Recipe Blog

Hot Little Suppers

Ham Pleasures

Posted by Callies Biscuits on

Head over to the Love, Reese Draper James blog for more Southern tips. It was so much fun collaborating with Draper James for all things tailgating. And how adorable are their tailgating dishes! 

Ham Pleasures

Ingredients

    - 3 dozen thawed buttermilk biscuits - 2 sticks of softened salted butter - 3 tbsp Dijon mustard - 3 tbsp of poppy seeds - 2 tsp Worcestershire sauce - 3 green onions, minced - 1 tbsp honey - 1 lb Swiss cheese, medium sliced - 1 lb smoked ham, medium sliced

Instructions

    1. Preheat oven to 400°. 1. Cream together the butter, mustard, poppy seeds, onions, honey and Worcestershire sauce. 1. Slice the biscuits down the middle and spread the butter mixture on both the center and liberally on the tops. 1. Place cheese and ham in the center and place the tops back on. Hint: I use two slices for every six biscuits. 1. Wrap the biscuits completely in foil and place on a sheet pan. 1. Heat in the oven for 12-15 minutes.


      Pork Wellington

      Posted by Callies Biscuits on

      Pork Wellington is a sophisticated week night meal. This dish is packed with flavor and is a little fancy for the kids. The preparation is super simple, in fact, I prepped while my girls did their homework. Enjoy!

         

      Pork Wellington

      Ingredients

        - 3 lb pork loin - 1 Puff Pastry Sheet, rolled out and floured - 1 tbsp olive oil - 1 tbsp Dijon mustard - 1 medium onion, chopped - 8 ounces of mushrooms, chopped - 3 garlic cloves, minced - 1 egg, whisked, for wash - Salt and pepper

      Instructions

        1. Preheat oven to 375° 1. Generously salt and pepper the pork loin and set aside 1. Sauté onions, garlic, and mushrooms, then set aside to cool 1. With olive oil and a smoking hot pan, sear pork loin on all sides 1-2 minutes per side. Set aside to cool, and then add Dijon mustard to all sides of seared loin. 1. On a floured surface, roll out one sheet of thawed puff pastry. 1. Once the mushroom mixture and pork loin has cooled place the mushrooms in the middle of the puff pastry sheet. Then place the seared pork loin on top in the middle as well. 1. Begin wrapping up your pig in the blanket by folding the bottom portion and the sides. 1. Lastly, fold over the final piece of puff pastry and seal it all over with the egg wash. 1. Place on a lined sheet pan to bake in the preheated oven. You may sprinkle fresh thyme if you wish on top. 1. Bake until an internal temp of 145 degrees is reached and the puff pastry is golden brown. 1. Slice and serve!

          "Pork Wellington, the adult version of everyone’s favorite pig in a blanket!" ~Carrie

          Salmon Rice Bowls

          Posted by Callies Biscuits on

          This time of year we are always on the go. These salmon rice bowls are a great supper for those evenings on the sports fields. Pack the salmon Rice bowls in to go containers and you have a nice healthy meal wherever you may be!

          I steam the rice with a knob of peeled fresh ginger and a peeled clove of garlic. Top the rice with the salmon fillets, bok choy, and snow peas. Garnish the bowls with peanuts, cilantro, and mint.

           

          Salmon Rice Bowls

          Salmon Ingredients

            - 1 pound salmon - 1 teaspoon fresh ginger, grated - 2 garlic cloves, minced - 2 green onions, chopped - Zest of a lime - Juice of half a lime - 2 tablespoons soy sauce - 1 tablespoon fish sauce - 1 teaspoon Sriracha - 1 tablespoon of rice vinegar

          Salmon Instructions

            1. Combine the ingredients and marinate salmon for 30 minutes. 1. Preheat oven to 400 degrees. 1. Roast salmon fillets on a parchment lined sheet pan or an oven safe pan for 15 to 20 minutes.

          Seared Bok Choy and Snow Peas Ingredients

            - 2 cups snow peas - 3 bunches of baby bok choy, washed with ends cut off and separated - 1 tablespoon sesame oil - 1 tablespoon soy sauce - 1 teaspoon rice wine vinegar - Juice of half a lime - 1 teaspoon fish sauce

            "This is a perfect supper for the soccer fields!" ~Carrie

            Cup, a Cup, a Savory Cobbler

            Posted by Callies Biscuits on

            We are savoring the last tastes of summer with farmers market tomatoes in a quick savory all in one cobbler. Everyone makes sweet cobblers, but this savory cobbler is a new twist for an all in one supper that is quick, hearty, and scrumptious!

            Savory Cobbler

            Ingredients

              - 1 stick of salted butter - 1 heaping cup of cooked butter beans, or any beans or peas you like - 1 heaping cup of tomatoes, I used heirloom cherry tomatoes - 1 heaping cup of cooked and chopped chicken, I like boneless chicken thighs - 1 teaspoon fresh chives, chopped - Salt and pepper to taste - Fresh chopped parsley for garnish

            Instructions

              1. Preheat oven to 350 degrees 1. Whisk the above three ingredients together and set aside 1. On a stovetop melt the butter in a cast iron skillet. 1. Once melted pull off the stovetop and add the batter. 1. Next add the butter beans, tomatoes, chicken, and chives evenly around the skillet 1. Bake in oven for 40-45 minutes until golden brown.

            Batter Ingredients

              - 1 cup of self rising flour - 1 cup milk - 1 teaspoon Dijon mustard


              Spring Rolls with Guest Little Chef Ellie Hudgins

              Posted by Callies Biscuits on

              Adding pork was a Morey spin on the spring rolls. I sautéed the pork in minced ginger and garlic with a splash of soy then let it drain.

              Spring Rolls

              Ingredients

                - Spring roll paper - Warm water to dip the spring roll wrappers - Thinly sliced cucumber - Washed and stemmed cilantro and mint - Cooked shrimp - Cooked ground pork (optional) - Vermicelli rice noodles, cooked and drained

              Pineapple-Peanut Butter-Hoisin Sauce

                - 10 ounces of Hoisin sauce - 12 ounces of freshly cut pineapple with the juices - 3 tablespoons of peanut butter - 1 teaspoon of Sriracha - 1 teaspoon sugar - Blend all of the above ingredients until smooth.

                  "The key is to roll and tuck tightly!" ~Chef Ellie

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