Bacon-Centric Summer Soiree

Instructions

In medium saucepan over medium-high heat combine chicken stock and tomatoes. Bring to boil. Reduce to simmer.

In large skillet over medium heat, cook bacon 7 to 9 minutes, or until crispy. Remove with slotted spoon to paper towel lined plate. Reserve.

In same skillet over medium-high heat, add onion and salt. Add oil if necessary. Sauté 5 to 6 minutes, or until onions are beginning to brown. Add rice, stirring to toast, about 3 minutes. Add wine. Cook 1 minute. Reduce heat. Using a ladle, transfer two ladles full of warmed chicken stock mixture into the pan. With wooden spoon, begin to stir the rice and stock together. Cook, stirring constantly, until the rice begins to soak up the stock and starts to release its starch. Maintain an even heat that gives time for the rice to cook. Continue to add the stock one ladle at a time until rice is just tender and the mixture is creamy.

Remove from heat. Stir in butter and cheese. Season to taste with salt and pepper. Garnish with fresh basil and reserved bacon.

Instructions

In skillet over medium heat, cook bacon pieces 6 to 7 minutes or until crispy. Transfer to paper towel lined plate.

Prepare grill for medium-high heat. Drizzle 2½ tablespoons oil over corn. Grill, turning frequently, 20 to 25 minutes or until tender and charred. When cool enough to handle, slice kernels off cobs and place in medium bowl.

Add turkey bacon, jalapeño, cilantro and lime juice. Toss to combine. Season to taste with salt. Drizzle with remaining oil. Serve with tortilla chips.