Beer isn't just for drinking. Chef and mom Susannah Locketti puts it to work in two easy recipes for St. Patrick's Day.

I'll admit it, I'm not a beer drinker ... but I'm a beer eater! I love the flavor that beer adds to food. Beer creates a certain smoky flavor to breads and a savory little bite in recipes needing onions. Onions and beer are great together -- the onions just soak up that flavor! The next time you pick up beer, save one bottle or can to experiment with. Here, I've used it in a Jalapeno Beer Bread that is so easy to make in the bread machine. I've also used beer to flavor and glaze onions for an easy pork tenderloin dinner. Buy the tenderloin when it is on sale for under $4 per pound in the grocery store to keep the meal affordable.

Cheesy Jalapeno Beer Bread

Ingredients:
¾ cup water
½ cup beer
2 cups bread flour
¾ teaspoons salt
½ teaspoon smoked paprika (optional)
1 tablespoon sugar
½ cup shredded Jalapeno Cheddar Jack Cheese

Method:
Set your bread machine on basic white bread for a 1.5 lb loaf. I like to use the dark crust setting for this one.
Add the water and beer. Top with flour through sugar evenly. Turn on the machine to make the bread. Add the cheese when your machine beeps to add any additional ingredients. (Most have this option built in.) The bread is usually ready in under three hours. I make this bread first thing in the morning on a weekend while I do chores and it is ready and hot by lunchtime. This bread is great with a turkey sandwich topped with avocado, red onion, lettuce and a dab of mayo.

Easy Pan Pork Tenderloin with Sweet Beer Onions

1 pound pork tenderloin trimmed of all fat
3 tablespoons olive oil divided
Kosher salt and pepper
4 large onions, diced
½ cup beer
3 tablespoons packed brown sugar
1 teaspoon chopped fresh sage (optional)

Method:
Heat a large nonstick skillet over medium high heat and add 1 tablespoon olive oil. While the oil heats, slice the tenderloin into ½" thick slices and season with salt and pepper. Brown on both sides and until cooked through. Remove and set aside. Add the remaining 2 tablespoons of olive oil and, when hot, add the onions, and season again with salt and pepper. Continue to cook the onions until they soften and brown, stirring often. Add the beer and switch the heat to high. When the beer starts to reduce, add the brown sugar and stir until the mixture thickens slightly. Turn off the heat, add the sage, stir, and serve with the tenderloin.

Susannah Locketti is an on-air chef and lifestyles personality discovered by the Food Network. Susannah is a mother of 2 boys who specializes in low-cost approaches to food and home. She is currently working on her first cookbook.