We love breakfast for dinner at our house. That's about the only time we actually eat breakfast around here. (Unless you count Ding Dongs or Pop-Tarts in the morning...) So with the cold weather outside, a homey dinner of Candied Bacon, Grits Souffle and Jalapeno Biscuits sounds like a winner!
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| Breakfast: It's What's For Dinner! |
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| Only two ingredients for Candied Bacon... Doesn't that sound sinful? As if bacon isn't sinful enough already... |
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| Coat both sides of the bacon with brown sugar. |
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| Lay bacon slices evenly on a baking rack. |
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| The finished product! If you've never had Candied Bacon, you have been denying yourself. And of course you'll need some biscuits and grits too. Just to take the edge off. See below! |
Candied Bacon
1 package bacon
2 cups brown sugar
Preheat oven to 425 degrees F. Put brown sugar in a shallow dish and dredge bacon slices in brown sugar. Be sure to coat both sides. Place bacon in a single layer on a baking rack set ina jelly roll pan. (Lining your pan with foil makes for a way easier clean up later.) Bake for 18-20 minutes or until crisp. You may need to turn the bacon over to make sure it crisps on both sides. Remove from rack to serving platter to cool. Repeat with remaining bacon slices.
Prep Time: Approximately 5 minutes Cook Time: Approximately 20 minutes
Jalapeno Biscuits
1 package bacon
2 cups brown sugar
Preheat oven to 425 degrees F. Put brown sugar in a shallow dish and dredge bacon slices in brown sugar. Be sure to coat both sides. Place bacon in a single layer on a baking rack set ina jelly roll pan. (Lining your pan with foil makes for a way easier clean up later.) Bake for 18-20 minutes or until crisp. You may need to turn the bacon over to make sure it crisps on both sides. Remove from rack to serving platter to cool. Repeat with remaining bacon slices.
Prep Time: Approximately 5 minutes Cook Time: Approximately 20 minutes
Jalapeno Biscuits
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| The jalapeno biscuit line-up |
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| Cut butter pieces into the dry ingredients. |
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| Add the minced jalapeno. |
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| Combine with buttermilk. |
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| Knead lightly and roll out into 1/2-inch thickness. |
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| Cut into 2 1/2-inch rounds and bake for 16-18 minutes. |
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| Yum! Warm jalapeno biscuits straight from the oven! |
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| Serve with your favorite jalapeno jelly. In our case we had some yummy jalapeno cherry butter we picked up at our favorite orchard in Nebraska City, Nebraska. |
Jalapeno Biscuits
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2/3 cup unsalted butter, chilled and cut into pieces
2 medium jalapenos, minced (remove seeds if you don't like the heat)
1 3/4 cup buttermilk
Preheat oven to 425 degrees F. Combine the flour, baking powder and salt. Cut in the butter pieces with a pastry blender or fork until crumbly. Add minced jalapeno. Add buttermilk stirring until moist, but do not overblend.
Turn out dough onto a floured surface and knead 3 or 4 times. Roll dough into 1/2-inch thickness and cut with a 2 1/2-inch round biscuit cutter. Place on a greased baking sheet and bake for 16 to 18 minutes. Serve with your favorite jalapeno jelly!
Prep Time: Approximately 15 minutes Cook Time: Approximately 18 minutes
Grits Souffle
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2/3 cup unsalted butter, chilled and cut into pieces
2 medium jalapenos, minced (remove seeds if you don't like the heat)
1 3/4 cup buttermilk
Preheat oven to 425 degrees F. Combine the flour, baking powder and salt. Cut in the butter pieces with a pastry blender or fork until crumbly. Add minced jalapeno. Add buttermilk stirring until moist, but do not overblend.
Turn out dough onto a floured surface and knead 3 or 4 times. Roll dough into 1/2-inch thickness and cut with a 2 1/2-inch round biscuit cutter. Place on a greased baking sheet and bake for 16 to 18 minutes. Serve with your favorite jalapeno jelly!
Prep Time: Approximately 15 minutes Cook Time: Approximately 18 minutes
Grits Souffle
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| The Grits Souffle line-up... Don't be intimidated by the word "souffle" afterall we're just making grits. |
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| Bring milk, water and salt to a boil. |
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| Add the quick cooking grits. I know, I know: "No self-respecting Southerner uses instant grits." |
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| Add the butter, white pepper, egg yolks and cheese. |
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| Combine the cream of tartar and egg whites in a mixer. |
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| Until stiff peak form. See the egg whites standing up on their own? That is what you call stiff peaks. |
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| Fold egg whites into the grits mixture. |
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| Fold carefully so you don't deflate the egg whites you so carefully whipped up! |
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| Place in a greased baking dish. |
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| There ya have it! You went and made yourself a souffle! Enjoy alongside that bacon and biscuits and you've got a breakfast (or dinner) to die for! |
Grits Souffle
1 cup milk
1 teaspoon salt
1 cup water
1 cup instant grits
1/2 cup unsalted butter, cut into pieces
1/4 teaspoon white pepper
4 egg yolks
1 1/2 cup shredded jack cheese
8 egg whites
1/4 teaspoon cream of tartar
Preheat oven to 425 degrees F. Combine milk, water and salt in a large saucepan. Bring to a boil. Keep an eye on this mixture as you do not want milk to burn. Once mixture reaches a boil, stir in grits and reduce to simmer until thickened. Stirring often. This will take about 3 minutes or less. Remove from heat and add butter and white pepper, stirring until butter is melted. Stir in egg yolks one at a time, then add cheese.
Beat egg whites and cream of tartar in an electric mixer until stiff peaks form. Fold one-third of egg white mixture into grits, then carefully add remaining egg whites. Be sure to fold and not stir so the mixture remains light and airy. Pour into a greased 13x9-inch baking dish. Bake for 20 minutes or until puffy and golden. Serve immediately.
Prep Time: Approximately 20 minutes Cook Time: Approximately 20 minutes
1 cup milk
1 teaspoon salt
1 cup water
1 cup instant grits
1/2 cup unsalted butter, cut into pieces
1/4 teaspoon white pepper
4 egg yolks
1 1/2 cup shredded jack cheese
8 egg whites
1/4 teaspoon cream of tartar
Preheat oven to 425 degrees F. Combine milk, water and salt in a large saucepan. Bring to a boil. Keep an eye on this mixture as you do not want milk to burn. Once mixture reaches a boil, stir in grits and reduce to simmer until thickened. Stirring often. This will take about 3 minutes or less. Remove from heat and add butter and white pepper, stirring until butter is melted. Stir in egg yolks one at a time, then add cheese.
Beat egg whites and cream of tartar in an electric mixer until stiff peaks form. Fold one-third of egg white mixture into grits, then carefully add remaining egg whites. Be sure to fold and not stir so the mixture remains light and airy. Pour into a greased 13x9-inch baking dish. Bake for 20 minutes or until puffy and golden. Serve immediately.
Prep Time: Approximately 20 minutes Cook Time: Approximately 20 minutes
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