Bacon Risotto with Steak

You know what they say...anything is better with bacon and I must agree, even though....my risotto is always great tasting.
If you do not have bacon for this recipe, you can use smoked sausage or even bits of fresh crumbled sausage....anything flavorful !
Also, stick with the beef when it comes to the steak.
It shouldn't take you more than 25-35 minutes from start to finish.
Let's get to work !
Oh - you can use any other type of rice you have....not necessarily Arborio - although, this is the variety traditionally used for risottos.


Ingredients:
2 cups chicken stock or water
a few pieces of bacon, chopped



* the 1 to 2 TBSP oil that you would normally use for the risotto will not be substituted by the fat from the bacon
1/2 onion, chopped


1 to 2 garlic cloves, minced finely



1/2 cup Arborio rice



1/8 teaspoon salt
1/8 teaspoon pepper
1/4 to 1/2 cup shredded cheese (use mozzarella if you have, otherwise go for mild cheddar) - OPTIONAL

Directions:
Warm the stock/water and have it close by to pour over the rice when needed.
Cut or chop the bacon in evenly sized pieces.


Heat a medium size saucepan and place the onion and bacon in it,


cooking for 5 minutes or until sauteed.


It will not look like a whole lot once done.



Add the garlic and cook for 1 minute or so on medium, then add the rice and cook for 2 more minutes.


Now ladle 1/3 of the stock/water and bring it to a bubble/boil.


Let cook on medium stirring occasionally, adding more stock/water as the rice becomes dry.
The cooking process should take anywhere from 20 to 25 minutes.
At the end stir in salt, pepper, and cheese if you opt for it.
Serve with your favorite meat, immediately.


If you are cooking this steak, pour the steak juices all over the rice.
I cooked the meat like HERE.

Strawberry Cream Cheese Cake

This cake was made for Jeff, my husband, for his birthday.
It is actually the same concept and recipe that is normally used for strawberry cream cheese cupcakes, only in my case it took a larger pan and considerably longer time to bake.
VERY delicious and very different from anything cake or anything strawberry I have ever had so far.
You gotta try it !
HERE is my inspiration.
The recipe normally makes about 12 to 14 regular size muffins, or about 6 jumbo muffins.


Ingredients:
1 cup whole milk (or, you can use something like 2/3 cup 2 percent milk, and 1/3 cup half-and-half mixed together)
1/2 cup unsalted butter
1 1/2 tsp. vanilla extract
1/8 tsp. almond extract
2 large eggs
2 cups AP flour
3/4 cup granulated sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh ripe strawberries chopped into very small pieces (the redder and sweeter, the better!)
4 oz. full-fat cream cheese, very soft
1 and 1/2 Tbsp. of liquid from one whole egg, beaten lightly
1/3 cup granulated sugar
1/4 tsp. vanilla extract

Directions:
Put paper liners in the cups of your muffin pan, or use nonstick baking spray liberally.
If choosing to bake the full size cake, cut parchment paper and line your aluminum baking pan.



Cut up your berries and set them aside.



In a small bowl, mix together with a spoon the cream cheese, 1/3 cup sugar, 1 and 1/2 Tbsp. beaten egg, and 1/4 tsp. vanilla extract.
Mix until almost all the lumps are gone.
Set this aside, but don't chill it.


Melt the butter slowly in a sauce pan on low heat.
Add the vanilla extract, almond extract, and the milk into the butter, stirring to combine.
Cool until the mixture is just warm, then whisk in the eggs.
Thoroughly combine with a whisk, in a large mixing bowl, the flour, sugar, baking powder, and salt.
Make a well in the center of the dry ingredients.
Pour all of the butter and milk mixture into the dry ingredients, blending just until combined.


Don't overmix.


It's okay if a few little flour streaks are still evident.
Using a portion scoop, fill each muffin cup barely half full.
Scatter a few pieces of strawberry on top of each one.


Using a small spoon, dab a generous teaspoonful or so of the cream cheese mixture on top of the berries.



On top of that, add on another tablespoon or two so of the muffin batter.
On top of that, add a few more pieces of strawberry.


Push them in just slightly.
If they're well visible at this point, they'll still be visible after the muffins have baked.
Sprinkle the tops of the unbaked muffins very generously with coarse sugar, which lends a nice sparkle, and adds a little crunch.
Bake the muffins for about 15 to 18 minutes, until they're light golden on top and a toothpick inserted in the center comes out mostly clean.
If making the cake, bake for 45 to 55 minutes.
The middle of the cupcake should be kind of firm when lightly pressed with a finger.
Check on the muffins early, and if they're browning too fast, lightly cover the pan with a sheet of foil.
Let the muffins cool in the pan, on a rack, for a couple of minutes, then carefully remove them from the pan to cool on the rack.

Almond Crusted Turkey - Rachel Ray inspired

Just like on a previous post, I chose to follow one of Rachel Ray's recipes (her's is called Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers)...well to some extent only, as I did not want to cook chicken - but turkey breast.
It turned out very nice - moist and juicy.
Gotta try this one !


Ingredients:
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup flour


1 egg
1 cup almonds (does not really matter what kind of almonds you have)


1/2 cup bread crumbs
1/4 cup oil for frying
1 potato per person
pesto
parmesan cheese


2 pieces of boneless, skinless turkey breast



Directions:

In a food processor mix the nuts until they are considerably smaller in size, add the bread crumbs and mix just a few seconds more, until you reach this consistency.


Place in a plate and have it ready for dipping the meat.



Mix the seasonings with the flour and place in a plate, aside the almond mixture.


In a 3rd plate you will have the beaten egg, again for dipping the turkey.
Cut the potatoes, skin-on, into 1 inch cubes or a different size or shape and place them in the steamer basket,


with the water to the maximum level and steam for 30 to 40 minutes, depending on your potatoes, size, shape and quantity.
Roughly 15 to 20 minutes before the potatoes are done, start working on the meat.
Preheat the oven to 375 and have a pan ready.
Align your plates so that they are in the following order:
1 - farthest away from the skillet - flour mixture
2 - in the middle - egg mixture
3 - closest to the stove - almond mixture.
Start dipping:
flour


egg


almonds



...and place the meat pieces on a plate, while your oil is heating up on medium.


Fry for 3 minutes on medium heat on each side,






then transfer to the pan and place in the oven for 5 minutes.


Plate the potatoes and top them with pesto and parmesan cheese, add the almond turkey and serve !
Enjoy !