Chatter and Mash
Chatter and Mash is a foodie blog where Lisa and Christina share what they believe are "good eats" and discuss food pop culture. We'll post pictures of what looks good, what we've eaten, and chat about food related tv shows.
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Recipe for Blueberry Lavender Rhubarb Jam
Yield: 2 1/2 cups
Ingredients:
*16 ounces (one pound) trimmed and chopped rhubarb
*8 ounces blueberries (organic and homegrown if possible)
*2/3 cup organic sugar
*3.5 ounces wildflower honey
*Juice of two limes or 1 lemon
*leaves from 3-4 sprigs fresh culinary lavender- optionalDirections:
1. Mix rhubarb with sugar in a bowl and allow to sit for 2 hours.
2. Strain out the rhubarb and add the liquid and sugar to a 3-4 quart non-reactive pan. Add the honey and bring to a boil.
3. Using a candy thermometer to measure, allow temperature to come to 222°, stirring constantly.
4. Add the rhubarb, berries, citrus juice and lavender, bring back to a boil and cook for 5 minutes. Skim foam if necessary.
5. Funnel into sterilized jars and wipe the rims; place lids on jars and screw on rings.
6. Process in a boiling water bath for 10 minutes.
7. Remove jars and allow to cool for 24 hours on the counter.
adapted from Mrs. Wheelbarrow’s Rhubarb Rosemary Honey Preserves
(via Blueberry Lavender Rhubarb Jam and a Spring Recipe Round-Up | Healthy Green Kitchen)
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Recipe Courtesy of Paula Deen
Servings: 2 servings
Prep Time: 5 min
Cook Time: 10 min
Difficulty: EasyIngredients
4 slices bacon
2 tablespoons butter, room temperature
4 slices wheat bread, toasted
4 ounces cream cheese, room temperature
1 teaspoon minced fresh parsley leaves
1 teaspoon minced green onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 large eggs
4 slices tomato
1/2 avocado, peeled, pitted, and slicedDirections
In a small skillet, cook bacon over medium-high heat until crispy. Remove from pan, and drain on paper towels. Drain grease from pan, reserving 1 tablespoon.
Spread butter over each side of bread. Place 4 slices of bread, butter side down, on skillet over medium heat. Flip bread and toast the other side. Remove to serving plates.
In a small bowl, add cream cheese, parsley and green onions together. Add salt and pepper. Spread onto 1 side of each toast slice.
In same small skillet, fry the eggs in reserved bacon grease over medium-low heat. Crack the yolks and flip. Place each egg on top of 2 pieces of toast. Cover each egg with 2 slices of bacon, 2 slices of tomato, and 2 slices of avocado. Top with another piece of toast and serve immediately.
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Nostalgia Electrics Retro Series 3-in-1 Breakfast Station (via Laughing Squid)
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Ingredients
- 3 tablespoons unsalted butter, melted
- 8 slices white or whole-wheat sandwich bread
- 6 slices bacon
- 6 large eggs
- Coarse salt and ground pepper
Directions
- Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
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So you like eggs? Do you like sandwhiches? What about egg sandwiches? Then you’ll love the Joie Toast Top Egg Shaper ($4.10 @Amazon) which lets you cook your egg in the shape of a piece of bread in a pan!
