Recipe Blog

In A Pinch

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

                      French Press Coffee with King Bean Coffee Roasters

                      Posted by Callies Biscuits on

                      Allow me to introduce our first guest blogger, Katie Weinberger, Co-Owner and Creative Director, King Bean Coffee Roasters.
                      katie's headshot
                      Katie and the team at King Bean helped us create a Biscuit Blend to serve alongside our biscuits. We've recently started to serve their new nitro cold brew coffee at our Hot Little Biscuit eateries. Katie is going to take us through the steps on how to make the perfect French press coffee. Be sure to follow @KingBeanRoasters on Instagram, too!
                      french press
                      A few years ago, Carrie approached us at King Bean to create her coffee: Callie’s Biscuit Blend. Carrie knew exactly the coffee she envisioned pairing with her biscuits. She asked us to create a rich, roasted coffee—one that brewed a fantastic cup of French press.
                      We love French press. In our belief that great coffee doesn’t have to be complicated, French press is actually an easy way to up your coffee game and experiment with manual brewing. By manual, we mean that you don’t have to press a button on a machine to brew your coffee. French press is an easy method, a great first step away from the traditional drip. Perfect for your cup of Callie’s Biscuit Blend!
                      coffee and biscuit spread

                      French Press Coffee

                      You'll Need

                        - French Press - Coffee beans ground as coarse as breadcrumbs. Too fine and it will permeate through the mesh filter. Too coarse and the coffee will be too light-bodied. - Hot water kettle. You can use a tea kettle on the stove. The hot water should be just off boiling, so as not to scald the coffee.

                      The Process

                        1. Boil water and prep your French press by pouring hot water into it and then dumping. This will help it to retain heat longer, especially if you have a glass press pot. 1. Add your coffee. How much? It depends on the size of your French press. A good starting point is a 1:15 ratio, meaning one part coffee (grams) to water (mL). As you get comfortable with this brew method, you may find that you prefer to add or subtract the amount of coffee to get the body and strength that you prefer. 1. Add hot water. Pour slowly. The coffee will bloom—as carbon dioxide rises out of the beans, the coffee will momentarily expand. Stir gently if you need too. Wait a moment, then continue slowly pouring in the coffee, saturating all the grounds. 1. Don’t plunge—wait for four minutes as the coffee brews. Four minutes is a jumping off point—you can brew longer or shorter depending on your personal preference. Longer will be a stronger coffee that brings out more caffeine, but also more acidity. 1. Ok, you may plunge now. Serve immediately and enjoy. If you don’t serve all the coffee in the French Press, pour it into a carafe and set aside to enjoy later or save for iced coffee. The coffee will continue brewing in the press pot.

                          "Simple and easy, we hope this brew guide takes the intimidation factor out of manual brewing!" -Katie

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