This past week I have been pretty out of it due to my surgery. Pain meds and fire do NOT mix so I have had to pass the cooking baton to Kevin. Bless his heart he has taken it up without complaining, and even taken requests from me (I wanted a tuna melt soooo bad last night). But I will be much happier when we can resume our normal position in the kitchen ans get back down to the business of cooking some terrific food. Luckily I do have a few posts in my arsenal. I tend to cook a lot so I have several posts that I have not shared yet. This is one of them, and it just happens to be a RAchael Ray one too so I am able to keep up with the plan!!
This recipe went over really well. Everyone liked it and although I was a bit nervous about the potatoes with the fire roasted tomatoes in them, even my picky one liked them. She told me she likes fire roasted tomatoes now, just not raw tomatoes. OK, note taken. Seth said the potatoes had a pizza flavor to them, but Kevin and I both just felt they really did remind us of a club sandwich. I wasn’t sure about the watercress since I have never had it before, but it added a nice flavor. Something different from spinach. I think arugala would be nice as well. It would give kind of a peppery kick to the potatoes.
Whatever the potatoes tasted like, we all really loved them. The chicken was so tender we didn’t even need a knife to cut it! This is a great recipe, nothing fancy, but nice and satisfying.
- 8 slices applewood smoked bacon
- 4 large Idaho potatoes
- 1 1/4 to 1 1/2 pounds turkey breast cutlets
- fresh ground black pepper
- 2 teaspoons poultry seasoning
- 1 tablespoons EVOO
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups chicken stock
- 2 to 3 tablespoons thyme leaves, chopped
- 1/4 to 1/2 cups milk
- 2 cups, stemmed and chopped watercress (1 bunch)
- 2 plum tomatoes, seeded and chopped, or for extra smoky mashers, use 1 14 ounce can diced fire roasted tomatoes, drained
- 4 scallions, chopped