It’s a Lifestyle, Not a Diet

Name: Spinach-Halo Salad with Chickpea Croutons
Yield: 4 to 6 Servings
Ingredients: 8 slices bacon; ½ cup vegetable oil; ¼ cup red wine vinegar; ¼ cup sugar; 2 tablespoons honey mustard; 1 tablespoon ketchup; Salt and pepper to taste; 1 (10-ounce) package fresh baby spinach; 4 Halo mandarin oranges, peeled and sectioned; ½ red onion, thinly sliced; Chickpea Croutons (or your favorite crouton)

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

Halo (Hello)

On January 16, 2019January 19, 2019 By Leslie Byars RegisterIn Ask Leslie, Buy the Book, salads, sides, The Parties, The Recipes2 Comments

It’s me, again.

It’s amazing what can happen when you have college-age children back in the house for a few weeks. ~~$allie~~ Sallie, after a greedy negotiation, offered to “help” me out with a few computer issues on Dear Party Diary. Many of you have asked if I could make the recipes “printable.” Well, yes, I can (thanks to the help of Family Savvy blogger Jamie Tarence and her helpful tips), but only one recipe per post, it seems—so $allie has gone back through all of the past posts for me. I selected the most requested recipe from each post, and she has added that feature. So print away!

Dear Party Diary is set up for a continuous feed of past posts (for those binge readers), so to get the correct recipe to print, you must go to it directly from the menu or recipe tab options, even from the most recent post. See examples below:

This is what the menu toolbar looks like on your phone.

The menu/recipe tab looks like this from a laptop or computer.

I’m truly amazed at how many food bloggers and Instagram food sites are out there. Being a staff of one, I will never be able to keep up with the Martha Stewarts of the world, so I wanted to think of a way to add a special touch to Dear Party Diary that could set my site apart from the masses.

My whole career in the publishing world was based on my love for art. I feel like I’m home again.

“There’s nothing prettier than food and art, so why not combine the two.”

I’m like a kid in a candy store when I go into an art supply store.

I’m really excited about pulling out my art supplies and getting back into what got me here today. I may add a sketch or two to each post—or whatever I find time to do and feel like works. It was one of my New Year’s resolutions.

I have not touched my pastels since my early 30s. It’s fun to relearn what I love so much.

“I can eat like 4 of these in 5 minutes. I was eating them faster than I could draw them!”

Everyone needs a hobby to entertain themselves during the winter cold snaps. I love playing around with color, shadows, and textures.

Now for what you really want—let’s get cooking!

More than likely your grocery store has a display set up in the middle of the produce section with the popular Halo fruit. These easy to peel mandarin oranges are a delicacy—so don’t miss the season for these. They are delicious in a salad and a wonderful snack.

These sweet, seedless jewels have only 40 calories each!

This salad is especially good during a Romaine scare, which seems to be happening a lot lately. Look for the prewashed baby spinach to speed up the process.

Spinach-Halo Salad with Chickpea Croutons

Serves 4 to 6

8 slices bacon

½ cup vegetable oil

¼ cup red wine vinegar

¼ cup sugar

2 tablespoons honey mustard

1 tablespoon ketchup

Salt and pepper to taste

1 (10-ounce) package fresh baby spinach

4 Halo mandarin oranges, peeled and sectioned

½ red onion, thinly sliced

Chickpea Croutons (or your favorite crouton)

Preheat oven to 350 degrees.

Cook and crumble bacon, reserving 2 tablespoons drippings.

In a small saucepan, combine drippings, oil, and next 4 ingredients. Bring to a boil, and simmer for 5 to 10 minutes, whisking occasionally. Add salt and pepper to taste. Keep dressing warm while preparing the salad. (The dressing can be made up to two days in advance and warmed before serving.)

In a large bowl combine spinach, oranges, crumbled bacon, and onion. Toss with warm dressing, and top with croutons. Serve immediately.

Chickpea Croutons: Rinse and drain 1 (16-ounce) can chickpeas, patting off excess water, and place in a small bowl. Add 1 tablespoon paprika, 1 teaspoon chili powder, and 1 tablespoon lemon juice, tossing to coat thoroughly. Bake on a parchment-lined baking sheet at 350 degrees for 30 to 40 minutes or until golden brown and crispy, jiggling the pan occasionally.

These will soften after they sit awhile, but can easily be done in advance and recrisped right before serving.

Leslie Byars Register

Yields 4 to 6 Servings

Spinach-Halo Salad with Chickpea Croutons

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Ingredients

8 slices bacon
½ cup vegetable oil
¼ cup red wine vinegar
¼ cup sugar
2 tablespoons honey mustard
1 tablespoon ketchup
Salt and pepper to taste
1 (10-ounce) package fresh baby spinach
4 Halo mandarin oranges, peeled and sectioned
½ red onion, thinly sliced
Chickpea Croutons (or your favorite crouton)

Instructions

Preheat oven to 350 degrees.
Cook and crumble bacon, reserving 2 tablespoons drippings.
In a small saucepan, combine drippings, oil, and next 4 ingredients.
Bring to a boil, and simmer for 5 to 10 minutes, whisking occasionally.
Add salt and pepper to taste. Keep dressing warm while preparing the salad. (The dressing can be made up to two days in advance and warmed before serving.)
In a large bowl combine spinach, oranges, crumbled bacon, and onion. Toss with warm dressing, and top with croutons. Serve immediately.

https://dearpartydiary.com/halo-hello/

Peeling Halos is much easier than sectioning oranges, perfect for a crowd. This company-worthy salad could be served with a simple piece of grilled fish or chicken for a nice, healthy start to your work week.

Fabulous Find for Foodies

One last thing I want to share is one of my favorite gifts I received for my birthday (December 26). My sister Beth found the most unique menu book by Jacques Pépin. Each spread in the book has a page for you to write in your menu and a page for your guests to make comments and sign. It’s a nice way to remember an evening, and a successful menu idea. Great find, Beth!

Each colorful menu design was hand painted by the chef himself.

They can easily be photocopied and used as actual menus on your table too.

This charming book for your meal memories is available at Amazon. $13.51, amazon.com

Quote for the Day

I’ve been on a diet for two weeks and all I’ve lost is two weeks.
TOTIE FIELDS

I hope you enjoy the new look and the printable recipes. Next post will be a Valentine’s dessert you won’t want to miss! So back to the drawing board…maybe I’ll pull out my watercolors next. The party never ends. Leslie xoxox

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

Pickled Shrimp and Veggies

On June 21, 2018June 21, 2018 By Leslie Byars RegisterIn appetizers, Ask Leslie, Buy the Book, The Parties, The Recipes2 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.com

This 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!

Squash It!

On April 11, 2018January 11, 2019 By Leslie Byars RegisterIn appetizers, appetizers, Buy the Book, mains, sides2 Comments

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.

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.

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.

Leslie Byars Register

Yields 6-8 Servings

Leslie’s Calabacitas

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Ingredients

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

Instructions

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.
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.

https://dearpartydiary.com/squash-it/

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

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

Lentils and Roses

On January 3, 2018January 3, 2018 By Leslie Byars RegisterIn soups, The Parties, The Recipes

One bunch of grocery store roses and a couple bags of red lentils”

Sometimes when you are doing a floral arrangement, you have your heart set on a certain flower, and you go to the store and they don’t have anything even close to what you were imagining. That’s when the fun starts.

There are no boundaries when you are playing with flowers. The world is your oyster.

In my opinion, a mass of any color or flower is usually more effective than a mixture—although I like to change it up sometimes.

When I saw these coral sweetheart roses at the grocery store floral department, I instantly thought of red lentils. That’s how my mind works. Not only were the lentils a similar color, but also they would serve as an anchor for my vases in the container for easy, painless transportation.

Gathering your provisions is half the fun.

Lentils are found in the grocery store aisle with the other dried beans.

Look for containers with dual purposes like this basket-like shape.

Miniature old-fashioned milk bottles filled with water are the vases for the roses. They easily nestle into the bed of lentils for stability.

I took this arrangement to a birthday dinner last spring. It’s nice to take flowers to a restaurant for a special occasion if they are compact and don’t interfere with the service. It instantly creates a homey feel at the table. I usually try to drop them off late that afternoon, while the tables are being set, to avoid any confusion and simplify my arrival at dinnertime.

The galvanized container and bottles are from Oak Street Garden Shop, oakstreetgardenshop.com

Don’t be afraid to put any combination together. You are the floral designer.

Now what to do with the leftover lentils after the flowers are gone?

Lentils cook quickly and make a healthy, light lunch or simple supper in a stew.

Leslie’s Leftover Lentil Stew

Makes 2 1/2 quarts

2 cups lentils

1 tablespoon olive oil

1 medium onion, chopped

5 celery ribs sliced diagonally

4 to 5 cloves garlic

2 (14.5-ounce) cans low-sodium chicken broth

2 (14.5-ounce) cans diced fire roasted tomatoes

Juice of 1 lemon

2 tablespoons chili powder

1 tablespoon cumin

1 1/2 teaspoons salt

Dash of hot sauce

Rinse lentils in a bowl until the water is no longer cloudy. It may take a few times. Place 2 cups of lentils in a medium saucepan; add 4 cups of cold water. Bring to a boil, and simmer for about 20 minutes until beans are tender. They will open up a little bit.

While they are cooking, sauté onion, celery, and garlic in olive oil in a large Dutch oven. Cook for about 5 minutes or until tender and onions are translucent.

Drain the lentils; add them to the onions, celery, and garlic. Add the chicken broth, and remaining ingredients. Simmer for one hour. Serve with crackers or hot French bread.

A cold week is like a rainy day you desperately need to get your life back together. You will feel organized by Friday if you check these all off your list.

Arctic Blast Activities

Write your holiday thank-you notes. Yes, that never goes out of style.
Clean out the cluttered drawers around your house.
Set up a card table for a puzzle or a craft project.
Put away all the straggling Christmas gifts and decorations.
Fill in all upcoming activities, trips, etc. on a 2018 calendar.
Buy a new houseplant to perk up a corner or coffee table.
Start a new exercise class; change it up.
Plan a spring party.
Try a new recipe.
Make a batch of Freezer Pizza Crusts (page 180, see Leslie’s Party Diaries)

One batch makes 12 healthy, thin pizza crusts. They are a crowd-pleaser!

Happy New Year!

Coming up in the next few weeks, Favorite Weeknight Meals, Breakfast for Dinner, Super Bowl Supper ideas, Knife-and-Fork Sandwiches, and more! Be sure to subscribe to dearpartydiary.com. I may sneak a few posts in just for those special folks who do.

Also, be sure to subscribe or pick up a copy of Birmingham Home and Garden magazine, birminghamhomeandgarden.com. My first food column is out now in the January/February issue.

Salmon in a Bag

On November 1, 2017January 11, 2019 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.

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.

Leslie Byars Register

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

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

https://dearpartydiary.com/salmon-in-a-bag/

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

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)
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.
Get your holiday party date nailed down and on the calendar. Call it and start planning!
Purchase containers and packaging for all friends’ and neighbors’ food gifts, before they are picked over. Have them washed and ready to go.
Stock up on extra Christmas lights and votives, just in case!
Thoroughly clean out your refrigerator and freezer. “Declutter” your laundry room and pantry. You’ll be glad these are done—trust me.
Make a couple of fun dinner reservations. (See #8)
Buy a couple of festive holiday tops or outfits. (See #7)
Purchase giftwrap, ribbon, boxes, tissue, and gift tags so you can WRAP AS YOU GO. You’ll be thanking me on this one.
Lose 2 to 3 pounds.

Toaster Oven Blues

On October 25, 2017January 11, 2019 By Leslie Byars RegisterIn appetizers, appetizers4 Comments

Shortly after I mastered the Easy Bake Oven—or the lightbulb burned out, I’m not sure which happened first—I moved my culinary training to the toaster oven. At age seven or eight, I would whip up English muffin pizzas, Mr. Magoo toasted sandwiches (bread, American cheese, and topped with thin slices of bologna), and of course, my specialty, cinnamon toast. Boy, those were the days.

“Where have all the toaster ovens gone?”

Are clean countertops really worth it? I know it is the trend to appear as if you are not cooking in your kitchen—I too am a victim of this sometimes. And the thought of a greasy, boxy, tarnished apparatus taking up 2 cubic feet of counterspace is definitely a sacrifice. But not a day goes by that I don’t wish I could toast my turkey sandwich, melting the cheese and all, without preheating my big oven. And the cleanup of the 5-inch by 8-inch tray was a snap—and who ever cleaned them anyway? They were permanently lined with foil.

I think we are doing our children a disservice by eliminating toaster ovens from our kitchens.

“How are they ever going to learn how to cook?”

The recipes in this week’s post are for the children in our lives. Let’s get them back in the kitchen and out of the drive-thru lines.

The Doll Salad

The first salad I ever ate was in the shape of a doll—my mother was good. This is an easy way to sneak a few healthy bites into your child’s tummy, and a fun activity for spend-the-night company too. Order a pizza and ask the kids to make their own salad. Cut up their favorite fruits and vegetables, and let them go to town.

Form a ruffle-like skirt by overlapping the strawberry slices.

I used a small stainless cup for the head and to hold the salad dressing. The hair is made from strips of American cheese slices, and I used half of a fresh peach for the body, sliced strawberries for the tutu/skirt, and carrots and celery for the arms and legs. Grapes and blueberries are used for the buttons, shoes, and eyes. Anything your child likes that you have on hand will work. Get creative!

“Children want charcuterie too!”

Tic-Tac-Toe to My Tummy

Fix a children’s charcuterie platter at your next family gathering. Not only is this an activity for the kids, but also it will hold them over until dinner is on the table. I call this Tic-Tac-Toe to My Tummy.

Edible playing pieces make each game different and delicious.

Saltines and a slice of American cheese, quartered, make the tic-tac-toe board. Replace as needed!

On a small cutting board, arrange saltines and cheese to make a tic-tac-toe board. In small bowls around the board, place some of your child’s favorite fruits, nuts, cheeses, crackers, and deli meats. Anything that fits on the playing board is fair game. Well, you know the rest. The winner eats!

And, how about a homemade trick-or-treat for those special ones in your life? These quick and easy blond brownies are also the perfect sweet bite to end any casual meal. You’ll be surprised how moist and yummy they are!

“Yum” is the first word out of everyone’s mouth once they try these.

I’m not the biggest fan of making desserts, so when I find one that is foolproof and quick, I’ll make it over and over.

I use my KitchenAid mixer for this recipe (because it is sitting there), but you can use a hand mixer too—or your arm. I do believe the power of the mixer may give it an extra whip that makes them super yummy.

Yum Yum Bars

Makes 24 (2-inch) squares

2/3 cup butter, softened, plus 2 tablespoons, divided

1 pound brown sugar

3 eggs

1 teaspoon vanilla

2 ¾ cup flour, sifted

½ teaspoon salt

1 cup semi-sweet chocolate chips

½ cup pecans, chopped

Preheat oven to 300 degrees.

Beat softened butter and brown sugar on medium speed in a heavy-duty mixer until thoroughly combined; add eggs and vanilla, blending after each addition.

Combine sifted flour and salt in a medium-size bowl. Add flour mixture to the butter mixture; beat at medium speed until combined, scraping down sides once.

Remove the bowl from the mixer, and with a wooden spoon stir in chocolate chips and pecans.

In the preheated oven, melt 2 tablespoons of butter in a 9-x-13-inch glass baking dish.

After the butter has melted, remove from the oven and tilt the dish to coat the bottom of the pan completely.

Spoon mixture into the pan, and spread out evenly. (Don’t worry if the mixture does not cover the bottom of the pan entirely; it will spread out while baking.)

Bake for 30 minutes. DO NOT OVERBAKE! Allow to cool completely before cutting into squares.

Learn from Leslie: For perfectly cut bars, place pan in freezer for a few minutes to chill before cutting.

Leslie Byars Register

Yields 24 (2-inch) Squares

Yum Yum Bars

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Ingredients

2/3 cup butter, softened, plus 2 tablespoons, divided
1 pound brown sugar
3 eggs
1 teaspoon vanilla
2 ¾ cup flour, sifted
½ teaspoon salt
1 cup semi-sweet chocolate chips
½ cup pecans, chopped

Instructions

Preheat oven to 300 degrees.
Combine sifted flour and salt in a medium-size bowl. Add flour mixture to the butter mixture; beat at medium speed until combined, scraping down sides once.
In the preheated oven, melt 2 tablespoons of butter in a 9-x-13-inch glass baking dish.
Bake for 30 minutes. DO NOT OVERBAKE! Allow to cool completely before cutting into squares.

https://dearpartydiary.com/toaster-oven-blues/