Chicken Livers with Caramelized Onions & Mushrooms

You'll Need:

2 medium onions, cut in two and thinly sliced

2 tablespoons extra virgin olive oil, non-hyrogenated lard or butter, more as needed

 Sea Salt, to taste

Cracked black pepper, to taste

1 sprig fresh rosemary, finely chopped

1 cup button mushrooms, cleaned, trimmed and sliced

4 uncooked chicken livers (see note)

2 tablespoons sherry vinegar or other, or more to taste

Crusty bread or toast for serving

Directions:

1. Put onions in a cast iron skillet over medium heat. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes.
2. Stir in a tablespoon of oil or butter and a large pinch of salt and a few grindings of black pepper, add rosemary and turn heat down to medium-low. Add mushrooms and cook, stirring occasionally, until mushrooms release their liquid and it evaporates, about 15 minutes more. Remove vegetables from pan; set aside.
3. Wipe pan with a paper towel, put it over medium-high heat and add remaining oil or butter. When oil is hot or foam from butter has subsided, add chicken livers. Keep heat high and cook livers quickly, turning them until brown and crisp on both sides but still pink on inside, about 3 or 4 minutes total. Remove from pan.
4. Return vegetables to pan along with vinegar and 2 or 3 tablespoons water, just enough to de-glaze the pan & get all of the yummy bits; stir well to combine and serve with livers and crusty bread, or on toast.

This makes an exceptional appetizer & is super easy to prepare.

This is easy & excellent! Your kids will be asking for more.

You'll need:

• 6 BREAKFAST PORK SAUSAGE PATTIES, (ABOUT 12 OUNCES TOTAL)
• 4 LARGE EGGS
• 2 TABLESPOONS MAYONNAISE
• 1 TABLESPOON FRESH CHIVES, CHOPPED
• 1 TABLESPOON DIJON-STYLE MUSTARD
• 1 TEASPOON CHILI SAUCE, SUCH AS SRIRACHA, OR MORE TO TASTE
• SALT
• 6 SOFT DINNER ROLLS, SPLIT HORIZONTALLY

Directions:

Place the eggs in a medium saucepan and add enough cold water to cover by 1 inch. Place over high heat and bring to a boil. Cover, remove from the heat, and let stand 15 minutes.

Meanwhile, in a large skillet over medium heat, cook the pork sausage patties until browned and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and cover loosely to keep warm.

Drain the eggs and transfer to a bowl of ice water. When cool enough to handle, peel and coarsely chop the eggs. In a large bowl, combine the chopped eggs, mayonnaise, chives, mustard, and chili sauce. Season with salt and, if desired, additional chili sauce and set aside.

Arrange the cilantro sprigs (if desired) on the bottom halves of rolls. Top with the sausage patties, egg salad, and top halves of rolls and serve. 6 Servings.

*Adapted from Pork, Be Inspired. Delicious!

Ingredients:

1 jar Garlic Dill Pickle Spears

2 packages cream cheese

1/2 cup of your favorite powered ranch style dressing mix

1/2 lb. Sliced Deli Ham

Mix softened cream cheese & powdered dressing mix with mixer or by hand. Drain pickles & ham on towels.  Spread cream cheese mixture on ham slices.  Place pickle spear on ham & roll up.  Refrigerate until ready to serve.  Slice into "Frog Eyes" just before serving to avoid "weeping" by the pickles.  The kids LOVE these--especially for school parties & sleepovers!

Ingredients:

2 Chicken Thighs, Grilled or Roasted then deboned & cubed

Sprinkle Goat Cheese

1/4 c Pecans

4 cups Lettuce, Spinach, etc.

1/2 cup Pickled Beets, diced, shoestringed or wedged

1/2 cup chopped Apples

Directions:

Add apples, beets, chicken & pecans to top of lettuce.  Drizzle lightly with your favorite olive oil & a dash of Apple Balsamic Vinegar.  Sprinkle a little goat cheese on top & you're ready to enjoy!

Chicken Liver Appetizers

Ingredients:        

 1 lb. Chicken Livers               

Garlic Salt

½ lb. Bacon Sliced (cut in half)

*Preheat oven to Broil/Grill.  Sprinkle each liver with garlic salt to taste. Wrap 1/2 slice bacon around each chicken piece & fasten with a toothpick. Place on a broiling pan.  Broil for 5-7 minutes. Turn pieces over and broil another 5-7 minutes, or until chicken livers are cooked through & no longer pink inside. Eat hot, dipped in mustard or honey.