Its been really gloomy and rainy this week. Cold, cloudy, grey days make me think of soup. A nice steaming bowl of chicken quinoa soup with a piece of honey wheat bread fresh from the bakery. Doesn’t that warm you up just thinking about it?
This quesadilla is inspired by my older brother Kyle because he always orders unique combinations on his pizza, usually involving pineapple. I always thought it was weird because my favorite toppings were pretty traditional…cheese, sausage, pepperoni… etc. Pineapple belongs in pineapple upside down cake, not pizza! Wrong! This combination changed my mind. Kyle ordered a pizza with bbq sauce, bacon, jalapenos, and pineapple. Seriously, one of the best flavor combinations ever.
Today I’m sharing more of a technique than a recipe. I am a huge fan of homemade stock. You can control every single ingredient which is especially important if you have any kind of food allergy or special diet requirements. You can make this stock gluten free, low sodium, low fat, sub the chicken for an array of mushrooms for a vegan stock… the possibilities are endless. The technique is the same.