Green Chile Cornbread

I am not sure if it is a southwest thing, but growing up every chili dinner was accompanied by cornbread. When I moved to Kentucky and asked if there was cornbread to eat with my chili, I got quite a few strange looks. Out here its pimento cheese or peanut butter and syrup sandwiches with chili....not cornbread. And I also find that cornbread here is thinner and crispier than what I am used to. The kind I ate at home was fluffy, moist and cake like with the recipe courtesy of my mom's red Betty Crocker cookbook. So when I presented my husband with chili with a side of cornbread a few years ago he looked at it slightly confused but of course dug in anyway. And to my delight he said "I don't know why I have never eaten this before...this is great!" YAY...success!!! Now the two go together like Burt and Ernie in our household. So if you have never eaten the two together, why not try it? You might find that the combination is pretty yummy! Enjoy!

Green Chile Cornbread Cake 
1 cup Original Bisquick® mix
1 cup cornmeal
2 tablespoons sugar, if desired
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
2 eggs
1 package (4 ounces) shredded sharp Cheddar cheese (1 cup)
1 can whole kernel sweet corn, drained
2 tablespoons diced green chiles

Heat oven to 400°F. Spray bottom of 9-inch square pan with cooking spray or grease with shortening.
Stir Bisquick mix, cornmeal, sugar, salt, milk, oil and eggs in medium bowl just until moistened. Gently stir in remaining ingredients. Pour into pan.
Bake 28 to 32 minutes or until light brown. Serve warm
Source: Betty Crocker

This cornbread is so moist and delicious

Best served alongside your favorite chili

Pan Fried Asparagus

I have such a busy week ahead! I am making a birthday cake for one of my best friend's daughter. This will be my first girly cake and I couldn't be more excited! I am also making some cakepops for a different birthday party. But the most exciting part of my week is that my dad will be coming here from Arizona!! I haven't seen him in over a year. He will be at the Breeders Cup on Saturday and we have plans to meet up on Sunday to eat and explore Berea. (one of my favorite places ever!!) I cant wait to tell you all about it.
In kitchen news...one of my husband's favorite meals that I fix is my meatloaf and "smashed" potatoes. The side dishes that we fix along side it vary. This time I decided to use some nice asparagus that I found. I really wanted to keep it simple because the flavors in my meatloaf and potatoes are somewhat bold. All I can say is YUM! I have never prepared asparagus this way because typically I eat it steamed. I know it isn't the healthiest way to enjoy it but oh man...tasting this made me not care. Enjoy!

Pan Fried Asparagus
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed
2 tablespoons fresh squeezes lemon juice
Shredded Parmesan cheese (optional)

Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking. Add lemon juice and shredded cheese. Enjoy!

Yum!