You may have a bit of leftovers from your Easter celebration, or you may have a lot of leftovers. Either way, here are a few recipes to help you make the most of them.
For leftover ham:
Basic Ham and Bean Soup
Ingredients:
- 1 pound dry great Northern beans
- 8 cups water
- 1/2 teaspoon salt
- 1 ham hock
- 1 cup chopped carrots
- 1/2 stalk celery, chopped
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 1 teaspoon mustard powder
- 2 bay leaves
- 2 cups chopped ham
- 1/2 teaspoon ground white pepper
Directions:
- Rinse the beans, sorting out any broken or discolored ones. In a large pot over high heat, bring the water to a boil. Add the salt and the beans and remove from heat. Let beans sit in the hot water for at least 60 minutes.
- After the 60 minutes of soaking, return the pot to high heat and place the ham bone, carrots, celery, onion, garlic, mustard and bay leaves in the pot. Stir well, bring to a boil, reduce heat to low and simmer for 60 more minutes.
- Remove ham bone and discard. Stir in the chopped ham and simmer for 30 more minutes. Season with ground white pepper to taste.
The original of this recipe can be found here.
Ham and Cheese Quesadillas With Pickled Peppers
Ingredients:
- Cooking spray
- 8 medium/soft taco size flour tortillas, regular or whole wheat
- 12 ounces thinly sliced cooked ham
- 1 cup shredded Monterey Jack cheese
- 1/2 cup thinly sliced pickled jalapeno peppers
Directions:
- Coat a stovetop griddle or grill pan with cooking spray and preheat to medium-high.
- Arrange four tortillas on a flat surface; top with ham, cheese and peppers. Top with second tortilla. Transfer to hot pan and cook 3 to 5 minutes per side, until golden brown and cheese melts.
The original for this recipe can be found here.
Leftover Mashed Potatoes:
Corn Potato Pancakes
Ingredients:
- 2 cups mashed potatoes (prepared with milk and butter)
- 1/4 cup all-purpose flour
- 1/4 cup cream-style corn
- 1 egg, beaten
- 3 tablespoons finely chopped onion
- 1 teaspoon minced fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon minced garlic
- 1/8 teaspoon pepper
- 3 tablespoons vegetable oil, divided
Directions:
- In a large bowl, combine the first nine ingredients. In a large skillet, heat 1 tablespoon oil; drop four 1/4 cupfuls of batter into skillet. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining oil and batter.
The original of this recipe can be found here.
Leftover Eggs:
Boiled Egg Dip
Ingredients:
- 6 boiled eggs
- ¾ cup blue cheese
- 1/3 cup yogurt
- salt and pepper
Directions:
- Chop eggs and combine with blue cheese in a food processor or mixer with 1/3 cup yogurt and salt and pepper to taste.
- Add a couple tablespoons lemon juice if desired. Garnish with green onions. Serve with crackers.
English Muffin Egg Pizzas
Ingredients:
- 4 English-muffins
- Olive oil
- 8 tomato slices
- 4 hard-cooked eggs, sliced
- Grated mozzarella
- Oregano
- Kosher salt
Directions:
- Toast English-muffin halves and place on a cookie sheet. Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt. Broil 5 minutes or until the cheese melts.
You may find both of these egg recipes and more here.
If you have a favorite leftover recipe feel free to comment on this post!
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