Easy Bacon Corn Risotto

Easy Bacon Corn Risotto
Comforting, creamy risotto doesn't have to tie you to the stove. We found a way to nix all that time-consuming stirring and still get fabulous results. This dish is superb served under pan-seared fish, such as cod or halibut, or with roasted chicken
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Ingredients
  1. 5 to reduced-sodium chicken broth 1.25 to
  2. 51⁄2 cups or Homemade Vegetable Stock 1.375 L
  3. (see recipe, page 90)
  4. 6 slices bacon, chopped 6
  5. 1 tbsp butter 15 mL
  6. 1 onion, finely chopped 1
  7. 11⁄2 cups fresh or thawed 375 mL
  8. frozen corn kernels
  9. 2 cloves garlic, minced 2
  10. 2 cups short-grain white rice, such as 500 mL
  11. Arborio (see tip, opposite)
  12. Salt and freshly ground
  13. black pepper
  14. 2 cups cherry tomatoes, halved 500 mL
  15. 1 cup freshly grated Parmesan cheese 250 mL
Instructions
  1. In a large saucepan, bring broth to a boil; reduce heat and let simmer. Meanwhile, in another large saucepan, sauté bacon over medium-high heat until lightly browned but not crispy. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Drain off fat and wipe out pan with paper towels.
  2. Add butter to the pan and melt over medium heat. Sauté onion and corn for 5 minutes or until tender. Add garlic and sauté for 15 seconds or until fragrant. Add rice and stir to coat. Return bacon to pan and add 4 cups (1 L) of the broth, 1⁄2 tsp (2 mL) salt and 1⁄4 tsp (1 mL) pepper. (Remove the remaining broth from the heat.) Bring rice mixture to a boil; reduce heat to low, cover and simmer for 10 minutes. Uncover, stir thoroughly, then stir in tomatoes. If liquid is mostly absorbed, add another 1 cup (250 mL) broth.
  3. Cover and simmer, stirring occasionally, for 10 minutes or until liquid is almost absorbed and rice is still slightly firm to the bite. Remove from heat and stir in Parmesan and enough of the remaining broth to make it creamy. Taste and adjust seasoning with salt and pepper, if desired. Cover and let stand for 10 minutes or until rice is tender.
  4. Serves 6 to 8.
Notes
  1. Tip: If you use a salt-free stock or broth, you may want to add more salt. Salt is, in any recipe, a matter of personal preference, so feel free to increase or reduce the quantities we suggest. Before adding more salt at the end of the cooking time, be sure to taste the dish first, as the bacon and Parmesan contribute quite a lot of salt.
  2. Tip: Short-grain rice is essential to a smooth and creamy risotto. You won't get the same velvety finish if you try to make risotto with long-grain rice, such as basmati, converted or jasmine. Short-grain rice, such as Arborio or Carnaroli, is sometimes labeled "risotto rice."
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Killer Coleslaw

 

 

Killer Coleslaw
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Ingredients
  1. Salad
  2. 1⁄2 cabbage, chopped 1⁄2
  3. 5 green onions, chopped 5
  4. 1⁄4 cup slivered almonds, toasted 60 mL
  5. 1⁄4 cup sunflower seeds, toasted 60 mL
  6. (or sesame seeds)
  7. 1 package (3 oz/85 g) Japanese 1
  8. noodle soup mix (save seasoning
  9. package for dressing)
  10. Dressing
  11. 1⁄4 cup rice (or white) vinegar 60 mL
  12. 1⁄4 cup salad oil 60 mL
  13. Seasoning package from noodles
Instructions
  1. Combine all salad ingredients except noodles. Before serving, crush noodles, combine with salad ingredients and toss with dressing.
Notes
  1. Serves 6
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Chewy Trail Mix Bars

Chewy Trail Mix Bars
These chewy, no-bake bars are best enjoyed straight from the fridge. To tote in a lunch bag, wrap the the bars in plastic wrap and tuck beside the cool pack or a frozen juice box. This will keep them nice and firm
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Ingredients
  1. 1 cup peanut butter (smooth or crunchy) 250 mL
  2. 1 cup liquid honey 250 mL
  3. 1⁄2 cup hot chocolate mix 125 mL
  4. 1⁄4 cup unsweetened cocoa powder, sifted 50 mL
  5. 3⁄4 cup chopped walnuts, pecans or pistachios 175 mL
  6. 3⁄4 cup raisins or dried cranberries 175 mL
  7. 1⁄2 cup unsalted sunflower seeds 125 mL
  8. 1⁄2 cup unsweetened shredded coconut 125 mL
  9. 1⁄4 cup sesame seeds 50 mL
Instructions
  1. Grease a 13- by 9-inch (33 by 23 cm) baking pan and line with parchment paper. In a large saucepan, gently heat peanut butter and honey over low heat, whisking to blend well. Do not let boil. Whisk in hot chocolate mix and cocoa. Stir in walnuts, raisins, sunflower seeds, coconut and sesame seeds. Spread in prepared pan, smoothing top.
  2. Refrigerate for 2 hours, until chilled. Cut into bars.
  3. Makes 25 to 36 bars.
Notes
  1. Make ahead: Place between layers of waxed paper in an airtight container and refrigerate for up to 5 days.
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Corn Fritters

Recipe Card

Corn Fritters
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Ingredients
  1. 1 can (12 oz/340 mL) corn kernels, 1
  2. well drained
  3. 3 green onions, chopped 3
  4. 1 egg 1
  5. 1⁄4 cup all-purpose flour 50 mL
  6. 2 tbsp cornmeal 25 mL
  7. 2 tbsp chopped fresh cilantro 25 mL
  8. 1 tsp granulated sugar 5 mL
  9. 1⁄2 tsp hot pepper sauce 2 mL
  10. 1 tsp salt 5 mL
  11. 1⁄4 tsp freshly ground black pepper 1 mL
  12. Vegetable oil
  13. .
  14. Y
Instructions
  1. In a food processor, combine 1⁄2 cup (125 mL) of the corn, green onions, egg, flour, cornmeal, cilantro, sugar, hot pepper sauce, salt and pepper; pulse a few times to blend. Transfer to a large bowl and stir in the remaining corn. Cover and refrigerate for 20 minutes to allow batter to thicken slightly.
  2. In a large skillet, heat 2 tbsp (25 mL) oil over medium-high heat. Working in batches, drop in batter in 1⁄4-cup (50 mL) scoops and cook for 3 to 4 minutes per side, pressing down gently with a
  3. spatula, until golden brown on both sides and set on the inside. Transfer fritters to a plate lined with paper towels and keep warm. Repeat with the remaining batter, adding and heating oil as needed between batches. Makes about 6 large fritters.
  4. Make ahead: Let fritters cool, cover and refrigerate for up to 1 day or layer between waxed paper in an airtight container and freeze for up to 2 weeks. Reheat on baking sheets in a 375°F (190°C) oven for 15 minutes.
  5. Tip: For appetizer-size fritters, drop tablespoonfuls (15 mL) of batter into pan. They will only need about 2 minutes per side to brown
Notes
  1. These corn fritters are sweet and crisp.
  2. Serve them, drizzled with real maple syrup, alongside bacon and eggs for a hearty brunch.
  3. Or make mini versions and pair them with sweet chili dipping sauce
  4. to serve as an appetizer.
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