Ecce Panis Easter Meals

EAster MEAls

awesome bread spreads leftover magic

12 25 2

8 16 30

Contents Spreads

Bananas Foster Bread Spread by Monica Benavidez of Monica Wants It

5

Garlic Cheese Spread & Ecce Panis Baguettes by Tonia Larson of The Gunny Sack

7

Parmesan Garlic Butter Bread Spread by Sara Wellensiek of Mom Endeavors

8

Egg Salad con Ecce Panis Bread by Natalia Carter of Comiendo en LA

10

Artisan Bread with Cream Cheese Dip by Amy Fulcher of As the Bunny Hops

12

Bread with Special Butter by Robin Gagnon of Mom Foodie

13

Garlic Herb Spread by Crystal Owens of A Pumpkin and a Princess

14

Roasted Pepper Bread & Butter Pudding by Coryanne Ettiene of Housewife Bliss

15

Chocolate Crostini(Pa amb Xocolata) by Jennifer Erickson of Rook No. 17

16

Creamy Artichoke Dip by Brandi Morgan of The Creative Princess

19

Snack for Bread and Cheese Lovers by Jayna Denbow of Behind the Studio

20

Homemade Bruschetta by Kristy Still of Mommy Hates Cooking

21

Leftovers

Easter Sandwich by Robin Gagnon of Mom Foodie

23

Pasta Vodka and Chicken Cutlet by Jayna Denbow of Behind the Studio

24

Baked Avocado and Ham Sandwiches by Kristyn Merkley of lil’ luna

26

Chicken Masala Sandwich on Ciabatta by Rachel Rockwell of Bubbly Nature Creation

27

Gourmet Leftovers with Ecce Panis by Tamara (Tammy) Litke of Three Different Directions

28

Roasted Garlic, Bacon, and Onion Marmalade by Deb Thompson of just short of crazy

29

Gourmet Leftover Fish Sandwich by Mallery Schuplin of Mallery’s Deals

30

Salmon BLT with Avocado Aioli and Steak Fries by Sarah Bird-Bogner of East 9th Street

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Steak Sandwich with Arugula-Spinach Pesto Mayo by Jessica Harp of The Hungry Harps

33

Pork Bruschetta by Tiffany Snedaker of Babes and Kids Review

34

Black Bean French Bread Pizza by Brandie Valenzuela of Home Cooking Memories

35

Hard Boiled Egg Breakfast Casserole by Sara Wellensiek oh Mom Endeavors

36

3

Spreads 4

Bananas Foster Bread Spread

by Monica Benavidez of Monica Wants It

s are needed a c. p et i s, er D ix e m hees big spoon and a bowl. No et to room temperature.

Cream C a eam cheese g nything but nd let your cr a I didn’t use a s a n a n a b e ick rip long as you p

ingredients ettes e Panis bagu c c E f o e g a nas) Pack sed 1.5 bana u (I s a n a n ed a 2 R IPE b heese, soften c m a re c e e t fr 1 block of fa g ramel toppin 2 tbsp of ca

s opped pecan h c f o p u c 1/4 nda/Sugar 1/3 cup Sple illa extract 1 tsp of van

xtract. nd vanilla e a se e e h c dd m el topping. A lock of crea m b ra in a c technique d f d o A sp l. the dd in 2 tb as into bow . Put that in as you go. A d Slice banan e s a in n b a n m a o b c nts are ick per d mush l all ingredie t 1/4 inch th Combine an ti u o n b u a ix l, a M n o r. f suga the diag in 1/3 cup o s. Slice it on te u in m 5 t bou freezer for a slice.

5

read p S e s e e h Garlic C left in the r If the sp

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hees the fridg cream c e n i d u d q e i r A n o

t . h s r c te mixe r and utter in ll. Cove e w x i W hip b s. M nd spice cheese a

6

Garlic Cheese Spread & Ecce Panis Baguettes

by Tonia Larson of The Gunny Sack

7

Parmesan Garlic Butter Bread Spread

by Sara Wellensiek of Mom Endeavors

8

Parm e

sa n G

You c an w hi e x t ra s in t p this up i h nn ef to com ­bine ridge for f o time! An all of u the in ture gar­li d, the best c brea g redi ingre ents! d ma part is tha dient k­ing s 2 stic endea t you can ks so ju v­ors! ft ¼C Basi­c st keep th shred ­ened butt a e lly, yo er ­ded p 1 TB u j a u S r st nee 2 tsp minced g mesan d arlic grate d par mesa n te c h n ique Place but­te r in a dish and a Note: dd ga If you r­lic p you d l i k e lus P it on’t h arme ave fr a bit mor ­san c e savo esh) a heese ry, th nd a s. Mi dash en a d x wel of Ita d 2 l. s prigs l­ian s fresh ea­son rose­m ­ing. ary (o r drie d if

arlic

Butte r Bre ad Sp read

9

Egg Salad con Ecce Panis Bread

by Natalia Carter of Comiendo en LA

l aadndwich. a S g Eg d quick s A tasty

an

o n polv e o d l e ene e sa r ad a d a h c u mayon e 1c d a d a ra sto 1 cuch ienta al gu im Sal y p

ients ingred duros os ika 5 huev ada de papr za ar sta 1 cuch adas de mo sal y la emos a l r a s o h d ga m volv 2 cuc is Brea . Agre mezcla. Re r o n r a t P n a e l la ra crea ci a , a E cc p a s k r o i a r s pap eg a m os u onesa, dazos y agr ual podem y a m e , iqu n pe ta z a a la c n! te c h n la mos los huevos e uestra recet dajas de pa s o m a Mezcl . Cortamos ! Tenemos n ser vir con ro ta a llo so par pimien pido y senci u l c n i á so bien. R s sandwiche o s delicio

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11

Artisan Bread with Cream Cheese Dip

by Amy Fulcher of As the Bunny Hops

more recipes on Amy’s blog Cream Cheese Dip

This cream cheese dip is easy to make and works well on a variety of breads including bagels. ingredients 8oz package of cream cheese, softened 3-4 scallion stalks, finely chopped 8 pieces of bacon, crispy cooked and crumbled technique Add cream cheese, scallions and bacon to bowl. Mix until everything is blended well. (Can be done by hand or with a mixer.) If you prefer a creamier spread you can add 1/4 cup of mayonnaise to the mix.

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Sweet Lemon Chive Butter

A simple compound butter with honey, fresh chives and lemon zest. ingredients 1/4 lb. salted butter 3 tbs. finely chopped chives zest of 1/2 a lemon 1 tsp honey 1/4 tsp. Kosher salt technique Chop butter and place in mixing bowl.

Mince the lemon zest.

Add chives, zest, honey and salt to the butter. Mash and mix well.

Refrigerate, until about 1/2 hour before serving time.

*best if made a day or two before needed

Bread with Special Butter

by Robin Gagnon of Mom Foodie

13

Garlic Herb Spread

by Crystal Owens of A Pumpkin and a Princess

a read to go sp b r e h c li e a gar but I mad the day before. n w o ’s it s on ar e d as deliciou le and can be prep w d a e r b The ly simp ipe is fair c e r e Th . it

pread S b r e H Garlic nts eese ingredie ream Ch C d e p ip 8 oz W h ing an Season li a t I p s t ) 1 e (minced v lo C c li r 1 Ga sley pped Par o h C p s b 2t per alt & Pep S f o h s a D

long with

ll. Cover

we bowl. Mix ll a m s a her in per toget p e e p u d iq n n a te c h , salt, seasoning er ve. e in b m o C ready to s il t n u e t a er and refrig

14

Roasted Pepper Bread & Butter Pudding

by Coryanne Ettiene of Housewife Bliss

Roasted Pepper Bread & Butter Pudding ingredients 5 Cups of Ecce Panis Ciabatta Bread 1 Tablespoon of unsalted butter 1/4 Cup Olive Oil 2 Cloves Garlic 1 Cup Whole Milk 1/4 Cup of Cream (optional)

4 Large Eggs 1 Cup Mozzarella Cheese 1/4 Cup Parmigiano-Reggiano Cheese 1 Cup Fire Roasted chopped tomatoes 1 Cup of Roasted Peppers Salt & Pepper to taste

technique

Pre-heat your oven to 375F. Brush the Ciabatta with Olive Oil, chop into 1� squares, and season with salt and pepper before toasting them in the oven for 10 minutes or until golden brown. While Ciabatta is baking, whisk the eggs, milk, cheese, grated garlic cloves and optional cream together in a large mixing bowl. Grease your baking dish with a tablespoon of unsalted butter. Once bread is toasted, remove from oven and transfer to baking dish. Layer bread, with tomatoes, roasted peppers, and egg batter until the dish is full. Reduce heat to 350F and bake pudding for 40-50 minutes.

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Chocolate Crostini(Pa amb Xocolata)

by Jennifer Erickson of Rook No. 17

a) the orange zest. t a l o c Xo alternative to b m a a a wonderful P ( i n i Crost , they make

ate are in season l o c o Ch spberries

ge e oran o taste n o f o t Zest a salt e s e k a Fine fl ts uette g n l) a e i B d i e ive Oi ate em l l o i ng r D O c s t o i o h rk c ga m e Pan ia Ber 1 Ecc es Lindt da eam v u r t cr eE nc l. Add s 3.5 ou poon heav y avorite is th w o b e f s y le ve saf hocolate ha a 1 Tab olive oil (m w o r c mi til c p . Set ce in a rements un til smooth 1/4 cu a l p to d ces a n nd inc t cream un and allow y e o i c p e s l l sma oven in 30 nd ho lightl ique techn ocolate into ave on low, chocolate a emove from str y brush, ted. d as w ch pa R Chop eam. Micro er the melte s directed. es. With a til lightly to ght li n cr lic ea th heav y W hisk toge mi baguett into 1/2” s read slices u e zest and a l e

g . d il b an ona melted co ol. Bake e diag live oil. Bro top with or h t n o o o hen ith aside t ce baguette lice w ted bread, t s i h l c S a of e oas cool. e side evenly on t n o h s bru late choco a salt. d a e r Sp f se l i ng o k n i r p s

ra When

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17

ip D e k o tich r A y ped Cream s, chop

t e Hear k o s h t c n i t ie r ingred 3-14.75oz) A e, grated 1 ( es 1 Can rmesan Che cle W hip) Pa i ra 1 Cup Mayo (or M auce p eS 3/4 Cu orcestershir W Boul e 1/4 tsp es Hot Sauc uscon Mini in a -T bread o ash t r 20 e p D e N c 3 s x 2 ake fo se a ni t B n P n . e e n i c e d c E ov in ove gre n d n i i a e l e l r c a 1 loaf a pl ce b ine n Comb ing dish and s resting, pla ad from ove . s e e e r g i e re qu ok p techni ven to 350 d eased 1qt co st. W hile di s. Remove b look). If you r o n e g r t tic io Prehea ce in lightly oven and let age instruct t a more rus chunks, you ck an to m Pla bowl. Remove fro following pa ks (if you w ear bread in t n es. utes you l chu minut 10 min ar into smal h the dip. If 8 e k wit and ba thinly or te bread r u e o c y i top and sl bread, r u o y . slice s a dip a e s u ca n

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Creamy Artichoke Dip

by Brandi Morgan of The Creative Princess

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Snack for Bread and Cheese Lovers

by Jayna Denbow of Behind the Studio

Homemade Ricotta Cheese How to make your own ricotta cheese

ingredients 4 cups of milk (I used whole) 1 tablespoon of salt 1 cup of cream Cheesecloth 3/4 cup of buttermilk technique

Combine all the ingredients together in a pot, Bring to a boil on the stove top. Be careful not to let it boil over.

Boil until you begin to see the curds forming. Pour into cheesecloth lined bowl. Let it sit for about 5 min and lift the cheese cloth out of the liquid and let it drip dry for 10 min.

You may let it drip dry longer if you want it to have a more firm consistency.

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Homemade Bruschetta These taste wonderful served warm!

ingredients 1 Package Ecce Panis Mini Baguettes 1/2 Cup Fresh Parsley 1/2 Cup Olive Oil 1/2 Cup Fresh Basil 1 Garlic Clove, Crushed 1 Tsp Oregano 6 Roma Tomatoes, Diced Grated Romano Cheese technique

Preheat the oven to 375*. Slice bread into thin slices. Place on a greased baking sheet. Mix together olive oil and garlic. Drizzle a little of this mixture over each slice of bread just to give it a slight glaze. Bake for 5-10 minutes until it’s slighly crisp. While the bread is in the oven, mix the tomatoes, parsley, basil, and oregano. Drizzle some olive oil and sprinkle with cheese. Mix well. Remove the bread from the oven and top each piece with the bruschetta mixture, then sprinkle additional cheese on top. Place back in the oven for 5 minutes until cheese melts, then remove from the oven.

Homemade Bruschetta

by Kristy Still of Mommy Hates Cooking

21

Leftovers 22

E a st e r

A great u

Sandw i ch

se of lef to ver ham and eg gs. ingredie nts Ecce Pan is Ciabat ta b 1/4-1/2 o unce thin read 1/3 cup m ly 2 slices S ayonnais wiss chee sliced ham e se 2 tbs. bu 2 hard b t termilk oiled egg s 2 tbs. ho sliced 6 -8 cook rseradish ed aspara gus spea 1 1 / 2 t b s. whole rs (prefer grain Dij ably grill techniqu on musta e d o r roasted e rd ) Preheat g rill to low /med. Pla Grill ano ce Ciaba ther 5 m tta loaf o inutes. If other sid n grill, fl you don’t e (marin ip after 5 h ate in oli a v e together p recooked minutes. ve oil & buttermi a sparagus balsamic lk, mayo dressing. , ) g . ri W hile th nnaise, h Slic e bread is ll it on the orseradis pieces. Th e bread horizont g h r illing, wh a nd ally. Plac e empty isk e ham, th grain mustard to side will and chee make yo en Swiss grill insid se is melt ur o e down, ed, top w on side, to crisp u n one side. Grill ith sliced so it can b p oth . Once th eggs, the be applie e ham is n aspara d during gus. Ser v wa r m the meal. e with dr essing

Easter Sandwich

by Robin Gagnon of Mom Foodie

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tlet u C ken

es mato o T o rza n n Ma a S f il no 1 Ca n Olive O

d sp ize 2 Tb n Butter ender t ed s & t t en u bsp minc i c , T d , e s e 2 v t r s o i ng c cl brea ilk Garli ka cken m i r 1 h e t c t 1 s od k bu rumb cup v cken stoc ps of c 1 u d

r a C e u i r o 2 b fl ch style ps of 1 cup cream 2 Cu of Italian up ps 1/2 c 2 Cu let ing s d k a; h o v d 3 egg oil for fr y wit . Ad a la ve oil d to pan i l Cano enne Past o / r ad ta tte P in bu nder; ooked pas e l c 1 Pkg Pepper i b l r a n en dc ĂŠg es i e. Ad ized chick nd , saut d tomato t Salt & n s a a t p e n per to ace tender our, egg a e sauc nutes. Ble e p g e u r p q a l i fl l techn Vodla} In or 2-3 mi am. Salt & Cutlet} P bowl for gg, and f e e e n k r ,e h e n r c hick {Pen t. Ma n in flou d/hig e, add in C h e { g i . m l i n t e a bas ick bbl over cook ip ch towel. t it bu rnish with hours to D e .

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od V a t Pas

24

hic C d ka an

by Jayna Denbow of Behind the Studio

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by Kristyn Merkley of lil’ luna

Baked Avocado and Ham Sandwiches

Put these together and you have one of the best sandwiches you’ ll ever eat! ingredients Ham & Tomatoes were leftovers from my daughter’s first birthday party Bacon was leftover from some breakfast burros Avocados were leftover from Pico Salsa Cream cheese was leftover from a dessert technique Create your sandwich as you like. Enjoy!

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Masala Chicken ingredients Baked Ecce Panis Ciabatta Loaf or Ciabatta rolls 2 Tbsp. butter Cilantro 2 cups shredded chicken Masala Shoestring Onions* 1 can petite diced tomatoes Red Peppers Julienne 1/4 cup heavy cream or table cream 1 tsp. Easy Garam Masala* 2 Tbsp. tomato paste 3 tbs. Pickling Spice Blend 2 tsp. minced garlic 1 medium onion chopped technique Heat skillet to medium high heat; melt butter. Add chopped onions and garlic; cook until the onions are translucent. Add chicken, diced tomatoes, tomato paste and Easy Garam Masala*; lower the heat to simmer. Cook until just heated through. Add heavy or table cream and mix. Turn off heat and set aside until ready to assemble sandwich.

For * items visit Rachel’s blog

Chicken Masala Sandwich on Ciabatta

by Rachel Rockwell of Bubbly Nature Creation

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Gourmet Leftovers with Ecce Panis

by Tamara (Tammy) Litke of Three Different Directions

B a ke o d e r f l A table Ham-Vege ts

ingredien ooked ham c d ccoli) e b u c f I used bro ( s le 3 cups o b ta e g ese ooked ve zarella che z o 3 cups of c m d e d art d of shre the Walm in le b a il 1 1/2 cups a v

olls (a redo Sauce h Dinner R c n e r 1 jar of A lf F is n of Ecce Pa 1 package tion) Baker y sec of a n bottom o e c u a S o lfred side d a bit of A lace crust a p e e r ; u p lf S iq a . n h F h s c in e te degre on on er rolls en to 350 bowl. Spo . Cut dinn it in r e m v a o h c Preheat ov d h to bake bles an Just enoug ith foil and uce, vegeta w a S n a o p d e r 9x13 pan. r e is v lf ntil cheese cheese. Co uce. Mix A u a d s r e o d n s d o e te r n u h w s do 5 min with ke another1 s. Sprink le a ll b o r d r n e a n il in d ove fo utes. Rem for 30 min browned.

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Roasted Garlic, Bacon, and Onion Marmalade ingredients 2 heads of garlic 6 slices of bacon 1 tablespoon extra virgin olive oil 2 large yellow onions, sliced

1/3 cup water 2 tablespoons red wine vinegar 1 tablespoon brown sugar salt and pepper, to taste

technique

Preheat oven 400 degrees. Cut off 1/4–1/2” of top of garlic bulbs, leaving tops exposed. Drizzle with olive oil; top with salt. Wrap tightly in foil.

Bake approx. 30 minutes until garlic is soft. Let cool. Remove garlic skins and chop. Heat olive oil over medium heat. Add bacon; cook until crispy.

Remove from pan; add onions. Cook about 15 minutes until tender. Reduce heat to medium low. Add water, cover and cook until onions are a pretty brown color, about 45 minutes. Add crumbled bacon, red wine vinegar, brown sugar, roasted garlic cloves, and salt and pepper. Cook until most of the moisture is gone. Serve immediately.

Recipe adapted from: http://rx4foodies.wordpress.com/2011/05/10/roasted-garlic-bacon-and-onion-marmalade/

more recipes on Deb’s blog

Roasted Garlic, Bacon, and Onion Marmalade

by Deb Thompson of just short of crazy

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Gourmet Leftover Fish Sandwich

by Mallery Schuplin of Mallery’s Deals

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Gourme t Leftov A super s er Fish S imple san dwich a

ndwich

to prepar e with le ingredie f tover fis nts h and a cheese ba Ecce Pan ll . is Ciaba t t a Loaf Iceberg lettuce Gorton’s Tomato Garlic T ilapia Cheese b Red On ion all (bloc k of crea m chees e, shredd techniq ed chedd ue ar and g Slice the arlic pow bread af der) ter it coo ls. Comb ine ingre dients. E njoy!!

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Salmon BLT with Avocado Aioli and Steak Fries

by Sarah Bird-Bogner of East 9th Street

Avocado Aioli

more recipes on Sarah’s blog

Make the avocado aioli so all the ingredients can meld together. ingredients 1 medium ripe avocado 1/3 cup non-fat greek yogurt 1/2 clove minced garlic 1-2 tsp lemon juice

1/4 tsp dried basil 1-2 tbsp extra-virgin olive oil 1/8 tsp pepper 1/4 tsp salt

technique Combine the avocado, yogurt, garlic, basil, salt & pepper, 1 tsp lemon juice and 1 tbsp olive oil in a food processor and combine. Taste and add more lemon juice and olive oil as needed. Since I’m chopping up the avocado and garlic, I go ahead and slice my tomato and lettuce at this time as well.

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Arugula-Spinach Pesto Mayo ingredients 2 cups packed Arugula-Spinach mix ½ tablespoon minced garlic ½ cup olive oil 1 tablespoon pine nuts ½ cup grated parmesan cheese ⅔ cups mayonnaise technique Place all ingredients, except mayo, in food processor and pulse until well blended.

Chill for 30 minutes. Stir in mayonnaise until well blended.

Steak Sandwich with Arugula-Spinach Pesto Mayo

by Jessica Harp of The Hungry Harps

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Pork Bruschetta

by Tiffany Snedaker of Babes and Kids Review

Pork Bruschetta
 ingredients Pork Tenderloin, cut into small slices 2 Tbsp Extra Virgin Olive Oil 1 Tbsp Garlic 2 tomatoes, chopped 1 avocado, chopped 1/2 cup sliced mushrooms parmesan cheese (optional) technique Spray a skillet with non-stick cooking spray and saute mushrooms in pan over medium high heat. While mushrooms are cooking, slice baguettes so they are 1 1/2 -2�. Mix Extra virgin olive oil and garlic in a bowl. Baste each slice of the baguette with the olive oil/garlic mixture.

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*more recipes on Brandie’s blog

Black Bean French Bread Pizza

by Brandie Valenzuela of Home Cooking Memories

Black Bean French Bread Pizza ingredients 1 package Ecce Panis French Demi Baguettes Brandie’s Black Beans (leftover from burrito night)* Shedded Mexican Blend Cheese Sliced Roma Tomatoes Sliced Olives Chopped Cilantro Avocado slices technique Preheat oven to 375 degrees F. Remove Ecce Panis French Demi Baguettes from the bag and cut in half lengthwise. Spread leftover black beans on top of each baguette half. Top with shredded cheese, tomatoes, olives, and cilantro.

Bake in oven for about 10 minutes or until cheese is melted and just starting to brown. Allow to cool slightly and cut each pizza in half or in thirds. Top with avocado slices and serve.

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by Sara Wellensiek oh Mom Endeavors

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Hard B

oiled

S o th is serv­in recipe is a g up a nic per­fect w ay to e, hea u rt y b i ng r reak­f se up som edien a e st to t 1 Ec your of those l ce Pa s e fam­i n 10 h ly! A f t­overs, w ard b is Cia­bat w hile a ta Lo in-w oi 8 oz t the in! af (or m led eggs same ore) 1 stic time ha m k bu 1

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