It's only the first few days of the week,
But I'm already thinking about a lovely weekend brunch meal,
Preferably on a little porch by the beach,
What's in front of me will be a big plate of hearty salty food,
(Potatoes, bacon, eggs, toasts, and the list goes on and on and on...),
On the right, a big cup of freshly blended carrot and apple juice,
On the left, a giant slice of Godiva cheese cake with extra whipping cream.
Ahhhh please don't pull me out from my lovely yummy dream,
What can I do?
No matter how hard I beg and pray, my weekend just won't come anytime sooner,
Maybe I'll cook something "brunch-y" to make my weekdays a wee bit resemblance of a lovely weekend brunch meal.
1 Idaho potato
1 cup of chicken stock
1 lb of ground turkey
2 teaspoons of Italian seasoning
Thoroughly clean the potato, peel it, and cut into small cubes,
Chop the onion into similar sized pieces.
Drizzle some olive oil in the pan, turn to high heat,
Toss in chopped onion, sprinkle some salt and pepper,
Add the ground turkey once the onion turns translucent.
Give it a quick stir and cook for about 30 seconds, add the Italian seasoning,
When the meat is about 70% cooked through, toss in potato cubes,
Sprinkle more salt in,
Don't forget about Tabasco sauce, add as much as you want,
I love Tabasco sauce so I probably poured about 1 ....mmm maybe 2 teaspoons of it into the mixture.
After a while, the potatoes will get a little bit sticky and might even stick onto the pan,
When that happens, pour in 1/2 cup of the chicken stock and let it cooked through,
Once the liquid has been absorbed by the potatoes, pour in the remaining stock,
Repeat previous step, taste it, see if more salt are needed.
Serve with ketchup or even more Tabasco sauce,
Spice up your day!
So enough is done,
Now it's time to enjoy this dish with some butter toasts, sunny side up eggs, and maybe a few slices of maple glazed bacon,
And what? Counting down the days, waiting for my REAL weekend to come!
Cindy's Rating: 7