How can I turn something sweet into something savory?
With this week's challenge item being a sweetener of some kind, the possibilities seemed so very, very broad.
I wanted to make a mango-flavored chicken, relying on the sweet fruit to brighten the meat.
I also wanted to make honey dipped ricotta puffs using puff pastry but, alas, I will have to save that for another day.
For this week's challenge, I opted to make honey and brown sugar-baked bacon biscuits with cheddar cheese, onions and parsley.
I can't even remember why I wanted to make these.
I lined a baking sheet with foil, sprinkled the bacon with brown sugar and honey, then baked them for about 15 minutes.
Meanwhile, I prepared the dough, adding some garlic salt and onions that I had cooked with parsley. That turned out to be an excellent addition and was so nice a fragrant.
At the last minute, I decided to add the shredded cheddar cheese.
The only thing -- the biscuits did not turn out as nearly as fluffy as I would have liked. I should have added an egg to the batter, for sure! But the flavor was pretty nice. As they baked, I did add a dollop and butter splash on top, which left the biscuits with a lovely golden glow and a gentle sweet flavor at the end.
Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
High Traffic Posts
UPDATE, Sept. 2, 2011 : This is my most popular post to date. Please leave a comment about why you chose to drop in. Call it part of the ...
This marinade was juicy! Or, better yet, jooo-say! Don't bother measuring these things out -- just add to taste: Hoisin sauce, hone...
What a treat to find five different recipes on the Saveur magazine for this month. A friend asked: "Doesn't that mean you have to m...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
I have tried Briannas dressings in the past, but never the chipotle cheddar. I had this dressing for the first time while visiting a dea...
It seems the world is in turmoil, and life is difficult at times, and yet I still find that there is something so beautiful, so pure and ...
I have been enjoying Milton's Healthy Multi-Grain Bread for many months now. I have decided that not only is it my favorite multi-grain...
We have a wonderful Guatemalan restaurant in town, Maya Quetzal . There, you will find a delicious specialty item of rice, corn and chees...
A fancy Hamburger Helper? No, no, not -- that is not what I was going for. But, alas, that is exactly what tonight's dish brought immedi...
How can I turn something sweet into something savory? With this week's challenge item being a sweetener of some kind, the possibilitie...