Savory Cornbread Casserole

This recipe as a “meal”, came from a recipe shared by a friend for cornbread stuffing. I switched it up and the result was a deliciously satisfying casserole, perfect for the chilly winter months. Tired of the same old comfort foods? This is the answer…

• 1 package Jimmy Dean sausage ( I used the sage flavor)
• half of a 8 oz.container of baby Portabella mushrooms
• 1  large boneless chicken breast, cubed
• 1 can cream of chicken or mushroom soup
• a few tablespoons  finely minced jalapeno
• 1/2 C or so of shredded Monteray Jack / Cheddar
• 1 box corn bread mix (or if you make your own -enough for a 9×9 pan)
• paprika

Brown sausage and drain well. Remove from pan.Add raw diced chicken and brown (I left it a little underdone since the casserole is baked.Saute mushrooms in same pan for about 3-4 minutes.

Combine: Sausage,chicken,mushrooms,jalapenos,soup and cheese.Put in a 9×9 pan.

Prepare cornbread according to package directions.Add a tablespoon or more of the jalapenos to it, depending on your love of heat.I added a tablespoon of  jarred minced jalapenos to both the sausage mix and the cornbread and it was spicey. Cover the sausage blend with the cornbread, taking it all the way to the sides and spreading evenly.Sprinkle with some smokey paprika.

Bake in a 350 degree oven until the cornbread is baked through and the mixture is bubbling up underneath it.

Cut in squares and serve with a chilled green salad.

Classic comfort food kicked up a notch. Enjoy and stay warm!

Herbed Asparagus

Spring has sprung and that brings one of my favorite veggies in season.I love asparagus! Generally I go super simple with it. A light coating of oil, three to four minutes in the microwave, a squeeze of lemon while steaming hot and serve. As with most vegetables roasting brings out the natural sugars and enhances the flavors. Takes a little more time and effort but well worth the piqued flavor. Grated parmesean was a  tasty twist on my old favorite. Enjoy!

• 1 lb. asparagus,neatly trimmed
• 2 T.  olive oil
• 1 T. butter
• 2 cloves garlic,very finely minced or crushed
• 1 t. lemon juice
• 1 t. crushed rosemary
• 1/2 t. oregano
• 1/2 t. basil ( I used the basil found in tubes instead of dry)
• 1.2 t. white pepper
• 1/2 t. onion powder
• 1/2 C. Fresh grated parmesean
• 1/2 t. penzeys  Florida Pepper (my fav – your choice!)
• extra parm and lemon zest to garnish

Pre-heat oven to 350 degrees. In a large saute pan over low medium heat melt butter and olive oil.Saute garlic for about two minutes.DO NOT BURN or you will have to toss this (I know I say this in every recipe with sauted garlic – I cannot stress how  even slightly burned garlic will ruin the taste of your dish).Add lemon juice, rosemary, onion powder, basil, oregano, white pepper,and lemon pepper to the oil and garlic.Saute for one minute.  I wish the page was scratch and sniff- the whole house smelled amazing.

Add asparagus to saute pan and toss very well- coating all pieces with  the savory oil.Saute 5-7 minutes on medium heat for one pound of asparagus

Add the cheese to the pan and quickly toss to incorporate.

Roast in oven uncovered another 5- 7 minutes depending how thick your stalks are ,and how crispy/soft you like them.

Transfer to your serving plate if you have used your saute pan to roast ( I prefer roasting in the saute pan and transfering to a nice clean serving plate).Garnish with a few grates of parm and a few shavings of lemon zest. This took asparagus to the next level for me!