Recipe Blog

Hot Little Suppers

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 cookbook, 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!" ~Carrie

          Frozen Pomegranate Margaritas

          Posted by Callies Biscuits on

          Happy first day of summer, y'all! I'm cooling off in this June heat with refreshing pomegranate margaritas. This recipe is near and dear to my heart. The obsession started when I was living in New York City and my boyfriend (now husband), John, lived in Wyoming. He would visit me on long weekends where we spent our time at our favorite Mexican restaurant on the upper west side, Rosa Mexicano. We dined there so often that we quickly became friends with the bartender, José.

          When John proposed, he sent me on a scavenger hunt across the city and one of the stops was the beloved Rosa Mexicano. It was  our friend José that presented me with my last clue on the hunt. That last clue led me to John where he got down on one knee. Wow – and to think, it all started with a margarita! 

          I make this recipe with fresh pomegranates that I buy locally. You can juice a whole pomegranate in your electric juicer and it will yield half a cup of juice. If you don’t have a juicer, store-bought pomegranate juice works just as well! Pair with your favorite tequila and say cheers! 

          Frozen Pomegranate Margaritas

          Ingredients

            - ½ cup pomegranate juice - ½ cup fresh lime juice - 1 cup simple syrup - 1 cup clear tequila - 2 tablespoons turbinado sugar - 1 tablespoon salt - Zest of 1 lime - 1 lime cut into wedges for garnish - Ice

          Simple Syrup Ingredients

            - 1 cup water - 1 cup sugar

          Instructions

            1. Make the simple syrup. In a small saucepan over medium heat add the sugar and water. Stir until sugar dissolves. Turn off the heat and let cool completely. Store in a glass jar for up to 3 weeks. 1. In a Vitamix or blender add the pomegranate juice, lime juice, simple syrup and tequila. Add in the ice to the top of the blender. Blend until thoroughly combined. 1. In a small bowl combine the turbinado sugar, salt and lime zest. 1. Rub a wedge of lime along the rim of the glasses. Dip each rim into the sugar mixture and roll to cover. 1. Pour the margaritas into sugar rimmed glasses. Garnish with a fresh lime wedge and enjoy!

            "Leave the margaritas in the Vitamix or Blender with the lid on. Place it down in a cooler with ice and take it out on the boat or to the pool!" ~Carrie

            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 make 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

            You'll Need:

              - 1 pound fingerling potatoes, cut in half lengthwise - ¼ cup mayo - 4 tablespoons olive oil, divided - 2 tablespoons of fresh thyme, chopped - 2 tablespoons of fresh basil (can sub rosemary during cooler months), chopped - 2 tablespoons of fresh flat parsley, chopped - 2 green onions, chopped - 1 clove garlic, minced - Salt and pepper to taste

            How To:

              1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. 1. Slice lengthwise and pour the potatoes onto the baking sheet. Toss with 1 tablespoon of olive oil. Roast the potatoes for 25 to 30 minutes, or until golden brown and fork tender. 1. In a large bowl, combine 3 tablespoons of the olive oil, mayo, chopped herbs, onions, and garlic along the sides and inside of the bowl. 1. Add the sliced roasted potatoes hot right out of the oven and toss until coated. Add salt and freshly cracked black pepper to taste.


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