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.
Is anyone else into making weekly to-do lists? I have recently been making them, and I have to say they are really working for me. I split my list up into a few sections: blog, for me, errands, and meal plan/grocery list.
I have something to say that not everyone is going to like…. Ahem, back off of the pumpkin spice!
Okay, okay, please put down the torches and pitchforks. Let’s not get overly dramatic here.
Chicken tenders bring me back to my childhood. They’re a fun, hand held, dip-able dinner. That really is the best part right? You get to dip them in so many sauces. When I was a kid, I would always try to get one of each sauce to dip my chicken nuggets in. Yes, one sauce cup per nugget/tender. Anyone else out there a sauce enthusiast? Anyway, this is my favorite honey mustard dipping sauce. Its zippy with just the right amount of sweetness.
Alexandra Taylor 