Heat up your kitchen with Morey’s ‘Hot Little Suppers’

Founder of Callie’s Hot Little Biscuit, Carrie Morey, releases “Hot Little Suppers,” a collection of dinners made to get everyone back in the kitchen and skip takeout.

Morey, an award-winning Southern food entrepreneur and documentary personality, has also authored “Callie’s Biscuits and Southern Traditions” and appeared on Today, The Martha Stewart Show and Food Network.

Morey collects her recipes by season, so home cooks can find seasonal, fresh produce and bring all of the flavor home. There is also a chapter on biscuits, and extras that you can use the scraps of the dough with, because that is what she is known for. The seasonal recipe chapters are also then divided into Weeknight Suppers, Weekend Suppers, Hot Little Extras and Drinks and Desserts, so putting a whole meal together will be easy.

Spring recipes include Citrus Soy Chicken Skewers with Peanut Sauce, Snapper with Cilantro Chimichurri, French Feta Dip and Best Ever Chocolate Pie. Summer recipes offer Lemon Zest Shrimp Salad, Mediterranean Lamb Chops, Roasted Poblano Corn Salad and Killer Cookies. Fall recipes include Meatloaf with Crispy Onions, Chicken Tikka Masala, Cornbread Dressing and Triple Treat Brownies. Winter recipes include Meatball Sub Sandwiches, Italian Wedding Soup, Baked Brie and Cranberry and Apple Crisp with Biscuit Crumble.

One weekend, I made Salty Sticky Sweet Pot Roast, a bit of an Asian twist on the traditional pot roast, that bakes in the Dutch oven instead of the Instant Pot or slow cooker — like I usually cook. Everyone who tried it loved this take, and there wasn’t any pot roast left over like there is sometimes. It might take a bit longer, but it was worth the wait!

“Hot Little Suppers” is published by Harper Horizon. It is $34.99.

Amy Phelps can be reached at aphelps@newsandsentinel.com


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