exclusively Skirt in the Kitchen
Who doesn’t like this on an end-of-summer/early-fall day?! You naturally incorporate the colors of autumn with what you choose to cook, what you want to eat when the weather is trying to chill and go into pumpkin mode. It’s great to use up the vegetables in your garden as best you can, know what to do with them, and eat nutritionally as much as possible. I’m not zeroed in on healthy eating but I do like to achieve some sort of a balance-the value and flavors of nutrition as well as fat in my choice of foods-like cheese! Do I want to be influenced and full-forced either way?-No. Lol, I will have my fat content, too. Cheese does it for me as long as there’s good grilled meat ready to put into a meal, so I decided to make a Mexican chicken stack.
I prefer cutting raw chicken when it’s partially frozen, more frozen than thawed. I think it cuts better. And for this, I prefer boneless breast meat.
As soon as the meat hits the grill or hot skillet, season it. I used Weber ALL NATURAL NO MSG BOLD ‘N SMOKEY CHIPOTLE SEASONING. No need to salt the meat.
Remove the chicken and keep warm. Drizzle more olive oil to caramelize red onion, jalapeno pepper, roughly-chopped celery, and a green tart apple with the peelings left on the wedges. For an herb addition, saute Pineapple Sage (a good amount) and organic French Marigold petals in with the vegetables. Believe it or not, these flowers serve as an accent as far as health and flavor go. I thoroughly enjoy cooking with fresh herbs and edible flowers. They also bring on the color!
Pineapple Sage is also referred to as Tangerine Sage, a perennial shrub native to Mexico and Guatemala. It has the scent of pineapple, lowers anxiety and blood pressure. It becomes the salad leaves in the dish.
To fry into a stack, lay a tortilla flat on the skillet. Build it with Mexican-blend cheese, the meat and vegetables, and more Marigold petals and Pineapple Sage that has not been cooked. Over all, layer a second helping of Mexican cheese, then the final tortilla. Flip carefully with a large spatula, then serve hot and enjoy!
Stack a wrap.
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