June 18, 2010 2:08 PM
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Throw a Garden Party!
Early in the summer, when it's not too hot, is just about the perfect time to throw an afternoon or evening garden party. On the broadcast Friday, Katie Lee, "Early Show" contributor and author of "The Comfort Table," prepared some simple and delicious dishes you can make that are perfect companions to a great party.
Special Feature: Katie Lee
"Early Show" Recipes Galore
Lee says, "There's something that sounds so whimsical about having a garden party. As soon as someone says the words, my mind goes to 'Alice in Wonderland' and I start having visions of the Mat Hatter. I set up a table in my garden and decorate with flowers, green, and herbs, and I serve a variety of mini sandwiches. One of the great things about this party is that it works any time of day -- beautiful for brunch, lunch, afternoon, or even dusk."
RECIPES:
Caramelized Vidalia Onion Dip with Homemade Potato Chips
Onion dip is a total classic. The caramelized Vidalia onions add a whole new element of sweet flavor to the savory dip. I like to make homemade potato chips - they are much easier than one might think. If you're in a time crunch, though, just buy kettle chips from the grocery store.
INGREDIENTS:
1 Tablespoon olive oil
1 Large Vidalia onion, very thinly sliced (if you can't find Vidalia, use another sweet variety like Walla Walla, Maui or Texas Spring)
1/4 Cup water
One 8-ounce package cream cheese, at room temperature
1/2 Cup mayonnaise
1/4 Cup sour cream
1 Teaspoon Worcestershire sauce
1/2 Teaspoon garlic salt
1/2 Teaspoon onion powder
1/2 Teaspoon freshly ground black pepper
1 Scallion, green part only, thinly sliced
Homemade potato chips (recipe follows)
METHOD:
Heat olive oil in a medium skillet over medium- high heat.
Add the onions and sauté 5 to 7 minutes, until beginning to brown. Stir in the water and scrape any brown bits from the bottom of the pan.
Turn the heat to low and cook 30 to 35 minutes, stirring occasionally, until the onions are golden brown. If the pan looks to dry, add a tablespoon of water. Let cool completely.
In a medium bowl, combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder and pepper.
Using an electric mixer, beat until smooth. Stir in the reserved onions and the scallions. Chill until serving time.
Serve with chips.
8 servings (2 1/2 cups)
Prep Time: 25 minutes
Inactive Prep Time: At least 30 minutes to chill in refrigerator
Cook Time: 30 minutes
Homemade Potato Chips
INGREDIENTS:
2 Small Baking potatoes
About 2 quarts peanut oil
Kosher salt
METHOD:
Use a mandoline to slice the potatoes 1/8-inch thick.
Place the potato slices in a large bowl and cover with cold water. Refrigerate 1 hour. Drain and pat very dry with paper towels.
Heat a few inches of peanut oil to 350°F in a Dutch oven. Fry the potatoes in batches of 10 to 12 depending on the size of your pan, until golden brown, about 4 minutes.
Drain on paper towels and sprinkle with salt.
8 Servings
Prep time: 1 hour
Cook Time: 20 minutes
Curried Chicken Salad in Pitas
This salad has great flavor and excellent texture from the tender chicken, creamy dressing, crunchy apples, and chewy raisins. It's delicious in a pita, but also really nice served on a bed of mixed greens. It makes for perfect lunchbox leftovers, too!
INGREDIENTS:
(For the Chicken Salad)
4 Bone-in, skin-on chicken breast halves
1 Tablespoon olive oil
2 Teaspoons kosher salt
1 Teaspoon freshly ground black pepper
1/2 Cup mayonnaise
1/4 Cup plain yogurt
2 Tablespoons fresh lemon juice
2 Teaspoons curry powder
2 Teaspoons honey
1 Teaspoon kosher salt
3/4 Teaspoon freshly ground black pepper, to taste
1 Granny smith apple, cored and diced
1/4 Cup golden raisins
2 Tablespoons scallions, thinly sliced
(For the Sandwiches)
About 24 mini pitas
About 1/2 head of green leaf lettuce
METHOD:
(For the chicken)
Preheat oven to 400°F.
Place the chicken on a baking sheet skin side up, drizzle with olive oil, and season with salt and pepper. Roast until cooked all the way through, about 30 minutes.
Cool to the touch. Remove and discard the skin and bones. And cut the chicken into chunks.
(For the salad)
In a large bowl, combine the mayonnaise, yogurt, lemon juice, curry powder, honey salt and pepper. Stir until combined.
Add the chicken, apples, raisins, and scallions and mix well.
(To serve)
Spoon the chicken salad into mini pitas and add a leaf of lettuce.
8 servings
Prep time: 15 minutes
Inactive Prep Time: 20 minutes
Cook time: 30 minutes
Tomato Sandwiches
Tomato sandwiches are a Southern classic, usually eaten in the afternoon as a snack with a big glass of iced sweet tea. They are welcome on my table any time of the day. So simple and just divine.
INGREDIENTS:
8 Slices white bread
1/3 Cup Mayonnaise
2 to 3 Roma tomatoes, each sliced into 8 rounds
Kosher salt and freshly ground black pepper
8 Basil leaves
(Special Equipment: 2-inch Biscuit cutter)
METHOD:
Cut the bread into 2-inch rounds using a small biscuit cutter (you should get two rounds per slice of white bread).
Spread each round with mayonnaise. Top half of the bread with a slice of tomato and season with salt and pepper.
Top with a basil leaf and the remaining bread rounds.
8 servings
Prep time: 10 minutes
For more recipes, go to Page 2.
Copyright 2010 CBS. All rights reserved. Special Feature: Katie Lee
"Early Show" Recipes Galore
Lee says, "There's something that sounds so whimsical about having a garden party. As soon as someone says the words, my mind goes to 'Alice in Wonderland' and I start having visions of the Mat Hatter. I set up a table in my garden and decorate with flowers, green, and herbs, and I serve a variety of mini sandwiches. One of the great things about this party is that it works any time of day -- beautiful for brunch, lunch, afternoon, or even dusk."
RECIPES:
Caramelized Vidalia Onion Dip with Homemade Potato Chips
Onion dip is a total classic. The caramelized Vidalia onions add a whole new element of sweet flavor to the savory dip. I like to make homemade potato chips - they are much easier than one might think. If you're in a time crunch, though, just buy kettle chips from the grocery store.
INGREDIENTS:
1 Tablespoon olive oil
1 Large Vidalia onion, very thinly sliced (if you can't find Vidalia, use another sweet variety like Walla Walla, Maui or Texas Spring)
1/4 Cup water
One 8-ounce package cream cheese, at room temperature
1/2 Cup mayonnaise
1/4 Cup sour cream
1 Teaspoon Worcestershire sauce
1/2 Teaspoon garlic salt
1/2 Teaspoon onion powder
1/2 Teaspoon freshly ground black pepper
1 Scallion, green part only, thinly sliced
Homemade potato chips (recipe follows)
METHOD:
Heat olive oil in a medium skillet over medium- high heat.
Add the onions and sauté 5 to 7 minutes, until beginning to brown. Stir in the water and scrape any brown bits from the bottom of the pan.
Turn the heat to low and cook 30 to 35 minutes, stirring occasionally, until the onions are golden brown. If the pan looks to dry, add a tablespoon of water. Let cool completely.
In a medium bowl, combine the cream cheese, mayonnaise, sour cream, Worcestershire, garlic salt, onion powder and pepper.
Using an electric mixer, beat until smooth. Stir in the reserved onions and the scallions. Chill until serving time.
Serve with chips.
8 servings (2 1/2 cups)
Prep Time: 25 minutes
Inactive Prep Time: At least 30 minutes to chill in refrigerator
Cook Time: 30 minutes
Homemade Potato Chips
INGREDIENTS:
2 Small Baking potatoes
About 2 quarts peanut oil
Kosher salt
METHOD:
Use a mandoline to slice the potatoes 1/8-inch thick.
Place the potato slices in a large bowl and cover with cold water. Refrigerate 1 hour. Drain and pat very dry with paper towels.
Heat a few inches of peanut oil to 350°F in a Dutch oven. Fry the potatoes in batches of 10 to 12 depending on the size of your pan, until golden brown, about 4 minutes.
Drain on paper towels and sprinkle with salt.
8 Servings
Prep time: 1 hour
Cook Time: 20 minutes
Curried Chicken Salad in Pitas
This salad has great flavor and excellent texture from the tender chicken, creamy dressing, crunchy apples, and chewy raisins. It's delicious in a pita, but also really nice served on a bed of mixed greens. It makes for perfect lunchbox leftovers, too!
INGREDIENTS:
(For the Chicken Salad)
4 Bone-in, skin-on chicken breast halves
1 Tablespoon olive oil
2 Teaspoons kosher salt
1 Teaspoon freshly ground black pepper
1/2 Cup mayonnaise
1/4 Cup plain yogurt
2 Tablespoons fresh lemon juice
2 Teaspoons curry powder
2 Teaspoons honey
1 Teaspoon kosher salt
3/4 Teaspoon freshly ground black pepper, to taste
1 Granny smith apple, cored and diced
1/4 Cup golden raisins
2 Tablespoons scallions, thinly sliced
(For the Sandwiches)
About 24 mini pitas
About 1/2 head of green leaf lettuce
METHOD:
(For the chicken)
Preheat oven to 400°F.
Place the chicken on a baking sheet skin side up, drizzle with olive oil, and season with salt and pepper. Roast until cooked all the way through, about 30 minutes.
Cool to the touch. Remove and discard the skin and bones. And cut the chicken into chunks.
(For the salad)
In a large bowl, combine the mayonnaise, yogurt, lemon juice, curry powder, honey salt and pepper. Stir until combined.
Add the chicken, apples, raisins, and scallions and mix well.
(To serve)
Spoon the chicken salad into mini pitas and add a leaf of lettuce.
8 servings
Prep time: 15 minutes
Inactive Prep Time: 20 minutes
Cook time: 30 minutes
Tomato Sandwiches
Tomato sandwiches are a Southern classic, usually eaten in the afternoon as a snack with a big glass of iced sweet tea. They are welcome on my table any time of the day. So simple and just divine.
INGREDIENTS:
8 Slices white bread
1/3 Cup Mayonnaise
2 to 3 Roma tomatoes, each sliced into 8 rounds
Kosher salt and freshly ground black pepper
8 Basil leaves
(Special Equipment: 2-inch Biscuit cutter)
METHOD:
Cut the bread into 2-inch rounds using a small biscuit cutter (you should get two rounds per slice of white bread).
Spread each round with mayonnaise. Top half of the bread with a slice of tomato and season with salt and pepper.
Top with a basil leaf and the remaining bread rounds.
8 servings
Prep time: 10 minutes
For more recipes, go to Page 2.
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