Recipe Blog

In A Pinch — Appetizers and Side Dishes

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!


          Mother's Day Fried Green Tomatoes

          Posted by Callies Biscuits on


          It's no surprise that I love working in the kitchen with my girls, so in preparation for Mother's Day, my daughter Cate and I made these tasty fried green tomatoes. If you're from the South, this recipe should be a bit familiar to you. I'm here to spread the southern tradition for those who may not know (or have not tasted) this delicious southern treat! It's truly as easy as 1, 2, 3 – so have your kids join in the fun. I always top my fried green tomatoes with a bit of pimento cheese. Try our fiery pimento cheese for an added kick! 

          Happy Mother's Day, y'all! 

          Fried Green Tomatoes

          Ingredients

            - 3 firm green tomatoes, cut ½ inch thick - 1 cup all purpose flour - 1 cup buttermilk - 2 eggs - ½ cup cornmeal - ½ cup breadcrumbs - ¼ cup finely grated parmesan - ½ teaspoon cayenne pepper - ½ teaspoon paprika - ½ teaspoon ground mustard - 2 cups oil or bacon fat (Carrie uses a mixture of both) - Salt and Pepper to taste

          Instructions

            1. Heat oil in a cast iron skillet to medium high heat. 1. While the oil is heating create your dipping station. In one bowl add the flour and season it with salt and pepper. In the second bowl add the buttermilk, two eggs, salt and pepper. Whisk to mix all together. In the third bowl mix together the cornmeal, bread crumbs, parmesan, cayenne, paprika, ground mustard, salt and pepper. 1. Carefully dip each tomato slice into the flour mixture, then dip into the egg mixture and then into the breadcrumb mixture. Gently shaking off any excess. 1. Gently place the tomato slices into the oil. Only do 3 or 4 slices at a time, you don’t want to overcrowd the pan. 1. Cook for two minutes on each side or until golden brown. 1. Remove from pan and place on a wire rack or paper towels. Sprinkle a touch of salt on each slice right as they are removed from the oil. 1. Serve immediately and Enjoy!

              I like my fried green tomatoes with pimento cheese on top! Happy Mother's Day, y'all! 

              French Onion Soup

              Posted by Callies Biscuits on

              It's that time of year where you drive to work with the heat on and you leave with the air conditioning on! I think every true southern knows that it isn't quite spring until the temperatures stabilize in the hight 70's! Until then, we are keeping the chilly days warm with this French Onion Soup. 

              I love making this soup because it brings back great memories. A family friend of mine was looking for cooking and baking lessons for her two 12-year old granddaughters. I, of course, jumped at the opportunity to teach these sweet girls how to make a meal from scratch. We prepared french onion soup with biscuit croutons and a shortcake cobbler for dessert. The girls each made their own pot so they could really get the hands-on experience. They also took notes in their personalized "cookbooks". At the end of the class, they had a full meal to feed their family for Sunday supper! 

                  

              French Onion Soup

              Ingredients

                - 1 white onion, sliced - 1 red onion, sliced - 2 yellow onions, sliced - ¼ stick salted butter - 4 cloves garlic, minced - 1 tablespoon sugar - 1 bay leaf - Salt and pepper to taste - 2 tablespoons flour - ½ cup red wine - 5 sprigs fresh thyme, tied in kitchen twine - 1 quart beef stock (or vegetable stock if vegetarian) - ½ cup water - Parmesan rind - 1 cup Gruyere cheese, grated - 6 biscuits (Callie’s of course!) - Fresh parsley for garnish

              Instructions

                1. Heat a dutch oven or large pot to medium heat. Add the butter. 1. Once the butter has melted add the onions, garlic, sugar, bay leaf, salt and pepper. Cook onions for 40-45 minutes or until cooked and tender. 1. Once the onions have cooked add in the flour and stir to coat. 1. Add in the red wine and cook for 5 minutes or until the wine has cooked out. 1. Add in the fresh thyme, beef stock and water. Cook on medium low heat for 30 minutes, stirring occasionally. 1. Preheat your oven broiler to high heat. Line a baking sheet with parchment paper. 1. Slice the biscuits in half. Place them on the baking sheet. Top biscuits with the grated gruyere and broil for 2-3 minutes or until cheese has melted and crisped. Watch carefully not to burn. 1. Serve the soup in bowls and place the cheesy biscuits on top. Garnish with fresh parsley. 1. Eat immediately and enjoy!

                  Take this recipe and spend an afternoon in the kitchen with the kids – you won't regret it! 

                  Frozen Arnold Palmers for The Masters

                  Posted by Callies Biscuits on

                  It's that time of year again... the azaleas are blooming, warm weather is upon us, and the Masters Tournament is in full swing! With Charleston just a short three-hour drive from Augusta, Georgia, this time of year has us feeling extra inspired. Whether you are an avid golf fan who knows all the statistics, or if you're just looking for an excuse throw a great cocktail party, we have the recipe for you! 

                  These fool-proof frozen Arnold Palmers make the perfect Masters weekend treat. Keep things easy and breezy with a simple cheese board including our fiery pimento cheese, pickled okra, pecans, and cheese crisps

                  Frozen Arnold Palmer

                  Ingredients

                    - Sweet Tea: We recommend Carrie’s homemade recipe in our cook book! - Lemonade - Rum - Fresh Mint - Lemon Slices - Turbinado Sugar for garnish

                  Instructions

                    1. Take a lemon slice and rub it all around the rim of your glass. 1. Roll the glass in Turbinado sugar, then set aside.
                    1. In a blender, mix 1/3 part sweet tea, 1/3 part lemonade, 1/3 part rum, fresh mint and ice. Blend until well combined.
                    1. Pour frozen Arnold Palmer into the sugar rimmed glass. Serve with a lemon wedge and extra fresh mint and Enjoy!!

                      *Non alcoholic Arnold Palmer: mix equal parts iced tea and lemonade

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