As some of you know, October’s monthly challenge centers around offal and odd bits. Often, these are the pieces that get discarded when in all actuality, they are the most nutritionally-dense parts! Offal can be intimidating to people, so this recipe link up is sure to help!
Here are all of my offal related recipes for you to reference;
Asian Infused Lettuce Wraps (with added Liver)
Simply Divine Chicken Liver Pate
Share your favorite offal and odd bit recipes below!
Rules:
– Please link to your article only and not directly to your blog front page.
– Please place a link back to this post. Place the URL of the carnival post, copied from your browser address bar, at the bottom of your post. To link back, just edit your post and put a link to this blog post at the very bottom of your post. It’s good etiquette and it helps both of us.
– Please only link posts that fit the carnival description. Old and archived posts are most welcome as long as you post a link back as described above.
– Links that do not follow these rules will be deleted.
– Linky will stay open from 12:01AM Monday, October 15th to 11:59PM Wednesday, October 31st, EST.
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{ 10 comments… read them below or add one }
Thank you for hosting this! I am excited to see all of the recipes that pop up! I shared my grandmother’s (Bubi) chopped liver recipe! http://www.homemademommy.net/2012/09/my-bubis-chopped-liver.html
Thanks for sharing your Bubi’s chopped liver recipe Lindsey!
Hi Lydia, Thanks for hosting. I’m sharing one of my favorite treats. Roasted bone marrow. Better than butter!
France ~ I love bone marrow, love it! Thanks for sharing your recipe with us!
I have never been able to tolerate the taste of liver or heart. Are there any recipes that really diguise the taste well?
Carol – you should try my ‘Simply Divine Chicken Liver Pate’ -it’s really good and no liver taste, very mild tasting!
Thank you for this! I needed another source for recipes like this. Yay!
Great idea, Lydia! Organ meats are great budget stretchers. I\’m really sensitive to the taste of liver, too, Carol! I\’ve found that as long as I don\’t add too much liver and make sure to use lots of spices like fennel and red pepper, I don\’t notice the taste too much.
I\’ve also found that chicken and rabbit livers have a milder flavor than beef and pork.
Great link up idea! I have included three recipes: Chicken Heart Salami, Spicy Chicken Liver Pâté and Chicken Liver Pâté.
Thanks Starlene! The chicken heart salami sounds intriguing to me!