if desired, mint. 

Leslie Likes: Ghirardelli chocolate bars and chips

You gotta love a low centerpiece. This was so much fun to make. I grabbed all the flowers from Trader Joe’s for next to nothing, and ordered the heart-shaped oasis from Amazon. It came together fast, and kept for days! These precious linens are from amparofineliving.com
One box of frozen puff pastry thawed in the refrigerator, and a heart-shaped cookie cutter made this specialty, bread bite a simple, cute addition.
Custom printed place cards from The Punctilious Mr. P’s Place Card Company elevate your tablesetting to another level. I’ll never tire of pulling these out from year to year. Check them out at mrpsplacecards.com
Start making plans and gathering your Valentine provisions now.
Sorry it’s been so long since I’ve posted! Be sure that you are following me on Instagram @lesliespartydiaries I’m posting a lot of recipes and ideas there all the time. Until next time, Leslie xoxox

The Diet Contest

On By Leslie Byars RegisterIn Ask Leslie, breads & pastas, Buy the Book, For the Kids, mains, sides, The Parties, The Recipes9 Comments

The world is in a diet contest. Every time I go out to eat, it’s a contest to see who can order the healthiest, lightest thing on the menu. Sometimes I like to throw a curveball and order the burger and fries. Everyone at the table eats more of my fries than I do. It makes me laugh.

The first thing I thought of is how did my grandmother Mama Lil live to be 97 eating a sausage biscuit almost every day? And how did Jon’s grandmother Mother live to be 107—correction 107 1/2—without following any of the new dietary restrictions and recommendations? Is it good genes? Sure, that can’t hurt, but my opinion is keeping everything in moderation and minding portion control is also a good diet to follow too.

“If there is such a thing as a light and creamy pasta—well this is it!”

One way to make a pasta dish healthier is not to eat as much. Or you can substitute fresh vegetables for half to satisfy your pasta cravings and get your veggies in too.

I’d rather eat half of what I really want than all of what I don’t!

This pasta dish has endless possibilities. Add more vegetables such as asparagus or zucchini or a handful of cooked shrimp. It is also delicious with only the fresh peas and basil as a meatless option.

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

Serves 4 as a main, 6 as a side

8 ounces pancetta

8 ounces seashells pasta

2 tablespoons unsalted butter

2 to 3 shallots, finely chopped

¼ cup dry white wine

½ cup low-sodium chicken broth

1 ½ cups fresh green peas, or frozen may be substituted

½ teaspoon salt

8 ounces crème fraîche

Zest of 1 lemon 

¼ cup freshly grated Parmesan cheese, extra for garnish

Fresh herbs for garnish such as basil, mint, and dill

Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.

Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy. 

When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche. 

Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls. 

Serves Serves 4 as a main, 6 as a side

901

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

  • 8 ounces pancetta
  • 8 ounces sea shells pasta
  • 2 tablespoons unsalted butter
  • 2 to 3 shallots, finely chopped
  • ¼ cup dry white wine
  • ½ cup low-sodium chicken broth
  • 1 ½ cups fresh green peas, or frozen may be substituted
  • ½ teaspoon salt
  • 8 ounces crème fraîche
  • Zest of 1 lemon
  • ¼ cup freshly grated Parmesan cheese, extra for garnish
  • Fresh herbs for garnish such as basil, mint, and dill

Instructions

  1. Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.
  2. Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy.
  3. When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche.
  4. Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls.
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https://dearpartydiary.com/the-diet-contest/

You can find fresh peas most of the time at Trader Joe’s for under $3.

crème fraîche: matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture. 

Crème fraîche is available at most grocery stores. Read below for how to make it yourself for less.

Learn from Leslie: To make your own crème fraîche, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature for 8 to 24 hours, until very thick. Stir well, cover, and refrigerate for up to 10 days.

Pasta Substitutions…hmmm

Of course you can always substitute your favorite whole wheat or vegetable pasta in any of my recipes, but I test only with the real stuff. I prefer to entertain with it too because it is much easier to cook perfectly, and in my opinion it tastes a lot better.

Plate from Roman and Williams Guild NYC, 53 Howard Street, New York, NY 10013, 212/852-9099, rwguild.com

Quote of the Day

Life itself is the proper binge.

Julia Child
Have a great week! Only a few more weeks until daylight savings time and white jeans. I can’t wait. I live for spring and summer.
I’d love to hear from you too. Send me a message below about anything!
See ya’ll next time! Have a great week. Leslie xoxox


Home Is Where Your China Is

On By Leslie Byars RegisterIn Ask Leslie, beverages, breads & pastas, Buy the Book, desserts, mains, sides, The Parties2 Comments

Welcome to the holidays.

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

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

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

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

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

Jon’s Foolproof Beef Tenderloin

Serves 10 to 12 

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

Olive oil

Kosher salt and coarsely ground pepper

3 to 4 tablespoons Montreal Seasoning, optional

12 (6-inch) sprigs rosemary

Heavy-duty aluminum foil

Horseradish and Sour Cream Sauce

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

Allow beef to come to room temperature before cooking.

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

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

Serve with Horseradish and Sour Cream Sauce.

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

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

“Garnish galore!”

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

Horseradish and Sour Cream Sauce

Makes approx. 1 cup

 

4 tablespoons horseradish

4 tablespoons sour cream

1 teaspoon sugar

¼ teaspoon black pepper

½ teaspoon salt, or more to taste

2 teaspoons cider vinegar

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

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

 Mock Cheese Soufflé

Serves 8

4 slices white sandwich bread, crusts removed

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

4 eggs

2 cups whole milk

1 teaspoon salt

¼ teaspoon black pepper

¼ teaspoon dry mustard

¼ teaspoon hot sauce

2 cups grated sharp Cheddar cheese

Dash paprika

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

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

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

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

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

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

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

Recipe Image

Ingredients

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

Instructions

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

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

Holiday Haricot Verts

Serves 8 to 10

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

2 tablespoons olive oil

2 tablespoons butter

3 garlic cloves, sliced

2 shallots, thinly sliced

1 red pepper, sliced into strips

1 orange pepper, sliced into strips

Zest from 1 lemon

1 teaspoon black pepper

½ to 1 teaspoon salt

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

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

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

Parmesan Puff Pastry Breadsticks

Makes approx. 22

1 (17.3-ounce) box puff pastry

1 egg

1 tablespoon water

Flour, for dusting

1½ cups shredded Parmesan

1 teaspoon kosher salt

Freshly ground black pepper

Parchment paper

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

Preheat oven to 375 degrees.

Beat egg and water in a small bowl.

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

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

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

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

Frozen Brandy Alexander

Yield: 1 serving

1 cup vanilla ice cream

1 ½ ounces brandy

¾ ounce white crème de cacao

White chocolate curls for garnish, optional

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

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

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

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

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

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

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

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

Raise your hand if you don’t like to make desserts!

On By Leslie Byars RegisterIn Ask Leslie, breads & pastas, Buy the Book, desserts, The Parties

You can do this.

Those who know me well know I don’t love to make desserts. Baking is more of an exact science, and I’m a fly-by-the-seat-of-my-pants kind of gal. In fact, I am prone to hand that course off to the first guest who offers—so heads up. But when I do decide to make a dessert, I actually enjoy it—well that is, if it turns out!

When I was growing up in Mayfield, Kentucky, my mother always had a delicious, homemade sweet sitting on the counter. My grandmother, Mama Lil, lived a few houses away, and she did the same.

“I was surrounded by goodness.”

Dessert was a popular topic between these two. They discussed it A LOT! I remember when Mama Lil ate a bite of any dessert, she would always say “This is larruping.”

larruping  lar-uh-ping

  1. Very; exceedingly. That was a larruping good meal.

With a December 26th birthday, I would often ask for a pie instead of a cake. It didn’t matter what kind of pie, as long as it was made with a homemade piecrust.

One recipe will make enough for a bottom crust and decorative top for a 9-inch pie.

So today we are going to rehash my homemade piecrust recipe that is in Leslie’s Party Diaries (page 213) and use it in a couple different ways. You probably have all the ingredients on hand. It is so simple and can be done in advance. I’d rather make a homemade crust than drive to the store to buy a store-bought one. It’s that easy.

Even the little scraps are worth baking. Don’t waste a single bite. You can substitute vanilla ice cream for whipped cream if you prefer. I sometimes do both!

If you master this four-ingredient recipe the options are endless. Last-minute company will be a piece of “pie.”

It can be as casual as you want it to be. It all tastes the same. Delicious!

Homemade Piecrust

Makes 12 to 14 squares for shortcake or 1 (9-inch) pie

2 cups sifted all-purpose flour

1 teaspoon salt

2/3 cup chilled shortening, such as Crisco

Ice water

I prefer to use Crisco shortening that comes in a block. It is so easy to cut off the exact measurement and cube for quick blending.

Once the Crisco is worked evenly into the flour mixture,  add ice water 1 tablespoon at a time.

Combine flour and salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add ice water, 1 tablespoon at a time, until ingredients are moistened (about 5 to 6 tablespoons); gently shape dough into a flat disk.

Roll disk to ¼-inch thickness on a lightly floured surface.

Recipe Image

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup chilled shortening (such as Crisco)
  • Ice water

Instructions

  1. Combine flour and salt in a medium bowl.
  2. Cut in shortening with a pastry blender until mixture is crumbly.
  3. Add ice water, 1 tablespoon at a time, until ingredients are moistened (about 5 to 6 tablespoons)
  4. Gently shape dough into a flat disk.
  5. Roll disk to ¼-inch thickness on a lightly floured surface.
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https://dearpartydiary.com/raise-your-hand-if-you-dont-like-to-make-desserts/

Using a ruler and fluted pastry wheel makes a pretty decorative lattice for any kind of pie.

It doesn’t matter if it’s perfect. I promise, no one will complain.

One recipe makes about 12 to 14 (3-inch) squares for shortcake with a few extra scraps for tasting. It’s perfectly acceptable to freely cut the squares, but I used a ruler to get an exact count to go with the recipe.

Baking Shortcake Squares: Preheat oven to 450 degrees. Place squares on a parchment-lined baking sheet. Bake for 10 minutes or until golden brown. Allow them to cool on a wire rack before storing in an air tight tin. These can be made several days in advance and frozen if desired.

Learn from Leslie: For a 9-inch pie with decorative crust, divide dough into two equal portions, using one for the bottom crust and the other for the top.

For this Peach Shortcake: Simply peel 1 peach per person (to be safe), and place in a bowl with 1/4 cup sugar, 1 teaspoon lemon juice, and a dash of fresh nutmeg. Allow sugar to dissolve and become syrupy, about 5 minutes. Layer piecrust, peaches, and whipped cream; repeat twice. This recipe can easily be doubled or tripled for a larger crowd.

Follow any recipe baking instructions for the homemade piecrust.

Gift Ideas for Your Foodie Friends

I’ve made a lot of friends on Instagram from all over the world. It truly is a social media. One of my favorites to follow is simplybeautifuleating. Why? Well, it’s Simply Beautiful Eating™. Debi Traub is a professional blogger and recipe developer. She is a contributor to Martha Stewart, to name one of her many accomplishments. I could go on and on. Her newest endeavor is a collaboration with Ravensburger puzzles. Her “simply beautiful” images are now on several of their 500-piece puzzles. This is food porn in puzzle form. Order one or two now for the perfect hostess or happy for your foodie friends. Available at Target for $8.50, target.com

I’ve got mine ready for Thanksgiving weekend—if I can wait that long!

“Sweet—air-conditioned, bug-free grilling!”

With all of the late-afternoon summer showers, I can’t think of a better time to pull out a Lodge Cast Iron Grill Skillet. I love this square shape. It’s the ideal size for 4 filets or a quick, tasty lunch for one. I’ve used mine three nights in a row! I may never light the grill again! Available wherever Lodge is sold, $32, or lodgemfg.com (For local Birmingham folks, I bought mine at Little Hardware in English Village.)

For your organized foodie friends, print out a stack of weekly menu planning forms from The Dinner Shift (thedinnershift.com). Carolyn Hodges shares weeknight recipes, meal planning tips, and lots of prepping helpful hints to make your cooking week a breeze. Simply sign up and you will receive the form to print out at home. I’m sending a stack to my mother. She has a helper gathering her groceries now. I thought it would be a great way for her to see the weekly menu at a glance. And, I’m keeping a stack for myself too!

I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com

Pesto for Days…(literally)

On By Leslie Byars RegisterIn Ask Leslie, breads & pastas, mains, The Parties, The Recipes

I am obsessed with basil. Every year I plant way too much. I want to make sure I have enough to make a batch of pesto on any given day of the summer. In fact, I  have plenty to share with my friends too. I leave my kitchen scissors on my back porch steps and give them “cutting rights.” I never tire of it. I love it on pizza, in pasta, with tomatoes—basically on everything!

The best time to cut basil is early in the morning, before or at sunrise. It is less likely to wilt and will keep for several days in water.

When it’s growing faster than I can use it, like it is this summer, I make a big batch of pesto and freeze it in ice cube trays for another day. It’s an easy way to have a homemade sauce when you are short on time.

So let’s get started!

Place these simple ingredients into a medium-size mortar. With a pestle begin to gently massage the basil …JUST KIDDING!!! It does make a pretty picture though, doesn’t it?

What you will really need is a food processor, so get it out now. For this recipe I use a standard-size food processor. When I’m making a quick batch to eat right away, I cut the recipe in half, or sometimes thirds, and use my “mini-chopper” food processor. It makes for a quick and easy cleanup.

Are you happy now? It doesn’t get much easier than this.

Leslie’s Basic Pesto

Makes 12 (1 1/4-inch) square ice cubes or 2 ¼ cups

6 “fists full” of basil leaves (about 6 cups)

3 cloves garlic

1 cup freshly grated Parmesan cheese

½ cup pine nuts, toasted

1 teaspoon coarsely ground black pepper

½ teaspoon kosher salt

½ cup olive oil

Place all ingredients in the bowl and pulse several times until thoroughly combined and finely chopped, scraping the sides down of the bowl if needed. 

Any ice cube tray will work, but this unique rubber ice tray is from Target, $9.99, target.com

With a small spoon, fill pesto into ice cube tray. Cover tightly with plastic wrap and place into a freezer ziplock bag. Store in freezer until ready to use.

Note: Once the pesto is frozen, you can remove the cubes from the tray and keep them in the freezer bag. This will free up the tray to make more!

Learn from Leslie: For a quick pasta dish, simply remove a pesto cube (1 per serving of pasta) from the freezer. It will thaw in a few minutes, but if you are in a hurry, microwave for 20 seconds or until it is thawed. Drop into hot pasta and toss. Delicious and easy!

Recipe Image

Ingredients

  • 6 “fists full” of basil leaves (about 6 cups)
  • 3 cloves garlic
  • 1 cup freshly grated Parmesan cheese
  • ½ cup pine nuts, toasted
  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon kosher salt
  • ½ cup olive oil

Instructions

  1. Place all ingredients in the bowl and pulse several times until thoroughly combined and finely chopped, scraping the sides down of the bowl if needed. 
  2. With a small spoon, fill pesto into ice cube tray. Cover tightly with plastic wrap and place into a freezer ziplock bag. Store in freezer until ready to use.
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https://dearpartydiary.com/pesto-for-days-literally/

Here’s a weeknight, company-worthy dish to make with some of your homemade pesto. You will only need 1/2 cup to make Chicken and Spinach Pesto Pinwheels. See recipe below.

Chicken and Spinach Pesto Pinwheels

Serves 4

4 boneless, skinless chicken breasts

Wax paper

½ cup Leslie’s Basic Pesto

1 cup fresh spinach, chopped

2 eggs, lightly beaten

1 ½ to 2 cups Panko breadcrumbs

Kitchen twine

Parchment paper

Preheat oven to 375 degrees.

Place chicken breasts between 2 sheets of wax paper. With a meat pounder, flatten chicken breasts to ½-inch thickness.

Spread 2 tablespoons of pesto evenly on each chicken breast and top with spinach, dividing it evenly.

Toothpicks may be substituted for the twine, but I think the twine makes them hold their shape perfectly.

Beginning at one end of the chicken breasts, roll tightly, and secure with two pieces of kitchen twine.

Dip into eggs, then Panko, and place on a parchment lined baking sheet. Bake for 30 to 35 minutes or until thoroughly cooked. Broil for 1 to 2 minutes until golden brown. Slice into 4 to 5 slices, removing the kitchen twine before serving.

Pictured here with angel hair pasta and Nanny’s Red Sauce from Liquid Gold post.

My favorite summer arrangement!

I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com

Cinco de Derby

On 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.

Recipe Image

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

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

Serve the Tropical Mint Juleps with Mama Lil’s Biscuits filled with Heavenly Ham Salad for an irresistible bite.

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

I’m Just Trying to Process Everything

On 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.

Store the Spinach-Pesto Dip in the refrigerator for up to three days. It makes a great snack on a cracker, and a delicious sauce tossed on warm pasta.

Spinach-Pesto Dip

Makes 1 ½ cups

3 cups fresh spinach, packed tightly

1 cup fresh basil

½ cup Parmesan cheese, grated

1 ¾-ounce jar pine nuts, toasted

1 garlic clove

1/3 cup fresh lemon juice

1/3 cup olive oil

1 teaspoon pepper

Salt to taste

Garnish with cherry tomato halves, optional

Place all ingredients into a food processor; pulse until creamy. Serve with pita chips or assorted raw vegetables. It also can be tossed with any warm pasta.

Learn from Leslie: To toast pine nuts simply place them in an ungreased, nonstick skillet. Toss them around for a couple of minutes on medium to medium-high heat. Remove and allow to cool.

Ditalini pasta is a great choice for this pesto. It coats evenly and is easy to eat. Garnish with cherry tomatoes, if desired.

Top with a little Parmesan “protein” and enjoy as a satisfying lunch. Serve with grilled chicken for an easy supper. Your vegetable is included!

Jalapeño-Artichoke Dip

Makes 2 ½ cups

1 (14-ounce) can artichoke hearts, drained

1/3 cup jalapeño slices (pickled style in jar), plus extra for garnish

1 (8-ounce) package cream cheese

½ cup Monterey Jack cheese, grated

2 tablespoons olive oil

2 tablespoons juice from jalapeño slices

Juice of 1 lemon

Place all ingredients into the bowl of a food processor; pulse until creamy. Serve with crackers. This dip also makes a yummy toasted crostini.

Spread the Jalapeño-Artichoke Dip onto French bread slices, top with extra grated Monterey Jack cheese, and broil. Garnish with a jalapeño slice. This is a quick hot appetizer that easily can be passed.

Roasted Red Pepper Hummus

Makes 4 to 5 cups

1 (29-ounce) can garbanzo beans (chickpeas), drained

1 (12-ounce) jar roasted red peppers in water, drained

1/3 cup fresh lemon juice (juice of 2 lemons)

¼ cup tahini (well stirred)

1 garlic clove

1/8 teaspoon cayenne pepper

Salt to taste

Garnish with toasted pine nuts, optional

Place all ingredients in the bowl of a food processor; pulse until creamy.

Serve with homemade bagel or pita chips or assorted vegetables. 

Recipe Image

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

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

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

Will you accept this rose?

On 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.

Either way it’s a win-win!

Artwork by my mother, Alice. It was her test run before she hit the canvas. It’s such a treasure!

V is not just for Valentine’s.

One pro of eating in, you can really splurge on the Champagne. veuveclicquot.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.

I can taste it now.

Recipe Image

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

  1. Preheat oven to 300 degrees.
  2. Place shrimp in a medium-size bowl. Combine next 4 ingredients in a small bowl; pour over shrimp, and toss to coat.
  3. Evenly arrange shrimp in a single layer in a 2-quart baking dish. Cover with foil, and bake 15 minutes.
  4. Remove from oven, turn shrimp over, and drizzle with melted butter. Sprinkle with Panko and Parmesan cheese.
  5. 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.
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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 perfect rainy-day project.

The “icing on the cookie” is a coffee bar full of miniatures.

Valentine’s Coffee Bar

To top off the evening, set up a coffee bar for the adults. There is no need to buy large bottles of different liquors—pick up an assortment of miniatures and place them in a cute basket. It feels as special as getting the mini jelly from a room service tray. Serve with whipped cream and, of course, the cookies!

Irish Coffee anyone?

It’s like passing the bread basket at dinner!

Let the kids pass the cookies.

As much as I love to cook, I’m a prop stylist at heart. I love a collection of pretty things. As I always used to say when I worked at Southern Living…

Pretty things make pretty pictures.

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

Old School

On By Leslie Byars RegisterIn breads & pastas, mains, sides, The Recipes5 Comments

My favorite recipes start with simple ingredients.

After attending a lovely dinner party, I am always inspired to entertain again myself. Last weekend Jon and I went to watch the National Championship game and eat dinner with close friends Elizabeth and Tom. She had her dining table set and a true home-cooked meal from start to finish. After I tried each mouthwatering dish, I asked where the recipe came from. She commented every time,

Oh, that’s old school.

Some of the best recipes are old school techniques, simply reinvented. A cream sauce, sometimes called a white sauce, is the foundation for so many recipes. And believe it or not, it doesn’t have any cream in it at all! You probably have the ingredients in your refrigerator and pantry now. Once you master this basic sauce, the possibilities are endless!

This creamless sauce can dress up a simple vegetable and is not as heavy as you might think. A 1/4 cup serving is only 89 calories. (Thanks, Beth, for using your expertise to calculate this for me! It comes in handy having a sister who is a registered dietitian. You will be seeing more of her!)

Leslie’s Basic Cream Sauce

 Makes 2 ½ cups

2 tablespoons unsalted butter

2 tablespoons flour

2 cups milk

½ cup Cheddar cheese, grated

¼ cup Parmesan cheese, grated

½ teaspoon salt

¼ teaspoon white pepper

Melt butter at medium to medium-high heat in a heavy saucepan, such as a Le Creuset. Add flour; whisk continuously until combined. Gradually add milk until it is all incorporated. Continue stirring at medium heat until mixture begins to thicken, about 5 to 7 minutes.

Add cheeses, salt, and white pepper. Cover to keep warm until ready to use.

Learn from Leslie: For a milder version, use less white pepper, or add it a little at a time to taste.

Recipe Image

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups milk
  • ½ cup Cheddar cheese, grated
  • ¼ cup Parmesan cheese, grated
  • ½ teaspoon salt
  • ¼ teaspoon white pepper

Instructions

  1. Melt butter at medium to medium-high heat in a heavy saucepan, such as a Le Creuset.
  2. Add flour; whisk continuously until combined. Gradually add milk until it is all incorporated. Continue stirring at medium heat until mixture begins to thicken, about 5 to 7 minutes.
  3. Add cheeses, salt, and white pepper. Cover to keep warm until ready to use.
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Talk about a crowd-pleaser! Skillet by Le Creuset, Williams-Sonoma, williams-sonoma.com

With the egg craze that seems to be everywhere now, I thought it was the right time to post this asparagus recipe. It’s filling enough to be a light supper or comforting lunch but also a beautiful side to accompany ham—or any meat. It even looks elegant in a cast-iron skillet!

Easy Elegant Asparagus

Serves 4 to 6 as a side dish

1 pound asparagus, trimmed

1 recipe Leslie’s Basic Cream Sauce

3 hard-cooked eggs, chopped

Homemade breadcrumbs (see recipe below)

The best way to keep asparagus fresh is in a glass or jar filled with an inch or two of water in the refrigerator.

Place a vegetable steamer basket in a medium Dutch oven. Fill pot with just enough water to reach the bottom of the basket. Bring water to a boil; place asparagus into the basket, cover, and steam until tender when pricking with a fork (about 5 minutes).

The handle on the steamer basket makes it effortless to remove the hot vegetables in one easy step.

Remove asparagus from Dutch oven (in the basket), and place into a bowl filled with ice water to stop the cooking process. Remove asparagus from the basket, and pat dry on a paper towel. Set aside. (This step can be done in advance.)

First layer, check. (By repeating the ingredients in a second layer, it ensures plenty of Leslie’s Basic Cream Sauce with each serving.)

In a baking dish or ovenproof skillet, arrange half of the asparagus in the bottom of the pan. Top with half of Leslie’s Basic Cream Sauce and half of the chopped hard-cooked eggs; repeat with remaining asparagus, sauce, and eggs. Top with 1 cup of homemade breadcrumbs.

Broil until hot and bubbly and lightly browned. Serve immediately.

Homemade Breadcrumbs: In a food processor, combine 2 or 3 slices of bread, 1 tablespoon butter, 1 tablespoon olive oil, and salt and pepper to taste. Process until thoroughly combined. Set aside.

I use my mini chopper for this task. The cleanup is a piece of cake!

I like to make a big batch and keep it in the freezer ready to go. That’s one step checked off the list! It’s also a great way to make use of slightly stale bread.

Learn from Leslie: You may not use all of the sauce, but it reheats nicely. Leslie’s Basic Cream Sauce recipe can also be cut in half if desired. Personally, don’t mind a little extra!

One of my childhood favorites, originating from the Brown Hotel in Louisville, Kentucky, is the Legendary Kentucky Hot Brown. If this was ever on a menu, it was all mine!

This knife-and-fork sandwich is a quick and easy weeknight meal, and impressive enough for company when serving a smaller crowd.

A few simple ingredients and an ovenproof dish are all you need to make this classic recipe.

Kentucky Hot Brown

Serves 4

4 slices white bread, cut in half diagonally

1 to 1 ½ pounds sliced turkey

1 recipe Leslie’s Basic Cream Sauce

8 tomato slices

¼ cup grated Parmesan

8 slices of cooked bacon

In individual ovenproof dishes, assemble in this order: bread, turkey, cream sauce, tomato slices, and Parmesan cheese.

The base of this delicious sandwich is a toasted piece of white bread.

Broil until hot and bubbly and lightly browned. Serve with two slices of bacon, crisscrossed on top.

Serve with a small salad for an easy weeknight supper. Guaranteed to please! Ovenproof dish from Sur La Table, surlatable.com

Lastly, here’s a way to sneak a green vegetable into your family’s diet. One bunch of fresh broccoli goes perfectly with the homemade cream sauce to make a delicious Broccoli Mac-and-Cheese. Pasta is always a family favorite.

Broccoli Mac-and-Cheese

Serves 8 to 10 (maybe more!)

2 cups twist-style pasta (8 ounces)

1 bunch broccoli, cut into florets (about 3 cups)

3 tablespoons butter

3 tablespoons flour

3 cups whole milk

2 ½ cups sharp Cheddar cheese, grated

½ cup Parmesan cheese, grated

1 teaspoon Worcestershire sauce

½ teaspoon dry mustard

¼ teaspoon white pepper (or to taste)

½ teaspoon salt (and more to taste)

½ cup Panko (Japanese breadcrumbs)

Boil pasta in a large pot according to directions until al dente. Strain and return pasta to the pot. Set aside.

Steam the broccoli in vegetable steamer basket for 5 to 10 minutes or until tender when pricked with a fork. Plunge into ice water; allow to cool. Remove from ice water to a clean dishtowel or paper towels; pat to absorb excess moisture. Set aside. (This step can be done a day in advance; and refrigerate until ready to use.)

The ice-cold plunge stops the cooking process and allows the broccoli to remain a bright green.

Pat, pat, pat….

Melt butter in a medium saucepan; add flour, and whisk until combined. Gradually add milk, and continue to cook until thickened, about 5 to 10 minutes. Add Cheddar, half of the Parmesan (¼ cup), and the next 4 ingredients. 

Add the cream sauce and broccoli to the pasta. Stir to combine. Place in a lightly greased 2-quart baking dish. Sprinkle with remaining Parmesan and Panko.

To avoid messing up another pot, I combine the pasta, sauce, and broccoli in the same pot I used to cook the pasta.

Any 2-quart ovenproof baking dish will work. Sometimes I do individual servings in my mini cast-iron skillets.

Broil until hot and bubbly and lightly browned.

Serve immediately.

Learn from Leslie: Any larger shaped pasta, will work like sea shell or rotini.

There’s only one word to describe this dish: Yum! Pottery by Earthborn Pottery at earthbornpottery.net. Also available at The Cook Store at thecookstoremtnbrook.com

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

Breakfast Lessons

On By Leslie Byars RegisterIn breads & pastas, brunch, desserts6 Comments

‘Trailer for sale or rent, rooms to let, fifty cents….’

When I was in high school, I woke up every Sunday morning to Roger Miller’s voice singing King of the Road throughout the house on my dad’s stereo. He thought it was funny to wake my sister and me up for church that way. His thoughts were similar to the old proverb “If you’re going to hoot with the owls at night, you better be able to soar with the eagles in the morning.”

It was always worth getting out of bed, because that was Dad’s day to cook breakfast.

My dad could give breakfast lessons. He’s got it down to a science.

His specialty is made-to-order eggs. He can make them any style. He adds a little hot sauce before serving. The order in which you wake up is the order in which you are served!

Omelets to order, no problem! This silly picture was taken during an Iron Bowl weekend. Dad normally doesn’t cook breakfast in a Bear Bryant hat!

For pancakes, he’s got several different batters he likes, but the secret step is adding melted butter to the batter before cooking them. No butter is needed with the syrup when you do that.

And, he is particular about his biscuits too. He likes them extra crispy and brown. He hollows out part of the filling to make them a skinny biscuit. He was ahead of his time.

He always warms the plates and syrup in the microwave. He knows exactly how many seconds per plate. Thank goodness he has my mother to assist with all of these steps.

The extras, well, he’s got that figured out too. He spends about 15 minutes (total) driving all over town, to the hospital cafeteria, hotel coffee shop, and donut shop picking up his favorites from of all of these spots (bacon, sausage, donut holes, biscuits…) that are cooked and ready to serve. It’s a spread—guaranteed to hold you over for a few hours!

The first recipe I want to share is from my grandmother, better known as Mama Lil. I have her recipe box, and this one is in there. My grandfather’s name was Jesse, and she named these Hungry Jess Pancakes. They were always delicious, but I tweaked them to be even better! Instead of the oil, I do Dad’s melted butter trick. And I lightened the salt a tad (even though she survived 97 years on a highly salted diet). They will not disappoint and wonderful for dinner too on a cold, winter night!

Seeing Mama Lil’s handwriting is so comforting.

Hungry Jess Pancakes

Makes 10 pancakes

2 eggs

1 ¼ cups buttermilk

½ teaspoon salt

½ teaspoon baking soda

2 teaspoons baking powder

1 cup flour

2 tablespoons melted butter

Vegetable oil

Crack eggs into the bowl of a mixer; beat well. Add buttermilk, and mix until thoroughly combined.

In a separate bowl, combine remaining dry ingredients. Add to the buttermilk mixture; beat well. Add the melted butter. Set aside.

Heat a large nonstick skillet to medium to medium-high. Evenly coat the bottom of the skillet with vegetable oil. (I like to brush the vegetable oil onto the skillet with a basting brush.)

With a 1/3 dry measuring cup, pour batter into the skillet, making 3 pancakes at a time until batter is gone.

Keep in a warm oven on a baking sheet until remaining are cooked. Serve with warm maple syrup.

Garnish with fresh berries.

Recipe Image

Ingredients

  • 2 eggs
  • 1 ¼ cups buttermilk
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup flour
  • 2 tablespoons melted butter
  • Vegetable oil

Instructions

  1. Crack eggs into the bowl of a mixer; beat well. Add buttermilk, and mix until thoroughly combined.
  2. In a separate bowl, combine remaining dry ingredients. Add to the buttermilk mixture; beat well. Add the melted butter. Set aside.
  3. Heat a large nonstick skillet to medium to medium-high. Evenly coat the bottom of the skillet with vegetable oil. (I like to brush the vegetable oil onto the skillet with a basting brush.)
  4. With a 1/3 dry measuring cup, pour batter into the skillet, making 3 pancakes at a time until batter is gone.
  5. Keep in a warm oven on a baking sheet until remaining are cooked. Serve with warm maple syrup.
  6. Garnish with fresh berries.
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Plates are by Golden Rabbit, $16 each. Retro alarm clock, $18. Enjoy Life glass, $12, all from The Art of Simple, Seaside, Florida; 850/231-6748, theartofsimple.com. The watering can is from Shoppe, Birmingham, Alabama; 205/224-4450, shoppebham.com

Serve this for breakfast, brunch, or even dessert. It transports well and makes a wonderful gift. Thanks, Cindy, for sharing your mother’s special recipe.

Judy Bishop’s Banana Bread

Makes 2 (8 ½ x 5-inch) loaves

1 cup shortening

2 cups sugar

3 eggs

2 teaspoons vanilla

2 ¾ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

4 ripe bananas, mashed with a fork

1 ½ cups walnuts, toasted

Preheat oven to 350 degrees.

In the bowl of a mixer, combine shortening, sugar, eggs, and vanilla. Beat until smooth and creamy.

In a separate bowl, combine flour and next 3 ingredients. Add to shortening mixture, and mix thoroughly. Add buttermilk and bananas. Continue mixing until combined. Stir in walnuts.

Bake for 50 minutes.

Learn from Leslie: The nuts land where they land in the baking process. If this bothers you, then pulse the walnuts in a food processor and then add to the batter. I personally like the random, toasted pieces of walnuts throughout the bread.

I keep the knife in the pan for easy cutting access! Who could resist?

I love the combination of bacon and cheese grits. Why not just make it happen from the get-go? These grits are often requested as the “plain” grits at my house. My family prefers these over a baked grits casserole. These are also tasty under a pork chop.

Quick Creamy Cheese Grits with Brown Sugar Bacon “Spoons”

Makes 5 cups

4 ½ cups water

1 cup grits

½ teaspoon salt

3 tablespoons butter

6 to 8 slices American cheese

Salt and pepper to taste

Brown Sugar Bacon “Spoons”:

6 slices of bacon, cut in half 

1/4 cup light brown sugar

 Coarsley ground black pepper

Leslie Likes: Nueske’s Applewood Smoked Bacon

Preheat oven to 350 degrees.

Line a baking sheet with foil. Spray a cooling rack on both sides with cooking spray.  Place rack onto baking sheet. Cut bacon slices in half, and position on rack. Sprinkle with brown sugar and black pepper.

Bake 20 to 25 minutes until bacon is done. Loosen from rack, and allow to cool completely. These can be made ahead. 

Quick Creamy Cheese Grits:

Bring water and salt to a boil; add grits, stirring constantly. Reduce heat to medium. Cook for 5 to 7 minutes or until thickened. Add butter, cheese, salt, and pepper. Continue to cook until thick and creamy. Remove from burner, and cover.

My first attempt at making real spoon shapes. Unfortunately, they were too flimsy to be used as dippers after they were baked. But kinda cute huh?

Start every day with a good breakfast and a smile on your face! Besides, don’t they call it the “free” meal?

I would love to hear from you. Don’t be shy about making comments or asking questions. And, if you have a family recipe that you think is unique and delicious, please send it in. I would love to try it! Until next week, Leslie