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Posts Tagged ‘bacon’

  1. Maple Bacon Biscuits

    0

    May 9, 2013 by Emily

    Maple Bacon BiscuitsJenn and I both have musician sweeties, and they happen to be in the same band! Recently they were on a short tour in the south and we missed them so!

    As a welcome home/ “Please don’t go on tour again for a while” treat I made my Honey some Maple Bacon Biscuits… what’s not to love?! Biscuits?! Yum! Maple Syrup?! Delicious BACON?! Yes please!

    Maple Bacon biscuits

    These biscuits are light and fluffy just like my Gma taught me, with the added bonus of a salty/smokey/sweet kick!

    What You’ll Need:

    Makes eight 2inch biscuits

    6 Slices of Bacon
    2 cups All Purpose Flour
    1 Stick Cold Unsalted butter
    1 Tablespoon Baking Powder
    3/4 Cup Milk
    1/4 Cup Maple Syrup (plus 1 tablespoon for later)

    Method:

    Preheat your overn to 400 degrees. Dice and fry your bacon until it’s nice and crispy, blot away excess fat and allow to cool completely. In a large bowl mix the flour and baking powder then cut the cold butter into the flour until its the texture of fine pebbles (yes, there should be chuncks of butter left… thats what makes the biscuits rise and get flaky!). Mix together the syrup, milk and bacon, then gently combine with the flour and butter mix, do not over mix this! The idea is to get get all the ingredients to stick together, it’s no biggie if its not perfect! Place the dough on a floured surface and press until its about 1 inch thick, cut with a 2in circle cutter and place on a baking sheet about 1/2 inches apart from each other, brush the top of each biscuit with the extra maple syrup and bake on the center rack for 12-15 minutes or until the tops are golden brown.

    I know if will be difficult, but please let them cool (just a little, they’re AMAZING warm!) before devouring them! These beauties didn’t last long in our house!

     


  2. Egg Salad, Don’t Judge Me!

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    April 24, 2013 by Emily

    Egg Salad Sandwich

    There’s a handful of food that once I think about it I NEED to make it, immediately. For reasons I don’t really understand, egg salad is one of those foods…I don’t recall either of my parents making it for me or having any interest in it as a youngin’, so I’m sure it’s the same reason I all of a sudden can not live without Brussels sprouts and beets in my diet.

    What You’ll Need:

    6 Peeled Hard Boiled Eggs
    1/4 Cup Mayo
    1/4 Cup Celery, Diced Fine
    2 Tablespoons Onion, Diced Fine
    1 Tablespoon Fresh Dill (or 1 Teaspoon Dried)
    2 Slices of Crispy Bacon, Diced

    Method:

    Cut your hard boiled eggs in half, remove the yolks and place half of them into a mixing bowl (discard of the remaining yolk as you like… I gave them to my dog for an extra special treat!) then chop the whites. Add the mayo to your egg yolks and whisk until they become creamy and smooth, then stir in the remaining ingredients. Once the dressing has been mixed, gently fold in the egg whites and add salt and pepper to taste.

    I love eating egg salad on toasted bread with spinach or arugala, that’s it!… but I’ve also been know to eat this with a spoon right out of the bowl!


  3. Roasted Brussel Sprouts with Grapes

    2

    February 5, 2013 by Emily

    brussel-sprouts2

    I did not eat a brussel sprout until I was 20 years old, as far as I can tell neither of my parents were fans and therefor saw no need to force it on me or my sister. Funny thing is, we both go nuts for brussel sprouts. They’re currently one of my favorite veggies to eat!

    Roasting the brussel sprouts with bacon and red grapes are currently my favorite way to prepare them. The Bacon adds a smokey saltiness and the grapes give a nice contrast to the bitter flavor, which make a balanced and well rounded dish that even non-brussel-lovers will gobble up (I make no promises for munchkins though!)

    What You’ll Need:

    1/2 pound Brussel Sprouts
    4 strips of Bacon, diced
    1 cup Red Grapes, Halved
    1 Tablespoon Balsamic Vinegar
    Black Pepper

    Method:

    Preheat oven to 450 degrees

    To prepare the Brussel Sprouts cut them all in half and then cut out the dense core. Once all the sprouts are cut toss and scrunch them with your fingers to help the leaves separate.

    Preparing-Brussel-Sprouts

    Aren’t they pretty?! I love the bright green layers.

    In a large pan, fry the diced bacon until edges are just getting crispy, then add the halved grapes and cook over medium heat for 2-3 minutes. Add the sprouts and balsamic vinegar  to the pan and toss.

    Spread on a baking sheet in a thin layer and place in the over for 8-10 minutes, until just the edges of the sprout leaves are browned and crispy.

    Grind on some pepper then enjoy!

    For my non-meat eaters! You can omit the bacon, you can use olive oil instead, just remember to add salt to compensate for the flavor the bacon would have added.


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