Rice Cooker Risotto for dinner today

For those that follow my blog, you know I am madly in love with my rice cookers.  Today, I invented a new recipe and it is so good that I want to eat it every day!

Bacon and Marscapone Risotto

1/2 pound bacon, diced  (Pancetta would work, but I had regular breakfast bacon today.)
2 shallots, diced
2 garlic cloves, minced
1/2 cup dry white wine
2 cups arborio rice
5 cups chicken broth

1 container (8 ounce)  of marscarpone cheese
1 1/2 cups frozen baby peas
1 full teaspoon freshly ground pepper (more or less to taste)

Turn rice cooker on.  (If you have a browning feature, use it.  If you have a steam feature, use it.)
Put diced bacon into cooker.  Stir it around as it browns and cooks.  Once it is browned, but not crispy, turn rice cooker to white rice or porridge setting.  Add shallots and garlic.  Stir around and when softened, add 1/2 cup of dry white wine.  Stir around until the wine is nearly all evaporated.  Add the rice and stir to coat with what is left of the bacon fat.  When the rice is translucent, add broth.  Close rice cooker.  When cooker stops, add the cheese and peas.  Stir around and close again,.  Wait 5 minutes and the cheese and peas will be hot and ready to eat.  YUMMY!!!

Menu 5/24 - 6/1

Thu 5/24 - Chicken Caesar Salad
Fri 5/25  -  Bacon, Lettuce and Tomato Pasta Salad
Sat 5/26 -  Out
Sun 5/27 - Snake Alley Shrimp and Noodles*
Mon 5/28 - Franks and Beans
Tue 5/29 - Greek Pasta Salad
Wed 5/30 - Golden Chicken and Rice**
Thu 5/31  - Pork Enchilada Casserole
Fri 6/1  -   Pasta Amatriciana 

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* SNAKE ALLEY NOODLES

12 oz. uncooked spaghetti
1/4 cup soy sauce
2 TBSP dry sherry
4 tsp. cornstarch
1 pound ground pork
1 tsp minced, fresh ginger root
2 cloves garlic, minced
1/2 tsp crushed red pepper
3/4 cup chopped green onions, tops included
1/2 pound cooked baby shrimp

Cook the spaghetti according to package directions; drain and keep warm. Combine soy sauce, sherry and cornstarch; set aside.  In a large skillet or wok, stir fry pork over high heat with ginger, garlic and red pepper until pork is cooked thoroughly.  Add green onions and cook for another minute, then add soy sauce mixture and cook until mixture boils and thickens somewhat.  Add the shrimp and heat through.  Place the spaghetti in a large bowl or plate; pour the sauce over the noodles and toss to combine.

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**Golden Chicken with Rice
Serves: 4

Ingredients:
1 package (6 ounces) long grain and wild rice mix
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 -1/2 cups water
4 chicken leg quarters
1 envelope onion soup mix

Instructions:

In a large bowl, combine the rice, contents of seasoning packet, cream soups and water. Spread into a greased 13-in. x 9-in. baking dish. Top with chicken; sprinkle with onion soup mix.
Cover and bake at 350° for 2 hours or until a meat thermometer reads 180° and rice is tender.
Yield: 4 servings.

Roasted Brussels Sprouts with Bacon

I love Brussels sprouts. I can eat them raw or cooked. But, I also know that many people don't like them. I am always looking for new ways to cook them. Here is one that most won't be able to resist. After all, what doesn't taste good with bacon??

2 ounces slab bacon, cut into 3/4-inch cubes
1/2 cup walnut pieces
2 (10 ounce) packages fresh Brussels sprouts, trimmed and halved
Salt and freshly ground pepper

1 - Preheat oven to 375F
2 - Cook bacon and walnuts in a large oven-proof skillet over medium heat until bacon begins to crisp and walnuts are toasted, about 4 minutes. Transfer bacon and walnuts to a bowl using a slotted spoon; set aside.
3 - Add Brussels sprouts to skillet and season with 1/2 teaspoon salt and pepper. Transfer pan to oven and roast for 30 minutes. Add bacon and walnuts and continue to roast until sprouts are cooked through and golden, about 10 to 15 minutes more.

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