Recipes

Cajun Chicken and Andouille Soup

Ingredients:

Directions:

Combine all ingredients in large slow cooker. Cover and cook on low 6 to 8 hours. Season with salt and black pepper to taste.

Spice Rub Crock Pot Chicken

Ingredients:

  • 1 5-6 lb free range organic chicken – giblets removed, rinsed, and patted dry with paper towels
  • 1 white onion sliced
  • 1 tsp sea salt (optional)
  • 2 tsp paprika
  • 1 tsp cayenne
  • 1 tsp white pepper
  • 1 tsp poultry seasoning
  • 1 tsp garlic powder

Directions:

Cover the bottom of the crock pot with the sliced onions.  Mix all spices in a small bowl and then rub the spice mixture all over the whole chicken.  Place the spiced chicken on top of the onions in the crock pot, cover and cook on low for 5-6 hours (depending on your crock pot).  You do not need to add any liquid. The chicken will cook in it’s own juices.  Spoon the onions and a little bit of the juices over the chicken when you serve it.  Serve with Brussels sprouts. Line a pan with coconut oil, cut slice sprouts in half, sprinkle with Celtic sea salt and roast in the over at 450 degrees for 20-25 minutes. Stir after 10-15 minutes.

Salmon Cakes

Ingredients:

  • 3 cans of wild caught Alaskan Salmon
  • 3 omega 3 enriched eggs
  • 4 diced green onions
  • 1 tbsp dried dill
  • 1/2 tsp ground ginger
  • A few shakes of red pepper flakes
  • About 1 tsp fresh ground pepper
  • A pinch of sea salt
  • About 1/4 cup grape seed oil or coconut oil
  • 3 tbsps of fresh squeezed lemon juice
  • Shredded green and purple cabbage

Directions:

Drain the water from the canned salmon and dump into a large mixing bowl.  Add the eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well.  In a large skillet heat the grape seed oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan.  The oil is hot enough when it crackles after flicking some water into the pan. Do not let the oil get so hot that is smokes.  Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil.  Fry for 3 minutes on each side.  Do not mess with the patties once they are in the pan.  Cook  them go for the full 3 minutes before you touch them or flip them or they will stick to the pan or fall apart.  Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge.