Tag Archives: Potatoes

Southwestern and Rocky Mountain Venison Steaks

-Poblano and Potato Soup
-Marinated Quail with Spinach Salad
-Venison Steaks with Dry Mushrooms
-Fingerling Potatoes with Basil and Parsley
-Broccoli with Candied Pecans
-Southern Cheddar Cheese Spoon Bread
-Tres Leches Cake

The Line Up

The Line Up

We made a lot of food this night. I’m not even sure how we got through it. It started out with just two of us. I was prepping things so quickly that by the time 3 more people showed up we were almost done. So I had my hand in almost everything. We ended up burning the sauce. Maybe because I was fixing the cake that stuck to the pan.


Poblano and Potato Soup

This soup, as two of my group members told me, is common at Mexican Weddings. I am in love with this soup. It’s like a spicy potato soup. Actually, It IS a spicy potato soup.


Marinated Quail with Spinach Salad

I can’t eat quail. It’s like cornish hens. They look too much like what they are. Worse, they look like baby birds.


Southern Cheddar Cheese Spoon Bread

This was like a cheesy souffle. I wasn’t a fan.


Venison Steaks with Dry Mushrooms with Fingerling Potatoes with Basil and Parsley, and Broccoli with Candied Pecans, and Southern Cheddar Cheese Spoon Bread

I really liked the Venison. It was nice and gamey. The Broccoli was spicy thanks to some cayenne in the candied pecans.  The potatoes were everyone’s favorite.

Tres Leches

Tres Leches

We had a little accident with the Tres Leches. The girl who made it forgot to replace the parchment paper when she added the milk to the cake. It was stuck to the pan. It made a huge mess when she flipped it, so she asked me to try and fix it. We had enough big pieces that I was able to smush it back into a moon shape. I then iced it to hide the flaws. A good decorating job will hide anything.


Cream of Fennel and Potato Soup

I love Fennel! It’s not commonly used in home cooking, but you find it in a lot of restaurants. It has a taste similar to black licorice or star anise! But don’t let that scare you off! I edited this recipe from The Better Homes and Garden Eat Well, Lose Weight Issue. I paired it with Roasted Brussels Sprouts with Apple and Pancetta and Paccheri all gricia.



So here’s what Fennel looks like. It has many uses and can even be eaten raw! For this recipe we’re using the bulb (The white bottom part). The top leafy part can be used in the way any herb is.  It’s great for seasoning things and pairs well with lemon. Make sure you wash it well, like anything that grows in the dirt, it can have dirt in it.

Makes: 4 servings of 1 1/2 c.

1 tbsp olive oil
3 c. chopped fennel (1 1/2 lbs)*
3/4 c. chopped yellow onion
1 clove garlic
2 1/2 c. reduced sodium chicken broth
8 oz. yellow flesh potatoes, peeled and sliced
3/4 c. fat free milk
1/4 tsp dried thyme
8 oz. uncooked Italian Turkey Sausage (I used Turkey bacon because that’s what I had)
1 1/2 tsp lemon juice
Slivered green onions (optional)

*The chops don’t need to be pretty, you’re going to puree it, but they do need to be the same size so they cook evenly. I used 2 fennels and only had about 10 oz. But that was plenty for the fennel flavor!

1. Heat the oil in a large sauce pan over medium heat. Add the Fennel, onion, and garlic. Cook for 5-6 minutes, till the fennel and onion are tender. Stir occasionally.
2. Add broth, potatoes, milk, and thyme. (If you want to use fresh thyme you add this closer to then end. Dried thyme needs to re-hydrate). Bring to a boil, reduce the heat to a simmer. Cover for 10-15 minutes or until potatoes are tender. Cool slightly
3. Meanwhile, in a medium nonstick skillet cook sausage over medium heat until browned. Drain off the fat. (I actually started with 2 pieces of regular bacon and cooked about 9 pieces of turkey bacon in the regular bacon fat to give it the fatty flavor with less fat)
4. Transfer the potato mixture, half or thirds at the time, to a food processor or blender. (Don’t forget to hold the lid down. I put to much in the blender the first time and almost shot the lid off. AND it was still hot so I burnt myself. Also, if you’ve never used a blender before make sure you have some liquid in with the solids. It helps. ALOT.)
5. Return puree to sauce pan, stir in sausage and lemon juice. Heat thoroughly.
6. Serve with green onion slivers or reserved sausage/bacon


Nutrition: 254 cal., 9 g fat (2 g sat. fat), 39 mg chol, 831 mg sodium, 29 g. carb., 4 g sugar, 7 g sugar, 7 g fiber, 17 g protien

Mid Atlantic Turkey Cutlets

-Navy Bean Soup
-Egg, Cucumber, and Tomato Salad
-Shaker-Style Turkey Cutlets
-Croquette Potatoes
-Roasted Spaghetti Squash
-Sauteed Green Beans


The Line Up


Egg, Cucumber, and Tomato Salad

Not my favorite salad, but I’m not a fan of eggs.


This was an interesting soup. Very beany, it was yummy though.


Shaker Style Turkey Cutlets with Croquette Potatoes, Roasted Spaghetti Squash, and Sauteed Green Beans

So I worked on the Turkey Cutlets and the Croquette Potatoes. I was terrified the entire time I made the cutlets. Chef even came over and watched me do most of it. I am not a meat person, I always over cook it. But these turned out really well! They were really good to! For those who have never had Croquette Potatoes you are missing out! They are mashed potatoes dipped in breadcrumbs and deep fried. AKA heaven in your mouth. I’ve never had Spaghetti Squash before, but this was really good. So sweet and tasty.

My Cutting board

My Cutting board

So word of warning, plastic melts. Yes we all know this empirically, but what you don’t realize, when you’re stressing over the turkey cooking, is that when you put the cutting board near the stove, it’s getting hot. There was plastic ALLLLLLL over the stove. It was really embarrassing.