Kale and Bacon Baked Risotto

Kale and Bacon Baked Risotto

 

 

I really enjoy risotto. But I do not make it because I just do not have the time and patience needed to stand and stir for 45 minutes while the arborio rice absorbs the stock. Nope, not this gal.

But luckily, you can make a baked risotto that tastes really, really good. I admit, a baked risotto will never be as creamy as a properly made stove top risotto, but I can let go of some of that creaminess for not having to stir and stir and stir. And then stir some more.

Kale and Bacon Baked Risotto

 

 

I do admit you do have to stir a bit while making this recipe, but I promise it will not be 45 minutes. Unless something goes terribly wrong. Seriously.

Be sure to use arborio rice, or a rice that is labeled specifically for risotto.

I used a bag of Tuscan Kale from Cut ‘N’ Clean Greens, but you can substitute with a large bunch of kale. Just remove the stems and cut it into strips.

Kale and Bacon Baked Risotto

 

Kale and Bacon Risotto

Servings 8 servings

Ingredients

  • 3 slices bacon, chopped
  • 1 small onion, small dice
  • 1 teaspoon fine sea salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes
  • 1 bag (10 ounce) Tuscan Kale
  • 2 cups arborio rice
  • 4 cups hot chicken or vegetable stock
  • 3-4 tablespoons cold butter, cut into pieces

Instructions

  1. Heat the oven to 350° F.

  2. In a large oven proof pot over medium heat, cook the bacon until the fat is rendered. 

  3. Add the onion, stirring occasionally,  cook 4-5 minutes, or until the onion is translucent.

  4. Add the salt, thyme, red pepper and kale. Cook for about 5 minutes, stirring occasionally, until the kale is wilted.

  5. Add the rice, stirring to mix it into the vegetable mixture.

  6. Add the hot stock, stir to mix well, cover and place in the hot oven.

  7. Bake the risotto for 30, then remove from the oven.

  8. Carefully, stir in the cold butter, a few pieces at a time, until all the butter is incorporated.

  9. Serve immediately.

Recipe Notes

I used a bag of Tuscan Kale from Cut 'N' Clean Greens, which was already prepped for me. You can substitute with a large bunch of kale, stems removed and cut into strips.

Dessert Hack Chocolate Chip Peanut Butter Cups

Chocolate Chip Peanut Butter Cups

Who doesn’t like chocolate chip cookies? Who doesn’t like peanut butter cups? Put them together and you have these heavenly Dessert Hack Chocolate Chip Peanut Butter Cups!

I’m working with Nestle Toll House on this post, to tell you all about Speed Scratch baking. Speed what, you say? Speed Scratch, or utilizing a convenience product as a component in an otherwise from scratch recipe. I don’t know about you, but I am crazy busy most of the time. As much as I would like to cook and bake from scratch all the time, it is not going to happen. Nestle Toll House Refrigerated Cookie Bar Dough is the perfect dessert hack. It can be a base for a cookie bar, a crust, a topping and so much more. In this case, I transformed it into a peanut butter cup.

Chocolate Chip Peanut Butter Cups

Nestle Toll House Ultimates Chocolate Chip Lovers Cookie Bar Dough are pre-cut and easy to break apart, making it perfect for last minute desserts or just as a treat. I love that you can break off one or two cookies, bake them, eat them and not have to worry about eating too many cookies. If there are cookies to be eaten in my house, I eat them.  And my waistline is a testament to that.

Chocolate Chip Peanut Butter Cups

Dessert Hack Chocolate Chip Peanut Butter Cups
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 1 (16 ounce) package Nestle Toll House Ultimates Chocolate Lovers Chocolate Chip Cookie Dough
  • ¾ cup powdered sugar
  • ½ cup creamy peanut butter
Instructions
  1. Heat the oven to 325° F.
  2. Separate the cookie dough into 12 cookies.
  3. Cut each cookie into quarters. You will have 48 pieces of cookie dough.
  4. In a medium bowl, mix together the powdered sugar and peanut butter, until the mixture becomes a crumbly paste.
  5. Using clean hands, form 24 balls from the peanut butter filling.
  6. Spray a 24 cup mini muffin pan with nonstick cooking spray.
  7. Place one piece of cookie dough into each cup, pressing the dough flat and up the sides of the muffin pan.
  8. Place one peanut butter ball into each cup of the muffin pan.
  9. Slightly flatten another piece of the cookie dough, then gently press it over the peanut butter ball.
  10. Repeat with the remaining cookie dough.
  11. Bake the cookies for 13-15 minutes, until cookie is browned and done.
  12. Remove the pan from the oven and place on a cooling rack.
  13. Cool the cookies at least 20 minutes, then carefully remove from the pan.
  14. Cool the cookies completely on the rack.

 

And to make this even better, I am hosting a giveaway on Instagram! The prize is a $10 gift card to Amazon.

Here is what you need to do to qualify for the giveaway:

1. Follow @NestleTollHouse and @CherylDLee on Instagram.

2. Scroll through the @NestleTollHouse feed and pick a recipe you would like to try!

3. Leave a comment on my Instagram post with the following hashtags: #BakeTrendy #NestleTollHouse #sweepstakes

It’s as simple as 1, 2, 3!

Chocolate Chip Peanut Butter Cups

Mustard Green and Smoky Chickpea Strudel

Mustard Green and Smoky Chickpea Strudel

 

If you have a vegetarian in the family then you know what poor excuses for a vegetarian entree are often served in restaurants. Making a vegetarian entree does not have to be difficult, you just need to be mindful of the ingredients.

Working with Cut ‘N Clean Greens again, I developed a very fancy but very easy vegetarian entree Mustard Green and Smoky Chickpea Strudel.

Wouldn’t this look lovely on your Easter Dinner table? Proudly sitting right next to the glazed ham, between the macaroni and cheese and the green Jello?

This strudel is so appetizing everyone will enjoy it, vegetarian or carnivore!

Please click here for the Mustard Green and Smoky Chickpea Strudel.

Tea Time with Nestle Toll House Chocolate Chip Tea Cakes

This post is sponsored by Nestle Toll House

 

Nestle Toll House Chocolate Chip Tea Cakes

Before the technological world took over, kids often played in an imaginary world. A world where you had tea parties with all your favorite stuffed animals or battled the evil dragon with swords made from sticks. Using Nestle Toll House Refrigerated Cookie Dough, my daughter was able to plan and enjoy a lovely tea party with all of her furry friends.

Nestle Toll House Refrigerated Cookie Dough, found in the refrigerated section of the grocery store, provides convenient and delicious cookie dough for any occasion. Having cookie dough already portioned out makes it so easy for little hands to work with.

Making Chocolate Chip Tea Cakes is so simple when using this dough. I found the a seasonal Springtime Toll House Chocolate Chip Cookies with pink and yellow chips at my local grocery store.  With such festive colors these cookies are perfect for a tea party or Easter dinner.

To make the Nestle Toll House Chocolate Chip Tea Cakes, break off two squares of Nestle Toll House Chocolate Chip Cookie Dough. Firmly press them into a mini bundt cake pan or muffin tin.

Making Nestle Toll House Chocolate Chip Tea Cakes

 

Making Nestle Toll House Chocolate Chip Tea Cakes

 

Making Nestle Toll House Chocolate Chip Tea Cakes

Bake the cookies at 350° F for 18 – 20 minutes, or until the cookies are browned and baked through.

Garnish with powdered sugar if desired.

 

Tea Party with Nestle Toll House Chocolate Chip Tea Cakes!

 

Tea Party with Nestle Toll House Chocolate Chip Tea Cakes!

Nestle Toll House Chocolate Chip Tea Cakes

 

 This post contains is a sponsored post. I may receive compensation in the form of monetary compensation or product compensation in exchange for my review. I take pride in reviewing only products that fit my brand and will be beneficial to my readers. And while this post is sponsored all the opinions are my own.

Baked Cinnamon Pecan French Toast

Cinnamon Pecan Baked French Toast | Black Girl Chef's Whites

 

“Don’t you want me baby? Don’t you want me now-ow-ow-ow?”

Those song lyrics have become an earworm for me. As I edited my photos of this Baked Cinnamon Pecan French Toast, I felt it beckoning me, taunting me with its gooey goodness, teasingly whispering “Don’t you want me now?”

The fact that I was hungry, tired and drinking a lovely glass of wine probably had a lot to do with my momentary hallucination. Probably.

 

Baked Cinnamon Pecan French Toast | Black Girl Chef's Whites

 

Can’t you hear it now? Look at the gooey caramel, the pecans, the custard soaked bread. Yeah, you know you want it.

Luckily, I happen to be willing to provide you with a recipe so you can make your own Baked Cinnamon Pecan French Toast.

 

Baked Cinnamon Pecan French Toast
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 1 package (12 ounce) Hawaiian sweet rolls, torn into large pieces
  • 4 large eggs
  • 2 cups half-and-half
  • 2 tablespoons raw sugar
  • 1 teaspoon pure vanilla extract
  • ⅛ teaspoon ground nutmeg
  • 1 stick butter, softened
  • ½ cup brown sugar
  • ½ cup pecans
  • 1 tablespoon light corn syrup
  • ¼ teaspoon cinnamon
Instructions
  1. Heat the oven to 350° F.
  2. Place the roll pieces into a 9X11 baking dish.
  3. In a large bowl whisk together the eggs, half and half, sugar, vanilla and nutmeg.
  4. Pour the custard over the bread, pressing lightly to make sure all the bread is soaked in custard.
  5. Let the bread soak for about 10 minutes, while you prepare the topping.
  6. In a small bowl, mix the softened butter, brown sugar, pecans, corn syrup and cinnamon.
  7. Drop spoonfuls of the topping evenly over the bread.
  8. Bake the french toast for 35 - 40 minutes, until the top is puffed, bubbling and browned.

 

This Baked CinnamonPecan French Toast can also be made the night before.

  • After pouring the custard over the bread, cover the dish with foil and refrigerate.
  • Mix the topping ingredients together. Cover with plastic wrap and leave out overnight, because it needs to be soft enough to spread the next morning.
  • The next day heat oven to 350° F.  Remove foil from casserole, and spread the topping on french toast.  Bake as directed above.

 

Baked Cinnamon Pecan French Toast | Black Girl Chef's Whites