Recipes

Almost gluten-free FabFlava Chicken salad!

Almost gluten-free FabFlava Chicken salad!

If you don’t make anything else from this blog make this almost gluten-free FabFlava chicken salad. Healthy, easy and good! I’ve always experimented with food pairing. I’ve became more adventurous with meat rubs on all my beef, chicken, and even fish. When I first started using our meat rub I was pleasantly hooked to use it on all the meats and more. And if you’ve never used it your life has been incomplete. The great things about this recipe is that it will taste delicious as a marinade/high flavor vinaigrette for your legume, tofu, and veggies galore. This recipe is delicious, quick to make, and for anyone looking for a good summer meal staple. 

 

I’ve been a huge fan of chicken salad for years. As I’ve made it over the years I’d add some of this and that switching the spice paring up every time. I’ve tried my fair share of chicken salads as well. That’s how I know this is the best not just because it’s healthy and delicious but it’s devoured without a trace every time it’s made in my kitchen.

 

This chicken salad recipe I’m sharing today is perfectly suited to be made for any occasion; even breakfast if you choose. My particular favorite is using celery hearts as forks to scoop away and feed the deliciousness to my belly. Let’s talk about how I get this chicken salad to be so delicious.

How to cook chicken breast for this recipe:

 My favorite method for cooking chicken breast is pressure cooker aka your instapot. The great thing about cooking the chicken in a pressure cooker is that it tenderizes the chicken so it’s a breeze to shred with a fork. This is the texture you want for chicken salad recipes like this one. This method works best with boneless and bone in chicken breast. I prefer to use organic boneless skinless chicken breast when I make chicken salad.

How to prepare your chicken?

My secret is FabFlava meat rub! Fangboner Farms makes this combination of basil, oregano, sage, rosemary, parsley, sea salt, pepper, and lavender. This natural meat rub is the first one I made it’s FabFlava Meat Rub. I made this using pretty much every culinary herb we grow – and of course sea salt and black pepper (which we don’t grow.) It has that wonderful earthy aroma and since I don’t ground my herbs very fine (I’m one of those cooks who likes to rub the herbs between my fingers and grind them when I add them to the pot) they are the perfect texture to rub into whatever meat you want to use. Disclaimer: Flavor Flav doesn’t endorse this meat rub- although I’m sure he’d love it if he tried it. And since I changed up the name a bit there’s no copyright infringement. 

What kind of liquid should I use to pressure cook chicken breast for chicken salad?

You can use any liquid you would like. I use purified water most often being of the availability. Water is fine but chicken broth is much better. 

How to prepare the chicken for the chicken breast?

Place your chicken in a gallon size bag with a tablespoon of FabFlava meat rub. Add more meat rub to suit your flavor needs. Pour .5 cups of lite balsamic vinaigrette dressing into the bag. Shake that bag up and rub those flavors into your chicken. Transfer the chicken from the bag into pressure cooker of liquid that covers the top of the chicken. Set pressure cooker timer to 6 minutes, lock the lid, and walk away.

How do you make homemade chicken salad?

Once the chicken breast is done transfer it to a storage container large enough to hold the chicken for it to cool. This recipe does make enough for a few meals or people. Adjust it as you need to. Add 1-2 tablespoons of Hellmann’s organic mayonnaise into the container of chicken with a squeeze or two of Heinz Carolina Mustard style bbq sauce. Mix ingredients together will shreds the chicken within the container. I’ve added Fangboner Farms Cornucopia that’s home produced dried fruit. The Cornucopia raisins and apples are my absolutely favorites to pair with this almost gluten-free FabFlava chicken salad. The Cornucopia is launching June 8th at the Open House at Fangboner Farms. Get all the Open House for your Health details right here.

 

 

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.

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😊