Super shuttle will be here in an hour and I'm taking time to blog. Dedication, no? I'm also taking a mini break from my early morning packing. Here's hoping I don't forget anything! ;p
In a few hours, I'll be landing in one of my favorite cities - San Francisco. Woooo! Unfortunately, I'm not headed to the Foodbuzz Festival like most of you guys are...I'm off to visit Selin!! Hooray! I thought about going to the Foodbuzz Festival, but it just seemed like SO much to do in one weekend. However, I am going to try my best to meet up with a couple bloggers as long as their festival schedules allow it!
Jamie's off to Korea on Friday...poor planning on my part. I booked this trip when he was originally scheduled to leave a few weeks ago and I'll admit I was kinda bummed when I realized that I cut our last week together short. And it's been anything but a laid back week. I've been running around like crazy and we really only got to hang out/veg for a few hours yesterday (hence my last minute packing and blogging this morning) :( Ah well, 3 months will fly by right? The past 3 days sure did.
Since we had a stray acorn squash and some chicken sausage that needed cooking before we both left, our brilliant culinary minds (ha) came up with this random dish - Penne with Acorn Squash and Mango Jalapeno Chicken Sausage.
Not bad for a random experiment! Next time I'd use butternut squash instead and definitely some parmesan - the pepperjack was a last minute addition because it was either that or mexi-blend cheese :\
Penne with Acorn Squash and Mango Jalapeno Chicken Sausage
1/2 lb penne, cooked according to directions
1 small acorn squash, cubed
salt
pepper
nutmeg
olive oil
1 package Aidell's Mango Jalepeno Chicken Sausage, cut into disks
1 c spinach or arugula
1 small onion, thinly sliced
1/4 c shredded pepperjack cheese
Scatter squash on a baking sheet and drizzle with olive oil, salt, pepper and nutmeg. Roast at 400 degrees for 30 minutes.
In a pan, brown chicken sausage over high heat. Lower heat and add onions.
Cook onions until browned and softened
Add greens and cook until wilted before adding squash.
Stir sausage and squash mixture into a large bowl of penne.
And stir in cheese. Serve immediately.
Parmesan or another salty sharp cheese would have been perfect with this...if only we had some :\
Alrighty, I'm off! I'll be back with a full food/wine/travel/maybe running report on Monday! Have a great weekend :)
In a few hours, I'll be landing in one of my favorite cities - San Francisco. Woooo! Unfortunately, I'm not headed to the Foodbuzz Festival like most of you guys are...I'm off to visit Selin!! Hooray! I thought about going to the Foodbuzz Festival, but it just seemed like SO much to do in one weekend. However, I am going to try my best to meet up with a couple bloggers as long as their festival schedules allow it!
Jamie's off to Korea on Friday...poor planning on my part. I booked this trip when he was originally scheduled to leave a few weeks ago and I'll admit I was kinda bummed when I realized that I cut our last week together short. And it's been anything but a laid back week. I've been running around like crazy and we really only got to hang out/veg for a few hours yesterday (hence my last minute packing and blogging this morning) :( Ah well, 3 months will fly by right? The past 3 days sure did.
Since we had a stray acorn squash and some chicken sausage that needed cooking before we both left, our brilliant culinary minds (ha) came up with this random dish - Penne with Acorn Squash and Mango Jalapeno Chicken Sausage.
Not bad for a random experiment! Next time I'd use butternut squash instead and definitely some parmesan - the pepperjack was a last minute addition because it was either that or mexi-blend cheese :\Penne with Acorn Squash and Mango Jalapeno Chicken Sausage
1/2 lb penne, cooked according to directions
1 small acorn squash, cubed
salt
pepper
nutmeg
olive oil
1 package Aidell's Mango Jalepeno Chicken Sausage, cut into disks
1 c spinach or arugula
1 small onion, thinly sliced
1/4 c shredded pepperjack cheese
Scatter squash on a baking sheet and drizzle with olive oil, salt, pepper and nutmeg. Roast at 400 degrees for 30 minutes.
In a pan, brown chicken sausage over high heat. Lower heat and add onions.
Cook onions until browned and softened
Add greens and cook until wilted before adding squash.
Stir sausage and squash mixture into a large bowl of penne.
And stir in cheese. Serve immediately.
Parmesan or another salty sharp cheese would have been perfect with this...if only we had some :\Alrighty, I'm off! I'll be back with a full food/wine/travel/maybe running report on Monday! Have a great weekend :)
3 comments:
Hey Karena, You'll be in my neck of the woods...well I'm in San Jose just 45 minutes south. Enjoy your week in the Bay, and I look forward to checking out your adventures here in Cali
I can attest to the deliciousness of the penne dish as I ate the entire (giant) bowl of leftovers. The sausage was the best part - gave it lots of flavor. The nutmeg from the squash was yummy but eating squash with penne is like eating pasta with potatoes - feels super starchy. But I am not complaining - I look forward to filling in for Jamie as Karena's person to cook for ha ha!
That penne looks amazing! Have fun in San Fran - sounds like it's going to be a ball :)
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