On one of her recent blogs, my daughter Kristina posted a recipe for an amazing dip to make and enjoy for the Super Bowl called “Cheesy Italian Sausage Dip.” She said it was so good, she had to give it away before she devoured it all herself! Go to the link to find the recipe:
Here’s another recipe I like for Sundays. Stratas are easy and delicious, and even good for game day! Many strata recipes call for overnight chilling, but this one only has to stand for 30 minutes before baking.
Ham and Spinach Strata
1 package (about 9 or 10 ounces) fresh spinach, cleaned, drained and stemmed
2 cups shredded sharp cheddar cheese, divided
3 slices stale white bread, crusts removed, and diced to make 1-1/2 cups coarse crumbs, divided
1 cup minced onion, divided
1/8 teaspoon freshly grated nutmeg
1 cup minced baked ham
2 ounces prosciutto, shredded
4 large eggs
1-1/4 cups half-and-half
1/2 teaspoon salt
Pinch of cayenne pepper
Unsalted softened butter for pie plate
1. Steam the spinach until wilted; drain and rinse under cold water. Squeeze out as much moisture as possible. Chop fine and place in a medium bowl. Stir in 1 cup of the cheese, 3/4 cup of the bread crumbs, 1/2 cup of the onion, and the nutmeg; set aside. In another medium bowl, combine ham, prosciutto, remaining 1 cup of cheese, remaining 3/4 cup bread crumbs, and remaining 1/2 cup onion; set aside.
2. Beat eggs lightly in a medium bowl; stir in half-and-half, salt, and cayenne pepper until well combined. Pour half of this egg mixture over spinach mixture, and the other half over the ham mixture. Let both stand for 30 minutes.
3. Meanwhile, heat oven to 400 degrees and generously butter a 10-inch glass pie plate or quiche dish. Spread the spinach mixture evenly in pan. Spoon ham mixture evenly over spinach layer. Bake until the top rises in the center and is browned, about 30 to 35 minutes. Let stand 10 minutes before serving. Makes 4 to 6 servings.