Tex-Mex Cornbread Strata

Every Christmas morning my family and I eat strata. We make it the night before, refrigerate it overnight and toss it in the oven while the presents are being unwrapped. It's one of those great prepare-ahead casseroles that are simple and very versatile. As long as you have eggs and milk, you can use whatever bread and ingredients you have lying around. I happened to have leftover cornbread this week and it was too stale too eat alone so I decided to turn it into strata. Along with my leftover vegetables from the weekend- I turned it into a beautiful Tex-mex filled egg casserole. It also lasts a few days so it's a great quick breakfast to have around the house. If it lasts that long...

Tex-Mex Cornbread Strata 

Fridge: 

10 eggs

1 cup whole milk or half & half 

1 cup cheddar jack shredded plus 1/2 cup extra (optional) 

3/4 cup red pepper, small dice

1 heaping tbs cilantro, minced 

3/4 to 1 cup cooked corn, cut off 2 cobs (you can use frozen or canned also) 

2 tbs scallions, minced 

Counter:

4 cups cornbread, cubed 

3/4 cup yellow onion, minced (1/2 medium onion) 

1 tsp jalapeño, deseeded and minced 

1 clove garlic, minced 

1 cup tomato, small dice 

Pantry:

1 cup black beans, drained and rinsed 

1 1/2 tsp jalapeño hot sauce (optional) 

1/4 tsp ground cumin

1/4 tsp chili powder 

1/2 tbs olive oil 

1 tsp salt

Fresh pepper to taste 

Canola oil spray

Tools:

9.5 inch pie tray or medium to large casserole dish 

Sauté pan 

Wooden spoon 

Large mixing bowl

Medium mixing bowl 

Measuring cups/spoons

Cutting board 

Chopping knife 

Plastic wrap

Heat the olive oil in the sauté pan over medium to high heat. Add onions, garlic, red pepper and jalapeño to the pan. Sprinkle with 1/4 tsp of salt and fresh pepper to taste. Sauté for 5 to 7 minutes or until they begin to soften slightly. Remove from heat and cool. 

In the medium bowl whisk together eggs, milk, jalapeño hot sauce, cumin, chili powder, 1/4 tsp of salt, and fresh pepper to taste. 

In the large bowl add the cornbread cubes, corn, tomatoes, cilantro, 1 cup of cheddar jack cheese, black beans, and the ingredients from the sauté pan. Sprinkle with 1/2 tsp of salt and fresh pepper to taste. Mix well. 

Spray your baking dish with canola oil. Pour the filling ingredients into the dish. Pour the egg mixture on top of the filling, slowly. It takes a few seconds for the egg mixture to seep in with each pour. Once it's filled cover with plastic wrap and press down on top a couple times to make sure everything is covered with the egg mixture. 

At this point place your strata into the fridge. You can refrigerate overnight or for at least 4 hours. 

Once it's ready to bake- preheat oven to 350 degrees. Remove plastic wrap and sprinkle with remaining cheddar jack and scallions. Bake for 45 to 55 minutes depending on how thick the strata is (which depends on baking dish size). I would set my baking alarm for 35 minutes and check every 5 minutes after. You want the top to be a golden brown color and to be spongy to touch. 

Remove from oven and allow to cool for 10 minutes before serving. This is a perfect and colorful brunch addition. Especially if you're having guests over. It allows you to socialize instead of be in the kitchen. I would serve this with a simple arugula, avocado and fresh lemon juice salad. Brunch heaven. Enjoy!! Xo

Summer Corn, Roasted Butternut Squash & Mushroom Bisque

It's the end of summer corn and I'm using whatever corn I can find to my full advantage. Summer is (ugh) officially over. This is where I would insert a sad face emoji but I don't emoticon. But if you're lucky- your farmers market or local store probably has a few more ears of sweet corn to get rid of- and this soup is a beautiful and delicious way to use it up. The addition of the butternut squash and mushrooms make it a great transition from summer to fall. If you're in the mood for soup on these now cooler nights- I highly recommend trying this bisque out. It's simple and has great flavor. My boyfriend said this might be his favorite recipe of mine- besides my Jalapeño Eggs Benedict. So don't take my word for it- take his. 

Sweet Corn, Roasted Butternut Squash & Mushroom Bisque 

Fridge:

1 lb peeled and cubed butternut squash (I cheat and buy it ready to go) 

1/3 lb cubed pancetta (about 1 cup- you can also buy this pre-cubed) 

2 cups of sliced mushrooms- your choice. I used a mix of cremini, white button, oyster, and shiitake. 

1/2 cup milk 

1/2 cup heavy cream 

1 tsp thyme, minced 

Counter:

3 corn on the cobs, still in husks

1 medium yellow onion minced (about 1 1/4 cups) 

3 garlic cloves, minced 

Pantry:

3/4 cup chicken broth plus 1/2 cup 

1/2 tbs curry powder

1 tsp turmeric powder 

1/4 tsp cumin powder

1 tsp salt

Fresh pepper to taste 

1/2 tbs olive oil plus 1 tsp 

Tools:

1 baking tray 

1 large pot 

Medium mixing bowl 

Blender

Measuring cups/spoons

Chopping knife

Cutting board 

Preheat oven to 350 degrees. Add the butternut squash, olive oil, cumin and 1/4 tsp of salt and pepper to your taste to the bowl. Mix well. Pour onto baking tray and spread flat. Put tray into the preheated oven and bake for 35-45 minutes (depending on how large cubes are) or until the squash is fork tender. 

Once butternut squash is in oven- add the three corn on the cobs, still in the husks and roast them for 20 minutes. Remove them. Allow to cool and remove husks. Cut the corn off the cob and set aside. 

Once you have removed the butternut squash- add it to the blender with milk, heavy cream and 1/2 cup of chicken broth. I like to pulse mine to keep it a little chunky but process these items to your preference. 

Heat the large pot over medium heat. Add 1 tsp of olive oil and once hot- add the pancetta cubes. Cook for 6-8 minutes or until the pancetta gets a little crispy. Add the onions and garlic to the pot and sauté for a minute or two. Add the curry powder and turmeric powder and sauté for another 30 seconds. Then add the mushrooms and corn. Sauté everything together for 5 minutes and then add the fresh thyme. Stir together and add the remaining 3/4 cup of chicken broth. Bring to a simmer and add remaining 3/4 tsp of salt and fresh pepper to your taste. 

Pour the butternut squash mixture into the pot with the rest of the ingredients. Summer everything together over low heat for 20 minutes. This soup is very thick- so add milk or broth if you prefer it thinner. 

Allow to cool for a few minutes before serving. Enjoy the soup with a sprinkle of minced cilantro on top or with some crusty garlic bread or croutons. Yum! Xo 

Coconut & Chia Seed Granola

Breakfast is by far my favorite meal of the day. You can get away with having sweet things like buttermilk pancakes and cinnamon rolls or savory like eggs Benedict or corned beef hash. It satsifies all my cravings. Lately I've had a hankering for granola and sadly I've been sort of lazy to make my own- so I've been spending a fortune buying the premade stuff- which is fine but when its so easy to make- why wouldn't I? So I sucked it up this week and made my own. And I've been pretty much living off of it. It's so good!! Layered with fresh fruit and Greek yogurt. Yes please!! If you want to get on the granola train- try this out and the best part is you can substitute or add in whatever you are craving! It's completely versatile. And delicious. 

Coconut & Chia Seed Granola

Fridge

1/3 cup maple syrup 

Pantry

3 cups rolled oats (not quick cooking) 

1 1/4 cup coconut flakes (unsweetened) 

1/2 cup chia seeds 

1/4 cup red bulgur (uncooked) 

1/4 cup milled flaxseed (uncooked) 

1/3 cup sunflower seed kernels 

1/3 cup light brown sugar 

1/8 tsp ground cinnamon 

1//2 tsp plus 1/4 tsp salt 

1 tbs honey

1/2 tsp vanilla extract 

1/3 cup coconut oil (liquid form) 

1/2 cup raw chopped almonds (optional) 

Tools

2 medium mixing bowls

Baking spatula 

Whisk 

Lined baking tray 

Preheat oven to 275 degrees. 

In one bowl add rolled oats, coconut flakes, chia seeds, bulgur, flaxseeds, sunflower seed, brown sugar, cinnamon, almonds if you're using and 1/4 tsp of salt. Mix well.

In separate bowl add the liquid coconut oil (sometimes you have to warm it in microwave if your house is too cold), vanilla extract, honey, maple syrup and remaining 1/2 tsp of salt. Use whisk to mix well. 

Pour the liquid bowl on top of the dry bowl. Combine well. Pour the granola onto the lined baking tray. Using spatula smooth out until level on baking tray. 

Put into oven and bake for 1 hour to 1 hour and 10 minutes. If you prefer chunkier granola- do not stir except once half way through baking to ensure even cooking. If you want less chunky granola- stir every 15 minutes. 

Once baked and crispy- remove from oven and allow to cool completely before using. It will continue to dry out while it cools. 

As long as you keep the ratio of dry ingredients the same as the wet ingredients- you can substitute whatever you want. I am not a huge fan of granola with dried fruit but the dried fruit gets added after the baking process. 

I hope this recipe adds joy to your mornings. It's so simple and such a good (and healthy) way to jump start your day!! Xo

Chicken Paprikash

I first had Chicken Paprikash when a chef I was working for made it for our kitchen's family meal. It was such an easy process and it turns out this really feel-good meal. I tend to forget about how simple and delicious this recipe is- but once I make it again- it gets added to my recipe circulation for a few months. This is my first time making it in over two years though and I must say- it was delicious. And the kids I babysit for loved it also! It's a great week night meal to add to your routine. 

Chicken Paprikash 

Fridge:

2-3 lbs of chicken (I used a combo of chicken tenders for the kids and drumsticks for the adults) 

2/3 cup sour cream

1 1/2 tbs butter 

6 oz white button mushrooms, sliced 

1/2 red pepper, julienned (about a cup or so) 

1/2 green pepper, julienned (about a cup or so) 

1 tbs Italian parsley, minced 

Counter:

1 1/2 cups yellow onion, sliced thin 

2 garlic cloves, minced 

Few lemon slices (optional) 

Pantry:

1 tbs olive oil 

2 cups chicken broth 

1 1/2 tsp sweet Hungarian paprika 

1 tsp hot Hungarian paprika 

1/3 cup ap flour plus 1 tbs 

1 tsp salt 

Fresh pepper to taste 

Tools:

2 medium mixing bowls

Whisk 

Wooden spoon/spatula 

Tongs 

Measuring cups/spoons

Casserole dish 

Large oven proof pot 

Ladle or large spoon 

Cutting board

Chopping knife 

Preheat oven to 350 degrees. 

In medium mixing bowl- add 1/3 cup flour, 1 tsp sweet paprika, 1/4 tsp salt and pepper to taste. Mix well. 

Toss the chicken pieces into the flour mixture. Coat them well. 

Heat the large ovenproof pot over medium to high heat on the stovetop. Add the olive oil and 1/2 tbs of butter. Allow to melt but make sure the butter does not burn. 

Add chicken pieces in batches to the pot- cooking each side until there is a nice sear or color to it. I cooked the drumsticks first because they take longer. Add each chicken batch to the casserole dish and place in the oven to continue cooking while you make your sauce. 

Once chicken has been slightly cooked and place into oven- add the remaining 1 tbs of butter to the pot. Do not clean pot unless you burned the chicken. Turn stovetop down to medium at this point. Add the onions slices and garlic to the pot. Cook for 8-10 minutes- allowing the onions to caramelize a bit. 

Next add the mushrooms and cook for a few more minutes. Add the red and green peppers and then sprinkle with the remaining 1 tablespoon of ap flour. Mix well and then pour the chicken broth over everything. Bring to a simmer, stirring occasionally.

In the other medium mixing bowl, add the sour cream. Using a ladle or large spoon, add some of the hot cooking liquid to the sour cream. Whisk them well. Continue to do this slowly as you need to bring up the sour cream temperature- aslo called tempering it. This will help stop the sour cream from curdling. Once the sour cream is slightly warm- you can add the entire bowl to the simmering pot. Continue to stir as it comes back to a gentle simmer. 

Add the remaining 3/4 tsp of salt and 1 tsp of sweet paprika, 1tsp of hot paprika and fresh pepper to taste. Mix well. 

The chicken can be removed from the oven and added to the sauce at this point. You have two choices- to allow it to simmer for 15 more minutes on the stovetop- while stirring occasionally or pop the entire pot, covered, into the 350 degree oven for 20 minutes. Once sauce and chicken have melded for a bit- remove from heat and get ready to serve. 

Just before serving add the Italian parsley and squeeze some fresh lemon juice over the top if you like. 

Traditionally this is served with spaetzle- which is sort of a mix between dumplings and pasta. But I just use egg noodles when I serve it. I hope you enjoy this dish as much as I do!! Xo

Banana Chocolate Chip Corn Muffins

Labor Day Weekend is upon us and I don't know about you- but I'm still living in June- so I'm not sure how this has happened. But it's here and I'm not complaining because it's still 85 out! 

These long weekends are for doing absolutely nothing or everything you can- as long as it is spent with people you love and food you can spoil yourself with. Long weekends are not for counting calories. So wake up this weekend and make these yummy muffins. They make the house smell amazing and everyone will love them. Especially if you griddle them with butter. Oh my! 

Banana Chocolate Chip Corn Muffins 

Fridge:

2 eggs 

1 1/2 tbs milk or sour cream 

Counter:

2 large overripe bananas, mushed 

Pantry:

3/4 cup ap flour 

1 cup cornmeal 

1/2 cup canola or vegetable oil 

1/2 cup brown sugar

1/3 cup white sugar 

1/4 tsp ground cinnamon

1 tsp vanilla extract 

1 1/4 tsp baking powder 

1/2 tsp salt

1/2-3/4 cup semi sweet chocolate chips 

Canola spray or butter to grease tray

Tools:

Muffin tray 

Large mixing bowl 

Small mixing bowl 

Baking spatula 

Measuring cups/spoons 

Preheat oven to 350 degrees. Spray baking trays with oil or grease with butter. 

In large bowl add flour, cornmeal, baking powder, salt, ground cinnamon, and both sugars. Mix together well. 

In small bowl add mushed bananas, eggs, milk, vanilla extract and oil. Mix well. Pour this liquid bowl into the large dry ingredient bowl. Mix until just combined and add chocolate chips. I used closer to 1/2 a cup but use as little or as much as you like. 

Pour batter into muffin trays- filling 3/4 of the way up. Place tray into the oven and bake for 22-25 minutes. I checked on mine starting at 18 minute mark. You just want the edges to be golden brown and the tops be firm but spongy to the touch. 

Remove from oven and allow to cool for 5-10 before inhaling them. 

These make a great breakfast/brunch/snack option and they're also good to have around the house for when you're on the go. Try splitting them in half and buttering each side and then reheating it on a cast iron pan or griddle. So delicious!! Enjoy! Xo

Fig, Goat Cheese & Arugula Crostinis

This past weekend my boyfriend and I hosted a large end-of-the-summer party and this was one of our big hits. Everyone loved these crostinis and out of everything we made (we might have slightly overdone the menu) this was the most simple. It has gorgeous colors, complexity in each bite and yet it was the most easy to put together. If you're ever in the market for a last minute, gorgeous appetizer- this is it! 

Fig, Goat Cheese & Arugula Crostinis 

Fridge:

8oz goat cheese, room temp (log is easiest) 

1 1/2 cups baby arugula, washed and dried 

Counter:

8-10 ripe figs, thinly sliced 

15-20 slices of French bread

1 garlic clove 

Pantry:

3-4 tbs olive oil

3-4 tbs balsamic glaze

1/2 tsp salt

Fresh cracked pepper to taste 

Tools: 

Cutting board

Serrated knife to cut bread/figs

Butter knife 

Baking tray 

Serving tray 

Preheat oven to 350 degrees. Lay the sliced French bread flat on the cutting board. Drizzle all the pieces with olive oil. Using the garlic clove, rub the olive oil all over the bread slices. Sprinkle with salt and black pepper. Put on the baking tray and into the oven for 8-10 minutes or until the crostinis are slightly golden. Remove from oven and allow to cool. 

Once cooled, use the butter knife to spread the toasts with goat cheese. Then place a couple pieces of arugula into the goat cheese. Top the crostinis with one to two fig slices depending on the bread size. Once the crostinis are made- place on your serving tray and then drizzle the balsamic glaze over all of them. 

Serve at room temperature. You can make these a few hours ahead and cover and refrigerate as well. Just make sure to remove 30 minutes before serving to take the chill off. 

If you have a Labor Day party coming up this weekend- bring this appetizer. You will be a hit!! Enjoy! Xo