the Eyeopener

Tartiflette 3 the Eyeopener

Tartiflette with Oka

1 1/2 lbs thin skinned, yellow-fleshed potatoes, peeled and cut into large pieces
5-6 slices of bacon, chopped
1 small onion, peeled and thinly sliced
salt and freshly ground pepper
a grating of fresh nutmeg
3/4 cup heavy (whipping) cream or 18% coffee cream
1 small wheel Oka cheese

Preheat oven to 350F. Cook the potatoes in salted water until tender, but still somewhat firm in the middle. Drain well.

In a heavy ovenproof skillet (cast iron is ideal), cook the bacon until almost crisp; add the onion and continue cooking for a couple minutes. Add the potatoes, salt and pepper and nutmeg and mix well. Drizzle the cream over the top. Remove the rind from the bottom of the cheese and lightly scratch the top rind of the cheese with a knife. Place the cheese, rind side up, on top of the potato mixture.

Bake for 40 -45 minutes until the cheese is melted and the potatoes are cooked through.
Serve immediately. Serves 6.

Sticky Baked Ham

1 5-6 lb. bone-in ham
1/4-1/2 cup brown sugar
1/4 cup grainy mustard
1/4 cup balsamic vinegar

Preheat the oven to 350F. Unwrap your ham, check for a small plastic plug on the bone and remove it if there is one, put into a baking dish it will fit in and bake for about an hour. (Alternatively, put in a large slow cooker, cover and cook on low for 4-6 hours, then remove from the slow cooker and put in a baking dish.)

Meanwhile, in a small dish, stir together the brown sugar, mustard and vinegar. Brush all over the surface of the ham and return to the oven for another 20-30 minutes, brushing once or twice with the glaze.

Serve warm. Serves lots.

Grilled ribs 585x328 the Eyeopener

Grilled Pork Ribs

2 racks pork back or side ribs
dry spice rub or salt and pepper
1 cup bottled barbecue sauce (I like Cattle Boyz)

Preheat the oven to 300°F. Place the ribs on a rimmed baking sheet and rub generously with dry rub, or sprinkle with salt and pepper. Cover tightly with foil and bake for 2 1/2 hours. (They can be made ahead up to this point; cool, wrap and refrigerate for up to two days.)

When you’re ready to grill, preheat your grill to medium-high. Brush the ribs generously with barbecue sauce and grill, turning, for 10-20 minutes, or until heated through and the exterior is caramelized with crispy bits. Cut into ribs to serve. Serves 4-6.

portobello pizzas 585x321 the Eyeopener

Portobello Pizzas

These portobello pizzas are great made with any pizza toppings you like – crumbled cooked sausage, chopped ham or pepperoni, caramelized onions, olives… you name it.

Portobello mushrooms
olive oil
tomato sauce or pesto
toppings of choice
grated mozzarella cheese

Preheat the grill to medium high. Pull out the mushroom stems and scrape out the gills with a spoon. Brush the mushrooms with olive oil (or not) and grill for 4-5 minutes, until charred and softened. Top with tomato sauce, your choice of toppings and cheese, reduce the heat to medium-low and close the lid for a few minutes, until the cheese melts.

Homemade Eatmore Bars

These dense, chewy bars taste a lot like Eatmore chocolate bars, with nutritional benefits! The oats and dried fruit make them an excellent source of vitamins, minerals and fiber, while the peanuts and peanut butter contribute protein – important for kids (and grown ups) on the go. Cut them into bars and wrap individually in plastic wrap to pack for a hike or other outing.

3 cups Rice Krispies or Special K
1 cup oats
1 cup chopped dried fruit (such as raisins, apricots & cranberries)
½ cup chopped peanuts
¾ cup packed brown sugar
¾ cup honey
½ cup cocoa
½ cup peanut butter

Spray the inside of a large bowl and toss together the cereal, oats, dried fruit and peanuts.

In a medium saucepan, combine brown sugar, honey, cocoa and peanut butter over medium heat and stir until completely melted and smooth (it will be thick).

Pour the chocolate mixture over the cereal mixture, and stir until evenly coated. Press into a 9”x13” pan that has been sprayed with non-stick spray. Cool in the fridge or at room temperature before cutting into bars.

Makes 18 bars.

Chewy Granola Bars

These thick granola bars can be customized with any kind of nuts, seeds and dried fruit your kids like, in any proportion. If you don’t have oat flour, make some by processing oats in a food processor until powdery, or try substituting brown rice or quinoa flour.

1 3/4 cups quick rolled oats, barley flakes, or a combination
1/2 cup packed brown sugar
1/3 cup oat or barley flour
1/2 tsp. salt
1/4 tsp. cinnamon
2 cups chopped dried fruit, nuts and seeds
1/3 cup canola oil
1/3 cup peanut butter, golden pea butter, or almond butter
1/3 cup liquid honey, maple syrup or Roger’s Golden Syrup
2 tsp. vanilla

Preheat the oven to 350°F and spray an 8?x8? pan with nonstick spray.

In a large bowl, stir together the oats, brown sugar, oat flour, salt and cinnamon. Stir in the dried fruit, nuts and seeds.

In a small bowl, whisk together the canola oil, nut butter, honey and vanilla. Add to the dry ingredients and stir until well blended and crumbly. Press into the prepared pan.

Bake for 30-35 minutes, until golden around the edges. Cool completely in the pan on a wire rack before cutting into bars. Makes 12 thick bars.

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June 02 2008 10:15 am

2 Responses to “the Eyeopener”

  1. Awesome Bacon Recipes on 02 Aug 2012 at 7:22 am #

    [...] web on many occasions, but have yet to try it.  This picture of the Bacon Jam recipe published on Dinner with Julie, may just get me on the bandwagon.  I could totally smear that on most anything I stuck to awesome [...]

  2. Homemade Cronuts (Croissoughnuts?) » Dinner With Julie on 11 Jun 2013 at 5:36 pm #

    [...] the Eyeopener [...]

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