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

Chicken Divan

I can still remember the first time I tried this meal at my good friend Steph's house- I wanted to get thirds and fourths (obviously I had seconds) but I could hear my mother's voice in my head saying that would be rude. It was just the perfect cold weather casserole and tasted like heaven! That was back in grade school and I still make Madre Sue's recipe to this day. Thank you Calabreses for sharing this family recipe with me- it's now a part of my family!! 

I will admit- this is NOT the paleo, gluten free, vegan, over-the-top healthy meal. It's comfort food. It's the kind of casserole that warms the soul. It's old school and I love it. I have already eaten it for three meals this week. It's just that good!! 

And kids really love this! Besides the kids I work for now devouring it (see photos below), all my past families have loved it too. Green family- I'm talking to you!! It's a happy family meal! 

Don't be a health freak judgy person- no one likes that person- just make it and you'll thank me later!!

Chicken Divan 

Fridge: 

1 1/2 lbs (about 3-4 chicken breasts) boneless chicken breasts, cooked and cubed 

3/4 cup mayonnaise 

3 cups of broccoli, chopped to bite size pieces 

1/2 stick (1/4 cup) butter 

1 1/2 cups mild cheddar, shredded 

1/4 cup milk 

Pantry:

1 1/2 cups breadcrumbs, panko or regular (italian or plain) 

2 cans cream of chicken soup 

1/4 tsp salt

Few cracks of pepper 

Cranberry sauce to serve (optional) 

Tools:

Casserole dish

Large bowl 

Mixing spoon 

Measuring cups/spoons 

Sauté pan 

Cutting board

Chopping knife 

Aluminum foil 

Preheat oven to 350 degrees. 

In large bowl add cream of chicken soups, mayonnaise, milk, cheddar cheese, salt and pepper. Mix well. 

Heat the sauté pan over medium heat. Add the butter and allow to melt. Pour the breadcrumbs over the butter and toast them until golden brown, while stirring. Be careful because they can burn easily. 

Add the cubed chicken and broccoli pieces to the casserole dish. Cover with the soup mixture. Sprinkle the toasted butter breadcrumbs over the top. Cover casserole dish with aluminum foil and put into the oven. 

Bake for 45 minutes to an hour- once the center is bubbling out of the breadcrumbs. Remove from the oven and allow to cool for 15 minutes before serving. 

Serve with cranberry sauce on the side. It's seriously heaven in your mouth. I wish I had more leftovers right now!!  Xo

Before and after baking

Allie wanted hers served over egg noodles! She cleaned her plate! 

Charlie love it- especially with the cranberry sauce mixed into it. His first time trying cranberry sauce! 

Veggie Chicken Bake

There are days when I look at the fridge and just want to clean it out- especially of all veggies that are starting to age. You know what I mean- the half onions and peppers in ziplocks? Half a zucchini because the garden produced massive ones. All those vegetables you can't find a use for. This chicken dish exists because of them. I took all my "older" veggies and tossed them together with some chicken and that jar of marinara sauce that you never finish completely- slow baked it all and it came out perfectly. An excellent fridge clean out, if I do say so myself! 

These vegetables can be subbed out for whatever you have in your fridge- it's a completely versatile recipe. If you have eggplant or green beans or carrots- whatever it is- toss it together and bake away! It's beyond simple and super delicious and healthy! You can't go wrong! 

Veggie Chicken Bake 

Fridge:

4 chicken breasts 

1 small orange pepper, diced

1 small yellow pepper, diced 

1 medium zucchini, half moon slices 

1 tbs capers, rinsed

1 tbs tomato paste

Parmesan for serving (optional) 

Freezer: 

1/2 cup corn 

Counter:

1 small yellow onion, sliced thin 

3 garlic cloves, minced

Pantry:

1 1/2 cups marinara sauce 

1 tsp dried oregano 

1/2 cup chicken stock (substitute: water) 

1/2 tsp salt plus little extra 

Few cracks black pepper 

Tools:

Large mixing bowl

Mixing spoon 

Cutting board

Chopping knife 

Measuring cups/spoons 

Casserole dish (large enough to fit 4 chicken breasts)

Aluminum foil

Preheat oven to 300 degrees.

In the mixing bowl add all the ingredients minus the chicken: Orange peppers, yellow peppers, zucchini, onions, garlic, corn, capers, tomato paste, chicken stock, oregano, marinara sauce and 1/2 tsp of salt. 

Add a sprinkle of salt and a few cracks of pepper to both sides of the chicken breasts. 

Pour 3/4 of the vegetable mixture into your casserole dish. Add the chicken breasts on top and put the remaining vegetable mix on top of the chicken. 

Cover with aluminum foil and bake in the oven for 1 hour and 30 minutes at 300 degrees. 

I served mine over linguini because pasta helps me introduce new meals to the kids (it's their favorite) but you can eat this solo, over brown or white rice, zoodles, quinoa, orzo- whatever you have laying around. It's that kinda meal!! Enjoy it! Xo

Pre-baking 

Allie loved it- which means success!!