Corn & Green Onion Biscuits | How to be Awesome on $20 a Day

Corn & Green Onion Biscuits

Corn & Green Onion Biscuits | How to be Awesome on $20 a Day

Summer is in full swing, and I imagine people with backyards are probably spending every evening outside grilling anything they can get their hands on. Our backyard is the size of a hallway, and a very sweet but very messy chicken lives back there. It’s all hers now. No more room for humans.

If I did have a big backyard, you can bet I’d be right there grilling with everyone else. Something simply slathered in barbecue sauce. Sticky and sweet and smoky and spicy. Those are the flavors of summer. But being the carboholic that I am, there has to be some bread at this summer party. Let’s make biscuits.

Corn & Green Onion Biscuits | How to be Awesome on $20 a Day

Put together three ingredients in five minutes and come out with fluffy Corn & Green Onion Biscuits to serve alongside your next barbecue feast. Really, it couldn’t be simpler. We’re making drop biscuits because we’re lazy, and it’s hot outside, and rolling dough is impossible. They’re going to be awesome. Don’t worry.

The biscuits are lighter than air, but they have great texture and sweetness from the corn. The green onions add color and depth of flavor and make these biscuits perfect for sopping up all that barbecue sauce and the meaty, flavorful juices left on your plate. Basically, I’m giving you a vehicle to preserve your dignity so you don’t have to go licking your plate in front of your friends and family.

Corn & Green Onion Biscuits | How to be Awesome on $20 a Day

Summer won’t stop. Let’s make the most of it. And go ahead and invite me over to your house for a barbecue. I’ll bring Corn & Green Onion Biscuits. And probably dessert.

Corn & Green Onion Biscuits
Yields 12
Put together three ingredients in five minutes and come out with fluffy Corn & Green Onion Biscuits to serve alongside your next barbecue feast.
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 2-1/2 cups biscuit mix
  2. 2 tablespoons thinly sliced green onions
  3. 1 14 ounce can creamed corn
Instructions
  1. Preheat your oven to 400 and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, stir together biscuit mix, green onions, and creamed corn until just combined. Your batter will still be slightly wet but should still hold it shape.
  3. Use a soup spoon or something biggish to scoop out the dough onto your baking pan. The genius of drop biscuits is that they don't require any rolling, cutting or shaping. Just let them go crazy. Leave an inch or so between each pile of biscuit dough.
  4. Bake for 15 minutes. Serve warm with butter, preferably on a plate with lots of potential barbecue soppage.
Adapted from 1001 Fast & Easy Recipes
Adapted from 1001 Fast & Easy Recipes
http://awesomeon20.com/
Chicken Corn Chowder | How to be Awesome on $20 a Day

Chicken Corn Chowder

Chicken Corn Chowder | How to be Awesome on $20 a Day

Mondays are hard. There’s no way to get around it. You wake up late, you’re hair’s a mess, your scooter won’t start, and you have at least 75 voice mails on your phone all from people who want something from you right now. But you can set yourself up for a great week by making a big pot of soup that you can keep going back to night after night. The genius part is that it just keeps getting better and better. 

Chicken Corn Chowder | How to be Awesome on $20 a Day

I made a huge pot of Chicken Corn Chowder, and I plan to keep dipping in to it for a few days. Step one is to fry up six slices of bacon, so we’re already off to a good start. And it’s all up hill from there. Next we cook some potatoes and green onions in bacon fat. I feel like we could just stop here and be happy, but we’re going to load it up with sweet corn and shredded chicken. Because I’m in Hawaii, I used kalua chicken, which is slow roasted with Hawaiian sea salt. Any leftover chicken or a grocery store rotisserie chicken would also be awesome.

When we serve it, we’re going to bring back that bacon, some green onions, and a sprinkling of cheddar cheese. The seasonings are warm, and green chiles and cayenne add a bit of spice. Chicken Corn Chowder is hearty and packed with flavor. Add some crusty bread, and you’ve got yourself a seriously awesome dinner.

Chicken Corn Chowder | How to be Awesome on $20 a Day

Mondays are hard, but soup is easy. Get it going, and have an awesome week!

Chicken Corn Chowder
Serves 8
Chicken Corn Chowder gets topped with bacon, green onions, and cheese. It's hearty and flavorful and feeds an army.
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Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. 6 slices of bacon, chopped
  2. 8 green onions, chopped, whites and greens separated
  3. 3 medium Yukon Gold potatoes, chopped
  4. 2 tablespoons all-purpose flour
  5. 3 cups whole milk
  6. 2 cups chicken stock
  7. 2 teaspoons Old Bay or a dash of the following: paprika, mustard powder, nutmeg, cinnamon, all spice, clove, and ginger (Really, any warm spices will work here. Use what you have on hand).
  8. 1/2 teaspoon dried thyme
  9. 1/2 teaspoon ground cayenne
  10. Salt and pepper, to taste
  11. 2 cans whole kernel corn, drained
  12. 1 can creamed corn
  13. 1 4 ounce can diced green chiles
  14. 2 cups shredded chicken
  15. Cheddar cheese for garnish
Instructions
  1. In a large pot over medium high heat, cook bacon until crispy. Remove bacon to a paper towel-lined plate.
  2. Add potatoes and whites of green onions to bacon fat. Cook, stirring occasionally for a couple of minutes until green onions are softened.
  3. Sprinkle the flour into the pan and stir constantly for a minute, coating the potatoes in the flour.
  4. Stir in the milk, chicken stock, and all of the seasonings. Bring the liquid to a boil, then reduce the heat and simmer for about 15 minutes or until the potatoes are soft.
  5. Stir in the corn, creamed corn, green chiles, and chicken. Taste for seasoning and adjust if necessary. Let this all simmer together for another five minutes or so.
  6. Dish up your chowder and top with reserved crispy bacon, the green tops of your green onions, and a sprinkling of sharp cheddar. Refrigerate the leftovers to get your through the week.
Adapted from Buns In My Oven
Adapted from Buns In My Oven
http://awesomeon20.com/
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