Here is a quick and easy way to  frill up your breakfast tacos for brunch.  Apparently, breakfast tacos are only a Texas thing!  The rest of the world is missing out.  You can add some capers if you would like to give these tacos some texture!

Ingredients:

• Guerrero  Corn Tortillas
• 1 Tbs Kraft Philadelphia Garden Vegetable Cream Cheese Spread
• 3 Eggs-(1 Egg per taco you are planning on making is my rule of thumb)
• Fresh Cracked Black Pepper
• Fresh Cracked Himalayan Pink Salt
• 1/2 package of Smoked Salmon
• 1 Tbs Butter

Directions:

1. Put your desired amount of corn tortillas on a microwave safe plate and heat in the microwave for 30 seconds.  If you are heating more than 4 tortillas, turn over and heat another 30 seconds. (This is my method for cooking corn tortillas when I am wanting to reduce the amount of dishes I have to clean later or speed up my eating process)
2. Put the butter in a skillet and heat over medium heat.  When the butter is melted add the eggs, then season with salt and pepper. Continually scrape the bottom of the skillet with a rubber spatula until the eggs come together and scramble.  An easier method is to add the eggs to a  saucepan and continually whisk them until they come together.
3. Just before the eggs are totally formed, add 1 Tbs of the Cream Cheese spread to the eggs. Stir the cream cheese into the eggs and remove the skillet from the heat source.  Allow the eggs to finish cooking with the heat that is still in your pan.
4. Slice 1/2 package of smoked salmon into desired shape/length for your tacos.
5. Assemble your tacos.  To the tortillas, spoon on desired amount of the garden vegetable cream cheese spread to flavor your taco.  Add the scrambled eggs and top with black pepper and salt.  Then add a few smoked salmon pieces on top of the eggs.  You can finish these off with  a few capers for an added crunch.
6. Put said tacos in your mouth and chew!  This is How We Chew It!  With our mouths.  Crazy!
   

I threw some pork butt in the crock pot this morning expecting to make some BBQ pulled pork for dinner.  Short story shorter, I didn't want to have BBQ twice in one day.  So I decided to use the pulled pork to make a twist on the Cuban sandwich.  Real simple to make, just have to remember to put the pork in the crock pot before leaving for work one day. 

 I realized later what a great idea it would have been to add Swiss cheese to the top of these to make them more authentic.  Unfortunately, my refrigerator was all out of Swiss Cheese today. 

Ingredients:

• 1 Pork Butt
• 1 Bottle of Stubb's Sweet Black Pepper Marinade
• 5 Gherkin Dill Pickles
• 1 Tbs of pickled  Pepperoncini peppers
• 1  1/2 Tbs of  Brown Mustard
• 1 Tbs of the juice from the pickled Pepperoncini pepper container
• Guerrero White Corn Tortillas
• 1 Tbs  Queso Fresco -would recommend using Swiss Cheese if you plan this meal unlike me!
• Water
• 1 Tbs Oil

Directions:

1.  Take the pork butt out of the package and  poke holes throughout the pork butt with a fork to let the marinade soak through the pork. 
2. Put the pork butt into the crock pot base and add the bottle of Stubb's Sweet Black Pepper Marinade.  Add water to the Stubb's bottle and continue to fill with water until the pork butt is covered with liquid.
3. Let the pork butt marinade overnight in the refrigerator.   In the morning, put the base into the crock pot, cover,  and cook for 8 hours on the low setting.
4.   Heat up a skillet over medium-high heat with a tablespoon of oil.  Once heated, add the corn tortillas to the oil and cook each side for about 30 seconds or until just before each side starts to become a little hard.  This is my favorite way to cook corn tortillas.  It adds a little texture to the softness of the tortilla.
5. Dice up the gherkin dill pickles and the pepperoncini peppers.
6. In a bowl, add the peppers, pickles, and brown mustard to make the pickle and pepperoncini mustard sauce.  Add a little of the pepperoncini pepper juice to the sauce to thin it out.
7. Assemble your taco!  Shred your wanted amount of pulled pork with two forks.  Add them to your cooked tortillas.  Top with the pickle and pepperoncini  mustard sauce.  Then add the cheese to the top.
8. Congratulations!  You are now a Cuban!

I've started utilizing watermelon in different ways just so that I could term the phrase "Watermelon Wednesday."  Too bad today is Thursday!  Either way, this is a great addition to watermelon slices for a light breakfast or mid afternoon snack.

Ingredients:

• 1/4 of a Watermelon cut up into small chunks
• 8oz of Mascarpone Cheese
• 1/4 Cup of Heath Bits O' Brickle Toffee Bits
• 1/4 Cup of Pecans
• 1 teaspoon of Vanilla Extract

Directions:

1. Cut up watermelon into small chunk pieces.  I tend to purchase quarter pieces of watermelon in an effort to not force myself to......cut myself open by trying to slice through a huge watermelon.
2. In a food processor, pulse the Heath Bits and Pecans until processed.
3. Add the mixture to a bowl and stir in the mascarpone cheese and vanilla extract.
4. Put the watermelon into a bowl and add the mascarpone crumble to the top and enjoy an easy snack! 

Trying to make meatloaf gluten free can be a challenge since you need to eliminate the bread crumbs.  What are you to do on Meatloaf Monday's?  I believe I have finally perfected this recipe just by happenstance of wanting to put Meatloaf on the grill.  Gluten free meatloaf formed into patties is a great way to  not waste an hour on cooking meatloaf.  My secret substitute for bread crumbs in this recipe is crunched up Fritos.  I have also tried Lay's potato chips with great success.  Breaking up your favorite gluten free chips to substitute as bread crumbs in your meatloaf is a better alternative than purchasing expensive gluten free bread crumbs.

Meatloaf Ingredients:

• 1 cup ground up Fritos
• 1 Egg
• 1/4 cup mixed cheese
• 1 Ib Beef Brisket for Burgers Ground Beef
• Fresh Ground Pepper and Salt to taste
•  1/4 cup Meatloaf Sauce
  
  

Meatloaf Sauce:

• 1/2 Cup Ketchup
• 1/2 Cup Chili Sauce
• 1 Tbsp Mayonnaise
• Fresh Ground Pepper   to taste
• Himalayan Sea Salt to taste

Directions:

1. Heat up your grill, or preheat your oven to 350  degrees.  If putting the meatloaf patties on the grill make sure the grill is not too hot, cook it partially indirectly if you need to. 
2. In a large mixing bowl, add 1 cup of Fritos and begin to break them up with your hands. 
3. To the broken up Frito mix, add 1 egg and mix with a spoon.
4. Add the 1Ib of ground beef to the Frito/Egg mixture and mix.  I use beef brisket for burgers ground beef from HEB because it is the best ground beef I have ever had.  Use your favorite ground beef or experiment with different types. 
5. Add  1/4 cup of mixed cheese to the beef and mix.  You usually do not want to over mix a meatloaf.  The mixed cheese helps bind the loaf mixture along with the Frito's and egg in this recipe.
6. Now you can add 1/4 cup of the meatloaf sauce to the loaf.
7. Form the meatloaf into your preferred shape.   I formed them like oblong burger patties to try and make them look like meatloaf slices.
8. Add meatloaf sauce to the top of the meatloaf patties.
9. If using a grill, make sure the heat is on low or cooked a little indirectly.   Cook the meatloaf patties for 20-25 minutes.   Then turn the patties over and you can add remaining meatloaf sauce to the other side of the patties.   Cook for another 5 minutes and enjoy!

Annie's Homegrown Gluten Free Macaroni and Cheese is by far the best version I have found to date.  My wife has never complained about eating this.  That is a true test to how it tastes because she has the divine palate of an 8 year old.  I added some cooked spinach to the finished product to add some depth in flavor.  My favorite macaroni and cheese was the Kraft version that came with broccoli to add in it!

Below is a picture of the macaroni and cheese with some pancetta wrapped Salmon.  I always add some butter to the noodles before adding in the cheese mixture.  Then I add Almond Milk to the cheese to thin out the sauce.

I may or may not have mentioned this before, but I despise shopping at Wal-Mart.  Each time that I make the yearly visit I am reminded just why I do not shop at Wal-Mart within a couple of minutes.  Being that I have not shopped at Wal-Mart since turning Gluten Free, yes turning....it is like the Walking Dead, I had a lot of Gluten Free checking up to do.  I was a little excited to find a Great Value Gluten Free version of Macaroni and Cheese.  The price was really great.  The product was just ok though.  It is worth its price but the taste was just not as good as Annie's Homegrown.  I was impressed that these were gluten free rice shells, I have not experienced that before, but the cheese sauce needed a lot of extra work to give it a good flavor.   I do recommend purchasing this but if you can afford the extra dollar I would go with Annie's Homegrown over this.

So....apparently it has been  a few days since I have updated my gluten free life.  Sorry, but I was off with Matthew McConaughey searching the "Interstellar" solar system for another planet suitable for life.  

Anywho...this is a quick and simple recipe that is also delicate and delightful.  Low in carbs, light, and helpful in keeping my "out of shape" body looking "in shape."

Ingredients:

• HEB Wild Smoked Salmon
• Philadelphia Garden Vegetable Cream Cheese Spread
• English Cucumber
• Fresh cracked Black Pepper

If you have never had smoked salmon it  is really similar texture and taste wise to sashimi grade salmon, just with a smoked flavor.  I prefer the English cucumber because it has no seeds and makes a more stable surface for making stackable items like this one.  English cucumbers are the cucumbers that are already wrapped in plastic wrap at the grocery store FYI.


Directions:

1.  Slice the English cucumber into even pieces.  For a "fancy" beautiful appearance, you can peel alternating sides of the cucumber with a vegetable peeler.  This will  leave green pieces evenly in between the flesh peeled pieces of your slices.  After slicing, they will have a beautiful appearance.  I am no "fancy pants" though.  I need to eat FAST!
2. Use a spoon to spread the cream cheese evenly across all your slices of cucumbers.
3. Cut the smoked salmon into equal square shaped pieces.  The salmon is usually thicker in the middle of the package and  you can often turn these  pieces into two by peeling off the top layer of salmon.  Place the salmon on top of the cream cheese cucumber.
4. Crack black pepper evenly across the salmon.  The smoked salmon is naturally salty from being salt cured so there is no need to salt this.
5. Real simple to get this meal prepared in less than 10 minutes.  Makes about 40 pieces of Salmon Cream Cheese Cucumbers.