Recipe Blog

Hot Little Suppers

Lemon Thyme Wings

Posted by Callies Biscuits on

  Super Bowl parties are going to be looking a little different this year, but that doesn't mean we can't have amazing food at the small gatherings we'll be having! I'm a fan of crunchy, crispy wings with lots of flavor. This recipe for wings is so simple, tastes absolutely incredible, and they're so quick to prepare. It will be a fan favorite and they'll be gone in minutes... trust me. 

Lemon Thyme Wings

Ingredients

    - Grated zest and juice of 2 lemons (about 1/2 cup juice) - 2 tablespoons olive oil - 4 large cloves garlic, minced - 1/4 white onion, minced - 1 1/2 teaspoons minced fresh thyme - 1 1/2 teaspoons kosher salt - 1/2 teaspoon cayenne pepper - Garnish (optional): chopped green onions

Instructions

    1. Combine the lemon zest and the juice, olive oil. garlic, onion, thyme, salt, and cayenne in a resealable plastic bag. Add the wings. Refrigerate overnight, and whenever you open the fridge, turn the bag to coat the wings. 1. When you're ready to cook, preheat the oven to 350˚F. 1. Put the wings in a single layer in a baking pan or skillet and pour the marinade over them. Bake 30 minutes. 1. Turn the oven to broil. Broil the wings 3 minutes on one side, turn and broil 5 minutes on the other side, or until brown and crispy. Garnish with chopped green onions, if you wish.

      An effortless and delicious recipe for Super Bowl Sunday!

      Potato Gratin

      Posted by Callies Biscuits on

      This potato gratin is a super easy recipe that's perfect for a dinner party, or just for a night in with the family. It's super simple and you prepare it by layering potatoes, garlic cream mixture, Gruyere cheese, and salt + pepper. Simple as that! You can get it kiddos involved to help with the layering and then you have the perfect dinner dish. 

      Potato Gratin

      Ingredients

        - 4 tablespoons (1/2 stick) butter: 2 tablespoons at room temperature, 2 tablespoons cut in 8 pieces - 4 large cloves garlic, peeled - 2 cups milk - 2 cups whipping cream - 1 1/2 to 2 teaspoons kosher salt, plus more as needed - 4 large russet (baking) potatoes (about 3 pounds) - Freshly ground pepper - 3 cups of shredded Gruyere cheese (imported preferred)

      Instructions

        1. Preheat the oven to 350˚F. Butter a 2-quart casserole dish with the 2 tablespoons room-temperature butter and ruv with 1 of the garlic cloves. Discard the clove. 1. Combine the milk and cream in a large saucepan. Add the salt and taste to be sure it tastes salty. Add the remaining 3 garlic cloves and bring to a boil, then reduce the heat and simmer 5 minutes, being careful not to let the mixture boil over. 1. Meanwhile, peel and rinse the potatoes. Pat dry. Using a mandoline, slicer, or knife, cut into 1/8-inch-thick slices. Making a circular pattern, overlap the slices to cover the bottom of the casserole. 1. Top with 1/4 cup of the milk mixture and a few grinds of pepper, a sprinkle of salt, and 3/4 cup of the cheese. Repeat this layering, reserving 1/2 cup of the cheese, until you have only 1/2 inch left at the top of the dish. 1. Use a slotted spoon to remove the garlic, and pour the remaining milk mixture through a strainer into the casserole until the potatoes are covered. You might not use all the milk. Do not overfill the casserole dish- maintain a 1/2 inch of space at the top of the dish once the milk sinks in. Top with the reserved cheese and scatter the butter pieces over the top. 1. Line a baking sheet with foil and place the casserole dish on the sheet. Bake 30 to 45 minutes, until the top is bubbling, the cheese is brown, and a knife easily pierces the potatoes. Let rest 10 to 12 minutes, then serve.

          "This dish will make you look like an expert in the kitchen!" - Carrie

          Waffle Waffle Waffles

          Posted by Callies Biscuits on

          When I was a little girl, I lived with my dad and some nights he would have to work late. No matter how late it was, he would come into my room and whisper in my ear, "Waffle waffle waffle!" I'd wake up and we'd go into the kitchen, where he'd make these waffles. It was an absolutely magical time for me - in the kitchen with my dad, eating waffles and talking about our day. 

          Dad is a no-frills cook. His waffle recipe was to mix together pancake mix from the box with a can of creamed corn. Needless to say I've dressed up Dad's recipe a bit, but nothing can beat the magic of him saying, "Waffle waffle waffle." 

          Waffle Waffle Waffles

          Ingredients

            - 2 cups all-purpose flour - 1 tablespoon baking soda - 1 tablespoon sugar - 1/2 teaspoon ground cinnamon - 2 large eggs - 1 1/2 cups creamed corn (a little less than one 14.75-ounce can) - 1 1/2 cups buttermilk - 12 tablespoons (1 1/2 sticks) butter, melted - 1/2 teaspoon pure vanilla extract - Serving suggestion: Warm maple syrup

          Instructions

            1. Follow the manufacturer's directions for greasing and pre-heating the waffle iron. If you want to hold the waffles, preheat the oven to 200˚F and put a cooling rack placed over a baking sheet in the oven. (Putting the waffles in the warm oven makes them nice and crispy - just the way I like them!) 1. Combine the flour, baking soda, sugar, and cinnamon in a large bowl and whisk to blend. 1. Lightly beat the eggs in another bowl. Add the corn and buttermilk and blend well. Stir in the butter and vanilla. Pour into the flour mixture and mix well. 1. Cook the waffles according to the waffle maker directions. 1. Serve the waffles immediately as you make them, or keep them warm in the oven to serve all at once. Serve with warm maple syrup.

              Variation: Add 1 cup chopped cooked bacon and 1 cup shredded sharp cheddar cheese to the batter and garnish with chopped green onions or chives.
            "Dad is a no-frills cook. His waffle recipe was to mix together pancake mix from the box with a can of creamed corn." - Carrie

            Caramelized Vidalia Onion Galette

            Posted by Callies Biscuits on

            Vidalias are the stars of this savory treat. If you have some on hand and a piecrust in your freezer, you can put together this simple showstopper in a snap. You can even leave out the bacon if you want to make it vegetarian– the onions are that flavorful! I really like sweet pies, but I love a savory pie and this rustic version is hands-down one of my favorites. 

            Caramelized Vidalia Onion Galette

            Ingredients

              - 1 recipe Mama’s Butter Piecrust (or store bought pie crust) - 4 tablespoons (½ stick) butter - 3 pounds Vidalia onions (or other sweet variety such as Walla-Walla and Texas 1015), cut in half and thinly sliced - 1 teaspoon minced garlic - Kosher salt - ¼ teaspoon freshly ground black pepper - 1½ tablespoons Dijon mustard - Optional: 1½ teaspoons fresh thyme leaves - 1 cup grated Parmesan cheese - 1 egg, beaten - Optional: 4 slices bacon, cooked, drained, and chopped

            Instructions

              1. Preheat the oven to 400°F. 1. Roll out the dough to a 12 inch circle. Place the dough on a baking sheet lined with parchment paper. 1. Melt the butter in a large skillet on low heat. Add the onions and stir to coat with the butter. After 5 minutes, add the garlic. Continue to cook the onions, stirring occasionally. In 20 minutes, the onions will soften and shrink in the pan. In 30 to 40 minutes, they will be golden brown. 1. Season with salt to taste and the pepper. Stir in the mustard and the thyme, if using. 1. Sprinkle the crust with 1/3 cup of the Parmesan. Pile the onions in the center and spread to within 2 inches of the edge. Fold the dough up to and over the onions, pleating it as necessary. Brush the crust with the egg. 1. Place in the oven. Check after 10 to 15 minutes. When the crust begins to color, sprinkle the top with the remaining 2/3 cup Parmesan and the bacon, if using. Bake 10 to 15 minutes more. Put the oven rack in the top position. Turn on the broiler and broil 3 to 5 minutes, until deeply brown. Watch carefully, as ovens vary in broiling intensity.

                If you have some on hand and a piecrust in your freezer, you can put together this simple showstopper in a snap.

                Pecan Sands

                Posted by Callies Biscuits on

                Grandmama would make these every year around Christmastime. I can picture her home in Gaffney and these cookies on her dessert table. During my teenage and college years, my mother hosted a Christmas Eve party and Grandmama would come, bringing her pecan sands with her. These cookies remind me of good times and good food that my grandmother always brought to the party, and that my mother continues to bring. 

                Pecan Sands

                Ingredients

                  - 3 cups all-purpose flour - 1/3 cup white sugar - 1/2 pound (2 sticks) cold butter, cut in cubes - 4 teaspoons pure vanilla extract - 1 cup finely chopped pecans - Optional: 1 tablespoon iced water - Powdered sugar, sifted

                Instructions

                  1. Preheat the oven to 350˚F. Line baking sheets with parchment paper. 1. Combine the flour and white sugar in a large bowl. Add the butter and use your hands to mix together. Work in the vanilla and the pecans, adding ice water if needed for the dough to come together. 1. Shape the dough into balls, using 1 teaspoon batter for 1 bite cookies and 1 tablespoon batter for 2 bite cookies. Place on the baking sheet 1/2 inch apart. 1. Bake for 10-12 minutes. The dough will not brown. 1. Transfer the cookies, still on the parchment paper, to cooling rack. When cool enough to handle, roll the cookies in sifted powdered sugar. If baking multiple batches on the same kind of baking sheet, make sure the baking sheet cools before you put the dough on it. Store the sands in an airtight container.

                    These cookies remind me of good times and good food that my grandmother always brought to the party and that my mother continues to bring.