Happy Thursday finally! I actually look forward to Thursday’s more now that I have the whole day off vs a full schedule on Friday.
I am sure you’ve heard me mention my upcoming cooking classes. If not, a little background info—I got hired about 3 months ago to teach the first cooking classes through our city’s Community Education classes. They recently built a new high school and the home ec room that I am set to use is gorgeous! It reminds me of something on Food Network! I got to customize everything from the name all the way down to every detail! I came up with 5 classes I am going to be teaching—the first one will be on February 4th—they are 3 hour demo classes with tasting and food take-home.
The first class is Taste of the Tropics—I thought everyone in northern Minnesota needs a winter escape and what better way than through food?! I am going to use lays and clip the recipe cards for each dish for all of the students to take home.
- Appetizer- Tropical Fruit Pizza
- Main Dish- Soft Shrimp Tacos with Zesty Tropical Salsa
- Side- Tropical Glazed Ham and Potato Salad
- Dessert- Banana Spice Cake with Coconut Cream Frosting
Since the classes are starting up soon, I have been test-driving everything just to be sure! I will be sharing the recipes/photos on here for you guys since you can’t attend my classes! Today I made the Banana Spice Cake which I came up with quite awhile ago and previously posted. It turns out better every time!
So my mom made a trip to Sam’s Club awhile back and got me totally hooked on their Poblano Peppers with Mexican Cheese Chicken Sausages—great nutritionals, and even better yet—great taste!
I am not one to eat sausages plain, so I got thinking of a good casserole I could incorporate them into. Something spicy—Mexican? Yes of course!
Poblano Cornbread Casserole
- 3 links of spicy chicken sausage
- 1 c mild salsa
- 14.5 oz can of fire-roasted diced tomatoes, drained
- 1 c canned corn
- 3 tsp chili powder
- 1 tsp ground cumin
- 1/2 c diced yellow onion
- 1/2 c diced green pepper
- 1 pouch (6.5 oz) cornbread mix + ingredients called for on box
- 1/3 shredded cheddar cheese
Heat oven to 400°F. In 12-inch skillet, cook sliced sausage over medium-high heat, stirring occasionally, add in onion and green pepper until thoroughly cooked; drain. Stir in salsa, , tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.
Meanwhile, make cornbread as directed on pouch, using milk. Put sausage mixture in 11 x 7 casserole dish. Top with cornbread and spread until it covers dish evenly.
Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown.