One of my favorite ways to eat eggs is pickled beet eggs. Yum!
They need to sit in the brine for enough time. If they don’t, I won’t eat them. My grandma B. used to just pass the hard boiled eggs in the brine and then pass them off as pickled beet eggs. Yuck!
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Day 2 of using up ham left-overs was a success. In fact, Hubby told me that it was better than Bd’s Mongolian Grill. Score!
A few weeks ago, we went to Bd’s for supper. He loves the fact you can pick your own ingredients and then they grill it up. So this was saying a lot when he liked my version better.
Oh, I know there are a lot of versions of this recipe floating around. However this is my creation based on the concept.
Ham and Pineapple Fried Rice
Stars of the recipe:
- 1 tsp. sesame seed oil
- 1 Tbsp. extra virgin olive oil
- 1/2 onion diced
- 1-2 carrots, peeled and diced
- 1 c. Broccoli cut into small pieces
- 1-1/2 c. Ham diced into medium sized pieces
- 1 sm. can of diced pineapple, juice drained and set aside (8 oz.)
- 1 lrg. Egg, beaten
- 1 c. Cooked brown rice, cooled
- 2-3 Tbsp. soy sauce
- 1 Tbsp. ground ginger
- 1 Tbsp. hot sauce
- Heat oils in a skillet. (Medium heat)
- Add veggies to the skillet. Cook until tender.
- Add ham and pineapple. to skillet. Cook for 3 to 5 minutes until warmed through.
- While the ham and pineapple are cooking, combine the pineapple juice, soy sauce, hot sauce, and ginger in a separate bowl.
- Push all veggies, ham, and pineapple to side of skillet.
- Add the beaten egg. Stirring the egg until it’s cooked.
- Add the rice. Pour the pineapple juice, soy sauce, and ginger mixture over the food in the skillet.
- Cook for about 5 minutes longer.
So on Easter Sunday, I decided to cook Easter dinner. Yes, on Easter Sunday at about 11:45 am, I committed to making dinner. Okay, it was only going to be for 6 of us, so that’s not too bad.
My family of four headed to the grocery store to plan out the meal because I had no clue what I would make. I cooked crock pot ham, honey, cinnamon carrots, mashed sweet potatoes, mixed veggies, and spinach salad. We had lots of ham left-over. Fortunately for us, we love ham!
I’m finding ways to transform the ham into delicious dishes so we are not just eating ham repeatedly, even though the Imaginative One would love that. Last night I made ham and black bean soup using Bob’s Red Mill’s Black Bean Soup mix. To make this soup, you can use any black bean soup mix or dried black beans.
Ham and Black Bean Soup
Stars of the recipe:
- 2 cups of black bean soup mix or dried black beans
- 8 cups of water
- 3 cups of diced ham
- 1/2 lrg. onion, diced
- 4 cups of chicken stock
- salt and pepper to taste
- Rinse and sort the black beans or black bean soup mix.
- Put the black bean soup mix or black beans, water, and 1 c. diced ham in a large soup pot.
- Bring the water to a boil and then to a simmer.
- Let cook for 1-1/2 hours until the beans are soft.
- Add the chicken stock, onion, remaining diced ham, salt, and pepper. Cook for another 10 – 15 minutes.
- Enjoy! (We had ours with a pretzel roll. We shared the soup with my mother-in-law. She had hers with rice.)
I found this recipe last week and tried it out on my family. They all have their seal of approval. In fact, I’ve been asked to teach a lesson on it on Easter Sunday.
The crescent rolls represent the robes Jesus was wrapped in & the tomb he was put into after he died on the cross.
The melted butter represents the oils put on Jesus before he was put in the tomb.
The marshmallow represents Jesus.
The sugar represents the sweetness of God in your life.
The cinnamon represents the bitterness in life. You need both sweetness and bitterness.
Stars of the recipe:
- 1 package of crescent rolls (I used butter flavor.)
- 2 Tbsp. of melted butter
- 8 large marshmallows
- 1/4 c. Sugar
- 2 Tbsp. ground cinnamon
- Unroll the crescent rolls.
- Mix the sugar and cinnamon together in a bowl.
- Dip the marshmallow in the melted butter, coating all sides.
- Dip the butter-coated marshmallow in the cinnamon sugar mixture.
- Wrap the marshmallow in a crescent roll. Seal the ends.
- Repeat with the rest of the crescent rolls.
- Place in a muffin tin sprayed with cooking spray.
- Bake at 375 for 14 minutes.
While they bake, the marshmallow melts, leaving the inside hollow like when Jesus rose from the dead. The tomb was empty.
Have a blessed Easter.
I found this “recipe” for egg dye that I thought was a great idea. The Wee One has been pestering me to allow him to dye eggs. He doesn’t eat any, though.
It’s easy and smells great.
All you need is Kool-aid packets and 2/3rds cup of hot water. That’s it. Make sure you have the surface you are using covered up with paper, though. It can stain otherwise. We put the paper towel down on a tray, so there was less mess. The Wee One can make a big one.
The grape flavor comes out dark, so add a bit of berry blue to it. And the pink lemonade comes out too light, so use a little bit of cherry.
Use a white crayon to create designs on the egg before dunking it in the dye.