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
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...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
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...
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...
There are quite a few food items largely representative of the south and southern cooking -- some in iconic ways. Among them: crawdads...
Goodness, I love pesto. I love its versatility: You can serve it in stuffed chicken. With warm goat cheese and tiny slices of French ...
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...
I am loving these simple meals. The fridge is happy as well. Lots of re-purposing going on; it's wonderful trying to figure out how ...
Anaheim and ancho (or poblano) chiles stuffed with cooked lamb atop blue or mozerella cheese -- that's what this post is made of. I ...
I am very satisfied with the most recent curing process. Stephen over at The Obsessive Chef was right on -- the cure should take no mo...