Leftovers from Easter?

Kyle’s Kitchen

Ithink we are either having ham or pork lion for Easter. Mom hasn't made up her mind yet. But if we have ham, I know there will be leftovers. Here's an old-fashioned recipe for using up the rest of the ham. Or some of it anyway. The name comes from the sound it makes while frying, according to old wives.

Bubble and Squeak

1/2 medium head cabbage, sliced 3 slices bacon, diced 1 onion, thinly sliced 1 cup cubed cooked ham 1 tbsp butter 3 cups potatoes - baked, cooled and thinly sliced 1/2 tsp paprika salt and pepper to taste Cook cabbage in a medium saucepan with a small amount of water until tender, about 3 to 5 minutes. Drain and set aside.

Cook bacon and onion in a well-seasoned cast iron skillet until onion is soft and bacon is cooked, about 5 minutes.

Add ham and cook until heated through. Add butter, then mix in cooked cabbage and potatoes, season with paprika, salt, and pepper. Cook until browned on the bottom, turn, and brown again.

—kwc— Here's one for using up leftover chicken. The recipe calls for raw chicken, but you could use leftover or rotisserie.

Penne with Chicken, Mushrooms and Spinach

12 ounces whole grain penne pasta 2 tbsp olive oil 12 ounces skinless, boneless chicken breast 1/2 tsp salt 1/2 tsp freshly ground black pepper 1 medium onion 8 ounces sliced assorted fresh mushrooms (ie: cremini, oyster, shitake, portobello) 3 gloves garlic 1 tbsp fresh thyme leaves 1-1/2 cup low-sodium chicken broth 1/4 tsp crushed red pepper flakes 1/4 cup sun-dried tomatoes (about 6) 3 cups baby spinach leaves 1-1/2 ounces Parmesan cheese (1/2 cup grated) Bring a large pot of water to a boil for the pasta. Add the pasta and cook according to the directions on the package.

Meanwhile, heat 1 tablespoon of the oil in a very large skillet over a medium-high heat. Slice the chicken into thin (1/4 inch) strips. Season it with 1/4 teaspoon each salt and pepper and cook until browned and just cooked through, stirring once or twice, about 5 minutes. Transfer the chicken to a plate. While the chicken is cooking, slice the onion thinly into halfmoons.

Add the remaining tablespoon of oil to the skillet. Add the mushrooms and onions and cook, stirring occasionally, until the mushrooms have released their water and begin to brown, about 8 minutes. Meanwhile, mince the garlic and chop the thyme leaves. Add them to the skillet and cook, stirring, for 1 minute more.

Add the broth, thyme, red pepper flakes, and remaining 1/4 teaspoon each salt and pepper. Bring to a boil over a high heat then cook, uncovered, until the liquid has reduced by about half, 5 minutes. While the sauce is reducing, thinly slice the sun-dried tomatoes, coarsely chop the spinach, and grate the cheese. Once the sauce is reduced, stir in the sun-dried tomatoes and spinach and cook until the spinach is wilted, 20 seconds.

Drain the pasta and return it to the pasta pot. Add the mushroom- spinach mixture, chicken with any accumulated juices and 1/4 cup of the Parmesan cheese and toss to combine. Serve garnished with additional cheese.

—kwc— We sometimes have mom's pot roast with black gravy at Easter. In case you do too, here's a recipe for the leftovers.

Post Roast Casserole

1-1/2 tablespoons butter, divided 1/2 pound baby carrots, cut into horizontal quarters 3/4 cup chopped onion 2 stalks celery, chopped 2 cups shredded leftover pot roast 2 cups boiling water 1/2 cup milk 1 (4 ounce) package scalloped potatoes Preheat the oven to 425. Grease an 8x8-inch baking dish.

Melt 1/2 tablespoon butter in a skillet over medium-high heat. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Stir in shredded pot roast; set aside.

Stir together boiling water and remaining 1 tablespoon butter in a large bowl until butter is melted. Mix in milk, potatoes, and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.

Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.