Roasted Shallot Dip

Roasted Shallot Dip

Ingredients:

1 1/2 pounds shallots, unpeeled and root ends trimmed

3 garlic cloves, unpeeled

2 tablespoons vegetable oil

1 (8-oz.) container sour cream

1 (8-oz.) container mascarpone cheese

1/3 cup thinly sliced fresh chives

1 tablespoon fresh lemon juice

2 teaspoons whole grain Dijon mustard

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Dash of hot sauce


Directions:

Preheat oven to 425°. Cut shallots in half. Toss together shallots and next 2 ingredients in a jelly-roll pan; sprinkle with desired amount of salt and pepper. Bake 45 to 50 minutes or until shallots are light brown and skins are charred, stirring twice. Cool completely in pan on a wire rack. Remove and discard papery skins from shallots and garlic, and coarsely chop shallots and garlic.

Stir together sour cream and next 7 ingredients; fold in shallot mixture. Add salt and pepper to taste. Cover and chill 4 to 48 hours. Stir before serving. Add salt and pepper to taste.

Chili, Cheese & Ham Strata

Chili, Cheese & Ham Strata

Ingredients:

6 slices sourdough bread (1 inch thick)

¼ cup butter, softened

2-1/2 cups (10 ounces) shredded cheddar cheese, divided

1 cup cubed fully cooked ham (about 8 oz)

1 can (4 ounces) chopped green chilies

¼ cup finely chopped onion

2 tablespoons minced fresh cilantro

5 eggs

1 cup milk

¼ teaspoon salt

¼ teaspoon ground cumin

¼ teaspoon ground mustard


Directions:

Butter bread; cube with a knife(or tear into 1 inch pieces) and place in a greased 9x13 baking dish.

Sprinkle with chilies, 1-3/4 cups cheese, ham, onion and cilantro.

Whisk the eggs, milk, salt, cumin and mustard in a large bowl.

Pour over bread mixture; cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking and preheat oven to 350°.

Bake, covered for 35 minutes. Uncover; sprinkle with remaining ¾ cup cheese.

Bake 10-20 minutes longer or until a knife inserted near the center comes out clean.