Recipe Blog

Hot Little Suppers

Nicci's Creamed Corn

Posted by Callies Biscuits on

My dear friend Nicci is the one who suggested I add fresh tarragon to creamed corn. To be honest, the idea did not appeal to me, but I gave it a try and fell in love. Every once in a while I don't mind being proven wrong... at least in the kitchen! 

Nicci's Creamed Corn

Ingredients

    - Kosher salt - 5 ears corn, shucked - 2 tablespoons butter - 1 cup whole milk - Leaves from 4 sprigs fresh tarragon, chopped

Instructions

    1. Bring a large pot of salted water to boil. Cook the corn 5 minutes. Drain, cool, and cut the kernels from the cobs. 1. Melt the butter in the cast-iron skillet on low heat. Add the corn and cook, stirring constantly, for 3 minutes. 1. Increase the heat to medium. Slowly add the milk and stir until almost all the milk is absorbed. Taste and adjust the salt. Remove from the heat and stir in tarragon. 1. Makes 4 servings

      I add fresh tarragon to my cream corn and it makes all the difference! 

      Shrimp Bruschetta

      Posted by Callies Biscuits on

      Bruschetta is my favorite thing to make with leftover biscuits. Simply cook the shrimp on the grill, stovetop grill pan, or roast them in the oven. Then broil the leftover biscuits, and throw some of my trusty, never fail dressing over it all. Then you have the perfect biscui-etta to share with your family and friends!

      Ingredients

        - 1 tablespoon olive oil - Grated zest of 1 lemon - Juice of 1/2 lemon - 1/2 teaspoon kosher salt - 1/4 teaspoon freshly ground black pepper - 1/8 teaspoon cayenne pepper - 1 pound large shrimp (26 to 30 count), peeled and deveined - 5 or 6 skewers, soaked in water if wood or bamboo - 1 French baguette or biscuits - Olive oil - 2 cups arugula leaves, washed and dried - Kosher salt and freshly ground black pepper - Parmesan cheese wedge

      Instructions

        1. Combine the olive oil, lemon zest and juice, salt, pepper, and cayenne in a resealable plastic bag. Add the shrimp and marinate 20 minutes. 1. Drain the shrimp and put 5 or 6 shrimp on each skewer. Refrigerate until you're ready to cook them. 1. Heat a grill or grill pan. Cut the baguette into 13 to 15 (1/2-inch) slices and brush olive oil on both sides. Grill the bread until toasted. Arrange on a platter. 1. Toss the arugula in a bowl with 2 to 3 tablespoons of the dressing (see below for instructions); do not soak the greens. Taste and season with salt and pepper. 1. Grill the shrimp skewers 1 minute or less per side, just until pink and opaque. Remove the shrimp from the skewers. 1. Place a few arugula leaves on each bread slice and top with 2 shrimp. Use a vegetable peeler to shave a few thin strips of Parmesan on top.

      Dressing Ingredients

        - 6 tablespoons olive oil - 3 tablespoons rice vinegar - 1 tablespoon lemon juice, or more to taste - Grated zest of 1 lemon - 3 green onions, minced (white and green parts) - 1 clove garlic, minced 1/2 teaspoon dry mustard - Kosher salt

      Dressing Instructions

        1. Combine all the ingredients in a jar. Cap tightly and shake to blend. Adjust to your taste for tartness with lemon juice and salt. Shake again well before using.
      We call this quick and easy appetizer a biscui-etta! 

      Homemade Popcorn

      Posted by Callies Biscuits on

      Popcorn is one of those quick and easy, never fail snacks! My girls love it when I make popcorn at home. I personally love how versatile it is! You can dress it up however you like for different occasions... add M&M's and sprinkles in a fun "confetti" effect, or make it savory with Parmesan and herbs for a movie night. 

      Homemade Popcorn

      Ingredients

        - 3 tablespoons olive oil - 3/4 cup popcorn kernels - 2 teaspoons kosher salt - 2 to 4 tablespoons colored sprinkles (optional) - 6 quart pan with a lid

      Instructions

        1. Heat the oil in a 6-quart (or larger) saucepan on high heat. 1. Add the kernels and 1 teaspoon of the salt. Cover with a lid. 1. When the kernels begin to pop (after about 2 minutes), shake the pan to distribute the kernels in an even layer. Cook, shaking the pan every now and then, until the rate of kernels popping slows down (about 5 minutes). 1. Turn down the heat to medium and continue shaking the pan until the popping stops. Remove from the heat to avoid burning. 1. Pour the popcorn into a large bowl and sprinkle with the remaining 1 teaspoon salt and sprinkles.

          The best part about popcorn: versatility! 

          Cast Iron Roasted Oysters

          Posted by Callies Biscuits on

          I LOVE a good oyster roast! Anytime I can entertain and eat some incredible seafood, I'm there. Although oyster roasts will look a little different this year, you can make these fellas for smaller gatherings, or just for your family. Adding the cheese, bacon, green onions, and pepper makes it quick & easy perfection.
          You will need 36 oyster shell halves, preferably the rounded cup half. 

          Cast-Iron Roasted Oysters

          Ingredients

            - 36 oyster shell halves, preferably the rounded cup half - 1 teaspoon bacon - 1 teaspoon green onion - 2 teaspoons cheese - Black Pepper

          Instructions

            1. Preheat the oven to 425 degrees F 1. Pour a layer of salt into a cast-iron skillet. Nestle the oyster shells in the salt. You may have to do this in batches or use more than one skillet. 1. Divide the oysters among the shells. 2 oysters per shell. Top each with 1 teaspoon bacon, 1 teaspoon green onion, and 2 teaspoons cheese. Give each oyster a few grinds of black pepper. 1. Roast until the cheese melts and is bubbly and slightly browned, 8-10 minutes.


              Grandmama's Classic Squash Casserole

              Posted by Callies Biscuits on

              My entertaining style is relatively relaxed and informal and even simple. But that doesn't mean I'm not a control freak about it. Especially for these holiday meals. The menu is everything to me, and I make the same thing every year: the family dishes that have been passed down embody the holidays for me. It really isn't Thanksgiving without Grandmama's squash casserole. And if I have to go somewhere else for the meal, I'm either taking it with me, or fixing it for myself to have at home later that day. 

              Grandmama's Classic Squash Casserole

              Ingredients

                - 6 tablespoons (3/4 stick) butter: 2 tablespoons melted, 4 tablespoons cut in bits - 4 or 5 yellow squash (1 1/2 to 2 pounds) - 1 cup chopped yellow onion - 4 large eggs - 3/4 teaspoon kosher salt, or more to taste - 1/8 teaspoon freshly ground black pepper, or more to taste - 2 cups whole milk - 1 pound Monterey Jack cheese - 1 cup dry breadcrumbs or crushed crackers (such as Ritz or Waverly Wafers) - Makes 8 servings

              Instructions

                1. Preheat the oven to 350°F. Brush a 2- quart casserole dish with the melted butter. 1. Slice the narrow neck of the squash into rounds. Cut the fatter bodies into quarters and chop. 1. Combine the squash and onion in a saucepan with just enough water to cover, and simmer 5 to 7 minutes, until the squash are tender. Drain well in a colander. 1. Beat the eggs in a large bowl with the salt and pepper. Stir in the milk and cheese and mix well. Add the squash and mix. Pour into the casserole dish. Top with the breadcrumbs and dot with the remaining 4 table-spoons butter. 1. Bake 30 to 45 minutes, until the top is lightly browned and puffed.


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