Pickled Eggs experimental batch

I saw a post on facebook re pickled eggs yesterday.  My son used to like them at the bars up in northern Minnesota, so I thought I'd do a test batch to take to our 4th of July little celebration coming up.  I found a few recipes, decided I definitely wanted the beet juice style for the colored eggs, and sort of adjusted another one that I thought he might like because it was similar to garlic jalapeno pickles.  Will find out after they sit a week if it's worth making a bigger batch next time.  I only made 8 eggs.

Make 8 hard boiled eggs, peel and wash and place in a glass jar or container.

Meanwhile make the brine of:

3/4 cup cider vinegar
3/4 cup beet juice (or water if you don't care about the color) I just bought a generic brand of sliced beers and drained the juice and it was perfect-we'll eat the beets for supper)
1/4 of an onion thinly sliced.  I used a yellow onion, but red would be pretty in the jar too
1/2 cup sugar
6 whole cloves
2 jalapeno peppers, deseeded and sliced lengthwise
1 tsp cumin seeds
1 bay leaf
1/2 tsp dry oregano
1 garlic clove peeled

put brine ingredients in a saucepan, bring to a boil to dissolve the sugar and simmer about 5 minutes.

set aside until just warm, not really hot because the eggs with get tough.

when cooled down, pour over eggs and refrigerate..will keep for up to a month in the refrigerator.  it says you can eat them the next day, but a lot of recipes said to wait a week. 

Easy Stromboli

I keep looking for easy suppers to make now that the weather is so nice and we like easy lighter in the heat anyway, so tried this tonight.  I can see how it could be adjusted with different ingredients to make different variations really easily.  It makes a big log so could easily fill a family of 4-5 with a bowl of soup or salad.  (I am just heating up a can of Campbell's Tomato soup and having some fresh sweet cherries for a side) 

Stromboli with Ham/Salami/Provolone and Mozzarella Cheese

1 pound prepared pizza dough (homemade or store bought).  I used Pillsbury thin crust in the refrigerated section. 

a little all purpose flour for sprinkling on parchment paper

16 thin cut slices of salami (1/3 lb)

thin sliced honey ham

16 slices of provolone cheese (1/4 lb)

1-1/2 cups shredded mozzarella cheese

1 cup roasted red peppers drained and chopped-I actually used some pimentos because I had them.

1 Tablespoon Capers

1 large egg beaten

2 Tablespoons grated parmesan for sprinkling


DIRECTIONS:

Heat oven to 400 degrees, set rack on lower 1/3 of oven.

Lay a 16 inch sheet of parchment paper on the counter and lightly flour it.  Spread out dough on paper to a  14 x11 size. Mine was close, just had to squish it out a little bit.  Brush beaten egg all the way around the edge of the dough.  Layer in order..Salami, provolone, Ham, Mozarella, Peppers, and capers, leaving 1/2 inch allowance all the way around.  Start rolling it up on the longer side carefully.  Seal all the ends by pinching together and tucking under the sides.  slide the parchment onto a cookie sheet and put smooth side upward.  Brush with egg and sprinkle with parmesan cheese.  cut shallow cuts into top.  Bake at 400 degrees for 15 minutes, then reduce heat to 375 and bake another 20 min.  Remove from heat and let cool 10 minutes, slice and eat. 



 

Gaile's Eggroll Recipe

I had an eggroll class with the two grandgirls today and passing the recipe on to them because they both were interested and love the eggrolls.  Sam wrote everything down as I put the filling together and wrote up the below recipe to share.  If you have any questions feel free to comment below.   You can look up a tutorial online on how to roll eggrolls if you need that also..hard to explain in writing.  Enjoy!