Recipe Blog

Hot Little Suppers

Fiery Cheese Wafers

Posted by Callies Biscuits on

Cheese wafers are a traditional southern staple. My grandmother used to make them in the form of a straw. But just like a good buttermilk biscuit, they are extremely versatile and can really work for any occasion. Whether it’s a simple summer day snack, a gift for a friend, or the topping on a Christmas casserole, cheese crisps will never disappoint.

You can add your own flavor to a cheese crisp! I’ve made them with lemon and poppy-seed and you can add really any sweet, or savory taste to them. Be creative, or stick with the original. Either way, cheese crisps are a sure-fire way to bring a smile to your face.

You can find this recipe in my cookbook. They have since been updated and known as our cheese crisps, which you can find here. The recipe shown in this video adds a dash of freshly cracked black pepper. 

 

 

Callie's Cheese Crisps

Ingredients

    - 2 cups shredded sharp cheddar cheese - 1/2 pound (2 sticks) butter, at room temperature - 2 cups sifted all-purpose flour - 1/2 teaspoon kosher salt - 1/2 teaspoon cayenne pepper, or more to taste - Optional Variation: Use 1 1/2 cups crumbled Gorgonzola cheese in place of cheddar and add 1/2 cup chopped toasted pecans.

Instructions

    1. Pulse the cheese in a food processor for 10 to 12 seconds. Add the butter and pulse to combine. 1. Sift the flour and whisk in the salt and cayenne. Mix the flour and cheese mixture together by hand until well combined. 1. Place 2 pieces of plastic wrap (each at least 16 inches long) on the work surface. Divide the dough in 2 pieces and place each on a piece of plastic wrap. Shape each into a log 12 inches long and 1 inch in diameter by rolling it back and forth on the counter. (If the dough is too soft, chill in the fridge.) Twist the ends of the plastic wrap to secure. Once shaped, chill the logs for 30 to 45 minutes, until quite firm. 1. Preheat the oven 350°F. 1. Slice each log into 24 slices, each 1/2 inch thick. Place on an ungreased baking sheet, 1/2 inch apart. Bake until golden, 12 to 15 minutes. 1. Let cool on a cooling rack. Pack the wafers in tins to keep them crisp. 1. Note: The logs can be frozen. When ready to use, remove them from the freezer and set out. When soft enough, slice and prepare logs as directed above.


      Classic Daiquiri

      Posted by Callies Biscuits on

      Nothing like a little friendly competition to make me go the extra mile! Last weekend we had a little fun with a drink contest since we had that extra day to play. My husband and I submitted this peach daiquiri and I am happy to report we won! This is not your typical frozen drink, it is beautifully presented and easy to make. It takes the meaning of a daiquiri to a whole different level, more refined, less beach bash and more sophisticated cocktail worthy! Don't forget to use your best cocktail glass and pressed linens to serve! Try it and challenge your friends to a Daq OFF soon!

      Daiquiri Ingredients

        - 1/2 ounce simple syrup - 3/4 ounce lime juice - 2 1/2 ounces of good quality rum - 1/4 peach, peeled and sliced - 5 sprigs of mint

      Instructions

        1. Add the simple syrup, peaches, and mint to a tall glass and muddle. 1. Add the lime juice and rum to the same glass. 1. Add ice and cover with a bar shaker. Shake vigorously, then strain into a cocktail glass with a sugar spice rim. 1. Garnish with thinly sliced Serrano pepper and a mint leaf. Enjoy!

      Sugar Spicy Rim Ingredients

        - 4 tablespoons of sugar - 4 teaspoons of fine sea salt - 1 1/2 teaspoons cayenne - 1 teaspoon smoked paprika - 1 lime wedge to rim the glass before dipping in the mixture

        " Quick tip: Put your glasses in the freezer for 15 minutes before preparing the cocktail for a perfectly chilled drink. " - 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

            Red Rice Bake

            Posted by Callies Biscuits on

            Red rice is a Southern tradition and a big part of my growing up.  Honestly, I never loved it. Often times red rice can be soggy.  This recipe is my way of making it a little tastier!  The savory addition of the smoked sausage and the good crunch on top added perfect texture.  The best part... it's a one-pot meal and absolutely beautiful.

            Red Rice Bake

            You'll Need:

              - 6 slices bacon - 1 yellow onion, diced - 3 celery stalks, diced - 1 bell pepper, diced - 4 cloves garlic, minced - 1 (28 ounce) can crushed tomatoes - 1 tablespoon tomato paste - 1 tablespoon oregano - 1 teaspoon crushed red pepper flakes - 1 ½ cups Basmati rice - ½ cup chicken stock or water - 1 teaspoon lemon juice - Salt and pepper to taste - 3 tablespoons butter, divided - 1 pound smoked sausage, cut into ½ inch thick pieces - 1 cup fresh bread crumbs

            How To:

              1. Preheat the oven to 350°F. 1. Fry the bacon in a large cast iron skillet over medium heat. Once bacon is cooked through and crisp, remove and set aside. 1. To the same pan add the onion, celery, bell pepper and garlic. Sauté for 5-7 minutes or until vegetables are tender. Remove from heat. 1. Transfer vegetables to a large bowl. Add the crushed tomatoes, tomato paste, oregano, crushed pepper flakes, rice, chicken stock, lemon juice, bacon, salt and pepper. Stir to combine. 1. Add 1 tablespoon of butter to the same cast iron skillet over medium heat. Once butter has melted pour in the rice mixture. Add the smoked sausage slices and top with bread crumbs. Dot the remaining 2 tablespoons of butter all over the bread crumbs. 1. Bake for one hour. Serve immediately and enjoy!

                "I did my best to give it traditional red rice texture and saltiness." ~Carrie

                Spatchcock Chicken with Peruvian Green Sauce

                Posted by Callies Biscuits on

                My love affair with the roasted chicken is not a new one as many of you may know! At least once a week I need my fix. I'm forever searching for the perfect accompaniment to create an experience that is better than the last. Truth be told, I'm a dipper. Not only do I dip once, but I tend to double and even triple dip! The need to have an accoutrement is never lost on me. This is super easy to whip up and is packed with plenty of flavor and punch. It is my new go to obsession for roasted chicken, crudités, and just about anything else I can get my hands on!

                  

                Spatchcock Chicken with Peruvian Green Sauce

                Peruvian Green Sauce:

                  - 1 jalapeno, chopped - 1 ½ cups cilantro - 2 green onions (white and green parts) - 3 cloves garlic - Juice of 1 lime - 1 tablespoon white vinegar - ¼ cup sour cream - ½ cup mayo - 1 teaspoon cumin - 2 tablespoons olive oil - Salt and Pepper to taste

                Chicken:

                  - 1 whole natural chicken - 1 small onion, sliced - 4 cloves garlic, smashed - Juice of 1 lemon - 1 lemon, sliced - 1 lime, sliced - 2 cups yellow potatoes, cut into bite-size pieces - 3 tablespoons olive oil - Generous amount of salt and pepper

                  1. To make the Peruvian Green Sauce, add all of the ingredients to a food processor. Pulse until the mixture is combined and smooth. Refrigerate until ready to use. 1. Preheat oven to 450°F. 1. Place the sliced lemons and limes in the middle of a parchment-lined baking sheet. 1. You can have your local butcher cut the chicken for you or you can cut it yourself. If you cut it yourself; place the whole chicken breast side down on a cutting board. Start at the thigh end and cut along the backbone on one side. Turn the chicken around and cut from the wing side to the drumstick side along the other side of the backbone. Remove the backbone and save for stock. Flip the chicken back over and place on top of the lemons and limes, breast side up, and push on it to flatten it. 1. Squeeze the juice of one lemon all over the chicken. Arrange the potatoes, onions, and garlic around the chicken. Drizzle the olive oil all over the potatoes and chicken. Liberally season everything with salt and pepper. 1. Bake for 50-60 minutes or until the internal temperature of the chicken reaches 165°F. 1. Remove from the oven and let the chicken rest for 10 minutes before carving. 1. Serve with the Peruvian Green Sauce and enjoy!


                  x