This is one of the few all-time-favorite recipes that I accidentally left out of Leslie’sParty Diaries.I’m not sure why.
Casseroles are not really glamorous, and usually are a photographic nightmare, but sometimes more than often, it’s the best option for a crowd—especially in a preparation time crunch.
“There’s a time and a place for everything.”
I remember having Mimi’s Old Faithful Lasagnagrowing up on a fall night, and we often had it on Thanksgiving Eve. My mom is a master at meal planning (and Judy Feagin, you are second) and always made sure our meals had such variety of flavors. Italian is the perfect choice before your Thanksgiving feast.
This casserole also freezes well, which comes in super handy during the holiday season. Go ahead and get this in your freezer for a spur-of-the-moment party emergency.
Mimi’s Old Faithful Lasagna
Serves 12
1 ½ pounds ground beef
2 cloves garlic, minced
½ cup chopped onion
1 (14.5-ounce) can tomatoes, petite diced
1 ½ teaspoons salt
¼ teaspoon black pepper
¼ teaspoon oregano
3 tablespoons chopped parsley
12 ounces sliced or shredded mozzarella
1-pound carton cottage cheese, small curd
8-ounce package egg noodles, narrow or medium width
½ cup Parmesan cheese
Preheat oven to 350 degrees.
In a large nonstick skillet, over medium-high heat brown and crumble ground beef; drain, then return it to the skillet, and add next 7 ingredients. Simmer for 10 to 15 minutes.
It takes only a few minutes to throw this sauce together.
In a 3-quart greased baking dish, alternate layers of noodles, cottage cheese, mozzarella cheese, and meat sauce. Repeat layers ending with the meat sauce.
Here’s a quick assembly step-by-step.
Step 1: Layer half of the cooked noodles into a greased baking dish.
“It’s a lot less hassle to assemble with old-fashioned egg noodles than the traditional lasagna noodles.”
Step 2: Dollop half of the cottage cheese evenly over the bed of noodles.
“I like the substitution of cottage cheese over the normal ricotta because it seems to melt better into the meat sauce.”
Step 3: Place half of the mozzerella slices evenly on top of the cottage cheese layer. I prefer sliced over shredded, so try to find it for this dish.Step 4: Top with half of the meat sauce; then repeat steps 1 through 4, ending with the meat sauce. Cover tightly with foil.
Cover and bake 20 minutes; remove from oven and add Parmesan cheese. Cover and bake an additional 20 minutes or longer until hot and bubbly.
Top with freshly grated Parmesan cheese before serving.
8-ounce package egg noodles, narrow or medium width
½ cup Parmesan cheese
Instructions
Preheat oven to 350 degrees.
In a large nonstick skillet, over medium-high heat brown and crumble ground beef; drain, then return it to the skillet
Add next 7 ingredients. Simmer for 10 to 15 minutes.
In a 3-quart greased baking dish, alternate layers of noodles, cottage cheese, mozzarella cheese, and meat sauce. Repeat layers ending with the meat sauce.
Cover and bake 20 minutes; remove from oven and add Parmesan cheese.
Cover and bake an additional 20 minutes or longer until hot and bubbly.
Top with freshly grated Parmesan cheese before serving.
If you need a dish to take a neighbor or friend, this is truly a crowd-pleaser. It makes a lot, so it can be divided into two smaller baking dishes instead of the one large.
Meet Mimi! A tried-and-true veteran of the kitchen. You’ve got to love anyone in an apron with pearls attached! Thanks, Mom, for all your endless hours in the kitchen making every meal better than the last.Have this ready in your freezer or throw it together at the last minute. It’s a relaxing party waiting to happen.Subscribe now so you won’t miss the next post. And don’t worry, you will not be bombarded with unwanted, extra daily emails…I’m a one woman show here! I value your time as much as mine. See you next week. Leslie
I have to admit, I’m a seafood snob. When I decide to cook any seafood, I go to the most reputable seafood market in town. I don’t cook it that often, but when I do I want it to be as fresh as possible. And it is usually about the same price as what you can find at the grocery store.
“I don’t mess around when it comes to purchasing seafood—a business that relies solely on it to survive is your best bet.”
Seafood markets have a quick turnover and take great care at preserving their fresh catches.
For this impressive recipe, you will need the large size shrimp, 16 to 20 count per pound. The tails remain attached for easy dipping. It takes only a few minutes to devein and butterfly this larger size shrimp. If you can find this size deveined with tail in tact, all the better, but it really is quick for this amount.
Look how pretty these babies are!
“Don’t be afraid to fry.”
This recipe easily can be adjusted for any size crowd. Allow for two per person (at least) for an appetizer portion.
“I’d rather have 2 to 3 fried ones than 6 baked!”
I’ve never felt more like an accomplished, professional fryer until I made this recipe. It worked. I know frying can be intimidating to attempt when you have a house full of guests, or when trying it for the first time, but trust me, once the shrimp are breaded, it takes only about 5 minutes to fry the entire batch!
This is my first attempt EVER at frying coconut shrimp. This is SO easy. (I”m a paper towel snob too.) Paper towels by Bounty, bounty.com
I can’t think of a more delicious appetizer or main course—that’s relatively inexpensive. The dipping sauce is two ingredients. Yes, I said two!
“I can’t do a cheese plate for under 50 bucks!”
Take this to your next gathering, or cook it whenever you are hosting. They will be gobbled up, I promise. So let’s get started!
“I love a recipe with the WOW factor.”
Super Crunch Coconut Shrimp
Makes 16 to 20 shrimp
1 pound large shrimp, 16 to 20 count, peeled and deveined, tails attached
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
2 eggs
1 cup sweetened coconut
¾ cup Panko breadcrumbs
½ cup orange marmalade
¼ cup Thai chili sauce
3 to 4 cups vegetable oil
Lime wedges, optional
With a paring knife, butterfly the peeled shrimp. (Learn from Leslie: This is basically making a deeper cut, without going completely through the shrimp, during the deveining process. This flattens them out, or to be more technical, it’s called butterflying. This allows more surface for the breading to stick.)
Combine flour, salt, and pepperin a shallow bowl. Combine well; set aside.
In a small bowl, whisk eggswith a fork or a whisk, beating well; set aside.
In a food processor, pulse the coconut several times to make the pieces smaller. (I use my mini-chopper for this.) Combine the pulsed coconut with the Panko in a third bowl. Now you are ready to start the breading process.
Set up your dipping station. I like to keep one hand dry and one hand wet! You’ll see what I mean once you start dredging.In a shallow dish you will be able to do two or three at one time. Be sure to coat the shrimp completly in the flour mixture, shaking off any excess.
Dip prepared shrimp into flour mixture, then eggs, allowing any excess to drip off before dipping it into coconut mixture. Place on a baking sheet lined with parchment or wax paper. Repeat with remaining shrimp.
You now can easily see how the shrimp are supposed to look after they have been butterflied and breaded.
Combine marmalade and chili sauce in a small bowl for dipping.
“There is no need for ‘designer’ jelly. Any kind will do. I actually found the marmalade on special at the Piggly Wiggly for $1.95.”
Now here comes the fun! In a large cast-iron or heavy skillet, fill oil to about 1/2-inch depth. Heat to medium-high heat. (I test with a flake of coconut—if it “sizzles” with gusto (you are ready to start frying).
It goes really fast, so be ready once you start. It should take only about a minute per batch.
Fry 4 to 5 at a time, for about 1 minute, turning once. Remove shrimp and place on a paper towel to drain. Sprinkle with kosher salt. Repeat until all shrimp are cooked. Serve with dipping sauce. Garnish with lime wedges if desired.
Serve on vintage comic book pages for an extra “BANG.” They are easy to find. I actually saw some at my FedEx location the other day. But you can for sure find them at most flea markets or second-hand stores. I love the colors and age on the pages. They would also look cute in a basket with hotdogs or chicken fingers for a kids party. Note to self.
Drum roll…
Now here’s the good news. After you have fried the shrimp you can refrigerate them for several hours or up to 12 hours, and then simply reheat on a baking sheet at 350 degrees for 10 minutes. No one will even notice that they are not hot out of the oil. (I tested it and was amazingly surprised!)
So the frying and cleanup can be done before your guests arrive if you prefer. Either way you will be the appetizersuper hero!
1 pound large shrimp, 16 to 20 count, peeled and deveined, tails attached
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
2 eggs
1 cup sweetened coconut
¾ cup Panko breadcrumbs
½ cup orange marmalade
¼ cup Thai chili sauce
3 to 4 cups vegetable oil
Lime wedges, optional
Instructions
With a paring knife, butterfly the peeled shrimp. (Learn from Leslie: This is basically making a deeper cut, without going completely through the shrimp, during the deveining process. This flattens them out, or to be more technical, it's called butterflying. This allows more surface for the breading to stick.)
Combine flour, salt, and pepper in a shallow bowl. Combine well; set aside.
In a small bowl, whisk eggs with a fork or a whisk, beating well; set aside.
In a food processor, pulse the coconut several times to make the pieces smaller. (I use my mini-chopper for this.) Combine the pulsed coconut with the Panko in a third bowl. Now you are ready to start the breading process.
Dip prepared shrimp into flour mixture, then eggs, allowing any excess to drip off before dipping it into coconut mixture. Place on a baking sheet lined with parchment or wax paper. Repeat with remaining shrimp.
Combine marmalade and chili sauce in a small bowl for dipping.
Now here comes the fun! In a large cast-iron or heavy skillet, fill oil to about 1/2-inch depth. Heat to medium-high heat. (I test with a flake of coconut—if it "sizzles" with gusto (you are ready to start frying).
Fry 4 to 5 at a time, for about 1 minute, turning once. Remove shrimp and place on a paper towel to drain. Sprinkle with kosher salt. Repeat until all shrimp are cooked. Serve with dipping sauce. Garnish with lime wedges if desired.
And if you are wondering, the chopsticks are not really needed. It’s the prop stylist in me coming out. I loved the color and graphic element they added to the photo. If you do remove the tails though, you might need a cute colorful pair or two!It’s not too early to preorder for the holidays. I don’t have many books left, but I am happy to pre sell and ship when specified. Contact me for more details.
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 pestoon 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!
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.
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.
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
When I’m hosting a birthday, shower, or any other festive family occasion, I want it to look like I have tried. But, on the other hand, I don’t want to give up my entire week or weekend making that happen. These recipes are company worthy and easy—a winning combination.
For all you Birmingham folks, the recipes in today’s post ran in the May/June issue of Birmingham Home and Garden magazine. So, if you subscribe, I apologize for the duplicates; but if you don’t, or have misplaced your issue, don’t fret—the recipes are all here. Well, almost all. I’m saving the Overnight Cinnamon French Toast for maybe Father’s Day. Stay tuned.
You all know how much I adore a package topper. How easy is slipping one seed packet under the bow?Set the tone for any party with these unique Cucumber-and-Petal Tea Sandwiches. Each one is a litte work of art.Get creative with the toppings. And don’t worry—it takes only a handful of ingredients to make them all special.
Cucumber-and-Petal Tea Sandwiches
Makes 36 (approx)
1 (8-ounce) package cream cheese, softened
3 tablespoons grated cucumber, excess water removed
1 tablespoon grated onion
¼ cup fresh dill
2 tablespoons mayonnaise
¼ teaspoon salt
1 loaf very thin white bread
Garnish with radish and cucumber slices, edible flowers, and fresh herbs
Be sure to slice the cucumbers and radishes thinly. It will make them easier to eat.
Combine first 6 ingredients in a small bowl; set aside. Trim crusts from bread to desired size. (I used a fluted pastry cutter. A cookie cutter will also work.) Spread cucumber mixture evenly on the bread, and garnish away!
This makes a nice appetizer to serve before lunch.
“And speaking of lunch…”
Celebration Shrimp Salad is a “healthy-ish” make-ahead option for anytime, not just a special occasion.
Celebration Shrimp Salad
Serves 4 to 6 (recipe easily can be doubled)
1 pound shrimp
1 cup finely chopped celery
3 Roma tomatoes, seeded and chopped
¼ cup green pepper, finely chopped
2 tablespoons pimiento or 2-ounce jar, drained thoroughly
1 tablespoon finely chopped green onion, (reserving tops for garnish)
½ teaspoon salt
¼ teaspoon pepper
Sour Cream Dressing
1 cup sour cream
½ cup ketchup
1 tablespoon soy sauce
1 tablespoon grated onion
1 teaspoon horseradish
½ teaspoon dry mustard
Place shrimp in a medium saucepan of boiling water. Cook for 2 to 3 minutes or until shrimp turn pink. Pour into a strainer, and rinse with cold water. Peel and place into a medium bowl. Set aside.
Add next 5 ingredients to the shrimp. (Note: With a paper towel remove excess moisture from the pimientos and tomatoes before adding them to the shrimp mixture.)
Sour Cream Dressing:
Combine all ingredients in a small bowl, mixing thoroughly. Immediately before serving, toss shrimp mixture with half of Sour Cream Dressing.
Serve shrimp salad on lettuce cups. Pass remainder of the dressing if desired. Garnish with reserved green onion tops.
2 tablespoons pimiento or 2-ounce jar, drained thoroughly
1 tablespoon finely chopped green onion, (reserving tops for garnish)
½ teaspoon salt
¼ teaspoon pepper
Sour Cream Dressing
1 cup sour cream
½ cup ketchup
1 tablespoon soy sauce
1 tablespoon grated onion
1 teaspoon horseradish
½ teaspoon dry mustard
Instructions
Place shrimp in a medium saucepan of boiling water. Cook for 2 to 3 minutes or until shrimp turn pink. Pour into a strainer, and rinse with cold water. Peel and place into a medium bowl. Set aside.
Add next 5 ingredients to the shrimp. (Note: With a paper towel remove excess moisture from the pimientos and tomatoes before adding them to the shrimp mixture.)
Sour Cream Dressing:
Combine all ingredients in a small bowl, mixing thoroughly. Immediately before serving, toss shrimp mixture with half of Sour Cream Dressing.
Serve shrimp salad on lettuce cups. Pass remainder of the dressing if desired. Garnish with reserved green onion tops.
Serve with Sweet Corn Pudding and any simple marinated asparagus recipe.Allow the corn pudding to rest for a few minutes after baking.
Sweet Corn Pudding
Serves 4 to 6
6 ears fresh corn, kernels removed
3 tablespoons sugar
1 teaspoon salt
¼ teaspoon pepper
2 large eggs, lightly beaten
2 tablespoons butter, melted
1 cup milk
Preheat oven to 375 degrees.
Lightly grease a 1 ½-quart baking dish.
Stir together all ingredients in a medium bowl. Pour into prepared dish. (Place baking dish inside a larger baking pan; fill pan halfway up with water. This “water bath” will keep the pudding moist.) Bake for 45 minutes or until set.
“And for the moment you’ve been waiting for…”
Do you remember the Lorna Doone cookies??? They’re back!
No-Churn Strawberry Shortbread Ice Cream
Serves 6 to 8
2 cups fresh strawberries, plus extra for garnish
2 tablespoons sugar
2 cups whipping cream, chilled
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla
12 shortbread cookies
Fresh mint
Wash and hull strawberries, and place in a medium bowl. Sprinkle strawberries with sugar; set aside.
Beat cream with an electric mixer until stiff peaks form; add sweetened condensed milk, combine thoroughly; set aside.
Place strawberries in a food processor, and pulse 2 or 3 times.
Place cookies in a ziplock bag, and pound until crumbly.
Layer cream mixture, strawberries, and cookies in a 9 by 5-inch loaf pan, repeating twice. Swirl the layers with the blade of a knife after each layer. Top with remaining strawberry slices.
Cover tightly with several sheets of plastic wrap. Freeze for 5 to 6 hours or overnight. (Carefully press plastic wrap onto ice cream mixture to prevent any ice crystals from forming.)
Remove from the refrigerator 10 to 15 minutes prior to serving. Garnish with strawberries and fresh mint.
Leslie Likes: Lorna Doone Shortbread Cookies
Fabulous Find
These slim (8-ounce) cans of Zing Zang Bloody Mary mix are handy for smaller gatherings and travel. $9.99 per 6-pack, zingzang.com (For Birmingham readers, I bought these at the Crestline Piggly Wiggly!)
Also, special thanks to Grace Register for taking time out of her busy work schedule to index all of my past blog posts for me. She is one smart cookie!
Since October when I launched dearpartydiary.com, I’ve managed to come up with some pretty tasty recipes—65 to be exact, so if you may have skipped a week or two, take time to go back through the posts and see what all you have missed! It should be a “piece of cake” now, thanks to Grace!
“The finishing touches…”
It’s easy to grow your own edible flowers, such as nasturtiums. Simply follow the instructions on the back of the seed packet and don’t skip the step to soak them in water overnight before planting. They will germinate much faster. Seeds available at Oak Street Garden Shop, oakstreetgardenshop.comDon’t be embarassed to serve your guests on paper plates. There are so many pretty options out there now, like these from Table Matters, Mountain Brook, AL. 205/879-0125I 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 Have a great week! leslie
Believe it or not, dining out almost always inspires me to cook. It’s like the first time I saw a Jackson Pollack painting.
I can do that!
Well, not exactly. He did invent the concept and technique. Anyway, back to the blog. For instance, while Sallie and I were in Charleston a few weeks ago, we went to the seasonal, farm-to-table restaurant The Grocery. The menu consisted of the usual seafood choices for that area and a very interesting selection of vegetables. In fact, several of the appetizers were vegetarian. Sallie and I started with a plate of roasted carrots and a baked spaghetti squash!
Motivated upon my return, I was inspired to try to re-create the squash first. I did not ask for the recipe, but this is my attempt to duplicate the yummy dish from The Grocery.
Spaghetti Squash Bowl
Serves 4 to 6 as a side, or 2 as a vegetarian main course
1 spaghetti squash
Olive oil
1 cup good-quality marinara sauce
4 ounces fresh mozzarella “pearls”
12 basil leaves, chiffonade, and extra for garnish
½ cup freshly grated Parmesan cheese
Salt and pepper to taste
Preheat oven to 400 degrees.
CAREFULLY cut the squash in half lengthwise. With a large tablespoon, scoop out all seeds, and discard. Drizzle with olive oil, and sprinkle with salt and pepper. Place squash “cut side” down on a baking sheet, and cover tightly with foil.
It is always an option to boil the squash in a pot of water to soften skin if this is too hard for you to cut. I’ve always been able to cut it though. Take your time.Flip squash over onto baking sheet.Cover tightly with foil.
Bake for 35 to 40 minutes until tender. (This may vary slightly depending on size of squash.) Remove from oven, and shred squash with the tines of a fork.
How fun is this?Place shredded squash into a medium bowl, reserving the squash shells.Add remaining ingredients (except Parmesan cheese); combine thoroughly.
Place squash mixture back into the shells. Top with Parmesan cheese, and bake 25 to 30 minutes or until hot and bubbly and the cheese has melted.
Garnish with fresh basil.
LESLIE LIKES: I’m enamored by the ease of these “pearls,” but if you cannot find them in your grocery store, simply substitute any cubed or shredded mozzarella.
My second squash recipe is quick and delicious and goes perfectly with steak, chicken, or any Mexican meal. Not only is it an inexpensive option, but it also looks beautiful on the plate. Think of it as a Southwestern succotash. If there are any leftovers, make a cheese and calabacitas quesadilla the next day. There are a million options for this simple recipe. Give it a try.
Healthy, delicious, and pretty. What more can a girl want?
Leslie’s Calabacitas
(A Southwestern Squash Sauté)
Serves 6 to 8
3 ears of fresh corn
2 yellow squash
2 zucchini
1 large sweet onion
1 to 2 fresh jalapeños, minced
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon butter
Salt and pepper to taste
Garnish with fresh basil, optional
A handful of ingredients make an impressive side.
With a knife, remove kernels from corncobs, and place in a medium bowl. Chop the remaining vegetables uniformly into a small dice (about ¼ to ½ inch); add to the bowl.
The chopping step can be done the day before; keep chilled in a ziplock bag.
Heat olive oil to medium-high heat; add all vegetables and garlic, and stir continuously for 10 to 15 minutes or until tender. Add butter, salt, and pepper. Serve immediately.
Only one skillet to wash. Sweet!This is only half of the recipe. It makes a lot!I thought I would share a sneak peek of my natural light photo studio. (It’s the corner of my living room!)
It’s going to be a busy week as Jon and I try to get the garden planted. It’s time to plant herbs, vegetables, and flowers. Summer will be here soon. I hope!
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
When I’m headed to the lake or beach for the weekend, I like to do my prep on the front end. The last thing I want to do when I arrive is get back in the car and go to the grocery store.
All of these recipes can be made ahead, or prepped in advance, to ensure less toting and a more relaxing weekend.
The lemon juice brightens up the canned artichokes to give them a fresher taste. This dip can be made up to 48 hours in advance and stored in an airtight container.
Make-Ahead Hot Artichoke Dip
Makes 4 cups
1 (14-ounce) can artichoke hearts, chopped
1 (4-ounce) jar sun-dried tomatoes in oil, drained
8 ounces good-quality feta cheese, crumbled
1 cup light mayo
2 to 3 garlic cloves, minced
Juice of half lemon
¼ teaspoon black pepper
Garnish with basil (optional)
Assorted crackers
In a medium-size bowl combine first 7 ingredients. Refrigerate until ready to bake. (This can be done up to 48 hours in advance.)
Place in a lightly greased 1½-quart baking dish. Bake at 375 degrees for 15 to 20 minutes until hot and bubbly. Garnish if desired. Serve with crackers.
Learn from Leslie: For a small crowd, I like to bake only half at a time.
I always have these ingredients on hand to whip this up the night or two before a trip. It’s a nice alternative to soft drinks. At breakfast time in the summer, I drink this instead of coffee!
Refreshing Lemonade Tea
Makes 1 gallon
10 regular-size tea bags
8 cups of boiling water
1 cup of sugar
1 (12-ounce) can lemonade concentrate
Lemon wedges for garnish (optional)
Place tea bags in a 2-quart measuring cup or heatproof bowl. Pour boiling water over tea bags and allow to steep for 30 minutes. Remove tea bags, and pour tea into a 1-gallon container. Add sugar, and stir until dissolved. Next add lemonade concentrate and water to fill container. Stir to combine. Chill and serve over ice with lemon wedges if desired.
Wild Rice Chicken Salad
I like to poach the chicken in water with a dash of salt and a drizzle of olive oil, instead of baking it, for this recipe. It stays moist and white. This makes an easy supper or a quick lunch. I often use this dressing on a green salad too. It’s that good.
Fresh lemon juice will keep the avocados from turning brown.
Wild Rice Chicken Salad
Serves 5 to 6 (1 cup servings)
1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled
4 chicken breast halves, cooked and diced
1 bunch green onions, chopped
1 red bell pepper, diced
2 medium avocados
Juice of 1 lemon
1 cup pecans, toasted
Dressing:
2 cloves garlic, minced
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon black pepper
1/3 cup seasoned rice wine vinegar
1/3 cup vegetable oil
Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.
Combine dressing ingredients in a jar and shake until combined.
Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)
1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled
4 chicken breast halves, cooked and diced
1 bunch green onions, chopped
1 red bell pepper, diced
2 medium avocados
Juice of 1 lemon
1 cup pecans, toasted
Dressing:
2 cloves garlic, minced
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon black pepper
1/3 cup seasoned rice wine vinegar
1/3 cup vegetable oil
Instructions
Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.
Combine dressing ingredients in a jar and shake until combined.
Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)
It’s one less step when the marinade and sauce are the same. You can easily transport the flank steak in a ziplock bag. If there is any leftover Chimichurri sauce, it is tasty over grilled chicken or pasta for another meal.
Grilled Flank Steak with Chimichurri Sauce
Serves 6
6 garlic cloves
2 large shallots
1 jalapeño
¾ cup red wine vinegar
1 ½ teaspoons salt (or to taste)
3 cups fresh cilantro
1 ½ cups parsley
¾ cup oregano
1 ¼ cups olive oil
1 (2-pound) flank steak
Garnish with cilantro and grilled mini sweet peppers
Roughly chop the garlic, shallots, and jalapeño, and place into the bowl of a food processor. Add vinegar and salt; pulse 3 to 4 times (max) until evenly chopped.
With a knife, roughly chop next 3 ingredients (all herbs), and add to food processor. Add oil, and pulse 2 times; stop and stir mixture to ensure even chopping. Pulse 2 to 3 more times until coarsely and evenly chopped.
In a large ziplock bag, evenly coat flank steak with 1 cup of the Chimichurri marinade and sauce. Refrigerate for at least 8 hours or overnight.
Remove flank steak from marinade, and pat dry. Grill at medium-high for 8 to 10 minutes on each side or until desired doneness. Allow to rest 5 minutes before slicing. Serve with remaining 2 cups of Chimichurri sauce.
Learn from Leslie:Grill the mini sweet peppers for 10 minutes while grilling the steak.
These sweet mini peppers are found in the produce section at most grocery stores.
Shake and Bake Parsley Potatoes
Do your prepping in the comfort of your own home, and place in bags ready to go. All there is left to do is quarter, toss, and bake when you arrive. This simple recipe not only tastes delicious with steak but pairs easily with shrimp and chicken too. It’s a real crowd-pleaser.
Shake and Bake Parsley Potatoes
Serves 8
3 pounds red potatoes
1 gallon ziplock bag
1 snack size ziplock bag
2 tablespoons garlic cloves, minced (about 4 to 5)
2 tablespoons parsley, finely chopped
1 teaspoons kosher salt
1 teaspoon black pepper
¼ cup olive oil
Preheat oven to 400 degrees.
Wash potatoes, pat dry, and put in a gallon zip lock bag. In a separate snack- size ziplock or small bag combine next 4 ingredients. Refrigerate until ready to bake.
Cut into quarters, and return to the bag; add seasonings and ¼ cup olive oil. Seal and shake until thoroughly coated.
Preheat baking sheet for 5 minutes. Remove from the oven, and pour potato mixture out of bag onto the hot baking sheet. Bake 40 to 45 minutes or until golden brown, stopping halfway through to flip potatoes. Serve immediately.
Safe travels, everyone!I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
Children are smarter today than we ever were. For instance, Lily studied abroad last semester in Barcelona and traveled every weekend. She saw the world, literally. For Thanksgiving she picked Morocco for her destination. So Sallie’s first trip overseas was to Casablanca and Marrakesh with her father to visit Lily. I never would have thought of that, or to even ask. I need a college do-over.
I call shotgun!My only request was a photo of my two girls on a camel. And they delivered.
On Christmas morning I opened my gifts from the girls. They gave me four authentic Moroccan place mats, a decorative clay bead necklace, and a container of turmeric. So now that I’ve caught you up, welcome to this week’s post, Moroccan Made Easy.
These place mats are a party waiting to happen. My only regret is that I don’t have more!Shopping in Morocco looks like a lot of fun. I would have needed an extra suitcase or two!Turmeric can easily be found in the spice aisle at most grocery stores, but I love getting anything straight from the source!
I couldn’t wait to put together a menu to go with all of my treasures. By this time of year I’m craving warmth and sunlight. So I thought a colorful, tasty menu in a festive setting would brighten everyone’s week.
A basket full of tropical flowers with a few simple fruits is all you need for a quick centerpiece when having a Moroccan meal.Decorate a linen napkin with a couple of cinnamon sticks tied with jute.Warm Citrus and Rosemary Olives: just when you thought room temperature olives were good. It’s a new experience. Give them a try!
Warm Citrus and Rosemary Olives
Makes 2 cups
1 ½ cups assorted olives, without the pit
¼ cup olive oil
Peel of an orange, about ½-inch thick
2 to 3 fresh rosemary sprigs
Dash of red pepper flakes
In a medium nonstick skillet, warm olives and remaining ingredients. Serve immediately with toothpicks or picks.
Serve as an appetizer or along with the meal.
Moroccan Lemon Chicken Kabobs
Serves 4 to 6
2 pounds chicken tenders, cut into 1-inch pieces
The Marinade:
¼ cup olive oil
Juice from 2 lemons
3 garlic cloves, chopped
1 teaspoon paprika
½ teaspoon cumin
¼ teaspoon turmeric
¼ teaspoon cayenne
¼ teaspoon salt
¼ teaspoon pepper
Pinch of cinnamon
Lemon slices, halved
Place chicken pieces in a ziplock bag; set aside. Combine remaining ingredients, except lemon slices, in a small bowl; mix well. Pour over chicken, and evenly coat. Place in refrigerator for at least 2 hours and up to 8 hours.
Thread onto 6 skewers, alternating, occasionally, with the lemon slices.
Grill kabobs on medium to medium-high heat for 5 to 10 minutes per side or until thoroughly cooked.
Don’t be afraid to eat the grilled lemon halves. Not only do they flavor the chicken while grilling, but also they’re delicious. Platter by Earthborn Pottery, earthbornpottery.net
Casablanca Couscous
Serves 6
4 tablespoons butter
1 cup shallots, chopped
3 cups low-sodium chicken broth
1 ½ cups couscous
½ cup golden raisins
½cup Marcona almonds, coarsely chopped, extra for garnish
¼ cup fresh mint, chopped, plus extra for garnish
½ teaspoon salt
½ teaspoon pepper
Melt butter in a medium-size saucepan. Add shallots, and cook until translucent, about 5 minutes. Add chicken broth; bring to a boil. Remove from heat, and add couscous. Cover and allow to sit for 10 minutes. Fluff with a fork. Stir in raisins and next 4 ingredients.
Garnish with extra almonds and mint. Serve immediately.
Couscous is like magic. When you pour it into the warm, flavorful broth, cover, and remove from heat, it’s done! It does all its cooking off the burner. I love the combination of golden raisins, mint, and Marcona almonds.
Who wouldn’t want to eat these colorful kabobs? Healthy never looked so good!
Colorful Vegetable Kabobs
Serves 6
2 green peppers
2 red peppers
2 orange peppers
2 yellow peppers
1 large purple onion
1 large sweet yellow onion
Olive oil
Salt and pepper
Cut each pepper and onion into uniform 1-inch square pieces. Place on skewer in order in which they are listed above. Drizzle with olive oil, and sprinkle with salt and pepper.
Grill on medium to medium-high heat until slightly charred and tender.
By cutting the peppers and onions uniformly, you will cook all of it in the same amount of time.Cook the vegetable kabobs while you are cooking the chicken kabobs.
For an easy dessert, pick up a bag of ginger snaps or a carton of mint-chocolate chip ice cream, or both!
Jordan (Lily’s close friend and roommate) and Lily striking a pose.Sallie and Lily’s Moroccan MemoriesBe on the lookout for unique utensils, like this interesting cheese set. $60, Table Matters, tablematters.comI would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
I’m always torn when it comes to going out to dinner on Valentine’s, or staying in and cooking a special meal. I prefer the unabbreviated menu at my favorite restaurants, and some limit your choices that evening.
When making a list of pros and cons, it is an even tie. So, here is a wonderful, yummy option for you and your entire family if you find yourself at home this year.
Either way it’s a win-win!Artwork by my mother, Alice. It was her test run before she hit the canvas. It’s such a treasure!
V is not just for Valentine’s.
One pro of eating in, you can really splurge on the Champagne. veuveclicquot.comFamily style never looked so inviting. Baking dish by Revol, The Cupboard, shopthecupboard.com
Foolproof Baked Shrimp over Pasta
Serves 4 to 6
2 pounds medium shrimp, peeled and deveined, tails removed
¼ cup olive oil
¼ cup chopped parsley
4 cloves garlic, minced
½ teaspoon red pepper flakes
¼ cup butter, melted
¼ cup Panko (Japanese breadcrumbs)
½ cup Parmesan, freshly grated
8 ounces of thin spaghetti, cooked
Hot French bread
It takes only a few minutes to get the ingredients prepped, especially if you find the medium-size shrimp already peeled and deveined.
Preheat oven to 300 degrees.
Place shrimp in a medium-size bowl. Combine next 4 ingredients in a small bowl; pour over shrimp, and toss to coat.
Evenly arrange shrimp in a single layer in a 2-quart baking dish. Cover with foil, and bake 15 minutes. Remove from oven, turn shrimp over, and drizzle with melted butter. Sprinkle with Panko and Parmesan cheese.
Here is what the shrimp mixture will look like before you cover with foil.
Bake uncovered 10 to 15 more minutes. Broil for 1 to 2 minutes for a browner top, if desired. Serve over pasta family style with French bread.
You will not want to be more than an arm’s reach of this baking dish!
Learn from Leslie: Be sure to have lots of hot, crusty French bread. The dipping in the butter and juices is the best part! Serve with a simple green vegetable or salad.
Growing up, Valentine’s Day was one of my favorite holidays. And it still is! China: ‘Rothschild Bird’ by Herend, herendusa.com; Sterling silver: ‘Lily’ by Gorham, lifetimesterling.com
For the Kids
Let’s be honest, when you are making sugar cookies all you really want to do is decorate them. Why waste time making them from scratch, letting the dough chill, and prolonging the fun.
The secret is out—Betty Crocker Sugar Cookie Mix. Simply add 1 stick of butter, 1 egg, and 3 tablespoons of flour for cookie-cutter style. It is easy as pie. No sticking to the counter or rolling pin. bettycrocker.com
Three-Ingredient Icing
Powdered sugar
Whole milk
Food coloring
Place powdered sugar in a small bowl or ramekin. Add milk 1 teaspoon at a time until the desired consistency. Go slowly! It does not take much. Use food coloring to make as many colors as you would like. Ice cookies and decorate with sprinkles. Allow to dry completely.
It doesn’t take but a few sprinkles to make these special.My favorite sprinkles are made especially for Williams-Sonoma by Beautiful Briny Sea, Super Amazing Dessert Sprinkle Mix, $19.95 (15-ounce) jar, Williams-Sonoma, williams-somoma.com
Hopes and Dreams Garland Kit
Another clever idea to entertain the kids, or adults for that matter, is this ribbon garland kit from Stellar, a cute tweens shop, in Rosemary Beach, Florida. I actually brought this to my daughter Sallie as a gift, but couldn’t wait to do it myself!
The kit includes a colorful 5-foot rope and lots of precut ribbon pieces. Stellar, Rosemary Beach, Florida, $25, 850/231-0110, gigistellartweens.comThe perfect rainy-day project.
The “icing on the cookie” is a coffee bar full of miniatures.
Valentine’s Coffee Bar
To top off the evening, set up a coffee bar for the adults. There is no need to buy large bottles of different liquors—pick up an assortment of miniatures and place them in a cute basket. It feels as special as getting the mini jelly from a room service tray. Serve with whipped cream and, of course, the cookies!
Irish Coffee anyone?It’s like passing the bread basket at dinner!Let the kids pass the cookies.As much as I love to cook, I’m a prop stylist at heart. I love a collection of pretty things. As I always used to say when I worked at Southern Living…
Pretty things make pretty pictures.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
The number of guests you invite is based on the number of comfortable seatsyou have in view of a decent-size TV. (Everyone expects at least 40 inches at the bare minimum, so don’t host if you have less than that.)
This cute pillow comes in handy if you get up to get another drink. Available at PotterBarn, PotterBarn.com
Step 2.
This is not a sit-down dinner party. It’s the perfect chance to pull out your slow cooker or Dutch ovenand get something simmering. Since the halftime show is the best part, you can’t count on that time to serve dinner. So, it’s best to have something that is self-serve and can be eaten anytime.
Don’t be intimidated by the number of ingredients in this recipe. There is only 1 tablespoon of oil in the entire batch. The extra spices give it a delicious flavor without the extra fat. It’s also packed full of fresh vegetables.
Black Bean Gumbo with Turkey Sausage
served over Simple Saffron Rice
Serves 12 to 14 (Makes 4 1/2 quarts)
1 tablespoon olive oil
2 (10-ounce) packages of turkey smoked sausage, sliced
2 medium onions, chopped
3 celery ribs, chopped
3 carrots, peeled and chopped, reserving 1 for garnish
1 red pepper, diced
1 yellow pepper, diced
2 bunches green onions, chopped reserving 1 for garnish
1 jalapeño, chopped, removing seeds
4 cloves garlic
2 (32-ounce) cartons chicken broth, unsalted
1 pound dried black beans, soaked overnight, rinsed and drained, or 4 (14-ounce) cans, rinsed thoroughly
1 bay leaf
2 tablespoons ground cumin
1 tablespoon dried oregano
1 ½ teaspoons salt
1 teaspoon black pepper
1 tablespoon brown sugar
Juice of 1 lime
Plain Basmati rice comes to life with a pinch or two of saffron threads.
Basmati rice (cooked according to directions)
Saffron threads
Corn tortillas
Chili powder
In a large Dutch oven, heat olive oil to medium-high; brown sausage on both sides. Remove to a plate. Set aside.
In the drippings, add next 8 ingredients. Cook until tender. Add broth, beans, and next 7 ingredients. Bring to a boil, reduce to simmer for 1 ½ hours for dried beans or until beans are tender and 30 to 40 minutes for canned beans. Both delicious!
Serve with saffron-laced, cooked rice and tortilla strips sprinkled with chili powder.
Learn from Leslie: For the crunchy topping, cut the corn tortillas into strips and cook in oil on medium-high in a skillet until golden brown (about 3 to 4 minutes). Drain on paper towels. Sprinkle with salt and chili powder.
In a small amount of vegetable oil, it takes minutes to fry up a few corn tortillas for an added crunch topping for the gumbo.
Two of my other favorites to have simmering on the stove for a crowd are Smokin’ Hot Chili(page 92) and Weeknight Gumbo (page 90), both from Leslie’s Party Diaries.lesliespartydiaries.com
Smokin’ Hot ChiliWeeknight Gumbo
Step 3.
Stock up on paper products now—it’s that kind of party. Take advantage of this. No one will notice or care that you are not using china, and cleanup will be a breeze.
Step 4.
Make it interesting. YES, that means gambling! Remind each guest to bring cold, hard cash(go by the bank and get change just in case too). Make a poster with squares for each guest to purchase blocks. (See below how to set it up.) A drawing will be done at the end of each quarter. To keep everyone interested, dole out the cash after each drawing.
Think like you are hosting a garage sale and get change for all bills!Once all the guests have arrived and all the blocks are filled with names, draw the number positions to go along the top and side of the grid, 0 through 9.
Step 5.
Greet your guests with a welcome beverage. Then have a cooler full of beer with huggers and bottle openers in close proximity.
Football. Bourbon. Duh? Everyone will want at least one or two of these Bourbon Slushies. It’s the perfect way to kick off the night. Paper cocktail napkins by Pierre Frey, pierrefrey.comNo blender is needed to make these slushy drinks. The bourbon keeps it from freezing too hard while in the freezer. How easy is that?
Bourbon Slushie
Makes about 4 ½ quarts
4 cups boiling water
3 regular-size tea bags
2 cups bourbon
1 cup sugar
1 (6-ounce) can orange juice concentrate
1 (6-ounce) can lemonade concentrate
6 cups water
Pour boiling water into a gallon container; add tea bags and allow to steep for 30 minutes. Remove tea bags, and discard. Add bourbon and sugar, stirring until sugar is dissolved. Add remaining 3 ingredients. Stir until thoroughly combined. Freeze in two, 1-gallon ziplock bags. Before serving, remove from freezer for 15 to 20 minutes.
Learn from Leslie: I use half of the (12-ounce) orange juice and lemonade concentrates for this recipe. The (6-ounce) size is hard to find. For that reason alone, this recipe can easily be doubled for a large crowd.
When serving beer, it’s nice to offer a variety of flavors! Stock up on an assortment. Bottles seem nicer too. I’m not sure why, but they do.
Step 6.
Delegate. Delegate. Delegate. Don’t turn down a single offer for a dip or dessert. You are making the main course and cleaning your house. Make it easy on yourself. It’s a Sunday night!
This an ideal dip for one of these mini slow cookers. Tru 0.65-Quart Slow Cooker, $9.99, Bed Bath & Beyond, bedbathbeyond.com
For those of you who didn’t see my Old Schoolpost a couple weeks ago, I took a basic cream sauce recipe and used it in three recipes. Here it is again. And who would have thought, queso!
Quick Homemade Queso
Makes about 4 ½ cups
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup whole milk
1 ½ cups Monterey Jack cheese, grated
1 ½ cups Chihuahua cheese, grated
¼ cup Parmesan cheese
Salt and pepper to taste
Garnish with sliced jalapeños and sweet mini peppers, optional
Tortilla chips
In a small saucepan, melt butter. Add flour and whisk until combined, about 1 minute. Gradually add milk, and stir until it begins to thicken, about 5 to 7 minutes. Add cheeses, and salt and pepper to taste. Thin with milk if it gets too thick. Garnish if desired. Serve warm with tortilla chips.
Learn from Leslie:Monterey Jack cheese can be substituted if you cannot find Chihuahua cheese.
Step 7.
Spread out the dips. (Non-messy, near the upholstery, and drippy ones, in the kitchen.) Pass dessert bitesat the beginning of the 4th quarter, it will be an activity. The cookies can also be packaged and used as party favors by the front door.
I love the saltiness of the macadamia nuts combined with the white and semi-sweet chocolates.
Double Chocolate-Macadamia Nut Cookies
Makes about 28 (2-inch) cookies
½ cup butter, softened
½ cup shortening
½ cup sugar
1 cup brown sugar
1 egg
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (4-ounce) white chocolate baking bar, chopped into chunks
1 (4-ounce) semi-sweet chocolate baking bar, chopped into chunks
Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla; beat well.
In a separate bowl, combine flour, soda, and salt; gradually add to butter mixture, beating well. Stir in chocolates and nuts.
Form dough into 1-inch balls onto a parchment-lined baking sheet about 2 inches apart. Gently press to flatten slightly. Bake for 10 to 12 minutes. Cool slightly before removing them to wire rack to cool completely.
Cookies are an easy dessert for such an event. No plates or utensils needed!
Step 8.
Set up extra TVs around your house if you have any not in use, like a screened porch, deck (weather permitting), bar, etc.
Step 9.
Refrain from playing music. This is the one party where I leave that off—everyone wants to hear the commercials.
Step 10.
Pull out the Barber’s Party Dip with Wavy Lays, because it wouldn’t be the same without it! A match made in Heaven.
Barber’s Party Dip must be served in the carton. You want everyone to know you did not get another “off” brand! deanfoods.com and fritolay.comNeed a book? Click here now. lesliespartydiaries.comI would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
Entertaining for company on a diet can be tricky and sometimes annoying. I feel sorry for all the chefs today working around special orders and diets. They work very hard to create a beautiful plate with flavors that meld together perfectly, to just have someone rain on their parade.
“I’ll have the grouper on the snapper setup—oh, and substitute quinoa for the potatoes, and put the sauce on the side, please.”
At least when people come to your house for dinner, they have to refrain on the special requests—instead they simply don’t put it on their plate. So after spending all day preparing three or four dishes, you look across the table and your guest’s plate looks like a ghost town.
After the holidays I try to cut back and eat healthier. But, it happens every year, I get a good routine going, shed a few pounds—then it’s Super Bowl Sunday. It’s the beginning of the end.
Here are a few lighter recipes that won’t blow all of your New Year’s resolutions. They are full of fresh ingredients and ideal for entertaining, and your fellow dieting guests will greatly appreciate them too.
Cut a mango along the “fat” side lengthwise, avoiding the center pit. Make diagonal cuts in the flesh, then use the blade of the knife to remove the perfect dice.There’s only a tablespoon of olive oil in this healthy salsa. If you have any left over, use it over pork. I already feel skinnier!
Mango Salsa
Makes 4 cups
2 mangos, diced
½ cup green pepper, chopped
½ cup red pepper, chopped
¼ cup red onion, chopped
¼ cup green onion, sliced
¼ cup fresh cilantro, chopped
2 jalapeños, finely chopped
Juice of 2 limes
1 tablespoon olive oil
Salt and pepper to taste
Tortilla chips
Combine all ingredients except tortilla chips in a medium bowl. Cover and refrigerate. (It can be made up to 24 hours in advance.) Stir before serving.
Serve with tortilla chips.
Leslie Likes: Red Hot Blue Tortilla Chips
One or two bites and you’re stuffed!
Creamy Guacamole Bites
Makes 48 bites (approximately)
Juice of 2 lemons
4 avocados, peeled and seeded
1 ¼ cups red onion, finely chopped
2 garlic cloves, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
Multigrain tortilla scoops
Garnishes: cherry tomatoes, jalapeños, seeded and chopped, and freshly chopped cilantro
Leslie Likes: Tostitos Multigrain Scoops
Combine lemon juice and next 5 ingredients in a medium bowl. (I like to squeeze the juice of the lemons first to prevent the avocados from turning brown.) With a potato masher or fork, combine ingredients until smooth and creamy; cover tightly and refrigerate.
Prepare the garnishes for filling; refrigerate until ready to fill.
Combine lemon juice and next 5 ingredients in a medium bowl. (I like to squeeze the juice of the lemons first to prevent the avocados from turning brown.) With a potato masher or fork, combine ingredients until smooth and creamy; cover tightly and refrigerate.
Prepare the garnishes for filling; refrigerate until ready to fill.
Set up a filling station. This is a great job for the first guests who arrive. Do a couple, and let them fill away. It’s like the Tom Sawyer effect—if you make something look like fun everyone will want to help.To satisfy everyone’s taste buds, I like to garnish some with a cherry tomato half and chopped cilantro, and the others with jalapeños.Now you have a reason to buy these cute little babies.
Marinated Mexican Vegetables
Makes 6 cups
1 bunch radishes (about 10)
1 small red onion
3 carrots, peeled
3 pickling cucumbers
1 ½ cups white wine vinegar
1 ½ cups water
¼ cup honey
2 tablespoons salt
1 teaspoon red pepper flakes
3 garlic cloves, crushed
1 jalapéno pepper, sliced
Canning jars
Slice radishes, onion, carrots, and radishes as thinly as possible. Toss in a medium bowl. Set aside.
I bought a madoline to make these vegetables, but ended up doing it with a knife.
In a saucepan combine vinegar and next three ingredients. Bring to a boil for 5 minutes; remove from the heat and allow to cool, slightly.
Divide vegetables into jars and pour vinegar mixture over to cover them completely; cover and refrigerate.
Any size jars will work.
These pretty marinated vegetables make a great gift and keep at least 4 weeks in the fridge.
Slow-Cooker Boston Butt Sliders
Makes 14 to 16 sandwiches (easily)
1 (6- to 7-pound) boneless shoulder roast (Boston butt), trimmed
1 onion, quartered
1 cup water
Salt and pepper
Whole wheat slider buns
Marinated Mexican Vegetables
Shredded iceburg lettuce
Sweet barbeque sauce, optional
Place Boston butt in a 6-quart slow cooker; add onion, water, salt, and pepper. Cover and cook on high for 6 to 7 hours or until meat shreds easily with a fork. Transfer to a cutting board; shred with 2 forks and remove any large pieces of fat. Keep warm in a serving dish. Serve on buns with Mexican Marinated Vegetables and lettuce. Top with a sweet barbecue sauce.
I’m always amazed at how many sandwiches you can get from one 6 to 7 pound Boston butt.I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Be sure to follow me on both of my Instagram accounts, (leslie.register and lesliespartydiaries) I post on both of them all the time! Until next week, Leslie
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