This recipe falls into the make again and again pile.  The potatoes are crispy around the edges in a perfectly delicious way!  Here's what I learned:

1. Use fresh shredded hash browns such as Simply Potatoes.
2. Don't cover it.  Let it get crispy around the edges!
3. Keep an eye on it the last 10 minutes.  It can quickly go from nicely browned to burnt.  For my oven it was just right in 55 minutes.
4. Served it with BBQ chicken and green beans with toasted almonds.  I also made up a batch of buttermilk ranch dressing for dipping.
5. We ended up with leftovers for the freezer.

Asiago Potatoes
Adapted from here

Printable Version


INGREDIENTS
1 bag of fresh shredded hash browns (approx 3.5 cups)
3/4 cup grated Asiago cheese
1/2 medium onion, chopped
3/4 cup sour cream
1/2 cup heavy cream
1/4 cup butter, melted
1/4 teaspoon paprika
salt and pepper to taste


DIRECTIONS

Preheat oven to 350 degrees.  Spray a 9X13 baking dish (I used glass) with nonstick.

In medium bowl mix all ingredients together until well blended.  I added a little salt and a healthy shake of pepper.  Spread evenly in your prepared baking dish.

Bake uncovered for 50-60 minutes or until hash browns are soft and the top is slightly browned.

As I mentioned in my Big Fat Vacation post Penelope's behavior took an interesting turn while we were at the cabin.  For your enjoyment here are her favorite sassy remarks.  I realize someone who doesn't know us well would read these and fear our child was being mistreated.  Usually "stop shaking me!" is said as we are standing on the other side of the room.

• leave me alone!
• don't touch me!
• don't scare me!
• don't make me cry!
• don't make me cry AGAIN!
• don't make my eyes itchy!
  
• no sense!
• you need to stop!
  
• stop fighting me!
• stop shaking me!
• don't chat at me!
• don't talk to me!
  
• don't tease me!
• don't laugh!
  
• take your hands off me!
• shhhhhhhhhhhhh be quiet my baby is asleep!
• you need to be nice to Penny!
  
• don't tell me!

And yes, they all deserve an exclamation mark at the end.

I've been busting at the seams to share the news!  A few months ago Taste of Home  contacted me regarding an original recipe I submitted to their website.  They told me I was chosen for publication in their August/September edition!  Wait, what?!

{insert mini freak out that may or may not have included dancing around my house }.

They asked me to provide a picture of myself along with a small paragraph about the recipe.  I sent everything in and patiently (or not?) waited for the issue to come out.  You can imagine my excitement when I found this in my mailbox today!!!  Taste of Home, August/September edition, in stores now!

I tore through the magazine and found this on page 50!!!

I love everything about cooking.  The hunt for a new recipe, coming up with my own, preparing ingredients, cooking for others, talking about recipes or food in general, and of course eating!  To find out one of my recipes would be published is simply amazing.

In usual Things I Like format I will give you the breakdown.  I've made this a handful of times since coming up with it.  I love the spicy sausage and sweet roasted pepper combination.  I also like that this is oil-based and not saucy.  Here's what I learned:

1. Taste of Home missed a key ingredient in the published version of the recipe...the extra virgin olive oil!  See below for correction.
   
2. Recipe says 3 links of sausage but you really only need 2.
3. I used roasted sweet pepper mix from Trader Joes.  It includes yellow and red peppers.
4. I believe it serves 2-3 only.  Four servings as stated in the magazine is stretching it.
5. You have to use grated Asiago cheese.  It makes the dish!

Turkey Sausage & Spinach Orecchiette
An original Things I Like Recipe

Printable Version

INGREDIENTS
Extra virgin olive oil (a generous pour to coat the pan well)
1/2 pound uncooked orecchiette or small pasta
2-3 hot Italian turkey sausage links, casings removed
1/4 cup chopped onion
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3 cups fresh spinach
1/2 cup shredded Asiago cheese
1/4 cup grated Parmesan cheese
1/4 cup rinsed and drained white kidney or cannellini beans
1/4 cup chopped roasted sweet red pepper
1/2 teaspoon Italian seasoning
Additional shredded Asiago cheese, optional

DIRECTIONS

Cook orecchiette according to package directions.

In a large skillet, cook and stir the sausage, onion, garlic and pepper flakes in extra virgin olive oil over medium heat for 6-8 minutes or until sausage is no longer pink; drain. Add the spinach, 1/2 cup Asiago cheese, Parmesan cheese, beans, peppers and Italian seasoning; cook just until spinach is wilted, stirring occasionally.

Drain pasta; add to sausage mixture and toss to combine. Sprinkle with additional Asiago cheese if desired.

I've had guacamole on my mind recently.  Like need to make it now and eat an entire bowl type of thinking.  Might have had something to do with a conversation I had with a friend about the deliciousness of beer and guacamole on a hot day.  Or a margarita and guacamole.  Or a spoon and guacamole.  You get the picture.  Moving on...I took a basic recipe, made a few minor adjustments, and came up with a new favorite!  Here's what I learned:

1. Used a potato masher to mash the avocados.  Worked like a charm!
2. Definitely mix the avocados, lime juice, and salt together first.  This will keep the avocados from turning  brown.
3. I'm not a huge cilantro fan.  The first time I made this I subbed 1 tablespoon of flat leaf parsley and it was amazing!!  The second time I used 3 tablespoons of cilantro.  I would say it's best to adjust to suit your tastes.
4. It looked pretty and tasted great for about 1.5 days in the fridge.  It looked a little funky and tasted good after 2 days in the fridge.  I guess what I am saying is eat it within 2 days.  I promise that won't be hard to do!
   

Guacamole
Slightly adapted from here

Printable Version


INGREDIENTS
3 avocados, mashed
1 lime, juiced
1 teaspoon kosher salt
1/2 cup onion, diced fine
1/2 jalapeno, seeded and diced fine
2 tablespoons fresh cilantro, chopped
2 roma tomatoes, seeded and diced
1 teaspoon fresh garlic, minced
1 pinch ground cayenne pepper
1 pinch cumin

DIRECTIONS
In a medium bowl mash together the avocados, lime juice, and salt. Mix in onion, jalapenos, cumin, cayenne pepper, cilantro, tomatoes, and garlic.  Let flavors blend in the refrigerator while the guacamole chills for approximately 1 hour.

There are probably too many pictures coming your way.  After spending  a week with family at a cabin and another week at home my camera got a lot of use!

My two year old decided to make things interesting by inserting her opinions into everything.  Not only did she say ridiculous things that made it sound like we were horrible parents (i.e. "stop shaking me!" as I stood on the other side of the room), I also had to wrestle her to the ground at the public beach.  Oh yes, good times.  I will save the list of her recent comments for another post.

Onto the pictures!  We stayed at a beautiful lake home in Wisconsin.  Spent the days relaxing, going to the beach, waterpark, fishing, pontoon rides, playing cards, and eating yummy food!  We also had a murder mystery dinner (costumes and all).

I had the pleasure of getting some photography practice with my adorable cousins!  We have some beautiful little girls in this family!

I also spent lots of time with my LYLAS!  We were very sad to see her get on the airplane today.  Penelope asked me if she needed to go home and play with her toys.  Of course she did.  Back to reality on Monday!