Happy Spring Sunday everyone! Today my guest is Sandy from The 4R's Ramblings! She's sharing a totally beautiful and dreamy sounding strata that's an absolutely perfect way to use up any leftover Easter ham you may have lurking in your fridge (or this might just give you an excuse to go out and get some ham ASAP!)!
Let's get starting with the interview!
LollyChops: What's your favorite ingredient when cooking?
LollyChops: Are ya sure about that? The all caps makes me question if it's really your fav. :D
LollyChops: What recipe do you cook best (the one you are known for or that all your friends always want you to make)?
Sandy: My friends always ask me to make Kahlua Walnut Squares, I would have submitted this, but I have seen the recipe too often in print!
LollyChops: What's your favorite ice cream flavor?
Sandy: coffee fudge ripple, used to have at Baskin Robbins
Sandy: If you read my blog, you will find a post about my mom, and her amazing talents in the kitchen. When she passed away, 20 years ago, all I wanted was her huge collection of recipe clippings in 10 binders. All my best memories are in them, with notations of when she cooked the dish, who liked it, what was the occasion etc. She fostered my love of being the best you can be even if it means you are a domestic engineer. She inspired me to go into Family and Consumer Sciences, (Home Ec), first as a Peace Corps. Volunteer in El Salvador as a nutritionist, and later when I returned as a teacher.
LollyChops: That's awesome! I have a recipe binder from my grandma that I cherish as well!
LollyChops: Who is your favorite celebrity chef?
Sandy: Michael Symon of course from Cleveland!!!!
LollyChops: Tell us something we'd be surprised to learn about you.
Sandy: I am very ADHD! Constantly starting lots of projects, and am dissapointed when they end, so I try not to finish them!
LollyChops: Have you ever started a vegetable garden. If the answer is yes - what did you grown in your last one. If no, what would you grow in one if you started it.
Sandy: I try to grow veggies every year, but battle the rabbits and my own pets! Most successful is beans, herbs and tomatoes, but had fun with mini pumpkins that arrived in time for our halloween decorations.
LollyChops: Butter or I can't believe they call it butter?
Sandy: BUTTER, even with my high cholesterol, there is no substitute for me!
LollyChops: Clean as you cook or Hurricane Sandy with FEMA disaster recovery?
Sandy: Disaster recovery, usually my hubby steps in and I fall exhausted to the nearest chair!
Let's mosey on to the recipe shall we?!
Ham and Cheese Strata
An easy but “fancy” brunch dish for holidays, showers, and special occasions. A great way to use up leftover ham, or substitute with cooked sausage or bacon. My mother made this dish often for brunch and showers, it makes up ahead of time, and holds its temperature well while guest serve themselves buffet style.
10-12 slices of white or wheat bread
¾ lb. grated cheddar cheese
1 10 oz. package frozen chopped broccoli, or steamed fresh (cooked and drained)
2 cups cooked lean ham (or leftover holiday ham, cooked sausage or bacon)
6 slightly beaten eggs
3 ½ c milk
2 Tablespoon instant minced onion
½ teaspoon salt
¼ teaspoon dry mustard
Optional, dry herbs like basil or parsley
1. Cut 10-12 circles or flowers out of bread with cookie cutter. Set aside
2. Rip up remaining scraps of bread and layer in bottom of 9x13 pan.
3. Place cheese in a layer over bread, add a layer of broccoli, then a layer of ham.
4. Arrange bread cutouts on top.
5. Combine eggs, milk, onion, salt and mustard (herbs) and stir well.
6. Pour over bread.
7. Cover and refrigerate at least 6 hours or overnight.
8. Bake uncovered at 325 degrees for 55 minutes.
9. Let stand 10 minutes before cutting. Serves 10-12. Enjoy! Great reheated too!
You can grab the recipe card below!
P.S. Tomorrow I'll be doing a little I dunno what to call it. It's a giveaway/challenge/get your artsy fartsy on. I think it's gonna be FUN!