Liver Three Ways

You know I have posted about my love  of liver before, but people really don't know what to do with it in spite of the fact that we are all being told more and more how healthy it is for us! So in this post I am going to share my three favorite ways to prepare liver! I posted one back in 2013 which I will share again but the other two have not been shared until today! So first off, my Spicy Liver and Onions!

Spicy Liver & Onions
Serves 2

Two slices beef liver, approximately 4oz each
around 1/4 cup rice flour
Seasoned Salt
1 med/lrg onion, sliced
1-2 jalapeno peppers, sliced
2-3 tbsp coconut oil
Pinch of brown sugar

Preheat a skillet with coconut oil in it to medium heat; combine rice flour with a few shakes of Seasoned Salt (I envision myself sprinkling the Seasoned Salt on either side of each slice of liver, to get the appropriate amount; this has worked great for me so I never bother to measure). Dredge both sides of the liver in flour/salt mixture. When pan is hot, add liver. Allow to cook, undisturbed around 3-4 minutes, depending on the heat of your stove. Lift a side and check for dark/golden brown color. Once it's dark/golden flip it and cook it another 2-3 minutes or until the same color on that side. Remove from pan to a cooling rack. Add sliced onion to the pan, along with the pinch of brown sugar. Allow to cook until they begin to soften, then add jalapenos and continue to cook a few more minutes or until jalapenos begin to lose their bright green color. Top liver with onion/jalapenos and serve immediately.  


This recipe is similar to the one above except it is not spicy at all. Though it is very good with some garlic added towards the end of cooking! But this is a very simple, basic way to serve it that nearly anyone should be able to "handle".  Added the side dish of kale makes this a powerhouse of a meal! 

Liver & Onions with Kale
Serves 4 

1 lb beef liver
1/4 cup rice flour
1 tsp garlic salt
1 tsp garlic powder
2-4 tbsp bacon fat
1 large onion
Stevia or dextrose

1 tbsp butter
2 large handfuls chopped kale
1 oz shredded mozzarella cheese

While the liver is still partially frozen slice with a knife or kitchen shears into thin slices. Add 1 tablespoon of bacon fat to a medium – large frying pan.Cook onions until they begin to turn clear, and golden on the edges. Add a few drops of Stevia or a pinch of dextrose to sweeten onions. Remove onions from pan and set aside. While your onions cook place rice flour in a medium bowl with garlic salt and garlic powder. Add liver and toss to coat. Once the new oil added to the pan has heated add your liver being sure to shake off all the excess flour before placing it in the pan. Cook over medium to medium low heat until the light breading becomes dark. Add onion back to pan heat thoroughly divide onto four separate plates. Add butter to the same pan, place your two large, keeping handfuls of kale into the pan, cooking until bright green and beginning to wilt. Add cheese cook 2 to 3 minutes longer or until cheese is thoroughly melted. Divide between your four plates and enjoy! 

This final recipe is one of my most favorites, though really I love liver just about any way at all! I think I ate around 2lbs of the stuff in the week following Ethan's birth. :) This last recipe is my favored method for making chicken liver pâté. It is delicious, but more cost effective than a lot of recipes you find online! Sure, adding a quarter pound of bacon and 8oz of mushrooms is delicious, but if you're trying to eat healthy on a budget that may not be for you! This, anyone can afford! 

Chicken Liver Pâté
Serves 4, as a meal, serves 8-12 as an appetizer

1 container chicken liver
1 stick, plus 1-2 tbsp butter
1 large onion
1/2 tsp ground sage
1/4 tsp garlic salt
1/2 tsp sea salt
1/2 tsp garlic powder
1/4 tsp black pepper
1/8 tsp white pepper, optional
3-4 cloves roasted garlic, optional

Prepare your chicken livers by cutting off any white connective tissue, and rinsing clean. In a medium-large skillet add the chicken livers in water (enough to cover the livers fully), over med-low heat. Cooking them in water and over a low heat will keep them softest, which you want for pâté! Cook until the livers are done, about 5 minutes or so. Set aside, covered. Now chop (however you want because it's going to get ground up later anyway) your onion and saute in 1-2 tbsp butter until very clear (I like to add just a pinch of sugar to the onions, too, but it's not strictly necessary). Alternately, if you have the time, caramelize them! Talk about adding some amazing flavor! I rarely have the time to do that though, so I just cook them until clear.

Add livers, onions, and 1 stick of butter to a food processor, along with all your spices. Blend until smooth and pour into a storage container or bowl of your choice -- a lovely way to present pâté is to use a bowl or container with no lid, and melt some extra butter to pour over the top. This seals the pâté just like a lid would and looks (and tastes!) delicious! Refrigerate until firm and enjoy with your favorite veggies or rice crackers! I even enjoy my pâté spread on romaine lettuce leaves, and when I'm feeling kind of splurgy and have it on hand, smearing it all over my sister-in-laws amazing gluten-free beer bread is indescribably good!