Bacon and Wild Mushroom Risotto with Baby Spinach

Rich flavors, hearty texture, a winner.

I used cooked bacon I had in the freezer so I had to add a little olive oil to the pan since I didn't have any drippings. I also used green onions instead of shallots.

Bacon and Wild Mushroom Risotto with Baby Spinach
Crisp bacon brings crunchy texture and smoky flavor to the dish.
Yield: 5 servings (serving size: about 1 1/4 cups risotto and about 1 tablespoon bacon)
Ingredients
• 4 cups Chicken Stock
• 6 bacon slices, chopped
• 1 cup chopped shallots
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon chopped fresh thyme
• 4 garlic cloves, minced
• 4 ounces cremini mushrooms, sliced
• 4 ounces shiitake mushrooms, stemmed and sliced
• 4 ounces oyster mushrooms, sliced
• 1 cup uncooked Carnaroli or Arborio rice or other medium-grain rice
• 1/3 cup Madeira wine or dry sherry
• 4 cups baby spinach
• 1/2 cup (2 ounces) grated fresh Asiago cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation
1. Bring Chicken Stock to a simmer in a small saucepan (do not boil); keep warm over low heat.
2. Heat a large Dutch oven over medium heat. Add bacon to pan; cook 8 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon. Add shallots, oil, thyme, and garlic to drippings in pan; cook 6 minutes or until shallots are tender, stirring occasionally. Stir in mushrooms; cook 8 minutes, stirring occasionally. Add rice, and cook 1 minute, stirring constantly. Stir in Madeira; cook 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup stock; cook 4 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining stock, 1/2 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total). Stir in spinach; cook 1 minute. Remove from heat; stir in cheese, salt, and pepper. Sprinkle with bacon.

Baked Chicken stuffed with Sun-Dried Tomatoes, Goat Cheese, and Basil

I made this recipe tonight which I got off of Kalyn's Kitchen, once again. I just had to share because it was ridiculously delicious. It is a little expensive, though.

6 boneless, skinless chicken breast
1/2 cup 100% whole wheat pastry flour
3 eggs, beaten well
2/3 cup 100% whole wheat bread crumbs
1/3 cup parmesan cheese
6 oz. goat cheese (log type, such as Chevre)
6 oz. Sun-dried tomato pesto
1/2 cup fresh basil, finely chopped

Preheat oven to 350 F. Trim all visible fat and tendons from chicken breasts. Put chicken breasts, one at a time, inside a heavy plastic plastic freezer bag and pound with meat mallet or other heavy object until 1/4 inch thick.

Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended. Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces and securing with two toothpicks.

Put flour, beaten egg, and bread crumbs combined with parmesan cheese into three separate flat dishes. Roll each chicken breast, first in flour, then in egg, then in bread crumb/parmesan mixture.

Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake at 350 F for about 50-60 minutes, or until chicken is slightly browned and firm, but not hard to the touch. I recommend you start checking it after 40 minutes, and remove from oven as soon as the chicken feels firm and is slightly browned.

Candied Pecans

Put 1/2 cup pecans in small saucepan. Add 1/4 cup sugar and 1/4 cup water. Bring to simmer, stirring constantly. Simmer about 7 minutes, or until sugar is thick and sticky. Use your nose to make sure you're not overcooking! Spread pecans on parchment paper to cool.

Pear Pecan Salad

Pear Pecan Salad

Ingredients:
Romaine Lettuce
Diced Pear
Craisins
Candied Pecans
Feta
Diced Red Onion

Dressing:
In blender combine:
4 Tbs Red Wine Vinegar
1/2 Cup Vegetable Oil
4 Tbs Sugar
1/4 tsp pepper
Splash of Tabasco

SOOOO GOOD!

Peanut Butter Split Smoothie

I've been making lots of smoothies in the last month and a half since I can't have most other types of sweets, and came across this fun little recipe from Healthy Appetite with Ellie Krieger.  I was thinking that Shelley may like this recipe when she wants something desserty without the sugar, and I think kids may even like it for a fun healthier alternative for a midday or afternoon snack! 

Ingredients:
1 frozen quartered banana
1/2 cup milk
1/4 cup no fat plain yogurt
2-3 tbsp. peanut butter

Mix all of the above in a blender, and enjoy!

Spicy Grilled Eggplant

Jake and I like to try new veggies and I haven't cooked eggplant in a LOOOONG time, because of how well it went last time! ;) This recipe was great! It came from Kalyn's Kitchen. She always has awesome veggie ideas.

Spicy Grilled Eggplant with Red Pepper and Parsley

(Makes 2 servings, recipe can be doubled or tripled. Adapted from a recipe in Williams-Sonoma Complete Grilling Cookbook.)


1 medium globe eggplant or 2-3 long Asian eggplants
1-2 tsp. salt, to remove water from eggplant (not needed for Asian eggplant)
1-2 T olive oil, to brush eggplant for grilling
1 T chopped parsley
1 T chopped mint
(You can use 2 T of either mint or parsley if you don't have both.)

spicy sauce:
2 T olive oil
2 tsp. red wine vinegar
2 tsp. fresh lemon juice
1 tsp. garlic puree (from a jar) or finely minced fresh garlic (or less if you don't love garlic)
1 tsp. Aleppo Pepper (or less, to taste. Use whatever kind of red pepper flakes you have.)
1 tsp. Spike Seasoning (optional, but highly recommended)

Remove stem end and wash eggplant, but do not peel. Cut eggplant into slices 1/2 -3/4 inch thick, being careful to make all slices the same thickness. (Cut Asian eggplant on the diagonal to get bigger slices.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. (If you're using Asian eggplant, they don't need to be salted.)

While eggplant drains, whisk together olive oil, red wine vinegar, lemon juice, garlic puree, Aleppo Pepper, and Spike.

Preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for 3-4 seconds at that heat.) Remove eggplant from colander and put each piece between two papers towels and press with your hand to squeeze out water. Wipe eggplant dry and brush both sides with olive oil.

Place eggplant on grill and cook 4-5 minutes per side, rotating after a few minutes on each side if you want to get nice grill marks. Watch them carefully because they go from nicely browned to overly dark quite quickly.

When eggplant is done, remove from grill and place in large plastic bowl. Pour in spicy sauce, and gently stir eggplant to coat with sauce. Let sit 10-15 minutes so eggplant can absorb sauce flavors. Chop mint and parsley while eggplant is resting in sauce.

To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature.

Honey Whole Wheat Pancakes (sugarless)

Easy, yummy, healthy pancakes! 

Ingredients:
1 1/4 cup water
1 cup whole wheat kernels
1/4 cup dry milk
1 egg
2 tbsp. oil (or less)
1 tbsp. honey
1/4 tsp. salt
1 tbsp. baking powder

In a blender, mix water, wheat kernels, and dry milk.  Blend on smooth for three minutes.  Add egg, sugar, and salt.  Smooth for 20 seconds.  Add baking powder.  Pulse three times.  Cook immediately on a hot griddle.