Happy Taco Tuesday, everybody!

I called these "breakfast tacos" because the ingredients are obviously morning fare. However, as someone with barely anything in my fridge aside from bacon right now, I can vouch that these would (and will!) make a deliciously hearty dinner as well. This recipe is super simple and could be whipped up on a Saturday morning, or a Tuesday night, or whenever you've got a craving for some crunchy bacon and salty, comforting, mashed potatoes.

Also these would obviously welcome some scrambled eggs on top, too, if you're into that sort of thing. I don't judge your taco habits.

Anyway. We were talking about bacon, right?
Let's talk about bacon.
Cooking the rest of the ingredients, especially the tender potatoes, in the bacon grease is paramount here. I don't have to explain why, right?

I didn't think so.

Happy Friday everybody.

I had a weird week. And I'm currently making bacon and potato tacos for dinner, after spending an afternoon frosting cupcakes.

I didn't see my week going this way, but I'm not mad about it in the least.
Every moment in my kitchen is a pretty delicious blessing, not going to lie.

So I'll keep cooking, and eating, and telling you all about it for a while.
Cool? Cool. Thanks.

Maybe you're like me, and buy lots of produce on a Sunday with lofty goals. Maybe, also like me, you buy a dozen eggs because you think I'll eat hard boiled eggs for breakfast because PROTEIN. Or sometimes I'm going to BAKE something!

But then, sure enough, you wake up Saturday morning and you're like I have twelve eggs and yogurt and all this green shit that I thought I would eat sooner.





So that's when you make a frittata, dear people. I love me a frittata (can you tell?)

Hello! Here I am, back fifteen minutes later, sticking to my breakfast-recipe guns. Since there's two days in the weekend, why not two easy ideas? This one is debatably easier than the last, especially if you have previously cooked rice. And you know how to poach eggs. Which I kind of do, now. Almost.



Anyway. This was good. Like, really good. It was also good the night before when I made something similar with bacon, pesto, leftover rice and a whole lotta cheese. The moral of the story is make a ton of brown rice every time you cook, because the opportunities are endless.
ENDLESS I SAY.

Like this. Brown rice for breakfast?

Why the fuck not? Isn't brown rice nutritious? This could be diet food. I swear.

I SWEAR.

Happy Friday, everyone!

I've told you what to make on weekends past, but never consistently. Like everything lately, I'm attempting to establish some semblance of order over here. Starting with some Friday recipes that will hopefully make their way into your kitchen some Saturday or Sunday morning. Sometimes it'll be labor-intensive stuff, or the occasional baked good, but for the most part it'll be delightful breakfast recipes like what I'm featuring today. Starting with these breakfast tacos, that are quick, easy and feed a crowd (or a hungover couple. Either way!)

Sorry I'm not sorry for being heavy on the chorizo lately. When in SoCal.

Happy Friday, my dear people.
What're you doing when you wake up tomorrow?
Cooking your sig' o a delicious and unexpected feast with things you didn't even realize you had on hand?
Yup.

Whenever I have potatoes in the pantry, which is quite often in the fall and winter, my weekend morning go-to is hash. It's a fantastic way to clean out your fridge and fill your belly for a day of drinking proactive activities! This time I happened to have broccoli rabe and some endive in my crisper, along with (of course) some bacon kicking around.

This came together quick, was mostly hands-off, and filled us up for a day of drinking quality time!

Hello, hello, and happy Friday!
I don't know what to say, guys. The summer is just about over and tomatoes will going away soon and I am keenly aware of just how much I am going to miss these long, sun-drenched weekends when they are gone.

So-- if you have the time to make a leisurely breakfast, this is one to make soon.
I love a good frittata because it's relatively quick and easy, while still seeming somewhat luxurious. I tend to add plain Greek yogurt rather than milk if I have it on hand. Part-skim ricotta is a good call, too. As long as you have some fresh eggs, you're on your way.
Bacon, of course, makes everything better.

One of my favorite meals to make is breakfast.
For the most part, there is always a surplus of bacon in our fridge.
Usually some eggs.
If I'm lucky, a potato or two is laying around. Maybe some greens or veggies left over from weeknight cooking.
There's never a more gratifying way to clean out the fridge.




A few weeks back, I had picked up a whole giant stalk of Brussels sprouts at the grocery store. They had served as a great side with some grilled steaks earlier in the week, but when I woke up on Saturday, loads of time and champagne on my hands, I knew I had to use up the rest.

As luck would have it, we also had some bacon and a few potatoes lying around. I quickly grabbed my chalk board, got to work, and we eventually ate breakfast around 1PM; Jambox softly blaring the Macklemore, mimosas topped off, still a full day of fun ahead of us.

Happy Weekend, everyone.

Corn bread is one of those things.
It can go from breakfast to a snack to a side with the swap of a pan, a drizzle of honey, or a spoonful of chili. It is so approachable, so versatile and so (so, so, so) very comforting.

I was super excited when I found this recipe online for a gluten-free corn bread that didn't involve exorbitant amounts of various flour alternatives (potato or tapioca starch, anyone?) and then baked in my trusty (pre-heated) cast iron skillet. The hot pan makes for a nice crust on the outside of a light and fluffy cornbread.

After making once and loving the original, I knew it was time to fiddle with it a bit.

And to me, "fiddling" means adding bacon and jalapeños. Obviously.

So, without further ado.
Please make this so when I post about corn bread stuffing that I hope know will be delicious, you already have one component ready.
And because it's perfect, all on its own.

Told you guys I was back in the kitchen!
And though, as I am typing this, NStar is currently sending a "construction crew" to my home to determine the reason our gas mysteriously stopped working on our brand new stove, I am confident that this weekend will be no exception in my culinary pursuit (hear that, gas guys? I am serious. I also REALLY, REALLY LIKE HOT SHOWERS. BY THE WAY.)

On that note, I wanted to share an easy weekend breakfast I made a few weeks ago with limited ingredients: swiss chard I'd nabbed at the Farmer's Market (from Kimball's Fruit Farm, of course), eggs, and some top-grade salami (when else does one buy salami with the intent of eating it sober and not on a 2AM sandwich? Anyone?). The result was this fluffy, delicious frittata that was perfect for the late summer Saturday morning it was served. Now that it's fall and some hearty greens are in full swing, this would be great with kale (have I mentioned that I like kale?) or spinach as well. Toast up some crusty bread and brew some coffee, and enjoy your weekend morning (maybe outside while you still can--apparently us East Coast folks are in for what is being dubbed a "Frankenstorm"...fantastic). 

Anyway. Without further ado.



What it's Made of:
(Recipe adapted from Epicurious, here)

• 4-5 large eggs (use your judgement, more if you don't use the yogurt)
• 1 6oz container plain Greek yogurt (optional, but gives such a good texture)
• 3 T parmesan cheese
• 2 T EVOO
• 1 medium onion, thinly sliced
• 1 clove garlic, minced
• 1 bunch swiss chard, removed from stems and torn
• Genoa salami (I used one pre-sliced small container, about 3 oz), sliced thin and cut in quarters

How it's Made:

• Preheat oven to 400 degrees
• Whisk eggs, yogurt and cheese together with some salt and pepper
• Heat EVOO in a large, oven-proof skillet over medium-high heat
• Add onion and garlic to skillet and allow to cook for 3-5 minutes, until onion is soft
• Add swiss chard in batches, stirring until wilted, then adding the next handful
• Add salami and stir until combined
• Pour eggs over mixture, allow to set momentarily before transferring to oven
• Run a rubber spatula around the edges to prevent eggs from sticking
• Transfer to oven and bake for about 10 minutes, until cooked through and a fork pulls out clean
• Top with additional salt, pepper and parmesan. And eat.

...and thank the lord for your functioning stove. Enjoy.

Products relevant to this post:

Baking is relatively new for me.
Well. To be honest, cooking in general just bridged beyond pasta-plus-some-other-stuff-plus-cheese-equals-dinner in recent years. Since moving to Dorchester and developing an addiction to Top Chef last year, I have begun to actually experiment in the kitchen with my meals.
...Except, of course, dessert.

Matt has to work today. Also, I have made a do-or-die promise to myself that I will dig my fall/winter clothes out of the basement and organize my shit today. So Funday, notsomuch. Though there is hard cider in the fridge for later...

In the meantime, I figured I'd nurse our mutual hangovers with a brunch basic that took two seconds to make:


What it's made of:

• English Muffin
• Crispy bacon
• Heirloom tomato, sliced, fried in bacon fat, sprinkled with Romano cheese
• Perfectly poached egg

Assemble accordingly.
...Nurse that hangover accordingly.

Happy Funday <3