Cheesy Rice Fritters

Scored this recipe from my friend Rachel. One word...... YUM!

Here's what you need:

1 cup arborio rice

3 slices bacon, chopped

1 cup shredded mozzarella

1 cup grated parmesan

1 large egg, lightly beaten

salt & pepper

1/2 seasoned breadcrumbs (i used italian panko)

1/4 cup extra virgin olive oil (this is a Rachel Ray recipe, after all)

1 10 ounce bag spinach, coarsely chopped

1 pinch crushed red pepper (i used 3 pinches)

Here's what you do:

Bring 2 1/2 cups water and rice to boil. Lower heat and simmer until rice is cooked but still firm and all water has evaporated (about 20 minutes). Transfer to a large bowl and let cool slightly.

Meanwhile, in a large skillet, cook bacon until crisp. Using a slotted spoon, add bacon to the rice, reserving the bacon fat in skillet. Stir in parmesan, mozzarella, and egg into rice mixture; season with salt and pepper.

Divide rice mixture into 12 mounds. Flatten the mounds into 3 inch patties on a cookie sheet lined with parchment paper. Sprinkle both sides with breadcrumbs.

Add olive oil to skillet and heat over medium-high heat. Working in batches, add patties and cook until crisp (about 5 min). Drain on paper towels. Sauté spinach over high heat for 2 minutes or until wilted. Season with crushed red pepper and top with fritters.

This meal can be made for under 8 bucks! You gotta love that!

meat loaf with bacon

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 large celery stalk, chopped
• 2 garlic cloves, minced
• 1 jalapeno pepper, chopped with seeds
• 2 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground nutmeg
• 2 eggs
• 1/2 cup milk
• 1/2 cup tomato sauce or ketchup
• 1 cup dry bread crumbs
• 2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
• 4 strips thick-sliced bacon

Directions

1. Heat oven to 350° F. In a medium skillet, over medium heat, heat the oil with the onion, celery, garlic, and jalapeño and cook until the vegetables are tender but not browned, about 10 minutes. Add the salt, cumin, and nutmeg. Remove from heat. In a large bowl, whisk the eggs, then blend in the milk, tomato sauce, and bread crumbs. Add the meat and cooked vegetables and stir or work with your hands to combine. Pat into a 9-by-5-inch loaf pan. Cut the bacon strips in half and lay over the loaf, tucking the ends in.
2. Bake 1 hour and 15 minutes or until an instant-read thermometer inserted in the meat loaf registers 150° F. Remove from oven and pour off the fat. Let stand 10 minutes before serving.