Recipes

Granny's Shells Recipe

Granny's Shells Recipe

*From the kitchen of Granny Whetstine (with a Fangboner twist)

My granny used to make this easy pasta recipe for all of us, then my mom started making it, and I just love it! There’s no greater comfort food, honestly. This is also one that we’ve brought to weddings. You may have noticed that me saying I brought something to a wedding is how I show my absolute faith in it. After all, the best gift you can give your friend on her big day is the kind where she doesn’t have to worry about there being good food.

1 ½ pounds ground beef                            1 chopped onion

½ tsp Fangboner Farms Italian Blend      1 chopped bell pepper                

1 can Rotel                                                    1 can tomato sauce       

1 box of large pasta shells                          salt and pepper as desired         

Place ground beef in a large Dutch oven. Season w/ salt, pepper, and Fangboner Farms Italian Blend. Add the chopped onion and bell pepper. Cook and stir until the meat is brown. Add sauces and bring the mixture to a boil. Let it simmer, covered, for about one hour.

While the sauce is simmering, cook shells in boiling, salted water. Drain and add to the sauce mixture. Continue simmering to let seasonings mix with the shells and get tender (about 20 to 30 minutes).

Moms, this is an especially good recipe for you when you are busy and have picky kids! It was always a go-to for our mom. And for Granny😊

Lemon Chicken Orzo Soup

lemon chicken orzo

Lemon Chicken Orzo Soup It's one of my classics for a reason. And it tastes even better the second day.

  • 6 ½ cups organic Low Sodium Chicken Broth
  • 1 ½ boneless chicken breast halves
  • 1 cup Whole Wheat Orzo*
  • 1 cup Chopped Carrots
  • 3 Celery Stalks, chopped
  • 2 Large Eggs
  • 2 tablespoons Olive Oil
  • 2 teaspoons Fangboner Farms Classic Spice Blend
  • 3 tablespoons Lemon Juice

Directions Pour 1 tablespoon of olive oil in a pot. Cook the chicken. Remove the chicken and pour the remaining olive oil in the pot. Add the chopped vegetables and Fangboner Farms Classic Spice Blend and cook until softened, about 5 minutes.

Add 5 ½ cups of chicken broth and bring to a boil. Add the orzo and simmer until cooked.

Heat the remaining cup of chicken broth in a pan. In a small bowl, mix the large eggs with lemon juice. Add the eggs and lemon to the hot broth in the pan and whisk but don’t boil.

Add to the soup and add the cooked chicken. Cook on low for a little while longer and serve!

*I’ve also made this a low carb recipe but subbing the orzo with 1 cup cooked spaghetti squash. It changes the texture but tastes just as good and removes the wheat.

Tomato Cheese Soup

This soup is so yummy - it is pure comfort in a bowl. And it's so easy - no need to make a separate grilled cheese sandwich - it's all in there!

Fangboner Farms Tomato and Cheese Soup

Ingredients

  • 4 tomatoes, halved and cored
  • 2 tablespoons olive oil
  • 2 cloves garlic, thinly sliced
  • 1 small red onion, chopped
  • 2 teaspoons Fangboner Farms Classic Blend
  • 2 cups chicken broth
  • One 28-ounce can diced tomatoes
  • Kosher salt and freshly ground black pepper
  • 2 cups grated sharp Cheddar
  • Croutons if desired

Directions Preheat the broiler. Line a sheet pan with foil. Place the tomatoes on the prepared sheet pan and broil until charred, 4 minutes. Add the oil to a large pot set over high heat. Saute the garlic, onions and Fangboner Farms Classic Blend. Reduce the heat to medium. Add the broiled tomatoes to the pot and mix into the sauteed onion mixture.

Break up the tomatoes with the mixing spoon so they cook evenly. Add the broth and canned tomatoes to the pot. Season with salt and pepper.

Sprinkle the cheese, reserving 2 tablespoons for garnish, into the soup. Use an immersion blender to blend the soup until fairly smooth (the little chunks add nice texture).

Simmer the soup on low for 5 minutes. Serve and top with croutons and the reserved cheese. YUM!