Bacon & Corn Risotto | How to be Awesome on $20 a Day

Bacon & Corn Risotto

So… If you follow me on Instagram, you might know that I broke my finger over the weekend. Instead of going to see Captain Marvel on Saturday morning, we spent the day in the hospital waiting to have surgery. I had two wires drilled into my finger, and it’s now splinted and bandaged. I won’t be seeing that finger again for three weeks.

It’s painful and annoying, but probably the most frustrating part is not being able to cook. I’m thrilled to get out of doing the dishes for a few weeks, but today I needed to peel and chop sweet potatoes, and you can’t do that one handed. You think of the pinky on your non-dominant hand as relatively insignificant, but when you can’t use it, you suddenly realise you actually need it for quite a lot.

Lucky for you, I made this Bacon Corn Risotto for you before my finger snapped. I wish I had a never ending pot of it. This is not a traditional risotto recipe, and when I made it the first time, I was skeptical, but after the first bite, all doubt disappeared. The mix of creamy rice and sweet crunchy corn along with the salty crisp bacon is absolutely ideal.

It was the addition of Greek yogurt that really threw me, but it give the risotto a perfect hit of acid and ensures that it’s ultra creamy. If you can stop yourself from going back for seconds, you can stretch this into three servings, which makes lunch the next day absolutely heavenly.

Life never seems to stop laying challenges at our feet. As long as we continue to rise up t meet them, life is good. If we can chase them with Bacon Corn Risotto, all the better.

bacon & Corn Risotto

Yield

2 big portions

Prep time

15 minutes

Cooking time

40 minutes

Difficulty

Easy

ingredients

  • 6 slices streaky bacon
  • 4 cups chicken stock, hot
  • 1 green onions, sliced, whites and greens divided
  • 1 tablespoon olive oil
  • 3/4 cup arborio rice
  • 1/2 cup plain Greek yogurt
  • 1-1/2 cups frozen corn kernels
  • Salt and pepper to taste

instructions

  • Put a large pot or dutch oven over medium heat. Use scissors to slice up your bacon directly into the pot. Cook your bacon, stirring occasionally, until crispy, then remove the bacon pieces to a paper towel lined plate.
  • You’ll want about a tablespoon of bacon grease left in the pot, so if your bacon has given off a lot of grease, you may need to drain some off. To your reserved bacon grease, add a tablespoon of olive oil. Add the white parts of your sliced green onion, and cook over medium low heat to soften for about a minute.
  • Add the rice and toss it in the fat to coat every grain. Let this cook for a few minutes to get toasty. When it starts to smell nutty, you’re ready to start adding stock.
  • Add the stock about a 1/4 cup at a time, stirring all the while, until the liquid is absorbed before adding another 1/4 cup of stock. Keep adding stock until it’s all absorbed. It will take about a half hour.
  • Once your rice has absorbed all the liquid, stir in the corn, and let it cook for a few minutes to heat up the corn.
  • Remove the pot from the heat and stir in the yogurt to combine. Give it a stir and taste before you add salt and pepper to taste.

Recipe from Frugal Foodie Mama

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
How to be Awesome on $20 a day https://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
How to be Awesome on $20 a day https://awesomeon20.com/
 



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