Recipe Blog

In A Pinch — Roasting and Slow Cooking

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!


      Pork al Pastor

      Posted by Callies Biscuits on

      I've always had a little food obsession with the flavors of Mexico. My family and I just arrived home from our third vacation to the flavorful country. On these vacations, a reoccurring theme is to stroll the streets and sniff out the best al pastor tacos. Seriously – the smells are to die for! 

      Each year upon my return home, I have attempted to match the mouth-watering taste that the locals achieved but I just couldn't master it using traditional skewers (or without buying an expensive machine). After this vacation, I did my research and found that Serious Eats may have had the answer I've been drooling over for years! They contained the meat in a pineapple. Though I've never loved the taste of pineapple, I'm always forcing myself to explore new flavors and man– did this one win me over! Assemble, cook in the oven, slice, and serve. It's that easy! 

      See all the Mexico family fun on my Instagram highlight! 

      Pork al Pastor

      Pork al Pastor Ingredients

        - 3 pound pork butt - 1 tablespoon chili powder - 1 tablespoon cumin - 1 tablespoon paprika - 1 tablespoon oregano - 1 teaspoon cayenne pepper - 1 tablespoon salt - Fresh cracked pepper - 6 cloves garlic, minced - ½ cup apple cider vinegar - 1 cup fresh squeezed orange juice (about 4-5 oranges) - 1 whole pineapple - Cilantro for garnish - White onion for garnish - 4 wooden skewers

      Chile de Arbol Salsa Ingredients

        - 1 (3 ounce) bag dried Chiles de Arbol, stems cut off and seeds removed - 1 onion, diced - 5 cloves garlic, minced - Juice of one lime - 1 tomato, diced - ½ cup apple cider vinegar - ¼ cup olive oil plus 1 tablespoon; divided - ¼ cup water

      Pork al Pastor Instructions

        1. In a bowl mix together the chili powder, cumin, paprika, oregano, cayenne, salt and pepper. Set aside. 1. Cut the pork butt into ½ inch slices and then cut those slices in half. 1. Place the sliced pork into a gallon ziplock bag. Add the spices to the pork and coat all of the pieces using your hands. 1. Add in the garlic, vinegar and orange juice. Seal bag and gently shake to make sure everything is mixed together. 1. Marinate in the refrigerator for 24 hours. 1. Preheat oven to 375ºF. Remove your oven racks expect for one. Place the one rack on the lowest setting. Line a deep roasting pan with foil and set aside. 1. Cut the pineapple leaving about 3 inches on the bottom and the top. Reserving the middle part of the pineapple to serve alongside the pork. Cut the reserved pineapple into chunks. Also reserve the pineapple top for serving. 1. Turn the bottom of the pineapple flat side down. Place the 4 skewers in a square shape into the pineapple. 1. Place each slice of meat onto the skewers and continually push down the meat into the pineapple. Making sure to divide the meat evenly onto the skewers so the pineapple stands up straight while it cooks. 1. Place the pineapple onto the foil lined roasting pan. Bake for 2 ½ hours or until an inserted meat thermometer reads 165ºF. 1. Let cool slightly. Place on a platter. Add the pineapple top back on top of the pork. Shave the meat with a knife off the pineapple. 1. Serve with the reserved pineapple chunks, cilantro, onions and Carrie’s Chile de Arbol Salsa. 1. Enjoy!

      Chile de Arbol Salsa Instructions

        1. Heat a sauté pan to medium heat with one tablespoon olive oil. Add in the onion and garlic and sauté until tender, about 5 minutes. 1. Add in the chiles and cook for another 5 minutes. Remove from heat and let cool. 1. Add the cooled chile mixture into a blender along with the remaining ingredients. Blend until smooth. 1. Pour into a small bowl and serve alongside the Pork al Pastor. 1. Enjoy!
      This recipe takes you right back to Mexico! Just add the margarita! 

      Roasted Leg of Lamb

      Posted by Callies Biscuits on

      As spring starts to bloom and Easter gets closer, I look for recipes that allow me to do what I love most: spend time with family. This roasted leg of lamb allows me to do just that! Full of flavor and packed with potential, this versatile 4-hour roast is so heart-warming for more than one reason. It saves me time in the kitchen so I get to spend Easter morning with my girls. I serve it with asparagus cucumber salad.

      Enjoy and Happy Easter! 

      Roasted Leg of Lamb

      Ingredients

        - 3 to 4 pound boneless leg lamb - 1/4 cup flour - 2 tablespoons bacon grease or butter - Salt and Pepper to taste - 6 carrots washed, peeled and cut into large chunks - 1 large yellow onion, cut into chunks - 12 cloves garlic, peeled and smashed - 7 to 10 sprigs rosemary - 7 to 10 sprigs parsley - 1 cup white wine - 3 cups chicken stock

      Instructions

        1. Preheat oven to 325.
        1. Add the bacon grease or butter to a large dutch oven or pot and turn to high heat.
        1. Season the lamb well with salt and pepper. Rub the flour all over the lamb to coat. Add the lamb to the hot pan.
        1. Sear the lamb on all sides. About 3 to 4 minutes per side. Once all sides have been seared remove and set aside. In the same pot add in the white wine, chicken stock, carrots, onions, and garlic. Tie the herbs together with kitchen twine and place in the pot as well. Add the lamb back into the pot.
        1. Cover with foil and place a lid on top. Cook for two hours.
        1. After two hours remove lamb from oven. Flip lamb onto the other side. Cover with foil and cook for an additional 2 hours.
        1. After the lamb has cooked for a total of 4 hours remove from oven. Remove lamb from pot and let rest for 20 minutes.
        1. Place the pot on the stovetop and bring to a boil. Reduce heat and let simmer until the liquid thickens into a gravy. About 10-15 minutes.
        1. Shred the lamb and place on a serving platter. Spoon vegetables and gravy on top.
        1. Serve immediately and enjoy!

          Happy Easter everyone! 

          Chicken Tikka Masala

          Posted by Callies Biscuits on

          The quote "the way to one's heart is through their stomach" has never been more fitting for a recipe. My southern heart loves a good Indian dish. When I first met my husband John, I told him about my taste for Indian food, leading us to numerous dates filled with spice. It wasn't until we were married that the truth came out – John was never a fan of Indian food at all! That is until my recipes convinced him otherwise! Today, our entire family can enjoy dishes like this Chicken Tikka Masala and laugh about the little white lie that started it all. 

          Indian food has a reputation for its curry. Did you know that curry is actually the Indian word for sauce? Though I include curry in some of my dishes, I use very little of the spice, making them enjoyable for all.. One of my favorite elements of Chicken Tikka Masala is the sauce. The slow-cooked sauce is filled with garlic, onions, ginger, tomatoes, and cream. Think of it as an Italian vodka sauce with a twist! This hearty dish feeds a crowd and is even better the next day. 

          Share your own Chicken Tikka Masala with us on Instagram with the tag #inapinchmasala.

            Carrie's Tips:

            If serving over rice, add cumin seeds to the rice

            Double the spice mixture and save half of it in a ziplock bag or covered glass jar. That way you won’t have to make the spice mixture when you make this dish the next time.

            Ingredients for the Chicken:

              - 1 ½ POUNDS BONELESS, SKINLESS CHICKEN THIGHS - ½ CUP PLAIN WHOLE MILK GREEK YOGURT - 2 TABLESPOONS OLIVE OIL - 2 TEASPOONS FRESH LIME OR LEMON JUICE

            Ingredients for the Spice Mixture:

              - 1 TABLESPOON GROUND CORIANDER - 1 ½ TEASPOONS CUMIN - 1 ½ TEASPOONS PAPRIKA - 1 TEASPOON TURMERIC - ½ TEASPOON GROUND CARDAMOM - ½ TEASPOON NUTMEG - ½ TEASPOON GARAM MASALA - ½ TEASPOON CAYENNE

            Ingredients for the Sauce:

              - 4 TABLESPOONS BUTTER - 3 TABLESPOONS TOMATO PASTE - 1 TABLESPOONS GRATED FRESH GINGER - 1 LARGE WHITE ONION, FINELY CHOPPED - 4 CLOVES GARLIC, MINCED - 28 OUNCE CANNED TOMATO PUREE - ¾ CUP WATER - ½ CUP HEAVY CREAM OR HALF AND HALF - 1 ¼ TEASPOONS SALT - ½ TEASPOON FRESH GROUND BLACK PEPPER - ½ CUP FRESH CHOPPED CILANTRO, PLUS ADDITIONAL FOR GARNISH IF DESIRED

            Instructions

              1. Combine all of the spices- coriander, cumin, paprika, turmeric, cardamom, nutmeg, garam masala and cayenne in a small bowl. Set aside. 1. Cut the chicken thighs into 1 ½ inch pieces. 1. In another bowl, mix together the chicken thighs, yogurt, olive oil, lime or lemon juice, garlic and half of the spice mixture; making sure the chicken is coated. Let chicken marinate for 30 minutes. 1. While the chicken is marinating, start making the sauce. In a large sauté pan or dutch oven melt butter over medium heat. Add the chopped onion and cook until onions are soft and translucent. 1. Add in the grated fresh ginger and garlic and cook for an additional 2-3 minutes. Add in the remaining half of the spice mixture, the tomato paste, tomato puree, water, salt and pepper. Let simmer for 30 minutes; stirring occasionally. 1. Turn the oven broiler to high heat. Line a rimmed baking sheet with foil and place a baking rack on top. Spray the baking rack with cooking spray. Place the chicken pieces on the rack. Broil for 8-10 minutes, turning once, until the chicken begins to get some char. Remove from oven. The chicken will not be fully cooked. It will continue to cook in the sauce. 1. Add the chicken to the sauce and continue to let simmer for another 30 minutes; stirring occasionally. 1. After 30 minutes, turn the heat off and add in the cream and chopped cilantro; stirring until combined. 1. Serve immediately over rice, with Carrie’s Indian Roasted Okra and Tomatoes, or with garlic naan bread. Garnish with fresh cilantro and a squeeze of lime juice if desired. 1. Enjoy!
            "This hardy recipe feeds a crowd and is even better the next day!" — Carrie

            Indian Roasted Okra & Tomatoes

            Posted by Callies Biscuits on

            It's no secret that okra is my spirit vegetable!  I could eat okra every day with every meal.  It must have been all the fried okra my Dad fed me during childhood!  Nonetheless, I love this Southern staple and I love love love Indian food.  So why not combine these two cultures and make an Indian roasted Okra for a weeknight supper accompaniment?  The magical combination of the crispy okra with the pleasantly pungent spices roasted to perfection is an exotic departure from the boring week night green bean.

            Ingredients

              - 1 POUND OKRA, WASHED, TOPS CUT OFF AND CUT IN HALF LENGTHWISE
 - 1 PINT HEIRLOOM CHERRY TOMATOES, WASHED AND CUT IN HALF
 - ¼ TEASPOON GROUND CUMIN
 - ¼ TEASPOON GROUND CORIANDER
 - 1/8 TEASPOON TURMERIC
 - 3 TABLESPOONS OLIVE OIL
 - SALT AND PEPPER TO TASTE

            Instructions

              1. Preheat oven to 425. Line a rimmed baking sheet with parchment paper and set aside. 1. In a large bowl toss all ingredients together. 1. Pour onto lined baking sheet. 1. Bake for 25-30 minutes or until vegetables are slightly charred. 1. Serve alone or on top of rice and Enjoy!

                "This Indian roasted okra and tomato dish is full of flavor and takes hardly any work. Perfect side dish for weeknight super or for your next dinner party!"
                — Carrie

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