Rhubarb Jam

Rhubarb has been in abundance at our local farmer’s market these last few weeks. We purchased a plant last year and are waiting to harvest the rhubarb, most likely next year, so I decided to buy some from our favorite farmers. When growing up, we had a small rhubarb patch in the backyard, and I recall eating it raw for the most part. It was sour and extremely tart, and as a kid that was right up my alley. However later as I began to experiment with rhubarb, I knew that cooking this vegetable down with sugar was the route to take. So with this recent batch, I decided to make a simple rhubarb jam, and I am glad that I did. We’ve been using this jam on toast for breakfast, as well as drizzles over cheese and crackers. It has that perfect balance of sweet with subtle tartness that has you wanting more.

Simple Rhubarb Jam Recipe
Simple Rhubarb Jam Recipe

Let’s get started.

Ingredients:

  • 1 large Ball’s canning jars, boiled in water for 5 minutes
  • 4 large ribs of rhubarb, cleaned, and diced
  • 3 1/2 cups of sugar
  • 1 1/2 cups of water
  • 1 lemon, zest only
  • pinch of salt

Start by adding the rhubarb, sugar, water, and lemon zest to a large stock pot. Let that mixture rest in the pot, off of the heat, for about an hour to let things meld. Heat the pot over medium heat, and stir, cooking for about 20 minutes, letting it come to a small boil. Continue to stir.

Simple Rhubarb Jam Recipe
Simple Rhubarb Jam Recipe

Continue to cook until your jam begins to thicken. Make sure you stir the rhubarb frequently to prevent the sugars from burning on the bottom.

Once thickened, I use a stick blender and blend this all together to pulse and blend the softened chunks of rhubarb. This also thickens the jam into a perfect consistency.

Simple Rhubarb Jam Recipe
Simple Rhubarb Jam Recipe

Once blended, carefully pour into the sterilized jars, let cool, then seal and place into the refrigerator to chill. Once this has fully chilled, do as you please. We’ve been using the rhubarb jam on toast, peanut butter sandwiches, and drizzled over soft cheese. It’s good. REALLY, REALLY GOOD.

Ham, Bacon, and Potato Quiche

Are you like me, and love a good hearty breakfast? Well if you are, then this one is going to be right up your alley. I love a good quiche because it is something that not only is great for breakfast, but it makes for a great item for brunch, lunch, or dinner. It wasn’t long ago when I decided to come up with this recipe as I was the first one to awake on Sunday morning, and get things going for breakfast. I figured I would make this ham, bacon, and potato quiche and get a good hearty breakfast in for my wife and kids. I knew that most likely my oldest, which was true, would not even consider this as he does not like eggs, but the others would most likely devour it.

Ham, Bacon, and Potato Quiche Recipe
Ham, Bacon, and Potato Quiche Recipe

This whole recipe really started from the idea of cooking bacon, and crisping up thinly sliced potatoes in that bacon fat. Sometimes that is all it takes. Let’s get started.

Ingredients:

  • 6 slices of bacon, cooked until crisp, chopped
  • 1 russet potato, skin on, thinly sliced
  • 1 small onion, diced
  • 6 eggs, beaten
  • 3/4 cup of heavy cream
  • 1 tbsp butter
  • 1 cup of shredded cheddar cheese
  • 1/2 cup of deli ham, chopped
  • 1 cup of 1 cup peas

Start by cooking your bacon on medium heat in a large skillet. The beauty about this one is that everything is done in the skillet. Once the bacon is cooked to your liking, remove the bacon and chop it. Reserve half of the bacon fat. Add in the ham, onions, and cook for a few minutes. Remove the ham and onions from the skillet with a slotted spoon, and set aside.

Preheat your oven to 375 degrees.

Return the skillet to the heat, reserve any leftover bacon fat, and add the butter. Lay down the thinly sliced potatoes, covering the bottom of the skillet.  Cook the potatoes, lifting them up from time to time, until they are nice and crisp.

During this time, beat the eggs with the heavy cream. Add in the crumbled bacon, onion, ham, peas, and cheddar cheese. Mix gently with a fork, then add to the top of the potatoes in the skillet.

Place the skillet in the oven and cook for about 35-45 minutes or until the eggs are cooked through and lightly browned on top.

Slice the quiche into pie like slices and dig in. This is definitely a hearty meal, and one that is packed full of flavor. You can eat this warm, or even at room temperature, which also lends to be great for leftovers, and what is not to love about any of that! Hope you enjoy.

Banana Oat Bars

I don’t know if you are like me in this way, but I always have great intentions when I buy bananas for the week. I typically buy about 4-6 of them in hopes that my kids will pack one for lunch, or snack on one after school. I typically use half of one for my morning smoothie, but towards the end of the week I notice the rest of them are uneaten. That’s when I take measures into my own hands and typically knock out a great banana bread (which the kids love), but this time I decided to make some delicious banana oat bars.

Banana Oat Bars Recipe
Banana Oat Bars Recipe

This recipe is super easy to make and yields a nice tray of oat bars.

Let’s get started.

Ingredients:

  • 2 ripe bananas, mashed
  • 2 cups of oats
  • 1/4 cup of maple syrup
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1 pinch of cloves
  • 3 tbsp chopped walnuts

Start by mixing all of this together into a mixing bowl. It should be sticky, and be able to be easily formed.

Next, preheat your oven to 350 degrees. Line a baking sheet with parchment paper and take the mixture and form into a rectangular shape.

Place into the oven and cook for about 20-25 minutes or until it is firm, but has a slight bounce to it. Let cool, then slice into bars.

These were a perfect use of ripened bananas and were a nice snack when heading out to work and school. Hope you enjoy!

Banana Oat Bars
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 ripe bananas, mashed
  • 2 cups of oats
  • ¼ cup of maple syrup
  • ½ tsp salt
  • 1 tsp cinnamon powder
  • 1 pinch of cloves
  • 3 tbsp chopped walnuts
Instructions
  1. Start by mixing all of this together into a mixing bowl. It should be sticky, and be able to be easily formed.
  2. Next, preheat your oven to 350 degrees. Line a baking sheet with parchment paper and take the mixture and form into a rectangular shape.
  3. Place into the oven and cook for about 20-25 minutes or until it is firm, but has a slight bounce to it. Let cool, then slice into bars.

 

Breakfast BLT

I’ve been laid up lately hence why I have not had time to do much cooking. I recently went in for what I thought was going to be a quick dermatology appointment, of which turned into the doctor cutting my neck open, and laying me up at home for an entire week. To say the least it has not been pretty. I had a hard time eating as my face and neck were wrapped up in bandages, but on Thursday afternoon everything was cleared and now I am able to wear a bandage on my neck. Again, not pretty, but now I am finally feeling human again, plus I am now able to open my mouth to finally eat!

With that said, I decided I was going to make a great breakfast sandwich, and one that was somewhat healthy (yes, there’s bacon). First I thought I was going just make my Denver breakfast sandwich as my wife and I really loved that one, but then I decided that I wanted a BLT, but as it was getting a bit late in the morning, I decided I would take my ultimate BLT and turn it into a breakfast BLT. What’s not to love about that, right?

Breakfast BLT Recipe
Breakfast BLT Recipe

Let’s get started.

Ingredients:

  • 2 slices of bread, toasted
  • 1 whole roma tomato, sliced
  • Your favorite bacon, cooked
  • 1 whole avocado, lightly smashed
  • Your favorite green lettuce, washed, and torn
  • 1 whole egg, cooked sunny side up
  • 2 tbsp mayonnaise
  • 1 tbsp unsalted butter

Make sure you have prepared all of your ingredients ahead of time.

Cook your egg in a skillet with the melted butter. I went sunny side up, but my wife wanted her eggs scrambled, which I so kindly made for her. So cook your egg however you like them.

To the bottom piece of toast, lather on the mayonnaise. Next layer on the bacon, covering the bottom of the toast.

Add the torn lettuce, slices of tomatoes, and top with the cooked egg.

How to make a breakfast BLT
How to make a breakfast BLT

To the other piece of toasted bread, spread on the avocado.

Add the avocado bread to the top of the egg, and as it may slide a bit, take a butter knife and insert it to the middle of the bread, going all of the way through.

As I made my wife’s sandwich first, I kept asking her ‘how is it?’. Her response was ‘this is so awesome, I cannot put it down!’. I knew this would be a great sandwich, and an awesome one to start of the day.

If you are looking for a great breakfast sandwich, give this one a try, it was a real winner in my opinion. Hope you enjoy!

Breakfast BLT
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 slices of bread, toasted
  • 1 whole roma tomato, sliced
  • Your favorite bacon, cooked
  • 1 whole avocado, lightly smashed
  • Your favorite green lettuce, washed, and torn
  • 1 whole egg, cooked sunny side up
  • 2 tbsp mayonnaise
  • 1 tbsp unsalted butter
Instructions
  1. Make sure you have prepared all of your ingredients ahead of time.
  2. Cook your egg in a skillet with the melted butter. I went sunny side up, but my wife wanted her eggs scrambled, which I so kindly made for her. So cook your egg however you like them.
  3. To the bottom piece of toast, lather on the mayonnaise. Next layer on the bacon, covering the bottom of the toast.
  4. Add the torn lettuce, slices of tomatoes, and top with the cooked egg.
  5. To the other piece of toasted bread, spread on the avocado.
  6. Add the avocado bread to the top of the egg, and as it may slide a bit, take a butter knife and insert it to the middle of the bread, going all of the way through.