Recipe Blog

Hot Little Suppers

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

          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