Recipe Blog

Hot Little Suppers — Roasting and Slow Cooking

Mexican Chicken

Posted by Callies Biscuits on

Y'all know I love a good Mexican dish! We eat chicken a few times a week so it's always fun to play around with new recipes. My favorite cut is a bone-in chicken thigh. The skin gets crispy and the chicken soaks in every bit of flavor. Simply delicious!

My girls were craving Mexican and since we're in quarantine, I thought we could bring the Mexican fiesta to us. This recipe is the perfect way to dress up your weeknight supper. Grab our fiery pimento cheese and some pico de gallo and you'll have Mexican take out made at home!

Mexican Chicken

You'll Need

    - 4 to 6 bone-in, skin-on chicken thighs - 2 tbs olive oil or reserved bacon fat - 4 cloves garlic, minced - ½ white onion, diced - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1 teaspoon chipotle chili powder - Salt and Pepper to taste - 1 (16 ounce) container of pico de gallo - 4 to 6 tablespoons pimento cheese (I like to use our fiery pimento cheese) - Zest of 1 lime - Garnishes: Cilantro, sliced radishes, lime wedges, and tortilla chips

Instructions

    1. Preheat oven to 350°F. 1. Mix all of the seasonings together (cumin, coriander, chipotle chili powder, salt and pepper) and set aside. 1. Heat a skillet to medium high heat and add the oil. Once pan is smoking hot add the chicken, skin side down. Sear on both sides for about 3 minutes per side. 1. Remove chicken from pan and set aside. 1. Lower the heat and add the onions and garlic to the same pan. Add the seasonings and stir until well incorporated. 1. Add the lime zest and juice to the pan, scraping up all the bits. Add the pico de gallo and mix together. Bring to a simmer for 5 minutes. 1. Add the chicken back into the pan. Place pan in oven for 20-25 minutes or until chicken registers at 165°F. 1. Place a tablespoon of pimento cheese on top of each piece of chicken. Turn on oven broiler and broil until cheese is bubbly. 1. Remove chicken from oven. Garnish with fresh cilantro, sliced radishes, tortilla chips and lime wedges. Serve immediately and enjoy!

      "Now is the time to get creative with your recipes. Let's see what you come up with." - Carrie

      Slow Cooker Grits: A Holiday Tradition

      Posted by Callies Biscuits on

      Slow cooker grits are a Christmas tradition for our family. We put them on Christmas Eve right before setting out cookies for Santa. When we wake up, the grits are perfectly done. I serve them with chopped bacon, chopped green onions, grated cheese, and, of course, butter. Since we have guests coming and going all day, this serves as a one-pot meal we can eat at our leisure from morning to lunch without requiring any to-do.

      Carrie's Tip

      It’s best to accept that when cooking grits, they will stick to the bottom of the pot. Try and leave the “stuck-on” layer alone until after the pot has been emptied. At which point you may need to let that baby soak before you can peel the layer away!

      Ingredients

        - 4 Tablespoons butter (1/2 stick) - 2 cups Callie's Carolina coarse-ground grits, grab a bag here - 10 cups water or stock (I like to use stock for added flavor) - Kosher salt and freshly ground black pepper - Optional cup of warm milk

      Instructions

        1. Use 2 tablespoons of the butter to coat the inside of the slow cooker, coming halfway up the sides. 1. Add the grits, the remaining butter, and the water or stock, and give it a good stir. 1. Cover. Set on low for 8 to 10 hours. 1. When the grits are cooked, stir in salt and pepper to taste. Loosen with the milk if too thick. 1. Add your toppings and enjoy!

          Be sure to add liquid as needed so the grits don’t dry out as they cook. Don’t be stingy with the butter and salt either!

          Roasted Rosemary Lemon Broccoli

          Posted by Callies Biscuits on

          My daughter Sarah claims that her favorite vegetable is broccoli, although when I serve it for supper, it mysteriously is the last thing left on her plate!  To be honest, it's not my favorite either so I set out to make myself--and Sarah--love the broccoli she claims is her fave!  This quick and easy roasted vegetable recipe is perfect for your rushed weeknights because it's just a few ingredients. Roasting vegetables in the oven will make you look like a culinary superstar.  I just might have a new favorite veggie after all!

          Ingredients

            - 2-3 heads of broccoli, rinsed and cut into bite-sized pieces - 2 tablespoons fresh rosemary, chopped - 3-4 tablespoons of lemon Dijon vinaigrette - Salt and pepper to taste - Juice of ½ lemon - Pinch of red chili flakes - Pecorino cheese for garnish

          Instructions

            1. Preheat your oven to 400. 1. Line a baking sheet with parchment paper. 1. In a large bowl toss together the broccoli, rosemary, lemon vinaigrette, salt and pepper. 1. Spread the broccoli out into a single layer on the parchment lined baking sheet. Roast for 25-30 minutes or until the edges of the broccoli and are slightly charred and crispy. 1. Remove from oven. Squeeze the lemon juice all over the broccoli. Sprinkle with red chili flakes. And grate as much pecorino cheese as you desire over the broccoli. 1. Eat and enjoy!

              "I told you that lemon dijon vinaigrette would come in handy!
              — Carrie