Recipe Blog

Hot Little Suppers

Baked Tomatoes

Posted by Callies Biscuits on

This is the perfect year round recipe. You can use all different kinds of tomatoes and you can even throw in those tomatoes that don't look so good, or the ones that aren't quite ripe. Cut off those bad parts, drain the tomatoes, and make perfect baked tomatoes. I usually serve this dish for brunch with grits and eggs, or as a delicious dinner side. Get cooking, get creative, and enjoy! 

Baked Tomatoes

Ingredients

    - 4 cups of chopped tomatoes preferably peeled - 4 cloves of garlic - 1/4 cup of olive oil - 1/2 cup of chopped yellow onions - 1/4 cup of parmesan cheese - Salt and pepper to taste - 2 cups of breadcrumbs - 3 tablespoons butter - Fresh chopped basil to taste

Instructions

    1. Pre-heat oven to 425°F 1. Peel and chop tomatoes. Place chopped tomatoes on a baking rack with salt and pepper to get out the most liquid in a short amount of time. 1. Coat the bottom of your skillet with olive oil. 1. Combine onions, garlic, and tomatoes in skillet and spread into 1 layer. 1. Add shredded parmesan cheese over top of mixture. 1. Salt and pepper to taste. 1. Pour breadcrumbs over mixture into one layer. 1. Add pats of butter on top of breadcrumbs. 1. Bake in oven for 45 minutes until top is golden brown. 1. Add chopped basil to taste. Serve hot.

      Use seasonal tomatoes from your local farmers market! 

      French Press Coffee with King Bean Coffee Roasters

      Posted by Callies Biscuits on

      Allow me to introduce our first guest blogger, Katie Weinberger, Co-Owner and Creative Director, King Bean Coffee Roasters.
      katie's headshot
      Katie and the team at King Bean helped us create a Biscuit Blend to serve alongside our biscuits. We've recently started to serve their new nitro cold brew coffee at our Hot Little Biscuit eateries. Katie is going to take us through the steps on how to make the perfect French press coffee. Be sure to follow @KingBeanRoasters on Instagram, too!
      french press

      A few years ago, Carrie approached us at King Bean to create her coffee: Callie’s Biscuit Blend. Carrie knew exactly the coffee she envisioned pairing with her biscuits. She asked us to create a rich, roasted coffee—one that brewed a fantastic cup of French press.

      We love French press. In our belief that great coffee doesn’t have to be complicated, French press is actually an easy way to up your coffee game and experiment with manual brewing. By manual, we mean that you don’t have to press a button on a machine to brew your coffee. French press is an easy method, a great first step away from the traditional drip. Perfect for your cup of Callie’s Biscuit Blend!

      coffee and biscuit spread

      French Press Coffee

      You'll Need

        - French Press - Coffee beans ground as coarse as breadcrumbs. Too fine and it will permeate through the mesh filter. Too coarse and the coffee will be too light-bodied. - Hot water kettle. You can use a tea kettle on the stove. The hot water should be just off boiling, so as not to scald the coffee.

      The Process

        1. Boil water and prep your French press by pouring hot water into it and then dumping. This will help it to retain heat longer, especially if you have a glass press pot. 1. Add your coffee. How much? It depends on the size of your French press. A good starting point is a 1:15 ratio, meaning one part coffee (grams) to water (mL). As you get comfortable with this brew method, you may find that you prefer to add or subtract the amount of coffee to get the body and strength that you prefer. 1. Add hot water. Pour slowly. The coffee will bloom—as carbon dioxide rises out of the beans, the coffee will momentarily expand. Stir gently if you need too. Wait a moment, then continue slowly pouring in the coffee, saturating all the grounds. 1. Don’t plunge—wait for four minutes as the coffee brews. Four minutes is a jumping off point—you can brew longer or shorter depending on your personal preference. Longer will be a stronger coffee that brings out more caffeine, but also more acidity. 1. Ok, you may plunge now. Serve immediately and enjoy. If you don’t serve all the coffee in the French Press, pour it into a carafe and set aside to enjoy later or save for iced coffee. The coffee will continue brewing in the press pot.

          "Simple and easy, we hope this brew guide takes the intimidation factor out of manual brewing!" -Katie

          Briny Hounds

          Posted by Callies Biscuits on

          TGIF y’all! What better way to kick off the weekend than with a tasty cocktail? This refreshing drink is perfect for a day of tailgating and hanging with your friends. Enjoy!

           

          Briny Hounds

          Briny Hounds:

            - 1/3 cup of freshly squeezed grapefruit juice - 1/8 cup of freshly squeezed lemon juice - 1/3 cup soda water - 1 jigger of vodka - 1 tbsp of mint simple syrup - Sweet and Spicy Rim Mixture - Lime wedges

          Mint Simple Syrup:

            1. Place 1 cup sugar, 1 cup water, 1/2 cup torn mint leaves, and zest of half a lime into a saucepan and bring to a simmer over medium heat. 1. Stir for a few minutes until the sugar is dissolved and then remove from the heat. 1. Store in an airtight container in the fridge and use it for up to 3 weeks.

          Sweet & Spicy Rim:

            - 4 tbsp sugar - 4 tsp Kosher salt - 1/5 tsp ground cayenne - 1 teaspoon smoked paprika

          Put it All Together!

            1. Fill a cocktail shaker with ice. Pour in the grapefruit juice, lemon juice, vodka, and mint simple syrup. Put the lid on and shake for 30 seconds or until the ingredients have chilled. 1. Rim the edge of your glass with a lime wedge then dip the edge in the sweet & spicy rim mixture. 1. Pour into an ice-filled glass with a sweet and spicy rim. Top with soda water. Garnish with grapefruit slices. Serve immediately and Enjoy!

          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 - 2 cups 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. Bake at 350 degrees F until butter melts. Serve hot!

              I love fried okra. It's on my short list for my "last meal". - Carrie

              Biscuit Doughnuts

              Posted by Callies Biscuits on

              biscuit doughnuts

              The Quarantine has brought my children into the kitchen more than ever before. Hard to believe since they're already in the kitchen so much, right? Naturally, their concentration has been on sweets... every night! This recipe is great for kids!

              Last week, we had a Greek Sunday supper. Cate wanted to make the dessert. Keeping with the theme, I asked her to test this recipe for me. So she made these Greek doughnut holes for us. The caveat was everyone had to eat them the way they were supposed to be served.

              Of course, they're happy to eat basically anything rolled in cinnamon and sugar. However, the Greek way is to serve drizzled with honey and topped with crushed pistachios. I wanted to make sure we were following the authentic way. Well, they loved them! 

              There is a biscuit doughnut recipe in my cookbook. The original recipe uses refrigerated biscuit dough. This updated recipe is made using only three ingredients. It is simple, fresh, and was a hit! 

                  

              Biscuit Doughnuts

              You'll Need

                - 2 cups self rising flour - 1/3 cup sugar - 1 cup heavy whipping cream - 2 teaspoons vanilla - 3 cups frying oil - Honey - Crushed pistachios

              How To

                1. Preheat the oil in a small saucepan. Bring the oil to 350°F. Keep an eye on the temperature the entire time; do not let it go over 350°F. 1. In a large bowl, mix the flour and sugar together until well combined. 1. In a small bowl, whisk together the whipping cream and vanilla. Slowly add it to the flour mixture. 1. Mix the cream into the flour mixture until the dough comes together (it will be a tough dough). 1. Roll the dough into balls that are golf ball sized. 1. Carefully add the doughnuts to the oil; only 4 or 5 at a time. Fry the doughnuts for 1-2 minutes per side flipping halfway through. 1. Remove the doughnuts once golden brown and place on a cooling rack lined with paper towels. 1. If not serving immediately place doughnuts in a 250°F oven to keep warm. 1. If serving immediately, drizzle the doughnuts with honey and crushed pistachios on top and enjoy!


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