Tag: #spinach

Halo (Hello)

On 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.

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

  1. Preheat oven to 350 degrees.
  2. Cook and crumble bacon, reserving 2 tablespoons drippings.
  3. In a small saucepan, combine drippings, oil, and next 4 ingredients.
  4. Bring to a boil, and simmer for 5 to 10 minutes, whisking occasionally.
  5. 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.)
  6. In a large bowl combine spinach, oranges, crumbled bacon, and onion. Toss with warm dressing, and top with croutons. Serve immediately.
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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

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

The Monday Morning Conference Call

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

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

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

Hey, let’s grab a drink in the bar.

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

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

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

This is basically an Irish coffee on the rocks.

Monday Morning Conference Call

Makes 1 drink

1 cup of cold coffee

1 ounce Baileys Original Irish Cream

1 ounce Jameson

Splash of Kahlua to taste

1 packet of Splenda (optional)

Combine all ingredients, and serve over ice.

Be sure to start with a cold cup of coffee.

Serve with a sectioned grapefruit and Orange Toast (page 195 in Leslie’s Party Diaries) or see recipe below. The breakfast of champions.

And, yes, you are not seeing things. In the middle of this cute plate is a jockey on an armadillo. My close friend Dolly has a knack for finding unique treasures.

Orange Toast

Makes 44 pieces

Zest of 2 oranges

1 cup powdered sugar

½ cup unsalted butter

22 slices of very thin white bread

Preheat oven to 275 degrees.

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

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

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

Leslie Likes: Pepperidge Farm Very Thin White Bread

Recipe Image

Ingredients

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

Instructions

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

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

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

Rendition

Makes 1 drink

1 to 2 ounces Stoli Blueberry Vodka

Juice from ½ of a Key lime or lime

4 to 5 fresh blueberries

1 large sprig of fresh mint

Ice

Sprite Zero

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

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

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

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

Emergency Appetizer

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

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

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

It’s delicious served cold too.

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

Happy New Year!

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