These chicken tacos are easy to make (10 minutes of prep time and four hours in the slow cooker is all you need), but they look and taste like you spent all day in the kitchen. The leftovers are delicious the next day too.
Alicia Underlee Nelson is a freelance writer and photographer who covers craft beer, travel, art, entertainment, history and breaking news for Thomson Reuters, Food Network, USA Today, Delta Sky Magazine, AAA Living Magazine, Midwest Living, Beer Advocate, trivago, Matador Network and numerous other publications.
Her first book, titled “North Dakota Beer: A Heady History,” was published in 2017. Follow her adventures across the American Midwest, prairie provinces of Canada and beyond at prairiestylefile.com. You can also find her (and photos of what she’s drinking) on Facebook, Twitter and Instagram.
This fresh take on a classic dish combines a complex, fragrant sauce and savory chicken meatballs. As an added bonus, you only need to use one skillet, so clean up is a snap. Serve the meatballs as an appetizer or with basmati rice as a main dish.
VeganBrew combines vegan cuisine and craft beer with inventive recipes. Here's one for beer-braised Brussels sprouts with Shiitake bacon and quinoa pilaf.
This recipe for beer-candied bacon by Tide & Thyme will fit in perfectly at your next back yard get-together. The sugary sweetness of the brown sugar glaze is just the right contrast to the hearty bacon.
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