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Chicken and Blue Cheese Burgers


Chicken and Blue Cheese Burgers



These burgers are delicious and easy to make. They are also a great way to cut down on the amount of meat consumed in a family meal. At our house we usually eat “deconstructed burgers” to keep them gluten free, but gf burger buns are also becoming readily available at the grocery store in the frozen food section.



1 lb. ground chicken
4 oz. crumbled blue cheese
2 eggs
¼ c. mayonnaise
1 tbsp. parsley
1 tsp. black pepper
1 tsp. salt
1 tsp. coriander
3 cloves garlic, minced
½ red onion, diced
¼ c. olive oil


In a large bowl, combine all of the ingredients except the olive oil. In a large sauté pan, heat half of the oil over medium heat. Form the meat into quarter pound patties and cook them for five minutes on each side, or until they are golden brown. After the first batch has cooked, add the rest of the olive oil to the pan and cook the second batch. I made nine burgers with this recipe. Serve your burgers with your favorite toppings. Enjoy!






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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. 


Ingredients:

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!