Recipe Blog

Hot Little Suppers

Cast Iron Roasted Oysters

Posted by Callies Biscuits on

I LOVE a good oyster roast! Anytime I can entertain and eat some incredible seafood, I'm there. Although oyster roasts will look a little different this year, you can make these fellas for smaller gatherings, or just for your family. Adding the cheese, bacon, green onions, and pepper makes it quick & easy perfection.
You will need 36 oyster shell halves, preferably the rounded cup half. 

Cast-Iron Roasted Oysters

Ingredients

    - 36 oyster shell halves, preferably the rounded cup half - 1 teaspoon bacon - 1 teaspoon green onion - 2 teaspoons cheese - Black Pepper

Instructions

    1. Preheat the oven to 425 degrees F 1. Pour a layer of salt into a cast-iron skillet. Nestle the oyster shells in the salt. You may have to do this in batches or use more than one skillet. 1. Divide the oysters among the shells. 2 oysters per shell. Top each with 1 teaspoon bacon, 1 teaspoon green onion, and 2 teaspoons cheese. Give each oyster a few grinds of black pepper. 1. Roast until the cheese melts and is bubbly and slightly browned, 8-10 minutes.


      Grandmama's Classic Squash Casserole

      Posted by Callies Biscuits on

      My entertaining style is relatively relaxed and informal and even simple. But that doesn't mean I'm not a control freak about it. Especially for these holiday meals. The menu is everything to me, and I make the same thing every year: the family dishes that have been passed down embody the holidays for me. It really isn't Thanksgiving without Grandmama's squash casserole. And if I have to go somewhere else for the meal, I'm either taking it with me, or fixing it for myself to have at home later that day. 

      Grandmama's Classic Squash Casserole

      Ingredients

        - 6 tablespoons (3/4 stick) butter: 2 tablespoons melted, 4 tablespoons cut in bits - 4 or 5 yellow squash (1 1/2 to 2 pounds) - 1 cup chopped yellow onion - 4 large eggs - 3/4 teaspoon kosher salt, or more to taste - 1/8 teaspoon freshly ground black pepper, or more to taste - 2 cups whole milk - 1 pound Monterey Jack cheese - 1 cup dry breadcrumbs or crushed crackers (such as Ritz or Waverly Wafers) - Makes 8 servings

      Instructions

        1. Preheat the oven to 350°F. Brush a 2- quart casserole dish with the melted butter. 1. Slice the narrow neck of the squash into rounds. Cut the fatter bodies into quarters and chop. 1. Combine the squash and onion in a saucepan with just enough water to cover, and simmer 5 to 7 minutes, until the squash are tender. Drain well in a colander. 1. Beat the eggs in a large bowl with the salt and pepper. Stir in the milk and cheese and mix well. Add the squash and mix. Pour into the casserole dish. Top with the breadcrumbs and dot with the remaining 4 table-spoons butter. 1. Bake 30 to 45 minutes, until the top is lightly browned and puffed.


          Savory Thyme Butter

          Posted by Callies Biscuits on

          The best thing about this savory topping is that you more than likely already have these ingredients in your kitchen, and whipped butter is so versatile. Try this savory butter on bagels, steaks, and baked potatoes. You can shape the butter into a log, wrap it in plastic, and freeze to keep on hand for those holiday appetizers, or even as a post holiday dinner snack. 

          Savory Thyme Butter

          Ingredients

            - 8 tablespoons (1 stick) butter, at room temperature - 1 clove garlic, minced - 2 tablespoons minced green onion (1 onion, white and green parts) - 1 teaspoon minced fresh thyme, or more to taste - Kosher salt and freshly ground black pepper (more than you think you'll need) - Makes about 2/3 cup

          Instructions

            1. Combine all the ingredients in a bowl with a rubber spatula, or whip with a handheld mixer. 1. Transfer to a ramekin, cover with plastic wrap, and store in the fridge, or roll into a log on plastic wrap and freeze until ready to use.


              Thanksgiving Meal Prep with Southern Baked Pie

              Posted by Callies Biscuits on

              It's the time of year where food and entertaining are always on our minds. Though this Thanksgiving may look different than those in the past, we have teamed up with our friends at Southern Baked Pie to help you savor the day. 


              Inspired by the gracious hostess and guest, these bundles were designed to make mealtime with house guests easy and delicious. Whether you're for a way to help the host or you're sending love from states away, we have you covered with these two, limited-edition bundles. 


              Quiche, pies, and biscuits will be shipped frozen and can be kept in your freezer until you're ready to reheat. Cheese Crisps are shelf stable and perfect for your cocktail-hour snack bar! 


              Order by November 6th at noon EST. 

              Thanksgiving Bundles

              Gracious Gift Breakfast Bundle

                - Choice of Quiche (sausage onion or spinach mushroom) - Pimento Cheese - Buttermilk Biscuits (6) - Sharp Cheddar Biscuits (6)

              Hostess with the Mostess Bundle

                - Choice of Sweet Pie (caramel pecan or chocolate chess) - Choice of Quiche (sausage onion or spinach mushroom) - Chicken Pot Pie - Buttermilk Biscuits (6) - Cheese Crisps

                  Don't miss it! Order by November 6th at noon EST! 

                  Thanksgiving Prep Checklists

                  Posted by Callies Biscuits on

                  Here in the palmetto state, we know two things: a good biscuit recipe is a secret weapon in every southerner’s kitchen, and family always comes first! I named my handmade biscuit company after my mom, Callie, back in 2005. 15 years later, I am a mom to three with a passion for holiday gathering. So much so, that I make a commitment every year to spend the weeks leading up to Thanksgiving collecting food for family recipes from purveyors across the state. Get the scoop inside my lowcountry life, as I share my secrets to preparing for Thanksgiving in South Carolina here on @discover_sc every Friday!