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. 

  

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.

 

 

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😊