Leftover Rice Fritters

In my family we eat a lot of rice. The only problem is that we tend to make more of it than we need– not just more than we can eat in a sitting, but more than we need to pack away the leftovers, which leaves extra rice hanging out in the fridge… but not enough to make a whole new meal, which means we need to make more rice the next time we need it, which starts a vicious cycle.

Anyway, I developed this recipe as a way to break the cycle– cheesy rice fritters! They can transform even the oldest, driest rice into a crispy, savory cake that makes a fantastic addition to any meal. And the best part is that the recipe uses only pantry staples, so you can make these any time!

Smoky Corn Chowder with Shrimp and Bacon

This recipe isn’t a project, per se, but it’s my favorite soup, hands down, and I thought it worthwhile to share with everyone. It’s a great use for fresh corn, as it preserves the sweetness and the slight crunch of the corn while warming it up with smoky paprika and bacon. The shrimp is just icing on the cake (err… not a particularly appetizing metaphor… let’s go with “gilding the lily”).

The soup is made all in one pot, which makes it an easy weekday meal, and it reheats well (if there’s any left!). If you want to be particularly impressive, go with jumbo shrimp, but it’s just as good with smaller ones. I could eat this every week…