Recipe Blog

In A Pinch — Appetizers and Side Dishes

Mint Snap Pea Salad

Posted by Callies Biscuits on

I have been drooling over Cafe Altro Paradiso's Instagram page for a year now.  I was delighted to book a reservation while I was in New York for the Fancy Food Show and couldn't wait to carb out on their delicious handmade pasta.  In all honesty, I only ordered their pea salad because everything else I ordered was white and I needed to order some green to make myself feel better.  Turns out this mint snap pea salad was one of the most delicious dishes I have ever had.  Maybe even rivaled the pasta itself!
Since I've gotten home, I've recreated this dish at least seven times. Yes, seven times in one month.  I have served it to my family, at dinner parties, and I even made it to indulge in all by myself.  Each time I have made this salad, there was a bit of variation mainly because I didn't have the ingredients the way I remembered it originally.  That's what is so great about this recipe - you can use whatever is on hand! Fresh snap peas barely blanched, a generous amount of citrus (don't forget to include the zest), a quality olive oil, using both a nutty cheese and a creamy cheese will take this dish to the next level.  Don't forget the fresh herbs. 
Have fun with this dish and as always, enjoy!
  

Mint Snap Pea Salad

You'll Need

    - 3 cups fresh snap peas - ½ red onion, sliced paper thin - 2 radishes, cut into thin matchsticks - 1 tablespoon fresh mint, chiffonade - Juice and zest of 1 lemon - 2 tablespoons shaved Parmesan cheese - 2 tablespoons shaved Havarti cheese - 3 tablespoons fresh breadcrumbs, pine nuts or almonds - 1 tablespoon olive oil - Salt and pepper to taste

How To

    1. Fill a large stock pot with water and bring to a boil. Add the snap peas and boil for two minutes. Remove and immediately place in an ice bath. Once cooled, drain water. 1. Heat a skillet to medium heat and add one tablespoon olive oil. Add the breadcrumbs and stir until toasted. (You can also do pine nuts or chopped almonds instead of breadcrumbs). Once breadcrumbs are toasted, remove from heat and let cool completely. 1. In a large bowl, combine the snap peas, red onion, radishes, mint, lemon juice, lemon zest, Parmesan, Havarti, salt and pepper to taste, and top with toasted breadcrumbs. 1. Serve immediately and enjoy!

      "I ran out of breadcrumbs the last time I made this so I used pine nuts. This recipe allows for some creativity!"~Carrie

      Twice Baked Cauliflower Peppers

      Posted by Callies Biscuits on

      My youngest daughter, Sarah, has epilepsy and we have found that her seizures can be relatively controlled by her diet. In support of Sarah, our entire family has gone keto. We are always looking for tasty keto dishes.  Sarah's dream is to come out with a keto friendly cookbook of her own!
      Last month, she auditioned for Master Chef Junior -  she's my little kitchen buddy! It made me so proud to see her mise all of her ingredients and be excited to share her keto recipes with everyone. We were working together to come up with the perfect recipe to share and landed on these twice baked cauliflower peppers. The inspiration came from our local farmer's market and it was the perfect side dish!

      Twice Baked Cauliflower Peppers

      Ingredients

        - 2 heads cauliflower, washed and cut into pieces - 1 white onion, diced - 3 garlic cloves, peeled and smashed - ¾ cup heavy cream - 2 ½ cups freshly grated sharp cheddar cheese - 5 large red bell peppers - 4 tablespoons butter - 3 tablespoons olive oil - Salt and pepper to taste - Minced Chives for garnish - Crumbled bacon for garnish (optional)

      How To

        1. Preheat oven to 375°. Line a baking sheet with parchment paper. 1. Place the chopped cauliflower, onions and garlic on the parchment lined baking sheet. Drizzle with olive oil and salt and pepper to taste. 1. Bake for 40 minutes or until cauliflower is tender. 1. While the cauliflower is roasting, prepare the peppers. Cut of the tops and cut in half lengthwise, cleaning out the seeds. 1. Once cauliflower is tender remove from oven and reduce temperature to 350°. 1. Using a large Dutch oven, add the butter and heat to medium heat. 1. Add the roasted cauliflower, onions and garlic to the Dutch oven. Stirring to coat. Remove from heat. Add the heavy cream and 2 cups of cheese, stirring until combined. Add salt and pepper if needed. 1. Using an immersion blender or blender, blend mixture until is just smooth. Do not over mix or mixture will become watery. 1. Scoop the mixture into each of the pepper halves. Topping each with the remaining ½ cup cheese. 1. Place back in the oven for 15 minutes. After 15 minutes, cut the broiler on high and broil for 3-5 minutes or until bubbly. 1. Garnish with chives and bacon and Enjoy!

          "I am so happy the farmer's market is open. The local fresh produce and artisanal products are my favorites!" ~Carrie

          Baked Brie

          Posted by Callies Biscuits on

          It's hard to believe the first month of 2019 is coming to a close.  Time sure flies, especially when you're having fun!  While we were in San Francisco for the Winter Fancy Food Show, we had a great time seeing fellow Specialty Food Association members and their wonderful products.  It is fascinating how the food world has flourished over the years.  As we walked around the exhibit halls, we took a stroll down aisles of cheeses. There were cheeses from all over the world and available in every style you could possibly think of.  Of course, we had to sample!
          When I came home, I was still thinking of the different cheeses and all of the amazing food we'd had over the weekend.  We had some friends over for Sunday Funday and I decided to serve baked brie.  Simple and delicious!  Since there is always a bag of pecans in my pantry, I thought I'd crumble those and use our Raspberry Pepper Preserves to finish the decadent appetizer.  It was a major hit.  In fact, it's been requested that I make this dish for this weekend's big game. 

          Baked Brie

          Ingredients

            - 1 Wheel of Brie (8 ounces) - ½ cup Callie’s Raspberry Pepper Preserves - ½ cup Callie’s Cocktail Pecans, roughly chopped - Your favorite crackers for serving

          Instructions

            1. Preheat oven to 350. Line a baking sheet with parchment paper. 1. Place the wheel of brie on the parchment paper lined baking sheet and bake for 20 minutes. 1. While the brie is baking, in a small bowl combine the raspberry pepper preserves and chopped pecans. 1. After 20 minutes, remove brie from oven. Top with the raspberry pepper preserves and pecans. Place back in the oven for another 5 minutes. 1. Remove from oven and carefully transfer to a serving dish. 1. Serve immediately with your favorite crackers and enjoy!

              "This is a perfect appetizer for Sunday's Super Bowl!"
              -Carrie

              Cast Iron Spinach Artichoke Dip

              Posted by Callies Biscuits on

              Spinach Artichoke Dip

              The original inspiration for this spinach artichoke dip came from our rafting trip on the Salmon River last summer. We're still thinking about it a year later! On our expedition, we visited Shepp Ranch. Their food was fabulous. In fact, this is where I met this unforgettable dip. It sang to our Southern roots and was quickly added to my inspiration list of dishes to recreate when we returned home.

              Further inspiration came when Amy and I visited Tastemade this summer. Tastemade is an entertainment company that brings cultures together through their taste buds. They capture videos of unique dishes, authentic tools, and exciting experiences from over 200 countries. We had such a great time touring their amazing headquarters. I think Amy and I can agree that our favorite part was seeing all of their different sets. Have you seen their tiny kitchen? It's quite possibly the cutest thing we've ever seen! 

              Tastemade created a mouthwatering video of a gooey cheesy dip in the center of pull apart bread and it sparked the idea for me to the add our buttermilk biscuits to my version of cast iron spinach artichoke dip.

              This spinach artichoke dip is perfect for entertaining and since football season is officially here, I wanted to share it with y'all. Enjoy! 

              Spinach Artichoke Dip Ingredients

              Spinach Artichoke Dip ready to bake

              Cast Iron Spinach Artichoke Dip

              Ingredients

                - 1 pound (12 ounces) frozen spinach, thawed and squeezed dry. - 2 cans artichoke hearts, drained and chopped - 1 small onion, chopped - 2 cloves garlic, minced - 1 cup mayonnaise - 1 block cream cheese, room temperature - 1 cup shredded Parmesan, plus 2 tablespoons for topping - 1 teaspoon crushed red pepper - Juice of half a lemon - ¼ cup fresh parsley, chopped - 10 to 12 Callie’s Buttermilk Biscuits - 3 tablespoons breadcrumbs

              Instructions

                1. Preheat oven to 375. 1. Using a stand mixer or handheld mixer add the cream cheese and beat until smooth; scraping down the sides. You can also mix by hand. 1. Add in the spinach, artichokes, onion, garlic, mayonnaise, parmesan, crushed red pepper, lemon juice and parsley. Mix until just combined. 1. Using a 10 or 12-inch cast iron skillet, place the dip in the middle of the skillet. 1. Place the biscuits all around the edges of the dip. Top with remaining 2 tablespoons parmesan and ¼ cup breadcrumbs. 1. Bake for 30 minutes covered with foil. Remove the foil the last 10 minutes. Cook until biscuits are golden brown and the dip is bubbling. 1. Remove from oven and let sit for 10 minutes. 1. Serve and Enjoy!

                  The original inspiration for this spinach artichoke dip came from our rafting trip on the Salmon River.

                  Herbed Fingerling Potato Salad

                  Posted by Callies Biscuits on

                  Surprisingly enough, I've never been a huge fan of the fan-favorite potato salad. Because of this, I came up with my own spin on the summer classic – the herbed fingerling potato salad. Served warm, this crispy side is full of herbs and satisfaction! It's certain to "wow" any barbecue, fried chicken bucket, or summer spread. These potatoes also makes a great starch pairing to a light salad. And trust me, it will be the new fan-favorite in your home! 

                  Herbed Fingerling Potato Salad

                  Ingredients

                    - 1 pound fingerling potatoes, cut in half lengthwise - 4 tablespoons olive oil, divided - 2 tablespoons of Fresh Oregano, chopped - 2 tablespoons of Fresh Rosemary, chopped - 2 tablespoons of Fresh Parsley, chopped - 1 clove garlic, minced - Salt and Pepper to taste

                  Instructions

                    1. Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper and set aside. 1. In a large bowl toss the sliced potatoes with 2 tablespoons olive oil. Add salt and pepper to taste. 1. Pour the potatoes onto the baking sheet. Roast the potatoes for 25-30 minutes or until golden brown and fork tender. Remove from oven. 1. Using the same large bowl, add in the remaining two tablespoons olive oil, fresh herbs and garlic. Add the cooked potatoes and toss until coated. Add more salt and pepper if needed. 1. Serve immediately and enjoy!


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