Recipe Blog

Hot Little Suppers

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

      Summer Succotash

      Posted by Callies Biscuits on

      This is a simple summer recipe that requires in-season vegetables and a skillet. I stopped by my favorite roadside veggie vendor, Ruke's, and bought what was just picked, fresh and local. Feel free to be creative with your vegetable choices! Succotash makes for the perfect summer side dish. I love to serve this with fresh seared fish from the dock!

      Summer Succotash

      Ingredients

        - Equal parts of okra, corn, butterbeans (speckled here) - 1 white onion, chopped - 1 tablespoon butter - 1 tablespoon olive oil - 1/4 cup white wine

      Instructions

        1. Bring the butterbeans to a boil in salted water. Turn down the heat and let simmer for 30 minutes until just soft, not mushy. 1. Cut the raw corn off the cob and set aside. Wash and cut the okra in 1/4 pieces discard the ends. Chop the onion. 1. Add 1 tablespoon of butter and 1 tablespoon of olive oil to a cast iron skillet over medium heat. Add the okra and onions until slightly brown- don't over stir. 1. Lower the heat to medium and add the butterbeans. Then add salt and pepper. 1. Add the corn and toss the butterbeans, okra, onions, and corn together. Add the white wine and toss again. 1. Serve immediately

          "One of my favorite things about summer is the fresh and colorful produce!" ~Carrie

          Lowcountry Tomato Pie

          Posted by Callies Biscuits on

          My California in-laws don't often indulge in Southern food. They say that it's too heavy, and I can understand that (to some degree!). In fact, trying to lighten up some of my Southern favorites has led to some of my best recipes. Little by little, with slight modifications to the traditional ingredients and methods, I am winning them over.

          This recipe is a great example of everything in moderation. It uses lighter Italian cheeses, olive oil, and half the mayonnaise of the typical recipe. Do be sure to drain the tomatoes with a sprinkling of salt for at least 30 minutes so the pie is firm rather than liquidy.

          Lowcountry Tomato Pie

          Ingredients

            - 2 recipes Mama's Butter Piecrust (find recipe on page 147 of my cookbook) - 6 large tomatoes (2 pounds) - 1/4 teaspoon kosher salt - 1/2 cup mayonnaise - 6 tablespoons olive oil - 1 cup grated Parmesan cheese - 1/2 cup grated Pecorino Romano cheese - Freshly ground black pepper - 4 green onions, minced (white and green parts) - 15 fresh basil leaves, torn into small pieces

          Instructions

            1. Roll out and fit half the dough into a 9-inch pie dish. Trim the edges. Pre-bake at 400°F according to the instructions. Remove to a cooling rack and reduce the oven temperature to 350°F. 1. While the crust bakes, peel and core the tomatoes. Slice or chop the tomatoes and sprinkle with the salt. Drain in a colander for at least 30 minutes. 1. Combine the mayonnaise, olive oil, Parmesan, and Romano. 1. When the bottom piecrust has cooled, spread one-third of the mayonnaise mixture evenly in the bottom of the crust. Scatter one-third of the tomatoes in a layer and sprinkle with pepper, one-third of the green onions, and then one-third of the basil. 1. Repeat the layers 2 more times, starting with the mayonnaise mixture and finishing with the basil, or until all the ingredients are used. 1. Roll out the other crust and place on top. Crimp the bottom and top crusts together. Use the tip of the knife to make a few slits for steam to escape. 1. Bake 35 to 45 minutes, until the top is golden. Let cool slightly before cutting.

              "Don’t forget to peel your tomatoes! I use a serrated peeler, like the Messermeister Peeler. It so easy to use and you’ll never need another peeler again." ~Carrie

              Mama's Sour Cream Banana Pudding

              Posted by Callies Biscuits on

              My grandmother Rebecca, who we called Mama, made her banana pudding almost every week for a sweet treat. Her five boys and all of her grandchildren absolutely loved when she made it. Simple, Southern, and some of the best comfort food! 

              Mama's Sour Cream Banana Pudding

              Ingredients

                - 2 (3.4 ounce) packages instant vanilla pudding - 2 cups cold milk - 1 (8 ounce) container sour cream - 1 (8 ounce) container frozen whipped topping - 3 to 4 bananas - 1 (11 ounce) box vanilla wafer cookies

              Instructions

                1. Combine the pudding and milk and whisk by hand for 2 minutes, or until thickened. Whisk in the sour cream. Set aside 1/2 cup of the whipped topping and whisk in the rest. Mix well. 1. Cut the bananas into 1/4-inch-thick slices. 1. Spread 1/3 of the pudding mixture in a 2-quart casserole dish. Cover the surface with a layer of wafers, flat side up. Top each wafer with another, rounded side up. Place a banana slice on top of each wafer pair. Fill in the spaces between the cookies with sliced bananas. 1. Repeat with another layer of the pudding, wafer pairs, and banana slices. 1. Repeat with the remaining pudding, wafer pairs, and banana slices. Top with the reserved whipped topping. 1. Cover and refrigerate over-night.

                  "Try to purchase name brand ingredients for this recipe rather than generic brands. The better quality pudding and cookies make a difference." - Carrie

                  Naughty Eggs

                  Posted by Callies Biscuits on

                  My husband loves deviled eggs. Although I tried to make myself like them, I was never a big fan. I added fiery pimento cheese, and now I crave them! I call these devilish creations "naughty eggs." They have become part of our regular spring and summertime repertoire.

                  I recommend investing in a Tupperware egg tray if you are a deviled egg lover. These naughty eggs are easy to make and with the Tupperware container, you can pop them in the cooler and take them to the beach or out on the boat!

                  Naughty Eggs

                  Ingredients

                    - 12 eggs - 1/2 cup mayonnaise - 3/4 cup Callie's Fiery Pimento Cheese - Kosher salt and freshly ground pepper - 1/3 cup thinly sliced green onions and chopped pimentos for garnishing

                  Instructions

                    1. Boil the eggs for 5 to 7 minutes then peel. 1. Cut the eggs in half length-wise. Remove the yolks and place in a bowl. Place the whites on a platter or deviled egg dish. 1. Add mayonnaise and pimento cheese to the yolks. Season with salt and pepper. Fluff with a fork. 1. Spoon the filling into a resealable plastic bag, cut off one bottom corner of the bag and pipe the yolk mixture into the centers of the whites. 1. Garnish your naughty eggs with green onions or pimentos.

                      "Once you try “naughty” eggs, you won’t go back!" ~Carrie