For the last couple weeks, we've had chicken on our minds. We put almost 100 lbs in the freezer (details coming soon), and we've been thinking about what we can do to clear out a little space. (We had to eat all the ice cream that was in there to make room for the chicken. Now we've got to eat some chicken to make room for more ice cream. It's a delicious cycle.)
Then, we remembered that we hadn't posted a strata recipe for July yet! Keen observers will notice three things at this point: 1. a typical strata recipe for us includes at least one type of meat and one type of vegetable, 2. both chicken and cauliflower are excellent when seasoned with a little Essence de Buffalo, and 3. chicken and cauliflower in a buffalo-flavored strata would be awesome! Ok, let's get to it.
|This is what our freezer looks like right now. Ice cubes, schnitzelbank, chicken breasts, chicken drumsticks, pulled chicken, whole pioneer chickens for roasting, and a few cc's of air. There's more chicken in the door, and even more chicken in the freezer in the garage.|
|We made the layers in a 9" x 13" pan as usual: bread, cauliflower, chicken, cheese.|
|Then more bread, cauliflower, chicken, and cheese.|
|Bake at 375 °F for 50-60 min, until the middle is pretty solid and the top looks toasty brown.|
What do you do when you have an abundance of chicken? What else is good with a buffalo sauce? Let us know in the comments section below!
10 slices of bread (at least)
1 lb shredded cheese (we used Monterrey jack)
1 lb pulled chicken1 head cauliflower (2.5-3 lbs)
1.5 cups buffalo sauce
0.5 teaspoon each salt, black pepper, and onion powder
1 teaspoon garlic powder
2.5 cups milk
Cook cauliflower and chicken, season with half a cup of buffalo sauce each. Layer the bread, meat, cauliflower, and cheese in a 9" x 13" pan, starting with bread and ending with cheese. Beat together remaining buffalo sauce, eggs, milk, onion powder, garlic powder, salt, and black pepper. Pour over layers and set in fridge for several hours or overnight. Bake at 375 °F for 50-60 min, until golden brown and delicious-smelling. Serve with additional buffalo sauce and bleu or feta cheese sauce if desired. Fall into food coma, reflect deeply on the recipe and any improvements that could be made, and post comments on this page.