Balsamic Salmon Sliders

Barbecuing might seem intimidating, but it shouldn’t be.  The dishes you can make using your BBQ are endless.  Today’s recipe is simpler than you might think, thanks to your trusty grill.

salmon sliders

To make these delicious seafood sliders, start by preparing your salmon.  Start with a boneless, skinless filet of salmon.  Take out a large sheet of aluminum foil.  Set your grill to medium heat.  Create a dry rub using salt, pepper, red pepper flakes, and garlic salt.  Rub your salmon filet with these ingredients.  Place your salmon filet on the large sheet of foil.  Next, heavily drizzle balsamic vinegar over the salmon.  Add pats of cold butter on top of and around the salmon filet.  Cover the salmon completely by folding over the aluminum foil.  Place the foil directly on top of your grill.  Let the salmon cook on medium heat for 20 to 30 minutes.

While your salmon is cooking, you can begin to prepare the biscuits and cabbage slaw.  You can make biscuits from scratch, or take a shortcut by using the ready to bake kind found in your local freezer section.  I used Pillsburry flaky layers biscuits.  Using a biscuit that flakes easily is important, because you’ll be dividing them in half to make each slider.  Bake the biscuits per package instructions.  To make the slaw, start by making the simple dressing.  Mix four table spoons of olive oil and vinegar.  Add black pepper and crushed red pepper flakes.  Next, take shredded cabbage, and blend in bowl with dressing.

When your biscuits have cooled, pull them apart creating two equal pieces.  Do this to each of your biscuits.  You can add a slice of your favorite cheese.  I used provolone cheese.  Place the salmon on top of the bottom biscuit.  Add your cabbage slaw, and place the second biscuit piece on top.  And you’re done! Enjoy.

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Recipes: Chicken Soup for the Soul

chicken noodle soup

Making home made chicken noodle soup is a lot easier than you think!  My recipe is quick, easy, and only consists of a few simple ingredients.

Why make chicken noodle soup from scratch when it’s so easy to dump it out of a can?  When you ditch fresh food items for condensed sodium filled canned foods you increase your risk for heart disease, kidney stones, osteoporosis and more.  Not to mention the cost of buying canned soups is higher than purchasing whole ingredients instead.

So without further ado, let’s get cooking!

Ingredients:

Two boxes of low sodium chicken stock

1 bunch of celery or 1 package of cut celery

1 package boneless skinless chicken breast strips

salt

pepper

1 package angel hair pasta

By purchasing low sodium chicken stock you control how much salt you add to your soup.  You can certainly use regular boneless skinless chicken breast.  I opt for the breast strips, because it cuts down on the cooking time, and there’s less breaking up of the chicken involved.

Directions:

1) Poor the chicken broth into a deep pot with a lid.

2) Set the heat to low to medium, and let boil.

3) When chicken broth is boiling, add 1 package of angel hair pasta.

4) Remove the chicken breast strips from the package, and season with salt and pepper.  Season to taste.

5)  Add olive oil to a shallow pan.  Cook the chicken on low heat until cooked through.  Cook the chicken on low heat to avoid burning or browning the chicken.  When the outside of the chicken is white, and the inside is cooked through, your chicken is done.

6) While the chicken is cooking cut and clean your celery into desired pieces.

7) Remove the chicken from the pan.  If the pan is dry, add two teaspoons of olive oil to the pan.

8) Add your chopped celery to the pan, and cook until the celery is slightly soft.

9) Cook your pasta until it is soft, not too aldente.  This usually takes around 8 minutes.

10) Add your chicken and celery.

11) Let simmer on low heat for about five minutes.

12) Your soup is ready!

13) Enjoy!

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