Sourdough Kale Strata


I have become a BIG fan of strata dishes over the last couple of years.  They are easy, delicious and can be served breakfast, lunch or dinner.  I also love kale, so this dish was a happy marriage in my world.  I easily halved the recipe and it came out beautifully.  Leftovers are delicious, so it may be worth making the full recipe to have for lunch later in the week.

Sourdough Kale Strata (serves 8):

2 TBSP olive oil
1 large shallot, finely chopped
1 bunch of kale, washed, stemmed and torn into bite-size pieces
1/4 tsp. salt
10 eggs
2 cups milk
1/4 tsp. ground pepper
4 cups sourdough bread, torn into bite-size pieces
1 1/2 cups shredded gruyere cheese, divided


Heat oil in large skillet over medium heat.  Add shallots and sauté 2 minutes.  Add kale and salt and cook for another 2 minutes.  Set aside.

Whisk together eggs, milk, and pepper in large bowl.

Coat a 9×13 (or equivalent) baking dish with cooking spray.  Add kale mixture, torn bread and 1 cup cheese.  Toss together and spread evenly over pan.

Pour egg mixture into dish and top with remaining 1/2 cup cheese.

Cover strata with aluminum foil and let stand 20 minutes or refrigerate overnight.

Preheat oven to 400°F (if refrigerated, let dish warm to room temperature BEFORE placing in oven).  Bake 35 minutes, remove foil and continue baking 15 to 20 minutes until puffed and golden brown around edges.  Let stand 5 minutes before serving.

Salud mis amigas!  ¡Felíz nuevo año!

Sourdough Kale Strata

Front Range Peach Pancakes

Peaches are at their peak in Colorado this time of year and while delicious and perfectly peachy all on their own, this is a yummy way to start any day with ripe, in-season peaches as the star.  Because the peaches are cooked into the pancake, they get a nice carmelization that just makes the peaches sing – it’s like peach cobbler for breakfast!  You can use your favorite pancake recipe to start (I usually make my own), but for this recipe, I used Bisquick.  Alongside a good cup of coffee, fresh fruit and maybe a mimosa (or two), this makes a great breakfast or brunch!

Front Range Peach Pancakes

(Serves 4-6, depending on pancake size)

2 cups Bisquick mix

1 cup milk

2 eggs

1 TBSP sugar

2 tsp. baking powder

2 TBSP lemon juice

2 to 3 fresh peaches, thinly sliced

cinnamon, to taste

toasted sliced almonds or pecans

real maple syrup

Heat griddle or cast iron skillet to medium heat.  Warm oven to 200°F to keep cooked pancakes warm as you continue to cook.  Warm maple syrup over low heat.

Combine lemon juice and milk and let stand for a few minutes while you combine remaining ingredients.  Combine bisquick mix, sugar and baking powder.  Add beaten eggs to milk mixture and add to the dry ingredients.  Mix until just moistened (you want to see a few lumps and bumps in the mixture). 

Grease skillet using cooking spray or butter and pour about 1/4 cup pancake batter (or preferred size) onto preheated skillet.  Arrange a few peach slices on top of pancake batter while the underside cooks.  Sprinkle a few toasted almonds or pecans and cinnamon on top of peaches.  Once edges begin to dry, flip pancake over to continue cooking peach side.  Transfer pancake to warm oven and continue with remainder of batter.

I like to serve mine with a dollop of greek yogurt and a drizzle of real maple syrup.  A ricotta cheese mixture would also make magic in your mouth alongside this pancake.  ¡Buenos dias, amigas!

Front Range Peach Pancakes

chicken souffle (hooray!)

This is such a tasty and surprisingly easy dish that is great for entertaining or a delightful dinner (with leftovers) for two!  I adapted the recipe from Giada De Laurentiis’ Chicken and Cheddar Souffle using whatever cheese I had on hand and substituting asparagus for spinach (which was nothing short of delicious!).  Served alongside a simple salad, this was great for dinner, but could be a fantastic addition to a weekend brunch.  Leftovers are just as scrumptious!

I don’t have a souffle dish (shocking, i know!) and just used a rounded pot that seemed to do the trick.

Unsalted butter for greasing the souffle dish, plus 1/2 stick (4 tablespoons), at room temperature
1/4 cup all-purpose flour
1  1/2 cups milk, room temperature
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1  1/2 cups shredded mild Cheddar (or whatever cheese you like…swiss, monterrey jack, etc.)
1/2 cup grated Parmesan
1/2 bunch chopped asparagus (orig. recipe calls for 2 cups packed spinach)
2 cups cooked chicken breast, chopped to 1/2 inch pieces (I used leftovers, but rotisserie chicken would be just as easy)
6 egg yolks, at room temperature, lightly beaten
2 (1/2-inch thick) slices bread, crusts removed, cut into 1/2-inch cubes
6 egg whites, at room temperature

Special equipment: a 2-quart (8-cups) souffle dish (or a similarly sized dish worked fine for me)

1. Arrange an oven rack in the center of the oven.  Preheat the oven to 400°F.  Butter the bottom and sides of a 2-quart souffle dish.  Set aside.

2. In a medium saucepan, heat 1/2 stick of butter over medium-low heat.  Add the flour and cook, stirring constantly, for 2 minutes.  Slowly whisk in the milk until the mixture is smooth and creamy.  Bring the mixture to a simmer and cook, stirring constantly, until the mixture coats the back of a spoon, about 8 to 10 minutes.  Stir in the nutmeg and season with salt and pepper, to taste (tah-dah: you just made a béchamel!).  Remove the pan from the heat and add the cheeses, asparagus (or spinach), chicken, egg yolks, and bread cubes.  Stir until combined (mixture will be thick).

3. In a large bowl, using an electric mixer, beat the egg whites at high speed until they hold stiff peaks, about 2 minutes.  Stir 1/4 of the egg whites into the chicken mixture.  Using a spatula, fold in the remaining egg whites.  Spoon the batter into the prepared dish and bake until the souffle is puffed and the top is firm and golden, about 55 to 60 minutes (no peaking!).  Remove from the oven and serve immediately.

Salud mis amigas!

chicken souffle (hooray!)

Breakfast Strata

I made this delicious strata for weekend brunch with dear friends visiting from Austin and New York.  The Horns lost, but the strata was a winner indeed!  I served it alongside fresh fruit, muffins, coffee and mimosas…my idea of a perfect Saturday morning.  This recipe was adapted from the BHG cookbook and I’m sure would be delicious as vegetarian…add some fresh spinach and tomatoes; or you could use ham or proscuitto…you get the idea.  Leftovers are delicious and makes for a great lunch with a side salad.  Enjoy dear friends!


8 oz. chorizo, removed from casing (italian or pork sausage can be used)
1/3 cup chopped onion
1/3 cup chopped red bell pepper
1 clove garlic, minced
5 cups French or Italian bread cubes
1 1/2 cups shredded Mexican cheese blend (or Monterrey Jack)
4 eggs, beaten
2 cups milk
1/4 tsp. salt
1 TBSP snipped fresh cilantro (or parsley)

Preheat oven to 325°F

In large skillet, cook sausage, onion, pepper and garlic until sausage is cooked and veggies tender.  Drain off fat and set aside.

Lightly coat 2-quart baking dish with oil and add bread cubes.  Spoon sausage mixture over bread cubes.  Sprinkle with 1 cup of cheese.

Combine eggs, milk, salt and cilantro in bowl.  Pour egg mixture over bread  layers in baking dish and gently press down layers with spoon.  Let stand for 15 minutes.

Bake, uncovered, at 325°F for about 45 minutes until knife inserted comes out clean.  Sprinkle with remaining 1/2 cup cheese last 5 minutes of baking and let stand 10 minutes before serving.  Salud mis amigas!

(BRUNCH TIP: You can prepare this the night before so your morning is hassle-free.  Prepare as above BEFORE baking, cover and refrigerate overnight or up to 24 hrs.  Bake at 325°F for 1 hour.)

Breakfast Strata

Not my mama’s French Toast.

Growing up, my mom made French toast and I thought for the longest time I just didn’t like French toast…until I had Austin’s Chez Zee’s stuffed French toast.  So I tried my hand last weekend at my own and it was a success.  Super simple, easy to put together on a weekend morning.  The only thing missing was a Mimosa.

Better Homes and Gardens recipe

Serves 4

4 eggs, beaten

1 cup milk

2 TBSP sugar

2 tsp. vanilla

2 tsp. orange liqueur (I used orange juice)

1/2 tsp. cinnamon

1/4 tsp. nutmeg 

8  1/2-inch slices bread (I used my cinnamon oatmeal bread, but you could use challah, brioche, croissants, etc.)

2 TBSP butter (also, a non-stick skillet and cooking spray can cut on this if you are concerned)

Real maple syrup or honey

1. In a shallow mixing bowl (think baking dish or pie plate), beat together eggs, milk, sugar, vanilla, orange liqueur/juice, cinnamon, and nutmeg.  Dip bread slices in egg mixture and let soak until bread appears saturated (you want all the flavors to permeate the bread).

2. In a skillet or on a griddle, melt 1 TBSP butter over medium heat; add as many bread slices as will fit and cook 2-3 minutes on each side until golden brown.  Repeat with remaining butter and bread slices.  Serve warm with syrup.  I garnished my french toast with toasted Seguin pecans (pops sent us 5 lbs.) and sliced bananas.  It rocked.


Not my mama’s French Toast.

Chile Relleno Casserole

Another jewel from the St. Andrew’s Cookbook.  This is my godmother, Tia Melody’s, recipe, but Mama Kay submitted it to the cookbook.  Whole green chiles are key — the diced ones will not work.  For non-Texans, this is a problem.  Wal-Mart is (unfortunately) the only place I’ve been able to find them in North Carolina, but the perk is they do come in one pound cans (pictured left).  In Texas I usually buy 5-6 of the tiny Old El Paso cans.  I like the casserole most at room temperature, but it’s also good cold.


Chile Relleno Casserole

Garden Vegetable Frittata

Posted By Annie

Girls – this is a great recipe to use any veggies that are about to go bad (peppers, spinach, etc) you can make it as elaborate or simple as you wish. I don’t typically buy the ingredients, but just keep around the eggs and parm (substituted for the swiss) and then use veggies I have. It’s a great way to clean out the fridge, and it’s good warm or at room temp. Also, I don’t use a skillet in the oven. I just put the vegetables in a baking dish and pour the eggs over. 

The rosemary and cream cheese are musts. 

Love you – 
Annie B

fritGarden Vegetable Frittata      

(The picture is not actually Annie’s, but I’m sure hers is equally beautiful.)
Great for make-ahead brunch, tailgate lunches, and picnics of any kind, frittatas can be made in advance and served at room temperature.




Serves 4 to 6

1 tablespoon olive oil
1 tablespoon unsalted butter
3 red potatoes, sliced ¼ inch thick
1 red onion, thinly sliced
1 zucchini, cut into ¼-inch rounds
1 red bell pepper, cored, seeded, and diced
1 cup firmly packed spinach, washed, drained, and stems removed
10 large eggs, lightly beaten
1 cup (4 ounces) grated Gruyère or Swiss cheese (I use parm)
Salt and freshly ground black pepper to taste
¼ cup cream cheese
1 tablespoon fresh rosemary

1. Preheat the oven to 400 degrees.

2. Heat the olive oil and butter in a 12-inch, ovenproof, nonstick skillet over medium-high heat. Add the potatoes and onion and cook 10 to 12 minutes, stirring occasionally, until light brown and crispy.

3. Add the zucchini and red bell pepper and stir and cook 3 to 4 minutes more, until the zucchini is lightly cooked but still crunchy. Add the spinach and stir and cook about 1 minute longer, until the spinach wilts.

4. Whisk together the eggs, Gruyère, salt, and pepper in a bowl and pour over the vegetables. Remove the skillet from the heat and gently shake the skillet to distribute the eggs evenly through the mixture. Divide the cream cheese into ¼-inch pieces and distribute evenly on top of the egg mixture. Sprinkle with rosemary.

5. Bake 12 to 15 minutes, uncovered, just until the eggs set. Remove from the oven, cut into wedges, and serve immediately, or let cool and serve at room temperature. Frittata can be made up to 2 hours in advance.

Garden Vegetable Frittata