Corn Bread And Broccoli Rabe Strata Recipes

SOUTHWESTERN CORNBREAD STRATA WITH CREAMY SPICY TOMATO SAUCE

Steps:

• For the Southwestern cornbread strata: Preheat the oven to 350 degrees F. Butter a 10-by-12-inch baking dish and place on a baking sheet. Set aside.
• Whisk together the eggs, milk, cream and salt and pepper in a large bowl. Add the cornbread, press to submerge, and let stand, stirring once or twice to soak the cornbread evenly and thoroughly.
• Heat the oil in a large cast-iron skillet over medium-high heat, add the sausage, and cook, stirring occasionally, until golden brown. Drain on a paper towel-lined plate. Add the onion, bell pepper and poblano to the drippings in the skillet, season with salt and pepper, and cook, stirring occasionally, until browned in spots and soft, about 5 minutes.
• Stir the sausage and onion mixture into the cornbread mixture. Stir in the chopped cilantro, 3/4 cup of the Cheddar and 3/4 cup of the Monterey Jack. Season with salt and pepper. Transfer the mixture to the prepared dish, dot with the goat cheese and sprinkle on the cotija and remaining 1/4 cups Cheddar and Monterey Jack. Bake until the edges are puffed and lightly golden brown and the center still jiggles slightly, about 40 minutes.
• For the tomato sauce: While the strata bakes, heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 1 minute.
• Stir in the tomatoes and chipotle and cook, stirring occasionally, until the sauce is reduced by half and thickened, about 15 minutes. Transfer to a blender and puree until creamy, venting the top of the blender to allow steam to escape. Return the sauce to the saucepan over low heat, and whisk in the crema and salt and pepper to taste; let the sauce heat through and then remove from the heat. Stir in the lime juice and cover to keep warm.
• Let the strata rest for about 10 minutes, then serve with the creamy spicy tomato sauce, garnishing each serving with some of the whole cilantro leaves.

BROCCOLI AND CHEDDAR STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl.
• Bring a medium pot of salted water to a boil. Add the broccoli florets and simmer until crisp-tender, 3 to 4 minutes; drain.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Cheddar, followed by the broccoli. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F.
• Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Cheddar. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

BROCCOLI STRATA

Steps:

• Spray 8-inch square (2-quart) glass baking dish and large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat until hot. Add onion and carrots; cook and stir 3 to 4 minutes. Add broccoli; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
• Cut bread into large cubes; place in sprayed baking dish. Spoon broccoli mixture over bread. Sprinkle Italian cheese blend evenly over top.
• In medium bowl, combine half-and-half, egg product and garlic-pepper blend; beat until smooth. Pour over broccoli mixture. Sprinkle with Parmesan cheese. Cover; refrigerate at least 4 hours or overnight.
• Heat oven to 350°F. Uncover strata; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting into squares.

BROCCOLI CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a 9x13-inch baking dish.
• In a large bowl mix together the cornmeal, flour, salt, baking powder, and sugar. Make a well in the center of the bowl.
• In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter or margarine. Pour into well of flour mixture. Stir until just combined.
• Pour batter into a greased 9x13 inch baking dish.
• Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.

PASTA WITH BROCCOLI RABE (CIMA DI RAPA)

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
• Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
• Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.

CORN BREAD AND BROCCOLI RABE STRATA (MELISSA CLARK)

Steps:

• Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add.
• 1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute to dry it out.) Transfer to a bowl and stir in roasted pepper and olives.
• Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper.
• Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyère. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight.
• When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.

CORN BREAD AND BROCCOLI RABE STRATA

Steps:

• 1. Oil a 9-by 13-inch baking dish. In a large skillet, heat remaining oil over medium heat; add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add broccoli rabe and increase heat to medium-high. Cook, stirring occasionally, for 2 minutes. Add 1/2 teaspoon salt and 1/4 cup water. Reduce heat to medium, cover, and cook until broccoli rabe is very tender, about 3 minutes longer. (If mixture looks watery when rabe is done, let simmer uncovered for a minute to dry it out.) Transfer to a bowl and stir in roasted pepper and olives. 2. Make a custard by whisking together eggs, half-and-half or milk, remaining 1/2 teaspoon salt and the black pepper. 3. Spread corn-bread cubes in prepared dish. Scatter vegetable mixture over corn bread. Dot with dollops of ricotta. Pour custard evenly over corn bread. Sprinkle with Gruyère. Cover baking dish tightly with plastic wrap and refrigerate at least 4 hours or overnight. 4. When ready to bake strata, remove it from refrigerator and let rest at room temperature while oven preheats to 350 degrees. Bake until firm and golden on top, about 45 to 55 minutes. Cool at least 20 minutes before serving. Serve hot or warm.

FIESTA CORNBREAD & SAUSAGE STRATA

Steps:

• In a large skillet, cook sausage and onion over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., In a greased 13x9-in. baking dish, layer half of each of the following: cornbread, sausage mixture, corn and cheese. Repeat layers. In a small bowl, whisk eggs, milk, salsa and sour cream. Pour over layers. Refrigerate, covered, several hours or overnight., Preheat oven to 325°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until golden brown and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

CHEESE AND BROCCOLI STRATA

Steps:

• Layer bread, broccoli, and 1/2 of cheese in a buttered 9 x 13 baking dish.
• Combine eggs, milk, mustard, spice, and salt; pour over the strata.
• Refrigerate, covered, several hours or overnight.
• Preheat the oven, and sprinkle the strata with paprika.
• Bake, uncovered, for 35 minutes.
• Add remaining cheese to the top; bake until a knife inserted into the center comes out clean (about 10-15 minutes).
• Allow to set for 10-15 minutes before serving.

MEXICAN SAUSAGE & CORNBREAD STRATA

Steps:

• In a large skillet, cook chorizo and onion over medium-high heat 5-7 minutes or until chorizo is cooked through, breaking into crumbles; drain. In a large bowl combine chorizo mixture, corn and pico de gallo; fold in cornbread. Transfer to a greased 13x9-in. baking dish. , In another large bowl, whisk eggs, milk, salt, garlic powder and pepper; pour over cornbread mixture., Refrigerate, covered, several hours or overnight. , Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 45 minutes or until golden brown and center is set. Sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted., Let stand 10 minutes before serving.