Fiesta Cornbread Sausage Strata Food

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.

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.

ITALIAN SAUSAGE AND PEPPER STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon. Add the bell peppers to the skillet with 1/4 teaspoon salt and cook, stirring occasionally, until tender, about 4 minutes. Set aside.
• Whisk together the half-and-half, Parmesan, parsley, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a medium bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the mozzarella, followed by the sausage and peppers. Cover with the remaining bread cubes and pour the custard evenly over the top. Cover with plastic wrap and let soak at room temperature 30 minutes to 1 hour. (To make ahead, after adding the custard, cover with plastic wrap and refrigerate overnight and then let the strata sit at room temperature while the oven preheats.)
• Preheat the oven to 325 degrees F. Remove the plastic and sprinkle with the remaining 1/2 cup mozzarella. Bake until slightly puffed and no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

SAUSAGE CORNBREAD

Steps:

• In a skillet, cook the sausage and onion over medium heat until meat is no longer pink and onion is tender; drain. In a bowl, combine cornmeal, flour, baking powder and salt. Add the corn, milk, eggs and oil. Pour half into a greased 10-in. ovenproof iron skillet. Sprinkle with the sausage mixture and cheese. Spread remaining cornmeal mixture on top. Bake at 425° for 45-50 minutes or until a toothpick inserted in the cornbread comes out clean.

EASY SAUSAGE STRATA

Steps:

• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
• Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
• Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
• Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

HOLIDAY SAUSAGE STRATA

Steps:

• In a skillet, cook the sausage over medium-high heat, crumbling it with a spoon, until mostly brown but still a little pink, about 5 minutes. Drain on a paper towel; reserve the sausage fat separately.
• Butter both sides of the bread with the butter. Arrange half of the bread in 1 layer in a 9-by-13-inch baking dish. Top with half the sausage, followed by half the Gruyere. Repeat with another layer of the remaining bread, sausage and cheese.
• In a bowl, whisk together the half-and-half, eggs, 2 teaspoons of the salt and some pepper. Pour the mixture over the layers of bread, sausage and cheese. Cover in plastic wrap and weigh down the strata with a couple sacks of rice/beans in a zipper top bag to compress it. Refrigerate overnight.
• The morning of baking, remove the plastic wrap and weights. Preheat the oven to 325 degrees F.
• Toss the broccoli with the reserved sausage fat, remaining 1 teaspoon salt and some pepper. Dot the top of the strata with the broccoli florets so the broccoli tops are still visible (to look like trees) but the stalks are submerged in the custard. Bake until the edges pull away from the dish and the center is puffed, about 45 minutes. Let rest for 5 minutes. Right before serving, sprinkle with the Parmesan to mimic snow on trees.

MEXICAN SAUSAGE STRATA

Steps:

• Preheat oven to 325°F.
• Coat a 9-inch quiche dish with nonstick cooking spray.
• Spread bread cubes evenly in quiche dish. Set aside.
• Crumble sausage into a medium skillet; cook until brown.
• Drain off fat.
• Pat with paper toweling to remove excess fat.
• Sprinkle cooked sausage over bread cubes in quiche dish.
• In a medium mixing bowl, beat together eggs, milk, and sour cream.
• Stir in cheeses.
• Pour egg mixture over sausage in quiche dish.
• Cover and refrigerate for at least 2 hours. Uncover and bake for 35-40 minutes or until center is set and top is golden brown. Remove from oven.
• Let stand for 5-10 minutes before cutting. To serve, cut strata into wedges. Spoon some salsa on top of each serving.

FIESTA CORNBREAD

Steps:

• Heat oven to 400 degrees.
• Combine dry ingredients in a large bowl; mix well.
• Add remaining ingredients, stirring only until dry ingredients are moistened.
• Pour into a greased 13x9-inch baking pan.
• Bake for 40 to 45 minutes.

FIESTA CORN AND BEANS

Steps:

• In a large skillet, saute onion and peppers in oil until tender. Add garlic; cook 1 minute longer. Transfer to a 4-qt. slow cooker. Stir in the beans, corn, tomatoes and seasonings., Cover and cook on low for 3-4 hours or until heated through. Serve with yogurt and olives if desired.