Recipe Blog

Hot Little Suppers — baking

Ham Pleasures

Posted by Callies Biscuits on

Head over to the Love, Reese Draper James blog for more Southern tips. It was so much fun collaborating with Draper James for all things tailgating. And how adorable are their tailgating dishes! 

Ham Pleasures

Ingredients

    - 3 dozen thawed buttermilk biscuits - 2 sticks of softened salted butter - 3 tbsp Dijon mustard - 3 tbsp of poppy seeds - 2 tsp Worcestershire sauce - 3 green onions, minced - 1 tbsp honey - 1 lb Swiss cheese, medium sliced - 1 lb smoked ham, medium sliced

Instructions

    1. Preheat oven to 400°. 1. Cream together the butter, mustard, poppy seeds, onions, honey and Worcestershire sauce. 1. Slice the biscuits down the middle and spread the butter mixture on both the center and liberally on the tops. 1. Place cheese and ham in the center and place the tops back on. Hint: I use two slices for every six biscuits. 1. Wrap the biscuits completely in foil and place on a sheet pan. 1. Heat in the oven for 12-15 minutes.


      Cup, a Cup, a Savory Cobbler

      Posted by Callies Biscuits on

      We are savoring the last tastes of summer with farmers market tomatoes in a quick savory all in one cobbler. Everyone makes sweet cobblers, but this savory cobbler is a new twist for an all in one supper that is quick, hearty, and scrumptious!

      Savory Cobbler

      Ingredients

        - 1 stick of salted butter - 1 heaping cup of cooked butter beans, or any beans or peas you like - 1 heaping cup of tomatoes, I used heirloom cherry tomatoes - 1 heaping cup of cooked and chopped chicken, I like boneless chicken thighs - 1 teaspoon fresh chives, chopped - Salt and pepper to taste - Fresh chopped parsley for garnish

      Instructions

        1. Preheat oven to 350 degrees 1. Whisk the above three ingredients together and set aside 1. On a stovetop melt the butter in a cast iron skillet. 1. Once melted pull off the stovetop and add the batter. 1. Next add the butter beans, tomatoes, chicken, and chives evenly around the skillet 1. Bake in oven for 40-45 minutes until golden brown.

      Batter Ingredients

        - 1 cup of self rising flour - 1 cup milk - 1 teaspoon Dijon mustard


        Lowcountry Tomato Pie

        Posted by Callies Biscuits on

        My California in-laws don't often indulge in Southern food. They say that it's too heavy, and I can understand that (to some degree!). In fact, trying to lighten up some of my Southern favorites has led to some of my best recipes. Little by little, with slight modifications to the traditional ingredients and methods, I am winning them over.

        This recipe is a great example of everything in moderation. It uses lighter Italian cheeses, olive oil, and half the mayonnaise of the typical recipe. Do be sure to drain the tomatoes with a sprinkling of salt for at least 30 minutes so the pie is firm rather than liquidy.

        Lowcountry Tomato Pie

        Ingredients

          - 2 recipes Mama's Butter Piecrust (find recipe on page 147 of my cookbook) - 6 large tomatoes (2 pounds) - 1/4 teaspoon kosher salt - 1/2 cup mayonnaise - 6 tablespoons olive oil - 1 cup grated Parmesan cheese - 1/2 cup grated Pecorino Romano cheese - Freshly ground black pepper - 4 green onions, minced (white and green parts) - 15 fresh basil leaves, torn into small pieces

        Instructions

          1. Roll out and fit half the dough into a 9-inch pie dish. Trim the edges. Pre-bake at 400°F according to the instructions. Remove to a cooling rack and reduce the oven temperature to 350°F. 1. While the crust bakes, peel and core the tomatoes. Slice or chop the tomatoes and sprinkle with the salt. Drain in a colander for at least 30 minutes. 1. Combine the mayonnaise, olive oil, Parmesan, and Romano. 1. When the bottom piecrust has cooled, spread one-third of the mayonnaise mixture evenly in the bottom of the crust. Scatter one-third of the tomatoes in a layer and sprinkle with pepper, one-third of the green onions, and then one-third of the basil. 1. Repeat the layers 2 more times, starting with the mayonnaise mixture and finishing with the basil, or until all the ingredients are used. 1. Roll out the other crust and place on top. Crimp the bottom and top crusts together. Use the tip of the knife to make a few slits for steam to escape. 1. Bake 35 to 45 minutes, until the top is golden. Let cool slightly before cutting.

            "Don’t forget to peel your tomatoes! I use a serrated peeler, like the Messermeister Peeler. It so easy to use and you’ll never need another peeler again." ~Carrie