Asparagus Casserole


Asparagus Casserole

Ingredient List:

5 hard boiled eggs halved lengthwise

2 bunches asparagus trimmed

2 tbsp butter

1 white onion chopped

3 tsp salt divided

1 tsp paprika

1 dash cayenne pepper

3 tbsp flour

3 tsp dijon mustard

2 C whole milk

1 C butter crackers smashed roughly

1 1/2 C shredded swiss cheese

Freshly ground black pepper


In a medium pot bring water to a boil

Add asparagus and boil for about 3 minutes until cooked through but still firm

Place asparagus in an ice bath when done cooking, once cool place on a plate covered with paper towels to dry

In the same pot melt butter

Add onion, 1 tsp salt, paprika and cayenne pepper and cook until translucent about 5 minutes

Add flour and stir until combined

Add mustard and stir until combined

Stir in milk, bring to a boil with stirring

Reduce heat and simmer until sauce is thickened about 5 minutes

In an 8” square pan pour 1 C sauce

Add half of the cooked, dried asparagus

Top with boiled egg halves

Sprinkle cracker crumbles over eggs

Place the remaining sauce over crackers

Place the remaining asparagus over sauce

Sprinkle 1 tsp salt over asparagus

Sprinkle with swiss cheese

Sprinkle with remaining salt and pepper

Bake for 25-30 minutes until bubbling

Turn oven on broil, broil for 3 minutes until browning



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Twice Baked Potato Casserole with Fried Sage


What you’ll need:

4 Yukon gold potatoes cut into thin slices (I leave the skins on)

2 sweet potatoes peeled and sliced thinly

1 Tbsp sea salt divided

1 Tsp black pepper

4 Tbsp butter melted

3/4 C milk (I use almond)

1/2 C cream

1 Tsp vegetable bullion

1/2 Tsp cayenne pepper divided

1 package of fresh sage

1 Tbsp flour

Vegetable oil

What you’ll do:

Heat oven to 450

Boil potatoes in separate pots until potatoes are tender about 10 minutes

In a medium bowl combine butter, milk, cream and bullion

Once potatoes are tender pour out excess water

Add 1/2 of the cream mixture to each of the potatoes

Mash potatoes with the cream but leave some chunks

Season with salt and pepper

In a greased glass baking dish scoop the sweet potatoes in, then scoop the gold potatoes in

Spread out evenly

Sprinkle with sea salt, pepper and cayenne pepper

Bake in oven for 20 minutes or until potatoes start to brown

In a medium skillet add oil (about 2″ deep) and heat over medium

Toss sage leaves with flour and cayenne pepper

When oil is heated add sage

Fry for 2-3 minutes until sage is crispy

Remove sage and place on a plate lines with paper towels

Season with sea salt

Remove casserole from oven and place sage on top of the casserole


Deconstructed Enchilada’s {gluten free}


What you’ll need:

1 C wild rice cooked according to directions

1 can of enchilada sauce (or 1 batch of my homemade green sauce, see previous blog post)

1 small bag of frozen corn defrosted

1 can black beans rinsed and strained

1/2 bunch of cilantro chopped

2 Serrano peppers de-veined and seeded chopped finely

1 lemon (juice)

1 C Mexican blend shredded cheese divided in half

1 Tsp sea salt

1 Tsp black pepper

1 Tsp chili powder (I use hot Mexican chili pepper)

1 Tsp paprika

2 tomatoes chopped

1 avocado chopped

1 bunch green onion chopped

What you’ll do:

Preheat oven to 400

In a large bowl combine rice, sauce, corn, beans, cilantro, peppers, lemon, 1/2 C cheese and all spices

Pour mixture into a glass casserole dish and cover with remaining cheese

Bake until cheese is melting and juices are bubbling about 20 minutes

While that is baking combine tomatoes, avocados and green onions in a small bowl

Remove casserole from oven, top with tomato mixture and enjoy!