Sweet Pepper And Feta Strata Recipes

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.

Steps:

• In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside., Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan. , Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around sides of pan to loosen; remove sides. Cut into wedges.

Steps:

• In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.

Steps:

• Line bottom of 13x9x2" glass baking dish completely with 1 layer of bread, cutting some to fit.
• Arrange 1/2 of prosciutto evenly over bread. Sprinkle 1/2 Feta cheese and 1/2 provolone over the ham.
• Sprinkle with 1/2 green onions and basil. Top with 2nd layer of bread and repeat.
• Cut crusts into cubes and sprinkle on top.
• Whisk eggs, milk, mustard, and salt in bowl and season with salt and pepper.
• Pour egg mixture over strata; press down on bread with spatula.
• Drizzle melted butter over strata. Cover and refrigerate overnight.
• Preheat oven to 350°F
• Uncover strata and let stand at room temperature 30 minutes.
• Bake until center is set, about 1 hour. Remove from oven.
• Preheat broiler and place strata under about 30 seconds, until top is golden.
• Cut into large squares and serve.

Steps:

• Heat butter and olive oil in a small saute pan. Add sweet onion, a generous dash of salt, and several grinds of fresh black pepper. Cook slowly over low heat until onions are nicely caramelized.
• Meanwhile, quarter, stem and seed the bell pepper, being sure to cut away any white pith. Place the pepper quarters skin side up under the broiler for about 5 minutes, or until the skin is beginning to char. Remove peppers to a closed container or a bowl with a plate across it. Once cool enough to handle, slough off the skin and dice the pepper.
• Squeeze as much moisture out of the thawed spinach as possible. In a wide bowl, combine spinach, cilantro, caramelized onion, diced roasted pepper and any collected pepper juices until evenly mixed. Gently stir in feta.
• In a separate bowl or small pitcher, whisk together eggs and milk. If desired, add a tablespoon of grainy mustard or a teaspoon of prepared horseradish, along with additional ground black pepper, into the custard.
• Spray a large deep lidded casserole with cooking spray. Spray the edges of the lid as well. Spread half of the bread cubes across the bottom. Arrange spinach mixture over bread to cover, all the way out to the edges. Top spinach with shredded cheese and then remaining bread cubes.
• Slowly pour the custard mixture evenly over the strata, moving in concentric circles. Cover strata and refrigerate at least one hour and up to one day.
• Preheat oven to 350 degrees. Bake strata, covered, 30 minutes. Remove lid and continue to bake 20-25 minutes, or until golden. Remove from oven and allow to stand 5 - 10 minutes.

Steps:

• Set oven to 350 degrees.
• Butter an 8 x 8-inch square baking dish.
• Melt 3 tablespoons butter in a large skillet.
• Add in bell pepper and saute until JUST tender (about 3-4 minutes).
• Mix in green onions and saute for about 1 minute longer.
• Spread softened butter thinly on bread slices.
• Cut bread into 1-inch pieces, then layer half of the bread pieces in the bottom of prepared baking dish.
• Cover with half of the cheddar cheese, then half of the bell pepper/onion mixture.
• Repeat layering with bread, cheese and bell pepper mixture.
• In a medium bowl whisk together milk with eggs, Dijon mustard, dry mustard, salt and pepper until well blended, then pour over the mixture in the baking dish.
• Bake for about 40-45 minutes or until the center is set and the top is browned.
• Sprinkle with grated Parmesan cheese the last 10 minutes of baking.
• Delicious!

Steps:

• In a large skillet cook onions and garlic in hot oil over medium heat for 10 minutes or until onions are golden, stirring frequently.
• Remove from heat.
• Stir in roasted red peppers and olives.
• Coat a 10-inch quiche dish with nonstick cooking spray.
• Place bread cubes in dish.
• Top with onion mixture and crumbled feta cheese.
• In a large bowl beat together eggs, chicken broth, wine, and pepper.
• Pour egg mixture over bread mixture in dish.
• Bake in a 350º oven for 35-45 minutes or until a knife inserted near center comes out clean.
• Remove from oven.
• Let stand 5 to 10 minutes before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.
• In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

Steps:

• Combine ingredients in a food processor and purée until very smooth, about 2 minutes. Taste for seasonings; for more heat, add Aleppo chilies; for more smokiness, add paprika. Scrape into a serving bowl and chill at least 30 minutes or up to 2 days. Sprinkle with more Aleppo and Urfa chili pepper and serve with celery sticks and crusty bread.