Category: salads

Halo (Hello)

On By Leslie Byars RegisterIn Ask Leslie, Buy the Book, salads, sides, The Parties, The Recipes2 Comments

It’s me, again.

It’s amazing what can happen when you have college-age children back in the house for a few weeks. $allie Sallie, after a greedy negotiation, offered to “help” me out with a few computer issues on Dear Party Diary. Many of you have asked if I could make the recipes “printable.” Well, yes, I can (thanks to the help of Family Savvy blogger Jamie Tarence and her helpful tips), but only one recipe per post, it seems—so $allie has gone back through all of the past posts for me. I selected the most requested recipe from each post, and she has added that feature. So print away! 

Dear Party Diary is set up for a continuous feed of past posts (for those binge readers), so to get the correct recipe to print, you must go to it directly from the menu or recipe tab options, even from the most recent post. See examples below:

This is what the menu toolbar looks like on your phone.
The menu/recipe tab looks like this from a laptop or computer.

I’m truly amazed at how many food bloggers and Instagram food sites are out there. Being a staff of one, I will never be able to keep up with the Martha Stewarts of the world, so I wanted to think of a way to add a special touch to Dear Party Diary that could set my site apart from the masses.

My whole career in the publishing world was based on my love for art. I feel like I’m home again.

“There’s nothing prettier than food and art, so why not combine the two.”

I’m like a kid in a candy store when I go into an art supply store.

I’m really excited about pulling out my art supplies and getting back into what got me here today. I may add a sketch or two to each post—or whatever I find time to do and feel like works. It was one of my New Year’s resolutions.

I have not touched my pastels since my early 30s. It’s fun to relearn what I love so much.
“I can eat like 4 of these in 5 minutes. I was eating them faster than I could draw them!”
Everyone needs a hobby to entertain themselves during the winter cold snaps. I love playing around with color, shadows, and textures.

Now for what you really want—let’s get cooking!

More than likely your grocery store has a display set up in the middle of the produce section with the popular Halo fruit. These easy to peel mandarin oranges are a delicacy—so don’t miss the season for these. They are delicious in a salad and a wonderful snack. 

These sweet, seedless jewels have only 40 calories each!
This salad is especially good during a Romaine scare, which seems to be happening a lot lately. Look for the prewashed baby spinach to speed up the process.

Spinach-Halo Salad with Chickpea Croutons

Serves 4 to 6

8 slices bacon

½ cup vegetable oil

¼ cup red wine vinegar

¼ cup sugar

2 tablespoons honey mustard

1 tablespoon ketchup

Salt and pepper to taste

1 (10-ounce) package fresh baby spinach

4 Halo mandarin oranges, peeled and sectioned

½ red onion, thinly sliced

Chickpea Croutons (or your favorite crouton)

Preheat oven to 350 degrees. 

Cook and crumble bacon, reserving 2 tablespoons drippings. 

In a small saucepan, combine drippings, oil, and next 4 ingredients. Bring to a boil, and simmer for 5 to 10 minutes, whisking occasionally. Add salt and pepper to taste. Keep dressing warm while preparing the salad. (The dressing can be made up to two days in advance and warmed before serving.) 

In a large bowl combine spinach, oranges, crumbled bacon, and onion. Toss with warm dressing, and top with croutons. Serve immediately.

Chickpea Croutons: Rinse and drain 1 (16-ounce) can chickpeas, patting off excess water, and place in a small bowl. Add 1 tablespoon paprika, 1 teaspoon chili powder, and 1 tablespoon lemon juice, tossing to coat thoroughly. Bake on a parchment-lined baking sheet at 350 degrees for 30 to 40 minutes or until golden brown and crispy, jiggling the pan occasionally. 

These will soften after they sit awhile, but can easily be done in advance and recrisped right before serving.

Yields 4 to 6 Servings

Spinach-Halo Salad with Chickpea Croutons
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Ingredients

  • 8 slices bacon
  • ½ cup vegetable oil
  • ¼ cup red wine vinegar
  • ¼ cup sugar
  • 2 tablespoons honey mustard
  • 1 tablespoon ketchup
  • Salt and pepper to taste
  • 1 (10-ounce) package fresh baby spinach
  • 4 Halo mandarin oranges, peeled and sectioned
  • ½ red onion, thinly sliced
  • Chickpea Croutons (or your favorite crouton)

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook and crumble bacon, reserving 2 tablespoons drippings.
  3. In a small saucepan, combine drippings, oil, and next 4 ingredients.
  4. Bring to a boil, and simmer for 5 to 10 minutes, whisking occasionally.
  5. Add salt and pepper to taste. Keep dressing warm while preparing the salad. (The dressing can be made up to two days in advance and warmed before serving.)
  6. In a large bowl combine spinach, oranges, crumbled bacon, and onion. Toss with warm dressing, and top with croutons. Serve immediately.
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https://dearpartydiary.com/halo-hello/

Peeling Halos is much easier than sectioning oranges, perfect for a crowd. This company-worthy salad could be served with a simple piece of grilled fish or chicken for a nice, healthy start to your work week.

Fabulous Find for Foodies

One last thing I want to share is one of my favorite gifts I received for my birthday (December 26). My sister Beth found the most unique menu book by Jacques Pépin. Each spread in the book has a page for you to write in your menu and a page for your guests to make comments and sign. It’s a nice way to remember an evening, and a successful menu idea. Great find, Beth!

Each colorful menu design was hand painted by the chef himself.
They can easily be photocopied and used as actual menus on your table too.
This charming book for your meal memories is available at Amazon. $13.51, amazon.com


Quote for the Day

I’ve been on a diet for two weeks and all I’ve lost is two weeks.

TOTIE FIELDS

I hope you enjoy the new look and the printable recipes. Next post will be a Valentine’s dessert you won’t want to miss! So back to the drawing board…maybe I’ll pull out my watercolors next. The party never ends. Leslie xoxox

I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com

Butter Bean and Tomato “Crostini”

On By Leslie Byars RegisterIn Buy the Book, salads, sides, The Parties, The Recipes4 Comments

This is what summer is all about.

The freshest ingredients all rolled into one yummy bite, or two. I’ve had several requests for this recipe I posted on my Instagram (@lesliespartydiaries), so I thought I would share it with everyone in a quick “bonus” post.

This July 4th is the holiday that keeps on giving! Due to the fourth falling on a Wednesday this year, people are celebrating all week long. If you’re headed to the lake, beach, mountains, or just sitting tight, this recipe makes a great, summery side to go with any main course. It’s pretty enough for company too.

Happy Fourth! Here we go again…

Butter Bean and Tomato “Crostini”

Makes approx. 24

1 (32-ounce) carton chicken broth, unsalted or low sodium

3 cups fresh butter beans

1 teaspoon olive oil

1 medium red onion, cut into ½-inch slices

4 ears corn, kernels removed

1 red bell pepper, chopped

½ cup mayonnaise

3 tablespoons fresh basil, chopped, plus extra for garnish

1 tablespoon white wine vinegar

2 garlic cloves, minced

1 ½ teaspoon salt

1 teaspoon Worcestershire sauce

1 teaspoon freshly ground pepper

Vine ripe tomatoes, cut into ½-inch

In a medium saucepan bring chicken broth to a boil; add butter beans, and simmer 25 to 30 minutes or until tender. Drain and allow to cool.

In a cast-iron skillet, heat olive oil to medium-high heat. Place onion slices in hot skillet. Cook for 5 to 10 minutes, turning once until both sides are charred and onion has softened. Remove from skillet, and set aside.

In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.

In a small bowl, place mayonnaise and next 6 ingredients; combine well.

On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing. Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.

How easy is that?

Recipe Image

Ingredients

  • 1 (32-ounce) carton chicken broth, unsalted or low sodium
  • 3 cups fresh butter beans
  • 1 teaspoon olive oil
  • 1 medium red onion, cut into ½-inch slices
  • 4 ears corn, kernels removed
  • 1 red bell pepper, chopped
  • ½ cup mayonnaise
  • 3 tablespoons fresh basil, chopped, plus extra for garnish
  • 1 tablespoon white wine vinegar
  • 2 garlic cloves, minced
  • 1 ½ teaspoon salt
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon freshly ground pepper
  • Vine ripe tomatoes, cut into ½-inch

Instructions

  1. In a medium saucepan bring chicken broth to a boil; add butter beans, and simmer 25 to 30 minutes or until tender. Drain and allow to cool.
  2. In a cast-iron skillet, heat olive oil to medium-high heat. Place onion slices in hot skillet. Cook for 5 to 10 minutes, turning once until both sides are charred and onion has softened. Remove from skillet, and set aside.
  3. In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.
  4. In a small bowl, place mayonnaise and next 6 ingredients; combine well.
  5. On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing.
  6. Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.
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https://dearpartydiary.com/butter-bean-and-tomato-crostini/

And don’t forget to pick up a July/August copy of Birmingham Home and Garden magazine for more “Fresh from the Garden” recipes in my column, or go to birminghamhomeandgarden.com

I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com

Pretty Parties

On By Leslie Byars RegisterIn appetizers, brunch, desserts, mains, salads, sides, The Parties, The Recipes

“Special occasions should feel special.”

When I’m hosting a birthday, shower, or any other festive family occasion, I want it to look like I have tried. But, on the other hand, I don’t want to give up my entire week or weekend making that happen. These recipes are company worthy and easy—a winning combination.

For all you Birmingham folks, the recipes in today’s post ran in the May/June issue of Birmingham Home and Garden magazine. So, if you subscribe, I apologize for the duplicates; but if you don’t, or have misplaced your issue, don’t fret—the recipes are all here. Well, almost all. I’m saving the Overnight Cinnamon French Toast for maybe Father’s Day. Stay tuned.

You all know how much I adore a package topper. How easy is slipping one seed packet under the bow?

Set the tone for any party with these unique Cucumber-and-Petal Tea Sandwiches. Each one is a litte work of art.

Get creative with the toppings. And don’t worry—it takes only a handful of ingredients to make them all special.

Cucumber-and-Petal Tea Sandwiches

Makes 36 (approx)

1 (8-ounce) package cream cheese, softened

3 tablespoons grated cucumber, excess water removed

1 tablespoon grated onion

¼ cup fresh dill

2 tablespoons mayonnaise

¼ teaspoon salt

1 loaf very thin white bread

Garnish with radish and cucumber slices, edible flowers, and fresh herbs

Be sure to slice the cucumbers and radishes thinly. It will make them easier to eat.

Combine first 6 ingredients in a small bowl; set aside. Trim crusts from bread to desired size. (I used a fluted pastry cutter. A cookie cutter will also work.) Spread cucumber mixture evenly on the bread, and garnish away!

This makes a nice appetizer to serve before lunch.

“And speaking of lunch…”

Celebration Shrimp Salad is a “healthy-ish” make-ahead option for anytime, not just a special occasion.

Celebration Shrimp Salad

Serves 4 to 6 (recipe easily can be doubled)

1 pound shrimp

1 cup finely chopped celery

3 Roma tomatoes, seeded and chopped

¼ cup green pepper, finely chopped

2 tablespoons pimiento or 2-ounce jar, drained thoroughly

1 tablespoon finely chopped green onion, (reserving tops for garnish)

½ teaspoon salt

¼ teaspoon pepper

Sour Cream Dressing

1 cup sour cream

½ cup ketchup

1 tablespoon soy sauce

1 tablespoon grated onion

1 teaspoon horseradish

½ teaspoon dry mustard

Place shrimp in a medium saucepan of boiling water. Cook for 2 to 3 minutes or until shrimp turn pink. Pour into a strainer, and rinse with cold water. Peel and place into a medium bowl. Set aside.

Add next 5 ingredients to the shrimp. (Note: With a paper towel remove excess moisture from the pimientos and tomatoes before adding them to the shrimp mixture.)

Sour Cream Dressing:

Combine all ingredients in a small bowl, mixing thoroughly. Immediately before serving, toss shrimp mixture with half of Sour Cream Dressing.

Serve shrimp salad on lettuce cups. Pass remainder of the dressing if desired. Garnish with reserved green onion tops.

Recipe Image

Ingredients

  • 1 pound shrimp
  • 1 cup finely chopped celery
  • 3 Roma tomatoes, seeded and chopped
  • ¼ cup green pepper, finely chopped
  • 2 tablespoons pimiento or 2-ounce jar, drained thoroughly
  • 1 tablespoon finely chopped green onion, (reserving tops for garnish)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
    • Sour Cream Dressing
  • 1 cup sour cream
  • ½ cup ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon grated onion
  • 1 teaspoon horseradish
  • ½ teaspoon dry mustard

Instructions

  1. Place shrimp in a medium saucepan of boiling water. Cook for 2 to 3 minutes or until shrimp turn pink. Pour into a strainer, and rinse with cold water. Peel and place into a medium bowl. Set aside.
  2. Add next 5 ingredients to the shrimp. (Note: With a paper towel remove excess moisture from the pimientos and tomatoes before adding them to the shrimp mixture.)
    3. Sour Cream Dressing:
  3. Combine all ingredients in a small bowl, mixing thoroughly. Immediately before serving, toss shrimp mixture with half of Sour Cream Dressing.
  4. Serve shrimp salad on lettuce cups. Pass remainder of the dressing if desired. Garnish with reserved green onion tops.
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https://dearpartydiary.com/pretty-parties/

Serve with Sweet Corn Pudding and any simple marinated asparagus recipe.

Allow the corn pudding to rest for a few minutes after baking.

Sweet Corn Pudding

Serves 4 to 6

6 ears fresh corn, kernels removed

3 tablespoons sugar

1 teaspoon salt

¼ teaspoon pepper

2 large eggs, lightly beaten

2 tablespoons butter, melted

1 cup milk

Preheat oven to 375 degrees.

Lightly grease a 1 ½-quart baking dish.

Stir together all ingredients in a medium bowl. Pour into prepared dish. (Place baking dish inside a larger baking pan; fill pan halfway up with water. This “water bath” will keep the pudding moist.) Bake for 45 minutes or until set.

“And for the moment you’ve been waiting for…”

Do you remember the Lorna Doone cookies??? They’re back!

No-Churn Strawberry Shortbread Ice Cream

Serves 6 to 8

2 cups fresh strawberries, plus extra for garnish

2 tablespoons sugar

2 cups whipping cream, chilled

1 (14-ounce) can sweetened condensed milk

2 teaspoons vanilla

12 shortbread cookies

Fresh mint

Wash and hull strawberries, and place in a medium bowl. Sprinkle strawberries with sugar; set aside.

Beat cream with an electric mixer until stiff peaks form; add sweetened condensed milk, combine thoroughly; set aside.

Place strawberries in a food processor, and pulse 2 or 3 times.

Place cookies in a ziplock bag, and pound until crumbly.

Layer cream mixture, strawberries, and cookies in a 9 by 5-inch loaf pan, repeating twice. Swirl the layers with the blade of a knife after each layer. Top with remaining strawberry slices.

Cover tightly with several sheets of plastic wrap. Freeze for 5 to 6 hours or overnight. (Carefully press plastic wrap onto ice cream mixture to prevent any ice crystals from forming.)

Remove from the refrigerator 10 to 15 minutes prior to serving. Garnish with strawberries and fresh mint.

Leslie Likes: Lorna Doone Shortbread Cookies

Fabulous Find

These slim (8-ounce) cans of Zing Zang Bloody Mary mix are handy for smaller gatherings and travel. $9.99 per 6-pack, zingzang.com (For Birmingham readers, I bought these at the Crestline Piggly Wiggly!)

Also, special thanks to Grace Register for taking time out of her busy work schedule to index all of my past blog posts for me. She is one smart cookie!

Since October when I launched dearpartydiary.com, I’ve managed to come up with some pretty tasty recipes—65 to be exact, so if you may have skipped a week or two, take time to go back through the posts and see what all you have missed! It should be a “piece of cake” now, thanks to Grace!

“The finishing touches…”

It’s easy to grow your own edible flowers, such as nasturtiums. Simply follow the instructions on the back of the seed packet and don’t skip the step to soak them in water overnight before planting. They will germinate much faster. Seeds available at Oak Street Garden Shop, oakstreetgardenshop.com

Don’t be embarassed to serve your guests on paper plates. There are so many pretty options out there now, like these from Table Matters, Mountain Brook, AL. 205/879-0125

I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com Have a great week! leslie

Recipes That Travel

On By Leslie Byars RegisterIn appetizers, beverages, Buy the Book, mains, salads, sides8 Comments

When I’m headed to the lake or beach for the weekend, I like to do my prep on the front end. The last thing I want to do when I arrive is get back in the car and go to the grocery store.

All of these recipes can be made ahead, or prepped in advance, to ensure less toting and a more relaxing weekend.

The lemon juice brightens up the canned artichokes to give them a fresher taste. This dip can be made up to 48 hours in advance and stored in an airtight container.

Make-Ahead Hot Artichoke Dip

Makes 4 cups

1 (14-ounce) can artichoke hearts, chopped

1 (4-ounce) jar sun-dried tomatoes in oil, drained

8 ounces good-quality feta cheese, crumbled

1 cup light mayo

2 to 3 garlic cloves, minced

Juice of half lemon

¼ teaspoon black pepper

Garnish with basil (optional)

Assorted crackers

In a medium-size bowl combine first 7 ingredients. Refrigerate until ready to bake. (This can be done up to 48 hours in advance.)

Place in a lightly greased 1½-quart baking dish. Bake at 375 degrees for 15 to 20 minutes until hot and bubbly. Garnish if desired. Serve with crackers.

Learn from Leslie: For a small crowd, I like to bake only half at a time.

I always have these ingredients on hand to whip this up the night or two before a trip. It’s a nice alternative to soft drinks. At breakfast time in the summer, I drink this instead of coffee!

Refreshing Lemonade Tea

Makes 1 gallon

10 regular-size tea bags

8 cups of boiling water

1 cup of sugar

1 (12-ounce) can lemonade concentrate

Lemon wedges for garnish (optional)

Place tea bags in a 2-quart measuring cup or heatproof bowl. Pour boiling water over tea bags and allow to steep for 30 minutes. Remove tea bags, and pour tea into a 1-gallon container. Add sugar, and stir until dissolved. Next add lemonade concentrate and water to fill container. Stir to combine. Chill and serve over ice with lemon wedges if desired.

Wild Rice Chicken Salad

I like to poach the chicken in water with a dash of salt and a drizzle of olive oil, instead of baking it, for this recipe. It stays moist and white. This makes an easy supper or a quick lunch. I often use this dressing on a green salad too. It’s that good.

Fresh lemon juice will keep the avocados from turning brown.

Wild Rice Chicken Salad

Serves 5 to 6 (1 cup servings)

1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled

4 chicken breast halves, cooked and diced

1 bunch green onions, chopped

1 red bell pepper, diced

2 medium avocados

Juice of 1 lemon

1 cup pecans, toasted

Dressing:

2 cloves garlic, minced

1 tablespoon Dijon mustard

½ teaspoon salt

¼ teaspoon sugar

¼ teaspoon black pepper

1/3 cup seasoned rice wine vinegar

1/3 cup vegetable oil

Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.

Combine dressing ingredients in a jar and shake until combined.

Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)

Recipe Image

Ingredients

  • 1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled
  • 4 chicken breast halves, cooked and diced
  • 1 bunch green onions, chopped
  • 1 red bell pepper, diced
  • 2 medium avocados
  • Juice of 1 lemon
  • 1 cup pecans, toasted
    • Dressing:
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • ¼ teaspoon black pepper
  • 1/3 cup seasoned rice wine vinegar
  • 1/3 cup vegetable oil

Instructions

  1. Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.
  2. Combine dressing ingredients in a jar and shake until combined.
  3. Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)
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https://dearpartydiary.com/have-food-will-travel/

It’s one less step when the marinade and sauce are the same. You can easily transport the flank steak in a ziplock bag. If there is any leftover Chimichurri sauce, it is tasty over grilled chicken or pasta for another meal.

Grilled Flank Steak with Chimichurri Sauce

Serves 6

6 garlic cloves

2 large shallots

1 jalapeño

¾ cup red wine vinegar

1 ½ teaspoons salt (or to taste)

3 cups fresh cilantro

1 ½ cups parsley

¾ cup oregano

1 ¼ cups olive oil

1 (2-pound) flank steak

Garnish with cilantro and grilled mini sweet peppers

Roughly chop the garlic, shallots, and jalapeño, and place into the bowl of a food processor. Add vinegar and salt; pulse 3 to 4 times (max) until evenly chopped.

With a knife, roughly chop next 3 ingredients (all herbs), and add to food processor. Add oil, and pulse 2 times; stop and stir mixture to ensure even chopping. Pulse 2 to 3 more times until coarsely and evenly chopped.

In a large ziplock bag, evenly coat flank steak with 1 cup of the Chimichurri marinade and sauce. Refrigerate for at least 8 hours or overnight.

Remove flank steak from marinade, and pat dry. Grill at medium-high for 8 to 10 minutes on each side or until desired doneness. Allow to rest 5 minutes before slicing. Serve with remaining 2 cups of Chimichurri sauce.

Learn from Leslie: Grill the mini sweet peppers for 10 minutes while grilling the steak.

These sweet mini peppers are found in the produce section at most grocery stores.

Shake and Bake Parsley Potatoes

Do your prepping in the comfort of your own home, and place in bags ready to go. All there is left to do is quarter, toss, and bake when you arrive. This simple recipe not only tastes delicious with steak but pairs easily with shrimp and chicken too. It’s a real crowd-pleaser.

Shake and Bake Parsley Potatoes

Serves 8

3 pounds red potatoes

1 gallon ziplock bag

1 snack size ziplock bag

2 tablespoons garlic cloves, minced (about 4 to 5)

2 tablespoons parsley, finely chopped

1 teaspoons kosher salt

1 teaspoon black pepper

¼ cup olive oil

Preheat oven to 400 degrees.

Wash potatoes, pat dry, and put in a gallon zip lock bag. In a separate snack- size ziplock or small bag combine next 4 ingredients. Refrigerate until ready to bake.

Cut into quarters, and return to the bag; add seasonings and ¼ cup olive oil. Seal and shake until thoroughly coated.

Preheat baking sheet for 5 minutes. Remove from the oven, and pour potato mixture out of bag onto the hot baking sheet. Bake 40 to 45 minutes or until golden brown, stopping halfway through to flip potatoes. Serve immediately.

Safe travels, everyone!

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