Potato Salad

Potato Salad

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

As a Louisiana gal, I like to put a big dollop of this potato salad in my gumbo. I know, I know. It sounds weird. But I promise that you will never want gumbo any other way once you try it with this potato salad in it. (The gumbo recipe will have to come another day).

3 lbs potatoes                                               7 boiled eggs, chopped

1 tbsp Fangboner Farms Classic Blend    1 chopped bell pepper                

1 tbsp mustard                                             Salt, pepper, garlic powder, onion powder & paprika to taste          

1 jar of mayo                                

Peel and cube potatoes. Boil in salted water until potatoes are very tender. Set aside until room temperature.

In a large bowl, add eggs, ¾ jar of mayo, Classic Blend, and mustard. Mix well. Add seasonings to taste. Add potatoes once they’ve cooled, adding more seasonings and more mayo if it needs it, depending on how creamy you prefer the salad. We suggest you go heavy on the garlic and onion powders.

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.