Recipe Blog

In A Pinch

Mint Snap Pea Salad

Posted by Callies Biscuits on

I have been drooling over Cafe Altro Paradiso's Instagram page for a year now.  I was delighted to book a reservation while I was in New York for the Fancy Food Show and couldn't wait to carb out on their delicious handmade pasta.  In all honesty, I only ordered their pea salad because everything else I ordered was white and I needed to order some green to make myself feel better.  Turns out this mint snap pea salad was one of the most delicious dishes I have ever had.  Maybe even rivaled the pasta itself!

Since I've gotten home, I've recreated this dish at least seven times. Yes, seven times in one month.  I have served it to my family, at dinner parties, and I even made it to indulge in all by myself.  Each time I have made this salad, there was a bit of variation mainly because I didn't have the ingredients the way I remembered it originally.  That's what is so great about this recipe - you can use whatever is on hand! Fresh snap peas barely blanched, a generous amount of citrus (don't forget to include the zest), a quality olive oil, using both a nutty cheese and a creamy cheese will take this dish to the next level.  Don't forget the fresh herbs. 

Have fun with this dish and as always, enjoy!

  

Mint Snap Pea Salad

You'll Need

    - 3 cups fresh snap peas - ½ red onion, sliced paper thin - 2 radishes, cut into thin matchsticks - 1 tablespoon fresh mint, chiffonade - Juice and zest of 1 lemon - 2 tablespoons shaved Parmesan cheese - 2 tablespoons shaved Havarti cheese - 3 tablespoons fresh breadcrumbs, pine nuts or almonds - 1 tablespoon olive oil - Salt and pepper to taste

How To

    1. Fill a large stock pot with water and bring to a boil. Add the snap peas and boil for two minutes. Remove and immediately place in an ice bath. Once cooled, drain water. 1. Heat a skillet to medium heat and add one tablespoon olive oil. Add the breadcrumbs and stir until toasted. (You can also do pine nuts or chopped almonds instead of breadcrumbs). Once breadcrumbs are toasted, remove from heat and let cool completely. 1. In a large bowl, combine the snap peas, red onion, radishes, mint, lemon juice, lemon zest, Parmesan, Havarti, salt and pepper to taste, and top with toasted breadcrumbs. 1. Serve immediately and enjoy!

      "I ran out of breadcrumbs the last time I made this so I used pine nuts. This recipe allows for some creativity!"~Carrie

      Thai Chicken Salad

      Posted by Callies Biscuits on

      Over the last few months, I have been traveling so much building the business. One of my many stops was in Tampa, Florida for a very important meeting with Publix! I stopped in a little restaurant and sat at the bar for a quick lunch. Quickly, I scarfed down a Thai chicken salad. I ate every single bite! It was so delicious. In fact, I loved it so much that I took a picture of the salad and deciphered the ingredients and went home to recreate it for myself!

      Thai Chicken Salad

      Ingredients

        - 1 rotisserie chicken, meat removed and shredded - 1 head of purple cabbage, sliced paper thin - 1 (8 ounce) package romaine hearts, chopped - 2 red bell peppers, sliced into thin strips - 1 cucumber, sliced into thin strips - 1 cup matchstick carrots - 4 green onions, diced - ½ cup peanuts - 1 shallot, sliced thin - ½ cup vegetable oil - ¼ cup cilantro, chiffonade - ¼ cup basil, chiffonade - ¼ cup mint, chiffonade

      Soy Lime Vinaigrette

        - ¼ cup olive oil - 3 tablespoons rice wine vinegar - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 1 teaspoon fish sauce - 1 tablespoon minced shallot - Zest and juice of 1 lime

      How To

        1. Add all of the ingredients for the soy lime vinaigrette into a mason jar. Shake well and set aside. 1. In a small saucepan add the oil and heat to medium high. Once the oil reaches 350° degrees carefully add the shallots, stirring until golden brown. Transfer immediately to paper towels and let cool. 1. In a large bowl toss together all of the salad ingredients. Add the dressing and mix well. Let the salad sit for 15 minutes before serving. 1. Top salad with fried shallots and enjoy!

        "If you're in a pinch, use a rotisserie chicken!"-Carrie

        Cocktail Hour Seared Salmon Biscuits

        Posted by Callies Biscuits on

        Now that the sun is out, we are in full spring mode!  That means we enjoy lighter fare, open doors, and a lot of outdoor entertaining, especially before that summer heat hits. Our friends stop by all the time so it's nice to have a few recipes on hand to whip up. Thankfully, there are always biscuits in the freezer, a good protein in the fridge and my favorite skillet close by. This open-faced seared salmon biscuit is a crowd pleaser that is super easy. Try it alongside my dillicious biscuits and coffee-rubbed beef tenderloin biscuit sandwiches for your next in a pinch cocktail party.

        Salmon Cocktail Biscuits

        You'll Need

          - 1 pound salmon filet - 1 tablespoon olive oil - Salt and pepper to taste - Callie’s Buttermilk Biscuits, baked according to package directions - Dill Dip (Recipe found in Callie’s Biscuits Cookbook) - 1 cucumber, sliced thin - Fresh mint or dill for garnish

        Instructions

          1. Heat a large skillet on high heat for two minutes. 1. Add the olive oil. Season the salmon with salt and pepper. 1. Place salmon in skillet, flesh side down (if the filet has skin). Allow to sear for five minutes. Flip and sear the other side for five minutes or until center is cooked. 1. Turn off heat and allow salmon to rest in the skillet. It will continue to cook to desired doneness. 1. To serve, place the dillicious dill dip on one half of a biscuit. Top with a cucumber slice or two and a piece of the salmon. Garnish with fresh herbs. 1. You can leave the biscuit open faced or top with the other half of the biscuit. 1. Serve immediately and Enjoy!

            We love a good cocktail party. This open-faced salmon biscuit is a game changer for entertaining! Grab a box of buttermilk biscuits and you're halfway there.

            Shrimp Toast

            Posted by Callies Biscuits on

            Royal red shrimp are in season at Abundant Seafood and my friend, Kristen, called and said she wanted to have a seafood extravaganza. We often cook together with no real meal plans and this was no exception. We spent the day brainstorming what we should do with all of the fresh seafood. I was craving something buttery and garlicky and wanted to use a hearty crusty bread. This is the recipe we came up with! It's the perfect bright and fresh dish.

            Shrimp Toast

            Ingredients

              - 3 pounds royal red shrimp, peeled and deveined - 1 loaf crusty multi-grain bread, sliced - 5 tablespoons olive oil, divided - 2 whole cloves garlic - 10 cloves garlic, minced - 1 1/2 sticks butter - ½ cup parsley, chopped - Zest and juice of 1 lemon - Fresh cracked pepper - Maldon salt for finishing - Crushed red pepper flakes

            How To

              1. Heat your grill to high heat. 1. Brush each slice of bread with the 3 tablespoons of olive oil and place on hot grill. Cook on each side for one minute or until crisp. Remove from heat and place on a large platter. Rub two cloves of garlic all over the grilled bread. 1. Drizzle the remaining two tablespoons olive oil over the shrimp and toss to coat. Place the shrimp on the hot grill and cook for two minutes on each side or until shrimp is cooked through; don’t overcook! 1. Remove shrimp from grill and place in a large mixing bowl. 1. Heat a small saucepan over medium heat and add the butter, lemon zest, minced garlic and parsley. Let simmer for 5 minutes. After 5 minutes stir in the lemon juice and remove from heat. 1. Pour the butter mixture over the shrimp and toss to combine. 1. Pour the coated shrimp all over the toasted bread. 1. Garnish with maldon salt, fresh cracked pepper and crushed red chili flakes. 1. Eat immediately and enjoy!

                "Don't let the left over "dressing" go to waste... Pour that delicious buttery gold all over the bread!"-Carrie

                Crustless Quiche

                Posted by Callies Biscuits on

                It’s that time of year again where we show our mamas some extra love!
                Impress your favorite lady with this crustless quiche. I made this quiche while we were on the keto diet and it is absolutely divine. The way the mushrooms, shallots, and thyme smelled as I sautéed them was simply mesmerizing! Pair this quiche with a glass of bubbly and vase of beautiful flowers to make your Mother’s Day perfect!

                Crustless Quiche

                Ingredients

                  - 8 eggs - 1 cup heavy cream - 2 cups parmesan - 1 cup shredded white cheddar - 6 slices bacon - 1 clamshell white mushrooms, sliced - 1 shallot, diced - ½ cup white wine or rose - 1 red bell pepper, diced - 2 tablespoons butter, divided - 1 tablespoon fresh thyme - Salt and pepper to taste

                How To

                  1. Preheat oven to 400°. Grease a pie plate with 1 tablespoon butter and set aside. 1. Heat a cast iron skillet or sauté pan to medium heat. Add the bacon and cook until crisp. Remove from pan and drain on paper towels; set aside. Reserving 1 tablespoon of grease. 1. In the same pan with the reserved tablespoon of bacon grease, add 1 tablespoon butter. Heat to medium and add the mushrooms, shallots and thyme. Sautée until tender. 1. Deglaze the pan with the wine, scraping up all of the bits. Let simmer for 20-30 minutes or until most of the liquid has evaporated. Turn off heat and let the mixture cool completely. 1. In a large bowl whisk together the eggs, cream, and cheeses. Stir in the cooled mushroom mixture, diced bell pepper, crumbled bacon and season with salt and pepper. 1. Bake for 25 minutes or until golden brown and set in the middle. 1. Serve immediately and enjoy!

                    “My girls like to go all out for Mother’s Day with breakfast in bed and all! It is the cutest thing. This recipe is pretty easy for those little ones trying to help make Mother’s Day great.” ~ Carrie

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