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
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
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...
The October edition of Saveur arrived about a week ago and gracing its cover is what the magazine called " elegant pork chops " -...
I cannot say that I was excited about using uncooked flour tortillas. I had never purchased uncooked flour tortilla before. I figured tha...
Making this carrot and red pepper mash is somewhat time consuming, but it always comes out tasting so, so delicious. I find that I do no...
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...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
Its culinary mashup time. This creation was born from indecisiveness. For dinner, I wanted a meaty steak with vegetables, but I also cr...