Southern Smothered Chicken Livers

Ingredients:

1.25 lbs of chicken livers

2 onions chopped

1 cup of mushrooms

1/2 a Serrano pepper chopped finely

red wine vinegar

lemon juice

2 tablespoons of Worcestershire sauce

2 tablespoons soy sauce

1 cup of chicken broth

**About 2 tablespoons of flour

Olive oil

seasoning salt

garlic powder

black pepper

1 cup of water

Thoroughly clean and inspect your chicken livers making sure no gall bladder is attached. Cut any of the green areas off. Then in a small bowl marinade the livers in a little vinegar and lemon juice for about 10 mins. This actually cuts a little of that bite that I love so much down. Lol. On medium heat saute the mushrooms, Serrano peppers and onions in a little olive oil. Sprinkle salt and pepper and stir. Drain the chicken livers from the vinegar and lemon juice then add them to the vegetables. Continue to saute. Mix beef broth, soy sauce, Worcestershire sauce, water in a separate small bowl and whisk in flour. Add to the livers. Allow it to simmer. Stir it as it begins to thicken. If its too thick add more water slowly too thin add more flour to thicken. Depends on your tastes. Finally season with garlic powder, black pepper, and seasoning salt to taste. You can also adjust the soy sauce and Worcestershire sauce depending on how you like your flavors. Once your livers are cooked completely through you can serve with rice.

*Country Girls Rock!!

July 26, 2018 1

Cast Iron Balsamic Chicken

Ingredients:

4 lbs chicken thighs

3 roma tomatoes sliced

1 large onion quartered

1/2 pound green beans with ends cut off

Marinade:

1 cup chicken broth

1/3 cup balsamic vinegar

1 tablespoon minced garlic

1 tablespoon mustard

1 tablespoon worcestershire sauce

1 tablespoon honey

1 tablespoon olive oil

1/2 teaspoon chili paste

oregano

basil

salt and pepper

Equipment: Cast iron skillet

Preheat oven 350 degrees. In a separate small mixing bowl: whisk together chicken broth, balsamic vinegar, garlic, mustard, honey, olive oil, worcestershire sauce and chili paste. In a large bowl pour over your chicken and let it marinade for 30 minutes.

Arrange the sliced vegetables on the bottom of the skillet. Then cover with marinated chicken and pour rest of the sauce all over. Lastly season the tops with sea salt, pepper, basil and oregano. Bake for about 1 hour. Verify that the chicken is completely cooked through.

I served with herb roasted potatoes.

June 21, 2018 2

Easy Creamy Chicken Marsala

I’m a very busy woman and believe me when I say sometimes I don’t have time for the fancy stuff. Besides a clutch stir-fry, the next easiest go-to dish is a pasta. All you have to do is figure out the sauce situation. This is something that can be done and over with in 30 mins if you are about your hustle. So last night I cut some MAJOR corners but was the pasta amazing? Um yeah!

Ingredients:

4 lbs of chicken breast

8 oz of sliced baby bella mushrooms

2 packs of linguine noodles

1/2 cup of Marsala cooking wine

1/2 cup of chicken broth

2 cans of Campbell’s Cream of Mushroom soup

fresh parsley chopped

oregano

4 cloves of garlic chopped

sea salt and pepper to taste

On high heat in a stock pot, bring water, a tablespoon of olive oil and a teaspoon of salt to a boil. Reduce heat to medium. Then break the linguine in half and drop it in. Cut on a timer for 9 mins. I do this because when I multitask I don’t want to ruin the noodles by forgetting about them. It’s happened way too many times. LOL. Once the noodles are ready, drain them and run cold water through them to make sure they aren’t sticking together.

Rinse the chicken and pound each breast with a tenderizer. Slice the breasts into strips. On medium heat, saute them in a little olive oil, salt, pepper, oregano until fully cooked. Then set them aside. Lastly on medium heat: combine chicken broth, cream of mushroom soup, marsala wine, garlic, bella mushrooms in a pan and cook for about 7 minutes. It is going to thin out so don’t worry. Stir and keep an eye on it so that the sauce does not stick to the bottom of the pan. Toss back in the chicken strips and let simmer another 5 minutes. Season with salt, pepper and more oregano to taste.

Garnish on top with fresh chopped parsley and serve over the linguine noodles.

June 15, 2018 0

My Recharge meal is Chicken Livers! 😭

Now my hobby of hiking can be very strenuous. Yesterday I left later than I was supposed to because my son Troy was super distracting with his jokes. I didn’t get to the trail until like 10:30 and by then it was nuclear winter hot. Like in the 90s strong. I did a 3 mile hike and after I made it home I was drained. I could feel my body screaming to me “I NEED NUTRIENTS NOW!!! I was laid up weak and was brainstorming what do I need to feed myself? What is the most nutritionally dense food so I can recharge my body? Then it came to me… chicken livers!

Lol… now chicken livers are an acquired taste. People are never on the fence about them. It’s pretty much love or hate. Cut and dry. I love them personally and they are so good for you. I provided a link to show what I mean when I say they are a nutritional powerhouse!!!

http://nutritiondata.self.com/facts/poultry-products/667/2

With that said I didn’t deep fry them this time. Let’s Go!

Ingredients:

1 lb of chicken livers

1 cup of cilantro chopped

1 small container of mushrooms

1/2 red bell pepper sliced

1 onion chopped

juice from 1 lime

3 cloves of garlic chopped

1/2 can of chicken broth

1 teaspoon of cumin

1 tablespoon of soy sauce

1 tablespoon of tumeric

1 tablespoon of grated ginger

steak seasoning

sea salt

2 tablespoons of butter

1 teaspoon of sugar

Rinse off the livers and make sure there is no gall bladder attached to them. It’s a green weird looking thing. If you see it cut it off and surrounding flesh thats appears green. If not it is going to taste horrible. Bile is inside of the gall bladder and tastes VERY bitter!

*FYI: If you have ever had a rough hangover and barfed until there is no end that vile taste is bile.

Season the liver with cumin, soy sauce, ginger, sugar, lime juice, tumeric, garlic and steak seasoning.

On medium heat with butter and a little sea salt, start your vegetables.

Then add the livers and the chicken broth. Stir and let simmer for 20 mins.

Add the cilantro. and stir. Give it about 5 more minutes. Once the livers are soft and can be split with just a spoon. Cut the larger ones in half for smaller bites.

Serve with Rice! Watch the magic of how your body loves all the nutrients. I literally felt revived. Energized!

May 28, 2018 0

Roast Chicken

Now before I begin, keep in mind I have 3 growing boys so one roasted chicken will not cut it period. My boys have bottomless pits for stomachs so luckily H.E.B grocery store has those large chickens about 5-6 dollars a pop. A super good deal. This means leftovers and lunch with for me to pack for work.

Ingredients:

2 whole chickens

rosemary

oregano

juice from 1 large orange

sea salt

steak seasoning

garlic powder

4 cloves of garlic

2 large onions cut in large slices

4 carrots sliced in 1 inch

5 red potatoes sliced in 1 inch cubes

*Use a roasting pan for this recipe.

Preheat oven 450 degrees. Rinse off the chickens with water. Remove any giblets or organ meat stuff inside. I put mine in a Ziplock bag and in the freezer. I’m sure I’ll find some use for it.. a broth or something. Place chicken the roasting pan along with your sliced carrots and potatoes. Now slice your orange in half and squeeze over top chicken. Stuff the remaining half an orange inside each cavity. Stuff one garlic clove and a half an onion in each. The remaining onions sprinkle over the vegetables. The two remaining cloves slice and sprinkle over the chicken. Then season liberally with rosemary, oregano, steak seasoning, sea salt, and garlic powder. Roast covered for 2-2 1/2 hours depending on weight.

I was soooo hungry so I had a lot of meat its literally covering all my rice. 😭

May 28, 2018 2