Category: The Recipes

Bundles of Joy

On By Leslie Byars RegisterIn Buy the Book, sides, The Recipes6 Comments

“If it ain’t broke, don’t fix it.”

My friend Elizabeth introduced me to a green bean bundle over 25 years ago. I’m not sure where she got the recipe, but it is still one I love to serve my guests to this day. It is often even requested—and yes, I’m talking about you, David Fullington.

It takes only a few minutes to wrap these cute bundles.

When purchasing the green beans, I usually buy an extra can or two. You’ll see what I mean when you get in to this one. (And, no, these are not in the “organic” section of your grocery store—try looking on the vegetable can goods aisle.) Over the past few years the whole green beans seem to be getting shorter and shorter. So you will need to pick through and find the longest ones in order to make presentable bundles.

Green Bean Bundles

Serves 4 to 6

2 (14.5-ounce) cans whole green beans, drained

4 slices thinly sliced bacon, cut in half

Toothpicks

3 tablespoons unsalted butter

1 tablespoon tarragon vinegar

1 tablespoon white wine vinegar

1 teaspoon salt

1 teaspoon paprika

2 tablespoons grated onion

2 tablespoons chopped parsley

Preheat oven to 375 degrees.

Drain green beans in a colander. Sort through the beans, and gather 8 to 10 beans; wrap the bundle with ½ slice of bacon, and secure with a toothpick. Place into a lightly greased 2-quart baking dish. Repeat with the remainder of the beans and bacon.

In a small saucepan over medium heat, combine the remaining ingredients. Bring to a boil, and simmer for 5 to 10 minutes. Keep warm.

Bake green bean bundles for 40 to 45 minutes until bacon is nicely browned. Pour warm dressing over bundles, and serve immediately.

Learn from Leslie: The bean bundles can be assembled ahead of time and refrigerated.

Leslie Likes: Del Monte Blue Lake Whole Green Beans

The dressing will sizzle when poured over bundles hot out of the oven. Serve immediately. Pottery by Earthborn Pottery at earthbornpottery.net
I love the combination of the bacon and the vinegar dressing. It melts in your mouth.

Yields 4-6 Servings

Bundles of Joy
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Ingredients

  • 2 (14.5-ounce) cans whole green beans, drained
  • 4 slices thinly sliced bacon, cut in half
  • Toothpicks
  • 3 tablespoons unsalted butter
  • 1 tablespoon tarragon vinegar
  • 1 tablespoon white wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 2 tablespoons grated onion
  • 2 tablespoons chopped parsley

Instructions

  1. Preheat oven to 375 degrees.
  2. Drain green beans in a colander.
  3. Sort through the beans, and gather 8 to 10 beans; wrap the bundle with ½ slice of bacon, and secure with a toothpick.
  4. Place into a lightly greased 2-quart baking dish. Repeat with the remainder of the beans and bacon.
  5. In a small saucepan over medium heat, combine the remaining ingredients. Bring to a boil, and simmer for 5 to 10 minutes. Keep warm.
  6. Bake green bean bundles for 40 to 45 minutes until bacon is nicely browned. Pour warm dressing over bundles, and serve immediately.
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A Little Experiment

When I first saw this stalk of Brussels at Trader Joe’s, I couldn’t wait to wrap some bacon around it. I loved the fact that it did not have brown-tipped stems and ugly outer leaves that needed to be removed. It was as fresh as you can get.

It was tagged like a cow’s ear with a recipe suggestion. The first step read to place the stalk in the microwave. Yeah, right!? Believe it or not, it DID fit in my microwave but the turntable jammed and it would not spin. Needless to say, I skipped that step, their entire recipe, and did my own thing. So here it goes.

Bacon-Wrapped Brussels Sprouts

Serves EVERYONE (I promise)

1 whole Brussels stalk

5 to 6 pieces of applewood smoked bacon

2 tablespoons olive oil

1 tablespoon salt

1 tablespoon pepper

Preheat oven to 350 degrees.

Rinse stalk and pat dry with a paper towel. Lightly grease a large baking sheet or roasting pan. Wrap bacon slices around the stalk, weaving it around the Brussels until it is secure. Place on baking sheet.

Drizzle with olive oil, and sprinkle with salt and pepper.

Weave the bacon slices around the stalk, tucking it securely into the nooks and crannies around the sprouts.

Bake for 1 hour and 15 minutes, basting with drippings from the pan after 30 minutes. Cooking time may vary slightly depending on the size of the stalk.

Remove from the oven, and check the sprouts for tenderness with the tines of a fork.

Serve on a cutting board with a knife and fork. Let everyone carve their own.

Any leftovers can be removed from the stalk and stored in the refrigerator; they reheat nicely. Cut the bacon slices into smaller pieces to serve along with the Brussels sprouts.

Learn from Leslie: If you think you want to cook only half of the stalk, think again. My sharpest chef knife did not faze this stalk (until it was cooked)—so it’s all or nothing!

“Useful” Thanksgiving Hostess Gifts

In the back of my book, Leslie’s Party Diaries, there is an Extras chapter. It has a section called Useful Hostess Gifts. These are items that someone really needs and hopefully wants to receive as a hostess gift. Here are a few more ideas for Thanksgiving weekend to take to your friends or family.

Leslie’s Party Diaries—a cookbook is always welcome to those who enjoy cooking. $39 plus tax and shipping while supplies last. Available at lesliespartydiaries.com and dearpartydiary.com.

Filled with many family favorites, Leslie’s Party Diaries is the perfect hostess gift for the holidays. Well, I am a little biased.
It’s the thought that counts. Say thanks with a custom gift tag from Say Grace Papergoods; contact Gina Winn at 205.329.4097, Instagram @mamawinn4.

Planet-Friendly Paper Plates—these will come in super handy for the turkey sandwiches and all the fixings the next day. They are sturdy, attractive, and can be tossed. Do you really want to unload the dishwasher again?

Unloading the dishwasher is one of my least favorite chores in the kitchen. Any hostess will welcome these sturdy, biodegradable, attractive paper plates. (10-inch plates, 25-pack, $19.99) Available at Amazon.com. (Prime)

Williams-Sonoma Turkey Gravy Base—Be the GRAVY SUPER HERO this Thanksgiving. This gift is not meant to insult the host but to be “backup” if the main batch gets gobbled up on Thanksgiving Day. However, I’ve seen the most experienced cooks second-guess the gravy procedure. This base takes the guesswork out of what can be a tricky, last-minute necessity.

Equal parts of this turkey base and milk make a delicious, effortless gravy. It can also be “doctored” with pan drippings and homemade broth if desired. It’s nice to have extra for the leftovers too. Available at Williams-Sonoma for $12.95, williams-sonoma.com

Williams-Sonoma Mulling Spices—I call it THANKSGIVING IN A JAR. Go ahead and pick up one or two of these for yourself too while you are there. Your entire house will smell like Thanksgiving when you have this simmering on the stove. It moves into the holiday season well too.

Mulling Spices available at Williams-Sonoma for $12.95, williams-sonoma.com
A tablespoon or two is all you will need in a small saucepan of water. Bring to a boil, and reduce to a simmer. Refill water as needed.

Party Tip: Stock Up For the Holidays

My husband, Jon, is the “Costco King”—he can do the run in under an hour, door to door, and it’s not even close to our house. In fact, he could give lessons on how to shop in bulk efficiently and effectively. He has it down to a science—down to filling up the car on the way out of the parking lot. Follow his lead and you’ll never dread going again.

Bulk Shopping for Dummies:

  1. Wear “athleisure” wear and tennis shoes (not slip-ons), “real” exercise shoes.
  2. If you have a Fitbit or other tracking device, put it on before you enter the store. You are multitasking here. Count your steps.
  3. Have a list—DO NOT WAVER FROM THE LIST. (Costco does not take Amex anymore, so you won’t even get points for all those extra items.) So won’t be tempted.
  4. Know your storage and consumption limitations—don’t let your eyes get bigger than your stomach. Check expiration dates and do the math. (For example: Is it possible to eat 72 Nature Valley bars in 14 days?)
  5. Don’t let your husband go alone, unless he is like Jon.

Salmon in a Bag

On By Leslie Byars RegisterIn mains, The Parties, The Recipes9 Comments

I gave up on the cute designer lunchboxes for my girls a long time ago. After two or three packed lunches, they would “forget it” and thirty dollars later we were back to the value pack of brown lunch-size paper bags. So I guess you can say—we are brown baggers. I always have them in the pantry.

I first saw the whole “Chicken in the Bag” idea in a Sara Foster cookbook, and it fascinated me. I had the fire extinguisher on the kitchen counter ready to go the first time I tried it. But, a brown paper bag in a 400-degree oven doesn’t catch on fire—trust me.

I usually like to cook my salmon on the grill to avoid smelling up the house, but on one of those nights when it was almost too hot to grill, I decided to give this method a try. Surprisingly enough, the paper bag helped contain the fishy odor that usually happens when cooking in a skillet or baking dish. Another reason to give this recipe a try.

Combine the olive oil (or if you prefer, softened butter) with honey, soy sauce, and chopped garlic in a small bowl.

Honeyed Salmon

Serves 2

1 tablespoon olive oil or softened butter

1 tablespoon honey

1 teaspoon soy sauce (I use lite soy)

1 to 2 cloves of chopped garlic

Zest of 1 lime

Pinch of salt, pepper, and red pepper flakes

1 lemon sliced

2 limes, divided (1 for zest and 1 sliced)

2 lunch-size brown paper bags

2 (6- to 8-ounce) salmon fillets

Kitchen twine

Garnish: cilantro sprig

Preheat oven to 400 degrees.

Combine first 6 ingredients in a small bowl; set aside.

Slice lemon and lime into thin 1/8-inch slices; place 3 slices, overlapping each, inside each bag to make a little “bed” for the salmon fillet.

Place salmon fillets on a plate, and generously spoon olive oil mixture on top of each one.

Place the salmon fillets on a plate before applying the marinade. It will make for less cleanup.

Carefully slide salmon into the paper bag; top with 3 more lemon and lime slices and a sprig of cilantro. Repeat steps with the other fillet.

Doesn’t it look nice and cozy?

Gather the open end of each bag, and tie securely with kitchen twine. Place on a baking sheet. Bake for 40 minutes.

Tie bags with kitchen twine as shown, and place on a baking sheet.
Tear open the bag and serve. Note: I replaced “baked” cilantro sprig with fresh one before serving.

Learn from Leslie: Skinless, bone-in chicken breasts will also work with this cooking process. Drizzle each chicken breast with olive oil, add 1 teaspoon of chopped rosemary, sage, or thyme, and sprinkle with salt and pepper; place on three lemon slices inside the bag. Tie the bag with kitchen twine. Increase the cooking time to 50 to 55 minutes, depending on the size of the breasts.

Yields 2 Servings

Salmon in a Bag
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Ingredients

  • 1 tablespoon olive oil or softened butter
  • 1 tablespoon honey
  • 1 teaspoon soy sauce (I use lite soy)
  • 1 to 2 cloves of chopped garlic
  • Zest of 1 lime
  • Pinch of salt, pepper, and red pepper flakes
  • 1 lemon sliced
  • 2 limes, divided (1 for zest and 1 sliced)
  • 2 lunch-size brown paper bags
  • 2 (6- to 8-ounce) salmon fillets
  • Kitchen twine
  • Garnish: cilantro sprig

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine first 6 ingredients in a small bowl; set aside.
  3. Slice lemon and lime into thin 1/8-inch slices; place 3 slices, overlapping each, inside each bag to make a little “bed” for the salmon fillet.
  4. Place salmon fillets on a plate, and generously spoon olive oil mixture on top of each one.
  5. Carefully slide salmon into the paper bag; top with 3 more lemon and lime slices and a sprig of cilantro. Repeat steps with the other fillet.
  6. Gather the open end of each bag, and tie securely with kitchen twine. Place on a baking sheet. Bake for 40 minutes.
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Reasonable Rosé

Not to brag, but I believe I was ahead of my time on the Rosé craze. I’ve been drinking it almost exclusively for several years now, and I have a list of my favorites that are all reasonable in price and have a delicious taste.

I prefer my Rosé chilled. Napkins from House of Harris at houseofharris.com.

I ask for a glass at a restaurant by describing it as “the lightest one you have in color,” not to sound like a wine snob—it usually gets the point across. So, I thought I would share a few of my go-to brands. Prices may vary from store to store.

I prefer a screw top for ease and storage, especially for travel. Don’t be tempted by the taller, ornate bottles. They are not worth having to rearrange the shelves in your refrigerator. And, the ones with glass stoppers do not do well on their side after opening.

Triennes, $14.99, Gérard Bertrand GRIS BLANC, $14.99, and Angels and Cowboys, $14.99. All of these have the handy screw top.

For special occasions I like Whispering Angel and Miraval. These unfortunately are not screw top, but they are both worth the extra effort.

Miraval, $22.99, and Whispering Angel, $23.99

A few years ago, I saved several of the Miraval bottles, removed the labels, and used them as vases. I photographed them for my book in my quick centerpiece section.

Repurposed Miraval bottles filled with colored water and gerber daisies make a quick centerpiece on a buffet or mantel.

I’d like to end this post with a list I’ve made of suggestions to do before Thanksgiving weekend. It will make your holidays much more enjoyable.

You’ll be sitting by the fire relaxing if you knock out this list before Thanksgiving weekend.

10 Things To Do Before Thanksgiving

  1. Make cornbread for dressing, crumble, and freeze. See Leslie’s Tried-and-True Cornbread, Leslie’s Party Diaries, page 179. (To buy book: lesliespartydiaries.com or dearpartydiary.com $39 plus tax/shipping)
  2. Order Christmas cards, address, stamp, and have ready to mail. Beat the rush! It’s nice not to have them hanging over your head. You will have more time to relax and enjoy the holiday season.
  3. Get your holiday party date nailed down and on the calendar. Call it and start planning!
  4. Purchase containers and packaging for all friends’ and neighbors’ food gifts, before they are picked over. Have them washed and ready to go.
  5. Stock up on extra Christmas lights and votives, just in case!
  6. Thoroughly clean out your refrigerator and freezer. “Declutter” your laundry room and pantry. You’ll be glad these are done—trust me.
  7. Make a couple of fun dinner reservations. (See #8)
  8. Buy a couple of festive holiday tops or outfits. (See #7)
  9. Purchase giftwrap, ribbon, boxes, tissue, and gift tags so you can WRAP AS YOU GO. You’ll be thanking me on this one.
  10. Lose 2 to 3 pounds.

Toaster Oven Blues

On By Leslie Byars RegisterIn appetizers, appetizers4 Comments

Shortly after I mastered the Easy Bake Oven—or the lightbulb burned out, I’m not sure which happened first—I moved my culinary training to the toaster oven. At age seven or eight, I would whip up English muffin pizzas, Mr. Magoo toasted sandwiches (bread, American cheese, and topped with thin slices of bologna), and of course, my specialty, cinnamon toast. Boy, those were the days.

“Where have all the toaster ovens gone?”

Are clean countertops really worth it? I know it is the trend to appear as if you are not cooking in your kitchen—I too am a victim of this sometimes. And the thought of a greasy, boxy, tarnished apparatus taking up 2 cubic feet of counterspace is definitely a sacrifice. But not a day goes by that I don’t wish I could toast my turkey sandwich, melting the cheese and all, without preheating my big oven. And the cleanup of the 5-inch by 8-inch tray was a snap—and who ever cleaned them anyway? They were permanently lined with foil.

I think we are doing our children a disservice by eliminating toaster ovens from our kitchens.

“How are they ever going to learn how to cook?”

The recipes in this week’s post are for the children in our lives. Let’s get them back in the kitchen and out of the drive-thru lines.

The Doll Salad

The Doll Salad is a fun activity for young spend-the-night company.

The first salad I ever ate was in the shape of a doll—my mother was good. This is an easy way to sneak a few healthy bites into your child’s tummy, and a fun activity for spend-the-night company too. Order a pizza and ask the kids to make their own salad. Cut up their favorite fruits and vegetables, and let them go to town.

Form a ruffle-like skirt by overlapping the strawberry slices.

I used a small stainless cup for the head and to hold the salad dressing. The hair is made from strips of American cheese slices, and I used half of a fresh peach for the body, sliced strawberries for the tutu/skirt, and carrots and celery for the arms and legs. Grapes and blueberries are used for the buttons, shoes, and eyes. Anything your child likes that you have on hand will work. Get creative!

“Children want charcuterie too!”

Tic-Tac-Toe to My Tummy

Fix a children’s charcuterie platter at your next family gathering. Not only is this an activity for the kids, but also it will hold them over until dinner is on the table. I call this Tic-Tac-Toe to My Tummy.

Edible playing pieces make each game different and delicious.
Saltines and a slice of American cheese, quartered, make the tic-tac-toe board. Replace as needed!

On a small cutting board, arrange saltines and cheese to make a tic-tac-toe board. In small bowls around the board, place some of your child’s favorite fruits, nuts, cheeses, crackers, and deli meats. Anything that fits on the playing board is fair game. Well, you know the rest. The winner eats!

And, how about a homemade trick-or-treat for those special ones in your life? These quick and easy blond brownies are also the perfect sweet bite to end any casual meal. You’ll be surprised how moist and yummy they are!

“Yum” is the first word out of everyone’s mouth once they try these.

I’m not the biggest fan of making desserts, so when I find one that is foolproof and quick, I’ll make it over and over.

I use my KitchenAid mixer for this recipe (because it is sitting there), but you can use a hand mixer too—or your arm. I do believe the power of the mixer may give it an extra whip that makes them super yummy.

Yum Yum Bars

Makes 24 (2-inch) squares

2/3 cup butter, softened, plus 2 tablespoons, divided

1 pound brown sugar

3 eggs

1 teaspoon vanilla

2 ¾ cup flour, sifted

½ teaspoon salt

1 cup semi-sweet chocolate chips

½ cup pecans, chopped

Preheat oven to 300 degrees.

Beat softened butter and brown sugar on medium speed in a heavy-duty mixer until thoroughly combined; add eggs and vanilla, blending after each addition.

Combine sifted flour and salt in a medium-size bowl. Add flour mixture to the butter mixture; beat at medium speed until combined, scraping down sides once.

Remove the bowl from the mixer, and with a wooden spoon stir in chocolate chips and pecans.

In the preheated oven, melt 2 tablespoons of butter in a 9-x-13-inch glass baking dish.

After the butter has melted, remove from the oven and tilt the dish to coat the bottom of the pan completely.
Spoon mixture into the pan, and spread out evenly. (Don’t worry if the mixture does not cover the bottom of the pan entirely; it will spread out while baking.)

Bake for 30 minutes. DO NOT OVERBAKE! Allow to cool completely before cutting into squares.

Learn from Leslie: For perfectly cut bars, place pan in freezer for a few minutes to chill before cutting.

Yields 24 (2-inch) Squares

Yum Yum Bars
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Ingredients

  • 2/3 cup butter, softened, plus 2 tablespoons, divided
  • 1 pound brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 ¾ cup flour, sifted
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ½ cup pecans, chopped

Instructions

  1. Preheat oven to 300 degrees.
  2. Combine sifted flour and salt in a medium-size bowl. Add flour mixture to the butter mixture; beat at medium speed until combined, scraping down sides once.
  3. In the preheated oven, melt 2 tablespoons of butter in a 9-x-13-inch glass baking dish.
  4. Bake for 30 minutes. DO NOT OVERBAKE! Allow to cool completely before cutting into squares.
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For those special neighbors or family trick-or-treaters, package Yum Yum Bars in cute little boxes. It will be the first thing they grab when they dump out their candy bag. Who doesn’t love a present?
Throw in a few candy corn in the box for color.
Pedestal from The Cupboard, Decatur, Alabama, at shopthecupboard.com

Liquid Gold

On By Leslie Byars RegisterIn appetizers, breads & pastas, mains, sides, The Recipes8 Comments

Cooking either runs in the family—or it doesn’t.

Luckily, I was surrounded by good food and talented cooks my entire life on BOTH sides of my family.

I believe even if you think you don’t like to cook, by being exposed to it on a daily basis, it will eventually rub off on you—whether you want it to or not.

For instance, Lily, my 20-year-old, until about a year ago used to sprint through the kitchen to avoid any cooking or dishes. Now, she has turned into a real foodie. She shares her love for cooking and healthy eating in her Instagram account called lilsburydoughgirl. Check out her “Jalapeño Business” coming to you this semester from Barcelona, Spain. It’s quite impressive and—hot!

Lily’s Instagram creations. Follow her on lilsburydoughgirl.

I love it when the first time you try a recipe it works out perfectly. That’s what happened the first time I made Nanny’s Red Sauce, a recipe given to me by my cousin Vicki, and my Aunt Nancy from Columbus, Ohio—both wonderful cooks. Nancy is my dad’s oldest sister–she is 97. She is Nanny to all of her grandchildren.

Recipes are meant to be shared.

Nanny’s Red Sauce

Makes 5 cups

8 cups fresh tomatoes, quartered

1 onion, chopped

½ cup olive oil

4 garlic cloves, smashed

1 teaspoon sugar

1 teaspoon kosher salt

½ teaspoon red pepper flakes

½ teaspoon ground black pepper

Salt to taste

Garnish with fresh basil and Parmesan cheese

Preheat oven to 400 degrees.

Combine all ingredients except basil and Parmesan cheese. Roast 45 minutes; then pulse in a food processor and salt to taste. Toss with pasta. Garnish with fresh basil and Parmesan cheese.

Simply toss Nanny’s Red Sauce with any style of pasta. It’s hard to beat plain old spaghetti.

Nanny says, ‘If you can read, you can cook.’

Simply remove the cores and cut the tomatoes into quarters or wedges. There is no need to peel the tomatoes.
It takes about 7 or 8 medium tomatoes to make 8 cups.
After the tomatoes, onions, and garlic have roasted for 45 minutes, ladle them into the bowl of the food processor. Be sure to get all of the juices too.
Pulse until smooth for a creamy, rich texture.

Yields 5-6 Cups

Nanny's Red Sauce
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Ingredients

  • 8 cups fresh tomatoes, quartered
  • 1 onion, chopped
  • ½ cup olive oil
  • 4 garlic cloves, smashed
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • Salt to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine all ingredients except basil and Parmesan cheese.
  3. Roast 45 minutes; then pulse in a food processor and salt to taste.
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I’ve made this recipe four times in the past few weeks. I’m like a squirrel stocking up for winter. Vicki says it freezes well—and that’s all I needed to hear. While the tomatoes are still at their peak, I thought I would fill the freezer. I may give it as Christmas gifts with a bag of pasta. It would make an easy and delicious Christmas night supper when you realize all the grocery stores are closed.

One recipe makes about 5 to 6 cups. A double batch will make about 3 quarts. It freezes beautifully.

It can also be left a little chunky too—pulse just two or three times. I also tested the recipe with roma tomatoes for the off season. It was delicious too.

For a more chunky-style sauce pulse 2-to-3 times max!

Oh, I forgot to mention, when you roast the tomatoes, onions, and garlic, your house smells like the most amazing Italian restaurant. It’s worth doing it before you are having company—it’s that good.

I wish I could bottle this aroma.

Learn from Leslie: If you double the recipe, use two separate pans to ensure the ingredients and seasonings are equal and accurate. Vicki likes to do a double batch. She leaves one batch chunky and purees the other into a smooth sauce.

This is the recipe that keeps on giving.

Besides tossing it with a variety of pastas, it also makes a wonderful sauce for Chicken-Parmesan. See recipe below.

Individual Chicken-Parmesan is an awesome choice for a small crowd. Dinner knife by Cutco at cutco.com.

Chicken Parmesan

Serves 4

1 ½ pounds chicken tenders

2 large eggs, beaten

1 tablespoon water

1 cup Panko breadcrumbs

¾ cup Parmesan cheese, grated

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons butter

2 tablespoons olive oil

2 cups of Nanny’s Red Sauce

8 slices of Muenster cheese, thinly sliced

Between two sheets of wax paper, pound chicken tenders with a meat pounder or rolling pin until ¼ inch thick; set aside.

In a small, shallow dish, beat eggs and water with a fork; set aside. In another small, shallow dish, combine Panko, Parmesan cheese, salt, and pepper.

In a large nonstick skillet, melt butter and olive oil at medium-high heat. While skillet is heating to medium-high, dip chicken tender into egg mixture, then into Panko mixture, coating both sides evenly. Place in hot skillet. Repeat with rest of the chicken. Cook 4 to 5 minutes until golden brown and crispy.

The chicken tenders cook quickly in medium-high heat in a nonstick skillet.
Place chicken on top of Nanny’s Red Sauce in an ovenproof dish.
Top with two thin slices of Muenster cheese, and broil 2 to 3 minutes or until hot and bubbly. Garnish with fresh basil. Stainless ovenproof bakers by All-Clad at all-clad.com.

And there’s more! A warm, savory appetizer is always welcome at any dinner party or cocktail hour. Use warm Nanny’s Red Sauce for dipping. These mini-meatballs also can be served over pasta as a main course.

A mini cast-iron skillet is the right size for these mini-meatballs. They are available at lodgemfg.com.

Savory Mini-Meatballs

Makes 38

½ pound pork sausage

½ pound ground chuck

1/2 onion, grated

1 carrot, grated

¼ cup fine breadcrumbs

1 egg, beaten

¼ cup ketchup

Pinch of red pepper flakes

Salt and pepper to taste

Preheat oven to 375 degrees.

Combine all ingredients in a medium-size bowl. Shape the mini- meatballs with a melon ball scoop. Place on a baking sheet lined with parchment paper.

A melon ball scooper is the perfect size to form a miniature meatball.

Bake 30 to 40 minutes or until golden brown.

Serve with toothpicks and warmed Nanny’s Red Sauce for dipping.

Learn from Leslie:

If the ground chuck and sausage comes in a 1- pound package, with the remainder make two patties of each and freeze for a quick hamburger night or sausage biscuit breakfast.

Simply Irresistible Sides

On By Leslie Byars RegisterIn sides, The Recipes4 Comments

I don’t mind serving the same meats or mains over and over again, but when it comes to the side dishes, I like to change it up a bit. Here are two of my most recent favorite side dishes. Both are simple and impressive—with five ingredients or fewer.

These Hasselback-style potatoes are a Swedish version of a roasted potato. It takes its name from the Hasselbacken Hotel Restaurant in Stockholm, Sweden. The name makes me think of David Hasselhoff—from Baywatch—I can’t help it! It’s silly, I know.

Baywatch Potatoes

Serves 6

3 tablespoons butter, melted

3 tablespoons olive oil

6 large Yukon Gold potatoes, sliced Hasselback style as directed below

Kosher salt

Toppings: sour cream and chives

Preheat oven to 425 degrees.

Melt butter in a small microwaveable bowl; stir in olive oil. Set aside.

Place potatoes, one by one, in the bowl of a serving spoon, slicing in 1/8th of an inch increments, stopping when knife hits the spoon. (The spoon prevents the knife blade from going completely through the potato—leaving it intact at the base.)

The metal of the spoon prevents any slipups with the knife.

Brush a 2-quart baking dish with the melted butter mixture. Place sliced potatoes in the baking dish. With a basting brush, brush the potatoes with the butter mixture; sprinkle generously with kosher salt. Bake for 30 minutes; remove from oven, and baste with remaining butter mixture. Return to the oven for an additional 35 to 40 minutes or until brown and crispy. The baking time may vary slightly, depending on the size of your potatoes.

Brush the potatoes with butter and olive oil mixture before baking; sprinkle generously with kosher salt.
The potatoes should be the size of a large egg.

Yields 6 Servings

Baywatch Potatoes (Hasselback Style)
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Ingredients

  • 3 tablespoons butter, melted
  • 3 tablespoons olive oil
  • 6 large Yukon Gold potatoes, sliced Hasselback style as directed below
  • Kosher salt
  • Toppings: sour cream and chives

Instructions

  1. Preheat oven to 425 degrees.
  2. Melt butter in a small microwaveable bowl; stir in olive oil. Set aside.
  3. Place potatoes, one by one, in the bowl of a serving spoon, slicing in 1/8th of an inch increments, stopping when knife hits the spoon. (The spoon prevents the knife blade from going completely through the potato—leaving it intact at the base.)
  4. Brush a 2-quart baking dish with the melted butter mixture.
  5. Place sliced potatoes in the baking dish.
  6. With a basting brush, brush the potatoes with the butter mixture; sprinkle generously with kosher salt.
  7. Bake for 30 minutes; remove from oven, and baste with remaining butter mixture.
  8. Return to the oven for an additional 35 to 40 minutes or until brown and crispy.
7.8.1.2
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https://dearpartydiary.com/simply-irresistible-sides/

These are delicious with a steak dinner. Depending on the size of the potato, allow 1 to 2 per person. Pottery by earthbornpottery.net.

Both of these beautiful and tasty sides are even more attractive because they don’t break the piggy bank.

I like to think of the overall look of the recipes on the dinner plate. The Blistered Tomatoes are a nice, colorful addition to a plate of mostly brown food.

How cute are these?
Simple ingredients make this recipe a snap.

Blistered Tomatoes

Serves 3 to 4

2 tablespoons olive oil

2 cups (1 pint) of cherry tomatoes

2 tablespoons chopped, fresh basil

Balsamic glaze, to drizzle

Salt and red pepper flakes to taste

In a heavy skillet (I use my cast iron), heat olive oil to medium-high. Add tomatoes to hot oil, and jiggle often. After about 5 minutes the tomatoes will begin to shrivel.

To stir, simply jiggle.

Continue to cook 5 more minutes or until some of the tomatoes begin to pop open.

Drizzle with balsamic glaze, and top with fresh chopped basil. I serve this right out of the cast-iron skillet.
I like the thickness and richness of the balsamic glaze, but a good quality balsamic vinegar can be substituted.
Balsamic Glaze is available at most grocery stores; look for it with the vinegars.

Learn from Leslie: If you have any leftovers, the tomatoes are a treat to serve over pasta.

Bubbly Bar

On By Leslie Byars RegisterIn appetizers, beverages, brunch, The Parties8 Comments

“I’ll have a double mimosa, hold the O.J.”

Fresh fruits and flowers set the tone for this colorful event.

Nothing says party more than a chilled bottle of Champagne. During football season, Thanksgiving weekend, or anytime during the holidays, take time to set up an attractive mimosa bar. Start with a decorative tray and a variety of fresh juices, such as orange, pineapple, and cranberry, and of course, ice-cold Champagne. For those less festive folks, throw out a bottle of vodka.

A little humor never hurt anything.

A quick and easy appetizer to serve with a mimosa bar is Parmesan-Parsley Popcorn—which falls into my Emergency Appetizer recipe category. I always have these ingredients on hand. I love to serve such a simple nibble in an interesting container. It changes everything.

Even though I’ve never smoked a cigarette in my life, I am somehow obsessed with vintage ashtrays. Certain things jump out at you and there is no explanation—other than there is a sense of nostalgia to them. I feel they will soon be extinct.

Be on the lookout for unusual serving pieces like these vintage treasures.

A large vintage ashtray is the ideal size and shape for a snack like this popcorn, and it’s always good to do something unexpected. The best compliment you can get after a party is for one of your guests to tell a friend what you did. Give them something to talk about.

One bag of microwave popcorn, tossed with Parmesan and then topped with chopped parsley. Impressive, huh?
Buttery saltines are always a crowd-pleaser; add a seasoning salt and they are over the top. Next time you have last-minute company, try Trader Joe’s Everything but the Bagel Sesame Seasoning Blend on top of saltines dipped in melted butter. Bake for 25 minutes at 275 degrees. (Bake on a rack on top of a cookie sheet.)
This blend of sesame and poppy seeds, sea salt, garlic, and onion is not just for bagels anymore.
The buttered saltines will get extra crispy baking on a rack instead of directly on the baking sheet. Find one that fits comfortably on top of your baking sheet.
And another really easy Emergency Appetizer is making a mad dash to the “olive garden” bar at your local grocery store. Spoon up a container of specialty olives, add a fancy lemon curl on top, and you are done. Voilà!

Somewhere near the ashtrays at most flea markets are the vintage ice trays—soon to be extinct too, thanks to modern-day ice machines. Look for an interesting ice tray shape, like this honeycomb-shaped one, to make a specialty cube to add to the bar. Pineapple juice freezes beautifully, and a cube of it will add a fresh taste to many of your concoctions without watering it down. Cranberry is a good choice too.

Small cubes are perfect for a skinny Champagne flute.
Cranberry juice frozen in a unique ice-cube tray almost looks like fruit when dropped into a glass of Champagne. It flavors as it melts. It’s a two-for-one special.

When time allows, order funny, printed cocktail napkins or interesting, custom cocktail stirrers.

Custom stirrers are available from Etsy at etsy.com/shop/FranJohnsonHouse.
How special are these stirrers?

Take advantage of fresh fruits and use them as a container for your garnishes, as I did here with the fresh pineapple. I simply cut a fresh pineapple in half, hollowed out the fruit from one side, and reserved the rest for garnish. You now have a beautiful bowl—that doesn’t need washing at the end of the night.

Decorate the bar with a pineapple bowl filled with the mimosa garnishes.

If hosting a special occasion with an honored guest, save one of the Champagne corks, place it in a mini glass shadow box, and let it be his or her party favor to remember the event. It will make the perfect keepsake. I buy these by the dozen—they come in handy for wine corks too. Thanks, Elizabeth, for sharing this idea with me years ago. (I have one sitting on my coffee table now that she gave me from our wedding.) It’s a thoughtful, easy gift. Your guests will be impressed.

This keepsake Cork Holder can be ordered from Mercantile + Co. at ggmercantileco.com.