Tag Archives: chicken

Mushroom Ravioli with Gouda Cream Sauce

Mushroom Ravioli with Gouda Cream Sauce and Chicken

  • Servings: 2
  • Difficulty: easy
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Mushroom Ravioli with Gouda Cream Sauce and Chicken
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Every once in a while you just hit it out of the park. Tonight was one of those nights. We have a Trader Joe’s that opened up near us. In North Texas there are weird grocery rules/laws that some idiot set up to try and keep a monopoly on our grocery stores. There is a beautiful loop hole where “specialty” stores are allowed to exist so we have some great stores like Central Market, Trader Joes, City Market and Whole Foods that allow us access to ingredients and food we can’t find in our typical grocery stores. Still pining for HEB up here.

All that to say, I picked up a few things from “my” Trader Joe’s and one of them was mushroom stuffed ravioli. Jill’s treads are getting pretty slick as she has a lot of stuff going on and working long hours and weekends. Tonight was the big deadline so I thought I would make something a bit decadent. I remember eating a ravioli I liked that had this Gouda cream sauce and thought I would try to make something similar.

This was amazing. I mean really really delicious if you like rich sauces. I added chicken to get some protein in there but it holds up without it too. Toothy al dente pasta stuffed with earthy mushroom filling and then topped with a salty and rich creamy sauce. My one regret was my plating. I should have used my rectangle plates and lightly sauced it and topped it with the Ravioli and then the chicken and mushroom mixture and then topped with the sauce.
The taste wasn’t compromised but it would have looked worthy of how it tasted.

Ingredients:

Trader Joe’s Mushroom Ravioli
Two bunches of green onion (only whites and light green)
Baby Portabella sliced
3 cloves of minced garlic
1 chicken breast cut into pieces
Olive oil
Kosher Salt and Pepper

Sauce
1 cup heavy cream
2 tbs of butter
1 cup of Gouda Cheese
Black Pepper and Kosher Salt
2 tsp of Thyme

Directions:
1. Get your water boiling.

2. In a cast iron skillet on medium heat coated with olive oil. Lightly salt and pepper your cubed chicken and cook it and get some color on it. Remove and set aside.

3. Now take your sliced mushrooms, onions, butter and add them to the pan. As their water is released scrape your pan to dislodge all those tasty chicken bits. When soft add the garlic and turn your heat down to low. Cook for about a minute. Slowly add a cup or so of cold cream that will help lower the temp. Take your Gouda and break it up into small pieces and constantly stir until it is all melted. Add thyme, taste and season accordingly. I added the chicken back to the sauce at this point. IMG_0642

4. As your sauce is just outside of a simmer and is continuing to meld. Cook your Ravioli according to the package. Don’t overcook it. You want it firm and toothy. To plate drizzle some sauce on a plate and then place your ravioli and top with sauce mixture.
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Sombrero Salad with Grilled Chicken

Sombrero Salad with Grilled Chicken

  • Servings: 2-4
  • Difficulty: easy
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Sombrero Salad with Grilled Chicken
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I was leafing through one of my Rachael Ray’s magazines and spotted an interesting salad that had roasted corn, grilled chicken and avocado. Before I go any further, I must say regardless of what you think of Rachael Ray she puts out really simple but delicious recipes. I don’t watch her shows or anything but I do have her cookbooks and take her magazine. She cranks out so many recipes it’s insane to comprehend. I rarely disappointed in anything I try from her. She, Ina and Rhee really have a knack for churning out great recipes that turn out well.

So I saw this salad in her magazine but didn’t really want a lettuce intensive salad. Interesting tidbit, some guy released a report about salads and how they aren’t that great for you. He states that they are mostly water and when compared to other vegetables the nutrient ratio is super low. Meaning if you eat a big salad without a lot of other stuff in it you are eating low nutrition water. When you look at how spinach and other greens cook down so much it kind of makes sense. Most fruits and vegetables contain a lot of water, heck proteins. But it’s interesting to consider water to nutritional value ratios.

I digress again. I took some chicken out in the morning and poured in some lime juice, cilantro stems, chili seasoning, oil and a little tequila and I let it marinate for a few hours. The acid from the lime tenderizes it. I picked up some poblanos, corn, avocados, shallots, cherry tomatoes, 1 can of organic pinto beans. That was the base of my salad. As for the dressing I simply took some sour cream and mixed in some adobo sauce and lime juice.

This ate kind of like a cold version of Chipotle bowl minus the rice. The roasted veggies and adobo sauce gave it a smokey element and the corn popped with sweetness and the beans and avocado added a creamy element. For crunch I did crumble 3-4 tortilla chips.

Ingredients:
2 Chicken Breasts (free range / air chilled)
1 avocado
3 ears of corn
2 Poblano Peppers
Handful of cherry tomatoes
1 can of organic pinto or black beans
1 bunch of cilantro
1 small purple onion
2 limes
Shot of tequila
Chili seasoning
1/4 sour cream
1 adobo pepper with 1 tbs of sauce
a few tortilla chips
Goat cheese or Feta or Cojita Cheese

Directions:
1. Marinate your chicken breasts for three hours up to overnight in the juice of one lime, shot of tequila, about 1 tbs of chili seasoning and the stems of your cilantro.

2. Fire up a grill pan or your grill on medium high heat and put your shucked corn and poblano’s on the pan (no oil). Put a char on them and pull them off when nicely blackened. Set aside the corn and put the peppers in a bowl with plastic wrap to steam. After both cooled. Remove the skin of the peppers, seed them and dice them up. Cut the kernels from the cobs.

3. Rinse the beans, dice the tomatoes and red onions. In a bowl combine these with the corn and peppers you blackened. IMG_0546

4. Mix your sour cream, juice of half a lime, and adobo peppers and sauce. Stir it into your veggies to coat them well.

5. Back to the chicken. On that same pan, turn down the heat to medium and cook your chicken until done. When done, let it cool and then cut against the grain at a 45 degree angle

6. Plate it by crushing some chips in the bottom of a bowl. Spoon the veggie mixture into a mound and place your chicken and avocado on top. Sprinkle some cilantro and goat cheese to finish. You could spoon in some salsa but really the salad is kind of a chunky salad.
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Coconut Curry Lime Chicken with Hot Broccoli

Coconut Curry Lime Chicken with Hot Broccoli

  • Servings: 2
  • Difficulty: easy
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Coconut Curry Lime Chicken with Hot Broccoli
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No surprise but I need to lose a little weight so you are going to get more waistband friendly recipes. I am not going strict clean/paleo or anything but more like weight watchers. It should be no surprise that more chicken, fish and veggies will be making the plate until I can button my pants with less effort.

I love green curry dishes that have that silky coconut milk with layers of green curry and vegetables. So when I saw a recipe for Coconut Lime Chicken it made me think of green curry. And when I read the ingredients, I spotted curry….sold! It doesn’t really taste anything like you might taste in a typical Thai green curry dish. The chicken is super moist and the sauce reduction helps carry that flavor to the rice. I also roasted up some broccoli as a side and used a little soy sauce and red chili flakes to flavor it.

Ingredients:
2 free range air chilled chicken breasts
Marinade and Sauce
1 can of coconut milk
1 lime juiced and zested
3 tbs of Soy Sauce (GF)
1 jalapeno sliced (seeds and all)
2 tsp of cumin
2 tsp of curry powder
2 tbs of olive oil

1 package of Rice
Broccoli
Soy sauce
Red chili flakes
cilantro

Directions:
1. Super easy. Make your marinade by mixing it all in a bag and add your chicken breasts. Marinate it overnight or at least for several hours.

2. Heat up your grill and grill pan to a medium high heat (300-400). Remove the chicken from the marinade and shake off the excess sauce/marinade. IMG_0510

3. Take the marinade and sauce and put it in a small pan and heat to a simmer. This can freak some people out but by getting it a boil and letting it simmer will kill the bacteria. IMG_0507

4. Preheat your oven to 350. Cut your Broccoli into bite sized pieces. Sprinkle a little soy sauce on them along with red chili flakes. Roast them for about 20 minutes while your chicken is grilling. IMG_0508

5. While your chicken is resting after it is cooked. Make your 90 minute rice in the microwave I cut the chicken and then poured the sauce over the rice and chicken. I garnished with cilantro.
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A Little bit of Chicken Fry Hummus Pita

A Little bit of Chicken Fry Hummus Pita

  • Servings: 2
  • Difficulty: easy
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Chicken-Fry Greekish Pita
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This is a mash up recipe that is sort of Greek, Middle Eastish with an American twist. I think. Recently I was in Canada and one of my buddies wanted to take me to this Shwarama joint for lunch. It was like a Chipotle or Freebirds but served Greek food. Unrelated to that experience, I recently saw a review of a new joint in town and the picture had french fries in the burrito.

So I decided that the potatoes would balance out the lemony garlicy chicken I was making so came up with a Pita filled with fresh made hummus, grilled chicken and french fries that were seasoned with my fry seasoning. It turned out great. The hummus and chicken pared well given the lemon and garlic and then the fries give it a nice texture balance but also some seasoning depth with my Fry Seasoning. It was really good and might be a nice departure from tacos, burritos, sandwich or hamburger.

Ingredients:
Whole Wheat Pita
Chicken Breasts (cubed into kebab size)
Marinade
1 lemon juiced and zested
4 cloves of garlic
2 tbs of Worchestershire
1/4 cup of Ranch Dressing
2 tsp of Tabasco

Packaged Shoestring Fries
My French Fry Seasoning https://whiskeynwry.com/?s=Fry+Seasoning

Hummus

2 cans of garbanzo beans (reserve liquid if needed to thin it out)
1/4 cup of Tahini paste
4 cloves of garlic
2 lemons juiced (add a little at a time and taste)
2 tbs of Olive Oil
1 tbs of Tabasco
pinch of cumin
Kosher Salt

Directions:
1. Make your hummus by adding the beans, olive oil, tahini, garlic, tabasco into a food processor and slowly add your spices and lemon juice tasting along the way. Store it in the fridge until needed.

2. Go ahead and fire up your french fries and cook according to the package. About 3/4 of the way through the cooking process, sprinkle the fry salt and give it a toss. Finish cooking your fries.

3. Get your grill fired up and skewer your chicken pieces leaving a little space between them. Don’t smash them up or you might end up with some raw chicken or have to grill it longer. I cooked them for about 8 minutes over the fire to put some char on them. Then I moved them to other side of the grill and cooked until done.

4. The pitas I bought didn’t have a pocket so I had to go with the fold over. I heated the pita in the microwave to soften it up. I spread hummus over the entire inside. I added my seasoned fries and then my chicken. Topped it with a little more hummus and served.
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Chicken Broccoli Cheese Quinoa Casserole

Chicken Broccoli Cheese Quinoa Casserole

  • Servings: 8
  • Difficulty: easy
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Chicken Broccoli Cheese Quinoa Casserole
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My oldest sister didn’t my Mother’s cooking gene. She is about ten years older than me so I got to see her go to college, get her first job, get married, have kids etc… So she was a “grown up” in my eyes. She would have us over for dinner for birthdays and to see her kiddos etc. I would dare say the first 15-20 years of her adulthood every meal that was ever served by her was chicken divan. While impressive the first five times it soon became a joke.

While it was a joke in our family, it really is a pretty tasty dish and certainly a great way to get kids to eat broccoli. It’s creamy, cheesy and savory. I think this base could be adjusted towards a mexican flair by adding roasted hatch chilies and cilantro.

Ingredients:
2 free range air chilled chicken breasts (diced)
1 cup of quinoa, rinsed and drained
3-4 cups of diced broccoli (bit sized)
1 small white onion (diced)
1 stalk of celery (diced)
2-3 garlic (minced)
2-3 tbs of butter
1 tbs of olive oil
1 can of cream of chicken soup
1 cup of sour cream
2 cups of chicken broth
1 cup of low fat milk
2-3 cups of cheddar
1/2 cup of flour
1/2 cup of panko bread crumbs
2 tsp of garlic powder
2 tsp of onion powder
2 tsp of cayenne powder
Kosher Salt
Black Pepper

Directions:
1. Preheat your oven to 350 degrees, rinse and drain your quinoa, spray a 9×13 baking dish and set it aside. Now get to chopping your onion, celery, garlic, broccoli and your chicken.

2. In a medium heated cast iron skillet add your olive oil and cook your chicken. When done, remove and set aside.

3. Add your onion and celery into the same skillet and cook until soft. Add the garlic and then also the butter. After the butter has melted add your flour to start making a roux. Stir constantly. Add half your chicken broth and milk and turn down your heat to medium low. Stir and thin it out. IMG_0446

4. So now you have a soupy mixture that will tighten up. Add your sour cream and cream of chicken soup stir until well combined. Return your cooked chicken and add your broccoli and half your cheddar cheese. Stir until well combined. Now eye ball the mixture to make sure it is on the “wet” side. Add your seasonings and taste and adjust accordingly

5. In your sprayed baking dish add the quinoa and the rest of the chicken broth to make sure it is covered well and wet. Pour the skillet into the baking dish. Cover with cheddar and panko. Cook for 30-40 minutes. Half the time covered and half uncovered.
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Creamy Cajun Chicken Pasta

Creamy Cajun Chicken Pasta

  • Servings: 2
  • Difficulty: easy
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Creamy Cajun Chicken Pasta
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If you ever scroll through pintrest for recipes and use the word chicken you will likely see some of the canned,”way to professional” posts with cajun pasta dishes. But even if you go to food.com or foodnetwork.com you will see this type of recipe pop up. So I tried it and thought it was pretty good. Wasn’t mind blowing but has a nice balance of savory and creamy parmesean sauce paired with the spice punch of typical cajun food.

When I make these type of pasta dishes I really don’t measure anything but instead rely on taste, color and texture but I will try to remember about how much of each ingredient I used.

Ingredients:
2 Chicken Breasts (boneless/skinless/diced)
2 tsp of Slap Ya Mama Seasoning
1 tsp of chili powder
1 tsp of garlic powder
1 tsp of Black Pepper
Little pinch of cumin (optional)
Pasta
1 can of rotel (Drained)
1 red onion (diced)
1 red pepper (seeded and diced)
2 tbs of cream cheese
1 tbs of butter
1/4 cup of cream
1/4-1/2 cup of Parmesan cheese

Directions:
1. Dice your chicken into bite sized pieces. Combine your spices and cover the chicken for 30 minutes or so.

2. Cook your pasta (whatever shape you like) per the package but salt the water when it comes to a boil. Reserve a cup of the liquid for your sauce.

3. In a medium-low heated cast iron skillet add a little butter and your seasoned chicken. Cook until done and then remove from your pan and set aside.

4. In the same pan, add your pepper and onion. Cook until you achieve your desired softness. Now stir in your cream and cream cheese and lower the heat. Add your chicken in and then the Parmesan cheese. Put your pasta in and mix well. Turn off the heat and taste it. Add spices and cheese to your taste.
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Chicken Club Sandwich with Herb Goat Cheese

Chicken Club Sandwich with Herb Goat Cheese

  • Servings: 2
  • Difficulty: easy
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Chicken Club Sandwich with Herb Goat Cheese
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This was a terrific sandwich. The soft sourdough bread with crispy bacon, tender chicken breast, balsamic marinated heirloom tomatoes complimented with tangy and herbaceous goat cheese. Very simple but one of those meals where you think “wow why don’t I have this once a week”. You could serve it hot, room temperature or even cold.

Ingredients
Fresh Sourdough Bread
3 strips of bacon
2 chicken breasts (pounded to even thickness)
1-2 heirloom tomatoes
3 tbs of goat cheese
Fresh thyme
Fresh Basil
Dukes Mayo
Kosher Salt

Directions:
1. In a medium-low heated cast iron skillet add your bacon. The trick is to go low and slow to properly render out the fat and to crisp it perfectly. It shouldn’t curl up on you. If it does turn your heat down. When cooked remove and place it on paper towel.

2. Lightly salt and pepper your chicken after you pounded it so that it is a consistent thickness. This will ensure it cooks evenly and stays juicy. Place the chicken right into the pan you were using for cooking the bacon. When done let it rest and slice thinly against the grain. IMG_0394

3. While your chicken is cooking. Take some goat cheese and add chopped basil and thyme. I heat it in the microwave for 5 seconds to blend it easier. Let it come to room temp and you can skip that step. Also slice your tomatoes, salt them and place on a paper towel. The salt will draw out the moisture and aide the balsamic vinegar in soaking into the tomato. After about 5 minutes dab with paper towel and drizzle balsamic vinegar on your tomatoes. IMG_0393

4. Slice your bread. Put Dukes Mayo on one slice and goat cheese on the second slice. Add chicken, then bacon and top with your tomato. Enjoy. IMG_0397</aIMG_0400>

Grilled Chicken and Corn Quesadillas with Pesto Sour Cream Dipping Sauce

Grilled Chicken and Corn Quesadillas with Pesto Sour Cream Dipping Sauce

  • Servings: 4-6
  • Difficulty: easy
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Grilled Chicken and Corn Quesadillas with Pesto Sour Cream Dipping Sauce
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Recently I saw a recipe for Chicken, corn and caramelized onion quesadillas. So I was thinking about it while at the grocery store when I saw their fresh corn. I didn’t want to spend the time caramelizing the onions so I went with fresh green onions. I decided to also make a pesto dipping sauce with avocado, sour cream, lime juice and pesto. Tangy, herbaceous and creamy.

The grilled chicken and corn gave the quesadilla a sweet and savory combo. I also used a mix of Monterrey Jack cheese because it melts so well but to bump up the tang I sprinkled in some goat cheese.

We loved how these turned out. Crunch outside with creamy chicken, corn, onion, cilantro swimming in melted cheeses. The dipping sauce was tangy with the lime juice but complimented the cilantro with the pesto. This would be great for a party or gathering and would also make a filling appetizer or a meal. It’s a great way to amplify your typical cheese and chicken quesadilla.

Ingredients

4 flour tortillas
2 chicken breasts
2 green onions
handful of cilantro
1.5 cup of shredded Monterrey Jack cheese
2 tbs of goat cheese
Penzey’s Fajita Seasoning

Sauce
1/4 quarter cup of sour cream
Juice of 1 small lime
1 tbs of green pesto (store bought)
1 avocado
Dash of cayenne


Directions:

1. Make your sauce by combining everything in a bowl and mash the avocado until smooth. Mix, taste and adjust accordingly. Put in the fridge until ready to serve. IMG_0358

2. Fire up your grill and let it get to about 375 or 400 degrees. While your grill is heating up, take your chicken breasts and trim them. Then cover in plastic wrap and pound them until they are consistently the same thickness. This makes for even grilling. I dusted them with Kosher salt and Penzey’s Fajita seasoning. Now put your corn and chicken on the grill. Close it and walk away for about 6 minutes. Rotate corn and flip chicken when you get nice marks on it. When done bring in to rest.

3. While my chicken and corn were resting, I cut my green onions and cilantro and shredded the Monterrey Jack cheese. So now all I need to do is cut the corn and chicken and assemble.

4. Now for the assembly. Mont Jack and onions down and then the chicken.
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Add cilantro, corn and goat cheese.
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4. Heat a non stick pan large enough to cook your tortilla. Put a little butter down on medium heat and put your base down and top it with the second tortilla. Cook for about 4-5 minutes until the cheese melts and you get a nice crunch on your tortilla. Butter, flip and do the second side. Cut and serve with your sauce.
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Atomic Pineapple Express Chicken Stir Fry

Atomic Pineapple Express Chicken Stir Fry

  • Servings: 2
  • Difficulty: easy
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Atomic Pineapple Express Chicken Stir Fry
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I am more of a Korean and Thai food guy than Chinese but I do like General Tso Chicken, Mongolian Beef, Cashew Chicken, and various noodle dishes. I spun by Whole Foods to pick up some salmon the other day and spotted a stir fry veggie package that contained celery, mushrooms, carrots, snow peas and broccoli. So I decided to take the base of the General Tso sauce and kick it up a couple of levels.

The typical General Tso is fried with cornstarch as the coating. I departed from that to save a few calories at the sacrifice of texture. That said, I did dry my chicken and cooked it in a medium heated non-stick pan to get some char or color on the chicken to make up for the lack of crunchiness. I might have over did the sauce because it was a heater. After one bite we both had a little sweat going so if you don’t like spicy stuff don’t use the Sambal and dried arbol chilies.

Ingredients:
3 air chilled organic chicken breasts or thighs
1 package of stir fry packaged veggies (Whole Foods)
1 package of Jasmine Rice cooked

Marinade
1 cup of water
1/4 cup of GF Soy Sauce
2 tbs of Sriracha
1 small can of pineapple juice
2 tbs of Kosher salt

Sauce
1/2 cup of Chicken Stock
1/4 of Soy sauce
3 tbs of tomato paste
1 small can of pineapple juice
3 tbs of Pineapple “topping”
2 tbs of Sambal or Sriracha
1 tsp of Sesame oil
2 tsp of Fish sauce
2 garlic cloves minced
1 tbs of grated ginger
3 dried arbol chilies
3 tbs of brown sugar
1 tbs of cornstarch (diluted in 3 tbs of water)

Directions
1. Marinate your chicken by dicing it up to the size you prefer in your dish. Dice and put in a Zip-lock bag and add all your ingredients and let it marinate in your fridge for 3hrs-24 hrs.

2. When ready to cook I started with the sauce in a medium high heated sauce pot I added all my ingredients and let it reduce. From a timing perspective if you like your sauce thick you will want to simmer and stir for about 15 minutes before working on the chicken and veggies. You will continue to cook your sauce while you cook the chicken and veggies.

3. Get your wok or non-stick pan to about medium high heat with a tablespoon of high heat oil. Remove your chicken from the marinade and pat it dry with a paper towel. The reason for this is that if wet it will cook but steam your chicken so you wont have any texture or color on it. I cooked my chicken for about 10 minutes and drained the pain dry about three times to keep the pan as dry as possible. Remove your chicken and set it aside. Your plan will be be black from the soy sauce at that high of a heat in a dry pan. Give it a wipe clean.

4. If your sauce is to your liking then you are about 5 minutes from plating. Back to the wok or large non stick pan, I added my hard veggies and keeping broccoli out until the very end. I cooked these for about 5 minutes and then added my chicken back to warm it through (see below) IMG_0266

5. Right before serving, add your sauce to the pan and turn off the heat. Microwave your rice for 90 seconds and plate it. Stir and cover everything with your sauce until coated. Serve and enjoy the sweat.

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Chicken Burrito with Buffalo Blue Cheese Slaw

Chicken Burrito with Buffalo Blue Cheese Slaw

  • Servings: 2
  • Difficulty: easy
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Chicken Burrito with Buffalo Blue Cheese Slaw
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Tonight we were watching the US open which was kind of cool that it was broadcasted in prime time given it was on the west coast. Lot’s controversy over the condition of the course which did look a lot like watching Armstrong blast his ball off the moon’s surface. The course was dry and hard as a rock which made for some interesting golf… part frustrating and part intriguing. Great story lines with Jason Day’s vertigo, Jordon Speith’s second major this year, DJ’s collapse and three putt on the 18th and of course Joe Buck on the mic.

To give a nod to the conflicting golf course, I decided to make a pulled chicken burrito but instead of going tex-mex, I would use blue cheese and buffalo cabbage slaw. Not what you expect when eating a burrito… confusing but tasty like that golf course. This burrito was consumed with our almost nightly Jack Daniels and Diet Cherry Dr. Pepper. I did ease up on making it a total buffalo blue because Jill doesn’t like too much buffalo sauce. Nice little dinner in a pinch.

Ingredients:
Cilantro
2 chicken breasts
2 cups chicken broth
1 beer
1 tbs cumin
2 tbs of chili powder
1 tbs onion powder
1 tbs garlic powder
2 tbs of Tabasco

Slaw
2 cups packaged cabbage slaw
1 jalapeno
3 tbs Duke’s Mayo
3 tbs of Sour Cream
1/2 cup of Blue Cheese crumbles
2 tbs of Franks Wing sauce

Directions:
1. Super easy. Poach your chicken with the broth, beer and spices. Cook in a pan on medium heat until tender. Shred with a fork and add it back into the broth to max out the flavor. IMG_0194

2. For the slaw simply seed and dice your fresh jalapeno and add half the wet ingredients and taste. Continue to add until you get the taste and wetness you desire. IMG_0192

3. Take your burrito sized flour tortilla and put a damp paper towel in the package and microwave for 20-30 seconds to soften it up. Add your slaw, then chicken and finally fresh cilantro. Fold in the side and roll it tight. I hit it the the microwave for 15 seconds before eating. IMG_0196</aIMG_0200IMG_0201>