Recipe Blog

Hot Little Suppers — Skillet and Stove Top

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! 

Ingredients

    - 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

Instructions

    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

      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 (1/2 -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. 1. Heat a large cast-iron skillet over medium heat and add the butter. 1. Place one piece of bread, pesto side down in the skillet. Add the cheese and top with the remaining piece of bread, pesto side up. 1. Cook for 2-3 minutes on each side or until the cheese has melted and the bread is crisp. 1. Remove from skillet, cut in half, and serve immediately. 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

          Caroline's Macaroni Pie

          Posted by Callies Biscuits on

          I don't know why Grandmama (the "Caroline" of this recipe and one of the many Carolines in my family) called this macaroni "pie". There's no crust. But I think it's a Southern thing. To add to the mystery, this macaroni pie does not call for macaroni. It uses vermicelli or thin spaghetti instead. In Southern cooking, like Southern life, contradictions are abound. This dish is a contradiction worth embracing. 
          Find this recipe and more in my cookbook. 

          Ingredients

            - Kosher Salt - 1 lbs Vermicelli or Thin Spaghetti - 4 Large Eggs - 2 Cups Milk - 1 Teaspoon Dry Mustard - 1/2 Teaspoon Cayenne Pepper - 5 Cups Shredded Sharp Cheddar Cheese - 2 Tablespoons Butter (room temperature) - Freshly Ground Black Pepper

          Instructions

            1. Bring a large pot of salted water to a boil. If baking the same day, preheat the oven to 375 degrees F 1. Cook the pasta for 1 minute less than the package instructions state. Drain the pasta and reserve in a little of the cooking water to cool briefly. 1. Beat together the eggs, milk, mustard, and cayenne in a large bowl. Add the pasta and 4 cups of cheese. Mix well. 1. Butter a 12-inch skillet with 1 tablespoon of butter. Pour in the pasta. Top with the remaining 1 cup cheese, dot with remaining 1 tablespoon butter, and sprinkle with salt and pepper. At this point, you can cover the pie with plastic wrap and refrigerate overnight if you'd like. Uncover and let the pie come up to room temperature as the oven heats to 375 degrees F. 1. Bake 45 minutes, checking at 35 minutes, until golden brown and bubbly.

              "If you really want to go all out, serve with fried chicken – or serve with anything to be honest! It's that good." - Carrie

              Veggie Tortilla Soup & Our Goat Retreat

              Posted by Callies Biscuits on

              This recipe was created for our company retreat! The company retreat was intended to help us connect, collaborate, and create excitement for the upcoming busy season and our 15th year in business. With over 50 different palettes and diet restrictions, I had to think of something that would appeal to everyone and fill them up on this gorgeous but chilly February day.

              The base of this super flavorful soup has so many hearty accoutrement options for all appetites. My go-to's are diced tomatoes, limes, thinly sliced radishes, sliced jalapeno, broiled corn, cilantro, Cotija cheese. chorizo, and pulled chicken. The lunch spread was the perfect visual and mouth-watering. After all, we all know we eat with our eyes!

              I love this soup for a party. Most of the prep is upfront but it's worth the scrumptious reward. Once it's made you get to enjoy your time as well!  This is a great recipe to feed a crowd!

                 

                

               

              Veggie Tortilla Soup

              You'll Need:

                - 2 poblano peppers - 1 red bell pepper, diced - 1 onion, diced - 6 cloves garlic, minced - 2 (28 ounce) cans fire roasted tomatoes - 8 cups vegetable broth - 1 tablespoon cumin - 1 teaspoon coriander - 2 teaspoons chipotle chili powder - Zest and juice of 2 limes - 1 bundle cilantro, tied with kitchen twine - 6 corn tortillas, cut into strips - 4 tablespoons oil (canola or vegetable)

              How To:

                1. Roast poblanos directly on gas stove burners over medium heat. Turn with kitchen tongs until the peppers are blistered and blackened. Remove from flame and let cool. If you do not have a gas stove you can broil the peppers in the oven. Using a knife peel the charred skin off. Remove the seeds from the peppers and dice. 1. Heat 4 tablespoons of oil in a dutch oven over medium-high heat. Once oil is hot, carefully add the corn tortilla strips. Work in batches making sure not to overcrowd the dutch oven. Cook until strips are crisp and golden brown. Place on a paper towel lined plate and immediately sprinkle salt on the strips. 1. Once strips have all cooked, drain half of the oil. Add in the roasted poblanos, bell pepper, onion and garlic. Sauté sofrito until tender, about 6-7 minutes. 1. Add half of the tortilla strips back in with the sofrito. Save the other half of the strips for garnish. 1. Add the spices and lime zest to the sofrito. Stir well until combined. 1. Now add the fire-roasted tomatoes, lime juice and vegetable broth, stir until combined. 1. Using an immersion blender carefully blend the soup until smooth. If you don’t have an immersion blender, carefully transfer soup to a blender, blend until smooth, and then return to dutch oven. 1. Add in the cilantro bundle. Bring the soup to a boil and then turn down the heat. Let simmer for 30 minutes. 1. Garnish the soup with the accoutrements and enjoy!

                  "One of the reasons we love this vegetable tortilla soup so much is because of its versatility. When feeding a team of 50, we needed to create options that suited every team member." ~Carrie

                  Crustless Quiche

                  Posted by Callies Biscuits on

                  It’s that time of year again where we show our mamas some extra love!

                  Impress your favorite lady with this crustless quiche. I made this quiche while we were on the keto diet and it is absolutely divine. The way the mushrooms, shallots, and thyme smelled as I sautéed them was simply mesmerizing! Pair this quiche with a glass of bubbly and vase of beautiful flowers to make your Mother’s Day perfect!

                  Crustless Quiche

                  Ingredients

                    - 8 eggs - 1 cup heavy cream - 2 cups parmesan - 1 cup shredded white cheddar - 6 slices bacon - 1 clamshell white mushrooms, sliced - 1 shallot, diced - ½ cup white wine or rose - 1 red bell pepper, diced - 2 tablespoons butter, divided - 1 tablespoon fresh thyme - Salt and pepper to taste

                  How To

                    1. Preheat oven to 400°. Grease a pie plate with 1 tablespoon butter and set aside. 1. Heat a cast iron skillet or sauté pan to medium heat. Add the bacon and cook until crisp. Remove from pan and drain on paper towels; set aside. Reserving 1 tablespoon of grease. 1. In the same pan with the reserved tablespoon of bacon grease, add 1 tablespoon butter. Heat to medium and add the mushrooms, shallots and thyme. Sautée until tender. 1. Deglaze the pan with the wine, scraping up all of the bits. Let simmer for 20-30 minutes or until most of the liquid has evaporated. Turn off heat and let the mixture cool completely. 1. In a large bowl whisk together the eggs, cream, and cheeses. Stir in the cooled mushroom mixture, diced bell pepper, crumbled bacon and season with salt and pepper. 1. Bake for 25 minutes or until golden brown and set in the middle. 1. Serve immediately and enjoy!

                      “My girls like to go all out for Mother’s Day with breakfast in bed and all! It is the cutest thing. This recipe is pretty easy for those little ones trying to help make Mother’s Day great.” ~ Carrie

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