Seafood And Artichoke Strata Recipes

SEAFOOD AND ARTICHOKE STRATA

Steps:

• Beat eggs well and stir in milk, cream,basil, cayenne, and a dash of salt and pepper. Grease a 9x13 pan (glass preferred) with butter. Add bread cubes to pan in a single layer. Cover bread cubes with egg mixture and refrigerate for two hours. Saute onion in butter and olive oil until almost tender, add garlic and a dash of salt and pepper. Set aside to cool. Add crabmeat, shrimp, and artichokes to onion mixture. Preheat oven to 350 degrees F. Remove egg and bread mixture from cooler and let warm for about a half hour. Place a layer of cheddar cheese over the egg and bread mixture. Spread the seafood and onion mixture over the cheddar cheese layer. Place one layer of tomatoes over the seafood and onion mixture, Sprinkle the parmesean and romano mixture over the tomatoes and top with the remainng cheddar cheese. Drizzle olive oil over the top, if desired. Cover the pan with aluminum foil, place in oven, and bake for 20 minutes. Remove foil, and continue to bake another 20 minutes. Remove from oven, and let cool for five minutes. Serve. Enjoy!

ARTICHOKE AND GOAT CHEESE STRATA

Steps:

• Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.
• Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
• Preheat oven to 375°.
• Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

SHRIMP AND ARTICHOKE STRATA

Steps:

• In a large nonstick skillet over medium heat, add in the butter and let it melt.
• Add in green onions, garlic, and mushrooms; stir/saute for 5 minutes or until tender.
• Stir in shrimp and artichoke hearts; mix well.
• Place half the bread cubes in a 13x9 inch baking dish that has been sprayed w/ nonstick cooking spray.
• Top with the shrimp mixture.
• Sprinkle with half the Swiss cheese.
• Top with remaining bread cubes.
• In a mixing bowl, whisk together the eggs, milk, salt, pepper, and thyme.
• Pour over bread, covering it completely.
• Sprinkle remaining Swiss cheese and Parmesan cheese over the top.
• Cover and refrigerate for several hours or overnight.
• Heat oven to 350 degrees.
• Bring strata to room temperature before baking.
• Bake, uncovered, for 45-50 minutes or until set.
• Let stand 10 minutes.
• Cut into squares and serve.

ARTICHOKE-SPINACH STRATA

Steps:

• In 10-inch nonstick skillet, heat oil over medium heat. Add bell pepper, onion and garlic; cook about 6 minutes, stirring occasionally, until tender. Remove from heat. Stir in artichokes and spinach; set aside.
• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
• In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting.

GOAT CHEESE, ARTICHOKE, AND SMOKED HAM STRATA

Steps:

• Preheat oven to 350°F. Butter 13 x 9 x 2-inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread. Let stand until liquid is absorbed, about 10 minutes.
• Whisk cream and next 5 ingredients in another large bowl to blend. Add goat cheese. Mix herbs in small bowl to blend.
• Place half of bread mixture in prepared dish. Top with half of ham, artichoke hearts, herbs, and cheeses. Pour half of cream mixture over. Repeat layering with remaining bread, ham, artichoke hearts, herbs, cheeses, and cream mixture. (Can be made 1 day ahead. Cover; chill.)
• Bake uncovered until firm in center and brown around edges, about 1 hour.