Thanksgiving—I wouldn’t change a thing.

On 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 served with sweet potato chips not only makes a festive appetizer but also serves as a nice relish with your Thanksgiving meal. And if there is any left over, you can put it on a turkey sandwich the next day.

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
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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

  1. 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.
  2. Add wine and next 4 ingredients. Simmer for 45 minutes. Be sure to remove the bay leaves and thyme sprigs before serving.
  3. 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.
  4. 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.
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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.
Have a safe and happy Thanksgiving!

The Unfancy Party

On 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

Yields 6-8 Servings

Smokin' Hot Chili
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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

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

Yields 6 Servings

Roasted French Onion Blossoms
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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.

Yields 6-8 Servings

Basic Parmesan Risotto
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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!

Mimi’s Old Faithful Lasagna

On By Leslie Byars RegisterIn Buy the Book, mains, The Parties, The Recipes
Comfort food at its finest.

This is one of the few all-time-favorite recipes that I accidentally left out of Leslie’s Party Diaries. I’m not sure why.

Casseroles are not really glamorous, and usually are a photographic nightmare, but sometimes more than often, it’s the best option for a crowd—especially in a preparation time crunch.

“There’s a time and a place for everything.”

I remember having Mimi’s Old Faithful Lasagna growing up on a fall night, and we often had it on Thanksgiving Eve. My mom is a master at meal planning (and Judy Feagin, you are second) and always made sure our meals had such variety of flavors. Italian is the perfect choice before your Thanksgiving feast.

This casserole also freezes well, which comes in super handy during the holiday season. Go ahead and get this in your freezer for a spur-of-the-moment party emergency.

Mimi’s Old Faithful Lasagna

Serves 12

1 ½ pounds ground beef

2 cloves garlic, minced

½ cup chopped onion

1 (14.5-ounce) can tomatoes, petite diced

1 ½ teaspoons salt

¼ teaspoon black pepper

¼ teaspoon oregano

3 tablespoons chopped parsley

12 ounces sliced or shredded mozzarella

1-pound carton cottage cheese, small curd

8-ounce package egg noodles, narrow or medium width

½ cup Parmesan cheese

Preheat oven to 350 degrees.

In a large nonstick skillet, over medium-high heat brown and crumble ground beef; drain, then return it to the skillet, and add next 7 ingredients. Simmer for 10 to 15 minutes.

It takes only a few minutes to throw this sauce together.

In a 3-quart greased baking dish, alternate layers of noodles, cottage cheese, mozzarella cheese, and meat sauce. Repeat layers ending with the meat sauce.

Here’s a quick assembly step-by-step. 

Step 1: Layer half of the cooked noodles into a greased baking dish.

“It’s a lot less hassle to assemble with old-fashioned egg noodles than the traditional lasagna noodles.”

Step 2: Dollop half of the cottage cheese evenly over the bed of noodles.

“I like the substitution of cottage cheese over the normal ricotta because it seems to melt better into the meat sauce.”

Step 3: Place half of the mozzerella slices evenly on top of the cottage cheese layer. I prefer sliced over shredded, so try to find it for this dish.
Step 4: Top with half of the meat sauce; then repeat steps 1 through 4, ending with the meat sauce. Cover tightly with foil.

Cover and bake 20 minutes; remove from oven and add Parmesan cheese. Cover and bake an additional 20 minutes or longer until hot and bubbly.

Top with freshly grated Parmesan cheese before serving.

Yields 12 Servings

Mimi’s Old Faithful Lasagna
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Ingredients

  • 1 ½ pounds ground beef
  • 2 cloves garlic, minced
  • ½ cup chopped onion
  • 1 (14.5-ounce) can tomatoes, petite diced
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon oregano
  • 3 tablespoons chopped parsley
  • 12 ounces sliced or shredded mozzarella
  • 1-pound carton cottage cheese, small curd
  • 8-ounce package egg noodles, narrow or medium width
  • ½ cup Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large nonstick skillet, over medium-high heat brown and crumble ground beef; drain, then return it to the skillet
  3. Add next 7 ingredients. Simmer for 10 to 15 minutes.
  4. In a 3-quart greased baking dish, alternate layers of noodles, cottage cheese, mozzarella cheese, and meat sauce. Repeat layers ending with the meat sauce.
  5. Cover and bake 20 minutes; remove from oven and add Parmesan cheese.
  6. Cover and bake an additional 20 minutes or longer until hot and bubbly.
  7. Top with freshly grated Parmesan cheese before serving.
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If you need a dish to take a neighbor or friend, this is truly a crowd-pleaser. It makes a lot, so it can be divided into two smaller baking dishes instead of the one large.

Meet Mimi! A tried-and-true veteran of the kitchen. You’ve got to love anyone in an apron with pearls attached! Thanks, Mom, for all your endless hours in the kitchen making every meal better than the last.
Have this ready in your freezer or throw it together at the last minute. It’s a relaxing party waiting to happen.
Subscribe now so you won’t miss the next post. And don’t worry, you will not be bombarded with unwanted, extra daily emails…I’m a one woman show here! I value your time as much as mine. See you next week. Leslie

Super Crunch Coconut Shrimp

On By Leslie Byars RegisterIn appetizers, Ask Leslie, Buy the Book, mains, The Parties, The Recipes6 Comments

I have to admit, I’m a seafood snob. When I decide to cook any seafood, I go to the most reputable seafood market in town. I don’t cook it that often, but when I do I want it to be as fresh as possible. And it is usually about the same price as what you can find at the grocery store.

“I don’t mess around when it comes to purchasing seafood—a business that relies solely on it to survive is your best bet.”

Seafood markets have a quick turnover and take great care at preserving their fresh catches.

For this impressive recipe, you will need the large size shrimp, 16 to 20 count per pound. The tails remain attached for easy dipping. It takes only a few minutes to devein and butterfly this larger size shrimp. If you can find this size deveined with tail in tact, all the better, but it really is quick for this amount.

Look how pretty these babies are!

“Don’t be afraid to fry.”

This recipe easily can be adjusted for any size crowd. Allow for two per person (at least) for an appetizer portion.

“I’d rather have 2 to 3 fried ones than 6 baked!”

I’ve never felt more like an accomplished, professional fryer until I made this recipe. It worked. I know frying can be intimidating to attempt when you have a house full of guests, or when trying it for the first time, but trust me, once the shrimp are breaded, it takes only about 5 minutes to fry the entire batch!

This is my first attempt EVER at frying coconut shrimp. This is SO easy. (I”m a paper towel snob too.) Paper towels by Bounty, bounty.com

I can’t think of a more delicious appetizer or main course—that’s relatively inexpensive. The dipping sauce is two ingredients. Yes, I said two!

“I can’t do a cheese plate for under 50 bucks!”

Take this to your next gathering, or cook it whenever you are hosting. They will be gobbled up, I promise. So let’s get started!

“I love a recipe with the WOW factor.”

Super Crunch Coconut Shrimp

Makes 16 to 20 shrimp

 

1 pound large shrimp, 16 to 20 count, peeled and deveined, tails attached

½ cup all-purpose flour

½ teaspoon salt

½ teaspoon black pepper

2 eggs

1 cup sweetened coconut

¾ cup Panko breadcrumbs

½ cup orange marmalade

¼ cup Thai chili sauce

3 to 4 cups vegetable oil

Lime wedges, optional

 

With a paring knife, butterfly the peeled shrimp. (Learn from Leslie: This is basically making a deeper cut, without going completely through the shrimp, during the deveining process. This flattens them out, or to be more technical, it’s called butterflying. This allows more surface for the breading to stick.)

Combine flour, salt, and pepper in a shallow bowl. Combine well; set aside.

In a small bowl, whisk eggs with a fork or a whisk, beating well; set aside.

In a food processor, pulse the coconut several times to make the pieces smaller. (I use my mini-chopper for this.) Combine the pulsed coconut with the Panko in a third bowl. Now you are ready to start the breading process.

Set up your dipping station. I like to keep one hand dry and one hand wet! You’ll see what I mean once you start dredging.
In a shallow dish you will be able to do two or three at one time. Be sure to coat the shrimp completly in the flour mixture, shaking off any excess.

Dip prepared shrimp into flour mixture, then eggs, allowing any excess to drip off before dipping it into coconut mixture. Place on a baking sheet lined with parchment or wax paper. Repeat with remaining shrimp.

You now can easily see how the shrimp are supposed to look after they have been butterflied and breaded.

Combine marmalade and chili sauce in a small bowl for dipping.

“There is no need for ‘designer’ jelly. Any kind will do. I actually found the marmalade on special at the Piggly Wiggly for $1.95.”

Now here comes the fun! In a large cast-iron or heavy skillet, fill oil to about 1/2-inch depth. Heat to medium-high heat. (I test with a flake of coconut—if it “sizzles” with gusto (you are ready to start frying).

It goes really fast, so be ready once you start. It should take only about a minute per batch.

Fry 4 to 5 at a time, for about 1 minute, turning once. Remove shrimp and place on a paper towel to drain. Sprinkle with kosher salt. Repeat until all shrimp are cooked. Serve with dipping sauce. Garnish with lime wedges if desired.

Serve on vintage comic book pages for an extra “BANG.” They are easy to find. I actually saw some at my FedEx location the other day. But you can for sure find them at most flea markets or second-hand stores. I love the colors and age on the pages. They would also look cute in a basket with hotdogs or chicken fingers for a kids party. Note to self.

Drum roll…

Now here’s the good news. After you have fried the shrimp you can refrigerate them for several hours or up to 12 hours, and then simply reheat on a baking sheet at 350 degrees for 10 minutes. No one will even notice that they are not hot out of the oil. (I tested it and was amazingly surprised!)

So the frying and cleanup can be done before your guests arrive if you prefer. Either way you will be the appetizer super hero!    

Yields 16-20 pieces of Shrimp

Super Crunch Coconut Shrimp
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Ingredients

  • 1 pound large shrimp, 16 to 20 count, peeled and deveined, tails attached
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 eggs
  • 1 cup sweetened coconut
  • ¾ cup Panko breadcrumbs
  • ½ cup orange marmalade
  • ¼ cup Thai chili sauce
  • 3 to 4 cups vegetable oil
  • Lime wedges, optional

Instructions

  1. With a paring knife, butterfly the peeled shrimp. (Learn from Leslie: This is basically making a deeper cut, without going completely through the shrimp, during the deveining process. This flattens them out, or to be more technical, it's called butterflying. This allows more surface for the breading to stick.)
  2. Combine flour, salt, and pepper in a shallow bowl. Combine well; set aside.
  3. In a small bowl, whisk eggs with a fork or a whisk, beating well; set aside.
  4. In a food processor, pulse the coconut several times to make the pieces smaller. (I use my mini-chopper for this.) Combine the pulsed coconut with the Panko in a third bowl. Now you are ready to start the breading process.
  5. Dip prepared shrimp into flour mixture, then eggs, allowing any excess to drip off before dipping it into coconut mixture. Place on a baking sheet lined with parchment or wax paper. Repeat with remaining shrimp.
  6. Combine marmalade and chili sauce in a small bowl for dipping.
  7. Now here comes the fun! In a large cast-iron or heavy skillet, fill oil to about 1/2-inch depth. Heat to medium-high heat. (I test with a flake of coconut—if it "sizzles" with gusto (you are ready to start frying).
  8. Fry 4 to 5 at a time, for about 1 minute, turning once. Remove shrimp and place on a paper towel to drain. Sprinkle with kosher salt. Repeat until all shrimp are cooked. Serve with dipping sauce. Garnish with lime wedges if desired.
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And if you are wondering, the chopsticks are not really needed. It’s the prop stylist in me coming out. I loved the color and graphic element they added to the photo. If you do remove the tails though, you might need a cute colorful pair or two!
It’s not too early to preorder for the holidays. I don’t have many books left, but I am happy to pre sell and ship when specified. Contact me for more details.

 

 

 

Raise your hand if you don’t like to make desserts!

On By Leslie Byars RegisterIn Ask Leslie, breads & pastas, Buy the Book, desserts, The Parties
You can do this.

Those who know me well know I don’t love to make desserts. Baking is more of an exact science, and I’m a fly-by-the-seat-of-my-pants kind of gal. In fact, I am prone to hand that course off to the first guest who offers—so heads up. But when I do decide to make a dessert, I actually enjoy it—well that is, if it turns out!

When I was growing up in Mayfield, Kentucky, my mother always had a delicious, homemade sweet sitting on the counter. My grandmother, Mama Lil, lived a few houses away, and she did the same.

“I was surrounded by goodness.”

Dessert was a popular topic between these two. They discussed it A LOT! I remember when Mama Lil ate a bite of any dessert, she would always say “This is larruping.”

larruping  lar-uh-ping

  1. Very; exceedingly. That was a larruping good meal.

With a December 26th birthday, I would often ask for a pie instead of a cake. It didn’t matter what kind of pie, as long as it was made with a homemade piecrust.

One recipe will make enough for a bottom crust and decorative top for a 9-inch pie.

So today we are going to rehash my homemade piecrust recipe that is in Leslie’s Party Diaries (page 213) and use it in a couple different ways. You probably have all the ingredients on hand. It is so simple and can be done in advance. I’d rather make a homemade crust than drive to the store to buy a store-bought one. It’s that easy.

Even the little scraps are worth baking. Don’t waste a single bite. You can substitute vanilla ice cream for whipped cream if you prefer. I sometimes do both!

If you master this four-ingredient recipe the options are endless. Last-minute company will be a piece of “pie.”

It can be as casual as you want it to be. It all tastes the same. Delicious!

Homemade Piecrust

Makes 12 to 14 squares for shortcake or 1 (9-inch) pie

2 cups sifted all-purpose flour

1 teaspoon salt

2/3 cup chilled shortening, such as Crisco

Ice water

I prefer to use Crisco shortening that comes in a block. It is so easy to cut off the exact measurement and cube for quick blending.
Once the Crisco is worked evenly into the flour mixture,  add ice water 1 tablespoon at a time.

Combine flour and salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add ice water, 1 tablespoon at a time, until ingredients are moistened (about 5 to 6 tablespoons); gently shape dough into a flat disk.

Roll disk to ¼-inch thickness on a lightly floured surface.

Yields 12-14 Shortcake Squares or 1 9-inch Pie

Homemade Piecrust
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Ingredients

  • 2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup chilled shortening (such as Crisco)
  • Ice water

Instructions

  1. Combine flour and salt in a medium bowl.
  2. Cut in shortening with a pastry blender until mixture is crumbly.
  3. Add ice water, 1 tablespoon at a time, until ingredients are moistened (about 5 to 6 tablespoons)
  4. Gently shape dough into a flat disk.
  5. Roll disk to ¼-inch thickness on a lightly floured surface.
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Using a ruler and fluted pastry wheel makes a pretty decorative lattice for any kind of pie.
It doesn’t matter if it’s perfect. I promise, no one will complain.
One recipe makes about 12 to 14 (3-inch) squares for shortcake with a few extra scraps for tasting. It’s perfectly acceptable to freely cut the squares, but I used a ruler to get an exact count to go with the recipe.

Baking Shortcake Squares: Preheat oven to 450 degrees. Place squares on a parchment-lined baking sheet. Bake for 10 minutes or until golden brown. Allow them to cool on a wire rack before storing in an air tight tin. These can be made several days in advance and frozen if desired.

Learn from Leslie: For a 9-inch pie with decorative crust, divide dough into two equal portions, using one for the bottom crust and the other for the top.

For this Peach Shortcake: Simply peel 1 peach per person (to be safe), and place in a bowl with 1/4 cup sugar, 1 teaspoon lemon juice, and a dash of fresh nutmeg. Allow sugar to dissolve and become syrupy, about 5 minutes. Layer piecrust, peaches, and whipped cream; repeat twice. This recipe can easily be doubled or tripled for a larger crowd.
Follow any recipe baking instructions for the homemade piecrust.

Gift Ideas for Your Foodie Friends

I’ve made a lot of friends on Instagram from all over the world. It truly is a social media. One of my favorites to follow is simplybeautifuleating. Why? Well, it’s Simply Beautiful Eating™. Debi Traub is a professional blogger and recipe developer. She is a contributor to Martha Stewart, to name one of her many accomplishments. I could go on and on. Her newest endeavor is a collaboration with Ravensburger puzzles. Her “simply beautiful” images are now on several of their 500-piece puzzles. This is food porn in puzzle form. Order one or two now for the perfect hostess or happy for your foodie friends. Available at Target for $8.50, target.com
I’ve got mine ready for Thanksgiving weekend—if I can wait that long!

“Sweet—air-conditioned, bug-free grilling!”

With all of the late-afternoon summer showers, I can’t think of a better time to pull out a Lodge Cast Iron Grill Skillet. I love this square shape. It’s the ideal size for 4 filets or a quick, tasty lunch for one. I’ve used mine three nights in a row! I may never light the grill again! Available wherever Lodge is sold, $32, or lodgemfg.com (For local Birmingham folks, I bought mine at Little Hardware in English Village.)
For your organized foodie friends, print out a stack of weekly menu planning forms from The Dinner Shift (thedinnershift.com). Carolyn Hodges shares weeknight recipes, meal planning tips, and lots of prepping helpful hints to make your cooking week a breeze. Simply sign up and you will receive the form to print out at home. I’m sending a stack to my mother. She has a helper gathering her groceries now. I thought it would be a great way for her to see the weekly menu at a glance. And, I’m keeping a stack for myself too!
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

Pesto for Days…(literally)

On By Leslie Byars RegisterIn Ask Leslie, breads & pastas, mains, The Parties, The Recipes

I am obsessed with basil. Every year I plant way too much. I want to make sure I have enough to make a batch of pesto on any given day of the summer. In fact, I  have plenty to share with my friends too. I leave my kitchen scissors on my back porch steps and give them “cutting rights.” I never tire of it. I love it on pizza, in pasta, with tomatoes—basically on everything!

The best time to cut basil is early in the morning, before or at sunrise. It is less likely to wilt and will keep for several days in water.

When it’s growing faster than I can use it, like it is this summer, I make a big batch of pesto and freeze it in ice cube trays for another day. It’s an easy way to have a homemade sauce when you are short on time.

So let’s get started!

Place these simple ingredients into a medium-size mortar. With a pestle begin to gently massage the basil …JUST KIDDING!!! It does make a pretty picture though, doesn’t it?

What you will really need is a food processor, so get it out now. For this recipe I use a standard-size food processor. When I’m making a quick batch to eat right away, I cut the recipe in half, or sometimes thirds, and use my “mini-chopper” food processor. It makes for a quick and easy cleanup.

Are you happy now? It doesn’t get much easier than this.

Leslie’s Basic Pesto

Makes 12 (1 1/4-inch) square ice cubes or 2 ¼ cups

6 “fists full” of basil leaves (about 6 cups)

3 cloves garlic

1 cup freshly grated Parmesan cheese

½ cup pine nuts, toasted

1 teaspoon coarsely ground black pepper

½ teaspoon kosher salt

½ cup olive oil

Place all ingredients in the bowl and pulse several times until thoroughly combined and finely chopped, scraping the sides down of the bowl if needed. 

Any ice cube tray will work, but this unique rubber ice tray is from Target, $9.99, target.com

With a small spoon, fill pesto into ice cube tray. Cover tightly with plastic wrap and place into a freezer ziplock bag. Store in freezer until ready to use.

Note: Once the pesto is frozen, you can remove the cubes from the tray and keep them in the freezer bag. This will free up the tray to make more!

Learn from Leslie: For a quick pasta dish, simply remove a pesto cube (1 per serving of pasta) from the freezer. It will thaw in a few minutes, but if you are in a hurry, microwave for 20 seconds or until it is thawed. Drop into hot pasta and toss. Delicious and easy!

Yields 12 (1 1/4-inch square) ice cubes or 2 1/4 cups

Leslie's Basic Pesto
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Ingredients

  • 6 “fists full” of basil leaves (about 6 cups)
  • 3 cloves garlic
  • 1 cup freshly grated Parmesan cheese
  • ½ cup pine nuts, toasted
  • 1 teaspoon coarsely ground black pepper
  • ½ teaspoon kosher salt
  • ½ cup olive oil

Instructions

  1. Place all ingredients in the bowl and pulse several times until thoroughly combined and finely chopped, scraping the sides down of the bowl if needed. 
  2. With a small spoon, fill pesto into ice cube tray. Cover tightly with plastic wrap and place into a freezer ziplock bag. Store in freezer until ready to use.
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Here’s a weeknight, company-worthy dish to make with some of your homemade pesto. You will only need 1/2 cup to make Chicken and Spinach Pesto Pinwheels. See recipe below.

Chicken and Spinach Pesto Pinwheels

Serves 4

4 boneless, skinless chicken breasts

Wax paper

½ cup Leslie’s Basic Pesto

1 cup fresh spinach, chopped

2 eggs, lightly beaten

1 ½ to 2 cups Panko breadcrumbs

Kitchen twine

Parchment paper

Preheat oven to 375 degrees.

Place chicken breasts between 2 sheets of wax paper. With a meat pounder, flatten chicken breasts to ½-inch thickness.

Spread 2 tablespoons of pesto evenly on each chicken breast and top with spinach, dividing it evenly.

Toothpicks may be substituted for the twine, but I think the twine makes them hold their shape perfectly.

Beginning at one end of the chicken breasts, roll tightly, and secure with two pieces of kitchen twine.

Dip into eggs, then Panko, and place on a parchment lined baking sheet. Bake for 30 to 35 minutes or until thoroughly cooked. Broil for 1 to 2 minutes until golden brown. Slice into 4 to 5 slices, removing the kitchen twine before serving.

Pictured here with angel hair pasta and Nanny’s Red Sauce from Liquid Gold post.
My favorite summer arrangement!
I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com

Butter Bean and Tomato “Crostini”

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

This is what summer is all about.

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

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

Happy Fourth! Here we go again…

Butter Bean and Tomato “Crostini”

Makes approx. 24

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

3 cups fresh butter beans

1 teaspoon olive oil

1 medium red onion, cut into ½-inch slices

4 ears corn, kernels removed

1 red bell pepper, chopped

½ cup mayonnaise

3 tablespoons fresh basil, chopped, plus extra for garnish

1 tablespoon white wine vinegar

2 garlic cloves, minced

1 ½ teaspoon salt

1 teaspoon Worcestershire sauce

1 teaspoon freshly ground pepper

Vine ripe tomatoes, cut into ½-inch

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

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

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

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

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

How easy is that?

Yields 24 Servings

Butter Bean and Tomato “Crostini”
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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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And don’t forget to pick up a July/August copy of Birmingham Home and Garden magazine for more “Fresh from the Garden” recipes in my column, or go to birminghamhomeandgarden.com
I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com

Do you like gauchos—I mean gazpacho?

On 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.

Yields 3 1/2 quarts

Bev's Gazpacho
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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

  1. In a LARGE bowl, combine all but the last two ingredients.
  2. Cover and chill for several hours or overnight.
  3. Add diced avocado and drizzle with olive oil right before serving.
  4. Garnish with fresh basil leaves.
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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!
I love your comments!