Skip to main content

Crispy Chicken Liver with Lemon

Crispy Chicken Liver with Lemon

Most people start out liking liver . . . until they grow up enough to find out no one is supposed to like it. This is a mouth-watering way to prepare chicken liver for the enlightened who want to give liver another go. Best served hot and crispy over a salad dressed with lemon juice and olive oil, or served on their own with a squeeze of lemon juice over every hot piece. Sauerkraut is a nice side dish for these. Cold leftovers, if any, are best reheated in a skillet over medium heat until they have softened. I was inspired to make these from the clothes make the girl dot com, but preferred different seasonings and fresh garlic.

1.5 lb chicken livers, rinsed, trimmed and patted dry
coconut flour, 2 big handfuls
1 tsp salt
1/2 tsp ground pepper
1 tsp garam masala** 
2 cloves garlic, minced
4 TBL coconut oil
1 lemon, cut into wedges
  1. Into a large ziploc bag add coconut flour and dry spices. Add half the chicken livers and toss to coat well. 
  2. Heat oven to 150ºF and place an oven-safe serving platter in the oven.
  3. Bring a large skillet to medium-high heat then melt only half the coconut oil, add half the minced garlic and immediately add each chicken liver to the hot oil, making sure they don't touch each other. Livers get crispier when their neighbors don't get them steamed.
  4. Cook liver for about 2 minutes per side. When done, remove and keep warm in the oven on hot platter (if remaining oil and crispy garlic pieces are in good shape, spoon over the livers on the platter before putting back in the oven to keep warm).
  5. Wipe skillet clean and repeat the process with the second batch.
  6. Enjoy each crispy piece with a squeeze of lemon juice and hopefully you have someone to share them with!
** Or other spice blend of your choosing. I'm always a sucker for Ras-el-Hanout seasoning, which is what makes my Lamb Tagine taste so good.


Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  

How to Freeze Avocados to Use in Smoothies

                                              How to Freeze Avocados to Use in Smoothies We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado! 6 avocados, ripe 6 TBL lemon juice, fresh-squeezed 6 sandwich-sized zip-loc plastic bags  1 ice-cream scoop that measures 1/4-cup servings 1 large tray Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to