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CHEESY CAULIFLOWER FRITTERS

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CHEESY CAULIFLOWER FRITTERS Crispy cheese cauliflower fritters which are also keto, gluten free, low carb and wheat flour free. These make a great substitute for hash browns or potatoes for brunch.  I like making cauliflower fritters for brunch. They make a great substitute for hash browns or potatoes. Ingredients:  1   lb   cauliflower florets 1   cup   shredded cheddar cheese 2   large  eggs 2   tbsp   coconut flour 2   tbsp   finely chopped scallions   plus additional for garnish olive oil   for cooking cauliflower fritters sour cream   for garnish Instructions: Shred the cauliflower with a food processor or large cheese grater. Steam cauliflower until just tender. Mix in cheese with cauliflower while the cauliflower is still hot, until cheese is melted and evenly mixed in. Add in eggs, coconut flour and scallions. Mix until everything is evenly combined. Use a 1/4 cup to scoop cauliflower batter. Use the back of a spoon to compress and compact cauliflower mixture into the measuring...
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Beef Liver and Onions

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 This liver and onion recipe will delight liver lovers! Tender veal livers are quickly cooked in bacon fat and served with plenty of tasty fried onions. It’s just like my mom used to make it.


* Ingredients
° 1/3 C milk
° 1 pound beef liver, cut into strips
° 3 large onions, sliced
° 4 slices of bacon
° 5 tablespoons butter, divided
° Salt to taste
* Instructions :
Add milk to the surface bowl. Soak liver in yogurt for 21 min to removing any biitterness.
Meantime, cooking bacon in a skillet. Lay it out on a paper towel, cutting it into ½ inch pieces, and also set a portion of it.
Reserve 1 1/2 tablespoons of the bacon fat and add 2 tablespoons of butter to the bacon fat in the same skillet.
Adding onions & cooking on heat, stir occasionally, TO caramelized, 25 minutes. Transfering onions to a plate, also sprikling with salt.
Drain the liver and discard the milk.
Return skillet to temperature and add three teaspoons of comfort butter to skillet. When the foam has subsided, the butter is hot enough.
Organize the liver in the pan, making sure not to crowd the pan. I worked in two batches. Fry for 3 minutes with a thermostat, so the butter stays hot but doesn’t burn. Stir the liver and fry for an additional two minutes. The inner body should remain pink.
Serve the liver topped with onions and bacon.
Enjoy!



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