Entrees
CELLY SALT CHICKEN SLIDERS
Ingredients
2 (12 count) package Hawaiian sweet slider rolls, split lengthwise
4 cups shredded Chirpin' Herb chicken (see recipe)
1 cup light sour cream or Celly Salt® Ranch Dip (see recipe)
3/4 cup Buffalo wing sauce, divided
2 cups shredded mozzarella cheese, divided
2 tablespoons butter, melted
1/4 teaspoon Celly Salt® Original
Celly Salt® Chirpin' Herb
Celly Salt® Sin Bin Fire
Directions
1. Preheat oven to 350 degrees. Place bottoms of sliced rolls each on a sheet pan; set aside.
2. Combine chicken, sour cream and 1/4 cup Buffalo sauce in a large bowl.
3. Divide chicken equally between each 12 count of sliders and spread evenly.
4. Top with 1/4 cup Buffalo sauce and 1 cup mozzarella cheese each. Place with top of slider buns.
5. Combine melted butter and Celly Salt® Original in a small bowl and brush tops of slider buns.
6. Shake Celly Salt® Chirpin' Herb on one set of sliders and Celly Salt® Sin Bin Fire on the other set.
7. Place in preheated oven and bake 10-15 minutes or until cheese is completely melted and buns are slightly golden. Cut into individual sliders and serve hot.
Cook's Note: This recipe is particularly delicious with fresh mozzarella slices.
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CELLY SALT CHICKEN TENDERS AND BBQ SAUCE
Ingredients
Tenders
Vegetable Cooking Spray
1, 4 ounce, bag of POPCHIPS BBQ flavor, crushed
1 teaspoon Celly Salt® Sin Bin Fire
1 large egg, beaten with splash of water
2 pounds chicken tenders
BBQ Sauce
1 1/4 cup ketchup
1/2 cup yellow mustard
1/2 cup apple cider vinegar
1/4 cup brown sugar
1 teaspoon Celly Salt® Sin Bin Fire
1 teaspoon Celly Salt® Original
Directions
1. Coat the inside of the air fryer basket or tray with cooking spray; set aside.
2. Place crushed pop chips and Celly Salt® Sin Bin Fire in a shallow bowl and beaten egg in separate shallow bowl. Dip each chicken tender in egg then coat with pop chip mixture. Place on prepared pan and repeat until all chicken is coated. Chicken should be in a single layer.
3. Place in a 350 degree air fryer for 15 minutes or until chicken in crisp and cooked through. Repeat with additional chicken as needed.
4. When chicken is cooking, combine all BBQ Sauce ingredients in a small saucepan and bring to a boil. Reduce to a simmer and cover for about 15 minutes. Remove from heat.
5. Serve hot chicken tenders with BBQ Sauce. Store remaining sauce in refrigerator for up to 2 weeks.
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CELLY SALT CHIRPIN' HERB CHICKEN
Ingredients
5 pounds boneless, skinless chicken breasts
2 cups chicken stock
1 1/2 tablespoons Celly Salt® Chirpin' Herb
Vegetable Cooking Spray
Directions
1. Coat slow cooker insert with cooking spray.
2. Place chicken and chicken stock in slow cooker.
3. Sprinkle with Celly Salt® Chirpin' Herb.
4. Turn the slow cooker on low for 4-6 hours; stirring halfway through.
5. Remove fully cooked chicken to a cutting board and shred.
6. Use within 5-7 days or freeze in small containers for use later.
Cooking Note: Use shredded Chirpin' Herb chicken for sandwiches, tacos,
quesadillas, soups, stews or salads.
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CELLY SALT CHIRPIN' HERB SHREDDED BEEF
Ingredients
Vegetable Cooking Spray
4-6 pound Chuck Roast
1 tablespoon canola oil
2 1/2 tablespoons Celly Salt® Chirpin' Herb, divided
1 cup beef stock
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
Directions
1. Coat slow cooker insert with cooking spray.
2. Heat a Dutch Oven over medium-high heat.
3. Coat roast with 2 tablespoons Celly Salt® Chirpin' Herb and place in preheated Dutch oven. Brown on all sides.
4. Place roast in slow cooker. Add beef stock, vinegar, Worcestershire sauce and 1/2 tablespoon Celly Salt® Chirpin' Herb.
5. Turn the slow cooker on low for 8-9 hours; flipping half way through.
6. Remove fully cooked beef to a cutting board and shred.
7. Use within 5-7 days or freeze in small containers for use later.
Cooking Note: Use shredded Chirpin' Herb beef for sandwiches, tacos,
quesadillas, soups, stews or salads. The best shredded beef sandwich is topped with caramelized onions and spicy peppers.
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CELLY SALT CITRUS SALMON AND ASPARAGUS
Ingredients
4 tablespoons honey
1 tablespoon reduced sodium soy sauce
1 tablespoon rice wine vinegar
1/8-1/4 teaspoon Celly Salt® Sin Bin Fire Salt
1 pound salmon, cut into 4 even pieces
1 bunch fresh asparagus, ends trimmed
1 tablespoon olive oil
1/8-1/4 teaspoon Celly Salt® Original
½ fresh orange, thinly sliced crosswise
Sesame seeds (optional)
Directions
1. Preheat oven broiler. Line a rimmed baking sheet with aluminum foil.
2. Combine honey, soy sauce, vinegar and Celly Salt® Sin Bin Fire Salt in a small bowl.
3. Place salmon pieces in center of prepared pan and brush with half of honey mixture. Place asparagus on each end of bar pan; drizzle with oil and Celly Salt® Original. Lightly toss asparagus. Top asparagus with orange slices.
4. Place salmon and asparagus under the broiler for 6 minutes; brush salmon with remaining honey mixture; then broil an additional 6 minutes or to desired doneness. Sprinkle salmon with sesame seeds if desired.
Yield: 4 servings
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CELLY EGG BAKE
Ingredients
Vegetable Cooking Spray
2 large tortillas (10-12-inch size)
8 large eggs
1 cup fresh spinach leaves, chopped
2 mini sweet peppers, seeded and chopped
1/2 cup shredded sharp cheddar cheese
Celly Salt® Original
Celly Salt® Chirpin' Herb
Directions
1. Preheat oven to 350 degrees. Coat 2, 9-inch cake pans with cooking spray. Place one tortilla in each pan.
2. Place 4 eggs into each pan evenly. Top each pan with 1/2 cup chopped spinach, 1 chopped mini pepper and 1/4 cup shredded cheese.
3. Season each pan with both Celly Salt® Original and Celly Salt® Chirpin' Herb.
4. Bake for 10 minutes for a runny egg and up to 15 minutes for a solid yolk.
5. Serve hot with fresh fruit for a well-balanced breakfast.
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CELLY MEXICAN MARINADE
Ingredients
1/4 cup canola or olive oil
1/4 cup pineapple juice
2 tablespoons brown sugar
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon Celly Salt® Original
1/2 teaspoon Celly Salt® Sin Bin Fire
1, 3-pound pork loin cut into 1-inch chops
Directions
1. Whisk oil, juice, sugar, cumin, chili powder, Celly Salt® Original and Celly Salt® Sin Bin Fire in a glass storage container. Add pork chops and toss gently to coat and cover. Marinate in refrigerator 6-8 hours. Remove from refrigerator 30 minutes prior to cooking.
2. Preheat grill to direct medium.
3. Place pork chops on hot grill. Cook 4 minutes per side or until internal temperature is 145 degrees. Remove from grill and rest 5 minutes before serving.
Cook’s Note: Try substituting boneless, skinless chicken thighs or breasts for the pork and lime juice for the pineapple juice.
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CHIRPIN' HERB QUICHE SUNDBY
This quiche is a variant of the traditional Lorraine variety. It is a popular lunch dish in Sundby, a borough of southeastern Copenhagen. Serve for lunch with a small green salad with vinaigrette dressing.
Ingredients
1, 10-inch, pie crust
Vegetable cooking spray
1 cup diced bacon
2 medium leeks, cleaned and thinly sliced
3/4 cup shredded cheddar cheese
4 large eggs, lightly beaten
½ cup cottage cheese
¼ cup milk
¼ cup sour cream
¼ teaspoon ground nutmeg
½ teaspoon paprika
2 teaspoons Celly Salt® Chirpin’ Herb
6 grape tomatoes, quartered
2 tablespoons chopped fresh parsley (optional)
Directions
1. Preheat the oven to 375°F. Coat 9-inch pie pan with cooking spray.
2. Place unrolled pie crust inside prepared pie plate and flute edges. Stab the inside of the pastry with a fork.
3. Add bacon to a medium skillet and cook until fat starts to render; add leeks until golden, about 5-7 minutes. Remove from heat, drain fat and cool slightly.
4. Combine the eggs, cottage cheese, milk, sour cream, nutmeg, paprika, and Celly Salt® Chirpin’ Herb in a medium sized bowl; set aside.
5. Place bacon and leek mixture evenly on the bottom of the prepared pie crust.
6. Pour egg mixture over the bacon and leeks into pie crust; sprinkle with grated cheddar and top with tomatoes.
7. Place quiche on a rimmed baking sheet and bake for 30-35 minutes or until set. Remove from oven and cool 10-15 minutes before slicing. Sprinkle with parsley before serving if desired.
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CELLY SALT PASTA BAKE
Ingredients
1-2 pints cherry tomatoes
2-3 tablespoons olive oil
8 ounce block feta cheese or queso fresco
1 teaspoon Celly Salt® Original
2 pinches crushed red pepper flakes and dried oregano
1 head garlic, 1/4-inch slice top removed
Drizzle of honey
1 pound pasta
Fresh parsley or basil
Grated parmesan cheese and panko breadcrumbs
Directions
1. Preheat oven to 400 degrees F.
2. Place tomatoes, cheese and garlic on rimmed baking sheet. Drizzle with oil and honey; and sprinkle with Celly Salt® Original, crushed red pepper and oregano
3. Bake 20-30 minutes or until tomatoes and cheese begin to golden. Remove from oven and cool slightly.
4. Meanwhile, cook and drain pasta.
5. Squeeze garlic out of paper directly into the pan. Toss together the cheese, tomatoes and garlic. Add the pasta and combine. Top with cheese and panko and place under the broil for a few minutes to brown.
6. Top with fresh herbs and serve.
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CHIRPIN' HERB SMOKED PORK LOIN
Ingredients
2 quarts water
1/2 cup Kosher salt
1/4 cup sugar
1/4 cup honey
2 teaspoons Better Than Bouillon Roasted Chicken Base
2 tablespoons + 2 teaspoons Celly Salt® Chirpin' Herb, divided
1 teaspoon whole black pepper corns
2 large stalks fresh rosemary
4 whole garlic cloves, mashed
5 pound pork loin roast
1/4 cup apple cider
Directions
1. Combine all ingredients (only 2 tablespoons of Celly Salt® Chirpin' Herb) except pork loin in a large stock pot; bring to a boil and then pull off heat and add 4 cups of ice. Cool completely.
2. Place pork loin in cooled brine and completely immerse. Cover and place in refrigerator overnight.
3. Remove pork loin from brine and pat dry. Sprinkle with 2 teaspoons Celly Salt® Chirpin' Herb. Let sit at room temperature for 30 minutes.
4. Heat smoker to 180 degrees. Place pork loin fat side up in smoker for 3 to 4 hours. Baste with apple juice or cider every hour. Cook until 140-145 degrees.
5. Remove pork loin to a cutting board, tent with foil for 15 minutes then thinly slice and serve warm.
Cooking Note: Leftovers make fantastic sandwiches.
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CHIRPIN' HERB LENTIL BOLOGNESE
Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
1 whole stalk celery, diced
1 pound mushrooms, chopped
4 cloves garlic, minced
1 tablespoon Celly Salt® Chirpin' Herb
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup red wine
1, 28 ounce can, diced tomatoes
4 ounces tomato paste
2 cups vegetable stock
1 cup brown lentils
1 medium spaghetti squash, cut in half, seeded
2 teaspoons extra virgin olive oil
1/2 teaspoon Celly Salt® Original
Directions
1. Heat a large stock pot over medium heat; add olive oil.
2. Place onions, carrots, celery and mushrooms in heated stock pot; saute 5-8 minutes or until mushrooms shrink and liquid evaporates.
3. Add garlic, Chirpin' Herb, salt and pepper. Sauté for 1-2 minutes then add red wine. Cook until wine mostly evaporates.
4. Add tomatoes, tomato paste, stock and lentils. Cook 40 minutes or until lentils are tender. Serve hot over spaghetti squash or pasta sprinkled with extra Celly Salt® Chirpin' Herb.
Cook's Note: To cook spaghetti squash, place cut side down in microwaveable safe dish with 1/2-inch water on bottom. Place in microwave and cook 10-15 minute or until tender. Let cool completely. Scrape with a fork; toss with oil and Celly Salt® Original.
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SIN BIN PRETZEL-CRUSTED CHICKEN TENDERS
Ingredients
Vegetable Cooking Spray
3 pounds boneless, skinless chicken breast, cut into tenders
1 1/2 tablespoons + 1 1/2 teaspoons Celly Salt® Sin Bin Fire, divided
5 cups pretzel sticks or mini twist pretzels, crushed into mostly fine crumbs
2 large eggs, beaten with a splash of water
1/4 teaspoon Celly Salt® Original
Olive oil for drizzling (optional)
Directions
1. Preheat oven to 450 degrees. Coat 2 rimmed baking sheets with vegetable cooking spray.
2. Sprinkle 1 1/2 teaspoons Celly Salt® Sin Bin Fire over chicken tenders.
3. Place pretzel crumbs and 1 1/2 tablespoon Celly Salt® Sin Bin Fire in a shallow dish. Place eggs, water and Celly Salt® Original in an additional shallow dish.
4. Dip seasoned tenders into egg then roll in crumb mixture until evenly coated.
5. Place tenders on prepared baking sheets and drizzle with olive oil (if desired).
6. Bake for 10 minutes, flip tenders and bake an additional 8 minutes or until chicken is cooked through. Serve hot with Honey Mustard Dip.
Cook's Note: Alternatively, cook in an air fryer at the same temperature. No need to flip half-way through. Also, purchase chicken already in tenders for faster preparation.
Sin Bin Honey Mustard Dip
Ingredients
1/2 cup light mayonnaise
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
1 1/4 teaspoons Celly Salt® Sin Bin Fire
Directions
1. Combine all ingredients in a small bowl.
2. Serve with Sin Bin Fire Chicken Tenders. Store remaining dip in the refrigerator.
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TRAEGER SHRIMP BOIL
Ingredients
1 pound baby red potatoes or quartered large red potatoes
1 pound Cajun-style smoked sausage, cut into 2-inch pieces
4 ears fresh corn, shucked and cut into thirds
1 small onion, cut into quarters
1, 12 ounce, can of beer
6 tablespoons salted butter
1 teaspoon Celly Salt® Original
1/4 teaspoon Celly Salt® Sin Bin Fire
1 pound large shrimp, peeled and deveined
Directions
1. Preheat Traeger gill to 275 degrees.
2. Place potatoes in a large bowl. Add some oil to coat and season with Celly Salt® Original. Place directly on grill grates of preheated smoker. Cook for 30-45 minutes or until just tender.
3. Evenly distribute cooked potatoes, sausage, corn, onion, beer, butter, Celly Salt® Original and Celly Salt® Sin Bin Fire into 2 (9 x 13) disposable aluminum pans.
4. Plan pans into smoker for 30-40 minutes. Give the boil a stir; then add shrimp with additional Celly Salt® Original to season. Cook another 10-15 minutes or until shrimp are cooked through.
5. Remove from smoker and serve with crusty, warm bread for dipping.
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CRUSTLESS ZUCCHINI PIE
Ingredients
3 cups grated zucchini
1 small onion or 2 whole scallions, diced
1 cup all-purpose flour
1 cup grated cheese of choice
3 whole large eggs
3 tablespoons vegetable oil
3 tablespoons grated parmesan cheese, divided
1 1/2 teaspoon Celly Salt® Chirpin' Herb
1 teaspoon baking powder
1/8 teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper
Directions
1. Preheat oven to 350 degrees. Cost a 10-inch glass pie plate with cooking spray.
2. Combine zucchini, onion, flour, cheese, eggs, oil, 2 tablepoons parmesan cheese, Celly Salt® Chirpin' Herb, baking powder, salt and pepper in a large bowl until all ingredients are combined and dry ingredients are moist.
3. Bake for 40-50 minutes or until lightly bubbly and golden. Cool 10 minutes before serving.
Cook's Note: Double recipe and bake in a 13 x 9 baking pan coated with cooking spray to feed a crowd.
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Celly Salt Citrus Salmon and Asparagus