Archives | Reluctantly Gluten Free Chilihead

Breakfast Burrito

Aug 20, 2015 | Breakfast, Nut Free

This particular concoction featured fresh jalapenos and a cold baked potato. Hearty to say the least!

We’ve all heard the story about when I was a young warthog … OK, maybe you haven’t heard my version. Either way, I grew up on Mexican food and developed a taste for more spice.

However, in all that time I was never introduced to the delights of the Breakfast Burrito until later in life when McDonald’s of all places started serving them. Then I was hooked and of course that was BCD.

Honestly there is really not much of a difference between a good egg scramble and a good breakfast burrito. One you served with the “bread” and cheese wrapped around the scramble and the other you served with jalapeno jelly on your buttered toast. And frankly your scramble could be very different than mine.

Scrambles, burritos, omelettes – they all vary depending on your individual taste. Therefore, there will not be a down pat recipe for this one. It will be along the lines of a this is how I make my scramble or burrito. And while I can make a mean omelette, like my pizza, I tend to put too many ingredients in them to really call them pizza, er, omelettes!

Breakfast Burrito / Scramble

3 eggs
1 GF tortilla (Udi’s are the best I’ve found)
Cheddar slices
Pepper Jack Cheese
Crumbled Bacon
Cold Tater Tots/Diced Fries/potato
Red onion
Minced Garlic
Cilantro
Cayenne Pepper or fresh Jalapenos
Tomato

In an 8-inch non-stick frying pan, saute your bacon, onions and spices in a bit of butter.
Once your onions are soft, add in the crumbled tots or diced potatoes. If need be add a little butter to ensure that the mixture doesn’t dry up.
Crack your eggs right into the pan and add in your cheese slices. Mix and cook thoroughly.
If you are using tomatoes, this is when you add them so they don’t put a ton of moisture into the scramble.
Once this is all done cooking, pour it onto your plate and layer a healthy dose of shredded Pepper Jack over the top. Or if you are doing a burrito, pour the mix onto your tortilla that has had the cheese already melted on it!

Cheesy Pork Roll

Aug 8, 2015 | Egg Free, Entrees, Nut Free

While the bacon may not look cooked, that’s not the case since it was wrapped in parchment paper to keep the loaf together. This also helped keep the juices from just evaporating.

I’m not exactly sure why I need to keep wrapping stuff in bacon. Whether it’s a meatloaf or a jalapeno, everything really is better with bacon. Ok in my case, bacon and cheese!

Pork roasts were never really served in my house when I was younger. Sure we did pork chops – battered and fried, maybe some milk gravy. But pork roasts were just not done. Then I got diagnosed and started looking at other types of foods to fill me up, because we all know GF is Not Taste Free. And doing a pork roast fit the bill.

My first variation of a simple pork roast was my Caribbean Jerk Roast. But recently I saw another Celiac blogger talking about bacon-wrapped loaf and I had to experiment. And boy was this experiment tasty!

I made a sandwich with Pepper Jack cheese and fresh jalapenos between pork “buns” wrapped in bacon … it was awesome!

Cheesy Pork Roll

1 pork roast
about 150 g Pepper Jack cheese
1 regular package bacon
2-3 jalapenos or other peppers
Cajun seasoning

Preheat your convection to 375 degrees while you start slicing your jalapenos into strips, cheese into thin blocks (about a quarter inch thick) and your roast into what looks like a hoagie.
Place your cheese in the middle and then your peppers on the top of the cheese.
Fold your pork roll together and pat the roll down with your Cajun Spices.
Wrap your bacon around the pork roast and then wrap the whole roast with parchment paper before putting it into a meatloaf pan.
Cook the roast for about 35-40 minutes or until your meat thermometer says mid rare to medium for pork. Remember it will cook up for a bit longer after you take it out.