Honey Mint Chicken Soup

Ingredients

• (2) raw boneless skinless chicken breasts
• 32 oz. organic chicken stock
• 1 cube of chicken bullion
• 1/4 cup finely sliced fresh scallions
• 1/2 cup finely sliced raw baby carrots
• 1/2 cup finely sliced raw celery heart
• 1 tablesoon raw honey
• 1 sprig of fresh mint
• 1 cup flour
• Dash of paprika

 

This is a crock-pot recipe! Dice your boneless skinless chicken breasts into small bitesized chunks. Slice the scallions, carrots and celery. Add them all to your bowl. Pour in the chicken stock. Crush the bullion cube and sprinkle the "dust" into your bowl. Add the honey, and stir. Toss in the sprig of fresh mint and cook on high for an hour. Remove the mint and continue to cook for another two hours, or until your chicken and vegetables are completely cooked. With a whisk, slowly beat the flour into the soup. Continue to beat/stir the soup until the flour is fairly disolved. You can sift the flour to help eliminate lumps, but I didn't, and it tasted just fine. Add your dash of paprika, stir once more, then serve!

Sea Salted Salmon

Ingredients

• fresh salmon fillets
• sea salt
• lemon pepper
• I Can't Believe It's Not Butter spray

 

Preheat your oven to 400 degrees. Rinse the salmon and place it in a bakeable glass dish (preferably with a matching glass cover). Sprinkle lightly and evenly with sea salt. Add a pinch or two of lemon pepper. Spray a light even coating of I Can't Believe It's Not Butter. Place the cover over your dish and put it in the oven for 15-20 minutes. Keep checking it as your oven may heat differently than mine does. When the salmon is ready it will no longer look deep translucent pink. It will appear a more solid pastel pink, and will easily break apart when you put a fork in it.

If you are preparing salmon that still has skin attached and you wish to remove it, work the meat off the skin with your fingertips. I found this method saves more meat than trying to slice it off with a knife.

I served mine up with a side of corn. The kids loved it!

In my opinion, it was probably the best salmon I've ever eaten. And I'm not just saying that because I am the cook. I'm always very hard on my own cooking, so for once I even surprised myself.