It was dinner Friday.
If you’ve ever wondered what to do with all those broccoli stalks you have left after cutting off the florets, here is your recipe.
And, I’d been waiting to make this Maple Bacon Biscuit Bake for like, EVER. It’s a King Arthur Flour recipe that caught my eye a long time ago.
I mean, it was bacon, with maple syrup and brown sugar and butter—all mixed together! It’s kind-of an upside-down thing; you put the bacon mixture in the pan first, then top with biscuit dough dropped by the tablespoonfuls. On a second go-round (and there will be one), two things: 1) less biscuit-to-bacon mix ratio (more gooey goodness needed) and 2) definitely heed the directions to flip the pan over IMMEDIATELY. I accidentally let it sit for too long and the syrupy mix started to harden. Sad.
And can you believe Andrew said he was “scared” he would get this instead of monkey bread in the future? Scared. REALLY?!?! Who says that?!
I don’t know if he can dig himself out of THAT hole, but he started tonight when he said he liked what I made for dinner–Chicken Artichoke Lasagna. I was kind of shocked, actually. Andrew’s not a huge fan of artichokes, but I really wanted to make it and after going through the usual checklist (cheese? no. olives? no. mushrooms? no. beans? no.), I figured I’d give it a try. I didn’t take a photo, but it turned out quite well. In fact, it’s already in the “favorites” binder. I don’t know that I can say it was fantastic, but it was good and different and easy.