Gluten-Free Steak & Egg Quesadillas

Steak & Egg Quesadilla_

When Mission Foods asked if I’d like to test out their gluten-free tortillas and create a recipe, I was pumped.  I love quesadillas.  Prior to blogging and social media, when there was no proof of meals enjoyed, more of my dinners were bean and cheese quesadillas than not.  But as I got older, a combination of things happened {in addition to blogging} that changed how I ate.  One of the more recent things is the ongoing back and forth between specialists to determine whether or not I have an autoimmune condition and their conflicting opinions regarding the affects of gluten on those who are in the increasingly popular autoimmune club.  Without getting wayyy off track, I’ll leave it at.. I try to eat gluten-free as much as possible, but because I don’t have Celiac Disease, I’m not too hard on myself when life gets in the way.

Steak & Egg Quesadilla Ingredients

Moving on back to quesadillas, I couldn’t bring myself to write a post about my beloved bean and cheese combo.  And I tried mixing it up a little by adding shredded rotisserie chicken and some cumin and, although good, they just didn’t feel special enough to blog about.  Then I thought about reuben quesadillas! And my roommate and officemate both made a “sick!” face.  I’m still not convinced that a reuben quesadilla would be gross, but I decided it was best to move on {you should have seen their faces}.

Just as I was feeling completely out of ideas, I thought of steak and eggs with salsa verde and how I hadn’t seen that smushed between tortillas before – and that’s how this post was born.  And the addition of caramelized onions, avocado, and fresh cilantro packed this quesadilla with enough nutrients and complexity to make them a meal.

Steak & Egg Quesadilla 2

I’m required to disclose a sponsored partnership between our site and Mission Foods. I have been compensated in exchange for this post in the form of payment, product or experiences.

Hatch Chile & Cheddar Cornbread Scones

Hatch Chile & Cheddar Cornbread Scones 1

It’s well into hatch chile season and, after weeks of passing by giant hatch chile displays at the store, it’s about time for me to get on board and make something hatch-chile-special!  This recipe was inspired by a visiting FoodFash mom, hosting a build-your-own bloody mary brunch, and an extreme craving for cornbread.

Charred Hatch Chiles

… And maybe the ever-present desire to torch food on the gas range.

Hatch Chile & Cheddar Cornbread Scones 2

I used a savory scone recipe that I had prior success with as a guide, adding yellow cornmeal for texture and hatch chiles and sharp cheddar to step up the flavor game.  And the resulting scone was seriously something special.

FoodFash Brunch

The lovely crowd above gobbled them all up!

The Ultimate Bloody Mary {Seriously}

Perfect Bloody Mary

I’m asked often why I started FoodFash.  The truth is, there’s a variety of reasons and the reason or reasons I choose to share are completely dependent on the audience and whether or not I want the conversation to continue.  But what I’m going to share with you now, and I promise this is going to segue into the beauty of a bloody mary pictured above, is one of the reasons why I continue to create.  And it’s because I’m fastidious.  And as much as I enjoy new life experiences, I enjoy making them my own even more.

Bloody Mary Ingredients

Last weekend, I ordered the most ridiculous bloody mary ever.  It was 40 dollars worth of out-of-control.  Sure it had some usual suspects like bacon and peppers.  But it was also topped with sushi, pork belly, a grilled cheese, and the list goes on.  And though I wouldn’t have traded the experience for any other {it’s what led me to create this post,} it was of the most disgusting bloody marys I’ve ever tasted.  The mix was sweet, the toppers were heavy, the portion was nap-inducing – it was unfinishable.  I knew could do better. And I did.

Bloody Mary Garnish Ideas

The recipe below is for the bloody mary of my dreams: light, not sweet {at all}, slightly spicy, and a solid horseradish kick.  I don’t want to feel sick ever, but especially after a brunch cocktail.  And I want enough damn toppings to last through the entire drink!

Suggested toppers:

  • Bacon!
  • Shrimp
  • Smoked Oysters
  • Pickled Okra
  • Pickled Asparagus
  • Giant Spanish Olives
  • Cornichons ({pickles}
  • Maldon salt {for rim}

P.S. Celery to a bloody mary is like honeydew to a fruit salad – nobody wants it.

Chef Kerstin Bellah’s Paleo Cacao Nib Cookies

Paleo Karob Chip Cookies

The first time I met Kerstin, she was piping something, perfectly, in the St. Philip kitchen. She asked if I wanted to try what she was making and I responded that I couldn’t, that I wasn’t eating dairy or gluten. And with her head down, intently making the most uniform desserts you could possibly imagine, she said she didn’t either.  I walked away {more than} a bit confused.  Shortly after, my construction focus switched from St. Philip to Uchi Dallas.  And that was that.

Paleo Cookie Dough

What feels like tens of years {but was actually only one year} later, we connected on Facebook after I photographed food for Juniper, a soon-to-be-open Austin restaurant where Kerstin is heading up pastry. And when I saw this picture of paleo cacao nib cookies on my newsfeed, the chain of thought went something like pretty cookies! -> paleo cookies? -> how can paleo cookies look so much like fancy pants bakery cookies? -> oh, they’re Kerstin’s cookies -> Kerstin is a pastry superhero -> I want to make fancy pants superhero paleo cookies -> I wonder if she’ll share the recipe?.

I “liked” the photo and sent an inquiring message, not knowing how receptive she’d be to sharing.  And before another thought entered my busy bee brain, she replied that sharing the recipe would be awesome and she’d send the recipe over as soon as she got home.

Paleo Chocolocate Chip Cookies

To say I’ve been looking forward to baking these cookies all week is the most giant of understatements. After sixty-ish weekly Dallas trips and the recent flood of weekend getaways, my body is in major need of the good for you stuff.  And as I get back on the gluten-free, dairy-free train, I’m so thankful to know that these delish cookies will have my back, keeping me company when temptation is near.

Thank you, Kerstin, for allowing me to share this recipe with the FoodFash world!

P.S. I used carob chips instead of cacao nibs because.. accident.