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

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…

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. 

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.

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.

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

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.

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!

Is it real or is it Memorex?

“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.

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!

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?

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.