Top 17 of 2017 | How to be Awesome on $20 a Day

Top 17 of 2017

Top 17 of 2017 | How to be Awesome on $20 a Day

We survived 2017. There were plenty of days when I it seemed like it might all fall apart, but we’ve been granted one more year. If we’re going to get through this year, we’re going to need lots of comfort food to keep us from completely losing our minds. Here were your favorite recipes from 2017.

Peanut Butter Fudge from Awesome on 20

Peanut Butter Fudge

My mom’s peanut butter fudge is back on top this year, and now I’m feeling sad that I didn’t make any. Must change that.

Buffalo Chicken Pinwheels | How to be Awesome on $20 a Day

Buffalo Chicken Pinwheels

Can we come up with an excuse for a party so I can make these again?

Classic Crunchy Peanut Butter Cookies | How to be Awesome on $20 a Day

Classic Crunchy Peanut Butter Cookies

Nothing beats a classic.

Poinsettia Champagne Cocktail | How to be Awesome on $20 a Day

Poinsettia Champagne Cocktail

This drink is the bee’s knees. 

Passion Fruit Green Tea | How to be Awesome on $20 a Day

Passion Fruit Green Tea

It’s like the flavor of summertime.

Double Chocolate Muffins | How to Be Awesome on $20 a Day

Double Chocolate Muffins

For when you absolutely positively have to have chocolate for breakfast.

Cheese-Stuffed Meatloaf | How to be Awesome on $20 a Day

Cheese Stuffed Meatloaf

All my efforts as a meatloaf evangelist are finally starting to pay off. This one’s filled with mozzarella and topped with tomato sauce, and it’s bad ass.


Chicken Parmesan from Awesome on 20

Chicken Parmsan

Always and forever a household favorite.

Cranberry Glazed Turkey Meatloaf | How to be Awesome on $20 a Day

Cranberry Glazed Turkey Meatloaf

Our Thanksgiving tradition is still going strong. No one has not loved it.

Buttery Nipple Milkshake | How to be Awesome on $20 a Day

Buttery Nipple Milkshake

Sign me up for a boozy cocktail milkshake any day of the week.

Brown Elephant Cocktail from Awesome on 20

Brown Elephant Cocktail 

Amarula forever!

White Cheddar Fondue | How to be Awesome on $20 a Day

White Cheddar Fondue

Gooey cheese is one of the four main food groups, right?

Cornbread-Topped Chili Mac | How to be Awesome on $20 a Day

Cornbread Topped Chili Mac

I always look forward to eating this. Opt for the extra spicy chili.

Parmesan Fried Gnocchi from Awesome on 20

Parmesan Fried Gnocchi

Best deliciousness to time/effort ratio of all time.

Bacon Cheeseburger Meatloaf | How to be Awesome on $20 a Day

Bacon Cheeseburger Meatloaf

This is the third meatloaf on the list, and I’m not mad at it.

Chocolate Kahlua Bread Pudding | How to be Awesome on $20 a Day

Chocolate Kahlua Bread Pudding

Just try and stop eating this.

Strawberry Soju Slushie | How to be Awesome on $20 a Day

Strawberry Soju Slushie

Mixing Korean spirits with fresh berries? What could go wrong?

Happy 2018, friends. Don’t forget to be awesome.

Awesome in December
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Black Bean & Chorizo Soup | How to be Awesome on $20 a Day

Black Bean & Chorizo Soup

Black Bean & Chorizo Soup | How to be Awesome on $20 a Day

Merry Christmas, friends. All this free time means I’m finally working ahead, and ironically, I’m already thinking about how full I’m going to be on Christmas. Of course, as you’re reading this, it is Christmas, so I imagine I’ve eaten two kinds of cookies, breakfast casserole, barbecue chicken dip, turkey, mashed potatoes, cake and homemade ice cream that I made in the ice cream maker my amazing husband got me for my birthday. 

My cat will be plowing through the mountain of wrapping paper. My family will be enjoying their new toys and such. I’ll be sipping too much Bailey’s. All will be totally chill with the world. Hopefully future/now Christmas is completely amazing. 

Black Bean & Chorizo Soup | How to be Awesome on $20 a Day

I made you this Black Bean & Chorizo Soup for when you finally reach the point that you can’t eat one more turkey sandwich. When you need something on the slightly lighter side with a completely different flavor profile, this soup will be waiting for you. And as a bonus, it’s super easy to make. 

Go easy on yourself by buying pre-cut chunks of chorizo. We’re also going to use canned black beans and green onions which we can chop with scissors, so we won’t even need to take out a cutting board. It’s all so simple and so delicious. 

Black Bean & Chorizo Soup | How to be Awesome on $20 a Day

Hope you had an ideal Christmas and that you ate the most amazing dinner. Hope you still have room for Black Bean & Chorzo Soup.

Black Bean & Chorizo Soup
Serves 2
Black Bean & Chorizo Soup is a perfect post-holiday game changer you can make in a flash.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 4 ounces chorizo, chopped
  2. 2 green onions
  3. 1/2 teaspoon ground cumin
  4. 15 ounce can black bean soup, drained
  5. 1 tablespoon tomato paste
  6. 2 cups chicken stock
  7. Squeeze of lime juice
  8. 2 tablespoons sour cream
  1. Put your favorite soup pot or sauce pan over medium heat and add the chopped chorizo. Allow it to cook for about five minutes until it releases its delicious orange oil and starts to crisp up a bit. Pull the chorizo bits out of the pot and save them for later in another bowl.
  2. Cut the green tops off your green onions and set aside. Thinly slice the whites of the green onions and add them into your pot, or just use scissors to cut them directly over the pot. Add in the ground cumin, stir this all together, and allow it to cook for a couple of minutes over low heat.
  3. Add the black beans, tomato paste, and chicken stock and bring this up to a simmer. Allow it to bubble away gently for about 10 minutes.
  4. Remove the pot from the heat and stir in a squeeze of lime juice.
  5. Divide your soup between two bowls, sprinkle the crispy chorizo back into each bowl, and dollop in a spoonful of sour cream into each bowl. Finally, scissor the tops of your green onion over each bowl.
  6. Stir, eat, and enjoy.
Adapted from Nigella Christmas
Adapted from Nigella Christmas
English Pizza Rustica | How to be Awesome on $20 a Day

English Pizza Rustica

English Pizza Rustica | How to be Awesome on $20 a Day

Somehow Instagram seems to know that I’m super stressed out because it’s been showing me a bunch of ads for meditation apps. Do any of you use these? Do you find them helpful? Do they actually work? I admit, I’m intrigued, but I also know I would absolutely fail. 

I am an accomplishment junkie. Maybe it’s an oldest child thing. I don’t know. Every moment I spend not ticking something off a to do list, I feel absolutely terrible about myself. I’ve got to be consuming information or producing work of some type to keep the guilt at bay. And quiet my mind? Please, you’ve got to be kidding. I cannot do that. Like at all. So, if I downloaded one of these apps, I know “meditate” would just become another item on my to do list. I’d only do it so I could tick it off the list. What’s wrong with me?

English Pizza Rustica | How to be Awesome on $20 a Day

Lucky for you, one of my many lists is new recipes to test, and this English Pizza Rustica was an especially delicious accomplishment. I’ve already shared the Italian version, and this one is at least as good, if not better. It’s got ground pork, bacon, and cheddar cheese all wrapped in a flaky, savoury crust that just so right. 

My favorite thing about English Pizza Rustica is that it’s possibly better on the second day than it is fresh out of the oven. Not only does your pie hold its shape better, the flavors seem to harmonize better as time goes on. I actually look forward to leftovers. It’s a real thing.

English Pizza Rustica | How to be Awesome on $20 a Day

I hope you add English Pizza Rustica to your to do list. And clear some space in your busy mind to really enjoy it. It’s awesome.

English Pizza Rustica
Serves 6
English Pizza Rustica is a glorious savoury pie with all your favorite English flavors.
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Prep Time
45 min
Cook Time
55 min
Prep Time
45 min
Cook Time
55 min
  1. For the pastry
  2. 1-2/3 cups all-purpose flour
  3. 1/2 cup cold unsalted butter, cut into chunks
  4. 2 egg yolks
  5. 2 tablespoons water
  6. 1 teaspon salt
  7. 1 tablespoon sugar
  8. For the filling
  9. 500 grams minced pork
  10. 7 ounces bacon
  11. About a tablespoon of reserved bacon fat, optional
  12. 8 ounces cheddar cheese
  13. 1 cup plus 2 tablespoons cottage cheese
  14. 2 green onions, chopped with scissors
  15. 1 clove garlic, grated
  16. 2 eggs, lightly beaten
  17. Black pepper
  18. About 1 tablespoon dried bread crumbs
  19. For the glaze
  20. 1 egg yolk
  21. 2 tablespoons milk
  22. Pinch of salt
For the crust
  1. Put the flour and butter together in a dish and stash it in the freezer for 10 minutes. Stir together the egg yolks, water, and salt, and put that in the fridge as well.
  2. Once everything is well chilled, place your butter and flour as well as the sugar into a food processor and pulse until you've got a mixture that looks like wet sand. Add the wet ingredients and process until the dough starts to come together but is still a bit loose. I sometimes have to add a bit of extra water, but just add a teaspoon at a time.
  3. Tip the mixture out onto a clean counter and press it together with your hands. Divide the dough 60/40 into two discs (you'll need more dough for the bottom than the top), wrap in plastic wrap, and store in the fridge while you get on with your filling.
For the filling
  1. Preheat your oven to 400F (200C), and if you have a baking sheet that your 8-inch springform pan can rest comfortably on, pop that in the oven to heat up as well. If you don't have one, it's not the end of the world, your bottom crust will just be a little more wet.
  2. Add your bacon to your food processor and pulse to grind up your bacon.
  3. Heat your bacon grease in a skillet and add your minced pork and chopped up bacon. Cook, stirring frequently, until your meat is cooked through, then transfer it to a large mixing bowl.
  4. To your pork and bacon, add your remaining filling ingredients except for the bread crumbs. Gently mix it all together.
  5. Roll out your larger disc of dough between two layers of plastic wrap until it's big enough to cover the bottom of your 8-inch springform pan and come up the sides. It's okay if it hangs over a bit. Sprinkle the bottom of your pie with the breadcrumbs. Don't worry about measuring. Just sprinkle until you have a fine layer across the bottom. Pour in your filling and spread it evenly over the crust.
  6. Roll out your second disc between layers of plastic wrap until it is big enough to cover the top of your pie. Place it on top of your pie, then fold over any overhanging dough to seal in your filling. Press the edges down with a fork, and poke several holes in the top of your pie with your fork for ventilation.
  7. In a small dish, whisk together your glaze ingredients and use a pastry brush to brush it evenly over the top of your pie. This will give it a lovely brown shiny top.
  8. Place your pie into the oven, on the hot baking sheet if you have it. Bake for 10 minutes at this temperature, and then lower the heat to 350F (175C) and bake for another 45 minutes.
  9. Allow your pie to cool for at least 10 minutes. Loosen the edges with a knife before removing the collar and slicing into it.
  10. Store any leftovers tightly covered in the refrigerator. It will be totally awesome the next day.
Adapted from How to be a Domestic Goddess
Buche de Noel | How to be Awesome on $20 a Day
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