Healthy Diet Recipes World

This beef liver and onions is packed with nutrients and flavor! The beef is tenderized and cooked to savory perfection. The onions add even more flavor. This quick and easy recipe for how to cook beef liver is super healthy and incredibly delicious!

WHY YOU’LL LOVE THIS RECIPE

Beef liver and onions is filled with nutrients and protein.

Liver is one of the healthiest foods.

This quick and easy recipe takes 10 minutes after the meat soaks.

Soaking the beef liver takes out the strong flavor.

In addition, this tenderizes the meat.

This recipe is gluten free, nut free, sugar free, high in protein, low in carbs, and high in vitamins.

For Paleo and Whole30, use unsweetened dairy free milk.

WHAT IS BEEF LIVER?

Beef liver is an organ meat. It comes from cows.

This cut of meat is considered a nutritional superfood. It is high in protein, high in vitamins, and low in carbs.

This meat is not popular with everyone. It is known to have a strong meat flavor and can be tough.

To combat this, soak the meat in buttermilk or milk. This neutralizes some of the meaty flavor. In addition, soaking the liver makes it more tender.

BEEF LIVER HEALTH BENEFITS

Beef liver is loaded with health benefits! It is very healthy and very high in many nutrients.

Liver is high in Vitamin A, riboflavin, Vitamin B12, and copper.

Additionally, liver is high in protein and low in carbs.

Compared to other superfoods, beef liver contains more nutrients. Even kale, spinach and blueberries pale in comparison to liver.

A serving of 100 grams contains only 4 carbs and more than 20 grams of protein. In addition, it contains over 3 grams of healthy fats.

TASTE & TEXTURE

This beef liver recipe is hearty and savory. The onions add a great flavor.

The longer the meat soaks, the more tender it becomes. Do not over cook liver. Overcooking leads to dry gritty meat.

EXPERT TIPS & TRICKS

Thinly slice liver into strips.

If using frozen, thaw completely beforehand.

Soak meat in buttermilk or milk for at least 1 hour. The longer it soaks, the more neutralized the flavor and tenderized it will become.

This beef liver and onions recipe is quick, easy and incredibly flavorful! The beef liver becomes tender and the onions add so much flavor. This protein packed meal is easy, healthy and delicious!

INGREDIENTS:

▢12 ounces beef liver, sliced

▢1 cup buttermilk

▢1 yellow onion, thinly sliced

▢2 tbsp olive oil, divided

▢½ tsp garlic powder

▢½ tsp black pepper

▢½ tsp sea salt

INSTRUCTIONS:

First, add sliced beef liver to a bowl. Pour buttermilk on top. Soak in the refrigerator for at least 1 hour up to overnight.

Once beef has soaked, remove from buttermilk. Pat dry with paper towels. Season on both sides with garlic powder, pepper and sea salt. Discard buttermilk.

In a large skillet, add 1 tablespoon olive oil over medium heat. Add in sliced onions.

Cook onions until tender. Stir occasionally to prevent burning. Remove onions from skillet.

Add remaining 1 tablespoon olive oil to skillet. Add seasoned beef liver to the pan.

Sear on both sides for about 2 to 3 minutes, until internal temperature reaches 160 degrees Fahrenheit. Add onions back to pan for 1 minute to heat up.

Finally, serve beef liver and onions.

NOTES:

Soaking the beef liver in buttermilk helps remove the strong flavor and helps make it more tender. Do not skip this step.

Feel free to soak it in milk or cream if you do not have buttermilk.

Organ meat is considered safe to eat at 160 degrees Fahrenheit.

Use a meat thermometer for accurate results.

Store in the fridge for up to 3 days.

Meat may become tough when reheated. Slowly reheat in the microwave or in a skillet.

Do not freeze.

Nutritional Info:

calories: 190kcal, carbohydrates: 6g, protein: 18g, fat: 10g, saturated fat: 2g, polyunsaturated fat: 1g, monounsaturated fat: 6g, trans fat: 0.1g, cholesterol: 234mg, sodium: 351mg, potassium: 314mg, fiber: 1g, sugar: 1g, vitamin a: 14373IU, vitamin c: 3mg, calcium: 12mg, iron: 4mg

We go to a special little Mexican and Tex-Mex taco joint that serves sanchiladas and it’s my absolute favorite dish on their menu. It recently dawned on me that I needed to figure out how to make sanchiladas at home…..so I did.

My recipe isn’t exactly how my little taco joint makes their sanchiladas, but it’s close, and my boys are super excited to get to eat this Mexican dish as any meal.

I get excited because it’s basic, cheesy, and fast Mexican food!

SANCHO VS BURRITO VS SANCHILADA

A sancho is a beef burrito with cheese and lettuce smothered in cheese sauce.

A burrito is a popular Mexican dish that typically consists of a tortilla wrapped around various fillings. A beef and cheese version of this is part of a Sancho.

A sanchilada is part beef and cheese burrito with all the extra saucy love of enchiladas, including the enchilada sauce!

WHY THIS RECIPE IS A KEEPER

Sanchiladas are very basic beef and cheese Mexican fare. If you’ve got picky eaters in your family, not to worry! All of my picky eaters devour these sanchiladas.

You can dress up these sanchiladas any way you’d like.

My family prefers just beef, cheese, and the sour cream topping. I love to add cilantro, scallions, tomatoes, and fresh pico de gallo on top.

These Maxican Beef and Cheese Sanchiladas are a tasty Mexican favorite that crosses between a sancho and a beef enchilada.

Prep Time: 20minutes

Cook Time: 10minutes

Total Time: 30minutes

Servings: 4 sanchiladas 

INGREDIENTS:

1 lb. lean ground beef

1/2 tsp. granulated onion

1/2 tsp. granulated garlic

2 – 10 oz. cans mild red enchilada sauce

shredded cheddar cheese

chopped lettuce

1 cup sour cream

4 8-inch flour tortillas, warmed

tortilla chips, for serving alongside the sanchiladas

chopped cilantro and scallions, for garnishing, if desired

INSTRUCTIONS:

In a heavy-bottomed skillet over medium high heat, brown the ground beef with the spices until cooked throughout and no pink remains (160-165 degrees F.); drain any fats that accumulate as the beef cooks.

Stir one can of the enchilada sauce into the ground beef, continuing to cook over medium heat until the sanchilada mixture is hot throughout; remove from the heat.

Place a warm tortilla onto a work surface; place one-fourth of the prepared beef mixture across the center of the tortilla in a 2-inch strip; top with cheese and lettuce, as desired.

In a small bowl, combine the sour cream with 1/4 cup of red enchilada sauce, stirring to combine. Place the prepared sour cream mixture into a sandwich bag, snipping away the corner of the bag.

Press the sour cream mixture through the hole in the corner of the bag, onto the beef mixture over the top of the cheese and the lettuce, making two strips of sour cream the length of the beef mixture, or as desired.

Roll the flour tortilla around the beef filling, placing the sanchilada into a greased elongated and shallow glass baking dish for one, or create all four sanchiladas, placing them side-by-side into a larger baking dish.

Pour enchilada sauce, as desired, over the top of the sanchiladas, then top with more shredded cheese; garnish with scallions or cilantro.

Heat the prepared sanchilada for a few seconds in the microwave until heated throughout; stack tortilla chips alongside the sanchilada and serve at once.

NOTES:

Tips for Making the Best Beef and Cheese Mexican Sanchiladas

Warming the tortillas in the microwave before you roll them around the filling makes them much easier to work with.

We prefer beef for sanchiladas, but you could actually use any ground meat, such as ground turkey, ground pork, or even ground venison.

If you prefer, you can substitute green enchilada sauce for the red enchilada sauce for a new twist on your sanchiladas.

We use mild red enchilada sauce but if you prefer a more spicy sauce and experience, opt for the hot red enchilada sauce, or stir a bit of red pepper flakes into the mild enchilada sauce.

NUTRITIONAL INFO:

Calories: 424kcal | Carbohydrates: 29g | Protein: 30g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 476mg | Potassium: 551mg | Fiber: 1g | Sugar: 4g | Vitamin A: 358IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 4mg

The best homemade lemon meringue pie with homemade lemon curd filling and a mountain of fluffy meringue!

Prep Time: 1hr

COOK Time: 45min

Chilling Time: 6hr

Servings: 10 servings

INGREDIENT’S:

For Pie Crust:

¾ cup unsalted butter, extra cold

1 ¾ cup all-purpose flour

¼ tsp salt

¼ cup cold water

For Lemon Curd:

1 1/3 cup freshly squeezed lemon juice

4 eggs

8 egg yolks

2 cups white granulated sugar

1 cup unsalted butter

2 tsp vanilla

For Meringue:

6 large egg whites

2 cups white granulated sugar

½ cup water

1 tsp cream of tartar

1 tbsp lemon juice

1 tsp vanilla extract

INSTRUCTIONS:

For the Pie Crust:

Prepare the all-butter pie crust first. Cut the cold butter into small cubes and drop it into a food processor along with the flour and salt. Pulse the butter and flour together for a few minutes, until fine crumbs form. Slowly start adding the water with the food processor running, until a dough ball forms. Remove the dough from the processor and shape it into a disk. Wrap it well with plastic wrap and refrigerate for a minimum of 1 hour or make it the day before and chill overnight.

Preheat the oven to 425F/218C. Once the dough is chilled, roll it out on a lightly floured work surface until it’s a few inches larger than your pie or tart tin. Gently transfer the dough into the pie tin and press the dough very gently into the bottom and sides, removing the excess dough. Watch my video to see how it’s done. Line the crust with parchment paper, then fill the pie with pie weights or dried beans. Blind bake the crust for about 30 minutes, or until it’s golden brown.

For the Lemon Curd:

While the pie crust is baking, prepare the lemon curd filling. This can also be done the day before. Place the eggs, egg yolks and sugar into a large mixing bowl. Whisk vigorously for 4 to 5 minutes, until the mixture is thick, pale and ribbons off the whisk. Pour this egg mixture into a medium-sized, stainless-steel saucepan and add the lemon juice. Cook the lemon curd over medium heat, stirring constantly with a rubber spatula for about 5 minutes, until the lemon curd thickens. Remove it from the heat and add the butter and vanilla, whisking until the butter is completely melted. Allow the lemon curd to cool down for at least 20 minutes before using.

Reduce the oven temperature down to 375F/190C. Pour the prepared lemon curd into the baked pie crust, spreading it evenly to the edges. Bake the pie for another 15 minutes, then remove from the oven and chill it for at least 2 hours in the refrigerator.

For the Meringue:

For the Meringue Topping: place the egg whites into a mixer bowl and whisk on high speed for a few minutes, until soft peaks form. Into a small saucepan, add the sugar and water and attach a candy thermometer to the side. Cook the sugar over medium heat, without stirring, until it reaches 240F/115C. This usually takes about 5 to 6 minutes from the time it starts to boil. Immediately, pour the hot sugar syrup in a slow and steady stream into the egg whites, with the mixer running on medium speed; avoid the whisk attachment! Watch my video recipe to see how it’s done!

Once all the sugar syrup has been added, add the cream of tartar, lemon juice and vanilla. Continue whisking the meringue on high speed for 8 to 10 minutes, until it’s cooled to room temperature and glossy peaks form. Using a spatula, add the meringue in large dollops onto the chilled lemon pie. Use a spoon to shape the meringue into a tall mountain. If desired, use a kitchen torch to caramelize/burn the meringue.

For best results, refrigerate the lemon meringue pie overnight. This will allow the lemon curd and meringue to thicken and it will be easier to serve. Use an extra-long knife for slicing.

Nutritional Info:

Calories: 767kcal | Carbohydrates: 100g | Protein: 9g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 307mg | Sodium: 127mg | Potassium: 190mg | Fiber: 1g | Sugar: 81g | Vitamin A: 1297IU | Vitamin C: 13mg | Calcium: 46mg | Iron: 2mg