The best recipe with chicken liver: Salad with chicken liver with honey-rosemary dressing

Today I wanted to talk about nostalgia. You know that feeling, when you want to travel back in time into the moment, when all over the flat a magic aroma of fresh baked cake was being spread. Just because it was Sunday and your mom had enough time to make something special for the family. Or just because you said you would love a piece of cake. Not a tradition in your family? Well in Ukraine we have a lot of interesting traditions and customs. Families have their own recipes that travel from grandma through mom to daughter for centuries. I find it actually very special to have a family recipe that could bring you back to those careless times...Ok,ok, I got it. Enough for today. Let us talk about the actual recipe I want to share.

 Remember one of my first posts? Light and hearty salad with chicken liver got quite popular during the whole life of my blog, I have to say. And I can fully understand it. Rich taste, healthy ingredients, balanced nutritional value and much more. So I modified the recipe and enriched it with additional rosemary note for exquisite taste. Lunch or dinner, it is JUST A PERFECT CHOICE.

Ingredients:
for 2 portions

200g of chicken liver
8 cherry tomatoes
mixed green salad 
2 mushrooms
1/2 avocado
sprinkle of pepper, salt
2 tbsp of olive oil
1 tbsp coconut oil (any oil for frying)
2 tsp of water
1/2 tsp of honey (for #iquitsugar followers rice syrup is an alternative)
1/2 tsp dried rosemary
2 tbsp soy sauce

Wash the liver in cold water and dry it with a paper-towel. Heat the pan with a sprinkle of coconut oil or any oil you prefer to fry on. Fry the liver for a few minutes from every side. Add some water and stir covered for 5-7 minutes. After the liver is ready (if you stick a fork in it no red liquid appears on top) add 2 table spoons of soy sauce and fry a bit more so that the liver becomes darker because of the sauce. Meanwile prepare all the veggies. By preparing I mean - wash them and chop. Prepare basic salad on the plate: mixed green salad, halved cherry tomatoes, avocado cubes and mushroom slices. On the veggie-pillow put hot juicy liver. Spice the salad with some pepper and salt. Mix honey, oil, rosemary and water and pour the salad with honey-rosemary sauce.

As you see: easy and quickly healthy food is on your table. All you need is a teaspoon of patience and sprinkle of time ;)

Bon Appétit!

Provencal salmon with fresh salad

As we all know fish is a very important part of our healthy nutrition. As a major source of healthy omega-3 fats fish and other seafood is also rich in vitamin D and selenium, high in protein and low in saturated fat. Its well-known that consuming fish is good for the heart and blood vessels. I've also read that eating approximately one to two 100 g servings of fatty fish a week—salmon, herring, mackerel, anchovies, or sardines—reduces the risk of dying from heart disease by 36 percent. Women who are or may become pregnant, nursing mothers, and young children should also eat fish except of shark, swordfish, king mackerel, or tilefish (sometimes called golden bass or golden snapper) because they contain high levels of mercury.

That is why I decided to present you my favorite variation of fish recipe. I've chosen a piece of salmon fillet without bones. If you have children I would strongly recommend you to cook this part of salmon because it contains no bones and therefore is not dangerous for them. This portion of fish is enough for 2. That means, that one serving consists of 150g of salmon.

So grab the ingredients and lets get fished ;)

Ingredients:

300 g salmon fillet
salt and pepper
1 tsp butter
3 leaves romaine
2 tomatos
1 champignon
1/4 green pepper
1 tbsp white wine vinegar
1 tbsp extra virgin olive oil
1 tsp lemon juice
1/2 tsp honey
2 tsp herbs la provence

Tip! 
A lot of cooks recommend that fish should be cooked at high temperatures for a short period of time. As the time depends on how thick the fish is you can use the following rule: for every 2 cm of the fish add 10 minutes.

Cooking fish doesn't need a lot of preparations or time. Wash the fillet under cold water. Soak it with a paper towel, add some pepper and salt. And of course 1 tsp of herbs la provence. Put it away for about 10 minutes. If you want to make all preparations in advance you can do this step earlier and just keep the fillet in the fridge until you decide to cook it.

Preheat the oven at about 200-220°C. Meanwhile lets make a perfect crust. Put butter into a frying pan and preheat it. Bake the fish 1-2 minutes from each side until it has a tasty crispy crust. Than put the fillet into the oven and bake another 10-15 minutes (check the baking time using my Tipp! above).

While the fish is in the oven chop vegetables and prepare a salad dressing.
Wash vegetables. Chop the romaine leaves, tomatos, pepper, champignon. Yes, I use a fresh champignon. It tastes very good in a salad;)

For a dressing mix thoroughly white wine vinegar, olive oil, lemon juice, honey and herbs la provence. Add some salt and pepper as well. And the salad is ready;)

Take the salmon out of the oven and serve with a fresh salad.
Enjoy a main dish full of healthy vitamins, omega-3 fats and protein.

Such a dinner will make your day!
Bon appetit ;)

Light and hearty salad with chicken liver

Having mostly no idea of the chicken giblets as a kind of food in childhood, I've become a big lover of those now. As they are a good source of protein as well as a lot of vitamins and minerals I often include them in my menu. Once I've had some chicken liver in the fridge and was very hungry I decided that I have to cook something very quickly. Yet, healthy. Therefore I had to create a recipe that is suitable for every level and cooking experience. It is easy, quick, healthy and soooooo delicious ;) Lets go straight to Number 1 :)

You will need:

100g of chicken liver

6 cherry tomatos

1 little cucumber

1/4 of medium red onion

4-6 spinach leaves

pepper, salt
1 t.sp of mustard
1 tbsp of olive oil
2 tsp of water
1/2 tsp of honey

2 tbsp soy sauce

Tipp!

If you don't have spinach you can replace it with any type of salad that you like.

Preparation:

Wash the liver in cold water and dry it with a paper-towel. Heat the pan with a sprinkle of coconut oil or any oil you prefer to fry on. Fry the liver for a few minutes from every side. Add some water and cover the pan for 3-5 minutes. After the liver is ready add 2 table spoons of soy sauce and fry a bit more so that the liver becomes darker because of the sauce. Meanwile prepare all the veggies. By preparing I mean - wash them, chop and mix them in plate. On the veggie-pillow put hot juicy liver. Spice the salad with some pepper and salt. Mix honey, mustard, oil and water and pour the salad with your honey-mustard sauce.

Eat well and stay fit. Bon Appetit ;)