This Chicken Liver Recipe Will Cure Your Foodie Fears

This Chicken Liver Recipe Will Cure Your Foodie Fears

Face Your Foodie Fears

Face your foodie fears with this Chicken Liver Mousse recipe, a timeless party appetizer that I’ve been enjoying since I was a kid! You’ll be surprised how easy (and tasty) chicken liver can be.

I grew up eating chopped chicken liver. Mom or Gram would sauté the livers with some onions and garlic, add diced hard-boiled egg and swirl in spoonful’s of Miracle Whip. Dad would mold the final product into football shapes for game watching, or into silver dishes for holidays.

We would slather up pieces of pumpernickel bread and chow down. I LOVE chopped liver.

I can see you right now.

You’re turning up your nose at the thought of eating chicken livers.

I’m here to tell you that it’s time to overcome those fears and love you some liver.

Chopped liver may not be your thing, but a fine liver mousse made with shallots and sherry and apples, is just the perfect appy for your next entertaining event.

Let me show you how easy it is to make.

Chicken Liver Mousse

Servings

A Crowd

 

Ready In:

30 Minutes Plus Chilling

Good For:

Party Appetizers
Entertaining
Fall/Winter

Ingredients:

4 slices thick-cut bacon (I like maple bacon)
1 pound chicken livers
1 teaspoon kosher salt
1 teaspoon coarse black pepper
2 tablespoons olive oil
2 large shallots, peeled and diced
1 Granny Smith apple, peeled and diced
½ cup dry sherry
1 teaspoon dried thyme
½ teaspoon allspice
4 tablespoons butter, room temperature, ½ stick
½ cup half and half
¼ cup apricot jam
Baguette slices

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.

Add the bacon to a skillet over medium heat and cook until crisp on both sides, about 5 minutes. Remove the bacon to paper towels.

Add the chicken livers to the skillet and cook until browned all over. Season with salt and pepper. You
want the liver to still be a little pink in the center, about 6 to 8 minutes. Transfer to the bowl of a food processor.

Heat 2 tablespoons olive oil in the same skillet. Add the shallots, apple, and sherry. Season with thyme,
allspice, salt, and pepper. Cook until the sherry reduces and the shallots an apple are soft, about 6 to 8 minutes. Transfer to the food processor. Add in the bacon and pulse to blend everything together. Add
in the butter. With the machine running slowly pour in the cream. You will have a smooth, spreadable mixture. You may add more cream if needed.

The mousse will firm up when refrigerated, so it can be a little loose at this point. Pour into ramekins or small bowls. Spread a small amount of jam over the top.

This will prevent discoloring of the liver. Cover tightly with plastic wrap and chill for several hours, or
even better, overnight. Let the mousse come to room temperature before serving with slices of baguette or crackers.

Thursday Night Football Party Snacks Are HERE!

Thursday Night Football Party Snacks Are HERE!

Are You Ready for Some Football??

This is the time of year that ALL football fans are most confident. This is THE year….the year we’ll make the playoffs…the year to GO ALL THE WAY…this is it.

We’ve signed the best new quarterback, drafted the top receiver, firmed up the defense, and how about the new coach!

It’s all there. This is it…the year!

Let’s celebrate the kickoff of the new season with some well-established football fav snack foods. Because, after all…the season is probably not going to go the way we want. And when all else fails….the food still TRIUMPHS!

Take a look at these tried and true winners!

Hot Garlicky Wings Recipe for Football Season

Hot Garlicky Wings

If you are craving a game-day wing experience, make a great dish with my Sunday Best recipe for Hot Garlicky wings. Whether your team is winning, or on the verge of winning!

Couch Potato Fan Food for the Super Bowl

REALLY GOOD TURKEY BURGER SLIDERS WITH CRISPY SHALLOTS AND PIMENTO CHEESE

They’re bite size and couch perfect. Use sharp cheddar and do NOT forget the pickles. Oh, and good news, the recipe makes enough pimento cheese to entertain your game-watching pals twice in one week!

Draft Day… Baby! NFL Party Ideas + Best Loaded Nachos Ever!

Sausage and Refried Bean Nachos

The dish that tames the angry fantasy football beast and totally scored in overtime is my sausage and refried bean nachos. I mean, these are truly a punched-up bit of nacho cheesiness. I serve these on every game day, regardless of the success of my quarterback.

how to make easy grilled veggies for memorial day

Potato Fries with Crispy Buffalo Chicken, topped with Blue Cheese Gravy

I’m just in in time for football pre-season tailgating! You may have heard of a dish called “poutine”. It involves fries, gravy and cheese curds. My version kicks it up a notch!

Shhh! I snuck a few veggies in these fab meatballs...

Seared Tuna Nachos with Roasted Garlic Cream + Charcuterie Board Ideas!

Whether you prepare your own fan-favorite appys or arrange store-bought (and there are tons of them) items on your board, the secret is to be surprising. Mix and match your favorites and be creative with your choices. After all, you never want to be bored with your board!!

Shhh! I snuck a few veggies in these fab meatballs...

Game Day Dip

There’s just something about this that is super spicy but not hurtful! I use deli chicken as a shortcut, but you can use leftover chicken if you have it. Boar’s Head has a Blazing Buffalo chicken that just adds a little bit of somethin’ somethin’ to the dip, and Fritos corn chips bring the whole experience to critical addiction levels!

Snack Attack!

Bacon Bows

This should be a year-round snack starter! Bacon bows involve melting pimento cheese wrapped in bacon for an irresistable snack.

Brownie Bars for Kiddos and Grandparents

Nana’s Caramel Toffee Cookie Dough Brownie Bars

Cooking an ooey gooey cookie dough bar for game day always makes the house smell delicious and provides an awesome activity when the grandkids come over!

Fry Day, My Way: Make Duck Fat Fries Easy

Fry Day, My Way: Make Duck Fat Fries Easy

Make fries at home with this easy French Fry recipe that calls for a secret ingredient: Duck fat!

I LOVE French fries.

I love fries whether they come supersized from that drive-thru joint on the corner or truffled from that upscale restaurant calling them frites.

I love fries smothered in ketchup or piled high with chili and cheese. I love fries alongside a burger or in a basket with fried shrimp. I just love fries!

I make fries at home, fry them twice as preferred and even serve them with my homemade ketchup.

However, the one thing I haven’t tried was to fry them in duck fat.

Why duck fat? Well, when I researched duck fat, some believe it to be a better-for-you fat than other animal fats like lard.

But, since I don’t use lard to fry, I don’t see this as a huge benefit. Then I read that frying in duck fat produces a crispier fry. Well, you had me at crispy!

So, I gave it a try and darn if it isn’t true. 

You can render the fat from duck and store it in the fridge.

Or you can buy a jar or two of duck fat right from the grocery shelf.

The fat is clean and clear when cooking and afterward. The fries are less greasy, crisp on the outside and moist on the inside.

These fries hold up; rigid and perfect for dipping.

In honor of National French Fry Day, I encourage you to cook up a batch of fries…and then eat a bunch for me!

A Fry Above All Others: Jorj’s Duck Fat Fries

Servings

A Crowd

Ready In:

30 Minutes ‘Til Ready

Good For:

Appetizer, Snack, Side

For Fries:

2 large Idaho potatoes, scrubbed

Duck fat for frying

For ketchup:

1 (6-ounce) can tomato paste 

¼ cup brown sugar

2 tablespoons red wine vinegar 

¼ teaspoon ground mustard 

¼ teaspoon cinnamon 

1/8 teaspoon ground cloves 

1/8 teaspoon ground allspice 

¼ teaspoon coarse salt, plus more for fries 

¼ teaspoon coarse black pepper

Tried it? Tag it!

I would love to see what you did with this recipe.  Share your creation by tagging #inthekitchenwithjorj and with Scrumptious Possibilities With Jorj, my free private home cooking group.

Peel the potato and cut it into 4 planks. Cut each plank into 4 strips. Place the strips into a bowl of cold water for at least 30 minutes. This removes some of the starch. Alternately, you can leave the peel on. It’s a more rustic fry this way. And you can cut it into thinner strips for a skinnier fry. It’s YOUR choice.

For the ketchup, whisk together tomato paste, sugar, vinegar, mustard, cinnamon, cloves, and allspice in a small pan over low heat. Pour in ¼ cup water. Whisk until smooth. Cook until the sugar melts and the ketchup is warmed through, about 5 to 10 minutes. Season with salt and pepper. Set aside and let the flavors blend at room temperature or in the refrigerator overnight. The longer it sits, the better your ketchup.

Transfer the potato strips to paper toweling and blot dry. Heat a skillet over medium heat. Pour enough olive oil to come ⅓-inch up the side of the skillet. Use a candy thermometer to heat the oil to 325°. Place some of the potatoes into the oil and cook until just beginning to turn golden, about 5 minutes. This will cook the inside of the potato. Do this in batches so you do not crowd the skillet. Transfer the potato strips to a cooking sheet lined with paper towels. You can pre-cook the fries in advance and finish the frying just before mealtime.

Increase the temperature until the oil reaches 375°. Place the pre-cooked potato strips into the hot oil. Cook until golden, about 5 minutes. Transfer the fries to a baking sheet lined with paper towels. Season with a generous sprinkle of coarse salt.

Serve your French fries with ketchup to dip!

Say Cheese! In The Kitchen With Jorj

Say Cheese! In The Kitchen With Jorj

Join Jorj In The Kitchen!

Ready to make a deliciously decadent buffet of cheesy goodness?

Join me in the kitchen and learn how to make magnificent meals that build upon one of my favorite things…CHEESE!

This decadent and well-deserved spread is perfect for your more indulgent Summer menus, with a wonderful pimento cheese twist.

From deviled eggs to really good turkey burgers, there’s a little something for every picnic basket for days to come!

Pimento Cheese with Seasoned Crackers

Grilled Pimento Cheese Sandwiches with Bacon and Berry Jam

Crack Crackers

Really Good Turkey Burgers Sliders with Crispy Shallots and Pimento Cheese

Ham and Turkey Roll-Ups with Pimento Cheese

Pimento Cheese Deviled Eggs

The Art of The Fresh Market

Grab the book that contains my favorite travel adventures, with inspired original artwork by artist Susan Fazio.
New Year, Old Friends and the Birth of This Book

Go Nana Bananas!

Go Nana Bananas!

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Watch Nana GO BANANAS!

When you want something homemade to gather grandkids around the kitchen…

Join me in the kitchen for more memories and recipes with our featured ingredient: BANANAS! 

I will show you how to whip bananas into delicious homemade delights, from breakfast (or anytime!) bread to donuts and finally my one-of-a-kind Banana Pudding Ice Cream!

Join Jorj In The Kitchen!

The Art of The Fresh Market

Grab the book that contains my favorite travel adventures, with inspired original artwork by artist Susan Fazio.

New Year, Old Friends and the Birth of This Book

Chips and Dip For All Occasions: Party Dip Recipe Ideas

Chips and Dip For All Occasions: Party Dip Recipe Ideas

mardi gras king cake donuts

Chips and Dip Day celebrates all things crunchy, gooey, dippable, shareable, snackable, and delectable! Get inspired with my best party dip recipes, whether it’s for one, two, or a whole crowd.

 

I have made my fair share of chips and dips over the years, every which way and for just about every occasion.

From appetizers to party take-along to afternoon snacks, the versatile chips and dip dish strikes a satisfying balance of keeping us just the right amount of full before a big meal (or in-between them)!

Chips and dip are a staple in my household, and maybe yours, as well!  But I know you must be wondering…

Are chips and dip healthy?

The wonderful thing about home-cooking is that you have control over your ingredients and preparation process.

I have made both potato chips and veggie chips in my oven with great results and prefer this extra step over store-bought when making chips and dip fresh for my family and friends.

Get my “Oven Baked Seasoned Potato Chips
with Caramelized Onion Dip” recipe for National Chips and Dip Day, or try these fun recipes from my archives!

Roasted Red Pepper Cheese Spread

Servings

1 Cup Dip
2 tablespoons per serving size

Ready In:

15 minutes

Ingredients

1 (3-ounce) package reduced-fat cream cheese
2 tablespoons reduced-fat mayonnaise
2 tablespoons chopped roasted red pepper
2 tablespoons chopped fresh parsley
4 ounces reduced-fat grated cheddar cheese (about 1 cup)
Salt and freshly ground pepper

Directions

Place the cream cheese, mayonnaise, red pepper, parsley and cheese into the bowl of a food processor. Pulse until combined. Season with salt and pepper.

Serve with assorted cut vegetables and homemade potato or veggie chips.

 

Peace, Love and Far Out Recipe for Chips n’ Dip

Jorj’s Kale Chips

Servings

6

Ready In:

12 – 18 minutes

Ingredients

1 pound fresh kale
1 tablespoon Extra Virgin olive oil
Coarse salt and freshly ground pepper
Red pepper flakes (optional)

Directions

Line a cookie sheet with a Silpat liner or parchment paper. Prepare the kale for baking by using a sharp knife to remove the leaves from the thick stems; tear the leaves into bite-sized pieces.

Wash and pat dry the kale. Drizzle with the olive oil and sprinkle generously with the salt and pepper. Add a few sprinkles of red pepper flakes.

Bake until the edges brown but are not burnt, between 12 to 18 minutes.

Peace, Love and Far Out Recipe for Chips n’ Dip