It’s a Lifestyle, Not a Diet

On September 17, 2019February 3, 2020 By Leslie Byars RegisterIn Ask Leslie, Buy the Book, mains2 Comments

I’ve learned a lot in the past eight weeks, thanks to Scarlet Kanaday, a wellness nutritionist at St. Vincent’s Hospital. Being fairly thin all my life (until my 50s), I never dreamed I would EVER put on unwanted pounds. Well, I was wrong. The day after my 50th birthday, it all started.

For the last four years I’ve tried personal trainers, My Fitness Pal, starving myself, well, just about everything, and nothing worked. But after meeting Scarlet I realized I was going about it all wrong!

Scarlet planned a diet geared toward my body type and medications. It gave me peace of mind knowing that she had all of my blood work and other test results from my annual checkup to refer to also. I was in good hands, plus I adore her AND she loves to cook!

Meet Scarlet

Health and Wellness Director at Birmingham Obstetrics and Gynecology, Certified Personal Trainer and Health Coach, hlweightloss@birminghamobgyn.com, 205/271-5650

Without giving away all of Scarlet’s secrets, I will share that there is a magic formula to weight loss: You need to fuel your body with the correct foods, and that includes healthy fats too! And, the best part about dieting with Scarlet was I was NEVER hungry. In fact, I’ve never been able to eat so much!

Scarlet’s Top 5 Healthy Fats

Avocado
Olives
Olive oil
Half & Half or Heavy Cream
Butter
BONUS FAT: Bacon

Scarlet also gave me recipes to try and a lot of flavorful ideas to help me enjoy cooking and dieting at the same time.

Most people may think that cooking and dieting don’t go hand in hand, but there are plenty of recipes that not only taste delicious but keep you on your diet track.

I found this recipe online at Chelsea’s Messy Apron blog. I made a few slight changes, but the recipe is adapted from hers. Be sure to check out her blog, too; it’s full of yummy-looking recipes that I can’t wait to try.

Jon says this recipe is one of the best meals I’ve ever made.

Now, let’s start cooking this Scarlet-approved recipe! I’ve made it three times in the last month. I took her advice last night and served it with cauliflower rice. It was delicious. The flavorful sauce “hid” that it wasn’t regular rice. (This photo was taken before with Basmati rice.)

This foolproof recipe can be made ahead and reheated, frozen, or prepared in the moment. I can’t wait to serve this unexpected dish at my next football gathering!

Coconut Chicken Curry

Serves 4

3 tablespoons coconut oil, separated

½ medium yellow onion, diced

3 cloves minced garlic

2 tablespoons finely minced ginger

2 teaspoons yellow curry powder

3 tablespoons red curry paste

2 teaspoons ground coriander

½ large red bell pepper

½ large green bell pepper

1 ½ pounds chicken breast tenders, cut into 1-inch pieces

Kosher salt and freshly cracked pepper

1 can full fat coconut milk (NOT lite)

1 tablespoon lime juice

1 to 2 tablespoons brown sugar or Splenda Brown Sugar Blend*

1 teaspoon fish sauce, optional

¼ cup cilantro and/or basil, diced

Cooked basmati rice, brown rice, or cauliflower rice along with additional lime wedges

Optional: chopped peanuts or cashews

*If using Splenda Brown Sugar Blend (which I did), cut the amount by half.

Start by prepping ingredients: Dice onion, and mince the garlic and ginger. Peel the ginger with a spoon or vegetable peeler, and then finely mince it. Thinly slice the bell peppers into long vertical strips, and then cut those strips in half horizontally.

Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion, and sauté for 3 to 5 minutes or until the onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low, and add the curry powder, red curry paste, and coriander. Stir often for 2 to 3 minutes or until lightly toasted and fragrant.

Return the heat to medium-high. Add the remaining 1 tablespoon coconut oil and the peppers. Stir for 1 to 2 minutes, and then add the bite-size pieces of chicken. Add salt and pepper to taste. (I add 1 teaspoon salt and ½ teaspoon pepper.) Cook, stirring often for about 4 to 5 minutes or until the chicken is browned on both sides, but not cooked through.

Pour in the coconut milk, lime juice, and brown sugar to taste (I start with just 1 tablespoon.) Stir until chicken is cooked through and curry is slightly thickened. Stir in fish sauce if desired.

Serve over rice. Garnish individual bowls with cilantro, basil, and crushed peanuts or cashews. Serve with additional lime wedges if desired.

Learn from Leslie: For a thicker sauce, remove 1 to 2 tablespoons of the sauce to a small bowl and, with a fork, whisk in 1 tablespoon cornstarch until smooth. Whisk this mixture into the curry.

I like to use my ice-cream scoop to premeasure rice servings. It makes a pretty presentation too.

Garnish with chopped peanuts or cashews. To quickly crush, place nuts in a ziplock bag and crush away with a heavy object!

My 10 Diet Saviors

1. Tuna salad on heirloom tomatoes

2. Cashew nuts

3. Applewood Smoked Bacon

4. Grilled Pork Chop and any green vegetable

5. Penzey’s Taco Seasoning

6. Kabobs

7. Coleslaw with everything

8. Condiments such as real mayo, half-n-half, and aged Balsamic vinegar

9. Hershey Dark Chocolate Kisses

10. Tequila Soda with a lime

Fabulous Finds

While dining in Dallas last May, I ran across these adorable chopstick rests. Everyone had one at their place. I was so excited when I found out they could be purchased! All proceeds benefit the animal shelter in Carrollton, Texas, Operation Kindness. $3 each plus tax, Shinsei, shinseirestaurant.com, 214/352-0005

I’m obsessed with miniature anything! When I ran across this set of Dim Sum steamers at Whole Foods the other day, I had to purchase them. They make a unique side dish container to go with anything. I can’t wait to steam a cupcake in one, and give as a party favor at my next gathering! They would also make a special place card. The possibilities are endless. Available at Whole Foods, $13.99 for a set of two, wholefoods.com

If you are looking for an assortment of tabletop items at a very reasonable price, check out the clearance sales at Zarahome.com. You’ll be surprised what you can find for next to nothing. zarahome.com

A wonderful-tasting diet substitute for brown sugar. Give it a try in baking, on oatmeal, or on a sweet potato. Available at most grocery stores, $4.99 per 1 pound bag, Splenda.com

Another low-calorie tasty bite to add to your nibble tray are these Chili Garlic Coated Sriracha Peas. Available at World Market, worldmarket.com

Last but not least, a festive party idea…

At my next party, I’m going to set up a garnish station like this one I recently saw at the Baccarat Hotel in New York City. It’s guaranteed to impress your guests and take every cocktail over the top.

And, before I sign off…

Here’s a quick wrap-up of what I have learned in the last few weeks while dieting with Scarlet. You CAN make good choices at home or eating out, and traveling, so don’t let that stop you from doing anything you want to do. I managed to lose 12 pounds and several inches eating out 3 to 4 times a week with cocktails (not per Scarlet’s advice). Just be very good at all the other meals—and exercise.

Keeping a food journal may sound tedious, but it quickly becomes part of your daily routine.

Having a wellness instructor like Scarlet or a coach to hold you accountable really helps get the job done. I quickly learned it’s not calorie for calorie. Food is a science. I’m eating a lot more than I was and still losing weight, I start my day with half-and-half in my coffee instead of skim milk. That’s reason enough alone!

Documenting even the “slip-ups,” as Scarlet calls them, will keep them at a minimum and make you really think twice.

So here’s to fall, jean weather, comforting foods, football, and all the rest that goes along with this fabulous time of year.

Enjoy life—that’s what it’s all about. See you next time. Leslie xoxox

The Diet Contest

On February 19, 2019February 19, 2019 By Leslie Byars RegisterIn Ask Leslie, breads & pastas, Buy the Book, For the Kids, mains, sides, The Parties, The Recipes9 Comments

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

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

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

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

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

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

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

Serves 4 as a main, 6 as a side

8 ounces pancetta

8 ounces seashells pasta

2 tablespoons unsalted butter

2 to 3 shallots, finely chopped

¼ cup dry white wine

½ cup low-sodium chicken broth

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

½ teaspoon salt

8 ounces crème fraîche

Zest of 1 lemon

¼ cup freshly grated Parmesan cheese, extra for garnish

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

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

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

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

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

Leslie Byars Register

Serves Serves 4 as a main, 6 as a side

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

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Ingredients

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

Instructions

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

https://dearpartydiary.com/the-diet-contest/

You can find fresh peas most of the time at Trader Joe’s for under $3.

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

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

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

Pasta Substitutions…hmmm

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

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

Quote of the Day

Life itself is the proper binge.
Julia Child

Have a great week! Only a few more weeks until daylight savings time and white jeans. I can’t wait. I live for spring and summer.

I’d love to hear from you too. Send me a message below about anything!

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

Luscious Caramel Tarts

On January 27, 2019January 26, 2019 By Leslie Byars RegisterIn brunch, Buy the Book, desserts, For the Kids, The Parties, The Recipes3 Comments

I rarely enter another person’s home empty-handed. I’m from a family of gift givers. We don’t miss an opportunity to put a bow on anything, whether it’s a hostess gift, house gift, bottle of wine, or just because. So you can imagine Valentine’s is no exception. When I was growing up, I remember my mother always had a gift sitting on the kitchen table when I came to breakfast on Valentine’s Day. It was usually pink or red. Once I got a pair of red pants! I loved them.

So I try to carry on the tradition whether it’s for Valentine’s or a friend who’s extended a dinner invite, because it’s fun and it takes very little effort compared to the energy your host has exerted to bring you an evening of relaxing dining pleasure. It’s the least I can do.

And if occasionally time doesn’t allow for a trip to a store, I buy multiples of my favorite hostess gifts and always have them ready to go. So, there’s no excuse not to be prepared or to thank the host.

As old as you may be, you never outgrow the thrill of receiving a gift—small or large.

One of the main reasons I’m rarely “hands free” when I’m invited somewhere is because I’ve done my homework. I always have brown craft boxes, raffia, ribbons, and printed gift tags on hand. With that in the house, it requires only a five-minute stop to pick up a special bloom or thought. I always want my gift to be personal and intentional.

When an invitation reads “no gifts,” the first thing I do is grab my car keys and head to the store to look for something thoughtful and special. I may be the only person who brings a gift, so why not be the favorite guest?

One simple gift idea is as easy as one little primrose. $3.99 each, **oakstreetgardenshop.com**

Also in this post I wanted to include a few Valentine gift ideas for all ages. Why not? Life is short. So be sure to keep reading to find out some of my favorites.

But before we get to that, I have to share one of my mother’s recipes that I have been saving for this post. Many of you who know me well, know that desserts are not my strongest suit. So when I find one that is this delicious and foolproof, I have to share.

If I can make it, anyone can!

The crusts can be made in advance and frozen until you need them. The caramel sauce and freshly whipped cream can be done several hours in advance too. This is not as intimidating as it looks. Read on.

Luscious Caramel Tarts

Makes 12 tarts

4 egg yolks

2 cups light brown sugar, plus extra for garnish

¼ cup plus 2 tablespoons flour

2 cups cold water

1 ½ tablespoons butter

1 ½ teaspoons vanilla

12 tart shells (recipe follows)

Unsweetened freshly whipped cream

Beat egg yolks slightly. Combine brown sugar and flour in a small bowl; add to egg yolks. Place in a heavy-duty medium-size saucepan or double boiler, and gradually add water in a slow, steady stream, whisking continuously until thoroughly combined. Cook until thickened, stirring frequently, for about 15 minutes. Add butter and vanilla, stirring until blended. Remove from the heat; cover and keep warm until ready to serve. The filling will thicken as it cools.

Serve in tart shells topped with unsweetened whipped cream and brown sugar.

Learn from Leslie: The filling can be gently rewarmed if made in advance. Notice I said gently.

For the crust:

3 cups sifted all-purpose flour

1 1/2 teaspoon salt

1 cup chilled shortening (such as Crisco)

Ice water

Mini foil pie pans (about 3 1/4 inches across)

Parchment paper

Combine sifted 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 just moistened (about 7 to 10 tablespoons); gently shape dough into two flat disks.

Learn from Leslie: Do not skip the sifting step. If you do, it will be too much flour for this recipe.

Preheat oven to 475 degrees.

Roll each disk to ¼-inch thickness on a lightly floured surface. Using a 4″ plate or ramekin, cut out 6 circles. Place into foil pans, fluting the edges. Repeat with remaining dough. Pierce the dough with the tines of a fork several times to prevent bubbles. Bake 7 to 10 minutes until golden brown, watching closely.

Use anything you have in the kitchen to make the 4-inch circles. I like to divide the dough in half before rolling it out—it is much easier to manage. You will be able to get 6 circles from each half. Feel free to use a store-bought dough, but to me the slight saltiness of my homemade crust when combined with the sweet caramel sauce takes these over the top.

I reuse these disposable foil pans each time I make these. They measure about 3 1/4 inches across.

Pierce with the tines of a fork in a few places. Bake them on a parchment-lined baking sheet for uniform baking. When cool, remove from pan and store in an airtight container or freeze until ready to use.

Arrange on a pedestal or serving tray. They look so pretty sitting at the end of a buffet for all to anticipate. At time of serving, fill each tart with warm caramel sauce, top with freshly whipped cream, and sprinkle with brown sugar or colorful sprinkles.

Use the dough scraps to make a decorative topper to add to the freshly whipped cream.

Leslie Byars Register

Yields 12 Tarts

Luscious Caramel Tarts

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Ingredients

4 egg yolks
2 cups light brown sugar, plus extra for garnish
¼ cup plus 2 tablespoons flour
2 cups cold water
1 ½ tablespoons butter
1 ½ teaspoons vanilla
12 tart shells (recipe follows)
Unsweetened freshly whipped cream

Tart Shells

3 cups sifted all-purpose flour
1 1/2 teaspoon salt
1 cup chilled shortening (such as Crisco)
Ice water
Mini foil pie pans (about 3 1/4 inches across)
Parchment paper

Instructions

Filling

Beat egg yolks slightly.
Combine brown sugar and flour in a small bowl; add to egg yolks.
Place in a heavy-duty medium-size saucepan or double boiler, and gradually add water in a slow, steady stream, whisking continuously until thoroughly combined.
Cook until thickened, stirring frequently, for about 15 minutes.
Add butter and vanilla, stirring until blended.
Remove from the heat; cover and keep warm until ready to serve. The filling will thicken as it cools.

Crust

Combine sifted 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 just moistened (about 7 to 10 tablespoons)
Gently shape dough into two flat disks.
Preheat oven to 475 degrees.
Roll each disk to ¼-inch thickness on a lightly floured surface.
Using a 4" plate or ramekin, cut out 6 circles from each disk.
Place into foil pans, fluting the edges. Repeat with remaining dough.
Pierce the dough with the tines of a fork several times to prevent bubbles. Bake 7 to 10 minutes until golden brown, watching closely.

https://dearpartydiary.com/luscious-caramel-tarts/

Quote for the Day

Promises and pie crust are meant to be broken.
Jonathan Swift

For the Kids

Yes, you are not seeing things—these cute mini waffles are pink! Add 8 to 10 drops of red food coloring to your favorite batter and you’ll be seeing pink.

The most sought-after Secret Santa gift at my house between my 20-year-olds, this mini waffle iron by Dash is guaranteed to make anyone’s Valentine’s Day.

This cutie is available in several colors at Bed Bath and Beyond for $9.99, **bedbathbeyond.com**

Fashionable Valentine Finds

Who can resist a cheap thrill? Thanks to Connie Tomlinson for telling me about these fabulous stemless, disposable (but reusable) champagne flutes. They are too pretty to toss. Made by Tossware, $11.97 for 12 (9-ounce) flutes, **amazon.com** (Prime). This “wine on a dime” German sparkling wine is quite refreshing for a quick toast or a large crowd. The color is fantastic. Schloss Biebrich Rosé Sekt Sparkling Wine, $5.99, available at Trader Joe’s. **traderjoes.com**

For the gardener in your life, this spade is almost too pretty to use! $69, **gardenglory.com**

I was blown away by the packaging of this adorable handbag shaped sandwich maker! Who could resist being greeted with “Hello gorgeous” inside the box lid? This is a prize.

In less than 5 minutes, from start to finish, I was eating a company-worthy grilled cheese. This is an ideal gift for your fashionable friends of all ages. Kitchen Couture by Dash, available in several colors, $23.99, **bedbathbeyond.com**

One last Valentine idea…**Leslie’s Party Diaries**! $39 plus tax/shipping. Order by the February 7th to ensure Valentine delivery. Happy to personalize too! **lesliespartydiaries.com**

Emergency Dessert

Dessert, check. No prep here! Unwrap and serve. Perfect for your chocolate lover friends.

Keep a stash of gourmet, high-quality chocolate bars on hand for a quick emergency dessert. Simply unwrap and place on a cute plate with a paring knife and let your guest chisel away! That’s all people really want most of the time. Fresh Market has a nice selection ranging from $3 to $8. How easy is that?

On a final note…

I have a confession to make. I have not written my thank-you notes yet for my Christmas or birthday gifts! This is not like me. I normally really do practice what I preach, but for some reason this year I’m having a hard time getting motivated to thank all of my favorite people for their lovely, thoughtful gifts.

I do truly believe that it’s never too late to thank anyone for anything—so now that it’s almost February, I’ve decided to send my thank-you notes in Valentine form. This is a first! So hopefully a hand-painted watercolor will help pardon my tardiness.

PLEASE be sure to try the caramel tarts. They are a **DELICIOUS** ending to any meal, and they are beautiful!

Well, I guess this is a wrap…until next time. Off to mail my Valentine thank-yous! Happy Valentine’s Day! Leslie xoxox

P.S. Be sure to follow me on Instagram @lesliespartydiaries

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

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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

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.

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

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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

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.

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

Mimi’s Old Faithful Lasagna

On October 3, 2018January 10, 2019 By Leslie Byars RegisterIn Buy the Book, mains, The Parties, The Recipes

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.

Leslie Byars Register

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

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
Add next 7 ingredients. Simmer for 10 to 15 minutes.
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.
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.

https://dearpartydiary.com/mimis-old-faithful-lasagna/

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

Recipes That Travel

On March 21, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, beverages, Buy the Book, mains, salads, sides8 Comments

When I’m headed to the lake or beach for the weekend, I like to do my prep on the front end. The last thing I want to do when I arrive is get back in the car and go to the grocery store.

All of these recipes can be made ahead, or prepped in advance, to ensure less toting and a more relaxing weekend.

The lemon juice brightens up the canned artichokes to give them a fresher taste. This dip can be made up to 48 hours in advance and stored in an airtight container.

Make-Ahead Hot Artichoke Dip

Makes 4 cups

1 (14-ounce) can artichoke hearts, chopped

1 (4-ounce) jar sun-dried tomatoes in oil, drained

8 ounces good-quality feta cheese, crumbled

1 cup light mayo

2 to 3 garlic cloves, minced

Juice of half lemon

¼ teaspoon black pepper

Garnish with basil (optional)

Assorted crackers

In a medium-size bowl combine first 7 ingredients. Refrigerate until ready to bake. (This can be done up to 48 hours in advance.)

Place in a lightly greased 1½-quart baking dish. Bake at 375 degrees for 15 to 20 minutes until hot and bubbly. Garnish if desired. Serve with crackers.

Learn from Leslie: For a small crowd, I like to bake only half at a time.

I always have these ingredients on hand to whip this up the night or two before a trip. It’s a nice alternative to soft drinks. At breakfast time in the summer, I drink this instead of coffee!

Refreshing Lemonade Tea

Makes 1 gallon

10 regular-size tea bags

8 cups of boiling water

1 cup of sugar

1 (12-ounce) can lemonade concentrate

Lemon wedges for garnish (optional)

Place tea bags in a 2-quart measuring cup or heatproof bowl. Pour boiling water over tea bags and allow to steep for 30 minutes. Remove tea bags, and pour tea into a 1-gallon container. Add sugar, and stir until dissolved. Next add lemonade concentrate and water to fill container. Stir to combine. Chill and serve over ice with lemon wedges if desired.

Wild Rice Chicken Salad

I like to poach the chicken in water with a dash of salt and a drizzle of olive oil, instead of baking it, for this recipe. It stays moist and white. This makes an easy supper or a quick lunch. I often use this dressing on a green salad too. It’s that good.

Fresh lemon juice will keep the avocados from turning brown.

Wild Rice Chicken Salad

Serves 5 to 6 (1 cup servings)

1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled

4 chicken breast halves, cooked and diced

1 bunch green onions, chopped

1 red bell pepper, diced

2 medium avocados

Juice of 1 lemon

1 cup pecans, toasted

Dressing:

2 cloves garlic, minced

1 tablespoon Dijon mustard

½ teaspoon salt

¼ teaspoon sugar

¼ teaspoon black pepper

1/3 cup seasoned rice wine vinegar

1/3 cup vegetable oil

Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.

Combine dressing ingredients in a jar and shake until combined.

Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)

Leslie Byars Register

Yields 5-6 Servings (1 cup servings)

Wild Rice Chicken Salad

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Ingredients

1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled
4 chicken breast halves, cooked and diced
1 bunch green onions, chopped
1 red bell pepper, diced
2 medium avocados
Juice of 1 lemon
1 cup pecans, toasted

Dressing:

2 cloves garlic, minced
1 tablespoon Dijon mustard
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon black pepper
1/3 cup seasoned rice wine vinegar
1/3 cup vegetable oil

Instructions

Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.
Combine dressing ingredients in a jar and shake until combined.
Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)

https://dearpartydiary.com/have-food-will-travel/

It’s one less step when the marinade and sauce are the same. You can easily transport the flank steak in a ziplock bag. If there is any leftover Chimichurri sauce, it is tasty over grilled chicken or pasta for another meal.

Grilled Flank Steak with Chimichurri Sauce

Serves 6

6 garlic cloves

2 large shallots

1 jalapeño

¾ cup red wine vinegar

1 ½ teaspoons salt (or to taste)

3 cups fresh cilantro

1 ½ cups parsley

¾ cup oregano

1 ¼ cups olive oil

1 (2-pound) flank steak

Garnish with cilantro and grilled mini sweet peppers

Roughly chop the garlic, shallots, and jalapeño, and place into the bowl of a food processor. Add vinegar and salt; pulse 3 to 4 times (max) until evenly chopped.

With a knife, roughly chop next 3 ingredients (all herbs), and add to food processor. Add oil, and pulse 2 times; stop and stir mixture to ensure even chopping. Pulse 2 to 3 more times until coarsely and evenly chopped.

In a large ziplock bag, evenly coat flank steak with 1 cup of the Chimichurri marinade and sauce. Refrigerate for at least 8 hours or overnight.

Remove flank steak from marinade, and pat dry. Grill at medium-high for 8 to 10 minutes on each side or until desired doneness. Allow to rest 5 minutes before slicing. Serve with remaining 2 cups of Chimichurri sauce.

Learn from Leslie: Grill the mini sweet peppers for 10 minutes while grilling the steak.

These sweet mini peppers are found in the produce section at most grocery stores.

Shake and Bake Parsley Potatoes

Do your prepping in the comfort of your own home, and place in bags ready to go. All there is left to do is quarter, toss, and bake when you arrive. This simple recipe not only tastes delicious with steak but pairs easily with shrimp and chicken too. It’s a real crowd-pleaser.

Shake and Bake Parsley Potatoes

Serves 8

3 pounds red potatoes

1 gallon ziplock bag

1 snack size ziplock bag

2 tablespoons garlic cloves, minced (about 4 to 5)

2 tablespoons parsley, finely chopped

1 teaspoons kosher salt

1 teaspoon black pepper

¼ cup olive oil

Preheat oven to 400 degrees.

Wash potatoes, pat dry, and put in a gallon zip lock bag. In a separate snack- size ziplock or small bag combine next 4 ingredients. Refrigerate until ready to bake.

Cut into quarters, and return to the bag; add seasonings and ¼ cup olive oil. Seal and shake until thoroughly coated.

Preheat baking sheet for 5 minutes. Remove from the oven, and pour potato mixture out of bag onto the hot baking sheet. Bake 40 to 45 minutes or until golden brown, stopping halfway through to flip potatoes. Serve immediately.

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

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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

Special Orders

On January 24, 2018January 2, 2019 By Leslie Byars RegisterIn appetizers, appetizers, mains, sides, The Parties3 Comments

Entertaining for company on a diet can be tricky and sometimes annoying. I feel sorry for all the chefs today working around special orders and diets. They work very hard to create a beautiful plate with flavors that meld together perfectly, to just have someone rain on their parade.

“I’ll have the grouper on the snapper setup—oh, and substitute quinoa for the potatoes, and put the sauce on the side, please.”

At least when people come to your house for dinner, they have to refrain on the special requests—instead they simply don’t put it on their plate. So after spending all day preparing three or four dishes, you look across the table and your guest’s plate looks like a ghost town.

After the holidays I try to cut back and eat healthier. But, it happens every year, I get a good routine going, shed a few pounds—then it’s Super Bowl Sunday. It’s the beginning of the end.

Here are a few lighter recipes that won’t blow all of your New Year’s resolutions. They are full of fresh ingredients and ideal for entertaining, and your fellow dieting guests will greatly appreciate them too.

Cut a mango along the “fat” side lengthwise, avoiding the center pit. Make diagonal cuts in the flesh, then use the blade of the knife to remove the perfect dice.

There’s only a tablespoon of olive oil in this healthy salsa. If you have any left over, use it over pork. I already feel skinnier!

Mango Salsa

Makes 4 cups

2 mangos, diced

½ cup green pepper, chopped

½ cup red pepper, chopped

¼ cup red onion, chopped

¼ cup green onion, sliced

¼ cup fresh cilantro, chopped

2 jalapeños, finely chopped

Juice of 2 limes

1 tablespoon olive oil

Salt and pepper to taste

Tortilla chips

Combine all ingredients except tortilla chips in a medium bowl. Cover and refrigerate. (It can be made up to 24 hours in advance.) Stir before serving.

Serve with tortilla chips.

Leslie Likes: Red Hot Blue Tortilla Chips

Creamy Guacamole Bites

Makes 48 bites (approximately)

Juice of 2 lemons

4 avocados, peeled and seeded

1 ¼ cups red onion, finely chopped

2 garlic cloves, minced

½ teaspoon kosher salt

¼ teaspoon black pepper

Multigrain tortilla scoops

Garnishes: cherry tomatoes, jalapeños, seeded and chopped, and freshly chopped cilantro

Leslie Likes: Tostitos Multigrain Scoops

Combine lemon juice and next 5 ingredients in a medium bowl. (I like to squeeze the juice of the lemons first to prevent the avocados from turning brown.) With a potato masher or fork, combine ingredients until smooth and creamy; cover tightly and refrigerate.

Prepare the garnishes for filling; refrigerate until ready to fill.

To serve, fill scoops with guacamole and garnish.

Leslie Byars Register

Yields 48 bites (approximately)

Creamy Guacamole Bites

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Ingredients

Makes 48 bites (approximately)
Juice of 2 lemons
4 avocados, peeled and seeded
1 ¼ cups red onion, finely chopped
2 garlic cloves, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
Multigrain tortilla scoops

Garnishes:

cherry tomatoes
jalapeños (seeded and chopped)
freshly chopped cilantro

Instructions

Combine lemon juice and next 5 ingredients in a medium bowl. (I like to squeeze the juice of the lemons first to prevent the avocados from turning brown.) With a potato masher or fork, combine ingredients until smooth and creamy; cover tightly and refrigerate.
Prepare the garnishes for filling; refrigerate until ready to fill.
To serve, fill scoops with guacamole and garnish

https://dearpartydiary.com/special-orders/

Set up a filling station. This is a great job for the first guests who arrive. Do a couple, and let them fill away. It’s like the Tom Sawyer effect—if you make something look like fun everyone will want to help.

To satisfy everyone’s taste buds, I like to garnish some with a cherry tomato half and chopped cilantro, and the others with jalapeños.

Now you have a reason to buy these cute little babies.

Marinated Mexican Vegetables

Makes 6 cups

1 bunch radishes (about 10)

1 small red onion

3 carrots, peeled

3 pickling cucumbers

1 ½ cups white wine vinegar

1 ½ cups water

¼ cup honey

2 tablespoons salt

1 teaspoon red pepper flakes

3 garlic cloves, crushed

1 jalapéno pepper, sliced

Canning jars

Slice radishes, onion, carrots, and radishes as thinly as possible. Toss in a medium bowl. Set aside.

I bought a madoline to make these vegetables, but ended up doing it with a knife.

In a saucepan combine vinegar and next three ingredients. Bring to a boil for 5 minutes; remove from the heat and allow to cool, slightly.

Divide vegetables into jars and pour vinegar mixture over to cover them completely; cover and refrigerate.

Any size jars will work.

These pretty marinated vegetables make a great gift and keep at least 4 weeks in the fridge.

Slow-Cooker Boston Butt Sliders

Makes 14 to 16 sandwiches (easily)

1 (6- to 7-pound) boneless shoulder roast (Boston butt), trimmed

1 onion, quartered

1 cup water

Salt and pepper

Whole wheat slider buns

Marinated Mexican Vegetables

Shredded iceburg lettuce

Sweet barbeque sauce, optional

Place Boston butt in a 6-quart slow cooker; add onion, water, salt, and pepper. Cover and cook on high for 6 to 7 hours or until meat shreds easily with a fork. Transfer to a cutting board; shred with 2 forks and remove any large pieces of fat. Keep warm in a serving dish. Serve on buns with Mexican Marinated Vegetables and lettuce. Top with a sweet barbecue sauce.

Leslie Likes: Sticky Fingers Smokehouse (Carolina Sweet) barbecue sauce

I’m always amazed at how many sandwiches you can get from one 6 to 7 pound Boston butt.

I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! **Be sure to follow me on both of my Instagram accounts, (leslie.register and lesliespartydiaries) I post on both of them all the time!** Until next week, Leslie

Old School

On January 17, 2018January 11, 2019 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.

Leslie Byars Register

Yields 2 1/2 cups

Leslie's Basic Cream Sauce

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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

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.

https://dearpartydiary.com/old-school/

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.

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.