Recipe Blog

Hot Little Suppers — Appetizers and Side Dishes

Okra Rice

Posted by Callies Biscuits on

I love fried okra. It's on my short list for my "last meal". If there is one thing I may love more, it would have to be rice. I could eat rice with every meal! This recipe is a play on my Fried Okra & Pepita Salad from my cookbook. Add a chilled white wine and this makes the perfect summer evening meal! 


    - 1 Pound Okra, ends trimmed, chopped - 1/2 Cup Diced White Onion - 1/8 teaspoon cayenne pepper, or more to taste - 1/2 teaspoon Kosher salt - 1/4 teaspoon freshly ground black pepper - 1 to 2 tablespoons butter - 1 to 2 tablespoons olive oil - Fully Cooked Rice - 1 Additional White Onion, diced


    1. Mix together okra, 1/2 cup diced white onion, cayenne, salt, and pepper in a bowl and let sit for a few minutes for flavors to marry. 1. Melt 1 tablespoon of butter into 1 tablespoon of olive oil in a cast-iron skillet on medium to high heat. Add the okra-onion mixture and spread in a single layer; do not overcrowd. (You may need to cook in 2 batches). Let the okra cook undisturbed for about 10 minutes. 1. Turn the okra to brown the other side, about 10 minutes more. (The key to fried okra is to not stir or fuss with it, so it gets crispy.) Once the Okra is brown and crisp, remove to a paper bag to remove excess grease. 1. While okra is draining, chop an additional white onion and sautee in the cast-iron skillet. 1. Assemble by adding onion and okra to fully cooked rice. Place back into your cast iron. 1. Add 1 tablespoon of butter and additional pepper to taste. Let simmer until butter melts and serve!

      I love fried okra. It's on my short list for my "last meal". - Carrie

      Slaw for Everything

      Posted by Callies Biscuits on

      I love slaw as an alternative to salad. My family eats a ton of slaw. Slaw can be a side, a great addition to a burger or hot dog, and even a full meal. One of our favorite ways to enjoy slaw is on a fried chicken sandwich! 

      When you need to make it quick, you can use any vinaigrette or Carrie's Dijon vinaigrette. The crunch is so good and gets better the longer it sits. The slaw doesn't get soggy unlike salad so dig in on day two! 

      Slaw for Everything

      You'll Need:

        - ½ head of purple or green cabbage (or a mixture of both) very thinly sliced - ½ cup flat leaf parsley - ½ cup cilantro - ½ jalapeno, very thinly sliced - 4 radishes, very thinly sliced into matchsticks - ¼ cup red onion, diced - 1 seedless cucumber, quartered and chopped - 1 red bell pepper, chopped - 1 ½ tablespoon Dijon mustard - ½ tablespoon shallot, minced - Zest of ½ lemon - ¼ cup red wine vinegar - ¾ cup olive oil - Salt and Pepper to taste

      How To:

        1. In a large bowl toss together the cabbage, flat leaf parsley, cilantro, jalapeno, radishes, red onion, cucumber, and red bell pepper. 1. For the dressing, in a small bowl whisk together the Dijon, shallot, lemon zest, red wine vinegar, olive oil, salt, and pepper. 1. Add the dressing to the cabbage mixture and toss to combine. Please note: you may not use all of the dressing, it depends on how saturated you want the slaw to be. 1. Serve immediately or cover with plastic wrap and refrigerate until ready to eat. Enjoy

          "You can bulk it up with additional veggies if you want to try slaw as a meal!" ~Carrie

          Grandmama's Cornbread Dressing

          Posted by Callies Biscuits on

          Everyone that knows me well knows that Thanksgiving is my favorite holiday of the year! There is always one dish that has to be on my table, no exceptions.  Whether I'm in Idaho, Charleston, or Rockville, it's just not Thanksgiving without my Grandmama's cornbread dressing.

          I love the savory cornbread! I make the cornbread a day ahead with bacon drippings combined with my homemade broth and fresh sage.  It makes my house smell like Thanksgiving - or at least my version of it!  It's easy to make, you can prep it the night before and the texture of the crunchy topping with the moist inside is the most exquisite combination.  Take it or serve it, whatever it takes you must enjoy cornbread dressing this holiday season!

          Cornbread Dressing

          Cornbread Dressing:

            - 6 tablespoons butter - 3 cups large onions, diced - 2 cups celery stalks, diced - 7 cups day-old cast-iron buttermilk cornbread, broken into 1-inch cubes (see recipe below) - 2 tablespoons fresh sage, minced - 2 cups chicken or vegetable broth - Salt and pepper to taste

          How To:

            1. Preheat oven to 375°F. 1. Heat one tablespoon butter in a 12-inch cast-iron skillet over medium heat. Add the onions, celery, salt and pepper to taste. Cook until slightly softened, about 5 minutes. 1. Transfer to a large bowl. Add the cornbread and sage mixing well to combine. 1. In the same skillet over medium heat, melt 3 tablespoons butter. Add the cornbread mixture. Add broth and stir to moisten. Dot with remaining butter and season with salt and pepper to taste. 1. Bake until brown and crispy on top, about 40-50 minutes. 1. Serve immediately and enjoy!

          Cast Iron Buttermilk Cornbread:

            - 3 slices Bacon - 1 ¼ cups cake flour or all-purpose flour - 2 teaspoons cake flour or all-purpose flour - ¾ cup yellow cornmeal - ¼ cup of sugar - 2 teaspoons baking powder - 1 teaspoon kosher salt - ½ teaspoon freshly ground pepper - 1 cup buttermilk - 1/3 cup heavy cream - 1 large egg, beaten

            1. Preheat oven to 400°F. 1. Meanwhile cook the bacon in a cast-iron skillet remove and drain keeping drippings crumble place batter before baking or save it sprinkle on your next salad make blt for lunch 1. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and pepper. Combine buttermilk, cream, and egg, and add to the dry ingredients. Mix well. 1. Return the skillet with the bacon grease to high heat until very hot, but not smoking. Pour in batter, and sprinkle with bacon crumbles if desired. 1. Transfer skillet to oven and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool, cover, and set aside for one day before proceeding with Cornbread Dressing recipe.
          "I love everything about this dish - which I guess is technically a side, but the secret is out - this is the main dish for me!" ~Carrie

          Avocado Salsa

          Posted by Callies Biscuits on

          avocado salsa

          My family makes pico de gallo all the time. It is fresh, easy, and delicious. Adding the avocado is the perfect twist and it beefs up the dish. We call this avocado salsa! It is great as a dip but also a great accompaniment with any meal. The perfect meal is to start with avocado salsa and my roasted poblano queso, your favorite quesadilla, and of course the Morey Margarita


          Avocado Salsa

          You'll Need

            - 3 tomatoes, peeled and chopped - 2 avocados, peeled, diced - 1 bunch cilantro, chopped - ½ red onion, chopped - Juice of ½ lime - ½ jalapeño pepper, seeds removed and minced - 3 tablespoons olive oil - Salt and pepper to taste

          How To

            1. In a bowl, mix together the tomatoes, cilantro, onion, lime juice, jalapeno, olive oil, salt and pepper. Gently fold in the avocados just before serving.

              "This avocado salsa is great to have around the house but also amazing for a party!" ~Carrie

              Mushroom Gravy

              Posted by Callies Biscuits on

              mushroom gravy

              This is a recipe that I made for a South Eastern Wildlife Expo event earlier this year. We partnered with Lowcountry Creamery to create a vegetarian dish for the event. Since we wanted to use local ingredients, we used crème fresh from Lowcountry Creamery and oyster mushrooms from GrowFood Carolina to make this incredible mushroom gravy. This recipe was perfect for serving the masses at SEWE. It was packed with tons of flavor and supported our local farmers and purveyors.

              mushroom gravy ingredients

              Mushroom Gravy

              You'll Need:

                - 1 pound mushrooms, cleaned and chopped (stems removed and reserved for stock) - 2 tablespoons olive oil - 4 tablespoons butter - 4 tablespoons flour - 1 onion, diced - 2 cloves garlic, minced - 2 tablespoons fresh thyme - 2 tablespoons fresh parsley - ½ cup crème fraiche - Salt and pepper to taste

              Mushroom Stock:

                - Reserved mushroom stems - 1 bundle fresh thyme - 1 bundle fresh parsley - Skins of garlic cloves and onion - 4 cups water

              How To Make the Stock:

                1. To make the mushroom stock; add the mushroom stems, thyme, parsley, garlic and onion skins and water to a saucepan. Simmer on low for 1 hour. 1. Set a strainer over a large bowl and pour the stock into the strainer and discard the solids. You should end up with two cups of stock. Set stock aside.

              How To Make the Mushroom Gravy

                1. Add the olive oil to a sauté pan and heat to medium. Sauté the garlic and onions until tender, about 5 minutes. 1. Add the butter to the pan and stir until melted. 1. Add the flour and stir until everything is evenly coated. Slowly add in the mushroom stock, stirring constantly until the mixture is smooth and velvety. Add the mushrooms, fresh herbs salt and pepper to taste. Reduce the heat to low and simmer for 45 minutes. Stirring frequently. 1. After 45 minutes add the crème fraiche and stir to combine. Let simmer on low for another 15 minutes, stirring frequently. Remove from heat. 1. Serve immediately over Callie’s Buttermilk Biscuits and Enjoy!
              "I've recreated this recipe a few times since SEWE. It is absolutely divine over buttermilk biscuits!" ~Carrie