Weekend Wrap-up

I finished off the rest of my weekend yesterday with yoga, grocery shopping at Trader Joe’s, testing a new date/nut ball recipe (as a potential seller), and making and eating turkey legs.

First off, the new date ball recipe … AMAZING! Macadamia nuts, walnuts, dates, cinnamon, coconut oil, unsweetened coconut flakes, dried unsweetened cherries and thawed frozen blueberries. These little powerhouses serve as a fantastic pick-me-up, snack or sweet treat. Nature’s candy at its finest.

For the turkey legs, I followed Fast Paleo’s recipe for spice rubbed turkey legs, but cut the recipe in half since I was only making two legs. This recipe was extremely easy and turned out so flavorful, moist and crispy. I ended up baking the legs for a total of 1 hour and 15 minutes. Here’s the recipe, as I followed it:

Ingredients:

  • 2 bone-in, skin-on turkey legs (should be around 1 lb)
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp coriander
  • 1/4 tsp sea salt
  • 1/4 tsp ground mustard
  • 1/8 tsp white pepper
  • Black pepper to taste

Directions:

  1. Blend all the spices together. Gently lift the skin of the turkey legs and sprinkle a few pinches of spices underneath the skin.
  2. Place the legs in a gallon-sized bag and sprinkle in the remaining spices. Massage the spices into the legs. Allow the dry rub to sit on the turkey legs at least overnight or up to 48 hours before cooking. (*Note: I let mine sit for about 26 hours).
  3. Preheat oven to 375 degrees.
  4. Line a baking sheet with foil for easy clean-up. Remove the turkey legs from the bag and gently pat them with paper towel to wick away any beads of moisture, which will prevent the skin from browning.
  5. Place the turkey legs on the baking sheet. Bake 1 – 1.5 hours, or until the meat is opaque and the juices run clear, turning at least once. Be sure to lift the meat carefully, so the skin does not pull away.
  6. Rest 5 min before serving, then enjoy!
Jesse made a great and simple saute of onion, carrots and baby bok choy to go with the turkey legs. The veggies were sauteed in ghee with sea salt, fresh ground pepper and a little chicken broth to reduce the mixture down. Everything was delicious!

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3 thoughts on “Weekend Wrap-up

  1. siochanaw June 4, 2012 / 11:56 am

    Your date/nut balls went very quickly here at the office! I tried both varieties you brought and they were fabulous, though I think the smaller ones were my favorite. The other ladies who tried them were also raving about how amazing they were. Thank you so much for sharing them with us!

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