I am totally pigging out right now. We (actually I, Spence had nothing to do with the baking of these because he has been in the shower) baked buttermilk biscuits. Biscuits? Why yes...of course Monday night is only appropriate for BREAKFAST FOR DINNER! I remember how pumped I used to get as a little kid in elementary school when they did breakfast for lunch - I felt like such a rebel!

And, holy mackerel! I just realized I didn't tell you all about our dinning experiences last week. Well, to be completely honest; you didn't miss anything. Twas a very ho-hum week. The highlight(s) of the week were: Turkey Spinach Meatloaf (yep...meatloaf), and Spencer's Mexican Sweet Potato Soup. We cheating on Saturday and had a super late lunch at my FAVORITE sandwich place ever: Which Wich? Thus leading to a dinner of tuffle oil popcorn and avocado around 10 pm.

Turkey Meatloaf With Smashed Potatoes

1 1/2 lbs ground turkey 
1 chopped white onion 
1 bunch of fresh spinach 
1/2 C breadcrumbs (I would suggest something seasoned) 
2 Tbs. stone ground mustard
1 egg
Salt // Pepper
1/4 cup Ketchup (we used Curry Ketchup from Fresh & Easy, it was hella legit - yes I just said hella)
2 lbs red potatoes cut into quarters 
1 cup of heavy whipping cream and a dash of milk (or buttermilk) 

1. Heat oven to 400. In a bowl combine turkey, onion, spinach, bread crumbs, mustard, egg, and a dash of salt and pepper. 
2. Transfer the mixture (mixtures always remind me off my little sister because when she was a young one she used to sit in the bathtub saying "I am making a mixture". Normally, that would consist of water logged preztels and whatever else she could get her paws on) into a baking sheet and form it into a loaf. Cover with ketchup. Bake for 45-50 minutes. 
3. While the meatloaf is cooking place the potatoes in a large pot of cold water. Simmer until tender - generally this takes about 20 minutes. Drain the potatoes if there is any extra water and mash. Add milk concoction, oil, salt and pepper. 
4. Consume. 

Spencer's Mexicanhhan Soup

1 medium sweet potato, peeled and cubed
2 tbsp butter
2 tbsp extra-virgin olive oil
1/2 onion, sliced
4 cloves garlic, minced
1/4 tsp ground cumin
4 cups chicken stock
1/2 roast chicken, shredded
2 tbsp fresh cilantro, finely chopped
juice of 1/2 lime
1/2 ripe avocado, sliced
Sea salt and freshly ground black pepper to taste
  1. In a medium sauce pan over a medium-high heat, bring some water to a boil and add the cubed sweet potatoes. Cook for about 10 minutes, until the sweet potato is tender. Drain the water and set the sweet potatoes aside for later use.
  2. In a large sauce pan over a medium-high heat, combine the cooking fat with the olive oil. Once melted, add the onions to sauté. Cook until the onions are translucent, about 7 minutes. Be sure to stir frequently to prevent the onions from burning.
  3. Add the garlic, cumin as well as salt and pepper to the pot. Mix well and cook for another minute.
  4. Add the chicken stock to the pan and bring to a simmer. Once simmering, add in the shredded chicken, lime juice, cooked sweet potatoes and cilantro. Immediately remove from the heat. Allow the soup to sit for at least 5 minutes prior to serving to allow the flavours some time to blend.
  5. Serve warm topped with the avocado slices.
This week we have this on the menu: 

M: B4D (Breakfast for Dinner) 
T: Sweet Potato Black Bean Enchiladas
W: Spinach Salad with Butternut Squash, Chicken, Goat Cheese and Balsamic Vinaigrette (clearly this          is a hit because we have it almost once a week)
Th: Florentine Tortellini Pasta Bake w/ Brussel Sprouts (compliments of my mommy)
S: Philly Cheesesteak Fondue
Su: Spencer's Mexican Soup

Okay, seriously...I need to go to bed. 

Sending Love from SoCal! 

No comments:

Post a Comment