bringin' home the SIZZLE

Six ways to add this crowd-pleaser to your plate

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.