Chicken livers with bacon

This I think sounds great, (from allrecipes.com) - then again, I did just make my first pate and am excited (but using chicken livers; they are incredibly cheap in Australia).

INGREDIENTS
says serves 2 but if you make it more as an appetizer instead of a meal, it should serve about 6.
1 pound fresh chicken livers
1 cup all-purpose flour
1 teaspoon garlic powder
salt and pepper to taste
4 slices bacon

DIRECTIONS
1. Rinse livers, pat dry.

2. In a small bowl mix the flour, garlic powder, salt and pepper and add mixture to chicken livers.

3. Coat the chicken livers with the powder and set aside.

4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, not too crispy as it will be cooked more later, but long enough so that you have quiet a bit of bacon grease.

5. Remove bacon, leaving bacon fat in skillet, and set aside.

6. Cook coated chicken livers in bacon fat covered over medium high heat until almost done, about 17 to 20 minutes.

7. Add bacon strips and cook together until chicken is cooked through and juices run clear.

Enjoy; I know I have,

Alexa and the Bacon Boys

p.s. There was one girl who suggested using this for sandwiches as well. That sounds amazing and I think I might have to do that. Another suggestion was to cook it with garlic and mushrooms... I think I'm starting to drool.

Bacon Grilled Cheese

This is one that I have never tried, but was submitted to me (by my dad so I'm not biased at all) and sounded easy, tasty and perfect as a winter meal paired with some tomato soup. Bacon Grilled Cheese Sandwich. Cook some crispy bacon. Place the crispy bacon and the cheese of your choice, I suggest a nice aged cheddar or swiss, between two pieces of bread. Buttering the outside of the bread will help brown the sandwich, but is not needed. Cook in a pan on low to medium low heat for about 2 min. on each side or until brown and cheese is melted.  

Enjoy and let us know what you think of the recipe.  

Alexa and the Bacon Boys