Ideas for Easter Leftovers

by Michele Cheplic | More from this Blogger

14 Apr 2009 07:06 AM

Easter may be over, but you'd never know it looking in your refrigerator. If you made enough food to feed an army, then you might be dealing with a mountain of leftovers, especially if your guests filled up on Easter chocolate before sitting down to dinner.

Don't let those holiday goodies go to waste. Instead, consider using the following recipes to breathe new life into Easter leftovers, including eggs, ham and asparagus:

EASY OMELET

Ingredients:

1/4 cup yellow onion, caramelized

3 sausage links, cooked and diced small

3 slices bacon, cooked and chopped

2 tablespoons clarified butter

6 large eggs, scrambled

1/4 cup shredded cheddar

Salt and pepper to taste

Directions:

In a small saute pan, saute the onion, sausage links and bacon until warmed through. Set aside.

In same pan, add butter and the eggs, stir with a spatula until the eggs begin to firm up. Add the warmed onion, sausage links and bacon to the pan.

Cook until bottom is set, but do not brown, then flip omelet onto the serving plate and serve with your favorite toppings.

HOT HAM AND SWISS CHEESE SANDWICHES

Ingredients:

2 tablespoons Dijon mustard

1 cup mayonnaise

3 tablespoons softened butter

1 tablespoon poppy seeds

1 teaspoon garlic salt

2 pounds sliced ham

6 slices Swiss cheese

Directions:

Preheat oven to 350 degrees.

Mix first 5 ingredients together until smooth.

Spread butter mixture on bread.

Top with some ham and Swiss cheese.

Wrap each sandwich in foil.

Bake sandwiches on cookie sheet for 15 to 20 minutes.

ASPARAGUS SOUP

Ingredients:

3 bunches of asparagus chopped

2 shallots diced

1 teaspoon chopped garlic

1 cup fresh spinach

2 quarts vegetable stock

Salt and pepper to taste

1 cup heavy cream

2 teaspoons cornstarch

1 cup sour cream

Directions:

Saute shallots, garlic and asparagus in a stockpot.

Save the asparagus tips to garnish soup.

Add stock and simmer for 35 minutes.

Add spinach, salt and pepper. Thicken with cornstarch.

Puree with hand blender or blender until smooth.

Finish with heavy cream and asparagus tips.

Garnish with a dollop of sour cream.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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