I featured chicken liver pate last week, I realize that may not be everyone’s cup of tea. How about we try frying the chicken livers? I have done fried wild mushrooms and just chicken breast with pork rinds, but now I have added chicken livers to the list. I really don’t mind the taste of liver, ideally I’d eat it one to two times a week. My favorite way previously was to cook them in bone broth, served over mashed cauliflower. Eating these fried chicken livers, however, I don’t even think my mom could have told they were liver. They were delicate and not strong-tasting at all, with a nice crispy coating. Don’t the rutabaga fries with this look legit too! If you’re new to liver, give them a shot. Just don’t focus on the fact that you’re eating liver, would be my biggest suggestion.
Fried Chicken Livers
This is how I really eat most of the time!! I love eggs. I could eat them all day everyday. In fact when I took off to California to explore Yosemite, I had my backpack and 4 dozen hard-boiled eggs. Often I don’t even like fruit, so an omelet style morning meal is ideal for me. I also really enjoy seaweed. Anytime I’m in Indy, mom and I are quick to pick up some seaweed chips. I began adding them to my eggs, it gave them a different taste and provided some added tastiness. And I get some sea nutrients right out the gate. The omelet itself can have infinite amounts of vegetables.
This is probably one of the tastiest things I have made! It started out as just plain almond butter ice cream, then my usual yearnings to be more creative kicked in. But what flavors to incorporate? Do I add chocolate? Do I make an ice cream cake? Do I add cookie chunks? I took the tough questions to my grandma. Boom, next thing you know I’m whipping up a brownie pie crust and acquiring the ingredients to make the Urban Posers Caramel. The end product was this delicious moan-worthy pie! It’s rich and refreshing in this summer heat.
Brownie Pie Crust:
This is one of my favorite recipes I posted last year when I did a 30 Day Recipe Challenge. I personally like that caramely-chocolately combination. They were absolutely delicious and were a complete hit! Freeze the caramel candies alone and you’ll be satisfied. Same thing with the ganache, I used it in multiple recipes from little chocolate treats to a s’mores pie!
- 2 1/2 cup almond flour
- 2 tbsp almond oil
- 4 tbsp maple
- 1/4 tsp sea salt
Caramel Candies Continue reading “Turtle Cookies”
Okay these are my new addiction, I LOVE them! Cherries, as I’ve mentioned are my favorite food, but there season is so short and their cost are not always friendly. Cabbage, however, is my second favorite food and it is friendly. I could eat cabbage everyday. I’ve made all kinds of veggie chips: radishes, beet, zucchini, kale of course, but never cabbage. I made these last week and wanted to smack myself, why I have I never thought to make cabbage chips before! Of course I like color variation so I got green and purple cabbage (plus different nutrients for different colors). They were crisp, spicy and I was utterly sad when they were gone. You can bet I’m going to be stalking up on these.
- Cabbage, purple and green
- 2 tbsp melted coconut oil (or grassfed ghee)
- sea salt
- cayenne pepper
To Make: Peel off leaves from the cabbage. Slice into rectangles or triangles. Make sure to cut around the veins in the cabbage. Toss in oil and seasoning. Spread evenly in a dehydrator. I left mine overnight and took them out the next afternoon. If you don’t have a dehydrator, I would suggest putting your oven on its lowest setting. They were absolutely perfect from the dehydrator!
I love love cherries and I come from a family of ice cream fanatics. If my dad is going to fall, it’s going to be with ice cream. It’s summer, that means refreshing cold treats are on the menu. Again my favorite food is cherries, so naturally I would select Cherry Garcia ice cream to make. This is one of mom’s favorite dishes, that’s she’s still raving about.
What do you want for dinner? Surprise me! Hmm…. with this task I do what I usually do, throw good shit in a skillet and stuff something. There you have it, Venison Stuffed peppers. You know what? They were AMAZING! These are the types of meals I love and the one’s you’ll likely see me eating (yep a lot of the time I don’t even taste my baked goods, my mom lays her taste buds on the line to sample them for you all, so big thanks to my biggest supporter). They were flavorful with a layering of seasonings and just enough heat. This is also the first time I used kale in a stuffing mix. I am just not as excited about kale as I am compared to other vegetables, it’s hit and miss for me and this was a definite bull-eye. What I love is that the filling options are endless, especially with so many things coming in to season. And it’s a great way to clear out some things in the fridge or not to go to the store- use what you have. Use your imagination, GO!
Venison Pepper Pots
- Bell Peppers (I used 4)
- 10 oz venison, cubed (or whatever protein source you’d like: turkey, chicken, beef, pork, etc.)
- Sweet peppers, finely chopped
- Bundle of Kale
- Sliced red onion
- Mushrooms, sliced Continue reading “Paulin Pepper Pots”