Category: sides

Heartfelt Celebration

On By Leslie Byars RegisterIn appetizers, breads & pastas, brunch, desserts, mains, sides, The Parties, The Recipes, Uncategorized4 Comments

It’s always been easier for me to entertain when it’s a holiday or a theme is involved. One idea leads to another and before you know it, you have created the makings for a memorable event. And since most of us have been spending a lot of time cooking at home over the last year, this menu should be a piece of cake for treating a special guest or two. 

Who doesn’t love a little creamy pasta every now and then?

One-Pan Shrimp Fettuccine Alfredo

Serves 4

3 tablespoons butter, divided

1 pound large shrimp, peeled and deveined

3 cloves garlic, minced

2 cups low-sodium chicken broth

1 cup heavy cream

8 ounces fettuccine noodles (dry)

½ teaspoon salt

½ teaspoon pepper

1 cup fresh Parmesan cheese, finely grated

1 tablespoon fresh parsley, chopped, plus extra for garnish

In a sauté pan over medium heat, add 2 tablespoons of the butter. Once it’s melted, add shrimp and cook for 1 to 2 minutes per side or until opaque. Transfer to a plate or a bowl, and cover to keep warm. 

Add remaining butter and minced garlic to the pan. Cook for 30 seconds, stirring to make sure not to burn the garlic. 

Add broth, cream, and fettuccine noodles, stirring to separate the noodles. Once mixture comes to a boil, reduce heat slightly, and stir often for about 11 minutes or until noodles are al dente and most of the liquid has been absorbed. Add shrimp and cheese, stirring to combine. Remove from the heat, garnish with fresh parsley, and serve immediately.

A hot and bubbly dip coming out of the oven is always a crowd pleaser. Assemble this in advance, and simply pop it in the oven before your guests arrive.

Greek-Style Baked Feta

Serves 4 to 6

1 tablespoon extra virgin olive oil, plus extra for drizzling 

1 cloved garlic, minced

1 cup assorted cherry or grape tomatoes, halved

½ cup red pepper, diced

½ cup red onion, chopped

¼ cup pitted Kalamata olives, halved

½ teaspoon ground oregano

2 tablespoons fresh basil, chopped

Salt and pepper

8-ounce block feta

Crusty French Bread Crostini 

Preheat oven to 375 degrees. 

Heat 1 tablespoon olive oil in a medium-size skillet until hot. Add garlic, and sauté for 30 seconds; add tomatoes and next 6 ingredients. Heat until onion is tender and tomatoes are beginning to soften.

Place three-quarters of the tomato mixture in a 1-quart baking dish. Top with block of feta and then remaining quarter of tomato mixture. 

Bake for 30 to 40 minutes until hot and bubbly and cheese begins to brown slightly. 

Serve warm with Crusty French Bread Crostini.

Crusty French Bread Crostini

Slice a French bagette into ¼-inch slices. Drizzle with olive oil. Bake on a parchment-lined baking sheet for 20 minutes or until golden. Serve alongside the dip. 

This is a quick green vegetable that I make often, especially when I can find the “fat” asparagus. I like the added crunch.

Easy Asparagus

Serves 4 to 6

1 pound fresh asparagus

1 tablespoon olive oil

1 tablespoon butter, melted

1 lemon, zested and cut in half

Kosher salt and black pepper to taste

Freshly shaved Parmesan cheese

Preheat oven to 375 degrees. 

Snap off and discard tough ends of asparagus. Place in a roasting pan. Drizzle with olive oil and butter, tossing to coat. Sprinkle with lemon zest, and squeeze the juice from lemon over asparagus. Sprinkle with kosher salt and pepper.  

Bake 15 minutes, tossing once during cooking time. (I usually reach in with a potholder and jiggle the pan while it’s still in the oven.)

Top with shaved Parmesan cheese.

Learn from Leslie: I use a vegetable peeler for shaving cheese. This recipe can easily be doubled or tripled depending on the crowd.

To me this is what a brownie is supposed to taste like–truly decadent!

Truly Decadent Brownies

Makes 9 (2½-inch squares)

Parchment paper

1 (4-ounce) good-quality semisweet chocolate baking bar

½ cup unsalted butter, cut into pieces

1 cup firmly packed brown sugar

1 teaspoon vanilla

2 large eggs, lightly beaten

¾ cup all-purpose flour

¼ teaspoon baking powder

½ teaspoon salt

½ cup good-quality semisweet chocolate baking chips

Strawberry ice cream

Assorted berries

Fresh mint (optional)

Preheat oven to 350 degrees.

Line an 8-inch square baking pan with 2 sheets parchment paper (8-inch by 12-inch pieces), allowing a couple of inches to overhang on all sides. (This will make for easy removal and cutting.)

Melt the chocolate bar and butter in a double boiler or in a heat-proof bowl over simmering water, stirring occasionally until melted and smooth. Set aside to come to room temperature. Stir brown sugar and vanilla into the chocolate mixture. Add the eggs and mix well.

In a bowl, sift together the flour, baking powder, and salt. Slowly add the flour mixture into the chocolate mixture, mixing well until blended.

Stir in the chocolate chips, and pour batter into the prepared pan.

Bake for 25 to 30 minutes or until a tester comes out clean. Remove from the oven, and allow to cool 10 minutes before cutting. 

Serve with strawberry ice cream, and garnish with fresh berries and, if desired, mint. 

Leslie Likes: Ghirardelli chocolate bars and chips

You gotta love a low centerpiece. This was so much fun to make. I grabbed all the flowers from Trader Joe’s for next to nothing, and ordered the heart-shaped oasis from Amazon. It came together fast, and kept for days! These precious linens are from amparofineliving.com
One box of frozen puff pastry thawed in the refrigerator, and a heart-shaped cookie cutter made this specialty, bread bite a simple, cute addition.
Custom printed place cards from The Punctilious Mr. P’s Place Card Company elevate your tablesetting to another level. I’ll never tire of pulling these out from year to year. Check them out at mrpsplacecards.com
Start making plans and gathering your Valentine provisions now.
Sorry it’s been so long since I’ve posted! Be sure that you are following me on Instagram @lesliespartydiaries I’m posting a lot of recipes and ideas there all the time. Until next time, Leslie xoxox

I’m Married to a Saint

On By Leslie Byars RegisterIn appetizers, Buy the Book, mains, sides, The Parties, The Recipes



Being married to someone with red hair (who thinks he’s Irish) lends itself to some type of St. Patrick’s Day celebration. Once while Jon was on a guy’s golfing trip in Ireland, a girl in a pub told him he was “the Brad Pitt of Ireland” (must be the brown eyes)—frequently he is not afraid to remind people of that comment.

Truth is stranger than fiction, but it is because fiction is obliged to stick to possibilities, truth ain’t.

Mark Twain (Pudd’head Wilson character)
As I have said before, Jon is a very colorful character as you can see in his St. Patrick’s Day green pants, and he is not afraid to wear pink either! You got to love that!

In fact, for a while there, after dinner (at every restaurant) Jon would ask if the bartender knew how to make an Irish Coffee. It was a test to see if they knew what they were doing. So I took a picture with him holding up each one—and I have a lot of pictures. It’s been a running joke and form of entertainment our entire marriage. It doesn’t take much to entertain the Registers. 

I grew up eating corned beef. My mom would boil a brisket in her “flame colored” Le Creuset Dutch oven in the spices that came in the package. We would eat it warm for dinner the first night. The next day she would slice it paper thin (you could read the newspaper through it) and she would make me a sandwich for my lunch box. It was one of my favorite lunches. (I promise to teach you the wax paper sandwich fold later.)

If a pot could talk…
If you missed the Unfancy Party opportunity last fall, this is your chance to host a very economical and easy dinner party. Delegate the dessert and beer and you’ll be getting out for under fifty bucks for a party of eight.

Somewhat Traditional Corned Beef and Cabbage

Serves 8

1 (3- to 4-pound) corned beef brisket with seasoning packet

1 (11.2-ounce) dark beer, such as Guinness

10 small red potatoes

1 to 2 tablespoons chopped parsley, plus extra for garnish

Olive oil

Salt and pepper

1 head cabbage, cut into 2-inch wedges

5 to 6 carrots, peeled and cut into 3-inch pieces, or baby carrots

1 tablespoon honey

Place brisket in a large Dutch oven; add seasoning packet, beer, and water to cover brisket. Cover and bring to a boil. Simmer for 1 hour per pound. 

During the last hour of the brisket cooking, preheat oven to 375 degrees. Cut potatoes in half, and toss in a bowl with parsley, olive oil, salt, and pepper. In a large nonstick skillet, brown cabbage wedges in olive oil and sprinkle with salt and pepper. Toss carrots with olive oil and honey. Place all vegetables on a parchment-lined baking sheet, and bake for 45 minutes to 1 hour or until tender. 

I prefer to roast my vegetables on parchment-lined baking sheets, as mentioned above, but feel free to throw all the vegetables in the pot with the brisket the last hour if you want to simplify clean-up.

Slice brisket against the grain on a platter, and serve with vegetables and Horseradish-Mustard Sauce. 

Learn from Leslie: Before slicing, I broil the brisket for a minute or two on a baking sheet to make a golden brown crust-like topping.

Serve family style for a relaxing evening and less clean-up.
You probably already have these four ingredients to make the Horseradish-Mustard Sauce in your refrigerator now. See the recipe below.

Horseradish-Mustard Sauce: In a small bowl, combine ½ cup sour cream, ¼ cup mayonnaise, 2 tablespoons raw horseradish (prepared may be substituted), and 1 tablespoon Dijon mustard. Stir to combine, and refrigerate until ready to serve. Sauce can be made up to 3 days ahead. 

One of the best parts about cooking a corned beef brisket is the leftover options. Check out this Homemade Reuben with Russian Dressing, made by Jon himself, “The Sandwich King”!

This traditional sandwich is nothing but several slices of freshly cooked corned beef, Swiss cheese, and sauerkraut toasted on rye bread. Serve with Russian Dressing. (Note: Jon drained the sauerkraut on a paper towel before assembling the sandwich. This is not his first rodeo.)

Russian Dressing

(1000 Island dressing on steroids!)

Makes 1 ¼ cups

1 tablespoon finely chopped onion

1 cup mayonnaise

¼ cup ketchup

4 teaspoons horseradish, or more to taste

1 teaspoon hot sauce, such as Frank’s Red Hot Sauce

1 teaspoon Worcestershire sauce

¼ teaspoon paprika

Salt to taste

Combine all ingredients in a small bowl. This can be made ahead and stored in an airtight container for up to 1 week. 

Serve with Reuben Roll-ups and Homemade Reuben sandwiches, or on a simple salad. 

A few drops of green food coloring added to a cold beer sets the St. Patty’s Day mood.
This is a healthy way to use some of the leftover corned beef, especially if you have given up bread for Lent. Serve these Reuben Roll-ups hot out of the oven with Russian Dressing.

Reuben Roll-ups

Makes 4 rolls, 8 bites

4 cabbage leaves

¼ cup chopped corned beef

¼ cup sauerkraut, drained

¼ cup Swiss cheese, grated

¼ cup finely chopped carrots

Preheat oven to 350 degrees.

Boil cabbage leaves in water in a Dutch oven until wilted and pliable, about 10 to 15 minutes. Remove and drain on a paper towel. 

Place corned beef and next 3 ingredients in the first third of the leaf. Fold in sides, and roll until the end. Place seam side down on a baking sheet. (Some rolls may require a toothpick.) Repeat with remaining leaves.

Bake for 20 minutes or until thoroughly heated. Remove any toothpicks. Cut each roll in half, and serve immediately with Russian Dressing. 

Learn from Leslie: Don’t worry if the leaves tear a little bit when removing them from the head of the cabbage. They will seal while cooking. 

Enjoy the flavors of a Reuben without any bread!

My Party Favor

A collection of ANYTHING is impressive. Although I don’t get to go on the boys golf trips, I still have something to show for it. Jon and many friends think of me as they leave a pro shop. And these unique ball markers won’t weigh down your suitcase!

This one-of-a-kind charm bracelet may not have diamonds or other jewels, but it is one of my most prized possessions. It’s almost time to start another one! Its value—well, that would be hard to say!

As I promised, the wax paper sandwich fold…

Every sandwich I ate from my lunchbox, and every sandwich my children took in theirs, was wrapped in this special way. Place your sandwich on a piece of wax paper approximately 11″ by 15″. Bring top and bottom edges of the wax paper to meet in the middle at the top of the sandwich, and then fold until you reach the sandwich.
Fold sides into a triangle or point and flip sandwich over. When you unwrap it, you will have a built in “germ free” placemat! Perfect for chips and fruit to land.
I’d like to end this post with an image of a quick watercolor I painted from a picture from one of Jon’s trips.
Here’s to golf, cold beer, green grass, NCAA basketball tournament, The Masters, and summer days! It can’t get here fast enough. Can you tell I’m a sports fan and an outdoorsy
kind of girl?

Well, I guess that’s a wrap! Happy St. Patrick’s Day, everybody! See you next time. Leslie xoxox

Don’t be shy about asking for anything. I aim to please, and would love any of your ideas and welcome requests. The world is your oyster!


The Diet Contest

On By Leslie Byars RegisterIn Ask Leslie, breads & pastas, Buy the Book, For the Kids, mains, sides, The Parties, The Recipes9 Comments

The world is in a diet contest. Every time I go out to eat, it’s a contest to see who can order the healthiest, lightest thing on the menu. Sometimes I like to throw a curveball and order the burger and fries. Everyone at the table eats more of my fries than I do. It makes me laugh.

The first thing I thought of is how did my grandmother Mama Lil live to be 97 eating a sausage biscuit almost every day? And how did Jon’s grandmother Mother live to be 107—correction 107 1/2—without following any of the new dietary restrictions and recommendations? Is it good genes? Sure, that can’t hurt, but my opinion is keeping everything in moderation and minding portion control is also a good diet to follow too.

“If there is such a thing as a light and creamy pasta—well this is it!”

One way to make a pasta dish healthier is not to eat as much. Or you can substitute fresh vegetables for half to satisfy your pasta cravings and get your veggies in too.

I’d rather eat half of what I really want than all of what I don’t!

This pasta dish has endless possibilities. Add more vegetables such as asparagus or zucchini or a handful of cooked shrimp. It is also delicious with only the fresh peas and basil as a meatless option.

Pasta with Three P’s—Pasta, Peas, and Pancetta

Serves 4 as a main, 6 as a side

8 ounces pancetta

8 ounces seashells pasta

2 tablespoons unsalted butter

2 to 3 shallots, finely chopped

¼ cup dry white wine

½ cup low-sodium chicken broth

1 ½ cups fresh green peas, or frozen may be substituted

½ teaspoon salt

8 ounces crème fraîche

Zest of 1 lemon 

¼ cup freshly grated Parmesan cheese, extra for garnish

Fresh herbs for garnish such as basil, mint, and dill

Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.

Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy. 

When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche. 

Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls. 

Serves Serves 4 as a main, 6 as a side

901

Pasta with Three P’s—Pasta, Peas, and Pancetta
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Ingredients

  • 8 ounces pancetta
  • 8 ounces sea shells pasta
  • 2 tablespoons unsalted butter
  • 2 to 3 shallots, finely chopped
  • ¼ cup dry white wine
  • ½ cup low-sodium chicken broth
  • 1 ½ cups fresh green peas, or frozen may be substituted
  • ½ teaspoon salt
  • 8 ounces crème fraîche
  • Zest of 1 lemon
  • ¼ cup freshly grated Parmesan cheese, extra for garnish
  • Fresh herbs for garnish such as basil, mint, and dill

Instructions

  1. Brown pancetta in a medium-size nonstick skillet; remove and drain on a paper towel. Wipe skillet out completely.
  2. Cook pasta in a large pot of salted water. While pasta cooks, melt butter in nonstick skillet over medium heat; add shallots, and cook about 3 minutes. Add the wine, and cook until reduced by one third and slightly syrupy.
  3. When the pasta is almost done, add the broth and peas to the skillet. Sprinkle with salt, and cook until peas are just tender. Remove pan from the heat, and stir in crème fraîche.
  4. Add cooked pasta to skillet, and toss thoroughly to coat. Sprinkle with zest, cheese, pancetta, and fresh basil. Serve immediately in warm bowls.
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You can find fresh peas most of the time at Trader Joe’s for under $3.

crème fraîche: matured, thickened cream that has a slightly tangy, nutty flavor and velvety rich texture. 

Crème fraîche is available at most grocery stores. Read below for how to make it yourself for less.

Learn from Leslie: To make your own crème fraîche, combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature for 8 to 24 hours, until very thick. Stir well, cover, and refrigerate for up to 10 days.

Pasta Substitutions…hmmm

Of course you can always substitute your favorite whole wheat or vegetable pasta in any of my recipes, but I test only with the real stuff. I prefer to entertain with it too because it is much easier to cook perfectly, and in my opinion it tastes a lot better.

Plate from Roman and Williams Guild NYC, 53 Howard Street, New York, NY 10013, 212/852-9099, rwguild.com

Quote of the Day

Life itself is the proper binge.

Julia Child
Have a great week! Only a few more weeks until daylight savings time and white jeans. I can’t wait. I live for spring and summer.
I’d love to hear from you too. Send me a message below about anything!
See ya’ll next time! Have a great week. Leslie xoxox


Farmhouse Chicken for Two

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

Going out to dinner always inspires me to cook. This rustic dinner for two was inspired by a meal I had at a charming French bistro in New York City named Frenchette. 

Enamored by the Le Creuset serving pieces that were brought to the table, I immediately thought, “I can do this!” I have these in my cabinet at home. 

This self-serve dinner for two is the perfect simple meal to share on a cold winter night. The Frenchette version came with whipped potatoes, which were delicious—but since I’m trying to eat lighter after the holidays, I decided to do a brown rice pilaf instead. Either would work and be delicious with the chicken. 

This would make a wonderful, relaxing Valentine’s dinner by the fire. Pair with a special bottle of wine and a sweet treat.

Farmhouse Chicken for Two

Serves 2 

1 tablespoon butter

1 tablespoon olive oil, plus extra for roasting

2 split fryer chicken breasts, bone-in with skin

1 medium onion, cut in 2 or 3 (½-inch) slices

1 bunch organic carrots, unpeeled

8 ounces mushrooms, cut in half if large

¼ cup dry white wine

1 lemon, cut in half

1 garlic pod, cut in half

Bouquet garni (rosemary, thyme, parsley sprigs or whatever you have), tied with a piece of kitchen twine 

Salt and pepper

Olive oil (to drizzle on top)

Preheat oven to 400 degrees.

Brown chicken on both sides in butter and olive oil in a small Dutch oven, such as the #27 Le Creuset (4.25 quart) on medium-high heat. Remove chicken onto a plate. 

Add onion slices, chicken, and remaining ingredients to the Dutch oven. Cover and bake 45 minutes. Baste chicken with the juices, and bake uncovered for 15 minutes more. Remove bouquet garni, and serve with brown rice pilaf and crusty French bread. Garnish with chopped parsley.

It takes minutes to brown the two split fryers and assemble the rest of the ingredients in the small oval Dutch oven.
Remember this is also your serving piece, so arrange with care! Le Creuset cookware is available at Williams-Sonoma.com and lecreuset.com

Brown Rice Pilaf: Melt 1 tablespoon butter in a #18 Le Creuset (2 quart) saucepan. Saute 2 finely chopped shallots in butter for a minute or two until translucent. Add zest of 1 lemon, 1 ¾ cups low-sodium chicken broth and 1 cup brown Basmati rice. Bring to a boil, then cover and reduce heat to simmer for 30 to 35 minutes or until all broth has been absorbed and rice is tender.

Be sure to ladle juices from the Dutch oven onto your rice when serving. And don’t forget to dip your crusty bread in it too. Heaven on earth. Linens by flyingshuttlemills.com

Yields 2 Servings

Farmhouse Chicken for Two
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Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil, plus extra for roasting
  • 2 split fryer chicken breasts, bone-in with skin
  • 1 medium onion, cut in 2 or 3 (½-inch) slices
  • 1 bunch organic carrots, unpeeled
  • 8 ounces mushrooms, cut in half if large
  • ¼ cup dry white wine
  • 1 lemon, cut in half
  • 1 garlic pod, cut in half
  • Bouquet garni (rosemary, thyme, parsley sprigs or whatever you have), tied with a piece of kitchen twine
  • Salt and pepper
  • Olive oil (to drizzle on top)
    • Brown Rice Pilaf
  • 1 tablespoon butter
  • 2 finely chopped shallots
  • Zest of 1 lemon
  • 1 ¾ cups low-sodium chicken broth
  • 1 cup brown Basmati rice.

Instructions

  1. Brown chicken on both sides in butter and olive oil in a small Dutch oven, such as the #27 Le Creuset (4.25 quart) on medium-high heat.
  2. Remove chicken onto a plate.
  3. Add onion slices, chicken, and remaining ingredients to the Dutch oven.
  4. Cover and bake 45 minutes.
  5. Baste chicken with the juices, and bake uncovered for 15 minutes more.
  6. Remove bouquet garni, and serve with brown rice pilaf (see recipe below) and crusty French bread. Garnish with chopped parsley.
    7. Brown Rice Pilaf
  7. Melt 1 tablespoon butter in a #18 Le Creuset (2 quart) saucepan.
  8. Saute 2 finely chopped shallots in butter for a minute or two until translucent.
  9. Add zest of 1 lemon, 1 ¾ cups low-sodium chicken broth and 1 cup brown Basmati rice.
  10. Bring to a boil, then cover and reduce heat to simmer for 30 to 35 minutes or until all broth has been absorbed and rice is tender.
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My inspiration. Frenchette, 241 West Broadway, New York, NY 10013, frenchettenyc.com
Before leaving the restaurant the maître d’ pinned an adorable turquoise Ette pin on each of our coats. This was a first! What a special touch.

Quote for the Day

I never see any home cooking. All I get is fancy stuff.

Prince Philip
It’s not too late to get a book delivered by Valentine’s Day. Order by the February 7th! Happy to personalize too. lesliespartydiaries.com
See ya’ll next time! Have a great week. Leslie xoxox

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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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

Mastering the Art of Christmas

On By Leslie Byars RegisterIn Buy the Book, sides, The Parties6 Comments

“It took me almost 54 years, but I think I’ve finally figured the whole Christmas thing out.”

Whether it’s timing the amaryllis to open on the exact party date or getting all the cards addressed and mailed before it’s too late, Christmas is the most wonderful time of the year, but also can be the most exhausting too.

Window shopping with friends in NYC is my favorite way to get ideas for everyone on my list and get into the holiday spirit.

Timing is Everything

It’s taken me over half of a century to figure out the minor details to make it relaxing and fun. Mastering the Art of Christmas comes from many years of doing it wrong. Here’s what I’ve discovered over the years to make everything right.

  1. Buy gifts for others that YOU really want yourself—like really bad.
  2. Stock up on festive, holiday tops and outfits in October, or earlier, before they are all picked over and obsolete—before resortwear comes out. You know you are going to want (need) something, and if you wait until December it could be a lost cause.
  3. In the day of social media craze, your friends are pretty up to date on you and your family and pets, so use your Christmas card fund to order customized gift tags for your food gifts. It will take them over the top. And while you are at it, order a new style of personalized notepaper to write all your thank-you notes. I like to have all of my notes in the mail before New Year’s Eve. Start the new year fresh!

    Elevate your homemade gifts with a professional-looking custom tag.

    The good news is that if you order too many gift tags, you will have plenty for next year. They will not go to waste.
  4. Buy at least one gift that is not on your child’s electronic (with links added) wish list. If their mouth doesn’t open at least once, you’ve missed the best part of gift giving.
  5. Make it your mission to be completely finished shopping by December 15th. The ten days before Christmas should be used for cooking, visiting, and celebrating.

    Pick up gift wrap and ribbon before Thanksgiving. As I’ve said before, wrap as you go!
  6. Everyone in your “monthly” life needs to be recognized in some way during the holidays. It doesn’t have to be much—just a thought. For instance, I gave my Fed Ex friend David a quart of my Get Well Chicken Noodle Soup that I had in the freezer. Eventually he is going to need it, running around in shorts all day long in the winter!
  7. ALWAYS have four or five extra gifts wrapped, and ready to tag quickly. You never know!
  8. Remember your friends’ children. You will be a hero.
  9. Keep a special photo album with one holiday picture of your family from each year. I like to do my photo by our tree. I never tire of looking at these. It will be the first thing I grab if the house catches on fire.
  10. Don’t let all of the tiring, silly, meaningless holiday details ever outshine the reason we are celebrating, and the importantance of being with family and friends. 

    Two separate outlets, two surge protectors, and a helpful husband with fly rods and ball retrievers can get the job done.

    Food Gift for Friends

    These Pickled Mustard Seeds are a welcome change from a heavy sweet for a food gift for friends. Simply add a few tablespoons to any roasted vegetables the last few minutes of cooking. They are especially tasty over Brussels sprouts and carrots.

    Pickled Mustard Seeds

    Makes 10 cups

    3 cups sugar

    10 teaspoons salt

    2 cups water

    3 cups white wine vinegar

    1 cup yellow mustard seeds

    1 cup brown mustard seeds

    20 garlic cloves (2 per jar)

    Combine all ingredients in a Dutch oven. Bring to a boil; reduce heat, and simmer for 5 minutes. Allow to cool before placing it into jars. It will keep at least a month in the refrigerator.

    This recipe makes 10 cups, but easily can be halved or quartered. 

    Recipe Image

    Ingredients

    • 3 cups sugar
    • 10 teaspoons salt
    • 2 cups water
    • 3 cups white wine vinegar
    • 1 cup yellow mustard seeds
    • 1 cup brown mustard seeds
    • 20 garlic cloves (2 per jar)

    Instructions

    1. Combine all ingredients in a Dutch oven.
    2. Bring to a boil; reduce heat, and simmer for 5 minutes.
    3. Allow to cool before placing it into jars. It will keep at least a month in the refrigerator.
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    Keep your eye out for inexpensive package toppers like these cute whisks from Publix. $1.59 each

    Fabulous Finds

    From Murray’s in NYC, these attractive slate cheese boards made from Brooklyn Slate come in two sizes with their very own spreader, chalk, and burlap bag for storing. The smaller size is $24.99, large $29.99, murrayscheese.com

    “If you run across a fabulous gift idea, don’t be afraid to buy multiples for several of your friends. And when ordering online, always check the “free gift wrapping” option when available—even if it’s just for the box!”

    Need help keeping up with your stuff? There will never be a question whose is whose phone charger, platter, or jean jacket with IdentaMe Labels. With a million variations, icons, and more, these can be personalized for everyone on your list. $14.99 for 56 small round labels. Other sizes and styles available at identamelabels.com

    These classy, black craft boxes are available in all sizes from amazon.com. No paper needed, which really speeds up the wrapping process. Every gift looks like it came from Barneys!

    Now, on to the important things…

    What’s on my wish list?

    With a December 26th birthday, I can’t help but write a few things down on a wish list—this is my moment for the year!

    Maybe it’s the art major in me coming out, but this Dinner with Georgia O’Keeffe cookbook looks amazing! I always enjoy any new book or cookbook. It’s my inspiration. Available at bergdorfgoodman.com

    Look at a glimpse of these beautiful photos from Bergdorf’s website. I can’t wait to see every page!

    I admit, I’m handbag obsessed—they always fit! This clear Cult Gaia mini Ark Bag will go with anything. Please someone in my family read this post! cultgaia.com

    This bag will match any outfit. Summer, here I come!

    A girl can dream. I saw these Gucci slingbacks in person in New York. I love a beautiful shoe with a comfortable, block heel. And a shoe with a little bling never hurts! gucci.com

    I bought one of these Casafina Ibiza Individual Pasta bowls for a gazpacho photo last year, and now I eat out of it every day for lunch. This pottery is lightweight, microwave safe, ovenproof, and dishwasher safe. I’d love to have enough to set my table, and maybe the dinner plates too. Hint hint. Available at Table Matters, table-matters.com

    I don’t own a broach, but if I did I would want this one. It’s amazing how you can put it on anything (like any t-shirt or blazer) and it suddenly looks like Chanel! chanel.com

    I’m fascinated by this Dior Lip Glow. You apply evenly, and in 10 minutes your lips turn  “your” unique, natural color. Everyone is different. dior.com

    On Christmas Day I hope to be wearing these. They scream Christmas and are super comfy! May Leather Red-Star sneakers by Golden Goose, bergdorfgoodman.com

    Well, I guess this is a wrap for 2018. I’ve got a BUSY week. Lily is being presented at a debutante ball on Saturday, and we have a slew of folks coming in from SMU to celebrate. I’m having the pre festivities at my house. So, I better get cooking!

    I wish you all a wonderful holiday and Happy New Year. I’m gathering new recipes, ideas, and props for a fresh start in January. So be sure to subscribe to dearpartydiary.com so you won’t miss a single post. The party never ends.

    See you next year!

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

Home Is Where Your China Is

On By Leslie Byars RegisterIn Ask Leslie, beverages, breads & pastas, Buy the Book, desserts, mains, sides, The Parties2 Comments

Welcome to the holidays.

If you are one of those people who have been saving your fine china and crystal for a special occasion—well, this is it.

The holidays are the optimum time to use all your beautiful things and set a gorgeous table. It’s meant to be used!

I opted for a simple, elegant, family friendly menu this post to give you plenty of time to polish the silver and make a memory or two for your loved ones.

“Get the Goo Gone out. We are taking the stickers off the crystal!”

I went around and around trying to decide the best meat option for the main course. I thought about prime rib, lamb, steaks, but I always came back to Jon’s Foolproof Beef Tenderloin from Leslie’s Party Diaries. It is sincerely foolproof and it frees up the oven for the unbelievable Mock Cheese Soufflé—which is assembled the day before. How much easier can it get? So let’s get started!

Jon’s Foolproof Beef Tenderloin

Serves 10 to 12 

1 (6- to 7-pound) beef tenderloin, trimmed

Olive oil

Kosher salt and coarsely ground pepper

3 to 4 tablespoons Montreal Seasoning, optional

12 (6-inch) sprigs rosemary

Heavy-duty aluminum foil

Horseradish and Sour Cream Sauce

Place beef tenderloin on a large piece of plastic wrap on a baking sheet. Coat completely with olive oil, Montreal Seasoning, salt, and pepper; rub into meat on all sides. Cover with sprigs of rosemary; wrap tightly in plastic wrap. Chill 2 hours or overnight.

Allow beef to come to room temperature before cooking.

Light one side of gas grill, heating to 400° to 450° (high) heat; leave other side unlit. Sear tenderloin over heated side of grill for 3 to 4 minutes on each side; transfer to unlit side, and cook, covered with grill lid, 10 to 12 minutes on each side, depending on the thickness of the tenderloin. (If using a charcoal grill, do the same with the hot coal side and the opposite side without coals.)

Remove from grill, and wrap tenderloin in 6 large pieces of heavy-duty aluminum foil (one at a time); roll up foil-wrapped tenderloin in a heavy beach towel. Let rest for 3 hours at room temperature.

Serve with Horseradish and Sour Cream Sauce.

Be sure to save these rosemary sprigs from the marinade for the cooking process.

Equal parts of sour cream and horseradish give this quick sauce a ton of heat and flavor.

“Garnish galore!”

Set up a garnish station. All meats will greatly improve in appearance when decorated with herbs and assorted seasonal fruits and berries. Be creative!

Horseradish and Sour Cream Sauce

Makes approx. 1 cup

 

4 tablespoons horseradish

4 tablespoons sour cream

1 teaspoon sugar

¼ teaspoon black pepper

½ teaspoon salt, or more to taste

2 teaspoons cider vinegar

Combine all ingredients. Store in refrigerator until ready to use. This can be done up to three days in advance. (This recipe can easily be doubled for a large crowd.)

Although the soufflé will deflate slightly after it’s taken out of the oven, it will not disappoint. In fact, it heats up beautifully in the microwave the next day, if there are any leftovers.

 Mock Cheese Soufflé

Serves 8

4 slices white sandwich bread, crusts removed

2 to 3 tablespoons softened butter, plus extra for greasing dish

4 eggs

2 cups whole milk

1 teaspoon salt

¼ teaspoon black pepper

¼ teaspoon dry mustard

¼ teaspoon hot sauce

2 cups grated sharp Cheddar cheese

Dash paprika

Spread softened butter on both sides of the bread; cut into 1-inch cubes.

In a medium bowl, combine eggs and next 5 ingredients, whisking to combine.

In a buttered 1 ½-quart baking dish, layer bread then cheese, repeating twice. Pour in milk mixture, and top with paprika. Cover and refrigerate overnight.

Bake in a water bath at 300 degrees for 1½ hours.

Learn from Leslie: To make a water bath, use a baking dish slightly larger than the one used for baking Mock Cheese Soufflé. Fill water in larger dish to about 1 to 1 1/2 inches. Put smaller dish in larger dish, and bake as directed.

“This is a nice change from a potato or grits side dish.”

This effortless impressive mock soufflé is a piece of cake since it is assembled the day before.

Recipe Image

Ingredients

  • 4 slices white sandwich bread, crusts removed
  • 2 to 3 tablespoons softened butter, plus extra for greasing dish
  • 4 eggs
  • 2 cups whole milk
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon dry mustard
  • ¼ teaspoon hot sauce
  • 2 cups grated sharp Cheddar cheese
  • Dash paprika

Instructions

  1. Spread softened butter on both sides of the bread; cut into 1-inch cubes.
  2. In a medium bowl, combine eggs and next 5 ingredients, whisking to combine.
  3. In a buttered 1 ½-quart baking dish, layer bread then cheese, repeating twice. Pour in milk mixture, and top with paprika. Cover and refrigerate overnight.
  4. Bake in a water bath at 300 degrees for 1½ hours.
  5. Learn from Leslie: To make a water bath, use a baking dish slightly larger than the one used for baking Mock Cheese Soufflé. Fill water in larger dish to about 1 to 1 1/2 inches. Put smaller dish in larger dish, and bake as directed.
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Everyone likes green beans. This crowd-pleasing recipe will elimate any extra cooking for the children in your family.

Holiday Haricot Verts

Serves 8 to 10

1 ½ pounds fresh haricot verts (thin French green beans)

2 tablespoons olive oil

2 tablespoons butter

3 garlic cloves, sliced

2 shallots, thinly sliced

1 red pepper, sliced into strips

1 orange pepper, sliced into strips

Zest from 1 lemon

1 teaspoon black pepper

½ to 1 teaspoon salt

In a medium-size Dutch oven blanch trimmed beans in a pot of boiling water for 4 to 5 minutes or until tender. Immediately place cooked beans in a bowl of ice water. Allow to cool; then place on a paper towel to dry.

Heat oil and butter in a large skillet over medium-high heat. Add garlic and shallots, and cook 2 to 3 minutes. Add peppers and remaining ingredients. Sauté until thoroughly heated. Serve immediately.

Learn from Leslie: The beans can be blanched a day or two in advance. The peppers can be cut in advance too. This recipe also reheats beautifully.

Parmesan Puff Pastry Breadsticks

Makes approx. 22

1 (17.3-ounce) box puff pastry

1 egg

1 tablespoon water

Flour, for dusting

1½ cups shredded Parmesan

1 teaspoon kosher salt

Freshly ground black pepper

Parchment paper

Allow the puff pastry to thaw overnight in the refrigerator, or follow counter thawing directions on package.

Preheat oven to 375 degrees.

Beat egg and water in a small bowl.

Place puff pastry one sheet at a time, onto lightly floured surface, rolling it to be slightly bigger, about 10 by 12 inches. Brush pastry with egg mixture, covering the entire surface. Top with half of the Parmesan and salt, then sprinkle with freshly ground black pepper. Gently press the cheese into the pastry with your fingers.

Cut into ¾-inch to 1-inch strips. (I use a pastry wheel, but a pizza cutter will work too.) Twist each strip several times, and place on parchment-lined baking sheet. Bake 10 to 15 minutes or until lightly browned. Remove from the oven, turn each breadstick, and bake another minute or two.

“Making your own breadsticks eliminates a last minute trip to the bakery and fighting holiday traffic!”

Don’t dilly-dally while you are making these. The dough is easiest to work with while it is cold.

Frozen Brandy Alexander

Yield: 1 serving

1 cup vanilla ice cream

1 ½ ounces brandy

¾ ounce white crème de cacao

White chocolate curls for garnish, optional

Place ice cream, brandy, and crème de cacao in a blender, and process until smooth. Top with white chocolate curls, and serve immediately.

Learn from Leslie: I use a vegetable peeler to make the pretty little chocolate curls. Look for a good-quality chocolate bar too. These can also be made ahead and kept in the freezer. Believe me—they will not freeze.

“These are the consistency of eggnog, which makes it easy to sip through a pretty straw.”

All you need for the garnish is one good quality white chocolate bar and a vegetable peeler.

Pick up an assortment of store-bought cookies to pass.

“These adorable matchbooks are a two-for-one-special. They serve as the place card and a party favor.”

Add the names with a simple tag made on a printer. Tie them on with waxed thread. Available at shoppebham.com, $4.50 each

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

To Have and To Roast

On By Leslie Byars RegisterIn Buy the Book, mains, sides, soups2 Comments

As much as I want to be the ‘kale salad with the dressing on the side’ kind of girl—I can’t do it. I love food, and that’s why I exercise!

“Life is short.”

These Roasted French Onion Blossoms are a happy medium, and a satisfying side to pair with steak or any meat—not to mention they are pretty and will make your house smell amazing.

In my book (not literally), I’d call these “low carb.” It’s basically a whole onion topped with a tiny bit of Gruyère cheese, a few homemade breadcrumbs, and a tad of butter.

If preparing these for company, plan on one per person. No one is going to want to share! Look for the smaller size and Vidalia variety when in season.

Impress your guests with this easy, unique side dish.

Roasted French Onion Blossoms

Serves 6

6 small sweet onions, such as Vidalia

4 tablespoons butter, divided

3 teaspoons fresh thyme leaves, extra sprigs for garnish

Salt and pepper to taste

½ cup dry white wine

½ cup chicken broth

1 cup freshly grated Gruyère cheese

1 cup homemade breadcrumbs, from a loaf of French bread

Preheat oven to 400 degrees.

Carefully peel the outer skin off the onions. With a sharp knife, starting near the eye or bottom of the onion, make four cuts at 3, 6, 9, and 12 (like on a clock) cutting completely through the onion. Once those cuts are in place, go back and add four more cuts between each of those sections. Turn it right side up, and there you have it—an onion blossom.

Once the onion skin is removed, it will be obvious where the “eye” or bottom of the onion is located.

It takes only a few minutes to cut these intricate onions.

Grease a roasting pan with 1 tablespoon of butter. Place onion blossoms on roasting pan, add 1/2 tablespoon of butter to the middle of each onion, and sprinkle with fresh thyme leaves, salt, and pepper. Combine wine and broth in a measuring cup, and pour into roasting pan around the onions.

Bake for 25 minutes; remove from oven, top with cheese and breadcrumbs, and bake 25 to 30 more minutes or until golden brown.

Garnish with fresh thyme sprigs.

Recipe Image

Ingredients

  • 6 small sweet onions, such as Vidalia
  • 4 tablespoons butter, divided
  • 3 teaspoons fresh thyme leaves, extra sprigs for garnish
  • Salt and pepper to taste
  • ½ cup dry white wine
  • ½ cup chicken broth
  • 1 cup freshly grated Gruyère cheese
  • 1 cup homemade breadcrumbs, from a loaf of French bread

Instructions

  1. Preheat oven to 400 degrees.
  2. Carefully peel the outer skin off the onions.
  3. With a sharp knife, starting near the eye or bottom of the onion, make four cuts at 3, 6, 9, and 12 (like on a clock) cutting completely through the onion. Once those cuts are in place, go back and add four more cuts between each of those sections. Turn it right side up, and there you have it—an onion blossom.
  4. Grease a roasting pan with 1 tablespoon of butter.
  5. Place onion blossoms on roasting pan, add 1/2 tablespoon of butter to the middle of each onion, and sprinkle with fresh thyme leaves, salt, and pepper.
  6. Combine wine and broth in a measuring cup, and pour into roasting pan around the onions.
  7. Bake for 25 minutes; remove from oven, top with cheese and breadcrumbs, and bake 25 to 30 more minutes or until golden brown.
  8. Garnish with fresh thyme sprigs.
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Ta da! How pretty are these?

Let’s keep roasting…

“If you are trying to impress anyone, put a whole chicken stuffed with lemons, garlic, and fresh herbs in the oven and let the aroma do the rest.”

I know there are rotisserie chickens everywhere you turn, but there is something so satisfying about roasting a whole chicken.

On a cold, rainy day or really anytime, it’s a welcome change from grilling. If there are any leftovers, depending on the size of your family and the chicken, it makes for a great start for a completely different meal. (I’m thinking Chicken Enchiladas tomorrow.)

Everyone needs to roast at least one chicken in their lifetime.

Roasted Lemon Chicken with New Potatoes

Serves 4

1 (4- to 5-pound) whole chicken

Salt and pepper

2 lemons, quartered

2 garlic pods, halved

1 bunch of fresh thyme or marjoram

2 tablespoons butter, divided

Olive oil

6 to 8 small red potatoes, cut in half

Herb Basting Brush (see below)

Preheat oven to 425 degrees.

Rinse chicken inside and out, and pat dry. Salt and pepper the inside of the chicken; then stuff with half of the lemons, garlic halves, and herbs. Tie the legs together with kitchen twine. Rub 1 tablespoon of the butter evenly on the outside of the chicken.

The chicken will cook evenly while sitting on this edible potato roasting rack.

Grease a large roasting pan with the remaining tablespoon of butter. Place the cut side down of the potatoes in rows to create a “roasting rack” for the chicken. Place a sheet of parchment paper (with several slits in it) on top of the potatoes. (This will allow a little of the chicken drippings to help flavor the potatoes.) Place the chicken on top, and arrange the remaining lemons and garlic around the chicken.

The potatoes are hidden by the sheet of vented parchment. Now all there is left to do is roast and baste.

Place in oven and baste every 20 minutes with Herb Basting Brush.

Cook for 1 hour 15 minutes or until thoroughly cooked.

Remove chicken and vegetables to a platter, cover with foil, and allow to rest for 10 to 15 minutes before slicing.

The potatoes turn a beautiful shade of golden brown while roasting cut side down in the butter and drippings.

This is an easy, disposable way to flavor the chicken while it cooks.

Herb Basting Brush

Gather sprigs of an assortment of fresh herbs, such as rosemary, thyme, marjoram, parsley, and sage. With a piece of kitchen twine, attach them securely to a bamboo stick or dowel.

“Now that we are through roasting, let’s talk about hosting…”

As I’ve said before, the Internet is truly a “social” media. I meet new people every day without leaving the house. I can’t think of a better time to introduce one of my new Instagram and blogger friends.

The hostess with the mostess of To Have + To Host.


Meet Lory Parsons, the mastermind and creator behind To Have + To Host blog. Lory is setting the stage for beautiful entertaining day after day. If you are not following @tohavetohost on Instagram or her blog To Have + To Host at tohavetohost.com then you are missing out on a lot of pretty table settings and entertaining ideas. And not only does she set a perfect table, but she comes up with all kinds of unique party themes, from napkin swaps with friends, backyard wine parties, and a Hallelujah lunch (when the kids went back to school) to name a few. I could go on and on.

With the holidays approaching, I can’t wait to see what Lory does next. Click on the image above for more details about this fall tablescape, and many other doable, gorgeous table settings at all price ranges. Lory is going places—no, let me rephrase that, she’s there! 

Lory lives in Phoenix with her family. Be sure to follow her on instagram @tohavetohost, and on her blog at To Have + To Host.

Bonus Recipe…just because!

For those of you that follow me on instagram @lesliespartydiaries you may have seen this recipe last week, but just so you’ll have it handy when needed, I thought I would slip it in at the end of this post.

This lightish, comforting soup comes together fast! Perfect with a sandwich for a quick supper.

Easy Broccoli-Cheddar Soup

Makes 2 quarts

2 tablespoons butter

2 tablespoons flour

2 cups 2% milk

4 cups low-sodium chicken broth

½ cup grated onion, juices included

3 cups coarsely chopped broccoli, or 2 medium crowns

2 cups grated Cheddar cheese

½ teaspoon salt

¼ teaspoon garlic powder

Dash cayenne

Salt and pepper to taste

Melt butter in a medium-size Dutch oven over medium heat. Add flour, and whisk constantly for 1 to 2 minutes until combined and bubbly. Gradually add milk, stirring constantly, until thickened. Add remaining ingredients, and simmer for 15 to 20 minutes or until broccoli is tender.

Learn from Leslie: For a slightly thicker soup, substitute milk for part of the broth and add extra cheese.

Simply garnish with a single pansy blossom right before serving.

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

A Risotto Sighting

On By Leslie Byars RegisterIn Buy the Book, mains, sides, The Recipes

I don’t write much about my husband, Jon—and it’s not because there’s not a lot to tell. He’s a very colorful character. He is witty, clever, and always the life of the party—which is ideal since I like to throw parties.

He is also one of the biggest pranksters I’ve ever met. For instance last weekend we went to watch football and eat dinner at a friend’s house. As we were leaving (after several Blantons), Jon decided it would be funny to hide ALL of our friend’s toilet paper. We both receive a text from our friend at 7:54 a.m. No need to say more. You get the idea now. Meet my 55-year-old husband! (This is also a good way to see if he is really reading my blog like he says he is. I’ll report back.)

So, I know you are wondering what this has to do with risotto. Well, I’m getting to that. Hang on. It gets better.

The rest of my story happened in the historic city of Venice, Italy.

Everyone needs to visit Venice at least once in their lifetime.

One of my favorite risotto memories happened at the original Harry’s Bar in Venice. I’ve always been enamored with this nostalgic watering hole and eatery. Several years ago, we were in Venice and I insisted that we go there for dinner. I had eaten at the Harry’s Bar in Florence, but this is the original one and it was on my bucket list.

For any of you that may not have been there, this restaurant is tiny, maybe ten tables—max! It’s that small. We were seated upstairs at a table for two. My chair was touching the chair behind me from the next table. It was a tight squeeze.

“It must be the small-town girl in me coming out, but I always love a good sighting.”

I look over my shoulder, and my elbow is one inch from Will Ferrell’s. Jon looks at me and says, “If Will Ferrell poots, we will be the first to know.” (slightly paraphrased)

So, if you have any appetite left after that, let’s make risotto!

The first step when making risotto is having the correct type of rice. For these recipes you will need an Italian shortgrain rice called Arborio rice, available at most grocery stores.

When preparing risotto for company I like to pre chop the ingredients and place them in cute little bowls near the stove. That way during the party, I can ask guests to help me throw this recipe together. It’s the perfect job for the guest who insists to plant himself in the middle of your perfect cooking triangle.

“Risotto is a fancy Italian word for rice cooked slowly in broth. It sounds easy already.”

I love ordering risotto at Harry’s. It’s a big deal when it comes to the table—it is “presented” and then poured into its own serving dish, and it’s delicious. When I make it at home, I like to follow the basic recipe from Harry’s cookbook and then add my own touches to change it up. It makes a wonderful side dish to go with any meat and stands alone as a vegetarian main course. I once made it for a dinner party of 22! And, believe it or not, it warms up nicely in the microwave and freezes well too.

All you will need is a little time.

Risotto Primavera

Serves 6 to 8

¼ cup olive oil

1 garlic clove, minced

2 tablespoons onion, finely chopped

1 cup sliced mushrooms

1 zucchini, cut into ¼-inch pieces

1 red bell pepper, cut into ¼-inch pieces

8 asparagus spears, trimmed and cut into ½-inch slices

2 Roma tomatoes, seeded and diced

Salt and pepper to taste

Basic Parmesan Risotto recipe (see recipe below)

Heat olive oil in a large skillet over medium-high. Add garlic and remaining ingredients, cooking until tender, about 5 to 10 minutes. This can be done in advance and frozen.

These perfectly cooked vegetables can also be added to any pasta or used as an omelet filling.

Midway through cooking the Basic Parmesan Risotto recipe, add half of the cooked vegetables, and continue recipe as instructed. (The extra vegetables can be frozen for another use.)

There are many variations of vegetable risotto. So don’t be afraid to experiment with what is in season. Sometimes I use only a variety of mushrooms, which pairs nicely with beef.

Basic Parmesan Risotto

Serves 6 to 8

1 tablespoon olive oil

1 to 2 cloves garlic, minced

1 small onion, minced

1 ½ cups Arborio rice, short-grain

½ cup white wine

5 to 6 cups chicken broth, warmed

2 tablespoons butter

¾ cup Parmesan cheese

Heat oil to medium-high. Sauté garlic, onions, and rice until tender, about 5 minutes. Add wine, then gradually add chicken broth, 1 cup at a time, until each cup is evaporated. (This will take about 15 to 20 minutes.)

Stir in butter and cheese, and serve immediately.

Top with additional Parmesan if desired.

Recipe Image

Ingredients

  • 1 tablespoon olive oil
  • 1 to 2 cloves garlic, minced
  • 1 small onion, minced
  • 1 ½ cups Arborio rice, short-grain
  • ½ cup white wine
  • 5 to 6 cups chicken broth, warmed
  • 2 tablespoons butter
  • ¾ cup Parmesan cheese

Instructions

  1. Heat oil to medium-high.
  2. Sauté garlic, onions, and rice until tender, about 5 minutes.
  3. Add wine, then gradually add chicken broth, 1 cup at a time, until each cup is evaporated. (This will take about 15 to 20 minutes.)
  4. Stir in butter and cheese, and serve immediately.
  5. Top with additional Parmesan if desired.
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Don’t be afraid to make risotto. It comes together easily.

Until next time. Ciao!

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/

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