My bookshelves are filled with books, mostly cookbooks. It’s a good problem. I am obsessed with all types of cookbooks—old and new. When I want to try a new recipe, I go to my shelves and pull out a stack and start looking. No matter how many times I have looked at each of them, I always see a recipe I’ve never noticed before.
Pickled shrimp is a classic recipe that has been around for a long time. When I ran across Frank Stitt’s recipe from his first cookbook, Southern Table, I knew his recipe would be foolproof—his restaurant Highlands Bar and Grill did just win the James Beard’s Award for Most Outstanding Restaurant! That is good enough for me.
Here’s the cover of the book. If you don’t have one, I highly recommend. highlandsbarandgrill.comThis shrimp cooking process and marinade are inspired and adapted from Frank Stitt’s recipe. I added my own twist by adding capers, plus extra vegetables and seasonings.
I followed Frank’s shrimp cooking technique for this recipe, WELL ALMOST! I misread the instructions, which I do A LOT, and peeled the shrimp before I boiled them. So, FYI, if you are in a hurry and want to buy your shrimp peeled and ready to go, the recipe WILL work both ways. But, when in doubt, go with the professional chef and James Beard Award winner’s recommendations.
Cooking the Shrimp
In a large pot filled with water, combine 1 onion, quartered, 1 celery stalk, cut into 3 to 4 large pieces, 1 lemon, sliced, and several parsley sprigs. Bring to a boil and simmer for 15 to 20 minutes.
Add a tablespoon of salt, and shrimp. Allow the water to return to a simmer and then remove from the heat. The shrimp will turn pink. Drain and peel (if you have not already done that!). Set aside while preparing the ingredients and making the marinade.
The Ingredients
2 ½ pounds cooked medium-size shrimp, peeled
2 lemons, thinly sliced
½ red onion, sliced
1 fennel bulb, sliced
1 bell pepper, cut into bite-size pieces
5 to 6 pieces of fresh okra, cut in half lengthwise (look for smaller ones)
2 small pickling cucumbers, sliced
2 jalapeños, sliced (do not remove seeds)
1 carrot, peeled and sliced
4 tablespoons capers
6 garlic cloves, thinly sliced
12 to 14 bay leaves (I use fresh)
The Marinade
1 ¾ cups olive oil
1 cup white wine vinegar
½ cup fresh lemon juice
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon fennel seeds
1 teaspoon ground white pepper
1 teaspoon coriander seeds
1 teaspoon red pepper flakes
Once the shrimp is cooked, then it’s playtime!
Be creative… jalapeños, peppers, carrots, cucumbers, red onion, okra, …etc.
A handful of fresh okra adds a southern twist to this tasty appetizer.I prefer using a red onion instead of yellow. I guess it’s the artist in me that likes that extra pop of color!You can use all of one bell pepper or part of several different colored ones. Your call!And, if you don’t have a bay leaf tree, go get one today. It will be the best $15 you have ever spent. The leaves are spectacular in the fresh form.Now for the final step. Pack the shrimp and veggies tightly in a jar or jars, then pour the marinade over to cover. Place in the refrigerator for at least 24 hours. It will keep for several days. This recipe makes about 8 cups and can easily be doubled or halved for any size crowd.When ready to serve, simply pour the entire jar into a shallow, attractive bowl. Serve with toothpicks. (When divided into smaller, pint-size jars, this appetizer would make a wonderful gift during the holidays or anytime!)
The Tail Discussion (I’ve saved this for last.)
I know it’s proper and chef-like to leave the tails on shrimp. But let’s be honest, folks; they get in the way! So I prefer to remove them in 99% of all shrimp dishes. The fact is, I’m the one that cleans up during and after a party, and I’d rather not pick up shrimp tails on cocktail napkins all night long. So there you have it. Tails off, please.
The Toothpick Trick
I always love when I learn a new trick. Last weekend I took this recipe to the mountains. While I was choosing a serving bowl, my gracious host cut a lemon in half for the discarded toothpicks. It was such a great idea that I felt like sharing it.
Have a great week and stay cool!
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
How can two such festive occasions happen on the same day? What is a girl to do?
This is the first time that I can remember that Cinco de Mayo and the Kentucky Derby have fallen on the same day.
“Wow, what a toss-up!”
So let’s celebrate both this week—just because we can.
Oh wait, one quick FUN FACTfrom my ever-so-smart copy editor, Susan Alison (who makes me look good week after week!):
May 5, 1973- Secretariat won, starting his quest for the Triple Crown!
“And we’re off!”
Traveling always inspires me to try new recipes. While I was in Cabo last week, I ordered a Jalapeño Margarita poolside. It was one of the best margaritas I’ve ever had, so I asked the bartender to walk me through the steps on how he made this delicious creation. So here it goes.
These fresh margaritas get their color strictly from the jalapeño and the lime juice alone. No processed mix here!
Jalapeño Margarita
Makes 2
2/3 cup tequila
½ cup simple syrup
¼ cup Cointreau
1 large jalapeño, seeds removed
Juice from 4 limes
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon hot sauce
Ice
Put first 5 ingredients in a blender. Blend thoroughly, and set aside. In a small, flat bowl stir together chili powder and salt. Place hot sauce in a separate bowl. Dip the rim of each glass in the hot sauce, then salt mixture and fill with ice. Pour margarita mixture over ice. Garnish with a lime slice or jalapeño if desired.
The sweetness of the simple syrup and Cointreau smooth out the acidity of the lime juice. You won’t be able to have just one! Serve with Crunchy Fried Plantains and a spicy ranch dressing dipping sauce.
Learn from Leslie:To make simple syrup, “simply” boil equal parts of water and sugar. I like to do 3 cups at a time and keep it ready to go in the refrigerator.
A plantain is NOT a green banana.They should be carefully marked. Ask if you are not sure. I was surprised how inexpensive they are. Each of these plantains was 25 cents!
Crunchy Fried Plantains
Serves 4 to 6 as an appetizer nibble
3 to 4 plantains
48 ounces peanut oil
3 garlic cloves, peeled and halved
Kosher salt
Spicy ranch dressing
With a chef knife remove both ends (about 1 inch) of the plantain. With the tip of the knife make a cut down the entire length of the plantain. Peel and remove skin and discard. Cut plantain in half, then quarter. With cut side down, carefully slice plantain strips as thinly as possible. Repeat with remaining.
Be sure not to crowd the pan. The plantains will get crispier and browner in small batches. They will keep for several hours, so feel free to do them in advance.
In a Dutch oven heat oil and garlic cloves to medium high. Cook plantains in batches until golden brown, stirring frequently to keep them from sticking together. Place on a lightly salted paper towel to drain. Sprinkle with additional salt.
Serve with a spicy ranch dressing for dipping.
The slightly sweet homemade chip goes beautifully with a spicy margarita. It’s a nice alternative to a salty chip.
Now on to the next…
If you haven’t noticed, there is a julep craze going on this year. Garden and Gunmagazine has asked restaurants to invent their own creation of this classic drink. Well, I don’t own a restaurant, but I was up for the challenge.
Tropical Mint Juleps with Pineapple Cigar
Makes 2
1 pineapple spear from a whole fresh pineapple, plus extra for cigar garnishes
5 fresh mint leaves, plus extra for cigar garnish
3 ounces bourbon
1 tablespoon powdered sugar
½ cup pineapple juice
Wooden picks
In a small pitcher, place pineapple, mint leaves, and bourbon. With a muddler or end of a wooden spoon, break up pineapple spear and crush mint leaves. Add powdered sugar and juice. Combine well. Serve over crushed ice. Garnish with pineapple cigar.
Learn from Leslie: To make garnish, use 2 larger fresh mint leaves to resemble the wrapper on a cigar. Use a long wooden pick to hold them in place.
I’ve always been a fan of rum and pineapple juice. I can’t believe I have never tried it with bourbon. Give it a try!Serve the Tropical Mint Juleps with Mama Lil’s Biscuits filled with Heavenly Ham Saladfor an irresistible bite.
Mama Lil’s Biscuits
Makes 45 to 50 1-inch biscuits
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons shortening, such as Crisco
½ cup buttermilk, plus extra if needed
Preheat oven to 450 degrees.
In a medium bowl, combine first 4 ingredients well using the tines of a fork. Add shortening, and combine thoroughly until evenly distributed and crumbly. Add buttermilk, and combine until dough forms. (Add extra buttermilk 1 teaspoon at a time if needed.)
On a floured surface, roll dough out into a rectangle to ½-inch thickness. Cut into 1-inch pieces with a paring knife. Place together on a parchment-lined baking sheet. Bake 5 to 7 minutes until done and lightly browned. Allow to cool.
Biscuits like to touch! By placing them close together you will make them rise more.This spreadable salad is an ideal accompaniment for these tiny biscuits.
Heavenly Ham Salad
Makes 2 ½ cups
½ pound deli ham (ask the butcher to slice it in 2 to 3 thicker slices)
½ cup chopped celery
¼ cup sweet pickles
½ cup mayonnaise
Coarsely chop the thickly sliced ham before placing it into the food processor. Process the ham alone, and then add the chopped celery and pickles.
Place ham in a food processor, and process until fine. Add celery and pickles; pulse several times until thoroughly combined. Remove mixture from the food processor bowl, and place into a mixing bowl. Add mayonnaise, and combine well. Refrigerate until ready to use.
Leslie Likes:Wickles Pickles and Duke’s Mayonnaise
Filling the Biscuits:
Split the biscuits in half, and fill with about 1 teaspoon of Heavenly Ham Salad. Serve with Tropical Mint Juleps.
For a quick centerpiece, place one pretty bloom in a recycled bourbon bottle.I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
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
Before we start talking about kitchen gadgets, I have to share some exciting news.
I never tire of seeing my work in actual print!
For those of you that may not know, I am now a contributing editor to Birmingham Home and Garden magazine. I develop and photograph the recipe section each issue. The March/April issue is hot off the press. Be sure to pick up a copy, subscribe, or go to birminghamhomeandgarden.com for the recipes. (Select ENTERTAINING from the menu bar.)
In this issue, I feature 5 recipes that travel well, or can be easily prepped in advance—all which will make for a more relaxing vacation. If you are headed to the mountains, beach, or lake anytime soon, or have a busy weekend planned, you won’t want to miss this issue.
Now, back to The Mini Magazine…
What’s in YOUR kitchen?
I was looking through some of my photos from Leslie’s Party Diaries andI ran across My 10 Most Used Kitchen Gadgets that I had photographed to be in L.P.D. Due to the lack of space, the entire list was never used. So I thought I would share them with you today. Think of this as a supplement to the book!
My 10 Most Used Kitchen Gadgets
Kitchen Scissors- “My Trusty Sword” I use them a million times a day. I freak when someone doesn’t put them back in my knife block. I use them to cut herbs, pizza slices, meats, parchment, and occasionally even a FedEx box.
My Trusty Sword
Pastry Blender- The secret weapon for making homemade piecrust and biscuits light and flaky.
Every kitchen needs one of these.
Vegetable Peeler- The obvious, of course, and for making pretty Parmesan or chocolate shavings.
I love the oversized rubber handle on this peeler. It’s easy on your hands.
Funnel-I don’t fry very often, but when I do, I want the oil to “go away” when I’m finished. I let the oil cool for several hours or overnight, then I use the handy funnel to pour it neatly back into the container. Jon taught me this little trick!
A funnel is like a cold bottle of Champagne. If you don’t have one, it’s too late!
5. Stainless Steel Mixing Bowls-These lightweight and easy-to-wash bowls are my go-to for any recipe. I love the way they nest and take up very little space in my cabinet. Most restaurant supply stores have a variety of sizes.
I buy these in pairs. So many recipes require two bowls of a similar size. It also works well if you are doubling a recipe.
Pastry Wheel- It is easy to make an impressive piecrust with this simple little tool. I use it for my shortcake pastry and homemade ravioli too.
Even a store-bought crust will look special.
Juicer- How many times have you squeezed a lemon into a recipe and lost a few seeds through your fingers? Fishing them out is like catching a bat! This juicer not only gets all the juice from a lemon, but catches the seeds too. You can also find larger ones for oranges and grapefruit.
A must! Even if it’s only for a fresh-squeezed margarita. That’s reason enough alone!
Kitchen Twine-One roll will probably last you a lifetime. I use it for meats, my Patchwork Chop Salad (see Leslie’s Party Diaries, page 101), tying up spices in cheese cloth, etc.
Not only is kitchen twine handy in so many recipes, but it makes a timeless bow on a brown craft-paper package.
Box Grater- I’ve never been a fan of “pre-shredded” cheese. I prefer to grate my own. So, with that said, my grater gets a lot of use. It is also good for carrots, zucchini, and potatoes.
Grating your own cheese is a good arm exercise too!
See, cooking can be your cardio!
Sifter- When I was younger I would sometimes skip the sifting step when making homemade piecrust. But after tasting my mother’s one day, I realized it’s not an option if you want a light and flaky crust. A small strainer can work nicely too. Go the extra mile!
It can never hurt to re-sift anything pre-sifted. Your crusts will be lighter and flakier.
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
An assortment of dips and chips is an easy way to satisfy company. Homemade bagel and pita chips are a lighter alternative to the store-bought variety. And vegetables are even lighter and good for you. Give them a try!
Once I go to the trouble to get my big food processor out—I want to process everything. It is very satisfying to throw in several ingredients and press the ON button. The machine does the rest.
I feel like an accomplished cook when I spoon out the beautifully mixed concoction.
Here are three easy recipes that are made in the food processor. They can be made in advance and served in a variety of ways.
This first recipe is ideal for the winter months when fresh basil is not in season. Fresh spinach is an easy, less expensive substitute.
Store the Spinach-Pesto Dip in the refrigerator for up to three days. It makes a great snack on a cracker, and a delicious sauce tossed on warm pasta.
Spinach-Pesto Dip
Makes 1 ½ cups
3 cups fresh spinach, packed tightly
1 cup fresh basil
½ cup Parmesan cheese, grated
1 ¾-ounce jar pine nuts, toasted
1 garlic clove
1/3 cup fresh lemon juice
1/3 cup olive oil
1 teaspoon pepper
Salt to taste
Garnish with cherry tomato halves, optional
Place all ingredients into a food processor; pulse until creamy. Serve with pita chips or assorted raw vegetables. It also can be tossed with any warm pasta.
Learn from Leslie: To toast pine nuts simply place them in an ungreased, nonstick skillet. Toss them around for a couple of minutes on medium to medium-high heat. Remove and allow to cool.
Ditalini pasta is a great choice for this pesto. It coats evenly and is easy to eat. Garnish with cherry tomatoes, if desired.Top with a little Parmesan “protein” and enjoy as a satisfying lunch. Serve with grilled chicken for an easy supper. Your vegetable is included!
Jalapeño-Artichoke Dip
Makes 2 ½ cups
1 (14-ounce) can artichoke hearts, drained
1/3 cup jalapeño slices (pickled style in jar), plus extra for garnish
1 (8-ounce) package cream cheese
½ cup Monterey Jack cheese, grated
2 tablespoons olive oil
2 tablespoons juice from jalapeño slices
Juice of 1 lemon
Place all ingredients into the bowl of a food processor; pulse until creamy. Serve with crackers. This dip also makes a yummy toasted crostini.
Spread the Jalapeño-Artichoke Dip onto French bread slices, top with extra grated Monterey Jack cheese, and broil. Garnish with a jalapeño slice. This is a quick hot appetizer that easily can be passed.
Roasted Red Pepper Hummus
Makes 4 to 5 cups
1 (29-ounce) can garbanzo beans (chickpeas), drained
1 (12-ounce) jar roasted red peppers in water, drained
1/3 cup fresh lemon juice (juice of 2 lemons)
¼ cup tahini (well stirred)
1 garlic clove
1/8 teaspoon cayenne pepper
Salt to taste
Garnish with toasted pine nuts, optional
Place all ingredients in the bowl of a food processor; pulse until creamy.
Serve with homemade bagel or pita chips or assorted vegetables.
Roasted Red Pepper Hummus tastes great in a crisp piece of celery or as a mayonnaise substitute on your favorite sandwich.
If you are trying to cut back on extra salt and fat but still crave the crunch of chips, here is an easy solution without sacrificing flavor.
Make your own flavorful and lower sodium bagel chips. Slice your favorite bagel flavors into ¼-inch rounds. Spray with butter-flavored cooking spray, then sprinkle with Salt-Free Mrs. Dash, garlic powder, or sesame seeds. Bake for 10 to 15 minutes at 350 degrees until golden brown and crisp.Store in an airtight container. Assorted bagels from Crestline Bagel Company, crestlinebagel.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
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