Maple-Fennel Bacon
ACTIVE 10 MIN. TOTAL 40 MIN. MAKES 12 SLICES
- 3 Tbsp pure maple syrup
- 1 Tbsp dark brown sugar
- 12 slices thick-cut bacon
- 2 tsp fennel seeds, crushed
- Pepper
1 Heat oven to 375°F. Line large rimmed baking sheet with foil and set wire rack inside.
2 In small bowl, whisk together maple syrup and brown sugar.
3 Lay bacon on rack in single layer, making sure slices do not touch. Brush each slice with syrup mixture and sprinkle with crushed fennel seeds and a pinch of black pepper.
4 Bake until bacon is browned and crisp, 25 to 30 min. Using spatula, loosen bacon from rack and let cool 5 min. before serving.
From Pull Up a Chair by Tiffani Thiessen and Rachel Holtzman. Copyright © 2018 by Tiffani Thiessen Creative. Inc. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.
Jalapeno Popper Chicken Soup
ACTIVE 25 MIN. TOTAL 45 MIN. SERVES 4
- 4 oz bacon, cut into 1/2-in. pieces
- 1 Tbsp olive oil
- 1 medium yellow onion, chopped
- 1 large green pepper, seeded and finely chopped
- 4 jalapeños, seeded and finely chopped, plus more sliced for serving Kosher salt
- 4 cloves garlic, finely chopped
- 1/4 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 4 oz cream cheese, cut into 1-in. pieces, at room temp
- 2 rotisserie chicken breasts, shredded (about 2 cups)
- 4 oz Cheddar, coarsely grated (about 1 cup)
1 In Dutch oven on medium, cook bacon, stirring occasionally, until crisp, 8 to 10 min. Transfer bacon to paper towel-lined plate. Discard all but 1 Tbsp bacon fat.
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