Happy Easter everybody! I hope today you are feeling blessed, surrounded by family and/or friends.
Today’s #SundaySupper is here to help you with the leftovers you’ll have after tonight’s holiday feast so scroll past my recipe to find many more uses for those leftovers. Thanks to Liz of of That Skinny Chick Can Bake for hosting such a great event.
Growing up we would always have a dish traditional to my mom’s family. We would have a dish called Swienconka (pronounced shven-shun-ka). Swienconka is Polish and translates to “blessed food.” My mom’s grandfather was a butcher and he would bring home the leftover meats for this dish – veal, smoked butt, two kinds of Polish sausage, and ham. These meats would be cooked and mixed with hard boiled eggs. The mixture would then marinate in vinegar and fresh and jarred horseradish. This cold meat salad is an acquired taste. My mom still makes it, although in much smaller quantities! I have never made the dish myself, one day I’ll keep on the tradition but it’s not a cheap concoction and my husband doesn’t really like horseradish, so for now it’s off the menu.
I don’t serve a traditional Easter ham either. I might be the only American who doesn’t like ham! I’ll give it another try one day. Instead I’ve always done a pork loin of some kind. Tonight, though, I’m going way off the grid and make shrimp with risotto!
And of course, I had to make my grandmother’s Easter pound cake. Mom finally found her lamb mold – after buying a new one – and gave it to me. So this year I went super traditional and made the cake in the shape of a lamb. It was definitely more nerve-wracking than doing it as a bundt!
Regardless of what you serve tonight, the leftover protein can be transformed into breakfast for the week! Breakfast burritos are a family favorite at Thanksgiving – my mother-in-law makes huge batches for everyone to serve themselves throughout the week. Tortillas wrapped around scrambled eggs, meat, and cheese. She adds salsa to hers but I didn’t have any so I put taco sauce in with the eggs. These were made with leftover chicken. You could even add whatever leftover veggies you have, too!
- eggs, 1 per burrito
- taco sauce or hot sauce, optional
- splash of milk
- leftover meat, cubed or shredded, ~1/8 C per burrito
- shredded cheese, ~1/8 C per burrito
- soft taco sized flour tortillas
- Whisk eggs with taco sauce and milk. Season with S+P.
- Melt a little butter in a nonstick skillet. Pour eggs into skillet. With a spatula or wooden spoon gently move eggs around and cook until desired consistency is reached. Remove from eat and set aside.
- Prepare burritos: place eggs in center of tortilla, add chicken, and cheese. Fold sides in on the filling and roll up from the unrolled sides. (Get my “tutorial” on how to roll a perfect burrito here.)
- Wrap burritos in plastic wrap. They can then be frozen for easy grab and go breakfasts.
- To cook: remove plastic wrap, wrap burrito in a paper towel, and microwave 1:30-2:00.
- Bacon and Sriracha Deviled Eggs by Casa de Crews
- Buffalo Blue Cheese Deviled Eggs by Cupcakes & Kale Chips
- Jalapeño Cilantro Deviled Eggs by Our Good Life
- Rissole by Brunch with Joy
- Savory Basque Tart by Food Lust People Love
Breakfast and Brunch
- Breakfast Burritos by Sew You Think You Can Cook
- Breakfast Enchiladas by Curious Cuisiniere
- Gluten-Free Ham Spinach & Gruyère Quiche by Amee’s Savory Dish
- Ham and Egg Hash by Whole Food | Real Families
- Matzo Brei Pancakes by Take A Bite Out of Boca
- Savory Ham and Scallion Corn Cakes by The Weekend Gourmet
- Black Pepper Fried Brown Rice with Ham by Food Done Light
- Cajun Hambalaya by Palatable Pastime
- Cal-Mex Avocado and Egg Salad by eating in instead
- Chunky Healthy Egg Salad by Peanut Butter and Peppers
- Ham Fried Rice by Bobbi’s Kozy Kitchen
- Kimchi Fried Rice by Wallflower Girl
- Pan-Fried Ham with Okra and Red-Eye Gravy by Culinary Adventures with Camilla
- Salmon, Asparagus and Capers Panini by Family Foodie
Soups and Salads
- Ham and Corn Chowder by Cosmopolitan Cornbread
- Southern Ham Macaroni Salad by Magnolia Days
- Split Pea and Ham Slowcooker Soup by Jane’s Adventures in Dinner
- Apple Blueberry Flip Flop by Recipe for Perfection
- Brownies with Kentucky Bourbon and Chocolate Mint Ganache by Lifestyle Food Artistry
- Cadbury Egg Stuffed Croissants by Hezzi-D’s Books and Cooks
- Cheese and Pineapple Bread Pudding by Basic N Delicious
- Easter Candy Bark by Pies and Plots
- Easter Candy Brownie Cookies by That Skinny Chick Can Bake
- Peanut Butter Brownie No Bake Cheesecake by Recipes, Food and Cooking
- Peanut Butter Chocolate Matzo S’mores by Desserts Required
- Sunshine Cake by The Ninja Baker
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