Steaks stuffed with bacon then wrapped with more bacon

 

Bacon brings the best flavors in any food.  Everything wrapped in bacon tastes good, and if it already tasted good before, it tastes batter.  

I made this loooong time ago, before Tasty Makes Happy even born.  I never posted this so far, but since I didn't get +1 by Filip for my kale salad because it lacked meat, I thought I needed to make up for it with this very meaty dish.  

I was at home one day and I was wondering what to do.  I had some bacon and some stakes, and the idea of stuffing the steaks with bacon, then wrapping them in bacon came quickly to my mind.  

Here is what you need:

4 thin steaks

a package of thin cut smoked bacon

seasoning salt, ground black pepper

toothpicks

If the steaks are not thin enough, you might have to pound them more  Try not to make any holes, but keep in mind that it doesn't matter all that much.  Once you wrap them in bacon, it will be good, no matter what.

Sprinkle seasoning salt and pepper on both sides of the steaks.  

Preheat the oven to 375F.

Put a couple of slices of bacon in the middle of each steak, and roll them along the longer side.  Wrap with bacon covering all of the surface.  You can use as much bacon as you want.  Use toothpicks to hold the rolls together.  

Place in the open safe baking dish and cover with lid.  If your dish doesn't have a lid use some Tin foil.  No need to grease the pan- remember you are cooking with excessive amounts of bacon.  Bake covered for about 30-45 minutes then uncover and bake until the top side becomes crispy.  Turn the rolls over and allow the other side to get crispy as well.

After taking this dish out of the oven, allow it to cool.  Then remove the toothpicks and slice into cross sections and serve.  You may even garnish the plate with some non meat food items such as salad greens, tomato slices or parsley.  

I took this dish to a friend's house for a moving showing.  It was quite popular and it didn't last long.

 

Here is another bacon wrapped recipe:  Stuffed with Cheese Rolled with Bacon

  

Kale Salad

I had a kale salad at a restaurant once and it was amazing.  I never thought something called kale could taste so good.  When I went back to the same restaurant, specifically to eat this salad again, they did't have it on the menu anymore.  Instead, they had something that closely resembled cat food.  It even came in the shape of a can, flipped strait from the can onto my plate.  I didn't know any other restaurants that served kale salad, and it was obvious that if I wanted to get my kale salad fix, I was gonna have to make it myself.

There are different kinds of kale.  You can pick any kind, just try to get younger leaves (thinner and softer) because kale tends to be tough.  After trying different kinds of kale for this salad, I concluded that Russian kale works the best.  Any supermarket sells kale.  Natural food stores will have more kale verities than regular supermarkets.  I would avoid buying already cut kale in a bag, because it tends to be really tough, even for cooking.

Kale is from the cabbage family, and everything from the cabbage family is extremely healthy.  Not only that kale salad provides many nutritional benefits, it is also low in cholesterol, fresh, natural, easy and quick to prepare.  

INGREDIENTS:

4  kale leaves

1 ripe tomato, sliced

1 green onion, chopped

1/2 cut chopped cucumber

1/2 red bell pepper, chopped

2 Tbsp red wine vinegar

2 Tbsp olive oil

1 Tbsp honey

salt and pepper to taste

Step 1- MASSAGING THE KALE

Wash kale leaves and shake them dry.  Pull the stems out.  Pull or cut the leaves into smaller pieces.  In a salad bowl, mix vinegar, salt, pepper and honey.  Mix in the chopped kale leaves and makes sure they all get coated with this dressing.  use your hands to massage the dressing into the leaves.  This will help tenderize them.  Leave them in the refrigerator for 15 minutes to rest.  

Step 2- PUTTING IT TOGETHER

While the massaged kale is resting, chop up the rest of the ingredients.  You can put anything you normally eat in a salad.  The other day I made a kale salad with avocado and tomatoes.  Add the rest of the ingredients together with olive oil to the salad bowl and mix it all together.  Serve cold with dinner.  

 

  

Another Batch of Stuffed Peppers

   

Yummy!  Just got it done.  Lunch tomorrow.  No recipe this time, just pictures becuase I already posted about this 3 times, but they looked so good I had to put them on a photo shoot.

Stuffed Peppers ala Zorana

Stuffed Peppers ala Svetlana

And some more details