Gluten-Free Copy Cat Double Decker tacos

        While I love my new life of being healthy and eating only home-cooked meals. (I have Celiac and haven't eaten out in 2 years). I miss fast food. I admit it. Not just the convenience, but it's the forbidden fruit. I know I can't have it, so I crave it sometimes. (Anyone who has been on a diet knows this). 

        Here's my GF version of a double decker taco.

What you need:

Crunchy Taco Shells

Gluten-Free Flour Tortillas*

Refried beans

Dairy-free cheese 

Recipe for Ground Beef:

1 pound ground beefDiced green bell pepper
Salt
Pepper
Garlic Powder 
Red pepper flakes
Taco Sauce

Brown the Ground beef in a shallow skillet, no need to add oil if you use a 80/20 blend. Season well with garlic powder, salt & pepper. Add red pepper flakes and gluten-free taco sauce to taste. When the meat is mostly browned, you can add the diced bell pepper.

Optional Toppings:

Avocado slices

Jalapeno slices

Lettuce

Tomato

Shredded cheese

I defrost my flour tortilla in the microwave for 10 seconds or so, I then heat the tortilla on my cast iron comal griddle to cook it through. Spread with beans & cheese and then add your crunchy taco shell. Fill with meat and the toppings you like and it's better than any drive thru.

*Udi's Gluten-free flour tortillas are what makes this so delicious, I know there might be other brands of tortilla but this is the best I've tried.

Serve with Rice

Recipe for Mexican Rice:

1 cup of rice
1 8 ounce can of tomato sauce
Vegetable oil
2 1/2 cups of water
Salt, 1 teaspoon
Pepper, 1 teaspoon 
Garlic powder, 1 teaspoon
Chicken bouillon, 1 tablespoon


Heat oil in a shallow sauce pan that has a lid, add rice and brown the rice on high or medium heat. Once the rice starts to brown, turn off the stove. Add tomato sauce, water and spices, turn stove back on and bring to a boil, reduce to simmer. Cover for fifteen minutes. DO NOT OPEN the lid until the time is up. 
Voila! 
Perfect Mexican rice, my mom's recipe and probably my all-time favorite side-dish.

Easy Rice & Broccoli

        This is one of my favorite go-to side dish recipes. We have all made a box of 'Rice-A-Roni' in our lives. Easy 15 minute side dish recipe to have in your pantry. Now it's surprising, but making a savory gluten-free rice side dish from scratch is just as easy. Plus you can add any kind of veggies you like.

Ingredients:
1 cup of uncooked white rice
3 cups of water
4 tablespoons or 1 bouillon cube* (Chicken, beef or vegetable flavor)
2 tablespoons of garlic powder
2 tablespoons of vegetable oil
1 teaspoon salt
1 teaspoon pepper
1/2 cup frozen veggies (Broccoli, green beans, spinach)

Heat oil in a pan that has a lid
Add rice

Stir & brown the rice,

Then add the water and seasonings

Taste the broth to make sure it has enough flavor

Then add the vegetables of your choice

I used Broccoli and French Style green beans, the vegetables get so tender and full of flavor you don't even notice you are eating them. Perfect for those picky eaters.

Bring to boil, cover & reduce to a simmer. 

Set your timer for 15 minutes. DO NOT OPEN until the time is up.

Easy side dish with ingredients you can always have on hand & no added preservatives or weird ingredients that you might get from a box mix. Just as easy, twice as delicious.

(Pictured with Rotisserie chicken from the supermarket, steamed baby carrots & corn) 

Try it once & you will be sold.

*Make sure the bouillon you use is gluten-free. I've also made this recipe with organic gluten-free beef broth instead of water with equally as flavorful results.

gluten-free spicy chicken sandwich

        I used to love stopping at a drive-thru and grabbing a spicy chicken sandwich on my way home from school. I haven't had one in about two years. I forgot about them when I started making gluten-free versions of my favorite foods.

Ore-Ida makes gluten-free frozen french fries, but I made some steak fries from good ole Russet Potatoes, tossed in oil, salt, pepper & garlic powder. Baked in a 400 degree oven for 20-35 minutes depending on how thin you cut your potatoes and how hot your oven gets.

For my spicy chicken I used

Boneless Skinless Chicken tenderloins

Tapatio hot sauce

Rice Chex cereal

Instant mashed potato flakes

Salt, pepper & garlic powder

I marinated the uncooked chicken tenders in hot sauce & water. I like using the tenders because they are small and easy because you don't have to clean them or cut them into more manageable pieces.

I crushed the cereal and mixed it with potato flakes and seasonings in a large ziploc bag. One by one I added a piece of chicken to the bag to shake and coat with my "breading".

In a parchment lined baking dish, I placed the breaded chicken & put in a 400 degree oven for 30-40 minutes, flipping halfway through. When the chicken is golden-brown, remove from oven.

Lettuce, tomato, mayo on my gluten-free roll, I had the best chicken sandwich of my life.