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Steak-Fried Chicken Wraps:

Steak-Fried Chicken Wraps:

            So, the steak-fried part is coming from the fact that I’m using beef broth to make the gravy that goes on this wrap. There are endless possibilities for the goodies that you can add. I was just thinking that cranberry sauce might be excellent, but I don’t have any on hand right now. Today we are eating ours with diced onion and romaine lettuce.

boneless skinless chicken breasts, sliced into thin strips, (I used three.)
¼ c. gluten free flour
¼ c. grated parmesan cheese
1 tsp. black pepper
1 tsp. red pepper flakes
1 tsp. garlic powder
1 tsp. salt
1 stick of butter
3 cloves garlic, minced
1 c. beef broth
1 c. heavy cream
small flour tortillas or wraps
chopped white onion
romaine lettuce

            Take a large Ziploc bag and fill it with the gluten free flour, parmesan, pepper, salt, pepper flakes, and garlic powder. Add the chicken strips and shake the bag to get them all coated in the mixture. In a large skillet on medium heat, melt the stick of butter. When the butter is melted and bubbly, add the chicken strips to the skillet. Cook them on medium, turning them with a spatula, until they are browned on both sides. Remove from them from the skillet and drain them on clean paper towels. 

Add the beef broth and minced garlic to the butter remaining in the pan. Let the broth simmer for about fifteen minutes until it has reduced considerably then add the heavy cream. This is the tedious part, but the best way to make gravy. Using a spatula you need to continually and slowly scrape the bottom of the skillet. Do this until the mixture becomes thick and takes on a gravy consistency. You want for it to bubble but not too hard or it won’t come out right. It may take up to thirty minutes to get the correct consistency. While you are working on it you can add salt and black pepper to taste.

We like to brown our corn tortillas on the stove in a little bit of vegetable oil. Add a strip of chicken to your wrap. Cover it with a spoonful of gravy and add any other desired toppings. Enjoy!

 On a 1-10 scale here is how my Little Lunis rated this meal: 
Joelle and Cyrus both gave it a 10.
Aurora gave it a 9. She thought it was a little too spicy. She didn't want a tortilla for hers    and just ate the chicken with gravy.


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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 

Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract

Honey to drizzle on top.

Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.

Allow the pie to cool for 30 minutes before slicing.

To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 

Plate pie with whipped cream & drizzle with honey. Enjoy!