{Jalapeno Poppers + Crispy Chicken Livers} The Easiest little Low Carb Snackies you’ll Ever Make! Great #holidayfood

Hello!

It’s almost NYE and a few snackaroos will be in order, along with a glass of crisp bubbly of course 😉

Or you can just make these now or whenever you’re feeling pekish or having a few guests over for drinks.

So – here are 2 delicious low carb snacks that will really hit the spot:
Jalapeno Poppers + Crispy Chicken Livers

Jalapeño Poppers:

Low Carb Jalapeno Poppers

Make as many as you want, each popper has only 3 ingredients!
Plain cream cheese
Raw jalapeño pepper, halved
Streaky bacon

Remove the majority of the seeds from the pepper {to give it some extra bite, leave in a couple of seeds} and place a teaspoon of cream cheese inside.
Wrap each half with a piece of streaky bacon.
Place on a baking sheet and bake at 180C for about 7-8 minutes, then turn on the grill and grill until the bacon is cooked.

Super easy, super yum and a real crowd pleaser!

Crispy Hot Chicken Livers:
{Serves 4}

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500g chicken livers
Red pepper flakes
Salt
2 tbs butter
1 tsp bone marrow fat {or coconut oil}
4 tbs mayonnaise {home made or Hellman’s Real Mayo}
2 tbs fresh coriander, chopped
Tabasco
Lemon wedges

Clean the livers.
Prepare the dipping sauce by mixing a few dashes of Tabasco with the mayo and the coriander.

In a large non-stick pan, heat the butter and bone marrow fat.
Place the livers in the pan and season with salt and red pepper flakes.
TOP TIP: Fry the livers in 2 batches to prevent it from starting to boil.
TOP TIP: To get the livers nice and crispy, the pan should be very hot and you need another pot to weigh them down.
Fry for a few minutes on each side until golden brown and crisp.

Serve with the dipping sauce and a squeeze of lemon juice.

You could use the livers in a salad to make a meal of it, or have it with some cauli mash and roast tomato salsa for super comfort-food.

Enjoy! X

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