Cheese, Bacon & Vegetable Strata Recipe

A tried and true crowd-pleaser, this easy Strata is best prepared the night before.

PREP TIME: 15 minutes

COOK TIME: 1 hr

INGREDIENTS:

• 12 thick slices of White Bread, cut into 1-inch cubes
• ¼ cup crumbled cooked Bacon 
• 2 cups shredded Cheddar Cheese
• 1 ½ cups chopped fresh Mushrooms
• 12 Eggs
• 2 ½ cups Half-and-Half
• Optional – 1/4 moderate sautéed chopped Onion and/or chopped Green Peppers

DIRECTIONS:

•  Toss cubed Bread with Bacon, Cheese, Mushrooms (sautéed Onions and Green Pepper if desired), and pour into a 9×13” baking pan
• Whisk together Eggs, Half-and-Half, and Mustard until smooth, then pour evenly over cubed bread 
• Cover the pan with plastic wrap, and refrigerate overnight
• Preheat oven to 350 
• Remove plastic wrap from the baking dish, and bake Strata in the preheated oven until the top is golden brown and eggs are set, about an hour 
• Let stand for 10 minutes before serving

French Toast Casserole Recipe

Prepare the night before or in the morning and bake right away.

PREP TIME: 10 minutes

COOK TIME: 35-45 minutes

INGREDIENTS:

• 1 large loaf good-quality French or Sourdough Bread, leave the crusts on for extra crunch
• 1/2 cup (45g) Chopped Pecans 
• 5 large Eggs
• 1 1/2 cups Whole Milk
• 1/4 cup (50g) Granulated Sugar
• 1/2 teaspoons ground Cinnamon
• 1/4 teaspoon Salt

FOR THE TOPPING:

• 4 tablespoons unsalted Butter, melted
• 3 tablespoons (40g) Dark Brown Sugar
• 1 teaspoon ground Cinnamon
• Pinch of Salt

DIRECTIONS: 

• Lightly grease a 2 or 3-quart baking dish
• Slice or tear the Bread into 1-inch cubes
• Layer Bread and Pecans until the Bread is all in the dish
• In a separate bowl, whisk together the Eggs, Milk, Sugar and ½ teaspoon of Cinnamon, pour this mixture over the Bread
• In another bowl mix the topping: melted Butter, Brown Sugar, 1 teaspoon Cinnamon and a pinch of Salt
• Drizzle the Bread mix with the topping right before it goes in the oven
• Bake at 350 degrees in a preheated oven fo 35-45 minutes
• Serve with Maple Syrup

Chicken Salad on Sweet Hawaiian Buns

Light but flavorful, we’ve never met one we haven’t liked.

PREP TIME:5- 10 minutes

INGREDIENTS:

• 1.5 lbs shredded Chicken 
• 8-10 Hawaiian Buns -or similar
• Cilantro -chopped, 1 handful
• 1 cup Mayonnaise
• ½ cup Shredded Cheese
• Salt & Pepper -to taste
• Optional: chopped Red Onion or Jalapeno

CHEAT TIP:

• For a really fast version use an already cooked Rotisserie Chicken from the grocery store

DIRECTIONS: 

• Mix all ingredients together in a bowl, sprinkle with Salt & Pepper and then spoon onto Buns
• Package together or in individual portions and store in the fridge until serving
• *Optional: Spread with Avocado slices just before serving

Sweet & Sassy Italian Hoagies

Wrap these tight in seran wrap after assembly to lock in the flavor.

PREP TIME: 10 minutes

INGREDIENTS:

• 6-8 rolls or Sub bread
• 1 pound each -A mix of Italian lunch meats: choose 2 from Salami, Ham, Capicola, Prosciutto, Mortadella, Pepperoni
• 1 pound mild Yellow Cheese such as Mozzarella or Provolone 
• 1 (16 oz) jar of Roasted Red Peppers
• 2 cups shredded Lettuce
• 2 Beefsteak Tomatoes
• Vinaigrette – we like 
  Beano’s Original Submarine Dressing, 8.0 FL OZ

DIRECTIONS: 

• Spread the bottom face of the sub bread with Roasted Red Peppers
• On the top, generously add the Italian Vinegerate
• On the Pepper side, assemble first meat, then cheese, followed by vegetables
• Wrap subs tightly in saran wrap and refridgerate until serving

Cheryl’s Southern Pork

Expect leftovers of this delightfully simple yet delicious pork to carry over for lunch the next day.

PREP TIME: 10 minutes

COOK TIME: 6-8 hours on high, 4 on low

INGREDIENTS:

• 8-10 lbs pork shoulder
• Salt
• Pepper
• Cumin
• Paprika Pepper
• Smoked Paprika (mostly) 
• Water

DIRECTIONS: 

• Mix a generous portion of spices into a bowl to create the dry rub
• Lay the raw Pork on a clean surface or parchment paper and massage the dry rub onto the meat evenly
• Place meat into a large crockpot
• Add 1 cup water
• Cook on low for 6-8 hours
• The meat will be white and easily shreddable when it’s done
• Serve on Corn or Flour Tortillas with Cheese, leftover Cilantro and diced Onion

Steak & Chicken Burrito Bowls

Anticipate happy bellies all around the dinner table. Serves 10. Reduce the amount of meat for smaller crowds.

PREP TIME: 15 minutes

COOK TIME: 20 minutes

INGREDIENTS:

• 3-4 bounds cubed Chicken
• 3-4 pounds cubed Sirloin Steak
• 2 (8 oz) packages of Frontera Classic Fajita Skillet Sauce
• 2 (8 oz) packages of Frontera Key Lime Shrimp Taco Skillet Sauce (goes great with Chicken too)
• 1 large (16 oz) can of Black or Pinto Beans
• 4 – 6 cups Brown Rice or White Rice
• Lettuce
• Shredded Cheese
• Cilantro
• Onion
• Avocado
• Tomato
• Sour Cream

DIRECTIONS: 

• Heat two large skillets and grease with oil or butter
• Add Chicken and Steak -don’t mix meat, one in each
• Cook through turning so all sides are evenly cooked
• Add the sauces and let simmer for 10 – 15 minutes
• Meanwhile, cook the Rice and Beans
• Chop Tomatoes, Onion and Cilantro
• Arrange all toppings along the counter
• Layer bowls with Rice, Beans, Meat and individual topping choices

Serving: Everyone gets a bowl and can go down the line and assemble their own, in true Chipotle-style.

Classic Marinara & White Sauce With Meat Balls

For a diverse crowd, you can appeal to vegetarians, Italian lovers and those who can’t do the red sauce. Again this is along the lines of build your own so anyone who’s not happy can literally go sit in a snowbank.

Start with the meatballs and while they are baking make the Pasta and Sauces.

MEATBALLS – Makes 25 to 30

PREP TIME: 15 minutes

COOK TIME: 25 minutes, turning once halfway through

INGREDIENTS: These are best and most tender if made with a meat mix that includes ground Veal. If that’s against your constitution or hard to find, make your own breadcrumbs or add Ricotta cheese to retain flavor and tenderness in each bite.

• 1.5 lbs ground Beef 80/20
• 1 lb ground Mild Italian Sausage (pork)
• 1 lb ground Veal OR Homemade Breadcrumbs
• 2 Eggs
• 1 tbsp Italian Seasoning
• ¼ cup grated Parmesan Cheese
• Dry Italian bread crumbs (if using Veal)
• *Add 1/2 cup Ricotta Cheese to replace the Veal
• 1/2 – 1 cup Flour to Coat
• Olive Oil

DIRECTIONS:

• Combine all ingredients with the exception of the Flour and Olive Oil in a large bowl
• Using your hands, generously mix together ensuring all ingredients are spread throughout
• Roll into 2 bite-size round balls
• On a flat surface or plate, sprinkle the Flour
• Roll each Meatball in the Flour so all sides are coated
• Generously coat two baking dishes with Olive Oil
• Place the Meatballs in the dishes, then bake at 350 for 25 minutes, turning halfway through

PASTA: Cook 2 lbs Pasta of your choice in a large pot on the back burner while you prepare the sauces.

MARINARA SAUCE – Makes 10 cups

PREP TIME: 10 minutes

COOK TIME: 30 minutes

INGREDIENTS:

• 12 tbsp Olive Oil
• ½ cup Butter
• 6 large Garlic Cloves, mashed
• 1 tsp Parsley
• 1 tsp Salt
• 1 tsp Pepper
• 12 cups -6 1 lbs cans Peeled Plum Tomatoes
• 2 tbsp dried Oregano
• 4 heaping tbsp Tomato Paste

DIRECTIONS: 

• Heat Oil and Butter in a large saucepan
• Chop Garlic and Parsley together and add to the pan
• Sprinkle with Salt and Pepper and cook, stirring occasionally for 5 minutes
• Drain the Tomatoes and chop the solids
• Add Tomatoes and Oregano to the pan
• Cook slowly over low heat for 30 minutes

WHITE SAUCE – Serves 6

PREP TIME: 5 minutes

COOK TIME: 20 minutes

INGREDIENTS:

• 5 tbsp Butter
• 3 cloves Fresh Garlic -minced or 2 tsp prepared
• 3 tbsp Flour
• 1 cup Chicken Broth
• 1 cup Milk
• 1/2 cup shredded Mozarella Cheese
• 1/4 cup grated Parmesan Cheese
• Salt and Pepper to taste

DIRECTIONS:

• Melt Butter in a saucepan over medium heat
• Add the Garlic, cook for one minute
• Add Flour, cook for another minute while stirring occasionally
• Add the Milk and Broth to make a rue, stirring constantly
• Cook until sauce thickens
• Add the Cheeses and Salt and Pepper
• Serve immediately or set the burner to low, stirring often if waiting for the Meatballs or Marinara to cook

Meatball Bombers

Using remaining Meatballs from the night before, these are easy to prepare on the fly and throw in the oven.

PREP TIME: 5 minutes

COOK TIME: 15-20 minutes, until meat is heated through and cheese melts

INGREDIENTS:

• 1-2 loaves of Italian or French Bread, depending on how many you are feeding
• Mozarella Cheese -remaining from precious recipes
• Meatballs & Marinara from the night before

DIRECTIONS: 

• Slice the loaves of bread in half and then cut into individual sandwich portions
• Add 3-4 Meatballs to each
• Cover with Mozarella Cheese 
• *For a saltier flavor additionally sprinkle with remaining Parmesan
• Bake in the oven at 350 until heated up and the cheese is melted

Salmon Quinoa Bowls 

Healthy and flavorful, these easily prepared bowls combine robust flavor with your choice of vegetables. Serves 6

PREP TIME: 15 minutes

COOK TIME: 35-45 minutes

INGREDIENTS:

• A generous piece of salmon, 1.5 to 2 lbs, about .25 lbs for each person in your group
• 2 cups Tri-Colored Quinoa -follow instructions on the package
• 4 cups Brown Rice -follow instructions on the package
• Sauce:
  • 1/3 cup Soy Sauce
  • 3 tbsp Rice Vinegar
  • 3 tbsps Honey
  • 3 cloves Garlic -minced
  • 2 tbs fresh Ginger
  • 1/4 tsp crushed Red Pepper flakes
• 2 tbsps Olive Oil
• 24 ounces mixed veggies of your choice – we like Kale, Onion, Red Pepper, Mushrooms, Snap Peas and Water Chestnuts
• 4 Scallions
• 2 tsp Lemon Juice

DIRECTIONS: 

• Cook the Quinoa and Rice according to the package directions
• Meanwhile, in a bowl, whisk together the ingredients for the sauce
• Prepare the Salmon by rinsing it in cold water, then pat dry with a paper towel
• Sprinkle the Salmon with Salt, Pepper and Lemon Juice to taste
• Add the Salmon to a coated shallow baking pan
• Pour 2/3 of the sauce mixture over the Salmon
• Place in oven, preheated to 375 degrees
• Cook 30-45 minutes until the top is flaky and the middle retains some pink
• Heat a large skillet with 1 tbsp Olive Oil (add a bit of Peanut Oil if you have it on hand)
• Add the vegetables, including scallions
• Saute until crisp and tender, about 8-10 minutes turning often
• Sprinkle with Soy Sauce to taste
• Heat the remaining sauce mixture on the stove or microwave and serve alongside Salmon
• *Remove the skin from the Salmon before serving
• Layer in bowls and enjoy!