Special Orders

Name: Creamy Guacamole Bites
Yield: 48 bites (approximately)
Ingredients: 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; cherry tomatoes; jalapeños (seeded and chopped); freshly chopped cilantro

On January 24, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, appetizers, mains, sides, The Parties3 Comments

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

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.

To serve, fill scoops with guacamole and garnish.

Leslie Byars Register

Yields 48 bites (approximately)

Creamy Guacamole Bites

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Ingredients

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)
freshly chopped cilantro

Instructions

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.
To serve, fill scoops with guacamole and garnish

https://dearpartydiary.com/special-orders/

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.

Leslie Likes: Sticky Fingers Smokehouse (Carolina 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

Old School

On January 17, 2018January 11, 2019 By Leslie Byars RegisterIn breads & pastas, mains, sides, The Recipes5 Comments

My favorite recipes start with simple ingredients.

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

Oh, that’s old school.

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

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

Leslie’s Basic Cream Sauce

Makes 2 ½ cups

2 tablespoons unsalted butter

2 tablespoons flour

2 cups milk

½ cup Cheddar cheese, grated

¼ cup Parmesan cheese, grated

½ teaspoon salt

¼ teaspoon white pepper

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

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

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

Leslie Byars Register

Yields 2 1/2 cups

Leslie's Basic Cream Sauce

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Ingredients

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

Instructions

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

https://dearpartydiary.com/old-school/

Talk about a crowd-pleaser! Skillet by Le Creuset, Williams-Sonoma, williams-sonoma.com

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

Easy Elegant Asparagus

Serves 4 to 6 as a side dish

1 pound asparagus, trimmed

1 recipe Leslie’s Basic Cream Sauce

3 hard-cooked eggs, chopped

Homemade breadcrumbs (see recipe below)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Kentucky Hot Brown

Serves 4

4 slices white bread, cut in half diagonally

1 to 1 ½ pounds sliced turkey

1 recipe Leslie’s Basic Cream Sauce

8 tomato slices

¼ cup grated Parmesan

8 slices of cooked bacon

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

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

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

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

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

Broccoli Mac-and-Cheese

Serves 8 to 10 (maybe more!)

2 cups twist-style pasta (8 ounces)

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

3 tablespoons butter

3 tablespoons flour

3 cups whole milk

2 ½ cups sharp Cheddar cheese, grated

½ cup Parmesan cheese, grated

1 teaspoon Worcestershire sauce

½ teaspoon dry mustard

¼ teaspoon white pepper (or to taste)

½ teaspoon salt (and more to taste)

½ cup Panko (Japanese breadcrumbs)

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

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

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

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

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

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

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

Broil until hot and bubbly and lightly browned.

Serve immediately.

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

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

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

Breakfast Lessons

On January 10, 2018January 11, 2019 By Leslie Byars RegisterIn breads & pastas, brunch, desserts6 Comments

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

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

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

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

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

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

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

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

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

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

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

Seeing Mama Lil’s handwriting is so comforting.

Hungry Jess Pancakes

Makes 10 pancakes

2 eggs

1 ¼ cups buttermilk

½ teaspoon salt

½ teaspoon baking soda

2 teaspoons baking powder

1 cup flour

2 tablespoons melted butter

Vegetable oil

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

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

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

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

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

Garnish with fresh berries.

Leslie Byars Register

Yields 10 pancakes

Hungry Jess Pancakes

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Ingredients

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

Instructions

Crack eggs into the bowl of a mixer; beat well. Add buttermilk, and mix until thoroughly combined.
In a separate bowl, combine remaining dry ingredients. Add to the buttermilk mixture; beat well. Add the melted butter. Set aside.
Heat a large nonstick skillet to medium to medium-high. Evenly coat the bottom of the skillet with vegetable oil. (I like to brush the vegetable oil onto the skillet with a basting brush.)
With a 1/3 dry measuring cup, pour batter into the skillet, making 3 pancakes at a time until batter is gone.
Keep in a warm oven on a baking sheet until remaining are cooked. Serve with warm maple syrup.
Garnish with fresh berries.

https://dearpartydiary.com/breakfast-lessons/

Plates are by Golden Rabbit, $16 each. Retro alarm clock, $18. Enjoy Life glass, $12, all from The Art of Simple, Seaside, Florida; 850/231-6748, theartofsimple.com. The watering can is from Shoppe, Birmingham, Alabama; 205/224-4450, shoppebham.com

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

Judy Bishop’s Banana Bread

Makes 2 (8 ½ x 5-inch) loaves

1 cup shortening

2 cups sugar

3 eggs

2 teaspoons vanilla

2 ¾ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

4 ripe bananas, mashed with a fork

1 ½ cups walnuts, toasted

Preheat oven to 350 degrees.

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

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

Bake for 50 minutes.

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

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

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

Quick Creamy Cheese Grits with Brown Sugar Bacon “Spoons”

Makes 5 cups

4 ½ cups water

1 cup grits

½ teaspoon salt

3 tablespoons butter

6 to 8 slices American cheese

Salt and pepper to taste

Brown Sugar Bacon “Spoons”:

6 slices of bacon, cut in half

1/4 cup light brown sugar

Coarsley ground black pepper

Leslie Likes: Nueske’s Applewood Smoked Bacon

Preheat oven to 350 degrees.

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

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

Quick Creamy Cheese Grits:

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

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

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

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

Lentils and Roses

On January 3, 2018January 3, 2018 By Leslie Byars RegisterIn soups, The Parties, The Recipes

One bunch of grocery store roses and a couple bags of red lentils”

Sometimes when you are doing a floral arrangement, you have your heart set on a certain flower, and you go to the store and they don’t have anything even close to what you were imagining. That’s when the fun starts.

There are no boundaries when you are playing with flowers. The world is your oyster.

In my opinion, a mass of any color or flower is usually more effective than a mixture—although I like to change it up sometimes.

When I saw these coral sweetheart roses at the grocery store floral department, I instantly thought of red lentils. That’s how my mind works. Not only were the lentils a similar color, but also they would serve as an anchor for my vases in the container for easy, painless transportation.

Gathering your provisions is half the fun.

Lentils are found in the grocery store aisle with the other dried beans.

Look for containers with dual purposes like this basket-like shape.

Miniature old-fashioned milk bottles filled with water are the vases for the roses. They easily nestle into the bed of lentils for stability.

I took this arrangement to a birthday dinner last spring. It’s nice to take flowers to a restaurant for a special occasion if they are compact and don’t interfere with the service. It instantly creates a homey feel at the table. I usually try to drop them off late that afternoon, while the tables are being set, to avoid any confusion and simplify my arrival at dinnertime.

The galvanized container and bottles are from Oak Street Garden Shop, oakstreetgardenshop.com

Don’t be afraid to put any combination together. You are the floral designer.

Now what to do with the leftover lentils after the flowers are gone?

Lentils cook quickly and make a healthy, light lunch or simple supper in a stew.

Leslie’s Leftover Lentil Stew

Makes 2 1/2 quarts

2 cups lentils

1 tablespoon olive oil

1 medium onion, chopped

5 celery ribs sliced diagonally

4 to 5 cloves garlic

2 (14.5-ounce) cans low-sodium chicken broth

2 (14.5-ounce) cans diced fire roasted tomatoes

Juice of 1 lemon

2 tablespoons chili powder

1 tablespoon cumin

1 1/2 teaspoons salt

Dash of hot sauce

Rinse lentils in a bowl until the water is no longer cloudy. It may take a few times. Place 2 cups of lentils in a medium saucepan; add 4 cups of cold water. Bring to a boil, and simmer for about 20 minutes until beans are tender. They will open up a little bit.

While they are cooking, sauté onion, celery, and garlic in olive oil in a large Dutch oven. Cook for about 5 minutes or until tender and onions are translucent.

Drain the lentils; add them to the onions, celery, and garlic. Add the chicken broth, and remaining ingredients. Simmer for one hour. Serve with crackers or hot French bread.

A cold week is like a rainy day you desperately need to get your life back together. You will feel organized by Friday if you check these all off your list.

Arctic Blast Activities

Write your holiday thank-you notes. Yes, that never goes out of style.
Clean out the cluttered drawers around your house.
Set up a card table for a puzzle or a craft project.
Put away all the straggling Christmas gifts and decorations.
Fill in all upcoming activities, trips, etc. on a 2018 calendar.
Buy a new houseplant to perk up a corner or coffee table.
Start a new exercise class; change it up.
Plan a spring party.
Try a new recipe.
Make a batch of Freezer Pizza Crusts (page 180, see Leslie’s Party Diaries)

One batch makes 12 healthy, thin pizza crusts. They are a crowd-pleaser!

Happy New Year!

Coming up in the next few weeks, Favorite Weeknight Meals, Breakfast for Dinner, Super Bowl Supper ideas, Knife-and-Fork Sandwiches, and more! Be sure to subscribe to dearpartydiary.com. I may sneak a few posts in just for those special folks who do.

Also, be sure to subscribe or pick up a copy of Birmingham Home and Garden magazine, birminghamhomeandgarden.com. My first food column is out now in the January/February issue.

The Monday Morning Conference Call

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

I can’t think of a better time to introduce my brother-in-law, Chip, and his wife, Andrea, and their signature cocktails. In their downtime, with their neighbors Jeff and Emma, they have developed a very humorous, interesting list.

They have all kinds of clever ideas. They are even tossing around the thought of, in their later years, both buying condos near each other and putting in a Jack-and-Jill bar. They may be on to something here.

Hey, let’s grab a drink in the bar.

And in their bar, they will serve only their signature cocktails, which will be printed on a special menu. Sounds fun to me.

The first drink on the list is The Monday Morning Conference Call. This is the perfect choice after a busy holiday weekend. Nothing’s wrong with the hair of the dog, and besides, it’s still the holidays.

Because you already know what kind of week it’s going to be.

This is basically an Irish coffee on the rocks.

Monday Morning Conference Call

Makes 1 drink

1 cup of cold coffee

1 ounce Baileys Original Irish Cream

1 ounce Jameson

Splash of Kahlua to taste

1 packet of Splenda (optional)

Combine all ingredients, and serve over ice.

Be sure to start with a cold cup of coffee.

And, yes, you are not seeing things. In the middle of this cute plate is a jockey on an armadillo. My close friend Dolly has a knack for finding unique treasures.

Orange Toast

Makes 44 pieces

Zest of 2 oranges

1 cup powdered sugar

½ cup unsalted butter

22 slices of very thin white bread

Preheat oven to 275 degrees.

Stir together orange zest, powdered sugar, and butter until blended.

Trim crusts from bread with a long, serrated knife; spread butter mixture thinly on both sides of the bread. Place on an ungreased baking sheet; cut bread slices in half lengthwise.

Bake 30 to 35 minutes or until dry and toasted, turning after 20 minutes. Cool on a wire rack. Store in an airtight container.

Leslie Likes: Pepperidge Farm Very Thin White Bread

Leslie Byars Register

Yields 44 pieces

Orange Toast

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Ingredients

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

Instructions

Preheat oven to 275 degrees.
Stir together orange zest, powdered sugar, and butter until blended.
Trim crusts from bread with a long, serrated knife; spread butter mixture thinly on both sides of the bread. Place on an ungreased baking sheet; cut bread slices in half lengthwise.
Bake 30 to 35 minutes or until dry and toasted, turning after 20 minutes. Cool on a wire rack. Store in an airtight container.

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

The second drink on their list is called the Rendition. It’s a very refreshing and beautiful drink.

Because you’re not quite sure which jurisdiction you are going to wake up in.

These can be addictive. And talk about light! Perfect for those days you are watching your calories.

Rendition

Makes 1 drink

1 to 2 ounces Stoli Blueberry Vodka

Juice from ½ of a Key lime or lime

4 to 5 fresh blueberries

1 large sprig of fresh mint

Ice

Sprite Zero

I love how the flavors release when they are crushed with the muddler.

In a small pitcher, combine vodka, lime juice, blueberries, and mint. With a wooden muddler, crush the berries and mint to release their flavors into the vodka and lime juice. Add ice and top off with Sprite Zero.

Chip and Andrea have a Key lime tree in the courtyard of their New Orleans home. If you have trouble finding Key limes, just substitute limes.

Stay tuned in the coming weeks for more on Chip and Andrea’s specialty cocktail list.

Emergency Appetizer

For those who follow one of my Instagram accounts, Leslie’s Party Diaries and Leslie.Register, you may have seen me mention this Emergency Appetizer before, but after several requests, I decided to add it to the mini magazine.

If you are looking for a hot dip and live near a Trader Joe’s, pick up a container of their Spinach and Kale Greek Yogurt Dip. Top it with fresh Parmesan cheese, and bake at 350 degrees until hot and bubbly. Serve with crackers, assorted vegetables, or chips. It couldn’t be easier than that!

Heat this **Spinach and Kale Greek Yogurt Dip** from **Trader Joe’s** as simple appetizer for last-minute company. traderjoes.com

Also, be sure to pick up a copy of Birmingham Home and Garden magazine (birminghamhomeandgarden.com) coming out January 1st. I’ll be doing their food column in the coming issues. My first topic will be easy, lighter Mexican fare. Check it out!

Happy New Year!

Packaging Is Everything

On December 13, 2017December 19, 2017 By Leslie Byars RegisterIn appetizers, desserts6 Comments

When I was in elementary school, I remember coming home after school and spotting a new present under the Christmas tree. My mother made all of our packages look like they came from a fancy department store. That was not an easy thing to do when you live in a town of 10,000 people. She would add ornaments, greenery, dollar store finds, well, just about anything to our gifts. I couldn’t wait to open them!

Why give just one present when you can give two?

Be creative with your wrapping this year. Spend less money on expensive ribbon and make them all unique with a package topper. It’s an easy way to personalize each gift. They can be found anywhere—dollar stores, checkout lines, even in your junk drawers! The key is lightweight and attachable.

An extra set of measuring spoons always comes in handy when cooking with wet and dry ingredients.

No man will be disappointed when he sees this cute miniature of bourbon on his package. No waste here! **Bulleit Bourbon**, bulleit.com

The hole in the bottom of this tiny clay pot makes it easy to attach to the package. Perfect for the gardeners in your life. **Black Sheep Antiques**, 336-432-0565, contact@blacksheepantiques.com

A monochromatic package can be the most elegant of all. Gift wrap by Sugar-Paper, **Target**, target.com. Star ornament available at **The Container Store**, containerstore.com

It’s nice to give an ornament with a date for the memory. This shiny gold bell gets everyone in the mood for Santa. **Target**, target.com

A simple gold letter dresses up a pretty red box. Box by Sugar-Paper. Both available at **Target**, target.com

Food Gifts

You can always tell a food gift that works—it’s eaten the first day or two. The ones that linger around until New Year’s Eve and end up in the trash, well, . . . .

My sister, Beth, better known as “Sugar” since she became a grandmother, has a foolproof, microwave praline recipe that takes the guesswork, thermometer, and mess out of the process. They are so easy to whip up and make a wonderful gift for neighbors and friends.

Anyone can make these easy microwave pralines. They are a piece of cake!

Sugar’s Pralines

Makes 2 dozen

1 pound (1 box) of light brown sugar

1 cup heavy whipping cream

1/2 cup (1 stick) butter

1 ½ cups pecan halves

In a large microwave-safe bowl, heat sugar and whipping cream on HIGH for 11 to 13 minutes, until hot and bubbly. (Cooking time may vary slightly with microwaves.) DO NOT LET IT BURN.

Remove from the microwave, and add butter, combining thoroughly until completely melted. (I like to cut the butter into smaller pieces, to allow it to melt quickly.) Add pecans, and stir to combine.

Learn from Leslie: I do 11 minutes in my 1200 watt microwave.

Drop pecan mixture immediately onto wax paper with a spoon or small measuring cup.

Be sure several pecans are in each spoonful as you drop them to the wax paper. You want each praline to have several pecans.

Allow to cool completely. It may take an hour or two.

The pralines will lighten as they harden.

Poster board strips easily turn this box into an ornament-like box.

Add a raffia bow and a gift tag and they are ready to deliver. They may also be frozen if desired. Allow to come to room temperature before packaging. Gift tags from **The Scribbler**, scribblerpink.com

Christmas Charcuterie

I adore a printed tag. If I could label everything I own I would! **Say Grace Papergoods**; contact Gina Winn at 205/329-4097, Instagram @mamawinn4.

Everyone likes a good cheese plate, so I decided to add this to my friends’ and neighbors’ gifts this year. I picked three or four of my most favorite cheeses (Cowgirl Creamery’s Mt Tam Triple Cream Brie, Manchego, and Port Salut), a hard salami, several nuts, an apple, a few cornichons, and a miniature honey with dipper. I assembled on a bamboo paper plate and packaged in clear gift bag.

This is a fun project to do with your family—create an assembly line and give everyone a job.

Once you have gathered all the items, it takes only a few minutes to assemble these cheese plates.

I found the miniature honey jars and dippers on **Amazon,** amazon.com

Slip the plates into a clear gift bag, and tie with a ribbon. Keep refrigerated until you deliver.

Fabulous Finds, Stocking Stuffers, and Unusual Gifts

**The Ugly Sweater Cookie Kit:** This kit contains 10 baked cookies (chocolate and vanilla), icing, and candy sprinkles. It’s an easy activity for all ages. How ugly can you go? **Trader Joe’s**, $5.99. traderjoes.com

**Romeo & Julienne:** a wooden cutting board shaped like a book. It’s perfect for small jobs and stores upright with your cookbooks. No more digging around in a crowded cabinet. This handy board by Fred is at your fingertips whenever you need it. **Smith’s Variety,** Mountain Brook, Alabama, $15.99, 205-871-0841

**Chocolate Passport:** a colorful assortment of dark chocolate from eight different countries, neatly backed in a passport-like box. It’s a great stocking stuffer or gift for the chocolate lover. **Trader Joe’s**, $9.99, traderjoes.com

**Orange and lemon juicers:** one of the most used gadgets in my kitchen. I use them almost every day. Nothing could be easier than juicing with either one of these. I love how it contains all the seeds and gets the maximum amount of juice out of every piece of fruit. **The Cook Store of Mountain Brook**, $12, 205/879-5277

**Rainbow of Honey:** From biscuits to a cheese plate, you will have it covered with this 6-pack of flavored honey. The gift pack comes with a bottle each: clover, sunflower, orange blossom, eucalyptus, macadamia, and mimosa. **Trader Joe’s**, $9.99, traderjoes.com

**Karaoke Bluetooth Microphone:** Connect, play, and sing with this wireless microphone and hi-fi speaker that is always party ready. It’s easy to recharge with the included cable and compatible with Android and Apple. $39.99, **The Container Store**, containerstore.com

**Leslie’s Party Diaries**: the perfect hostess, wedding, birthday, Christmas, or happy gift for the cooks and entertainers in your life. $39 plus tax. lesliespartydiaries.com

A Customized Creation

Create your own signature paper at **Spoonflower.com**. $60 per (12 foot by 24 inch) roll. Any image or photograph can be uploaded and made into wallpaper.

The image can be repeated in a variety of sizes.

The roll will last a lifetime. Let it be your signature paper. It works nicely under a dessert, cheese plate, or a plate of cookies for a gift.

Now, take a deep breath and relax. You still have plenty of time to get everything done before the big day.

Fond Food Memories

On December 6, 2017January 11, 2019 By Leslie Byars RegisterIn breads & pastas, soups, The Recipes7 Comments

I often have trouble remembering someone’s name, but I never forget a good meal, whether in a restaurant or in someone’s home.

In the early ’90s, while I was on staff at Southern Living magazine, I remember going to dinner with friends at Chris and Idie Hastings’ house. Although it’s been almost 30 years ago, I can remember the meal they served.

Chris prepared a whole fish (I think snapper), stuffed it with fresh herbs and lemon slices, and tied it up with kitchen twine, and cooked it on the grill, of course. It was beautiful and delicious. The side dishes were simply prepared silver queen corn and lady peas. Idie made a homemade loaf of peasant bread, which she baked in a clay cloche. ( I owned one the next day.) We finished off the night with a warm peach cobbler right out of the oven served with a scoop of ice cream. Unforgettable.

One of the reasons I wanted to write Leslie’s Party Diaries last year and now my blog, DearPartyDiary.com, was to encourage people to take the time and confidence to entertain those they love and make fond food memories for life. There are few better memories.

To me nothing is more soothing than a warm bowl of soup off the stove and a savory, homemade bread.

This is the creamiest non-cream soup I’ve ever tasted.

Roasted Butternut Squash Soup

Makes 2 quarts

1 large butternut squash, cut into 1-inch pieces, or 30 ounces of precut (4 to 5 cups)

1 onion, cut into 8 wedges

4 garlic cloves, crushed

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon honey

¼ teaspoon ground nutmeg

3 (14.5-ounce) cans low-sodium chicken broth

3 to 4 slices of good bread, cubed and toasted

Garnishes: ground nutmeg and pomegranate seeds

Squash can be confusing if you don’t buy it a lot. The butternut squash is pale peach with an elongated pear shape.

Removing the skin from a butternut squash is not an easy task. If you see a butternut squash precut it is worth every penny—and almost worth driving to store #2 or #3 to find!

Preheat oven to 375 degrees.

I love a recipe that comes together easily with little mess. Roasting the onions, garlic, and squash together in one pan makes for a quick cleanup.

Place squash, onion, and garlic on a large baking sheet; drizzle with olive oil, salt, and pepper. Toss to coat completely. Roast for 30 to 35 minutes until tender.

Place roasted vegetables in a blender. Add honey, nutmeg, and chicken broth, gradually. Blend until smooth.

This soup is so delicious and creamy—you’ll feel like you could open your own restaurant.

This soup can be made ahead and refrigerated or warmed and served immediately.

Serve with toasted bread cubes, and garnish.

For the toasted bread cubes: Remove the crusts from several slices of multi-grain bread; cut into squares. Spray both sides with butter-flavored cooking spray. Toast for 10 to 15 minutes in a 375 degree oven. Serve with soup.

Leslie Byars Register

Yields 2 quarts

Roasted Butternut Squash Soup

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Ingredients

1 large butternut squash, cut into 1-inch pieces, or 30 ounces of precut (4 to 5 cups)
1 onion, cut into 8 wedges
4 garlic cloves, crushed
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon honey
¼ teaspoon ground nutmeg
3 (14.5-ounce) cans low-sodium chicken broth
3 to 4 slices of good bread, cubed and toasted
Garnishes: ground nutmeg and pomegranate seeds

Instructions

Preheat oven to 375 degrees.
Place squash, onion, and garlic on a large baking sheet; drizzle with olive oil, salt, and pepper. Toss to coat completely. Roast for 30 to 35 minutes until tender.
Place roasted vegetables in a blender. Add honey, nutmeg, and chicken broth, gradually. Blend until smooth.
This soup can be made ahead and refrigerated or warmed and served immediately.

For the toasted bread cubes:

Remove the crusts from several slices of multi-grain bread; cut into squares. Spray both sides with butter-flavored cooking spray. Toast for 10 to 15 minutes in a 375 degree oven. Serve with soup.
Serve with toasted bread cubes, and garnish.

https://dearpartydiary.com/fond-food-memories/

It doesn’t take any time to make a homemade crouton.

I love to serve this in espresso cups as a starter. It’s a nice change from a normal appetizer and it can be passed easily. (Note: if passing to sip, I omit the croutons.)

Leslie Likes: Dave’s Killer Bread

Easy Drop Biscuits

Makes 2 dozen

3 cups all-purpose flour

2 tablespoons baking powder

¼ teaspoon salt

¾ cup cold butter

1 ½ cups whole milk

Preheat oven to 400 degrees.

Cut the cold butter into smaller pieces to incorporate it quickly into the flour mixture.

Don’t worry if there are a few clumps of butter here and there. What’s not to love about a little pocket of butter?

Combine flour, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a pastry blender until crumbly. Add milk a little at a time, stirring just until dry ingredients are moistened.

I use two teaspoons to drop the sticky dough onto the baking sheet.

Drop with two teaspoons onto a parchment-lined baking sheet.

Bake 15 to 18 minutes or until golden brown.

Serve immediately.

If you are not going to eat immediately, which I highly suggest, allow to cool on a wire rack.

Easy Drop Biscuits can be made in advance and frozen. (Note: it’s best to split before freezing if you plan to fill them with ham.) Remove from freezer, add thinly sliced ham, and warm before serving.

They are also delicious with plain old honey.

10 Live and Learn Party Tips

Chop onion and garlic before you shower.
PREP! Chop, measure, and prewash anything and everything and have it ready to go.
Avoid bell or long sleeves on party night. They will drive you crazy. I prefer three-quarter sleeves or sleeveless for cooking.
Run the load of last-minute dishes in the dishwasher, and unload before guests arrive. Start empty!
Designate the coat and bag area on the front end, before they are strung out all over your house in messy piles lining the walls.
Empty all trashcans.
Never run out of alcohol.
Nothing chills a party in a bad way than running out of ice. Have an extra bag or two in a cooler or the freezer.
Be sure all doors are well lit and welcoming. The last thing you want is an ambulance at your house during a party—not festive.
Change your shoes before the final cleanup at the end of the night. Your feet will thank you the next day!

Be sure to subscribe so you won’t miss next weeks food gifts, gift wrap ideas, and fabulous finds for stockings and more!

Baby Bites

On November 29, 2017January 11, 2019 By Leslie Byars RegisterIn appetizers, appetizers, The Recipes1 Comment

How many times have you walked into a party and someone passes you an appetizer that seems impossible to eat with one hand? The first thought that goes through my head is “Whose idea was this?”

After I’ve just pulled the dry-cleaning tag off my blouse or dress, the last thing I’m going to do is chance it—and be a mess the rest of the night. I don’t care if I’m starving and about to pass out. The thought of wearing the appetizer on my outfit or around my mouth the rest of the evening is not worth any tasty bite.

This post is dedicated to the perfect small bites—the ones that are truly one bite, no dripping, with no worries. And most importantly, they are delicious.

Both of these have few ingredients and make a lot of bites.

Close friend and fellow foodie Wade brought this first recipe to a cookout last summer. I was impressed how satisfying and easy to eat they were—the perfect tie-you-over-until-dinner bite. I kicked the presentation up a notch for the holidays (sorry, Wade), but they are definitely company worthy, any way you serve them.

I love an appetizer that can be prepared ahead of time. These Pickled-Asparagus Salami Roll-ups can be made the day before and even assembled on the serving platter—down to the pepper-and-chive packages! Be sure to cover tightly with plastic wrap before refrigerating.

Pickled asparagus can be found with the pickles and occasionally with the bar mixers at most grocery stores.

Pickled Asparagus Salami Roll-ups

MAKES 48 BITES

1 (12-ounce) jar pickled asparagus

1 (4-ounce) package of salami, sliced (approximately 4-inch rounds)

4 ounces of creamed cheese, softened

1 red pepper

1 yellow pepper

Handful of assorted olives

Chives

Drain pickled asparagus, and pat dry with a paper towel. On one slice of salami, evenly spread a thin layer of cream cheese over the entire surface. Place asparagus near one edge of the salami and roll it up completely, leaving the tips of the asparagus exposed; repeat with cream cheese and all slices of salami and asparagus.

Slice each piece into thirds (3 bites). Assemble on a platter in a Christmas tree shape, saving the pieces with exposed asparagus for the top and sides.

The tips of the exposed asparagus create a tree-like effect.

Cut several squares out of the red and yellow peppers to make the packages. Use chives for the ribbons. Simply slice a few strips of the remaining yellow pepper into thin, short 1- to 2-inch strips to make the star. Decorate the tree with sliced olives.

Cut red and yellow peppers neatly into squares and rectangles and tie with chives to look like packages.

Leslie Byars Register

Yields 48 Bites

Pickled Asparagus Salami Roll-Ups

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Ingredients

1 (12-ounce) jar pickled asparagus
1 (4-ounce) package of salami, sliced (approximately 4-inch rounds)
4 ounces of creamed cheese, softened
1 red pepper
1 yellow pepper
Handful of assorted olives
Chives

Instructions

Drain pickled asparagus, and pat dry with a paper towel.
On one slice of salami, evenly spread a thin layer of cream cheese over the entire surface.
Place asparagus near one edge of the salami and roll it up completely, leaving the tips of the asparagus exposed; repeat with cream cheese and all slices of salami and asparagus.
Slice each piece into thirds (3 bites). Assemble on a platter in a Christmas tree shape, saving the pieces with exposed asparagus for the top and sides.
Cut several squares out of the red and yellow peppers to make the packages. Use chives for the ribbons. Simply slice a few strips of the remaining yellow pepper into thin, short 1- to 2-inch strips to make the star. Decorate the tree with sliced olives.
Cover and refrigerate. Remove from the refrigerator 15 minutes before serving.

https://dearpartydiary.com/baby-bites/

Cover and refrigerate. Remove from the refrigerator 15 minutes before serving.

Cocktail napkins by House of Harris, founded by designers Charlotte Harris Lucas and Liz Harris Carroll. Check out their beautiful fabrics, wallcoverings, and gift wrap too at houseofharris.com

Need a new holiday gift wrap idea? This year go with a glossy white wrapping paper and natural twine. It makes a simple yet elegant gift wrap. Dress it up with an evergreen sprig from the yard. Custom gift tags from The Scribbler: scribblerpink.com

Here is another super easy baby bite that my cousin Vicki was kind enough to share. The combination of flavors of these Blue Cheese Apricot Bites goes perfectly with a glass of wine. And, of course, they are easy to eat in one bite.

One package of dried apricots makes about 35 to 40 bites. They are quite pretty too!

Blue Cheese Apricot Bites

Makes 35 to 40

1 tablespoon butter

¼ cup walnuts, finely chopped

4 teaspoons sugar

1 teaspoon fresh rosemary, finely chopped

1 (6-ounce) bag California dried apricots

2 ounces cream cheese, softened

½ cup Gorgonzola, crumbled

Garnish: fresh rosemary, chopped

This is what you are looking for. Any brand will do. They will be with the raisins at your local grocery store.

Combine cream cheese and Gorgonzola in a small bowl; set aside, and allow to come to room temperature.

A small skillet is all you will need to prepare walnut topping.

Melt butter in a small skillet; add walnuts, sugar, and rosemary. Cook over medium-high heat for 3 to 4 minutes. Pour onto a sheet of foil, and allow to cool completely.

I usually line my small pizza pan with foil to allow nuts to cool.

After cheeses are completely softened, use the back of a wooden spoon to combine until smooth and creamy.

With a baby spoon or tiny spoon, top each dried apricot with a teaspoon of the cheese mixture; top with nut mixture. Repeat with all apricots.

Can you believe all of these came in that one little package? Don’t worry if they are different sizes and shapes. That makes them all unique.

Use a small spoon to fill the apricots neatly.

Garnish with chopped rosemary.

Now, go pour yourself a glass of wine and enjoy. It’s the holidays!

Timing Is Everything

On November 22, 2017January 2, 2019 By Leslie Byars RegisterIn appetizers, sides, The Parties3 Comments

Have you ever felt like you are attached to your oven with a ball and chain during a party? With that in mind, menu planning can be more important than you think. Below is an actual schedule that my friend Cindy had on her counter during her last dinner party. I asked her if I could keep it. I have very few friends who could pull this evening off, Cindy being one of them. She did it beautifully. This is easily doable if your menu is carefully planned from the start.

Cindy’s timing cheat sheet from her dinner party. Can you imagine keeping up with this and talking to your guests?

When hosting a dinner party, use all your cooking resources. Spread out the cooking—to the grill, stovetop, and oven or ovens. Make something ahead such as a salad. Have it ready to go in the serving bowl you plan to use in the refrigerator. You will be thanking yourself when the entire party is standing in the kitchen in your “cooking triangle”—which is now referred to as The Devil’s Triangle.

On one of those nights where the menu is complicated, I try to do a simple appetizer. One of my favorite Emergency Appetizers is as easy as putting out a bowl of pistachios. Not only will they hold your guests over until dinnertime, they are now entertaining themselves. How about that? I put out two attractive matching bowls and that’s it. Jon usually gives them a test run, like leaving a used toothpick in a bowl to show guests what to do.

Be on the lookout for a pair of matching bowls.

Garden shops are a great source for serving pieces. These bowls are from Oak Street Garden Shop at oakstreetgardenshop.com.

The Star of the Show

This is the first time I can remember in a long time not being with my sister, Beth, on Thanksgiving. I’m going to miss her and our dressing bake-off.

First of all I have to say this is not an exact science—well, for me that is. It is kind of feel and taste as you go. But it has never seemed to disappoint anyone at the Thanksgiving table.

Mama Lil’s Thanksgiving Dressing

Makes 3 quarts

1 cup butter

1 ½ cups celery, finely chopped

¾ cup onion, finely chopped

2 (9-inch) pans of cornbread, crumbled (Leslie’s Tried-and-True Cornbread), see page 179, Leslie’s Party Diaries

3 to 4 biscuits, crumbled

1 to 2 tablespoons salt

1 tablespoon ground sage

1 teaspoon pepper

Poultry seasoning to taste

A pinch of thyme and marjoram (optional)

2 eggs, beaten

3 to 4 cups warm chicken broth

Melt butter in a large skillet or Dutch oven over medium heat. Sauté celery and onion until translucent, for about 5 to 7 minutes.

Making dressing is therapeutic to me. I love the aroma of celery and onions cooking in butter.

Add cornbread and biscuit crumbs and next 5 ingredients. (This is the point where I like to taste the mixture for flavor, before the eggs and broth are added.)

Stir in eggs. Gradually add chicken broth, 1 cup at a time. You may not need it all, so go slowly. And, on the other hand, you may need more. So be prepared. (When the mixture is in the baking dish it should easily jiggle, but not slosh.) Pour into a buttered 3-quart baking dish.

Bake at 375 degrees for 40 to 45 minutes until golden brown and thoroughly heated.

Leslie Byars Register

Yields 3 quarts

Mama Lil's Thanksgiving Dressing

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Ingredients

1 cup butter
1 ½ cups celery, finely chopped
¾ cup onion, finely chopped
2 (9-inch) pans of cornbread, crumbled (Leslie’s Tried-and-True Cornbread), see page 179, Leslie’s Party Diaries
3 to 4 biscuits, crumbled
1 to 2 tablespoons salt
1 tablespoon ground sage
1 teaspoon pepper
Poultry seasoning to taste
A pinch of thyme and marjoram (optional)
2 eggs, beaten
3 to 4 cups warm chicken broth

Instructions

Melt butter in a large skillet or Dutch oven over medium heat. Sauté celery and onion until translucent, for about 5 to 7 minutes.
Add cornbread and biscuit crumbs and next 5 ingredients. (This is the point where I like to taste the mixture for flavor, before the eggs and broth are added.)
Stir in eggs. Gradually add chicken broth, 1 cup at a time. You may not need it all, so go slowly. And, on the other hand, you may need more. So be prepared. (When the mixture is in the baking dish it should easily jiggle, but not slosh.) Pour into a buttered 3-quart baking dish.
Bake at 375 degrees for 40 to 45 minutes until golden brown and thoroughly heated.

https://dearpartydiary.com/timing-is-everything-especially-on-thanksgiving-day/

Leave it to my mother to have a china pattern called “Mayflower”. We eat on it every year.

Coming up in the next few posts, easy-to-eat holiday appetizers, food gifts with packaging, and some very interesting cocktails. You don’t want to miss. Have a wonderful Thanksgiving weekend and most of all, safe travels.

There’s No Place Like My Old Kentucky Home

On November 15, 2017January 11, 2019 By Leslie Byars RegisterIn appetizers, soups, The Recipes1 Comment

I will never forget my second-grade spring break. My parents had the bright idea that we would take an educational tour of the state of Kentucky. We started at Lincoln’s Birthplace, hit a few horse farms, ate breakfast on the track at Keeneland, and ended up at My Old Kentucky Home. Somewhere along the way—one of our first night stops—we went to Harrodsburg, Kentucky, to the Shaker Village of Pleasant Hill.

We saw every inch of this authentic Quaker village, but the part I remember most was the disappointed look on my dad’s face when we got to our room in the inn. It wasn’t the twin beds with trundles underneath, the stark white walls, the uncarpeted floor—it was the tiny, black-and-white television sitting on a small table in a corner of the room. It was Masters week, and that was not what he was picturing for his viewing pleasure. The fairways, greens, azaleas, and sky were all fifty shades of gray.

As you can tell, this book has gotten a lot of use. This is one of Shaker Village’s many cookbooks.

The silver lining—the food was delicious. We left with all three of their cookbooks and used recipes from them often thereafter. One of my mom’s favorites is the Tomato-Celery Soup, which we called Shakertown Tomato Soup from that day on.

It’s a cinch to make and takes maybe 15 minutes if you are a slow chopper. This company-worthy recipe easily can be doubled or tripled, and it is also perfect any weeknight with a simple grilled cheese.

I try to keep these ingredients on hand at all times so I can make this without a trip to the store. (Even though this sock monkey sugar bowl lid has been broken, I could never part with this handmade treasure that Sallie made me years ago.)

None of your guests would ever guess this beautiful recipe started with a can of tomato soup. Plate and bowl from **Anthropologie** at anthropologie.com. Spoon from my dear friend, Virginia.

Tomato-Celery Soup

Serves 4 as a starter

2 tablespoons butter

1 cup chopped onion

½ cup chopped celery

1 (10½-ounce) can of tomato soup

1 tablespoon lemon juice

1 tablespoon chopped parsley, plus extra for garnish

1 teaspoon sugar

½ teaspoon salt

½ teaspoon pepper

Garnish with heavy whipping cream and chopped parsley

Sauté onion and celery in butter; do not brown. Add tomato soup, one can of water, lemon juice, parsley, sugar, salt, and pepper. Simmer for five minutes. Celery will remain crisp.

Top with cream and chopped parsley.

**Use a squeeze bottle to dollop whipping cream for perfect circles.**

Use a dry toothpick to pull through center of dollop to make a dreamy heart.

Leslie Likes: Campbell’s Tomato Soup

Leslie Byars Register

Yields 4 Servings

Tomato-Celery Soup

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Ingredients

tablespoons butter
1 cup chopped onion
½ cup chopped celery
1 (10½-ounce) can of tomato soup
1 tablespoon lemon juice
1 tablespoon chopped parsley, plus extra for garnish
1 teaspoon sugar
½ teaspoon salt
½ teaspoon pepper
Garnish with heavy whipping cream and chopped parsley

Instructions

Sauté onion and celery in butter; do not brown.
Add tomato soup, one can of water, lemon juice, parsley, sugar, salt, and pepper.
Simmer for five minutes. Celery will remain crisp.
Top with cream and chopped parsley.

https://dearpartydiary.com/my-old-kentucky-home/

Thanksgiving Thoughts

With Thanksgiving approaching I can’t help but think about all of the things I am really thankful for—excluding the given, of course, health and family.

10 Things I Can’t Live Without

1. My morning cup of coffee

1. Le Creuset cookware

1. Acuvue Oasis contact lenses

1. Pasta

1. Warmth of the sunshine

1. Listerine Breath Strips

1. Rainbow platform flip-flops

A wood-burning fireplace
Sterling silver
Clean sheet night