Tag: #asparagus

Heartfelt Celebration

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

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

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

One-Pan Shrimp Fettuccine Alfredo

Serves 4

3 tablespoons butter, divided

1 pound large shrimp, peeled and deveined

3 cloves garlic, minced

2 cups low-sodium chicken broth

1 cup heavy cream

8 ounces fettuccine noodles (dry)

½ teaspoon salt

½ teaspoon pepper

1 cup fresh Parmesan cheese, finely grated

1 tablespoon fresh parsley, chopped, plus extra for garnish

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

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

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

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

Greek-Style Baked Feta

Serves 4 to 6

1 tablespoon extra virgin olive oil, plus extra for drizzling 

1 cloved garlic, minced

1 cup assorted cherry or grape tomatoes, halved

½ cup red pepper, diced

½ cup red onion, chopped

¼ cup pitted Kalamata olives, halved

½ teaspoon ground oregano

2 tablespoons fresh basil, chopped

Salt and pepper

8-ounce block feta

Crusty French Bread Crostini 

Preheat oven to 375 degrees. 

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

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

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

Serve warm with Crusty French Bread Crostini.

Crusty French Bread Crostini

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

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

Easy Asparagus

Serves 4 to 6

1 pound fresh asparagus

1 tablespoon olive oil

1 tablespoon butter, melted

1 lemon, zested and cut in half

Kosher salt and black pepper to taste

Freshly shaved Parmesan cheese

Preheat oven to 375 degrees. 

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

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

Top with shaved Parmesan cheese.

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

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

Truly Decadent Brownies

Makes 9 (2½-inch squares)

Parchment paper

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

½ cup unsalted butter, cut into pieces

1 cup firmly packed brown sugar

1 teaspoon vanilla

2 large eggs, lightly beaten

¾ cup all-purpose flour

¼ teaspoon baking powder

½ teaspoon salt

½ cup good-quality semisweet chocolate baking chips

Strawberry ice cream

Assorted berries

Fresh mint (optional)

Preheat oven to 350 degrees.

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

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

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

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

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

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

Leslie Likes: Ghirardelli chocolate bars and chips

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

Old School

On By Leslie Byars RegisterIn breads & pastas, mains, sides, The Recipes5 Comments

My favorite recipes start with simple ingredients.

After attending a lovely dinner party, I am always inspired to entertain again myself. Last weekend Jon and I went to watch the National Championship game and eat dinner with close friends Elizabeth and Tom. She had her dining table set and a true home-cooked meal from start to finish. After I tried each mouthwatering dish, I asked where the recipe came from. She commented every time,

Oh, that’s old school.

Some of the best recipes are old school techniques, simply reinvented. A cream sauce, sometimes called a white sauce, is the foundation for so many recipes. And believe it or not, it doesn’t have any cream in it at all! You probably have the ingredients in your refrigerator and pantry now. Once you master this basic sauce, the possibilities are endless!

This creamless sauce can dress up a simple vegetable and is not as heavy as you might think. A 1/4 cup serving is only 89 calories. (Thanks, Beth, for using your expertise to calculate this for me! It comes in handy having a sister who is a registered dietitian. You will be seeing more of her!)

Leslie’s Basic Cream Sauce

 Makes 2 ½ cups

2 tablespoons unsalted butter

2 tablespoons flour

2 cups milk

½ cup Cheddar cheese, grated

¼ cup Parmesan cheese, grated

½ teaspoon salt

¼ teaspoon white pepper

Melt butter at medium to medium-high heat in a heavy saucepan, such as a Le Creuset. Add flour; whisk continuously until combined. Gradually add milk until it is all incorporated. Continue stirring at medium heat until mixture begins to thicken, about 5 to 7 minutes.

Add cheeses, salt, and white pepper. Cover to keep warm until ready to use.

Learn from Leslie: For a milder version, use less white pepper, or add it a little at a time to taste.

Recipe Image

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups milk
  • ½ cup Cheddar cheese, grated
  • ¼ cup Parmesan cheese, grated
  • ½ teaspoon salt
  • ¼ teaspoon white pepper

Instructions

  1. Melt butter at medium to medium-high heat in a heavy saucepan, such as a Le Creuset.
  2. Add flour; whisk continuously until combined. Gradually add milk until it is all incorporated. Continue stirring at medium heat until mixture begins to thicken, about 5 to 7 minutes.
  3. Add cheeses, salt, and white pepper. Cover to keep warm until ready to use.
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Talk about a crowd-pleaser! Skillet by Le Creuset, Williams-Sonoma, williams-sonoma.com

With the egg craze that seems to be everywhere now, I thought it was the right time to post this asparagus recipe. It’s filling enough to be a light supper or comforting lunch but also a beautiful side to accompany ham—or any meat. It even looks elegant in a cast-iron skillet!

Easy Elegant Asparagus

Serves 4 to 6 as a side dish

1 pound asparagus, trimmed

1 recipe Leslie’s Basic Cream Sauce

3 hard-cooked eggs, chopped

Homemade breadcrumbs (see recipe below)

The best way to keep asparagus fresh is in a glass or jar filled with an inch or two of water in the refrigerator.

Place a vegetable steamer basket in a medium Dutch oven. Fill pot with just enough water to reach the bottom of the basket. Bring water to a boil; place asparagus into the basket, cover, and steam until tender when pricking with a fork (about 5 minutes).

The handle on the steamer basket makes it effortless to remove the hot vegetables in one easy step.

Remove asparagus from Dutch oven (in the basket), and place into a bowl filled with ice water to stop the cooking process. Remove asparagus from the basket, and pat dry on a paper towel. Set aside. (This step can be done in advance.)

First layer, check. (By repeating the ingredients in a second layer, it ensures plenty of Leslie’s Basic Cream Sauce with each serving.)

In a baking dish or ovenproof skillet, arrange half of the asparagus in the bottom of the pan. Top with half of Leslie’s Basic Cream Sauce and half of the chopped hard-cooked eggs; repeat with remaining asparagus, sauce, and eggs. Top with 1 cup of homemade breadcrumbs.

Broil until hot and bubbly and lightly browned. Serve immediately.

Homemade Breadcrumbs: In a food processor, combine 2 or 3 slices of bread, 1 tablespoon butter, 1 tablespoon olive oil, and salt and pepper to taste. Process until thoroughly combined. Set aside.

I use my mini chopper for this task. The cleanup is a piece of cake!

I like to make a big batch and keep it in the freezer ready to go. That’s one step checked off the list! It’s also a great way to make use of slightly stale bread.

Learn from Leslie: You may not use all of the sauce, but it reheats nicely. Leslie’s Basic Cream Sauce recipe can also be cut in half if desired. Personally, don’t mind a little extra!

One of my childhood favorites, originating from the Brown Hotel in Louisville, Kentucky, is the Legendary Kentucky Hot Brown. If this was ever on a menu, it was all mine!

This knife-and-fork sandwich is a quick and easy weeknight meal, and impressive enough for company when serving a smaller crowd.

A few simple ingredients and an ovenproof dish are all you need to make this classic recipe.

Kentucky Hot Brown

Serves 4

4 slices white bread, cut in half diagonally

1 to 1 ½ pounds sliced turkey

1 recipe Leslie’s Basic Cream Sauce

8 tomato slices

¼ cup grated Parmesan

8 slices of cooked bacon

In individual ovenproof dishes, assemble in this order: bread, turkey, cream sauce, tomato slices, and Parmesan cheese.

The base of this delicious sandwich is a toasted piece of white bread.

Broil until hot and bubbly and lightly browned. Serve with two slices of bacon, crisscrossed on top.

Serve with a small salad for an easy weeknight supper. Guaranteed to please! Ovenproof dish from Sur La Table, surlatable.com

Lastly, here’s a way to sneak a green vegetable into your family’s diet. One bunch of fresh broccoli goes perfectly with the homemade cream sauce to make a delicious Broccoli Mac-and-Cheese. Pasta is always a family favorite.

Broccoli Mac-and-Cheese

Serves 8 to 10 (maybe more!)

2 cups twist-style pasta (8 ounces)

1 bunch broccoli, cut into florets (about 3 cups)

3 tablespoons butter

3 tablespoons flour

3 cups whole milk

2 ½ cups sharp Cheddar cheese, grated

½ cup Parmesan cheese, grated

1 teaspoon Worcestershire sauce

½ teaspoon dry mustard

¼ teaspoon white pepper (or to taste)

½ teaspoon salt (and more to taste)

½ cup Panko (Japanese breadcrumbs)

Boil pasta in a large pot according to directions until al dente. Strain and return pasta to the pot. Set aside.

Steam the broccoli in vegetable steamer basket for 5 to 10 minutes or until tender when pricked with a fork. Plunge into ice water; allow to cool. Remove from ice water to a clean dishtowel or paper towels; pat to absorb excess moisture. Set aside. (This step can be done a day in advance; and refrigerate until ready to use.)

The ice-cold plunge stops the cooking process and allows the broccoli to remain a bright green.

Pat, pat, pat….

Melt butter in a medium saucepan; add flour, and whisk until combined. Gradually add milk, and continue to cook until thickened, about 5 to 10 minutes. Add Cheddar, half of the Parmesan (¼ cup), and the next 4 ingredients. 

Add the cream sauce and broccoli to the pasta. Stir to combine. Place in a lightly greased 2-quart baking dish. Sprinkle with remaining Parmesan and Panko.

To avoid messing up another pot, I combine the pasta, sauce, and broccoli in the same pot I used to cook the pasta.

Any 2-quart ovenproof baking dish will work. Sometimes I do individual servings in my mini cast-iron skillets.

Broil until hot and bubbly and lightly browned.

Serve immediately.

Learn from Leslie: Any larger shaped pasta, will work like sea shell or rotini.

There’s only one word to describe this dish: Yum! Pottery by Earthborn Pottery at earthbornpottery.net. Also available at The Cook Store at thecookstoremtnbrook.com

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

Baby Bites

On By Leslie Byars RegisterIn appetizers, appetizers, The Recipes1 Comment

How many times have you walked into a party and someone passes you an appetizer that seems impossible to eat with one hand? The first thought that goes through my head is “Whose idea was this?”

After I’ve just pulled the dry-cleaning tag off my blouse or dress, the last thing I’m going to do is chance it—and be a mess the rest of the night. I don’t care if I’m starving and about to pass out. The thought of wearing the appetizer on my outfit or around my mouth the rest of the evening is not worth any tasty bite.

This post is dedicated to the perfect small bites—the ones that are truly one bite, no dripping, with no worries. And most importantly, they are delicious.

Both of these have few ingredients and make a lot of bites.

Close friend and fellow foodie Wade brought this first recipe to a cookout last summer. I was impressed how satisfying and easy to eat they were—the perfect tie-you-over-until-dinner bite. I kicked the presentation up a notch for the holidays (sorry, Wade), but they are definitely company worthy, any way you serve them.

I love an appetizer that can be prepared ahead of time. These Pickled-Asparagus Salami Roll-ups can be made the day before and even assembled on the serving platter—down to the pepper-and-chive packages! Be sure to cover tightly with plastic wrap before refrigerating.

Pickled asparagus can be found with the pickles and occasionally with the bar mixers at most grocery stores.

Pickled Asparagus Salami Roll-ups

MAKES 48 BITES

1 (12-ounce) jar pickled asparagus

1 (4-ounce) package of salami, sliced (approximately 4-inch rounds)

4 ounces of creamed cheese, softened

1 red pepper

1 yellow pepper

Handful of assorted olives

Chives

Drain pickled asparagus, and pat dry with a paper towel. On one slice of salami, evenly spread a thin layer of cream cheese over the entire surface. Place asparagus near one edge of the salami and roll it up completely, leaving the tips of the asparagus exposed; repeat with cream cheese and all slices of salami and asparagus.

Spread, place, roll, repeat…

Slice each piece into thirds (3 bites). Assemble on a platter in a Christmas tree shape, saving the pieces with exposed asparagus for the top and sides.

The tips of the exposed asparagus create a tree-like effect.

Cut several squares out of the red and yellow peppers to make the packages. Use chives for the ribbons. Simply slice a few strips of the remaining yellow pepper into thin, short 1- to 2-inch strips to make the star. Decorate the tree with sliced olives.

Cut red and yellow peppers neatly into squares and rectangles and tie with chives to look like packages.

Recipe Image

Ingredients

  • 1 (12-ounce) jar pickled asparagus
  • 1 (4-ounce) package of salami, sliced (approximately 4-inch rounds)
  • 4 ounces of creamed cheese, softened
  • 1 red pepper
  • 1 yellow pepper
  • Handful of assorted olives
  • Chives

Instructions

  1. Drain pickled asparagus, and pat dry with a paper towel.
  2. On one slice of salami, evenly spread a thin layer of cream cheese over the entire surface.
  3. Place asparagus near one edge of the salami and roll it up completely, leaving the tips of the asparagus exposed; repeat with cream cheese and all slices of salami and asparagus.
  4. Slice each piece into thirds (3 bites). Assemble on a platter in a Christmas tree shape, saving the pieces with exposed asparagus for the top and sides.
  5. Cut several squares out of the red and yellow peppers to make the packages. Use chives for the ribbons. Simply slice a few strips of the remaining yellow pepper into thin, short 1- to 2-inch strips to make the star. Decorate the tree with sliced olives.
  6. Cover and refrigerate. Remove from the refrigerator 15 minutes before serving.
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Any simple, white platter will do.

Cover and refrigerate. Remove from the refrigerator 15 minutes before serving.

Cocktail napkins by House of Harris, founded by designers Charlotte Harris Lucas and Liz Harris Carroll. Check out their beautiful fabrics, wallcoverings, and gift wrap too at houseofharris.com

Need a new holiday gift wrap idea? This year go with a glossy white wrapping paper and natural twine. It makes a simple yet elegant gift wrap. Dress it up with an evergreen sprig from the yard. Custom gift tags from The Scribbler: scribblerpink.com

Here is another super easy baby bite that my cousin Vicki was kind enough to share. The combination of flavors of these Blue Cheese Apricot Bites goes perfectly with a glass of wine. And, of course, they are easy to eat in one bite.

One package of dried apricots makes about 35 to 40 bites. They are quite pretty too!

Blue Cheese Apricot Bites

Makes 35 to 40

1 tablespoon butter

¼ cup walnuts, finely chopped

4 teaspoons sugar

1 teaspoon fresh rosemary, finely chopped

1 (6-ounce) bag California dried apricots

2 ounces cream cheese, softened

½ cup Gorgonzola, crumbled

Garnish: fresh rosemary, chopped

This is what you are looking for. Any brand will do. They will be with the raisins at your local grocery store.

Combine cream cheese and Gorgonzola in a small bowl; set aside, and allow to come to room temperature.

A small skillet is all you will need to prepare walnut topping.

Melt butter in a small skillet; add walnuts, sugar, and rosemary. Cook over medium-high heat for 3 to 4 minutes. Pour onto a sheet of foil, and allow to cool completely.

I usually line my small pizza pan with foil to allow nuts to cool.

After cheeses are completely softened, use the back of a wooden spoon to combine until smooth and creamy.

With a baby spoon or tiny spoon, top each dried apricot with a teaspoon of the cheese mixture; top with nut mixture. Repeat with all apricots.

Can you believe all of these came in that one little package? Don’t worry if they are different sizes and shapes. That makes them all unique.

Use a small spoon to fill the apricots neatly.

Garnish with chopped rosemary.

Now, go pour yourself a glass of wine and enjoy. It’s the holidays!

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