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SAUSAGE & ARTICHOKE PASTA

Making this Sausage & Artichoke sauce is not only easy but tastes better the next day, and even a few days after. It’s the perfect make ahead meal for leftovers through the week. It can be mixed with any kind of pasta and any shape that you love most. Personally, I love bite sized pasta like rotini but lately I’ve been keeping an eye on my total daily carb intake and so to compromise by not completely missing out on pasta, I’ve discovered this incredible Organic Black Bean Pasta by Explore Cuisine that is shaped as spaghetti. It has a total of 25g of protein and 8g net carbs per serving with 4 servings in the package of pasta. You can find them at most grocery stores and also at better cost on Amazon if you purchase a small bulk.

It literally cooks just like pasta, with the same bite like pasta, and surprisingly enough a fairly neutral flavor as well. Its color is of black beans but doesn’t affect taste nor does it bleed color into your food. I seriously didn’t think anything would ever convert me but this really did. With that said, it’s all types of diabetic friendly and great for those who live a low carb lifestyle. Oh, one big plus about this pasta is that you actually feel full and satiated in comparison to regular pasta.


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SAUSAGE & ARTICHOKE PASTA
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Fill a large pot with water, bring to boil, and follow instructions on the package to cook pasta.
  2. In a large pan, saute the turkey Italian sausage, onions, pepper, and salt. Use a wood spoon to break up the sausage into small pieces.
  3. When the sausage is almost cooked through, add the garlic powder, diced tomatoes, and artichoke hearts. Stir frequent until the sausage is cooked through. About 5 minutes.
  4. Add the goat cheese and spinach. Stir until the goat cheese melts and everything is mixed together well.
  5. Serve hot over pasta.

GOAT CHEESE STUFFED TURKEY TENDERLOIN

There isn’t much to say about this dish other than it speaks for itself with how delicious and easy it is to make. You can always use chicken breast if you like but I’ll admit I get kind of bored with chicken some times. I’ve had a thing lately for dried cranberries in my salads like my latest BBQ Rib Super Green Salad and so I thought I could advance this yummy relationship and put it into a main dish. Cheese and dried fruit have been a perfect marriage since the beginning of time, so you can’t go wrong with this version of stuffed turkey.

 

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GOAT CHEESE STUFFED TURKEY TENDERLOIN
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Slice each turkey tenderloin horizontally through the center creating a pocket. Make sure to leave at least a half an inch thick border of the turkey around the edges to help create a secure pocket for stuffing.
  2. Combine the herb goat cheese and dried cranberries in a small bowl. Spoon the mixture into the pocket of each turkey tenderloin until they're packed tight.
  3. Spray a baking dish with cooking spray and place the turkey in the dish. Sprinkle the tops of the turkey with salt, pepper, and thyme then drizzle with olive oil.
  4. Bake at 375 F degrees for about 30 minutes.

BEET & GOAT CHEESE SALAD

I’ve written about not being a big salad person in a past salad recipe blog; unless it’s packed with tons of things to keep me interested enough to eat it let alone finish it. This particular salad recipe would leave me sounding incredibly hypocritical. But, I’m gonna have to say there are very few exceptions to the rule. Mainly because it has HERB GOAT CHEESE IN IT!!!

As much as I’m not into chain restaurants or chain anything for that matter; this salad was inspired by the French Country Salad from one of my few favorite chain restaurants, The Cheesecake Factory. I’ve been holding myself back from sharing this tasty re-creation because a lot of people don’t like beets. But I have to tell you, there’s something about the candied pecans and the herbaceous, creamy flavors of the goat cheese that merry so well with earthy beets. You just have to try it to understand. I could not get past the dirty taste of beets for so long until I came across this salad. I’m very thankful the waitress forgot to tell the kitchen to omit the beets when I ordered it or I’d be here today still loathing it.

Yet again, another simple, fresh, clean and satisfying dish that isn’t roughage alone. And get this, dairy from goats is naturally lactose free. And a much healthier alternative to cow derived dairy products! Here’s the Roasted Tarragon Asparagus that is called for in this recipe!

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BEET & GOAT CHEESE SALAD
Servings
servings
Ingredients
DRESSING
SALAD
Servings
servings
Ingredients
DRESSING
SALAD
Instructions
  1. In a small bowl whisk all of the dressing ingredients together and set aside.
  2. Toss all the salad ingredients into a large salad bowl, crumble the goat cheese on top with your fingers, slowly drizzle the dressing over the top and gently fold everything together.