Tag: #easy

Breakfast Lessons

On By Leslie Byars RegisterIn breads & pastas, brunch, desserts6 Comments

‘Trailer for sale or rent, rooms to let, fifty cents….’

When I was in high school, I woke up every Sunday morning to Roger Miller’s voice singing King of the Road throughout the house on my dad’s stereo. He thought it was funny to wake my sister and me up for church that way. His thoughts were similar to the old proverb “If you’re going to hoot with the owls at night, you better be able to soar with the eagles in the morning.”

It was always worth getting out of bed, because that was Dad’s day to cook breakfast.

My dad could give breakfast lessons. He’s got it down to a science.

His specialty is made-to-order eggs. He can make them any style. He adds a little hot sauce before serving. The order in which you wake up is the order in which you are served!

Omelets to order, no problem! This silly picture was taken during an Iron Bowl weekend. Dad normally doesn’t cook breakfast in a Bear Bryant hat!

For pancakes, he’s got several different batters he likes, but the secret step is adding melted butter to the batter before cooking them. No butter is needed with the syrup when you do that.

And, he is particular about his biscuits too. He likes them extra crispy and brown. He hollows out part of the filling to make them a skinny biscuit. He was ahead of his time.

He always warms the plates and syrup in the microwave. He knows exactly how many seconds per plate. Thank goodness he has my mother to assist with all of these steps.

The extras, well, he’s got that figured out too. He spends about 15 minutes (total) driving all over town, to the hospital cafeteria, hotel coffee shop, and donut shop picking up his favorites from of all of these spots (bacon, sausage, donut holes, biscuits…) that are cooked and ready to serve. It’s a spread—guaranteed to hold you over for a few hours!

The first recipe I want to share is from my grandmother, better known as Mama Lil. I have her recipe box, and this one is in there. My grandfather’s name was Jesse, and she named these Hungry Jess Pancakes. They were always delicious, but I tweaked them to be even better! Instead of the oil, I do Dad’s melted butter trick. And I lightened the salt a tad (even though she survived 97 years on a highly salted diet). They will not disappoint and wonderful for dinner too on a cold, winter night!
Seeing Mama Lil’s handwriting is so comforting.

Hungry Jess Pancakes

Makes 10 pancakes

2 eggs

1 ¼ cups buttermilk

½ teaspoon salt

½ teaspoon baking soda

2 teaspoons baking powder

1 cup flour

2 tablespoons melted butter

Vegetable oil

Crack eggs into the bowl of a mixer; beat well. Add buttermilk, and mix until thoroughly combined.

In a separate bowl, combine remaining dry ingredients. Add to the buttermilk mixture; beat well. Add the melted butter. Set aside.

Heat a large nonstick skillet to medium to medium-high. Evenly coat the bottom of the skillet with vegetable oil. (I like to brush the vegetable oil onto the skillet with a basting brush.)

With a 1/3 dry measuring cup, pour batter into the skillet, making 3 pancakes at a time until batter is gone.

Keep in a warm oven on a baking sheet until remaining are cooked. Serve with warm maple syrup.

Garnish with fresh berries.

Yields 10 pancakes

Hungry Jess Pancakes
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Ingredients

  • 2 eggs
  • 1 ¼ cups buttermilk
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup flour
  • 2 tablespoons melted butter
  • Vegetable oil

Instructions

  1. Crack eggs into the bowl of a mixer; beat well. Add buttermilk, and mix until thoroughly combined.
  2. In a separate bowl, combine remaining dry ingredients. Add to the buttermilk mixture; beat well. Add the melted butter. Set aside.
  3. Heat a large nonstick skillet to medium to medium-high. Evenly coat the bottom of the skillet with vegetable oil. (I like to brush the vegetable oil onto the skillet with a basting brush.)
  4. With a 1/3 dry measuring cup, pour batter into the skillet, making 3 pancakes at a time until batter is gone.
  5. Keep in a warm oven on a baking sheet until remaining are cooked. Serve with warm maple syrup.
  6. Garnish with fresh berries.
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Plates are by Golden Rabbit, $16 each. Retro alarm clock, $18. Enjoy Life glass, $12, all from The Art of Simple, Seaside, Florida; 850/231-6748, theartofsimple.com. The watering can is from Shoppe, Birmingham, Alabama; 205/224-4450, shoppebham.com
Serve this for breakfast, brunch, or even dessert. It transports well and makes a wonderful gift. Thanks, Cindy, for sharing your mother’s special recipe.

Judy Bishop’s Banana Bread

Makes 2 (8 ½ x 5-inch) loaves

1 cup shortening

2 cups sugar

3 eggs

2 teaspoons vanilla

2 ¾ cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

4 ripe bananas, mashed with a fork

1 ½ cups walnuts, toasted

Preheat oven to 350 degrees.

In the bowl of a mixer, combine shortening, sugar, eggs, and vanilla. Beat until smooth and creamy.

In a separate bowl, combine flour and next 3 ingredients. Add to shortening mixture, and mix thoroughly. Add buttermilk and bananas. Continue mixing until combined. Stir in walnuts.

Bake for 50 minutes.

Learn from Leslie: The nuts land where they land in the baking process. If this bothers you, then pulse the walnuts in a food processor and then add to the batter. I personally like the random, toasted pieces of walnuts throughout the bread.

I keep the knife in the pan for easy cutting access! Who could resist?
I love the combination of bacon and cheese grits. Why not just make it happen from the get-go? These grits are often requested as the “plain” grits at my house. My family prefers these over a baked grits casserole. These are also tasty under a pork chop.

Quick Creamy Cheese Grits with Brown Sugar Bacon “Spoons”

Makes 5 cups

4 ½ cups water

1 cup grits

½ teaspoon salt

3 tablespoons butter

6 to 8 slices American cheese

Salt and pepper to taste

Brown Sugar Bacon “Spoons”:

6 slices of bacon, cut in half 

1/4 cup light brown sugar

 Coarsley ground black pepper

Leslie Likes: Nueske’s Applewood Smoked Bacon

Preheat oven to 350 degrees.

Line a baking sheet with foil. Spray a cooling rack on both sides with cooking spray.  Place rack onto baking sheet. Cut bacon slices in half, and position on rack. Sprinkle with brown sugar and black pepper.

Bake 20 to 25 minutes until bacon is done. Loosen from rack, and allow to cool completely. These can be made ahead. 

Quick Creamy Cheese Grits:

Bring water and salt to a boil; add grits, stirring constantly. Reduce heat to medium. Cook for 5 to 7 minutes or until thickened. Add butter, cheese, salt, and pepper. Continue to cook until thick and creamy. Remove from burner, and cover.

My first attempt at making real spoon shapes. Unfortunately, they were too flimsy to be used as dippers after they were baked. But kinda cute huh?
Start every day with a good breakfast and a smile on your face! Besides, don’t they call it the “free” meal?
I would love to hear from you. Don’t be shy about making comments or asking questions. And, if you have a family recipe that you think is unique and delicious, please send it in. I would love to try it! Until next week, Leslie

The Monday Morning Conference Call

On By Leslie Byars RegisterIn appetizers, beverages, brunch, The Parties, The Recipes4 Comments

I can’t think of a better time to introduce my brother-in-law, Chip, and his wife, Andrea, and their signature cocktails. In their downtime, with their neighbors Jeff and Emma, they have developed a very humorous, interesting list.

They have all kinds of clever ideas. They are even tossing around the thought of, in their later years, both buying condos near each other and putting in a Jack-and-Jill bar. They may be on to something here.

Hey, let’s grab a drink in the bar.

And in their bar, they will serve only their signature cocktails, which will be printed on a special menu. Sounds fun to me.

The first drink on the list is The Monday Morning Conference Call. This is the perfect choice after a busy holiday weekend. Nothing’s wrong with the hair of the dog, and besides, it’s still the holidays.

Because you already know what kind of week it’s going to be.

This is basically an Irish coffee on the rocks.

Monday Morning Conference Call

Makes 1 drink

1 cup of cold coffee

1 ounce Baileys Original Irish Cream

1 ounce Jameson

Splash of Kahlua to taste

1 packet of Splenda (optional)

Combine all ingredients, and serve over ice.

Be sure to start with a cold cup of coffee.
Serve with a sectioned grapefruit and Orange Toast (page 195 in Leslie’s Party Diaries) or see recipe below. The breakfast of champions.
And, yes, you are not seeing things. In the middle of this cute plate is a jockey on an armadillo. My close friend Dolly has a knack for finding unique treasures.

Orange Toast

Makes 44 pieces

Zest of 2 oranges

1 cup powdered sugar

½ cup unsalted butter

22 slices of very thin white bread

Preheat oven to 275 degrees.

Stir together orange zest, powdered sugar, and butter until blended.

Trim crusts from bread with a long, serrated knife; spread butter mixture thinly on both sides of the bread. Place on an ungreased baking sheet; cut bread slices in half lengthwise.

Bake 30 to 35 minutes or until dry and toasted, turning after 20 minutes. Cool on a wire rack. Store in an airtight container.

Leslie Likes: Pepperidge Farm Very Thin White Bread

Yields 44 pieces

Orange Toast
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Ingredients

  • Zest of 2 oranges
  • 1 cup powdered sugar
  • ½ cup unsalted butter
  • 22 slices of very thin white bread

Instructions

  1. Preheat oven to 275 degrees.
  2. Stir together orange zest, powdered sugar, and butter until blended.
  3. Trim crusts from bread with a long, serrated knife; spread butter mixture thinly on both sides of the bread. Place on an ungreased baking sheet; cut bread slices in half lengthwise.
  4. Bake 30 to 35 minutes or until dry and toasted, turning after 20 minutes. Cool on a wire rack. Store in an airtight container.
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The second drink on their list is called the Rendition. It’s a very refreshing and beautiful drink.

Because you’re not quite sure which jurisdiction you are going to wake up in.

These can be addictive. And talk about light! Perfect for those days you are watching your calories.

Rendition

Makes 1 drink

1 to 2 ounces Stoli Blueberry Vodka

Juice from ½ of a Key lime or lime

4 to 5 fresh blueberries

1 large sprig of fresh mint

Ice

Sprite Zero

I love how the flavors release when they are crushed with the muddler.

In a small pitcher, combine vodka, lime juice, blueberries, and mint. With a wooden muddler, crush the berries and mint to release their flavors into the vodka and lime juice. Add ice and top off with Sprite Zero.

Chip and Andrea have a Key lime tree in the courtyard of their New Orleans home. If you have trouble finding Key limes, just substitute limes.

Stay tuned in the coming weeks for more on Chip and Andrea’s specialty cocktail list.

Emergency Appetizer

For those who follow one of my Instagram accounts, Leslie’s Party Diaries and Leslie.Register, you may have seen me mention this Emergency Appetizer before, but after several requests, I decided to add it to the mini magazine.

If you are looking for a hot dip and live near a Trader Joe’s, pick up a container of their Spinach and Kale Greek Yogurt Dip. Top it with fresh Parmesan cheese, and bake at 350 degrees until hot and bubbly. Serve with crackers, assorted vegetables, or chips. It couldn’t be easier than that!

Heat this Spinach and Kale Greek Yogurt Dip from Trader Joe’s as simple appetizer for last-minute company. traderjoes.com
It’s delicious served cold too.

Also, be sure to pick up a copy of Birmingham Home and Garden magazine (birminghamhomeandgarden.com) coming out January 1st. I’ll be doing their food column in the coming issues. My first topic will be easy, lighter Mexican fare. Check it out!

Happy New Year!

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

Fond Food Memories

On By Leslie Byars RegisterIn breads & pastas, soups, The Recipes7 Comments

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

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

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

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

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

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

Roasted Butternut Squash Soup

Makes 2 quarts

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

1 onion, cut into 8 wedges

4 garlic cloves, crushed

3 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

1 teaspoon honey

¼ teaspoon ground nutmeg

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

3 to 4 slices of good bread, cubed and toasted

Garnishes: ground nutmeg and pomegranate seeds

Squash can be confusing if you don’t buy it a lot. The butternut squash is pale peach with an elongated pear shape.
Removing the skin from a butternut squash is not an easy task. If you see a butternut squash precut it is worth every penny—and almost worth driving to store #2 or #3 to find!

Preheat oven to 375 degrees.

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

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

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

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

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

Serve with toasted bread cubes, and garnish.

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

Yields 2 quarts

Roasted Butternut Squash Soup
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Ingredients

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

Instructions

  1. Preheat oven to 375 degrees.
  2. Place squash, onion, and garlic on a large baking sheet; drizzle with olive oil, salt, and pepper. Toss to coat completely. Roast for 30 to 35 minutes until tender.
  3. Place roasted vegetables in a blender. Add honey, nutmeg, and chicken broth, gradually. Blend until smooth.
  4. This soup can be made ahead and refrigerated or warmed and served immediately.
    5. For the toasted bread cubes:
  5. Remove the crusts from several slices of multi-grain bread; cut into squares. Spray both sides with butter-flavored cooking spray. Toast for 10 to 15 minutes in a 375 degree oven. Serve with soup.
  6. Serve with toasted bread cubes, and garnish.
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It doesn’t take any time to make a homemade crouton.
I love to serve this in espresso cups as a starter. It’s a nice change from a normal appetizer and it can be passed easily. (Note: if passing to sip, I omit the croutons.)

Leslie Likes: Dave’s Killer Bread

Easy Drop Biscuits

Makes 2 dozen

3 cups all-purpose flour

2 tablespoons baking powder

¼ teaspoon salt

¾ cup cold butter

1 ½ cups whole milk

Preheat oven to 400 degrees.

Cut the cold butter into smaller pieces to incorporate it quickly into the flour mixture.
Don’t worry if there are a few clumps of butter here and there. What’s not to love about a little pocket of butter?

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

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

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

Bake 15 to 18 minutes or until golden brown.

Serve immediately.

If you are not going to eat immediately, which I highly suggest, allow to cool on a wire rack.
Easy Drop Biscuits can be made in advance and frozen. (Note: it’s best to split before freezing if you plan to fill them with ham.) Remove from freezer, add thinly sliced ham, and warm before serving.
They are also delicious with plain old honey.

10 Live and Learn Party Tips

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

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

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

There’s No Place Like My Old Kentucky Home

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

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

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

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

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

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

I try to keep these ingredients on hand at all times so I can make this without a trip to the store. (Even though this sock monkey sugar bowl lid has been broken, I could never part with this handmade treasure that Sallie made me years ago.)
None of your guests would ever guess this beautiful recipe started with a can of tomato soup. Plate and bowl from Anthropologie at anthropologie.com. Spoon from my dear friend, Virginia.

Tomato-Celery Soup

Serves 4 as a starter

2 tablespoons butter

1 cup chopped onion

½ cup chopped celery

1 (10½-ounce) can of tomato soup

1 tablespoon lemon juice

1 tablespoon chopped parsley, plus extra for garnish

1 teaspoon sugar

½ teaspoon salt

½ teaspoon pepper

Garnish with heavy whipping cream and chopped parsley

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

Top with cream and chopped parsley.

Use a squeeze bottle to dollop whipping cream for perfect circles.
Use a dry toothpick to pull through center of dollop to make a dreamy heart.

Leslie Likes: Campbell’s Tomato Soup

Yields 4 Servings

Tomato-Celery Soup
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Ingredients

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

Instructions

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

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

10 Things I Can’t Live Without

    1. My morning cup of coffee
    1. Le Creuset cookware
    1. Acuvue Oasis contact lenses
    1. Pasta
    1. Warmth of the sunshine
    1. Listerine Breath Strips
    1. Rainbow platform flip-flops
  1. A wood-burning fireplace
  2. Sterling silver
  3. Clean sheet night

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

Salmon in a Bag

On By Leslie Byars RegisterIn mains, The Parties, The Recipes9 Comments

I gave up on the cute designer lunchboxes for my girls a long time ago. After two or three packed lunches, they would “forget it” and thirty dollars later we were back to the value pack of brown lunch-size paper bags. So I guess you can say—we are brown baggers. I always have them in the pantry.

I first saw the whole “Chicken in the Bag” idea in a Sara Foster cookbook, and it fascinated me. I had the fire extinguisher on the kitchen counter ready to go the first time I tried it. But, a brown paper bag in a 400-degree oven doesn’t catch on fire—trust me.

I usually like to cook my salmon on the grill to avoid smelling up the house, but on one of those nights when it was almost too hot to grill, I decided to give this method a try. Surprisingly enough, the paper bag helped contain the fishy odor that usually happens when cooking in a skillet or baking dish. Another reason to give this recipe a try.

Combine the olive oil (or if you prefer, softened butter) with honey, soy sauce, and chopped garlic in a small bowl.

Honeyed Salmon

Serves 2

1 tablespoon olive oil or softened butter

1 tablespoon honey

1 teaspoon soy sauce (I use lite soy)

1 to 2 cloves of chopped garlic

Zest of 1 lime

Pinch of salt, pepper, and red pepper flakes

1 lemon sliced

2 limes, divided (1 for zest and 1 sliced)

2 lunch-size brown paper bags

2 (6- to 8-ounce) salmon fillets

Kitchen twine

Garnish: cilantro sprig

Preheat oven to 400 degrees.

Combine first 6 ingredients in a small bowl; set aside.

Slice lemon and lime into thin 1/8-inch slices; place 3 slices, overlapping each, inside each bag to make a little “bed” for the salmon fillet.

Place salmon fillets on a plate, and generously spoon olive oil mixture on top of each one.

Place the salmon fillets on a plate before applying the marinade. It will make for less cleanup.

Carefully slide salmon into the paper bag; top with 3 more lemon and lime slices and a sprig of cilantro. Repeat steps with the other fillet.

Doesn’t it look nice and cozy?

Gather the open end of each bag, and tie securely with kitchen twine. Place on a baking sheet. Bake for 40 minutes.

Tie bags with kitchen twine as shown, and place on a baking sheet.
Tear open the bag and serve. Note: I replaced “baked” cilantro sprig with fresh one before serving.

Learn from Leslie: Skinless, bone-in chicken breasts will also work with this cooking process. Drizzle each chicken breast with olive oil, add 1 teaspoon of chopped rosemary, sage, or thyme, and sprinkle with salt and pepper; place on three lemon slices inside the bag. Tie the bag with kitchen twine. Increase the cooking time to 50 to 55 minutes, depending on the size of the breasts.

Yields 2 Servings

Salmon in a Bag
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Ingredients

  • 1 tablespoon olive oil or softened butter
  • 1 tablespoon honey
  • 1 teaspoon soy sauce (I use lite soy)
  • 1 to 2 cloves of chopped garlic
  • Zest of 1 lime
  • Pinch of salt, pepper, and red pepper flakes
  • 1 lemon sliced
  • 2 limes, divided (1 for zest and 1 sliced)
  • 2 lunch-size brown paper bags
  • 2 (6- to 8-ounce) salmon fillets
  • Kitchen twine
  • Garnish: cilantro sprig

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine first 6 ingredients in a small bowl; set aside.
  3. Slice lemon and lime into thin 1/8-inch slices; place 3 slices, overlapping each, inside each bag to make a little “bed” for the salmon fillet.
  4. Place salmon fillets on a plate, and generously spoon olive oil mixture on top of each one.
  5. Carefully slide salmon into the paper bag; top with 3 more lemon and lime slices and a sprig of cilantro. Repeat steps with the other fillet.
  6. Gather the open end of each bag, and tie securely with kitchen twine. Place on a baking sheet. Bake for 40 minutes.
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Reasonable Rosé

Not to brag, but I believe I was ahead of my time on the Rosé craze. I’ve been drinking it almost exclusively for several years now, and I have a list of my favorites that are all reasonable in price and have a delicious taste.

I prefer my Rosé chilled. Napkins from House of Harris at houseofharris.com.

I ask for a glass at a restaurant by describing it as “the lightest one you have in color,” not to sound like a wine snob—it usually gets the point across. So, I thought I would share a few of my go-to brands. Prices may vary from store to store.

I prefer a screw top for ease and storage, especially for travel. Don’t be tempted by the taller, ornate bottles. They are not worth having to rearrange the shelves in your refrigerator. And, the ones with glass stoppers do not do well on their side after opening.

Triennes, $14.99, Gérard Bertrand GRIS BLANC, $14.99, and Angels and Cowboys, $14.99. All of these have the handy screw top.

For special occasions I like Whispering Angel and Miraval. These unfortunately are not screw top, but they are both worth the extra effort.

Miraval, $22.99, and Whispering Angel, $23.99

A few years ago, I saved several of the Miraval bottles, removed the labels, and used them as vases. I photographed them for my book in my quick centerpiece section.

Repurposed Miraval bottles filled with colored water and gerber daisies make a quick centerpiece on a buffet or mantel.

I’d like to end this post with a list I’ve made of suggestions to do before Thanksgiving weekend. It will make your holidays much more enjoyable.

You’ll be sitting by the fire relaxing if you knock out this list before Thanksgiving weekend.

10 Things To Do Before Thanksgiving

  1. Make cornbread for dressing, crumble, and freeze. See Leslie’s Tried-and-True Cornbread, Leslie’s Party Diaries, page 179. (To buy book: lesliespartydiaries.com or dearpartydiary.com $39 plus tax/shipping)
  2. Order Christmas cards, address, stamp, and have ready to mail. Beat the rush! It’s nice not to have them hanging over your head. You will have more time to relax and enjoy the holiday season.
  3. Get your holiday party date nailed down and on the calendar. Call it and start planning!
  4. Purchase containers and packaging for all friends’ and neighbors’ food gifts, before they are picked over. Have them washed and ready to go.
  5. Stock up on extra Christmas lights and votives, just in case!
  6. Thoroughly clean out your refrigerator and freezer. “Declutter” your laundry room and pantry. You’ll be glad these are done—trust me.
  7. Make a couple of fun dinner reservations. (See #8)
  8. Buy a couple of festive holiday tops or outfits. (See #7)
  9. Purchase giftwrap, ribbon, boxes, tissue, and gift tags so you can WRAP AS YOU GO. You’ll be thanking me on this one.
  10. Lose 2 to 3 pounds.

Liquid Gold

On By Leslie Byars RegisterIn appetizers, breads & pastas, mains, sides, The Recipes8 Comments

Cooking either runs in the family—or it doesn’t.

Luckily, I was surrounded by good food and talented cooks my entire life on BOTH sides of my family.

I believe even if you think you don’t like to cook, by being exposed to it on a daily basis, it will eventually rub off on you—whether you want it to or not.

For instance, Lily, my 20-year-old, until about a year ago used to sprint through the kitchen to avoid any cooking or dishes. Now, she has turned into a real foodie. She shares her love for cooking and healthy eating in her Instagram account called lilsburydoughgirl. Check out her “Jalapeño Business” coming to you this semester from Barcelona, Spain. It’s quite impressive and—hot!

Lily’s Instagram creations. Follow her on lilsburydoughgirl.

I love it when the first time you try a recipe it works out perfectly. That’s what happened the first time I made Nanny’s Red Sauce, a recipe given to me by my cousin Vicki, and my Aunt Nancy from Columbus, Ohio—both wonderful cooks. Nancy is my dad’s oldest sister–she is 97. She is Nanny to all of her grandchildren.

Recipes are meant to be shared.

Nanny’s Red Sauce

Makes 5 cups

8 cups fresh tomatoes, quartered

1 onion, chopped

½ cup olive oil

4 garlic cloves, smashed

1 teaspoon sugar

1 teaspoon kosher salt

½ teaspoon red pepper flakes

½ teaspoon ground black pepper

Salt to taste

Garnish with fresh basil and Parmesan cheese

Preheat oven to 400 degrees.

Combine all ingredients except basil and Parmesan cheese. Roast 45 minutes; then pulse in a food processor and salt to taste. Toss with pasta. Garnish with fresh basil and Parmesan cheese.

Simply toss Nanny’s Red Sauce with any style of pasta. It’s hard to beat plain old spaghetti.

Nanny says, ‘If you can read, you can cook.’

Simply remove the cores and cut the tomatoes into quarters or wedges. There is no need to peel the tomatoes.
It takes about 7 or 8 medium tomatoes to make 8 cups.
After the tomatoes, onions, and garlic have roasted for 45 minutes, ladle them into the bowl of the food processor. Be sure to get all of the juices too.
Pulse until smooth for a creamy, rich texture.

Yields 5-6 Cups

Nanny's Red Sauce
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Ingredients

  • 8 cups fresh tomatoes, quartered
  • 1 onion, chopped
  • ½ cup olive oil
  • 4 garlic cloves, smashed
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • Salt to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine all ingredients except basil and Parmesan cheese.
  3. Roast 45 minutes; then pulse in a food processor and salt to taste.
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I’ve made this recipe four times in the past few weeks. I’m like a squirrel stocking up for winter. Vicki says it freezes well—and that’s all I needed to hear. While the tomatoes are still at their peak, I thought I would fill the freezer. I may give it as Christmas gifts with a bag of pasta. It would make an easy and delicious Christmas night supper when you realize all the grocery stores are closed.

One recipe makes about 5 to 6 cups. A double batch will make about 3 quarts. It freezes beautifully.

It can also be left a little chunky too—pulse just two or three times. I also tested the recipe with roma tomatoes for the off season. It was delicious too.

For a more chunky-style sauce pulse 2-to-3 times max!

Oh, I forgot to mention, when you roast the tomatoes, onions, and garlic, your house smells like the most amazing Italian restaurant. It’s worth doing it before you are having company—it’s that good.

I wish I could bottle this aroma.

Learn from Leslie: If you double the recipe, use two separate pans to ensure the ingredients and seasonings are equal and accurate. Vicki likes to do a double batch. She leaves one batch chunky and purees the other into a smooth sauce.

This is the recipe that keeps on giving.

Besides tossing it with a variety of pastas, it also makes a wonderful sauce for Chicken-Parmesan. See recipe below.

Individual Chicken-Parmesan is an awesome choice for a small crowd. Dinner knife by Cutco at cutco.com.

Chicken Parmesan

Serves 4

1 ½ pounds chicken tenders

2 large eggs, beaten

1 tablespoon water

1 cup Panko breadcrumbs

¾ cup Parmesan cheese, grated

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons butter

2 tablespoons olive oil

2 cups of Nanny’s Red Sauce

8 slices of Muenster cheese, thinly sliced

Between two sheets of wax paper, pound chicken tenders with a meat pounder or rolling pin until ¼ inch thick; set aside.

In a small, shallow dish, beat eggs and water with a fork; set aside. In another small, shallow dish, combine Panko, Parmesan cheese, salt, and pepper.

In a large nonstick skillet, melt butter and olive oil at medium-high heat. While skillet is heating to medium-high, dip chicken tender into egg mixture, then into Panko mixture, coating both sides evenly. Place in hot skillet. Repeat with rest of the chicken. Cook 4 to 5 minutes until golden brown and crispy.

The chicken tenders cook quickly in medium-high heat in a nonstick skillet.
Place chicken on top of Nanny’s Red Sauce in an ovenproof dish.
Top with two thin slices of Muenster cheese, and broil 2 to 3 minutes or until hot and bubbly. Garnish with fresh basil. Stainless ovenproof bakers by All-Clad at all-clad.com.

And there’s more! A warm, savory appetizer is always welcome at any dinner party or cocktail hour. Use warm Nanny’s Red Sauce for dipping. These mini-meatballs also can be served over pasta as a main course.

A mini cast-iron skillet is the right size for these mini-meatballs. They are available at lodgemfg.com.

Savory Mini-Meatballs

Makes 38

½ pound pork sausage

½ pound ground chuck

1/2 onion, grated

1 carrot, grated

¼ cup fine breadcrumbs

1 egg, beaten

¼ cup ketchup

Pinch of red pepper flakes

Salt and pepper to taste

Preheat oven to 375 degrees.

Combine all ingredients in a medium-size bowl. Shape the mini- meatballs with a melon ball scoop. Place on a baking sheet lined with parchment paper.

A melon ball scooper is the perfect size to form a miniature meatball.

Bake 30 to 40 minutes or until golden brown.

Serve with toothpicks and warmed Nanny’s Red Sauce for dipping.

Learn from Leslie:

If the ground chuck and sausage comes in a 1- pound package, with the remainder make two patties of each and freeze for a quick hamburger night or sausage biscuit breakfast.