Hamburger Barbecue

Hubby used to cook for his managers when he held district meetings and they always asked for this barbecue and slow cooker macaroni and cheese.  I offered to make it for a tracking seminar - I hope they enjoy it as much.  Listed is yellow mustard, but we have also made it with Mr. Mustard and Dijon Mustard.  Any prepared mustard will do.  We also prefer to use low sodium Worcestershire sauce.  If you are going to put it in a slow cooker for a long time before serving, you can stir all the ingredients together then put it in a slow cooker - not need to cook on a stove top.  Serves 4 - 6.

  1 Lb ground beef                                                                    2 Tsp yellow mustard

  1 Cup ketchup                                                                        1/2 Tsp garlic powder

  1/4 Cup water                                                                        1/2 Tsp onion powder

  2 Tbl brown sugar (NOT Packed)                                           1/2 Tsp salt

  2 Tsp Worcestershire sauce                                                     4 hamburger buns, split

In a saucepan, cook beef over medium heat until no longer pink; drain. Return beef to the pan and stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve  on buns.

Heavy Medal?

Once you start moving, you may find yourself moving at distances.  Walks, runs, triathlons, whatever moves you.  When you do, you may find yourself with a drawer full of what is affectionately called race bling in our house.  The first year of distances, we made a shadow box.  Three medals, one large box - the walls would get full fast.  Besides, attached to a box limits rotation and prevents from seeing text on ribbons when it appears.  So I went searching and found Gone for a Run.  They have a large selection of medal hangers as well as extenders, ribbon clips, running ID and safety, running and triathlon gear and much more.  They also had excellent customer service.  I ordered my Race Bling hanger (pictured below) before thanksgiving, so it could be in place and get the medals off of the mirror before they pulled it over.  The title isn't a joke, they are heavy.  Unfortunately, life happened, but hanging did not.  When we went to hang it two weeks ago, I discovered that I had lost the screws.  I contacted Gone for a Run and asked how I could order replacements.  They shipped them to me, free of charge.  I was very thankful, and now my medals are off of our mirror and nicely displayed.  So check them out - you'll be glad you did.

PS - They even have pre-made Easter baskets.

Berry Spinach Salad

This salad was, at least in its original form, given to me by my mother in law.  A few tweaks and here it is.  To toast seeds, heat a non stick skillet and pour in the seeds.  Shake until toasted.  Berries can be any of your choice - and any mix of your choice (strawberries, blueberries, blackberries, etc.)

  1 Tbl toasted sesame seeds                                                     1/4 Cup distilled white vinegar

  2 Tbl toasted poppy seeds                                                       1/4 Tsp paprika

  1/2 Cup white sugar                                                                12 Ounce Fresh Spinach

  1/4 Cup olive oil                                                                      1 Qt berries

  1/4 Cup Canola Oil                                                                 

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, oils, vinegar and paprika. Cover, and chill for one hour.  In a large bowl, combine the spinach and berries.  Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before  serving.

Dibella's

On a recent business trip, I mentioned getting a sub at a local national chain.  The response I got was almost a unison NO - got to Dibella's from the 6 people in the room.  With a recommendation like that, how could I pass it up?  The logo is Step Back in Time and the Submarine Sandwiches are excellent.  The bread is freshly made and you have the option of White, Sesame, Everything (thing everything bagel, but in a freshly baked roll, and Multigrain.  When they say multigrain, they mean dark, hearty MULTIGRAIN.

When made, you can have it original or grilled.  They have several sandwich options (Godfather, Dagwood, Old Fashioned Assortment, etc.  They also have build your own.  So, if you are somewhere and see a Dibella's, stop, you'll be glad you did.  Find a location at http://dibellas.com/site_locator.asp

A (Pet) Mom's Best Friend?

You have a pet, or a child, you have accidents.  Pee, paint, paw prints, mud - any multitude of spots can end up in your rug.  Enter the Bissel Spotbot. 
Pictured is the Spotbot pet model, but we have owned both and they are both genius.  You have a hand wand option which allows you to clean a larger area manually.   You also have an option to set it and forget it.

You have the option of surface or set in stain for automatic settings.  There are also multiple solutions that can be used - oxy, pet, original, deep clean.  So many ways to remove the so many OOPS that occur with pets and kids.  The biggest drawback is the noise while it is running, but that has always outweighed the ease of not needing a full sized machine.

Balsamic Chicken

This is a very easy way to dress up a chicken breast.  You can easily make three, four or more servings.  Frozen peas can also be added to the noodle cooking water.

  8 Ounce Chicken Breast, Skinless &                                1 Tbl Olive Oil

  -Boneless                                                                               1/2 Cup Mushrooms

  1 Cup Bell Pepper, Sliced                                                        2 Ounce Egg Noodles

  3 Garlic Cloves, Halved                                                           1 Tsp Roasted Garlic And Herb

  3 Tbl Balsamic Vinegar                                                           -Spice Mix

Pour olive oil in a pie pan.  Place chicken breast on top.  Place garlic cloves on top of chicken.  Pour balsamic vinegar over the chicken.  Surround with peppers and mushrooms.   

Cover the pan with Saran wrap and put in the refrigerator for at least two hours.  When ready to cook, heat oven to 400 degrees.  Remove plastic wrap and replace with foil.  Bake for about 45 minutes or until chicken is 165 degrees at its thickest point (Start checking at 30 minutes).

While chicken is cooking, cook noodles to package directions, adding spice to water.  Drain noodles and divide between two plates.  Divide vegetables over the noodles.  Slice chicken and place over vegetables.  Enjoy.

Week 12 - 46.65

This week, I find my total has brought us to within 19 miles of Indianapolis.  Nearby is Indiana Soldiers and Sailors Children's Camp facilities.  Jameson Camp runs an award winning summer camp at this location.  It is a residential camp focusing on youth from ages 7 to 17 and invites diversity by not limiting attendance based on income.

Some facts from 50 Indiana Fast Facts and Trivia:  

True to its motto, Indiana has more miles of Interstate Highway per square mile than any other state and has the motto "Cross Roads of America". The Indiana state Motto, can be traced back to the early 1800s. In the early years river traffic, especially along the Ohio, was a major means of transportation. The National Road, a major westward route, and the north-south Michigan Road crossed in Indianapolis. Today more major highways intersect in Indiana than in any other state.

Deep below the earth in Southern Indiana is a sea of limestone that is one of the richest deposits of top-quality limestone found anywhere on earth. New York City's Empire State Building and Rockefeller Center as well as the Pentagon, the U.S. Treasury, a dozen other government buildings in Washington D.C. as well as 14 state capitols around the nation are built from this sturdy, beautiful Indiana limestone.

The farming community of Fountain City in Wayne County was known as the "Grand Central Station of the Underground Railroad." In the years before the civil war, Levi and Katie Coffin were famous agents on the Underground Railroad. They estimated that they provided overnight lodging for more than 2,000 runaway slaves who were making their way north to Canada and freedom.

The Poet Laureate of Indiana, James Whitcomb Riley was born in a two-room log cabin in Greenfield. He glorified his rural Indiana childhood in such poems as "The Old Swimmin' Hole" "Little Orphant Annie", and " When the frost is on the Pumpkin". 

Albert Beveridge won the Pulitzer Prize in biography in 1920, for The Life of John Marshall. In 1934 Harold Urey won the Nobel Prize in chemistry for his discovery of deuterium. Ernie Pyle won the Pulitzer Prize in foreign Correspondence in 1944. Paul Samuelson won the Nobel Prize in economics, 1970.

Tropical Muffins

These are great breakfast muffins.  Only lightly sweet as made, you get hints of coconut, peach and orange and the health benefits of ground flaxseed.  If you are using home canned peaches with a light or medium syrup, replace the water with some of the syrup from the jar.  Fresh peaches may also be used.

  2 1/2 Cups All Purpose Flour                                                   1 Large Egg

  1/2 Cup Sugar                                                                          1 Cup Peaches, Diced

  1/3 Cup Flaxseed                                                                     1/2 Cup Shredded Coconut

  2 Tsp Baking Powder                                                               1/4 Cup Coconut Powder

  1/4 Cup Butter                                                                         1 Tsp Orange Extract

  1/4 Cup Water                                                                         1 Cup 1% Milk

Preheat oven to 400* F.  Grease or line muffin tins.

Heat water and butter in the microwave until the butter is melted.  Add milk, beaten egg and orange extract.  Stir and set aside.

Mix flour, sugar, flaxseed and baking powder.  Add liquid ingredients to dry ingredients and mix until just combined.  Stir in coconuts and peaches.  Divide equally among 18 muffin cups.  Bake 15-20 minutes, or until a toothpick inserted in the center  comes out clean.

Per Serving: 153 Cal (31% from Fat, 9% from Protein, 60% from Carb); 3 g Protein; 5 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 23 g  Carb; 2 g Fiber; 9 g Sugar; 58 mg Calcium; 1 mg Iron; 94 mg Sodium

Short Cake like you have rarely had

When I say strawberry short cake, hubby pictures a light, spongy cake - maybe even a dessert shell - or angel food cake.  I, however, do not.  Growing up, we had a very dry, crumbly cake made in a 9 inch square pan, cut apart, crumbled and topped with fruit, milk and sugar.  It is almost a pancake recipe in contents and was often a breakfast base for fruit.  Hubby was not amused the first time I made it and he was expecting something else.  The following recipe I received from my parents.  Growing up, shortening was lard.  Now, however, I use Crisco.  You could use butter or butter flavored Crisco, but this is one of those recipes that you want a very neutral flavor so the fruit can shine.

  2 C Flour                                                                                 2 Tsp Sugar

  5 Tsp Baking Powder                                                               1/4 C Shortening

  1 Tsp Salt                                                                                 2/3 C Milk

Preheat oven to 425 degrees.  Mix and sift flour, baking powder, salt and sugar.  Add shortening and milk.  Pour into a greased 9 x 9 pan and bake for 15 - 20 minutes.

Stuffed Shells

9 times out of 10, if I ask Hubby what he wants for a special occasion meal, his answer will be these stuffed shells.  A mix of meat and cheese make this a huge recipe.  Make one pan to cook right away, put the second pan in a foil pan, cover tightly and freeze for future use.

  1 Box Jumbo Shells                                                                1 Cup Italian flavored bread crumbs

  4 Cup Ricotta                                                                         1 Tbl parsley

  2 Cup Mozzarella                                                                   3/4 Tsp Oregano

  3/4 Cup Parmesan                                                                 1/2 Tsp salt

  4 Large eggs                                                                         1/4 Tsp pepper

  1 Lb ground pork                                                                   56 Oz spaghetti sauce

  1 Lb ground beef                                                                    

Pre-heat oven to 350 degrees. Cook shells according to package directions and spread on foil or wax paper to cool. Brown beef and pork in skillet; drain. Combine Ricotta, Mozzarella, Parmesan, eggs, pork, beef, bread crumbs, parsley, Oregano, salt and pepper. Spread a thin layer of sauce in the bottom of a 13 x 9 inch pan. Fill each shell with meat and cheese mixture. Place in the pan, opening down. Cover with remaining sauce and aluminum foil. Bake for 45 minutes or until hot and bubbly. Makes 2 pans. Any leftover meat and cheese mixture can be mixed with spaghetti sauce and kept for a later meal.

Rise and Shine Breakfast

This casserole can be put together the night before and baked right out of the refrigerator - just add about 10 minutes to cooking time.  I like to use rye bread cut into cubes.  If you don't have venison sausage, use your favorite breakfast sausage.  Makes 6 servings.

  1 Lb Venison Breakfast Sausage                                           2 Cups 1% Milk

  2 Cups Bread Cubes                                                            1/2 Tsp salt

  3/4 Cup Peppers, Diced                                                        1/2 Tsp dry mustard

  1 Cup Hot Pepper Cheese, Shredded                                     1/2 Tsp Pepper

  6 Large Eggs                                                                       1/2 Tsp Oregano

Preheat oven to 350F. Crumble and cook sausage in medium skillet over medium heat until browned. Drain off any drippings. Spread bread cubes in greased 11" x 7" baking dish; top with sausage, peppers and cheese. Whisk eggs, milk and spices until well blended; pour over cheese. Bake 30-40 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.

Bean and Vegetable Bake

We have been trying to eat at least one meatless meal per week and this fit the bill nicely.  Skin on potatoes add fiber and potassium.  Broccoli is loaded with vitamins.  Tomatoes have lycopene and the cheese adds some fat and protein - you may use low fat cheese.  Makes 6 servings.

  3 Cups Broccoli, Chopped                                                    3 Tbl Olive Oil

  3 Cups Potato, Diced                                                           1/2 Tbl garlic, minced

  29 Ounce Petite Diced Tomatoes                                           1/4 Tsp Red Pepper Flakes

  15.5 Ounce Cannellini Beans,                                               1/2 Cup Mozzarella, grated

  -rinsed and drained                                                              1/2 Cup Parmesan, Grated

  1/2 Tsp Salt                                                                             

Preheat oven to 400 degrees F.

Add potatoes to boiling water and cook for 7 minutes.  Add the broccoli the last two minutes of cooking.  While cooking, pour the beans into a colander.  Drain the potatoes and broccoli over the beans.  Return to the pot and stir in tomatoes and beans.

In a small bowl, combine salt, olive oil, garlic, and red pepper flakes. Pour over vegetables and toss gently to coat.  Spread half of vegetable mixture in a 2 quart baking dish coated with cooking spray. Sprinkle with the mozzarella cheese. Spoon on remaining vegetables and top with Parmesan.  Cover with foil, and bake about 30 minutes or until hot and bubbly. Remove foil and bake 5 more minutes.

Per Serving: 378 Cal (37% from Fat, 23% from Protein, 40% from Carb); 23 g Protein; 16 g Tot Fat; 6 g Sat Fat; 7 g Mono Fat; 39 g Carb; 10 g Fiber; 6 g Sugar; 506 mg Calcium; 5 mg Iron; 976 mg Sodium

Sweet and Sour Pork

This recipe calls for 3 pounds of pork - you get to choose what type.  It goes great with Country Style Boneless Pork Ribs, Pork Chops or even a pork loin.  This recipe serves 12 - 15 and the nutrition information below is for the ribs at 12 servings.

  3 Lb Pork                                                                              6 Ounce Tomato Paste

  20 Oz Pineapple Tidbits                                                           2 Tbl Worcestershire

  16 Oz Tomato Sauce                                                               1/2 Tsp Garlic, minced

  1/2 Cup Green Pepper, Diced                                                  1/2 Tsp Salt

  1/2 Cup Brown Sugar, Packed                                                 1/2 Tsp Pepper

  1/4 Cup Apple Cider Vinegar                                                 

Place the ribs in a slow cooker. In a bowl, combine undrained pineapple with the remaining ingredients; pour over the pork.  Cover and cook on low for 8-10 hours or until the meat is tender.

Per Serving: 351 Cal (55% from Fat, 23% from Protein, 22% from Carb); 21 g Protein; 21 g Tot Fat; 7 g Sat Fat; 9 g Mono Fat;  19 g Carb; 2 g Fiber; 16 g Sugar; 57 mg Calcium; 2 mg Iron; 503 mg Sodium

Week 11 - 59.5

Last week was one of my shortest weeks, but this week is my longest to date this year.  A lot of this week was spend along Historic National Road and included crossing into Indiana.  The Historic National Road connects the Potomac and Ohio Rivers and was the first major improved highway in the United States.  Cambridge City, Indiana houses the barn that will house the National Road Heritage site.  Housed in the Huddleston Farmhouse, a new exhibit will open that will feature displays focused on travel along the National Road.  The pioneer era through present day will be addressed.

Happy St. Patrick's Day!

I have only recently begun to truly enjoy my Irish Roots.  2011 and 2012 saw us celebrating with the Shamrock Marathon weekend in Virginia Beach.  2011 was after the holiday, but this year the first race day was on St. Patrick's Day, so I was all blinged out (picture at the end).  I like corned beef and cabbage.  Hubby will tolerate it, but I look for alternatives.  Last year, it was Reuben Macaroni and Cheese.  This year, I just made Reuben's.  It is very easy, you just need the following:

2 Slices of Rye bread (swirled or not)
6 ounces of lean corned beef (flat or point cut)
2 slices Swiss cheese
Sauerkraut, rinsed and drained
2 Tbl Thousand Island Dressing
Butter

To make:  Butter the outside of the bread and spread the inside with 1 Tbl Thousand Island Dressing on each piece.  On one piece of the rye, layer the corned beef, sauerkraut then cheese.  Top with the other piece.  Grill the sandwich - it is easiest to use a panini press or similar grill to toast both sides at once.  This sandwich is two servings.

Don't want to make it?  We went to Murphy's Irish Pub in Virginia beach, but they also have locations in Alexandria and Washington D.C.

Toffee Topped Shortbread

I am not a friend of shortbread, but this recipe makes a shortbread that is not as crumbly as most.  The toffee topping adds a nice depth.  Makes 24 bars.

  1 Cup Light Brown Sugar, Firmly                                            1 Cup All Purpose Flour

  -Packed                                                                                 1 Cup Cake Flour

  1 Cup Butter                                                                          1 Tsp Almond Extract

  1 Large Egg Yolk                                                                   1 Cup Miniature Toffee Bars

Heat oven to 325F.  Line a jelly-roll pan with non stick foil or parchment, set aside.

Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and almond  extract, continue beating until well mixed. Reduce speed to low; add flours. Beat until well mixed.

Press evenly onto bottom of jelly-roll pan.  Bake for 25 to 30 minutes or until lightly browned. (Bars will be soft.)

While baking, crush toffee bars.  After removing bars from oven, sprinkle immediately with crushed candy bars.  Cool 1 hour; cut  into bars with sharp knife while slightly warm.

Per Serving: 145 Cal (49% from Fat, 3% from Protein, 48% from Carb); 1 g Protein; 8 g Tot Fat; 5 g Sat Fat; 2 g Mono Fat; 17 g Carb; 0 g Fiber; 9 g Sugar; 13 mg Calcium; 1 mg Iron; 59 mg Sodium

Cola Pot Roast

This delightfully simple pot roast works well with beef or venison.  The acid from the potatoes and cola help to break down the meat so it is fork tender.  Makes 8 servings if you use the 1.5 lb roast.  The sauce will do well with up to 3 lbs and goes well over pasta.

  1 1/2 Lb Beef                                                                          1 Tsp Onion Powder

  2 Tbl Oil                                                                                  1 Tsp Garlic Powder

  1 Can Tomatoes (14 Oz)                                                          1 1/2 Tsp Salt

  1 C Pepsi                                                                                 1 Tsp Pepper

  2 Tbl Italian Seasoning                                                           

Brown meat in oil for ten minutes on each side; remove to crockpot. Add tomatoes to pan, do not drain.  Add remaining ingredients, stirring to combine spices.  Pour over meat. Cover; simmer until meat is tender.   Serve with noodles.

Per Serving: 317 Cal (68% from Fat, 29% from Protein, 4% from Carb); 22 g Protein; 24 g Tot Fat; 9 g Sat Fat; 9 g Mono Fat; 3 g  Carb; 1 g Fiber; 2 g Sugar; 26 mg Calcium; 3 mg Iron; 498 mg Sodium

4 Cheese Chicken in Phyllo

When making this recipe, 12 ounces of chicken was 2 HUGE breasts - I just used two.  I pounded them, stuffed and rolled them and then cut them in half before putting them in the phyllo.  I like to make this when I make Baklava so I can use an entire box of phyllo.  Please note - this recipe will not use even one entire sleeve, so be prepared to make something else with a few sheets or throw it out.  It does not store well.  This recipe serves 4.

  12 Ounce Chicken Breast Halves                                           1/2 Cup Cheddar

  2 Cups Fresh Spinach                                                            1 Egg Yolk

  1/2 Tbl Garlic                                                                        1 Tbl Cake Flour

  2 Tbl Olive Oil                                                                       1/2 Tsp Nutmeg

  2 Ounce Cream Cheese                                                         1/2 Tsp Cumin

  1/2 Cup Part-Skim Mozzarella                                                8 Sheets Phyllo Dough

  1/4 Cup Feta                                                                         2/3 C Butter

Place each chicken breast half between two sheets of heavy plastic wrap. Pound with the flat side of a meat mallet until 1/8"  thick. Season with salt and pepper. Set aside.

In a large skillet, cook spinach and garlic in hot oil until onion is tender. Remove from heat. Stir in cream cheese until blended. Stir in remaining cheese, egg yolk, flour, nutmeg and cumin Place 1/4 of the spinach mixture on each chicken breast half. Roll up jelly-roll style. Not necessary to seal ends. Place one sheet of phyllo on work surface. Keep rest of sheets covered with a damp towel. Brush with some of the melted margarine or butter. Place another phyllo sheet on top of the first. Brush with margarine. Place one chicken roll near the short side of the phyllo. Roll chicken and phyllo over once to cover chicken. Fold in long sides, continue rolling from short side. Place in a shallow baking pan. Repeat with rest of chicken, phyllo and margarine. Brush with margarine. Bake, uncovered in a 350°F oven for 30-35 minutes.

King's Chicken

This spruced up chicken and gravy reminds me of visits to a friends house and making a spoon stand up in a pot.  Served over rice, noodles or crusty bread, this makes a very nice meal and even better leftovers.  Makes 8 servings.

  1 1/2 Lb Chicken Thighs                                                      4 Tbl Butter

  4 C Chicken Stock                                                              4 Tbl Cake Flour

  1 Tbl Butter                                                                        2 Tsp Tarragon

  1/4 Cup Celery                                                                   1 Tsp Thyme

  1/2 Cup Carrots                                                                     Pinch Nutmeg

  1/2 Cups Bell Pepper                                                             To Taste Salt

  8.5 Oz Peas                                                                          To Taste Pepper

Boil the chicken in a large pot of water until no longer pink.  Remove chicken, cool slightly.  Remove and discard skin and bones.  Shred chicken, set aside.

Heat 1 Tbl butter sauté the celery and carrots for about 5 minutes.  Add 2 cups chicken broth.  Cook over medium heat for 5 minutes. Add red pepper and cook additional 3 minutes. Remove vegetables from broth, toss in peas and set aside.

Melt 4 Tbl butter or margarine in a large, heavy saucepan. Add flour and whisk together, cooking over low heat until smooth, about 2 minutes.  Add 1 cup of broth, whisking constantly until smooth.  Add a second cup of broth, whisking constantly until smooth.  Add the tarragon, thyme, nutmeg, salt and pepper.  Cook until thickened then whisk into vegetable mixture.  Add reserved chicken and cook for 5 minutes to heat through.  Serve over hot rice or noodles.

Per Serving: 326 Cal (50% from Fat, 37% from Protein, 13% from Carb); 30 g Protein; 18 g Tot Fat; 8 g Sat Fat; 6 g Mono Fat;  10 g Carb; 2 g Fiber; 1 g Sugar; 37 mg Calcium; 3 mg Iron; 1018 mg Sodium

Sugar Cookie Cups

These made a great finger dessert for a recent get together.  I used crunch Jif, but you can use plain if you prefer.  Makes 24 servings.

  1 Roll Sugar Cookie Dough                                                     3/4 Cup Jif

  3/4 Cup Milk Chocolate Wafers                                             

Heat oven to 350 degrees.

Spray 24 mini muffin cups with cooking spray.  Cut cookie dough into 24 slices.  Press a slice into the bottom and up the sides of each cup.  Bake 10 to 15 minutes until the cookies are golden.  Cool on a wire rack for 5 minutes.  Use your thumb (they will still  be HOT) or handle of wooden spoon, press dough in the center of each cup.  CAREFULLY remove from pan to cooling rack.  

Melt Milk Chocolate and Jif - spoon into each cup.  Allow to cool and set. 

Week 10 - 37.06

Okay, I have to admit, the two days that it was below 30 in the morning kicked my butt.  No desire whatsoever to get cold, so those days were a little bit shorter.  So, I have arrived in Springfield, OH.  Voted one of Forbes 10 Best Places to Live Cheaply.  It is also the home of the first Madonna of The Trail Monuments.  These monuments, conceived by the Daughters of the American Revolution, honor the pioneering mothers of the covered wagon days.  Learn more at http://www.dar.org/natsociety/content.cfm?ID=323&FO=Y&hd=n

Chicken Flax Chews

PAWS Abilities at the farm show building in Harrisburg is having a dog biscuit competition tomorrow, so this was invented for just that purpose.  I purchased a container of chicken livers to make this recipe, but if you have giblets from a roasted chicken, throw them in, too.

  2 Cups Unbleached All Purpose Flour                                     3 Large Eggs

  1.5 Cups Ground Flaxseed                                                      3/4 Cups Chicken Liver Broth

  1.5 Cups Corn Meal                                                                 6 Garlic Clove

  1/4 Cup Olive Oil                                                                    20 Ounce Chicken Giblets

Put chicken livers in a pan and cover with water.  Boil until done (they will be firm when done).  Only add water if they start to get dry.  When cooked, reduce cooking water to about 1 cup.

Preheat oven to 450 degrees.

Mix all dry ingredients in a large bowl and set aside.

Place olive oil, eggs, ¾ cup reserved broth, garlic cloves, and boiled chicken in the blender. Blend until well mixed and a little chunky.  Pour over the dry ingredients and mix thoroughly (add remaining ¼ cup cooking water if necessary to incorporate all flours).  Line a cookie sheet with non stick foil or parchment paper press the  mixture into the pan.  Score to desired size.   Bake 20 minutes. Store in the fridge or freeze if you will not use within four days.