Recipes

Maple Cinnamon Fabflava Smoked Turkey Leg

Maple Cinnamon Fabflava Smoked Turkey Leg

 Maple Cinnamon Fabfalva smoked Turkey legs paired with fresh green beans. Yummy, now that’s Fangboner fresh!! Hey all, Elizabeth back with a gourmet summer meal. High flavor is pure satisfaction to the pallet. Plus incorporate a protein source to keep your brain running optimally. My excellent kitchen skills come from a woman I never met but I call her great gram who owned a catering business. Great gram's skills came down the line through a Midwest lady named Nina who I call mom. Wow can my mom cook!! She's taught me so much. Being in the kitchen always with her as a kid is now a reflected joyful part of my upbringing. Now I am also the daughter of Roland a southern man from Charleston where we caught crabs, shrimp, and fish for every family vacation enjoyed with the best garlic butter I ever had in my life. These two worlds colliding brought me an exquisite pallet of creativity that makes the house rave when I concoct a dish. Cuisine for me has always been an art form that’s matured as I became more self aware of the ingredients I’m using together. Which lead me back to this wonderful 5-acred piece of God given organic land I used to call home as my new destination to feed my soul and family. I’ve been raving like most of you about our Fabflava meat rub. Users have said how fabulous it taste on pork butt, beef, and chicken. Now I’m coming to you with a smoked turkey leg recipe that you’ll want to eat it right off of the bone!

 

With summer here a gourmet lite meal is always a nice way to enjoy a meal without feeling heavy or bloated afterwards. Making gourmet grub is a fun way for me to flex my kitchen skills with old and new favorites. Smoked turkey legs chose me during one of my weekly shopping trips. My fiancé Adam and myself were doing our weekly grocery trip together. Usually it either him or I playing grocery store tag an asking one another, “ Need anything from the store?” This time we’re in the grocery grub shopping together. I should mention that I’m always try to bring something new to the table with family meals to stay adventurous. On this particular trip smoked turkey leg made my 10 second rule of choice. I couldn’t tell you the last time I had a smoked turkey leg but I can tell you it brought back memories. Memories of when I was a youngster and my mom would have a smoked turkey meat in our beans or right off the bone! I remember one time her and I eating it off the bone and just laughing from all the goodness and mess. Mmm mm mm so good! One package of smoked turkey leg went into the cart during this grocery grub experience. The goal for these legs were to be sweet full of Fabflava with a crispy layer on the outside.

Here's how easy it is to make these Maple Cinnamon Fabflava Smoked Turkey Leg.

1. Grab two gallon bags because one will not fit these monstrous legs inside. 

2. Add a generous amount of Maple barbecue sauce to each gallon bag.

3. Add 1/2 tsp of Cinnamon into each gallon bag.

4. Add 1 tablespoon or amount of your liking of Fabflava meat rub to each gallon bag.

5. Place one smoked turkey leg per bag to Coated well in each gallon bag with Maple barbecue sauce and a tablespoon for Fabflava meat rub. Feel free to use them right away after coating them or let them sit in the fridge overnight for full flavor. 

6. Set oven to 250 degrees Fahrenheit to bake the legs. 

7. Line a roast pan with water. Place each leg in aluminum foil and place into roaster with water.

8. Bake for 2.5-3 hours. Remove and enjoy with green beans or any fun medley of veggies. 

  

The Cheese Dip(s) Everyone Loves!

The Cheese Dip(s) Everyone Loves!

If you come out the Farm Market, you will probably taste a sample of our cheese dips. They're pretty simple and I do them in various flavors. These two however are the most popular and I'm always asked for the recipes. Well I finally got around to doing them. Enjoy!

Goat Cheese, Cranberry and Walnut Cheese Dip

Ingredients

Mix the cheeses and Fangboner Farms Italian Blend with a small hand mixer. Fold in the cranberries and walnuts. It's that easy. I use Blue Diamond Nut Thins Crackers, usually Pecan flavored although they have many varieties. They are gluten free and very yummy. 

 

Gorgonzola, Dates and Pecan Cheese Dip

Ingredients

Mix the cheeses and Fangboner Farms Italian Blend with a small hand mixer. Fold in the dates and pecans. This cheese dip has that wonderful sharp and sweet mix of the gorgonzola and dates. I also use the Blue Diamond Nut Thin crackers. I really love this one - my personal favorite and very different. Try it!

 

 

 

 

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.