beer pairing

chicken 'n Brie wrap, carrots, and a glass of Criminally Insane Elf...AND JACK BAUER!

On the eve of the Spring Term: chicken 'n Brie wrap, carrots, and a coupla glasses of Criminally Bad Elf...AND JACK BAUER!

This is one of those Dinner(what-food’re-left-in-the-fridge).  For example, some arugula/lettuce, pickled cucumber/dill, sliced olives, capers, and/or red onions would definitely be welcome additions in this wrap.


Whisk everything together with  a fork.  Add vinegar to reach desired consistency and taste.


  • 2 chicken breast halves, fillet
  • 1/2 t butter
  • 4 thin slices of Brie de Nangis

Melt the butter and swirl on skillet so that the skillet is just coated with butter and there isn’t any pool of butter left.

Place the chicken breast fillets on the skillet and cook .

When the chicken is almost done, place the tortillas on top of the chicken to warm the tortillas and to keep the chicken from getting too dried. Flip the tortillas as necessary.  Don’t remove the skillet from the turned-off stove when you’re done just yet.

Spread a teaspoon of the mayo mixture on the center of the tortilla.

Lay a slice of cheese on the mayo spread.   Then, a fillet of chicken. Spread more mayo on top of the chicken, then, another slice of cheese, and some more mayo.  Roll the tortilla to make your wrap.  Place the wraps on the still-warm skillet (heat has already been turned OFF).

Have a sides of carrot sticks with the leftover mayo mixture.

Wrap:  2 10-inch wheat tortilla

Beer: Criminally Bad Elf

Baked chicken and rice paprika

Baked chicken and rice paprika

1 can (26 ounces) cream of mushroom soup, condensed
26 ounces water
4 ounces wild rice, 1 box of Private Selection’s all natural wild rice
1/2 t paprika
1/2 t cayenne pepper
1/4 t ground black pepper
1/2 t minced garlic, freeze dried
1/2 t chopped onion, dried
8 boneless chicken breast fillets, without skin; about 1 1/2 lbs
paprika, cayenne pepper, onion, garlic, and black pepper for sprinkling on the chicken fillets

Pre-heat the oven to 375°F.

In a 4-quart shallow baking dish mix soup, water, rice, paprika, cayenne pepper, onion, garlic, and black pepper.

Place chicken on top of rice mixture.

Sprinkle the chicken with additional paprika, cayenne pepper, onion, garlic, and black pepper.

Cover and bake at 375°F for 3 1/2 hours.  Stir every 30 minutes.  If the dish gets too thick before the rice is cooked, just add hot water.

Beer pairing: Rising Moon – Molson Coors  Brewing’s spring ale – is an unfiltered, amber wheat ale.