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Food

Ideas, recipes for Easter leftovers

Recipes from Chef Pete Loren include enchiladas, soup, casserole and more

Tags: Recipes, Food

DETROIT – Even if you've chosen a ham for Easter dinner, chances are you will only have enough leftover slices for a sandwich or two the next day. That's if all goes as planned.

Chef Pete Loren said he always makes sure to have plenty of food for family or guests, and to always have an "exit" strategy for anticipated leftovers afterward.

"Thankfully for me, I love ham, so even better that I have leftovers to create even more dishes to enjoy it," Loren said.

Loren said the trick about "repurposing" ham is to create some new recipes with it that aren't too close to what you've just eaten.

"Otherwise, you might as well plate up another helping of sliced ham with whatever sides were also left over on Sunday," said Loren.

Below are recipes from Chef Pete Loren:

HAM, CHEESE AND MAC "ENCHILADAS" (serves 4)

  • 8?? 6-inch flour tortillas
  • 1 16 oz. can of refried beans
  • 1 32 oz. pkg.?? of Nino's Prepared Macaroni and Cheese
  • 2 cups?? of pepperjack cheese (shredded)
  • 2 cups of ham (cut in julienne strips)
  • 1 10 oz. can of enchilada sauce
  • 1 cup? of heavy cream
  • To taste?: Salt and pepper

  • Lay out flour tortillas on a flat work surface.
  • Divide the refried beans between the eight tortillas and spread evenly over the entire surface.
  • Stir Nino's Macaroni and Cheese and divide evenly between all eight tortillas, placing each portion (left to right) across the middle of each.
  • Top each portion of mac and cheese with ¼ cup of ham and 2 tablespoons of the shredded cheese.
  • Fold bottom section of the tortilla over the filling and roll forward to make a thick tube.
  • Spray a casserole dish of appropriate size to hold all eight finished enchiladas with vegetable spray.
  • Mix together the enchilada sauce and cream and season to taste with salt and pepper.
  • Pour the sauce over the enchiladas evenly and top evenly with the remaining shredded cheese.
  • Bake in a 350-degree oven for 20 to 30 minutes or until cheese is melted and the filling is heated through.

    • BLACK BEAN SOUP WITH SMOKED HAM (serves 6)

    "One of my very favorite soups, this black bean soup recipe is full of flavors and surprises like ham and bits of vegetable," Loren said. "It freezes well, so there's no reason not to make a big batch."

    • ½ cup of ??Nino's Maple Bacon (cut in 1/4-inch pieces)
    • 1 cup?? of sweet onion (diced to 1/4-inch)
    • ½ cup?? of celery (diced to 1/4-inch)
    • ½ cup?? of carrot (diced to 1/4-inch)
    • 1 tbsp. of garlic (fresh, chopped)
    • 1 tbsp. of jalapeño pepper (minced)
    • 1 quart of chicken stock (nice and strong flavored)
    • 3 cups?? of black beans (canned)
    • 1? ham bone (optional)
    • 1 tsp.?? of cumin powder
    • 2 tsp.?? of chili powder
    • ¼ tsp.?? of oregano (dry, crushed)
    • ½ tsp.?? liquid hickory smoke
    • 2 tbsp. of brown sugar
    • To taste?: Salt and pepper
    • 2 cups?? of honey ham (cut in 1/4- to 1/2-inch pieces)
    • ½ cup?? of green onion cut in small slivers
    • 1 cup?? of sour cream for garnish (optional)

  • In a large soup pot, cook bacon until crisp, saving the grease.
  • Add sweet onions, celery, carrots, garlic and jalapeño pepper and sweat for 3 to 5 minutes on medium heat.
  • Add stock, canned beans (with juices), ham bone, spices, liquid smoke and brown sugar and cover. Turn heat to low and simmer one hour.
  • Remove ham bone and puree entire soup well.
  • Adjust seasonings with salt and pepper and garnish with the ham, green onions and sour cream when serving.

    • HAM AND MUSHROOM BISCUITS WITH CHEESY ALFREDO SAUCE (serves 4)

    "Great recipe for leftover ham at Easter," said Loren. "This recipe can be enjoyed as a breakfast, lunch or dinner meal. Very comfort-food-like."

    • 2 cups of ham (cut julienne)
    • 3 cups of white mushrooms (fresh, sliced)
    • ¼ cup of green onions (chopped)
    • 2 tbsp of ??butter or oil
    • 8 Salvaggio's buttermilk biscuits
    • 1 pint of Nino's Prepared Alfredo Sauce
    • 1 cup of cheddar cheese (shredded)
    • ½ cup of milk
    • To taste: Salt and pepper

  • In a medium-size saucepan, gently heat the Alfredo sauce, shredded cheddar cheese and milk. Thin as necessary to achieve a medium sauce consistency.
  • In a medium-size skillet, sauté mushrooms and green onions in butter until softened and golden brown.
  • Add ham and cheesy Alfredo sauce to the mushrooms and stir together. Season with salt and pepper to taste.
  • Warm biscuits, then cut in half, placing two bottom halves of the biscuits per serving and reserving the top halves.
  • Portion approximately 1/4 cup of the ham mixture over each biscuit bottom, replace the top half of biscuit, then portion another 1/4 cup over the top.

    • SWEET CORN AND BACON PIE (with ham option) (serves 6)

    "Whether served as an entree or with a salad at lunch, this delicious quiche-like pie is an excellent choice for an alternative meal, especially in the cooler weather months," Loren said.

    • 1 9-inch pie shell
    • ½ lb of Nino's maple bacon (cut in 1/2-inch pieces)
    • 1 large sweet onion (diced 1/2-inch)
    • 2 stalks of green onion (chopped)
    • ¾ cup??? of red bell pepper (diced 1/4-inch)
    • 3 cups of sweet corn kernels (about 3 ears)
    • 1½ cups of half and half
    • 3 extra-large eggs
    • 1 tsp. of fresh thyme
    • 1½ cups of Monterey jack cheese (shredded)
    • To taste: Salt and pepper
    • Option: 1 cup of diced cooked ham

  • In a 375-degree oven, par-bake the pie shell for approximately 10 minutes or until light blond (do not brown). Remove from the oven and cool.
  • Cook bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain, then pour off all but 1½ tablespoons drippings.
  • Add onion and pepper to skillet. Sauté until almost tender, about 8 minutes. Add only 2 cups of the corn and continue to sauté about 3 minutes longer, then remove the entire mixture from the heat to cool until warm.
  • Puree the remaining 1 cup of corn, then whisk together the pureed corn, the half and half and the eggs. Season with salt and pepper to taste.
  • In the pie shell, spread the sautéed onion, peppers and corn mixture over the bottom surface (add ham now if used), then sprinkle the bacon and cheese evenly over that mixture.

    • Gently pour the egg mixture into the pie shell and bake in a 375-degree oven approximately 45 to 60 minutes or until the filling is firm and golden brown.

    Remove from the oven, then let rest 20 to 30 minutes and serve warm.

    YORKSHIRE HAM AND CHEESE CASSEROLE (serves 8)

    • 1 1 lb. of loaf Italian or French bread, cut into 1-inch cubes
    • 3 cups of cooked ham, chopped
    • ¾ lb of Monterey jack/cheddar blend cheese, shredded
    • ½ cup ??of sweet onion, chopped
    • 1/3 cup of mixed-color bell peppers, chopped
    • 3 tbsp. butter
    • 8 extra-large eggs
    • 3½ cups of half and half (milk can be substituted)
    • To taste?: Salt and pepper

  • Place bread, ham and cheese in large mixing bowl and toss.
  • Sauté onions and peppers in the butter until tender (do not brown), then add to bread mixture and toss.
  • Grease a 13" x 9" baking dish and fill with the bread mixture.
  • In a separate bowl, beat together eggs and half and half and season with salt and pepper to taste.
  • Pour egg mixture evenly over bread mixture. Cover and refrigerate overnight.
  • Remove from the refrigerator 30 minutes before baking.
  • Bake, uncovered, at 350 degrees for 55-65 minutes or until a knife inserted near the center comes out clean.
  • Serve immediately.

    • NOTE: Optional additional ingredients to the mixture are sautéed mushrooms and diced tomato.

    ROAST LAMB HASH with fresh rosemary (makes 4 servings)

    • 3 strips of bacon, raw, chopped
    • ½ cup of sweet onion, chopped
    • 2 tsp. of fresh garlic, minced
    • ½ cup of colorful bell peppers, chopped
    • ¼ cup of celery, chopped fine
    • ½ tsp. of fresh thyme, chopped
    • 1 tsp. of fresh rosemary, chopped
    • 2 cups of cooked red skin potatoes, chopped
    • 1 cup of roasted lamb, chopped
    • 1 tsp. of dry Coleman mustard
    • To taste: Salt and pepper
    • As needed: Beef stock or cream to moisten
    • Optional: Poached eggs to garnish

  • Sauté chopped bacon until crisp, then add the onion, garlic, peppers and celery. Continue to sauté on medium heat 3 or 4 minutes to soften the vegetables.
  • Add thyme and rosemary and sauté 1 minute.
  • Add cooked potatoes and cooked lamb. Sauté 3 minutes.
  • Season with dry mustard, salt and pepper. Sauté 1 minute longer.
  • Add a little beef stock or cream if necessary to keep mixture moist and slightly bound together.
  • Optionally: Serve topped with a poached egg.

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