Recipe Blog

In A Pinch

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

      Spinach Bake

      Posted by Callies Biscuits on

      This spinach bake will have you begging for more! As soon as I made this dish, I knew I would be adding it to our Easter menu. Growing up we ate a lot of creamed spinach and, to me, this is a more sophisticated version of the classic side dish. My girls and John came back for seconds. Lemon adds an excellent brightening flavor. This easy baked dish is the perfect side to your favorite meat. We’d love to see what you’re serving for your Easter supper. Don’t forget the biscuits! 

       

      Spinach Bake

      Ingredients

        - 24 ounces of frozen chopped spinach drained. Make sure and squeeze the water out of the spinach. - 8 ounces of cream cheese - 4 eggs - Half a cup of whipping cream - 2 garlic cloves, minced - 4 green onions, chopped - 2 cups freshly grated sharp cheddar cheese - Zest of half of a lemon - A sprinkling of freshly grated nutmeg - 1 Tablespoon of butter for buttering the dish - Salt and pepper to taste

      Directions

        1. Preheat your oven to 375°. 1. After getting all the liquid out of the spinach, mix all of the ingredients together until they are very well mixed reserving half a cup of the cheddar to sprinkle on top. 1. Pour the mix into the buttered baking dish and top with remaining cheese. 1. Bake for 25 to 30 minutes or until bubbly golden.

          “I knew this was a winner when my girls asked for seconds!” ~Carrie

          The Callie's Way: Our Biscuit Size

          Posted by Callies Biscuits on


          My Grandmama always said, "it's not ladylike to eat a big biscuit." When I heard those words as a child, I didn't understand what Grandmama was talking about. Who wouldn't want a big biscuit? If being ladylike was the price at stake, I was more than willing to forgo that label. Over the years I developed a deep appreciation for the power of a small biscuit and even for the finer points of ladylike behavior - most of the time. What's crazy is that our family tradition of small biscuits has turned into something bigger than Grandmama or I could ever have imagined.

          The biscuits that we ship to your door are about 2 inches by 2 inches with the exception of our Cocktail Ham biscuits which are a smaller "cocktail" size. Our biscuits are the perfect accompaniment to your weeknight suppers, holiday tables, and party appetizers. The possibilities are endless with numerous accoutrements and recipes. Explore the blog for some delicious ideas on how to serve our biscuits!

           

                  "Grandmama always said, "It's not ladylike to eat a big biscuit." We believe you shouldn't have to use two hands to enjoy good food." -Carrie

                  Artichoke Soup

                  Posted by Callies Biscuits on

                  My husband, John, went out to Pebble Beach last month and it had me thinking about my first trip to Pebble Beach.  It is one of my favorite places with their beautiful beaches and dramatic golden coastline. So peaceful yet a bit mysterious with the fog. I remember being so cold in the middle of the summer one night.  John and I ducked into this tiny little pub in the center of Carmel and enjoy the best artichoke soup I’d ever had. On the drive to Carmel, you pass through these lush artichoke farms.
                  While John was there, I was reminded of that exquisite soup and I set out on a mission to make my own. The artichoke soup was well received by my whole family. I think it’s a great dish to introduce a quirky vegetable to picky eaters. It was so creamy and delicious. The lemon really brightens it up.  It’d be hard not to love artichokes after eating this!

                  Artichoke Soup

                  Ingredients

                    - 3 cans quartered artichoke hearts, drained and rinsed - 4 cloves garlic, smashed - 2 tablespoons olive oil - 4 slices bacon - 2 medium shallots, diced - 8 cups chicken stock - 2 ½ cups heavy whipping cream - Parmesan rind - Bundle of fresh thyme, tied with cooking twine (reserving 1 tablespoon fresh thyme leaves for garnish) - Zest of 1 lemon - Salt and Pepper to taste

                  How To

                    1. Preheat oven to 400°. Line a baking sheet with parchment paper. 1. Place the artichokes and smashed garlic cloves on the parchment lined baking sheet. Drizzle the two tablespoons olive oil over top and sprinkle with salt and pepper. 1. Bake for 30 minutes or until the artichokes turn slightly golden brown. Once the artichokes have baked for 30 minutes, remove them from the oven, reserving about ¼ cup of artichokes. Set the reserved artichokes to the side. 1. While the artichokes are roasting, cook the bacon. 1. Heat a dutch oven or large stock pot to medium heat. Cut the bacon into bite sized pieces. Add the bacon to the dutch oven and cook until bacon is crisp. 1. Remove bacon and put in a paper bag and set aside. Leaving the bacon grease in the pot. 1. Add the shallots to the bacon grease. Sauté for 2-3 minutes or until shallots soften. 1. Add the roasted artichokes and garlic to the shallots. Then add in the chicken stock, cream, thyme bundle and Parmesan rind. Let simmer for 30 minutes. 1. After simmering for 30 minutes remove the Parmesan rind and thyme bundle. Using an immersion blender, or place mixture into a blender, blend until soup is smooth. 1. Add the zest of 1 lemon and salt and pepper to taste. 1. Place the reserved ¼ cup of artichokes back on the parchment lined baking sheet and broil them on high until just crisp. Use as a garnish. 1. Serve soup immediately and garnish each bowl with chopped bacon, fresh thyme leaves and artichokes. Enjoy!


                      White Bean Chicken Chili

                      Posted by Callies Biscuits on

                      This white bean chicken chili is a staple around our house.  It seems like the meal that has many variations depending on what I have on hand.  This is my latest rendition.  Feel free to mix it up and spice it up with your favorite chili or bottle of hot sauce.  Since I can't be at Mardi Gras, I might use this as a vessel to have my own little celebration beads, king cake and all!

                      White Bean Chicken Chili

                      You'll Need

                        - 6 boneless, skinless chicken thighs, cut into bite sized pieces - 3 celery stalks, chopped - 1 yellow onion, chopped - 4 carrots, chopped - 1 red bell pepper, chopped - 4 cloves garlic, minced - 2 cans white beans, drained - 3 cups chicken stock - 5 cups water - 1 bottle Mexican beer - 5 tablespoons olive oil, divided - 1 tablespoon cumin - 1 tablespoon chipotle chili powder - 2 teaspoons coriander - Salt and pepper to taste - Rice cooked according to package directions

                      Instructions

                        1. In a small bowl mix the cumin, chipotle chili powder and coriander together. 1. In another bowl add the chicken, 2 tablespoons olive oil and half of the spice mixture (reserving the other half). Add salt and pepper. 1. Turn the oven broiler to high. Line a baking sheet with foil and place a baking rack on top. Spray the baking rack with cooking spray. Place the chicken on the baking rack and broil for 8-10 minutes. Remove from oven. And set aside. 1. Start sautéing the vegetables while the chicken is cooking. 1. In a large dutch oven or large stock pot add the remaining 3 tablespoons olive oil. Add the celery, onions, carrots and bell pepper. Sauté vegetables for 10 minutes. Add the garlic and cook for another two minutes. 1. Add in the drained beans and the remaining seasonings. Stir well. 1. Add the beer, stock and water. Bring to a boil and then reduce heat to a low simmer. Let simmer for 20 minutes. 1. Remove the soup from heat. Using an immersion blender, blend the soup. If you don’t have an immersion blender, carefully transfer to a blender and blend. Then add soup back to pot. 1. Put soup back on the stove, adding the chicken. Simmer on low heat while you prepare the accoutrements. 1. Serve along side or over rice with accoutrements and Enjoy!

                          "Accoutrements are my favorite! For this dish, I love to set out bowls of minced jalapeño, tortilla chips, cilantro, cheese, limes, and avocado." -Carrie

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