Recipes

Mushroom & Veggie Melts

This is the simplest appetizer and it looks like you really spent some time making it. And it tastes out of this world. The first time I made these, Roland's son was over for dinner with his wife for his birthday. He ate these like they were the main course - and wanted more. Bake them up for your next get together. Quick, easy and oh so yummy.
Mushroom Veggie Melts
Mushroom & Veggie Melts
  • 1 zucchini
  • 1 summer squash
  • 8 oz. mushrooms
  • 1 small chopped onion
  • I clove garlic, chopped
  • 1 tsp. Fangboner Farms Italian Blend 
  • 3 Tbs.Olive Oil + 1 Tbs.reserved for drizzling
  • 3 Tbs. Balsamic Vinegar ( I love Blueberry flavored)
  • 8 oz mozzarella cheese grated ( I also like to add in some swiss for a sharper taste)
  • 1 small loaf Italian bread, sliced*

Preheat oven to 375

Slice the first 3 ingredients. Heat a skillet with the olive oil and saute the veggies, garlic and onions. Add in the Fangboner Farms Italian Blend and saute until tender, about 5 minutes

Line up the bread slices on a cookie sheet (I line mine with foil to avoid sticking and quick cleanup). Top each slice with the veggies. Drizzle with the Olive Oil and the Balsamic. Top with the cheese.

Bake about 10 minutes or until cheese is melted and slightly browned.

    Enjoy!

    *If you want to make this a low-carb appetizer, just use thinly sliced eggplant. You could dip the eggplant in egg and then coat with ground pork rinds. Bake the eggplant without the topping, just drizzled with some olive oil for about 7-8 minutes to soften. Then top as directed above and bake.

    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.

    Fangboner Farms Mixed Berry Pie

    Fangboner Farms Mixed Berry Pie

    This pie is fabulous in summer with fresh berries. You can also use frozen but if you do, toss them with about ¼ cup cornstarch to absorb the water when they thaw. And remember it's fruit - so it's healthy - eat up!
    • 1 refrigerated pie crust for top and bottom – unless you make your own
    Filling
    • 1 cup sugar
    • 1/4 cup cornstarch
    • Dash salt
    • 1/3 cup water
    • 1/2 teaspoon ground cinnamon
    • ½ teaspoon Fangboner Farms Mint
    • 1 cup fresh blueberries
    • 1 cup fresh raspberries
    • 1 cup halved fresh strawberries
    • 3/4 cup fresh blackberries
    • 1 tablespoon lemon juice
    Directions
    1. For filling, in a large saucepan, whisk sugar, cornstarch, salt, water, cinnamon and mint until smooth; add blueberries. Bring to a boil; cook and stir 2 minutes or until thickened. Cool slightly.
    2. Preheat oven to 400°. Gently fold raspberries, strawberries, blackberries and lemon juice into blueberry mixture
    3. Place berry mixture in pie crust. Top with second crust, flute the edges. I like to sprinkle a little sugar on top. Bake 10 minutes.
    4. Reduce oven setting to 350°; bake 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.