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Food And Nutrition

Crock Pot Chicken Livers With Mushrooms and Bacon




  • 1 pound chicken livers
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 slices bacon, diced
  • 4 medium green onions, green and white parts, chopped
  • 8 ounces sliced mushrooms
  • 1 cup chicken broth
  • 1 (10.75-ounce) can condensed golden mushroom soup
  • 1/4 cup dry white wine, or chicken broth


  1. Gather the ingredients.

  2. Cut the chicken livers into bite-size pieces.

  3. Combine the flour, salt, and pepper in a food storage bag. Toss the chicken liver pieces with flour mixture and set aside.

  4. Fry the diced bacon in a large skillet; remove to a paper towel when browned and crisp, keeping the bacon grease in the pan.

  5. Add the flour-coated chicken livers, the chopped green onions, and the sliced mushrooms to the bacon grease in the skillet and saute until the livers are lightly browned.

  6. Pour the chicken broth into the skillet and cook, stirring, until the mixture is simmering.

  7. Transfer the chicken liver mixture to the slow cooker.

  8. Add the cooked bacon pieces, condensed soup, and white wine.

  9. Cover and cook on low for 3 to 5 hours.

  10. Serve the chicken livers and vegetables over hot cooked rice, toast points, or buttered noodles.

  11. Enjoy.

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Food And Nutrition

Preparing Iron Skillet Roast Chicken




Whole roasted chicken is often saved for special occasions or holiday meals—it seems like a process to make and can take hours in the oven. Because of its small size and clever cooking method, however, this juicy and delicious chicken is a snap to cook and will be ready in less than an hour.


  • 1 (4-pound) whole chicken
  • 1/2 teaspoon kosher salt, plus more for seasoning inside chicken
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning inside chicken
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 2 tablespoons olive oil

Steps to Make It

  1. Gather the ingredients.

    Raw chicken
  2. Preheat oven to 450 F. Put a well seasoned 10-inch cast-iron skillet in oven to heat.

    Chicken with salt
  3. Sprinkle cavity of chicken with salt and pepper.

    Put sauce on chicken
  4. In a small bowl, combine 1/2 teaspoon of salt, 1/4 teaspoon black pepper, onion powder, thyme, paprika, garlic powder, and olive oil. Rub all over chicken.

    Chicken in pan
  5. Using oven mitts, carefully remove hot skillet from oven. Put chicken in skillet and return to oven. Reduce oven temperature to 400 F.

    Roasted chicken
  6. Roast chicken for about 50 to 60 minutes, until an instant-read thermometer or oven probe registers at least 165 F in the thickest part of a thigh.

    Chicken on a plate
  7. Let chicken stand for about 10 minutes before carving.

    Chicken in dish


  • The secret to making this chicken is using an everyday cast-iron skillet that you preheat in the oven.
  • If your whole chicken is frozen, it is best to thaw it in the refrigerator; a 4-pound bird will take about 24 hours so you need to plan ahead. If you didn’t remove it from the freezer the night before, you can defrost it in a water bath, but you need to make sure the water stays nice and cold. Place the chicken (still wrapped) in the sink or large container and fill with cold water; change the water every 30 minutes. Thawing takes about 30 minutes for every pound. And although it may seem obvious, there are times this step is overlooked: don’t forget to remove the package of giblets from inside the bird once your chicken is thawed.
  • In order to get the crispiest skin, you need to make sure the chicken is completely dry before adding seasonings and placing in the oven. One way to do this is to remove the wrapping from the chicken the day before and rinse the bird inside and out and pat dry. Then place the chicken in a roasting pan in the refrigerator (without any covering) overnight; this will allow the bird to dry out and eliminate any moisture. (You can do this with turkey as well.)
  • To speed up the cooking time even more, you can spatchcock (butterfly) the chicken, which simply means removing the backbone so the bird will lay flat in the pan. Cut down the cooking time by 15 minutes, checking for doneness after 30 minutes or so.
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Food And Nutrition

Preparing Turkey taco bowls




Make your own seasoning for these tasty and affordable turkey taco bowls.

Each serving provides 756 kcal, 51g protein, 55g carbohydrates (of which 15g sugars), 37g fat (of which 7g saturates), 15g fibre and 2.5g salt.


For the Mexican seasoning

  • 2 tsp cayenne pepper
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

For the taco bowls

  • 500g/1lb 2oz turkey mince (7% fat)
  • 2 tbsp Mexican seasoning (from above)
  • 2 tbsp olive oil
  • 2 small onions (red or brown), finely chopped
  • 6 spring onions, roughly chopped
  • 2 peppers (any colour), deseeded and finely chopped
  • 400g tin chopped tomatoes, tomato juice drained
  • 400g tin kidney beans, drained
  • 3 tbsp finely chopped fresh coriander
  • 180g/6oz lightly salted tortilla chips
  • 4 tbsp low-fat crème fraîche or plain yoghurt
  • salt and freshly ground black pepper


  1. To make the Mexican seasoning, mix the ingredients together in a bowl.

  2. Put the turkey mince and Mexican seasoning into a large bowl and mix well with your hands.

  3. Heat half the olive oil in a frying pan over a high heat and cook the onions, spring onions and peppers for 3 minutes. Add a pinch of salt and pepper. Remove the vegetables from the pan and set aside.

  4. Heat the remaining oil in the same pan and cook the turkey mince for 4 minutes, or until browned, making sure you break it up as finely as possible with a wooden spoon.

  5. Add the chopped tomatoes, kidney beans and a pinch of salt and pepper. Lower the heat and simmer for 10 minutes.

  6. Stir in the cooked vegetables and most of the coriander, and simmer for another 2 minutes.

  7. Evenly cover the base of four bowls with the tortilla chips. Divide the turkey mixture between the bowls and top each with a tablespoon of crème fraîche. Sprinkle over the remaining coriander and serve.

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Food And Nutrition

Preparing Dauphinoise potatoes




These creamy, garlicky dauphinoise potatoes recipe will make a fabulous side dish for any Sunday roast. There isn’t an easier side dish in the world!

Each serving provides 561 kcal, 5g protein, 33g carbohydrates (of which 3g sugars), 45g fat (of which 28g saturates), 3.5g fibre and 0.1g salt.


  • 1 kg/2lb 4oz floury potatoes such as Russet, King Edward, Maris Piper or Desiree, sliced into thin slices, about 3mm/⅛in thick
  • 3–4 garlic cloves, grated
  • 500ml/17½fl oz double cream (you may need a bit extra)
  • salt and freshly ground black pepper


  1. Preheat the oven to 160C/140C Fan/Gas 2.

  2. Place the potato slices and grated garlic in a bowl and season to taste. Pour over the cream and mix well. Pour into a large gratin dish.

  3. Press the potato down with the back of a spoon or your hands so it forms a solid layer. The cream should come to just below the top layer of potato, top up with more double cream if necessary.

  4. Bake for 1-1½ hours, or until the potatoes are completely tender.

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