When I was in elementary school, I remember coming home after school and spotting a new present under the Christmas tree. My mother made all of our packages look like they came from a fancy department store. That was not an easy thing to do when you live in a town of 10,000 people. She would add ornaments, greenery, dollar store finds, well, just about anything to our gifts. I couldn’t wait to open them!
Why give just one present when you can give two?
Be creative with your wrapping this year. Spend less money on expensive ribbon and make them all unique with a package topper. It’s an easy way to personalize each gift. They can be found anywhere—dollar stores, checkout lines, even in your junk drawers! The key is lightweight and attachable.
An extra set of measuring spoons always comes in handy when cooking with wet and dry ingredients.No man will be disappointed when he sees this cute miniature of bourbon on his package. No waste here! Bulleit Bourbon, bulleit.comThe hole in the bottom of this tiny clay pot makes it easy to attach to the package. Perfect for the gardeners in your life. Black Sheep Antiques, 336-432-0565, contact@blacksheepantiques.comA monochromatic package can be the most elegant of all. Gift wrap by Sugar-Paper, Target, target.com. Star ornament available at The Container Store, containerstore.comIt’s nice to give an ornament with a date for the memory. This shiny gold bell gets everyone in the mood for Santa. Target, target.comA simple gold letter dresses up a pretty red box. Box by Sugar-Paper. Both available at Target, target.com
Food Gifts
You can always tell a food gift that works—it’s eaten the first day or two. The ones that linger around until New Year’s Eve and end up in the trash, well, . . . .
My sister, Beth, better known as “Sugar” since she became a grandmother, has a foolproof, microwave praline recipe that takes the guesswork, thermometer, and mess out of the process. They are so easy to whip up and make a wonderful gift for neighbors and friends.
Anyone can make these easy microwave pralines. They are a piece of cake!
Sugar’s Pralines
Makes 2 dozen
1 pound (1 box) of light brown sugar
1 cup heavy whipping cream
1/2 cup (1 stick) butter
1 ½ cups pecan halves
In a large microwave-safe bowl, heat sugar and whipping cream on HIGH for 11 to 13 minutes, until hot and bubbly. (Cooking time may vary slightly with microwaves.) DO NOT LET IT BURN.
Remove from the microwave, and add butter, combining thoroughly until completely melted. (I like to cut the butter into smaller pieces, to allow it to melt quickly.) Add pecans, and stir to combine.
Learn from Leslie: I do 11 minutes in my 1200 watt microwave.
Drop pecan mixture immediately onto wax paper with a spoon or small measuring cup.
Be sure several pecans are in each spoonful as you drop them to the wax paper. You want each praline to have several pecans.
Allow to cool completely. It may take an hour or two.
The pralines will lighten as they harden.Poster board strips easily turn this box into an ornament-like box.Add a raffia bow and a gift tag and they are ready to deliver. They may also be frozen if desired. Allow to come to room temperature before packaging. Gift tags from The Scribbler, scribblerpink.com
Christmas Charcuterie
I adore a printed tag. If I could label everything I own I would! Say Grace Papergoods; contact Gina Winn at 205/329-4097, Instagram @mamawinn4.
Everyone likes a good cheese plate, so I decided to add this to my friends’ and neighbors’ gifts this year. I picked three or four of my most favorite cheeses (Cowgirl Creamery’s Mt Tam Triple Cream Brie, Manchego, and Port Salut), a hard salami, several nuts, an apple, a few cornichons, and a miniature honey with dipper. I assembled on a bamboo paper plate and packaged in clear gift bag.
This is a fun project to do with your family—create an assembly line and give everyone a job.
Once you have gathered all the items, it takes only a few minutes to assemble these cheese plates.I found the miniature honey jars and dippers on Amazon,amazon.comSlip the plates into a clear gift bag, and tie with a ribbon. Keep refrigerated until you deliver.
Fabulous Finds, Stocking Stuffers, and Unusual Gifts
The Ugly Sweater Cookie Kit: This kit contains 10 baked cookies (chocolate and vanilla), icing, and candy sprinkles. It’s an easy activity for all ages. How ugly can you go? Trader Joe’s, $5.99. traderjoes.comRomeo & Julienne: a wooden cutting board shaped like a book. It’s perfect for small jobs and stores upright with your cookbooks. No more digging around in a crowded cabinet. This handy board by Fred is at your fingertips whenever you need it. Smith’s Variety, Mountain Brook, Alabama, $15.99, 205-871-0841Chocolate Passport: a colorful assortment of dark chocolate from eight different countries, neatly backed in a passport-like box. It’s a great stocking stuffer or gift for the chocolate lover. Trader Joe’s, $9.99, traderjoes.comOrange and lemon juicers: one of the most used gadgets in my kitchen. I use them almost every day. Nothing could be easier than juicing with either one of these. I love how it contains all the seeds and gets the maximum amount of juice out of every piece of fruit. The Cook Store of Mountain Brook, $12, 205/879-5277Rainbow of Honey: From biscuits to a cheese plate, you will have it covered with this 6-pack of flavored honey. The gift pack comes with a bottle each: clover, sunflower, orange blossom, eucalyptus, macadamia, and mimosa. Trader Joe’s, $9.99, traderjoes.comKaraoke Bluetooth Microphone: Connect, play, and sing with this wireless microphone and hi-fi speaker that is always party ready. It’s easy to recharge with the included cable and compatible with Android and Apple. $39.99, The Container Store, containerstore.comLeslie’s Party Diaries: the perfect hostess, wedding, birthday, Christmas, or happy gift for the cooks and entertainers in your life. $39 plus tax. lesliespartydiaries.com
A Customized Creation
Create your own signature paper at Spoonflower.com. $60 per (12 foot by 24 inch) roll. Any image or photograph can be uploaded and made into wallpaper.The image can be repeated in a variety of sizes.The roll will last a lifetime. Let it be your signature paper. It works nicely under a dessert, cheese plate, or a plate of cookies for a gift.
Now, take a deep breath and relax. You still have plenty of time to get everything done before the big day.
’tis the season!I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
I often have trouble remembering someone’s name, but I never forget a good meal, whether in a restaurant or in someone’s home.
In the early ’90s, while I was on staff at Southern Living magazine, I remember going to dinner with friends at Chris and Idie Hastings’ house. Although it’s been almost 30 years ago, I can remember the meal they served.
Chris prepared a whole fish (I think snapper), stuffed it with fresh herbs and lemon slices, and tied it up with kitchen twine, and cooked it on the grill, of course. It was beautiful and delicious. The side dishes were simply prepared silver queen corn and lady peas. Idie made a homemade loaf of peasant bread, which she baked in a clay cloche. ( I owned one the next day.) We finished off the night with a warm peach cobbler right out of the oven served with a scoop of ice cream. Unforgettable.
One of the reasons I wanted to write Leslie’s Party Diarieslast year and now my blog, DearPartyDiary.com, was to encourage people to take the time and confidence to entertain those they love and make fond food memories for life. There are few better memories.
To me nothing is more soothing than a warm bowl of soup off the stove and a savory, homemade bread.
This is the creamiest non-cream soup I’ve ever tasted.
Roasted Butternut Squash Soup
Makes 2 quarts
1 large butternut squash, cut into 1-inch pieces, or 30 ounces of precut (4 to 5 cups)
1 onion, cut into 8 wedges
4 garlic cloves, crushed
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon honey
¼ teaspoon ground nutmeg
3 (14.5-ounce) cans low-sodium chicken broth
3 to 4 slices of good bread, cubed and toasted
Garnishes: ground nutmeg and pomegranate seeds
Squash can be confusing if you don’t buy it a lot. The butternut squash is pale peach with an elongated pear shape.Removing the skin from a butternut squash is not an easy task. If you see a butternut squash precut it is worth every penny—and almost worth driving to store #2 or #3 to find!
Preheat oven to 375 degrees.
I love a recipe that comes together easily with little mess. Roasting the onions, garlic, and squash together in one pan makes for a quick cleanup.
Place squash, onion, and garlic on a large baking sheet; drizzle with olive oil, salt, and pepper. Toss to coat completely. Roast for 30 to 35 minutes until tender.
Place roasted vegetables in a blender. Add honey, nutmeg, and chicken broth, gradually. Blend until smooth.
This soup is so delicious and creamy—you’ll feel like you could open your own restaurant.
This soup can be made ahead and refrigerated or warmed and served immediately.
Serve with toasted bread cubes, and garnish.
For the toasted bread cubes: Remove the crusts from several slices of multi-grain bread; cut into squares. Spray both sides with butter-flavored cooking spray. Toast for 10 to 15 minutes in a 375 degree oven. Serve with soup.
1 large butternut squash, cut into 1-inch pieces, or 30 ounces of precut (4 to 5 cups)
1 onion, cut into 8 wedges
4 garlic cloves, crushed
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon honey
¼ teaspoon ground nutmeg
3 (14.5-ounce) cans low-sodium chicken broth
3 to 4 slices of good bread, cubed and toasted
Garnishes: ground nutmeg and pomegranate seeds
Instructions
Preheat oven to 375 degrees.
Place squash, onion, and garlic on a large baking sheet; drizzle with olive oil, salt, and pepper. Toss to coat completely. Roast for 30 to 35 minutes until tender.
Place roasted vegetables in a blender. Add honey, nutmeg, and chicken broth, gradually. Blend until smooth.
This soup can be made ahead and refrigerated or warmed and served immediately.
For the toasted bread cubes:
Remove the crusts from several slices of multi-grain bread; cut into squares. Spray both sides with butter-flavored cooking spray. Toast for 10 to 15 minutes in a 375 degree oven. Serve with soup.
It doesn’t take any time to make a homemade crouton.I love to serve this in espresso cups as a starter. It’s a nice change from a normal appetizer and it can be passed easily. (Note: if passing to sip, I omit the croutons.)
Leslie Likes: Dave’s Killer Bread
Easy Drop Biscuits
Makes 2 dozen
3 cups all-purpose flour
2 tablespoons baking powder
¼ teaspoon salt
¾ cup cold butter
1 ½ cups whole milk
Preheat oven to 400 degrees.
Cut the cold butter into smaller pieces to incorporate it quickly into the flour mixture.Don’t worry if there are a few clumps of butter here and there. What’s not to love about a little pocket of butter?
Combine flour, baking powder, and salt in a large mixing bowl. Cut butter into flour mixture with a pastry blender until crumbly. Add milk a little at a time, stirring just until dry ingredients are moistened.
I use two teaspoons to drop the sticky dough onto the baking sheet.
Drop with two teaspoons onto a parchment-lined baking sheet.
Bake 15 to 18 minutes or until golden brown.
Serve immediately.
If you are not going to eat immediately, which I highly suggest, allow to cool on a wire rack.Easy Drop Biscuits can be made in advance and frozen. (Note: it’s best to split before freezing if you plan to fill them with ham.) Remove from freezer, add thinly sliced ham, and warm before serving.They are also delicious with plain old honey.
10 Live and Learn Party Tips
Chop onion and garlic before you shower.
PREP! Chop, measure, and prewash anything and everything and have it ready to go.
Avoid bell or long sleeves on party night. They will drive you crazy. I prefer three-quarter sleeves or sleeveless for cooking.
Run the load of last-minute dishes in the dishwasher, and unload before guests arrive. Start empty!
Designate the coat and bag area on the front end, before they are strung out all over your house in messy piles lining the walls.
Empty all trashcans.
Never run out of alcohol.
Nothing chills a party in a bad way than running out of ice. Have an extra bag or two in a cooler or the freezer.
Be sure all doors are well lit and welcoming. The last thing you want is an ambulance at your house during a party—not festive.
Change your shoes before the final cleanup at the end of the night. Your feet will thank you the next day!
Be sure to subscribe so you won’t miss next weeks food gifts, gift wrap ideas, and fabulous finds for stockings and more!
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
Have you ever felt like you are attached to your oven with a ball and chain during a party? With that in mind, menu planning can be more important than you think. Below is an actual schedule that my friend Cindy had on her counter during her last dinner party. I asked her if I could keep it. I have very few friends who could pull this evening off, Cindy being one of them. She did it beautifully. This is easily doable if your menu is carefully planned from the start.
Cindy’s timing cheat sheet from her dinner party. Can you imagine keeping up with this and talking to your guests?
When hosting a dinner party, use all your cooking resources. Spread out the cooking—to the grill, stovetop, and oven or ovens. Make something ahead such as a salad. Have it ready to go in the serving bowl you plan to use in the refrigerator. You will be thanking yourself when the entire party is standing in the kitchen in your “cooking triangle”—which is now referred to as The Devil’s Triangle.
On one of those nights where the menu is complicated, I try to do a simple appetizer. One of my favorite Emergency Appetizers is as easy as putting out a bowl of pistachios. Not only will they hold your guests over until dinnertime, they are now entertaining themselves. How about that? I put out two attractive matching bowls and that’s it. Jon usually gives them a test run, like leaving a used toothpick in a bowl to show guests what to do.
Appetizer, check!Be on the lookout for a pair of matching bowls.Garden shops are a great source for serving pieces. These bowls are from Oak Street Garden Shop at oakstreetgardenshop.com.
The Star of the Show
This is the first time I can remember in a long time not being with my sister, Beth, on Thanksgiving. I’m going to miss her and our dressing bake-off.
First of all I have to say this is not an exact science—well, for me that is. It is kind of feel and taste as you go. But it has never seemed to disappoint anyone at the Thanksgiving table.
Mama Lil’s Thanksgiving Dressing
Makes 3 quarts
1 cup butter
1 ½ cups celery, finely chopped
¾ cup onion, finely chopped
2 (9-inch) pans of cornbread, crumbled (Leslie’s Tried-and-True Cornbread), see page 179, Leslie’s Party Diaries
3 to 4 biscuits, crumbled
1 to 2 tablespoons salt
1 tablespoon ground sage
1 teaspoon pepper
Poultry seasoning to taste
A pinch of thyme and marjoram (optional)
2 eggs, beaten
3 to 4 cups warm chicken broth
Melt butter in a large skillet or Dutch oven over medium heat. Sauté celery and onion until translucent, for about 5 to 7 minutes.
Making dressing is therapeutic to me. I love the aroma of celery and onions cooking in butter.
Add cornbread and biscuit crumbs and next 5 ingredients. (This is the point where I like to taste the mixture for flavor, before the eggs and broth are added.)
Stir in eggs. Gradually add chicken broth, 1 cup at a time. You may not need it all, so go slowly. And, on the other hand, you may need more. So be prepared. (When the mixture is in the baking dish it should easily jiggle, but not slosh.) Pour into a buttered 3-quart baking dish.
Bake at 375 degrees for 40 to 45 minutes until golden brown and thoroughly heated.
2 (9-inch) pans of cornbread, crumbled (Leslie’s Tried-and-True Cornbread), see page 179, Leslie’s Party Diaries
3 to 4 biscuits, crumbled
1 to 2 tablespoons salt
1 tablespoon ground sage
1 teaspoon pepper
Poultry seasoning to taste
A pinch of thyme and marjoram (optional)
2 eggs, beaten
3 to 4 cups warm chicken broth
Instructions
Melt butter in a large skillet or Dutch oven over medium heat. Sauté celery and onion until translucent, for about 5 to 7 minutes.
Add cornbread and biscuit crumbs and next 5 ingredients. (This is the point where I like to taste the mixture for flavor, before the eggs and broth are added.)
Stir in eggs. Gradually add chicken broth, 1 cup at a time. You may not need it all, so go slowly. And, on the other hand, you may need more. So be prepared. (When the mixture is in the baking dish it should easily jiggle, but not slosh.) Pour into a buttered 3-quart baking dish.
Bake at 375 degrees for 40 to 45 minutes until golden brown and thoroughly heated.
Leave it to my mother to have a china pattern called “Mayflower”. We eat on it every year.
Coming up in the next few posts, easy-to-eat holiday appetizers, food gifts with packaging, and some very interesting cocktails. You don’t want to miss. Have a wonderful Thanksgiving weekend and most of all, safe travels.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie
My friend Elizabeth introduced me to a green bean bundle over 25 years ago. I’m not sure where she got the recipe, but it is still one I love to serve my guests to this day. It is often even requested—and yes, I’m talking about you, David Fullington.
It takes only a few minutes to wrap these cute bundles.
When purchasing the green beans, I usually buy an extra can or two. You’ll see what I mean when you get in to this one. (And, no, these are not in the “organic” section of your grocery store—try looking on the vegetable can goods aisle.) Over the past few years the whole green beans seem to be getting shorter and shorter. So you will need to pick through and find the longest ones in order to make presentable bundles.
Green Bean Bundles
Serves 4 to 6
2 (14.5-ounce) cans whole green beans, drained
4 slices thinly sliced bacon, cut in half
Toothpicks
3 tablespoons unsalted butter
1 tablespoon tarragon vinegar
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon paprika
2 tablespoons grated onion
2 tablespoons chopped parsley
Preheat oven to 375 degrees.
Drain green beans in a colander. Sort through the beans, and gather 8 to 10 beans; wrap the bundle with ½ slice of bacon, and secure with a toothpick. Place into a lightly greased 2-quart baking dish. Repeat with the remainder of the beans and bacon.
In a small saucepan over medium heat, combine the remaining ingredients. Bring to a boil, and simmer for 5 to 10 minutes. Keep warm.
Bake green bean bundles for 40 to 45 minutes until bacon is nicely browned. Pour warm dressing over bundles, and serve immediately.
Learn from Leslie: The bean bundles can be assembled ahead of time and refrigerated.
Leslie Likes: Del Monte Blue Lake Whole Green Beans
The dressing will sizzle when poured over bundles hot out of the oven. Serve immediately. Pottery by Earthborn Pottery at earthbornpottery.netI love the combination of the bacon and the vinegar dressing. It melts in your mouth.
When I first saw this stalk of Brussels at Trader Joe’s, I couldn’t wait to wrap some bacon around it. I loved the fact that it did not have brown-tipped stems and ugly outer leaves that needed to be removed. It was as fresh as you can get.
It was tagged like a cow’s ear with a recipe suggestion. The first step read to place the stalk in the microwave. Yeah, right!? Believe it or not, it DID fit in my microwave but the turntable jammed and it would not spin. Needless to say, I skipped that step, their entire recipe, and did my own thing. So here it goes.
Bacon-Wrapped Brussels Sprouts
Serves EVERYONE (I promise)
1 whole Brussels stalk
5 to 6 pieces of applewood smoked bacon
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon pepper
Preheat oven to 350 degrees.
Rinse stalk and pat dry with a paper towel. Lightly grease a large baking sheet or roasting pan. Wrap bacon slices around the stalk, weaving it around the Brussels until it is secure. Place on baking sheet.
Drizzle with olive oil, and sprinkle with salt and pepper.
Weave the bacon slices around the stalk, tucking it securely into the nooks and crannies around the sprouts.
Bake for 1 hour and 15 minutes, basting with drippings from the pan after 30 minutes. Cooking time may vary slightly depending on the size of the stalk.
Remove from the oven, and check the sprouts for tenderness with the tines of a fork.
Serve on a cutting board with a knife and fork. Let everyone carve their own.
Any leftovers can be removed from the stalk and stored in the refrigerator; they reheat nicely. Cut the bacon slices into smaller pieces to serve along with the Brussels sprouts.
Learn from Leslie: If you think you want to cook only half of the stalk, think again. My sharpest chef knife did not faze this stalk (until it was cooked)—so it’s all or nothing!
“Useful” Thanksgiving Hostess Gifts
In the back of my book, Leslie’s Party Diaries, there is an Extras chapter. It has a section called Useful Hostess Gifts. These are items that someone really needs and hopefully wants to receive as a hostess gift. Here are a few more ideas for Thanksgiving weekend to take to your friends or family.
Leslie’s Party Diaries—a cookbook is always welcome to those who enjoy cooking. $39 plus tax and shipping while supplies last. Available at lesliespartydiaries.com and dearpartydiary.com.
Filled with many family favorites, Leslie’s Party Diaries is the perfect hostess gift for the holidays. Well, I am a little biased.It’s the thought that counts. Say thanks with a custom gift tag from Say Grace Papergoods; contact Gina Winn at 205.329.4097, Instagram @mamawinn4.
Planet-Friendly Paper Plates—these will come in super handy for the turkey sandwiches and all the fixings the next day. They are sturdy, attractive, and can be tossed. Do you really want to unload the dishwasher again?
Unloading the dishwasher is one of my least favorite chores in the kitchen. Any hostess will welcome these sturdy, biodegradable, attractive paper plates. (10-inch plates, 25-pack, $19.99) Available at Amazon.com. (Prime)
Williams-Sonoma Turkey Gravy Base—Be the GRAVY SUPER HERO this Thanksgiving. This gift is not meant to insult the host but to be “backup” if the main batch gets gobbled up on Thanksgiving Day. However, I’ve seen the most experienced cooks second-guess the gravy procedure. This base takes the guesswork out of what can be a tricky, last-minute necessity.
Equal parts of this turkey base and milk make a delicious, effortless gravy. It can also be “doctored” with pan drippings and homemade broth if desired. It’s nice to have extra for the leftovers too. Available at Williams-Sonoma for $12.95, williams-sonoma.com
Williams-Sonoma Mulling Spices—I call it THANKSGIVING IN A JAR. Go ahead and pick up one or two of these for yourself too while you are there. Your entire house will smell like Thanksgiving when you have this simmering on the stove. It moves into the holiday season well too.
Mulling Spices available at Williams-Sonoma for $12.95, williams-sonoma.comA tablespoon or two is all you will need in a small saucepan of water. Bring to a boil, and reduce to a simmer. Refill water as needed.
Party Tip: Stock Up For the Holidays
My husband, Jon, is the “Costco King”—he can do the run in under an hour, door to door, and it’s not even close to our house. In fact, he could give lessons on how to shop in bulk efficiently and effectively. He has it down to a science—down to filling up the car on the way out of the parking lot. Follow his lead and you’ll never dread going again.
If you have a Fitbit or other tracking device, put it on before you enter the store. You are multitasking here. Count your steps.
Have a list—DO NOT WAVER FROM THE LIST. (Costco does not take Amex anymore, so you won’t even get points for all those extra items.) So won’t be tempted.
Know your storage and consumption limitations—don’t let your eyes get bigger than your stomach. Check expiration dates and do the math. (For example: Is it possible to eat 72 Nature Valley bars in 14 days?)
Don’t let your husband go alone, unless he is like Jon.
Luckily, I was surrounded by good food and talented cooks my entire life on BOTH sides of my family.
I believe even if you think you don’t like to cook, by being exposed to it on a daily basis, it will eventually rub off on you—whether you want it to or not.
For instance, Lily, my 20-year-old, until about a year ago used to sprint through the kitchen to avoid any cooking or dishes. Now, she has turned into a real foodie. She shares her love for cooking and healthy eating in her Instagram account called lilsburydoughgirl. Check out her “Jalapeño Business” coming to you this semester from Barcelona, Spain. It’s quite impressive and—hot!
Lily’s Instagram creations. Follow her on lilsburydoughgirl.
I love it when the first time you try a recipe it works out perfectly. That’s what happened the first time I made Nanny’s Red Sauce, a recipe given to me by my cousin Vicki, and my Aunt Nancy from Columbus, Ohio—both wonderful cooks. Nancy is my dad’s oldest sister–she is 97. She is Nanny to all of her grandchildren.
Recipes are meant to be shared.
Nanny’s Red Sauce
Makes 5 cups
8 cups fresh tomatoes, quartered
1 onion, chopped
½ cup olive oil
4 garlic cloves, smashed
1 teaspoon sugar
1 teaspoon kosher salt
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
Salt to taste
Garnish with fresh basil and Parmesan cheese
Preheat oven to 400 degrees.
Combine all ingredients except basil and Parmesan cheese. Roast 45 minutes; then pulse in a food processor and salt to taste. Toss with pasta. Garnish with fresh basil and Parmesan cheese.
Simply toss Nanny’s Red Sauce with any style of pasta. It’s hard to beat plain old spaghetti.
Nanny says, ‘If you can read, you can cook.’
Simply remove the cores and cut the tomatoes into quarters or wedges. There is no need to peel the tomatoes.It takes about 7 or 8 medium tomatoes to make 8 cups.After the tomatoes, onions, and garlic have roasted for 45 minutes, ladle them into the bowl of the food processor. Be sure to get all of the juices too.Pulse until smooth for a creamy, rich texture.
I’ve made this recipe four times in the past few weeks. I’m like a squirrel stocking up for winter. Vicki says it freezes well—and that’s all I needed to hear. While the tomatoes are still at their peak, I thought I would fill the freezer. I may give it as Christmas gifts with a bag of pasta. It would make an easy and delicious Christmas night supper when you realize all the grocery stores are closed.
One recipe makes about 5 to 6 cups. A double batch will make about 3 quarts. It freezes beautifully.
It can also be left a little chunky too—pulse just two or three times. I also tested the recipe with roma tomatoes for the off season. It was delicious too.
For a more chunky-style sauce pulse 2-to-3 times max!
Oh, I forgot to mention, when you roast the tomatoes, onions, and garlic, your house smells like the most amazing Italian restaurant. It’s worth doing it before you are having company—it’s that good.
I wish I could bottle this aroma.
Learn from Leslie: If you double the recipe, use two separate pans to ensure the ingredients and seasonings are equal and accurate. Vicki likes to do a double batch. She leaves one batch chunky and purees the other into a smooth sauce.
This is the recipe that keeps on giving.
Besides tossing it with a variety of pastas, it also makes a wonderful sauce for Chicken-Parmesan. See recipe below.
Individual Chicken-Parmesan is an awesome choice for a small crowd. Dinner knife by Cutco at cutco.com.
Chicken Parmesan
Serves 4
1 ½ pounds chicken tenders
2 large eggs, beaten
1 tablespoon water
1 cup Panko breadcrumbs
¾ cup Parmesan cheese, grated
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons butter
2 tablespoons olive oil
2 cups of Nanny’s Red Sauce
8 slices of Muenster cheese, thinly sliced
Between two sheets of wax paper, pound chicken tenders with a meat pounder or rolling pin until ¼ inch thick; set aside.
In a small, shallow dish, beat eggs and water with a fork; set aside. In another small, shallow dish, combine Panko, Parmesan cheese, salt, and pepper.
In a large nonstick skillet, melt butter and olive oil at medium-high heat. While skillet is heating to medium-high, dip chicken tender into egg mixture, then into Panko mixture, coating both sides evenly. Place in hot skillet. Repeat with rest of the chicken. Cook 4 to 5 minutes until golden brown and crispy.
The chicken tenders cook quickly in medium-high heat in a nonstick skillet.Place chicken on top of Nanny’s Red Sauce in an ovenproof dish.Top with two thin slices of Muenster cheese, and broil 2 to 3 minutes or until hot and bubbly. Garnish with fresh basil. Stainless ovenproof bakers by All-Clad at all-clad.com.
And there’s more! A warm, savory appetizer is always welcome at any dinner party or cocktail hour. Use warm Nanny’s Red Sauce for dipping. These mini-meatballs also can be served over pasta as a main course.
A mini cast-iron skillet is the right size for these mini-meatballs. They are available at lodgemfg.com.
Savory Mini-Meatballs
Makes 38
½ pound pork sausage
½ pound ground chuck
1/2 onion, grated
1 carrot, grated
¼ cup fine breadcrumbs
1 egg, beaten
¼ cup ketchup
Pinch of red pepper flakes
Salt and pepper to taste
Preheat oven to 375 degrees.
Combine all ingredients in a medium-size bowl. Shape the mini- meatballs with a melon ball scoop. Place on a baking sheet lined with parchment paper.
A melon ball scooper is the perfect size to form a miniature meatball.
Bake 30 to 40 minutes or until golden brown.
Serve with toothpicks and warmed Nanny’s Red Sauce for dipping.
Learn from Leslie:
If the ground chuck and sausage comes in a 1- pound package, with the remainder make two patties of each and freeze for a quick hamburger night or sausage biscuit breakfast.
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