Bacon Broccoli Pasta

1 lb pasta;
1 lb good thick bacon (i get it w pepper sometimes)
couple heads of broccoli;
1/2 cup EVOO;
5 - 6 cloves garlic.

cook bacon (in oven).drain on paper towel. heat up oil and add sliced garlic and some red pepper flakes; simmer for couple mins and set aside; boil water, add pasta; add broccoli florets to water last 4 mins. drain water and add oil/garlic to pasta/broccoli. cut or crumble bacon and mix in. you can be creative and add black olives and/or roasted peppers too. top w parmesan.

Chicken, Eggs and Peas over Rice

2 1/2 cups short grained rice
7 cups water
10 oz. ground chicken
4 eggs
2 cups green peas
1/2 tsp salt
1 tbsp pickled ginger (cut into fine strips)
Meat seasoning: 1 T sugar, 1 T soy sauce, 1 T sake or dry white wine, 1 tsp ginger juice
Egg seasoning: 1 T sugar, 1 tsp, soy sauce, pinch of salt, 1 T sake or white wine
1. Rinse rice 3-4 timesuntil water becomes almost clear. Soak in water in pot for 30 mins.
2. Cover pot. Bring rice to boil, reduce heat to low and simmer 15 mins. Turn off heat and leave covered for 15 mins. Mix rice with spatula with folding motion from bottom up to make fluffy. Place dish towel under lid to absorb excess moisture.
3. Bring meat seasoning to boil. Add meat and cook 4 mins until well done breaking up meat with fork.
4. Mix eggs lightly with whisk, add seasoning and mix well. Cook over very low heat stirring constantly to break up lumps. Cook until almost done and remove from heat. Scrape from pan with spatula.
5. Cook peas in boiling salted (1/2 tsp salt) water. Drain and cool quickly.
6. Place rice in bowls. Arrange above in three triangles on surface. Top with ginger strips.

Gruyere-Gorgonzola Polenta

Ingredients:
2 cups milk
1 tsp salt
2 cups polenta
1 cup torta dolcelatte (Gorgonzola Dolce) cheese, crumbled
1 cup gruyere, grated
4 tbsp butter
3 cloves garlic, roughly chopped
4-5 sage leaves, chopped

Bring the milk, 4 cups of water, and tsp of salt to a boil. Slowly poor in the polenta in a steady stream (cook as directed on package, about 5 minutes, then remove from heat and cover for a few minutes).
In the meantime melt the butter in a skillet. Add the garlic and sage and cook/stir until golden brown (don't over cook).
When the polenta is done, put half in a lightly buttered 8x10 baking dish (or slightly smaller if necessary). Add half of the cheeses. Add the other half of the polenta. Add the rest of the cheeses. Drizzle the garlic sage buttery deliciousness on top and black pepper.
Cook for 5ish minites at 400 or until it bubbles a little. Enjoy!