Chicken and/or Beef Liver recipes PLEASE!!!

Thank you!!!

FYI... Beef liver may be high in protein but it is very high in fat, cholesterol and sodium... here is a link for a recipe and it has the nutritional information on the liver itself.... http://allrecipes.com/Recipe/Smothered-Beef-Liver/Detail.asp x

All the best

Heidi

Thank you Heidi for your reply.  Due to the serving portion that I am able to eat, I don't terrorize myself with fat, chol, sodium. etc.  It also depends to how any food is prepared (flour, butter, sugar).  I looked at allrecipes and unfortunately some of the recipes have made liver an unhealthy food choice.

Thanks again and all the best to you as well!!

I boil either one and then either make a pate or liver salad, like tuna salad or chicken salad.  I, too, don't worry about the fat, it's sooooo good for you otherwise. 

Thank you Lyntoral for your response.  My dr. (not lapband dr.) has suggested eating liver and iron enriched foods due to enemia.  I like liver, but needed a variety of ways to cook it.

One of the food I miss is fried chicken livers---and I have NO idea of any other way to cook them---at Thanksgiving my family always makes gibblet gravy using the turkey liver and gizzard and the meat from the neck---maybe I could make some kind of soup with the chicken livers---but I have no idea how to even try.  I hope someone posts a good recipie for chicken livers.  I love em.  Or did before surgery--I wonder if I still do since our taste buds change so much after surgery.

~Angie

One of the food I miss is fried chicken livers---and I have NO idea of any other way to cook them---at Thanksgiving my family always makes gibblet gravy using the turkey liver and gizzard and the meat from the neck---maybe I could make some kind of soup with the chicken livers---but I have no idea how to even try.  I hope someone posts a good recipie for chicken livers.  I love em.  Or did before surgery--I wonder if I still do since our taste buds change so much after surgery.~Angie

I always take the liver, shake off any excess moisture, dredge it lightly in flour, and then fry it in either a SMALL amount of butter or a low-fat butter cooking spray.  (Personally, I prefer the few extra calories in the real butter to the chemicals in the spray.)  It gets a nice very light crispness to the outside that way. 

Some people I know like to bake it (not sure HOW they bake it, though) and then put A-1 on it.

Lora

I have always dredged in flour lightly and put into pan to pan fry....now that I am watching everything...... I have also put Calves liver in a pan with onions and peppers and sauted them until done. Of course add salt and pepper. These turn out great,  as the moisture from the Onions and peppers helps provide the liquid you need to help cook the liver. I imagine that chicken livers would do the same way....I found a recipe on here somewhere that looked like it would be great with the livers too....Sorry, I do not know who's it was...but it sure sounded yummy.
Here it is...
Ingredients:
2 cups of chopped onions, red, & green peppers
12 oz of sliced mushrooms
2 cloves garlic
1t dried thyme
2T dry white wine
2T olive oil
salt & pepper (to taste)

Heat the oil in the pan on medium-high, add mushrooms. Coo****il they begin to brown and add the onion and pepper mixture. Cook for 2-3 minutes and add salt, pepper, garlic and thyme. Cook for 30 seconds - 1 minute (to avoid burning garlic.) Add wine and coo****il liquid evaporates.

This side dish goes great with any protein from chicken, beef, or fish. Sometimes, I substitute the white wine with marsala wine and add a teaspoon of cornstarch to thinken it, so that it's like a marsala gravy. It is super yumm-O.

 Thank you!!!