Boneless wings (from costco) + spinach, tomato, and a drizzle of homemade ranch

a couple mushrooms get sautéed, some diced up smoked chicken and leftover black beans are tossed in, an egg is cracked on top if it all, and then it’s shoved into a tortilla and topped with cilantro and sour cream

Not as pretty as some breakfast tacos, but just as tasty.

Here I had 2 pork and 2 mushroom tacos, with black beans, sour cream, tomatoes, and a more than healthy handful of cilantro

And lime was squeezed on top. You can’t skip out on the lime.

One of my favorite lazy meals is to just chop up some chicken and add it along with whatever veggies I’ve got laying around to a warm corn tortilla I’ve slathered with hummus.

It’s the breakfast, lunch, and dinner of champions.

Really, these are super basic. You just put some peanut butter (of course I only use Adam’s.  I used up my monthly quota of HFCS on the Tara Reid!) and jelly (I used jalepeno pepper jelly, but really anything would work).  Then I heated it up for 30 seconds until the peanut butter and jelly had both softened enough to mix together into a messy melange of deliciousness (I chose not to include this picture, since some things like sausages, legislation and now PB&J Taquitos should not  be seen in their most grotesque stage).

Once that’s been done, you should roll the tortilla up tightly and enjoy the delicious flavor explosions of the PB&J explosion.

Basically I just bought a can of Sloppy Joe Sauce (also known as poison full of HFCS).

Then I browned some ground beef and mixed it with the Sloppy Joe Sauce [poison] and put it into a yellow corn tortilla and topped it with a little bit of extra sharp cheddar.  I will confess that as a child I never much liked Sloppy Joe’s, but the flavor of these was a lot more concentrated and spicier.  They were great.

I would pair this a price-point Syrah or any good well-priced table red.  I paired it with 2007 Writer’s Block Grenache, in part because I was really craving some Grenache.  It is a wine with lots of alcohol and so high acidity to cleanse the pallet, and some nice fruit to contrast with the spiciness of the Sloppy Joe Sauce.  It probably would have been too hot to drink as a sipping wine, but paired well with the spicy tomato sauce.

Finally, the Sloppy Taco [The Tara Reid] is still kind of gross when you take a closer look at it!

Same garnishes as before

With the egg and refried beans as well.

But rather than bacon, these feature the most delicious of meats, a smoked fatty.

(To make a smoked fatty one buys a roll of Jimmy Dean-in our house you get the hot one-cutting off the plastic, and cooking in a smoker. It’s the best thing on earth)

(In addition to being delicious, it indulges your inner 7th grader to make lots of jokes about smoking a fatty. I’m not mature.)

Ingredients needed:

For chicken:

Boneless skinless chicken whatevs
Soy Sauce
Fish Sauce
Lime Juice
Black Pepper
1 Onion

For curry sauce:
Red Curry Paste
Sour Cream
Small can (half of normal can) of coconut milk

Garnish:
2 medium carrots grated
1/2 cup bean sprouts

I used regular corn tortillas for this recipes.  The heavier taste of the regular corn tortilla balances nicely against the strong curry flavor. First I marinated some chicken in (gluten-free) soy sauce, fish sauce, black pepper and lime juice.  For the curry first I took some sour cream, a half can of coconut milk and red curry paste (to taste- I added quite a bit because I like spicy food).   Then I started half an onion in a pan with some olive oil on medium high.  When the onion had start to turn clear, I added the chicken and when it had browned and started to char on one side I flipped it.  When the second side started to char, I put some of the marinade in.  I did that a couple of times co concentrate the flavor.  After it had cooked down about twice, I added it a third time and made sure to thoroughly scraped the pan.  Once that had cooked down, I scraped once more and added the curry sauce.

Once that had cooked down to be thick enough to put in a taco.  I heated some corn tortillas for 30 seconds, put in some of the red curry chicken and sauce and topped with the grated carrots and bean sprouts.

These tacos had a nice spicy bite, but also a very nice mouthfeel with the creaminess of the sauce.   The garnishes added a nice fresh taste.  Even my roommate gave these his seal of approval.

Pair with a Dry Riesling (2007 Walla Walla River Winery Dry Riesling) or a Tawny Port (Warre’s Otima 10 Year Old Tawny Porto).

You know those days when you really want some pizza, but the thought of having to preheat an oven is so exhausting that you just give up in frustration and end up eating peanuts in the shell?  Yeah, I don’t do that either, most of the time.

Pizza Tacos are the answer to your problem!   Make them with some pizza sauce, cheese and then some basic toppings.  As always, for better corn tortillas heat them up in between two paper towels in the microwave for 20-30 seconds.  I used pepperoni and black olives.  Both added extra richness, but really added some nice texture to the tacos.

Pair with your favorite Cabernet Sauvignon, Merlot or Syrah based red table wine.  I recommend the 2008 Russell Creek Tributary.

Seriously, these will change your gluten-free life.

I like to chop up the banana, because, unlike cake, I am sloppy and tend to spill stuff.  The chopped up pieces are less likely to escape from the tortilla and stain my clothing (I use oxyclean often enough as it is!)

I also like to put the banana on before I microwave it so that the banana caramelizes a little bit.

Pair with a Late Harvest Viognier or any sweet white wine with a high acidity content. I recommend the 2009 Cougar Crest Late Harvest Viognier.