Recipes

Pecan-Glazed Brussel Sprouts

Pecan-Glazed Brussel Sprouts

*From the kitchen of Erin Holden (with a Fangboner twist)

This is another one of my favorite recipes that has been a quick and easy go-to dish for me. It's easy to whip up if you need to add a veggie to your everyday dinner, but it also goes over well at big events. I made it recently when I hosted Thanksgiving dinner, but I also made a ton if it for a friend's wedding reception and it was a huge hit!

1 ½ pounds brussel sprouts                       ½ cup brown sugar

½ tsp Fangboner Farms Classic Blend      3 Tbsp. soy sauce                         

½ cup water                                                  ¼ tsp salt                         

¼ cup of butter                                             ½ cup chopped pecans

Wash the sprouts and cut them in half. If you decide you want to leave them whole, that’s fine, but cut a shallow X in the bottom of them. Bring ½ cup of water to boil in a large saucepan. Add the brussels, then reduce the heat and cover them. Let them simmer for about 10 minutes or until they’re as tender as you like. Drain and set aside. (I like to toast the pecans while the brussels are simmering. I find it’s best to put a TBSP of coconut oil in a pan and toast them, stirring frequently and keeping a close eye on them. Once you smell the toasted aroma in the air, remove them from the heat source because they are super easy to burn).

Melt the butter in a medium skillet, then stir in the brown sugar, soy sauce Classic Blend, and salt. Bring mixture to a boil, stirring constantly. Add toasted pecans, reduce heat and let it simmer for 5 minutes, stirring occasionally. Add the brussels, cook for another 5 minutes and serve.

 

Cornbread Dressing

Cornbread Dressing

*From the kitchen of Annette Holden (with a Fangboner twist)

This is a Holden family holiday staple. It was a big hit at the Sackmann family Thanksgiving dinner this year, and I plan on enjoying it during my Christmas trip to Louisiana for Christmas. My mom has made this for years. The key is to get the consistency right, and to make it with homemade cornbread.

First, make your cornbread. Two cast iron skillets should be enough.

½ cup self-rising flour     ½ cup cornmeal

½ tsp salt                          1/3 tsp baking soda

Buttermilk                        cooking oil

Put about ¼ cup of oil in the bottom of your cast iron skillet and heat.

Mix flour, cornmeal, salt, and baking soda, then add about half of the hot oil from the skillet. Mix in enough buttermilk to make the mixture runny (about ¾ cup). Pour mix into the skillet with the hot oil.

Bake at 425 for about 15-20 minutes. This recipe is for a small 8 1/2” skillet. Double it for a medium 9 3/8” skillet. Triple it for a large 10 ½” skillet.

Now that your cornbread is made, you are ready to get started on the dressing (I didn’t say this wasn’t labor intensive – that’s why it’s a special holiday treat!).

Cornbread Dressing

1 chicken, cut up                           2 cans cream of celery soup

1-2 pans of cornbread                  1 Tbsp Fangboner Farms Sage

1 chopped onion                           1 tsp salt

1 chopped bell pepper                 1 tsp pepper

4 stalks of chopped celery           1 Tbsp garlic powder

5-6 boiled eggs

Season chicken and cover with water. Bring to a boil, cover, and let it simmer until tender. Take the chicken out and reserve your broth. Place chicken on a pan to cool enough to debone, then set aside.

In a large skillet, cook vegetables in a little oil until tender. In a large pot, crumble most of the cornbread. Add veggies, eggs, and soup. Mix well. Add enough chicken broth until the mixture is the consistency of pancake batter. Add sage and other seasonings to taste, stir in the chicken, and pour into a baking dish (18x12x2) til it is ¾ full. If you feel like the consistency is still too runny, add more cornbread. With the tip of a butter knife, “sink” the eggs (make sure none are visible so they don’t get rubbery during baking.

Bake for 375 for 1 ½ hours, or until bubbly and brown on top. Enjoy!

Coconut Cream Pie

Coconut Cream Pie

We went to our friends' home for Thanksgiving. I was asked to make pies, since I love to bake pies. Mike's favorite is Coconut Cream Pie - and since I forgot his birthday earlier in the month I figured it was a good "forgive my old brain" present.

I found a recipe - and of course adapted it. And I made it in a gluten-free pie crust. Not my favorite to work with. I'd suggest using a regular pie crust and if you must go gluten-free, just do in in a pie plate and eat it like pudding. It held together that well and really, all that matters is the taste. It was amazing! So try it out.

Coconut Cream Pie

Ingredients

  • Baked 9" pie crust
  • 1 cup sweetened flaked coconut
  • 1 1/2 cup coconut milk
  • 1 1/2 cup heavy cream
  • 2 eggs, beaten
  • 3/4 cup white sugar 
  • 1/3 cup corn starch
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 cup frozen whipped topping, thawed (I like to make my own whipped cream)

Directions

Preheat oven to 350 degrees F.

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In a medium saucepan, combine the coconut milk, heavy cream, eggs, sugar, corn starch and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. 

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.

Get a big cup of coffee, plate, fork and ENJOY!