With Easter around the corner and family coming for the holiday, this strata is a wonderful addition to a Sunday morning Brunch…..or Mother’s Day celebration.
- 2 tbsp. butter
- 1 cup finely chopped onion
- 4 8 inch flour tortilla
- 4 oz. shrimp, cooked, deveined
- 4 oz. flaked cooked crabmeat
- 1/4 cup shredded Emmental cheese
- 1/2 cup mozzarella cheese, shredded
- 1 tbsp. fresh dill
- 3 eggs
- 1 1/2 cups whole milk
- 1 tbsp. flour
- pinch of pepper
- extra shrimp, cooked, peeled and deveined for garnish
Spray a 2 qt. cooking dish with Pam. In a medium skillet melt the butter and cook the onion for 3-4 minutes until tender.
Cut the tortillas into bite-size pieces. In the baking dish, place 1/2 the onion and tortilla pieces and 1/2 of the shrimp and crab and dill. Repeat the layers.
Whisk together the eggs, milk, flour and pepper until smooth. Pour over the strata, cover and refrigerate over night.
In the morning, let sit for 35 minutes before baking. Bake uncovered in a 350 degree oven for about 50 minutes until a knife inserted in the middle of the strata comes out clean and is a golden colour.
Let rest for 5 minutes and cut into squares. Garnish with the extra shrimp and serve on a pretty platter.
Chicken Quesadillas
This is easy to make and even more tasty when served on the deck with a glass of your favourite cold beverage, while waiting for the steak and corn on the cob is served.
Serves 4 (as a main course) More as an Hors d’ Oeuvres
- 3 1/2 cups cooked, roasted chicken
- pinch of salt
- pinch of pepper
- 2 tbsp. vegetable oil
- 1 large garlic clove, sliced thin
- 6 oz. grated Monterey Jack Cheese
- 1/2 each yellow and red bell peppers, chopped coarsely
- 8 flour tortillas
Cook the garlic clove and bell peppers in a frypan until soft. Add the chicken and cheese and stir to mix.
Spread out the tortillas, and add the chicken mixture to 1/2 half side of each one. Fold over to form a half moon, pressing firmly on the edges to seal.
Heat an oiled skillet and, 2 at a time, turning only once, cook until the cheese melts and grill marks appear. (about 4 minutes each batch).
Transfer each one to a cutting board and cut in half. Serve with salsa and sour cream.
What a treat!