Tag: #makeahead

It’s a Lifestyle, Not a Diet

On 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
For the cat lovers…
And dog lovers too.
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

Mimi’s Old Faithful Lasagna

On By Leslie Byars RegisterIn Buy the Book, mains, The Parties, The Recipes

Comfort food at its finest.

This is one of the few all-time-favorite recipes that I accidentally left out of Leslie’s Party Diaries. I’m not sure why.

Casseroles are not really glamorous, and usually are a photographic nightmare, but sometimes more than often, it’s the best option for a crowd—especially in a preparation time crunch.

“There’s a time and a place for everything.”

I remember having Mimi’s Old Faithful Lasagna growing up on a fall night, and we often had it on Thanksgiving Eve. My mom is a master at meal planning (and Judy Feagin, you are second) and always made sure our meals had such variety of flavors. Italian is the perfect choice before your Thanksgiving feast.

This casserole also freezes well, which comes in super handy during the holiday season. Go ahead and get this in your freezer for a spur-of-the-moment party emergency.

Mimi’s Old Faithful Lasagna

Serves 12

1 ½ pounds ground beef

2 cloves garlic, minced

½ cup chopped onion

1 (14.5-ounce) can tomatoes, petite diced

1 ½ teaspoons salt

¼ teaspoon black pepper

¼ teaspoon oregano

3 tablespoons chopped parsley

12 ounces sliced or shredded mozzarella

1-pound carton cottage cheese, small curd

8-ounce package egg noodles, narrow or medium width

½ cup Parmesan cheese

Preheat oven to 350 degrees.

In a large nonstick skillet, over medium-high heat brown and crumble ground beef; drain, then return it to the skillet, and add next 7 ingredients. Simmer for 10 to 15 minutes.

It takes only a few minutes to throw this sauce together.

In a 3-quart greased baking dish, alternate layers of noodles, cottage cheese, mozzarella cheese, and meat sauce. Repeat layers ending with the meat sauce.

Here’s a quick assembly step-by-step. 

Step 1: Layer half of the cooked noodles into a greased baking dish.

“It’s a lot less hassle to assemble with old-fashioned egg noodles than the traditional lasagna noodles.”

Step 2: Dollop half of the cottage cheese evenly over the bed of noodles.

“I like the substitution of cottage cheese over the normal ricotta because it seems to melt better into the meat sauce.”

Step 3: Place half of the mozzerella slices evenly on top of the cottage cheese layer. I prefer sliced over shredded, so try to find it for this dish.

Step 4: Top with half of the meat sauce; then repeat steps 1 through 4, ending with the meat sauce. Cover tightly with foil.

Cover and bake 20 minutes; remove from oven and add Parmesan cheese. Cover and bake an additional 20 minutes or longer until hot and bubbly.

Top with freshly grated Parmesan cheese before serving.

Recipe Image

Ingredients

  • 1 ½ pounds ground beef
  • 2 cloves garlic, minced
  • ½ cup chopped onion
  • 1 (14.5-ounce) can tomatoes, petite diced
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon oregano
  • 3 tablespoons chopped parsley
  • 12 ounces sliced or shredded mozzarella
  • 1-pound carton cottage cheese, small curd
  • 8-ounce package egg noodles, narrow or medium width
  • ½ cup Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large nonstick skillet, over medium-high heat brown and crumble ground beef; drain, then return it to the skillet
  3. Add next 7 ingredients. Simmer for 10 to 15 minutes.
  4. 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.
  5. Cover and bake 20 minutes; remove from oven and add Parmesan cheese.
  6. Cover and bake an additional 20 minutes or longer until hot and bubbly.
  7. Top with freshly grated Parmesan cheese before serving.
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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

Super Crunch Coconut Shrimp

On By Leslie Byars RegisterIn appetizers, Ask Leslie, Buy the Book, mains, The Parties, The Recipes6 Comments

I have to admit, I’m a seafood snob. When I decide to cook any seafood, I go to the most reputable seafood market in town. I don’t cook it that often, but when I do I want it to be as fresh as possible. And it is usually about the same price as what you can find at the grocery store.

“I don’t mess around when it comes to purchasing seafood—a business that relies solely on it to survive is your best bet.”

Seafood markets have a quick turnover and take great care at preserving their fresh catches.

For this impressive recipe, you will need the large size shrimp, 16 to 20 count per pound. The tails remain attached for easy dipping. It takes only a few minutes to devein and butterfly this larger size shrimp. If you can find this size deveined with tail in tact, all the better, but it really is quick for this amount.

Look how pretty these babies are!

“Don’t be afraid to fry.”

This recipe easily can be adjusted for any size crowd. Allow for two per person (at least) for an appetizer portion.

“I’d rather have 2 to 3 fried ones than 6 baked!”

I’ve never felt more like an accomplished, professional fryer until I made this recipe. It worked. I know frying can be intimidating to attempt when you have a house full of guests, or when trying it for the first time, but trust me, once the shrimp are breaded, it takes only about 5 minutes to fry the entire batch!

This is my first attempt EVER at frying coconut shrimp. This is SO easy. (I”m a paper towel snob too.) Paper towels by Bounty, bounty.com

I can’t think of a more delicious appetizer or main course—that’s relatively inexpensive. The dipping sauce is two ingredients. Yes, I said two!

“I can’t do a cheese plate for under 50 bucks!”

Take this to your next gathering, or cook it whenever you are hosting. They will be gobbled up, I promise. So let’s get started!

“I love a recipe with the WOW factor.”

Super Crunch Coconut Shrimp

Makes 16 to 20 shrimp

 

1 pound large shrimp, 16 to 20 count, peeled and deveined, tails attached

½ cup all-purpose flour

½ teaspoon salt

½ teaspoon black pepper

2 eggs

1 cup sweetened coconut

¾ cup Panko breadcrumbs

½ cup orange marmalade

¼ cup Thai chili sauce

3 to 4 cups vegetable oil

Lime wedges, optional

 

With a paring knife, butterfly the peeled shrimp. (Learn from Leslie: This is basically making a deeper cut, without going completely through the shrimp, during the deveining process. This flattens them out, or to be more technical, it’s called butterflying. This allows more surface for the breading to stick.)

Combine flour, salt, and pepper in a shallow bowl. Combine well; set aside.

In a small bowl, whisk eggs with a fork or a whisk, beating well; set aside.

In a food processor, pulse the coconut several times to make the pieces smaller. (I use my mini-chopper for this.) Combine the pulsed coconut with the Panko in a third bowl. Now you are ready to start the breading process.

Set up your dipping station. I like to keep one hand dry and one hand wet! You’ll see what I mean once you start dredging.

In a shallow dish you will be able to do two or three at one time. Be sure to coat the shrimp completly in the flour mixture, shaking off any excess.

Dip prepared shrimp into flour mixture, then eggs, allowing any excess to drip off before dipping it into coconut mixture. Place on a baking sheet lined with parchment or wax paper. Repeat with remaining shrimp.

You now can easily see how the shrimp are supposed to look after they have been butterflied and breaded.

Combine marmalade and chili sauce in a small bowl for dipping.

“There is no need for ‘designer’ jelly. Any kind will do. I actually found the marmalade on special at the Piggly Wiggly for $1.95.”

Now here comes the fun! In a large cast-iron or heavy skillet, fill oil to about 1/2-inch depth. Heat to medium-high heat. (I test with a flake of coconut—if it “sizzles” with gusto (you are ready to start frying).

It goes really fast, so be ready once you start. It should take only about a minute per batch.

Fry 4 to 5 at a time, for about 1 minute, turning once. Remove shrimp and place on a paper towel to drain. Sprinkle with kosher salt. Repeat until all shrimp are cooked. Serve with dipping sauce. Garnish with lime wedges if desired.

Serve on vintage comic book pages for an extra “BANG.” They are easy to find. I actually saw some at my FedEx location the other day. But you can for sure find them at most flea markets or second-hand stores. I love the colors and age on the pages. They would also look cute in a basket with hotdogs or chicken fingers for a kids party. Note to self.

Drum roll…

Now here’s the good news. After you have fried the shrimp you can refrigerate them for several hours or up to 12 hours, and then simply reheat on a baking sheet at 350 degrees for 10 minutes. No one will even notice that they are not hot out of the oil. (I tested it and was amazingly surprised!)

So the frying and cleanup can be done before your guests arrive if you prefer. Either way you will be the appetizer super hero!    

Recipe Image

Ingredients

  • 1 pound large shrimp, 16 to 20 count, peeled and deveined, tails attached
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 eggs
  • 1 cup sweetened coconut
  • ¾ cup Panko breadcrumbs
  • ½ cup orange marmalade
  • ¼ cup Thai chili sauce
  • 3 to 4 cups vegetable oil
  • Lime wedges, optional

Instructions

  1. With a paring knife, butterfly the peeled shrimp. (Learn from Leslie: This is basically making a deeper cut, without going completely through the shrimp, during the deveining process. This flattens them out, or to be more technical, it's called butterflying. This allows more surface for the breading to stick.)
  2. Combine flour, salt, and pepper in a shallow bowl. Combine well; set aside.
  3. In a small bowl, whisk eggs with a fork or a whisk, beating well; set aside.
  4. In a food processor, pulse the coconut several times to make the pieces smaller. (I use my mini-chopper for this.) Combine the pulsed coconut with the Panko in a third bowl. Now you are ready to start the breading process.
  5. Dip prepared shrimp into flour mixture, then eggs, allowing any excess to drip off before dipping it into coconut mixture. Place on a baking sheet lined with parchment or wax paper. Repeat with remaining shrimp.
  6. Combine marmalade and chili sauce in a small bowl for dipping.
  7. Now here comes the fun! In a large cast-iron or heavy skillet, fill oil to about 1/2-inch depth. Heat to medium-high heat. (I test with a flake of coconut—if it "sizzles" with gusto (you are ready to start frying).
  8. Fry 4 to 5 at a time, for about 1 minute, turning once. Remove shrimp and place on a paper towel to drain. Sprinkle with kosher salt. Repeat until all shrimp are cooked. Serve with dipping sauce. Garnish with lime wedges if desired.
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And if you are wondering, the chopsticks are not really needed. It’s the prop stylist in me coming out. I loved the color and graphic element they added to the photo. If you do remove the tails though, you might need a cute colorful pair or two!

It’s not too early to preorder for the holidays. I don’t have many books left, but I am happy to pre sell and ship when specified. Contact me for more details.

 

 

 

Raise your hand if you don’t like to make desserts!

On By Leslie Byars RegisterIn Ask Leslie, breads & pastas, Buy the Book, desserts, The Parties

You can do this.

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

  1. 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.

Recipe Image

Ingredients

  • 2 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 2/3 cup chilled shortening (such as Crisco)
  • Ice water

Instructions

  1. Combine flour and salt in a medium bowl.
  2. Cut in shortening with a pastry blender until mixture is crumbly.
  3. Add ice water, 1 tablespoon at a time, until ingredients are moistened (about 5 to 6 tablespoons)
  4. Gently shape dough into a flat disk.
  5. Roll disk to ¼-inch thickness on a lightly floured surface.
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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.com

I’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

Butter Bean and Tomato “Crostini”

On By Leslie Byars RegisterIn Buy the Book, salads, sides, The Parties, The Recipes4 Comments

This is what summer is all about.

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.

How easy is that?

Recipe Image

Ingredients

  • 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

  1. 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.
  2. 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.
  3. In same skillet, sauté corn and red pepper for 5 to 10 minutes until tender. Place in a medium-size bowl.
  4. In a small bowl, place mayonnaise and next 6 ingredients; combine well.
  5. On a cutting board, chop onions and add to corn mixture. Add beans, and toss with dressing.
  6. Refrigerate for at least 2 to 4 hours or overnight. Serve on tomato slices. Garnish with fresh basil.
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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.com

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

Do you like gauchos—I mean gazpacho?

On By Leslie Byars RegisterIn appetizers, Ask Leslie, Buy the Book, soups, The Parties, The Recipes8 Comments

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.

Recipe Image

Ingredients

  • 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
  • 1 cup diced green onions
  • 1 cup diced green pepper
  • 1 cup diced cucumber
  • 1 cup diced celery
  • 1 cup diced cherry tomatoes
  • 1 cup diced 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

Instructions

  1. In a LARGE bowl, combine all but the last two ingredients.
  2. Cover and chill for several hours or overnight.
  3. Add diced avocado and drizzle with olive oil right before serving.
  4. Garnish with fresh basil leaves.
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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 Chico carbonated 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!

Pickled Shrimp and Veggies

On 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!

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

Recipes That Travel

On By Leslie Byars RegisterIn appetizers, beverages, Buy the Book, mains, salads, sides8 Comments

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

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

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

Make-Ahead Hot Artichoke Dip

Makes 4 cups

1 (14-ounce) can artichoke hearts, chopped

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

8 ounces good-quality feta cheese, crumbled

1 cup light mayo

2 to 3 garlic cloves, minced

Juice of half lemon

¼ teaspoon black pepper

Garnish with basil (optional)

Assorted crackers

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

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

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

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

Refreshing Lemonade Tea

Makes 1 gallon

10 regular-size tea bags

8 cups of boiling water

1 cup of sugar

1 (12-ounce) can lemonade concentrate

Lemon wedges for garnish (optional)

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

Wild Rice Chicken Salad

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

Fresh lemon juice will keep the avocados from turning brown.

Wild Rice Chicken Salad

Serves 5 to 6 (1 cup servings)

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

4 chicken breast halves, cooked and diced

1 bunch green onions, chopped

1 red bell pepper, diced

2 medium avocados

Juice of 1 lemon

1 cup pecans, toasted

Dressing:

2 cloves garlic, minced

1 tablespoon Dijon mustard

½ teaspoon salt

¼ teaspoon sugar

¼ teaspoon black pepper

1/3 cup seasoned rice wine vinegar

1/3 cup vegetable oil

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

Combine dressing ingredients in a jar and shake until combined.

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

Recipe Image

Ingredients

  • 1 (6-ounce) box Uncle Ben’s long grain wild rice, cooked and cooled
  • 4 chicken breast halves, cooked and diced
  • 1 bunch green onions, chopped
  • 1 red bell pepper, diced
  • 2 medium avocados
  • Juice of 1 lemon
  • 1 cup pecans, toasted
    • Dressing:
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon sugar
  • ¼ teaspoon black pepper
  • 1/3 cup seasoned rice wine vinegar
  • 1/3 cup vegetable oil

Instructions

  1. Mix all salad ingredients, except avocado and pecans in a large bowl. Set aside.
  2. Combine dressing ingredients in a jar and shake until combined.
  3. Toss salad mixture with dressing. Serve on a bed of leaf lettuce and garnish with avocado and toasted pecans. (The salad will keep several days once tossed.)
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It’s one less step when the marinade and sauce are the same. You can easily transport the flank steak in a ziplock bag. If there is any leftover Chimichurri sauce, it is tasty over grilled chicken or pasta for another meal.

Grilled Flank Steak with Chimichurri Sauce

Serves 6

6 garlic cloves

2 large shallots

1 jalapeño

¾ cup red wine vinegar

1 ½ teaspoons salt (or to taste)

3 cups fresh cilantro

1 ½ cups parsley

¾ cup oregano

1 ¼ cups olive oil

1 (2-pound) flank steak

Garnish with cilantro and grilled mini sweet peppers

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

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

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

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

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

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

Shake and Bake Parsley Potatoes

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

Shake and Bake Parsley Potatoes

Serves 8

3 pounds red potatoes

1 gallon ziplock bag

1 snack size ziplock bag

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

2 tablespoons parsley, finely chopped

1 teaspoons kosher salt

1 teaspoon black pepper

¼ cup olive oil

Preheat oven to 400 degrees.

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

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

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

Safe travels, everyone!

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

I’m Just Trying to Process Everything

On By Leslie Byars RegisterIn appetizers, appetizers, breads & pastas, The Parties

An assortment of dips and chips is an easy way to satisfy company. Homemade bagel and pita chips are a lighter alternative to the store-bought variety. And vegetables are even lighter and good for you. Give them a try!

Once I go to the trouble to get my big food processor out—I want to process everything. It is very satisfying to throw in several ingredients and press the ON button. The machine does the rest.

I feel like an accomplished cook when I spoon out the beautifully mixed concoction.

Here are three easy recipes that are made in the food processor. They can be made in advance and served in a variety of ways.

This first recipe is ideal for the winter months when fresh basil is not in season. Fresh spinach is an easy, less expensive substitute.

Store the Spinach-Pesto Dip in the refrigerator for up to three days. It makes a great snack on a cracker, and a delicious sauce tossed on warm pasta.

Spinach-Pesto Dip

Makes 1 ½ cups

3 cups fresh spinach, packed tightly

1 cup fresh basil

½ cup Parmesan cheese, grated

1 ¾-ounce jar pine nuts, toasted

1 garlic clove

1/3 cup fresh lemon juice

1/3 cup olive oil

1 teaspoon pepper

Salt to taste

Garnish with cherry tomato halves, optional

Place all ingredients into a food processor; pulse until creamy. Serve with pita chips or assorted raw vegetables. It also can be tossed with any warm pasta.

Learn from Leslie: To toast pine nuts simply place them in an ungreased, nonstick skillet. Toss them around for a couple of minutes on medium to medium-high heat. Remove and allow to cool.

Ditalini pasta is a great choice for this pesto. It coats evenly and is easy to eat. Garnish with cherry tomatoes, if desired.

Top with a little Parmesan “protein” and enjoy as a satisfying lunch. Serve with grilled chicken for an easy supper. Your vegetable is included!

Jalapeño-Artichoke Dip

Makes 2 ½ cups

1 (14-ounce) can artichoke hearts, drained

1/3 cup jalapeño slices (pickled style in jar), plus extra for garnish

1 (8-ounce) package cream cheese

½ cup Monterey Jack cheese, grated

2 tablespoons olive oil

2 tablespoons juice from jalapeño slices

Juice of 1 lemon

Place all ingredients into the bowl of a food processor; pulse until creamy. Serve with crackers. This dip also makes a yummy toasted crostini.

Spread the Jalapeño-Artichoke Dip onto French bread slices, top with extra grated Monterey Jack cheese, and broil. Garnish with a jalapeño slice. This is a quick hot appetizer that easily can be passed.

Roasted Red Pepper Hummus

Makes 4 to 5 cups

1 (29-ounce) can garbanzo beans (chickpeas), drained

1 (12-ounce) jar roasted red peppers in water, drained

1/3 cup fresh lemon juice (juice of 2 lemons)

¼ cup tahini (well stirred)

1 garlic clove

1/8 teaspoon cayenne pepper

Salt to taste

Garnish with toasted pine nuts, optional

Place all ingredients in the bowl of a food processor; pulse until creamy.

Serve with homemade bagel or pita chips or assorted vegetables. 

Recipe Image

Ingredients

  • 1 (29-ounce) can garbanzo beans (chickpeas), drained
  • 1 (12-ounce) jar roasted red peppers in water, drained
  • 1/3 cup fresh lemon juice (juice of 2 lemons)
  • ¼ cup tahini (well stirred)
  • 1 garlic clove
  • 1/8 teaspoon cayenne pepper
  • Salt to taste
  • Garnish with toasted pine nuts, optional

Instructions

  1. Place all ingredients in the bowl of a food processor; pulse until creamy.
  2. Serve with homemade bagel or pita chips or assorted vegetables.
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Roasted Red Pepper Hummus tastes great in a crisp piece of celery or as a mayonnaise substitute on your favorite sandwich.

If you are trying to cut back on extra salt and fat but still crave the crunch of chips, here is an easy solution without sacrificing flavor.

Make your own flavorful and lower sodium bagel chips. Slice your favorite bagel flavors into ¼-inch rounds. Spray with butter-flavored cooking spray, then sprinkle with Salt-Free Mrs. Dash, garlic powder, or sesame seeds. Bake for 10 to 15 minutes at 350 degrees until golden brown and crisp.

Store in an airtight container. Assorted bagels from Crestline Bagel Company, crestlinebagel.com

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

Lentils and Roses

On 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

  1. Write your holiday thank-you notes. Yes, that never goes out of style.
  2. Clean out the cluttered drawers around your house.
  3. Set up a card table for a puzzle or a craft project.
  4. Put away all the straggling Christmas gifts and decorations.
  5. Fill in all upcoming activities, trips, etc. on a 2018 calendar.
  6. Buy a new houseplant to perk up a corner or coffee table.
  7. Start a new exercise class; change it up.
  8. Plan a spring party.
  9. Try a new recipe.
  10. 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.

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