52 New Things – Week 12

Angie –

My new thing for this week comes back to food, do you see a pattern here? We had our monthly bookclub at one of my favorite restaurants. Whenever possible I order the lobster tacos because they are phenomenal, only they are so special, they are elusive most times. With them not having the lobster tacos on the specials menu (again,) I was forced to choose something else but didn’t want my same ole, same ole, so I let the Server talk me into the crab enchiladas, they were also very tasty. Not as tasty as the Lobster, but very tasty indeed. If you are ever in the mood for some Crab Enchiladas and you find yourself at Cocina Superior, try them out, your taste buds will thank you – unless of course you passed on the lobster for the crab.

Trish –

My new thing this week was to designate play time.  I keep finding that when I could be playing with the kids, I’m always opting to load the dishwasher or vacuum or facebook (eek!).  Those things need to get done of course(minus the facebook) , but I stay home so I can teach my kids.  So we have added playtimes to our routine.  We played before but it was just sporadic and the kids didn’t know if I’d be able to play or not.  Now they know that at this certain time every day, we play.

Jamie –

My new thing this week was this KILLER recipe from Everyday Food.  I saw it on their television program on Public Television and it looked so good I wanted to crawl into the tv to eat it.  So, we made it – and WOW.  It’s a must.  Without further adieu –

Turkey Meatloaf with Fontina, Mushrooms and Leeks


2 tablespoons vegetable oil
1/2 pound cremini mushrooms, sliced
coarse salt and ground pepper
2 small leeks, white and light-green parts only, thinly slices, washed and dried thoroughly
2 garlic cloves, minced
1 cup shredded fontina cheese (4 ounces)
1 slice day old bread, cubed
1 large egg
1 tablespoon finely chopped fresh sage leaves
1 1/2 pounds ground turkey (93% lean)
  1. Preheat oven to 350 degrees. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook mushrooms, stirring once or twice, until deep golden brown, about 5 minutes per batch. Season with salt and pepper, transfer to a large mixing bowl.
  2. Return skillet to medium and add 1 tablespoon oil. Add leeks and garlic and cook, stirring occasionally, until soft, about 4 minutes; season with salt and pepper. Add to bowl with mushrooms and let cool.
  3. Add fontina, bread, egg, and sage to bowl and mix until thoroughly combined. Mix in turkey, 3/4 teaspoon salt, and 1/4 teaspoon pepper. On a parchment lined, rimmed baking sheet, use your hands to form turkey mixture into a 10-inch loaf. Bake until cooked through, about 45 minutes. Let rest 10 minutes before serving.

For more New Things or if you’d like to participate in 52 new things along with BirminghamMommy and many others – please join in by posting your new thing to your blog, facebook or on twitter (use #52newthings) – Also, you can head over to to link up every Thursday!

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