Beer-Braised Chicken Tacos

I probably have mentioned before I have a love for Mexican food.  We don’t have it often, but every once and a while I can't resist.  So, here’s a quick and easy taco recipe a bit different from chopped meat with a packet of seasoning. 

Other than the hard shells and enchilada sauce, I had everything for this recipe on hand.  I always keep shredded/diced cooked chicken in the freezer in 2-cup packages, usually leftover from making chicken soup, but could easily be pulled from a store-bought rotisserie chicken.  The seasonings are staples in my cabinet and I almost always have an onion or two in the pantry.  And with all the beer left from my birthday bash a couple weeks ago, there was no shortage there.

One pot does the trick for this one and really you need only about 20 minutes from start to finish – a quick and easy Mexican fix.  While there is a little beer in the recipe, didn't taste it much at all and the chili powder (which next time I would reduce) and enchilada sauce gave this a nice heat.

And – I cannot close out without a shout out to the hard shells.  We don’t normally go the hard taco route, but I saw an ad for these “fiesta flats” and had to see for myself.  Let me tell you – they are genius!  You can fill them and set them without tipping.  And while I still stand by the soft shell and feel hard shells get stale while they sit on the table (and most often than not, are stale when you take them out of the package) these were a rare treat.

Beer-Braised Chicken Tacos

Beer-Braised Chicken Tacos

What You Need:

• 2 c diced cooked chicken
• ½ large onion, diced
• 1 can enchilada sauce
• ¾ c beer
• 1 tbsp chili powder (I might try ½ tbsp next time)
• ½ tsp cumin
• Shells and toppings as desired (We topped ours with sour cream and a little shredded cheese)

How You Do It:

1. Sauté chicken and onion in rimmed skillet until onion starts to soften, about 2-3 minutes. 
2. Add seasonings, beer, and enchilada sauce.  Stir to combine and bring to a boil.
3. Reduce heat to an almost-simmer, and cook an additional 15 minutes uncovered, until the sauce reduces to desired consistency.  (Note:  I added a little slurry to thicken at the end).

Beer-Braised Chicken Tacos recipe adapted from Betty Crocker.

Slow Cooker Teriyaki Pineapple Beef

I have always been a fan of the slow cooker, I think that's probably becoming apparent by now. I mean really, taking ingredients, dumping them into a pot, and setting the timer - what could be worse?! The slow cooker does all the work!

And this doozie was a mere three ingredients: beef, teriyaki, & pineapple chunks. Similar to the chicken I made last week, all you do is dump the sauce over the meat and let it rip. An hour or so before you want to eat, dump in the pineapple and away you go!

I did, however, find the sauce to be a little runny, so while I boiled the noodles, I removed the lid from the slow cooker, added in a slurry (cornstarch + water), and turned the heat to high until the noodles were done cooking (leave it uncovered). Perfect.

Slow Cooker Teriyaki Pineapple Beef

Slow Cooker Teriyaki Pineapple Beef

What You Need:

• 2 lbs stew meat
• 1 bottle teriyaki sauce
• 1 can pineapple chunks, drained

How You Do It:

1. Combine the beef and teriyaki sauce in slow cooker.
2. Cook on low 7-8 hours.
3. During the last hour, add drained pineapple.

Slow Cooker Teriyaki Pineapple Beef recipe adapted from Eat At Home.

Jamie's Beer Dip

Happy Chanukkah everyone!

Tonight we're headed to a Chanukkah party at one of my husband's colleague's house.  And you know though the host always says you don't need to bring anything, you never listen.  The plan was always to bring a bottle of wine, but I can't stop there.  Not upon first meeting these folks!

So into the arsenal of appetizer/snacks recipes I went.  Not finding anything I was willing to debut at the party, I emailed and texted my mother for help.  She listed off a couple of good ideas before hitting the jackpot: Jamie's Beer Dip.

Now, I must give credit where credit is due.  In now way is this my recipe nor have I doctored it in any way.  It's amazing just how she made it the first time.  Jamie and I used to work together when I was in high school and every so often our store would have a pot-luck day and Jamie would make this amazing dip.  Beer, cheese, ranch... what could be wrong?!  Nothing.  And what goes better with beer than pretzels?!

Jamie's Beer Dip

Jamie's Beer Dip

What You Need:

• 2 blocks cream cheese, softened
• 2 cups shredded cheddar cheese
• 1 packet dry ranch dip mix
• 1/2 bottle beer

How You Do It:

1. Mix cream cheese, shredded cheese, and dry ranch until well-combined (I used my standing mixer).
2. Add beer and mix.
3. Chill until ready to serve.

Oh, and did you see what my amazing husband got me for the first night of Chanukkah?!

On the first night of Chanukkah
my true love gave to me,
a Donald Driver football jersey!