Appetizers
AIR FRYER CAULIFLOWER
Ingredients
Vegetable Cooking Spray
1 cup all-purpose flour
1 tablespoon plus 1 teaspoon Celly Salt® Sin Bin Fire, divided
1 cup 1% milk (or milk substitute)
2 cups panko breadcrumbs
1 small head cauliflower, cut into florets (about 3 cups)
Directions
1. Spray basket of air fryer with cooking spray; set aside.
2. Whisk flour, 1 tablespoon Celly Salt® Sin Bin Fire and milk in a large bowl.
3. Add all cauliflower florets into batter and toss gently to combine.
4. Combine panko breadcrumbs and 1 teaspoon Celly Salt® Sin Bin Fire in a shallow dish.
5. Place each piece of battered cauliflower individually in the seasoned panko and toss to coat evenly. Place in air fryer and repeat until basket is full without pieces touching.
6. Place basket in air fryer and set temperature to 400 degrees. Cook 10-12 minutes or until golden and crunchy. Repeat until all cauliflower is cooked.
Cook's Note: Serve cauliflower sprinkled with additional Celly Salt® Sin Bin Fire or tossed with your favorite sauce.
🧂🧂🧂🧂🧂🧂🧂🧂🧂🧂
BUTTERNUT SQUASH SOUP
Ingredients
2 tablespoons olive oil
2 cups chopped onions
1 whole jalapeno pepper, seeded and minced
1 teaspoon curry powder
6 cups peeled and cubed butternut squash
4 cups low-sodium vegetable stock
1/2 teaspoon Celly Salt® Original or Celly Salt® Sin Bin Fire
1 cup canned evaporated milk or light coconut milk
Directions
1. Heat olive oil in a Dutch oven over medium heat. Add onion and sauté until soft but not browned. Stir in jalapeno and curry; cook 2 minutes.
2. Stir in squash, broth and Celly Salt® Original. Bring to a boil. Cover, reduce heat and simmer until squash is very tender.
3. Puree with an emersion blender or pour carefully into a blender until completely smooth. Stir in milk and heat through.
4. Serve hot topped with Celly Salt® Roasted Pepitas.
🧂🧂🧂🧂🧂🧂🧂🧂🧂🧂
CELLY SALT CANDIED BACON
Ingredients
5 slices bacon
5 teaspoons brown sugar
1 ½ teaspoons Celly Salt® Original
Directions
1. Preheat oven to 400 degrees F.
2. Place bacon slices on rimmed baking sheet evenly spaced apart.
3. Sprinkle brown sugar then Celly Salt® Original evenly over each slice of bacon.
4. Bake 18 to 20 minutes or until just crisp. Remove from oven and let cool slightly before eating.
🧂🧂🧂🧂🧂🧂🧂🧂🧂🧂
CELLY SALT RANCH DIP
Chef Chandra Riccetti is the Chef and Owner at Bastion Restaurant in Fort Worth, Texas and has more than twenty-five years of professional cooking experience. Chef Ricetti's cooking is inspired by her extensive world travels and use of fresh, local ingredients. A must visit while in Fort Worth.
the Bastion Restaurant and Catering Service | Fort Worth
Ingredients
1 cup sour cream
1/4 cup mayonnaise
1/4 cup buttermilk
1 teaspoon Celly Salt® Chirpin' Herb
1/2 teaspoon Celly Salt® Sin Bin Fire
1/2 teaspoon Celly Salt® Original
Juice of 1/2 fresh lime
Directions
1. Combine all ingredients in a small bowl; whisk until fully incorporated.
2. Place in an airtight container in refrigerator to allow flavors to blend.
3. Use within 5-7 days.
🧂🧂🧂🧂🧂🧂🧂🧂🧂🧂
MINESTRONE SOUP
Ingredients
6 cups vegetable stock
2 carrots, peeled and chopped
1 large onion, chopped
2 ribs celery, chopped
1 small zucchini, chopped
2 cups chopped fresh kale or cabbage
1/2 cup barley or farro
1, 28 ounce, can crushed tomatoes
1, 15 ounces, can chickpeas, drained and rinsed
2 garlic cloves, minced
2 teaspoons Celly Salt® Chirpin' Herb
3/4 teaspoon Celly Salt® Original
1/4 cup chopped fresh parsley
8 ounces uncooked dried tortellini
Freshly grated parmesan cheese
Directions
1. Add all ingredients (except parsley, tortellini and cheese) to a 6-quart slow cooker. Cover and cook on low for 6 to 6 1/2 hours. Stir in fresh parsley.
2. Cook tortellini separately according to package directions; set aside.
3. Serve hot soup by placing some tortellini in a serving bowl, add soup and top with parmesan cheese.
4. Store leftovers in the refrigerator for up to 5 days or freeze for up to 6 months.
🧂🧂🧂🧂🧂🧂🧂🧂🧂🧂
HERBED BAKED BOURSIN
Ingredients
2 tablespoons all-purpose flour
1/4 teaspoon Celly Salt® Original
1 large egg, beaten
1 tablespoon water
1/2 cup panko bread crumbs
2 teaspoons Celly Salt® Chirpin' Herb
5.2 ounces Boursin
Hot honey or Celly Salt® Sin Bin Fire (optional)
Directions
1. Preheat oven to 400 degrees. Line a small baking dish with parchment paper; set aside.
2. Lay out 3 dredging dishes. Place flour and Celly Salt® Original combined in first dish, egg and water combined in second dish and bread crumbs and Celly Salt® Chirpin' Herb combined in third dish.
3. Unwrap prepared Boursin and dredge in flour mixture shaking off any extra. Dip in beaten egg to fully cover flour and then coat in panko mixture pressing to adhere. Place in small baking dish.
4. Bake for 15 minutes or until golden brown and warm through. Drizzle with hot honey or Celly Salt® Sin Bin Fire for a bit of heat. Serve with Celly Salt Fruit and Nut Crackers.
🧂🧂🧂🧂🧂🧂🧂🧂🧂🧂
CHIRPIN' HERB CREAM CHEESE DIP
Ingredients
1, 8-ounce, package of cream cheese, softened
1 1/2 tablespoons Celly Salt® Chirpin' Herb
1/4 cup plain Greek yogurt
Directions
1. Place cream cheese and Celly Salt® Chirpin' Herb in a food processor. Blend, scrapping down once, until well incorporated.
2. Add yogurt and blend again until fluffy.
3. Serve as a dip or spread on a sandwich. Store in refrigerator and consume within 3-5 days.
Cook's Note: To soften cream cheese: Set out at room temperature for 1 hour or microwave out of packaging for 5-10 seconds per side.
🧂🧂🧂🧂🧂🧂🧂🧂🧂🧂
Air Fryer Cauliflower