This is one of the few all-time-favorite recipes that I accidentally left out of Leslie’sParty 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 Lasagnagrowing 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.
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.
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
Those who know me well know I don’t love to make desserts. Baking is more of an exact science, and I’m a fly-by-the-seat-of-my-pants kind of gal. In fact, I am prone to hand that course off to the first guest who offers—so heads up. But when I do decide to make a dessert, I actually enjoy it—well that is, if it turns out!
When I was growing up in Mayfield, Kentucky, my mother always had a delicious, homemade sweet sitting on the counter. My grandmother, Mama Lil, lived a few houses away, and she did the same.
“I was surrounded by goodness.”
Dessert was a popular topic between these two. They discussed it A LOT! I remember when Mama Lil ate a bite of any dessert, she would always say “This is larruping.”
larruping lar-uh-ping
Very; exceedingly. That was a larruping good meal.
With a December 26th birthday, I would often ask for a pie instead of a cake. It didn’t matter what kind of pie, as long as it was made with a homemade piecrust.
One recipe will make enough for a bottom crust and decorative top for a 9-inch pie.
So today we are going to rehash my homemade piecrust recipe that is in Leslie’s Party Diaries(page 213) and use it in a couple different ways. You probably have all the ingredients on hand. It is so simple and can be done in advance. I’d rather make a homemade crust than drive to the store to buy a store-bought one. It’s that easy.
Even the little scraps are worth baking. Don’t waste a single bite. You can substitute vanilla ice cream for whipped cream if you prefer. I sometimes do both!
If you master this four-ingredient recipe the options are endless. Last-minute company will be a piece of “pie.”
It can be as casual as you want it to be. It all tastes the same. Delicious!
Homemade Piecrust
Makes 12 to 14 squares for shortcake or 1 (9-inch) pie
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup chilled shortening, such as Crisco
Ice water
I prefer to use Crisco shortening that comes in a block. It is so easy to cut off the exact measurement and cube for quick blending.Once the Crisco is worked evenly into the flour mixture, add ice water 1 tablespoon at a time.
Combine flour and salt in a medium bowl. Cut in shortening with a pastry blender until mixture is crumbly. Add ice water, 1 tablespoon at a time, until ingredients are moistened (about 5 to 6 tablespoons); gently shape dough into a flat disk.
Roll disk to ¼-inch thickness on a lightly floured surface.
Using a ruler and fluted pastry wheel makes a pretty decorative lattice for any kind of pie.It doesn’t matter if it’s perfect. I promise, no one will complain.One recipe makes about 12 to 14 (3-inch) squares for shortcake with a few extra scraps for tasting. It’s perfectly acceptable to freely cut the squares, but I used a ruler to get an exact count to go with the recipe.
Baking Shortcake Squares: Preheat oven to 450 degrees. Place squares on a parchment-lined baking sheet. Bake for 10 minutes or until golden brown. Allow them to cool on a wire rack before storing in an air tight tin. These can be made several days in advance and frozen if desired.
Learn from Leslie: For a 9-inch pie with decorative crust, divide dough into two equal portions, using one for the bottom crust and the other for the top.
For this Peach Shortcake: Simply peel 1 peach per person (to be safe), and place in a bowl with 1/4 cup sugar, 1 teaspoon lemon juice, and a dash of fresh nutmeg. Allow sugar to dissolve and become syrupy, about 5 minutes. Layer piecrust, peaches, and whipped cream; repeat twice. This recipe can easily be doubled or tripled for a larger crowd.Follow any recipe baking instructions for the homemade piecrust.
Gift Ideas for Your Foodie Friends
I’ve made a lot of friends on Instagram from all over the world. It truly is a social media. One of my favorites to follow is simplybeautifuleating. Why? Well, it’s Simply Beautiful Eating™. Debi Traub is a professional blogger and recipe developer. She is a contributor to Martha Stewart, to name one of her many accomplishments. I could go on and on. Her newest endeavor is a collaboration with Ravensburger puzzles. Her “simply beautiful” images are now on several of their 500-piece puzzles. This is food porn in puzzle form. Order one or two now for the perfect hostess or happy for your foodie friends. Available at Target for $8.50, target.comI’ve got mine ready for Thanksgiving weekend—if I can wait that long!
“Sweet—air-conditioned, bug-free grilling!”
With all of the late-afternoon summer showers, I can’t think of a better time to pull out a Lodge Cast Iron Grill Skillet. I love this square shape. It’s the ideal size for 4 filets or a quick, tasty lunch for one. I’ve used mine three nights in a row! I may never light the grill again! Available wherever Lodge is sold, $32, or lodgemfg.com(For local Birmingham folks, I bought mine at Little Hardware in English Village.)For your organized foodie friends, print out a stack of weekly menu planning forms from The Dinner Shift(thedinnershift.com). Carolyn Hodges shares weeknight recipes, meal planning tips, and lots of prepping helpful hints to make your cooking week a breeze. Simply sign up and you will receive the form to print out at home. I’m sending a stack to my mother. She has a helper gathering her groceries now. I thought it would be a great way for her to see the weekly menu at a glance. And, I’m keeping a stack for myself too!I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com
The freshest ingredients all rolled into one yummy bite, or two. I’ve had several requests for this recipe I posted on my Instagram (@lesliespartydiaries), so I thought I would share it with everyone in a quick “bonus” post.
This July 4th is the holiday that keeps on giving! Due to the fourth falling on a Wednesday this year, people are celebrating all week long. If you’re headed to the lake, beach, mountains, or just sitting tight, this recipe makes a great, summery side to go with any main course. It’s pretty enough for company too.
Happy Fourth! Here we go again…
Butter Bean and Tomato “Crostini”
Makes approx. 24
1 (32-ounce) carton chicken broth, unsalted or low sodium
3 cups fresh butter beans
1 teaspoon olive oil
1 medium red onion, cut into ½-inch slices
4 ears corn, kernels removed
1 red bell pepper, chopped
½ cup mayonnaise
3 tablespoons fresh basil, chopped, plus extra for garnish
1 tablespoon white wine vinegar
2 garlic cloves, minced
1 ½ teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground pepper
Vine ripe tomatoes, cut into ½-inch
In a medium saucepan bring chicken broth to a boil; add butter beans, and simmer 25 to 30 minutes or until tender. Drain and allow to cool.
In a cast-iron skillet, heat olive oil to medium-high heat. Place onion slices in hot skillet. Cook for 5 to 10 minutes, turning once until both sides are charred and onion has softened. Remove from skillet, and set aside.
In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.
In a small bowl, place mayonnaise and next 6 ingredients; combine well.
On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing. Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.
1 (32-ounce) carton chicken broth, unsalted or low sodium
3 cups fresh butter beans
1 teaspoon olive oil
1 medium red onion, cut into ½-inch slices
4 ears corn, kernels removed
1 red bell pepper, chopped
½ cup mayonnaise
3 tablespoons fresh basil, chopped, plus extra for garnish
1 tablespoon white wine vinegar
2 garlic cloves, minced
1 ½ teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground pepper
Vine ripe tomatoes, cut into ½-inch
Instructions
In a medium saucepan bring chicken broth to a boil; add butter beans, and simmer 25 to 30 minutes or until tender. Drain and allow to cool.
In a cast-iron skillet, heat olive oil to medium-high heat. Place onion slices in hot skillet. Cook for 5 to 10 minutes, turning once until both sides are charred and onion has softened. Remove from skillet, and set aside.
In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.
In a small bowl, place mayonnaise and next 6 ingredients; combine well.
On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing.
Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.
And don’t forget to pick up a July/August copy of Birmingham Home and Garden magazine for more “Fresh from the Garden” recipes in my column, or go to birminghamhomeandgarden.comI still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com
CONFESSION:This is the first gazpacho recipe I’ve truly ever liked!
Cold soup is not my first choice when I see it on a menu at a restaurant, but I promise, this one is different. I’m not sure if it’s the saturated party pumpernickel bread, the saltiness of the olives and creamy avocados, the crunch of the celery, cucumber, and green pepper, or the three different vinegars, but this recipe is delicious. It’s like a fancy bloody Mary in a bowl, minus the vodka. (Hmmm…something to consider.)
My mother-in-law, Beverly Register, passed this recipe on to me from her friend Sarah Ellen Archie, from New Bern, North Carolina. I’m not sure where Sarah Ellen got the recipe, but it’s definitely worth sharing with anyone you know.
“The best recipes are ones that are worthy of crossing state lines.”
With the heat index at 100 degrees, I can’t think of a better week to post this tried-and-true summer delicacy.
Bev’s Gazpacho
Makes 3 ½ quarts
½ (16-ounce) loaf party pumpernickel bread (diced)
1/3 cup olive oil
¼ cup red wine vinegar
¼ cup tarragon vinegar
¼ cup apple cider vinegar
Dice 1 cup each:
Green onions
Green pepper
Cucumber
Celery
Cherry tomatoes
Green olives
64 ounces tomato juice, such as V8
Parsley, basil, and garlic to taste, chopped into small pieces, extra for garnish
Avocado (right before serving)
Olive oil
In a large (LARGE) bowl, combine all but the last two ingredients. Cover and chill for several hours or overnight. Add diced avocado and drizzle with olive oil right before serving. Garnish with fresh basil leaves.
Learn from Leslie: loaf party pumpernickel is the 3-inch square, thinly sliced bread used for appetizers found in most groceries in the bread or deli area.
Learn from Leslie:I chop all the veggies the day before and have them ready to go.It takes no time the next morning to add the remaining ingredients. Let it chill for several hours or overnight. I add the avocado right before serving.Serve for a crowd as a starter or a light lunch. On a hot summer night, serve it as a cold supper.And if you haven’t tried Topo Chicocarbonated mineral water, you need to. Thanks to Carol de la Torre for sharing this refreshing, new beverage with me. For you Birmingham folks, it’s available at the Piggly Wiggly in Crestline. Topo Chico, $1.25 (12-ounce) bottle.Also, this old-fashioned, adorable bottle would look pretty cute next to your Coronas at your next party.Stay cool! And have a happy and safe Fourth of July!I love your comments!
My bookshelves are filled with books, mostly cookbooks. It’s a good problem. I am obsessed with all types of cookbooks—old and new. When I want to try a new recipe, I go to my shelves and pull out a stack and start looking. No matter how many times I have looked at each of them, I always see a recipe I’ve never noticed before.
Pickled shrimp is a classic recipe that has been around for a long time. When I ran across Frank Stitt’s recipe from his first cookbook, Southern Table, I knew his recipe would be foolproof—his restaurant Highlands Bar and Grill did just win the James Beard’s Award for Most Outstanding Restaurant! That is good enough for me.
Here’s the cover of the book. If you don’t have one, I highly recommend. highlandsbarandgrill.comThis shrimp cooking process and marinade are inspired and adapted from Frank Stitt’s recipe. I added my own twist by adding capers, plus extra vegetables and seasonings.
I followed Frank’s shrimp cooking technique for this recipe, WELL ALMOST! I misread the instructions, which I do A LOT, and peeled the shrimp before I boiled them. So, FYI, if you are in a hurry and want to buy your shrimp peeled and ready to go, the recipe WILL work both ways. But, when in doubt, go with the professional chef and James Beard Award winner’s recommendations.
Cooking the Shrimp
In a large pot filled with water, combine 1 onion, quartered, 1 celery stalk, cut into 3 to 4 large pieces, 1 lemon, sliced, and several parsley sprigs. Bring to a boil and simmer for 15 to 20 minutes.
Add a tablespoon of salt, and shrimp. Allow the water to return to a simmer and then remove from the heat. The shrimp will turn pink. Drain and peel (if you have not already done that!). Set aside while preparing the ingredients and making the marinade.
The Ingredients
2 ½ pounds cooked medium-size shrimp, peeled
2 lemons, thinly sliced
½ red onion, sliced
1 fennel bulb, sliced
1 bell pepper, cut into bite-size pieces
5 to 6 pieces of fresh okra, cut in half lengthwise (look for smaller ones)
2 small pickling cucumbers, sliced
2 jalapeños, sliced (do not remove seeds)
1 carrot, peeled and sliced
4 tablespoons capers
6 garlic cloves, thinly sliced
12 to 14 bay leaves (I use fresh)
The Marinade
1 ¾ cups olive oil
1 cup white wine vinegar
½ cup fresh lemon juice
2 teaspoons celery seeds
2 teaspoons mustard seeds
1 teaspoon fennel seeds
1 teaspoon ground white pepper
1 teaspoon coriander seeds
1 teaspoon red pepper flakes
Once the shrimp is cooked, then it’s playtime!
Be creative… jalapeños, peppers, carrots, cucumbers, red onion, okra, …etc.
A handful of fresh okra adds a southern twist to this tasty appetizer.I prefer using a red onion instead of yellow. I guess it’s the artist in me that likes that extra pop of color!You can use all of one bell pepper or part of several different colored ones. Your call!And, if you don’t have a bay leaf tree, go get one today. It will be the best $15 you have ever spent. The leaves are spectacular in the fresh form.Now for the final step. Pack the shrimp and veggies tightly in a jar or jars, then pour the marinade over to cover. Place in the refrigerator for at least 24 hours. It will keep for several days. This recipe makes about 8 cups and can easily be doubled or halved for any size crowd.When ready to serve, simply pour the entire jar into a shallow, attractive bowl. Serve with toothpicks. (When divided into smaller, pint-size jars, this appetizer would make a wonderful gift during the holidays or anytime!)
The Tail Discussion (I’ve saved this for last.)
I know it’s proper and chef-like to leave the tails on shrimp. But let’s be honest, folks; they get in the way! So I prefer to remove them in 99% of all shrimp dishes. The fact is, I’m the one that cleans up during and after a party, and I’d rather not pick up shrimp tails on cocktail napkins all night long. So there you have it. Tails off, please.
The Toothpick Trick
I always love when I learn a new trick. Last weekend I took this recipe to the mountains. While I was choosing a serving bowl, my gracious host cut a lemon in half for the discarded toothpicks. It was such a great idea that I felt like sharing it.
Have a great week and stay cool!
I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com
Well in advance, begin gathering the party supplies. You probably have more than you think sitting around your house. Get a pile going. It will be a motivating source of excitement.
“Look around.”
Anything can be anything. Three palettes found in a discard pile make the perfect height and size for a coffee table for a large sitting area. Palette Tip: the cute blue ones are about 5 times as heavy, so plan accordingly.
“Redecorate.”
Rearrange what you already own. Like for instance, I moved my outdoor furniture from the covered porch to the middle of the yard, which opened up a new spot to dine.
“Google everything.”
These adorable Moroccan paper plates from Amazon sat neatly on my wooden chargers. Instead of water glasses, I purchased La Croix sparkling water in cans that matched the tablecloth. No one even noticed they didn’t have a water glass and were eating on paper plates. The cleanup was a piece of cake.
“Keep the food nearby.”
When eating outdoors, try to keep the dining area as close to the food as possible. You want everyone to easily be able to access seconds and thirds!
“Beg, borrow, and steal.”
Ask friends and family for anything you might need. Don’t be afraid to mix-and-match. An assortment of Moscow mule mugs are far more interesting than a matching set. And, yes, I used paper straws.
“Cutting rights.”
Keep your eyes peeled when driving around town and take note of the houses with abundant flowering hedges. Ask before cutting and always leave a small gift or thank-you note to show your appreciation.
“Simplify the appetizers.”
When cooking an entire meal for a crowd, don’t wear yourself out making a ton of appetizers. Like I mention in my book, Leslie’s Party Diaries, the Ritz-Carlton Trio is always a hit. Simply fill a 3-way container with any nibbles you have in the pantry.
“Prep so you can play.”
I always prep everything possible a day or two ahead. This tip is a game changer.
“Stay on point.”
Stick with your theme from start to finish, like this spectacular Moroccan wedding cake made by Olexa’s Catering and Cakes, olexas.com
“Dress the part.”
Plan ahead if you are the guest of honor. Make all alterations and have your outfit and accessories ready to go.
“The parting gift.”
Clearance shelves almost always have a prize or two. It’s my first stop when looking for party favors. These little vases from west elm doubled as the centerpiece too. westelm.com
“The reward.”
And finally, always allow a few minutes to enjoy all your hard work after a party. This may be my favorite coffee spot around the house.
For all of the recipes from the Moroccan birthday dinner, go to Moroccan Made Easya past post from February 28, 2018. (or click on the red type above)
Now it’s your turn to start planning your own party. You will be surprised how rewarding and fun it will be.
Also, I love to brainstorm about parties. So, if you need any help, just ask! Have a great weekend. Leslie
I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com
When I’m hosting a birthday, shower, or any other festive family occasion, I want it to look like I have tried. But, on the other hand, I don’t want to give up my entire week or weekend making that happen. These recipes are company worthy and easy—a winning combination.
For all you Birmingham folks, the recipes in today’s post ran in the May/June issue of Birmingham Home and Garden magazine. So, if you subscribe, I apologize for the duplicates; but if you don’t, or have misplaced your issue, don’t fret—the recipes are all here. Well, almost all. I’m saving the Overnight Cinnamon French Toast for maybe Father’s Day. Stay tuned.
You all know how much I adore a package topper. How easy is slipping one seed packet under the bow?Set the tone for any party with these unique Cucumber-and-Petal Tea Sandwiches. Each one is a litte work of art.Get creative with the toppings. And don’t worry—it takes only a handful of ingredients to make them all special.
Cucumber-and-Petal Tea Sandwiches
Makes 36 (approx)
1 (8-ounce) package cream cheese, softened
3 tablespoons grated cucumber, excess water removed
1 tablespoon grated onion
¼ cup fresh dill
2 tablespoons mayonnaise
¼ teaspoon salt
1 loaf very thin white bread
Garnish with radish and cucumber slices, edible flowers, and fresh herbs
Be sure to slice the cucumbers and radishes thinly. It will make them easier to eat.
Combine first 6 ingredients in a small bowl; set aside. Trim crusts from bread to desired size. (I used a fluted pastry cutter. A cookie cutter will also work.) Spread cucumber mixture evenly on the bread, and garnish away!
This makes a nice appetizer to serve before lunch.
“And speaking of lunch…”
Celebration Shrimp Salad is a “healthy-ish” make-ahead option for anytime, not just a special occasion.
Celebration Shrimp Salad
Serves 4 to 6 (recipe easily can be doubled)
1 pound shrimp
1 cup finely chopped celery
3 Roma tomatoes, seeded and chopped
¼ cup green pepper, finely chopped
2 tablespoons pimiento or 2-ounce jar, drained thoroughly
1 tablespoon finely chopped green onion, (reserving tops for garnish)
½ teaspoon salt
¼ teaspoon pepper
Sour Cream Dressing
1 cup sour cream
½ cup ketchup
1 tablespoon soy sauce
1 tablespoon grated onion
1 teaspoon horseradish
½ teaspoon dry mustard
Place shrimp in a medium saucepan of boiling water. Cook for 2 to 3 minutes or until shrimp turn pink. Pour into a strainer, and rinse with cold water. Peel and place into a medium bowl. Set aside.
Add next 5 ingredients to the shrimp. (Note: With a paper towel remove excess moisture from the pimientos and tomatoes before adding them to the shrimp mixture.)
Sour Cream Dressing:
Combine all ingredients in a small bowl, mixing thoroughly. Immediately before serving, toss shrimp mixture with half of Sour Cream Dressing.
Serve shrimp salad on lettuce cups. Pass remainder of the dressing if desired. Garnish with reserved green onion tops.
2 tablespoons pimiento or 2-ounce jar, drained thoroughly
1 tablespoon finely chopped green onion, (reserving tops for garnish)
½ teaspoon salt
¼ teaspoon pepper
Sour Cream Dressing
1 cup sour cream
½ cup ketchup
1 tablespoon soy sauce
1 tablespoon grated onion
1 teaspoon horseradish
½ teaspoon dry mustard
Instructions
Place shrimp in a medium saucepan of boiling water. Cook for 2 to 3 minutes or until shrimp turn pink. Pour into a strainer, and rinse with cold water. Peel and place into a medium bowl. Set aside.
Add next 5 ingredients to the shrimp. (Note: With a paper towel remove excess moisture from the pimientos and tomatoes before adding them to the shrimp mixture.)
Sour Cream Dressing:
Combine all ingredients in a small bowl, mixing thoroughly. Immediately before serving, toss shrimp mixture with half of Sour Cream Dressing.
Serve shrimp salad on lettuce cups. Pass remainder of the dressing if desired. Garnish with reserved green onion tops.
Serve with Sweet Corn Pudding and any simple marinated asparagus recipe.Allow the corn pudding to rest for a few minutes after baking.
Sweet Corn Pudding
Serves 4 to 6
6 ears fresh corn, kernels removed
3 tablespoons sugar
1 teaspoon salt
¼ teaspoon pepper
2 large eggs, lightly beaten
2 tablespoons butter, melted
1 cup milk
Preheat oven to 375 degrees.
Lightly grease a 1 ½-quart baking dish.
Stir together all ingredients in a medium bowl. Pour into prepared dish. (Place baking dish inside a larger baking pan; fill pan halfway up with water. This “water bath” will keep the pudding moist.) Bake for 45 minutes or until set.
“And for the moment you’ve been waiting for…”
Do you remember the Lorna Doone cookies??? They’re back!
No-Churn Strawberry Shortbread Ice Cream
Serves 6 to 8
2 cups fresh strawberries, plus extra for garnish
2 tablespoons sugar
2 cups whipping cream, chilled
1 (14-ounce) can sweetened condensed milk
2 teaspoons vanilla
12 shortbread cookies
Fresh mint
Wash and hull strawberries, and place in a medium bowl. Sprinkle strawberries with sugar; set aside.
Beat cream with an electric mixer until stiff peaks form; add sweetened condensed milk, combine thoroughly; set aside.
Place strawberries in a food processor, and pulse 2 or 3 times.
Place cookies in a ziplock bag, and pound until crumbly.
Layer cream mixture, strawberries, and cookies in a 9 by 5-inch loaf pan, repeating twice. Swirl the layers with the blade of a knife after each layer. Top with remaining strawberry slices.
Cover tightly with several sheets of plastic wrap. Freeze for 5 to 6 hours or overnight. (Carefully press plastic wrap onto ice cream mixture to prevent any ice crystals from forming.)
Remove from the refrigerator 10 to 15 minutes prior to serving. Garnish with strawberries and fresh mint.
Leslie Likes: Lorna Doone Shortbread Cookies
Fabulous Find
These slim (8-ounce) cans of Zing Zang Bloody Mary mix are handy for smaller gatherings and travel. $9.99 per 6-pack, zingzang.com (For Birmingham readers, I bought these at the Crestline Piggly Wiggly!)
Also, special thanks to Grace Register for taking time out of her busy work schedule to index all of my past blog posts for me. She is one smart cookie!
Since October when I launched dearpartydiary.com, I’ve managed to come up with some pretty tasty recipes—65 to be exact, so if you may have skipped a week or two, take time to go back through the posts and see what all you have missed! It should be a “piece of cake” now, thanks to Grace!
“The finishing touches…”
It’s easy to grow your own edible flowers, such as nasturtiums. Simply follow the instructions on the back of the seed packet and don’t skip the step to soak them in water overnight before planting. They will germinate much faster. Seeds available at Oak Street Garden Shop, oakstreetgardenshop.comDon’t be embarassed to serve your guests on paper plates. There are so many pretty options out there now, like these from Table Matters, Mountain Brook, AL. 205/879-0125I still have a few books left in the basement. If you need a gift or two go to Buy the Book on this post, or to my website at lesliespartydiaries.com Have a great week! leslie
How can two such festive occasions happen on the same day? What is a girl to do?
This is the first time that I can remember that Cinco de Mayo and the Kentucky Derby have fallen on the same day.
“Wow, what a toss-up!”
So let’s celebrate both this week—just because we can.
Oh wait, one quick FUN FACTfrom my ever-so-smart copy editor, Susan Alison (who makes me look good week after week!):
May 5, 1973- Secretariat won, starting his quest for the Triple Crown!
“And we’re off!”
Traveling always inspires me to try new recipes. While I was in Cabo last week, I ordered a Jalapeño Margarita poolside. It was one of the best margaritas I’ve ever had, so I asked the bartender to walk me through the steps on how he made this delicious creation. So here it goes.
These fresh margaritas get their color strictly from the jalapeño and the lime juice alone. No processed mix here!
Jalapeño Margarita
Makes 2
2/3 cup tequila
½ cup simple syrup
¼ cup Cointreau
1 large jalapeño, seeds removed
Juice from 4 limes
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon hot sauce
Ice
Put first 5 ingredients in a blender. Blend thoroughly, and set aside. In a small, flat bowl stir together chili powder and salt. Place hot sauce in a separate bowl. Dip the rim of each glass in the hot sauce, then salt mixture and fill with ice. Pour margarita mixture over ice. Garnish with a lime slice or jalapeño if desired.
The sweetness of the simple syrup and Cointreau smooth out the acidity of the lime juice. You won’t be able to have just one! Serve with Crunchy Fried Plantains and a spicy ranch dressing dipping sauce.
Learn from Leslie:To make simple syrup, “simply” boil equal parts of water and sugar. I like to do 3 cups at a time and keep it ready to go in the refrigerator.
A plantain is NOT a green banana.They should be carefully marked. Ask if you are not sure. I was surprised how inexpensive they are. Each of these plantains was 25 cents!
Crunchy Fried Plantains
Serves 4 to 6 as an appetizer nibble
3 to 4 plantains
48 ounces peanut oil
3 garlic cloves, peeled and halved
Kosher salt
Spicy ranch dressing
With a chef knife remove both ends (about 1 inch) of the plantain. With the tip of the knife make a cut down the entire length of the plantain. Peel and remove skin and discard. Cut plantain in half, then quarter. With cut side down, carefully slice plantain strips as thinly as possible. Repeat with remaining.
Be sure not to crowd the pan. The plantains will get crispier and browner in small batches. They will keep for several hours, so feel free to do them in advance.
In a Dutch oven heat oil and garlic cloves to medium high. Cook plantains in batches until golden brown, stirring frequently to keep them from sticking together. Place on a lightly salted paper towel to drain. Sprinkle with additional salt.
Serve with a spicy ranch dressing for dipping.
The slightly sweet homemade chip goes beautifully with a spicy margarita. It’s a nice alternative to a salty chip.
Now on to the next…
If you haven’t noticed, there is a julep craze going on this year. Garden and Gunmagazine has asked restaurants to invent their own creation of this classic drink. Well, I don’t own a restaurant, but I was up for the challenge.
Tropical Mint Juleps with Pineapple Cigar
Makes 2
1 pineapple spear from a whole fresh pineapple, plus extra for cigar garnishes
5 fresh mint leaves, plus extra for cigar garnish
3 ounces bourbon
1 tablespoon powdered sugar
½ cup pineapple juice
Wooden picks
In a small pitcher, place pineapple, mint leaves, and bourbon. With a muddler or end of a wooden spoon, break up pineapple spear and crush mint leaves. Add powdered sugar and juice. Combine well. Serve over crushed ice. Garnish with pineapple cigar.
Learn from Leslie: To make garnish, use 2 larger fresh mint leaves to resemble the wrapper on a cigar. Use a long wooden pick to hold them in place.
I’ve always been a fan of rum and pineapple juice. I can’t believe I have never tried it with bourbon. Give it a try!Serve the Tropical Mint Juleps with Mama Lil’s Biscuits filled with Heavenly Ham Saladfor an irresistible bite.
Mama Lil’s Biscuits
Makes 45 to 50 1-inch biscuits
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons shortening, such as Crisco
½ cup buttermilk, plus extra if needed
Preheat oven to 450 degrees.
In a medium bowl, combine first 4 ingredients well using the tines of a fork. Add shortening, and combine thoroughly until evenly distributed and crumbly. Add buttermilk, and combine until dough forms. (Add extra buttermilk 1 teaspoon at a time if needed.)
On a floured surface, roll dough out into a rectangle to ½-inch thickness. Cut into 1-inch pieces with a paring knife. Place together on a parchment-lined baking sheet. Bake 5 to 7 minutes until done and lightly browned. Allow to cool.
Biscuits like to touch! By placing them close together you will make them rise more.This spreadable salad is an ideal accompaniment for these tiny biscuits.
Heavenly Ham Salad
Makes 2 ½ cups
½ pound deli ham (ask the butcher to slice it in 2 to 3 thicker slices)
½ cup chopped celery
¼ cup sweet pickles
½ cup mayonnaise
Coarsely chop the thickly sliced ham before placing it into the food processor. Process the ham alone, and then add the chopped celery and pickles.
Place ham in a food processor, and process until fine. Add celery and pickles; pulse several times until thoroughly combined. Remove mixture from the food processor bowl, and place into a mixing bowl. Add mayonnaise, and combine well. Refrigerate until ready to use.
Leslie Likes:Wickles Pickles and Duke’s Mayonnaise
Filling the Biscuits:
Split the biscuits in half, and fill with about 1 teaspoon of Heavenly Ham Salad. Serve with Tropical Mint Juleps.
For a quick centerpiece, place one pretty bloom in a recycled bourbon bottle.I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
Believe it or not, dining out almost always inspires me to cook. It’s like the first time I saw a Jackson Pollack painting.
I can do that!
Well, not exactly. He did invent the concept and technique. Anyway, back to the blog. For instance, while Sallie and I were in Charleston a few weeks ago, we went to the seasonal, farm-to-table restaurant The Grocery. The menu consisted of the usual seafood choices for that area and a very interesting selection of vegetables. In fact, several of the appetizers were vegetarian. Sallie and I started with a plate of roasted carrots and a baked spaghetti squash!
Motivated upon my return, I was inspired to try to re-create the squash first. I did not ask for the recipe, but this is my attempt to duplicate the yummy dish from The Grocery.
Spaghetti Squash Bowl
Serves 4 to 6 as a side, or 2 as a vegetarian main course
1 spaghetti squash
Olive oil
1 cup good-quality marinara sauce
4 ounces fresh mozzarella “pearls”
12 basil leaves, chiffonade, and extra for garnish
½ cup freshly grated Parmesan cheese
Salt and pepper to taste
Preheat oven to 400 degrees.
CAREFULLY cut the squash in half lengthwise. With a large tablespoon, scoop out all seeds, and discard. Drizzle with olive oil, and sprinkle with salt and pepper. Place squash “cut side” down on a baking sheet, and cover tightly with foil.
It is always an option to boil the squash in a pot of water to soften skin if this is too hard for you to cut. I’ve always been able to cut it though. Take your time.Flip squash over onto baking sheet.Cover tightly with foil.
Bake for 35 to 40 minutes until tender. (This may vary slightly depending on size of squash.) Remove from oven, and shred squash with the tines of a fork.
How fun is this?Place shredded squash into a medium bowl, reserving the squash shells.Add remaining ingredients (except Parmesan cheese); combine thoroughly.
Place squash mixture back into the shells. Top with Parmesan cheese, and bake 25 to 30 minutes or until hot and bubbly and the cheese has melted.
Garnish with fresh basil.
LESLIE LIKES: I’m enamored by the ease of these “pearls,” but if you cannot find them in your grocery store, simply substitute any cubed or shredded mozzarella.
My second squash recipe is quick and delicious and goes perfectly with steak, chicken, or any Mexican meal. Not only is it an inexpensive option, but it also looks beautiful on the plate. Think of it as a Southwestern succotash. If there are any leftovers, make a cheese and calabacitas quesadilla the next day. There are a million options for this simple recipe. Give it a try.
Healthy, delicious, and pretty. What more can a girl want?
Leslie’s Calabacitas
(A Southwestern Squash Sauté)
Serves 6 to 8
3 ears of fresh corn
2 yellow squash
2 zucchini
1 large sweet onion
1 to 2 fresh jalapeños, minced
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon butter
Salt and pepper to taste
Garnish with fresh basil, optional
A handful of ingredients make an impressive side.
With a knife, remove kernels from corncobs, and place in a medium bowl. Chop the remaining vegetables uniformly into a small dice (about ¼ to ½ inch); add to the bowl.
The chopping step can be done the day before; keep chilled in a ziplock bag.
Heat olive oil to medium-high heat; add all vegetables and garlic, and stir continuously for 10 to 15 minutes or until tender. Add butter, salt, and pepper. Serve immediately.
Only one skillet to wash. Sweet!This is only half of the recipe. It makes a lot!I thought I would share a sneak peek of my natural light photo studio. (It’s the corner of my living room!)
It’s going to be a busy week as Jon and I try to get the garden planted. It’s time to plant herbs, vegetables, and flowers. Summer will be here soon. I hope!
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
Children are smarter today than we ever were. For instance, Lily studied abroad last semester in Barcelona and traveled every weekend. She saw the world, literally. For Thanksgiving she picked Morocco for her destination. So Sallie’s first trip overseas was to Casablanca and Marrakesh with her father to visit Lily. I never would have thought of that, or to even ask. I need a college do-over.
I call shotgun!My only request was a photo of my two girls on a camel. And they delivered.
On Christmas morning I opened my gifts from the girls. They gave me four authentic Moroccan place mats, a decorative clay bead necklace, and a container of turmeric. So now that I’ve caught you up, welcome to this week’s post, Moroccan Made Easy.
These place mats are a party waiting to happen. My only regret is that I don’t have more!Shopping in Morocco looks like a lot of fun. I would have needed an extra suitcase or two!Turmeric can easily be found in the spice aisle at most grocery stores, but I love getting anything straight from the source!
I couldn’t wait to put together a menu to go with all of my treasures. By this time of year I’m craving warmth and sunlight. So I thought a colorful, tasty menu in a festive setting would brighten everyone’s week.
A basket full of tropical flowers with a few simple fruits is all you need for a quick centerpiece when having a Moroccan meal.Decorate a linen napkin with a couple of cinnamon sticks tied with jute.Warm Citrus and Rosemary Olives: just when you thought room temperature olives were good. It’s a new experience. Give them a try!
Warm Citrus and Rosemary Olives
Makes 2 cups
1 ½ cups assorted olives, without the pit
¼ cup olive oil
Peel of an orange, about ½-inch thick
2 to 3 fresh rosemary sprigs
Dash of red pepper flakes
In a medium nonstick skillet, warm olives and remaining ingredients. Serve immediately with toothpicks or picks.
Serve as an appetizer or along with the meal.
Moroccan Lemon Chicken Kabobs
Serves 4 to 6
2 pounds chicken tenders, cut into 1-inch pieces
The Marinade:
¼ cup olive oil
Juice from 2 lemons
3 garlic cloves, chopped
1 teaspoon paprika
½ teaspoon cumin
¼ teaspoon turmeric
¼ teaspoon cayenne
¼ teaspoon salt
¼ teaspoon pepper
Pinch of cinnamon
Lemon slices, halved
Place chicken pieces in a ziplock bag; set aside. Combine remaining ingredients, except lemon slices, in a small bowl; mix well. Pour over chicken, and evenly coat. Place in refrigerator for at least 2 hours and up to 8 hours.
Thread onto 6 skewers, alternating, occasionally, with the lemon slices.
Grill kabobs on medium to medium-high heat for 5 to 10 minutes per side or until thoroughly cooked.
Don’t be afraid to eat the grilled lemon halves. Not only do they flavor the chicken while grilling, but also they’re delicious. Platter by Earthborn Pottery, earthbornpottery.net
Casablanca Couscous
Serves 6
4 tablespoons butter
1 cup shallots, chopped
3 cups low-sodium chicken broth
1 ½ cups couscous
½ cup golden raisins
½cup Marcona almonds, coarsely chopped, extra for garnish
¼ cup fresh mint, chopped, plus extra for garnish
½ teaspoon salt
½ teaspoon pepper
Melt butter in a medium-size saucepan. Add shallots, and cook until translucent, about 5 minutes. Add chicken broth; bring to a boil. Remove from heat, and add couscous. Cover and allow to sit for 10 minutes. Fluff with a fork. Stir in raisins and next 4 ingredients.
Garnish with extra almonds and mint. Serve immediately.
Couscous is like magic. When you pour it into the warm, flavorful broth, cover, and remove from heat, it’s done! It does all its cooking off the burner. I love the combination of golden raisins, mint, and Marcona almonds.
Who wouldn’t want to eat these colorful kabobs? Healthy never looked so good!
Colorful Vegetable Kabobs
Serves 6
2 green peppers
2 red peppers
2 orange peppers
2 yellow peppers
1 large purple onion
1 large sweet yellow onion
Olive oil
Salt and pepper
Cut each pepper and onion into uniform 1-inch square pieces. Place on skewer in order in which they are listed above. Drizzle with olive oil, and sprinkle with salt and pepper.
Grill on medium to medium-high heat until slightly charred and tender.
By cutting the peppers and onions uniformly, you will cook all of it in the same amount of time.Cook the vegetable kabobs while you are cooking the chicken kabobs.
For an easy dessert, pick up a bag of ginger snaps or a carton of mint-chocolate chip ice cream, or both!
Jordan (Lily’s close friend and roommate) and Lily striking a pose.Sallie and Lily’s Moroccan MemoriesBe on the lookout for unique utensils, like this interesting cheese set. $60, Table Matters, tablematters.comI would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
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