Screen Time Reality Check

On June 13, 2019June 12, 2019 By Leslie Byars RegisterIn appetizers, Ask Leslie, beverages, desserts, mains, soups, The Recipes4 Comments

Sorry for the brief hiatus. Rarely does anything ever totally surprise me anymore, but a couple months ago I was drinking my coffee on a Sunday morning and I received my weekly “Screen Time” report from my devices. I was shocked!

It was at that moment I felt the need to “cut back” and enjoy everything and everyone around me a little bit more. It was a good decision, and also inspiring for new posts. I encourage everyone to do that once in a while. It’s amazing what you will see!

I’m back!

Recipes in This Post

Charred Shishito Peppers with Sriracha Aioli

Plus Summer’s Great Finds and the simplest gift wrap idea yet!

So let’s get cooking…

In one of my semi device-free moments while in Dallas, I was introduced to the Shishito pepper. I may be the last person on earth to hear of them (per my daughter Lily), but I’m glad I did. Read on to see how easy it is to prepare them for a quick appetizer.

The Russian Roulette of appetizers…

These mild Japanese peppers are thin skinned, which makes them blister quickly. Though usually mild, one out of ten will be very **hot,** which makes them a fun appetizer at any party. I picked these up at **Trader Joe’s** for $2.29 for a 6-ounce carton.

Can you say Charred Shishito Peppers with Sriracha Aioli three times, really fast?

Charred Shishito Peppers with Sriracha Aioli

Serves 4 to 6 as an appetizer

1 tablespoon olive oil

6-ounce carton of Shishito peppers

¼ teaspoon sea salt

1 teaspoon lemon juice

Sriracha Aioli

¼ cup mayonnaise

1 tablespoon Sriracha, or more to taste

1 teaspoon fresh lemon juice

1 garlic clove, minced

Garnish: red pepper flakes

In a small bowl combine mayonnaise and next 3 ingredients. Cover and chill until ready to use. Just before serving, garnish if desired.

In a large skillet, heat oil to medium-high; add peppers, stirring occasionally until they are blistered and charred on several sides. This will take about 10 to 15 minutes, at the most. Sprinkle with sea salt and lemon juice. Garnish with lemon slices or nasturtiums, or both!

Serve with Sriracha Aioli dipping sauce.

Use a spatula to keep the peppers moving in the pan. This process goes fast!

Learn from Leslie: Put out a small bowl for the stem discards.

As crazy as it may sound, I crave soup in the summertime. Even though it’s hot and muggy in the South, I’m often in a golf pullover or under a blanket when I’m sitting around the house. We keep the AC on “stun”! I also love the ease of a one-pot dish that makes an easy leftover for lunch the next day or two.

Don’t let the length of this recipe scare you. This is the main course, and it’s full of fresh, healthy ingredients.

Leslie’s Summer Tortilla Soup

Makes 3 quarts

To cook the chicken:

4 split chicken breasts with skin (about 2 ½ pounds)

1 tablespoon olive oil

Salt and pepper

For the soup:

2 tablespoons olive oil

1 cup onion, diced

4 to 5 cloves garlic, minced

1 ½ teaspoons salt

3 teaspoons ground cumin

1 teaspoon ground coriander

2 carrots, sliced

3 ears of corn, kernels removed

1 red bell pepper, chopped

1 poblano pepper, chopped

2 jalapeños , seeded and chopped

2 red potatoes, quartered

2 tablespoons tomato paste

The Goody (see below)

2 (32-ounce) cartons low-sodium chicken broth

Chicken breasts, cooked and shredded

¼ cup chopped fresh cilantro

Juice of 2 limes (about ¼ cup)

Corn tortillas

Vegetable oil

Topping suggestions: Grated Monterey Jack cheese, chopped red onion, sour cream, jalapeños slices, diced tomatoes, avocado slices, and Fried Tortilla Strips.

Preheat oven to 375 degrees. Place chicken breasts on a rimmed baking sheet lined with heavy-duty aluminum foil. Drizzle with olive oil, salt, and pepper. Wrap tightly, and bake for 45 to 50 minutes or until chicken is done. Allow to cool slightly; remove skin, and shred chicken with the tines of two forks.

It’s not ususual for some of the juices to make their way out of the foil, so be sure to use a rimmed baking sheet or shallow pan when baking the chicken. You do not want to lose a drop!

Reserve all juices from the baking process. This is called The Goody. Set the chicken and The Goody aside.

The amount of The Goody will vary slightly depending on the amount of skin on the breasts and their size. You should end up with about 1 cup if using medium-size chicken breasts.

Heat olive oil in a Dutch oven over medium-high heat. Add onions, and sauté for 5 minutes until translucent. Add garlic and the next 12 ingredients, stirring to combine.

Bring soup to a boil; reduce to a simmer, and cook for 30 minutes or until potatoes are done. Add chicken, cilantro, and lime juice, and simmer for 10 to 15 minutes more. Ladle soup into bowls, and top with Fried Tortilla Strips (see directions below) and suggested toppings.

Fried Tortilla Strips: Heat 2 cups of vegetable oil in a medium saucepan to medium-high heat. Cut corn tortillas into ½-inch strips, or skinnier if desired. Drop into hot oil, in small batches, cooking 5 to 7 minutes until lightly brown and crisp.

Learn from Leslie: I REPEAT, The Goody is the juices that were in the chicken pouch when you baked the chicken. DO NOT DISCARD! You will add this to the soup or other recipes for extra homemade flavor.

Homemade ice cream always sounds like a good idea, until I start reading a recipe that requires cooking, then chilling several hours or overnight before freezing. In the summertime I’m not always that organized, nor want to be. This “cheater” recipe tastes as homemade as any I’ve ever had, but takes only a few minutes to make.

Cheater Blueberry-Pistachio Ice Cream

Makes about 9 cups

2 cups blueberries

1 tablespoon sugar

1 tablespoon lemon juice

1 half-gallon light ice cream or frozen yogurt

1 cup roasted shelled pistachios with sea salt, coarsley chopped

Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook 5 to 7 minutes or until berries burst and become syrupy. Allow to cool.

Thaw ice cream at room temperature for 10 to 15 minutes, or until it is soft enough to remove from the carton. Place slightly thawed ice cream in a large bowl. Add blueberry mixture; then fold in the pistachios. Combine until all is incorporated. (Don’t worry if there are a few spots of the vanilla peeking through here and there. It will appear “marbleized” when you begin to scoop.)

Place in an airtight container in the freezer for several hours until the ice cream is firm enough to scoop.

Learn from Leslie: I’m always glad when I’ve taken the time to prescoop the ice cream for any dessert with company. There’s something about scooping “in the heat of the moment” that is never enjoyable!

Leslie Likes:Blue Bell Light Homemade Vanilla Ice Cream

To eliminate extra dishes, serve the ice cream in a waffle bowl. Keebler Waffle Bowls, 4-ounce cups, are ideal for one scoop. Joy Waffle Bowls come in 7-ounce cups, which accommodate two scoops. Both taste like an old-fashioned sugar cone.

I found both of these brands with the ice-cream cones at my local Piggly Wiggly grocery store.

Summer’s Great Finds

Yes, I said shopping, read on…

I’m an authentic kind of girl, but I’m not opposed, once in a while, to a good knock-off of anything. This Goyard tote bag falls into that category. I was pleasantly surprised at how good it looked! Thanks, Kaitlin, for sharing this fabulous find with me!

Your resort pool bag just got a lot cuter. Wave bye-bye to your Laura Mercier “free tote with purchase” next trip, and order a knock-off Goyard bag. You’ll be saving your lounge chair in high style. The easy to pack, roomy tote makes a great carry-on bag, too, for the plane. And it looks so real you’ll find yourself using it every day! Available in two sizes and several “authentic-looking” colors, along with other accessories, $35 to $55, available Amazon (Prime), **amazon.com**, prices vary slightly with sizes and vendors.

Is it real or is it Memorex?

This nesting set of four zippered pouches is ideal for staying organized in your tote or any bag. $18, **amazon.com**

I would never survive Europe during a hot spell. I’m an ice lover. During the summer I like to switch up my usual wine and Champagne and drink refreshing cocktails served over lots of ice. My new favorite is tequila, soda, and **Natalie’s Grapefruit Juice.** Natalie’s story is a good one. As it says on her website, **“Life is complicated enough. She keeps it simple, which is why there is never more than five ingredients in any of her products.”** Thanks, Meredith, for sharing this with me…yet another reason to lessen the screen time. Available at Publix, Fresh Market, and Piggly Wiggly.

Yes, you read it correctly, **Hay! Straws**. The first time I used one, I had no idea it was a straw! (Well, actually they’re wheat stems.) I thought it was a wooden stirrer. Leave it to **Bottega Restaurant** to find these eco-friendly straws. They will be everywhere soon. See what happens when you get out from behind your iPhone and other devices? **Hay! Natural Drinking Straw**, tall, 7.75-inch, 100 count, $8, haystraws.com

“I love a new shop.”

For those of you that are familiar with the ever-so popular Lucy’s Market in Atlanta, Georgia, well, the owner Kim Wilson’s niece has opened a fabulous new shop with a similar concept in Tuscaloosa, Alabama.

Meet **Bradley Bailey**, the owner of **Bradley’s Market,** which recently opened last spring. With the help of her mother, Ree Almon, she has put together an impressive collection of gifts in a beautiful setting. This new space filled with family antiques (for display purposes) not only looks pretty but gives the shopper many ideas and uses for all the unique items.

As you can tell, there’s a lot of temptation. You will not have a problem finding a gift for anyone on your list, and **Bradley’s Market** also has bridal registry.

Have Bradley and her staff put together a unique gift basket with the finest of foods and gifts from all over. She’s done her homework! They have gift baskets in assorted sizes. You do the picking. Their gift wrap is exquisite too!

**Bradley’s Market,** 700 Towncenter Blvd, Suite 2, Tuscaloosa, AL 35406, 205/764-1939, follow them on Instagram @bradleysmarket

Binge Watching for Foodies

The people I run into at the grocery store are my people.

You never know what can happen in the produce aisle of the grocery store. I love running into foodies with lists and determination. While shopping for this post, I bumped into the talented artist Patty B. Driscoll (@pb.driscoll), who shared this documentary with me. It is a true work of cooking art. After watching it, I couldn’t wait to get back in the kitchen. I want to get the book soon!

Chef and writer Samin Nosrat travels around the world to demystify and explore the principles of what makes food delicious. Based on Nosrat’s James Beard Award-winning book of the same name, **“Salt, Fat, Acid, Heat”** serves as the essential guide for the basic elements of good cooking. Available on **Netflix**.

Well, let’s wrap this post up…

Grocery Store Gift Wrap

Have you ever felt you spent more on the gift wrap than you spent on the actual gift?

Grab an extra copy of this week’s coupons at the checkout line to wrap your next gift. This food-themed paper is sure to fit the recipient’s personality. For instance, the meat specials and an instant-read meat thermometer make a pretty cute Father’s Day wrap.

Enjoy these beautiful, long summer days. Go out to dinner, cook when you feel like it, and be with those you love. That’s what I’m going to do. More quality time and less screen time. But be sure to plug in long enough to follow me on Instagram @lesliespartydiaries.

See ya’ll next time! Have a great week. Leslie xoxox

Thanksgiving—I wouldn’t change a thing.

On November 14, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, Ask Leslie, beverages, soups, The Parties5 Comments

“All this talk about food is making me thirsty.”

You may have been anticipating that I would share new, inventive side dishes for your Thanksgiving feast in this post, but I wouldn’t do that to you and your family. Let’s be honest, we all crave what we have grown to expect and love on this food intoxicating holiday. So instead, I’ve decided to share a few “extras” to jazz up your spread, and get you through the busy week ahead.

“As much as I like to try a new recipe, Thanksgiving is not the time to experiment with the family favorites. Change up your menu with a new appetizer or beverage instead.”

Cranberry-Jalapeño Salsa

Makes about 2 ½ cups

12 ounces fresh cranberries

1 red bell pepper, finely chopped

2 jalapeños, seeded and finely chopped

1 garlic clove, minced

4 tablespoons chopped fresh cilantro, plus extra for garnish

Juice of 3 limes

½ cup sugar

2 tablespoons honey

Dash of hot sauce

Purple cabbage, for serving

Sweet potato chips

Place cranberries in the bowl of a food processor. Pulse several times until cranberries are evenly and finely chopped, scraping down sides of the bowl once.

In a medium-size bowl, combine chopped cranberries and next 8 ingredients. Refrigerate for 2 to 3 hours, and up to 2 weeks.

Garnish with chopped cilantro, and serve in purple cabbage (See Learn from Leslie, below) with sweet potato chips.

Cranberries should be in a **Cuisinart** demonstration. They process beautifully! And just think, there’s one less serving bowl to wash at the end of the day!

Learn from Leslie: To serve in a cabbage bowl, carefully remove the outer, dark leaves. With a knife remove a small amount of the bottom of the cabbage so it will sit evenly. Then cut a circle around the top edge, and hollow out a portion to hold the salsa.

Let’s talk about impressive adult beverages…

My new favorite drink with my new favorite toy. Read on to find out more.

Gold Rush Cocktail

Makes 1 drink

1 tablespoon honey

1 tablespoon water

Ice, plus extra for serving

4 tablespoons bourbon

2 tablespoons fresh lemon juice

Stir together honey and water in a microwave-safe dish. Heat for about 10 seconds or until warm. Fill a cocktail shaker with ice; add honey mixture, bourbon, and lemon juice. Shake for about 30 seconds to combine thoroughly. Pour over ice, and garnish with a colorful pansy, if desired.

“Come to think of it, my dad used to give me these exact ingredients as a child to stop coughing in the night.”

Now to hear about my new favorite toy…

I can’t wait to set an entire dinner table with my **Bottle Light Glorifier Glow Wine** **Bottle Stickers, 5 for $11.99, amazon.com** They come is several colors too. These LED stickers are warm white.

Cocktails have never been as much fun as they are when you attach a LED sticker to the bottom. There’s four modes: on, off, slow blinking, and fast blinking! They are spectacular under wine and liquor bottles too. Order yours now for the holidays. Bottle Light Glorifier Glow Wine Bottle Stickers, available at amazon.com

Peel off the protective paper and stick away. The on/off button is on the other side.

Now for a simple supper by the fire…

Unfortunately and fortunately, we will all need to eat between now and Thanksgiving, so here is an economical, satisfying, company-worthy soup to serve on a busy weeknight or any night. Oven-proof bowl by **Earthborn Pottery**, earthbornpottery.net

Easy French Onion Soup

Serves 6

3 large yellow onions

3 sweet onions, such as Vidalia

6 tablespoons butter

4 to 5 sprigs fresh thyme

4 bay leaves

1 cup dry white wine

4 cups beef broth

1 (14.5 ounce) carton low sodium chicken broth

1 dash Worcestershire sauce

Salt and pepper to taste

1 baguette

Olive oil

1 (8-ounce) block of Gruyère cheese, grated

With a sharp knife, thinly slice onions. Melt butter in a Dutch oven over medium heat; add onions, fresh thyme, and bay leaves. Stir occasionally until the onions are caramelized and a rich, dark brown color. This process will take about 35 to 40 minutes.

Add wine and next 4 ingredients. Simmer for 45 minutes. Be sure to remove the bay leaves and thyme sprigs before serving.

While the soup simmers, preheat the oven to 350 degrees. Slice the baguette into ½-inch slices. Brush both sides with olive oil; bake for 15 minutes, flipping halfway through. Remove from the oven.

Increase the oven to broil. Spoon soup into oven-proof crock or bowl, place a baguette or two on top of soup, and top with cheese. Broil until cheese is hot and bubbly and begins to brown.

Don’t be afraid to mix antique Ironstone Transferware with an earthy piece of pottery. Pottery by **Earthborn Pottery**, earthbornpottery.net

Easy French Onion Soup

Save Recipe

Print Recipe

My Recipes
My Lists
My Calendar

Ingredients

3 large yellow onions
3 sweet onions, such as Vidalia
6 tablespoons butter
4 to 5 sprigs fresh thyme
4 bay leaves
1 cup dry white wine
4 cups beef broth
1 (14.5 ounce) carton low sodium chicken broth
1 dash Worcestershire sauce
Salt and pepper to taste
1 baguette
Olive oil

Instructions

With a sharp knife, thinly slice onions. Melt butter in a Dutch oven over medium heat; add onions, fresh thyme, and bay leaves. Stir occasionally until the onions are caramelized and a rich, dark brown color. This process will take about 35 to 40 minutes.
Add wine and next 4 ingredients. Simmer for 45 minutes. Be sure to remove the bay leaves and thyme sprigs before serving.
While the soup simmers, preheat the oven to 350 degrees. Slice the baguette into ½-inch slices. Brush both sides with olive oil; bake for 15 minutes, flipping halfway through. Remove from the oven.
Increase the oven to broil. Spoon soup into oven-proof crock or bowl, place a baguette or two on top of soup, and top with cheese. Broil until cheese is hot and bubbly and begins to brown.

https://dearpartydiary.com/thanksgiving-i-wouldnt-change-a-thing/

Fabulous Beverage Find

Need a quick welcome beverage? Or an alternative to a mimosa? Give this Austrian Beer with fruit soda a try. **Stiegl Radler Grapefruit**, $10.29 for a 4-pack (each can is 1 pint 0.9 ounces) stiegl-shop.at, and available at most grocery stores in the beer section. (Rumor has it this mixes well with vodka!)

My Thanksgiving memories…

My mom (A.K.A. Emily Post) always loved burning candles at our Thanksgiving meal. We would usually eat around 4:30 p.m., when it was “properly” dark enough to light them. This would make for a more relaxing day of cooking too. After a late breakfast, we would sip on mimosas or bloody Marys while finishing the rest of the cooking. I’d play a few hands of gin fireside with my dad between my turns in the kitchen. If time would allow, my sister Beth would organize a Ping-Pong bracket for a little “pre” turkey cardio. It was an awesome day, and I wouldn’t change a thing. Now it’s even better with my girls helping with the cooking, ice water, and place cards, and Jon helping Dad tend the fire while also contributing his famous squash casserole. Too bad it only happens once a year!

I’d love to hear about your Thanksgiving traditions. Tell me all about them in the comments.

The Unfancy Party

On November 1, 2018January 15, 2019 By Leslie Byars RegisterIn Buy the Book, mains, soups, The Parties4 Comments

If you’re one of those people who “think” they don’t like to entertain but realize it’s probably their turn to pay a few friends back—well, this post is for you.

“Seize the moment.”

Now that fall has officially arrived, this is the easiest time to host. Jump on this opportunity before the holidays, before everyone expects you to pull out ALL the bells and whistles.

A couple weeks ago, Jon and I threw this “party” together in literally just a few hours.

“A few flowers, a big pot of chili, and a stack of grilled cheeses, and suddenly you’re Martha Stewart.”

A handful of colorful stems from the grocery store add a seasonal pop of color to this easy, edible centerpiece.

While the chili is simmering, take a few minutes to set the table and chop the condiments. Place them in serving bowls, cover with plastic wrap, and refrigerate until ready to serve. Round up serving spoons for each bowl, and have them ready to go.

A lazy Susan is the ideal addition to this casual gathering. It’s much more relaxing to add your toppings while seated, instead of waiting your turn in a buffet line.

“I’ve never seen people more excited about having Fritos for dinner. It’s the little things in life.”

Guests will feel like a kid in a candy store. The lazy Susan makes it so handy to “retop” as needed. If you do not have a lazy Susan, simply put a round tray on top of an inexpensive spice carousel from any home store.

There is no waste with this quick and easy place card. Print out your guests’ names on a colorful sheet of printer paper. Cut to size, and tie on to mini saltine sleeves with wax thread or raffia.

One loaf of Wonder bread, American cheese slices, butter, and a hot griddle are all you need to whip up these old-fashioned classics. (If griddle space is an issue, assemble the sandwiches, butter both sides of the bread, and bake on a baking sheet in a 375 degree oven, flipping once, until golden brown.)

My favorite chili recipe, Smokin’ Hot Chili, is from Leslie’s Party Diaries on page 92. It’s exactly what you expect chili to taste like. For a milder version, use less cayenne pepper and mild Rotel.

Smokin’ Hot Chili

SERVES 6 TO 8

1½ pounds ground chuck

2 tablespoons olive oil

1 large onion, chopped

2 garlic cloves, minced

2 teaspoons salt

½ teaspoon red pepper

½ teaspoon ground cumin

½ teaspoon dried oregano

2 tablespoons chili powder

2 (10-ounce) cans diced tomatoes and green chiles, undrained

1 (8-ounce) can tomato sauce

1 (16-ounce) can pinto beans, undrained

1 (16-ounce) can red kidney beans, undrained

Toppings: shredded Cheddar cheese, sour cream, chopped red onion, sliced green onions, chopped cilantro, radishes, Fritos corn chips

Saltine crackers

Cook ground beef in hot oil in a Dutch oven over medium-high heat, stirring often, until meat crumbles and is no longer pink. Remove beef from skillet with a slotted spoon to paper towels to drain; reserve 1 tablespoon drippings in Dutch oven.

Add onion and garlic to Dutch oven; cook over medium heat, stirring often, until translucent. Stir in salt and next 8 ingredients; bring to a boil. Reduce heat, and simmer 30 minutes, uncovered; cover and simmer 1½ hours.

Serve with toppings and crackers.

Leslie Likes: Rotel diced tomatoes and green chiles

Leslie Byars Register

Yields 6-8 Servings

Smokin' Hot Chili

Save Recipe

Print Recipe

My Recipes
My Lists
My Calendar

Ingredients

1½ pounds ground chuck
2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
2 teaspoons salt
½ teaspoon red pepper
½ teaspoon ground cumin
½ teaspoon dried oregano
2 tablespoons chili powder
2 (10-ounce) cans diced tomatoes and green chiles, undrained
1 (8-ounce) can tomato sauce
1 (16-ounce) can pinto beans, undrained
1 (16-ounce) can red kidney beans, undrained
Toppings: shredded Cheddar cheese, sour cream, chopped red onion, sliced green onions, chopped cilantro, radishes, Fritos corn chips
Saltine crackers

Instructions

Cook ground beef in hot oil in a Dutch oven over medium-high heat, stirring often, until meat crumbles and is no longer pink.
Remove beef from skillet with a slotted spoon to paper towels to drain; reserve 1 tablespoon drippings in Dutch oven.
Add onion and garlic to Dutch oven; cook over medium heat, stirring often, until translucent.
Stir in salt and next 8 ingredients; bring to a boil.
Reduce heat, and simmer 30 minutes, uncovered; cover and simmer 1½ hours.
Serve with toppings and crackers.

https://dearpartydiary.com/the-unfancy-party/

To quickly order a copy, click on this link or the photo above. lesliespartydiaries.com

“And the icing on this unfancy evening…”

We passed Oreo Thins for dessert—directly out of the package! (I had no idea you could have 4 for only 140 calories until the other night. Sweet.)

All people really want after a filling dinner is one little sweet bite. Notice the resealable tab—they think of everything now! They are delicious.

See, it doesn’t always have to be fancy or expensive. It’s the thought that counts.

“Tag, you’re it!”

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 October 24, 2018January 2, 2019 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.

Leslie Byars Register

Yields 6 Servings

Roasted French Onion Blossoms

Save Recipe

Print Recipe

My Recipes
My Lists
My Calendar

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

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.
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.

https://dearpartydiary.com/to-have-and-to-roast/

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.

Do you like gauchos—I mean gazpacho?

On July 2, 2018January 10, 2019 By Leslie Byars RegisterIn appetizers, Ask Leslie, Buy the Book, soups, The Parties, The Recipes8 Comments

CONFESSION: This is the first gazpacho recipe I’ve truly ever liked!

Cold soup is not my first choice when I see it on a menu at a restaurant, but I promise, this one is different. I’m not sure if it’s the saturated party pumpernickel bread, the saltiness of the olives and creamy avocados, the crunch of the celery, cucumber, and green pepper, or the three different vinegars, but this recipe is delicious. It’s like a fancy bloody Mary in a bowl, minus the vodka. (Hmmm…something to consider.)

My mother-in-law, Beverly Register, passed this recipe on to me from her friend Sarah Ellen Archie, from New Bern, North Carolina. I’m not sure where Sarah Ellen got the recipe, but it’s definitely worth sharing with anyone you know.

“The best recipes are ones that are worthy of crossing state lines.”

With the heat index at 100 degrees, I can’t think of a better week to post this tried-and-true summer delicacy.

Bev’s Gazpacho

Makes 3 ½ quarts

½ (16-ounce) loaf party pumpernickel bread (diced)

1/3 cup olive oil

¼ cup red wine vinegar

¼ cup tarragon vinegar

¼ cup apple cider vinegar

Dice 1 cup each:

Green onions

Green pepper

Cucumber

Celery

Cherry tomatoes

Green olives

64 ounces tomato juice, such as V8

Parsley, basil, and garlic to taste, chopped into small pieces, extra for garnish

Avocado (right before serving)

Olive oil

In a large (LARGE) bowl, combine all but the last two ingredients. Cover and chill for several hours or overnight. Add diced avocado and drizzle with olive oil right before serving. Garnish with fresh basil leaves.

Leslie Byars Register

Yields 3 1/2 quarts

Bev's Gazpacho

Save Recipe

Print Recipe

My Recipes
My Lists
My Calendar

Ingredients

½ (16-ounce) loaf party pumpernickel bread (diced)
1/3 cup olive oil
¼ cup red wine vinegar
¼ cup tarragon vinegar
¼ cup apple cider vinegar
1 cup diced green onions
1 cup diced green pepper
1 cup diced cucumber
1 cup diced celery
1 cup diced cherry tomatoes
1 cup diced green olives
64 ounces tomato juice, such as V8
Parsley, basil, and garlic to taste, chopped into small pieces, extra for garnish
Avocado (right before serving)
Olive oil

Instructions

In a LARGE bowl, combine all but the last two ingredients.
Cover and chill for several hours or overnight.
Add diced avocado and drizzle with olive oil right before serving.
Garnish with fresh basil leaves.

https://dearpartydiary.com/do-you-like-gauchos-i-mean-gazpacho/

Learn from Leslie: loaf party pumpernickel is the 3-inch square, thinly sliced bread used for appetizers found in most groceries in the bread or deli area.

**Learn from Leslie:** I chop all the veggies the day before and have them ready to go.

It takes no time the next morning to add the remaining ingredients. Let it chill for several hours or overnight. **I add the avocado right before serving.**

Serve for a crowd as a starter or a light lunch. On a hot summer night, serve it as a cold supper.

And if you haven’t tried **Topo Chico** carbonated mineral water, you need to. Thanks to **Carol de la Torre** for sharing this refreshing, new beverage with me. For you Birmingham folks, it’s available at the Piggly Wiggly in Crestline. Topo Chico, $1.25 (12-ounce) bottle.

Also, this old-fashioned, adorable bottle would look pretty cute next to your Coronas at your next party.

Stay cool! And have a happy and safe Fourth of July!

How to Host a Super Bowl Party in 10 Easy Steps

On January 31, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, beverages, mains, soups, The Parties1 Comment

Step 1.

The number of guests you invite is based on the number of comfortable seats you have in view of a decent-size TV. (Everyone expects at least 40 inches at the bare minimum, so don’t host if you have less than that.)

This cute pillow comes in handy if you get up to get another drink. Available at PotterBarn, PotterBarn.com

Step 2.

This is not a sit-down dinner party. It’s the perfect chance to pull out your slow cooker or Dutch oven and get something simmering. Since the halftime show is the best part, you can’t count on that time to serve dinner. So, it’s best to have something that is self-serve and can be eaten anytime.

Don’t be intimidated by the number of ingredients in this recipe. There is only 1 tablespoon of oil in the entire batch. The extra spices give it a delicious flavor without the extra fat. It’s also packed full of fresh vegetables.

Black Bean Gumbo with Turkey Sausage

served over Simple Saffron Rice

Serves 12 to 14 (Makes 4 1/2 quarts)

1 tablespoon olive oil

2 (10-ounce) packages of turkey smoked sausage, sliced

2 medium onions, chopped

3 celery ribs, chopped

3 carrots, peeled and chopped, reserving 1 for garnish

1 red pepper, diced

1 yellow pepper, diced

2 bunches green onions, chopped reserving 1 for garnish

1 jalapeño, chopped, removing seeds

4 cloves garlic

2 (32-ounce) cartons chicken broth, unsalted

1 pound dried black beans, soaked overnight, rinsed and drained, or 4 (14-ounce) cans, rinsed thoroughly

1 bay leaf

2 tablespoons ground cumin

1 tablespoon dried oregano

1 ½ teaspoons salt

1 teaspoon black pepper

1 tablespoon brown sugar

Juice of 1 lime

Basmati rice (cooked according to directions)

Saffron threads

Corn tortillas

Chili powder

In a large Dutch oven, heat olive oil to medium-high; brown sausage on both sides. Remove to a plate. Set aside.

In the drippings, add next 8 ingredients. Cook until tender. Add broth, beans, and next 7 ingredients. Bring to a boil, reduce to simmer for 1 ½ hours for dried beans or until beans are tender and 30 to 40 minutes for canned beans. Both delicious!

Serve with saffron-laced, cooked rice and tortilla strips sprinkled with chili powder.

Learn from Leslie: For the crunchy topping, cut the corn tortillas into strips and cook in oil on medium-high in a skillet until golden brown (about 3 to 4 minutes). Drain on paper towels. Sprinkle with salt and chili powder.

In a small amount of vegetable oil, it takes minutes to fry up a few corn tortillas for an added crunch topping for the gumbo.

Two of my other favorites to have simmering on the stove for a crowd are Smokin’ Hot Chili (page 92) and Weeknight Gumbo (page 90), both from Leslie’s Party Diaries. lesliespartydiaries.com

Step 3.

Stock up on paper products now—it’s that kind of party. Take advantage of this. No one will notice or care that you are not using china, and cleanup will be a breeze.

Step 4.

Make it interesting. YES, that means gambling! Remind each guest to bring cold, hard cash (go by the bank and get change just in case too). Make a poster with squares for each guest to purchase blocks. (See below how to set it up.) A drawing will be done at the end of each quarter. To keep everyone interested, dole out the cash after each drawing.

Think like you are hosting a garage sale and get change for all bills!

Once all the guests have arrived and all the blocks are filled with names, draw the number positions to go along the top and side of the grid, 0 through 9.

Step 5.

Greet your guests with a welcome beverage. Then have a cooler full of beer with huggers and bottle openers in close proximity.

No blender is needed to make these slushy drinks. The bourbon keeps it from freezing too hard while in the freezer. How easy is that?

Bourbon Slushie

Makes about 4 ½ quarts

4 cups boiling water

3 regular-size tea bags

2 cups bourbon

1 cup sugar

1 (6-ounce) can orange juice concentrate

1 (6-ounce) can lemonade concentrate

6 cups water

Pour boiling water into a gallon container; add tea bags and allow to steep for 30 minutes. Remove tea bags, and discard. Add bourbon and sugar, stirring until sugar is dissolved. Add remaining 3 ingredients. Stir until thoroughly combined. Freeze in two, 1-gallon ziplock bags. Before serving, remove from freezer for 15 to 20 minutes.

Learn from Leslie: I use half of the (12-ounce) orange juice and lemonade concentrates for this recipe. The (6-ounce) size is hard to find. For that reason alone, this recipe can easily be doubled for a large crowd.

Leslie Byars Register

Yields 4 1/2 quarts

Borbon Slushie

Save Recipe

Print Recipe

My Recipes
My Lists
My Calendar

Ingredients

4 cups boiling water
3 regular-size tea bags
2 cups bourbon
1 cup sugar
1 (6-ounce) can orange juice concentrate
1 (6-ounce) can lemonade concentrate
6 cups water

Instructions

Pour boiling water into a gallon container; add tea bags and allow to steep for 30 minutes.
Remove tea bags, and discard.
Add bourbon and sugar, stirring until sugar is dissolved.
Add remaining 3 ingredients. Stir until thoroughly combined.
Freeze in two, 1-gallon ziplock bags.
Before serving, remove from freezer for 15 to 20 minutes.

https://dearpartydiary.com/how-to-host-a-super-bowl-party-in-10-easy-steps/

When serving beer, it’s nice to offer a variety of flavors! Stock up on an assortment. Bottles seem nicer too. I’m not sure why, but they do.

Step 6.

Delegate. Delegate. Delegate. Don’t turn down a single offer for a dip or dessert. You are making the main course and cleaning your house. Make it easy on yourself. It’s a Sunday night!

This an ideal dip for one of these mini slow cookers. Tru 0.65-Quart Slow Cooker, $9.99, Bed Bath & Beyond, bedbathbeyond.com

For those of you who didn’t see my Old School post a couple weeks ago, I took a basic cream sauce recipe and used it in three recipes. Here it is again. And who would have thought, queso!

Quick Homemade Queso

Makes about 4 ½ cups

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

1 cup whole milk

1 ½ cups Monterey Jack cheese, grated

1 ½ cups Chihuahua cheese, grated

¼ cup Parmesan cheese

Salt and pepper to taste

Garnish with sliced jalapeños and sweet mini peppers, optional

Tortilla chips

In a small saucepan, melt butter. Add flour and whisk until combined, about 1 minute. Gradually add milk, and stir until it begins to thicken, about 5 to 7 minutes. Add cheeses, and salt and pepper to taste. Thin with milk if it gets too thick. Garnish if desired. Serve warm with tortilla chips.

Learn from Leslie: Monterey Jack cheese can be substituted if you cannot find Chihuahua cheese.

Step 7.

Spread out the dips. (Non-messy, near the upholstery, and drippy ones, in the kitchen.) Pass dessert bites at the beginning of the 4^th quarter, it will be an activity. The cookies can also be packaged and used as party favors by the front door.

I love the saltiness of the macadamia nuts combined with the white and semi-sweet chocolates.

Double Chocolate-Macadamia Nut Cookies

Makes about 28 (2-inch) cookies

½ cup butter, softened

½ cup shortening

½ cup sugar

1 cup brown sugar

1 egg

2 teaspoons vanilla

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 (4-ounce) white chocolate baking bar, chopped into chunks

1 (4-ounce) semi-sweet chocolate baking bar, chopped into chunks

1 (6-ounce) package macadamia nuts, coarsely chopped

Leslie Likes: Ghirardelli chocolate bars

Preheat oven to 350 degrees.

Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla; beat well.

In a separate bowl, combine flour, soda, and salt; gradually add to butter mixture, beating well. Stir in chocolates and nuts.

Form dough into 1-inch balls onto a parchment-lined baking sheet about 2 inches apart. Gently press to flatten slightly. Bake for 10 to 12 minutes. Cool slightly before removing them to wire rack to cool completely.

Cookies are an easy dessert for such an event. No plates or utensils needed!

Step 8.

Set up extra TVs around your house if you have any not in use, like a screened porch, deck (weather permitting), bar, etc.

Step 9.

Refrain from playing music. This is the one party where I leave that off—everyone wants to hear the commercials.

Step 10.

Pull out the Barber’s Party Dip with Wavy Lays, because it wouldn’t be the same without it! A match made in Heaven.

Barber’s Party Dip must be served in the carton. You want everyone to know you did not get another “off” brand! deanfoods.com and fritolay.com

Need a book? Click here now. lesliespartydiaries.com

Lentils and Roses

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

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

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

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

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

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

Gathering your provisions is half the fun.

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

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

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

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

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

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

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

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

Leslie’s Leftover Lentil Stew

Makes 2 1/2 quarts

2 cups lentils

1 tablespoon olive oil

1 medium onion, chopped

5 celery ribs sliced diagonally

4 to 5 cloves garlic

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

2 (14.5-ounce) cans diced fire roasted tomatoes

Juice of 1 lemon

2 tablespoons chili powder

1 tablespoon cumin

1 1/2 teaspoons salt

Dash of hot sauce

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

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

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

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

Arctic Blast Activities

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

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

Happy New Year!

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

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

Fond Food Memories

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

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

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

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

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

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

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

Roasted Butternut Squash Soup

Makes 2 quarts

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

1 onion, cut into 8 wedges

4 garlic cloves, crushed

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon honey

¼ teaspoon ground nutmeg

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

3 to 4 slices of good bread, cubed and toasted

Garnishes: ground nutmeg and pomegranate seeds

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

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

Preheat oven to 375 degrees.

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

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

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

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

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

Serve with toasted bread cubes, and garnish.

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

Leslie Byars Register

Yields 2 quarts

Roasted Butternut Squash Soup

Save Recipe

Print Recipe

My Recipes
My Lists
My Calendar

Ingredients

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

Instructions

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

For the toasted bread cubes:

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

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

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

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

Leslie Likes: Dave’s Killer Bread

Easy Drop Biscuits

Makes 2 dozen

3 cups all-purpose flour

2 tablespoons baking powder

¼ teaspoon salt

¾ cup cold butter

1 ½ cups whole milk

Preheat oven to 400 degrees.

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

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

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

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

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

Bake 15 to 18 minutes or until golden brown.

Serve immediately.

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

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

They are also delicious with plain old honey.

10 Live and Learn Party Tips

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

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

There’s No Place Like My Old Kentucky Home

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

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

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

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

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

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

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

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

Tomato-Celery Soup

Serves 4 as a starter

2 tablespoons butter

1 cup chopped onion

½ cup chopped celery

1 (10½-ounce) can of tomato soup

1 tablespoon lemon juice

1 tablespoon chopped parsley, plus extra for garnish

1 teaspoon sugar

½ teaspoon salt

½ teaspoon pepper

Garnish with heavy whipping cream and chopped parsley

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

Top with cream and chopped parsley.

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

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

Leslie Likes: Campbell’s Tomato Soup

Leslie Byars Register

Yields 4 Servings

Tomato-Celery Soup

Save Recipe

Print Recipe

My Recipes
My Lists
My Calendar

Ingredients

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

Instructions

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

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

Thanksgiving Thoughts

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

10 Things I Can’t Live Without

1. My morning cup of coffee

1. Le Creuset cookware

1. Acuvue Oasis contact lenses

1. Pasta

1. Warmth of the sunshine

1. Listerine Breath Strips

1. Rainbow platform flip-flops

A wood-burning fireplace
Sterling silver
Clean sheet night