Let's Dish With Linda Lou

Where You Taste The Love

Lakeside Photoshoot

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Well, I guess I should get somewhat personal about my life. When I met Steve, I never imagined that I would ever meet my soul mate. But you know what they say “never say never”. We do everything together now that both of our children are grown and on their own.

I guess this is what people always say when they talk about the next chapter in your life. Steve supports me in this venture of starting a food blog. He calls it a hobby. I’m not sure if a hobby is how I would describe documenting recipes. He’s can also be my harshest critic. He’ll let me know how he feels good or bad about a dish. After all, I do use him as a guinea pig to test my recipes and he’s a willing sport.

Lucinda, my neighbor, is a photographer and took pictures of us at Lake Eola, downtown. I thought I’d share a couple of pictures of our Lakeside Photoshoot. It’s true, a picture is worth a thousand words.

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Fusilli With Smoked Turkey Sausage

 

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Fusilli With Smoked Turkey Sausage is a light and flavorful dish. For my recipe click the link below.

Smoked Turkey Sausage Over Pesto Fusilli

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Fusilli With Smoked Turkey Sausage

 

Smoked Turkey Sausage Over Pesto Fusilli

I do not like whole wheat pasta, but it’s really much better for you. I’m trying to incorporate wheat pasta into our diet. I mean, when you grow up eating what you’re familiar with change is hard. Well, I’ve been experimenting with it and found that if I mix in some basil pesto, I like it so much more.

Steve’s turned me on to smoked turkey sausage and I just love it. It has great flavor and is leaner meat which translates to healthier for you. So anyway I’ve come up with a recipe that is definitely a “roller coaster for your taste buds”.

I’m taking a lot of help from the grocery store with ingredients that are ready-to-use for this dish.

This is my Fusilli With Smoked Turkey Sausage.

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grape tomatoes

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Onions and Peppers

Red Onion

Diced Red Onion (2)

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Olive Oil

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Colander-Style Spoon

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Flat Leaf Italian Parsley

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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yields: 4 servings
Equipment: large rondeau pan (deep-sided frying/braising pan), 4 medium-size bowls, large plate, 6-quart saucepot, colander spoon (colander)

Ingredients:
1 (14-ounce) package of Jenny-O Kielbasa hardwood smoked sausage (fully cooked), diced on the bias
1 (8-ounce) package of Birds Eye frozen Steamfresh asparagus spears, thawed, cut into 2-inch pieces on the bias
2 tablespoons of olive oil
1 red onion, small dice
1 teaspoon of red pepper flakes
1 yellow bell pepper, 2-inch dice
2 heaping cups of (1 to 2 medium-size butternut squash) , peeled seeded and cut into a 2-inch dice
2 cloves of garlic, minced
1 tablespoon of Kosher salt
1 teaspoon of freshly  ground black pepper
1 pint of San Marzano grape tomatoes, halved (substitute grape tomatoes)
2 cups of chicken stock, unsalted
1 (7-ounce) container of store-bought fresh basil pesto
1 pound of whole wheat Fusilli pasta
2 tablespoons of Italian flat-leaf parsley, fine chopped for garnish

Directions:
In a large preheated rondeau (deep-sided frying/braising pan) over medium heat add olive oil and red pepper flakes. Next, add the diced red onion, stirring frequently, cook until soft and translucent 2 to 3 minutes.

Add the diced yellow bell peppers, stirring occasionally, cook until the peppers become tender another 2 to 3 minutes. Next, add the diced butternut squash Kosher salt, fresh ground black pepper, and minced garlic. Stirring frequently, cook for 5 to 7 minutes. Add the chicken stock, bring up to a bubble, simmer for 7 to 10 minutes or until squash is just fork tender.

Next, add the sliced smoked sausage, continue to cook over medium heat, frequently stirring, allowing the sliced sausage to heat through, another 5 to 7 minutes. Add the halved grape tomatoes and asparagus tips. stir to combine. Reduce the heat to low.

In the meantime, in a large pot of salted boiling water drop the pasta. Stirring occasionally, cook until al dente, 8 to 10 minutes. Transfer to a large mixing bowl, add the pesto to the hot pasta stir to combine.

Tip: Reserve 1 cup of the starchy pasta cooking liquid. If needed add a tablespoon at a time to thin out the pesto until it reaches the consistency of your choosing.

To serve, add two good ladles full of the Fusilli  with basil pesto into a porcelain serving bowl. Ladle the smoked sausage mixture over the top. Garnish with Italian flat-leaf parsley. Serve hot. There you have it, Fusilli With Smoked Turkey Sausage.

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