Sadly, the holiday weekend has come and gone and most of us are back to work and school, but our packed lunches really could jazz up this monotonous Monday! The ShoreBread Team has scoured the website for some of the BEST leftover Easter recipes around to help you extend your efforts in the kitchen just a little bit longer. We would love to hear from you, too! Send us your favorite recipes for leftover ham or dyed eggs. You may have ten chocolate Easter bunnies too many… the possibilities are endless. Join us in our quest to take leftovers to a whole new level. Enjoy!
Fettuccine Alfredo with Ham and Peas
- 12 ounces dried fettuccine
- 1 1/2 cups fresh or frozen baby peas
- 2 tablespoons butter
- 2 shallots, finely chopped
- 1 cup whipping cream
- 2 cups chopped smoked ham or cooked ham
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 cup freshly grated Parmesan cheese, divided
- Garnishes: chopped fresh chives, lemon zest
- Cook fettuccine in boiling salted water according to package directions. Stir in peas during last 3 minutes of cooking time. Drain, reserving about 1/3 cup pasta cooking water; keep warm.
- Meanwhile, melt butter in a large skillet over medium-high heat. Add shallots; cook 2 minutes or until tender. Stir in cream; cook 4 to 5 minutes or until slightly thickened. Add ham, salt, pepper, and 1/4 cup Parmesan cheese, stirring until well blended and heated through.
- Stir together fettuccine and peas, cream mixture, and reserved pasta cooking liquid. Sprinkle with remaining 1/4 cup Parmesan cheese; garnish, if desired.
*Recipe by Julia Dowling Rutland
Egg Salad with Capers, Red Onion, Lemon and Dill
- 6 large eggs
- ¼ c. mayonnaise
- ½ tsp. grated lemon zest
- 1 tbsp. lemon juice
- ½ tsp. salt
- ¼ tsp. Pepper
- ½ small Red Onion
- 2 tbsp. chopped capers
- 1 tbsp. chopped dill
- Pita chips or sliced baguette
- Place the eggs in a small heavy-bottomed saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 11 minutes. Run under cold water to cool. Peel and chop the eggs.
- While the eggs are cooking, whisk together the mayonnaise, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Add the eggs and mix to combine. Fold in the onion, capers, and dill. Sprinkle with additional dill before serving and serve with the pita chips and baguette, if desired.
- Recipe by Pam Anderson
Ham & Potato Soup
- 1 ½ Lb. Yukon Gold potatoes, peeled and diced
- 1 Medium onion, diced
- 1 Medium carrot, diced
- 1 Rib celery, diced
- 8 Ounces smoked ham, diced
- 3 Cloves garlic, sliced
- 3 Tbsp. butter
- ¼ Cup Flour
- 4 Cups chicken broth
- 2 Cups water
- ½ Cup heavy cream
- Salt & Pepper to taste
- Cayanne pepper – optional
- Chopped fresh chives for garnish – optional
- Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
- Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
- Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
- With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.
*Recipe by Chef John
Ultimate Grilled Cheese Sandwich
- 1 Tablespoon Butter
- 1 whole Medium Onion, Halved And Sliced
- 4 slices Bacon, Cut In Half
- 2 Tablespoons Mayonnaise
- Several Dashes Hot Sauce (I Used Louisiana)
- 2 slices Sandwich Bread
- 3 whole Hard Boiled Eggs, Peeled And Sliced
- Salt And Pepper, to taste
- 2 slices Cheese, Any Variety (I Used Swiss And Monterey Jack)
- More Butter, For Grilling
- Melt the butter in a skillet over medium-low heat and cook the onions low and slow for about 20 minutes, stirring frequently. Remove them to a place when they’re deep golden brown and soft.
- Fry the bacon in the same skillet until slightly crisp. Remove to a paper towel to drain.
- Combine the mayonnaise and the hot sauce and stir. Taste and add more hot sauce if needed.
- Sprinkle the sliced eggs generously with salt and pepper.
- To assemble, spread one side of each piece of bread with the spicy mayo. Build the sandwich however you wish: eggs, bacon, cheese, onions, more eggs, more cheese. Spread one side of the assembled sandwich with softened butter and put it butter-side down on a griddle or skillet over medium-low heat. Spread the top side with butter, then continue grilling the sandwich until the bread is golden and slightly crisp and the filling is warm/cheese is melted.
Leftover Easter Candy Cookies
- 2¼ cups of all-purpose flour
- 1 tsp baking soda
- ½ cup of butter
- 1 tsp salt if using unsalted butter
- 1 cup of packed brown sugar
- ½ cup of granulated sugar
- 1½ tsp vanilla
- 2 eggs
- 2 cups of chopped up assorted Easter chocolate and candy
- Kick the tires and light the fires to 350 degrees.
- Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
- When that is done, fold in the two cups of chopped Easter candy and prepare to put them on some parchment paper lined cookie sheets.
- Drop by rounded teaspoonful onto the baking sheets.
- If you have them, take your Cadbury Cream eggs, the mini ones and cut them in half. Place each half in the middle of a cookie, rounding up the edges and making sure it’s in there nicely.
- Bake at 350 for 10-12 minutes, until golden brown and slightly underdone. Cool on the sheets completely.
*Recipe by Karylynn Johnston