These chicken tacos are easy to make (10 minutes of prep time and four hours in the slow cooker is all you need), but they look and taste like you spent all day in the kitchen. The leftovers are delicious the next day too.
Alicia Underlee Nelson is a freelance writer and photographer who covers craft beer, travel, art, entertainment, history and breaking news for Thomson Reuters, Food Network, USA Today, Delta Sky Magazine, AAA Living Magazine, Midwest Living, Beer Advocate, trivago, Matador Network and numerous other publications.
Her first book, titled “North Dakota Beer: A Heady History,” was published in 2017. Follow her adventures across the American Midwest, prairie provinces of Canada and beyond at prairiestylefile.com. You can also find her (and photos of what she’s drinking) on Facebook, Twitter and Instagram.
This zucchini bread features Left Hand Nitro Stout, which densifies the treat, making the finished product a high-energy treat that pairs perfectly with a dark roast coffee (in the mornings) or a robust dark ale (in the evening).
Chef Branden Moreau was hired by No-Li Brewhouse to create a menu of high-end pub dishes to compliment their internationally award-winning beers. The Osso Bucco with Wrecking Ball Mushroom Gravy has quickly become a pub favorite!
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