Antipasto Strata

                 

Antipasto Strata

Hosting parties are so much fun.  I get very excited about putting together a menu that my guests will enjoy.  It needs to always feed a bunch of people.

Cold Antipasto salads are always a good choice.  You can pretty much put whatever you want on an Antipasto platter.  It consists of Italian meats, cheeses, olives and assorted veggies.

But what do you do with the leftovers from your party platter?  I created a delicious way to use them up in this great new recipe.  A Strata is a fun and easy way to make a delicious meal with very little effort.  A Strata is basically a bread casserole soaked with an egg mixture, and filled with fruits or vegetables.    I took my leftover meats, cheeses and veggies, diced them all up and turned it into this beautiful Antipasto Strata.  Let's not forget about the dipping sauces. Throw it all in. If it's good enough to serve on a platter, it’s good enough to throw into a casserole dish.

Antipasto Strata

Ingredients:

10-12 slices Three Bakers 7 Ancient Grain Bread

1/2 cup honey mustard

1/2 cup basil pesto

6 slices provolone cheese

6 slices mozzarella cheese

1/2 cup shredded parmesan cheese

1/2 cup each Mortadella, pepperoni, sopressata and ham

1/2 cup each assorted veggies (olives, asparagus, roasted peppers, green onions, artichokes, pepperoncini peppers)

12 eggs, beaten

1 cup cream

Directions:

1. Preheat oven to 350 degrees. Grease 13 x 9 size baking dish

2. Spread each slice of bread with approx. 1 TBS each of honey mustard and pesto

3. Place bread slices on bottom of baking dish, spread side facing up

4. Add cheeses, meats and veggies in layers, as seen in video, or to your liking.

5. Beat eggs and cream. Pour over top of strata. Cover and let sit for 30 mins.

6. Bake for 45 mins, covered with aluminum foil. Bake additional 10-15 mins, uncovered.

7. Remove and let sit for 15-20 mins before slicing.

Krabby Kasserole

Crab Stuffing Casserole 

Ingredients:

1 box Three Bakers Gluten Free Stuffing, prepared

16 ozs Imitation crabmeat, chopped 

8 ozs cream cheese, softened 

8 ozs cheddar cheese, shredded 

Fresh parsley or cilantro 

Directions: 

Toss all ingredients in mixing bowl.  Add to greased baking dish or individual personal baking dishes.  Bake at 350 degrees for 20-25 mins

Eggnog Bread Pudding with Eggnog Caramel Sauce

Eggnog Bread Pudding 

w/Eggnog Caramel Sauce

Who doesn't like the warm, comforting taste of a soft and delicious Bread Pudding.

Now add the warm, creamy Eggnog Caramel Sauce on top.  

This is definitely a WINNER!

For this recipe, I used Three Bakers Cinnamon Raisin Bread.  It paired

so well with all the accompanying ingredients.  

This recipe is also very easy to make and stays extremely moist.

Make ahead of time in time is limited.  But, you absolutely want to serve this

dessert warm.

Ingredients:

1 loaf Three Bakers Cinnamon Raisin Bread, cubed

8 Eggs, beaten

2 cups Eggnog, warm (not hot)

2 tsp vanilla

1 tsp cinnamon

4 TBS sugar

1/2 tsp ground nutmeg

4 TBS butter, room temp.

Directions:

1.  Cube bread and place on large baking sheet.  Bake in oven for 10 mins at 350 degrees.  Remove

2.  Grease a round bundt pan.  Place toasted bread into pan.

3.  In medium size mixing bowl add remaining ingredients.  Whisk well until incorporated.  Slightly warm, if needed to completely melt butter.  

4.  Pour egg mixture over top of cubed bread in bundt pan, soaking all cubes.  Gently press down every few mins to pack, allowing egg mixture to rise to top.  Do this for 30 mins allowing bread to soak up all the wet egg mixture.  Bake at 350 degrees for approx. 40 mins.  

5.  Remove from oven, loosen edges with knife.  Let cool for approx. 20 mins before removing bread pudding from pan.  Flip onto serving plate.

To make Sauce:

4 ozs cream cheese

1 cup eggnog

1/4 cup caramel sauce

1 tsp vanilla

1/2 tsp ground nutmeg

1/2 tsp cinnamon

Directions:

1.  Add all ingredients for sauce in medium size sauce pan.  Heat on med/low, stirring until warm and all ingredients are incorporated.  Serve over top of bread pudding.  

Breakfast Strata with Homemade Breakfast Sausage

Oh No, we lose an hour sleep on Day Light Savings Morning!  

Well, not really if you make this easy, Breakfast Strata (Casserole).  

This delicious Strata is literally put together, the night before.

Just pop this lovely prepared dish, into the oven the next morning.  

You will have breakfast before you realize it. 

Ingredients for Strata

8 slices Bread

8 tsp dijon mustard

2 TBS olive oil

2 TBS butter

breakfast sausage (see recipe)

1 cup onions, chopped

1 cup spinach, chopped

1 cup mushrooms, sliced

8 ozs Extra Sharp Cheddar Cheese, shredded. (I like Cabot)

12 large eggs, beaten and seasoned with salt

1 1/2 cups whole milk

2 cherry peppers, chopped

Homemade Breakfast Sausage

1.25 lb ground Pork

1/4 c brown sugar

2 Tbs ground sage

1/4 tsp ground cloves

1/4 tsp salt

1/4 tsp red pepper flakes

Directions for Sausage:

1.  Mix all ingredients together in bowl.  Put aside

Directions:

1.  Spray large baking dish with cooking spray.

2.  Spread 1 tsp dijon mustard on top of each slice of bread.  Place in baking dish (mustard side up).  Cut bread if needed to fit, covering bottom of dish.

3.  In large skillet heat oil and butter on med/high.  Add sausage mixture.  Cook until almost browned.  Add onions, spinach and mushrooms.  Season with salt and pepper.  Sauté until veggies are soft.  Approx. 8-10 mins.  Pour on top of bread in baking dish.

4.  Shred cheese.  Sprinkle on top of sausage/veggie mixture

5.  Beat eggs and milk in bowl.  Season with salt.  Pour over top of cheese.  Shake dish to assure egg mixture gets in between slices of bread.  Top with chopped cherry peppers.  

6.  Cover with aluminum foil and refrigerate overnight.

7.  Next morning:  Preheat oven to 350 degrees.  Bake covered for 30 mins.  Remove cover and bake for an additional 25-30 mins, or until egg is completely cooked.

Serves 8-10 

Cheddar Vegetable Bake

"Ragu Recipe Contest Entry"  Simple and delicious side dish.  This dish spells "comfort" with the cheesy filling and crunchy topping from the breadcrumbs and pine nuts.  It has also a nice subtle kick with the added jalapenos, making this dish a true family favorite.

Ingredients:
5 large baked potatoes, sliced into 1/3 inch rings
1 cup cauliflower florets, cut into 1 inch pieces
1 cup broccoli florets, cut into 1 inch pieces
3 cloves garlic, chopped
1/2 cup onion, chopped
1/4 cup parmesan cheese
2 TBS jalapenos, chopped
1 tsp course pepper
1 cup cilantro leaves, chopped
1 cup chicken broth
16 ozs Ragu Double Cheese Sauce
1 1/2 cups seasoned bread crumbs
1/2 cup pine nuts
1 stick butter, melted

Directions:
Preheat oven to 350 degrees.
In large bowl add cooked potatoes, cauliflower, broccoli, garlic, onion, parmesan, jalapenos, pepper, cilantro, broth and cheese sauce.  Toss to coat.  Place into large baking dish.
Add bread crumbs, sprinkling evenly across top of vegetables.  Sprinkle with pine nuts.  Pour melted butter on top.  Cover and bake for approx. 45 mins.  Uncover and bake for additional 10-15 mins.
Serves 4

Crusted Broccoli Mac and Four Cheese

This is a one skillet dish.

4 TBS olive oil
1/2 cup celery, chopped fine
1/2 cup onions, chopped fine
2 large cloves garlic, chopped fine
1 lb ground beef  (80/20)
1/3 cup fresh parsley, chopped, reserve some for topping
1/4 cup fresh basil, chopped
32 ozs chicken broth
8 ozs elbows
12 ozs broccoli florets
1 lb american cheese
8 oz shredded cheddar cheese, divided
1 cup blended Romano and Parmesan cheese
2 TBS butter
1/2 tsp salt, or to taste
1/2 tsp coarse black pepper, or to taste
1/4 cup seasoned bread crumbs, for topping

Directions:
1.  In a large oven safe skillet heat oil on med/high heat on stove top.  Add celery, onions and garlic.  Stir and saute for 2-3 mins.  Add beef, parsley and basil.  Stir and saute for approx. 10 mins or until beef is brown.
2.  Preheat broiler to 375 degrees.
3.  Add broth to skillet, bring to a boil.  Adjust temp to high heat.  Add elbows to skillet, stir.  Add broccoli to top, cover and let cook for approx. 10 mins or until elbows are al dente (med to slightly on hard side).  Turn off burner.
4.  Add american cheese, 4 ozs of cheddar (reserving the other 4 ozs), romano/parmesan cheese
and butter.  Stir and melt cheeses well.  Taste.  Add salt and pepper to liking.
5.  Add bread crumbs and remaining cheddar cheese on top.  Sprinkle some parsley, and course pepper on top for color.  Place in broiler for 1-2 mins (broilers may vary) until top is crusted.  (Be careful not to burn).
Serves 4-6

Cauliflower Au Gratin

Ingredients:

1 head cauliflower (about 3 lb.), cut into 1/2-inch pieces

1/2 red bell pepper, seeded, cut into 1/4-inch dice (about 3/4 cup)

Salt and pepper, optional

8 ounces cream cheese

1 cup low-sodium chicken broth

1/2 medium onion, chopped (about 1/2 cup)

2 cloves garlic, chopped

1/2 cup grated Parmesan

2 cups shredded sharp Cheddar

1 1/2 cups seasoned bread crumbs (I use gluten free) Or (gf ground granola)

1/4 cup chopped fresh parsley

8 tablespoons (1 stick) unsalted butter, melted

Preparation

Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray. Place cauliflower in baking dish and toss with bell pepper. Season with salt and pepper, if desired.

In a blender, blend cream cheese, chicken broth, onion, garlic and 1/4 cup Parmesan until smooth and creamy. Pour over cauliflower mixture. In a large bowl, stir together Cheddar, bread crumbs, parsley and 1/4 cup Parmesan. Spread evenly atop cauliflower mixture. Drizzle with butter.

Bake until gratin is brown and bubbling and cauliflower is tender, 45 to 60 minutes. Let stand for 10 minutes before serving

Crab Bisque Bacon Mac and Cheese Pot Pie

8 ozs cooked elbows (slightly under al dente)
6 thick bacon strips, fried (divided in half)
4 TBS reserved bacon grease
6 TBS butter
1/2 cup shallots, chopped
1/2 cup celery, chopped fine
2 large garlic cloves, chopped
1 lb can crabmeat
2 TBS basil, chopped
1/4 cup sherry
1 can mixed carrots/peas, drained
1 1/2 cups half/half
1 lb shredded cheddar cheese
1/4 cup grated parmesan cheese
1/8 tsp salt, or to taste
1/4 tsp crushed black pepper, or to taste

Crust Topping:
1 cup flour  (I use gluten free flour)
1 cup half/half
2 tsp baking powder
3 strips bacon strips, chopped fine
salt and pepper, to taste

Directions:

1.  Cook pasta
2.  Fry bacon, chop fine and divide in half.  Reserve 4 TBS bacon grease
3.  Preheat oven to 350 degrees
4.  In large skillet,(oven safe) add bacon grease and butter.  Heat on med/high heat.
5.  Add shallots, celery and garlic.  Saute until soft, approx 10 mins.  Stir
6.  Add 3 strips chopped bacon, crabmeat and basil.  Heat for 5 mins.  Stir
7.  Add sherry, stir.  Saute for additional 2 mins
8.  Add drained carrots/peas, half/half, cheeses.  Stir.  Reduce heat if needed.  Heat until cheese and half and half is well incorporated.  (approx 5-7 mins).  Season with salt and pepper.  Remove from burner.
9.  When pasta is done, drain and add to skillet.  Toss well.
10.  In medium size mixing bowl, add crust ingredients.  Mix well.  Spoon over top of mac/crab mixture in skillet.  Spread evenly to completely cover.  Bake for approx 30 mins.  Turn off oven and switch to broiler to brown top for only 2-4 mins.  Be careful not to burn

Super Moist Cheddar Corn Casserole

Ingredients:
1 cup flour (for gluten free, use GF flour)
1/2 cup sugar (adjust more or less to your liking)
1 tsp salt
3 1/2 tsp baking powder
1 egg, beaten
1/2 cup sour cream
3 Tbs butter, melted
1/3 cup vegetable oil
16 ozs creamed corn
16 ozs sweet corn
1 small red bell pepper, chopped fine
8 ozs shredded cheddar cheese
cooking spray

Directions:
1.  Preheat oven to 350 degrees.  Lightly grease large cast iron skillet
2.  In large mixing bowl add dry ingredients (flour, sugar, salt and baking powder)
3.  In separate bowl add egg, beat.  Add sour cream, butter, oil and creamed corn. Mix well.
4.  Add remaining corn and bell pepper.  Mix well.  Fold in Cheese.
5.  Pour into greased cast iron.  Bake for approx. 20-25 mins.

Note:  Casserole will be wet and moist, but slightly browned on top
Jalapenos may be added for heat.

Butternut Squash Casserole

This is my Butternut Squash recipe.  I have been making butternut squash for years.  Lately, I have been using ground up granola as a breading in my casseroles.  I think it gives the casseroles that little bit of a hardy kick.  It is really tasty and goes well with just about any vegetable. 

Ingredients:
1 large butternut squash, cubed
1 stick butter, chopped
1/2 cup onion, chopped
2 garlic cloves, chopped
1/4 cup grated cheese
3 basil leaves, large, chopped
1/4 pound american cheese
2 cups granola, ground
1 cup chicken broth
salt and pepper, to taste

Directions:
1.  Preheat oven to 350 degrees
2.  In large casserole dish add 1/2 stick chopped butter
3.  In large mixing bowl add squash, onion, garlic, grated cheese and basil.  Season with salt and pepper. Toss well.
4.  Add squash mixture to casserole dish
5.  Layer American Cheese, then sprinkle ground granola.  Pour broth over top and remaining butter.
6.  Bake for approx. 1 hour.

Broccoli and Cheddar Granola Casserole

1 large head of broccoli, rinsed and chopped
1/2 stick butter
2 cloves garlic
1/2 small onion
1 small can chicken broth
salt and pepper, to taste
2 cups granola cereal with almonds, ground  (measure 2 cups ground, not whole)
1 lb shredded cheddar cheese

Preheat oven to 350.  In large casserole dish add 1/4 stick butter (reserve other 1/4), add broccoli.  Puree garlic and onion, pour over broccoli, add broth and season with s & p.  Sprinkle cheese on top then granola.  Add remaining butter to top.  Cover and bake for approx. 50 - 60 mins.  Toss if desire to combine flavors.

Note:  I purchase my granola at Whole Foods.  I like the brown sugar granola with almonds.

Baked Ritz Mac & Cheese

1 lb shells, cooked al dente
1 lb mild Cheddar Cheese
1/2 lb Monterey Jack Cheese
1/4 cup Parmesan and Roman Cheese blend
3 cups half and half
2 Tbs butter
1/2 cup sour cream
1/2 tsp chicken base (paste)
1 sleeve Ritz Crackers, crushed
ground pepper, to taste

Preheat oven to 350 degrees.  Heat water for pasta, cook to al dente then drain.  In medium size saucepan add cheeses, half and half, butter, sour cream and chicken base.  Simmer on low until all cheeses are melted, stirring.  Add pasta to cheese, mix then add to baking dish ( I use approx 9 x 13).  Add crackers crumbs to top.  Bake until starts to brown on top. (approx. 30 mins.)

Chicken and Dumpling Buttermilk Biscuits

Chicken and Dumpling Biscuits
2 lbs chicken thighs
6 cups water
2 Tbs chicken base
6 carrots, peeled and diced
3 parsnips, peeled and diced
3 large celery stalks, diced
1 small onion, diced
2 large garlic cloves
1 Tbs herbs de provence (with lavender) (I make my own, see recipe on this blog)
4 Tbs butter (1/2 stick)
2 Tbs flour

1.  Boil chicken in water until cooked.  Remove chicken to cool.
2.  In same large pot add all ingredients (except butter and flour) to broth and simmer on med heat until vegetables are almost soft.
3.  In small pan melt butter, add flour and stir creating a roux. Cook for few mins.   Add to pot with vegetables, stirring.
4.  Pick chicken carefully from bone and place meat back into pot with vegetables, mix.  Discard bones.
5.  Add all contents of large pot to casserole dish.
6.  Add drops of biscuit dough on top, as shown in picture.  Bake for 20 mins then broil for addition 10 mins to brown.  Biscuit recipes below:


Biscuits:

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 8 tablespoons butter, cubed
• 3/4 cup Buttermilk
• 1.  In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture.  Add buttermilk.  Mix well. 
• 2.  Drop on top of your Chicken Soup mixture in large casserole dish.  
• 3.  Bake for 20 mins then broil for addition 10 mins to brown.

Cauliflower Au Gratin

1 head cauliflower
8 ozs Philadelphia cream cheese
8 ozs chicken broth
1 cup water
1/2 cup chopped onion
3 garlic cloves
1/2 cup grated cheese, divided
salt and pepper (to taste)

1/3 cup diced red bell pepper
2 cups shredded cheddar cheese
2 cups seasoned bread crumbs
1/4 cup chopped fresh parsley
1 stick melted butter

Preheat oven to 350 degrees.  Chop cauliflower and place in large, greased baking dish, sprinkle salt and pepper.   In blender or food processor, add cream cheese, broth, water, onion, garlic, 1/4 cup grated cheese.  Blend until creamy.  Pour on top of cauliflower.  Add diced red bell pepper, cheddar, bread crumb remaining grated cheese and parsley.  Top with melted butter.  Bake approx 60 mins.