Thanks to all you Liver and Onion fans for bringing me to this great moment. With 385 posts and over 19000 views from all over the world, including Mexico, Canada, and the US, as well as New Zealand, the UK, South Africa, etc. Too many to recall over the years. Thank you all and Buen Provecho!
First off, I am not including a picture of the finished dish this time? Why? Because it is liver and onions and just the thought of it puts many people off…LOL. BUT… if you love liver and onions you will really like this recipe from Pinterest.
I usually do mine without flour as I am a purist with liver. This recipe was intriguing because it soaked the liver in milk before cooking, supposedly to reduce the strong flavor some people dislike. Let me tell you that this was awesome and my new goto recipe for liver and onions. Here goes…
Beef Liver with Bacon and Caramelized Onions
First, cut the liver into strips and soak them in milk to remove any bitterness.
If you’re following a low-carb diet, you may choose to eliminate the onions for an even lower carb count,but hey… why would you?
- 1/2 cup milk
- 1-pound beef liver cut into strips
- 3 large onions sliced
- 4 slices bacon
- 5 tablespoons butter divided
- Salt to taste
- Add milk to a shallow bowl. Soak liver in the milk for about 20 minutes to remove any bitterness.
- Meanwhile, cook your bacon in a large skillet. Drain on paper towels and cut into 1/2″ chunks. Set aside.
- Reserve 1 1/2 tablespoons of bacon grease and add 2 tablespoons of the butter to the bacon grease in the same skillet.
Add onions and cook over a medium heat stirring occasionally until caramelized, about 25 minutes. Remove onions to a dish, sprinkle with salt and set aside.
- Pat liver dry and discard the milk.
Return skillet to high heat and add the remaining 3 tablespoons of butter to the pan. When the butter foam subsides, the butter is hot enough.
Arrange the liver in the pan being certain not to crowd the pan. I worked in two batches. Sauté for 3 minutes regulating the heat so that the butter remains hot, but does not burn. Turn liver over and sauté about 2 minutes more. The inside meat should still be pink.
- Serve liver topped with onion and bacon.
Quite a while back I had posted a KETO lasagna recipe using zucchini zoodles. Now that we are Keto Conscious I have given myself a little more leeway with what we eat. But…this recipe is really still Keto but assembled in a little different manner, for those who do not own a spiralizer! It was great with a few different ingredients.
Oven Ready in 9 x 13 pan
- 3 large zucchinis
- 1 teaspoon olive oil
- 1-pound ground beef
- 1/2 cup onion finely chopped
- 2 teaspoons garlic minced
- 24-ounce jar marinara or Bolognese sauce
- 16 ounces ricotta cheese
- 1 cup chopped spinach
- 1/2 teaspoon Italian seasoning
- 1 egg
- 1/2 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- salt and pepper to taste
- cooking spray
- fresh basil garnish
- Trim both ends off the zucchini.
- Use a mandolin to cut the zucchini into 1/8-inch slices. Sprinkle salt over the zucchini slices, then lay them out on a layer of paper towels to drain. Let sit for at least 10 minutes.
- Pat the tops of the zucchini slices with paper towels until dry.
- While the zucchini is resting, prepare the sauce. Heat the olive oil in a large pan over medium heat.
- Add the ground beef and season with salt and pepper to taste.
- Cook for 5-6 minutes, breaking the meat up with a spatula, until beef is browned and cooked through.
- Add the onion and cook for another 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the marinara sauce and bring to a simmer; cook for 5 minutes.
- Place the ricotta cheese, chopped spinach, Italian seasoning, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined.
- Preheat the oven to 375 degrees F. Coat a 2- or 3-quart baking dish with cooking spray.
- Place 1/4 of the sauce in the bottom of the dish. Add 1/3 of the zucchini slices on top. Spread 1/3 of the ricotta mixture over the zucchini then top with 1/3 of the mozzarella cheese. Repeat the layers, ending with the mozzarella cheese.
- Cover and bake for 30 minutes. Uncover and bake for an additional 20 minutes. Sprinkle with parsley, then let stand for 5-7 minutes. Cut into slices, then serve.
No doubt you have had this dish at any one of thousands of Italian restaurants around the world. It really is quite simple once you have prepared the sauce. You can use canned tomatoes, but in this case I used 2 larger fresh tomatoes, NOT plum. I simply chopped them up. One thing of note – do NOT use more than 3 – 4 tablespoons of vodka, as it will leave the dish bitter…
Penne alla Vodka
- 28 oz. whole plum tomatoes, undrained OR 2 large fresh tomatoes, chopped
- 3 Tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 Tablespoon fresh basil, roughly chopped
- 3-4 Tablespoons vodka
- 1 teaspoon red pepper flakes
- ¾ cup heavy cream
- 2 Tablespoons cold butter
- Salt/Pepper, to taste
- 1 lb. Penne
- Fresh parsley, roughly chopped
- ¼ cup Parmesan cheese, finely grated
Puree the tomatoes in a blender, food mill, or an immersion blender and set aside. You can decide how chunky or uniform you’d like the tomatoes to be. I simply chopped them up!
Heat the olive oil in a large pot over medium heat. Add the thinly sliced garlic and the basil. Cook for 1-2 minutes, until fragrant and softened.
Turn off the heat.
Add the vodka to the pan and let it sizzle. Turn the heat back to medium and reduce the vodka until there is about a Tablespoon left.
Add the pureed tomatoes and let it simmer for 45 minutes or so, allowing it to reduce and become quite thick.
During the last 12 minutes or so, cook the penne according to package instructions. For saucier pasta, use ¾ lb. instead of the full pound. Reserve 1/4 cup pasta water.
Add the heavy cream and the red pepper flakes to the sauce.
Add 2 Tablespoons cold butter to the sauce, along with 1/4 cup pasta water. Stir to combine.
Season with salt/pepper if desired.
Add in the drained pasta.
Garnish with roughly chopped parsley and Parmesan cheese and serve!
Got the urge to BBQ already and realize that the BBQ is probably dirty from its last use, who knows when in this weather? Treat yourself to this recipe from The Spicy Apron (Pinterest). While it calls for putting the steak on skewers, I modified it and used my frying pan. With the blue cheese sauce, it was awesome! Throw a salad or bake a potato and you have a complete easy meal! Photo is from The Spicy Apron, since I forgot to take a photo when I made this.
Steak Bites with Creamy Blue Cheese
- 2 Pounds Sirloin Cut into 1-inch pieces
- 2 Teaspoons Kosher Salt Can use Seasoned Salt
- 2 Teaspoons Fresh Pepper
- 4 Ounces Cream Cheese Room Temperature
- 4 Ounces Heavy Cream
- 2 Tablespoons butter
- 4 Ounces Crumbled Blue Cheese
- 2 green onions Sliced crosswise (green parts)
- Put 6-8 pieces of the beef on each skewer. Liberally salt and pepper all sides of the meat. Heat grill on high. Place skewers on hot grill and sear on each side, 1-2 minutes per side. Remove from heat and cover with foil. OR…
- Heat a frying pan over medium heat and place the steak bites in until slightly golden, choosing how well you want them done. Well…definitely NOT!
- Combine cream cheese, cream, and butter in a small saucepan. Heat over medium low heat until heated through. Stir well to combine. Remove from heat and add crumbled blue cheese. Drizzle over cooked beef skewers or in a small dish on the side for dipping. Top with sliced green onions.
Who doesn’t like Greek food? It can also be great for a brunch or just a cozy breakfast. How does a frittata and an omelette differ? How does a frittata differ from a quiche? Since we do not have Alexa I checked on Wikipedia –
A frittata is cooked slowly over low heat while an omelet is cooked quickly over higher heat. Whereas omelets are served hot straight from the stove, frittatas are often served at room temperature, making them perfect to make ahead for brunches or larger groups.
A quiche is an unsweetened custard pie with savory fillings such as as spinach, mushrooms, or ham. It has to have eggs, and it usually has milk (or heavy cream), cheese, vegetables, and/or meat. … A frittata is like a crustless quiche or an unfolded omelet..
No matter, this egg dish was excellent and enough for 4 people. Serve it with a salad for brunch.
Greek Feta & Olive Frittata (half the recipe for two people)
Preparation: 10 minutes Cooking time: 25 to 30 minutes
- 3 tablespoons olive oil
- 1 cup grape or cherry tomatoes
- 1 red onion, sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 8 large eggs
- 1 teaspoon paprika
- 1/2 cup Kalamata olives, pitted and halved
- 1 1/4 cups feta cheese
Heat a large wok over medium heat. When hot, add 2 tablespoons of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the tomatoes and stir for just 30 seconds or so to blister the skins. Remove with a slotted spoon and set aside.
Add the onions to the hot oil along with the dried herbs. Sauté for 5 minutes until soft, and remove from heat.
Break the eggs into a large bowl, add the paprika, and beat well with a whisk. Add the grape tomatoes, onions and olives. Crumble in 1 cup of the feta cheese, and mix until combined.
Preheat an oven to 350°F. Meanwhile, heat a 10-inch oven-safe frying pan or cast-iron skillet with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Pour in the egg mixture and let cook undisturbed for 4 minutes to let the bottom set.
Transfer the pan to the preheated oven and bake for 15 to 20 minutes or until the eggs are set in the center, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Remove the frittata from the oven, crumble the last 1/4 cup of feta cheese over the top, and return the pan under the broiler for another couple of minutes until the top is nicely browned.
Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate.
Cut into wedges and serve hot.
Wrap any leftovers in aluminum foil and reheat later at 350°F for 12 to 15 minutes
Just in case you are wondering about the difference between a Chef’s Salad and a Cobb Salad, here is what I found in Wikipedia –
A Chef Salad and Cobb Salad both have lettuce, cheese and meats such as bacon, chicken breast, and ham, plus hard boiled eggs. But a Cobb salad usually has a mixture of lettuces, and also has avocado and tomatoes. It was named after Robert Cobb who was the owner of the famous Hollywood Brown Derby and created by his chef in 1937.
This is the Pinterest version I was able to locate. Cobb Salad Dressing.
Classic Cobb Salad
- 3 strips bacon
- 1 boneless, skinless chicken breast or leftover baked ham, chopped
- 3/4 head iceberg lettuce (or salad greens blend)
- 8 grape tomatoes (I chopped up a Roma tomato)
- 1 avocado
- 2 hard-boiled eggs
- 1 1/2 ounces blue cheese crumbled
- 3 ounces ranch dressing (or blue cheese dressing) OR Cobb Dressing below*
- Preheat oven to 425 degrees F. Lay out bacon strips on a foil-lined baking sheet. Cook for 10-12 minutes or until is crispy. Removed from oven and transfer bacon to a paper towel-lined plate to drain.
- Heat grill or a skillet over medium-high heat). Cook chicken, flipping once, for about 3-4 minute per side. Make sure chicken reaches 165 degrees F internal temp and is no longer pink. Remove to a plate to rest. (Substitute chopped ham in place of chicken).
- Rinse and dry lettuce, then remove outer leaves and core. Cut into bite-sized pieces and place on a platter or shallow serving bowl.
- Rinse and halve tomatoes. Place on top of the lettuce to one side of the bowl. Slice eggs and place next to the tomatoes in a line. Cut avocado in half, remove from skin and then chop or slice. Add next to eggs.
- Slice or dice chicken and place on salad next to avocado. Crumble bacon and place next to the chicken/ham. Crumble blue cheese and place next to bacon.
- Serve with the ORIGINAL dressing!
Cobb Salad Dressing
- 1/4 cup water
- 1/4 cup red wine vinegar
- 1/4 tsp sugar
- 1 tsp fresh squeezed lemon juice
- 2 tsp salt
- 3/4 tsp black pepper
- 3/4 tsp Worcestershire sauce
- 1/4 tsp dry mustard
- 1 tsp garlic minced
- 1/4 cup olive oil
- 3/4 cup salad oil
- Place all ingredients in a blend and blend together until well mixed.
- Refrigerate until ready to use.
Looking for a great Easter side dish? Buy that half head of cabbage and start frying. This is an excellent side and you can substitute turkey bacon if you prefer. It reheats beautifully.
Fried Cabbage with Bacon, Onions and Garlic
- 6 rashers of streaky bacon
- 1 large brown onion, peeled and diced
- 2 fat cloves of garlic, peeled and minced
- 1 medium head of white cabbage, trimmed, cored and sliced
- 1 medium carrot, peeled and chopped
- The following to taste:
- salt, black pepper, onion and garlic powder, paprika
- a knob of butter (optional)
- dill weed (to taste)
Heat a skillet and then cook the bacon rashers over medium heat until just crisp. remove and set aside on paper kitchen towelling to drain. Crumble and keep warm.
Add the onion to the bacon drippings. (Over here our bacon is very lean so there wasn’t many. If you find that is the case, add a small splash of olive or rapeseed oil.)
Cook, stirring to soften. when it begins to caramelize somewhat add the garlic. Cook and stir until fragrant. Add the diced carrot.
Add the cabbage. Cook, tossing and stirring, until the cabbage begins to soften. Season to taste with the seasonings.
Add 60ml (1/4 cup) of water and cover. Cook and steam over low heat until the cabbage has softened. Stir in the bacon crumbles. Taste and adjust seasoning as required. If desired stir in a knob of butter. Serve hot.
Who doesn’t like macaroni and cheese, whether it be Canada’s KD (Kraft Dinner) or any number of restaurant style macaroni and cheese dishes? One of our fav restaurants in Merida, Yucatan – Merci, does a wonderful macaroni and cheese with jumbo shrimp! What’s not to love about that? Of course, when you do KETO, you avoid pasta, But, since we are now only KC (Keto conscious) we have a little leeway. Don’t tell your family it is KETO. They do not need to know. This is undoubtedly a new fav recipe, with a touch of jalapeno (optional).
KETO Cauliflower Jalapeno Mac n Cheese with Bacon
Ingredients (Vegans, omit bacon)
- 1 large head cauliflower cut into small bites
- 8 ounces cream cheese softened
- 1 1/2 cups shredded cheddar cheese I use a cheddar blend
- 1/2 cup heavy cream
- 5 strips of uncured bacon cooked and crumbled (bacon grease reserved)*
- 3 teaspoons bacon grease melted
- 2 jalapeño peppers minced (see notes)
- 2 tablespoons grass-fed butter
- 1-2 tablespoons hot water
- salt and pepper to taste
- Optional: fresh cilantro for garnish
- Add the cauliflower florets to a microwave safe bowl with a plate (or paper plate) on top Microwave for 7-8 minutes or until slightly tender (or your desired texture). You can steam it instead, if you don’t have or want to use a microwave, but I wouldn’t boil it, it might be too watery.
- While the cauliflower is cooking, heat a saucepan over medium. Add in the butter and bacon grease, then sauté the jalapeño peppers until tender, should take just about 2-3 minutes. Add in the cream cheese and stir until melted. Add the remaining ingredients and still until well combined and all the cheese has melted.
- Add in 1-2 tablespoons of hot water if needed, to reach your desired consistency.
- Once the cauliflower is cooked through, you don’t need to drain it or pat it dry. The small amount of moisture will be perfect with this sauce, which as I mentioned, is on the thicker side. Pour cauliflower in the skillet and mix well to coat each piece, then serve.
- Optional: Garnish with fresh cilantro and/or crumbled bacon.
- Store leftovers in the fridge for a few days. It reheats beautifully in the microwave or stovetop.
The amount of jalapeño pepper that you use is entirely up to you, and will depend personal preference. I would recommend using 2 jalapeño peppers for a mild to medium level of heat and flavor. If you’re like me and love a spicy kick and a stronger jalapeño flavor, you’ll want to use a bit more.
Some unknown person is always tinkering with my recipes? This time I made that someone (?) write down what he did. It was incredible and very moist! What can I say??? This was supposed our takeout and movie night vicariously with friends, during COVID-19, but we stayed in and he cooked. With these garlicky green beans the meal was awesome.
- 2 pounds of ground beef and pork
- 3 strips of bacon for topping the meatloaf
- ¼ cup of tomato pesto for topping the meat loaf
- 3/4 cup of crushed pork rinds
- ½ medium white onion, finely diced
- 3 garlic cloves, finely diced
- 2 Tbsp fresh sage, finely chopped
- 2 Tbsp fresh basil leaves, chopped
- 1 tsp rosemary, chopped
- 1 tsp thyme
- 2 large eggs, lightly beaten
- 1 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 1 – 6 oz. can tomato paste
- 2 teaspoons white vinegar
- 1 tablespoon BBQ sauce (I use Weber hickory)
- 1 tablespoon liquid smoke
- Lightly spray a 5 x 9-inch loaf pan with oil and line with parchment.
- Add 1 Tbsp butter and 1 Tbsp of water to a small fry pan, add in the onion and garlic and caramelize over low heat. When caramelized, add in the herbs. Set aside.
- Place the meat in large bowl. Set aside.
- Mix the sauce ingredients well and then stir in the caramelized onion mix and the crushed pork rinds.
- Pour mixture over the meat and blend well using your fingers.
- Put into loaf pan and pat down.
- Cut bacon into short pieces and place on top, then add the tomato pesto over the loaf.
- Bake at 350 degrees F, covering lightly with foil after 45 minutes. Meat thermometer should register 165 degrees F. (about 1 hr. to 1 hr. 15 min).
- When meat is done, juices will be clear. Drain any fat and let sit about 10 minutes before slicing.