Beer Braised Chicken

So for some reason I totally love Claire Robinson from 5 Ingredient Fix. Plus, 5 ingredients for a tasty dish? Yes please! I watched her make this beer braised chicken and knew I had to make it! Plus I've never cooked with fennel before, so this was perfect. It was so good!

3 slices thick cut applewood bacon

1 whole chicken, quartered (I just used breasts and thighs)

salt and pepper

1 fennel bulb, trimmed, cored and thinly sliced

1 bottle dark beer

2 tbsp. apple cider vinegar

Preheat oven to 400 degrees F.

In a Dutch oven, cook the bacon until nice and crispy. Remove the bacon to a paper towel-lined plate to drain and crumble when cooled.

Pat the chicken dry and season on all sides with salt and pepper. Sear the chicken on all sides in the pan with the rendered bacon fat, until the outside is brown and crispy. Remove the chicken to a plate and add the fennel to the pan. Season with salt and pepper, to taste, and saute until caramelized and tender, about 10 minutes. Add a little water if the fennel starts to burn. Pour in the beer and bring it to a simmer. Nestle the chicken and all the resting juices, breast side down, in the fennel and beer. Cover and transfer the pan to the oven. Roast for 35 to 45 minutes, flipping the chicken over after 20 minutes.

Remove the pan from the oven and put over low heat. Remove the chicken pieces to a warmed serving platter. Add the vinegar to the sauce and simmer to reduce to a thicker consistency, about 5 minutes. Pour the sauce over the chicken pieces, top with the crumbled bacon and serve immediately. If you want a smoother sauce, just strain the sauce after it has reduced.

Classic German Potato Salad

Jim found this recipe in our local newspaper. I didn't think I liked German potato salad, but this was good stuff.

2 lbs. redskin potatoes, cooked, cooled and sliced
1 tbsp. canola oil
3/4 cup chopped onion
3 tbsp. cooked bacon bits
3/4 cup water
1 tbsp. all-purpose flour
1/3 cup cider vinegar
4 tbsp. sugar
1/2 tsp. celery seed
1/2 tsp. dry mustard
3/4 tsp. salt
1/8 tsp. ground white pepper

In a large bowl, place the cooked, sliced potatoes.

In a small nonstick skillet, heat the oil over medium heat. Add the onion and bacon bits and saute until onion softens, about 4-5 minutes. Place onion-bacon mixture on top of potatoes and set aside.

In a small bowl, whisk together the water and flour until dissolved. Add the vinegar, sugar, celery seed, dry mustard, salt and pepper and continue to whisk until combined. Pour the vinegar mixture into a saucepan and cook over medium heat until bubbly; boil and stir for one minute. Pour sauce over potato and onion-bacon mixture and gently stir to coat. Serve warm.

Creamy Shrimp with Corn and Bacon

I love making shrimp dishes. They come together so fast so they're great meals to make on nights when you don't have much time. I found this one in my Real Simple magazine and knew it was one I wanted to try. It was delish!

1 cup long-grain white rice - we used brown rice
Kosher salt and black pepper
4 slices bacon
1 tbsp. spoon olive oil
1 onion, chopped
1/2 cup dry white wine
3/4 cup heavy cream
1 1/4 pounds large shrimp, peeled and deveined
1 10-ounce package frozen corn

Cook rice according to whatever type you are making.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 5 to 7 minutes. Transfer to a paper towel, let cool, then break into pieces. Wipe out the skillet. Heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add the wine and cook until reduced by half, 2 to 3 minutes. Add the cream and bring to a boil. Stir in the shrimp, corn, and 1/4 teaspoon each salt and pepper. Simmer until cooked through, 4 to 6 minutes. Stir in the bacon; serve over the rice.

Springfield Chili

I love chili! I could seriously eat it everyday! Well today seemed like the perfect day for a nice, cozy bowl of chili. I adapted this recipe from Cooking Light. I added a dried chipotle pepper for a little smokiness and some heat and a little cayenne pepper for some more heat. Oh, and I got to use my dutch oven again! Score!

1 bacon slice, finely chopped - I used ham instead
2 1/4 cups finely chopped onion, divided (about 2 medium)
2 garlic cloves, minced
1 pound ground beef
1 (12-ounce) can beer (such as Budweiser)
3 tbsp. chili powder
1 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/4 tsp. ground cumin
1 dried chipotle pepper, seeded and finely chopped
1/4 tsp. cayenne pepper
1 (14 1/2-ounce) can diced tomatoes, undrained
1 (8-ounce) can no-salt-added tomato sauce
1 (15-ounce) can pinto beans, rinsed and drained

Cook ham in a large Dutch oven over medium heat 5 minutes or until browned. Stir in 2 cups onion; cover and cook until onion is tender (about 5 minutes). Uncover and stir in garlic; cook for 1 minute.

Increase heat to medium-high; add ground beef to pan. Cook 5 minutes or until browned, stirring to crumble. Add beer; cook until liquid is reduced to 1/3 cup (about 7 minutes). Stir in chili powder and next 7 ingredients (through tomato sauce). Cover, reduce heat, and simmer 30 minutes or until mixture thickens. Stir in beans; cook 10 minutes or until thoroughly heated.

We topped our chili with some shredded mozzarella cheese (normally I like to use cheddar, but this was all we had, and hey...cheese is cheese) and sour cream. We like to eat our chili with some tortilla chips too.

Chicken Avocado Bacon Wrap

We had some leftover chicken that we had marinated in Newman's Own Lighten Up Light Lime Vinaigrette. We decided to make a wrap with a few items we had around the house...and a few items I had to pick up at the store. It was quite delish and quick and easy!

leftover chicken shredded or cut into strips
1 avocado, sliced thin
shredded cheese
romaine lettuce
watercress
2-4 strips of bacon
tomato, sliced thin

we made 2-3 wraps out of this

Just layer everything on the wrap of your choice, roll it up and enjoy!