Recipe Blog

Hot Little Suppers

Grown Up Grilled Cheese

Posted by Callies Biscuits on

We have three girls who all play competitive volleyball so most weekends we divide and conquer and spend on the road in a basic hotel in the middle of nowhere. A few weeks ago, we landed in Columbia, SC at the Graduate Hotel. We had a late arrival, so we bellied up at the hotel bar and keeping in line with our daughter, Sarah's coaches orders tried to eat something somewhat healthy-ish. She decided upon a grilled cheese with tomato soup.

This wasn't just any grilled cheese... it was absolutely crunchy, buttery garlicky and oozing with tons of delicious cheese! It was a grown-up grilled cheese with so much flavor. We decided to come home and make it for the family. Now Sarah makes it for us at least once a week! We achieved that garlic flavor-packed punch by using pesto as the smearing vessel to grill and it works. We highly recommend it!

   

Grown Up Grilled Cheese

You'll Need

    - 1-inch thick white bread (2 slices per person) - Shredded cheddar cheese (1 cup per sandwich) - 3 tablespoons pesto - 3 tablespoons mayonnaise - 1 tablespoon butter

How To

    1. Mix the mayonnaise and pesto together. 1. Spread one tablespoon of the mixture on one side of each piece of bread and then top with one cup of shredded cheese. Place the remaining piece of bread (pesto side down) on top. 1. In a skillet over medium heat add the butter. 1. Carefully place the sandwiches in the skillet and cook for 3-5 minutes on each side until the bread is crisp and golden brown and the cheese has melted. 1. Remove from skillet, cut in half and serve immediately. And Enjoy!

      "I travel a lot which means a little wining and dining here and there. I love to recreate the recipes that stick with me!" - Carrie

      Spring Pork Roast

      Posted by Callies Biscuits on

      For those of you who have my cookbook, you know we eat a lot of pork. I love a weekly pork roast. It is easy and flavorful and you can dress it up in so many different ways. I buy all of my meat once a week that way I have no excuses to not have a family meal. The challenge for me is finding new flavors.

      This meal was an inspiration of fresh herbs that I had on hand. I wanted a totally light and refreshing Spring meets hearty weeknight meal. I prepped it the day before and every time I opened my fridge the fragrant smell of the herbed pork made me hungry for the next night's supper.

      Spring Pork Roast

      You'll Need:

        - 2-3 pound bone-in pork roast - 1 lemon, sliced - 7 cloves of garlic, divided - ½ cup flat leaf parsley, stems removed and chopped - 10 sprigs fresh thyme, leaves picked and stems discarded - 2 tablespoons olive oil - Generous amount salt and pepper

      How To:

        1. Preheat oven to 375°F. 1. Cut 3 of the garlic cloves in half and finely mince the remaining 4 cloves. Chop thyme and parsley well and mix with the minced garlic, salt and pepper and olive oil to form a paste. 1. Place lemon slices at the bottom of a cast iron skillet and place the pork on top. Make 6 slots in the pork with a knife and place the halved garlic chunks into the slots. Cover the pork with the paste. 1. Roast for 1 hour and 15 minutes or until internal temperature is 165-170°F. 1. Allow roast to rest for 10 minutes, then slice and serve. Enjoy!

          "To avoid the take out/delivery trap that we all get into, I always have meat I can thaw on hand for supper!" ~Carrie

          Meatball Sub Sandwiches

          Posted by Callies Biscuits on

          Meatballs and I have a love-hate relationship. I love the idea of meatballs, but rarely do I come up with a good recipe that includes them - except my mother's of course. Isn’t that always the case?

          It's the texture of meatballs that isn't my favorite, and also the reason why I don't love Spaghetti and Meatballs. I'm not a big fan of them being soft and mushy, I would rather have them be crispy - who wants a mushy meatball?

          When my good friend, Amy, mentioned that her family regularly enjoys meatball sandwich night, I decided to dig in. This recipe was great to make with my girls. They loved getting their clean hands in that meaty mixture.


          Meatball Subs

          For the Meatballs:

            - ½ pound ground pork - ½ pound ground beef - ½ pound ground lamb - 3 cloves garlic, minced - ½ white onion, minced - ½ teaspoon red pepper flakes - 6 basil leaves, chopped - 1 egg, lightly beaten - 1 cup fresh bread crumbs, divided - Salt and Pepper to taste - 2 tablespoons bacon grease (or other oil of your choice)

          Instructions

            1. Start with preparing the tomato sauce. Heat the bacon grease in a saucepan over medium heat. Add the onion and stir frequently until soft and golden brown, about 8 minutes. Add the garlic and sauté 30 seconds more, or until you can really smell the garlic. 1. Add the tomatoes and basil (if using) to the pan, and cook over medium heat, at a light simmer for 1 hour, stirring occasionally. 1. Preheat the oven to 400°F. 1. While the sauce is simmering make the meatballs. In a large bowl mix together the first 8 ingredients. Add ½ cup bread crumbs and incorporate, reserve the remaining ½ cup bread crumbs for rolling. 1. Once fully combined, start rolling the mixture into 1 ½ tablespoon balls. (About the size of a golf ball). Roll each meatball in the remaining ½ cup bread crumbs. 1. Heat a large ovenproof skillet (I prefer cast-iron) to medium-high heat. Sear the meatballs in 2 tablespoons of bacon grease, or oil of your choice, making sure they are just lightly brown on each side. 1. Immediately move the pan to the oven and cook for 20 minutes, making sure to turn the meatballs after 10 minutes so they brown on all sides. Remove from the oven and let rest 5-10 minutes. 1. Turn the oven broiler to high heat. 1. To assemble sub sandwiches, place 3 meatballs, ¼ cup tomato sauce, ¼ cup baby spinach and 2 ounces of mozzarella cheese on each sub bun. Broil for 1-2 minutes or until cheese melts. Keep a close eye so you don’t burn the sandwiches. Serve immediately and Enjoy!

          For the Tomato Sauce:

            - 1 tablespoon bacon grease (or other oil of your choice) - 1 yellow onion, chopped - 2 cloves garlic, minced - 1 (28 oz) can/box good quality chopped tomatoes - 6 basil leaves, chopped (optional)

          Sandwich Assembly

            - 4 good quality sub rolls - 1 cup baby spinach, stems removed - 8 oz fresh mozzarella, roughly chopped
          "I make my own tomato sauce because it's a cinch and so much tastier. Of course, storebought is fine as well!" ~Carrie

          Cerveza Soaked Carnitas

          Posted by Callies Biscuits on

          After a day of fun in the sun, I love to enjoy these cerveza soaked carnitas! Before heading to the beach or out on the boat, I do a quick prep and place all of the ingredients into the crockpot on low to cook all day.

          If you have kids, you know it can be exhausting being out and about all day. This is the perfect meal for those long sunny days. The slow cooker allows you to be free to enjoy the sunshine, family, and friends for hours without worrying about supper. It is muy bueno to walk through your front door and be taken over by the sweet and spicy aroma of this dish.

          Cerveza Soaked Carnitas

          You'll Need:

            - 1 (5 to 6 pound) pork shoulder - 2 tablespoons of bacon grease - 1 grapefruit, juiced - 1 orange, juiced - 3 limes, juiced - 4 garlic cloves, cut in half - 1 white onion, sliced - 1 jalapeno, cut in half - 1 bottled beer

          How To:

            1. In a crock pot, place the sliced onions, garlic and jalapenos in the bottom of the pot. 1. In a small bowl, mix together the dry rub ingredients. Pat the dry rub all over the pork. 1. Heat two tablespoons of bacon grease in a cast iron skillet or dutch oven over medium high heat. Carefully place the pork in the skillet and sear 1-2 minutes on all sides. 1. Remove pork from pan and add to the slow cooker. Pour the citrus juices and the bottle of beer over the pork. Set crock pot on high for 4 to 5 hours or for 8 to 9 hours on low. 1. Preheat oven broiler to high heat. 1.Once the meat is tender, remove form the crockpot. Separate and discard the fat and bone. Pull the meat apart and place on a baking sheet. Broil for 5 minutes or until the meat has crisped. 1. Serve with warm corn tortillas, freshly chopped avocado, pico de gallo, cotija cheese (or feta), sliced limes, and sliced jalapenos. Enjoy!

          For the Spice Rub:

            - 2 teaspoons of cumin - 1 tablespoon of chili powder - 2 teaspoons of oregano - 1 teaspoon of cinnamon - 1/2 teaspoon on cayenne - 1 tablespoon of salt - Freshly cracked pepper

            "You know I love a meal that transports you somewhere.  These carnitas take me to paradise every time!" ~Carrie

            Roasted Poblano Corn Salad

            Posted by Callies Biscuits on

            I'm always looking for an excuse to have a margarita! Cinco de Mayo was a little different during quarantine, but we still had a family Mexican Liberation celebration. Along with a quenching margarita, comes the inspiration for a great meal. This year we made Cerveza Soaked Carnitas and I thought this was a fitting side.

            Since May, I have since made this Roasted Poblano Corn Salad numerous times. Fresh corn, roasted poblanos, red peppers, and cotija cheese... my mouth is already watering! I've been using poblano peppers like they're going extinct. I'll be sharing more recipes that use them soon! 

            Roasted Poblano Corn Salad

            You'll Need:

              - 5 roasted poblanos, seeds removed and chopped - 5 cups fresh corn on the cob - 2 red peppers, diced - 4 green onions, diced - 5 ounces arugula - 1/2 cup roasted pepitas - 1/2 cup Cotija cheese (or feta) - 1/2 cup olive oil - 1/2 lime juiced

            How To:

              1. Bring a large pot of water to a boil. Once water is boiling, carefully add the corn cobs. Boil for one minute. Turn off the heat and cover. Let stand for 30 minutes. 1. Cut the corn off the cob and add it to a large bowl. 1. Add the rest of the ingredients to the corn and toss to combine. Enjoy!

                "This corn salad is even better the next day!" ~Carrie

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