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