Recipe Blog

In A Pinch — Skillet and Stove Top

Veggie Tortilla Soup & Our Goat Retreat

Posted by Callies Biscuits on

This recipe was created for our company retreat! The company retreat was intended to help us connect, collaborate, and create excitement for the upcoming busy season and our 15th year in business. With over 50 different palettes and diet restrictions, I had to think of something that would appeal to everyone and fill them up on this gorgeous but chilly February day.

The base of this super flavorful soup has so many hearty accoutrement options for all appetites. My go-to's are diced tomatoes, limes, thinly sliced radishes, sliced jalapeno, broiled corn, cilantro, Cotija cheese. chorizo, and pulled chicken. The lunch spread was the perfect visual and mouth-watering. After all, we all know we eat with our eyes!

I love this soup for a party. Most of the prep is upfront but it's worth the scrumptious reward. Once it's made you get to enjoy your time as well!  This is a great recipe to feed a crowd!

   

  

 

Veggie Tortilla Soup

You'll Need:

    - 2 poblano peppers - 1 red bell pepper, diced - 1 onion, diced - 6 cloves garlic, minced - 2 (28 ounce) cans fire roasted tomatoes - 8 cups vegetable broth - 1 tablespoon cumin - 1 teaspoon coriander - 2 teaspoons chipotle chili powder - Zest and juice of 2 limes - 1 bundle cilantro, tied with kitchen twine - 6 corn tortillas, cut into strips - 4 tablespoons oil (canola or vegetable)

How To:

    1. Roast poblanos directly on gas stove burners over medium heat. Turn with kitchen tongs until the peppers are blistered and blackened. Remove from flame and let cool. If you do not have a gas stove you can broil the peppers in the oven. Using a knife peel the charred skin off. Remove the seeds from the peppers and dice. 1. Heat 4 tablespoons of oil in a dutch oven over medium-high heat. Once oil is hot, carefully add the corn tortilla strips. Work in batches making sure not to overcrowd the dutch oven. Cook until strips are crisp and golden brown. Place on a paper towel lined plate and immediately sprinkle salt on the strips. 1. Once strips have all cooked, drain half of the oil. Add in the roasted poblanos, bell pepper, onion and garlic. Sauté sofrito until tender, about 6-7 minutes. 1. Add half of the tortilla strips back in with the sofrito. Save the other half of the strips for garnish. 1. Add the spices and lime zest to the sofrito. Stir well until combined. 1. Now add the fire-roasted tomatoes, lime juice and vegetable broth, stir until combined. 1. Using an immersion blender carefully blend the soup until smooth. If you don’t have an immersion blender, carefully transfer soup to a blender, blend until smooth, and then return to dutch oven. 1. Add in the cilantro bundle. Bring the soup to a boil and then turn down the heat. Let simmer for 30 minutes. 1. Garnish the soup with the accoutrements and enjoy!

      "One of the reasons we love this vegetable tortilla soup so much is because of its versatility. When feeding a team of 50, we needed to create options that suited every team member." ~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.

          Clam Linguini

          Posted by Callies Biscuits on

          A few weeks ago, my oldest daughter came home from a sleepover and announced that she had Linguini and canned-clams for dinner. She was in love with the dish! Always willing to try a new recipe, I took her new love as a challenge to make it at home and ultimately win her over!

          My husband makes homemade pasta often, but when I'm in a pinch, I love shopping the fresh pasta bar at Whole Foods. They cut their pastas to order and it's always fresh. The pepper linguine is my favorite, so I incorporated it into this dish.  This light, simple, one-pot wonder, is easier to make than you may think. Enjoy with a glass of white wine and some sunshine! 

          Clam Linguini

          Ingredients

            - 2 ½ pounds fresh clams - 1 pound fresh black pepper linguini (or any linguini) - 4 ounce pack of chopped pancetta - 10 garlic cloves, minced - 1 white onion, diced - 1 cup dry white wine - 2 cups arugula - ½ cup flat leaf parsley, chopped - Juice of 2 lemons - 1 tablespoon olive oil - 3 tablespoons salted butter

          Instructions

            1. Bring a large pot of water to a boil. 1. Heat a large heavy skillet to medium heat. Add the pancetta and cook until crisp. Remove and place on a paper towel lined plate. 1. In the same skillet, add one tablespoon of olive oil to the pancetta grease. Add the diced onion and sauté over medium heat until onions soften (about 5 minutes). Add the minced garlic to the onions and cook for another 2 minutes, stirring frequently. 1. Add the clams and wine to the onions and garlic. Put a lid on the skillet and cook the clams for 6-8 minutes or until the clams have opened. Discard any unopened clams. 1. While the clams are cooking, add the pasta to the boiling water. Cook pasta according to package directions. 1. Once the linguini is al dente, drain and reserve 1 cup of the pasta water. 1. Add the butter to the pot that you cooked the linguini in and return the drained pasta. Add the lemon juice and mix together. Turn heat to low. 1. Add the cooked pancetta and arugula and mix until combined. Add a little of the pasta water to the linguini; to help thicken the sauce. 1. Once the clams are finished, add the entire skillet into the pasta and mix together. 1. Garnish with fresh parsley and serve immediately. Enjoy!


              Cheddar Jalapeño Corn Dogs

              Posted by Callies Biscuits on

              My family has been traveling the country in our new RV (have you seen my Insta-stories?!). We'll be passing through the Minnesota State Fair in August. It's the largest state fair in the world, full of mouth watering foods! My summer guilty pleasure is a great corn dog and these cheddar jalapeño corn dogs are satisfying all my cravings! You can also find this cornbread recipe in my cook book, Callie's Biscuits and Southern Traditions. It's the perfect complement to any meal! Happy summer, everyone! 

              Cheddar Jalapeño Corn Dogs

              Ingredients

                - 1 ¼ cups plus 2 teaspoons cake flour or all purpose flour - ¾ cup fine ground yellow cornmeal - ¼ cup sugar - 2 teaspoons baking powder - 1 teaspoon kosher salt - ½ teaspoon pepper - 1 cup whole or low fat buttermilk - 1/3 cup whipping cream - 1 large egg, beaten - 2 cups sharp cheddar cheese, grated - 1 jalapeño, seeds removed and diced - 4 green onions, diced - 10 hot dogs - ½ cup flour, for dusting the hot dogs - 2 quarts vegetable oil - Wooden skewers or candy sticks

              Instructions

                1. In a large pot or dutch oven heat the two quarts oil to 350° F. 1. While the oil is heating up, make the batter. Whisk together the flour, cornmeal, sugar, baking powder, salt and pepper in a large bowl. 1. In a separate bowl, combine the buttermilk, cream, and egg. Add to the dry ingredients and mix well. Stir in the cheddar cheese, jalapeño, and green onions. If mixture seems too thick, add a splash of buttermilk until desired consistency is reached. 1. Pat the hot dogs dry and insert a skewer into each hot dog. 1. Place the flour on to a plate. Lightly roll each hot dog into the flour. This will help the batter stick to the hot dog. 1. Pour the batter into a tall cup. Dip the hot dogs one at a time, making sure they are coated well, and drop carefully into the hot oil. 1. Let the corndog sink to the bottom of the pot and turn with tongs so that it cooks evenly on all sides; about 2-3 minutes. 1. Once golden brown, remove from oil and place on a wire rack to let cool. 1. Eat immediately and enjoy!


                  Mussels & Frites

                  Posted by Callies Biscuits on

                  I love to throw a dinner party – nothing fancy – just a Sunday Supper with family and close friends! This recipe is one of my favorites for an impromptu get-together. There is very little preparation to this dish, so you spend more time with your guests and less time in the kitchen. I have my kiddos make place cards, cut flowers from the garden, and set the table.

                  Meanwhile, I throw potatoes in oil, set a timer, and then chop garlic and herbs. The frites recipe is an adaptation from the Fine Cooking recipe. I've always been apprehensive to cooking fries at home because of the fuss and mess, but Fine Cooking makes you look like a pro in the kitchen. Who knew cooking the perfect french fry could be so easy? Just set it and forget it! 

                  Last, I steam the mussels until the shells open, pour some wine, and serve immediately. I love adding Ms. Em's bread to the table to dip in the mussel broth. Enjoy time with friends and family around the table!

                   

                  Mussels & Frites

                  Mussel Ingredients

                    - 3 pounds mussels - 2 cans unsweetened coconut milk - 1 tablespoon sesame oil - 1 tablespoon lemongrass - 2 tablespoons fish sauce - 4 cloves garlic, minced - 3 green onions, diced - 1 inch knob of ginger, peeled and diced - 3 thai chilis, seeds removed and chopped - Juice of two limes - ¼ cup of each: mint, basil and cilantro

                  Mussel Instructions

                    1. In a food processor pulse together the lemongrass, fish sauce, garlic, green onions, ginger, chilis and lime juice until combined and a paste is made. 1. In a large heavy skillet, heat sesame oil to medium heat. 1. Add the paste you made in the food processor and stir until fragrant. 1. Add the coconut milk to the skillet and stir to combine. 1. Add in the mussels. Cover with a lid and lower heat to a simmer. Cook for 8 minutes or until all of the mussels have opened. Discard any mussels that haven’t opened. 1. Sprinkle the herbs over the mussels and serve immediately. 1. Enjoy with homemade frites!

                  Frites Ingredients

                    - 3 pounds russet potatoes, scrubbed clean - 3 quarts vegetable or canola oil - Salt

                  Frites Instructions (Adapted from Fine Cooking Magazine)

                    1. Cut each potato lengthwise into ½ inch disks. Cut those disks lengthwise into ½ inch matchsticks. It’s ok if they aren’t all the same length. 1. Soak the potatoes in ice cold water for 5 minutes. Drain and rinse. Repeat three times. Place the potatoes in a single layer on paper towels and let dry for 30 minutes. 1. Transfer potatoes to a large stock pot. Pour the oil over the potatoes and set the heat to high. Bring to a boil. Stir the potatoes gently to prevent sticking to the pot. 1. Once the oil starts to boil (about 10 minutes) turn the heat down to medium and cook the potatoes for 25-30 minutes or until they are golden brown and crisped. Stirring frequently. 1. Remove fries with a slotted spoon and transfer to a paper towel lined tray to drain. 1. Season fries with salt and serve immediately. 1. Enjoy!
                  Add Ms. Em's bread to the table to dip in the mussel broth! 

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