I'm always looking for ways to change up meal planning, and this weekend I found two new successes. Unfortunately, these aren't in the cookbook, but I'm definitely adding these to my "next endeavor."
These two items are great to have on hand for quick meals. It makes it so easy when you have to get up early and get loved ones off to work or school.
I've been looking for the perfect pickled egg recipe. Online searches produced sweet eggs with beets and onions, and salty eggs with added herbs, garlic, or pickling spices. Now I'm not knocking those additions (the beets and onions were actually pretty tasty), but I wanted a recipe that gave me that salty vinegar taste that I remember from childhood. The less prep work the better, and since peeling boiled eggs is a job in itself, I wanted a recipe with the least ingredients possible. After making some adjustments to the recipes I found, I finally figured it out!
This recipe makes 24 pickled eggs, so you can adjust the ingredients to your liking. A one quart jar will hold 12 eggs, so I used a 2-quart Mason jar for the full recipe of 24 eggs. These were so popular, I'm going to have to use a gallon jar next time!
Make any alterations you like to this basic recipe. If you substitute the water for beet juice, you'll get a pretty pink color and possibly a little sweetness without adding extra sugar.
Pickled Eggs
24 boiled eggs, peeled
4 cups white vinegar
1 cup water
1 Tbsp. salt
Place peeled eggs in a 2-quart jar. Combine remaining ingredients in a saucepan. Bring to a boil and boil slowly for 10 minutes. Pour hot liquid over eggs and refrigerate for at least 3 days before serving. (I tried them after 24 hours and they were good enough to eat....just sayin'.)
These two items are great to have on hand for quick meals. It makes it so easy when you have to get up early and get loved ones off to work or school.
I've been looking for the perfect pickled egg recipe. Online searches produced sweet eggs with beets and onions, and salty eggs with added herbs, garlic, or pickling spices. Now I'm not knocking those additions (the beets and onions were actually pretty tasty), but I wanted a recipe that gave me that salty vinegar taste that I remember from childhood. The less prep work the better, and since peeling boiled eggs is a job in itself, I wanted a recipe with the least ingredients possible. After making some adjustments to the recipes I found, I finally figured it out!
This recipe makes 24 pickled eggs, so you can adjust the ingredients to your liking. A one quart jar will hold 12 eggs, so I used a 2-quart Mason jar for the full recipe of 24 eggs. These were so popular, I'm going to have to use a gallon jar next time!
Make any alterations you like to this basic recipe. If you substitute the water for beet juice, you'll get a pretty pink color and possibly a little sweetness without adding extra sugar.
Pickled Eggs
24 boiled eggs, peeled
4 cups white vinegar
1 cup water
1 Tbsp. salt
Place peeled eggs in a 2-quart jar. Combine remaining ingredients in a saucepan. Bring to a boil and boil slowly for 10 minutes. Pour hot liquid over eggs and refrigerate for at least 3 days before serving. (I tried them after 24 hours and they were good enough to eat....just sayin'.)
Mr. NT sent a text while I was at the grocery store. It said "ham salad." Now that's one we've not experimented before. I've got the tuna salad and chicken salad handled, but it was time to spread my wings! After making my usual family-preferred adjustments, my first try yielded a recipe that was unanimously voted successful. Thus, I share it with you!
This recipe makes a ton of salad, so it's great for a church fellowship, or for a large family like mine to eat on a day or two :)
Ham Salad
2lbs. ham, diced
2 cups mayonnaise
1 cup sweet pickle relish
1 onion, diced
2 stalks celery, diced
Combine all ingredients in a large bowl and mix well. Refrigerate. The original recipe called for salt, but I figured the ham would have enough, so I omitted that and it turned out just fine. I processed the ham in a food processor until it was the consistency I wanted. As you can see, it's pretty fine, but you can make the diced pieces as large as you want. I processed the celery and onion a bit in the processor as well.
I pray the new year finds you healthy and happy. And maybe these recipes will make living a little easier. For more great recipes, check out my cookbook!
This recipe makes a ton of salad, so it's great for a church fellowship, or for a large family like mine to eat on a day or two :)
Ham Salad
2lbs. ham, diced
2 cups mayonnaise
1 cup sweet pickle relish
1 onion, diced
2 stalks celery, diced
Combine all ingredients in a large bowl and mix well. Refrigerate. The original recipe called for salt, but I figured the ham would have enough, so I omitted that and it turned out just fine. I processed the ham in a food processor until it was the consistency I wanted. As you can see, it's pretty fine, but you can make the diced pieces as large as you want. I processed the celery and onion a bit in the processor as well.
I pray the new year finds you healthy and happy. And maybe these recipes will make living a little easier. For more great recipes, check out my cookbook!
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