FoodFash

Adventure Begins in the Kitchen

Homemade Lobster Roll

September 27, 2015 by Kristin

Homemade Lobster Roll on Gluten-Free Bun

There’s a ninety percent chance that when I ask my roommate for a blog idea, he’s going to respond with lobster {or crab}.  Ninety percent!  You’d think at this point, I’d start answering my own question. But nope, I still ask. And every once in a while, when I’m making my more-than-weekly trip to the seafood department, I’ll spot lobster tails on sale and I’ll pick some up. Maybe this is all part of his master plan..

Broiled Butterflied Lobster Tails

This time he went a mini step further and suggested crab dip. I couldn’t for the life of me justify making/eating crab dip on a weeknight.  But what I could justify was a lobster roll, because.. I can always justify a lobster roll.

Homemade Lobster Salad for Lobster Roll

And there’s really nothing to a lobster roll.  Lobster {obviously}, celery, parsley, mayo, salt, and pepper – mixed and stuffed in a toasted bun {I used Udi’s gluten-free buns}.  A traditional lobster roll’s bun is slathered in butter and then toasted.  But calories aside, I’m rarely a fan of greasy bread.

For an even lighter version, I’m certain lobster salad lettuce wraps would be out-of-this-world good!

Filed Under: Dairy Free Recipes, Gluten Free Recipes, Main Dish Recipes Tagged With: dairy free, dinner lunch, gluten free, lobster roll, recipes, seafood

Soba & Zucchini Noodles { Zoodles } With Shrimp

September 13, 2015 by Kristin

Soba & Zucchini Noodles with Shrimp 2

I’ve been dying to make Hilah’s coconut noodles recipe lately.  Lightening a noodle dish with a boat load of veggies is right up the FoodFash alley.  Add coconut, lime, and fresh basil to the mix and the only option is to fall in a whole lot of love.

Zucchini Noodles - Zoodles 2

And since it seems as though I’m incapable of eating a meatless meal since living in Texas {and it’s been 3-1/2 years!}, I added shrimp to the zoodles. Shrimp seasoned with salt, cayenne pepper, and garlic powder, sautéed in coconut oil.

I can’t tell you how enough how pleased I was with this meal.  Other than adding shrimp and a teeny bit {1/4 teaspoon} of salt, I followed the recipe to a tee.  And the next time I make this dish {and I assure you I will}, I won’t be changing a thing!

And if you’re in the market for a spiralizer, I love this one!

 

Filed Under: recipes Tagged With: dairy free, gluten free, soba noodles, zoodles, zucchini noodles

Chipotle Layer Dip With Avocados & Green Chiles

September 6, 2015 by Kristin

Layer Dip

Layer dip reminds me of the glory days of college.  One of my roommates {and dearest friends}, Emily, would always whip up a batch on Gator gamedays.  Her raw-tomato-free dip quickly became my favorite gameday thing, Sunday thing, Tuesday thing.  It wasn’t uncommon to convince her to skip class, make dip, stay in PJs, pop in a John Cusack flick, and dominate an entire 8 x 11 tray.  It was college.  It was lazy. It was perfect.

Layer Dip Layer Ideas

Fast forward to adulthood, I still use Emily’s general formula for layer dip: beans, cheese, salsa in lieu of tomatoes, taco seasoning, green chiles, etc., etc..  From her, I learned not to commit myself to seven layers, but to layer only the good {to me} stuff.

Layering Layer Dip

So this weekend, to kick-off college football season, I made a layer dip with the things I’m craving lately: chipotle salsa and green chiles.  It’s smoky, spicy, a little more adult than the college version, and I have no doubt that it’ll be a hit!

Goooooo Gators!!

Filed Under: Gluten Free Recipes, Sides Recipes Tagged With: chipotle, gluten free, layer dip

Gluten-Free Steak & Egg Quesadillas

September 3, 2015 by Kristin

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.

Filed Under: Gluten Free Recipes, Main Dish Recipes Tagged With: gluten free, quesadillas, steak and eggs

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