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
I’ve learned a lot in the past eight weeks, thanks to Scarlet Kanaday, a wellness nutritionist at St. Vincent’s Hospital. Being fairly thin all my life (until my 50s), I never dreamed I would EVER put on unwanted pounds. Well, I was wrong. The day after my 50th birthday, it all started.
For the last four years I’ve tried personal trainers, My Fitness Pal, starving myself, well, just about everything, and nothing worked. But after meeting Scarlet I realized I was going about it all wrong!
Scarlet planned a diet geared toward my body type and medications. It gave me peace of mind knowing that she had all of my blood work and other test results from my annual checkup to refer to also. I was in good hands, plus I adore her AND she loves to cook!
Meet Scarlet
Health and Wellness Director at Birmingham Obstetrics and Gynecology, Certified Personal Trainer and Health Coach, hlweightloss@birminghamobgyn.com, 205/271-5650
Without giving away all of Scarlet’s secrets, I will share that there is a magic formula to weight loss: You need to fuel your body with the correct foods, and that includes healthy fats too! And, the best part about dieting with Scarlet was I was NEVER hungry. In fact, I’ve never been able to eat so much!
Scarlet’s Top 5 Healthy Fats
Avocado
Olives
Olive oil
Half & Half or Heavy Cream
Butter
BONUS FAT: Bacon
Scarlet also gave me recipes to try and a lot of flavorful ideas to help me enjoy cooking and dieting at the same time.
Most people may think that cooking and dieting don’t go hand in hand, but there are plenty of recipes that not only taste delicious but keep you on your diet track.
I found this recipe online at Chelsea’s Messy Apron blog. I made a few slight changes, but the recipe is adapted from hers. Be sure to check out her blog, too; it’s full of yummy-looking recipes that I can’t wait to try.
Jon says this recipe is one of the best meals I’ve ever made.
Now, let’s start cooking this Scarlet-approved recipe! I’ve made it three times in the last month. I took her advice last night and served it with cauliflower rice. It was delicious. The flavorful sauce “hid” that it wasn’t regular rice. (This photo was taken before with Basmati rice.)
This foolproof recipe can be made ahead and reheated, frozen, or prepared in the moment. I can’t wait to serve this unexpected dish at my next football gathering!
Coconut Chicken Curry
Serves 4
3 tablespoons coconut oil, separated
½ medium yellow onion, diced
3 cloves minced garlic
2 tablespoons finely minced ginger
2 teaspoons yellow curry powder
3 tablespoons red curry paste
2 teaspoons ground coriander
½ large red bell pepper
½ large green bell pepper
1 ½ pounds chicken breast tenders, cut into 1-inch pieces
Kosher salt and freshly cracked pepper
1 can full fat coconut milk (NOT lite)
1 tablespoon lime juice
1 to 2 tablespoons brown sugar or SplendaBrown Sugar Blend*
1 teaspoon fish sauce, optional
¼ cup cilantro and/or basil, diced
Cooked basmati rice, brown rice, or cauliflower rice along with additional lime wedges
Optional: chopped peanuts or cashews
*If using Splenda Brown Sugar Blend (which I did), cut the amount by half.
Start by prepping ingredients: Dice onion, and mince the garlic and ginger. Peel the ginger with a spoon or vegetable peeler, and then finely mince it. Thinly slice the bell peppers into long vertical strips, and then cut those strips in half horizontally.
Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion, and sauté for 3 to 5 minutes or until the onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low, and add the curry powder, red curry paste, and coriander. Stir often for 2 to 3 minutes or until lightly toasted and fragrant.
Return the heat to medium-high. Add the remaining 1 tablespoon coconut oil and the peppers. Stir for 1 to 2 minutes, and then add the bite-size pieces of chicken. Add salt and pepper to taste. (I add 1 teaspoon salt and ½ teaspoon pepper.) Cook, stirring often for about 4 to 5 minutes or until the chicken is browned on both sides, but not cooked through.
Pour in the coconut milk, lime juice, and brown sugar to taste (I start with just 1 tablespoon.) Stir until chicken is cooked through and curry is slightly thickened. Stir in fish sauce if desired.
Serve over rice. Garnish individual bowls with cilantro, basil, and crushed peanuts or cashews. Serve with additional lime wedges if desired.
Learn from Leslie: For a thicker sauce, remove 1 to 2 tablespoons of the sauce to a small bowl and, with a fork, whisk in 1 tablespoon cornstarch until smooth. Whisk this mixture into the curry.
I like to use my ice-cream scoop to premeasure rice servings. It makes a pretty presentation too. Garnish with chopped peanuts or cashews. To quickly crush, place nuts in a ziplock bag and crush away with a heavy object!
My 10 Diet Saviors
1. Tuna salad on heirloom tomatoes
2. Cashew nuts
3. Applewood Smoked Bacon
4. Grilled Pork Chop and any green vegetable
5. Penzey’s Taco Seasoning
6. Kabobs
7. Coleslaw with everything
8. Condiments such as real mayo, half-n-half, and aged Balsamic vinegar
9. Hershey Dark Chocolate Kisses
10. Tequila Soda with a lime
Fabulous Finds
While dining in Dallas last May, I ran across these adorable chopstick rests. Everyone had one at their place. I was so excited when I found out they could be purchased! All proceeds benefit the animal shelter in Carrollton, Texas, Operation Kindness. $3 each plus tax, Shinsei, shinseirestaurant.com, 214/352-0005For the cat lovers…And dog lovers too.I’m obsessed with miniature anything! When I ran across this set of Dim Sum steamers at Whole Foods the other day, I had to purchase them. They make a unique side dish container to go with anything. I can’t wait to steam a cupcake in one, and give as a party favor at my next gathering! They would also make a special place card. The possibilities are endless. Available at Whole Foods, $13.99 for a set of two, wholefoods.comIf you are looking for an assortment of tabletop items at a very reasonable price, check out the clearance sales at Zarahome.com. You’ll be surprised what you can find for next to nothing. zarahome.comA wonderful-tasting diet substitute for brown sugar. Give it a try in baking, on oatmeal, or on a sweet potato. Available at most grocery stores, $4.99 per 1 pound bag, Splenda.comAnother low-calorie tasty bite to add to your nibble tray are these Chili Garlic Coated Sriracha Peas. Available at World Market, worldmarket.com
Last but not least, a festive party idea…
At my next party, I’m going to set up a garnish station like this one I recently saw at the Baccarat Hotel in New York City. It’s guaranteed to impress your guests and take every cocktail over the top.
And, before I sign off…
Here’s a quick wrap-up of what I have learned in the last few weeks while dieting with Scarlet. You CAN make good choices at home or eating out, and traveling, so don’t let that stop you from doing anything you want to do. I managed to lose 12 pounds and several inches eating out 3 to 4 times a week with cocktails (not per Scarlet’s advice). Just be very good at all the other meals—and exercise.
Keeping a food journal may sound tedious, but it quickly becomes part of your daily routine.
Having a wellness instructor like Scarlet or a coach to hold you accountable really helps get the job done. I quickly learned it’s not calorie for calorie. Food is a science. I’m eating a lot more than I was and still losing weight, I start my day with half-and-half in my coffee instead of skim milk. That’s reason enough alone!
Documenting even the “slip-ups,” as Scarlet calls them, will keep them at a minimum and make you really think twice.
So here’s to fall, jean weather, comforting foods, football, and all the rest that goes along with this fabulous time of year.
Enjoy life—that’s what it’s all about. See you next time. Leslie xoxox
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
Leslie’s Summer Tortilla Soup
Cheater Blueberry-Pistachio Ice Cream
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
Dessert made easy!
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 Marketalso 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
Being married to someone with red hair (who thinks he’s Irish) lends itself to some type of St. Patrick’s Day celebration. Once while Jon was on a guy’s golfing trip in Ireland, a girl in a pub told him he was “the Brad Pitt of Ireland” (must be the brown eyes)—frequently he is not afraid to remind people of that comment.
Truth is stranger than fiction, but it is because fiction is obliged to stick to possibilities, truth ain’t.
Mark Twain (Pudd’head Wilson character)
As I have said before, Jon is a very colorful character as you can see in his St. Patrick’s Day green pants, and he is not afraid to wear pink either! You got to love that!
In fact, for a while there, after dinner (at every restaurant) Jon would ask if the bartender knew how to make an Irish Coffee. It was a test to see if they knew what they were doing. So I took a picture with him holding up each one—and I have a lot of pictures. It’s been a running joke and form of entertainment our entire marriage. It doesn’t take much to entertain the Registers.
I grew up eating corned beef. My mom would boil a brisket in her “flame colored” Le Creuset Dutch oven in the spices that came in the package. We would eat it warm for dinner the first night. The next day she would slice it paper thin (you could read the newspaper through it) and she would make me a sandwich for my lunch box. It was one of my favorite lunches. (I promise to teach you the wax paper sandwich fold later.)
If a pot could talk…
If you missed the Unfancy Party opportunity last fall, this is your chance to host a very economical and easy dinner party. Delegate the dessert and beer and you’ll be getting out for under fifty bucks for a party of eight.
Somewhat Traditional Corned Beef and Cabbage
Serves 8
1 (3- to 4-pound) corned beef brisket with seasoning packet
1 (11.2-ounce) dark beer, such as Guinness
10 small red potatoes
1 to 2 tablespoons chopped parsley, plus extra for garnish
Olive oil
Salt and pepper
1 head cabbage, cut into 2-inch wedges
5 to 6 carrots, peeled and cut into 3-inch pieces, or baby carrots
1 tablespoon honey
Place brisket in a large Dutch oven; add seasoning packet, beer, and water to cover brisket. Cover and bring to a boil. Simmer for 1 hour per pound.
During the last hour of the brisket cooking, preheat oven to 375 degrees. Cut potatoes in half, and toss in a bowl with parsley, olive oil, salt, and pepper. In a large nonstick skillet, brown cabbage wedges in olive oil and sprinkle with salt and pepper. Toss carrots with olive oil and honey. Place all vegetables on a parchment-lined baking sheet, and bake for 45 minutes to 1 hour or until tender.
I prefer to roast my vegetables on parchment-lined baking sheets, as mentioned above, but feel free to throw all the vegetables in the pot with the brisket the last hour if you want to simplify clean-up.
Slice brisket against the grain on a platter, and serve with vegetables and Horseradish-Mustard Sauce.
Learn from Leslie: Before slicing, I broil the brisket for a minute or two on a baking sheet to make a golden brown crust-like topping.
Serve family style for a relaxing evening and less clean-up.
You probably already have these four ingredients to make the Horseradish-Mustard Sauce in your refrigerator now. See the recipe below.
Horseradish-Mustard Sauce: In a small bowl, combine ½ cup sour cream, ¼ cup mayonnaise, 2 tablespoons raw horseradish (prepared may be substituted), and 1 tablespoon Dijon mustard. Stir to combine, and refrigerate until ready to serve. Sauce can be made up to 3 days ahead.
One of the best parts about cooking a corned beef brisket is the leftover options. Check out this Homemade Reuben with Russian Dressing, made by Jon himself, “The Sandwich King”!
This traditional sandwich is nothing but several slices of freshly cooked corned beef, Swiss cheese, and sauerkraut toasted on rye bread. Serve with Russian Dressing. (Note: Jon drained the sauerkraut on a paper towel before assembling the sandwich. This is not his first rodeo.)
Russian Dressing
(1000 Island dressing on steroids!)
Makes 1 ¼ cups
1 tablespoon finely chopped onion
1 cup mayonnaise
¼ cup ketchup
4 teaspoons horseradish, or more to taste
1 teaspoon hot sauce, such as Frank’s Red Hot Sauce
1 teaspoon Worcestershire sauce
¼ teaspoon paprika
Salt to taste
Combine all ingredients in a small bowl. This can be made ahead and stored in an airtight container for up to 1 week.
Serve with Reuben Roll-ups and Homemade Reuben sandwiches, or on a simple salad.
A few drops of green food coloring added to a cold beer sets the St. Patty’s Day mood.This is a healthy way to use some of the leftover corned beef, especially if you have given up bread for Lent. Serve these Reuben Roll-ups hot out of the oven with Russian Dressing.
Reuben Roll-ups
Makes 4 rolls, 8 bites
4 cabbage leaves
¼ cup chopped corned beef
¼ cup sauerkraut, drained
¼ cup Swiss cheese, grated
¼ cup finely chopped carrots
Preheat oven to 350 degrees.
Boil cabbage leaves in water in a Dutch oven until wilted and pliable, about 10 to 15 minutes. Remove and drain on a paper towel.
Place corned beef and next 3 ingredients in the first third of the leaf. Fold in sides, and roll until the end. Place seam side down on a baking sheet. (Some rolls may require a toothpick.) Repeat with remaining leaves.
Bake for 20 minutes or until thoroughly heated. Remove any toothpicks. Cut each roll in half, and serve immediately with Russian Dressing.
Learn from Leslie: Don’t worry if the leaves tear a little bit when removing them from the head of the cabbage. They will seal while cooking.
Enjoy the flavors of a Reuben without any bread!
My Party Favor
A collection of ANYTHING is impressive. Although I don’t get to go on the boys golf trips, I still have something to show for it. Jon and many friends think of me as they leave a pro shop. And these unique ball markers won’t weigh down your suitcase!
This one-of-a-kind charm bracelet may not have diamonds or other jewels, but it is one of my most prized possessions. It’s almost time to start another one! Its value—well, that would be hard to say!
As I promised, the wax paper sandwich fold…
Every sandwich I ate from my lunchbox, and every sandwich my children took in theirs, was wrapped in this special way. Place your sandwich on a piece of wax paper approximately 11″ by 15″. Bring top and bottom edges of the wax paper to meet in the middle at the top of the sandwich, and then fold until you reach the sandwich.
Fold sides into a triangle or point and flip sandwich over. When you unwrap it, you will have a built in “germ free” placemat! Perfect for chips and fruit to land.
I’d like to end this post with an image of a quick watercolor I painted from a picture from one of Jon’s trips.
Here’s to golf, cold beer, green grass, NCAA basketball tournament, The Masters, and summer days! It can’t get here fast enough. Can you tell I’m a sports fan and an outdoorsy kind of girl?
Well, I guess that’s a wrap! Happy St. Patrick’s Day, everybody! See you next time. Leslie xoxox
Don’t be shy about asking for anything. I aim to please, and would love any of your ideas and welcome requests. The world is your oyster!
The 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.
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
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.
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
Going out to dinner always inspires me to cook. This rustic dinner for two was inspired by a meal I had at a charming French bistro in New York City named Frenchette.
Enamored by the Le Creuset serving pieces that were brought to the table, I immediately thought, “I can do this!” I have these in my cabinet at home.
This self-serve dinner for two is the perfect simple meal to share on a cold winter night. The Frenchette version came with whipped potatoes, which were delicious—but since I’m trying to eat lighter after the holidays, I decided to do a brown rice pilaf instead. Either would work and be delicious with the chicken.
This would make a wonderful, relaxing Valentine’s dinner by the fire. Pair with a special bottle of wine and a sweet treat.
Farmhouse Chicken for Two
Serves 2
1 tablespoon butter
1 tablespoon olive oil, plus extra for roasting
2 split fryer chicken breasts, bone-in with skin
1 medium onion, cut in 2 or 3 (½-inch) slices
1 bunch organic carrots, unpeeled
8 ounces mushrooms, cut in half if large
¼ cup dry white wine
1 lemon, cut in half
1 garlic pod, cut in half
Bouquet garni (rosemary, thyme, parsley sprigs or whatever you have), tied with a piece of kitchen twine
Salt and pepper
Olive oil (to drizzle on top)
Preheat oven to 400 degrees.
Brown chicken on both sides in butter and olive oil in a small Dutch oven, such as the #27 Le Creuset (4.25 quart) on medium-high heat. Remove chicken onto a plate.
Add onion slices, chicken, and remaining ingredients to the Dutch oven. Cover and bake 45 minutes. Baste chicken with the juices, and bake uncovered for 15 minutes more. Remove bouquet garni, and serve with brown rice pilaf and crusty French bread. Garnish with chopped parsley.
It takes minutes to brown the two split fryers and assemble the rest of the ingredients in the small oval Dutch oven.
Remember this is also your serving piece, so arrange with care! Le Creuset cookware is available at Williams-Sonoma.com and lecreuset.com
Brown Rice Pilaf: Melt 1 tablespoon butter in a #18 Le Creuset (2 quart) saucepan. Saute 2 finely chopped shallots in butter for a minute or two until translucent. Add zest of 1 lemon, 1 ¾ cups low-sodium chicken broth and 1 cup brown Basmati rice. Bring to a boil, then cover and reduce heat to simmer for 30 to 35 minutes or until all broth has been absorbed and rice is tender.
Be sure to ladle juices from the Dutch oven onto your rice when serving. And don’t forget to dip your crusty bread in it too. Heaven on earth. Linens by flyingshuttlemills.com
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.
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.
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
If you’re one of those people who “think” they don’t like to entertain but realize it’s probably their turn to pay a few friends back—well, this post is for you.
“Seize the moment.”
Now that fall has officially arrived, this is the easiest time to host. Jump on this opportunity before the holidays, before everyone expects you to pull out ALL the bells and whistles.
A couple weeks ago, Jon and I threw this “party” together in literally just a few hours.
“A few flowers, a big pot of chili, and a stack of grilled cheeses, and suddenly you’re Martha Stewart.”
A handful of colorful stems from the grocery store add a seasonal pop of color to this easy, edible centerpiece.
While the chili is simmering, take a few minutes to set the table and chop the condiments. Place them in serving bowls, cover with plastic wrap, and refrigerate until ready to serve. Round up serving spoons for each bowl, and have them ready to go.
A lazy Susan is the ideal addition to this casual gathering. It’s much more relaxing to add your toppings while seated, instead of waiting your turn in a buffet line.
“I’ve never seen people more excited about having Fritos for dinner. It’s the little things in life.”
Guests will feel like a kid in a candy store. The lazy Susan makes it so handy to “retop” as needed. If you do not have a lazy Susan, simply put a round tray on top of an inexpensive spice carousel from any home store.
There is no waste with this quick and easy place card. Print out your guests’ names on a colorful sheet of printer paper. Cut to size, and tie on to mini saltine sleeves with wax thread or raffia.
One loaf of Wonder bread, American cheese slices, butter, and a hot griddle are all you need to whip up these old-fashioned classics. (If griddle space is an issue, assemble the sandwiches, butter both sides of the bread, and bake on a baking sheet in a 375 degree oven, flipping once, until golden brown.)
My favorite chili recipe, Smokin’ Hot Chili,is from Leslie’s Party Diaries on page 92. It’s exactly what you expect chili to taste like. For a milder version, use less cayenne pepper and mild Rotel.
Smokin’ Hot Chili
SERVES 6 TO 8
1½ pounds ground chuck
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons salt
½ teaspoon red pepper
½ teaspoon ground cumin
½ teaspoon dried oregano
2 tablespoons chili powder
2 (10-ounce) cans diced tomatoes and green chiles, undrained
1 (8-ounce) can tomato sauce
1 (16-ounce) can pinto beans, undrained
1 (16-ounce) can red kidney beans, undrained
Toppings: shredded Cheddar cheese, sour cream, chopped red onion, sliced green onions, chopped cilantro, radishes, Fritos corn chips
Saltine crackers
Cook ground beef in hot oil in a Dutch oven over medium-high heat, stirring often, until meat crumbles and is no longer pink. Remove beef from skillet with a slotted spoon to paper towels to drain; reserve 1 tablespoon drippings in Dutch oven.
Add onion and garlic to Dutch oven; cook over medium heat, stirring often, until translucent. Stir in salt and next 8 ingredients; bring to a boil. Reduce heat, and simmer 30 minutes, uncovered; cover and simmer 1½ hours.
Serve with toppings and crackers.
Leslie Likes: Rotel diced tomatoes and green chiles
As much as I want to be the ‘kale salad with the dressing on the side’ kind of girl—I can’t do it. I love food, and that’s why I exercise!
“Life is short.”
These Roasted French Onion Blossoms are a happy medium, and a satisfying side to pair with steak or any meat—not to mention they are pretty and will make your house smell amazing.
In my book (not literally), I’d call these “low carb.” It’s basically a whole onion topped with a tiny bit of Gruyère cheese, a few homemade breadcrumbs, and a tad of butter.
If preparing these for company, plan on one per person. No one is going to want to share! Look for the smaller size and Vidalia variety when in season.
Impress your guests with this easy, unique side dish.
Roasted French Onion Blossoms
Serves 6
6 small sweet onions, such as Vidalia
4 tablespoons butter, divided
3 teaspoons fresh thyme leaves, extra sprigs for garnish
Salt and pepper to taste
½ cup dry white wine
½ cup chicken broth
1 cup freshly grated Gruyère cheese
1 cup homemade breadcrumbs, from a loaf of French bread
Preheat oven to 400 degrees.
Carefully peel the outer skin off the onions. With a sharp knife, starting near the eye or bottom of the onion, make four cuts at 3, 6, 9, and 12 (like on a clock) cutting completely through the onion. Once those cuts are in place, go back and add four more cuts between each of those sections. Turn it right side up, and there you have it—an onion blossom.
Once the onion skin is removed, it will be obvious where the “eye” or bottom of the onion is located.
It takes only a few minutes to cut these intricate onions.
Grease a roasting pan with 1 tablespoon of butter. Place onion blossoms on roasting pan, add 1/2 tablespoon of butter to the middle of each onion, and sprinkle with fresh thyme leaves, salt, and pepper. Combine wine and broth in a measuring cup, and pour into roasting pan around the onions.
Bake for 25 minutes; remove from oven, top with cheese and breadcrumbs, and bake 25 to 30 more minutes or until golden brown.
3 teaspoons fresh thyme leaves, extra sprigs for garnish
Salt and pepper to taste
½ cup dry white wine
½ cup chicken broth
1 cup freshly grated Gruyère cheese
1 cup homemade breadcrumbs, from a loaf of French bread
Instructions
Preheat oven to 400 degrees.
Carefully peel the outer skin off the onions.
With a sharp knife, starting near the eye or bottom of the onion, make four cuts at 3, 6, 9, and 12 (like on a clock) cutting completely through the onion. Once those cuts are in place, go back and add four more cuts between each of those sections. Turn it right side up, and there you have it—an onion blossom.
Grease a roasting pan with 1 tablespoon of butter.
Place onion blossoms on roasting pan, add 1/2 tablespoon of butter to the middle of each onion, and sprinkle with fresh thyme leaves, salt, and pepper.
Combine wine and broth in a measuring cup, and pour into roasting pan around the onions.
Bake for 25 minutes; remove from oven, top with cheese and breadcrumbs, and bake 25 to 30 more minutes or until golden brown.
“If you are trying to impress anyone, put a whole chicken stuffed with lemons, garlic, and fresh herbs in the oven and let the aroma do the rest.”
I know there are rotisserie chickens everywhere you turn, but there is something so satisfying about roasting a whole chicken.
On a cold, rainy day or really anytime, it’s a welcome change from grilling. If there are any leftovers, depending on the size of your family and the chicken, it makes for a great start for a completely different meal. (I’m thinking Chicken Enchiladas tomorrow.)
Everyone needs to roast at least one chicken in their lifetime.
Roasted Lemon Chicken with New Potatoes
Serves 4
1 (4- to 5-pound) whole chicken
Salt and pepper
2 lemons, quartered
2 garlic pods, halved
1 bunch of fresh thyme or marjoram
2 tablespoons butter, divided
Olive oil
6 to 8 small red potatoes, cut in half
Herb Basting Brush (see below)
Preheat oven to 425 degrees.
Rinse chicken inside and out, and pat dry. Salt and pepper the inside of the chicken; then stuff with half of the lemons, garlic halves, and herbs. Tie the legs together with kitchen twine. Rub 1 tablespoon of the butter evenly on the outside of the chicken.
The chicken will cook evenly while sitting on this edible potato roasting rack.
Grease a large roasting pan with the remaining tablespoon of butter. Place the cut side down of the potatoes in rows to create a “roasting rack” for the chicken. Place a sheet of parchment paper (with several slits in it) on top of the potatoes. (This will allow a little of the chicken drippings to help flavor the potatoes.) Place the chicken on top, and arrange the remaining lemons and garlic around the chicken.
The potatoes are hidden by the sheet of vented parchment. Now all there is left to do is roast and baste.
Place in oven and baste every 20 minutes with Herb Basting Brush.
Cook for 1 hour 15 minutes or until thoroughly cooked.
Remove chicken and vegetables to a platter, cover with foil, and allow to rest for 10 to 15 minutes before slicing.
The potatoes turn a beautiful shade of golden brown while roasting cut side down in the butter and drippings.
This is an easy, disposable way to flavor the chicken while it cooks.
Herb Basting Brush
Gather sprigs of an assortment of fresh herbs, such as rosemary, thyme, marjoram, parsley, and sage. With a piece of kitchen twine, attach them securely to a bamboo stick or dowel.
“Now that we are through roasting, let’s talk about hosting…”
As I’ve said before, the Internet is truly a “social” media. I meet new people every day without leaving the house. I can’t think of a better time to introduce one of my new Instagram and blogger friends.
Meet Lory Parsons, the mastermind and creator behind To Have + To Host blog. Lory is setting the stage for beautiful entertaining day after day. If you are not following @tohavetohost on Instagramor her blog To Have + To Host at tohavetohost.com then you are missing out on a lot of pretty table settings and entertaining ideas. And not only does she set a perfect table, but she comes up with all kinds of unique party themes, from napkin swaps with friends, backyard wine parties, and a Hallelujah lunch (when the kids went back to school) to name a few. I could go on and on.
With the holidays approaching, I can’t wait to see what Lory does next. Click on the image above for more details about this fall tablescape, and many other doable, gorgeous table settings at all price ranges. Lory is going places—no, let me rephrase that, she’s there!
Lory lives in Phoenix with her family. Be sure to follow her on instagram @tohavetohost, and on her blog at To Have + To Host.
Bonus Recipe…just because!
For those of you that follow me on instagram @lesliespartydiariesyou may have seen this recipe last week, but just so you’ll have it handy when needed, I thought I would slip it in at the end of this post.
This lightish, comforting soup comes together fast! Perfect with a sandwich for a quick supper.
Easy Broccoli-Cheddar Soup
Makes 2 quarts
2 tablespoons butter
2 tablespoons flour
2 cups 2% milk
4 cups low-sodium chicken broth
½ cup grated onion, juices included
3 cups coarsely chopped broccoli, or 2 medium crowns
2 cups grated Cheddar cheese
½ teaspoon salt
¼ teaspoon garlic powder
Dash cayenne
Salt and pepper to taste
Melt butter in a medium-size Dutch oven over medium heat. Add flour, and whisk constantly for 1 to 2 minutes until combined and bubbly. Gradually add milk, stirring constantly, until thickened. Add remaining ingredients, and simmer for 15 to 20 minutes or until broccoli is tender.
Learn from Leslie: For a slightly thicker soup, substitute milk for part of the broth and add extra cheese.
Simply garnish with a single pansy blossom right before serving.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
I don’t write much about my husband, Jon—and it’s not because there’s not a lot to tell. He’s a very colorful character. He is witty, clever, and always the life of the party—which is ideal since I like to throw parties.
He is also one of the biggest pranksters I’ve ever met. For instance last weekend we went to watch football and eat dinner at a friend’s house. As we were leaving (after several Blantons), Jon decided it would be funny to hide ALLof our friend’s toilet paper. We both receive a text from our friend at 7:54 a.m. No need to say more. You get the idea now. Meet my 55-year-old husband! (This is also a good way to see if he is really reading my blog like he says he is. I’ll report back.)
So, I know you are wondering what this has to do with risotto. Well, I’m getting to that. Hang on. It gets better.
The rest of my story happened in the historic city of Venice, Italy.
Everyone needs to visit Venice at least once in their lifetime.
One of my favorite risotto memories happened at the originalHarry’s Barin Venice. I’ve always been enamored with this nostalgic watering hole and eatery. Several years ago, we were in Venice and I insisted that we go there for dinner. I had eaten at the Harry’s Barin Florence, but this is the original one and it was on my bucket list.
For any of you that may not have been there, this restaurant is tiny, maybe ten tables—max! It’s that small. We were seated upstairs at a table for two. My chair was touching the chair behind me from the next table. It was a tight squeeze.
“It must be the small-town girl in me coming out, but I always love a good sighting.”
I look over my shoulder, and my elbow is one inch from Will Ferrell’s. Jon looks at me and says, “If Will Ferrell poots, we will be the first to know.” (slightly paraphrased)
So, if you have any appetite left after that, let’s make risotto!
The first step when making risotto is having the correct type of rice. For these recipes you will need an Italian shortgrain rice called Arborio rice, available at most grocery stores.
When preparing risotto for company I like to pre chop the ingredients and place them in cute little bowls near the stove. That way during the party, I can ask guests to help me throw this recipe together. It’s the perfect job for the guest who insists to plant himself in the middle of your perfect cooking triangle.
“Risotto is a fancy Italian word for rice cooked slowly in broth. It sounds easy already.”
I love ordering risotto at Harry’s. It’s a big deal when it comes to the table—it is “presented” and then poured into its own serving dish, and it’s delicious. When I make it at home, I like to follow the basic recipe from Harry’s cookbook and then add my own touches to change it up. It makes a wonderful side dish to go with any meat and stands alone as a vegetarian main course. I once made it for a dinner party of 22! And, believe it or not, it warms up nicely in the microwave and freezes well too.
All you will need is a little time.
Risotto Primavera
Serves 6 to 8
¼ cup olive oil
1 garlic clove, minced
2 tablespoons onion, finely chopped
1 cup sliced mushrooms
1 zucchini, cut into ¼-inch pieces
1 red bell pepper, cut into ¼-inch pieces
8 asparagus spears, trimmed and cut into ½-inch slices
2 Roma tomatoes, seeded and diced
Salt and pepper to taste
Basic Parmesan Risotto recipe (see recipe below)
Heat olive oil in a large skillet over medium-high. Add garlic and remaining ingredients, cooking until tender, about 5 to 10 minutes. This can be done in advance and frozen.
These perfectly cooked vegetables can also be added to any pasta or used as an omelet filling.
Midway through cooking the Basic Parmesan Risotto recipe, add half of the cooked vegetables, and continue recipe as instructed. (The extra vegetables can be frozen for another use.)
There are many variations of vegetable risotto. So don’t be afraid to experiment with what is in season. Sometimes I use only a variety of mushrooms, which pairs nicely with beef.
Basic Parmesan Risotto
Serves 6 to 8
1 tablespoon olive oil
1 to 2 cloves garlic, minced
1 small onion, minced
1 ½ cups Arborio rice, short-grain
½ cup white wine
5 to 6 cups chicken broth, warmed
2 tablespoons butter
¾ cup Parmesan cheese
Heat oil to medium-high. Sauté garlic, onions, and rice until tender, about 5 minutes. Add wine, then gradually add chicken broth, 1 cup at a time, until each cup is evaporated. (This will take about 15 to 20 minutes.)
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